Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
I had been going to make us a coconut cream pie for dessert this Easter along with a Robin's Egg Blue iced cake roll (filled with lemon curd).
I bought the food colouring and everything, but alas . . . without a reliable oven, this idea was a total bust!! What to do instead???
I had spied a recipe for a Creamy Rice Pudding with Cinnamon Sugar in that same cookery book I got the chocolate pudding recipe from the other day.
I then decided that since Rice Pudding is Todd's favourite thing on earth, I would make it for him.
How hard could it be? Not hard at all, that's the answer!
Everything simply gets mixed together in a slow cooker and the slow cooker(crockpot) does all the work. You do have to stir it several times during the cooking process . . . but that's not much of a hardship really . . .
It leaves you hands and stove-free to prepare the rest of your meal with perfect ease! No fuss no muss!
On a side note, have you ever considered serving your desserts in a pretty tea cup? They really make for a beautiful presentation!
Included with the pudding is a recipe for an optional raspberry sauce to spoon over top. Num num!
I hadn't actually planned it this way, but I ended up with a red, white and blue dessert! How very patriotic of me!
The rice pudding itself is flavoured with a strip of orange peel/zest. Just carve it off of a well-washed orange with a vegetable peeler. Easy peasy.
You will also need a whole vanilla pod. (you could use vanilla paste as well I think) Don't think of it as a waste of a vanilla pod, just slit it in half before you stick it in the pudding and when done, rinse it off, dry and then stick it into your sugar canister for some lovely vanilla sugar!
The top of the finished pudding is gilded with a bit of cinnamon sugar . . . not enough to take over the pudding, but just enough to give you a light hint of the flavour.
Once again, I cut the recipe in half and cooked it in my small oval shaped slow cooker. It looks like this.
It is a 1 1/2 litre cooker (1 1/2 qt.) Works a charm for all of this small family's slow cooking needs. I got mine from Amazon a few years ago.
Today I made the optional raspberry sauce to serve with it. I think a fruit sauce goes very well with rice pudding.
Raspberry is very nice, as is cherry. (My favourite is cherry sauce.)
Creamy Rice Pudding with Cinnamon Sugar
Yield: 6
This version of rice pudding is not only delicious but very simple. Just pop everything into the slow cooker and let it do all the donkey-work! Serve with an optional Raspberry Sauce for a real taste treat!
ingredients:
For the pudding:
- 200g uncooked short grain white rice (1 cup) (I use arborio risotto rice)
- 1 1/4 litres of whole milk (5 cups)
- 95g caster sugar (1/2 cup, super fine granulated sugar)
- 2-inch piece of fresh orange rind/zest in one piece
- 1 vanilla bean
For the Cinnamon Sugar:
- 2 TBS caster sugar
- 1 tsp ground cinnamon
For the raspberry sauce:
- 150g frozen raspberries (5 1/2 ounces)
- 45g sugar (1/4 cup)
- 1 TBS water
instructions:
- To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 litre (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.) Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
- Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top.
- To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened.
- Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.
This really went down a real treat. My husband was in pudding heaven! I had a tiny taste (I am trying to stay away from sugar) and I have to say it is really delicious. Not over the top sweet. Just right! Happy Easter!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I am an old fashioned girl and the things which bring me the most pleasure in life are simple things and ordinary pleasures. That goes for the way I choose to live my life, dress, keep my home and, most especially, with the things which bring me joy when it comes to food . . . cooking and eating.
A simple rice pudding falls well within the realms of what brings me lots of pleasure . . . simple, milky . . . a nursery type of food. Comfort food at its very best . . .
This version is a tad bit fancier than the usual in that it boasts a simple flapjack topping. Now you North Americans might be a bit confused by that terminology. We are not talking about pancakes here, but about a very British, very delicious oatmeal square/slice that is chewy, sticky and sweet with golden syrup.
Very moreish with a nice hot cuppa. I have several recipes for them on here, which you can find here. Scrumdiddlyumptious! (To say the least!)
The pudding itself involves very few ingredients, some pudding rice (short grained), a bit of sugar and milk, with a dotting of butter. You might think that it sees like a very tiny amount of rice, but trust me when I say it is the perfect amount!
