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Thursday, 10 May 2012

Delicious Puddings from Chef Tom Aikens

Billington’s Unrefined Sugar has partnered with celebrated chef Tom Aikens, to produce five heavenly puds to make, share and enjoy.  Here are the delicious recipes (reproduced with permission):


Chocolate Fondant and Crème Anglaise

Serves 6

125g butter
125g dark chocolate
3 eggs
150g caster sugar
35g plain flour

Crème Anglaise
4 egg yolks
150g caster sugar
200ml cream
200ml milk
1 vanilla pod, split and scraped

Place the butter and dark chocolate in a bowl, over a simmering pot of water to melt.

Whisk the eggs and sugar separately in a bowl for 5 minutes, then add the flour to this mix.

Put the chocolate onto the egg/flour mix and whisk together until well mixed.

Place the mix into buttered and sugared ramekin moulds, or 1/2 fill teacups, and bake in the oven at 180˚C for 10-12 minutes, or you can do one big one and cook at 170C for approx 15-20 minutes.

For the crème anglaise, whisk the egg yolks and sugar with vanilla seeds until pale.

Put the milk, cream and vanilla into a pan for 10 minutes on a low heat, so vanilla can infuse.

Combine the egg and sugar mix with cream mix. Place onto a low heat, stirring with a wooden spoon, cooking to approx 85C. (Any hotter than this, will scramble the eggs!) When ready pour into a jug and serve with fondant.

Photo courtesy of Billingtons


Treacle Tart

Treacle tart makes two 12 inch tarts OR halve the recipe for one tart

600g white bread crumbs
300g butter, cook to beurre noisette
120g golden syrup
4 eggs
150ml double cream
1 tbsp lemon zest
120ml lemon zest
1 Tblsp vanilla Extract
2 tsp salt

For the pastry

380g plain white flour
150g butter
150g caster sugar
1/2 tsp salt
3 eggs
½ tsp vanilla extract

Warm the syrup on the stove, whisk in the cooked butter then add the breadcrumbs. Remove from the stove and add the rest of the ingredients and put aside.

For the pastry, cream the butter till smooth (but do not over beat) then add the sugar, vanilla essence, salt and cream till smooth, again do not over beat.

Add the eggs and sifted flour and mix untill just incorporated and do not over mix. Then leave to rest for approx 2 hrs, roll out the pastry to 0.5cm thick, and then line the buttered and floured mould with the pastry.

Line with baking parchment and then baking beans, bake in the oven at 180C for approx 30 minutes, leave to cool, then add the filling and cook this at 165C for 20 minutes.

Photo courtesy of Billingtons

Roasted Apple and Frangipane with Butterscotch Sauce

Serves 6

6 apples
1 vanilla pod split
100ml calvados
50g butter
50g caster sugar

Butterscotch Sauce

80g dark muscovado sugar
50g butter
180ml cream

Frangipane

200g caster sugar
200g butter
4 whole eggs
200g ground almond
30g corn flour

Peel the apples and cut into half, then cut each half into 3 pieces, heat up in a frying pan on a medium high heat and add the apples. Sprinkle in the caster sugar and toss the apples until they are well caramelised. Add the split vanilla pods and then add the butter. When this is melted, keep tossing the apples until they are a nice golden colour. When they start to go soft (approximately 8 minutes), add the calvados. Cook for 1 more minute, until they become sticky and put aside.

Boil the cream. Place the sugar into a pan to make a dark caramel and then add the cream. Whisk in the butter and then put aside.

Cream your butter and golden caster sugar together and then add the eggs one by one, then add the ground almonds and corn flour.

Place into a greaseproof tray (1.5cm deep) and bake in the oven on 180C for 12-15 minutes.

Then turn out and leave to cool before cutting into long oblongs approx 2 inches width and 4 inches long.

Then place the apples on top of the frangipane and pour butterscotch sauce over and around before serving.

Photo courtesy of Bllingtons


Red Wine Poached Pears with Venetian Rice Pudding

Serves 6

6 peeled whole pears
500ml red wine
500ml water
500g caster sugar
zest 1 lemon
zest 1 orange
5 star anise
1 cinnamon stick
12 juniper berries
8 cloves

Venetian Rice Pudding

625ml Milk
300ml Double cream
1 Vanilla pod split and scraped
55g caster sugar
1/4 tsp ground cinnamon
1/4 stick cinnamon
Pinch of grated nutmeg
Zest of 1 orange
Zest of 1 lemon
80g Sultanas
100ml Marsala
100g Arborio or pudding rice

Place everything (except the pears) into a pan, bring to a slow simmer, and cook for 10 minutes.

Add your pears and cook on a low simmer for 45 minutes to 1 hour.

Leave to cool in the liquid. It is best to leave them in there for a day so they are well marinated, you can then either serve them hot or cool.

Warm the Marsala then add the sultanas and continue to warm.

Once warmed through, then leave to stand for 30 minutes.

Now place the rest of the ingredients into a pan (excluding the rice) then bring up to a very slow simmer, and then add the rice and Marsala and sultanas.

This will then need to be stirred now and again for approx 35 minutes until soft.

Or you can infuse the sultanas and milk for thirty minutes and then bake in the oven for about 45 minutes at 180C.

Photo courtesy of Billingtons


Rhubarb Fool with Vanilla Mousse and Shortbread Biscuits

Vanilla Mousse

Serves 6

400g cream
150g milk
5 egg yolks
100g caster sugar
1 vanilla pod split and scraped
2 leaves soaked gelatine
200ml whipped cream

Rhubarb Puree

500g roughly chopped rhubarb
140g caster sugar
1 Vanilla pod split and scraped

Rhubarb Fool

300g rhubarb puree
300g whipped cream

Shortbread Biscuits

335g butter
150g caster sugar
1 lemon, zested
500g plain flour
1 vanilla pod, split and scraped
I egg yolk

Whisk the egg yolks with the sugar and vanilla seeds.

Place the milk and cream with the vanilla bean onto a low heat for 15 minutes to infuse slowly.

Add this to the egg yolks and sugar. Whisk well, and return to a pan on a low heat and cook to 85C and then add the gelatin.

Pass through a fine sieve, into a bowl set over ice. Stir now and again until almost set, and then fold in the softly whipped cream. Place into the bottom of 4 glasses and refrigerate.

Place altogether in a pan and cover with a lid and then cook slowly (without colouring) until it is soft, for approx 20 minutes.

Remove the lid and reduce the juice and stir with a fork, so it breaks down, then cool and drain in a sieve, so that all the liquid drains out. This can be kept to go over the fool at the end.

Place the whipped cream gently into the rhubarb, then place this on top of the vanilla mousse and some of the juice

Mix the butter, sugar, lemon and vanilla in a bowl until white and pale, add the flour and the egg yolk, let the mix rest in the fridge for 15 minutes. Roll out to 0.5cm thickness; roll in caster sugar then cut into small oblongs or rounds. Bake in the oven on 160C for 15-20 minutes.


Photo courtesy of Billingtons

Billington’s Unrefined Sugars are available in all major supermarkets. For further inspirational baking ideas and baking advice visit BakingMad.com, which offers a one-stop shop for recipes, tips, and advice.

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