Sunday, December 28, 2008
Recipes with pictures
Summer Pudding couldn't be easier. Cut the crusts off enough day-old white bread to line a bowl, overlapping the slices and pressing them together to seal.
Heat around 2 cups of berries and enough castor sugar to sweeten for about 5 minutes until the juices starts flowing.
Pour into bread mould and fold pieces over the top, adding more pieces to entirely cover the berries. Cover with a plate or saucer. You're mean to weigh it down but I find the juice soaks through it just fine. Chill over night. Turn out onto a plate and serve with cream and ice cream. Delicious!
Strawberry ice cream (using an ice cream maker).
Chill the bowl as per instructions. I do mine overnight.
Mix 1 1/2 cups of milk with 1 cup cream in a saucepan and heat. Remove from heat before it boils. Beat 3 egg yolks, 1/4 cup sugar and a pinch of salt until mixed, then add a cup of the milk mixture. Blend, then add back to remaining milk mixture and cook over medium heat, stirring constantly, until it thickens slightly. Place in a jug or bowl and chill.
When ready, mash or puree (I prefer fruit lumps so just mash mine) 2 cups of fresh or frozen strawberries (or other fruit) and add to milk/egg mixture.
Pour into ice cream maker and process for 15-20 minutes, then put into container and freeze. This makes about 1 litre of lovely fruit ice cream that tastes nothing like commercial ones.