As you can see it thickens very nicely. There is also not a lot of sugar, which is a good thing . . . .
You don't need a lot of sugar in a rice pudding, and let me assure you, that golden flapjack topping is plenty sweet enough!!
You will want to bake it in a shallow baking dish, so that there is plenty of surface to spread the topping over, so that it cooks up perfectly . . . and crispy oaty beneath the grill.
This really is a most gorgeous pudding! Todd had seconds, and I found myself sneaking tiny spoonfuls every time I went past it in the kitchen, even after it was cold . . . yes, I am a very naughty girl . . .
I always find it quite magical the way a few simple ingredients, put together properly, can create something so delicious as this pudding.
I shouldn't be surprised really . . . just look around us. We are surrounded by beautiful things that are quite simple really . . . and yet not so simple . . . baby toes, rose petals, a robin's spring song, the loving nudge of a wet nose from a beloved furry family member . . .
In any case you need to make this pudding. I think in North America you can get Golden Syrup online and if you can't find it, you can use corn syrup in it's place. Golden syrup does have a lovely caramel like flavour however, so if you can get it, I highly recommend.
Flapjack Topped Rice Pudding
Yield: 4
A delicious simple and comforting rice pudding with a fabulous Flapjack Topping
ingredients:
- 50g pudding rice (short grained like aborio) (1/4 cup)
- 2 TBS caster sugar
- 600ml whole fat milk (2 1/2 cups)
- 1 TBS butter
For the topping:
- 25g porridge oats (1/3 cup)
- 100g golden syrup (1/3 cup)
instructions:
- Preheat the oven to 160*C/325*F/ gas mark 3. Buter a 1 litre/2 pint shallow oven proof dish really well. Set aside.
- Rinse the rice under cold water. Dry well with paper towels. Sprinkle over the bottom of the buttered dish. Sprinkle the sugar over all. Pour the milk on top and dot all over with little bits of the butter.
- Bake in the preheated oven for about 2 hours, until just golden brown and thick. Remove from the oven and preheat the grill/broiler.
- Gently heat the golden syrup and oats together, just until the syrup thins out a bit. Drizzle evenly over top of the rice pudding and then pop under the heated grill for about 5 minutes, until bubbling and golden brown.
- Let cool for a few minutes prior to serving.
If you only make one dessert this weekend, make it this one. You will really be happy that you did! Trust me on this!
This is a recipe I was working on posting when I got the news earlier this week that my mother had passed away. I couldn't quite bring myself to finish the post, so it has sat here all week in limbo waiting. Today is the day of my mother's funeral. I cannot be there which really breaks my heart. I still can't quite bring myself to believe that she is gone . . .
I've been trying to stay super busy all week so that I don't have to think about it all. As soon as I stop and slow down, the tears come and my heart feels as if it is going to break in two. They tell me that with time this lessens, and the sadness is replaced with happy memories. I hope that is true.
This was a dessert I prepared earlier this week when our friends Tina and Tony came to us for lunch. Its a bit of a cheat really, as it uses only 5 ingredients, and those are all store cupboard ingredients . . . things you are likely to always have in the house.
Tinned sliced peaches, a vanilla cake mix, butter, soft light brown sugar and chopped walnuts . . . that's it!
You layer the ingredients in a baking dish, beginning with the undrained peaches . . . I used peaches in juice, but you could also use peaches in syrup. It depends on how much sugar you want to ingest.
After that you sprinkle the cake mix over top. The original recipe used a yellow cake mix, but we don't get those over here. We do get vanilla cake mix and that is what I used. I am sure any cake mix would work. Spice, lemon, anything but chocolate.
Over the cake mix you layer on slices of butter. Just dab them here and there, trying to cover as much of the cake mix as you can. I cut the butter very thinly.
You sprinkle the brown sugar over top of the butter slices . . . I push it through a sieve so that there are no lumps, but you don't have to do that if you don't want to. I'm just pedantic like that.
I just try to sprinkle it over as evenly as I can . . .
Finally, chopped walnuts are scattered over top . . . and then it is popped into the oven.
