It’s cold and wet in Adelaide. After an extended warm autumn that seemed to last until well through May, at last winter has arrived. In my house, winter means fires and soups and stews and pudding. Extra food to keep our bodies going in the cold, and extra comfort for the dreary days.
My girls love chocolate self-saucing pudding. So do I, because it’s very, very easy to make, and the ingredients can be assembled a little ahead of time, then quickly mixed together and the pudding put into the oven just before I start doing the last minute prep for the meal and getting the girls to set the table. 45 minutes later, the pudding is cooked and ready to eat, usually a few minutes after we have finished eating and clearing the first course.
First, assemble two sets of ingredients. In one bowl, mix together 2/3 cup of brown sugar, and 1/4 cup of cocoa powder. It’s a good idea to sift the cocoa powder. to get any lumps out of it. This mix of brown sugar and cocoa powder will become the sauce. Sometimes I add a pinch of salt, to round out the flavour of the sauce. Set the sugar and cocoa mix aside.
In another, larger bowl, mix together 1 cup of plain flour, 1 teaspoon of baking powder (substitute 1 cup of self-raising flour for the plain flour and baking powder if you like), 1/2 cup of brown sugar, and 2 tablespoons full of cocoa powder. Again, it’s a good idea to sift the cocoa powder and the flour and baking powder. Set the flour and cocoa and sugar mix aside.
Melt 60 grams of butter, and set it aside.
Beat together one egg and 1/2 cup of milk and set aside. I usually just use a fork to beat the egg and milk mix: the idea is to beat it until the egg is broken up and thoroughly mixed through the milk, not to get it light and fluffy as you would for a sponge cake. Again, set the mix aside.
And last of all, grease your baking dish. I use a 2-litre (about 3.5 pints) pyrex casserole dish, with high sides.
All these ingredients can sit on your kitchen bench for a while. All day would not be sensible, given the milk and egg, but they should be fine for up to an hour or so, ‘though you may want to put the milk and egg mix in the fridge if you do this.
Make sure you start your oven warming so that you have it at 170 degrees Celsius when the pudding goes in (that’s about 350 Fahrenheit). When you are ready to start assembling the pudding, put the kettle on, because you will need 1 and 1/4 cups of boiling water. Then, stir the milk and egg, and the melted butter into the flour, cocoa and sugar mix. When the batter is smooth, pour it into the casserole dish. Don’t try to spread it to the edges: you want it to sit in the middle of the baking dish, leaving space for the sauce around the side. Sprinkle the cocoa and sugar mix over the top, reasonably evenly, and then carefully pour 1 and 1/4 cups of boiling water over the whole thing. Don’t just slosh the water in – try to pour it slowly and evenly, so all of the cocoa and sugar mix gets wet.
Into the oven it goes, for about 40 to 45 minutes, or maybe a little longer, depending. If you are using a small baking dish, it may be worth putting a baking slide under the dish, to catch any drips. The pudding is ready when it feels firm and cakey, and there is a rich chocolate sauce bubbling at the side. Be careful if you test the pudding’s readiness with your finger: the sauce burns!
I let it sit for a few minutes, so that the sauce thickens up, and the pudding cools a little. Then I dust it with icing sugar, and serve it with thickened cream. It’s delicious. My girls usually lick their bowls clean.
This recipe makes enough for all five of us to have a good sized serving, and there’s still enough left for the first person up the next morning to have the leftovers for breakfast. You could serve up to eight people, especially if you added icecream on the side. If you are only cooking for a couple of people, then the recipe can be halved quite successfully. However it’s a little difficult to get half an egg. I use a whole egg – the smallest one I have on hand – and 3 tablespoons (45ml) of milk.
Puddings spell comfort to me. I have fond memories of a glorious steamed pudding that friends made one night when I was staying with them in Canberra, served with runny custard and cream. I had two helpings. My mother used to make us “Children’s Favourite Syrup Pudding” and hot fruit sponges, to warm us up in cold and wet Taranaki winters. The food of love.
What puddings do you make and love?
We’ve been rockin’ the Bread and Butter pudding lately at our place. The recipes I’ve found seemed to understate the bread a lot – I added more because it just didn’t seem enough. I discovered that the bread foofs up a lot and becomes a lovely moussy texture combined with the creamy custardy liquid, so if you add too much bread it’ll be TOO much.
I’m a purist, just plain custard with sultanas. I haven’t even tried soaking the sultanas in liqueur or brandy, which I predict would be very nice. Kids are a bit anti-sultana, and Daughter has suggested making a chocolate B&B pudding with choc bits instead of sultanas. I should do that some time and report back.
