Puddings Archives

Mums Baked Semolina Pudding – Gries Auslauf

Not yet tested! But it sounds great!

Ingredients

  • 50g butter
  • 1 pint milk
  • 150g Semolina
  • 150g sugar
  • 4 egg yolk
  • 4 egg white – whisked
  • 1/2 lemon – grated rind of..
  • serve with Raspberry juice
  1. Melt butter in frying pan, add milk, and bring to the boil
  2. add a little salt (optional)
  3. Add Semolina and stir until it thickens and peels back from the edges of the pan
  4. Allow to cool
  5. Meanwhile, whisk sugar and egg yolks until light and fluffy
  6. Meanwhile whish egg whites until stiff
  7. Add lemon rind to egg yolks mixture and add that mixture slowly to the Semolina mixture
  8. Fold in Egg whites
  9. Add mixture to a Greased and floured an oven proof dish
  10. Bake for 40 minutes and serve, topped with a little concentrated raspberry juice
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Mums Special Apple Crepe – Apfel Schmarrn

A very tasty meal, or delicious dessert!

Ingredients

  • 3 eggs whisked in a large bowl
  • 1/2 pt milk
  • 1 cup self raising flour
  • 1 cup plain flour
  • 1 dessertspoon butter for crepe
  • 1 tablespoon butter for apples
  • 1 large bramley apple, peeled, quartered, halved then sliced
  • 1 handful of soaked raisons
  • 1 teaspoon sugar (to taste if apples too sharp)
  • sieved icing sugar for serving

You will need one pan to cook the apples, which can be cooked in advance, one frying pan for the crepe to which the apple mixture is added and one firm flat edged spatula.

  1. Whisk the eggs in a large bowl
  2. Add the Flour and whisk until a smooth paste
  3. Add milk until it looks the consistency of double cream (not whipped)
  4. Leave to stand for 1/2 hour for best results – meanwhile
  5. Prepare the apple
  6. Melt the tablespoon of butter in a saucepan
  7. Soak the raisons in boiling water for a few minutes then drain
  8. Add the sliced apples, sugar to taste and raisons and sauté until the apples begin to soften – keep hot, then
  9. Heat frying pan, add butter to melt then add the crepe mixture to make a very thick crepe (about 1/2 cm thick at least)
  10. Cook one side until golden and the top has begun to set slightly
  11. Turn crepe over, immediately add apple mixture to the top of the golden side of the crepe
  12. Using a flat edge spatula, start to chop the crepe up into small pieces
  13. When evenly chopped, leave undisturbed until it browns golden underneath
  14. Then turn over, chop again, and leave until it browns again
  15. Continue last step until crepe well cooked and pieces all look golden
  16. Serve immediately served with a sprinkling of sieved icing sugar

Can be Served with custard if eaten as a dessert..

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Orange and Rosemary Caramel Puddings

This is a recipe I found in a magazine and I actually haven’t tried yet, but it looks great and I really want to try it out.. So here it is, and when I have made it I will update this recipe and give a verdict.

Ingredients   (serves 6)  – Make the day before as they need to be served chilled

  • 110g caster sugar for the Caramel
  • 500ml double cream
  • 2 sprigs of rosemary
  • zest of two oranges
  • 1 orange segmented
  • 1 split vanilla pod or  1 teaspoon vanilla essence
  • 125g caster sugar for the custard
  • 2 large eggs
  • 2 large egg yolks
  1. To make the caramel, dissolve the sugar 110g in a pan with 125 ml water, over a medium heat
  2. Increase the heat and cook until the sugar turns dark amber
  3. Carefully pour the hot caramel into six ramekins and leave to cool
  4. For the custard, gently heat the cream, rosemary, zest and  vanilla pod until simmering
  5. Leave to infuse for 30 minutes
  6. Pre-heat oven to 180C (fan 160C)
  7. Strain the cream into a clean pan and warm gently
  8. In a separate bowl, whisk the sugar and all the eggs together
  9. Add a little cream gently into the eggs, still whisking, then add the remaining cream and stir
  10. Skim off any bubbles
  11. Pour into Ramekin dishes and place in an oven tray on a paper towel to stop them slipping
  12. Pour boiling water so that it comes two thirds up the sides of the ramekins
  13. Cook for about 1 hour, or until the puddings are almost set
  14. Remove the tray from the oven and leave to cool in the water
  15. When water has cooled, remove and chill for at least one hour – overnight is best
  16. To serve, stand the dishes in hot water for a few seconds and turn out.
  17. Garnish with orange segments (and more rosemary)
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Meringues – Petite Mont Blancs

