All this soup and stew eating brings to mind the need for something sweet occasionally. So let's interrupt our Winter-to-Spring countdown and have some dessert. And maybe a little drink or two to go with it ...
Warm fig and apple pudding with King Island cream.
This is so easy I wonder I don't do it more often.
Pour 30g of melted butter into a well-greased 24cm fluted ring pan, then sprinkle in three tablespoons of brown sugar, toss in a good half cup of chopped dried figs and spoon in the contents of a 425g tin of pie apple.
Cream 120g of butter with half a cup of castor sugar; then add two eggs, one at a time, beating well. Now fold in a cup of well-sifted self-raising flour until well combined and spoon the mixture into the ring pan over the apple.
Bake in a preheated moderate oven 30-35 minutes, or test with a skewer. Cool in the pan five minutes, invert onto a plate, tap firmly and with any luck the whole thing will fall out unbroken.
Serve warm with pure cream. King Island is nice.
Now, what to drink? Hmm, how about a good slug of slightly warmed armagnac - one sip and you're not cold any more. "Cut heating bills and reduce your carbon footprint: drink armagnac!"
I should have worked in advertising.
Warm fig and apple pudding with King Island cream.
This is so easy I wonder I don't do it more often.
Pour 30g of melted butter into a well-greased 24cm fluted ring pan, then sprinkle in three tablespoons of brown sugar, toss in a good half cup of chopped dried figs and spoon in the contents of a 425g tin of pie apple.
Cream 120g of butter with half a cup of castor sugar; then add two eggs, one at a time, beating well. Now fold in a cup of well-sifted self-raising flour until well combined and spoon the mixture into the ring pan over the apple.
Bake in a preheated moderate oven 30-35 minutes, or test with a skewer. Cool in the pan five minutes, invert onto a plate, tap firmly and with any luck the whole thing will fall out unbroken.
Serve warm with pure cream. King Island is nice.
Now, what to drink? Hmm, how about a good slug of slightly warmed armagnac - one sip and you're not cold any more. "Cut heating bills and reduce your carbon footprint: drink armagnac!"
I should have worked in advertising.
International food variations -and the variations of what we CALL those foods - are very interesting.
ReplyDeleteWhere I grew up, we called that cobbler. And made it with any fruit that would hold still long enough to get peeled and put in the pan.
Mixed berry cobbler with ice cream was always my dad's favorite.
I've been wondering what's for dessert. Yum.
ReplyDeleteOh dear. I might have to make this.
ReplyDeleteI'm glad I don't "do" diets.