puddings

This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won&#x27;t miss the crust at all! It&#x27;s gluten free and refined sugar free too. EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Crustless Pumpkin Pie Pudding

Butter or coconut oil to butter the pie dish/dishes

cinnamon

½ tsp ground ginger

cloves

⅛ tsp freshly grated nutmeg

cornstarch

tsp vanilla extract

maple syrup

eggs

pumpkin puree (1 can)

fl oz evaporated milk (1 can)

whipped cream (optional)

Maple syrup (optional)

Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).

In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch. Whisk this mix until there are no lumps in the cornstarch.

Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla and mix well.

Add the 2 eggs and yolk, and whisk to combine.

Add the pumpkin puree and whisk until it's mixed in well.

Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well.

Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen countertop firmly (don't break the dish though!), a couple of times, to remove any air bubbles.&nbsp;See recipe notes on how to bake this crustless pumpkin pie in smaller dishes.&nbsp;

Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).

If you have a thermometer, check for an internal temperature of&nbsp;165 - 170°F in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit runny or jiggly, but the edges are set - this should take between 60 - 70 minutes.

Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate it overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.

Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with sweetened whipped cream and a drizzle of maple syrup (optional).&nbsp;

Ube halaya is a sweet, delicious Filipino dessert, and it&#039;s not hard to see why it&#039;s so popular! Make it from scratch for a better tasting purple yam jam!EASY - This recipe is very easy to make. Ube might be harder to find depending on where you live. But substitutions have been provided in the post and recipe.

Ube Halaya (Purple yam jam recipe)

evaporated milk

full fat coconut milk

milk

sugar

sea salt

lemon juice

unsalted butter

Ube extract (optional (I don't use ube extract in this recipe))

If you’re using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, they can be grated with a box grater.

Once grated, this can be stored in the freezer in an airtight container for months. I prefer to vacuum pack the cooked ube. This can be done in advance, or you can buy pre-cooked, and grated ube as well.

If you’re using store-bought frozen ube, it’s best to let it thaw out before using, but it can be used from frozen as well (see recipe notes).

Use a heavy bottom, large pot (I use a 5 qt pot). Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.

Add the grated ube, and stir to combine.

Heat over medium-high heat. Stir to dissolve the sugar.

With a stick blender, blend the mixture to make the ube as smooth as possible.

Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.

When the mixture comes to a boil, reduce the heat to medium or medium-low. Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. This also helps prevent the jam from sputtering and splattering everywhere.

The cook time can range from 40 - 60 minutes.

When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients. If you want to add ube extract to deepen the purple color, you can do so at this stage.

Remember that the ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency that is a little runnier than you want it to be eventually.

Carefully spoon the mixture into glass jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.

This budget-friendly steamed pudding is best served warm with a dollop of cream.

Guard's pudding

fresh white breadcrumbs

self-raising flour

caster sugar

good-quality strawberry jam, warmed

vanilla extract

eggs, lightly whisked

unsalted butter, melted

bicarbonate of soda

Thick cream, to serve

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5348771529001-5981872972001

'Orange' you glad you found this amazing steamed pudding recipe in time for winter?

Steamed orange puddings

unsalted butter, softened, plus extra to grease

baking powder

orange

Cream

orange juice

orange, thinly sliced

Grand Marnier (optional)

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5348771529001-5977447755001

This Easy Apple Pie recipe is the ultimate family dessert! I&#039;ve included a few shortcuts for making this recipe and both regular and Thermomix instructions are included.

Easy Apple Pie

Flour

tbsp caster sugar

butter (chilled and chopped)

water

tbsp caster sugar (extra)

egg (beaten)

Puff Pastry

x 770 gram tins Woolworths Apple Slices Fruit

tsp all spice

tbsp plain flour

Granny Smith Apples (peeled and cored)

brown sugar

Place the chopped butter, flour and caster sugar into a large bowl. Use your fingertips to rub the butter into the flour/sugar until the mixture resembles breadcrumbs.

Add 3 - 4 tablespoons of water and use a butter knife to mix the dough until it starts clumping together.

Transfer the dough to a surface dusted with flour and knead until it forms a smooth dough.

Place into the fridge to chill for at least 30 minutes.

In the meantime, prepare your apple mixture by transferring the Woolworths Apple Slices Pie Fruit into a large bowl.