For the meringue nests see my Meringue recipe 

Ingredients For the fillings
8 meringue pockets
2 tins of sweetened chestnut puree
250 g Mascarpone
200 ml 8% fat Fromage Frais
1 rounded dessert spoon caster sugar
1 teaspoon vanilla essence

  1. Whisk the Mascarpone and Fromage Frais with the sugar and vanilla
  2. Spoon a layer of chestnut puree into the meringue
  3. Add Mixture over the top
  4. Dust with icing sugar
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Chilled Lemon Souffle

This is one you don’t bake, it rises in the fridge


Ingredients

3 eggs
6 tablespoons icing sugar
3 lemons – juice only
1 sachet gelatine
1/2 pint whipping cream

TIPs : Use ingredients at room temperature to avoid curdling, use very clean bowls for whisking the egg white

  1. Follow the instructions on the gelatine packet using as little water as possible, set aside, use later only when completely dissolved
  2. Whisk the egg yolks and icing sugar until light and creamy
  3. Stir in the juice of 3 lemons which will make the mixture very runny
  4. Stir in the dissolved gelatine
  5. Whisk the cream until thick and fold it into the mixture
  6. Whisk egg whites and fold into the mixture with a metal spoon
  7. Pour into a Souffle dish lined with greaseproof paper as it will rise above the edge of the dish
  8. Chill for at least 4 hours, preferably overnight

 

 

 

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Toffee Sauce for Ice cream

Ingredients

200ml whipping cream
6 tablespoons sugar
6 tablespoons golden syrup
100g butter
1/2 teaspoon ground ginger
1 teaspoon vanilla sugar OR a few drops of essence

Pour the cram sugar and syrup (and vanilla essence if using) into a saucepan and mix thoroughly.

Add in half the butter and let sauce boil until thickened like soft toffee

Stir in ground ginger, vanilla sugar (if using) and remaining butter and serve on ice cream

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Zabaglione

A light delicious dessert.

4 egg yolks
2oz caster sugar
6 tablespoons masala wine

  1. Whisk the egg and sugar for 5 minutes until pale and fluffy
  2. heat wine until quite warm and add to egg mixture
  3. Whisk mixture until thick
  4. serve with sponge fingers in a tall glass
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Milk Rice Pudding and Raisons – Microwaved

This recipe is started off using a Microwave then baked in the oven for about 1 hour.

Ingredients

2 pints          Semi skimmed milk
1/2 pint        Single cream
4 oz               pudding rice
3 oz              Demerara or brown Cane sugar
4oz               Raisons
1/4 tspn       Cinnamon

  1. Soak Raisons in cold water for 15minutes
  2. Stir Milk, cream, rice and sugar into a bowl, microwave for 9 minutes on full power, stir half way through
  3. Stir, and microwave for another 7 minutes on full power, stirring occasionally, taking care it doesn’t boil over
  4. Stir in Raisons and cinnamon
  5. Transfer to a baking dish and bake at 325F for 45mins to 1 hour
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Meringue

Meringue

  • 4 egg whites
  • 200 g white caster sugar (use 220g if eggs are large)

Choice of Fillings

    • 250 g  Mascarpone cheese – This topping is used in the Petits Mont Blanc recipe
    • 200 ml 8% fat fromage frais
    • 1 teaspoon vanilla essence
    • 1 full desertspoon caster sugar – hand whisk all together

or

  • 1/2 pt double cream

  • 1/2 teaspoon vanilla essence
  • handfull of fresh rasberries – hand whisk together
  • handfull of diced strawberres – fold in to mixture

Toppings

  • Strawberries, raspberries, blueberries
  • pureed fresh rasberries with a little icing sugar
  1. Pre-heat oven to 150C/300F
  2. Whisk 4 egg whites  (no hint of yolk) on low for about 3 minutes until bubbly
  3. Whisk for a further minute on meduim
  4. Then Whisk from here on, on high,  until stiff and stands in stiff peaks
  5. Add sugar one desertspoonfull at a time until smooth
  6. Test by pinching a little between fingers – if gritty, then whisk until sugar is dissolved
  7. Stick grease proof paper, parchment paper or silicon sheet to a baking tray with little dobs directly on the tray.
  8. Make a large rectangle on the paper about 1/2 to 1 1/2″ think with peaks and troughs /Bake at 150 for one hour
  9. OR Make dollops and push out from center with the back of a spoon to make hollows for filling (individual servings)/Bake at 140 for 30 minutes
  10. Leave in oven until cool, usually 4 hours or overnight