The trouble with making desserts and other sweets from scratch is that you can no longer kid yourself about how much sugar and other stuff there is in there. My B&B pudding recipe, which is from Matthew Evans in the AGE, calls for a CUP of sugar and extra for sprinkling on top, plus EIGHT EGGS. Lordy!
We’ve been rockin’ the Bread and Butter pudding lately at our place. The recipes I’ve found seemed to understate the bread a lot – I added more because it just didn’t seem enough. I discovered that the bread foofs up a lot and becomes a lovely moussy texture combined with the creamy custardy liquid, so if you add too much bread it’ll be TOO much.
I’m a purist, just plain custard with sultanas. I haven’t even tried soaking the sultanas in liqueur or brandy, which I predict would be very nice. Kids are a bit anti-sultana, and Daughter has suggested making a chocolate B&B pudding with choc bits instead of sultanas. I should do that some time and report back.
The trouble with making desserts and other sweets from scratch is that you can no longer kid yourself about how much sugar and other stuff there is in there. My B&B pudding recipe, which is from Matthew Evans in the AGE, calls for a CUP of sugar and extra for sprinkling on top, plus EIGHT EGGS. Lordy!
I like experimenting with the ype of bread a bit too Helen. Anyone ever made a B&B pudding with brioche?
Holy. Shit.
O/T, but french toast made from Panettone is a similarly awesome prospect.
I like experimenting with the ype of bread a bit too Helen. Anyone ever made a B&B pudding with brioche?
Holy. Shit.
O/T, but french toast made from Panettone is a similarly awesome prospect.
Thanks, sounds delish, but…
How am I supposed to get outraged about this?
Thanks, sounds delish, but…
How am I supposed to get outraged about this?
I share your sense of disempowerment John.
All it will take is for someone to suggest a low-carb, low-fat, low-sugar (and/or fucking carob) version of a SSCP and my blood will be fairly boiling.
Actually, just imagining it’s done the trick!
I share your sense of disempowerment John.
All it will take is for someone to suggest a low-carb, low-fat, low-sugar (and/or fucking carob) version of a SSCP and my blood will be fairly boiling.
Actually, just imagining it’s done the trick!
How about a Gluten-free version – would that get you nice and steamed? I have a horrible suspicion that I have coeliac disease and am contemplating life without bread (does it even exist?)as I wait for the tests.
How about a Gluten-free version – would that get you nice and steamed? I have a horrible suspicion that I have coeliac disease and am contemplating life without bread (does it even exist?)as I wait for the tests.
Malvern pudding – cooked apples with a custard topping, sprinkled with cinammon sugar which is then caramelised under a grill. Of course, you should make a proper custard but I can’t move past custard powder and half milk, half evaporated milk, just like my mum always made!
My kids love it too I’m pleased to say.
Malvern pudding – cooked apples with a custard topping, sprinkled with cinammon sugar which is then caramelised under a grill. Of course, you should make a proper custard but I can’t move past custard powder and half milk, half evaporated milk, just like my mum always made!
My kids love it too I’m pleased to say.
Helen @2 – but at least you know what you’re adding…no cotton oil or palm oil or corn syrup or the usual additives to make it all last longer
Helen @2 – but at least you know what you’re adding…no cotton oil or palm oil or corn syrup or the usual additives to make it all last longer
“How about a Gluten-free version – would that get you nice and steamed?”
ISWYDT, su.
But yes, it would. My question re coeliac disease is – is the cure any better?
“How about a Gluten-free version – would that get you nice and steamed?”
ISWYDT, su.
But yes, it would. My question re coeliac disease is – is the cure any better?
The cure is bloody boring is what it is, but yes it would be worth it if sundry health problems went away *sigh*.
The cure is bloody boring is what it is, but yes it would be worth it if sundry health problems went away *sigh*.
I love b&b pudding, baked apple dumplings, treacle and jam tarts with the best of them, but it involves cooking, possibly the most loathsome of all household tasks, so unless someone else does the cooking, I’ll just put photos on the place mats.
I love b&b pudding, baked apple dumplings, treacle and jam tarts with the best of them, but it involves cooking, possibly the most loathsome of all household tasks, so unless someone else does the cooking, I’ll just put photos on the place mats.
su, I think FDB was referring to this.
su, I think FDB was referring to this.
Carob, FDB? Carob?!?
That’s mortifying. Is there an online petition I can sign to prevent this travesty?
Carob, FDB? Carob?!?
That’s mortifying. Is there an online petition I can sign to prevent this travesty?
Heh. Nice link DINR, I hope you don’t put anyone off their pud. I’ll pass on the worm cure, I’d rather go without bread. Instead I shall eat cake – cornflour sponge cake.
