Archiv für den Monat: September 2007

British Food Fortnight: Treacle Pudding

Helen (Hippolyra at www.fussfreeflavours.blogspot.com) from Fuss Free Flavours hosting her first food blog event for British Food fortnight 26.09.2023 **. My blog’s regular readers know that my favourite chef is Gary Rhodes, I am a subscriber of Good Food Magazine and not unfamilar with British food. For me the epitome of British Food is „Scones with Clotted Cream and Jam“. I’ve blogged about it in German. The clotted cream I substituted with kaymak , which is produced in a small dairy in the midst of Schleswig-Holstein. And I connect British food to puddings. My pudding basins – bought in Britain – haven’t been in use for a long time. So I decide to participate this event with

Treacle Pudding

Treacle Pudding 002

My family was so greedy, I couldn’t take a picture with cream and syrup. My 3 gentlemen said, I should use my pudding basins more often.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Treacle Sponge Pudding
Categories: Dessert
Yield: 4 Servings

Ingredients

40 grams   Golden syrup, plus extra for serving
115 grams   Plain flour, Type 405 sifted
1 1/2 teasp.   Baking powder
2 large   Eggs
150 grams   Eggs, beaten
115 grams   Brown sugar
75 grams   Margarine
50 grams   Butter, clarified
25 grams   Unsalted butter
50 grams   Butter, unsalted
1 tablesp.   Brandy
      Clotted whipped cream or custard, for serving

Source

  germanized Version of
  Ed Baines‘ recipe from Cupid’s Dinners
  published on: goodfood.uktv.co.uk 22.02.2021 **
  Edited *RK* 09/29/2007 by
  Ulrike Westphal

Directions

1. Generously butter a 900 ml pudding basin. Place the buttered pudding basin into the fridge for 5 minutes to firm up the butter.

2. Once cooled, remove from fridge and add the golden syrup to the base of the basin.

3. In a large mixing bowl, place the flour, baking powder, eggs, brown sugar, margarine, unsalted butter and brandy and mix together thoroughly.

4. Spoon the flour mixture into the basin, over the golden syrup.

5. Take a large piece of tin foil, fold it in half and grease one side thoroughly.

6. Cover the pudding with the greased tin foil, pleating the foil a few times to allow room for the pudding’s expansion.

7. Fasten the foil to the rim of the pudding basin with string.

8. Place the covered pudding basin in a large steamer.

9. Steam over a medium heat for 1 hour 30 minutes. Make sure that the steamer does not boil dry, topping up with boiling water as needed.

10. Once the pudding is risen and cooked, turn it out from the pudding basin. Serve with golden syrup and clotted cream or custard.

: Easy
:Prep Time: 15 minutes, plus 5 minutes chilling
:Cooking Time: 1 hour 30 minutes

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My other entries I connect to British food:

** 21.02.2021 https://goodfood.uktv.co.uk/recipe/treacle-sponge-pudding/ not longer available
** 26.09.2023 http://www.lovebritishfood.co.uk/british-food-fortnight/what-is-british-food-fortnight? no longer available

WHB #102: Hemp Seed Rye Bread

Only two weeks until the 2nd anniversary 27.04.2021 ** ofweekend herb blogging 27.04.2021 **. This week I have the honour to host the 102nd round of this great event. The rules 27.04.2021 **
allow entries about recipes and/or informative posts featuring any herb, plant, vegetable, or flower.

Hemp SeedThis week I found the seeds from an interesting plant: hemp in my local organic supermarket. The warning message on the bag is clear: It is illegal to plant hemp seeds, but you may eat them. Don’t worry, the seeds have no intoxicating effects, you must eat about 30! kilograms to get intoxicated. Hemp is an old economic plant, did you know that the first jeans was made of hemp fiber? Hemp seeds are very nutritious, they contain healthy unsaturated essential fatty acids and the protein is complete and highly digestible. I added the seeds to a bread dough.

Hemp Seed Rye Bread

Hemp

The taste of hemp seeds is nutty and gives the bread a crunch. They crack loudly, if you bite on them. An interesting addition to the bread. The next time I’ll combine thrm with sunflower seeds.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Hemp Seed Rye
Categories: Bread, Sourdough
Yield: 2 Pan Loaves, about 480 grams each

Ingredients

50 grams   German rye sourdough, 133 % Hydration
84 grams   Hemp seeds
300 grams   Water, tepid
1/2 teasp.   Dry yeast
300 grams   Unbleached bread flour, Type 550
200 grams   Medium rye flour, Type 1150
10 grams   Sea salt

Source

978-0393050554 * modified version of Daniel Leader,
Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers *
ISBN 978-0393050554

  Edited *RK* 09/28/2007 by
  Ulrike Westphal

Directions

PREPARE THE SOURDOUGH AND SOAK THE SEEDS: Twelve to 24 hours before you plan to bake, refresh your rye sourdough. In the bowl of your stand mixer stir together 10 grams sourdough (100 % Hydration), 17 grams rye flour Type 1150 and 23 grams water. Cover. Pour the hemp seeds into a small bowl and cover them with 175 g grams water. Soak them overnight uncovered, so that they plump and soften. They won’t absorb all the water.

MIX THE DOUGH. Drain the seeds and save the liquid and fill up to 350 grams. Stir down the rye sourdough, which will have bubbled up during fermentation, to invigorate and deflate it. Pour the water over the sourdough in the bowl of a stand mixer. Stir in the soaked seeds, bread flour, ryes flour and salt with a rubber spatula.

KNEAD THE DOUGH. By machine: Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 8 minutes. Turn off the machine and scrape the hook and the sides of the bowl. Drape a piece of plastic wrap over the dough and let it rest in the bowl for 10 minutes. Turn the mixer back on to medium-low and knead until the dough is firm, smooth, and slightly elastic, 5 to 7 minutes more.