Notes : use golden unrefined caster suger for alarge rectangular golden meringue –

For the large rectangle you can use golden unrefined caster suger for a golden look –  See Meringue with Pears, chocolate orange and ginger sauce, and cream dessert recipe

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Ingredients
  • 1 can of pears
  • For the Meringue
  • 4 egg whites
  • 200 g golden caster sugar (unrefined)
  • pinch of salt
  • For the chocolate Sauce
  • 2 bars  dark chocolate, 70%
  • 1/4 pint pear syrup
  • orange zest (3-4 grates)
  • candied ginger – 1 piece, finely chopped
  • For the Cream
  • 1/2 pint cream
  • 1/2 vanilla pod
  • 1 tablespoon icing sugar
  • chopped nuts for topping
  1. Make the Meringue (see Meringue Recipe)
  2. Slowly melt chocolate in the pear syrup, with the orange zest and finely chopped candied ginger
  3. Whisk the  cream, the vanilla pod and the icing sugar together until smooth and silky but not too firm  (still moving!)
  4. Load the cream onto the cooled Meringue ,  dollop on the chocolate sauce, and scatter the quartered pears
  5. Sprinkle with nuts and orange zest for topping.
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Mums Zwetschken KNOEDEL

Plum and Apricot Semolina Dumplings – Austrian Recipe

I just need to double check this delicious recipe with my mother, to make sure  I got it 100% correct, and then I am going to try make it. So please note that this recipe is not tried and tested, yet,  but when it is, it is the best meal, or dessert, ever! It was always a real treat during my childhood.

Ingredients

  • 50 grams softened butter, salted
  • 1 egg, at room temperature and whisked
  • 250 grams full fat curd cheese at room temperature
  • 125 grams sieved plain flour
  • 80 grams semolina
  • 8-10 firm Apricots and/or Plums
  • Butter and breadcrumbs
  • Serve dumplings rolled in golden breadcrumbs with a bowl of sieved Icing sugar on the side.
  1. For the Dumpling Dough
  2. Soften butter and whisk in the whisked egg
  3. Whisk  in the  full fat curd cheese (room temperature)
  4. Fold in  sieved plain flour
  5. Mix in Semolina with a spoon
  6. Add a little salt if unsalted butter is used
  7. Hand mix into one large ball and rest for at least half an hour
  1. For the Dumplings
  2. Boil lots of salted water in large pot
  3. Make dumplings by making a ball and flatten into a round shape about 1/2 – 1 cm thick
  4. Place Apricot or plum into the center and work the dough around the fruit really well
  5. Turn down the heat so the water is not boiling
  6. Gently place the dumplings into the water with a ladle and ensure they don’t stick to the bottom of the pan
  7. Bring back to the boil continuing to ensure the dumplings are free from the base of the pan
  8. Simmer very gently for 10 minutes (15 minutes max)
  9. Meanwhile, heat plenty of butter in a large frying pan and add breadcumbs
  10. Stir breadcrumbs frequently until they are golden
  11. Roll each dumpling in the breadcrumbs to coat the whole dumpling
  12. Place all dumplings on a serving platter and serve with sieved icing sugar
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Pennys STICKY TOFFEE Pudding

Ingredients

  • For the pudding
  • 12 stoned dates – finely chopped
  • 250ml hot water
  • 1 heaped teaspoon bicarb of soda
  • 60g soft butter
  • 60g caster sugar
  • 2 free range eggs
  • 150g SR flour
  • For the sauce
  • 50g butter
  • 100g brown sugar
  • 1 split vanilla pod
  • 60 ml double cream
  1. Making the Pudding :
  2. Preheat over to 180C/370F
  3. Chop dates and boil water
  4. Add bicarb to hot water in a bowl and stir in the chopped dates
  5. Leave to soak until gloopy –  at least 10minutes, meanwhile
  6. In a clean bowl whisk the butter and sugar until light and fluffy
  7. Break the eggs into another bowl and whisk until light and fluffy
  8. Gradually add the eggs to the butter and sugar continuing to whisk until well mixed
  9. Sift in all the flour and fold and stir in until smooth
  10. Still stirring gradually add the date mixture
  11. Pour mix into two lined bread tins
  12. Place in oven and bake for 30-35 minutes, or until cooked through
  1. Making the sauce :
  2. Melt butter in a thick bottomed pan over medium heat
  3. Add brown sugar and vanilla pod and heat until sugar dissolved
  4. Add cream and stir well, bring to the boil
  5. Simmer very gently for 5 minutes

To serve , spoon out a portion of pudding and pour over hot toffee sauce.