Add the cinnamon, mixed spice and flour and gently fold through to combine.

If you are making your own apple mixture, peel and core your apples before chopping them into 1/8ths.

Place them into a medium saucepan along with the lemon juice, water, sugars, cinnamon, mixed spice and flour and cook over a medium heat for 5 - 7 minutes or until the apples just give when sliced with a knife. Set aside to cool.

Preheat your oven to 200 degrees celsius (fan forced) and lightly grease a 24 cm pie dish and set aside until needed.

Remove the pastry dough from the fridge and roll out until it’s approximately 3 mm thick and large enough to cover your pie dish.

Carefully transfer to the pie dish and trim the excess dough.

Drain the excess fluid from the apple mixture and place inside the pastry.

Slice a sheet of Woolworths Puff Pastry into strips and then place on top of the apple mixture in a criss cross pattern.

Brush the lightly beaten egg over the top of the pie and sprinkle over the caster sugar.

Place into your preheated oven to bake for 35 - 45 minutes or until the pastry is golden.

To Make the Pastry - Conventional Method

To prepare pastry, place the flour, butter and caster sugar into your Thermomix bowl and mix for 10 seconds, speed 7 to combine.

Select the kneading function and mix for 3 minutes.

Wrap the dough and place into the fridge for at least 30 minutes to chill.

Thermomix Instructions

Place the apple slices into the Varoma dish.

Fill the Thermomix bowl with 500 grams of water and cook for 15 minutes, Speed 2, Varoma temperature.

Sprinkle over the sugar, lemon juice and cinnamon and mix to combine - alternatively, follow the instructions from step 5 from the conventional cooking method.

Take the pastry out of the fridge and on a lightly floured bench, roll it out until approximately 3mm thick or large enough to cover the base and sides of your pie dish.

Place the pastry over the pie dish and press down so that it covers the base and sides.

Drain any excess liquid from the apple mixture and add to the pie dish and spread out evenly.

If making your own apple mixture

This Perfect Chocolate Mousse is deeply chocolatey, creamy, airy and melts in your mouth smooth! Plus this recipe doesn&#039;t use raw eggs, so it&#039;s safe for consumption for anyone. Simple and delicious.EASY - This recipe is very easy to follow. There are some extra steps to pasteurize the egg yolks and whites, but these are not difficult. The work flow is indicated in the recipe as well. You can also choose to skip the cooking of the eggs (see recipe notes) for convenience. But if the eggs are raw, please note that it should not be served to pregnant mothers, the elderly, infants and young kids, and immunocompromised individuals.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric weight measurements using the toggle button below the ingredient list.There is an overnight chilling time in the recipe.

Perfect Chocolate Mousse (Classic Recipe)

oz bittersweet chocolate (you can use semisweet chocolate

sea salt (use only ¼ tsp if you prefer not to

vanilla

bourbon (optional)

heavy cream (chilled)

Heat a pot over medium or medium high heat, with about 2 - 3 inches of water. Bring it to a simmer. This will be used as a double boiler / bain marie, for the yolks and egg whites.

Place the chocolate, butter, and salt in a microwave safe bowl, and microwave it in 20 - 30 second intervals, stirring in between. When the chocolate chips are about 75 - 80% melted, stir the chocolate butter mixture until all of the chocolate is melted. Set aside until needed.

In a large metal bowl, place the egg yolks, water, vanilla, and half of the sugar. Whisk to combine. Place the bowl over the pot of simmering water. Heat the egg yolks to 170°F while constantly whisking. Once heated, remove from the heat.

Add the butter and chocolate mix, and the bourbon (if using) into the egg yolk mix. Mix until well combined and then set aside.

In a clean, dry, metal mixing bowl, place the egg whites and the rest of the sugar. Heat the egg whites over the pot of simmering water while constantly whisking, until the mixture is heated to 170°F.

When the egg whites are heated, remove the bowl from the double boiler and attach it to your stand mixer with a whisk attachment. You can also use a hand mixer.

Whisk the egg whites until they are glossy and you have mid peaks. Mid peaks is beyond soft peaks, but not quite at stiff peaks.

Add about ¼ of the egg whites to the chocolate yolk mix, and mix it in to &quot;loosen&quot; the chocolate base.

Add the rest of the egg whites and carefully fold it in, until it&#039;s about 70 - 80% mixed through (some egg white streaks are still visible). Set aside.

