Tag Archives: dessert recipe

Fruity Baked Custard

This fluffy pudding is perfect autumnal comfort food.

Fruity Baked Custard

Preparation time 10 minutes
Cooking time 10 minutes
Calories per portion 289 Kcal
Fat per portion 17g of which saturated 8.2g
Serves 4
Suitable for vegetarians

Cox’s apples 2 large, peeled, cored and thinly sliced
Plums 225g (8oz), halved, stoned and cut into wedges
Butter 15g (½oz)
Sugar 40g (1½oz)
Ground cloves ½ tsp
Ground cinnamon ½ tsp
Eggs 4
Soured cream 142ml tub

1 Put the apples, plums, butter and half of the sugar in a large frying pan. Cook over a low heat until the fruit is softened, stirring continuously. Add the cloves and cinnamon. Stir well and remove from the heat.

2 Separate the eggs, so the whites are in a mixing bowl and the yolks in a small container. Whisk the egg whites until stiff. Fold the eggs very gently into the fruit. Wipe out the bowl and then beat the egg yolks with the soured cream and fold gently into the fruit.

3 Cook over a low heat until the mixture has set. Then sprinkle with the remaining sugar and brown under a hot grill. Serve immediately, while hot, with soured cream or natural yogurt.

Cook’s tip
If your frying pan has a plastic handle, take care it doesn’t melt when browning the custard under the grill.

 

Recipe taken from the Just One Pot.

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Summer Pudding

A simply stunning dessert packed with summer goodness

Summer PuddingServes 4–6
Preparation 25 min s plus chilling
Cooking 10 mins
Per portion 306 kcals,
1g fat (0.2g saturated)
Suitable for freezing
Suitable for vegetarians

9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate

1 Cut bread into neat fingers.

2 Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring. Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer).

3 Reserve a few spoonfuls of the juice.

4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in remaining fruit mixture and top with remaining bread fingers.

5 Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.

6 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.

Variation: Autumn Pudding
Follow recipe and method for Summer Pudding. In place of soft summer fruits, use 680g (1½lb) prepared mixed autumn fruit such as blackberries, apples, pears and plums.

Recipe taken from The Dairy Book of Home Cookery, 2012 edition.

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