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LEMON Souffle

Ingredients

  • 3       lemons, juice of
  • 3       lemon, zest of
  • 3       egg whites – whisked
  • 3       egg yolks
  • 4        teaspoons icing sugar (heaped if eggs and lemons are large)
  • 1 1/2    teaspoons gelantine
  • 1/2      pint double cream whisked
  1. Whisk egg yolks and icing sugar until very FLUFFY
  2. Add grated rind of 1-2 lemons
  3. Add juice of 3 lemons
  4. Add gelatine to hot water as instructed on packet
  5. Add whisked double cream slowly
  6. Fold in whisked egg white
  7. Chill in fridge, decorate with chocolate leaves and iced grapes
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Mums TIRAMISU

Serves 4-6

Tiramisu is best made the day before and chilled overnight, or frozen for later consumption

Ingredients

  • 4 eggs
  • 6 heaped desert spoons of icing sugger
  • 500g mascarpone cheese (2 tubs)
  • 2 packets of sponge fingers
  • choc flakes to decorate
  • 1/4 cup Rum/Brandy
  • 2 cups Black coffee (strong)
  1. Beat eggs yolks and sugar until creamy (about 5 mins)
  2. fold in cheese with a fork
  3. fold in beaten stiff egg whites
  4. add rum to cold coffee, and stir
  5. dunk fingers quickly into coffee and line dish at bottom and sides
  6. pour in 1/2 remaining liquid
  7. Add 1/2 cheese mixture then another layer of soaked sponge biscuits
  8. Add remaining cheese mixture to the top
  9. chill overnight
  10. Sprinkle on chocolate before serving
  11. May be frozen
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Pennys Creme CARAMEL

The Caramel is made in the microwave and then the whole thing is baked in the oven

Ingredients

  • For the Caramel
  • 4 tablespoons caster sugar (3 oz)
  • 1/2 cup boiling water (4oz)
  • For the Custard
  • 4 eggs (yolk and whites)
  • 1 egg (yolk only)
  • 2 tablespoons caster sugar
  • 1 pint mil
  • 2 caps vanilla essence
  1. Put the caster sugar into a shallow pyrex dish
  2. Add boiling water and stir until sugar melted
  3. Microwave for 8-10mins until turning light brown, watch very carefully
  4. Rotate the dish to coat the bottom and sides with the caramel sauce..
  5. Break eggs into bowl, add sugar and vanilla and beat with a fork
  6. Heat milk in a pyrex jug in microwave for  2-3 minutes
  7. Pour milk onto egg mixture and stir
  8. Strain through sieve into caramel mould
  9. Stand in bain- marie (roasting-tin containing hot water)
  10. Cook in oven at 130 C (300 F)for approx 1 hour or until set.

Remove from heat leave until cold before loosening with a knife and turning out.

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Martys Meyer LEMON Cake Top Pudding

This is a great desert. First had it at Bino and Martys. Had to make it myself and it turned out really delicious. I’ve bought some really fancy ramkin dishes, so I will have to make it again very soon.

Ingredients

  • 1 tablespoon melted butter
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup lemon juice (about 1 juicy Meyer Lemon)
  • 1 tablespoon grated lemon peel (about 3 regular lemons)
  • 1 cup boiled but cooled milk – remove skin if formed
  • 2 well-beaten egg yolks
  • 2 stiffly beaten egg whites
  • pinch of salt
  • For Garnish
  • Confectioners sugar, whipped cream, grated chocolate and/or lemon peel
  1. Pre-heat oven to 325 degrees F
  2. Boil some water
  3. Butter 1 1/4 quart casserole dish or 4 ramkin dishes
  4. Place in a large deep pan
  5. Whisk melted butter, sugar and flour
  6. Add whisked egg yolks, lemon juice, lemon peel and a little cooled milk (remove the skin)
  7. Whisk then slowly add the remaining milk while continuing to whisk
  8. Fold in beaten egg whites
  9. Pour mixture into casserole dish or ramekins (no more than half full)
  10. Place casserole dish/ramekins into large pan and surround with warm water
  11. Place in oven at 325 for 35-60 minutes, until fully set and just turning golden
  12. Garnish and serve chilled or warm, not hot
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