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Tuesday, 11 November 2014

Tasmanian Lemon Pudding

I have started to notice a trend in my blog...its mostly puddings!  Well, dessert is my favourite part of the meal and this spans back to babyhood.  I remember my mum telling me that when I was being fed as a baby if the next spoonful wasn't pudding as soon as I finished the main I would start to cry.  Well... the crying has stopped now but I still always demand something sweet after finishing a meal.

I saw this pudding while flicking through Tamasin Day-Lewis Kitchen Bible.  I was looking up a new recipe of Yorkshire pudding when I came across this and noticed that the ingredients list wasn't too long and also I had two lemons in the fridge that needed using up. 

This is a light pudding with a sponge like top that hides a pool of lemon flavoured custard.  Sweet yet twangy, this is a great winter pudding to serve with cold cream or ice cream.  I love lemon puddings and this one is perfect!

When I made this my mixture curdled when I added the milk, I think its was far too cold.  I would recommend using room temp milk or maybe even warming it slightly (not hot though)  My pudding still turned out ok though, even with cold milk.


Sunday, 19 October 2014

Churros and Spanish Hot Chocolate

Its been a long time since I last posted.  Starting back at work after six weeks off is always difficult and to top it off its like starting back at a new school with new rules and ways of doing things.  Finding time to bake is one thing never mind blog!

October is my birthday month and also the month the yearly fair comes to town.  First its the 'Goose Fair' in Nottingham and then 'Ilkeston Fair' where I grew up.  Believe it or not this was the first year I tired churros and I love them!  I can not believe how easy they are (and quick) to make and the only faff is the hot oil.

Ingredient wise these are so basic - flour, water and salt.  Pipe in to hot fat and then dredge in cinnamon sugar.  I have come across two methods of making these - with egg and without.  My first attempt (the ones pictured above) have egg in them.  The style without seems to use baking powder instead.  I will try the other method sometime soon and post the results.

Churros, if you don't know, are basically Spanish/Mexican doughnuts.  Traditionally dipped in thick hot chocolate or eaten for breakfast without the sugar coating.  I treated myself to real Spanish hot chocolate brought from Marks and Spencer - its SO good, thick and chocolatey just like what I tried when I was in Barcelona.  

One method I came across to make these involved frying bread and lemon in the oil to prepare it before frying the churros.  I did as I was told although I am not sure if it made much difference.