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Favourite Pudding/Dessert Recipes |
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#1 |
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Forum Member
Join Date: Mar 2008
Location: Northern England
Posts: 2,596
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Favourite Pudding/Dessert Recipes
Here's one of my favourites at the moment - have adapted it from an old recipe.
It's Peach Cobbler - it's quick, tasty and cheap to make - it also fills you up! Ingredients for 4 portions 250g drained weight tin of peaches (but you're using the juice) small amount of sugar to sprinkle on the fruit 4oz self-raising flour half oz of castor sugar or ordinary half oz of butter or marg 2 tablespoons milk 1 small egg Method - Put the peaches and their juice into a shallow oven proof container. In a bowl mix together flour and sugar, rub in the butter, add the egg and then the milk, mix to a soft dough. On a floured surface and with floured hands pat out the dough to half inch thickness and cut into 1 and a half inch diameter round shapes. Put these scone shapes on top of the fruit mixture then brush them with milk. Bake for approx. 15 minutes on Gas mk 7 not on the top shelf but the next one down until the scones look golden brown. (Check after 10 minutes so you don't overcook.) Serve with thick custard on the top. This dish is good served either hot or cold. |
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#2 |
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Forum Member
Join Date: Apr 2009
Posts: 520
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This probably won't get a thumbs-up from cardiologists but it could put some business the way of undertakers.
![]() Sussex Pond Pudding Cook time: 60min Difficulty: medium Serves: 4 Ingredients: 250g (8 oz) self raising flour 125g (4 oz) chopped fresh beef suet milk and water slightly salted butter soft light brown or caster sugar 2 large lemon Instructions: Mix the flour and suet together in a bowl. Make into a dough with milk and water, half and half, about 150ml ( ¼ pt). The dough should be soft, but not too soft to roll out into a large circle. Cut a quarter out of this circle, to be used later as the lid of the pudding. Butter a pudding basin lavishly. It should hold about 1 ½ litres (2 ½ pts). Drop the three quarter circle of pastry into it and press the cut sides together to make a perfect join. Put about 100g (3 ½ oz) each of butter, cut up, and sugar into the pastry. Prick the lemon (or limes) all over with a larding needle, so that the juices will be able to escape, then put it on to the butter and sugar. Fill the rest of the cavity with equal weights of sugar and butter cut in pieces – at least another 100g, possibly more. Roll out the pastry that was set aside to make a lid. Lay it on top of the filling, and press the edges together so that the pudding is sealed in completely. Put a piece of foil right over the basin, with a pleat in the middle. Tie it in place with string, and make a string handle over the top so that the pudding can be lifted about easily. Put a large pan of water on to boil, and lower the pudding into it, the water must be boiling, and it should come halfway, or a little further, up the basin. Cover and leave to boil for 3-4 hours. If the water gets low, replenish it with boiling water. To serve, put a deep dish over the basin after removing the foil lid, and quickly turn the whole thing upside down, it is a good idea to ease the pudding from the sides of the basin with a knife first. Put on the table immediately. |
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#3 |
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Forum Member
Join Date: Mar 2008
Location: Northern England
Posts: 2,596
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Quote:
Here's one of my favourites at the moment - have adapted it from an old recipe.
It's Peach Cobbler - it's quick, tasty and cheap to make - it also fills you up! Ingredients for 4 portions 250g drained weight tin of peaches (but you're using the juice) small amount of sugar to sprinkle on the fruit 4oz self-raising flour half oz of castor sugar or ordinary half oz of butter or marg 2 tablespoons milk 1 small egg Method - Put the peaches and their juice into a shallow oven proof container. In a bowl mix together flour and sugar, rub in the butter, add the egg and then the milk, mix to a soft dough. On a floured surface and with floured hands pat out the dough to half inch thickness and cut into 1 and a half inch diameter round shapes. Put these scone shapes on top of the fruit mixture then brush them with milk. Bake for approx. 15 minutes on Gas mk 7 not on the top shelf but the next one down until the scones look golden brown. (Check after 10 minutes so you don't overcook.) Serve with thick custard on the top. This dish is good served either hot or cold. |
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#4 |
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Forum Member
Join Date: Mar 2008
Location: Northern England
Posts: 2,596
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Quote:
This probably won't get a thumbs-up from cardiologists but it could put some business the way of undertakers.
![]() Sussex Pond Pudding Cook time: 60min Difficulty: medium Serves: 4 Ingredients: 250g (8 oz) self raising flour 125g (4 oz) chopped fresh beef suet milk and water slightly salted butter soft light brown or caster sugar 2 large lemon Instructions: Mix the flour and suet together in a bowl. Make into a dough with milk and water, half and half, about 150ml ( ¼ pt). The dough should be soft, but not too soft to roll out into a large circle. Cut a quarter out of this circle, to be used later as the lid of the pudding. Butter a pudding basin lavishly. It should hold about 1 ½ litres (2 ½ pts). Drop the three quarter circle of pastry into it and press the cut sides together to make a perfect join. Put about 100g (3 ½ oz) each of butter, cut up, and sugar into the pastry. Prick the lemon (or limes) all over with a larding needle, so that the juices will be able to escape, then put it on to the butter and sugar. Fill the rest of the cavity with equal weights of sugar and butter cut in pieces – at least another 100g, possibly more. Roll out the pastry that was set aside to make a lid. Lay it on top of the filling, and press the edges together so that the pudding is sealed in completely. Put a piece of foil right over the basin, with a pleat in the middle. Tie it in place with string, and make a string handle over the top so that the pudding can be lifted about easily. Put a large pan of water on to boil, and lower the pudding into it, the water must be boiling, and it should come halfway, or a little further, up the basin. Cover and leave to boil for 3-4 hours. If the water gets low, replenish it with boiling water. To serve, put a deep dish over the basin after removing the foil lid, and quickly turn the whole thing upside down, it is a good idea to ease the pudding from the sides of the basin with a knife first. Put on the table immediately. |
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