Pudding time.....


I'm down to the last of the apples from this years crop so I've been looking for some speedy winter puds to use them up. This pudding from Donna Hay fits the bill and is hearty & scrumptialicious (new word?) all in one dish!

On the work front I've been a bit busy with a variety of client work over the last few months plus fitting in an update to my Motif website as well. If you have a spare moment go and check it out at www.motif.co.nz. Plenty of food porn to go around - but don't view it when you are hungry!

APPLE, RHUBARB & BERRY PUDDING
Recipe by Donna Hay

Ginger & Vanilla Pastry
1⅔ cups (250g) plain (all-purpose) flour
¼ teaspoon baking powder
1 teaspoon ground ginger
2 tablespoons caster (superfine) sugar
180g cold unsalted butter, chopped
¼ cup (60ml) water, chilled
1 teaspoon vanilla bean paste


Filling
50g unsalted butter, chopped
3 small apples, peeled, cored & chopped into 3cm pieces
700g rhubarb, trimmed and chopped into 3cm pieces
200g frozen raspberries
1 cup (220g) raw sugar, plus extra, for sprinkling
2 teaspoons finely grated lemon rind
1½ tablespoons lemon juice
1 teaspoon vanilla bean paste


To make the ginger and vanilla pastry, place the flour, baking powder, ginger, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the water and vanilla and process until the mixture comes together to form a smooth dough. Roll the pastry out between two sheets of non-stick baking paper to 4mm thick and refrigerate for 1 hour or until firm. 

Preheat oven to 180°C (350°F). Melt the butter in a medium saucepan over high heat, add the apples and cook, stirring frequently, for 4–5 minutes or until softened slightly. Add the rhubarb, raspberries, sugar, lemon rind and juice and vanilla and cook, stirring occasionally, for 15–17 minutes or until the fruit is tender and the liquid has thickened. Transfer to a bowl and refrigerate until cooled. Spoon the mixture into a 1-litre-capacity pie dish  or 6 - 8 single serve oven proof dishes. Using a small fluted round cookie cutter, cut about 22 rounds from the pastry, re-rolling as necessary. Layer the rounds over the top of the filling & sprinkle with the extra raw sugar. Bake for 20–25 minutes or until the pastry is golden and crisp. Serve warm with cream. 


TIP: Place your pie dish on a large baking tray, to catch any spills while in the oven.


Serves 6 - 8



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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015


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