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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