Heh. Nice link DINR, I hope you don’t put anyone off their pud. I’ll pass on the worm cure, I’d rather go without bread. Instead I shall eat cake – cornflour sponge cake.
Pudding means comfort for me too and I’ll be trying this recipe – so goodonya.
Could we maybe ask for some healthy/hearty soup recipes and even some wintertime vegetarian recipes as well? We are trying to cut down on meat at our place. I’m trying to find some varied recipes using lentils as well so any new ideas would be great.
Pudding means comfort for me too and I’ll be trying this recipe – so goodonya.
Could we maybe ask for some healthy/hearty soup recipes and even some wintertime vegetarian recipes as well? We are trying to cut down on meat at our place. I’m trying to find some varied recipes using lentils as well so any new ideas would be great.
I’m with you AnnofBrisbane from the suburb of Goodonya. I love soups. Plenty of those recipes, particularly hearty ones.
Please!
I’m with you AnnofBrisbane from the suburb of Goodonya. I love soups. Plenty of those recipes, particularly hearty ones.
Please!
By the way, I made a breakthrough in my Sate recipe. I had been starting from the peanut butter end for so long. By chance I started from the rice flour end and with very little Peanut Butter (Sanitarium natural). Suddenly I am a lot closer to the particular flavour/texture combination that I have been chasing for years.
By the way, I made a breakthrough in my Sate recipe. I had been starting from the peanut butter end for so long. By chance I started from the rice flour end and with very little Peanut Butter (Sanitarium natural). Suddenly I am a lot closer to the particular flavour/texture combination that I have been chasing for years.
@ Helen
Are you willing to share your recipe? I have bucket loads of eggs I need to get rid of and your pudding sounds perfect!
@ Helen
Are you willing to share your recipe? I have bucket loads of eggs I need to get rid of and your pudding sounds perfect!
Fires produce CO2. Pure evil. They should be banned if operated without an emissions permit.
Fires produce CO2. Pure evil. They should be banned if operated without an emissions permit.
hmmmm yummo
hmmmm yummo
I wasn’t actually DI(NR). I had no idea there was such an elegant cure available. I thought it was all about cakey bread, bready cake, sloppy rice pasta and such bullshit. Although I’m sure Su’s cornflour sponge would work fine.
I’ve long been aware of this idea that mollycoddling ourselves with zero-tolerance hygiene might have unintended consequences, and totally counterproductive ones, but only in terms of one-off or occasional exposures. The idea of permanent infestation is a bit more problematic, but we’re all used to “good” bacteria now – why not good hookworms?
Is it the hooks?
I wasn’t actually DI(NR). I had no idea there was such an elegant cure available. I thought it was all about cakey bread, bready cake, sloppy rice pasta and such bullshit. Although I’m sure Su’s cornflour sponge would work fine.
I’ve long been aware of this idea that mollycoddling ourselves with zero-tolerance hygiene might have unintended consequences, and totally counterproductive ones, but only in terms of one-off or occasional exposures. The idea of permanent infestation is a bit more problematic, but we’re all used to “good” bacteria now – why not good hookworms?
Is it the hooks?
“I have a horrible suspicion that I have coeliac disease and am contemplating life without bread”
If you don’t, then fructose malabsorption is also relatively common, has very similar symptoms, and willbstop you eating wheat products also (although not completely).
“I have a horrible suspicion that I have coeliac disease and am contemplating life without bread”
If you don’t, then fructose malabsorption is also relatively common, has very similar symptoms, and willbstop you eating wheat products also (although not completely).
Mindy@18: Here you are:
These amounts are for a kinda average-size baking dish, sorry can’t be more specific. We took a picture last night before settling in for Eurovision and will post it tonight when I get the husbang to download it rrom his phone.
First you get
-Enough bread to cover the bottom of the baking dish twice – 4 slices probably enuf. And don’t be tempted to go to more than 2 layers!
-Softened butter
-Sultanas
Butter the bread VERY sparingly and cut it into triangles. Arrange in two layers in the baking dish, with a sprinkling – not too much – of sultanas in between and on top. I only have an oval medium size baking dish at the moment, so I have to make a random patten, but in a square one you could make it prettier.
Then you make a custard with
-8 eggs
-1 cup of sugar (I use raw)
-2 cups of milk
-A drop or 2 of vanilla if you want, ditto nutmeg
Whisk this mixture until it’s all combined and pour it slowly over the bread/sultanas.
Bake it for about 20 minutes and then check every 5 or so until the top is quite brown and crunchy (this is for an uncertain oven like mine – if you have a good one you can probably come up with a more scientific time!)
