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Cookware Essentials Desserts and Puddings |
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Bakewell Tart
The Bakewell Tart is a classic English dessert and something that my Mother has
made for many years.
They are delicious, not just as a dessert but served at afternoon tea.
You can make them as single serve tarts or one single tart.
Made with delicious pastry,jam and an almond topping - certainly worth trying.
Ingredients:
For the pastry:
175g plain flour
pinch salt
55g unsalted butter , chilled and diced
25g lard, chilled and diced
25g unrefined caster sugar
zest of one orange
zest of one lemon
2 tbsp ice cold water, to mix
For the filling:
55g raspberry jam
3 eggs
115g unrefined caster sugar
115g unsalted butter , melted
115g ground almonds
50g flaked almonds, to serve
Method:
Sieve the flour and salt together and then gently rub in the butter and lard with
your fingers until the mixture resembles breadcrumbs.
Add the orange and lemon zest, the sugar, and just enough cold water to make a dough.
Roll this into a ball, wrap in cling film and leave to rest in the fridge for 20 minutes.
Preheat the oven to 180C.
Roll the pastry out to a thickness of 2-3mm and use it to line a greased 25cm flan ring.
Cut off any excess pastry and crimp the edges.
Heat the jam in a saucepan and press it through a fine sieve to get rid of the seeds
before spreading evenly over the base of the tart.
Beat the eggs and sugar together and then slowly fold in the melted butter and the ground almonds.
Pour carefully to cover the jam.
Bake in the preheated oven until set, about 35-40 minutes, take out and leave to cool.
Sprinkle with flaked almonds.
Creamy Rice Pudding
An all-time favourite in our household as a kid.
Mum used to use half ordinary milk and a tin of evaporated milk,
which makes a beautiful creamy rice,very similar to the "Ambrosia" tinned rice in England -try it,
you will be a convert!!
Ingredients:
4 tbsp short grain rice
1 tbsp sugar
3 & 1/2 cups of milk (use 1 tin evaporated and the balance in ordinary milk)
15g butter
nutmeg
Method:
Place rice in buttered dish. Add sugar & milk (just use the ordinary first,add evaporated a bit later)
dot small pieces of butter over the top and sprinkle with grated nutmeg.
Bake at 160 for 1 & 1/2 hours,stirring every 30 minutes.
As it begins to thicken,stir in evaporated milk and continue cooking till
creamy(I add extra milk if required) usually another 30 minutes or so.
Creme Catalan
Creme Catalan originates from Catalonia Spain and is similar to the French Creme Brulee',
the difference between the two is that creme Catalan is not as rich as a brulee'
and is not cooked in a water bath as is the brulee'.
Cook's blow torches are available in our online catalogue or pop under the grill
to get that delicious crispy topping!
Ingredients:
2 cups (500ml ) milk
1 cinnamon stick
Rind of 1 lemon
1 teaspoon Vanilla Essence
4 medium egg yolks
1 tbsp cornflour
1 cup (250ml) sugar
Method:
In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil.
Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the milk aside.
In a bowl, whisk the egg yolks together with the cornflour and 3/4 cup of the sugar until the
mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously.
Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil.
Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours.
Immediately before serving,if you don't have a cook's blowtorch,
preheat the grill and scatter the remaining sugar evenly over each serving.
Place the dishes under the grill until the sugar topping begins to caramelize. Remove from the grill and serve.
Ginger Bread
Made as a great steamed pudding
Ingredients:
50g butter
1 Tbsp golden syrup
1 egg
1/2 cup brown sugar
1 cup plain flour
1tsp b/powder
2tsp ginger
1tsp mixed spice
1tsp b/soda
3/4 cup milk
Method:
In a medium saucepan, or in the microwave, gently melt the butter and golden syrup
together. Add egg, and sugar - mix well. Sift and mix in all other ingredients
except the baking soda.
Mix the soda into the milk then stir it into the mix.
(Mixture will be runny) Pour into a greased steamed pudding bowl - the mixture is runny.
Steam for 2 & 1/2 hours.
Joyce's Traditional Pumpkin Pie
This recipe has been in our family for over fourty years.
It was given to my Mother by a friend of hers who had lived in Canada and was married to a Canadian.
The evaporated milk is traditionally used in American pumpkin pie and it makes an extremely
delicious and easy to make dessert.
Ingredients:
500g pumpkin,peeled and cooked till tender
2 eggs
1 cup soft brown sugar
1 tsp cinnamon
1 tsp mace
1/4 tsp ground ginger
1 tsp nutmeg
1 heaped tbsp plain flour
1/2 tsp salt
375ml can evaporated milk
Method:
Mix pumpkin,eggs,sugar, salt & spices in a food processor,wizz until well combined.
Add flour and lastly add milk. Prepare a sweet short pastry ( I cheat and buy a frozen
Irvine's pastry from the supermarket!) into a greased, deep 23 cm pie dish.
Bake at 200C for 35-40 minutes. Serve cold with whipped cream.
Steamed Marmalade Pudding (Serves 4-6)
Ingredients:
1/2 cup marmalade
1 cup flour
1 tsp baking powder
85g butter
1/4 cup brown sugar
1 egg
1/3 cup milk
Method:
Place the marmalade in the bottom of a greased 5 cup pudding basin.
Sift the flour and baking powder into a bowl, then add the butter and cut
it into resemble fine breadcrumbs.
Stir in the brown sugar. Beat the egg and milk, then add the egg and milk
to the dry ingredients.
Mix together until the dry ingredients are evenly dampened.
