Queen of Puddings

Total Page:16

File Type:pdf, Size:1020Kb

Queen of Puddings Queen of Puddings We have many jewels in our crown, but unquestionably our Raspberry Jam is one of the brightest. Its intensely fruity flavor sparkles its way into no end of things. Here in this time honoured pudding you’ll find it works a real treat; a perfect pud to celebrate our Queen’s 90th birthday. We hope Her Majesty will enjoy it too! Serves 6 125g fresh white breadcrumbs 600ml full cream milk 30g butter, plus a bit for buttering dish 1 heaped tablespoon caster sugar Finely grated zest of one unwaxed lemon Approximately half a jar of Thursday Cottage Raspberry Jam 75g caster sugar (for meringue topping) Equipment: 1 litre (deepish) oven proof dish, well buttered. Method: Put the breadcrumbs in the buttered dish. Heat the milk with the butter until just warm and the butter has melted. Remove from heat and add the tablespoon of sugar, the lemon juice and the egg yolks (beaten) and mix thoroughly. Pour over the breadcrumbs. Leave for 20-30 minutes to allow the breadcrumbs to soak up the custard. Pre-heat the oven to Gas Mark 4/180°C/fan 160°C. Bake the pudding for about 25 minutes or until lightly set. Remove from the oven, then spread the jam over the pudding. Whisk the egg whites until stiff, whisk in half of the sugar, then carefully fold in the rest with a spatula or metal spoon. Pile the meringue on top of the pudding and return to the oven for another 10-15 minutes until the meringue is lightly golden and crisp. Serve warm or cold with a good helping of vanilla ice cream. .
Recommended publications
  • TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
    ® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu.
    [Show full text]
  • Sizzle and Drizzle Handy Index
    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
    [Show full text]
  • Pear and Rhubarb Crumble with Custard
    PEAR AND RHUBARB CRUMBLE WITH VANILLA CUSTARD Season: All year From the garden: Pears, rhubarb, eggs Type: Dessert Difficulty: Easy Country of origin: England Serves: 3 serves Source: foodtolove.co.nz/furtherfood.com PEAR AND RHUBARB CRUMBLE Equipment Ingredients *chopping board *4 pears in quarters (stewed or from a can) *knife *3 rhubarb stalks *saucepan *1 tbsp sugar *mixing bowls *¾ cup plain flour *measuring cup and spoons *80 g of butter or margarine *baking dish *1/3 cup brown sugar *¼ cup shredded coconut *¼ cup rolled oats *½ tsp cinnamon VANILLA CUSTARD *mixing bowl *1 egg *whisk *1 tbsp cornflour *measuring cup and spoons *2 tbsp sugar *saucepan *1 cup of milk (cow or plant) *1 tsp vanilla extract Method 1.preheat oven to 180 degrees 2.remove any stringy bits from the rhubarb 3.cut the rhubarb in 5 cm long pieces 4.place the rhubarb pieces in a saucepan with the 1 tbsp of sugar and cover with a little water 5. place on the stove and cook for approximately 5 min. until rhubarb is tender but not falling apart 6. add the flour for the crumble into bowl and add butter or margarine in small pieces 7. rub the butter into the flour until it resembles crumbs 8. add sugar, coconut, oats and cinnamon to the butter/flour mixture and mix 9. place the rhubarb (with a little bit of the cooking liquid) and the quartered pears into a baking dish and sprinkle with the crumble mixture 10. put the dish into the oven and bake for around 20 minutes 11.
    [Show full text]
  • Dessert Menu
    CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts.