Let it stand for a few minutes or as long as you can bear it before serving it with thick cream. It’s also quite OK cold the next day!
Very easy.
Mindy@18: Here you are:
These amounts are for a kinda average-size baking dish, sorry can’t be more specific. We took a picture last night before settling in for Eurovision and will post it tonight when I get the husbang to download it rrom his phone.
First you get
-Enough bread to cover the bottom of the baking dish twice – 4 slices probably enuf. And don’t be tempted to go to more than 2 layers!
-Softened butter
-Sultanas
Butter the bread VERY sparingly and cut it into triangles. Arrange in two layers in the baking dish, with a sprinkling – not too much – of sultanas in between and on top. I only have an oval medium size baking dish at the moment, so I have to make a random patten, but in a square one you could make it prettier.
Then you make a custard with
-8 eggs
-1 cup of sugar (I use raw)
-2 cups of milk
-A drop or 2 of vanilla if you want, ditto nutmeg
Whisk this mixture until it’s all combined and pour it slowly over the bread/sultanas.
Bake it for about 20 minutes and then check every 5 or so until the top is quite brown and crunchy (this is for an uncertain oven like mine – if you have a good one you can probably come up with a more scientific time!)
Let it stand for a few minutes or as long as you can bear it before serving it with thick cream. It’s also quite OK cold the next day!
Very easy.
Gah I knew I would forget something. Before you put it in the oven, sprinkle some more sugar over the top. But you’d probably think of that anyway.
Gah I knew I would forget something. Before you put it in the oven, sprinkle some more sugar over the top. But you’d probably think of that anyway.
In the boy’s home I grew up in we were often served a biscuit pudding [biscuits the sweepings from Arnotts] and it was pretty good fair. Also it stuck to the plate sufficiently to allow one to throw it into the air with enough spin for a double flip over! BTW all of the ingredients were from the cows, chooks and gardens maintained and worked by the boys.
In the boy’s home I grew up in we were often served a biscuit pudding [biscuits the sweepings from Arnotts] and it was pretty good fair. Also it stuck to the plate sufficiently to allow one to throw it into the air with enough spin for a double flip over! BTW all of the ingredients were from the cows, chooks and gardens maintained and worked by the boys.
Lemon delicious pudding. I used to think this was a secret peculiar to my family and it does seem less famous than it should be. It goes with lamb roast, for us.
http://www.burkesbackyard.com.au/2002/archives/2002?p=715
Lemon delicious pudding. I used to think this was a secret peculiar to my family and it does seem less famous than it should be. It goes with lamb roast, for us.
http://www.burkesbackyard.com.au/2002/archives/2002?p=715
Mary, you beat me to it. A good variation is Lime Delicious Pudding which is also, erm, delicious.
My mum’s steamed pud with golden syrup takes a bit of beating, too, but now we’re getting to the place where the pleasure of a dish is as much about its associations as about its intrinsic qualities.
Mary, you beat me to it. A good variation is Lime Delicious Pudding which is also, erm, delicious.
My mum’s steamed pud with golden syrup takes a bit of beating, too, but now we’re getting to the place where the pleasure of a dish is as much about its associations as about its intrinsic qualities.
!!!
Someone asked for savoury winter recipes for vegetarians. Lord know why you’d want to, when there are so many pudding options available, but here you go:
Carrot and cashew soup:
500g carrots, 2 small onions, spice mix (or use a curry powder), 3 cups vegetable stock, 1 cup toasted cashew nuts.
Fry the onions and spices in a bit of oil until the onions are soft. Add everything else except the cashew nuts, and cook until carrots are soft. Blend the cashews until they look like ground almonds, then put all the vegetables into the same blender, reserving the liquid. Blend the whole bunch up, adding the liquid as required to give the desired consistency. Add some yoghurt or sour cream to each serving, if you like.
Bean casserole:
1 onion, 1 capsicum, 1 sweet potato, 1 carrot, a handful of green beans, a can of baked beans, some corn kernels, few tablespoons of passata, about 100g cheese cut into cubes, 2 potatoes cut into thin slices, salt and pepper and whatever else you like.
Fry up the onion, capsicum and carrot until soft. Add everything except the cheese and potato. Throw everything into a casserole dish, and top with the cheese and potato. Cook for about 40 minutes at 190.
Bean burgers:
Get out all your little half-bags of dried beans, dried chickpeas, lentils and some nuts. Whizz them all up in a blender with a few tablespoons of flour. It makes a lot of noise, but whatever, machines are here to serve us. When you want to make the burgers, get 1 cup of the mix, half a cup of water, 2 tablespoons of soy sauce and as much cheese and herbs are you like. Mix it all together, leave it for 15 minutes, roll into burgers and fry for about 5 minutes.
