|
|
Welcome to SUE'S KITCHEN.Accessible recipes, useful information & tips on cooking for blind & visually impaired people, by Sue Pallett. Last Updated 2007! |
|
Puddings & Desserts Recipes. |
To serve 3 to 4 people.
You will need,
1 lb 2 oz, 500 g, of either young, tender stemmed early season rhubarb, or forced, out of season rhubarb, which is pink in colour and sweeter in flavour.
3 oz, 75 g, 3 level tbsps of caster or fine grade sugar,
3 oz, 75 g, 3 rounded tbsps of plain or all purpose flour.
2 oz, 50 g, or 2 heaped tbsps of jumbo oats.
1 level tsp of ground or powdered ginger.
2 oz, 50 g, half a stick of low fat butter or margarine.
2 oz, 50 g, or 2 level tbsps of Demerara or coarse granulated sugar.
Pre-heat the oven to gas mark 6, 400 f, 200c, 180 fan.
Grease a deep sided, 1.1 litre or 2 pint, ovenproof dish.
You'll also need a fairly large, deep sided roasting pan.
Wash the sticks of rhubarb, then discard a small piece from each end of every stick, in other words, top and tail it.
Cut the sticks into 1 inch, 2.5 cm pieces and spread it out in a single layer, over the base of the roasting tin.
Sprinkle over the caster or fine grade sugar and pour in about 4 tbsps of cold water.
Place the tin just above the centre of the pre-heated oven and cook the rhubarb for between 20 and 25 minutes or until the fruit is just tender when tested with a fork, the prongs should go into the rhubarb quite easily, but it shouldn't feel soft and mushy.
While the fruit is cooking, measure the flour, oats and ginger into a large mixing bowl.
Break the butter or margarine into small pieces and add them to the centre of the mixture and begin to rub the fat in until the mixture resembles coarse breadcrumbs. Do this by picking up a little of the mix between the fingers and thumbs of both your hands, rub both your thumbs across your fingers, letting the mixture trickle through them, back into the bowl again. Repeat this process until you can't feel any more cool, sticky pieces of fat, remember though that the mixture won't become very fine as you are using coarse oatmeal, so don't be tempted to overwork the crumble at this stage or it will begin to stick together again.
Next stir in the Demerara sugar or coarse granulated sugar and leave the bowl on one side until the rhubarb is cooked.
Transfer the tin of rhubarb onto a clear place on your heat resistant worktop or draining board to cool slightly, but don't turn off the oven.
After allowing a few minutes for the rhubarb to cool a little, so that there is no risk of the juice splashing or being too hot to transfer, carefully spoon it into the greased ovenproof dish and make sure that all the juice is added too as it will now contain all the flavour and goodness from the fruit. You may find a large ladle useful for doing this.
Level the fruit out in the dish with a round bladed knife and then spoon or pour over the crumble mixture, so that all the fruit is covered. Do not stir the crumble into the fruit.
Now level the top of your mix with your round bladed knife and bake in the centre of the oven for 25 to 30 minutes, or until the crumble is golden brown and the fruit is bubbling. The crumble won't be very firm to the touch in the way that you would expect a pie to be, it will, as its name suggests, still be crumbly to touch.
For an alternative, why not try peeling, coring and slicing some cooking apples and partly cooking them through in a saucepan with the sugar and water instead of the rhubarb.
Crumble is one of my all time favourite puddings. Serve it with a generous helping of hot custard or, even better in my opinion, a large scoop of vanilla ice-cream.
Happy cooking.
Sue.
To serve four.
You will need.
3 oz, 75 g, of butter or margarine.
6 large,
thick, slices of white bread.
4 oz, 110 g, of dried fruit, either
sultanas, or if you prefer their
flavour, half the amount in currants
and the rest as above.
2 oz, 50 g, 2 rounded tbsps, of soft, dark
brown sugar.
3 medium sized eggs.
1 pt,
570 ml of full fat milk.
A few drops of vanilla essence, (optional).
A little extra butter or margarine to
grease the dish.
Now, butter the bread well and break three slices of it into small evenly sized pieces and lay half of it in the dish, butter side up so that you line the base first, then gently press the bread on to the sides as well but don't let the pieces overlap
Spread the dried fruit evenly over the bread in the bottom of the dish.
Next sprinkle over half the sugar.
Now break up and add the rest of the bread, buttered side up, so that you cover the dried fruit mixture.
Break each egg separately into a small bowl to make sure that it is fresh, before transferring each one, into a large jug.
Add the vanilla essence and milk, then beat well, now pour this mixture into the dish.
