Sunday 21 July 2013

OMG! PUDS TO DIE FOR!!!!!!!!!!!!!!!! Hot & Zesty!

Today year 11's made Steamed Puddings with Orange Creme Anglaise (fancy for orange custard sauce!)
I have a masterchef recipe below for steamed puds but the one students made was on page 206 of their Food Solutions text. I do have for you the orange custard sauce though which you MUST try at home!

ORANGE CUSTARD SAUCE

Ingredients:

200 ml milk

2 egg yolks (OR 2 tablespoons of yolk from previous prac)

1 level tablespoon cornflour

Zest from 1 orange (segment the orange for presentation)

½ cup castor sugar

Method:

1.   To the egg yolks add sugar and whisk with a balloon whisk until creamy.

2.   Add cornflour and ¼ cup of the milk & zest of the orange.

3.   Bring remaining milk to the boil and gradually pour into the yolk mixture beating continuously so that it does not curdle.

4.   Stir over low heat until the sauce thickens to a pouring consistency.

5.   Serve with warm steamed puddings and segmented oranges as decoration.

 
 

Steamed Puddings with Brandy Cream and Berry Sauce

Ingredients:

 

Spiced puddings

2 0 0 g ca s te r s u g a r

2 0 0 g u n s a l te d b u t te r

4 e g g s

8 0mls cre am

2 0 0 g s e l f ra is in g f lo u r

½ ts p b a k in g p owd e r

½ ts p mix e d s p ice

¼ cu p p is ta ch io s , f in e ly ch o p p e d

1 o ra n g e , z e s te d

Brandy sauce (try replacing with my orange custard sauce!)

3 0 0mls cre am

2 tb s b ra n d y

¼ cu p b rown s u g a r

½ ts p g ro u n d cin n amo n

Berry sauce

1 p u n n e t ra s p b e rrie s

¼ cu p ca s te r s u g a r

½ lemo n , ju ice d

Fre s h ra s p b e rrie s , to s e rve

P is ta ch io s , ch o p p e d , to s e rve

O ra n g e z e s t , to s e rve

 

Method:

 

1 . P re h e a t th e o ve n to 1 4 0 °C .

2 . For the spiced puddings, comb in e th e b u t te r a n d s u g a r in a

b owl , cre am th e mix tu re u s in g a h a n d b e a te r u n t i l p a le a n d th ick .

Mix in th e e g g s a n d cre am. C a re fu l ly fo ld in th e f lo u r, b a k in g

p owd e r, s p ice , n u ts a n d o ra n g e z e s t , d o n ’ t o ve r mix . Sp o o n th e

mix tu re in to g re a s e d rame k in s , co ve r e a ch rame k in wi th fo i l a n d

p la ce th e rame k in s in a b a k in g tra y. Fi l l th e b a k in g tra y wi th wa te r

to ju s t o ve r h a l f a n d p la ce in th e o ve n to b a k e fo r 3 0 -4 0 min u te s

o r u n t i l p u d d in g s a re co o k e d .
 
(NB. You can steam these puds in your electric frypan or even in a saucepan with steamer basket & lid or even a bamboo steamer basket & wok!)
 
T u rn o u t f rom rame k in s .

3 . For the brandy sauce, p o u r th e cre am in to a sma l l s a u ce p a n

a n d p la ce o ve r a me d ium h e a t to s imme r, s t i r in th e b ra n d y,

b rown s u g a r a n d cin n amo n , co n t in u e to s imme r u n t i l re a d y to

s e rve .

4 . For the berry sauce, p la ce th e b e rrie s in to a b le n d e r wi th th e

s u g a r a n d lemo n ju ice , b le n d u n t i l smo o th , p o u r in to a ju g .

5 . P la ce 3 p u d d in g s o n a la rg e re cta n g u la r p la te , to p o n e p u d d in g

wi th f re s h ra s p b e rrie s , o n e wi th ch o p p e d p is ta ch io a n d o n e wi th

o ra n g e z e s t wi th a ju g o f b ra n d y s a u ce a n d a ju g o f b e rry s a u ce to

th e s id e .
ENJOY!!!!!!!!!!!!!!!
Cya & Happy Cooking Kay Stubbs :)

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