!!!
Someone asked for savoury winter recipes for vegetarians. Lord know why you’d want to, when there are so many pudding options available, but here you go:
Carrot and cashew soup:
500g carrots, 2 small onions, spice mix (or use a curry powder), 3 cups vegetable stock, 1 cup toasted cashew nuts.
Fry the onions and spices in a bit of oil until the onions are soft. Add everything else except the cashew nuts, and cook until carrots are soft. Blend the cashews until they look like ground almonds, then put all the vegetables into the same blender, reserving the liquid. Blend the whole bunch up, adding the liquid as required to give the desired consistency. Add some yoghurt or sour cream to each serving, if you like.
Bean casserole:
1 onion, 1 capsicum, 1 sweet potato, 1 carrot, a handful of green beans, a can of baked beans, some corn kernels, few tablespoons of passata, about 100g cheese cut into cubes, 2 potatoes cut into thin slices, salt and pepper and whatever else you like.
Fry up the onion, capsicum and carrot until soft. Add everything except the cheese and potato. Throw everything into a casserole dish, and top with the cheese and potato. Cook for about 40 minutes at 190.
Bean burgers:
Get out all your little half-bags of dried beans, dried chickpeas, lentils and some nuts. Whizz them all up in a blender with a few tablespoons of flour. It makes a lot of noise, but whatever, machines are here to serve us. When you want to make the burgers, get 1 cup of the mix, half a cup of water, 2 tablespoons of soy sauce and as much cheese and herbs are you like. Mix it all together, leave it for 15 minutes, roll into burgers and fry for about 5 minutes.
Over at my place, where I cross-posted this, long time commenter and wisewoman Daleaway has offered a helpful tip:
And new commenter Island View has an excellent suggestion:
Over at my place, where I cross-posted this, long time commenter and wisewoman Daleaway has offered a helpful tip:
And new commenter Island View has an excellent suggestion:
I cook for gluten and lactose intolerant teenagers. Cobblers are easy – apples and rhubarb with a gluten-free flour cake mix using soy milk. The less yum flour and soy-milk (or rice milk) can be countered with good quality honey and home grown eggs.
Just bought some small individual pie dishes on the weekend and have been experimenting with gluten free pastry the past while. It’s nowhere near as tensile as wheat flour pastry but blind-baked with a lentil road accident and potato cottage pie filling and top, twas very popular.
I’m building up courage to get into flans with home grown fruit and lactose-free custard etc.
Sponges are do-able with duck eggs.
I cook for gluten and lactose intolerant teenagers. Cobblers are easy – apples and rhubarb with a gluten-free flour cake mix using soy milk. The less yum flour and soy-milk (or rice milk) can be countered with good quality honey and home grown eggs.
Just bought some small individual pie dishes on the weekend and have been experimenting with gluten free pastry the past while. It’s nowhere near as tensile as wheat flour pastry but blind-baked with a lentil road accident and potato cottage pie filling and top, twas very popular.
I’m building up courage to get into flans with home grown fruit and lactose-free custard etc.
Sponges are do-able with duck eggs.
The Amazing Kim @28 – don’t knock it till you’ve tried it!
I think I might make it tonight even though Winter in Broome hardly justifies the extra calories….
The Amazing Kim @28 – don’t knock it till you’ve tried it!
I think I might make it tonight even though Winter in Broome hardly justifies the extra calories….
rf, was she knocking it? I thought those were exclamation marks of appreciation.
‘Clottage’ is a truly wonderful word.
rf, was she knocking it? I thought those were exclamation marks of appreciation.
‘Clottage’ is a truly wonderful word.
My Auntie makes exactly this recipe. I’d always ask her to make it for family gatherings and she’d always oblige. She could literally never make enough. Got to the point she’d do two dishes worth and we’d still be scraping the lovely baked on bits off the dish. YUMMO!
She gave me the recipe but I never seemed to be able to get it to be like hers. Usually the sauce would get absorbed. Might give it another go …
My Auntie makes exactly this recipe. I’d always ask her to make it for family gatherings and she’d always oblige. She could literally never make enough. Got to the point she’d do two dishes worth and we’d still be scraping the lovely baked on bits off the dish. YUMMO!
She gave me the recipe but I never seemed to be able to get it to be like hers. Usually the sauce would get absorbed. Might give it another go …
“the lovely baked on bits off the dish”
Often the most enjoyable bits of many a dish – but is this *really* so, or is it false consciousness brought on by mushy sentimentality, per PC’s suggestion about comfort foods @27?
