Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: achookwoman on April 06, 2010, 12:51:04 pm
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This is one of those old fashioned desserts. It is easy, inexpensive in that you have most of the ingredients on hand, and uses fresh bread crumbs. It is also flexible in that you can make the middle layer to suit what you have on hand. It is traditionally made with lemon butter, but today I didn't have any so I used what I had, which was raspberry jam and the last of the Autumn raspberries. I have been thinking of making it for some time but was undecided as to whether to cook the custard first or pour the uncooked custard mix over the breadcrumbs and then cook it. Thermomixer solved the problem for me today when he posted his B&B pud, Aussie Style. He cooked it in the Varoma.
50g. sugar
Peel of 1/2 a lemon.
185g. milk
65g. cream
2 egg yolks
1 cup of fresh white breadcrumbs
Filling layer, e.g. lemon butter, jam, cooked rhubarb, fruit-cooked or fresh.
2 egg whites
30g caster sugar
Zap lemon peel with sugar on TMX bowl
Add milk,cream, egg yolks, mix 15 sec. on speed 3.
Select a heat proof baking dish that will fit into the Varoma, and will accommadate the breadcrumbs and the mix in the bowl. ( about 350g )
Place the bread crumbs into the dish and pour over the contents in the TMX bowl.
Cover the baking dish with glad wrap, and place in Varoma, I put an egg ring under the baking dish so that plenty of steam would circulate around the dish.
Place 750g of warm water in the bowl, Varoma temp. for 20 mins. speed 3
Place Varoma on TMX and steam
After 20 mins. check that custard is set, ( it will set up after you remove it from Varoma)
Remove glad wrap, let stand for 5 to 10 mins. During this time you could beat the egg whites until stiff adding the caster sugar gradually.
When the custard has set up a little on standing, spread a thin layer of filling over the custard.
Spread the egg whites over the filling, covering right up to the edge of the baking dish.
Place in a preheated oven 200, to set the egg white and lightly brown the top.
This makes 4 generous serves.
The custard could be flavored with spices instead of the lemon zest.
Members' comments
JD - How easy is this one Chookie. It is delicious. I used about 1/2 cup pureed stewed apricots I've had in the freezer for ages as the filling. I think it was even better cold than hot - I loved it. DH thought it was a bit sweet so I will cut the sugar slightly next time.
MJ - The Queen Pudding that I make uses cake crumbs. I use barely any sugar in the custard.
JD - Between this recipe and MJ's comment about using cake crumbs I have today made a version I will call Black Forest Queen of Puddings.
25g sugar
10g cocoa
185g milk
65g cream
2 egg yolks
1 cup (100g) ILB's Bimby Chocolate Cake - crumbled
Cook as per Chookies recipe above and whilst cooking, prepare the filling.
1 x 400g can stoned cherries
3 level teaspoons cornflour
Place the juice from the can of cherries into a small saucepan, add some of it to the cornflour and mix that all in. Bring to a gentle boil, stirring constantly. Add the halved cherries and allow to cool whilst the pudding is steaming. You will only need half this quantity so freeze the remainder for another time. No need to add any sugar, the surrounding mixtures are sweet enough.
Top with the meringue - 2 egg whites & 30g castor sugar and bake in a 200o oven for around 5 minutes until golden.
Chookie - Made this last night for visitors. Used raspberry jam and frozen mixed berries under topping. Visitor said it was her favorite pud as a child as her grandmother used to make it . I was a bit worried as I had fiddled with the recipe and used fruit and jam, (the original has lemon butter in the layer). I asked her if it was up to standard, she said it was even better. She said that in Tasmania where they lived 50 years ago they couldn't get lemons so used any jam that they had made. So use whatever you have for the layer.
CP - Its no secret I love Lemon Delicious, and DD23 made this last night and I think I have found another favourite dessert. Mmn, she used lemon curd to spread between the layers and then sprinkled some frozen raspberries and blackberries over the top. love, love, love.
JD - I used lemon curd I had previously made, had plenty of breadcrumbs in the freezer and although I had no cream, I just increased the amount of milk and it worked just fine. Normally I would go to the shop if I am missing an ingredient but it is not always necessary to stick to a recipe completely. A beautiful dessert Chookie, I love it at room temperature or cold. Simple but nice enough to serve to visitors.
Cecilia - I have so much to learn, Chookie, but I thank you for this recipe. I have been trying lots of different recipes in the Varoma today and I saved this one for last. DH and DS have kindly devoured big helpings, but I confess I'm disappointed with my meringue this first try. Never mind - something to strive to improve, next time around. Cheerio and thank you for the recipe.
