Archive for the ‘Pudding’ Category

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Kuchen

July 16, 2010


I made this recipe from Nigella Bites before we went on our 6 week holiday. So it’s been waiting awhile to be posted, and sat here in my house watching soppy chick flicks, processing photos for the things I’ve done recently I thought I should probably work on some of the older stuff!
The original recipe was for Blackberry and Apple, but cooking for the Clan meant that I had to be mindful of tastes. And, blackberries do not comply with tastes. Now I have reached a point were I can be happy to put up a dessert that meats most people’s tastes instead of trying to comply with everyone’s. However in the case of Blackberries, we’d be split down the middle, half and half. So instead….I went with Pear. I had pears I needed to use before we went away and well, apple goes with pear yea?
I loved this! I think apple and pear go together, and well anything with apple is going to work for me. In terms of form, it wasn’t quite perfect. I will have to do it over again now that I’ve been reminded of its tasty goodness!

Apple and Pear Kuchen

for the cake base

400g strong white flour
½ t salt
50g caster sugar
3g yeast
2 eggs
½ t vanilla extract
Grated zest of half a lemon
¼ t ground cinnamon
125ml lukewarm milk
50g butter, softened

For the topping

1 egg beaten with a T of cream and a pinch of cinnamon
550g of stewed pear and apple
Zest of ½ lemon
50g SR flour
25g ground almonds
¼ t ground cinnamon
50g cold butter, diced
2T caster sugar
2 Demerara sugar (or dark sugar)
25g flaked or ground almonds

Put 400g of flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make medium soft dough, being prepared to add more flour as necessary. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smoother and springier. Cover with a tea towel and leave till doubled in size (an hour to an hour and a half – or overnight) then punch down and press to line a tin 30x20cm. When its pressed out, leave it to prove for 15-20minutes then brush with egg and cream mixture.
Preheat the oven to 200C. Mix the apple & pear with the zest. Set aside for a few minutes and make the crumble top. Put the flour, almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using tips of fingers, rub it into the flour. Stop when you have a mixture that resembles porridge oats. Fork in the sugars and extra almonds.
Tumble the fruit over the dough and sprinkle with crumble. Put in the oven for about 15 minutes then turn to 180C and cook for another 20 minutes or so until the dough is swelling and golden and crumble is set. Remove from the oven, wait five minutes, then cut it into slabs.

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Flavour Mixture!

December 19, 2009


I have been a bit slack with my Flavour of the Month Essential Christmas Cookbook I actually thought I’d been doing ok, I thought I’d been baking and making a lot. But, I went a bit all out to begin with and suddenly have dropped off.

And, now…I’ve sustained an injury and am not allowed to walk until Christmas really. It’s an issue! But anyway, I can write about the things I have done still – I’m not stopped from doing that.
I am going to do a bit of a bulk post though, minus recipes – I feel a bit slack with that, but there is pain associated with my above injury. And, well I am slowly sipping my peppermint laced hot chocolate and watching Top Gear at the same time, so I am a little distracted.

First off is the Raised Pork Pie delightfully tasty! I could’ve devoured the whole thing too myself, the sage with the apples were delightful. Of course it’s not surprising to say the least that these worked well with Pork. It’s a quintessential combination isn’t it? However, as you can see……my pastry failed! Oh how it failed. Texture and taste wise it was good, but it wouldn’t hold its form, and it just fell to pieces as it cooked? Pastry continues to bother me!

Next up is the Raspberry Miroire I made this for a family gathering, minus the white bark on the outside. It was well received, I was a little worried about the texture but it actually turned out very well. My SIL was the person who I was concerned about in relation to this texture thing, and she enjoyed it so must’ve been ok yea? I had to pass on the recipe to the Husband’s aunt the next day so it worked out! And didn’t really take a good photo, because there was not really a lot of time for me to fiddle around between it being ready and it being taken to be eaten!

Then the Spicy Nuts were a hit with my grandmother, she loves nuts (as long as there were no hazelnuts) and she devoured them in half a moment. The original recipe just called for pecan, cashew and almonds but I just used a natural nut mix that included macadamias and walnuts as well. These are actually her favourite nuts so I really needed to include them didn’t I! I also, did not have any garlic powder so I substituted it with nutmeg, it worked well.