Add the heavy cream into the same bowl that you used to whisk the egg whites. Whisk until you have soft peaks.

Add this cream to the chocolate mousse base and fold it in until mixed through.

Place the chocolate mousse in a shallow dish, or divide between 6 individual serving dishes.

Cover with plastic wrap and let it chill overnight.

Remove the chocolate mousse from the fridge about 30 - 45 minutes before serving. For best flavor, the mousse should not be completely chilled (which dampens the chocolate flavor), only a little cold.

Top it with shaved chocolate or whipped cream, and serve.

To serve

Silky, creamy custard, topped with a thin, crackly layer of caramel, this is the perfect creme brulee. It&#039;s a simple, yet elegant and decadent dessert!EASY - Easy recipe for beginners. Will need individual sized dishes. This recipe does not require a blow torch either.

Classic Creme Brulee

whipping cream (35% fat content)

tbsp vanilla extract (or 1 vanilla bean

sugar (use ¼ cup if

salt

white sugar

Place the cream in a saucepan.

If you’re using vanilla bean to flavor your custard base, split the vanilla bean lengthwise in half. Use the back of your knife to scrape out the caviar. Add the caviar and the vanilla bean pod to the cream. Whisk to combine.

Heat the cream over medium / medium-high heat until the cream is steaming and just starts to simmer (not boiling).

Let it sit for about 5 -10 minutes to allow the vanilla bean to infuse into the cream. It’s OK to leave it for longer as well.

When the cream is infused with the vanilla bean, remove the vanilla bean pod from the cream. (If you want, you can strain the mix as well, but make sure the caviar stays in the cream).

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), pinch of salt and bourbon (if using), and whisk together to form a paste.

Place the bowl with the egg mixture on a non-slipping surface (i.e. you can keep the bowl on top of a wet cloth napkin or thick paper towel). While whisking constantly, add the hot cream mix in small additions to the egg mixture. The eggs will have tempered enough when about half of the cream is added. Then add the rest of the cream and whisk gently to combine.

The custard mixture may have some bubbles on the surface at this point. Cover and let it rest to allow the bubbles to subside. You can also gently stir to remove some of the bubbles.

Preheat the oven to 325°F / 170°C.

Place the individual baking dishes on a baking tray or roasting dish. Fill the baking dishes about ¾ of the way with the custard. SEE NOTES FOR MORE DETAILS.

Place the tray/pan with the filled baking dishes in the preheated oven. Pour HOT WATER (the hottest water you can get from the tap should be fine) into the baking tray/pan until it reaches halfway up the individual baking dishes.

Bake for 15 - 40 minutes (depending on the size of the baking dishes) until the custard reaches an internal temperature of about 175 - 180°F. The custards will be a little jiggly in the center and that’s OK. SEE NOTES FOR BAKING TIME VARIATIONS.

Remove from the oven, and then remove the baking dishes from the water bath as well. Allow the custard to cool down to room temperature. Cover with plastic wrap and let them chill overnight.

Creme brulee custard base

Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this.

Serving

Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly.

If you used shallow and wide dishes, you may use slightly more sugar to cover the whole surface are. For smaller but deeper dishes, you can use less sugar on the surface.

Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble, and then turn from a light golden color to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat can curdle the custard underneath.

Let the caramelized sugar cool down (just for a minute or two), and then the sugar should be hard to the touch. Serve immediately.

Blow torch method

In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).

Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.

Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.

As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.

Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.

When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

Stove top caramel method

Give a nod to tradition and make this moist and lusciously rich Christmas pudding - it's sweet indulgence packed with festive flavour.

Boiled fig & tokay pudding

(2 cups) dried whole figs, stalks removed, coarsely chopped

(1 cup) sultanas

(1 cup) raisins

(1/2 cup) pitted prunes, coarsely chopped

(1/4 cup) mixed peel

milliliters (1 cup) tokay liqueur

Granny Smith apple, peeled, coarsely grated

tsp orange rind

ginger

allspice

(1/3 cup) plain flour

butter, melted

(4 cups) fresh breadcrumbs (made from day-old bread)

(1/2 cup) self-raising flour

(1 1/4 cups, firmly packed) brown sugar

Custard, warmed, to serve

The flavours of traditional black forest cake are evoked in this delicious steamed chocolate pud.

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