Archive for the ‘Puddings’ Category

Passion Fruit Souffles

Posted on: April 29th, 2014 by Karl Hudson No Comments

1. Heat your oven 220°C. Brush 6 deep ramekins with melted butter and dust with caster sugar.

2. In a large bowl, using an electric hand-held whisk, whisk the 2 egg yolks with 70g of the sugar for at least 5 minutes until the mixture is pale and thick and holds a trail when the beaters are lifted.

3. In another clean bowl, whisk the egg whites until they hold soft peaks, then whisk in the remaining 70g sugar.

4. Add 60ml of the passion fruit juice to the egg yolk mixture and mix well. Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.

5. Fill the ramekins almost to the top with the soufflé mixture and run your finger around the edge to lift the mixture away from the side slightly (this helps it to rise evenly). Bake 10 – 12 minutes until well risen and golden on top.

6. Immediately dust the soufflés with icing sugar and serve. Use the remaining passion fruit juice as a sauce – I like to break into soufflé with a spoon and pour the passion fruit juice inside.

Baklava

Posted on: August 8th, 2013 by Karl Hudson No Comments

1. Heat the oven to 180°C. Brush a 20cm square baking dish with a little of the melted butter. Chop the pistachios finely by hand or blitz them in a food processor.

2. Place a sheet of pastry in the bottom of the baking dish and brush with melted butter, folding the pastry to fit the dish if necessary. Place another sheet of pastry on top and brush the surface with melted butter. Repeat this until you have used half the pastry. Add the chopped pistachios, in a single layer. Layer the remaining filo pastry on top, brushing each layer with melted butter.

3. Once you’ve brushed the top with melted butter, cut through the layers into diamond shapes using a sharp knife.

4. Bake for 25 – 30 minutes until the baklava is golden and crisp. Set aside to cool completely.

5. To make the syrup, put the sugar, water and lemon juice into a pan and heat gently, stirring, until the sugar is dissolved. Bring to a simmer and simmer for 15 minutes. Pour the hot syrup over the cooked baklava. Leave to cool before cutting and serving.