    [Show full text]
  • Be-Ro Recipes, Unless Otherwise Stated
    www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
    [Show full text]
  • 5 Minced and Moist Food Level 5
    Name: ………………………………………………………… Tel: 01225 824333 Date: ……………………………………………..…………… Speech & Language Therapist: …………………………. Minced and Moist Food 5 Level 5 5 General description: Food is soft, tender and moist. Needs very little chewing and no biting. Food has been mashed up before serving. Small lumps visible within the food (no greater than 4mm in size). Lumps are easy to squash with the tongue. It usually requires a smooth sauce, gravy or custard, which should be very thick. No mixed (thick - thin) textures e.g. cereal in milk, mince in gravy, dried fruit in sponge. No thin loose fluid. No hard, tough, chewy (toffee), fibrous (dry roasted meat), stringy (pineapple, celery), dry, crispy, crunchy (toast, flaky pastry) or crumbly bits (bread crusts, dry biscuits). No pips, seeds, pith, membrane, e.g. citrus fruit, tomatoes. No skins or outer shells e.g. on peas, grapes. No husks. No skin e.g. on sausages (use skinless ones), bone or gristle. No round or long-shaped foods e.g. grapes, sweets. No hard chunks e.g. pieces of apple. No sticky foods e.g. cheese chunks, marshmallows. Check before serving/eating: • No hard pieces, crusts or skins have formed during cooking/heating/standing. • Fluid/gravy/sauce/custard in or on the food has not thinned out or separated off. Please turn over for more information Based on Dysphagia Diet Food Texture Descriptors March 2012 and IDDSI (International Dysphagia Diet Standardisation Initiative) Framework – April 2018 Minced and Moist Food 5 Level 5 5 Meat • Must be finely minced – pieces approximately 4mm. No hard bits of mince. • Serve in a very thick, smooth sauce or gravy.
    [Show full text]
  • Hutman Productions Publications Each Sale Helps Us to Maintain Our Informational Web Pages
    Hutman Productions Publications Mail Order Catalog, 4/17/2020 P R E S E N T S: The Very Best Guides to Traditional Culture, Folklore, And History Not Just a "good read" but Important Pathways to a better life through ancient cultural practices. Each sale helps us to maintain our informational web pages. We need your help! For Prices go Here: http://www.cbladey.com/hutmanbooks/pdfprices.p df Our Address: Hutman Productions P.O. 268 Linthicum, Md. 21090, U.S.A. Email- [email protected] 2 Introduction Publications "Brilliant reference books for all the most challenging questions of the day." -Chip Donahue Hutman Productions is dedicated to the liberation of important resources from decaying books locked away in reference libraries. In order for people to create folk experiences they require information. For singing- people need hymnals. Hutman Productions gathers information and places it on web pages and into publications where it can once again be used to inform, and create folk experiences. Our goal is to promote the active use in folk experiences of the information we publish. We have helped to inform countless weddings, wakes, and celebrations. We have put ancient crafts back into the hands of children. We have given songs to the song less. We have provided delight and wonder to thousands via folklore, folk music and folk tale. We have made this information freely accessible. We could not provide these services were it not for our growing library of 3 publications. Take a moment to look them over. We hope that you too can use them as primary resources to inform the folk experiences of your life.
    [Show full text]
  • Cones and Cups Specialty Sundaes
    Concretes Have one or two of your favorite toppings swirled into our creamy vanilla or chocolate frozen custard. Cones and Cups Kid’s Small Medium Large Frozen Custard or Sorbet (Vanilla, Chocolate, and a variety of flavors available 3.05 4.50 6.45 7.50 each day) Extra mix-ins - .80 Kid’s Small Medium Large Shakes and Malts 2.10 3.25 4.25 5.25 Vanilla Chocolate Strawberry Oreo Banana Add a topping: Waffle Cone Raspberry Peach Peanut Butter Espresso .55 .99 1.50 1.99 $ .75 (or create your own flavor from our many toppings and mix-ins) Each additional topping: .80 Make it a Small Medium Large Specialty Sundaes 4.99 5.99 6.99 Malt $.50 Turtle Sundae – Vanilla frozen custard, hot fudge, caramel, and pecans Boston (Medium Shake with a Sundae on Top) 7.50 Peach Melba Crisp – Vanilla frozen custard, peaches, raspberries and streusel topping Cow Tracks – Vanilla frozen custard, hot fudge, peanut butter sauce, and Reese’s Peanut Butter Cups All Burgers start with 1/3 lb of fresh ground beef (pre- Grandma’s Brownie – Vanilla frozen custard, a fresh homemade brownie, and hot cooked weight) and a fresh bakery bun fudge Sweet and Salty – Vanilla frozen custard, raspberries, pretzel crunch, and Hamburger 7.50 Double 10.00 cheesecake pieces Cheeseburger 8.50 Double 11.50 Almond Joy – Vanilla frozen custard, hot fudge, almonds, and coconut Bacon Cheese Burger 10.50 Double 13.50 Chocoholic – Chocolate frozen custard, Oreos, chocolate chunks and hot fudge Hot Dog 3.99 add Cheese .65 (Ketchup, Mustard, Onion, & Relish) add Bacon 1.75 Small Regular TAKE
    [Show full text]
  • Cooking 401 Book
    ACKNOWLEDGEMENTS Written by: Madonna Weese, Ed. D., Extension Specialist 4-H Youth Development Shirley Camp, MS, RD, Nutrition and Wellness Educator Barbara Farner, MS, Nutrition and Wellness Educator Jananne Finck, MS, RD, Nutrition and Wellness Educator Terri Myers, MA, Project Assistant Kelly Pool, MPA, Youth Development Educator Carol Schlitt, MS, CFCS, Nutrition and Wellness Educator Sarah Todd, MS, RD, Nutrition and Wellness Educator Graphic Design by: Paula Wheeler, www.WheelerArts.com Illustrations with copyright symbol: QuickArt © Wheeler Arts All the recipes in this book were tested by University of Illinois Extension Nutrition and Wellness Educators. • The recipes were analyzed using Food Processor SQL 10.5. • 2% milk was used unless another kind of milk was specified in the recipe. • When a range was given for ingredient amount or number of servings, the largest number was used in the analysis. • When options were listed for ingredients in a recipe, the first ingredient listed was analyzed. Codes for Nutrition Facts: g = gram mg = milligram 2 4-H Cooking 401 © © TABLE OF CONTENTS A Note to Project Helpers . 4 Meat Group . 45 Project Planning Basics . 5 Dry-Heat Cooking: Roasting Meat . 45 Project Record . 6 Moist-Heat Cooking Methods . 55 What Do You Know? . 7 Dried Beans and Peas . 61 Spices and Herbs . 8 Milk Group . 70 Cooking with Spices and Herbs . 8 Ice Cream . 70 Experiment with Spices and Herbs . 10 Experiment with Ice Cream . 72 Custard and Pudding . 75 Celebration Meals . 13 Celebration Meal Planning Checklist . 15 Desserts . 82 Celebration Meal Planning Timeline . 17 Candy . 82 Experiment with Candy . 87 Grain Group .
    [Show full text]
  • PENFOLD's ESTATE SHIRAZ 22.0 125Ml SET MENU
    PENFOLD’S ESTATE SHIRAZ 22.0 125ml TO SUPPORT THE #AUSTRALIAISBURNING CAMPAIGN WE WILL BE DONATING ALL MARGIN FROM SALES OF THE PENFOLD’S ESTATE TO HELP FUND THE RESCUE EFFORT FOR THE FIRES IN AUSTRALIA SET MENU 2 COURSES £24 / 3 COURSES £28 SNACKS MUSHROOM MARMITE ÉCLAIRS 4.0 PORK BONBONS, MUSTARD MAYO 4.0 MALDON OYSTERS, APPLE & FENNEL VINAIGRETTE 15.0 for 6 SMOKED WHIPPED COD’S ROE, BLACK CUTTLEFISH CRACKERS 4.0 TORCHED LANGOUSTINE TAILS, BURNT BUTTER HOLLANDAISE 9.0 TEMPURA GARDEN HERBS, CORIANDER YOGHURT, LIME 4.0 ENGLISH BURRATA, BALSAMIC REDUCTION, ONION POWDER 9.5 STARTERS TORCHED BUTTERNUT SQUASH CARPACCIO, KALE, SUNFLOWER SEED BUTTER, CANDIED GINGER PAN-FRIED MONKFISH CHEEKS, FORAGED WILD GARLIC & LEMON VELOUTÉ, MONK’S BEARD CHOPPED RAW SUSSEX BEEF, QUAIL’S EGG, CHEDDAR CRUST, UMAMI RELISH GIN CURED CHALK STREAM TROUT, BEET, CUCUMBER, BUTTERMILK DRESSING VENISON RAGU, PAPPARDELLE, HENS EGG YOLK, ENGLISH PECORINO, SOURDOUGH CRUMB MAINS MUSHROOM & SQUASH WELLINGTON, CABBAGE, WHOLEGRAIN MUSTARD & KIMCHI SOUTH COAST COD, SAMPHIRE, ENGLISH CAVIAR, FENNEL, SEA SHORE BISQUE OXFORD SANDY & BLACK PORK, SULTANAS, RAINBOW CAULIFLOWER, HAZELNUTS, ENGLISH MISO FALLOW DEER, PARSLEY ROOT, CAVOLO NERO, WILD MUSHROOMS, RED WINE JUS ORGANIC NORFOLK QUAIL, PRUNE & EARL GREY, LOVAGE, KING OYSTER MUSHROOM, MADEIRA JUS CONFIT ARCTIC CHAR, KIMCHI EMULSION, RADISH, ALMONDS SUPPLEMENT 8.0 SPECIALS BARRON OF BEEF, RED WINE JUS SUPPLEMENT for two 28.0 VENISON WELLINGTON, RED WINE JUS SUPPLEMENT for two 28.0 CHEESE RIPE ENGLISH CHEESE, SUSSEX HONEY, HOMEMADE CHUTNEY, CRISP BREAD 3.0 EACH DESSERTS CHOCOLATE & AMARETTO MOUSSE, ALMOND SPONGE, CARAMEL SUSSEX POND PUDDING, MADEIRA SPONGE, LEMON, CUSTARD WHITE CHOCOLATE DÉLICE, BLOOD ORANGE, HAZELNUT, HONEYCOMB INCLUDES COFFEE AND A COOKIE @SUSSEX_RESTO GAME DISHES MAY CONTAIN SHOT.
