Sunday, November 3, 2024

I'danian spice pudding


(Makes 8 individual puddings)

You will need 8 oven-safe ramekins and a roasting pan large enough to fit them all. 

Start by making the caramel. This must cool to room temperature before using in the recipe and can be made a day in advance if needed. 

For the caramel:

(Recipe based on this one)

1 cup (200g) granulated sugar
6 tablespoons (90g butter), cut to 5 or 6 pieces
½ (120ml) heavy cream
1 teaspoon cayenne pepper (optional but recommended)

I am sometimes quite disorganised about preparing all ingredients before starting a recipe but in this case it is crucial. Have everything measured and ready to go before you start!

Place the sugar in a medium saucepan and heat over medium heat, stirring with a wooden spoon or heat resistant spatula. It will clump up and then start to melt, changing colour from clear to yellow to a light brown. 

Continue stirring until all sugar lumps have been melted. By this stage the sugar should be a uniform brown colour. Remove the saucepan from the heat and drop in your butter. It will foam up and bubble. 

Once the foaming has died down a bit, replace the pan on the heat and stir for 2-3 minutes, until the butter is completely mixed in to the sugar. Again remove the saucepan from the heat and pour the cream in in a slow trickle - it will again foam up and bubble. 

Stir the cream in and return the pan to the heat. Let it come to the boil for about a minute before taking off the heat. Stir in the cayenne pepper. Allow to cool to room temperature before using. If you have any leftovers you can store it in the fridge for up to 2 weeks - reheat before using. 


For the spice puddings:

200g / 7oz caster sugar
200g / 7oz butter, softened
4 eggs
200g /7oz self raising flour
½ teaspoon baking powder
Spice mix: 5 or 6 cardamom pods, ½ teaspoon each of ground cinnamon, nutmeg and ginger, and a pinch of salt. 
80ml / 1/3 cup milk

Extra butter for greasing the ramekins

Whipped cream for serving (optional)

Preheat the oven to 190°C / 375°F.

Start by preparing your spice mix: If you have a spice grinder, add the cardamom pods and grind for about a minute until the pods are broken down into fine pieces. Add the remaining spices and grind again for about 5 seconds to combine. If you don’t have a spice grinder, bash the cardamom pods in a mortar and pestle before adding the remaining spices and mixing. 

In a medium bowl, cream together the butter and sugar until pale yellow and fluffy (or use an electric mixer). Add the eggs one at a time, stirring well in between each one. 

Add half the flour and stir in. Add half the milk and combine. Add the remaining flour, the baking powder and spice mix and again stir to combine. Finally, add the remaining milk and mix in. 

To prepare the puddings:

Grease each ramekin well with butter - the sides as well as the bottom.

Add 2 generous tablepoons of your (room temperature) caramel in the bottom of each ramekin. Use another tablespoon to gently spoon the spice pudding batter over the caramel until your ramekins are about 2/3 full. 

Loosely cover each ramekin with aluminium foil as they will expand during cooking. Place the ramekins in your roasting pan and fill the pan with enough boiling water to come halfway up the ramekins. Put into the oven and bake for 40 minutes. 

When the 40 minutes is up, remove from the oven and leave them in the roasting pan for another 5 minutes. Remove to a baking rack where they will cool further.

I suggest serving immediately so they are still warm. To serve, run a knife around each ramekin and upend onto a plate. The caramel will run down the sides of the pudding. Serve with whipped cream and more caramel if desired. 

If serving later, reheat the puddings in a microwave for 10-20 seconds before removing from their ramekins. Is so delicious it goes with anything, really. 

Saturday, December 3, 2022

Link to All Butter Pie Crust

 https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/

Katie's Chocolate Chip Cookies

 Cream together:

2 cups butter

2 cups sugar

1 cup brown sugar

4 eggs

2 tsp vanilla


5 cups flour

2 tsp soda

2 tsp salt

12 oz chocolate chips


375 8-10 minutes


Saturday, November 20, 2021

Corn Bread

 


mix dry ingredients:

2 c flour
1 c cornmeal
2/3 c sugar
2 T BP
2 t salt

add:
1 1/2 cup milk
2 eggs
4 T melted butter
6 T creamed corn (optional)

9 x 13 pan Bake 350, 30 minutes 

Thursday, March 25, 2021

Roasted Vegetables

 Toss vegetables in olive oil and kosher salt.  Roast on a sheet pan at 425 for 20 minutes - up to 40 minutes, or until lovely golden brown.  

Wednesday, August 28, 2019

Fresh Tomato Sauce

Quick Fresh Tomato Sauce

DAVID TANIS - New York Times

 

 

INGREDIENTS

5 pounds tomatoes

¾ teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf



PREPARATION

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.



Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.



Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.





Notes: When the 15 minutes were up, I started the pasta, and cooked everything for 10 more minutes, then finished the pasta in the sauce.  Used dried basil.

Wednesday, March 6, 2019

Katie's Chocolate Chip Cookie Recipe

Cream together:
2 cups butter
2 cups sugar
1 cup brown sugar
4 eggs
2 tsp vanilla

Add:
5 cups flour
2 tsp soda
2 tsp salt
12 oz chocolate chips

Bake 375℉, for 8-10 minutes.  Note- this is "pre-doubled" and makes a very large batch.  Freeze in individual balls, or halve the batch.