Category Archives: Desserts

Clementine Sponge Pudding for Two

Two ramekin dishes filled with single-serving Sponge Pudding
Clementine Sponge Pudding for Two

This self-saucing Clementine Sponge Pudding, baked in a bain marie, consists of a lovely citrus-flavored sauce topped with a light-as-air sponge cake. The pudding is proportionately sized for two servings making it ideal for the small household. Continue reading Clementine Sponge Pudding for Two

Vintage Rainbow Square Recipe

Slice of rose-colored Rainbow Square with a cup of tea
Rainbow Square

Today, I have dug deep into my vintage recipe file for this super tasty Rainbow Square. This is more of a dessert square than one that would be found on a tray of squares where each individual square could be picked up and eaten from the hand. This one is best served on a plate and eaten with a fork. It would fall into the “ooey-gooey” square category, in my opinion! Continue reading Vintage Rainbow Square Recipe

Classic Cherry Clafoutis For Two

Individual Cherry Clafoutis for Tea Time
Cherry Clafoutis Baked in Individual Au Gratin Dishes

A classic dessert with French origins, Cherry Clafoutis (pronounced “kla-foo-tee“) is remarkably simple to make with the most basic of ingredients. If you can mix together the batter for pancakes or crepes and pour it over cherries in a baking dish, you can make this dessert! Continue reading Classic Cherry Clafoutis For Two

Glazed Strawberry Pie For Two

Small Strawberry Pie in deep dish 7" pie shell
Glazed Strawberry Pie for Two

This splendid Glazed Strawberry Pie for Two is a scaled-down version of the recipe for the Strawberry Pie I originally posted in 2013.  Recognizing that there are many small households (including mine) that neither need nor desire a full-sized pie, I have sized the pie down to fit a deep-dish 7” pie plate that will easily provide up to four servings – two to enjoy today and two for tomorrow! Or, for bigger appetites, the pie provides two generous servings. Continue reading Glazed Strawberry Pie For Two

Rhubarb Cobbler For Two

Two single servings of Rhubarb dessert
Individual Servings of Rhubarb Cobbler

One of the things I most look forward to in spring is rhubarb from the garden. I certainly make good use of it as I find it is very versatile. Today, with the smaller household in mind, I am sharing my recipe for a delicious Rhubarb Cobbler perfectly sized just for two servings. Continue reading Rhubarb Cobbler For Two

How To Make Panna Cotta

Plated Molded Dessert
Panna Cotta topped with Roasted Rhubarb

While the mention of Panna Cotta conjures up images of a fancy dessert one would expect to find in a fine restaurant, this dessert is actually quite simple to make and takes very few  ingredients. It is elegant and sophisticated in its simplicity and will surely impress those lucky enough to sit around your table. Continue reading How To Make Panna Cotta

Baked Caramel Pudding For One

Caramel Pudding
Baked Caramel Pudding for One

Single-serving “mug” cakes and puddings are popular for those living alone. I haven’t published many recipes for one or two servings since the industry standard for recipe development tends to be dishes that will generate four to six servings.  That, however, for singles living alone can be a problem, particularly if the dish desired is not one that can be batch cooked and frozen in individual serving sizes for later use.

Sometimes, one has a craving for something sweet but if there are not several people to eat it up, who wants a pudding that will make four to six servings when you really only want the one serving! My proportionately sized Baked Caramel Pudding is perfect when you have no one to please with a dessert but yourself! Continue reading Baked Caramel Pudding For One

Lemon Sponge Pudding Recipe

Lemon Pudding
Lemon Sponge Pudding

This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake.  How this all transpires is actually quite magical.  This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish.  During baking, the two components, like magic, separate out with a delectable creamy lemon sauce forming on the bottom beneath the light sponge cake. Continue reading Lemon Sponge Pudding Recipe

Strawberry Eton Mess Dessert

Dessert glasses filled with Strawberry Eton Mess
Strawberry Eton Mess Dessert

There is much folklore over the origins of Eton Mess, a parfait-like dessert that is named for the prestigious English college in Berkshire, England, across the River Thames from Windsor.

Traditionally served at Eton College’s annual June celebration event, how the Eton Mess dessert was originally created is material for folklore and legend.  One such story involves an over-exuberant Labrador jumping on a picnic basket at a cricket match at Eton, crushing the pavlova inside and making it look like, well, a “mess”.  Hence, the name “Eton Mess”.

Another story is that parents of an Eton student were transporting a pavlova to him but, on arrival, it had not weathered the trip well and had collapsed into, you guessed it, a “mess”.  Truth or fiction to either story – who knows but one thing is for certain and that is that the Eton Mess dessert has been associated with the famous Eton school for decades.

Close-up of Strawberry Eton Mess Dessert
Strawberry Eton Mess Dessert

There are various and sundry ways to construct the British-inspired Eton Mess summertime dessert.  Made with only three simple ingredients – fresh strawberries, whipped cream, and crumbled meringue nests – this dessert is best prepared in tall glass dessert dishes so the red and white layers show.

Two Eton Mess Desserts in glass pedestal dishes
Strawberry Eton Mess Dessert

Some fold all the macerated berry mixture into the whipping cream-meringue mixture. Others layer the dessert – part of the crushed berries followed by part of the whipped cream mixture, more crushed berries, and the remainder of the whipping cream mixture.  I prefer to keep the whipped cream mixture white, versus turning it pink with too much strawberry. So, I simply and carefully fold a bit of the crushed berries into the whipped cream-meringue mixture and distribute the rest of the berries in the bottoms of the dessert glasses topped with the whipped cream mixture.  A couple of meringues crumbled over the tops of the desserts adds a little extra crunch.

Close-up of Eton Mess Dessert
Strawberry Eton Mess Dessert

I make my own meringue nests because they are not difficult to make and I like to have them really fresh although they can be made ahead and stored in an airtight container at room temperature or in the refrigerator or freezer. Pre-made meringue nests can be purchased from bakeries or supermarkets and will work in this dessert as well.

Meringue Nests
Meringue Nests

Whether by design or accident, the creation of the happy “mess”, known as Eton Mess, is a brilliant summer dessert that has stood the test of time.  It’s an absolutely lovely summer dessert and a great way to serve those fresh local berries when they are in season.

Pedestal dessert glass filled with Strawberry Eton Mess
Strawberry Eton Mess Dessert

[Printable recipe follows at end of post]

Eton Mess Dessert

Ingredients:

1 lb strawberries, hulled and washed
2 tbsp caster sugar (aka berry sugar or instant dissolving sugar)
1½ tsp freshly squeezed lemon juice

1 cup whipping cream (35% MF)
¼ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
¾ tsp pure vanilla

6 meringue nests (ready made or from recipe below)

Sprigs of fresh mint for garnish (optional)

Method:

Slice or quarter 8 oz of the berries in bowl. Loosely crush with food masher. Add 2 tbsp caster sugar along with the lemon juice and let berries sit for about 15 minutes to release their juice. Slice half of the remaining berries (apx. 4 oz) and add to the crushed berries. Stir. Reserve remainder of strawberries for garnish.

In chilled bowl of stand mixer fitted with whisk attachment, beat the whipping cream on medium speed while slowly adding the icing sugar and then the vanilla. Increase speed to high and beat until soft peaks form. Do not beat to stiff peak stage – the whipped cream is meant to be soft (but not soupy) in this dessert. Remove bowl from mixer stand.

Break or chop 4 meringue nests into bite-size pieces and add to the whipped cream by using a rubber spatula to fold in the meringue pieces. Fold about ½ cup of the crushed berry mixture into the whipping cream and meringue mixture. Make 2-3 quick folds with the rubber spatula to incorporate the berries but do not overmix or whipping cream will turn pink.

Spoon the remaining crushed berry mixture, divided equally, into bottom of glass pedestal dessert dishes. Divide the meringue mixture evenly between the dessert glasses. Crumble remaining 2 meringues over the tops of the desserts and garnish each with remaining sliced strawberries. Add a sprig of fresh mint to each dessert, if desired. Serve immediately.

Yield: 4 servings

Strawberry Eton Mess Dessert

A simple, naturally gluten-free, summer parfait dessert made with fresh strawberries, meringues, and whipped cream.
Course Dessert
Cuisine British
Keyword Eton Mess, strawberries, Strawberry Eton Mess, summertime desserts
Servings 4
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 lb strawberries, hulled and washed
  • 2 tbsp caster sugar (aka berry sugar or instant dissolving sugar)
  • tsp freshly squeezed lemon juice
  • 1 cup whipping cream (35% MF)
  • ¼ cup sifted icing sugar (aka powdered sugar or confectioner’s sugar)
  • ¾ tsp pure vanilla
  • 6 meringue nests (ready made or homemade)
  • Sprigs of fresh mint for garnish (optional)

Instructions

  1. Slice or quarter 8 oz of the strawberries in bowl. Loosely crush with food masher. Add 2 tbsp caster sugar along with the lemon juice and let berries sit for about 15 minutes to release their juice. Slice half of the remaining berries (apx. 4 oz) and add to the crushed berries. Stir. Reserve remainder of strawberries for garnish.

  2. In chilled bowl of stand mixer fitted with whisk attachment, beat the whipping cream on medium speed while slowly adding the icing sugar and then the vanilla. Increase speed to high and beat until soft peaks form. Do not beat to stiff peak stage – the whipped cream is meant to be soft (but not soupy) in this dessert. Remove bowl from mixer stand.

  3. Break or chop 4 meringue nests into bite-size pieces and add to the whipped cream by using a rubber spatula to fold in the meringue pieces. Fold about ½ cup of the crushed berry mixture into the whipping cream and meringue mixture. Make 2-3 quick folds with a rubber spatula to incorporate the berries but do not overmix or whipping cream will turn pink.

