HOT DESSERTS
Bread and Butter Pudding
Ingredients
5
Slices of bread
50g
Butter
10g
Mixed candied peel
50g
Currants
 Pre– heat oven Gas mark 4 / 180°C
 Butter a 1.2 litre shallow baking dish
 Butter the bread and cut each slice of bread
in to 4 triangles (leaving the crusts on).
 Zest the lemon
 Arrange a layer of buttered bread over the
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275ml Milk
20g
Cater sugar
Grated rind of ½ lemon
3
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Eggs
Freshly grated nutmeg
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base of the baking dish.
Sprinkle the candied peel and half the
currants over.
Then cover with another layer of bread slices and the remainder of the currants.
In a glass measuring jug, measure out the
milk and add the double cream. Stir in the
caster sugar and lemon zest.
Whisk the eggs and then add to the milk
mixture
Pour the whole lot over the bread, sprinkle
over some freshly grated nutmeg and bake
for 30-40 minutes.
Serve warm
Lemon Surprise Pudding
Ingredients
50g
Butter
100g
Cater sugar
2
Lemons (rind and juice)
2
Eggs, separated
50g
Self Raising Flour
150ml Milk
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NAME:-
Pre-heat the oven Gas mark 4 / 180°C
Butter a 1litre deep baking dish
Zest and juice the lemons
Separate the eggs
Sieve the flour
Beat the butter, sugar and lemon zest
together until well softened.
Beat in the egg yolks, a little at a time.
Next fold in the flour with a tablespoon,
alternately with the milk and lemon juice
Whisk the egg whites and fold them into the
mixture (it will look a bit curdled at this
stage, but that’s normal)
Pour the mixture into the greased dish and
bake in the oven for 40-45 minutes.
Serve hot (it is just as nice served cold!)
FORM:-
SECTION:-
5
HOT DESSERTS (continued)
Queen of Puddings
Ingredients
570ml Milk
10g
Butter
110g
Fresh breadcrumbs
50g
Caster sugar
1
Leon (grated zest)
2
Eggs
3
Tablespoons raspberry jam
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Pre– heat oven Gas mark 4 / 180°C
Butter a 850ml pie dish
Make breadcrumbs in food processor
Separate eggs
Zest lemon
Bring milk to boil in saucepan. Remove from
heat and stir in butter, breadcrumbs, 25g of the
sugar and the lemon rind and allow breadcrumbs to swell.
Beat the egg yolks and add to the cooled breadcrumb mixture
Pour into pie dish and spread evenly.
Bake for 30-35 minutes or until set.
Meantime heat jam over a low heat
Whisk egg whites until stiff then whisk in other
25g of sugar
Remove pudding from oven and spread with
melted jam
Spoon meringue mixture on top of jam and finally sprinkle with a teaspoon of caster sugar
Bake for a further 10-15 minutes until the topping is golden brown
Treacle Sponge Pudding
Ingredients
2
100g
Tablespoons golden syrup
SR Flour
1
Teaspoon baking powder
2
Eggs
100g
Caster sugar
100g
Tub margarine
 Grease and flour either 5 dariole moulds or a
pudding basin
 Put ½ tablespoon of golden syrup in each dariole
mould
 Sieve the flour and baking powder together into
a mixing bowl
 Add the eggs, sugar and tub margarine
 Whisk together until light and creamy (approx 3
minutes)
 Carefully spoon mixture over golden syrup.
 Cover the top with a piece of greased greaseproof paper to prevent the steam penetrating
 Now steam for approximately 40 minutes for
individual ones or 1½ hours for a large pudding.
 Turn onto a warm plate when cooked and serve
with custard
Egg Custard
Ingredients
275ml Double cream
3
25g
Egg yolks
Caster sugar
1
Level teaspoon cornflour
½
Vanilla pod
 Split the vanilla pod in half and scrape out the
seeds
 Heat the double cream in a saucepan
 Blend the egg yolks, sugar, vanilla and cornflour
together in a basin
 When the cream is hot pour over the egg mixture stirring the whole time
 Return the custard to the sauce pan and stir
over a very low heat until it thickens.