Wednesday, 6 February 2013
Continuing my testing of puddings in the microwave (cheaper, quicker and easier) I made one with some fragrant zingy oranges. Unfortunately not straight from a tree- yet another year where I haven't made it to Seville for the orange season. I don't think this recipe is quite right yet - if anyone makes a variation on it that works well perhaps you could let me know.
I based the recipe on this recipe for self-saucing orange pudding.
zest one orange
juice 5 oranges (approx 250ml) - 40ml for batter, rest for sauce
100g self raising flour (40% urid, 40% tapioca, 20% cornmeal plus 1 rounded tsp baking powder)
80 g sugar - 40g for batter, 40g for sauce
Mix the zest, oil, egg, 40g sugar and 40ml juice together. Mix in flour. Place batter in microwave safe bowl.
Mix remaining juice and sugar together. Heat to dissolve sugar then bring to the boil. Pour carefully over the pudding; it looks weird but that's what you do.
Cover in clingfilm, and cook on medium for 8 minutes. Leave to sit for a few minutes, covered.
This pudding is quite fluffy but has a texture which reminds me slightly of dumplings. The original recipe asked for melted butter, and a larger amount, which might have given a better texture.
Tastes good, worth doing again.
Monday, 4 February 2013
I based these crisp chewy biscuits on this recipe. I didn't have any bicarbonate of soda and didn't want to use butter, and of course I was using my gf flour mix rather than wheat. I also added chopped crystallised ginger for an extra bit of texture and flavour.
100g flour ((40%urid, 40% tapioca, 20% cornmeal)
2 tsp baking powder (twice as much as my usual for self raising- perhaps a bit much)
2 tsp ground ginger
30g crystallised ginger, chopped
1 overflowing tsp of golden syrup
sugar crystals to sprinkle on top
Mix the dry ingredients together except for crystallised ginger
Mix egg and oil together
Mix dry and wet ingredients together thoroughly then add the syrup and ginger pieces. Stir to mix.
Place dollops on baking sheets, lined with parchment paper. Leave plenty of room as they spread. Sprinkle with sugar crystals if you have them. Bake for about ten minutes at 175C fan. Keep an eye on them and remove from the oven when they are a lovely golden colour - similar to the colour of the syrup.
Cool on a wire rack on the paper for a few minutes to begin to harden. They are too soft to take off the sheets immediately. If you haven't used paper they will take longer to harden as the tin will hold the heat.
These biscuits are crisp and chewy, spicy and sweet. My patient taster says they are among the best ginger biscuits he has ever tasted.
Saturday, 2 February 2013
Winter, river in flood, Wales lost at rugby...it seemed like a good day to have a sweet pudding. I found a steamed syrup pudding recipe made in a microwave, and decided to try it. I used to make steamed puddings in a pressure cooker when I was a student three decades ago, but now I don't even own a pudding basin, muslin, pressure cooker- though I probably could lay my hands on some string and I reckon I could still tie one of those double loop over the top to make a handle arrangements if I tried.
This recipe makes two good helpings or three if you are more restrained.
50g butter - I used soft spread to make creaming quicker
50g self raising flour (made from 40% urid, 40% tapioca, 20% cornmeal, and a rounded tsp of baking powder per 100g flour)
1/4 tsp vanilla
3 tbsp Golden Syrup, jam, marmalade...whatever you want on the pudding.
Cream butter and sugar together. Stir in egg and vanilla. Mix in flour.
Put syrup in base of a microwave-safe bowl. Place batter on top of the syrup. Cover bowl with cling film. It will balloon while cooking but don't worry, it turned out fine.
Cook on medium heat in a microwave for five minutes.
When you want to take off the clingfilm I recommend you stab it swiftly with a horizontal knife so that as it collapses the film lands on the knife rather than the pudding.
Serve with custard or eat plain. I found it a bit sweet so sprinkled lemon juice on top, but Rod ate his with custard and gusto. I don't think people would know it had been rustled up in a microwave and took less than ten minutes from having the idea to finding the recipe, making the batter, cooking and serving.