Lynne has not cooked much
this week; we have been away and out so much, so she hopes you won’t mind a
repeat recipe from the past. Christmas is looming faster than we can credit and
we are already planning our meal. Lynne made a couple of her famous Christmas
puddings earlier this year, as we are rather traditional and love them on Christmas
day, after our evening meal. But not everyone likes them and this is a possible
substitute more suited to our hot summer weather. You could substitute whisky
or brandy for the rum if you prefer
Serves 6
180g Blueberries, plus more to
decorate - 220g caster sugar - Juice of a lemon - 1/2 t Chinese Five Spice
powder - 2 T water
Put all the ingredients into a heavy
bottomed pan on full heat. Shake the pan to mix everything together. Stir with
a wooden spoon but try not to break up the berries. Bring to the boil and
simmer for 4 to 5 minutes, then cool. Spoon some into the bottom of individual
soufflé ramekins, or similar small pretty bowls
3 leaves gelatine - 600ml cream
- 2 vanilla pods, split and scraped or 2 t Nielsen Massey Vanilla Bean Paste -
100g caster sugar - 2 T dark rum - 1 t powdered All Spice
Bring the vanilla, sugar and cream to
a gentle simmer, remove from heat and allow to comedown in heat a little so you
don’t lose the alcohol in the rum. While doing this, soak the gelatine leaves
in cold water for no more than 10 minutes, then wring out and add to the hot
cream, together with the rum. Pour into the soufflé dishes and put into the
fridge to set for 8 hours or overnight.
These do not
need turning out. Put three or four fresh blueberries on top of each dish and
top with light sprinkle of all-spice powder
© John & Lynne Ford, Adamastor & Bacchus 2018
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