Pudding SOS!

LondonDiva · 14 March 2007 at 11:57PM

Now there's a phrase I didn't think would become a regular part of my vocabulary:D:D:D:D

Am preparing pudding for 10 people for a 'posh _party_do' next week
(my church are raising money as part of the bicentenary of the abolition of the Slave Trade Act and I'm getting together with people by having a dinner party and donating money to various charities who work in areas of modern slavery that still goes on today & my particular personal cause, people trafficking http://www.antislavery.org, http://www.setallfree.net and http://www.stopthetraffik.org )

The main course is mushroom strogannoff and is being prepared by someone else. I stupidly volunteered to do pud before I remembered that I'm a savoury not a sweet girl:doh: with heavy handedness more suitable for bread than baking...:(

I need about 2/3 puds, but would ideally like them yummy and poshish to justify people coughing up money. YET still MSE friendly and fairly reliable to make. :think:

It will be for Tuesday evening, but I'll have about 1hour on the day, but can do the day before or over the weekend.

Have raided my store cupboards & stuff I have that can be used are:

Half a jar of cherries in Kirsch (my ultimate comfort food, but I'll sacrifice:o)
Big tin of sweetened mango pulp
Big tin of pitted cherries in syrup
Jar of creme de marrons
Jar of dulche de leche (banana)
Jar of creme pruneaux
Tin of coconut milk
Packet of dried figs

Dear Os'ers you've not let me down before, please can you come up with some inspiration that means I won't end up teetering in heels in a panic to M&S at the last minute;)

Pink. · 15 March 2007 at 12:19AM

Hi LondonDiva,

Like you, I prefer making savoury food to sweet stuff, but pavlova is foolproof.....even for me. The base can be made a day or two in advance and just top with whipped cream and whatever fruit you fancy, although a bitter fruit rather than a sweet one gives a good contrast to all that sugar.

For the base:

4 egg whites
8 oz caster sugar
1tsp white vinegar
1tsp cornflour
1tsp vanilla essence

In a clean dry bowl whisk the egg whites until stiff (you can turn the bowl upside down and they won't slide out) and gradually add 4oz sugar (a spoonful at a time). Whisk well after each addition.

In a separate bowl mix the the other 4 oz of sugar with the cornflour.

Add the sugar and cornflour mix, all in one go, into the egg white/sugar mix and whisk again until firm and glossy.

Quickly fold in the vinegar and vanilla.

Spoon the mix onto a baking tray covered with baking parchment or greased greaseproof paper and smooth with the back of a spoon to form a circle.

Cook at 130-140 degrees for an hour. Then leave it in the oven until the oven goes cold.

Store in an airtight container until you need it.

Add whipped fresh cream and fruit just before serving.

PS save your egg yolks to make pasta carbonara.

Pink

altojack · 15 March 2007 at 1:39AM

Londondiva

Why not try the old steamed upside down puds. Take 7 mins in micro. Mix is same as victoria sandwhich cake. In bottom of one bowl put cherries, another could have mango etc, serve with ice cream, cream or soom homemade custard. these puds are the old pineapple upside down puds. I always do these with lots of tasty toppings. Good luck:j :j :j

lilac_lady · 15 March 2007 at 1:54AM

You could make "Eton Mess". Crushed meringues mixed with double cream and raspberries/strawberries or any berry fruit. You could use the cherry and mango fruit that you already have as a variation. Pile into glasses. Easy, but tastes good.

Penelope_Penguin · 15 March 2007 at 9:05AM

Hi, Delia's one crust pies are very easy, and look fab - for recipes click here. Add some cream, and you're done.

Chocolate always goes well, too - there are plenty of easy chocolate cake recipes on her. If you can't find anything, PM me and I'll send you my recipe.

Penny. x

reverie · 15 March 2007 at 11:31AM

I think Pavlova is a winner too, it looks really impressive bought to the table whole or banoffee pie is surprisingly easy and not overly expensive (there is a fab recipe on the Nestle webpage) and again looks impressive too. How about a fruit salad aswell? You could make it posh with your mango pulp mixed in with it and lots of pretty coloured fruit. There is normally someone who likes a lighter pudding.

LondonDiva · 15 March 2007 at 1:20PM

oooh!! I'm hungry:)

Have had some emails after asking about allergies & preferences: please meringue in some form & no ginger:D

I'm trying to use up cupboard ingredients and therefore leaning towards the:

Pavlova or Eaton mess if it all goes wrong (i'm a gas GM

girl so any ideas about the translation for the oven temp?)

One crust pie (what fillign though?) or a steamed pudding - cos I like a hot pud and it's supposed to turn cold next week

bannoffee pie - just cos I like

zombiecazz · 15 March 2007 at 2:06PM

How about individual black forest gateaux. Just make a tray bake of chocolate cake. Use a scone cutter and cut out rounds. each round into three (so end up with three tinner rounds). Layer with cream and your kirsch cherries and drizzle the sponge with some of the juice.

Pink. · 15 March 2007 at 11:55PM

LondonDiva wrote: »

(i'm a gas GM girl so any ideas about the translation for the oven temp?)

Hi London Diva,

Sorry I didn't see you post until now. There's a conversion chart here

Pink

janb5 · 16 March 2007 at 12:00AM

How about a massive crumble using some of your fruit and also maybe some nuts for crunchiness. Can always lend you a massive Pyrex dish for this!

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Pudding SOS!

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