January pudding recipes - Tweedie's Restaurant, Paphos

Opening times
2012



	The Pudding Clan Recipes - January 2010

			Here are the recipes for the sweets that were served at January’s meeting of the Pudding Clan


	*Baked American Style Lemon Cheesecake*


	350g/12oz cottage cheese 4 eggs 275g/10oz caster sugar 350g/12oz cream cheese 25g/1oz corn flour Juice & zest of 1 lemon & 1 lime 75g/3oz unsalted butter 350ml/12floz soured cream For the base: 275g/10oz plain flour 150g/5oz caster sugar 1 egg 150g/5oz unsalted butter, melted


		Pre heat oven 190°C/375°F/gas mark 5. Lightly grease a 24cm/9 inch loose bottomed spring form cake tin. Put all the ingredients for the base in a food processor and process until well combined. Press half the mixture into the base of the prepared tin and bake for 10 minutes. Remove from the oven, allow to cool and then press the remaining mixture around the sides of the tin to form a case for the filling. Lower the temperature of the oven to 150°C/300°F/gas mark 2

	To make the filling: Whiz the cottage cheese in the food processor for 20 seconds. Using a hand mixer whisk the eggs & sugar for about 5 mins until pale in colour, then mix in the cottage cheese & cream cheese. Sprinkle in the corn flour lemon & lime zest & juices and mix well. Stir in the melted butter and soured cream. Pour into the case and bake for 2 hours. Leave to cool and chill overnight. Serve with homemade lemon curd drizzled over the top.


	*Baked Parkin with rhubarb*


	170g/6oz SR flour Pinch salt 3 tbsp ground ginger 2 tsp nutmeg 1 tsp mixed spice 120g/4oz oat flakes 250g/9oz golden syrup 75g/3oz black treacle 150g/5oz unsalted butter, plus extra for greasing 150g/5oz soft dark brown sugar 2 eggs 25ml/1floz milk

Pre heat oven 140°C/275°F/gas mark 1.
Grease a 30x20 cm tin and line with greaseproof
Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oats.
Place the syrup, treacle, butter & soft brown sugar in a small saucepan & melt over a gentle heat, but do not boil. Stir into the flour mixture.
Mix in the beaten egg & milk to create a soft, almost pouring consistency. Pour into the tin.
Bake for 1-1½ hours until firm in the
centre. Remove from the oven and leave in the tin for 10 mins before turning out.


	For the Syrup: 200g/7oz syrup 100ml/¼pint apple juice 1 tsp ground mixed spice 4 sticks fresh rhubarb, cut into 5cm lengths


	To serve: Vanilla ice cream Fresh mint


	To make the syrup, whisk all the ingredients together in a small pan and warm, but do not boil Add the rhubarb and cook gently for 3-4 mins to soften a little. (if you can’t get fresh rhubarb, used tinned but add it at the last minute as is it already cooked) Serve the parkin warm, with the syrup and ice cream.


	*Sachertorte*


	110g/4oz soft butter plus extra for greasing 175g/6oz dark chocolate 110g/4oz caster sugar 4 large egg yolks, lightly beaten Dash of vanilla essence 125g/4oz plain flour ½ tsp baking powder 5 large egg whites

	For the icing: 4 tsp smooth apricot jam 175g/6oz dark chocolate 150ml cream 2 tsp glucose

Preheat oven 150°C/300°F/gas mark 2.
Grease a 20cm spring form cake tin & line the base with greaseproof paper.
Melt the chocolate slowly in a bowl over a pan of simmering water (make sure the bowl doesn’t touch the water).
Whisk the butter & sugar until pale & fluffy, beat in the egg yolks a little at a time.
When the chocolate has cooled slightly, fold it gradually into the butter/sugar mixture and add the vanilla. Add the flour & baking powder folding in with a metal spoon.
Whisk the egg whites to stiff peak stage, then carefully fold into the mixture little by little.
Pour the mixture in to the tin, level the top and bake in the middle of the oven for about 1 hour or until firm and well risen. Allow to cool in the tin for 10 mins before turning out onto a cooling rack, leave until cold.


	Warm the apricot jam and brush the cake with it. To make the icing, melt the chocolate with the cream, also in a bowl over simmering water. Remove from the heat then stir in the glucose to give a coating consistency. Pour the icing over the whole cake, making sure it covers the top & sides completely. Leave to set for a few hours before serving


	*Cheese & parsley pudding*


	2 eggs separated 300ml/½pint fresh milk, warmed 75g/3oz Cheshire cheese grated 50g/2oz fresh breadcrumbs ½tsp dry mustard Salt & pepper 2tbsp chopped parsley

Preheat oven 200°C/400°F/gas mark 6.
Grease an ovenproof dish 1568ml/ pint capacity or individual basins.
Beat the egg yolks with the milk & cheese.
Mix the breadcrumbs with mustard, seasoning and parsley.
Gradually stir in the warm milk and mix well.
Leave to stand for 30 minutes.
Whisk egg whites until stiff and fold into bread mixture.
Pour mixture into the dish and bake for 25-30 minutes for a large one or 10-12 minutes for smaller ones until golden.
Serve immediately


	*Steak & kidney pudding*


					Roll out two-thirds of the pastry. Use to line a well greased pudding basin 900ml/1½pint. Toss steak & kidney in seasoned flour. Layer in the basin with onion carrot, garlic, thyme and celery. Add the beef stock. Roll the remaining pastry to make a lid and moisten edges with water, cover pressing the edges together to form a seal. Cover with a double thickness of buttered greaseproof, pleating to allow for expansion. Secure with string. Place in a steamer over a pan of hot water, or place on a trivet and pour hot water so it comes halfway up the sides of the basin. Add the pudding & cover. Steam steadily for 3½ hours.
	Suet crust pastry made with 225g/8oz flour 450g/1LB stewing steak, trimmed & cubed 175g/6oz ox or lambs kidney, cored & chopped 1 tbsp flour Salt & pepper 1 large onion, chopped Small carrot, peeled & chopped ½ stick celery, sliced Clove garlic finely chopped Fresh thyme 45ml/3tbsp beef stock

	Suet crust pastry


	225g/8oz self raising flour ½tsp salt 100g/4oz shredded suet 150ml/¼ pint water

	Sift the flour and salt into a bowl Add suet and mix ingredients lightly together Mix to a soft dough with water Turn out onto a floured work surface and knead until smooth. Roll out to about 0.25cm/⅛inch thickness.


	4 lemons grated & juiced 400g/1LB caster sugar 4 large eggs, whisk together 100g/4oz butter, cut into cubes


	*Homemade lemon Curd*

		Place all ingredients in a bowl. Mix well Microwave on high power for 3 minutes, stir and repeat until mixture bubbles and starts to thicken. Pour immediately into sterilised jars and seal. Keep in the refrigerator for 2 weeks.


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