Sprinkle the remaining sugar over the top, and leave it to stand for at least half an hour in a cool place, this is to allow the bread to soak up some of the egg and milk and begin to absorb the flavour of the vanilla essence, sugar and fruit.
Bake in the centre of the oven for 35 to 40 minutes, or until the pudding is set, and slightly crispy on top, but still soft when you test it with a fork.
Before you do this, Lift the dish out of the oven carefully, putting it safely onto a heat resistant worktop, Remember the egg custard is going to be very hot, so please be careful when you test it.
Bread and butter pudding used to be served on a Sunday after a traditional dinner of roast beef and Yorkshire pud.
If you don't fancy trying this, why not choose one of the other two main traditional alternatives, rice pudding, or home made apple pie.
Enjoy it,
happy cooking,
Sue.
To give two generous servings.
You will need.
1 and a half to 2 oz, 40 to 50 g, of short
grain rice pudding rice, depending on how thick you like your pudding to be,
that's two to three level tablespoons.
1 pint, 20 fluid ounces or two and
three-quarter measuring cups of full cream milk.
2 oz,50 g, two level tablespoons of granulated sugar.
2 or 3 oz, 50 to 60 g, 2 to 3 level
tablespoons of dried fruit, either sultanas or raisins.
a small knob of butter.
a pinch of nutmeg can be added if you like
the flavour.
you will also need a little butter or
margarine to grease your dish.
Grease a medium sized, deep sided ovenproof casserole dish, that has handles.
Rinse the rice in a sieve under the tap in cold water until clean. Most pudding rice is pre-packed these days and therefore very clean anyway, but just let the water run through it for about a minute to moisten it and wash out any extra starchiness or fine grain particles.
Next, add the rice to the casserole dish.
Add the sugar and sultanas or raisins.
Pour in the milk and stir well.
Drop in the small knob of butter, (about the size of a walnut).
Sprinkle a small pinch of ground nutmeg over the top, if you are adding it.
Carefully place the pudding, on a baking sheet for safety, into the centre of the pre-heated oven, and cook it slowly, for two to two and a half hours or until the pudding has thickened.
Stir it a couple of times during the first hour to make sure that the rice is well combined with the milk and sugar, Removing the pudding from the oven carefully, though, as it will still be quite thin at this stage.
Place it on to a worktop, locate the edge of the dish with one oven gloved hand and stir it gently.
At the end of its 2 and a half hours, Lift the dish out of the oven on to a heat resistant surface, locate the edge of the dish with one hand still wearing an oven glove, and with your other hand, gently touch the top surface, if it is set, with a skin on the top, the pudding will be cooked. Don’t worry, because if you don’t like the skin, simply stir the pudding while its still hot, and it will disappear without a trace!
Rice pudding can also be cooked on top of the stove in a large, saucepan on a very low simmer for about one and a half hours, you will need to keep the lid on and stir it a few times to combine the rice with the milk and prevent it sticking to the pan. Be sure to keep the heat very low though, so that the rice doesn’t absorb the milk too quickly, before it has had time to cook through properly.
Personally, I like the pudding cooked this way, it seems to have a different flavour, and its easier to monitor the thickness.
After the pudding has cooked and is being served, add a dessert spoon of strawberry jam or preserve to each portion if you want to sweeten it.
Enjoy it,
happy cooking,
Sue.
You will need:-
2 full tbsps of golden syrup. (you will find that it will come off the
spoon more easily if you either run a metal tablespoon under the hot tap first
or, grease the spoon on both sides with a little extra butter or
margarine).
5 oz, 150 g, or 5 heaped tbsps, self-raising flour. (this is achieved by filling the spoon, then
knocking off the peak at the top but not allowing any of the rim to show,
leaving a full, rounded shape)
1 heaped tsp of ground ginger. (repeat the measuring method as given above,
using your teaspoon)
3 oz, 75 g, or 3 level tbsps, of caster
sugar. (do this by filling the spoon,
then flattening the amount so you can just feel the rim all the way round, so
that the sugar is sitting level in the bowl of the spoon)
3
oz, 75 g, or 3 level tbsps of soft margarine at room temperature. (measure as for the sugar)
2 oz, or 2 heaped tbsps of sultanas. (follow the guidelines for tbsp
measurement, as given above for self-raising flour)
2 medium
sized eggs.
2 tbsps of milk.
A little extra butter or margarine for
greasing.
Grease a one and a half to two pint, 1 litre, deep-sided pudding bowl that has a good rim.
Put the golden syrup into the bottom of the greased bowl.
Cream the fat and sugar together with a wooden spoon in a large mixing bowl, until light and fluffy.
Measure out, and sift the flour and ginger into a clean bowl.
