Bramble Brûlée

                                                            

Bramble Brûlée

This is a pudding mom would make for us through the Autumn on our return from gathering brambles picked from the hedgerows in and around the village. The pudding was a prize earned for the scratches and general dishevelment resulting from battle with the bushes. If brambles, as wild blackberries were always known in Scotland, were plentiful, and survived scoffing by us hungry pickers, jars of bramble jelly were made and stored with all the other preserves, each label painted by Dad and watched over with careful eyes against an always ravenous brood. 

Mom would hold back a few handfuls of brambles and gently fold them through lightly sweetened, gently whipped cream that was then spooned into a shallow dish, strewn with demerara sugar and placed under a hot grill until the sugar caramelised and ran through the gently melting cream, richly marbled by a few bubbling brambles peeping through on top. The dish was then cooled and popped into the fridge. Should brambles prove scarce, raspberries are very good here. Turn on 
the grill.

Ingredients and Directions:
For each person, add a large pinch of caster sugar to 100ml (2/5 cup or 3 1/3 ounces) of double cream and whip lightly until soft peaks form. Gently fold through the brambles. Spoon into a shallow dish. Strew with a teaspoon of Demerara sugar. Do not smooth.

Set the dish on a tray and place under the hot grill. Rotate the tray after a minute or so to ensure the sugar caramelises evenly. Once colored a deep mahogany, the caramel, cream and brambles on the surface running and bubbling somewhat, remove from the heat and let sit for a few minutes until cool enough to be refrigerated.

Baileys Creamy Chocolate Pudding

Baileys Creamy Chocolate Pudding

Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery. 

Ingredients:
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) cornstarch
1 1/3 cups (325 mL) milk
½ cup (125 mL) light or whipping cream
1 egg yolk
1/3 cup (75 mL) Baileys Irish Cream
1 bar (85 g) imported milk chocolate, chopped or 3 squares, 3  oz. (90g) sweet chocolate.chopped 

Garnish
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

Directions 
Combine sugar and cornstarch in a medium saucepan. Pour in milk
and whisk well to dissolve the cornstarch. Whisk in cream and egg
yolk. Place over medium heat and cook. Whisk constantly, for about
4 minutes or until it comes to a full boil and thickens.

Remove from heat and whisk in Baileys. Add chocolate and whisk
until melted and smooth.Pour pudding into four individual ramekins
or serving dishes. Let cool slightly, then cover surfaces with plastic
wrap to prevent a skin from forming. Refrigerate for two hours or
until chilled. 

To serve, sprinkle with cocoa powder and garnish with chocolate. 

Top with whipped cream, if desired.

Serves 4

Salted Caramel Pudding

 

Salted Caramel Pudding

Ingredients:

¼ cup (60 mL) cornstarch
7 tbsp (105 mL) water
4 egg yolks
1 cup (250 mL) 10% cream
2 tbsp (30 mL) maple syrup
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) salt
3 cups (750 mL) 35% whipping cream
4 tbsp (60 mL) dark rum
1 tbsp (15 mL) butter
Maldon or pink Himalayan salt, to finish

Directions
Mix cornstarch with 3 tbsp (45 mL) water, and reserve. Whisk together egg yolks and 10% cream, and reserve.

Combine maple syrup, brown sugar, salt and remaining 4 tbsp (60 mL) water in a heavy pot over high heat. Stir until sugar has dissolved. Let mixture boil, swirling the pan occasionally, until it reaches 270°F (132°C) on a sugar thermometer, about 3 minutes. Mixture will be very thick.

Remove from heat and whisk in ½ cup (125 mL) whipping cream until smooth. Return to a medium heat and gradually whisk in remaining whipping cream. There may be some lumps. Bring to a simmer, stirring constantly. Add cornstarch mixture and rum and continue whisking until mixture thickens, about 1 minute. Reduce heat to low. Mix ¼ cup (60 mL) hot mixture into egg yolks and add egg yolk to pot.

Cook the custard, whisking constantly, until yolks thicken the mixture a little more, 3 to 4 minutes. Remove from heat and whisk in butter.Strain the pudding and pour into 6 serving dishes. Top each with a sprinkle of finishing salt. Serve with a biscotti cookie if desired.   Serves 6

Sticky Toffee Pudding

Sticky Toffee Pudding

Packaged pitted whole dates are the best choice for this dessert. Rich and sweet, this pudding is delicious served with thick yogurt or crème fraîche. It also reheats very well.
Ingredients:
1 cup (250 mL) pitted dates, chopped
1 tsp (5 mL) baking soda
1¼ cups (300 mL) boiling water
¼ cup (50 mL) butter, softened
¾ cup (175 mL) granulated sugar
2 eggs
1½ tsp (7 mL) vanilla extract
1 1/3 cups (325 mL) flour
2½ tsp (12 mL) baking powder
1½ cups (375 mL) brown sugar
2/3 cup (150 mL) whipping cream
2/3 cup (150 mL) butter, diced
2 tbsp (25 mL) dark rum

Directions:

Preheat the oven to 350ºF (180ºC).

Butter a 7-inch (18-cm) square baking pan and line the bottom with parchment paper. Place the dates in a bowl and add the baking soda. Pour over the boiling water and let the dates stand.

Beat the butter and granulated sugar until light, then add the eggs 1 at a time, then ½ tsp (2 mL) vanilla extract. Sift the flour with the baking powder and mix into the butter and egg mixture. Stir in the dates and water. Pour the batter into the prepared pan and bake for 30 minutes or until a skewer inserted in the cake's centre comes out clean.

While the cake is baking, bring the brown sugar, whipping cream and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and add the remaining vanilla extract and rum. You will have about 2 cups (500 mL) sauce.