Spoon the mixture on top of the marmalade, then cover the basin securely
& steam for 1 & 1/2 hours
or steam in a crockpot low cooker for approximately 3 hours on high.
Turn out & serve with e.g. icecream, cream, custard
(omit the sugar and sweeten/flavour the custard with marmalade).
Suggestion:
If theres any leftover, freeze it in serving-size portions
then when needed place a frozen portion of pudding in each serving plate, pour custard over it,
cover with plastic wrap & reheat carefully in the microwave.
Mini Lime Delicious Puddings
For those of you who love a nice citrus tang,
this lime delicious pudding is divine - served in individual dishes, it makes a delightful dessert.
Ingredients:
30g butter
110g caster sugar
2 eggs, separated
2 tablespoons self-raising flour
4 small limes, juiced (¼ cup lime juice)
60ml water
180ml milk
Method:
Cream butter, sugar and egg yolks together in small bowl with electric mixer until light and creamy.
Stir in sifted flour, juice, water and milk.
Beat egg whites until soft peaks form, gently fold through mixture.
Pour into 6 lightly greased ovenproof dishes (half cup capacity). Bake at 160C for 35 minutes.
Passionfruit Mousse (serves 6)
Passionfruit are a native of Brazil but grow in many countries where the climate is warm.
Any surplus of pulp may be frozen for up to a year.
Ingredients:
3/4 cup passionfruit pulp
3-4 tbsp caster sugar
1 tbsp gelatine
2 tbsp lemon juice
2 tbsp hot water
3/4 cup orange juice
2 egg whites
1 cup cream
Method:
Mix passionfruit pulp with sugar to taste.
Sprinkle gelatine over hot water and stir till dissolved, add to orange juice and chill
till just starting to set. Whip juice/gelatine mixture till frothy.
Beat egg whites until stiff. Whip cream until thick.
Fold passionfruit pulp into juice mixture, then fold in cream and egg whites.
Spoon into serving bowl or individual glasses and place in refrigerator to set.
Rhubarb Crumble(serves 6)
Deliciously tangy with a hearty crumble topping.
Perfect for a chilly Winter's night served with a hot creamy custard.
Ingredients:
1 cup sugar
1/2 cup water
4 cups rhubarb cut into short pieces
1 tsp grated orange rind
Crumble Topping:
1 cup plain flour
60g butter
1/4 cup sugar
pinch of cinnamon
Method:
Dissolve sugar in water over heat to make a syrup.
Bring to the boil and add rhubarb and orange rind.
Cover and simmer for 5 minutes or until rhubarb is tender but not mushy.
Place in a greased oven proof dish.
Crumble Topping:
Sift flour into a bowl and rub in butter till mixture resembles fine breadcrumbs.
Mix in sugar and cinnamon. Sprinkle over fruit and bake in a preheated moderate oven (180C/350F)
for 30 minutes or until crumble is golden brown.
Sago Plum Pudding
Try this delightfully rich pudding, it is rich moist and dark.
Pudding basins are available in our online catalogue.
Ingredients:
100g sago
2 cups milk
300g dried vine fruit (currants, raisins, sultanas)
100g pitted prunes, chopped
1/2 cup sugar
2 tsp bicarbonate of soda
3 tsp ground ginger
3 tsp ground cinnamon
2 cups soft breadcrumbs
2 tbsp cocoa
2 eggs
45g butter, melted additional soft butter for basin
Method:
Soak sago in milk overnight. Next day butter a 1.5 litre pudding basin.
Put fruit and dry ingredients into a large bowl and mix well.
Tip in sago and milk. Lightly whisk eggs with the melted butter and stir into the fruit mix.
Fill basin just over two-thirds full.
Cover with a doubled sheet of foil and tie with string under the rim of the basin.
Stand basin on a wire rack or an enamel plate inside a stockpot and add boiling water
to come two-thirds up sides of the basin. Cover the stockpot and boil for 3 hours,
topping up the water level as necessary. The finished pudding will be dark and glossy.
Serve hot with custard or for something extra special, make a brandy butter or brandied white sauce!!
Christmas Pudding with Apricots & Chocolate
Ingredients:
1 cup self raising flour
1 cup firmly packed stale white breadcrumbs
125g caster sugar
125g margarine
600g mixed dried fruit
100g diced dried apricots
1/2 cup chopped pecan nuts
3 eggs, lightly beaten
100g dark chocolate bits
2 Tbs brandy
Syrup
2 Tbs golden syrup
1 Tbs grand marnier
Method:
Sift the flour in a medium sized bowl. Add the remaining ingredients (not syrup)
and mix together well.
Cut a small circle to fit Baker's Secret pudding steamer from grease proof paper.
Spoon in the pudding mixture and cover securely with lid.
Place the basin into a large saucepan with enough boiling water to come halfway up the
side of the basin. Cover saucepan and bring to the boil. Gently boil the pudding for
3 & 1/2 hours adding more boiling water to the saucepan whenever necessary to maintain
the water level.
To test if pudding is cooked, remove lid and insert a skewer. If the skewer comes out
clean the pudding is ready. Carefully remove the pudding from the water and leave
to stand for 10 minutes.
To turn pudding out, gently run a spatula around the inside rim of the cooked pudding.
Up turn onto a plate, holding onto the plate and mould together, give a firm shake and
allow the pudding to release onto the plate.To make the syrup, combine golden syrup
and grand marnier in a small saucepan and gently heat.
Brush the glaze evenly over the pudding top and sides and allow it to soak in.
Serve warm with whipped cream.
Five Minute Chocolate Mug Cake
Ingredients:
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Method:
Add dry ingredients to mug and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using)
and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Ready to eat!
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