Where somehow, magically . . . some of the cake mix sinks into the peach juices thickening them into a sauce . . .
and the cake mix that doesn't sink works together with the butter, brown sugar and nuts to make a nutty crunchy topping. It just works. I don't know how, but it does. Its delicious.
Yield: 8
Peach Crunch Cake
prep time: 10 minscook time: 45 minstotal time: 55 mins
A bit of a cheat, but delicious nonetheless. Very simple to make and uses store cupboard ingredients.
ingredients:
- 2 (215g) tins of sliced peaches in juice, undrained (24.5 ounces)
- 1 (425g) vanilla cake mix (family size vanilla or yellow cake mix)
- 125g butter, cut into 16 pieces (1/2 cup)
- 200g soft light brown sugar (1 cup, packed)
- 45g chopped walnuts
To serve (optional):
- custard, pouring cream or vanilla ice cream
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Layer all the ingredients in a 13 by 9 inch baking dish (or 8 individual single serving dishes), beginning with the peaches. Sprinkle the cake mix evenly over top of the peaches. Lay the butter slices over top of the cake. Sprinkle on the brown sugar, evenly, then sprinkle with the chopped walnuts. Bake in the preheated oven for 40 to 45 minutes, until golden brown and bubbling. Serve hot or cold with custard, pouring cream, or vanilla ice cream.
Created using The Recipes Generator
I like to serve this warm with either vanilla ice cream on top or with pouring cream or custard. Todd likes the custard. Tony wanted both cream and custard. Tina took the cream. Me . . . ice cream all the way. I am such a North American. Bon Appetit!
We suffered a fatality in our home today. My trusty Nikon Bridge Camera, who has been my constant companion for the past three years died a quick and irreparable death immediately following the taking of half of the photos of this lovely cake.
Hence the lousy photos at the base of this post, of the individual pieces. Sigh . . .
I had to take them with my phone and suffice it to say . . . my phone photos are highly inadequate.
I don't understand these people that take brilliant photos with their phones. I must not have it on the right setting or something, because UGH!
Anyways, don't let the crappy photos deter you from wanting to bake this fabulous breakfast cake! It really is delicious!
Stogged full of lots of berries and toasted walnuts! Stogged as in stuffed to the hilt!
It cuts like a dream and is so delicious warm . . . the berries tart and delicious against the sweetness of the cake batter . . . with that lovely nutty crunch of walnuts.
Perfect with your morning cuppa!
Its equally good when served warm as a dessert with scoops of cold vanilla ice cream . . . or yes, clotted cream, pouring cream or even warm custard sauce.
The British love cream or warm custard on their desserts/puddings. Ice cream is very North American.
I really, really hope that you will be able to bake one up for your family over these next few weeks. I just know it will be enjoyed immensely!
If you don't, there's something very wrong!
Yield: 8
Cranberry Breakfast Cake
prep time: 10 minscook time: 40 minstotal time: 50 mins
Easy to make and super light, this goes great in the morning with a hot cuppa. Interestingly enough it is also great served as a dessert, warm, with some vanilla bean ice cream!
ingredients:
140g plain flour (1 cup)
190g white sugar (1 cup)
1/4 tsp salt
200g fresh or frozen cranberries (2 cups)
45g chopped toasted walnuts (1/2 cup)
120g butter, melted (1/2 cup)
2 large free range eggs, lightly beaten
1 tsp almond extract
Icing sugar to dust
instructions:
Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round cake tin well. Set aside.
the flour, sugar and salt together. Stir in the cranberries and
walnuts. Mix together the melted butter, eggs and almond extract. Stir
into the dry ingredients. The batter will be very stiff if you are
using frozen berries. Spread into the prepared pan. Bake or 40 to 45
minutes, or until a toothpick inserted in the centre comes out clean and
the top is golden brown. Serve warm, dusted with icing sugar.
Created using The Recipes Generator
Can you see the difference in the photos? Makes me so sad. My camera is like my right arm. I don't know what I am going to do. I may have to sacrifice my credit card and bite the bullet. Sigh . . . two steps forward and three steps back . . . that's life for you!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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