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18 October 2017Last updated
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Steamy puddings to end that perfect winter feast

Surprise your guests with these quick and easy dessert recipes

StockFood
23 Dec 2016 | 12:00 am
  • Pear tarte tatin

    Source:StockFood

Pear tarte tatin

Prep time 15 mins
Cooking time 25 mins
Serves 8

Butter for greasing
820g tin pears
500ml non-alcoholic red wine
125ml brown sugar
400g frozen brown puff pastry, defrosted

Preheat the oven to 220°C. Grease a tart dish (preferably glass) with butter.

Drain the syrup from the tin of pears into a saucepan. Add non-alcoholic red wine and sugar. Bring to the boil, stirring to dissolve the sugar, and reduce until half. Add the pears for 5 minutes. Remove pears; arrange them in the prepared dish, cut side up.

Add the liquid to the tart dish. Roll out the pastry a little so that it fits the dish, then cover the pears with it; cut off the excess pastry, and tuck the edges down. Bake for 25 minutes or until brown and puffed up. Turn upside down on to a plate. Serve hot.

Vinegar pudding

FR-161223-Vinegar-pudding-(Read-Only)

Prep time 15 mins
Cooking time 40 mins
Serves 6

FOR THE SYRUP:
350ml water
200g sugar
3 tbsp brown vinegar
FOR THE PUDDING:
2 tbsp butter
½ cup brown sugar
2 jumbo eggs
180g cake flour
1 tsp bicarbonate of soda
2 tsp ground ginger
Freshly grated nutmeg, a pinch
2 tbsp smooth apricot jam
Custard, to serve

Boil water, sugar and vinegar for 5 minutes, then set aside to cool.

Beat butter and sugar together, then add eggs, beating constantly. Sift flour, bicarbonate, ginger, nutmeg and a pinch of salt into the mixture and mix well. Blend in the jam.

Pour the syrup into a baking dish. Spoon in the batter. Bake at 180°C for 40 minutes. Serve warm with custard.

Self-saucing chocolate pudding

FR-161223-Self-saucing-chocolate-pudding-(Read-Only)

Prep time 15 mins
Cooking time 40 mins
Serves 8

325ml self-raising flour
3 tbsp cocoa powder
½ cup caramel sugar
100g butter, melted
180ml milk
1 large egg, lightly beaten
50g coconut marshmallows
FOR THE SAUCE:
180ml caramel sugar
2 tbsp cocoa powder, sifted
325ml boiling water

Preheat oven to 180°C. Grease a large oven-proof baking dish.

Sift flour and cocoa into a large bowl, then stir in the sugar. Combine butter, milk and egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Transfer to the baking dish, smoothing over the top. 
Press the marshmallows into the chocolate batter.

To make the sauce, combine sugar and cocoa and sprinkle over the marshmallows, then slowly pour boiling water over the back of a large metal spoon to cover pudding. Place dish on to a baking tray. Bake for 40 minutes and serve hot.

Lychee sago pudding

FR-161223-Lichee-sago-pudding-(Read-Only)

Prep time 15 mins
Cooking time 30 mins
Serves 6

1 x 567g tin lychees
140g sago
500ml milk
175ml sugar
2 extra-large eggs, separated

Preheat the oven to 180°C. Grease a large oven-proof dish, or 6 smaller oven-proof dishes.

Drain the lychee and reserve 250ml of the syrup. Pour the syrup over the sago and let it soak for 5 minutes. Add milk, 125ml sugar and a pinch of salt and heat slowly in a saucepan (the syrup will cause the mixture to curdle). Simmer until the sago is done, while stirring continuously. Remove from the heat and add egg yolks. Mix well.

Spoon half the mixture into the prepared oven dish (or the smaller dishes), and arrange the lychee on top. Spoon the remaining sago mixture over the lychee.

Beat egg whites until soft peaks are formed, and add the remaining 50ml sugar. Beat well until stiff peaks form.

Spoon meringue over the pudding and bake for 15 to 20 minutes or until the meringue turns golden brown. Serve hot.

Coconut rice pudding

FR-161223-Coconut-rice-pudding-(Read-Only)

Prep time 5 mins
Cooking time 1 hour 10 mins
Serves 6

100g uncooked jasmine rice
1 cinnamon stick
400ml coconut milk
1 x 390g tin condensed milk
275ml water
3 jumbo eggs
2 tsp vanilla essence

Preheat the oven to 180°C.

Place rice in a heavy-based saucepan. Add cinnamon stick, coconut milk and condensed milk – wash out the condensed milk tin with water and add that too. Simmer gently, stirring, for 20 minutes or until the rice absorbs the liquid.

Beat the eggs and vanilla essence together. Add to the rice mixture and stir well. Transfer to a greased oven-proof serving dish (or individual ramekins). Place the dish in a bain-marie (water bath) and into the oven. Bake for 45 minutes, or until the custard is just firm (lightly set) and golden brown on top. 
Serve warm.

Warm apple pie

FR-161223-Warm-apple-pie-(Read-Only)

Prep time 35 mins
Cooking time 50 mins
Serves 8

FOR THE PASTRY:
150g self-raising flour
130g cake flour
150g butter
100g caster sugar
1 jumbo egg
FOR THE FILLING:
3 x 400g tins pie apples, drained
50g brown sugar
½ cup raisins
6 maraschino cherries, cut up
2 tsp cinnamon
Nutmeg, a pinch
Custard or cream, to serve

Sift the flours together. Cream butter with the sugar. Add egg and beat well, then add the flours. Form into a dough, wrap in cling film and refrigerate for half an hour.

Meanwhile preheat the oven to 180°C, and grease a large ovenproof pie dish. Once the pastry has rested, roll out just over half of it on a clean, flour-dusted surface into a large circle. Roll the circle of pastry gently on to the rolling pin, then move it over the prepared pie dish, and unroll it to fit the dish. Using a ball of extra pastry, press the pastry in the pie dish into the corners to fit snugly. Blind bake for 15 minutes. In a large bowl, mix together the filling ingredients. Transfer them to the par-baked pastry case. Roll out the remaining pastry into a circle large enough to cover the filling. Fold the edges over and press to seal. Bake for 35 minutes or until golden in colour. Serve hot with custard or cream.

Chocolate croissant pudding

FR-161223-Chocolate-croissant-pudding-(Read-Only)

Prep time 35 mins
Cooking time 45 mins
Serves 8

4 extra-large eggs
125g caster sugar
500ml milk
4 croissants, sliced
100ml chocolate sauce, plus extra 
to serve

Beat eggs and caster sugar together, add a pinch of salt and the milk. Spread each slice of croissant with chocolate sauce. Arrange the croissant in a greased, oven-proof dish, then pour over the egg mixture. Leave to soak for 30 minutes. Preheat the oven to 170°C, and bake the pudding for 45 minutes or until the egg mixture has set. Drizzle chocolate sauce over and serve hot.

StockFood

StockFood