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Digital Subscriptions > Delicious Magazine > December 2015 > MEET THE DRAMA QUEENS

MEET THE DRAMA QUEENS

Few courses have the power to delight and impress the way a great pudding can: the shape, the colours, the aroma – and that’s before you’ve tasted it. We’ve created a new collection of showstoppers, each with an added twist: not only are they beautiful, but all of them are designed so you can add a final bit of theatrics when you serve them… Because when it comes to drama at the festive table, we’re all after a smash-hit
Chocolate, hazelnut and cherry tart with burnt meringue, p116

Damson roly-poly doughnut puddings with boozy custard

SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 25 MIN, PLUS FREEZING

Damson rol-poly doughnut puddings with boozy custard, p114

KNOW-HOW

We’ve used a jam roly-poly pastry recipe here, but made it into a pudding. The theatre comes from the discovery of an oozing jam centre.

Jam won’t ever fully freeze, due to its high sugar content (step 1), but it must be very cold.

MAKE AHEAD

Prepare the puddings up to most of the way through step 3 – ie, make them but don’t bake. Chill for up to 24 hours, covered in cling film. Bring up to room temperature, then bake.

FOOD TEAM’S TIP

The egg wash and sugar crust makes the puds look like a doughnut. Make sure they’re thickly coated – it provides a gorgeous texture contrast.

• 6 tsp damson jam

• Butter, softened, for greasing

• 100g caster sugar for coating, plus 3 tbsp for sprinkling

• 300g self-raising flour, plus extra to dust

• 6 tbsp light muscovado sugar

• 150g vegetable suet

• 200ml whole milk

• 1 medium free-range egg yolk, lightly beaten, to glaze

FOR THE BOOZY CUSTARD

• 470ml whole milk

• 100ml double cream

• 1 tbsp cornflour

• 4 medium free-range egg yolks

• 50g caster sugar

• 50ml Cointreau or other clear liqueur

YOU’LL ALSO NEED…

• 6 x 100ml ramekins

1 Heat the oven to 200°C/180°C fan/gas 6. Put 1 tsp jam in 6 holes of an ice cube tray. Freeze for at least 3 hours or overnight (see Know-how). Grease 6 ramekin moulds thickly with butter, then coat with the 100g sugar.

2 Sift the flour into a large mixing bowl with a pinch of salt. Stir in the muscovado sugar and suet. Mix in the milk with a palette knife or metal spoon to form a firm dough. Tip onto a lightly floured surface and knead for a minute, then divide into 6.

3 Shape each piece into a ball, then flatten into small circles about 2cm thick. Put a portion of frozen jam in the centre of one, then bring the pastry edges together and pinch firmly to seal the jam inside. Put, seal-down, into a sugar-coated ramekin. Gently brush the top of the dough with egg glaze and sprinkle generously with sugar (see tip). Repeat with the rest of the dough, then put the ramekins in a baking tray and bake in the oven for 25 minutes or until golden and risen.

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About Delicious Magazine

The Christmas & New year Delicious fulfils all your festive cooking needs. As well as our best-ever big day lunch, there are gifts for foodies, Christmas shortcuts, and three wise men – Hugh F-W, John Torode and Nigel Slater bearing recipes and tips. There are also cocktails and canapés, dramatic desserts, GBBO's Frances Quinn's cake styling and frangipane mince pies. And because there’s still regular cooking to do, we’ve included a Timesaver Meal Planner, too.
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