Break the eggs individually into a cup to make sure they are fresh first, before pouring them into a bowl. Add two tablespoons of milk and whisk with a fork until they are well beaten and slightly frothy.
Beat the egg into the creamed fat and flour a little at a time to ensure that the mix doesn't curdle and that plenty of air is beaten in. You may be able to hear the air that you’ve added, as if you tap the side of the bowl, it will sound deep and hollow. Don’t panic if the mix does curdle, it will have no effect on the flavour or the finished result at all, the mixture just feels and looks a bit odd if this happens!
There is no reason why you shouldn't use an electric whisk or mixer in this recipe but only up to this point.
Now, using a metal tablespoon only, gradually, (fold in) the flour a bit at a time, working from the outside of the mixture, bringing the flour in towards the centre of the bowl with the back of your spoon, turning the bowl round a little, after each spoon stroke. When all the flour has been combined, gently stir in the sultanas.
This is quite a soft sponge mixture and should drop easily when a spoonful of it is gently shaken above the bowl. Which means that it should be of a (soft, dropping consistency).
Spoon the mixture into your greased pudding bowl, you’ll notice that it’s only two thirds full, because your sponge pud is going to need room to rise while its cooking.
Level the top with a round bladed knife, keep the blade flat, run it across the top of the mix from one side to the other, turn the bowl round, repeating the process.
Cover with a piece of greased, greaseproof, or silicone (bakewell) paper which is large enough to come right over the top and a little way down the outside of the bowl, don't worry about getting the size exactly right as you are going to hold it in place by covering it with a piece of baking foil that is large enough to come a couple of inches down the sides of the bowl.
Secure both these layers around the outside of the bowl, below the rim, with string or a large rubber band.
Stand your bowl inside a large saucepan that contains enough water to come half way up the sides of the bowl. Cover the pan with a lid and bring it to the boil. Turn down the heat a little and boil steadily for two hours. If your careful, you will know if the pudding is steaming, you’ll hear the pan bubbling very gently, and if you lift the saucepan lid slightly, you will feel the steam slowly escaping.
Make sure that the pan doesn't boil dry by adding about half a pint of cold water half way through the cooking time, which can be done carefully by turning off the heat and using a jug to gently pour water down between the bowl and the side of the saucepan.
Even better, If you have a graduated steamer, you can stand the pudding bowl inside that, then by standing the steamer on top of your saucepan and covering it with a lid, you will be able to add more water to the pan initially, and you won’t need to top up while the pud cooks.
This is one of my all time favourite puddings. Serve it with either hot custard, or whipped double cream.
Cook it on top of the stove while the oven is being used for something like a Lancashire hot pot or savoury lamb chops.
Enjoy it,
happy cooking,
Sue.
If you love pancakes and haven’t dared to try cooking them because you think its going to be difficult without sight, then please don’t be defeated, it is possible to make them, if adequate care is taken while you’re cooking. You don’t have to toss them, well you can if you are the adventurous type, but it isn’t essential, they’ll taste just as good if you don’t! It won’t even matter if the pancakes break up a bit when you try to get them out of the pan, as once they are rolled up and covered in caster sugar and lemon juice, they are only going to be cut up before they’re eaten anyway!
Please get sighted help if you are at all worried about heating the butter , it will smell a bit hot and, after all, I wouldn’t want to be responsible for the cost of a major kitchen repaint either, when you’re attempting to scrape those pancakes you were trying to toss, from the ceiling!! Seriously though, please take care and work methodically.
For classic British Pancakes:
To make 6 to 8.
You will need:-
4 oz, 110 g, Plain flour.
1 Large egg
Half a pint, 10 fl.oz of
Milk.
2 oz, 50 g, Butter.
A tiny pinch of salt
The freshly squeezed juice of either two lemons or oranges and two to three ounces of caster sugar to flavour.
Set your oven to very low, most ovens have a warm setting.
Fry your pancakes in a small, non-stick, 6 or 7 inch, 20 to 30 cm, frying pan.
Warm a plate in your oven to keep the pancakes hot and have several sheets of greaseproof paper at the ready to interleave between your pancakes to stop them sticking together.
Sift the flour and salt into a large mixing bowl.
Break the egg into a small bowl to make sure that its fresh, then make a well in the centre of the flour and pour it in. Beat the egg and flour together with either a wooden spoon or an electric hand mixer.
Gradually add the milk, beating the mixture to a smooth batter between additions.
Heat a teaspoon of the butter in a small frying pan or omelet pan, on a medium heat, until its melted and very hot, this will only take about 20 seconds or so, as soon as you hear it clicking, immediately remove it from the heat!
