I guess I could try again... they are extremely delicious....just not too pretty to look at.
Maybe if I used a real pudding mould? *laughs* I have too many 'makeshift' baking utensils in my kitchen. Large glass bottles as rolling pins; ceramic bowls and empty tin cans as cake shapers; egg cartons as sugarcrafting holders; pasta bottles as flower vases...*shrug* I live like a student.. Wish I could afford more fancy plates; cookware etc..but I feel I have too many expensive utensils as it is!
I used 2 of these medium sized 'Chinese' metal bowls as pudding moulds to fit a recipe of 4. I call them 'Chinese' because I often spot them in Chinese kitchens for holding cooking ingredients. I find them pretty handy for sorting chopped vegetables + beating eggs...etc... they don't come in too handy with marinating meats as metals tend to give meats a slight metallic taste when used for long periods. They can be pretty versatile; if you're not fussy....in this case; I'm clearly not! :P
Well...here's the recipe if anyone is interested in giving it a go; despite its blob-by mess...it did come out pretty tasty. I'll definitely be trying them in proper pudding moulds when I finally get some!
1/3 cup good quality berry jam (any sort you like)- the ones with its of fruit in them work best!
1 egg
1/2 cup castor sugar
1 cup self raising flour
1/2 cup milk
10-12 slices canned peaches
25gms melted butter
1 tsp boiling water
1 tsp vanilla extract
1 egg
1/2 cup castor sugar
1 cup self raising flour
1/2 cup milk
10-12 slices canned peaches
25gms melted butter
1 tsp boiling water
1 tsp vanilla extract
Grease metals moulds. Beat egg and sugar in a medium sized mixing bowl till thick and fluffy.
Gently incorporated sifted flour and milk alternately in 2 batches. Stir in melted butter, vanilla and water. Spoon jam into separate moulds; arrange peach slices drained from juice/syrup. 
Top with pudding batter evenly. Place moulds on a medium baking dish and pour enough boiling water into dis to come halfway up the sides of moulds. Bake for 20-25 minutes or till tops of puddings are firm and begin to brown. Remove from oven and hot water. Allow to set in room temperature for at least 10-15 minutes and flip them out onto serving platters.
I scooped and extra blob of store bought vanilla custard on mine. I would imagine whipped cream going well with this too!
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5 comments:
Maybe you must post all your "cooking utensil"......
Dear Su-Yin,
I've been adoring your work of art for some time. Very impressive!
I'm making a birthday cake for my daughter this weekend. I thought of covering it with fondant and paint motives of flower on it. But I'm not so sure of how to do it.
May I ask, what type of food colouring did you used to paint on fondant? The usual liquid form or powdered mixed in water?
Thank you in advance.
Keep up the fabulous work girl! Looking forward to more great ideas from you. =)
Sally
Can't you use ramekins? They're $1 each from pots ave in bondi junction and there might be one at eastgardens - z
i'll definitely try this one :))
archita: i've actually been meaning to do that for a long time
sally: hmm...the colouring I use if usually a concentrate liquid form; not the watery tubes u get at the supermarket, but powdered mixes work well for dusting the fondant and painting on flowers as well. I would definately recommend using powdered form for beginners. it's easier to blend in
z: wow...thanks for the hint; might check that out. I have 2 ramekins at home...but from past experience of baking in mine...puddings never flip out of them easily...i still prefer metal forms for puddings.
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