Pour ½ cup (125 mL) sauce over the warm cake and let stand for 2 to 3 minutes to allow the sauce to soak in. Cut into squares and serve with the remaining warm, not hot, sauce.    Serves 9

Boozy Chocolate Pudding

For your holiday offering.  I think this sounds fun and great to offer guests.  Won't your guests love this decadent dessert?

Mexican Pots dé Creme

Mexican Pots dé Creme

Ingredients:
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Unsweetened whipped cream, for serving

Directions:

Step 1    

In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

Step 2    

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Make Ahead

The pots de crème can be refrigerated for up to 3 days.

Figgy Pudding

Oh Bring Me Some Figgy Pudding

Ingredients:

1 lb. fresh large black mission figs, dried

3/4 cup milk
1 1/2 cups flour (all-purpose)
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
3 eggs
1/2 cup melted butter
1 1/2 cups dried bread crumbs
1 tablespoon fresh lemon zest

Directions:
Preheat oven to 350 degrees F.

With kitchen shears, remove stems from figs and cut into chunks. Generously grease the interior of a bread or pudding mold or a 2 quart oven-safe bowl and set aside.

Over medium to medium-low heat, combine figs and milk and gently simmer for 8 to 10 minutes, until soft. Do not bring to a boil.

While figs are simmering, combine flour, sugar, baking powder, spices and salt in a medium mixing bowl and stir to combine.

In a large bowl, beat together the egg and melted butter until frothy. Gradually add the bread crumbs and lemon zest, then add the fig mixture and combine.

Spoon batter into mold. Cover the mold and place it into a large shallow pan. Place pan in oven, then fill it about halfway with boiling water. Bake at 350 degrees for 2.5 hours. Allow pudding to cool for 15-20 minutes before inverting to remove from mold. Cut, top with fresh whipped cream and serve warm. Yields 8-10 servings.

Grapefruit Pudding ~ Big Sur Bakery

Grapefruit Pudding
Big Sur Bakery

Ingredients:

Non-stick cooking spray

3 cups red ruby grapefruit juice

1 cup sugar

1/3 cup all purpose flour

1/2 teaspoon kosher salt

1 cup whole-milk yogurt

1/2 cup creme fraiche

Grated zest of 2 grapefruit

4 eggs separated 

Powdered sugar for sprinkle

*

Directions:

Adjust the oven rack to the middle position and preheat the oven to 350^F.

*

Coat a 10 inch round baking dish lightly with non-stick spray. 

*

Pour the grapefruit juice into a stainless steel pot and let it simmer over medium heat until it has reduced to 1/2 cup, 15 to 20 minutes.  Set it aside until it has cooled completely.

*

Combine the sugar, flour, and salt in a bowl and make a well in the center.  In a separate bowl whisk together the reduced grapefruit juice, yogurt, and creme fraiche, grapefruit zest, and the egg yolks.  Pour the grapefruit mixture into the well and whisk to combine.

*

In an electric mixer fitted with a wire whisk attachment, whisk the egg whites until soft peaks form.  Gently fold the whites into the grapefruit mixture.

*

Pour the mixture into a prepared baking dish and bake for 20 to 25 minutes, until the top is golden and the pudding is is set but still jiggles in the center.  Let it set for 5 minutes before serving.  Sprinkle with powdered sugar, and serve while warm.

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Chia Almond Pudding

Chia Almond Pudding

I saw chia seeds in the bulk food aisle of my grocery store when I was buying my Thanksgiving meal groceries.  All I could think of was cha-cha-cha-chia!  Then I learned the seeds are filled with protein and fiber and were first used by the Aztec Indians to thicken foods.  This article I am posting appeared in my hometown paper.  I also found another recipe for their use which I will post tomorrow.

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Chia-Almond Pudding

Top this pudding with whipped cream and a sprinkle of chia seeds. Or drizzle it with a bit of honey or agave syrup.
Start to finish: Overnight (5 minutes active)
Servings: 4 

Ingredients:
2 cups vanilla almond milk
1 1/2 tablespoons chia seeds
Zest of 1 lemon
1/2 teaspoon cinnamon
Pinch of salt

Directions:
In a medium bowl, combine all ingredients. Stir well. Leave the bowl on the counter and stir once a minute for about 10 minutes. This prevents the seeds from clumping as they absorb liquid. Cover and refrigerate the bowl for at least 6 hours, or ideally overnight. When you think of it, give the pudding a stir.

Pecan Pudding

Pecan Pudding

Low-Calorie and Gluten Free

This is a lighter, low calorie version of the ever popular Southern Pecan Pie with the flaky crust. For an even faster preparation you can make this in one large dish and spoon it into four smaller ones before serving. If you have any leftover pudding, you can puree it in a blender and serve it as a sauce for pancakes and waffles.

***

Ingredients:

1/2 cup chopped pecans

1 1/2 teaspoons unflavored gelatin

2 tablespoons cool water

1 can (12 ounces) evaporated skim milk

1 tablespoon butter

1/3 cup packed dark brown sugar

1 teaspoon vanilla extract

***

Directions:

Place chopped pecans in a non-stick skillet over medium heat until well toasted. Watch carefully as they burn easily. Set aside.

*

Soften the gelatin in the cool water. Meanwhile, combine milk, butter and brown sugar in a saucepan and slowly bring just to the boiling point over medium low heat. Remove from the heat and stir in the softened gelatin and vanilla. Allow mixture to cool slightly.

*

Place 1 tablespoon of toasted pecans in the bottom of each small ramekins or custard cups. Divide the milk mixture equally among four cups. Divide the milk mixture equally among the four cups. Cover each with plastic wrap and refrigerate for 4 hours before serving.