Results tagged “caramel”

Sticky toffee pudding

It was February, it was cold and I was in England.  Perhaps this explains the craving I experienced for sticky toffee pudding.  Having reviewed a number of formulas claiming to be 'the ultimate' or 'best ever', I came up with this version, adapted from recipes from the BBC Good Food Guide and Sharrow Bay.  It's certainly the best one I've had.  Make double the puddings and freeze the others for the next cold day.


Classic crème caramel

france, spain
This is a classic recipe, which we have practised at school.  It is based on one by Julia Child in ‘Mastering the Art of French Cooking’ (1961).  It may not be trendy, but I like it.  Hope you do too.

Smallcremecaramel0013.JPGTo make your water bath extra safe for your delicate custards, line it with a towel.  This protects the bottoms of the custards from getting too hot.  Don’t discard the vanilla bean (they’re expensive).  Instead wash and dry it, then add it to a jar of sugar and leave for a few weeks, shaking occasionally.  This makes delicious vanilla sugar, which you can use the next time you make a custard.

Sorry for the lack of Christmassy recipes.  I could document the saga of my Christmas pudding and Christmas cake for you (candying own peel - 6 days; tracking down suet in a city where nobody's heard of it - 10 days; working out what to do with a huge hunk of fat cut straight out of a cow - 3 days; preparing pudding and cake ingredients - 1 day and night; baking cake - 5 hours; steaming pudding - 8 hours; feeding cake - 10 days), but I suspected not many would care to replicate this bizarre use of time.  Am I wrong?



Culinary Anthropologist