    [Show full text]
  • Queen of Puddings
    Queen of puddings This classic British pudding is so simple to make, and it tastes delicious with its crown of golden meringue. Serves: 4 adults Preparation time: 35 mins Cooking time: 30 mins Ingredients: 1 tsp low-fat spread 50g white or wholemeal breadcrumbs 225ml 1% fat milk 1 tsp vanilla extract 40g caster sugar 2 eggs separated 2 tbsp reduced-sugar strawberry or raspberry jam What to do: 1. Grease an 850ml (1½ pint) baking dish with ½ tsp of the reduced-fat butter spread. Sprinkle the breadcrumbs into the baking dish. 2. Warm the milk with the remaining reduced fat spread and vanilla extract until lukewarm. Take care that the mixture doesn't get too hot. Remove from the heat and add half the sugar, stirring to dissolve it. Beat in the egg yolks. Pour into the baking dish and stir into the breadcrumbs, then leave to soak for 15 minutes. 3. Meanwhile, preheat the oven to Gas Mark 4/180°C/fan oven 160°C. 4. Bake the pudding for 20-25 minutes, until lightly set. Remove the baking dish from the oven and cool for 5 minutes, then carefully spread the jam over the surface. 5. Whisk the egg whites in a grease-free bowl until they hold their shape, then add the remaining sugar, whisking again until stiff and glossy. Pile the meringue on top of the pudding, then return it to the oven to bake for a further 5-8 minutes, until golden brown. Serve at once. Tip 1: Egg whites won't whip if there is the slightest trace of grease in the bowl or on the beaters - and that includes egg yolk too, so take care when separating the eggs.
    [Show full text]
  • Rita's Franchise Company 2019 Nutrition Information
    Rita’s Franchise Company 2019 Nutrition Information © Rita’s Franchise Company, LLC. This document is copyrighted and is not to be reproduced, displayed or posted in any form or fashion without the permission of the Legal Department of Rita’s Franchise Company, LLC (“RFC”). As a franchisee or area developer under the Rita’s franchise system (“System”), you are being provided with this document for your sole use under the terms of your franchise agreement and/or area developer agreement (the “Franchise/Development Agreement”). This document contains confidential information, proprietary information and trade secrets of RFC. Unauthorized disclosure of this document or any information in this document is a violation of your Franchise/Development Agreement and will subject you to liability for violation of (i) the Franchise/Development Agreement, (ii) the federal Economic Espionage Act of 1996, (iii) the Uniform Trade Secrets Act (including various state version of the act), and (iv) other laws protecting confidential information, proprietary information and trade secrets. The violation of these laws will subject the violator(s) to criminal and civil penalties. Table of Contents Ice Flavors …………………………………………………………………………………………………… 3 Kids 3 Regular 5 Large 7 Quart 9 Ice Flight 11 Gelati ………………………………………………………………………………………………………… 13 Regular 13 Large 15 Blendini ……………………………………………………………………………………………………… 17 Concrete …………………………………………………………………………………………………… 19 Misto …………………………………………………………………………………………………………… 20 Regular 20 Large 22 Milkshake ……………………………………………………………………………………………………
    [Show full text]