  4. Spoon the remaining crushed berry mixture, divided equally, into bottom of glass pedestal dessert dishes. Divide the meringue mixture evenly between the dessert dishes. Crumble remaining 2 meringues over the tops of the desserts and garnish each with remaining sliced strawberries. Add a sprig of fresh mint to each dessert, if desired. Serve immediately.

Recipe Notes

Yield: 4 servings

Meringue Nests

Ingredients:

2 large egg whites, room temperature
1/8 tsp cream of tartar
1/8 tsp salt
½ cup caster sugar (aka berry sugar or instant dissolving sugar)
¼ tsp almond flavoring

Method:

With heavy marker, draw six 3” circles, about 1½ “apart, on parchment paper the size of baking sheet. Flip parchment sheet over on to cookie sheet so the marked side of the parchment is on the underside and won’t transfer onto the meringues. The marked circles should still be visible as templates. Preheat oven to 225°F.

Place eggs in bowl of stand mixer fitted with whisk attachment. Add the cream of tartar and salt. Whip on medium low speed until eggs become frothy.

Increase mixer speed to medium-high and add the sugar slowly and gradually, a tablespoon at a time. Add the almond flavoring. Increase speed to high and continue to whip the meringue until it is stiff, about 5-8 minutes.

Fill large pastry bag, fitted with a large open star decorating tip (e.g., Wilton 8B), with the meringue mixture. Pipe into 3” circles, using the template on the parchment paper, first outlining the outer edge of the circle then filling in the centre with another smaller circle of meringue. Add one more layer of meringue piped on the top of the outer edge of the circle. This will form a shallow cavity in the centre of the meringue nest for filling, if desired. Alternatively, the meringues can be dropped by large tablespoonful onto parchment paper and swirled with the back of the spoon, creating a cavity in centre.

Bake for approximately 1¼ – 1½ hours, or until meringues appear dry, crisp, and hard and can easily be peeled from the parchment paper but are not brown on the underneath side. Turn off the oven and leave the meringues in the oven to cool completely for at least 2 hours or longer to prevent the meringues from cracking due to the shock of temperature change.

Use immediately or store between layers of parchment paper in airtight container on counter or in refrigerator or, for longer storage, in the freezer.

Yield: 6 – 3” meringue nests

Meringue Nests

These meringue nests are perfect filled with a favorite curd or other filling and topped with fresh fruit. May also be crumbed into desserts such as Eton Mess.
Course Dessert
Cuisine American
Keyword meringue cookies, meringue nests, meringues
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 2 large egg whites, room temperature
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt
  • ½ cup caster sugar (aka berry sugar or instant dissolving sugar)
  • ¼ tsp almond flavoring

Instructions

  1. With heavy marker, draw six 3” circles, about 1½“ apart, on parchment paper the size of baking sheet. Flip parchment sheet over on to baking sheet so the marked side of the parchment is on the underside and won’t transfer onto the meringues. The marked circles should still be visible as templates. Preheat oven to 225°F.

  2. Place eggs in bowl of stand mixer fitted with whisk attachment. Add the cream of tartar and salt. Whip on medium low speed until eggs become frothy.
  3. Increase mixer speed to medium-high and add the sugar slowly and gradually, a tablespoon at a time. Add the almond flavoring. Increase speed to high and continue to whip the meringue until it is stiff, about 5-8 minutes.
  4. Fill large pastry bag, fitted with a large open star decorating tip (e.g., Wilton 8B), with the meringue mixture. Pipe into 3” circles, using the template on the parchment paper, first outlining the outer edge of the circle then filling in the centre with another smaller circle of meringue. Add one more layer of meringue piped on the top of the outer edge of the circle. This will form a shallow cavity in the centre of the meringue nest for filling, if desired. Alternatively, the meringues can be dropped by large tablespoonful onto parchment paper and swirled with the back of the spoon, creating a cavity in centre.
  5. Bake for approximately 1¼ - 1½ hours, or until meringues appear dry, crisp, and hard and can easily be peeled from the parchment paper but are not brown on the underneath side. Turn off the oven and leave the meringues in the oven to cool completely for at least 2 hours or longer to prevent the meringues from cracking due to the shock of temperature change.
  6. Use immediately or store between layers of parchment paper in airtight container on counter or in refrigerator or, for longer storage, in the freezer.

Recipe Notes

Yield: 6 – 3” meringue nests

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Strawberry Eton Mess in glass dessert dishes
Strawberry Eton Mess Dessert

For other desserts from My Island Bistro Kitchen featuring strawberries, click on the links below:

Glazed Strawberry Pie
Strawberry-Rhubarb Pie
Strawberry Rhubarb Ripple Ice Cream

Old-fashioned Stewed Rhubarb

Bowl of Stewed Rhubarb
Stewed Rhubarb

Old-fashioned stewed rhubarb is so simple to make and so tasty.  During my growing up years, stewed rhubarb was a staple in the refrigerator during rhubarb season.  My mother and grandmother both cooked the rhubarb slowly in a water and sugar mixture in the oven.  This helped to retain the shape of the rhubarb and also its lovely rosy color.  Cooking it on the stove, or in the oven at a higher temperature, would turn the rhubarb into sauce which is entirely different from this stewed rhubarb recipe.

While neither my mother or grandmother added anything to their stewed rhubarb, I add a small amount of pulp-free orange juice and a sprinkle of nutmeg which I think enhances the syrup in which the rhubarb is stewed and with which it is served.

Close-up of bowl of stewed rhubarb
Stewed Rhubarb

My grandmother would often serve this stewed rhubarb with biscuits made with homemade cream and slathered with homemade butter.  She lived on a farm so had fresh cream daily and it was used liberally.  Stewed rhubarb would often be dessert after supper.

Bowl of stewed rhubarb served with homemade biscuits and a cup of tea
Stewed Rhubarb

I freeze a lot of rhubarb for winter usage and will often have a dish of stewed rhubarb in the fridge any time over the year because it can easily be made with frozen rhubarb.

Two glass bowls of stewed rhubarb
Stewed Rhubarb

 

Made with only five basic ingredients, it doesn’t get much simpler (or more tasty) than Old-fashioned Stewed Rhubarb.

[Printable recipe follows at end of post]

Stewed Rhubarb

Ingredients:

1 lb rhubarb, chopped into ¾“ pieces (approximately 3¾ cups chopped)
¾ cup hot water
1 cup + 1 tbsp granulated sugar
1½ tbsp pulp-free orange juice
1/8 tsp nutmeg

Method:

Preheat oven to 235°F oven.

In small saucepan over medium high heat, bring the hot water and sugar to a boil then reduce heat to simmer for 4 minutes.

Place rhubarb in casserole (apx. 2-quart size).  Add the orange juice and nutmeg to the hot water and sugar mixture and pour over the rhubarb.  Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender.  Do not overcook or rhubarb will lose its shape and turn into sauce.

Yield:  Apx. 5-6 servings

Stewed Rhubarb

Ruby red rhubarb stewed slowed in the oven to retain its shape and color makes a wonderful light dessert, especially when served with homemade biscuits. May be made with either fresh or frozen rhubarb.
Course Dessert
Cuisine Canadian
Keyword rhubarb
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 lb rhubarb, chopped into ¾“ pieces (approximately 3¾ cups chopped)
  • ¾ cup hot water
  • 1 cup + 1 tbsp granulated sugar
  • tbsp pulp-free orange juice
  • 1/8 tsp nutmeg

Instructions

  1. Preheat oven to 235°F oven.
  2. In small saucepan over medium high heat, bring the hot water and sugar to a boil then reduce heat to simmer for 4 minutes.
  3. Place rhubarb in casserole (apx. 2-quart size). Add the orange juice and nutmeg to the hot water and sugar mixture and pour over the rhubarb. Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender. Do not overcook or rhubarb will lose its shape and turn into sauce.

Recipe Notes

Yield: Apx. 5-6 servings

 

For other great rhubarb dessert recipes from My Island Bistro Kitchen, click on the links below:

Rhubarb Custard Torte
Rhubarb Pudding Cake
Strawberry Rhubarb Pie
Rhubarb Pie

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Classic Sticky Date Pudding with Toffee Sauce

Sticky Toffee Pudding
Sticky Date Pudding with Toffee Sauce

Sticky Date Pudding (aka Sticky Toffee Pudding) has a British origin and is often served as the Christmas pudding.  This pudding is basically a dense, but tender, sponge cake made with cooked dates.  It’s really nothing more elaborate or complicated than that.

My version of this classic pudding starts with soaking the chopped dates in rum allowing them to absorb the flavour, then slowly simmering the dates in water to soften.  The dates, the primary ingredient in the pudding, add sweetness and texture to the pudding without turning it into a heavy pudding.  This pudding is subtly spiced with a blend of ginger, cinnamon, and cloves.

Sticky Toffee Pudding
Sticky Date Pudding with Toffee Sauce

I like to make this pudding in small one-half cup size ramekins for a couple of reasons.  First, I like the look of a small pudding on each plate and, second, this pudding freezes well and the ramekin-sized puddings are perfect for freezing individual servings.

Sticky Date Pudding
Sticky Date Pudding

Sticky Date Pudding is most commonly served warm with a decadently rich toffee sauce made with butter, dark brown sugar, and whipping cream.  I add a dash of rum to the sauce to deepen the flavour.  Add a dollop of whipped cream or a scoop of vanilla or maple ice cream to really dress the pudding to the nines!

