1 cinnamonquill
3 staranise
(^1) / 2 bunchrhubarb, trimmed, cut into
5cm pieces
WHIPPEDCOCONUTCREAM
400mlcoconutcream (we used
Karabrand)
2 tbsrunnyhoney
Finely grated zest of 1 orange
Forthewhippedcoconutcream,place
allingredientsin a standmixerfittedwith
thewhiskattachmentandwhiskonhigh
speeduntillightandfluffy.Transfertoa
bowl,coverandrefrigerateuntilneeded.
Meanwhile,forthepoachedrhubarb,
placethecranberryjuice,orangezest
andjuice,sugarandspicesin a medium
saucepanoverhighheat.Bringtothe
boilthenreduceheattolowandsimmer
for6-8minutesforflavourstodevelop.
Placerhubarbin a heatproofbowland
pouroverpoachingliquid.Standat room
temperatureuntilcooledcompletely.
Preheatovento180°Candlinea large
bakingtraywithbakingpaper.
Tomaketheglaze,strainhalfthe
poachingliquidthrougha finesieveinto
a mediumsaucepan.Reservepoaching
spicesandpoachedrhubarbin remaining
poachingliquiduntilrequired.
Placepanoverhighheatandbring
strainedpoachingliquidtotheboil.
Reduceheattomedium,addsliced
orangeandsimmerfor10-15minutes
oruntilthickenedandsyrupy.Remove
fromheatandcool.Usinga fork,transfer
candiedorangeslicestopreparedtray.
Bakein ovenfor10-15minutesoruntil
edgesofslicesstarttocaramelise.
Removefromovenand stand until
cooledcompletely.
Greasea 21cmx 6cm,5-cup(1.25L)
roundbakingdish.Drainrhubarband
arrange evenly in base of prepared dish.
Reserve^2 / 3 cup(180ml)rhubarb poaching
liquidandpoachingspices.
Placeflour,sugar,Nuttelexandalmond
milkin a bowlandstirtocombine.Spoon
milkmixtureoverrhubarband,usinga
paletteknife,spreadevenly.Tapdish
gentlyona worksurfacetoremoveany
air.Pourreservedpoachingliquidgently
overbackofa largedessertspoonover
puddingmixture.Placebakingdishon
a largebakingtrayandbakefor40-45
minutesoruntilcookedandset.
Transferthepuddingtoa large
heatproofplatterandpouroverglaze.
Topwiththecandiedorangeslicesand
poachingspices.Serve with whipped
coconut cream.
RASPBERRY,CUSTARD& BURNT
WHITECHOCOLATEPUDDING
(COVERRECIPE)
SERVES 4-6
200ggood-qualitywhite chocolate,
finelychopped
11 / 4 cups(185g)self-raisingflour, sifted
(^2) / 3 cup(150g)castersugar
Finelygratedzest of 1 lemon
195mlmilk
70gunsalted butter, melted
1 egg
125gfreshraspberries
60groastedmacadamias,
roughlychopped
Freeze-dried raspberries, to serve
CUSTARD
11 / 2 cups(375ml) pouring cream
2 eggyolks
1 tspvanillabeanpaste
40g caster sugar
Preheatovento140°C.Greasea large
bakingtrayandlinewithbakingpaper.
Scatterwhitechocolateevenlyover
prepared tray and bake for 6-8 minutes
oruntilchocolateis meltedenoughto
spread.Usinga smallpaletteknife,spread
semi-meltedchocolateevenlyoverbaking
tray.Returntoovenandbake,spreading
andmixingevery 10 minutes,for45-50
minutes,oruntilsmooth,caramelisedand
golden.Removefromovenandplaceon
a wireracktocoolcompletely.Crumble
cooledchocolateintosmallpieces.
Forthecustard,placecreamin a small
saucepanovermediumheatandbring
toa simmer.Meanwhile,whiskegg
yolks,vanillaandsugarin a bowluntil
wellcombined.Whiskhotcreaminto
vanillamixtureuntil combined. Set aside
untilrequired.
Increaseovento180°C.Greasea
23cmx 4.5cm,6-cup(1.5L)roundbaking
dish.Combineflour,sugarandlemon
zestin a bowl.Placemilk,butterandegg
in a largebowlandwhisktocombine.
Addflourmixturetomilkmixtureand
stirgentlyuntilcombined.Foldin
50gcrumbledwhitechocolate and
thefreshraspberries.
Pourcustardintoprepareddish.
Carefullyspoonpuddingbatterinto
thecentreofprepareddish.Using
a smallpaletteknife,spreadbatter
evenly(thecustardwillriseover the
batterasyouspreadit).
Placebakingdishin a deeproasting
panandaddenoughboilingwaterto
comethree-quartersupsidesofbaking
dish.Bakefor40-45minutesoruntila
skewerinsertedin puddingcomesout
clean.Removefromovenandstandon
a wirerackfor5 minutes.Scatterthe
macadamias,freeze-driedraspberries
andremainingcrumbledwhitechocolate
over the pudding to serve.
delicious.com.au 125
WICKED.