Now, quickly and carefully add 3 tablespoons of batter to the pan, which will be just enough to give a thin coating.
Use a palate knife to quickly spread it over the surface, put it straight back on a medium heat, but don’t stir or disturb the batter for about a minute. During this time you will hear it popping and clicking a little bit.
Tap the surface with the flat blade of a fish slice and it will sound dull, and the batter will now be soft but set.
Put the pan on your worktop again and, holding the pan’s handle firmly in one hand, push the end of the blade of the fish slice straight down vertically inside the rim of the pan, tilting it carefully forwards, working the flattened blade up underneath your pancake. Hopefully it won’t have stuck, and you should be able to lift it up slightly. Now, tilt the fish slice sideways so that the pancake flips over. Cook it for the same length of time, one minute, on the other side.
Have a warm plate with a sheet of greaseproof paper ready so that you can tip the pancake on to it, cover it with another sheet of greaseproof, and Put it straight in to your oven.
Melt another teaspoon of butter in the pan, measure out the batter and carry on cooking. stacking the pancakes with a sheet of greaseproof paper between them, continuing to keep them warm in the oven. .
Just before serving, remove all the greaseproof paper, sprinkle each pancake with lemon and caster sugar, roll each one into a loose sausage and serve on warm plates, sit down, put something nice on the stereo or telly and enjoy them.
Remember that practice makes perfect, the second pancake always turns out better than the first
If cooking them seems just too daunting, many of the major supermarkets sell their own ready-made traditional pancakes which come either plain so you can add your own fillings or ready flavoured. All you have to do is remove the packaging, put them on to a plate and warm them through in the microwave for a minute or so, it really couldn’t be easier.
I can particularly recommend, Marks & Spencer and Tesco, (well I did have to do a bit of road testing, purely on your behalf you understand).
Happy cooking,
Sue.
This recipe serves 2 or 3 people, probably two especially if you come to love it as much as my husband Steve and I do. It just has to be one of the most wonderful summer desserts ever! It's fairly quick and easy to make too.
To serve 2!!
You will need.
Either 6 shortbread finger biscuits or 6 brandy snaps.
The finely shredded rind and juice of one lemon.
3 oz, 75 g, or 3 level tbsps of caster sugar.
1 or 2 tbsps of brandy,
2 tbsps of sweet sherry.
Half a pint, 10 fl.oz, a medium sized carton of double cream.
Divide the biscuits or brandy snaps equally between small dessert bowls or sundae dishes and break them into little pieces with your fingers.
Spread them out evenly to form a layer in the base of each dish.
Put the lemon rind and juice into a fairly large bowl then add the sugar, sherry and brandy.
Pour the contents of the carton of cream into another fairly large bowl and whip it with an electric mixer or hand whisk until it is forming soft peaks. Be careful not to over beat it or it will separate out and return to fat and liquid. The cream will appear to double in quantity as the air that you beat in helps it to hold its shape.
(please see my glossary of preparation techniques for more information both on preparing lemon rind and beating cream successfully if you have little or no sight).
Now, gently stir the sherry, brandy and sugar mix into the whipped cream. Do this very carefully so that you don't lose any air.
Divide equally between the dessert bowls or dishes, to completely cover the layer of biscuits or brandy snaps.
Carefully transfer the dishes to the fridge to chill well for at least an hour before serving.
Serve chilled.
If you wish, you can decorate the centre of each dish just before you bring them to the table, with a small thin slice of lemon and half a glace cherry.
Alternatively, a small scattering of chocolate nibbles or a sprinkle of hundreds and thousands.
Enjoy.
Happy cooking,
Sue.
Always popular, this roulade freezes very well. Raspberries and chocolate are good together, so add some raspberries to the cream filling if you wish. For a special occasion, scatter masses of more fresh raspberries around the roulade on the serving platter, it looks stunning!
It will cut into 6 to 8 pieces.
The Roulade Can be filled with cream (but not fruit), and frozen up to two weeks ahead, or made either on or before the day you serve it.
Ingredients
For the roulade
You will need,
175 g, 6 oz, plain cooking chocolate, broken into pieces
175 g, 6 oz, caster sugar
6 eggs, separated, (please see my section on separating eggs for detailed information).
30 ml, 2 level tablespoons cocoa, sieved
For the filling
You will need,
300 ml, 10 fl.oz, about half a pint of fresh double cream
Icing sugar for dusting.
Fresh raspberries (optional).
Begin by Pre-heating the oven to 180 c, 160 fan, 350 f, gas 4.