Sticky Toffee Pudding
Sticky Date Pudding

 

[Printable recipe follows at end of posting]

My Island Bistro Kitchen’s Sticky Date Pudding with Toffee Sauce

Ingredients for Pudding:

7 oz (about 1 1/3 cups) pitted dates, coarsely chopped
¼ cup dark rum
1 cup water
1 1/8 tsp baking soda

¼ cup butter, softened at room temperature
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
2 large eggs, room temperature
1 tsp grated orange rind
1½ tbsp pure maple syrup
1½ tsp vanilla

1¼ cups all-purpose flour
1½ tsp baking powder
¼ tsp ground ginger
¼ tsp cinnamon
1/8 tsp cloves
1/8 tsp salt

Ingredients for Toffee Sauce:

¾ cup butter (no substitutes)
1 1/3 cups dark brown sugar
¾ cup whipping cream (35% M.F.)
2 tbsp rum
2 tsp vanilla

Method for Pudding:

In saucepan, pour rum over dates.  Let stand 20 minutes, stirring a couple of times.  Add the cup of water and bring the dates, rum, and water to a boil over medium-high heat.  Reduce heat to simmer and boil, uncovered, gently for approximately 5 minutes, stirring once or twice.  Remove from heat and add the baking soda. Stir well.  Let mixture stand, uncovered, for 20 minutes, stirring occasionally to loosely break up the dates.

Position oven rack in bottom third of oven and preheat oven to 350°F.

While date mixture is cooling, cream the butter and sugars together in bowl of stand mixer fitted with paddle attachment.  Beat in the eggs, one at a time, beating well after each addition.  Beat in the orange rind, maple syrup and vanilla.

Sift the dry ingredients together and incorporate into the creamed mixture just until they are completely blended.  Stir in the date mixture.

Grease ten (10) ½-cup ramekins and place on rimmed baking sheet.  Distribute the batter evenly between the ramekins, filling each no more than about 2/3 full. Smooth tops with knife. Bake for 25 minutes, or until pudding springs back to a light touch and a cake tester inserted into center of pudding comes out clean. Run tip of pare knife around each pudding to loosen any parts that may have stuck to ramekin.  Turn puddings out on to individual serving plates. Serve warm with toffee sauce and, if desired, a dollop of whipped cream or a scoop of vanilla or maple ice cream.

Method for Toffee Sauce:

Melt butter in saucepan over medium heat.  Add the sugar and stir until dissolved. Add the cream and reduce heat to simmer.  Cook slowly, stirring occasionally, until sauce is slightly thick, about 6-8 minutes or so.  Remove from heat and stir in the rum and vanilla. Serve warm over sticky date pudding.  (Sauce will thicken as it starts to cool slightly).

Yield:  10 servings

NOTE 1:  Pudding may also be baked in a greased (or parchment-lined) 9” baking pan for approximately 30-35 minutes or until cake tester inserted into center of pudding comes out clean and pudding springs back to a light touch. Cut into squares and serve warm with the warm toffee sauce.

NOTE 2:  This pudding freezes well so can be made ahead of when needed. Simply thaw at room temperature and reheat pudding for a few seconds in microwave.

My Island Bistro Kitchen’s Sticky Date Pudding with Toffee Sauce

A deliciously moist and delicately spiced rich date pudding best served with a rich and luscious toffee sauce.
Course Dessert
Servings 10
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 7 oz about 1 1/3 cups pitted dates, coarsely chopped
  • ¼ cup dark rum
  • 1 cup water
  • 1 1/8 tsp baking soda
  • ¼ cup butter, softened at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 tsp grated orange rind
  • tbsp pure maple syrup
  • tsp vanilla
  • cups all-purpose flour
  • tsp baking powder
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp salt

Ingredients for Toffee Sauce:

  • ¾ cup butter (no substitutes)
  • 1 1/3 cups dark brown sugar
  • ¾ cup whipping cream, 35% M.F.
  • 2 tbsp rum
  • 2 tsp vanilla

Instructions

Method for Pudding:

  1. In saucepan, pour rum over dates. Let stand 20 minutes, stirring a couple of times. Add the cup of water and bring the dates, rum, and water to a boil over medium-high heat. Reduce heat to simmer and boil, uncovered, gently for approximately 5 minutes, stirring once or twice. Remove from heat and add the baking soda. Stir well. Let mixture stand, uncovered, for 20 minutes, stirring occasionally to loosely break up the dates.
  2. Position oven rack in bottom third of oven and preheat oven to 350°F.
  3. While date mixture is cooling, cream the butter and sugars together in bowl of stand mixer fitted with paddle attachment. Beat in the eggs, one at a time, beating well after each addition. Beat in the orange rind, maple syrup and vanilla.
  4. Sift the dry ingredients together and incorporate into the creamed mixture just until they are completely blended. Stir in the date mixture.
  5. Grease ten (10) ½-cup ramekins and place on rimmed baking sheet. Distribute the batter evenly between the ramekins, filling each no more than about 2/3 full. Smooth tops with knife. Bake for 25 minutes, or until pudding springs back to a light touch and a cake tester inserted into center of pudding comes out clean. Run tip of pare knife around each pudding to loosen any parts that may have stuck to ramekin. Turn puddings out on to individual serving plates. Serve warm with toffee sauce and, if desired, a dollop of whipped cream or a scoop of vanilla or maple ice cream.

Method for Toffee Sauce:

  1. Melt butter in saucepan over medium heat. Add the sugar and stir until dissolved. Add the cream and reduce heat to simmer. Cook slowly, stirring occasionally, until sauce is slightly thick, about 6-8 minutes or so. Remove from heat and stir in the rum and vanilla. Serve warm over sticky date pudding. (Sauce will thicken as it starts to cool slightly).

Recipe Notes

Yield: 10 servings NOTE 1: Pudding may also be baked in a greased (or parchment-lined) 9” baking pan for approximately 30-35 minutes or until cake tester inserted into center of pudding comes out clean and pudding springs back to a light touch. Cut into squares and serve warm with the warm toffee sauce. NOTE 2: This pudding freezes well so can be made ahead of when needed. Simply thaw at room temperature and reheat pudding for a few seconds in microwave.

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Sticky Date Pudding
Sticky Date Pudding

Gluten Free Butter Tarts

Butter Tarts
Gluten-free and Lactose-Free Butter Tarts

These old-fashioned butter tarts are actually both gluten free and lactose free.  If you are not lactose intolerant, simply substitute regular butter and milk in the recipe.

Quite some time ago, I shared my traditional butter tart recipe.  However, folks have been inquiring about a gluten-free recipe for the tarts so here it is. I won’t repeat my hints and tips for making butter tarts in this posting because the same ones hold true for the gluten-free version so I am directing readers to my original posting for butter tarts for this information.

Butter Tarts
Gluten-Free and Lactose-Free Butter Tarts

I don’t like a big glob of thick pastry in my butter tarts. As far as I am concerned, it is the gooey, sweet filling that is the star in these tarts.  The pastry is involved just because it is the vessel to hold the filling. So, I use a thin rolled pastry and fit the pastry neatly and tidily into the muffin tin cups.

The pastry, nonetheless, still has to be tender and flaky because it is half the equation in these Canadian culinary delicacies.  The gluten-free pastry recipe is the one that I developed and perfected first for my gluten-free apple pie, originally published to my website on January 11, 2018.  It is now my go-to pastry recipe since it is perfectly tender and flaky and works well with sweet and savory pies as well as tarts.

As with my traditional butter tarts, you will find that the filling is slightly gooey but not too runny.  I don’t care for tarts that, as soon as you bite into them, the filling pours out.  The reason why I like a semi-solid filling is that I believe butter tarts should be able to be picked up off a plate and eaten by hand with no need for a plate and fork to catch a runny filling.  This, of course, is purely a personal preference.

Butter Tarts
Gluten-Free and Lactose-Free Butter Tarts

[Printable recipe follows at end of posting]

Gluten-Free Lactose-Free Butter Tarts

Ingredients:

For Pastry:

2 cups (276g) gluten-free 1-to-1 flour
½ tsp salt
1½ tsp sugar

¼ cup cold lactose-free butter (76g)
¼ cup cold lard (76g)

1 large egg
1 tsp white vinegar
Enough water to make 2/3 cup liquid

For Filling:
½ cup light brown sugar, firmly packed
¼ cup dark brown sugar, firmly packed
2 extra-large eggs, light beaten
3 tbsp pure maple syrup
¼ cup melted lactose-free butter (no substitutes)
2 tbsp lactose-free milk (2%MF or 3%MF)
1½ tsp pure vanilla
1 tsp white vinegar
Dash salt

Method:

For Pastry:  Lightly grease 12 muffin cups.  In medium-sized bowl, whisk the flour, salt, and sugar together.  Cut the butter and lard into chunks and add to the flour.  With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.

In a measuring cup, whisk the egg and vinegar together.  Add enough cold water to measure 2/3 cup.  Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork or hands.  Add only enough water that the dough clings together and can be gathered into a ball (it may not take all the liquid).

Divide the dough in four pieces.  Form disk shapes with each piece. Place disks in the refrigerator for about 10-15 minutes to chill. Remove one disk at a time from the refrigerator and break off chunks, about 2 oz in size, which should give ample for 4” circles to be cut for each tart.  Place dough between two sheets of parchment paper (or wax paper) lightly dusted with flour. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Cut out pastry circles with a floured 4” round cookie cutter.

Carefully transfer each cut out pastry circle to muffin tin cup. Fit the pastry into the cup, ensuring there are no air pockets between the pastry and the muffin cups. Repeat with chilled dough to make enough pastry circles for 12 tart shells, gathering up and re-rolling pastry scraps as necessary.  Place pan of tart shells in freezer for about 12-15 minutes to chill to prevent shrinkage of pastry during baking.

For Filling:  Preheat oven to 400°F.  Add all ingredients, in order given, into a 4-cup measuring cup.  Whisk or stir until ingredients are well blended.  Remove the muffin cups from the freezer and pour filling equally into the 12 muffin cups. Bake at 400°F for 5 minutes then reduce temperature to 375°F and bake tarts for 17-19 minutes or until filling domes and appears set.   Let tarts cool at least 30 minutes in muffin tins on cooling rack.  Using the tip of a sharp knife, gently lift the tarts from the muffin cups.

Yield:  12 tarts

Gluten-Free Butter Tarts

These gluten-free (and lactose-free) melt-in-your-mouth pastries are filled with a delectable, slightly gooey, but not too runny, buttery rich caramel-like filling. A classic Canadian culinary delicacy.

