ScarlettTopsy Turvy Pudding
August 7th 2006 09:34
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About Pudding
In British Isles, and some Commonwealth countries, pudding is the common name for dessert. There are two types of pudding, the older puddings and the newer type of pudding.
The older puddings are solid mass formed by the amalgamation of various ingredients with a binder, which might include batter (i.e. Yorkshire pudding), eggs (i.e. bread pudding), or a mixture of suet and flour or some other cereal (i.e. plum pudding). These kinds of puddings can be either baked, steamed, or boiled. They are still common in various places, especially the British Isles, and can be either a main-course dish or a dessert.
The newer type of pudding is almost exclusively a dessert-type dish. The usual form is for milk and sugar and other added ingredients to be solidified by means of some gelling or structural agene, including cornstarch, gelatin, eggs, tapioca (cassava), and other starches, such as custard and blanc-mange. They are available in forms which require cooking or instant form such as Jell-O and aspics – gelatin dessert.
INGREDIENTS
Serves 6
175 gm demerara sugar
2 oranges
For the sponge
175 gm butter, softened
175 gm caster sugar
3 medium eggs, beaten
175 gm self-raising flour, sifted
50 gm plain dark chocolate, melted
grated rind of 1 orange
25 gm cocoa powder, sifted
Custard or soured cream, to serve
1. Preheat the oven to 180 degrees Celsius, 10 minutes before baking. Lightly oil a 20.5cm/8in deep round loose-based cake tin. To prepare the caramel, place the demerara sugar and 3 tablespoons of water in a small heavy-based saucepan and heat gently until the sugar has dissolved. Swirl the saucepan or stir with a clean wooden spoon to ensure the sugar has dissolved, then bring to the boil and boil rapidly until a golden caramel is formed. Pour into the base of the tin and leave to cool.
2. For the sponge, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs a little at a time, beating well between each addition. Add a spoonful of flour after each addition to prevent the mixture curdling. Add the melted chocolate and then stir well. Fold in the orange rind, self-raising flour and sifted cocoa powder and mix well.
3. Remove the peel from both oranges taking care to remove as much of the pith as possible. Thinly slice the peel into strips and then slice the oranges. Arrange the peel and then the orange slices over the caramel. Top with the sponge mixture and level the top.
4. Place the tin on a baking sheet and bake in the preheated oven for 40-45 minutes or until well risen, golden brown and an inserted skewer comes out clean. Remove from the oven, leave for about 5 minutes, invert onto a serving plate and sprinkle with cocoa powder. Serve with either custard or soured cream.
**From “Quick and Simple Desserts Recipes” and “Wikipedia, the free encyclopedia”**
Topsy Turvy Pudding
About Pudding
In British Isles, and some Commonwealth countries, pudding is the common name for dessert. There are two types of pudding, the older puddings and the newer type of pudding.
The newer type of pudding is almost exclusively a dessert-type dish. The usual form is for milk and sugar and other added ingredients to be solidified by means of some gelling or structural agene, including cornstarch, gelatin, eggs, tapioca (cassava), and other starches, such as custard and blanc-mange. They are available in forms which require cooking or instant form such as Jell-O and aspics – gelatin dessert.
INGREDIENTS
Serves 6
175 gm demerara sugar
2 oranges
For the sponge
175 gm butter, softened
3 medium eggs, beaten
175 gm self-raising flour, sifted
50 gm plain dark chocolate, melted
grated rind of 1 orange
25 gm cocoa powder, sifted
Custard or soured cream, to serve
1. Preheat the oven to 180 degrees Celsius, 10 minutes before baking. Lightly oil a 20.5cm/8in deep round loose-based cake tin. To prepare the caramel, place the demerara sugar and 3 tablespoons of water in a small heavy-based saucepan and heat gently until the sugar has dissolved. Swirl the saucepan or stir with a clean wooden spoon to ensure the sugar has dissolved, then bring to the boil and boil rapidly until a golden caramel is formed. Pour into the base of the tin and leave to cool.
2. For the sponge, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs a little at a time, beating well between each addition. Add a spoonful of flour after each addition to prevent the mixture curdling. Add the melted chocolate and then stir well. Fold in the orange rind, self-raising flour and sifted cocoa powder and mix well.
3. Remove the peel from both oranges taking care to remove as much of the pith as possible. Thinly slice the peel into strips and then slice the oranges. Arrange the peel and then the orange slices over the caramel. Top with the sponge mixture and level the top.
4. Place the tin on a baking sheet and bake in the preheated oven for 40-45 minutes or until well risen, golden brown and an inserted skewer comes out clean. Remove from the oven, leave for about 5 minutes, invert onto a serving plate and sprinkle with cocoa powder. Serve with either custard or soured cream.
**From “Quick and Simple Desserts Recipes” and “Wikipedia, the free encyclopedia”**
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