Cuddle cook - Recipe worked perfectly (I used store bought raspberry jam, whipped the egg whites in the cake mixer). Dh said it reminded him of his boarding school days but thankfully tastier.
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You are right Chookie, I will love this - thank you so much :-* :-*
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How easy is this one Chookie ;) ;) Have a lamb roast and vegies on out in the weber at the moment for lunch so made this for our dessert. Couldn't wait until after the main to try it - it is delicious. I used about 1/2 cup pureed stewed apricots I've had in the freezer for ages as the filling. I'd say it probably is just as nice cold as hot - is it? Thanks again Chookie :-* :-* :-*
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Thanks Chookie. Glad I could help you get this into print.
Always looking for things to do with breadcrumbs and spare bread.
Sorry Chookie - I can't place it on your post:
(http://2.bp.blogspot.com/_2rdq1DU5mKY/S7sf32zZ0MI/AAAAAAAAAGc/wIuDeBNMt6U/s1600/DSC01214.JPG)
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This brings back memories. I just have to make it. Thanks. :-*
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I think it was even better cold than hot - I loved it. DH thought it was a bit sweet so I will cut the sugar slightly next time.
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How easy is this one Chookie ;) ;) Have a lamb roast and vegies on out in the weber at the moment for lunch so made this for our dessert. Couldn't wait until after the main to try it - it is delicious. I used about 1/2 cup pureed stewed apricots I've had in the freezer for ages as the filling. I'd say it probably is just as nice cold as hot - is it? Thanks again Chookie :-* :-* :-*
:o :o :o And you didn't invite me for lunch JD??? :-)) ;) :D :D :D
Sounds yummy. Might have to try the rhubarb version next time my friend visits.
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Oh yes ILB, that would be great, the rhubarb would cut the sweetness of the custard and meringue - perfect.
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Thought I might try it with a spice in the custard, may be Star Anise. A thin layer of Quince, and the topping as usual.
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Sounds like a good idea indeed Chooike - think the start anise would go well with the quince - might be something to do with those spare quinces
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I love quinces. I must see if I can find some.
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Sounds yummy. I'm a sucker for deserts. I think I could convert it to failsafe by replacing the lemon rind with citric acid and using pear jam for the filling. Now if I only I was at home and could access my Bimby. Oh well, guess it's a Salada & cream cheese snack again :(
Russell.
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Sounds yummy. I'm a sucker for deserts. I think I could convert it to failsafe by replacing the lemon rind with citric acid and using pear jam for the filling. Now if I only I was at home and could access my Bimby. Oh well, guess it's a Salada & cream cheese snack again :(
Russell.
Does citric acid give you the lemon flavour? How far can you go with that idea (DH is allergic to lemon and so I miss out too.)
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Sounds yummy. I'm a sucker for deserts. I think I could convert it to failsafe by replacing the lemon rind with citric acid and using pear jam for the filling. Now if I only I was at home and could access my Bimby. Oh well, guess it's a Salada & cream cheese snack again :(
Russell.
Does citric acid give you the lemon flavour? How far can you go with that idea (DH is allergic to lemon and so I miss out too.)
Yes it does. Citric acid, su8gar, water = fake lemonade. Citric acid, sugar, jamsetta = fake lemon jam etc etc.
Russell.
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Last year I attended a cooking class at The Agrarian Kitchen in Tassie, where we cooked Quinces with Star Anise in the wood fired oven.We then made Ice Cream, with Star Anise flavor. I have just borrowed the idea.
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Good work indeed Chookie. Was it a couple of days? How hard was it to find accommodation? MrsT wants to go as we met Rodney D a few years ago and when she saw the cooking school advertised in the Gourmet traveller she was very keen.
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I would strongly recommend it. Will probably go again this year, $275 for the day session. No more than 8 in the class. DH who doesn't cook was able to come to lunch and sample what we cooked. He paid an extra $70 . Rodney and has wife are very nice people and it was a lovely experience. We had some problems trying to stay locally. Think next time would stay in Hobart as it is only about 45 mins by car. Most of what we cooked and ate was grown/raised locally. This is what I was interested in, what could I do in a creative manner with what we grow. I had also made some of his recipes and liked them. The 2 day sessions sound good, as the courses are more than basic. Look at the web site, this gives some information. Some friends who live in Williamstown, flew down the morning of the course, and back in the evening. We spent a few days in Tassie. Hope this helps.
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Thanks Chookie - I'd fly down and back, but MrsT will want a few days - guess that is probably what we'll do.
