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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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Marshmallow Peanut Caramel and Chocolate Bread Pudding

Posted on Posted in Cakes .

Marshmallow Peanut Caramel and Chocolate Bread Pudding

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

What do you do when you are tasked to make the most delectable bread and butter pudding?

I don’t know about you but I took this as a challenge to do some experimenting with scrumptious, over-the-top but still delightfully tasty flavour pairings (any excuse to experiment and I’m there with bells on)!

After ideating on a few flavour ideas I landed on 3 varying flavour profiles all as rich as each other, being; a rocky-road influence combo, black forest inspired and a Jaffa guided taste.

I must say all combo’s were tasty, I’d happily eat any of them for dessert, however, the rocky-road influenced combo (Marshmallow Peanut Caramel and Chocolate Bread Pudding) was the stand out winner….A far cry from the traditional cinnamon and sultana recipe!

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

 

Ingredients:

  • 3 eggs
  • 400ml milk
  • 140ml cream
  • 20g sugar
  • 1 tsn vanilla essence
  • 9 slices stale white bread (I used sourdough)
  • 45g butter
  • 30g dark (70%) chocolate chips
  • 230g caramel top n’ fill
  • 80g peanuts, finely chopped
  • 40g mini marshmallows

Extra:

  • Vanilla ice-cream to serve

 

Method:

  1. Pre-heat the oven to 180c degrees and spray a 20cm x 20cm square cake tin with oil spray.
  2. Place 3 pieces of plastic wrap into the tin allowing for overlap, with pieces crossed each over to ensure full tin coverage.
  3. Whisk eggs, milk, sugar and essence in a bowl until combine.
  4. Spread the butter on both sides of all 9 bread slices.
  5. Decrust (if you wish I did but this is optional) the bread and trim 3 pieces to fit a layer snug in the base of the tin.
  6. Top with 10g of chocolate chips, 30g peanuts and 150g caramel.
  7. Use the back of a spoon to spread out the mix if it’s not evenly distributed.
  8. Trim a further 3 pieces of buttered bread to fit another layer snug on top of the caramel mix.
  9. Top with 10g of chocolate chips, 30g peanuts and 30g marshmallows.
  10. Trim the last 3 pieces of buttered bread to fit the last (3rd) layer snug on top of the marshmallow mix.
  11. Pour the milk mix evenly over the pudding and allow to sit and absorb for 1 hour.
  12. Place the pudding into the oven for 35 minutes or until all liquid has fully been absorbed and the top is golden and crispy.
  13. Allow the pudding to cool slightly until just warm.
  14. Cut the pudding into 6 even pieces, 1horizontal cut through the middle and 2 vertical cuts.
  15. Pull the plastic wrap to remove the pudding from the tin, being careful not to loose the puddings shape.
  16. Use a spatula to spoon the pudding slices into bowls.
  17. Top each piece evenly with remaining 10g chocolate chips, 80g caramel, 20g peanuts and 10g marshmallow’s.
  18. Serve with a generous scoop of vanilla ice-cream and enjoy.

NOTE: If the pudding starts to drop/slide in shape after step 13 place back in the oven for a further 5-10 minutes.

 

Marshmallow Peanut Caramel and Chocolate Bread 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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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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Dark Chocolate and Lemon Bombe 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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Cinnamon Apple and Burnt Honey Semolina Pudding

Posted on Posted in Pudding .

Cinnamon Apple and Burnt Honey Semolina Pudding

Cinnamon Apple and Burnt Honey Semolina Pudding

This recipe is a mix between a rice pudding and porridge that can be eaten as a satisfying breakfast or a quick and easy dessert.

I eat porridge for breakfast quite frequently and also enjoy a sweet coconut rice pudding for dessert.

To my porridge I like to experiment by replacing the oats with similar ingredients such as chia seeds, sago or quinoa flakes. To take my experimenting to the next level I decided to use semolina instead of the oats in porridge or the rice in rice pudding.

For the flavouring I opted for apple and cinnamon – an oldie but a goodie.

After playing around with the recipe I decided that caramelized apple slices on top of the pudding and beautiful vanilla & cinnamon cooked into the semolina delivered the best taste result.

