Sweet Tooth Experiments

Category Archives: Pudding

Rosé Strawberry Vanilla and White Chocolate Pudding

Posted on Posted in Pudding .

Rose Strawberry Vanilla And White Chocolate Pudding

 

Frozen strawberries in a glass of Rosé on a hot summer day, strawberries coated in melted white chocolate to end a dinner party, strawberry and vanilla smoothies for a morning snack….all delicious strawberry treats with complimentary flavour profiles.

This recipe expands on these flavour profiles to combine them together to make a rich, decadent, alcohol spiked dessert.

Why a pudding? This gave me the best chance to really allow the Rosé flavour to own the show!

 

Ingredients:

Batter:

  • 30g butter
  • 60g milk
  • 20g sugar
  • 1 tsn vanilla essence
  • 1/2 tsn strawberry essence
  • Pinch cinnamon
  • 100g self raising flour
  • 30g white chocolate
  • 120g strawberries

Sauce:

  • 20g butter
  • 60ml milk
  • 20g sugar
  • 60g white chocolate
  • 1/2 tsn vanilla essence
  • 160ml Rosé (sparking wine)

 

Ingredients:

  1. Pre-heat the oven to 180c degrees and spray 4-cup shallow overproof dishes with oil spray.
  2. First make the batter by placing the butter, milk and sugar in a microwave proof bowl and heat on high until the mix is bubbling.
  3.  Stir to ensure the mix is well combine, adding in the vanilla and strawberry essence then leaving aside to cool to room temperature.
  4. Sieve the cinnamon and flour into the milk mix and stir.
  5. Finely dice the strawberries and finely chop the chocolate, stir into the batter mix.
  6. Spoon the batter into the prepared 4 dishes to even amounts.
  7. To make the sauce combine the butter, milk, sugar, chocolate and vanilla essence into a pan and place onto the stove on a medium heat, stirring until smooth and glossy.
  8. Take off the heat and stir through the sauce the Rosé (or your preferred sparkling wine).
  9. Carefully pour the sauce over the back of a spoon evenly into each pudding.
  10. Place the puddings in the oven for 30 minutes or until golden and bubbling.
  11. Serve hot with ice-cream or custard.

 

Rose Strawberry Vanilla And White Chocolate Pudding

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Pandan Coconut Mango Sago Pudding

Posted on Posted in Pudding .

Pandan Coconut Mango Sago Pudding

Pandan Coconut Mango Sago Pudding recipe

For so long I have been experimenting with Pandan recipes ever since a friend challenged me to make a desert showcasing this ingredient.

I must say it was a harder challenge that I initially thought. I figured people through random ingredients my way with challenges all the time and I always come up trumps after numerous trial and error recipe attempts. This one though had me stumped – I was just not producing a recipe that was ticking the usual boxes.
I must have experimented with 6 different recipes from cakes, biscuits, ice-cream you name it as well as lots of different flavour combos from almond to pineapple to rice…

I finally landed on pudding, with the flavour combo of mango and roasted coconut.

As the pudding was going down the traditional route with Sago I wanted to modernise the recipe, whilst adding texture layers to the soft pudding pearls. To do this I used dried mango for some chewiness and broken plain sweet biscuits for the crunch.

The outcome, well it took me a looong time but I finally have a Pandan recipe that is scrumptiously satisfying.

Ingredients:

  • 1 cup sago
  • 250ml water
  • 450ml coconut milk
  • ½ cup brown sugar
  • 3 tbsn desiccated roasted coconut
  • 3 tbsn dried mango, diced
  • 1 tsn Pandan paste
  • 50g Arnott’s Nice biscuits, broken into small pieces

 

Method:

  1. Pour the sago, milk and water into a pot on the stove, stir and leave for 30 minutes.
  2. Put the pot on a medium heat and stir until the Sago has absorbed most of the liquid, is translucent and sticky.
  3. Add sugar and the Pandan and stir to combine.
  4. Spoon into a bowl and place in the fridge for 3 hours.
  5. Get 4 glasses and spoon half the sago mix into the glasses evenly.
  6. Sprinkle with half of the coconut, mango and crumbled biscuits.
  7. Spoon the remaining sago mix into the glasses.
  8. Top the glasses with remaining coconut, biscuit and mango.
  9. Enjoy.
Pandan Coconut Mango Sago Pudding recipe

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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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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Posted on Posted in Pudding .

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

I recently made an ice-cream that featured the flavor combo of caramel sauce, butterscotch and peanuts in which was a tasty explosion success.