Lightly grease a 15 by 11 inch (38 by 28cm) Baking Tray or Swiss roll tin, and line with non-stick baking parchment, pushing it well up to the edges and into the corners.
Melt the chocolate slowly and on a very low light in a bowl over a pan of hot water. Or alternatively, in a bowl in the microwave on medium power, checking it regularly and stirring it well as soon as it begins to melt.
Allow it to cool slightly.
Put the sugar and egg yolks into a clean bowl and use an electric whisk on a high speed until they are light and creamy.
Add the cooled chocolate and stir until evenly blended.
Whisk the egg whites in a large mixing bowl until stiff, but not dry.
Add a large spoonful of the egg white to the chocolate mixture, and then, using the back of a metal tablespoon, gently fold in the remaining egg white, then the cocoa.
Spoon the mixture into the prepared tin and very gently level the top surface with a flat bladed knife.
Bake in the pre-heated oven for about 20 minutes until firm to the touch.
Remove from the oven, place a sheet of non-stick greaseproof or parchment paper on top of the roulade, then put a damp tea towel on top of the paper. This is done to prevent the cake from drying out as it cools. It will also make it easier to roll.
Set aside until cold.
For the filling.
Whip the cream until it just gently holds its shape. (please see my section on whipping cream for more details).
Dust a large piece of non-stick baking parchment with icing sugar.
Turn the roulade out onto it by turning the tin upside down so that the top surface of the cake is in contact with the icing sugar, and carefully remove the lining paper from the cake.
Spread with the whipped cream and scatter with raspberries (optional), then roll up like a Swiss roll, starting with one of the short edges. Roll tightly to start with and use the support of the paper underneath to help you. Having the icing sugar will stop the cake from sticking to the paper as you roll.
Don't worry if it cracks a bit, that is quite normal and part of its charm!
Now, you can dust with a little extra icing sugar before serving or top with yet more whipped cream and raspberries, adding more fruit to the serving platter.
This fatless sponge is best eaten straight away.
Happy cooking,
Sue.
To serve 4to 6 people.
You will need.
1 large can, approx. 410 g, of evaporated milk
1 large can, approx. 410 g, of condensed milk
1 250 ml carton, of whipping OR double cream
2 to 4 ozs of chopped almonds or chopped pistachio nuts
A good pinch of powdered cardamom
A few drops of rose water (optional).
You will need a deep, freezer proof bowl or plastic container with a tightly fitting lid, 1 litre or 2 pint capacity should be fine, this will mean that you can transfer it to your freezer without the contents spilling, also enabling you to serve nice good heaped spoonfuls to yourself and dinner guests.
Put all the ingredients, except the nuts into a blender or food processor and blend well for a couple of minutes.
Now Stir in the chopped nuts.
Pour into a container and freeze for several hours.
Transfer the container to your fridge 20 mins before serving.
This is just the right dessert to follow my Quick and Easy Chicken Curry.
Happy Cooking,
Sue.
Ingredients
To serve six people. You will need,
900 g, 2 lb, Cooking apples, peeled, cored and sliced
Half a level teaspoon Ground cinnamon
The zest and juice of 1 lemon,
2 to 3 Tablespoons 2 to 3 oz, 50 to 75 g, of Light soft brown sugar
75 g, 3 oz, Butter, melted
8 thin slices of Brown bread, crusts removed
Pre-heat your oven to 190 C, 170 Fan,375 F, Gas 5.
Put the apples, cinnamon, lemon zest and juice and sugar into a saucepan. Cover and simmer gently until pulpy, stirring occasionally. Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the puree is very thick.
Brush the melted butter all over the slices of bread. Line the base and sides of a greased 15 cm (6 inch) Charlotte mould or deep cake tin with the slices of bread.
Making sure that they overlap. Spoon in the apple puree and cover with more over-lapping slices of bread. Bake for about 30 minutes, until the top is golden
brown. serve at once, turned out and accompanied with
custard
or fresh cream.
Happy cooking,
Sue.
There is much doubt surrounding the origin of the name 'charlotte'. Meat dishes known as 'charlets' were popular in the 15th century, but some say that this sweet dish took its name from Queen Charlotte, wife of George III.
<< BACK TO PREVIOUS PAGE << >> FORWARDS TO NEXT PAGE >>
|
The Accessible Friends Network is a growing online community providing support, training, information & entertainment via the internet run by and for blind & visually impaired people. UK Registered Charity No. 1108043. Welcome to our website! |
|||||||
This page & all pages at www.tafn.org.uk
copyright The Accessible Friends Network 2007.
Text and digital images
on this page copyright Sue Pallett 2004. Coded by Leon Gilbert.
To contact T A F N please Email
us