Course Dessert
Keyword butter tarts
Servings 11
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

For Pastry:

  • 2 cups gluten-free 1-to-1 flour (276g)
  • ½ tsp salt
  • tsp sugar
  • ¼ cup cold lactose-free butter (76g)
  • ¼ cup cold lard (76g)
  • 1 large egg
  • 1 tsp white vinegar
  • Enough water to make 2/3 cup liquid

For Filling:

  • ½ cup light brown sugar, firmly packed
  • ¼ cup dark brown sugar, firmly packed
  • 2 extra-large eggs, light beaten
  • 3 tbsp pure maple syrup
  • ¼ cup melted lactose-free butter (no substitutes)
  • 2 tbsp lactose-free milk (2%MF or 3%MF)
  • tsp pure vanilla
  • 1 tsp white vinegar
  • Dash salt

Instructions

For Pastry:

  1. Lightly grease 12 muffin cups. In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
  2. In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork or hands. Add only enough water that the dough clings together and can be gathered into a ball (it may not take all the liquid).
  3. Divide the dough in four pieces. Form disk shapes with each piece. Place disks in the refrigerator for about 10-15 minutes to chill. Remove one disk at a time from the refrigerator and break off chunks, about 2 oz in size, which should give ample for 4” circles to be cut for each tart. Place dough between two sheets of parchment paper (or wax paper) lightly dusted with flour. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Cut out pastry circles with a floured 4” round cookie cutter.
  4. Carefully transfer each cut out pastry circle to muffin tin cup. Fit the pastry into the cup, ensuring there are no air pockets between the pastry and the muffin cups. Repeat with chilled dough to make enough pastry circles for 12 tart shells, gathering up and re-rolling pastry scraps as necessary. Place pan of tart shells in freezer for about 12-15 minutes to chill to prevent shrinkage of pastry during baking.

For Filling:

  1. Preheat oven to 400°F. Add all ingredients, in order given, into a 4-cup measuring cup. Whisk or stir until ingredients are well blended. Remove the muffin cups from the freezer and pour filling equally into the 12 muffin cups. Bake at 400°F for 5 minutes then reduce temperature to 375°F and bake tarts for 17-19 minutes or until filling domes and appears set. Let tarts cool at least 30 minutes in muffin tins on cooling rack. Using the tip of a sharp knife, gently lift the tarts from the muffin cups.

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Butter Tarts
Gluten-Free Butter Tarts

Perfect Peach Blueberry Crisp Recipe

Summer Dessert
Peach Blueberry Crisp

There are so many options for summertime desserts.  I try to use fresh fruits in desserts throughout the summer season and often look for combinations that will work well together.  Some fruits just naturally complement each other, like blueberries and peaches, for example. Together, they make a fabulous Peach Blueberry Crisp!

Summer Berries
PEI Blueberries

We eagerly await the arrival of the peaches from the Niagara region as this is not a fruit commonly grown on PEI (though I know of one farmer who has been testing them with our growing season and did have some crop in 2017).

Peaches
Peaches

I live not far from a high bush blueberry u-pick and, in August, we have a steady diet of these lovely berries.

Blueberries
High Bush Blueberries

After I have had lots of the peaches and berries on their own, I tend to start looking for other ways in which to use them.

Summer Crisp Dessert
Perfect Peach and Blueberry Crisp

For this dessert, I have combined the blueberries with the peaches to create this lovely summer crisp dessert.  Much as I love the traditional apple crisp (click here for my recipe), I have to say that I think this one might just edge out the apple crisp for my favorite.  The peach and blueberry flavours work very well together.  In order to keep the color of the filling from being too dark, I use peaches as the predominant fruit and a much lesser amount of the blueberries as the secondary fruit to tease the tastebuds.

Use peaches that are fully ripe. They will be easier to peel and slice if they are dipped into hot water then immediately into ice cold water.  Slice the peaches into wedges about ½” – ¾” thick. You want to see lovely identifiable slices of peaches in the filling for presentation.

Blueberries
High Bush Blueberries

I like the use of the high bush blueberries in this dessert because they are large enough that they give a real flavour burst when they meet the palate.

I use cornstarch for the filling thickener instead of flour.  I find, especially for light-colored fruits, the cornstarch will allow for a more clear/transparent filling than will flour which will sometimes create a more murky or cloudy filling. In my view, the cornstarch renders a more silky textured filling. The addition of some cinnamon and nutmeg makes this a very aromatic dessert. It smells simply divine when it is baking!

Summer Desserts
Peach Blueberry Crisp

The streusel topping is easy to make and just takes standard pantry ingredients.  Chopped pecans can be added to the topping but they are optional.

This dessert can be made in either a baking pan or a casserole that has an 8-cup capacity as this will allow the crisp to cook evenly and, hopefully, not bubble out during baking.  I do, however, place a foil-lined baking sheet either directly under the baking pan(s) or on the rack below to catch any drips that may occur during baking.

Peach Blueberry Crisp
Peach Blueberry Crisp

This dessert can be made in individual oven-safe baking dishes as well.

Peach Blueberry Crisp
Peach Blueberry Crisp

I often serve this dessert plain but it can be dressed up with a dollop of whipped cream or a scoop of vanilla ice cream.

Summer Dessert
Peach Blueberry Crisp

[Printable recipe follows at end of posting]

Peach and Blueberry Crisp

Ingredients:

Streusel Topping:
¾ cup all-purpose flour (to make it gluten-free, use an equal amount of gluten-free 1-to-1 baking flour)
¾ cup light brown sugar
¾ cup quick rolled oats (to make it gluten-free, use the small-flake gluten-free rolled oats)
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
½ cup cold butter (no substitutes)
1/3 cup chopped pecans (optional)

Filling:
2 lbs fresh peaches
1 cup high bush blueberries
1½ tbsp lemon juice
½ tsp vanilla
2 tbsp light brown sugar
2 tbsp granulated sugar
3 tbsp cornstarch
¾ tsp cinnamon
Pinch nutmeg
Pinch salt

Method:

Streusal Topping:
In medium-sized bowl, combine, the flour, brown sugar, rolled oats, baking soda, salt, and cinnamon.  Mix well.  Cut in the cold butter with a pastry blender until mixture is crumbly.  Add the chopped pecans if using.  Cover and refrigerate until peach and blueberry filling is prepared.

Filling:  
Place oven rack in center of oven and preheat oven to 375°F.

Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for apx. 1 – 1½  minutes then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches and slice each peach into wedges ½” – ¾ thick”. This should equal approximately 5 cups cut peaches. Sprinkle peaches with lemon juice and toss gently to coat the peaches. Sprinkle with vanilla. Add the blueberries. Stir gently.

In small bowl, mix the brown and white sugars with the cornstarch, cinnamon, and salt. Mix into the peaches and blueberries, being careful not to break down the peach wedges.

Grease 8-cup capacity casserole dish or baking pan (or 6 – 8 small individual oven-safe serving-sized baking dishes).  Transfer filling to baking dish.  Sprinkle evenly with the streusel topping.

Bake for approximately 30 minutes or until topping is browned and juices from filling are bubbling.  Remove from oven and let crisp stand for 30-35 minutes before serving.  Add a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Yield:  6 – 8 servings

Peach and Blueberry Crisp

This summer crisp features plump blueberries and sweet peaches covered with a delicious buttery streusel topping. Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Course Dessert
Cuisine American
Keyword Blueberry and Peach Crisp, Peach Blueberry Crisp, Summer Dessert
Servings 8
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

Streusel Topping:

  • ¾ cup all-purpose flour to make it gluten-free, use an equal amount of gluten-free 1-to-1 baking flour
  • ¾ cup light brown sugar
  • ¾ cup quick rolled oats to make it gluten-free, use the small-flake gluten-free rolled oats
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ½ cup cold butter no substitutes
  • 1/3 cup chopped pecans optional

Filling:

  • 2 lbs fresh peaches
  • 1 cup high bush blueberries
  • tbsp lemon juice
  • ½ tsp vanilla
  • 2 tbsp light brown sugar
  • 2 tbsp granulated sugar
  • 3 tbsp cornstarch
  • ¾ tsp cinnamon
  • Pinch nutmeg
  • Pinch salt

Instructions

Streusal Topping:

  1. In medium-sized bowl, combine, the flour, brown sugar, rolled oats, baking soda, salt, and cinnamon. Mix well. Cut in the cold butter with a pastry blender until mixture is crumbly. Add the chopped pecans if using. Cover and refrigerate until peach and blueberry filling is prepared.

Filling:

  1. Place oven rack in center of oven and preheat oven to 375°F.
  2. Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for apx. 1 - 1½ minutes then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches and slice each peach into wedges ½” - ¾ thick”. This should equal approximately 5 cups cut peaches. Sprinkle peaches with lemon juice and toss gently to coat the peaches. Sprinkle with vanilla. Add the blueberries. Stir gently.
  3. In small bowl, mix the brown and white sugars with the cornstarch, cinnamon, and salt. Mix into the peaches and blueberries, being careful not to break down the peach wedges.
  4. Grease 8-cup capacity casserole dish or baking pan (or 6 - 8 small individual oven-safe serving-sized baking dishes). Transfer filling to baking dish. Sprinkle evenly with the streusel topping.
  5. Bake for approximately 30 minutes or until topping is browned and juices from filling are bubbling. Remove from oven and let crisp stand for 30-35 minutes before serving. Add a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Recipe Notes

Yield: 6 - 8 servings

 

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Summer Dessert
Peach and Blueberry Crisp

 

Peach and Blueberry Crisp
Peach and Blueberry Crisp

Classic Peach Pie Recipe

Peach Pie
Classic Peach Pie

One of the things I most look forward to in summer is all the fresh produce. I especially love all the seasonal fruits and berries because they make grand pies and pastry making is one of my favorite baking activities.  In August, we eagerly await the wonderful peaches that come from the Niagara region – the baskets of large yellow/orange plump, juicy peaches.