To give this flavor combo a spin and an uncommon depth I opted to experiment with the combo via making a slice, tart, flan and pudding. The winner, by far the pudding in which I used cubed bread as the base.

Drying out the bread meant that the caramel sauce could be soaked up to really take on the flavor profile.

This recipe is simple, easy and delightfully unique as a scrumptious alternative to the traditional cinnamon and sultana bread and butter pudding.

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

Ingredients:

  • 120g of crust removed and cubed bread
  • 235g brown sugar
  • 40g butter
  • 40ml cream
  • ¼ tsn salt
  • 140ml butterscotch Schnapps
  • 110g crunchy peanut butter
  • 2 eggs

 

Method:

  1. Preheat the oven to 170c degrees.
  2. Place the cubed bread into the oven and bake until golden brown, set aside to cool.
  3. To make the caramel place 160g of the sugar in a saucepan on a high heat until the sugar has melted and is bubbly and golden in colour.
  4. Add the butter and cream and stir until combine (be careful of any splash).
  5. Take the caramel off the heat, add the salt and butterscotch schnapps then use a hand whisk to combine until silky.
  6. Add the peanut butter and whisk again until well combined, leave aside to cool to room temperature.
  7. Beat the eggs and the remaining 75g of sugar with the hand whisk.
  8. Add the egg mix to the caramel mix and beat until combine.
  9. Add the bread cubes and stir to the caramel mix, leave the mix aside to soak up the liquid for 1 hour, lightly folding the mix every 15 mins.
  10. Lightly spray 4 x 1 large cup ramekins with oil spray then spoon the mix evenly into the moulds.
  11. Place the ramekins into a large slice tin and fill the slice tin with enough water to reach half way up the sides of the ramekins.
  12. Bake for 10 minutes, remove the slice tin from the oven, giving the puddings a light stir to ensure the bread is throughout the mix evenly.
  13. Following, continue baking for a further 25 minutes or until the pudding is puffed and set when you touch the top.
  14. Top with vanilla ice-cream or double cream and enjoy!

 

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

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Chocolate Honeycomb Spiced Christmas Pudding

Posted on Posted in Pudding .

Chocolate Honeycomb Spiced Christmas Pudding

Chocolate Honeycomb Spiced Christmas Pudding recipe

 Christmas cake is not for everyone, in fact it tends to be an acquired taste for most, much like mince pies.

So to cater to all that are not in favor of the traditional taste I decided to come up with a pudding that would appease all. Think chocolate cake mixed with a traditional Christmas cake mixed with some extra crunch surprise. The dates takes the edge off the mixed fruit intense depth in flavor while the spices, nuts and honeycomb work well with the chocolate profile.

 

Ingredients:

  • 125g dried mixed fruit
  • 225g dried dates, diced
  • 60ml brandy
  • 160ml orange juice
  • 225g butter
  • 140g brown sugar
  • 3 eggs
  • 40g cocoa powder
  • 140g plain flour
  • 1 tsn ground cinnamon
  • ¼ tsn ground nutmeg
  • ½ tsn ground ginger
  • 110g pecans, chopped
  • 30g breadcrumbs
  • 200g honeycomb, diced

Ganache:

  • 30ml cream
  • 50g dark chocolate

 

Method:

  1. Preheat the oven to 160c and line a pudding tin with baking paper.
  2. Place the mixed fruit and diced dates in a bowl with the brandy and orange and leave for 1 hour to absorb.
  3. Place the butter and sugar in a bowl and using electric beaters whisk for 3 minutes until light and fluffy.
  4. Add the eggs one at a time to the sugar mix, beating in between each addition.
  5. Sieve the flour, cocoa powder and spices into the sugar mix.
  6. Add the fruit mix, breadcrumbs and nuts and beat until mix is combine.
  7. Lastly, add 150g of the honeycomb and stir until combine.
  8. Pour the mix into the prepared tin, flatten with a spoon and place the lid on the tin.
  9. Bake the pudding in the oven for 90 minutes or until a skewer inserted in the center just comes out clean.
  10. Place the pudding on a cooling tray until cooled completely.
  11. Meanwhile, add the chocolate and cream into a bowl and heat in the microwave on a low power of 1 minute or until just starting to melt.
  12. Stir the ganache until silky smooth.
  13. Turn the cooled pudding upside down onto a plate and pour the ganache over the top, scatter with remaining diced honeycomb.
  14. To serve cut the pudding into slices and accompany with ice-cream or double cream.

 

Chocolate Honeycomb Spiced Christmas Pudding recipe
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Port Black & Blue Berry Pudding

Posted on Posted in Pudding .

