Tag: pudding

LEMON DELICIOUS

LEMON DELICIOUS

Lost my Lemon Delicious recipe recently and had to test a few recipes out to match my old recipe.

One of the easiest dessert recipes to make and perfect to make with the kids.

Served either hot or cold this recipe is sure to be a hit with family or friends.Best served with whipped cream or ice-cream.

Keeps for 3 to 4 days in the fridge after baking.

Enjoy!!

 

INGREDIENTS:

150g unsalted butter, melted
Finely grated lemon rind from 2 medium sized lemons (360gms approx)
Juice from 2 lemons
1.5 cups caster sugar
3/4 cup self-raising flour, sifted
1.5 cups milk
4 eggs, separated

METHOD:

1.Preheat oven to 180°C/ Grease six 1 cup-capacity ovenproof dishes with butter.

2 Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

3.Using an electric mixer, beat egg-whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set.Leave to cool in pan for 30 minutes before removing from ovenproof dishes.

Dust with icing sugar. Serve.

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Christmas puddings with Muscat Custard

Christmas puddings with Muscat Custard

If you haven’t had time to make a Christmas cake this year,this recipe is the next best thing.
These rich and opulent Xmas puddings make a great gift once made and wrapped nicely.
You can reheat the pudding(s) the same way you cooked it by reheating in a steamer for 90 minutes.
This recipe is designed for 1 large pudding but will make these in 5/6 smaller pudding moulds.
Once cooked these puddings will last 1 month in refrigerator.
Serve with muscat custard, fresh raspberries, icing sugar and holly leaves for the ultimate Xmas day pudding!

Merry Christmas and safe and a Happy new year to you all!

INGREDIENTS:

300GM PITTED PRUNES (FINELY CHOPPED)
150GM CURRANTS
150GMS RAISINS
150GM DRIED CRANBERRIES
150GM PITTED FRESH DATES (FINELY CHOPPED)
100GM OF ALMONDS (FINELY CHOPPED)
100GM OF CANDIED ORANGE PEEL (FINELY CHOPPED)
1 ORANGE (JUICED AND FINELY GRATED RIND)
125ML MUSCAT
60ML GRAND MARNIER OR COINTREAU
60GM QUINCE PASTE (FINELY CHOPPED)

250GM OF SOFTENED UNSALTED BUTTER (GIRGAR BUTTER PREFERRED)
250GM BROWN SUGAR
3 LARGE EGGS
200GM FINE SOURDOUGH BREADCRUMBS
1 CUP OF PLAIN FLOUR
150ML OF MILK
2 TSP CINNAMON
2 TSP MIXED SPICE
1/2 TEASPOON OF BICARBONATE SODA

1.5 CUPS OF POURING CREAM
75ML MILK
1 VANILLA BEAN, SEEDS SCRAPED
6 EGG YOLKS
110GM CASTER SUGAR
150ML MUSCAT.

METHOD:

1. COMBINE PRUNES,CURRANTS,RAISINS,CRANBERRIES,DATES,ALMONDS,CANDIED ORANGE PEEL AND ORANGE RIND IN A BOWL.
2.COMBINE ORANGE JUICE,MUSCAT,GRAND MARNIER AND QUINCE PASTE IN A SMALL SAUCEPAN, STIR OVER LOW HEAT UNTIL QUINCE PASTE IS MELTED (5MINUTES) AND THEN POUR DRIED FRUIT MIXTURE AND MIX.
3.COVER WITH A LID OR PLASTIC WRAP AND LET STAND FOR A MINIMUM OF 4 HOURS.FOR BEST RESULTS LET STAND OVERNIGHT.
4.WHEN READY TO MAKE PUDDINGS, BEAT BUTTER AND SUGAR IN AN ELECTRIC MIXER UNTIL LIGHT AND FLUFFY, ADD EGGS ONE AT A TIME,BEATING VERY WELL AFTER EACH EGG AND THAN TRANSFER TO A VERY LARGE BOWL.
5.ADD BREADCRUMBS, FLOUR,MILK ,SPICES, BICARBONATE OF SODAS,AND 1/2 TEASPOON SALT AND STIR IN DRIED FRUIT MIXTURE TO COMBINE.
6.SPOON MIXTURE INTO EITHER A 2.5 LITRE PUDDING MOULD OR 5 X 500GM PUDDING MOULDS.
7.SECURE WITH 2 LAYERS OF FOIL WITH 1 LAYER OF BAKING PAPER CLOSEST TO THE PUDDING MIXTURE.
8.PLACE PUDDING(S) IN A LARGE SAUCEPAN AND FILL WITH ENOUGH HOT WATER TO REACH BELOW THE RIM.
9.COVER COMPLETELY WITH LID OR FOIL AND LET SIMMER OVER LOW HEAR FOR 5 HOURS.KEEP ADDING HOT WATER AS NEEDED.DON’T NOT LET WATER DRY OUT!
10.ONCE FINISHED COOKING LET PUDDINGS COOL IN BASIN OF WATER FOR 30 MINUTES BEFORE REMOVING.

