The Australian Women\'s Weekly Food - Issue 27 2017

(Wang) #1

Mum’s The Word Baking


STICKY DATE & GINGER
SELF-SAUCING PUDDINGS

BLACKFORESTSOUFFLÉS
PREP + COOK TIME 55 MINUTES SERVES 4

60g butter, melted
2 tablespoons caster sugar
300g dark semi−sweet chocolate
6 eggs, at room temperature,
separated
3 egg whites, at room temperature
⅓ cup (75g) caster sugar, extra
2 teaspoons icing sugar

POACHED CHERRIES
415g can seedless black cherries
insyrup
¼ cup (55g) caster sugar
5cm strip orange rind
2 tablespoons kirsch or cherry brandy

1 Make poached cherries (Step A).
2 Preheat oven to 200°C/180°C
fan. Grease four 1¼−cup (310ml)
ovenproof soufflé dishes with butter,
sprinkle butter with caster sugar;
shake out excess sugar (Step B).
Place on an oven tray.
3 Break chocolate into a large
heatproof bowl over a large saucepan
of simmering water (don’t let the
water touch base of bowl); stir until
the chocolate is melted. Cool for
5 minutes; stir in egg yolks.
4 Beat all 9 egg whites and extra
sugar in a medium bowl with an
electric mixer until soft peaks form
(Step C). Fold into chocolate mixture,
in two batches. Divide mixture between
dishes; smooth tops (Step D). Bake
soufflés for 15 minutes or until
well risen.
5 Dust soufflés with sifted icing sugar.
Serve immediately with poached cherries.

POACHED CHERRIES
Drain cherries; reserve syrup and
cherries separately. Stir syrup, sugar

STICKYDATE&GINGER
SELF-SAUCING PUDDINGS
PREP + COOK TIME 40 MINUTES SERVES 6

1½ cups (225g) self−raising flour
¾ cup (165g) firmly packed
brown sugar
30g butter, melted
¾ cup (180ml) milk
¾ cup (100g) finely chopped dried
seedless dates
¼ cup (45g) finely chopped
glacé ginger

CARAMEL SAUCE
¾ cup (165g) firmly packed
brown sugar
1 teaspoon ground ginger
2⅔ cups (660ml) boiling water
75g butter

1 Preheat oven to 180°C/160°C fan.
Grease six 1½−cup (375ml) individual
ovenproof dishes. Place on an oven tray.
2 Combine flour, sugar, butter, milk,
dates and ginger in a medium bowl.
Spread mixture into dishes.
3 Make caramel sauce.
4 Pour caramel sauce slowly over
the back of a spoon onto mixture in
dishes. Bake for 25 minutes or until
centres of puddings are firm. Stand
for 5 minutes before serving.

CARAMEL SAUCE
Combine ingredients in a medium
heatproof jug; stir until sugar dissolves.

and rind in a medium saucepan; stir
over high heat, without boiling, until
sugar dissolves. Bring to the boil.
Reduce heat; simmer, uncovered, for
5 minutes or until syrup thickens
slightly. Remove from heat; stir in
cherries and kirsch.

AWW FOOD • ISSUE TWENTY SEVEN 131

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