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

Mum’s The Word Baking

RHUBARB & VANILLA

BAKED CUSTARD

PREP + COOK TIME 50 MINUTES SERVES 4

8 stems trimmed rhubarb (500g),

chopped coarsely

⅓ cup (75g) caster sugar

1 vanilla bean, split lengthways

4eggs

2 cups (500ml) hot milk

pinch of ground nutmeg

1 Preheat oven to 220°C/200°C

fan. Grease and line a large baking

tray. Grease four 1½−cup (375ml)

ovenproof dishes.

2 Toss rhubarb with 1 tablespoon

of the sugar on baking tray. Roast for

15 minutes or until rhubarb is tender.

Divide rhubarb between dishes; reserve

any juices on tray. Reduce oven

temperature to 160°C/140°C fan.

3 Scrape seeds from vanilla bean.

Whisk eggs, vanilla seeds and

remaining sugar in a medium bowl;

whisk in hot milk. Gently pour

custard mixture over rhubarb in

dishes; sprinkle with nutmeg.

4 Place dishes in a medium baking

dish; add enough boiling water to come

halfway up side of dishes. Bake for

30 minutes or until custard is just set.

Serve drizzled with reserved juices.

WARM CHOC-CARAMEL

PUDDINGS

PREP + COOK TIME 30 MINUTES MAKES 4

125g butter, softened

⅔ cup (150g) firmly packed

brown sugar

2eggs

½ cup (75g) plain flour

¼ cup (25g) cocoa powder

1½ tablespoons milk

12 caramel−filled chocolate balls

2 teaspoons icing sugar

1 Preheat oven to 200°C/180°C fan.

2 Grease four 1−cup (250ml)

ovenproof dishes; line bases with

baking paper. Place on an oven tray.

3 Beat butter and brown sugar in

a small bowl with an electric mixer

until light and fluffy. Beat in eggs,

one at a time. Stir in sifted flour

and cocoa, and milk.

4 Divide two−thirds of the mixture

into dishes; place three caramel−filled

chocolate balls in centre of each dish.

Spoon remaining mixture over

chocolate balls; smooth surface.

5 Bake for 20 minutes. Stand the

puddings for 5 minutes before serving

dusted with sifted icing sugar.

SERVING SUGGESTION

Serve with thick cream or ice−cream,

dustedwith sifted cocoa powder.

COOK’S

NOTES

RHUBARB &

VANILLA BAKED CUSTARD

Rhubarb can be prepared

up to 3 days ahead; store,

covered, in the fridge.

Place empty vanilla pod

in a jar, then cover with

caster sugar to make

vanilla sugar.

CHOC-CRANBERRY

BREAD PUDDINGS

PREP + COOK TIME 30 MINUTES SERVES 4

8 slices white bread

50g butter, softened

100g dark chocolate, coarsely chopped

½ cup (65g) dried unsweetened

cranberries

1 litre (4 cups) thick vanilla custard

½ teaspoon ground nutmeg

2 teaspoons icing sugar

1 Preheat oven to 160°C/140°C fan.

2 Grease four 1½−cup (375ml)

ovenproof dishes. Place on an oven

tray. Discard crusts from white bread.

Spread slices with butter; cut each

slice into four triangles. Layer bread,

overlapping, in dishes; sprinkle with

dark chocolate and dried cranberries.

Pour thick vanilla custard over bread;

sprinkle with ground nutmeg.

3 Bake puddings for 20 minutes or

until set (puddings will have a slight

wobble in the centre). Stand puddings

for 5 minutes before serving dusted

with sifted icing sugar.

“Get creative with the serving ware.

Puddings can be made in teacups,

ramekins, souffle dishes or any style

of ovenproof dish you like.”

Louise Patniotis, Food Editor, Food Studio

134 AWW FOOD • ISSUE TWENTY SEVEN