I don’t really care. You can take the dry, tough dags of roast shank from the end of the lamb leg from my &c &c
“the lovely baked on bits off the dish”
Often the most enjoyable bits of many a dish – but is this *really* so, or is it false consciousness brought on by mushy sentimentality, per PC’s suggestion about comfort foods @27?
I don’t really care. You can take the dry, tough dags of roast shank from the end of the lamb leg from my &c &c
Chicken Jalfarezi….a nice Pakistani food recipe…try it !Ingredients * 3 lb. Chicken breast-boneless * 8 oz Green Pepper * 8 oz Tomato * 8 oz Onion (Red-Large) * 1 t Cumin Seed * 10 Garlic cloves * 2 oz Ginger root * 2 oz Green Chi
Chicken Jalfarezi….a nice Pakistani food recipe…try it !Ingredients * 3 lb. Chicken breast-boneless * 8 oz Green Pepper * 8 oz Tomato * 8 oz Onion (Red-Large) * 1 t Cumin Seed * 10 Garlic cloves * 2 oz Ginger root * 2 oz Green Chi
I wondered about pastry Roger Jones. My little tree is groaning under the weight of about 20 beautiful lemons and a curd tart would be just the thing. Maybe there is some kind of nut pastry I can make. People are remarkably inventive – last night I came across a recipe for chocolate cake which used mashed chickpeas. Besan flour is very easy to get here so I’ll have to learn how to make parathas etc.
I wondered about pastry Roger Jones. My little tree is groaning under the weight of about 20 beautiful lemons and a curd tart would be just the thing. Maybe there is some kind of nut pastry I can make. People are remarkably inventive – last night I came across a recipe for chocolate cake which used mashed chickpeas. Besan flour is very easy to get here so I’ll have to learn how to make parathas etc.
Hmf. I say tomato, etc.
Hmf. I say tomato, etc.
su,
you can get gluten free pasty in the big nasty supermarkets and alternative foods stores. F.G. Roberts in an orange pack is good and White Wings has one. I just bought that, so I’ll find out how it goes shortly.
It needs more water than ordinary flour. Letting it sit for a bit helps this process. I’m pretty heavy handed on marg (lactose free), and have taken to using the expensive macadamia-based stuff cause it tastes excellent in sweet stuff. The high marg content also helps the wetness to be not so sticky.
Still haven’t got the rolling pastry under control – there’s pressing and mending going but it seems to work in the end. But I’m getting better at it and it suggests that gluten-free sweet food that needs flour (have no trouble with savoury) doesn’t need to be second class. Always helps that many of the ingredients come from the garden.
ANZACS using rice flakes will be a test soon (oats and barley are off the list, too).
su,
you can get gluten free pasty in the big nasty supermarkets and alternative foods stores. F.G. Roberts in an orange pack is good and White Wings has one. I just bought that, so I’ll find out how it goes shortly.
It needs more water than ordinary flour. Letting it sit for a bit helps this process. I’m pretty heavy handed on marg (lactose free), and have taken to using the expensive macadamia-based stuff cause it tastes excellent in sweet stuff. The high marg content also helps the wetness to be not so sticky.
Still haven’t got the rolling pastry under control – there’s pressing and mending going but it seems to work in the end. But I’m getting better at it and it suggests that gluten-free sweet food that needs flour (have no trouble with savoury) doesn’t need to be second class. Always helps that many of the ingredients come from the garden.
ANZACS using rice flakes will be a test soon (oats and barley are off the list, too).
Sorry, not pasty or pastry – flour. The blended stuff is better in most cases than single flours.
And nuts – or anything else – why not? (It works with biscuits and cheesecake)
No no, it’s all to do with the maillard reaction. My favourite bit of chemistry.
We’ve been getting in to the lemon delicious recently due to an over-supply of lemons. Unfortunately the missus also likes lemon sago, which I don’t find terribly nice, but am a greedy pig so eat anyway.
The best winter pud is golden syrup dumplings. I’m waiting for these to become fashionable in all the gastro-pubs.
No no, it’s all to do with the maillard reaction. My favourite bit of chemistry.
We’ve been getting in to the lemon delicious recently due to an over-supply of lemons. Unfortunately the missus also likes lemon sago, which I don’t find terribly nice, but am a greedy pig so eat anyway.
The best winter pud is golden syrup dumplings. I’m waiting for these to become fashionable in all the gastro-pubs.
What’s up with the lemon glut? I’ve got dozens on my tree too, far more than I’ve ever had before.