Ontario Peaches
Peaches

Today, my feature recipe is the classic fresh peach pie, simply sublime when served with a scoop of fine vanilla ice cream.  This is a perfect end to a lovely summer dinner. It’s like summer sunshine in a pie!

Classic Peach Pie
Classic Peach Pie

This recipe calls for about 2 pounds of peaches so, depending on their size, this translates into about 6-7 good-sized peaches. Choose peaches that are ripe, have a slight “give” to them when their flesh is gently pressed, and are free from blemishes, cuts, and bruises.  The peaches will be easier to peel if they are placed in hot water for about a minute then immediately dipped into ice cold water to stop them from cooking and to cool them enough to handle as they are peeled.

Peaches
Peaches

Peaches are very juicy but all that juice can make for a very “soupy” pie.  A soupy pie presents problems cutting and plating it. It’s not very appetizing to see a pie that has broken apart and gone “splat” on a plate! But, there is a remedy to prevent the pie becoming too soupy.  I recommend draining the cut peaches in a colander for 10-12 minutes.  The ones I drained for this pie released 2/3 cup of peach juice, far too much for a slice of pie to stay intact when cut.  The peaches will still release more juice as the pie bakes. What I do is reserve 2½ – 3 tablespoons of the peach juice and put it in to the filling to keep the pie from becoming too dense and dry.  I find this is just the right amount to give the consistency and texture of pie I am seeking, still lovely and juicy but not too solid.

Classic Peach Pie
Classic Peach Pie

The pie is not difficult to make and does not take any uncommon ingredients.  I do add a bit of lemon juice (which helps to slow down the peaches from turning brown) and a small amount of almond flavouring along with some cinnamon and nutmeg.  The addition of some finely grated orange peel goes well with the peach flavour but does not mask or overtake it – after all, we want the natural peach flavour to be the star in this pie.  The peaches are plenty sweet on their own so don’t require much additional sweetener.  I do add a small amount of granulated and brown sugar but not a whole lot because the pie would be sickeningly sweet. The addition of a small amount of brown sugar lends some richness to the filling. I do not use all brown sugar in this recipe because it will result in the lovely peach color being diminished.  Hence, the reason why I use a combination of both white and brown sugars.

Peach Pie
Classic Peach Pie

I use cornstarch as the thickener in this pie as I find it results in a more translucent filling than does flour which can become pasty and cause certain pie fillings (especially light-colored ones like peach pie) to have a cloudy appearance. The drained peaches are mixed with the dry ingredients and the reserved peach juice.  I recommend letting the mixed filling sit for about 5 minutes to give the sugars time to break down and blend well into the filling. After the filling has set for 5 minutes, gently stir it being careful not to break apart the peach wedges. This will ensure the dry ingredients are well blended and distributed throughout the filling.

Use your favorite pastry for a two-crust pie.  This pie lends itself well to either a full top crust or a lattice top, whichever you prefer.  To make this pie gluten-free, click here for my gluten-free pastry recipe.  The photos of the pie in this posting are made with this tender, flaky, and flavorful gluten-free crust.

Peach Pie
Classic Peach Pie

Make sure the oven rack is placed in the lower third of the oven.  This helps the bottom crust to bake better and prevents the top crust from browning too quickly.  If, however, the crust starts to brown too fast, simply loosely tent the tin foil over the pie as it continues to bake.

Peach Pie
Classic Peach Pie

 

[Printable recipe follows at end of posting]

Peach Pie

Ingredients:

Pastry for a two-crust pie to fit 9” pie plate

Approximately 2 pounds fresh peaches (about 6 – 7 large peaches), peeled and sliced into wedges about ½” to ¾” thick [This should equal 4½ – 5 cups sliced ripe peaches]
1½ tbsp lemon juice

1/3 cup + 1 tbsp granulated sugar
¼ cup light brown sugar, lightly packed
¼ cup cornstarch
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp salt
¾ tsp finely grated orange peel
1/8 tsp almond flavouring
1 large egg, lightly beaten
2 tbsp butter

1½ – 2 tsp cane sugar (optional for decoration)

Method:

Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for 1 minute then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches.

Place colander over deep bowl.  Cut the peaches into halves or quarters.  Gently pull the sections apart and remove and discard the stones.  Cut the peaches into wedges, lengthwise, between ½” and ¾“ thick and place in colander.  Sprinkle peaches with lemon juice and toss very gently to coat with the juice to prevent the peaches from rapidly browning.  Let the peaches drip for about 10-12 minutes to remove excess juice that would make the pie “soupy”.  Reserve 2½ – 3 tbsp of the peach juice and discard any remaining juice. Transfer the peaches to a large bowl.

In separate bowl, combine the sugars, cornstarch, cinnamon, nutmeg, salt, and grated orange rind. Mix well. Add the dry ingredients to the peaches and toss very gently to coat the peaches.  Add the almond flavoring to the 2½ – 3 tablespoons of reserved peach juice and sprinkle over the peaches.  Stir gently to mix ingredients. Let stand for 5 minutes then stir carefully again to ensure all ingredients are incorporated and equally distributed. Be careful not to break apart the peach wedges.

Roll out pastry into a circle approximately 12” – 13” round and about 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets.  Trim pastry flush with edge of pie plate.  Roll out top crust to same thickness.

Brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy.  Reserve the remainder of the egg.

Transfer the peach filling to the prepared pie plate fitted with the pastry dough. Cut the butter into chunks and distribute on top of the filling.

Add ¾ tsp water to remaining beaten egg.  Brush the bottom crust edge all around the pie plate lightly with the egg-water mixture. Place top pie crust over peach filling. Trim excess pastry from the pie plate around the pie plate edge.  Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes.  For additional venting, prick the pie in several places with the tines of the fork.  Lightly brush egg wash over top crust of pie.  If desired, sprinkle with 1½ – 2 tsp cane sugar.

Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.

Place oven rack in bottom third of oven.  Preheat oven to 425°F.  Place chilled pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes.  Transfer chilled pie to oven.  Bake for 15 minutes then reduce oven temperature to 375°F.  Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling.  Check pie after it has been in the oven for about 30-35 minutes – if top crust is browning too quickly, loosely tent pie with tin foil.

Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving with a scoop of fine vanilla ice cream.

Yield:  1 – 9” double-crusted pie

Peach Pie

This classic homemade peach pie is like summer in a pie with its fresh ripe peaches encased in tender flaky pastry. Serve the pie with your favorite vanilla ice cream.
Course Dessert
Cuisine American
Servings 8
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • Pastry for a two-crust pie to fit 9” pie plate
  • Approximately 2 pounds fresh peaches about 6 - 7 large peaches, peeled and sliced into wedges about ½” to ¾” thick [This should equal 4½ - 5 cups sliced ripe peaches]
  • tbsp lemon juice
  • 1/3 cup + 1 tbsp granulated sugar
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup cornstarch
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp salt
  • ¾ tsp finely grated orange peel
  • 1/8 tsp almond flavouring
  • 1 large egg, lightly beaten
  • 2 tbsp butter
  • 1½ - 2 tsp cane sugar optional for decoration

Instructions

  1. Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for 1 minute then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches.
  2. Place colander over deep bowl. Cut the peaches into halves or quarters. Gently pull the sections apart and remove and discard the stones. Cut the peaches into wedges, lengthwise, between ½” and ¾“ thick and place in colander. Sprinkle peaches with lemon juice and toss very gently to coat with the juice to prevent the peaches from rapidly browning. Let the peaches drip for about 10-12 minutes to remove excess juice that would make the pie “soupy”. Reserve 2½ - 3 tbsp of the peach juice and discard any remaining juice. Transfer the peaches to a large bowl.
  3. In separate bowl, combine the sugars, cornstarch, cinnamon, nutmeg, salt, and grated orange rind. Mix well. Add the dry ingredients to the peaches and toss very gently to coat the peaches. Add the almond flavoring to the 2½ - 3 tablespoons of reserved peach juice and sprinkle over the peaches. Stir gently to mix ingredients. Let stand for 5 minutes then stir carefully again to ensure all ingredients are incorporated and equally distributed. Be careful not to break apart the peach wedges.
  4. Roll out pastry into a circle approximately 12” - 13” round and about 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets. Trim pastry flush with edge of pie plate. Roll out top crust to same thickness.
  5. Brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy. Reserve the remainder of the egg.
  6. Transfer the peach filling to the prepared pie plate fitted with the pastry dough. Cut the butter into chunks and distribute on top of the filling.
  7. Add ¾ tsp water to remaining beaten egg. Brush the bottom crust edge all around the pie plate lightly with the egg-water mixture. Place top pie crust over peach filling. Trim excess pastry from the pie plate around the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes. For additional venting, prick the pie in several places with the tines of the fork. Lightly brush egg wash over top crust of pie. If desired, sprinkle with 1½ - 2 tsp cane sugar.
  8. Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.
  9. Place oven rack in bottom third of oven. Preheat oven to 425°F. Place chilled pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes. Transfer chilled pie to oven. Bake for 15 minutes then reduce oven temperature to 375°F. Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling. Check pie after it has been in the oven for about 30-35 minutes - if top crust is browning too quickly, loosely tent pie with tin foil.
  10. Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving with a scoop of fine vanilla ice cream.

