Sweet Tooth Experiments

Monthly Archives: April 2018

Quince Golden Syrup Pudding

Posted on Posted in Pudding .

Quince Golden Syrup Pudding

Quince Golden Syrup Pudding recipe

Quinces

I have had a few attempts at baking with this fruit in the past but have never been blown away by the finished product created. As it is a difficult ingredient to bake with my few attempts resulted in getting nowhere fast, in which, drove me even further to see Quince’s as a challenge to be conquered. After a string of attempts 

As quinces in texture are similar to an apple and flavor like a sour nashi pear I opted for a cake style bake that would allow for a moist texture, but sturdy enough to holdup the heavy fruit pieces.

After a string of attempts I ended being very pleased with was a Quince pudding, in which I paired up with the complementing flavor of luscious golden syrup.

Quince Golden Syrup Pudding recipe

Ingredients:

Pudding:

  • 220g quince peeled and diced
  • 2 tbsn sugar
  • 1 tbsn water
  • 60g condensed milk
  • 30g sugar
  • 40g thickened cream
  • 60g self raising flour
  • 1 egg
  • 2 egg yolks
  • 1 tsn vanilla essence

Extra:

  • Vanilla ice-cream or double cream
  • Golden syrup

 

Method:

  1. Pre-heat the oven to 170g degrees.
  2. Place the diced quince in a bowl with the 2 tbsn sugar and the 1 tbsn water, stir.
  3. Place the bowl in the microwave for 5 minutes or until the quince has absorbed the water and sugar and is soft at touch.
  4. Once cooled, place the quince and all the remaining pudding ingredients into a food processor and blitz until smooth and creamy.
  5. Grease 4 x 250ml (1 cup) soufflé ramekins with butter or oil spray.
  6. Place the ramekins into a roasting tray (or equivalent tray/tin/pan) and pour the mix evenly into the ramekins.
  7. Pour water into the bottom of the tray outside the ramekins until 1/3rd of the ramekins are under the water.
  8. Place the tray in the oven and bake for 20 minutes or until the cake bounced back once touched.
  9. Remove the puddings from the tray and invert the ramekins onto serving plates.
  10. Serve with a good scoop of vanilla ice-cream or double cream.
  11. Top the pudding and ice-cream with a very generous drizzle of golden syrup and enjoy!

 

Quince Golden Syrup Pudding recipe

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Quince Golden Syrup Pudding recipe

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Quince Golden Syrup Pudding recipe

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Sago and Dried Fruit Boiled Pudding

Posted on Posted in Australian, Pudding .

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.

Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.

The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).

As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.

Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..

It may take aaaggggeeesss to cook but this pudding is well well worth the wait.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

  • 40g sago
  • 120ml milk
  • 50g butter, melted
  • 50g breadcrumbs
  • 140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
  • 60g sugar
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground mixed spice
  • 1 tsn bicarb of soda

 

Method:

  1. Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
  2. Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
  3. Wet a muslin pudding cloth and ring out to remove access water.
  4. Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
  5. In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
  6. Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
  7. Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
  8. Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
  9. Place the pudding onto a plate and serve with custard or double cream.

 

Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

Sago and Dried Fruit Boiled Pudding recipe

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Carrot Cake Ice-Cream Biscuits Sandwich

Posted on Posted in Biscuits, Ice-cream cake .

Carrot Cake Ice-Cream Biscuits Sandwich

Carrot Cake Ice-Cream Biscuits Sandwich recipe

This is a really easy and quick ‘cheats’ version of an addictive carrot ice-cream sandwich.

The ‘cheat’ component coming from the use of store purchased vanilla ice-cream (saving you 45 mins prep + setting time) and using pre-cooked tin carrots (saving you 45 mins of prep + roasting the carrots time).

Now by no means am I saying you cannot make your ice-cream from scratch or roast your carrots from raw, however these days you can buy a premium quality vanilla-ice-cream.

I know canned carrots doesn’t sound very appealing but hear me out, once blitzed with the spices this mix will be so tasty you will want to use it as a dip.

This recipe has 2 parts the ice-cream and the biscuit component but let me tell you this ice-cream is the star. Yes my shortbread biscuits are my tried and quadruple tested biscuits that I use as the base to all my shortbread baking but even still this ice-cream is the hero.

To be honest I’m not the biggest fan of carrots but this ice-cream is a moreish tasting carrot cake treat.

I had high hopes for this recipe and OMG it came through with guns blazing.

