Презентація на тему «Puddings»

content: Puddings

content: Citrus passionfruit delicious pudding

content: Ingredients60g butter, softened3/4 cup caster sugar2 eggs, separated1 large lemon, rind finely grated, juiced2 tablespoons passionfruit pulp1 cup milk1/4 cup plain flourpure icing sugar, to serveMethodStep 1Preheat oven to 180°C. Grease a 5cm deep, 15cm x 23cm (base), 6-cup capacity baking dish. Using an electric mixer, cream butter and sugar in a bowl until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.Step 2Stir in lemon rind, 1/4 cup lemon juice, passionfruit and milk. Sift flour over mixture and stir until combined.Step 3Using clean blades, beat eggwhites in a bowl until soft peaks form. Fold into passionfruit mixture until just combined.Step 4Pour batter into baking dish. Place dish in a baking pan. Pour boiling water into pan so it comes halfway up sides of dish. Bake, uncovered, for 45 minutes or until pudding is just firm on top and light golden.Step 5Remove dish from baking pan and stand for 5 minutes. Dust pudding with icing sugar and serve.

content: Apple sponge pudding

content: Ingredients6 Granny Smith apples1/2 cup caster sugar2 tablespoons water2 eggs, at room temperature1 teaspoon vanilla essence1/2 cup self-raising flour1/2 teaspoon mixed spice icing sugar, ice-cream and whipped cream, to serveMethodStep 1Preheat oven to 180°C. Lightly grease a 5-cup capacity ovenproof dish.Step 2Peel, core and chop apples. Place in a saucepan with 1/4 cup sugar and water. Cook, partially covered, over medium heat for 5 to 8 minutes or until apple is tender. Drain excess liquid. Spoon apple into prepared dish. Cover to keep warm.Step 3Using an electric mixer, beat eggs until light and fluffy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until thick and creamy. Stir in vanilla.Step 4Sift flour and mixed spice over batter. Using a metal spoon, fold through batter. Pour over hot stewed apple.Step 5Bake for 30 minutes or until a skewer inserted into the sponge comes out clean. Dust with icing sugar. Serve pudding hot with ice-cream and cream.

content: Warm chocolate puddings

content: IngredientsNutritionMelted butter, to grease100g reduced-fat dairy spread (Devondale brand), melted, cooled2 eggs, lightly whisked235g (1 1/2 cups) dark chocolate melts (Nestle brand), melted75g (1/2 cup) plain flour8 dark chocolate melts (Nestle brand), extra4 scoops light vanilla ice-cream (Streets brand)MethodStep 1Preheat oven to 200°C. Brush four 100ml-capacity ovenproof ramekins with melted butter to lightly grease. Whisk the dairy spread and egg together in a jug.Step 2Combine the chocolate and flour in a medium bowl. Use an electric beater to gradually beat in the egg mixture. Pour the chocolate mixture evenly among the prepared ramekins.Step 3Kid's task: Place two chocolate melts in the centre of each ramekin, pressing down so they sink into the pudding mixture.Step 4Bake in preheated oven for 10 minutes or until a skewer inserted into the edge of the puddings comes out clean. Turn onto plates and serve with ice-cream.

content: Caramel apple pudding

content: Ingredients5 large golden delicious or Granny Smith apples, peeled, cored, sliced 1cm thick1 2/3 cups (250g) plain flour2 tsp baking powder250g caster sugar200ml milk150g unsalted butter, melted2 eggs, beaten1 cup (200g) light muscovado sugar or light brown sugar1/2 cup (125ml) golden syrupIcing sugar and thick cream, to serveMethodStep 1Preheat the oven to 180°C. Lightly butter a 2.5-litre baking dish.Step 2Place apples in the prepared dish. Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples.Step 3Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring.Step 4Pour over the pudding batter, then bake for 30-35 minutes or until the top is golden.Step 5Dust with icing sugar and serve with cream.

content: Chilled panettone puddings with poached spiced cherries

content: Ingredients8 x 1.5cm-thick slices of panettone40g butter, softened2 tbs orange marmalade2 eggs, lightly whisked1 cup (250ml) milk1/2 cup (125ml) thin cream1/4 cup (55g) caster sugar1 tsp vanilla bean pasteSpiced cherries250g fresh cherries, stems removed1 cup (250ml) rose1/4 cup (55g) caster sugar2 whole star anise1 cinnamon stickMethodStep 1Preheat oven to 160°C. Grease four 2/3-cup (160ml) capacity dariole moulds or ramekins. Use a 7cm round pastry cutter to cut 8 discs from the panettone slices. Spread discs with butter and marmalade and place two discs in each of the prepared moulds.Step 2Whisk together the eggs, milk, cream, sugar and vanilla bean paste in a jug until well combined. Pour evenly over the panettone slices and set aside for 15 minutes to soak. Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the moulds. Bake in preheated oven for 20 minutes or until set. Remove from oven and place in the fridge for 1 hour to chill.Step 3Meanwhile, to make the spiced cherries, place the cherries, wine, sugar, star anise and cinnamon in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and poach for 15 minutes or until syrup thickens and cherries are tender. Remove from heat and transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.Step 4Turn the puddings onto serving plates. Spoon the cherries and syrup around the puddings and serve immediately.

content: Ten Poems about Puddings“Pudding and pie'said Jane: 'Oh, my!''Which would you rather?'Said her father.'Both,' cried Jane,Quite bold and plain.”The poems sing the praises of puddings large and small, hot and cold, sweet and savoury. Ten Poems about Puddings is a must for all pudding lovers. By the time you have reached the last page, you will be unsure whether you have just eaten ten poems or read ten puddings. Either way, bon appétit!