Desserts
Desserts continued
Lemon and lime |
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delicious pudding |
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180g butter
11⁄2 cups caster sugar
2⁄ 3 cup
11⁄2 tablespoons grated lemon rind
11⁄2 tablespoons grated lime rind
1⁄4 cup lemon juice
1⁄4 cup lime Juice
4 x 60g egg yolks
11⁄2 cups milk
4 x 60g egg whites
Sifted icing sugar, for serving Thickened cream, for serving
1.Cream butter and sugar in a mixing bowl until light and fluffy. Fold in flour, lemon rind, lime rind, lemon juice and lime juice.
2.Combine egg yolks and milk, whisk into butter mixture. Beat egg whites until stiff peaks form, fold into batter.
3.Pour batter into
4.Place
5.Spoon pudding onto serving plates, dust with icing sugar and a swirl of cream.
Pudding can be served hot or cold.
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl is required for this recipe.
Note
Individual christmas puddings 6
100g butter, softened
1⁄2 cup brown sugar
1 tablespoon golden syrup
2 x 60g eggs
11⁄2 cups (375g)
1/3 cup milk 1/3 cup brandy
1⁄2 cup (100g) mixed dried fruit
1⁄2 cup (100g) finely chopped dates
1.Cream butter, sugar and golden syrup, beat in eggs one at a time. Fold in flour, cinnamon, milk, sherry and fruits.
2.Spoon mixture into 6 x
3.Place suitable sized trivet in removable crockery bowl and place prepared containers onto trivet. Carefully pour in sufficient water to come half way up the sides of the pudding containers.
4.Cover with lid and cook on Low
5.At end of cooking, carefully remove each pudding container, wipe dry and remove string, paper and foil.
6.Turn out puddings by inverting onto individual serving plates, serve hot with brandy custard and fresh dates.
Chocolate malt |
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11⁄2 cups
11⁄2 cups plain flour
11⁄2 teaspoons baking flour
1⁄3 cup cocoa powder
1⁄3 cup malted milk powder
11⁄2 cups caster sugar
11⁄2 cups milk
3 x 60g eggs, lightly beaten
Sauce
150g dark chocolate, melte
3 cups hot water
2 tablespoons butter
11⁄2 cups brown sugar, firmly packed
1⁄3 cup cocoa powder
1⁄4 cup cornflour Water, for steaming Thickened cream, for serving
Extra malted milk powder, for serving
1.Sift
2.Stir chocolate, water and butter in a saucepan over a low heat until chocolate and butter melt.
3.Combine brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in hot chocolate mixture. Mix well. Spoon chocolate sauce over batter in the heatproof pudding bowl. Cover with aluminium foil and secure with kitchen string.
4.Place
5.Spoon pudding onto serving plates, drizzle with Chocolate Sauce and cream, dust with extra malted milk powder.
Serve hot.
A 2.5 litre heatproof pudding bowl suitable
to fit the shape of the removable crockery bowl is required for this recipe.
Note
R18 | R19 |