Warm up tummies with these yummy puds
Judging by the cold weather we have been experiencing over the past couple of days, it’s evident that winter is fast approaching.
And there is nothing more comforting than a warm winter pudding on a wintery Sunday afternoon.
As such, I am sharing old-time favourite baked pudding recipes.
Malva Pudding Ingredients
1 cup caster sugar 2 extra-large eggs
1 tbsp apricot jam
1¼ cups cake flour
1 tsp bicarbonate of soda 1 pinch salt
2 tbsp butter
1 tbs vinegar
½cup milk
Sauce
1 cup cream
100g butter
100g sugar
½ cup milk or orange juice
Method:
1. Preheat the oven to 180°C.
2. Beat the sugar and eggs until fluffy, then beat in the jam until creamy.
3. Sift the dry ingredients in a separate bowl.
4. Melt the butter in a saucepan and add the vinegar and milk.
5. Add the dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well combined. Do not over mix.
6. Pour into an ovenproof dish and bake for 30 minutes. To make the sauce: Melt all the sauce ingredients together and pour over the pudding when it comes out of the oven.
Sticky date pudding with brandy sauce Ingredients
250g solid-packed dates, chopped
5ml (1 tsp) bicarbonate of soda 250ml (1 cup) boiling water 130g butter, at room temperature
¾ cup brown sugar
60ml (¼ cup) golden syrup 2 extra-large eggs
300g (2 cups) cake wheat flour 5ml (1 tsp) baking powder 1½ tsp cinnamon
¾ tsp mixed spice
½ tsp ground cloves
¼ tsp fine salt
1 cup (100g) pecan nuts, toasted and roughly chopped
Brandy sauce
60g butter
1¼ cups granulated sugar 320ml water
2 cinnamon sticks, roughly broken
1 tsp vanilla essence pinch salt
160ml brandy
Method
1. Preheat the oven to 180ºC. Grease a large (22cm x 35cm) oven-proof baking dish.
2. Place the dates and bicarbonate of soda in a heatproof bowl. Pour the boiling water over the dates and stir through. Set aside for at least 10 minutes for the dates to soften and cool.
3. In a large mixing bowl, cream together the butter, demerara (brown) sugar and treacle syrup.
Add the eggs one at a time, beating well.
4. Sift in the flour, baking powder, cinnamon, mixed spice and salt. Fold dry ingredients into creamed mixture, using a wooden spoon. Add the soaked dates and pecan nuts and stir gently until combined.
5. Pour batter into the prepared dish and bake for about 40 minutes.
6. While the pudding is baking, make the syrup. Place the butter, sugar, water, cinnamon sticks in a small saucepan. Bring to the boil and simmer for about 5 minutes to reduce slightly. Remove from the heat and add a pinch of salt and the brandy.
7. Pour the hot syrup over the pudding as soon as it comes out of the oven. Serve the brandy pudding warm with softly whipped cream, custard or vanilla ice cream.
Chocolate pudding Ingredients:
1 cup (250m) cake flour 1 cup (250ml) cup sugar 1 tbsp (15ml) baking powder Pinch of salt
¼ cup cocoa
½ cup hot water
½ cup vegetable oil 4 extra-large eggs, separated For the sauce:
1 tin Ideal milk (evaporated milk), 1 cup sugar, 2 slabs wholenut chocolate
Method
1. Preheat oven to 180°C.
2. In a mixing bowl, sift together cake flour, baking powder, salt and cocoa. Add the sugar.
3. In a measuring jug, whisk together the egg yolks and oil.
4. Make a well in the centre of the dry ingredients and add the egg and oil mixture. Stir until just combined and then add the hot water. Stir through.
5. Using a hand mixer, beat the egg whites until stiff peaks form and fold gently into chocolate batter.
6. Pour into prepared dish and bake for 30 min in preheated oven.
7. While pudding is in the oven, make the sauce: place ¾ tin of the Ideal milk and 1 cup sugar in a saucepan and bring to a boil. Pour sauce over pudding as soon as it comes out of the oven
8. Melt the balance of the Ideal milk (¼ tin) with 2 slabs wholenut chocolate. Spread over the pudding.
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