Sunday, 30 October 2011

Thermal-cooked pudding

The Hamby Campers were very happy today!
The afternoon scone success inspired me to try another experiment, something else I had been thinking of trying for a while - a self-saucing pudding.  I found this video and decided the method could be adapted for one of my usual recipes.

These days chocolate and/or coffee give me an instant headache, so are best avoided - sadly!  (Of course, my faithful taste-testers have no aversion to chocolate but where's the fun in cheffing if the chef misses out on the sampling)?!

I spread the batter evenly into the top (greased) pot and arranged pear slices over the surface.  Our fridge is currently overflowing with pears, so I took the opportunity to reduce the stockpile - if only by one! 

The sauce was then poured over the batter, via the back of a spoon for more gentle distribution.  The large pot was about three-quarters full of water and had been simmering on a hotplate while I prepared the pudding.  I placed the top pot into the bottom pot, put the lid on and left the pudding to stand over the simmering water for about 20 minutes.  I then transferred both pots to the thermal cooker for a further 60 minutes, before "plating up" with custard.

Mmmmm - another success!

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