los angeles guest suites

 

pom couscous

pom steak

oftt

Jamie Oliver’s Orchard Eve’s Pudding

by Administrator
Print Email

jaimepudding.jpg“This is a classic old English pudding made from lovely stewed fruit with a spongy batter baked around it.  Absolutely delicious.  If you can’t get hold of one of the orchard fruits I’ve suggested, feel free to use peaches or strawberries (not raspberries, though, as they tend to disappear!).  Banana is also delicious but the end result will be like a banana cake.  In the old days, this would have been made using canned pineapple; try it out but use a nice ripe fresh pineapple instead.  Another fruit not to use is kiwi, as it just doesn’t work.  Jersey cream is one of life’s little naughty-but-nice luxuries!  You can get it from all good supermarkets.  Try lacing it with a little whiskey – delicious!"

Ingredients
2½ pounds eating apples, quinces, pears and plums
a large knob of butter, plus a little extra for buttering the dish
1/2 cup of brown sugar
a pinch of ground cinammon
a pinch of ground nutmeg
a pinch of ground ginger
3 fresh bay leaves
1 vanilla bean
a tablspoon icing sugar
a little swig of whiskey (totally optional –ae)

for the batter
3/4 cup plus 2 tablespoons butter, softened
3/4 cup raw sugar
4 large organic or free-range eggs
1 3/4 cups self-rising flour

Preheat the oven to 350°F.  Peel and core the apples, quinces, and pears, and cut them into large wedges.  Halve and pit the plums (their skins can be left on).  Place in a big saucepan with the butter, brown sugar, spices and bay leaves, give it a stir and stew gently for 20 to 30 minutes with the lid on.  When the fruit is soft and cooked, remove the pan from the heat, discard the bay leaves and put to one side.

To make the batter, cream the butter and sugar together with a wooden spoon in a bowl until light and fluffy.  Add the eggs one at a time, beating them in well, then fold in the four.  You can make this in a food processor, too, it’s up to you.  Using a slotted spoon, transfer half the cooked fruit (without the juices) into the bottom of a round, 8-inch buttered ovenproof baking dish.  Top with the batter, then spoon over the remaining fruit, reserving the juices.  Bake in the preheated oven for 40 to 45 minutes, or until golden brown and risen.  To check whether its cooked through, stick a skewer or small knife into the middle of the cake – if it comes out clean, you’re in business.
jamieathome.jpg
Slice the vanilla bean in half lengthwise and scrape the seeds out using the back of your knife.  Put them into the bowl with the cream; don’t throw the empty bean away – you can use this to make vanilla sugar later.  Lightly whisk the cream and vanilla seeds with the icing sugar until it forms soft peaks.  Fold in the whiskey (my note -- or not, if your guest abstain.)  Serve straightaway with big dollops of the cream and a drizzle of the fruit juices.” 
 

 

Excerpt from Jamie at Home: Cook Your Way to the Good Life by Jamie Oliver. Copyright ©2008 Jamie Oliver. Published by Hyperion. Available wherever books are sold. All Rights Reserved. 

 

 

Restaurant News

Wilkes Dining Room
Georgia
by Lou Jane Temple

mrs_wilkes_sm.jpg Just as you would seek out a noodle shop in Tokyo, Japan, or enjoy a mole in Oaxaca, Mexico, a trip to Savannah, Georgia has to include at least one meal of classic Southern cooking.  And...

Read more...
A Visit to the Merrion Hotel
London - British Isles
by James Moore

merrion20facade.jpgWith St. Patrick's Day around the corner, I'm reminded of a spontaneous weekend trip to Ireland last December, where I discovered the warm comfort of authentic Irish cooking.
 
I'm always watching...

Read more...
Petrossian, Paris
Paris
by Brenda Athanus

gallery.jpgA few decades ago, my sister and I went to Paris at Christmas to see the legendary holiday decorations. Galleria Lafayette was near the top of our not-to-miss list. On the top floor was a...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...