2019-09-01_Food_Heaven

Recipe by DairyDiary.co.uk

16 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Cardamom-

scented rice

puddings with

mandarins

SERVES 8

For the caramel

120g (4oz) caster sugar

30g (1oz) liquid glucose (optional)

To serve

750ml (1½pts) milk

75g (2¾oz) short-grain pudding rice

8 cardamom pods, crushed and

tied in muslin

6 free-range egg yolks

75g (2¾oz) caster sugar

7cm (2¾in) diameter and 3.5cm (1½in)

high, rotating each, so the caramel

coats two-thirds of the way up the

sides. Stand in a shallow roasting dish

lined with greaseproof paper. Preheat

the oven to 120°C/Gas Mark ½.

3 Divide the rice mix between the

moulds. Pour enough hot water into the

roasting dish to come half way up the

sides of the moulds. Transfer carefully

to the oven and cook for 50 minutes,

until set. Transfer the moulds to a wire

rack to cool, then chill for 4 hours.

4 Over a bowl to catch the juice, peel

and segment the mandarins, removing

all pith and membrane. Squeeze the

membranes to extract as much juice as

possible. To turn out the puddings, dip

the base of each mould in boiling water

for 10 seconds, then invert onto a plate.

Add any caramel left in the moulds to

the mandarin juice, stir, then spoon

around the puddings. Arrange the

mandarin segments in the juice.

1 Bring the milk to the boil in a pan, then

tip in the rice. Add the cardamom. Cook

over a gentle heat for 15 minutes,

stirring from time to time. Take of f the

heat, cover and set aside for

10 minutes. Whisk the egg yolks and

sugar together in a large bowl. Discard

the cardamom from the rice and milk,

then stir into the whisked mixture.

2 For the caramel, dissolve the sugar in

2 tbsp water in a small, heavy-based

pan and bring gently to the boil. Use a

brush dipped in cold water to brush

down any cr ystals that form on the side

of the pan. Add the glucose, if using.

Cook gently to a light caramel. Divide

between 8 ceramic or metal moulds,

Recipe taken from

Desserts by Michel

Roux, published by

Quadrille (£14.99).

Photography ©

Martin Brigdale.

Cherry

cheesecake

squares

MAKES 9

8 digestive biscuits, crushed to a

fine crumb

25g (1oz) butter, melted

280g (9½oz) soft cream cheese

150g (5½oz) pot of natural yoghurt

2 medium free-range egg whites

3 tbsp caster sugar

2 tbsp plain flour

1 tsp vanilla extract

150g (5oz) fresh cherries, stoned

and chopped

1 Preheat the oven to 190°C/Gas Mark

5. Line a 20cm (8in) square tin with
   baking parchment. Mix the biscuit crumbs
   with butter, then press the mixture into
   the tin. Bake for 6 minutes, then leave to
   cool while you prepare the filling and fruit.
   2 Using a hand-held electric mixer,
   soften the cream cheese in a bowl,
   then add the yoghurt, egg whites,
   sugar, flour and vanilla. Whisk well.
   3 Pour the mixture into the tin and place
   the cherr y pieces on top. Bake for
   25 minutes. Leave to cool, then cut into
   9 squares.

TIP Use blueberries, raspberries or

apricots instead of cherries if you like.