2 posts tagged “food porn”

What is your favorite Traditional English Pudding recipe?  Here's what I'm making this weekend. Four of them!!!

Traditional PUdding w/Figs and Cranberries

1 cup all purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 cups dried cranberries
1 1/2 cups coursely chopped dreid figs
1 cup dried currants
4 cups white french breadcrumbs
1 cup golden brown sugar
3 large eggs
1/2 cup butter
1/3 cup pure maple syrup
1/4 cup Grand Marnier (orange liqueur)
1/4 cup dark rum
1 Tablespoon grated orange peel
2 tsp vanilla extract

Butt 2 1/2 qt. charlotte mold, pudding mold or thick heatproof glass bowl. Sift flour, cinnamon, ginger, baking powder, salt, cloves, nutmeg into large bowl. Add all dried fruit and toss to coat. Mix in crumbs. Whisk brown sugar, eggs, butter, syrup, liqueur, rum, orange peel and vanilla in medium bowl to blend. Pour over dry ingredients and stir until well combined

Spoon batter into prepared mold, smooth top, cover tightly and place on rack in a large pot. Pour enough hot water to halfway up the side of the mold. cover pot and bring to boil over medium-low heat. Steam pudding until wooden skewer inserted in center comes out clean, adding more boiling water as needed. About 5 hours.

Transfer mold to cooling rack and cool 30 minutes. Turn warm pudding onto platter and garnish with orange peel twists and fresh cranberries. Serve with Hard Sauce.

Brown Sugar hard Sauce

1/3 cup packed brown sugar
4 Tbl dark rum
1 Tbl grated orange peel
1 cup unsalted butter
1/2 cup powdered sugar

Stir brown sugar and 3 Tablespoons rum in heavy small saucepan over medium-low heat until sugar dissolves. Mix in peel, cool to room temperature.

using electric mixer, beat butter in medium bowl until light. Add remaning tbl rum, brown sugar mix and powdered sugar and beat until well blended and smooth. Can be made up to a week ahead.

Going to DIA tonight to meet my mother-in-law for dinner while she has a three hour layover on her way home to H-town.  Believe it or not, there is a fairly decent little French cafe in the main terminal.  The menu isn't huge (which I like) and was prepared almost to a standard of a freestanding bistro. I mean, it's still airport food, but it's probably the
BEST airport food I've ever had.  And of course, I can't remember the name.  How about that and a menu tomorrow?

Then, Sunday our foodie friends are coming over for brunch and I'm going to do my crab breakfast casserole and make homemade waffles.  Decided not to do anything fancy this time since we haven't seen them in forever and we mostly want to visit.

Got a call a few days ago from one of our friends in entertainment in the Springs who wanted us (read: Wolfie, who is the chef) to help out with a Burns Night dinner she's planning for January.  I have to say, Wolfie's haggis is TO DIE FOR! *snerk* I love planning the menu for these dinners. Neeps and Tatties!! Whic are like, my all time comfort food, I think.  I'm such a carb h0r.

Here...have a little bit of Madeleine and a great weekend!!!

Was I_

Madeleine Peyroux