Butterscotch Blondie Pudding

Butterscotch Blondie Pudding

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INGREDIENTS:

    1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares

    Vanilla Pastry Cream

    350ml milk, cold

    200g single cream

    2 eggs

    75g brown sugar

    20g cornflour

    1 vanilla bean, scraped

    25g butterscotch chips to top if desired

INSTRUCTIONS:

Vanilla Pastry Cream

·         Place all ingredients in a bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.

·         Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.

·         Strain into a pouring jug.

·         Note: Use the same proportions to make it the traditional stove way.

Assembling pudding

·         Crumble up 2-3 squares of blondies. Reserve for topping.

·         Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.

·         Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavors to marry.

INGREDIENTS:

    1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares

    Vanilla Pastry Cream

    350ml milk, cold

    200g single cream

    2 eggs

    75g brown sugar

    20g cornflour

    1 vanilla bean, scraped

    25g butterscotch chips to top if desired

INSTRUCTIONS:

Vanilla Pastry Cream

• Place all ingredients in a bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
• Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
• Strain into a pouring jug.
• Note: Use the same proportions to make it the traditional stove way.

Assembling pudding

• Crumble up 2-3 squares of blondies. Reserve for topping.
• Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
• Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavors to marry.

Source: passionateaboutbaking.com

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Mango Ice cream Swiss Roll

Mango Ice cream Swiss Roll 

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INGREDIENTS

Eggs – 3

Castor sugar – 1/2 cup

Vanilla Extract – 1 tsp

Flour – 1/2 cup

Filling:

Mango Ice-cream -approx 350ml

Pistachio nuts – roughly chopped up / a handful

Pistachio slivers – 2-3 tbsps if desired

White chocolate ganache to drizzle

INSTRUCTIONS

·         Line a Swiss roll tray / cookie tray with butter paper.

·         Preheat the oven to 180 degrees C.

·         Whip the eggs + sugar + extract for 5-7 minutes until thick & mousse like.

·         Fold in the flour, 1/3 at a time, gently in figure 8 movements, so as to not release the air beaten in. The beaten in air helps the sponge to rise since there is no raising agent here.

·         Sprinkle with slivered pistachios & bake for 10-12 minutes till done.

·         While the roll is baking, lay out a cloth kitchen towel flat on the counter top, dust with Castor sugar.

·         Turn the sponge onto the towel, remove the tray & gently peel off the paper.

·         Hold the end of the towel, & roll up the sponge into a tight roll, & leave to cool completely.

·         Once cool, unroll the sponge. Keep the serving platter ready. We need to work fast now.

·         Soften some mango ice-cream (a 3/4 portion of a 500ml tub), & quickly spread evenly over the open sponge. Sprinkle with chopped pistachios (optional), & quickly roll up.

·         Place on the serving platter seam-side underneath, drizzle with white chocolate ganache & roughly chopped & whole pistachio nuts. Put into the freezer until needed.

·         Slice & serve straight out of the freezer. Makes about 8-9 slices per roll.

Source: http://www.passionateaboutbaking.com

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