Whisking continuously, pour the warmed milk over the egg mixture. In a large mixing bowl, whisk together the egg yolks, caster sugar, cornflour and vanilla extract with an electric hand whisk until pale and fluffy. Heat the milk in a heavy-based saucepan over a medium heat to just below boiling point. Leave to cool in the moulds for 3–5 minutes, then turn out onto a wire rack to cool completely. Bake for 20–25 minutes, until risen, golden and a skewer inserted into the centres comes out clean. Spoon the sponge batter equally into the moulds and level with the back of the spoon. With the mixer on low speed, mix in the flour until just combined. Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 3–5 minutes, until pale and creamy, scraping down the sides of the bowl from time to time.Īdd the eggs, one at a time, beating well between each addition. Place a pineapple ring in each mould and a maraschino cherry in the centre of each pineapple ring. Using the 1.5cm cutter, cut a hole in the centre of each round to remove the core and make 6 pineapple rings.ĭivide the syrup equally between the pudding moulds. Using the 6cm cutter, cut the pineapple slices into neat rounds (eat the trimmings). Cut 6 horizontal slices, each about 1cm thick, from the pineapple. Cut the top and base off the pineapple and carefully cut away the skin from top to bottom. Reduce the heat and simmer very gently for 20 minutes, until you have a light golden colour and a syrupy consistency. Return to a low heat, add the lemon wedge and remaining 100g sugar, then stir until the mixture comes to the boil. Remove from the heat and very carefully pour in the just-boiled water (stand back as the caramel will spit a bit). Increase the heat and cook for 3–5 minutes, until you have a golden, caramel syrup. Place over a low heat and stir until the sugar dissolves. Tip 30g of the caster sugar into a small pan and add 2 tablespoons of cold water. This is a recipe taken from The Great British Bake Off: Love to Bake.
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