To add more depth I topped the pudding with a burnt honey sauce and roasted nuts for the satisfying crunch texture.

If you’re after a delightful creamy and moreish breakfast option or a sweet way to finish a meal this recipe will have you covered.

Why this recipe makes the website – the result I ended up with blew my expectations. I could but the spoon down!

 

Ingredients:

Pudding:

  • 600ml milk
  • 60g sugar
  • 1 tsn cinnamon
  • 1 tsn vanilla essence
  • 70g semolina
  • 15g butter

Apples:

  • 2 apples
  • 40g butter
  • 2 tbsn maple syrup
  • ½ tsn cinnamon

Extra:

  • 80g honey
  • 40g water
  • 80g mixed almond/hazelnut/brazil/macadamia nuts

 

Method:

  1. Place the milk, sugar, cinnamon and vanilla into a saucepan on a high heat.
  2. Whisk the mix until it boils.
  3. Add in the semolina and butter, stir and reduce the heat down to simmer.
  4. Whisk continuously until the milk is soaked up by the semolina and the mix thickens (about 15 minutes).
  5. Remove off heat and divide the mix up between 4 bowls.
  6. Peel the apples and thick julienne cut them.
  7. Place the apple in a saucepan on high heat along with the 40g butter, maple syrup and ½ tsn cinnamon.
  8. Stir with a spoon until the apples caramelize and are slightly soft.
  9. Spoon the apples over the semolina pudding.
  10. Place the honey a saucepan on high heat for 1 minute or until it darkens in colour.
  11. Add the 40g water and stir until the mix slightly reduces and is syrupy in consistency.
  12. Spoon the honey over the pudding.
  13. Top with finely diced nuts and enjoy.

 

Cinnamon Apple and Burnt Honey Semolina Pudding

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Aish El Saraya

Posted on Posted in Lebanese, Traditional .

Aish El Saraya

Aish El Saraya recipe

My father is a big Bread and Butter Pudding fan. As his birthday was coming up I wanted to find some special and different pudding recipes to make for him.

After doing a bit of research and some baking of other countries versions of this dessert I came across Aish El Saraya.

”Aish el Saraya” is a famous Lebanese dessert that is traditionally cooked for Ramadan, holydays and fete days (etc ‘Eid ul-Fitr). This puddings title means ”the bread of royal palace” hence the baking taking place for special occassions.

The dessert is and light, eggless, bread & custard based rose pistachio treat.

Think bread and butter pudding texture with a Turkish delight flavour.

 

Ingredients:

Pudding:

  • 6 slices bread
  • 310ml milk
  • 60g sugar
  • 300ml thickened cream
  • 50g corn flour
  • 1 + ¼ tsn rosewater essence
  • 1 + ¼ tsn lemon juice
  • 50g shelled pistachios
  • ¼ tsn lemon zest

Syrup:

  • 85g sugar
  • 70g water
  • 2 + ½ tsn lemon juice
  • 2 tsn rosewater essence

Method:

  1. Toast the bread and cut off the crusts.
  2. Line a 20cm x 25cm slice tin with baking paper.
  3. Lay the bread into the base of the tray and cut to ensure a snug fit and no overlap.
  4. To make the syrup place the sugar, water and lemon juice into a saucepan and stir on a high heat until boiling.
  5. Turn the temperature to medium and stir for 5 minutes until the syrup has slightly thickened.
  6. Take off the heat, stir in the rosewater essence and leave aside for 10 minutes.
  7. Pour the syrup over the bread and evenly coat each slice.
  8. To make the custard place the milk, sugar, cream, flour and lemon juice into a saucepan on a medium heat.
  9. Whisk with a hand whisk for 5 minutes or until the custard thickens and is silky smooth.
  10. Add the rosewater essence and whisk.
  11. Pass the custard through a sieve and pour over the bread.
  12. Tap the tin on the bench 5 times to remove any air bubbles and place in the fridge overnight.
  13. Before serving finely dice the pistachios and scatter over the top on the pudding.
  14. Scatter the lemon zest over the top.
  15. Remove out of the tin and slice evenly, serve.

Aish El Saraya recipe

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