Port Black & Blue Berry Pudding

Port Black & Blue Berry Pudding recipe

I very rarely bake with blackberry, in fact it tends to be one of the last berries I’d consider. However, Port on the other hand tends to appear in my recipes time and again, particularly to enhance chocolate depth.

Considering my go to Port is red, in which holds a strong raspberry, blackberry and chocolate flavor I thought that leveraging the berry pairing with this sweet dessert wine was a good way of boosting the blackberry palate.

Adding the blueberries to the mix taps into the earthiness of the port and blackberry and compliments.

Lastly, the lemon zest acts as an enhancer to the unique flavors already-present and adds some additional oomph.

All up when I came up with this recipe I thought it could have a potential to be a boring and so-so outcome, however it turned out to be the opposite. A dessert I was going to ‘sample’ with a small spoonful, however in reality I couldn’t put it down and ate the whole pudding in a matter of seconds. A sure sign that the desert is a super success.

Batter:

  • 80g butter
  • 200g blackberry jam
  • 120g milk
  • 1 tsn lemon zest
  • 120g blueberries
  • 140g self-raising flour
  • 80g sugar

Sauce:

  • 80ml water
  • 40ml Port
  • 40g sugar
  • 40g blackberry jam

Extra:

  • 120ml thickened cream

 

Method:

  1. Pre-heat the oven to 160c degrees and spray 4 x 1 cup ramekins with oil spray.
  2. Place the butter in the microwave in a bowl and heat until the butter is melted.
  3. Add the jam and beat with a hand whisk until combine.
  4. Add the milk and lemon zest and beat until combine.
  5. Sieve the flour and sugar into the mix and beat with the hand whisk until combine.
  6. Add the blueberries and stir until well combined.
  7. Pour the mix evenly into the 4 ramekins.
  8. Place the sauce ingredients into a bowl and heat in the microwave until the mix just starts to boil, beat with a hand whisk until well combined.
  9. Pour the syrup over the back of a spoon over the batter in the ramekins.
  10. Bake in the oven for 25 minutes or until the top if the pudding is set and crisp.
  11. Meanwhile beat the cream with electric beaters until peaks form.
  12. Leave the puddings for 5 minutes before serving with a dollop of the cream and extra berries if you desire.

 

 

Port Black & Blue Berry Pudding recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Posted on Posted in Pudding .

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

Recently I needed to make a gluten free pudding for a dinner party, however I didn’t want to use a gluten-free flour as I wanted a really really fluffy texture, almost like a soufflé lightness and from my experience gluten-free flour tends to produce a bit of a denser texture.

Therefore, I ventured into the kitchen and did some experimenting with a range of alternative base ingredients. Surprisingly (almost bizarrely) the ricotta experiment produced the most amazingly light texture that just melts in the mouth.

Keeping with the ricotta theme I completed the dish with my always successful crowd pleasing ricotta ice-cream.

This recipe is super moreish but not too sweet thanks to the dark chocolate and limited sugar in the pudding.

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml vanilla flavored liquor (optional)

Pudding batter:

  • 40ml thickened cream
  • 20ml milk
  • 160g dark chocolate
  • 220g ricotta
  • 15g cocoa powder
  • 1/4 tsn coffee granules
  • 4 eggs
  • 1/4 tsn salt
  • 80g sugar

Sauce:

  • 100g dark chocolate
  • 180ml thickened cream

Extra:

  • 20g butter

 

Method:

  1. Preheat the oven to 180c degrees.
  2. In a food processor blitz the cheese, condensed milk and vanilla until smooth.
  3. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  4. Stir the liquor until well combined and place in a bowl in the freezer to completely set.
  5. To make the pudding place the cream and milk into a bowl and heat in the microwave until steaming.
  6. Add the chocolate in pieces to the milk mix and stir until silky smooth and well combined.
  7. Place the chocolate mix, ricotta, cocoa powder and coffee granules into a food processor and blitz until well combined.
  8. Separate the egg yolks from the whites and add the yolks to the chocolate mix, blitz until smooth and well combine.
  9. Place the egg whites into a bowl along with the salt and beat until soft peaks form.
  10. Add the sugar to the eggwhites and beat for 5 minutes or until the mix is glossy and smooth.
  11. Fold the chocolate mix into the eggwhites until only just combined.
  12. For the sauce, place the cream into a bowl and heat in the microwave until steaming.
  13. Add the chocolate pieces to the cream and stir until silky smooth and well combined.
  14. Add the 20g of extra butter, melted, to a pudding bowl and roll the bowl  around to ensure all slides are covered in butter.
  15. Pour the pudding mix into the bowl and cook in the oven for 45 minutes or until a skewer inserted into the center comes out almost clean.
  16. Spoon the pudding into serving bowls, top with the chocolate sauce and a scoop of the ricotta ice-cream.