Also, I have posted a full size pic of the pud on the previous page and a thumbnail here - I can't post it in your entry on this thread.
(http://2.bp.blogspot.com/_2rdq1DU5mKY/S7sf32zZ0MI/AAAAAAAAAGc/wIuDeBNMt6U/s320/DSC01214.JPG)
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Thanks again Thermomixer, tell Mrs T to make sure she has a Saturday in Hobart so she can go to the Salamanca market.
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And come for a cuppa with us at the other end of the state. ;D
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I may have to hi-jack the tour and secretly make it a catch up with TMX users and Fee ;) ;) - don't tell anyone.
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a cooking class at The Agrarian Kitchen in Tassie
was just reading an article about this in the latest Good Food magazine. looks like a lovely place to visit
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That sounds like it would be an excellent trip for my sisters and I. We go away every five years together for two weeks. Last trip was to Vietnam last year. But we've decided to start going local. We all love cooking.
The Queen Pudding that I make uses cake crumbs. I use barely any sugar in the custard.
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MJ, thanks for the info about the cake crumbs for the Queen of Puds. I have some orange cake crumbs in the freezer, do you think I could use them?
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Sure thing! I used left over lemon cake. DH didn't see it on the bench in it's container, so it didn't get eaten....
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Between this recipe and MJ's comment about using cake crumbs I have today made a version I will call Black Forest Queen of Puddings.
25g sugar
10g cocoa
185g milk
65g cream
2 egg yolks
1 cup (100g) ILB's Bimby Chocolate Cake - crumbled
Cook as per Chookies recipe above and whilst cooking, prepare the filling.
1 x 400g can stoned cherries
3 level teaspoons cornflour
Place the juice from the can of cherries into a small saucepan, add some of it to the cornflour and mix that all in. Bring to a gentle boil, stirring constantly. Add the halved cherries and allow to cool whilst the pudding is steaming. You will only need half this quantity so freeze the remainder for another time. No need to add any sugar, the surrounding mixtures are sweet enough.
Top with the meringue - 2 egg whites & 30g castor sugar and bake in a 200o oven for around 5 minutes until golden.
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Wow, JD this looks soooooooooo good. I think I will make some of ILB's choc cake so that I can make this.
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Be interested to see what you think of it Chookie. I love an easy recipe with variations an option.
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Ohhhh JD - that sounds divine!!! :P :-*
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It is ILB and I think it was even better when it was cold. I used up all those bits and pieces of muffins that failed when they stuck to the pans :-)) :-)) Knew I'd find something to do with them eventually ;) ;)
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Oh yum! Reminds me of my version of Nigella's Black Forest Trifle. Chocolate cake on top of tinned cherries, mixe juice with cherry brandy and pour on cake, coat with cherry jam and use chocolate custard on top, serve with cream... It's to die for.
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Yummmmmmm MJ, sounds like food for visitors.
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Made this last night for visitors. Used raspberry jam and frozen mixed berries under topping. Visitor said it was her favorite pud as a child as her grandmother used to make it . I was a bit worried as I had fiddled with the recipe and used fruit and jam, (the original has lemon butter in the layer). I asked her if it was up to standard, she said it was even better. She said that in Tasmania where they lived 50 years ago they couldn't get lemons so used any jam that they had made. So use whatever you have for the layer.
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Good work Chookie - bringing back memories of our childhood. Visited my mum yesterday & found OLD recipes that I made 40 years ago.
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Oh yum. This sounds so good, will have to make it when I have enough visitors so I don't have to eat it all myself.
Just a question though, I thought we shouldn't use cling wrap in the Varoma?
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Carrie, didn't know about not using cling wrap in Varoma, perhaps someone can explain.
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I use it - there are concerns with some of the cheaper varieties being safe, but I don't have problems?
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Its no secret I love Lemon Delicious, and DD23 made this last night and I think I have found another favourite dessert. Mmn, she used lemon curd to spread between the layers and then sprinkled some frozen raspberries and blackberries over the top. love, love, love :-*
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Cp, glad you like it with lemon. Probably my fav.
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It's been a while since I made this one but it was on this week's menu plan and it is so easy to whip up using things on hand. I used lemon curd I had previously made, had plenty of breadcrumbs in the freezer and although I had no cream, I just increased the amount of milk and it worked just fine. Normally I would go to the shop if I am missing an ingredient but it is not always necessary to stick to a recipe completely. A beautiful dessert Chookie, I love it at room temperature or cold. Simple but nice enough to serve to visitors.
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Judy, so glad you liked it. ;D I am going to make it for family on Monday. Will probably use raspberry jam as i have plenty.