Recipe Notes

Yield: 1 - 9” double-crusted pie

 

For other great pie recipes from My Island Bistro Kitchen, click on the links below:

Rustic Apple Pie
Blueberry Cream Cheese Pie
Raspberry Cream Cheese Pie
Strawberry-Rhubarb Pie
Squash Pie
Glazed Strawberry Pie
Rustic Rhubarb Pie
Coconut Cream Pie
Mock Cherry Pie
Gluten-free Apple Pie

 

 

 

 

 

 

Old-fashioned Rhubarb Pudding Cake

Rhubarb Pudding Cake
Old-fashioned Rhubarb Pudding Cake

Today, I am sharing my recipe for a real old-fashioned type of dessert – Rhubarb Pudding Cake. The cake is “self-saucing” which means that the delectable sauce forms underneath the simple cake batter as the cake bakes. It’s an “all-in-one” pudding and cake! It may not be the most extravagant looking dessert but it sure is mighty tasty! If you are a rhubarb lover, you will love this dessert.

Pudding Cake
Old-fashioned Rhubarb Pudding Cake

This pudding is easy to make and can be made with either fresh or frozen rhubarb.  In fact, I often freeze the amount of rhubarb needed for the pudding in ziploc freezer bags labeled “For Rhubarb Pudding Cake” and it’s a real treat in the middle of winter! This is an old, old family favorite of ours! For those on a gluten-free diet, this pudding is easy to make gluten free – simply replace the quantity of flour called for in the recipe with an equivalent amount of 1-to-1 gluten-free flour.  In fact, the photos in this post are of the gluten-free version of this pudding cake.

Rhubarb Pudding Cake
Rhubarb Pudding Cake

Rhubarb chunks are spread in the bottom of the baking dish then covered with a simple cake batter that is lightly spiced and then topped with a sauce made with either orange or pineapple juice. The juice trickles down through the batter and meets up with the rhubarb and the two form a heck of a tasty sauce. As the pudding bakes, a soft golden crust forms on top of the cake.  Lots of texture happening in this pudding cake!

Pudding Cake
Rhubarb Pudding Cake

This pudding cake is best served after it has been allowed to stand for 15-20 minutes after it has baked and been removed from the oven.  I sometimes serve it plain and, other times, I’ll add either a dollop of whipped cream, or a scoop of vanilla ice cream.

Old-fashioned Rhubarb Pudding Cake
Rhubarb Pudding Cake
[Printable recipe follows at end of posting]

Rhubarb Pudding Cake

Ingredients:

2¾ cups rhubarb, cut into ¾“ chunks
3 tbsp butter, softened at room temperature
1/2 cup + 2 tbsp granulated sugar

¾ cup all-purpose flour (or, to make it gluten free, use equivalent amount of 1-to-1 gluten-free flour)
1 1/8 tsp baking powder
1/8 tsp salt
½ tsp cinnamon
¼ tsp nutmeg
smidgeon cloves

½ cup milk
1 tsp vanilla

½ cup granulated sugar
1 tbsp cornstarch
1¼ tsp finely grated orange rind
½ cup hot orange or pineapple juice
¼ tsp almond flavouring

Method:

Preheat oven to 350°. Grease 8” square baking dish.  Arrange rhubarb evenly in dish.  Set aside.

In medium-sized bowl, cream the butter using either a hand mixer or stand mixer.  Slowly add the first amount of sugar and beat at medium speed until butter and sugar are well blended.

In separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

In measuring cup, mix the milk and vanilla together. Add the dry ingredients to the butter-sugar mixture alternately with the wet ingredients, starting and ending with the dry ingredients (three additions of dry and two additions of wet ingredients). Spread this mixture evenly over the rhubarb in the baking dish.

In measuring cup, whisk the remaining ½ cup of sugar and cornstarch together.  Mix in the grated orange rind.  Whisk in the hot orange or pineapple juice and the almond flavouring.  Pour this mixture over the batter in the baking dish.

Bake pudding for 45-50 minutes or until topping is tanned, a crust forms, and rhubarb is bubbling at the edges of the baking dish.  Let pudding stand for 15-20 minutes then spoon into dessert dishes or cut into squares.  Serve plain, top with a dollop of whipped cream, or a scoop of your favorite vanilla ice cream.

Yield:  6-8 servings

Rhubarb Pudding Cake

This easy-to-make dessert features rhubarb with an orange or pineapple-flavoured sauce that forms underneath a gently spiced cake layer as it bakes. True comfort food!
Course Dessert
Cuisine American
Servings 6

Ingredients

  • cups rhubarb cut into ¾“ chunks
  • 3 tbsp butter softened at room temperature
  • 1/2 cup + 2 tbsp granulated sugar
  • ¾ cup all-purpose flour or, to make it gluten free, use equivalent amount of 1-to-1 gluten-free flour
  • 1 1/8 tsp baking powder
  • 1/8 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • smidgeon cloves
  • ½ cup milk
  • 1 tsp vanilla
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • tsp finely grated orange rind
  • ½ cup hot orange or pineapple juice
  • ¼ tsp almond flavouring

Instructions

  1. Preheat oven to 350°. Grease 8” square baking dish. Arrange rhubarb evenly in dish. Set aside.
  2. In medium-sized bowl, cream the butter using either a hand mixer or stand mixer. Slowly add the first amount of sugar and beat at medium speed until butter and sugar are well blended.
  3. In separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In measuring cup, mix the milk and vanilla together. Add the dry ingredients to the butter-sugar mixture alternately with the wet ingredients, starting and ending with the dry ingredients (three additions of dry and two additions of wet ingredients). Spread this mixture evenly over the rhubarb in the baking dish.
  5. In measuring cup, whisk the remaining ½ cup of sugar and cornstarch together. Mix in the grated orange rind. Whisk in the hot orange or pineapple juice and the almond flavouring. Pour this mixture over the batter in the baking dish.
  6. Bake pudding for 45-50 minutes or until topping is tanned, a crust forms, and rhubarb is bubbling at the edges of the baking dish. Let pudding stand for 15-20 minutes then spoon into dessert dishes or cut into squares. Serve plain, top with a dollop of whipped cream, or a scoop of your favorite vanilla ice cream.

 

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Pudding Cake
Rhubarb Pudding Cake
Pudding Cake
Rhubarb Pudding Cake

Old-fashioned Strawberry Rhubarb Ripple Ice Cream

Homemade Ice Cream
Strawberry Rhubarb Ripple Ice Cream

Summer just would not be summer without ice cream and what better way to enjoy it than to combine two of the season’s best flavors – strawberry and rhubarb – into homemade Strawberry Rhubarb Ripple Ice Cream!

I have been making ice cream for a long time. I have an electric churn that has been in the family for probably close to 50 years.  I keep thinking that, one of these days, I will have the custard made and the motor will give out on the churn.  But, amazingly, it always works!  It’s not fancy but it does the job. There are various types and styles of ice cream makers on the market today but I like my old faithful electric churn. It may look rusty on the outside from all the contact it has had over many years with rock salt that sloshes around with ice in the bucket but the canister is in perfect condition and the churn still makes great smooth ice cream!

Ice Cream Maker
Electric Ice Cream Maker

It usually takes about 20-25 minutes for the ice cream to churn.  The ice cream will come out of the canister quite soft textured but placing it in the deep freeze for about 3 hours will result in it firming up very well.

Homemade Ice Cream
Homemade Churned Ice Cream

I use the traditional custard method for making ice cream. It’s amazing how such basic, simple ingredients can turn out such a delectable treat.  Milk/cream, sugar, egg yolks, and vanilla form the standard base for the custard and then other flavorings may be added.

Strawberry Rhubarb Ripple Ice Cream
Strawberry Rhubarb Ripple Ice Cream

The trick to making homemade ice cream is to use the good stuff! Yes, the real cream, whipping cream, and whole milk.  This will give the custard the rich base and the ice cream its smooth texture. While granulated sugar can be used, my preference is to use the super-fine caster sugar as there is no grit at all to it. I always make my custard the night before I churn the ice cream and place it in the refrigerator overnight as it gives the flavors time to develop as they “mix and mingle” and the custard needs to be very cold to start the churning. In fact, I put the churn canister and beaters in the freezer for an hour or so before churning so they are cold as well.

Strawberry Rhubarb Ripple Ice Cream
Strawberry Rhubarb Ripple Ice Cream

One ingredient I add to this particular ice cream recipe is strawberry balsamic vinegar – yes, vinegar goes in this recipe but not just any vinegar and not a lot of it. One tablespoon of high quality strawberry balsamic will deepen and enhance the strawberry flavor and, no, it will not leave a lingering vinegar taste in the ice cream. If you have rose water, the addition of just 1 1/2 teaspoons will give a hint of floral flavor. Don’t over-do the rose water or it will start to taste like perfume.  All this small addition is doing is adding a subtle layer of flavoring.

Use the freshest ingredients you can – i.e., make this ice cream when the local rhubarb and strawberries are available as they have the best flavor.

Strawberries
Fresh From the Field PEI Strawberries

Choose the reddest stalks of rhubarb you can find. This recipe does not call for any artificial food coloring (and I don’t use any) so the pink color comes naturally from the red rhubarb and strawberries.  Each batch I make has a slightly different tint of pink to it depending on the quality of the strawberries and rhubarb.

Rhubarb
Rhubarb

I recommend reading through the recipe a couple of times before starting to make the ice cream to organize the prep work and to be sure you have all the required ingredients and understand the method and the sequence for preparing the ingredients.

I have made this Strawberry Rhubarb Ice Cream both rippled (shown in the photo at the beginning of this posting) using some of the strawberry-rhubarb purée to weave through the ice cream and plain (shown in the ice cream cones in the photo below) where I incorporate all of the purée into the custard.  The ice cream is good either way. This homemade ice cream freezes rock solid hard so I recommend removing it from the freezer 7-10 minutes before using as, otherwise, it will be difficult to scoop.

Strawberry Rhubarb Ice Cream
Strawberry Rhubarb Ice Cream Plain (no rippling/marbling)

Strawberry Rhubarb Ice Cream makes a great sundae, especially if you drizzle it with crushed strawberries or strawberry-rhubarb sauce.