Finally Roast Sirloin with Mustard Sauce….saved the best for last! Oh my word it was divine! Perhaps it was the good quality meat I happened to get my hands on? Well it probably helped, but the recipe would’ve had something to do with it definitely! Oh it was moist and juicy and so perfect for the food to celebrate my 4th year wedding anniversary! I should actually stipulate that I didn’t make the mustard sauce, because I didn’t use a 1.5kg roast sirloin, I used 2 pieces of sirloin that I covered liberally with the mustard, honey and garlic mix they used as the crust. Oh it was good! My mouth waters as I remember it. Will have to do it again soon I think, and maybe take better photo’s because I was so busy wanting to eat it this time!

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Gluten Free Steamed Christmas Pudding

November 27, 2009


My grandmother is coming for Christmas this year. And, for years now she’s been unable to eat wheat. She’s not a traditional gluten free-ite, she can still have oats for example, but she cannot have wheat. So, we have to improvise for her. She also can’t have dairy and is a vegetarian so at times that can make life extra difficult. But having said that, the challenge is also good – I enjoy that as well.

We traditionally make a pudding for the family of course it’s been done already as well. It is being fed every now and then to keep it moist. But, it didn’t seem fair that we would all benefit from pudding and that my grandmother would have nothing. So I thought I’d try my hand at a pudding, which made me a little apprehensive because sometimes these things are dense and solid and difficult to digest. You can’t however, let these things stop you can you? Of course not!

So hunted and searched, merged a number of recipes together and came up with the below recipe! I didn’t have a great day so I needed the challenge to make me feel better. I set to work, well…..my Kitchen Aid really set to work, I just added things together and let it go but that was enough to make me feel better. And I was truly happy with the result, I had a little nibble and it was good!

Not dense at all, well the right amount of dense – because it is a Christmas pudding after all! Not gritty either, basically just good!

Christmas Steamed Pudding


225g Gluten Free Flour mix (I used a combination of Almond Meal, Rice Flour and a mix that I’d done previously of Corn Flour, Tapioca and Soy)
1/2 tsp each ginger, cinnamon and mixed spice
1/3 cup golden syrup
2 cups mixed dried fruit – whatever you like best
2 tbsp sugar
1 tsp baking powder
3 eggs
125g butter or margarine (1/4 cup + 2 tablespoons olive oil)

Cream butter (if using, otherwise mix oil), sugar and golden syrup together.
Add the eggs, one at a time and beat well.
Add all other ingredients and stir well to mix.
Place in a greased pudding bowl. I used 4 little individual custard cups/ramekins. However, any kind of heat-proof pudding basin will do fine. I have to cover with greaseproof paper, then with foil, and secure the covering well. Place the bowls in a large saucepan with hot water reaching about half way up the sides of the bowl, and bring to the boil. Keep the saucepan covered. I use my pasta cooking saucepan so I can lift out the bowls easily at the end.
Reduce the heat and steam for 2 hours. Keep the boiling water about half-way up the sides of the pudding basins. You will need to check it from time to time and top up with boiling water.
Will keep for a little while like normal puddings, but needs to be warm, so to serve do the same for about half an hour again.
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Leftovers?

November 14, 2009


I mentioned in an earlier posting that I had plans for some bread and butter pudding for a friend. Well those plans eventuated in a way, I wanted to something a little different (thus the use of the brioche) so I flipped through a number of bread and butter recipes, and some bread pudding recipes and then decided that I would just give it a whirl.

Now – taking note of the picture, I hope this indicates to you the reception this received. I had taken a small portion out prior to serving this up for my BIL but had places it into an unattractive container and didn’t fancy taking it out and setting it up for a nice picture. I had honestly thought there would be leftovers – it was a big roasting pan!

Alas there were no leftovers; the caramel bread pudding was received with such delight it was hoovered into people’s mouths at a rate I did not expect. No one stopped at one serve they needed more. It wasn’t too rich (obviously) and the caramel depths were delightful. All in all a great success if I do say so myself.

Caramel Bread Pudding


600gms ounce day-old brioche & croissant
2 cups heavy cream
2 cups of milk
2 eggs, lightly beaten
1 ½ cup firmly packed brown sugar
4 tablespoons of water

Preheat the oven to 180C.

Tear the croissant and brioche into pieces and put in a baking dish; I used a roasting pan
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat. Allowing the sugar to caramelise; this will take 3-5 minutes
Turn heat down to low and add the cream, with a whisk, then add in the milk. Take off the heat and, still whisking, add the beaten eggs.
Pour the mixture over the croissants and brioche and leave too steep for 10 minutes if very stale.
Place in the preheated oven for 20 minutes and serve.