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Looks good, I have some lemon curd I made from a recipe by The British Larder.
Did you make this in the varoma?
I might have to do this in ramekins, I dont think Ihave a dish that woud fit in the varoma.
H :)
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H, try some of your dishes in the Varoma before you make this, You might be surprised what fits. i put a small egg ring under the dish for better steam circulation. ( I also did this with Corned Beef.)
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I have so much to learn, Chookie, but I thank you for this recipe. I have been trying lots of different recipes in the Varoma today and I saved this one for last. DH and DS have kindly devoured big helpings, but I confess I'm disappointed with my meringue this first try. Never mind - something to strive to improve, next time around. Cheerio and thank you for the recipe.
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I like QOP just a bit more than Lemon Delicous
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U
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You wanted to say something ES ;)
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Thanks chookie - made this last night as a follow up to the entirely too healthy chow mein :-) Stoked because I've found an oval dish that balances well in the varoma a couple of cm's above the base.
Recipe worked perfectly (I used store bought raspberry jam, whipped the egg whites in the cake mixer). Dh said it reminded him of his boarding school days but thankfully tastier.
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Cuddlecook, glad you enjoyed it. Don't know about the boarding school reminder, though :D
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I have just been watching the contestants on the Great British Bake off make this. (Gem TV 7.30-8.40). I have enjoyed seeing how everyone went about it. No thermomix though. :'(
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Thanks Cookie. I would have liked to have seen this. Did you pick up any tips. .?
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I watched it too cookie. I learnt that it's not worth trying to make custard without a thermomix!
Enjoyed the streusel making too.
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Not really Chookie. Paul Hollywood likes everything exactly his way. I do enjoy it though.
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Last night I made some quince paste and at the end I thought it was too thick. I added some water and mixed it through for a minute or so but then it didn’t set in the little tubs. What to do with it? Thought I’d try this recipe and it was a great success. 2 little tubs used, 9 to go. Took only 3 minutes to brown the meringue in the air fryer at 195 degrees.
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Yummo, Judy. Quince paste can be a bit tricky. You put it to good use.
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It looks yum Judy.
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Thanks girls. I’ve spent some time searching for other ideas and have found plenty of things to do with it.
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I don't think I have eaten Queen of Puddings Judy but I do love meringue,so I would probably love it LOL.
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Judy, any recipe that uses jam would be ok. I love the challenge of using ‘ mistakes’.
CC, you surprise me. I thought Queen of Puddings was a classic English Pud.
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It is of a jam consistency Chookie and therefore will not be a problem using up. I’ve had enough quinces given to me for 2 more batches of paste so will not cook the next batch so long.
Denise, do try this recipe - you should have all the ingredients on hand and if you don’t have cream you can use all milk instead as I’ve done on a couple of occasions.
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Judy, any recipe that uses jam would be ok. I love the challenge of using ‘ mistakes’.
CC, you surprise me. I thought Queen of Puddings was a classic English Pud.
You are right Chookie, Queen of Puddings is a classic English Pud but I have never eaten or made it. When growing up my Mum seem to make endless Rice Pudding for dessert seeing it was my Dad’s favourite LOL
It is of a jam consistency Chookie and therefore will not be a problem using up. I’ve had enough quinces given to me for 2 more batches of paste so will not cook the next batch so long.
Denise, do try this recipe - you should have all the ingredients on hand and if you don’t have cream you can use all milk instead as I’ve done on a couple of occasions.
I might try it one day Judy but DH isn’t keen on meringue :-))
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Love this great recipe of Chookie’s, if I don’t tell you then you won’t even notice that I forgot to put in the fruit or jam layer! I’ll have to do it when I serve it later today.
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It gives me great joy to see you being able to branch out into more and more foods now, Judy. :)
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Ditto from the West.
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I’m enjoying the cooking ladies but today I threw out 8 sausage meals (2 different recipes) from the freezer as after 2 meals I’m sick of them. This is happening a lot so I’m going to have to cut the recipes down to 2 serves max so as not to waste so much food. I’m only eating 1/2 serve of anything except desserts.
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Queen of Puds is a very useful desert. Especially as it uses breadcrumbs. I have just read an interesting article where experiments are underway to use leftover bread, made into crumbs, in bread making.
Like all bakers, I have lots of bits of bread leftover. More often than not, I turn them into crumbs, crust and all. In the TMX. I use them in sausage rolls, rissoles and meat loaf. If I crumb chicken etc, I prefer Panko crumbs.
I am going to try adding some to my next loaf.
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The thermomix is so good for creating breadcrumbs.