edited by Sue Courtney
e-mail address: email@example.com
Suddenly its cold and winter puddings serve two purposes, the heat of the oven helps to warm the house and puddings are a way to my man's heart. Oh - and they are also fantastic with desert wines. These were both fantastic with the Isabel Estate Noble Sauvage 2002.
This month's recipes include* School Girl Chocolate Pudding
* Rick Stein Inspired Bread and Butter Pudding
School Girl Chocolate Pudding
You will need
3/4 cup water
1 tbsp butter
1/4 cup brown sugar
1/2 tsp vanilla essence
1/2 cup flour
1 tsp baking powder
1 tbsp cocoa or milo
1/4 cup of crushed macadamia nuts
1/3 cup milk
First of all combine the sugar and water in a saucepan, bring to the boil and simmer for 10 minutes.
This makes four nicely sized individual servings. I have white ribbed porcelain, 85mm-wide (3 1/2 inch) round Apilco ramekins that hold 5-ounces and are, in my opinion, the perfect dish for single servings. Divide the syrup equally among the ramekins, then distribute the spoonfuls of batter equally.
This is rather nice simply served with whipped cream.
Rick Stein Inspired Bread and Butter Pudding
You will need
apricot brandy liqueur (about 4 tablespoons)
4 slices of medium cut white bread, crusts removed.
1/2 cup cream
1/2 cup milk
1 tablespoon castor sugar
1/4 teaspoon pure vanilla essence ( or use vanilla seeds if you have a vanilla pod)
1 heaped tablespoon of icing sugar
1 tablespoon of apricot jam
Measure out the raisins in a cup, add apricot brandy liqueur to cover and leave to plump up for at least half an hour. Drain the raisins and reserve the liquid.
This tastes even more yum the next day, if there are any left overs you will be able to taste and get my drift.
Sue Courtney's recipes are all original creations unless otherwise stated. Recipes are inspired by the season and by the wine matches.
Kia pai te kai
© Sue Courtney
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