Scrummy Puddings....?!


Question: ....what your idea of a scrummy pudding? and can i have the recipies?? lol, im cheeky but i only make basic sponge and chocolate sponge. i bake cookies and crumbles too....i need a new pudding to wow my partner!


Answers: ....what your idea of a scrummy pudding? and can i have the recipies?? lol, im cheeky but i only make basic sponge and chocolate sponge. i bake cookies and crumbles too....i need a new pudding to wow my partner!

pear and chocloate gateaux

Ingredients :
100g chocolate
10g cocoa powder
90g butter
100g caster sugar
3 eggs
50g fresh chestnuts, shelled and chopped.
Extra cocoa powder for dusting.

Garnish:
3 firm conference pears, peeled, halved and cored
50g caramelised pear jelly (or substitue pear preserve)
3 iced chestnuts, chopped (available from delicatessens)
1 vanilla pod
100ml single cream
200ml whole milk
The juice of 1/2 a lemon
140g dark chocolate, broken into pieces

Recipe :
1 - Preheat the oven to 180°C (gas mark 6)
2 - Melt the chocolate in a bain-marie, beat in the cocoa powder and 75g butter, allow to cool.
3 - Separate the eggs.
4 - Beat the yolks with 50g sugar until pale, Add the chocolate mixture and chopped chestnuts, combine.
5 - Whisk the egg whites into stiff peaks, and stabilise with the remaining sugar. Fold into the yolk mixture.
6 - Butter your 20cm round mould, pour in the mixture and bake for 20 minutes.
7 - Allow to cool slightly before turning out onto a wire rack.

Icing:
1 - Pour the cream and milk into a saucepan and gently bring to the boil.
2 - Remove from the heat and add the chocolate. Stir until completely melted.
3 - Allow the sauce to cool sufficiently before icing the cake. Once set, dust with cocoa powder.

Decoration:
1 - Slice the vanilla pod in half lengthways and scrape out the seeds.
2 - Into a saucepan add 30cl water, the sugar, lemon juice and vanilla seeds. Bring to the boil anbd simmer gently until the sugar dissolves and a syrup is formed.
3 - Add the pears, cover and cook gently for 10 minutes (the pears need to be soft, but not mushy). Allow to cool.
4 - Slice the pears (lengthways) and fan them out on top of the cake. Sprinkle with the chopped marrons glacés.



Advice :
For this recipe you will need a cake tin, 20cm in diameter (spring-form tins are the easiest to use).

Scrummy Apple Pudding with Caramel Sauce

Serves: 1 servings

Ingredients:

* 225 g Self raising flour; (8oz)
* 1 pn Salt
* 115 g Suet; (4oz)
* Water to bind
* 450 g Bramley apples; (1lb)
* 60 g White sugar; (2oz)
* 140 ml Apple juice; (5fl oz)
* 1 tb Calvados
* 55 g Butter; (2oz)
* 55 g Brown sugar; (2oz)


Instructions:
-FOR THE CARAMEL SAUCE-
30 g Butter; (1oz)
280 ml Double cream; (10fl oz)
85 g Unrefined dark brown sugar;
-(3oz)
3 tb Golden syrup

Mix the flour and salt together, and then rub in the suet. Add the cold
water to make a softish dough.

Grease 4 individual pudding bowls. In the bottom put 30g (1oz) butter and
30g (1oz) brown sugar. Line the pudding basins with pastry, keeping some
back for the lids.

Peel the apples and cut in 1cm (1/2inch) dice. Mix with the white sugar and
apple juice and a splash of Calvados. Share the filling between the bowls
and cover with a lid. Seal with water. Grease paper and cover the puddings,
leaving a pleat in the paper to allow for expansion. Steam for
approximately 1
1/4 hours.

To make the sauce, combine all the ingredients together in a saucepan and
bring to the boil. Turn out the puddings and pour the sauce over the top.

Per serving: 919 Calories (kcal); 69g Total Fat; (68% calories from fat);
1g Protein; 71g Carbohydrate; 186mg Cholesterol; 861mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 14 Fat; 3
1/2 Other Carbohydrates

Bread and butter pudding with custard

Key Lime Pie

Juice and rind of 4 limes
1 tin of condensed milk
Half pint of double cream
2 oz of butter
1 and a half packs of gingernut biscuits

No cooking required!

First place biscuits inside a polythene bag and using a rolling pin smash them up till they look like breadcrumbs.
Next melt butter in a saucepan over a low heat, so it doesn't burn. Remove from heat and mix in biscuit crumbs.
Now put biscuit mixture into a flan dish and flatten and smooth with the back of a metal spoon. Put in fridge to cool.
In a large bowl place cream, condensed milk and juice and rind of 4 limes and using an electric whisk mix for about 2 minutes til it goes thick.
Remove flan dish from fridge and pour cream mixture over biscuit base, using a blunt knife to smooth the surface.
Put back in fridge and leave to chill for at least an hour.
Can be made the day before use.
Can decorate the top any way you like.
I often just top it with a few raspberries.

It's a wonderful easy recipe and tastes fantastic!
Whenever I make it I always get asked fo the recipe!

Have Fun!

Summer fruit pudding, you don't even have to cook, just line a pudding basin (or a bowl) with buttered slices of bread (crusts off) and fill with all kinds of berries.

Once you filled it make a lid with more buttered bread and put a saucer with some weight on it. Leave in the fridge overnight or at least 6 hours. Serve with custard, cream or ice cream.

I cheat (Delia fan) and I buy a couple of cans of summer fruits, it's also cheaper.





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