With Mothers day on the weekend I thought it would be a good idea to learn how to cook a really nice pudding to treat her on Sunday.
I went along to see Fred Reader at Aylesbury College to learn how to make some indulgent puddings.
All are calorific, but delicious!... See and hear the recipes below
Orange Juice And Grand Marnier Mousse
- 1/2 cup, plus 6 tablespoons, sugar
- 1 envelope unflavored gelatin or ½oz double strength orange jelly
- 1 cup orange juice
- 3 eggs, separated
- 3 tablespoons Grand Marnier
- 1 cup heavy cream
- Mix egg yolks and sugar over a bain-marie and whisk to the ribbon stage. Add the double strength jelly , orange juice and Grand Marnier, whisk together and cool in the freezer, whisking every 2 to 3 minutes until it starts to thicken.
- Whisk the double cream and put to one side.
- Whisk the egg whites to a stiff peak and put to one side.
- Fold in the cream.
- Fold in the egg whites.
- Pour into glasses straight away and put in the fridge until required.
Prep time: 10 min
Cook time: 5 min, plus 3 hours chilling time
- double crea
- 140g caster sugar
- 2 large lemons
- and grated zest to serve
- Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well
- Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.
- 250g (8oz) hulled strawberries
- 2-3 tablespoons icing sugar
- 250ml (8fl oz) whipping cream
- Thin shortbread or wafer biscuits to serve
- Mash the hulled strawberries and icing sugar with a fork until soft and pulpy.
- Whip the cream until soft peaks form. Stir the fruit into the cream.
- Taste and add a little extra fruit if desired. Pile into decorative glasses and chill.
- Serve chilled, accompanied with thin shortbread or wafer biscuits.
Roast Plums in Port
- 12 Plums
- 25gms Butter
- 55gms Caster Sugar
- 200mls Port
- Turn the oven up to 200 ̊C/400 ̊F/Gas 6
- Melt the butter in an ovenproof frying pan and fry the plums for a few minutes until they colour.
- Transfer the pan to the oven and cook for 10 – 15 minutes.
- Take the pan out of the oven and place it on a medium heat. Sprinkle over the sugar. As the plums start to caramelize, roll them so they are coated in the syrup. Add the port, bring to the boil and reduce by a third.
- To serve, spoon the plums into small bowls and pour on some port syrup. Serve with shortbread biscuits and whipped cream.
- 175g chilled unsalted butter, plus more for greasing
- 225g flour
- 60g caster sugar, plus more for dusting
- 1 pinch salt
- 1 tsp vanilla extract
1. Dice the butter and put into a mixing bowl to soften a little. Sift over the flour, caster sugar, salt and vanilla extract. Rub together with your fingertips and form the mixture into a ball.
2. Lightly flour the work surface. Roll out the shortbread and cut into strips approximately 4cm wide and 10cm long. Lay the biscuits out on a greased baking sheet and prick the surfaces all over with a fork. Refrigerate for 30 minutes.
3. Preheat the oven to 180C/gas 4.
4. Sprinkle sugar over the shortbread then bake for 8 minutes, or until firm to the touch. Cool before removing from the baking sheet. Dust with caster sugar before serving with lemon posset.
Pudding Podcast 1: Orange Juice And Grand Marnier Mousse
Pudding Podcast 2. Lemon Posset