Category Archives: Sweet

Brandy Pudding Samosas

Rudi Heritage2

 

STICKY BRANDY NUT PUDDING SAMOOSA WITH NAARTJIE SYRUP

One of my favourite desserts is a brandy nut pudding with vanilla ice cream. Made this the for the first time for www.crushmag-online.com for a heritage shoot, thought about combining two favourites one a dessert and the other a samosa was born. This is also a lekker way of using up those left over desserts.

Ingredients
  

  • 1/2 Cup -pitted dried dates
  • 1 tsp -Bicarbonate soda
  • ½ cup -Boiling water
  • 3 Tblsp – Brandy
  • 2 Tblsp -Butter
  • ½ cup-Castor sugar
  • 1 large egg
  • ½ cup-Flour
  • pinch salt
  • 1 tsp- Baking powder
  • ¼ cup-Pecan nuts
  • Sauce:
  • ½ cups -Milk
  • 2 Tbsp -Sugar
  • Tbsp -Butter
  • ¼ cup brandy
  • Naartjie syrup:
  • cups freshly squeeze naartjie juice
  • 1 cup granulated sugar
  • 1 Vanilla pod
  • 1 cinnamon stick

Instructions
 

  • Method:
  • Turn the oven on to 175°C. Place the dates in a bowl and sprinkle the bicarbonate soda evenly over them, pour the boiling water and brandy over the dates and let it stand until it has cooled. In a mixing bowl place the butter and sugar on a high speed and whisk until pale in colour. Add the egg. Sift the rest of the dry ingredients and fold in to the egg mix. Place in already greased dish and bake for approximately 30-40min. Once cook allow to cool slightly and then pour over the sauce.
  • Naartjie syrup:
  • Method:
  • Place all the ingredients in a pot and bring to the simmer, reduce by a ¼ and take of the heat, let it stand to cool over night.
  • To finish
  • 16 strips samoosa pastry
  • Flour slurry
  • Cut up brandy nut filling
  • Place filling at edge and fold into neat triangles, secure at end with flour slurry
  • Deep fry until golden brown and remove and place on kitchen paper cool slightly
  • serve with vanilla ice cream
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Angry Pudding

Angry Pudding

 

Angry Pudding

With all the hot cross buns coming our way in the next couple of months why not try this angry recipe. We first did this for a shoot a couple years ago for Crush online when chef Vix was in pastry.

Ingredients
  

  • Angry pudding
  • 12 hot cross buns
  • 10 ea egg yolks
  • 1 l cream
  • 1 ea vanilla pod
  • 1 ea cinnamon stick
  • ¾ cup castor sugar
  • 5 ea egg white
  • ¾ cup castor sugar
  • 1/3 cup roasted shelled peanuts
  • 100 g milk chocolate chopped
  • 100 g peanut snack broken into chunks

Instructions
 

  • ● Bring the cream to the boil with the vanilla and cinnamon stick
  • ● Whisk the yolks and 150 g castor sugar, when the cream has boiled temper it onto the yolks and strain through a chinoise
  • ● Cut the hot cross buns in half and arrange in an oven proof dish, sprinkle the peanuts and chopped chocolate in between the slices of hot cross bun
  • ● Pour the hot egg custard over the hot cross buns and let it soak for 20¬30 min
  • ● Place in an oven at 170 C for 20¬30 min until there is no more liquid custard
  • ● Whisk the egg whites and 150 g sugar into a stiff meringue and pipe onto the warm pudding, burn with a blow torch or under a hot grill until golden brown
  • ● Garnish with the peanut snack, serve warm with cinnamon ice cream or vanilla ice cream
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Doughnuts – D

Doughnut – D

Part of A-Z, Series in Food Weekly – Sunday Times 2013

Ingredients
  

  • 500 g cake flour
  • 2 ml ½ tsp salt
  • 10 g 1 sachet dry yeast
  • 60 g sugar
  • 210 ml lukewarm milk
  • 2 large eggs lightly beaten
  • 2.5 ml ½ tsp finely grated lemon zest
  • 2.5 ml ½ tsp vanilla essence
  • 60 ml ¼ cup sunflower or canola oil, plus extra for deep-frying
  • Apricot jam for filling
  • Caster sugar for dusting

Instructions
 

  • Mix the flour, salt, yeast and sugar together. Add the warmed milk to the dry ingredients and mix until combined. Mix in the eggs, lemon zest and vanilla essence. Gradually add the oil, beating until well combined. Knead until it forms a ball.
  • Wrap in plastic or place in a covered container and leave to rise for about 40 minutes, until doubled in size.
  • Turn out onto a lightly floured surface and roll out to 1cm thickness. Cut into rings using an 8cm round cutter. Cut out the centre of each ring with a 3.5cm round cutter. Cover and let rise for a further 20 minutes or until doubled in size.
  • Roll the centre cut-outs into 6 balls (combining 2 cut-outs to form each ball) and deep fry in hot oil. Remove with a slotted spoon and drain on paper towel. Heat clean oil (to 180°C if you have a deep-fryer) and deep-fry the “holey” doughnuts until golden. Remove and drain. Allow to cool, then pipe jam into the small doughnuts and dust all the doughnuts with caster sugar.
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