Hartford House

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Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Pudding Recipe

Christmas Pudding Recipe

Christmas Pudding Photo : Karen E Photography

Christmas Pudding
Photo : Karen E Photography

Christmas Recipe Five
Christmas Pudding

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Traditionally Christmas pudding is served with brandy sauce but in South Africa we add a hint of Sherry to add the desired sweetness.

Pudding

Yields: 1 Pudding serves 6-8

Ingredients:

  • 3 whole Eggs
  • 125ml Brandy
  • ½ cup Brown Sugar
  • 3 cups or 500g Mixed Fruit
  • Pinch salt
  • 10ml Mix Spice
  • 1 ½ cups fine Suet
  • 5ml Nutmeg Powder
  • 6 soaked Prunes, chopped
  • 2 Carrots, grated
  • 1 Lemon, zest
  • 5ml Lemon Juice

Method:

  1. Beat the eggs well, add brandy and sugar.
  2. Fold in all the other ingredients.
  3. Place into a clasped-boiling pudding tin or into a large pudding bowl.
  4. Cover both tightly with foil and if using the tin clasp closed.
  5. Place this into a large pot with boiling water ensure that the pudding does not touch the base of the pot by placing an object beneath it. I use a thin brick tile. When needed top up with water to cover ¾ of the tin.
  6. Reduce heat and simmer for six hours, serve straight away.

Sherry Sauce

Yields: 350ml

Ingredients:

  • 40g salted Butter
  • 20g all-purpose Flour
  • 60g Caster Sugar
  • 30ml Golden Syrup
  • 150ml Milk
  • 150ml Cream
  • 30ml Sherry
  • 30ml Brandy

Method:

  1. Melt butter in a sauce pan on a low heat.
  2. Add flour slowly to ensure no lumps form and cook for one minute.
  3. Add caster sugar and syrup to the above mixture and stir continuously.
  4. Add milk and cream and cook the mixture until the correct consistency is reached. Set aside.
  5. Just before serving add Brandy.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

 

Christina Martin's Chocolate Bread and Butter Pudding Recipe

Chocolate Bread and Butter Pudding Photo : Jackie Cameron

Chocolate Bread and Butter Pudding
Photo : Jackie Cameron

Christina Martin's
Chocolate Bread and Butter Pudding

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Christina Martin’s bread-and-butter pudding, with her chocolate variation, was always a hit on the Saturday lunch buffet. This is a true classic that will be appreciated, forever.

Ingredients :

  • 100g butter, softened
  • 250ml chopped morsels
  • 10 slices bread
  • 200g raisins, plumped in water
  • 1l milk
  • 400ml cream
  • 60g White Sugar
  • 150g Albany chocolate, chopped
  • 4 egg yolks
  • 6 eggs
  • Apricot jam for glaze

Method :

  1. Preheat oven to 170ᵒC.
  2. You will need one large tray buttered and sprinkled with chocolate morsels, reserve extra.
  3. Butter the bread and divide the raisins onto half the slices and then sandwich together, remove crusts and cut into quarters, and overlap these in the buttered dish.
  4. Combine the milk, cream and sugar in a pan and stir over a low heat until all the sugar dissolves.
  5. Bring to the boil, remove from heat, add the chocolate and stir the mixture until melted and smooth.
  6. Whisk the egg yolks and the eggs together until light, pour in the heated chocolate milk mixture and mix thoroughly with a balloon whisk, strain and ladle over the bread.
  7. Sprinkle with extra chocolate morsels.
  8. Place in a water bath and bake until set 45 min to 1 hour, remove from oven and while hot glaze with apricot jam.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Mielie Meal Malva Pudding Recipe

Malva Pudding Photo : Jackie Cameron

Malva Pudding
Photo : Jackie Cameron

Mielie Meal Malva Pudding with
Homemade Vanilla Ice Cream and Dried Fruit Compote

Yields : about 6 portions

Ingredients :

200 g Sugar

2 Eggs

15 ml Apricot Jam

75 g Flour

75g Mielie Meal

5 ml Bicarbonate of Soda

Pinch Salt

15 g Butter

5 ml Vinegar

100 ml Milk

Sauce :

200 ml Cream

50 g Butter

150 g Sugar

100 ml Hot Water

Method :

1) Beat the sugar and eggs very well until light and creamy

2) Add apricot jam

3) Sieve the flour, bicarbonate of soda and salt and set aside

4) Melt the butter and vinegar together and then add to milk

5) Alternatively add the milk mixture and the flour mixture to the egg mixture

6) Put mixture into an oven tray (18 x 22cm) and bake at 180 ̊ C for 30 minutes. Take the foil off and bake for a further 15 minutes

7) While the pudding is baking make the sauce. Heat all the sauce ingredients in a saucepan. Continue stirring until the sugar granular are dissolved. Pour straight over the malva pudding when it comes out of the oven.

HOMEMADE VANILLA ICE CREAM

Yields: about 1.3 litres

Ingredients:

6 Egg Yolks

½ cup Sugar

1 l Cream

1 Split Vanilla pod

2.5 ml Vanilla Extract

1 T Glucose

Method:

1) Beat egg yolks and sugar in an electric beater until light and creamy

2) Allow the cream, split vanilla pod and extract to come to the boil. Take off the heat and allow the flavours to infuse (Suppliers: Vanilla products are becoming more and more readily available to the public. Any good food shop should have them on their shelves; for instance, Parklane SuperSpar in Commercial Road)

3) Add warm cream mixture to beaten egg yolk mixture and strain

4) If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light, fluffy ice cream

DRIED FRUIT COMPOTE

Yields : about 6 portions

Ingredients:

500g Dried Fruit :

100 g Prunes

200 g Apricots

100 g Dried banana

60 g Pears

40 g Apple

5 g Star Anise

10 whole Cloves

5 ml Cinnamon

1 Vanilla Pod – Split

4 cups Orange Juice

1 cup Sugar

Method :

1) Place all the above ingredients into a pot and bring to the boil

2) Allow to simmer until the fruit is soft

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713