Not that I’m complaining, mind.
What’s up with the lemon glut? I’ve got dozens on my tree too, far more than I’ve ever had before.
Not that I’m complaining, mind.
My lemon tree has NO lemons.
NAO THEY ARE MINE. MINE
My lemon tree has NO lemons.
NAO THEY ARE MINE. MINE
Mine has not a lemon on it either. It’s very disappointing.
Mine has not a lemon on it either. It’s very disappointing.
Alas, my lemon tree is also barren.
I wonder if it is an Adelaide problem, Deborah?
Alas, my lemon tree is also barren.
I wonder if it is an Adelaide problem, Deborah?
Deborah, damn, I was going to bring you some on Sunday and then thought nah, nah, coals to Newcastle.
Chinda63, I’m in Adelaide (on a block of pure sand, what’s more) and mine are multiplying like triffids, so it can’t be that.
Also, two words: Dynamic Lifter.
Deborah, damn, I was going to bring you some on Sunday and then thought nah, nah, coals to Newcastle.
Chinda63, I’m in Adelaide (on a block of pure sand, what’s more) and mine are multiplying like triffids, so it can’t be that.
Also, two words: Dynamic Lifter.
Oh, I miss having a lemon tree and resent having to buy them at the greengrocers.
Oh, I miss having a lemon tree and resent having to buy them at the greengrocers.
I put metric shitloads of dynamic lifter on my shitty little lemon tree, I think I probably just planted it in the wrong spot.
Be-yootiful pics of B&B pudding coming up, just have to wait till I get home as the net nanny here very properly doesnt’ approve of me logging onto WP admin.
I put metric shitloads of dynamic lifter on my shitty little lemon tree, I think I probably just planted it in the wrong spot.
Be-yootiful pics of B&B pudding coming up, just have to wait till I get home as the net nanny here very properly doesnt’ approve of me logging onto WP admin.
Is this still the recipe thread?
“Fried Parsnip and Spicy Crouton Salad”
Caution: requires hot oil — be careful!
In a large bowl, combine chopped romaine hearts, sliced radishes, a chopped white onion, a chopped red capsicum and maybe some green onions (or whatever you like to put in a basic green salad). Then drizzle generously with high-quality olive oil and balsamic vinegar, maybe some lime juice and spice, toss the whole thing, and put it in the fridge to cool.
Next: get a few thick slices of a good hearty solid bread (I like an organic honey-wheat from a hipster bakery, but some folks use a baguette), slice and chop the bread into little cubes or bits. Strips will do if you’re lazy.
Boil some water in a frying pan, to a high boil. Then pour out the water and leave the pan on high heat. Pour in some good olive oil til the bottom is coated.
Toss in your bread crumbs and stir, wok-style. Add black pepper, sea salt, and spices as you stir for a minute or two. Splash a bit more oil in if need be. Then sprinkle lightly with minced garlic and finely grated parmesan cheese. Give it another good stir and another dash of black pepper, then remove from heat, cover and set aside.
In a larger frying pan, do the thing again with the boiling water, pour out the water and add olive oil at high heat (the idea is for the oil to get very hot right away).
Add three or so (depending on size) peeled and shaved parsnips. Shave the parsnips (don’t chop them) with a potato peeler so they look like lots of long thin papery slivers of cheese.
Stir them around at high heat for maybe 20 seconds. Then add thinly sliced (not chopped) mushrooms, chopped white onion, chopped red or green capsicum, and wok it around a little more, very quickly. The idea is not to sautee, but just to get everything splashed and coated with hot oil. You want it to maintain its crispness.
Quickly add salt and pepper and spices, then a good splash of balsamic vinegar. Add in the croutons and give it all a final quick stir.
Remove your marinated romaine/radish/onion combo, lay it out in plates, then add a layer of the parsnip-crouton combo on top, for the hot/cold contrast. You shouldn’t need salad dressing, but you can add it if you must. For extra zing, fry in a few slices of roma tomato with the parsnips (add the tomatoes 10-15 seconds earlier). I often top it with spicy mackerel, it also goes well with soy-marinated salmon steaks. Judge the proportions by how many people you’re looking to serve.
Is this still the recipe thread?
“Fried Parsnip and Spicy Crouton Salad”
Caution: requires hot oil — be careful!
In a large bowl, combine chopped romaine hearts, sliced radishes, a chopped white onion, a chopped red capsicum and maybe some green onions (or whatever you like to put in a basic green salad). Then drizzle generously with high-quality olive oil and balsamic vinegar, maybe some lime juice and spice, toss the whole thing, and put it in the fridge to cool.
