Deserts & Puddings Page 3
Pineapple Upside-Down Pudding
3oz caster sugar
2oz self raising flour
small can pineapple rings
Firstly, grease an 18cm sandwich tin and sprinkle with 1oz of caster sugar. Then, make a pattern in the bottom with the pineapple and cherries. In a bowl cream the margarine and remaining sugar until light and fluffy. Beat in the egg and gently add the flour. Spread the cake mixture over the top of the arranged pineapple and cherries. Then, bake the oven on 180°C/350°F/gas mark 4 for about 30 minutes. Finally, turn out and serve upside-down, either hot with custard or cold with cream.
Apple and Cinnamon Layer Pudding
8oz self raising flour
pinch of salt
4oz shredded suet
cold water to mix
1 teaspoon ground cinnamon
sugar to sweeten
Firstly, mix flour, salt and suet, add sufficient cold water to make a pliable dough. Then, turn the dough onto a floured board and knead lightly. Allow to rest for a few minutes before rolling out. Divide pastry into four pieces and roll out into circles, each one a little larger than the last. Peel and slice the apples then mix with the sultanas, cinnamon and sugar. Grease a 1 litre basin and place smallest circle of pastry in the bottom. Then, add a layer of fruit mixture and continue the layers, ending with a layer of pastry. Finally, cover and steam for 2 hours, turn out and dredge with caster sugar.
Apple Soufflé Omelette
4 eggs, separated
2 tablespoons single cream
1 tablespoon caster sugar
1 tablespoon butter
sifted icing sugar, for dredging
For the Filling
1 eating apple, peeled, cored and sliced
2 tablespoons butter
2 tablespoons soft light brown sugar
3 tablespoons single cream
To make the filling, saute the apple slices in the butter and sugar until just tender. Stir in the cream and keep warm, while making the omelette. Place the egg yolks in a bowl with the cream and sugar and beat well. Whisk the egg whites until stiff peaks form, then fold into the yolk mixture. Melt the butter in a large heavy based frying pan, pour in the souffle mixture and spread evenly. Cook for 1 minute until golden underneath, then place under a hot grill to brown the top. Slide the omelette onto a plate, spoon the apple mixture onto one side, then fold over. Dredge the icing sugar over thickly, then quickly mark in a criss-cross pattern with a hot metal skewer. Serve the omelette immediately of course.
4 tablespoons clear honey
3 tablespoons whiskey
½ pint double cream
fresh mint sprigs, to decorate
To begin with, gently warm the honey in the whiskey, then leave to cool. Then, preheat the grill. Spread the oatmeal in a very shallow layer in the grill pan and toast, stirring occasionally, until browned. Leave to cool. Whip the cream in a large bowl until soft peaks form, then gently stir in the oats, honey and whiskey until well combined. Reserve a few raspberries for decoration, then layer the remainder with the oat mixture in four tall glasses. Cover and chill in the fridge for 2 hours. About 30 minutes before serving, transfer the glasses to room temperature. Finally, decorate with the reserved raspberries and mint sprigs.
Tofu Berry Brulee
8oz red berry fruits, strawberries or raspberries
11oz packet silken tofu
3 tablespoons icing sugar
2½oz demerara sugar
Half or quarter any large strawberries, but leave the smaller ones whole. mix with the other chosen berries. Place the tofu and icing sugar in a food processor or blender and process until smooth. Stir in the fruits and spoon into a flameproof dish with a 1½ pint capacity. Sprinkle the top with enough demerara sugar to cover evenly. Then, place under a very hot grill until the sugar melts and caramelizes. Chill in the fridge before serving.
Blackberry and Apple Romanoff
12oz sharp eating apples, peeled, cored and chopped
1½oz caster sugar
8fl oz whipping cream
1 teaspoon grated lemon rind
6 tablespoons Greek-style yoghurt
4-6 crisp meringues, roughly crumbled
whipped cream, blackberries and mint leaves to decorate
Firstly, line a 2 pint pudding basin with clear film. Toss the chopped apples into a saucepan with 1oz sugar and cook for 2-3 minutes, or until softening. Mash with a fork and leave to cool. Whip the cream and fold in the lemon rind, yogurt the remaining sugar, apples and meringues. Gently stir in the blackberries, then tip the mixture into the pudding basin and freeze for 1-3 hours. Then, turn out onto a plate and remove the clear film. Finally, decorate with whirls of whipped cream, blackberries and mint leaves.
There’s also 2 other deserts & puddings pages, see below.