 

Masala and Coffee Ice-Cream Cheese Cake recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Dark Chocolate and Lemon Bombe recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding

Posted on Posted in Pudding .

Steamed Rice Ginger Citrus Cantaloupe Pudding

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

Ok so this recipe sounds boring and bland but i’ll tell you what, the taste and texture blew my mind.

The texture was so interesting and addictive, unlike any cake that I have had before. So delicate and melt in your mouth with the beautiful cantaloupe flavour. For a while I have been trying to product a cake that heroes cantaloupe and not until now have I make up a recipe where the cantaloupe flavour was not over powered and really sung.

Honey, citrus, ginger and cantaloupe = a delicious flavour combo.

 

Ingredients:

Cake:

  • 145g sugar
  • 160g rice flour
  • 1 tsn vanilla essence
  • 240g cantaloupe flesh, diced
  • 60g honey
  • ½ tsn ground ginger
  • 1/8 salt
  • 1 tsn lemon and lime zest

Syrup:

  • 120g cantaloupe flesh, diced
  • 20ml honey
  • ½ tsn lime and lemon zest
  • 1/8 tsn ground ginger
  • 30ml water
  • 50g palm sugar

 

Method:

  1. Spray 4 x 200ml cake moulds with oil spray.
  2. Pre-heat the oven to 170c degrees and place water into a roasting pan until it reaches 1/3 up the side of the pan (waterbath technique).
  3. Place the sugar, rice flour, vanilla, cantaloupe, honey, ginger, salt and citrus zest in a food processor and blitz until smooth and well combine.
  4. Pour the cake batter into the 4 ramekin moulds, 150ml in each.
  5. Place all the ramekin moulds into the baking dish, ensuring no water gets into the moulds and the water is just over half way up the side of the tray.
  6. Bake in the oven for 30 minutes or until a skewer inserted in the middle just comes out clean. Do not over cook, the top should only just be set.
  7. Meanwhile to make the syrup, place all the syrup ingredients into a food processor and blitz until smooth and well combine.
  8. Pour the syrup into a saucepan and stir on a high heat, allowing the mix to boil for 1 minute.
  9. Pass the syrup through a sieve and leave aside to cool.
  10. Leave the ramekins moulds on a cooling tray for 10 minutes before inverting onto a plate.
  11. Place some additional pieces of cantaloupe over each pudding and pour the cooled syrup over the top, enjoy!

 

Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Steamed Rice Ginger Citrus Cantaloupe Pudding recipe

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Sago Bread Spiced Chocolate Pudding Cake

Posted on Posted in Cakes, Pudding .

Sago Bread Spiced Chocolate Pudding Cake

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For a long long time I have been experimenting with Sago but until today all attempts to bake with this ingredient have been fails, really really big fails.

Inspired by my own past breadcrumb based cake I again opted for breadcrumbs to ensure the foundation of the cake was moist and stable.

By using breadcrumbs made from gluten free bread, this cake is easily gluten friendly. By using the dates as a natural sweetener this allowed for a minimal amount of sugar required for the cake.

The cinnamon and chili add complementary flavor layers to the chocolate, pushing it to the next level in taste.

A super easy, low sugar and low fat cake that is perfect to for a dessert or special treat. I was super impressed with how decadent this cake actually tasted.

Ingredients:

  • 30g sago
  • 250ml milk
  • 30ml butter
  • 175g dates
  • 50g brown sugar
  • 70g breadcrumbs
  • 1/4 tsn cinnamon
  • Pinch chili powder
  • 30g cocoa powder
  • 1 tsn bicarb of soda
  • 1 egg

Extra:

  • 150ml cream

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Place the sago in a bowl with the milk and leave for 4 hours in the fridge.
  3. Place the dates and melted butter in a food processor and blitz until smooth.
  4. Add the sugar, breadcrumbs, cinnamon, chilli powder and cocoa and blitz until well combine.
  5. Place mix into a bowl with the sago milk mix and egg and whisk with a hand whisk until well combined.
  6. Pour the mix into the cake tin.
  7. Place the tin into a roasting tray and add enough boiling water to come halfway up the side of the tray.
  8. Place a piece of aluminum foil on the top of the cake or a glass lid.
  9. Bake in the oven for 60 minutes of unit a skewer inserted in the center comes out almost clean.
  10. Place on a cooling rack until cold.
  11. Sprinkle with icing sugar and drizzle with cream or custard.

 

Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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