Next: get a few thick slices of a good hearty solid bread (I like an organic honey-wheat from a hipster bakery, but some folks use a baguette), slice and chop the bread into little cubes or bits. Strips will do if you’re lazy.
Boil some water in a frying pan, to a high boil. Then pour out the water and leave the pan on high heat. Pour in some good olive oil til the bottom is coated.
Toss in your bread crumbs and stir, wok-style. Add black pepper, sea salt, and spices as you stir for a minute or two. Splash a bit more oil in if need be. Then sprinkle lightly with minced garlic and finely grated parmesan cheese. Give it another good stir and another dash of black pepper, then remove from heat, cover and set aside.
In a larger frying pan, do the thing again with the boiling water, pour out the water and add olive oil at high heat (the idea is for the oil to get very hot right away).
Add three or so (depending on size) peeled and shaved parsnips. Shave the parsnips (don’t chop them) with a potato peeler so they look like lots of long thin papery slivers of cheese.
Stir them around at high heat for maybe 20 seconds. Then add thinly sliced (not chopped) mushrooms, chopped white onion, chopped red or green capsicum, and wok it around a little more, very quickly. The idea is not to sautee, but just to get everything splashed and coated with hot oil. You want it to maintain its crispness.
Quickly add salt and pepper and spices, then a good splash of balsamic vinegar. Add in the croutons and give it all a final quick stir.
Remove your marinated romaine/radish/onion combo, lay it out in plates, then add a layer of the parsnip-crouton combo on top, for the hot/cold contrast. You shouldn’t need salad dressing, but you can add it if you must. For extra zing, fry in a few slices of roma tomato with the parsnips (add the tomatoes 10-15 seconds earlier). I often top it with spicy mackerel, it also goes well with soy-marinated salmon steaks. Judge the proportions by how many people you’re looking to serve.
Excellent, an American salad not featuring marshmallows or orange jell-o. I might even try it.
Et voila!
As promised…
Excellent, an American salad not featuring marshmallows or orange jell-o. I might even try it.
Et voila!
As promised…
Breadanbutter pud says “I’m ready for my closeup”
Food photography brought to you by the Boy: a real family effort.
Breadanbutter pud says “I’m ready for my closeup”
Food photography brought to you by the Boy: a real family effort.
Next few weeks are going to be spent perfecting Deborah’s chocolate self saucing. Then the two can fight it out to the death. Probably ours from blocked arteries!
Next few weeks are going to be spent perfecting Deborah’s chocolate self saucing. Then the two can fight it out to the death. Probably ours from blocked arteries!
Oh I forgot you should garnish it with generous amounts of gunpowder and buckshot, both easily available to toddlers. Then pour a can or two of Coca-Cola over the whole thing. You can substitute a can of beer for the Coke if you prefer.
Oh I forgot you should garnish it with generous amounts of gunpowder and buckshot, both easily available to toddlers. Then pour a can or two of Coca-Cola over the whole thing. You can substitute a can of beer for the Coke if you prefer.
Japers, that sounded fucking sensational (until you added the shotgun shells and Coke). I’ll give it a try.
Japers, that sounded fucking sensational (until you added the shotgun shells and Coke). I’ll give it a try.
I’m sighing with delight at the sight of that bread and butter pudding. Just.Too.Delicious.
/scurries off to check ingredients for tomorrow night’s meal
I’m sighing with delight at the sight of that bread and butter pudding. Just.Too.Delicious.
/scurries off to check ingredients for tomorrow night’s meal
Deborah, thanks for your great chocolate recipe. For many years I used packet mixes for chocolate self saucing pudding. But then, I don’t know what happened to packet mixes. They are no longer what they used to be. Some strange artificial substances seem to have been added. So I went right off them.
I cooked your recipe on Sunday night, together with a Maqluba, a Palestinian chicken, eggplant, cauliflower and rice dish. This also takes several stages to prepare and is cooked in the oven. So I cooked them both in the oven at one time.
My daughter called in last night and I offered her the leftover chocolate pudding with thickened cream. She had two big plates and practically licked the dish!
Deborah, thanks for your great chocolate recipe. For many years I used packet mixes for chocolate self saucing pudding. But then, I don’t know what happened to packet mixes. They are no longer what they used to be. Some strange artificial substances seem to have been added. So I went right off them.
I cooked your recipe on Sunday night, together with a Maqluba, a Palestinian chicken, eggplant, cauliflower and rice dish. This also takes several stages to prepare and is cooked in the oven. So I cooked them both in the oven at one time.
My daughter called in last night and I offered her the leftover chocolate pudding with thickened cream. She had two big plates and practically licked the dish!