November pudding recipes - Tweedie's Restaurant, Paphos

Opening times
2012

The Pudding Clan Recipes - November


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


	*Baked Pear & Honey tart*




		400g/1Lb short crust pastry 8 pears Caster sugar to taste 20g/1oz unsalted butter 4 medium egg yolks 1 medium egg 1 tbsp clear honey 600ml/20floz double cream


	Pre heat oven 180C/350F/gas mark 4. Lightly grease a 24cm loose bottomed tart tin Roll out the pastry and line the tin, leave the edges overhanging and chill for 10 mins. Line the pastry with greaseproof and fill with baking beans or rice, bake for about 10 mins, remove the paper & beans and bake for a further 5 mins so the pastry dries out. Trim the overhanging pastry level with the top of the tin. Reduce the oven temperature to 170C/32°F/gas mark 3.

	Peel, core and roughly slice 6 of the pears. Place in a pan with 1 tbsp water. Cook over a medium heat for 5 - 10 mins, until soft. Sweeten to taste with the sugar. Drain through a sieve to remove any excess liquid, then beat to a puree. Peel & core the remaining 2 pears and cut into neat 6mm slices. Fry gently in the unsalted butter until softened and lightly coloured. Place the pear puree in the bottom of the pastry case and overlap the pear slices on top. In a bowl, beat together the egg yolks, whole egg & honey, then whisk the double cream into the egg mix. Pour into the pastry case, over the pears and bake for 30 mins, until the mixture has set & is golden brown. Serve with cream.


	*Four nut Chocolate Brownies*


	50g/2oz dark chocolate (with 75% cocoa solids) 110g/4oz butter 2 eggs beaten 225g/8oz granulated sugar 50g/2oz plain flour 1 tsp baking powder ¼ tsp salt 110g/4oz mixed nuts eg.brazil, pecan , walnuts & hazelnuts

	Pre heat oven 180C/350F/gas mark 4. Roughly chop the nuts then place on a baking sheet and toast in the oven for 8 minutes. Watch or use timer as they will burn easily. Put the chocolate & butter in a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Allow chocolate to melt then beat until smooth, remove from the heat and stir in the other ingredients. Spread the mixture into a greased lined tin approx. 7x11inch/18x28cm. Bake for 30 mins or until slightly springy in the centre. Remove from the oven and allow to cool in the tin for 10 minutes before cutting in to squares. Allow to cool on a wire rack.


	*Christmas Pudding*


	1Lb mixed dried fruit 50g/2oz chopped dates 50g/2oz chopped glace cherries 50g/2oz chopped almonds 50g/2oz grated carrot 50g/2oz grated cooking apple Rind & juice of 1 orange 3 tsp black treacle 100ml/3floz stout 3 tsp brandy 2 eggs 50g/2oz melted butter 50g/2oz dark soft brown sugar tsp ground allspice 50g/2oz breadcrumbs

Place fruit, dates, cherries, treacle, stout & brandy in a large bowl, mix well, cover and leave overnight so the fruits absorb the alcohol & become plump.
Stir in the rest of the ingredients mixing well.
Grease a 2-3lb pudding basin or individual basins. Cover with greaseproof paper with a pleat in the top (to allow for expansion) and secure with string round the lip. Cover with foil making the edges are sealed well so no water can get in.
Put into a saucepan (on a trivet is best) and pour in boiling water no higher than Â¼ of the way up the pudding basin.
Cover the pan and cook gently for 3 hours. Check the pan frequently and top up the water when necessary.


		*Brandy sauce*

	20g/1oz butter 2 tsp Demerara sugar 450ml/15floz milk + little for mixing Cinnamon stick 1 tsp corn flour 1 tbsp brandy ish!!! In a thick based saucepan melt butter & sugar over a moderate heat, whisk until dissolved & it has slightly changed colour to a nutty brown. Add cinnamon stick, brandy & milk, bring to the boil. Meanwhile mix the corn flour with a little milk and add to the hot milk mixture, whisk and bring back to the boil. Remove the cinnamon stick & serve over Christmas pudding.


	*Baked Apples with Pistachio caramel & dried fruits*


			Preheat oven 180C/350F/gas mark 4 Stuffing & baking the apples: Mix the figs, apricots, raisins, breadcrumbs and half the butter together. Fill the cavity of the apples with this mixture, pressing in as much as you can. Place the apples on a small oven tray, divide remaining butter between them. Bake for 25-40 mins. Making the fig garnish: Mix the water, sugar, cinnamon in a pan. Bring to the boil and add the figs. Bring back to the boil and cool. Making the caramel sauce: Heat the cream to simmering point. In a separate deep saucepan cook the sugar and water gently until a dark caramel colour. Add half then the rest of the cream, stir until mixed well, then add the pistachio nuts and raisins. Serving: arrange an apple & fig on a plate, spoon over caramel sauce, pierce fig with cinnamon stick, serve with vanilla or rum & raisin ice cream.

6 apples, peeled cored and rubbed with juice of Â½ lemon 6 dried figs finely chopped 90g/3Â½oz dried apricots finely chopped 75g/3 oz raisins, finely chopped 30g/1oz dried breadcrumbs 150g/5oz butter 150ml/5floz whipping cream



	For the fig garnish: 6 large dried figs 300ml/10floz water 150g/ 5oz caster sugar 3 large cinnamon sticks	For the caramel sauce: 250ml/9floz whipping cream 100g/4oz caster sugar 2 tbsp water 25g/1ozshelled pistachio nuts 25g/1oz large raisins


	*Baked Chocolate & Orange Cheesecake*




		23 cm sponge cut from a large bought flan case 3 tbsp Grand Marnier 200g/7oz caster sugar Zest of 2 oranges Juice of 1 orange 4tbsp corn flour 850g full fat soft cream cheese 3 eggs 1 vanilla pod 375ml double cream 36 dark chocolate pieces


	Preheat oven 180C/350F/gas mark 4. Use the sponge to line a buttered 23cm springform tin. Drizzle with 1 tbsp Grand Marnier. Mix together the sugar, orange zest & juice & corn flour in a bowl, then beat in the cream cheese. Add the eggs one at a time beating well after each addition. Slice open the vanilla pod, remove the seeds with a sharp knife and add to the cream mix, add 2 tbsp Grand Marnier and mix well. Add the cream and beat until the mixture is smooth. Pour one third of the mixture over the sponge base and top with half the chocolate pieces. Repeat again and finish with the cheesecake mix on the top, smooth over with a palette knife. Bake in the oven for 50 mins until the top is golden, remove from the oven and allow to cool & set.


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