Ice Cream Sundae
Strawberry Rhubarb Ice Cream Sundae

And, it makes dandy milkshakes.  Simply combine 3 scoops of the strawberry rhubarb ice cream in a blender with 1/4 cup milk per serving.  Blend until smooth and serve in fancy tall glasses with colorful straws and a strawberry garnish.

Milkshake
Strawberry Rhubarb Milkshake

Oh, this is a special treat on a hot summer day!

Milkshake
Strawberry Rhubarb Milkshake

Homemade ice cream sandwiches are also a wonderful summer treat. I use my gluten-free snickerdoodle cookies for these sandwiches because they are a lovely soft-textured cookie.

Ice Cream Sandwiches
Strawberry Rhubarb Ice Cream Sandwiches

For these sandwiches, freeze the ice cream in a 9×13 baking pan lined with tin foil. Fill the pan with the ice cream to a depth of 3/4″ to 1″ thick.  Place in freezer for a couple of hours then remove the ice cream from the pan and cut round circles of the ice cream with a cookie cutter that is slightly smaller than the cookie size.

Homemade Ice Cream Sandwiches
Strawberry Rhubarb Ice Cream Sandwiches

[Printable recipe follows at end of posting]

Strawberry Rhubarb Ripple Ice Cream

Ingredients:

10 oz strawberries, chopped
1 tbsp strawberry balsamic vinegar (optional but recommended)
3 tbsp caster sugar
1½ tsp rose water (optional)

1 lb rhubarb, chopped
2 tbsp orange juice
2 tbsp water
3 tbsp caster sugar

1 cup whipping cream (36%)
1 cup half-and-half or coffee cream (at least 18%)
1 cup whole milk
Scant ¾ cup caster sugar
4 extra-large egg yolks
1/8 tsp fine sea salt
2 tsp vanilla

Method:

Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.

Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar.  Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve.  Reserve the rhubarb pulp and transfer to heat-proof bowl.

Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup.  Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.

Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth.  Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2⅔ – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.

In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) – 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.

In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.

In bowl, whisk the egg yolks, sugar and salt together until pale and creamy.  Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well.  Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously.  Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer.  Do not allow mixture to boil.

Set large clean bowl in a sink of cold water filled to about half the depth of the bowl.  Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated.  Stir in the vanilla.

Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended.  Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).

Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream.  Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream.  With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.

Yield: Apx. 1 quart

Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving.
Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.

Old-fashioned Strawberry Rhubarb Ripple Ice Cream

Yield: Apx. 1 qt

Delectable old-fashioned homemade ice cream combines two of summer's best flavors - strawberry and rhubarb.

Ingredients

  • 10 oz strawberries, chopped
  • 1 tbsp strawberry balsamic vinegar (optional but recommended)
  • 3 tbsp caster sugar
  • 1½ tsp rose water (optional)
  • 1 lb rhubarb, chopped
  • 2 tbsp orange juice
  • 2 tbsp water
  • 3 tbsp caster sugar
  • 1 cup whipping cream (36%)
  • 1 cup half-and-half or coffee cream (at least 18%)
  • 1 cup whole milk
  • Scant ¾ cup caster sugar
  • 4 extra-large egg yolks
  • 1/8 tsp fine sea salt
  • 2 tsp vanilla

Instructions

  1. Place chopped strawberries in small bowl and sprinkle with 3 tbsp caster sugar, balsamic vinegar, and rose water. Set aside.
  2. Place chopped rhubarb in small saucepan and add the 2 tbsp orange juice, 2 tbsp water and 3 tbsp caster sugar. Cover and cook over medium heat for 7-10 minutes, until rhubarb is softened. Remove from heat and strain through medium mesh wire sieve. Reserve the rhubarb pulp and transfer to heat-proof bowl.
  3. Return the strained rhubarb juice to saucepan and cook over medium heat until juice is reduced to about 1/3 cup. Pour the syrup over the reserved rhubarb pulp. Let cool to room temperature.
  4. Transfer the strawberries and cooled rhubarb mixture to a blender and purée until very smooth. Strain mixture through medium mesh sieve, squeezing as much juice as possible out of the rhubarb by gently pressing it down with the back of a spoon. This should yield approximately 2 2/3 – 3 cups purée. Discard any remaining pulp. Cool strained mixture in refrigerator.
  5. In heavy bottomed saucepan, over medium-high heat, bring whipping cream, half-and-half, and whole milk to the scalding point (small bubbles should start to appear around the edges of the mixture) - 180°F, stirring constantly to prevent scorching. Do not boil. Transfer mixture to top of double boiler.
  6. In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place top of double boiler containing the milk over the simmering water.
  7. In bowl, whisk the egg yolks, sugar and salt together until pale and creamy. Gradually add about ¾ cup of the hot milk mixture to the egg mixture and whisk to blend well. Pour the egg mixture into the remaining hot milk mixture in top of double boiler, whisking continuously. Cook over the simmering water, stirring constantly until the mixture coats the back of a wood spoon or reaches a temperature of 175°F on a candy thermometer. Do not allow mixture to boil.
  8. Set large clean bowl in a sink of cold water filled to about half the depth of the bowl. Pour the custard mixture through a wire sieve into the bowl to remove any bits of egg that may have coagulated. Stir in the vanilla.
  9. Set aside about ½ cup of the puréed strawberry-rhubarb mixture and whisk the remaining puréed fruit mixture into the custard until it is well blended. Chill, covered, in refrigerator for at least 3 hours or more (can be chilled overnight and up to 24 hours).
  10. Churn custard in ice cream maker according to manufacturer’s directions. Transfer about a third of the ice cream to an airtight freezer container. Drizzle half of the reserved purée over the ice cream. Repeat the process with another layer of ice cream and purée and ending with a layer of the ice cream. With the thin blade of a knife, or using a wooden skewer, swirl the purée through the ice cream to incorporate it in a marble effect. Do not overmix or the ripple/marble effect will be lost. Cover container tightly and allow ice cream to freeze for at least 3 hours, or until very firm, before serving.

Notes

Note 1: This ice cream will freeze rock solid hard. Recommend removing ice cream from freezer 7-10 minutes before serving.

Note 2: This ice cream may be made without the rippling effect. Simply incorporate all of the strawberry-rhubarb purée into the custard instead of reserving ½ cup for the rippling/marbling.

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Strawberry Rhubarb Ice Cream Sundae
Strawberry Rhubarb Ice Cream Sundae
Strawberry Rhubarb Ice Cream

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Waffle cones of pretty pink strawberry rhubarb ripple ice cream

Steamed Carrot Pudding Recipe

This Carrot Pudding is an old-fashioned steamed pudding made with very plain, simple ingredients – it doesn’t get much more plain than grated carrots and shredded potato!

Christmas Pudding

This pudding is less rich and sweet than a traditional plum pudding.  The blend of spices gives this pudding its flavor. Well, that and rum-soaked raisins!

Steamed Pudding
Steamed Carrot Pudding

Steamed puddings are not difficult to make but they do take a little time since they steam slowly in a pot of hot water for several hours. They can be made in a decorative mould such as I have used for the pudding in these photographs or a simple tin can can be used.  The benefit of a special mould is that it has a cover that locks on to the top of the base of the mould to hold in the steam as the pudding cooks.  However, a double layer of tin foil secured with string can do the same trick with puddings made in cans.

For this recipe, I grate the carrots and shred the potatoes.  As a frame of reference, this is the size of shredder I use for the potatoes.

Shredded Potato
Shredded Potato

And, for the carrots, I use a finer grater to achieve this degree of coarseness of grated carrots.

Grated Carrot
Grated Carrot

This pudding is easily made gluten-free.  Simply replace the 1 1/2 cups all-purpose flour with an equal amount of Gluten-Free 1-to-1 baking flour, such as Bob’s Red Mill brand.

Carrot Pudding
Steamed Carrot Pudding

Add a dusting of confectioner’s sugar (aka icing sugar or powdered sugar) at time of serving, if desired.

Steamed Pudding
Steamed Carrot Pudding with a Dusting of Confectioner’s Sugar

Serve this pudding warm with brown sugar sauce or eggnog sauce.

Christmas Pudding
Steamed Carrot Pudding with Brown Sugar Sauce

You can find my recipe for the brown sugar sauce in the link at the end of this posting for traditional plum pudding. And, the recipe for the eggnog sauce, can be found in the link for my steamed cranberry pudding.

Steamed Pudding
Steamed Carrot Pudding Served with Brown Sugar Sauce

[Printable recipe follows at end of posting]

Steamed Carrot Pudding

Ingredients:
1 cup sultana raisins
2 tbsp rum

1½ cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp allspice
1/8 tsp nutmeg
Pinch cloves

½ cup butter, softened at room temperature
1 cup granulated sugar
1 tsp. vanilla
1 large egg

1 cup peeled and grated raw carrots
1 cup peeled and shredded raw potatoes

Method:
In small bowl, sprinkle the rum over the raisins.  Set aside.

Sift dry ingredients together.  Set aside.

In large bowl of stand mixer, cream the butter and sugar.  Beat in the vanilla and egg.  Stir in the grated carrots and shredded potatoes.  Mix well to combine.  Stir in dry ingredients and then the raisins.

Spoon batter into greased 6-cup pudding mould.  Cover with lid.

Place pudding mould on wire rack in a large stock pot.  Add boiling water to come halfway up the sides of the mould.  Cover steamer pot with lid and bring the water to a full boil then immediately reduce the heat to a gentle boil.  Steam the pudding over medium-low heat for approximately 3½ – 4 hours or until pudding is firm to the touch and cake tester inserted into centre of pudding comes out clean. (NOTE:  Add more water to pot as necessary to maintain the water level at about the half-way point on the pudding mould during the entire steaming process.)

Remove mould from water bath and place on wire rack and let rest for 20 minutes then turn pudding out onto serving dish and serve warm with brown sugar sauce or eggnog sauce.