Carrot Cake Ice-Cream Biscuits Sandwich

Ingredients:

Ice-Cream:

  • 2 x 410g can of cooked carrots
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg
  • 1 tsn ground cinnamon
  • 40g icing sugar
  • 400g vanilla ice-cream

Biscuit:

  •  110g butter, softened
  • 40g custard powder
  • 50g icing sugar
  • 150g flour
  • ½ tsn baking powder
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg

 

Method:

  1. Preheat the oven to 180c degrees and line a large baking tray with baking paper.
  2. Take the ice-cream out of the freezer and allow it to soften for 10 minutes.
  3. Place the drained carrots into a food processor and blitz until a puree is formed.
  4. Pass puree through a sieve into a bowl and add the spices and icing sugar. Stir to combine.
  5. Add the ice-cream to the carrot puree mix and beat with a hand whisk until well combined.
  6. Place the ice-cream into the freezer for at least 3 hours to harden.
  7. Meanwhile, place all the biscuit ingredients in a food processor and process until the mix clumps together.
  8. Roll the mix into 12 x 30g balls and place onto the lined tray.
  9. Using a fork push into the center of the ball slightly to form the biscuit shape.
  10. Bake in the oven for 12 minutes or until the biscuits are slightly golden.
  11. Place the biscuits on a cooling tray until cold then in the freezer to chill for 30 mins+.
  12. Take the ice-cream and biscuits out of the freezer.
  13. Sandwich the ice-cream between 2 biscuits using a spoon and remove any excess, place back in the freezer for 20 minute or until ready to serve.

 

Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich

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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich

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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Easy Chocolate Mirror Glaze

Posted on Posted in Icing .

Easy Chocolate Mirror Glaze

Easy Chocolate Mirror Glaze recipe

I go through a lot of cocoa powder thus always fully stocked up (I prefer hot chocolate with cocoa powder instead of drinking chocolate powder for some odd reason).

So having chocolate on hand is not that common for me as I tend to use my handy cocoa powder, sugar and butter instead of melted chocolate.

Why I’m telling you this is because I went to make a mirror glaze today and didn’t have chocolate but had cocoa powder.

Usually (not always) a mirror glaze features melted chocolate, so I did some research and experimenting. The outcome, a cocoa powder easy-pease quick version that’s made from kitchen staple ingredients you would likely have already, (possibly not the cream so in the notes below I have a cream substitute recipe with milk & butter).

The outcome was a glaze that took a few mins that literally entails stirring ingredients in a pan then pouring over a cake. You can’t get much simpler than that! And the result, well you can see for yourself.

Also, as I have used gelatine in the glaze as it sets the mix really well and doesn’t take long to set.

Easy Chocolate Mirror Glaze recipe

Ingredients:

  • 100g water
  • 6g gelatin powder
  • 150g sugar
  • 3 tbsn cocoa powder
  • 80ml cream

 

Method:

  1. Place 1 tbsn of the water in a small bowl, add the gelatin and whisk until combine.
  2. Place the remaining water, sugar, cocoa powder and cream into a saucepan and cook, stirring on medium heat for 10 minutes or until the mix has slightly thickened.
  3. Turn the heat to low, add the gelatin mix to the chocolate mix and whisk with a hand whisk until the gelatin has melted and completely dissolved in the chocolate mix.
  4. Take the pan off the heat and continue whisking until the temperature hits 30c degrees or is cool enough to touch (I used a candy thermometer to gauge the heat).
  5. Place your cooled cake on a cooling rack with baking paper underneath to catch the remnant glaze.
  6. Slowly pour the glaze in the middle of the cake.
  7. When you have about 1/5thof the glaze left in the pan pour it around the edges on the sides that may not be 100% covered with glaze. If all sides are covered already continue pouring the remaining mix in the middle of the cake.
  8. Leave the cake for 5 minutes or until it stops dripping and place the cake on the rack in the fridge for 1 hour+ to set.
  9. Once glaze is set use a spatula underneath the cake to pick it up and place on a plate to further decorate as you desire.

 

Note: As I didn’t have any cream when making this recipe the first time (and was too lazy to go to the shops) I substituted the cream for 25g butter and 55ml milk in which was heated in the microwave until just steaming.

 

Easy Chocolate Mirror Glaze recipe

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Easy Chocolate Mirror Glaze recipe

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Easy Chocolate Mirror Glaze recipe

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Easy Chocolate Mirror Glaze recipe

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Easy Chocolate Mirror Glaze recipe

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Easy Chocolate Mirror Glaze recipe

 

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