FERMENT THE DOUGH. Roughly form a ball with the scraper and cover the bowl. With masking tape, mark the spot on the container that the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature (20 to 24 °C) until it doubles, reaching the maskingtape mark, 2 to 2 1/2 hours.

DIVIDE AND SHAPE THE LOAVES. Lightly flour the counter. Uncover the dough and scrape it out. With a bench scraper or chef’s knife, cut the dough into 2 equal pieces (17 ounces, 482 grams each). Shape each piece of dough into a loaf pan. Nestle each one into a pan, seam side down, pressing it gently to fit. Cover with plastic wrap.

PROOF THE LOAVES. Let the loaves rise at room temperature until they have expanded to one and a half times their original size, spreading the sunflower seeds, 1 to 1 1/2 hours. When you press your finger into the dough, your fingerprint will spring back slowly.

PREPARE THE OVEN. About 20 minutes before baking, heat the oven to 205 °C.

BAKE THE LOAVES. Place the loaves on the middle rack of the oven. Bake until they pull away from the sides of the pans and their crusts are deep brown, 35 to 45 minutes.

COOL AND STORE THE LOAVES. Pull the loaves from the oven. Bang the edge of the pans on the counter to release the bread. Invert them onto a wire rack and then flip right side up. Cool the bread completely before slicing, about 1 hour. Store cooled loaves in a brown paper bag at room temperature. They’ll taste even better the day after you bake them.

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Return to this site on Monday for the round-up.

*=Affiliate-Link zu Amazon

more recipes and entries in English

** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/; hhttps://kalynskitchen.com/establishing-some-rules-for-weekend/; https://kalynskitchen.com/doubly-delicious-two-year-celebration/; http://kalynskitchen.blogspot.com/2005/10/weekend-herb-blogging-recaps-second.html no longer available

Apfeltag: Apfelkuchen mit Pudding

apple day - September 28, 2007
 
 
 
15. Apfeltag der Schweiz ein, Schleswig-Holstein hat seit dem Jahr 2000 das Rellinger Apfelfest, das nun in Ruhe an diesem Wochenende stattfinden kann. Mein Beitrag zu diesem Tag:

Apfelkuchen mit Pudding

Apfelkuchen mit Pudding

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Apfelkuchen mit Pudding
Kategorien: Backen, Quark-Öl-Teig
Menge: 1 Backblech 30 x 40 cm

Zutaten

H QUARK-ÖL-TEIG
300 Gramm   WeizenmehlType 405
1 Pack.   Backpulver
150 Gramm   Magerquark
6 Essl.   Milch
6 Essl.   Speiseöl
75 Gramm   Zucker
1 Pack.   Vanillin-Zucker
1 Prise   Salz
H BELAG
1 Pack.   Pudding-Pulver Vanille-Geschmack
75 Gramm   Zucker
2     Eigelb , Größe M
375 ml   Milch
125 ml   Schlagsahne
2     Eiweiß, Größe M
1 1/4 kg   Äpfel
H APRIKOTIEREN
2 Essl.   Aprikosenkonfitüre
1 Essl.   Wasser
1-2 Essl.   Aprikot Brandy

Quelle

978-3767002463 * Dr. Oetker
Blechkuchen *
ISBN 3-7670-0246-9
  Erfasst *RK* 24.09.2007 von
  Ulrike Westphal

Zubereitung

1. Für den Teig Mehl mit Backpulver mischen, in eine Rührschüssel sieben. Quark, Milch, Öl, Zucker, VanillinZucker und Salz hinzufügen. Die Zutaten mit Handrühr-gerät mit Knethaken auf höchster Stute in etwa 1 Minute verarbeiten (nicht zu lange, Teig klebt sonst). Anschließend auf der Arbeitsfläche zu einer Rolle formen. Den Teig in einer Fettfangschale (30 x 40 cm, gefettet) ausrollen.

2. Für den Belag Pudding-Pulver, Zucker und Eigelb mit 6 Esslöffeln von der Milch anrühren. Die übrige Milch und Sahne zum Kochen bringen, von der Kochstelle nehmen, das angerührte Pudding-Pulver unter Rühren hineingeben, kurz aufkochen lassen.

3. Eiweiß steif schlagen – es muss so fest sein, dass ein Messerschnitt sichtbar bleibt – und unter den Pudding heben. Die Masse gleichmäßig auf dein Teig verteilen.

4. Apfel schälen, vierteln, entkernen, in Spalten schnei den und schuppenförmig auf den Pudding legen. Vor den Teig einen mehrfach umgeknickten Streifen Alufolie legen. Das Backblech in den Backofen schieben.

:Ober-/Unterhitze: 180 °C (vorgeheizt)
:Heißluft: 160 °C. (nicht vorgeheizt)
:Gas: Stufe 2-3 (nicht vorgeheizt)
:Backzeit: etwa 35 Minuten.

5. Zum Aprikotieren Aprikosenkonfitüre durch ein Sieb streichen, mit Wasser und Aprikot Brande verrühren und kurz aufkochen lassen. Sofort nach dem Backen den Kuchen damit bestreichen.

6. Das Backblech auf einen Kuchenrost stellen und den Kuchen erkalten lassen.

Tipp: Den Kuchen maximal 1 Tag vor denn Verzehr zubereiten. Anstelle der Äpfel können als Belag auch Aprikosen (2 Dosen je 480 g Abtropfgewicht) verwendet werden.

:Zubereitungszeit: 35 Minuten
:Nährwert pro Blech: F: 94 g, F: 152 g, Kh: 606 g, kJ: 18434, kcal: 4395

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