Yield:  Apx. 10-12 servings

Steamed Carrot Pudding Recipe

Yield: Apx. 10-12 servings

Rum-soaked raisins combine with grated carrots and shredded potatoes and spices to make a flavorful steamed pudding that is perfect with brown sugar sauce or eggnog sauce.

Ingredients

  • 1 cup sultana raisins
  • 2 tbsp rum
  • 1½ cups all-purpose flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • 1/8 tsp nutmeg
  • Pinch cloves
  • ½ cup butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 tsp. vanilla
  • 1 large egg
  • 1 cup peeled and grated raw carrots
  • 1 cup peeled and shredded raw potatoes

Instructions

  1. In small bowl, sprinkle the rum over the raisins. Set aside.
  2. Sift dry ingredients together. Set aside.
  3. In large bowl of stand mixer, cream the butter and sugar. Beat in the vanilla and egg. Stir in the grated carrots and shredded potatoes. Mix well to combine. Stir in dry ingredients and then the raisins.
  4. Spoon batter into greased 6-cup pudding mould. Cover with lid.
  5. Place pudding mould on wire rack in a large stock pot. Add boiling water to come halfway up the sides of the mould. Cover steamer pot with lid and bring the water to a full boil then immediately reduce the heat to a gentle boil. Steam the pudding over medium-low heat for approximately 3 ½ - 4 hours or until pudding is firm to the touch and cake tester inserted into centre of pudding comes out clean. (NOTE: Add more water to pot as necessary to maintain the water level at about the half-way point on the pudding mould during the entire steaming process.) Remove mould from water bath and place on wire rack and let rest for 20 minutes then turn pudding out onto serving dish and serve warm with brown sugar sauce or eggnog sauce.
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For other recipes of steamed puddings and for the brown sugar and eggnog sauce recipes, follow these links:

Traditional Plum Pudding with Brown Sugar Sauce

Steamed Cranberry Pudding with Eggnog Sauce

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Steamed Carrot Pudding
Steamed Carrot Pudding
Carrot Pudding
Steamed Carrot Pudding

Creamy Coconut Rice Pudding

Creamy Coconut Rice Pudding
Creamy Coconut Rice Pudding

There are so many ways to make rice pudding. Some use the stove-top method, others (like me) use the oven. Some bake the rice pudding directly in the oven but I prefer the hot water bath method for reasons explained below.

For rice pudding, I prefer a short grain rice such as Arborio which is what I have used in this pudding. Arborio rice (often used in risotto) is named after the Italian town where it is grown.  What makes it my preference for rice pudding is that, when cooked, it has lovely round pearl-like grains that hold their shape and don’t turn to “mush”.  This rice also has a high starch level and that helps to self-thicken the pudding as it bakes and also contributes to its creamy texture.

Creamy Coconut Rice Pudding
Creamy Coconut Rice Pudding

This pudding is true comfort food. The addition of coconut milk gives the pudding a subtle hint of coconut but not so strong that it detracts from the basic flavour we expect to find in an old-fashioned rice pudding.  I think the texture of the coconut milk also helps to keep the custard creamy.

I have used a maple syrup that was infused with cinnamon, nutmeg, and cloves. This does add a bit of discrete flavor to the pudding but, certainly, plain maple syrup would work just fine. I have added a blend of three spices – cardamon, nutmeg, and cinnamon – but again, not in large quantities because I don’t want the pudding to be overly spiced. I just want it to be delicately flavored.

Raisins, a traditional addition to rice puddings, do need to be “plumped” before adding them to the pudding as, otherwise, they don’t become very soft in the custard.  It’s not very pleasing to the palette to bite into hard, dry raisins amidst a soft creamy custard. For this recipe, I have soaked the 1/3 cup of raisins in about 1 tablespoon of Amaretto by placing these two ingredients in a small covered dish for at least 45 minutes.  Shaking the dish periodically helps to ensure that all raisins are coated with the liqueur.  In fact, you could leave them soaking for a couple of hours (the raisins will just be extra happy if you do so!).

Rice pudding custard is actually quite delicate and, for greatest success, it is best if the egg proteins are protected from direct hot heat and from fast baking.  Because the pudding is made with an egg-milk custard, it is therefore, in my opinion, best if it is baked slowly in a hot water bath.  This is simply a method of baking whereby the pudding dish(es) are placed inside a larger pan into which hot water is poured up to about half way on the pudding dishes or even up to the level of the custard in the ramekins. However, the water should not be so deep that the pudding dishes start to float. They need to sit stable in the water as the pudding bakes.

The benefits of baking this pudding in a hot water bath are several. First, the hot water adds steam and moisture to the oven which will prevent the puddings from drying out and cracking on the top as they bake. Second, any custard mixture of milk and eggs has the potential to curdle – that’s when the milk-egg mixture separates from the solids (in this case, the rice and raisins).  Because it is a slower method of baking and the hot water provides an even heat source, the hot water bath method helps to prevent the risk of curdled custard.  The hot water also helps the custard to bake evenly, both its outside edges as well as its center.  Without the hot water baking method, the custard could bake quicker on the outside edges of the pudding than in the center and part of the pudding would be dried out. Lastly, the slow baking combined with an oven of moist heat will help to keep the pudding creamy in texture as opposed to “rubbery”.

I place the 9″x13″x2″ pan with the ramekins in it on the oven shelf and just ever-so-slightly pull the shelf out, just enough that I can safely pour the hot water into the larger baking pan without getting a burn. I find this is a safer method than filling the pan with the hot water and transporting it to the oven. The water needs to be kept at the same level during the baking process so, since it naturally evaporates, you may need to add more hot water as the pudding bakes.

Bake the puddings for approximately 1 hour or until pudding top edges are set, centers are still a little “jiggly”, and the puddings are golden-colored. A knife inserted in or near the centre of the pudding should come out clean if the pudding is done. Don’t overbake the pudding as it will dry out and be less creamy. Remove ramekins from water bath and let them stand on a wire rack to set for approximately 10 minutes before serving.

Adding toasted coconut to the top of this pudding is optional but the crunchiness and flavour are an added touch.  Toasting coconut is simple. The coconut gets spread thinly on a baking sheet and baked in a 350° F oven for about 8-9 minutes. It is important to watch that the coconut does not burn and it should be turned once or twice during the toasting process to ensure even color.

Creamy Coconut Rice Pudding
Creamy Coconut Rice Pudding
Creamy Coconut Rice Pudding

Ingredients:

1¼ cups cooked Arborio rice
1/3 cup raisins, soaked in 1 tbsp Amaretto
½ cup coconut milk
¾ cup whole milk
1 extra-large egg, lightly beaten
2 tbsp granulated sugar
2 tbsp maple syrup
¼ tsp salt
½ tsp vanilla
1/8 tsp cardamom
1/8 tsp nutmeg
¼ tsp cinnamon

¼ cup shredded coconut (sweetened or unsweetened), toasted (optional)

Method:

In small covered dish, soak raisins in Amaretto for at least 45 minutes to plump them, shaking or stirring occasionally to ensure all raisins are coated with the liqueur.

Cook rice according to package directions.

Preheat oven to 325°F. Grease 6 – ¾-cup size ramekin dishes.

In large bowl, whisk together the coconut and whole milk, egg, sugar, maple syrup, salt, vanilla, and spices. Add rice and raisins and stir gently. Divide mixture between 6 prepared ramekins and place in 9”x13”x2” pan. Pour hot water into pan up to half-way on the sides of the ramekins or even up to about the level of the custard in the dishes. However, make sure the ramekins are not floating in the water.

Bake for approximately 1 hour or until pudding top edges are set, centers are still a little “jiggly” and puddings are golden-colored. A knife inserted in or near the centre of the pudding should come out clean if the pudding is done. Remove ramekins from water bath and let stand on wire rack to set for approximately 10 minutes before serving. To serve, top each with toasted coconut, if desired.

[To toast coconut: Spread coconut on baking sheet and bake in 350° F oven for 8-9 minutes, stirring once or twice, until coconut is lightly tanned in color.]

Yield: 6 servings.

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Creamy Coconut Rice Pudding

Serving Size: Apx. 6 servings

A delicate coconut-flavored creamy baked rice pudding with subtle spice flavoring

Ingredients

  • 1¼ cups cooked Arborio rice
  • 1/3 cup raisins, soaked in 1 tbsp Amaretto
  • ½ cup coconut milk
  • ¾ cup whole milk
  • 1 extra-large egg, lightly beaten
  • 2 tbsp granulated sugar
  • 2 tbsp maple syrup
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1/8 tsp cardamom
  • 1/8 tsp nutmeg
  • ¼ tsp cinnamon
  • ¼ cup shredded coconut (sweetened or unsweetened), toasted (optional)

Instructions

  1. In small covered dish, soak raisins in Amaretto for at least 45 minutes to plump them, shaking or stirring occasionally to ensure all raisins are coated with the liqueur.
  2. Cook rice according to package directions.
  3. Preheat oven to 325°F. Grease 6 – ¾-cup size ramekin dishes.
  4. In large bowl, whisk together the coconut and whole milk, egg, sugar, maple syrup, salt, vanilla, and spices. Add rice and raisins and stir gently. Divide mixture between 6 prepared ramekins and place in 9”x13”x2” pan. Pour hot water into pan up to half-way on the sides of the ramekins or even up to about the level of the custard in the dishes. However, make sure the ramekins are not floating in the water.
  5. Bake for approximately 1 hour or until pudding top edges are set, centers are still a little “jiggly” and puddings are golden-colored. A knife inserted in or near the centre of the pudding should come out clean if the pudding is done. Remove ramekins from water bath and let stand on wire rack to set for approximately 10 minutes before serving. To serve, top each with toasted coconut, if desired.
  6. [To toast coconut: Spread coconut on baking sheet and bake in 350°F oven for 8-9 minutes, stirring once or twice, until coconut is lightly tanned in color.]
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Creamy Coconut Rice Pudding
Creamy Coconut Rice Pudding

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Coconut Rice Pudding
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