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Sunday, August 8, 2010

Savoury Soufflé and Self-saucing Citrus Pudding

The next nosh night it planned for THIS Saturday, August 14th and there are 2 seats left.  The food theme for the evening is 'hearty winter' and I have been practicing with a few new recipes!

Last night I made my first savoury soufflé, it was garlic and cheese.  In terms of the texture and the look, I think I did pretty well, as for the taste, I was not all that pleased but my husband on the other hand thought it was fabulous.  Next time I might try using a sharper saltier cheese and maybe fresh chives rather than parsley.  I used a recipe found in this month's Delicious magazine.

The self-saucing citrus pudding was also a new recipe that I pulled out of the same magazine and wanted to give it a practice run before making it for Saturday night.  I approve, it was indeed delicious.  Served with a good scoop of vanilla icecream, the warmth of the pudding and the citrus sauce were a perfect combo.  It will definitely be on the menu for dessert.

Self-Saucing Citrus Pudding Recipe 
(Delicious Magazine)
125g unsalted butter, softened plus extra to grease
1 vanilla bean, split, seeds scraped
1tbs finely grated lemon zest, plus juice of 1 lemon
1 cup (220g) caster sugar
2 eggs
1 cup (150g) plain flour
1 tsp baking powder
1/3 cup milk
2tbs cornflour
Finely grated zest and juice of 2 oranges
Pure icing sugar to dust
Good quality vanilla ice cream, to serve

1. Preheat the oven to 180 degrees and grease 1.5-litre pudding basin.
2. Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale.
3. Add the eggs, one at a time, beating well after each addition, until combined.  
Then stir in the flour.
Spread the batter into the pudding basin.
4. Mix cornflour with remaining sugar, then use a sieve to dust over the pudding.
Combine lemon juice, orange zest and juice and 1 cup (250ml) boiling water in a jug, then gently pour over the batter (don't stir the mixture).
5. Bake the pudding for 50-50 minutes until golden and a skewer inserted into the sponge layer comes out clean.
6. Allow to cool slighting, then scoop into bowls, dust with icing sugar and serve with ice cream.


Emma said...

Hi Leila, hope all is well with you. I'm making the citrus pudding right now (thanks!) and thought I'd mention that the baking powder and milk don't make an appearance in your method steps. :)

Emma (from the Engage committee)

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