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Top 3 Warm Winter Pudding Recipes

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by Debbie Lustig (subscribe)
My work has been published in The Age, The Herald-Sun, The Australian, The Big Issue, Australian Birdlife, The Bark (USA), Eureka Street, Overland and The Australian Jewish News.
Published June 16th 2012
Top 3 Warm Winter Puddings

On cold nights, there's nothing more satisfying than a warm winter dessert.

All recipes require nothing more than what's already in the pantry, and no great technical skill.

Old-fashioned puddings are sometimes called 'comfort food'. I call them - with great affection - glorious stodge.

Chocolate Self-Saucing Pudding

The chocolate sauce makes itself


Preheat oven to 180 degrees C.

Melt 65 grams of butter. Add 2 tablespoons milk, 2 eggs and 1 teaspoon vanilla essence. Beat well.

Sift 3/4 cup self-raising flour and 2 tablespoons cocoa. Add 1/2 cup sugar. Stir.

Combine mixtures and whisk until smooth. Pour into buttered casserole dish.

Sauce 1 tablespoon cocoa, 1/2 cup brown sugar, 1 cup boiling water.

Mix together. Pour carefully over batter in dish.

Bake 45-50 minutes.

Serve with cream, ice-cream or custard. Some versions call for about 1/2 cup of dried fruit, eg apricots or sultanas. This is dangerously modern and un-nana like.

Golden Syrup Dumplings

This recipe is based on the one in the PWMU (Presbyterian Women's Missionary Union) Cookbook, first published 1904.

It's unbelievably easy.

Serve with syrup (strain it if you used rind) and cream or ice cream. Or yoghurt. Hell, try sour cream. That's pretty good, too.

Warm, sweet and old-fashioned


Ingredients

1 cup self-raising flour
2 tablespoons butter
Milk
1 cup water
1 tablespoon golden syrup
1/2 cup sugar
Juice and grated rind of 1 lemon

Method

Rub butter into flour. Mix to a dough with small amount of milk. Form into balls about 2-3 cm.

In a medium-large saucepan, heat water, golden syrup, sugar, juice and rind. When boiling, drop dough balls. Simmer 20 minutes.

Lemon Delicious Pudding

This pudding can be made in one big casserole - about 6-8 cups capacity. Or you can pour the batter equally into 4-6 small ramekins.

The top will set, with the filling and sauce underneath, tart lemony flavour.

Luscious Lemon Pudding Cake
Photo www.flickr.com/photos/calgaryreviews/6270546377/


Ingredients
125 grams butter
1 cup sugar
1/2 cup self-raising flour
Juice and grated rind of 1 lemon
1 cup milk
2 eggs

Method

Preheat oven to 180 degrees C. Have a large oven dish ready and boil enough water to half fill it.

Cream butter and sugar until fluffy. Add flour, lemon juice and rind and milk.

Beat egg yolks; add to butter mixture. Beat well.

Whisk egg whites until soft peaks form. Fold into mixture. Pour into a greased ovenproof dish or 4 small ramekins.

Stand in the large oven dish, adding enough boiling water to reach halfway up the baking dishes.

Bake for 45 minutes until set and golden.

Serve with any of the following: chopped, roasted nuts, ice cream, sour cream, yoghurt, fresh pears or stewed apple, hundreds and thousands. Or just sifted icing sugar.
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Why? Warm yourself up with something sweet
When: This winter
Where: Your kitchen
Cost: Varies
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