TO MAKE THE CUSTARD, BRING THE CREAM,MILK, VANILLA BEAN AMD VANILLA SEEDS TO THE SIMMER IN A SAUCEPAN OVER MEDIUM HEAT.
WHISK YOLKS AND SUGAR IN A HEATPROOF BOWL UNTIL THICK AND PALE THEN POUR OVER CREAM MIXTURE WHISKING CONTINUOUSLY, RETURN TO PAN AND CONTINUE COOKING UNTIL COATS BACK OF WOODEN SPOON (3-4 MINUTES), STRAIN, ADD MUSCAT AND SET ASIDE. EITHER SERVE WARM OR CHILLED.

PICTURE COMING SOON

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Coconut Rice Pudding with Poached Rhubarb

Coconut rice pudding with poached Rhubarb

Winter has brought out the favorite winter desserts back to the fore as we look for old fashioned desserts to keep us warm at night.
This rice pudding is not baked as per many other recipes but has many different flavors to keep this old favorite interesting.
Worth searching for the coconut sugar in health food shops and Asian grocers as it adds an immense flavor which compliments the rice and the poached rhubarb.Also great served with extra cream and ice cream….Enjoy!!

INGREDIENTS:

500ML OF COCONUT MILK
500ML OF POURING CREAM
150GM OF ARBORIO RICE (RINSED)
1 STAR ANISE
80GM OF CASTER SUGAR
80FM OF COCONUT SUGAR
3 EGG YOLKS

POACHED RHUBARB:
450GM OF RHUBARB (1 BUNCH) (WASHED,TRIMMED,PEELED AND CUT INTO 5CMS LENGTHS)
75GMS OF CASTER SUGAR
75GMS OF COCONUT SUGAR
1 VANILLA BEAN,SPLIT AND SEEDS REMOVED
1 STAR ANISE

METHOD:
1.Bring coconut milk, cream,rice and star anise to the simmer in a saucepan over a medium heat and stirring continuously until rice is soft (15-20 minutes)
2.Whisk sugars and yolks in a bowl until creamy and pale (5 minutes)and add to rice mixture and continue cooking for another 5 minutes stirring continuously and then remove from heat to cool slightly.
3.To poach the rhubarb, put rhubarb, sugars and vanilla seeds in a bowl and mix and then transfer to a deep pot.
4.Add the star anise, excess vanilla pod and 50ml of water and stir gently over medium heat until the sugar dissolves.
5.Bring to the simmer, cover with a lid and cook until rhubarb is just tender (5 minutes). Uncover and let cool.
6.Serve portion of rice pudding into your bowls and top with warm rhubarb and syrup and drizzle extra coconut cream and sugar to finish.

PICTURE COMING SOON!

Recipe of the month , , , , , , , , , , ,

Chocolate Lava Cake with Salted Caramel

This is the perfect dessert to make for your next dinner party. It's easy to make, can be made up to three days ahead of time, looks great on the plate and tastes absolutely decadent.

These can be made up to three days ahead of time. Store filled ramekins in the fridge and bring to room temperature before baking.

Serves: 4 (3/4 cup ramekins)

Ingredients – Chocolate Caramel

  • 130gms semi-sweet chocolate
  • 1 cup sugar
  • 2 tablespoons water
  • ½ cup whipping cream, at room temperature
  • 2 tablespoons butter, but into small pieces
  • 1 teaspoon good quality sea salt

Ingredients – Lava Cake

  • Butter and cocoa powder, for dusting ramekins
  • ½ cup butter
  • 280 gms semi-sweet or unsweetened chocolate
  • 3 eggs, large
  • 3 egg yolks
  • ½ cup flour
    ½ cup powdered sugar
  • 1 teaspoon sea salt
  • 2 tablespoons black cocoa powder (optional)
  • Maldon sea salt
  • Powdered sugar for dusting

Method – Chocolate Caramel

  1. Melt chocolate in a double broiler or metal bowl over a pot of simmering water
  2. Add sugar and water to a large pot (make sure it is large, it will bubble up lots)
  3. Heat mixture over medium high heat until it is dark amber in color and reaches 350 degrees. Remove from heat.
  4. All at once add the whipping cream. Be very careful as it will steam and bubble ferociously.
  5. Whisk the mixture until the bubbling stops and the mixture is .smooth. Add the chocolate and whisk till combined and stir in the butter

Method – Lava Cake

  1. Liberally brush butter to thoroughly coat 4 ramekins. Dusk each with cocoa powder and tap upside down to remove access. Set aside
  2. Melt the butter and chocolate in a double broiler or a metal bowl over a pot of simmering water.
  3. Whisk the eggs and egg yolks together in a large bowl.
  4. In a medium sized bowl whisk together the flour, powdered sugar, salt and optional black cocoa powder.
  5. When chocolate has melted (allow it to cool for several minutes if it is hot) add it to the eggs and stir well. Then add the whisked flour mixture to the egg and chocolate and mix till smooth.
  6. Fill each ramekin half way. Then, place a a small tablespoon of caramel on top and sprinkle with salt. Cover with cake batter until ½ inch from the top of the ramekin.
  7. Preheat oven to 200 C degrees. Bake for 15-20 minutes. Remove from oven and run a knife along the edges of the cake to loosen. Hold a plate over the top of each ramekin. Using oven mitts, turn the plate and ramekin over together so that the ramekin is inverted on the plate. Carefully remove the ramekin. Repeat with remaining ramekins and dust with icing sugar.

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