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Thread: Pudding

  1. #326
    A Cockless Wonder
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    ^Looks well posh and a top spread Mike


    Senorita brought a healthy pudding this week so I thought I would pave a bed of greasy pizza for it rest on in my stomach to compensate

    Pudding-img_20230319_215843-jpg

    This pizza got the thumbs up and was well tasty

    And here is the pudding. A very large and exotic looking dragon fruit

    Pudding-img_20230319_221918-jpg

    It turned out to not be as sweet as it looked so I supplemented it with a slice of the huge ultra-strong coffee-cake from last week (which I am still only 60% of the way through at a rate of 1 slice per night) with a tub of salted caramel ice cream

    Pudding-img_20230319_223340-jpg

  2. #327
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    Great pix Loopy

    I a trying to limit dessert to grapes, Mangoes and bio actifidus yoghurt but know I'll not be able to resist Strudel and proper cakes when back in Central Europe, Denmark for pastries but Austria for cake!!

    As with so much in life the key to pudding is the stir I hope your goddesses are as sweet
    Quote Originally Posted by Latindancer View Post
    I just want the chance to use a bigger porridge bowl.

  3. #328
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    ^ You cut that Dragon fruit well Looper, a perfect pair.


    My daughter has been hassling me for some time to fire up her Christmas waffle maker so I relented on Saturday night for a special treat.



    I'm pretty good with pancakes but strangely I struggle with waffles. These Norwegians I work with can rustle up a prefect waffle at the drop of a hat, but not I.



    They're noisy bugger to make as well.

    waffles - YouTube

    Anyway, the great thing about pudding is that it doesn't have to look great to taste great. Coconut icecream with M&Ms was the favoured topping. I stuck with the traditional raspberry jam.



    But then things got out of hand.






  4. #329
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    Saw this recipe the other day, and thought I'd give it a go. 'Pastel de Nata', or Portuguese custard tart. Always enjoyed custard tarts when in the UK, but it must be 25 or 30 years since I've actually had one. This variation differs in that it has a flaky pastry, which I've never had success in making.

    Anyway, got the pastry started, mixed up the flour. salt and water, and let it rest under a cover for 20 minutes.



    This then got rolled out into a (very) rough square, and spread with softened butter over 2/3rds of the surface.



    Folded into thirds.



    This was turned 90 degrees, then the rolling and buttering repeated, before going into the freezer for 10 minutes. When it came out, again rolled into a rough square, and the whole surface spread with butter. The dough was then rolled up and covered in clingfilm before going in the fridge for 2 hours.



    Next up was making a syrup. Mixing sugar, water, lemon peel and a stick of cinnamon, brought up to 100deg C on the stove top, and put to one side.



    Time for the custard. Flour, salt and milk beaten together cold in a saucepan, then on a medium heat, beating all the time until the milk turns thick.



    The milk is taken off the heat and left to cool for 10 minutes before adding some egg yolks, some vanilla essence, and the syrup mix. All beaten together and strained into a jug.



    When the pastry is taken out of the fridge, it's divided into 12 roughly equal pieces. The tin moulds I have are onlyl six, so I've made two batches. A piece of pastry is put into each mould and then spread into the mould to form a cup.



    The cups are topped up with the custard from the jug, and into a very hot oven for about 12 minutes.



    Came out of the moulds quite easily as I'd lightly greased them beforehand.



    To turn it into a dessert rather than a snack, whipped up some cream, sugar, adding some vanilla and coffee essence.



    Turned out OK, but I need practice the flaky pastry technique more.



    Taste is good, and the coffee cream went well with them.


  5. #330
    Hangin' Around cyrille's Avatar
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    They look good, but I'll stick to paying 40 something baht for 6 at Makro meself.

  6. #331
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    Is that a sneaky little Atom ice cream on top?

    A 4 pack from the seven?

    Quite tasty.


    I'll bite down hard and refrain from posting the rest of my post with regards to child nutrition.

  7. #332
    A Cockless Wonder
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    ^^^PAGalicious

    ^They sell that Lyles Golden Syrup in Coles. I am going to buy a tin next time I am in just because it is in the Guinness Book of World Records for having the oldest branding and packaging in the world


    Headlights under a half moon herald a dragon-fruit delivery

    Pudding-img_20230401_204842-jpg

    Senorita assured me that these ones are red and sweet after the last ones being white and very mild

    Pudding-img_20230401_210006-jpg

    For the keen eyed tank spotters - yes, that is an M4A3 Sherman (as driven by Brad Pitt in Fury) which will go nicely on the shelf with my M4A1 and M4A2 variants. It even come with a tiny little Brad Pitt, although I will need to put some war paint on him before he can take pride of place in the turret. The M4A3 was the European Yankees' favourite edition of the Sherman.

    Back to the main event and I paved the way with a monster platter of satay to share with 2 spoons

    Pudding-img_20230401_223005-jpg

    Plate licked clean (my tongue marks not Senorita's) clears the way for pudding

    Pudding-img_20230401_224301-jpg

    The colour was a brazen scarlet with boded well

    Pudding-img_20230401_231155-jpg

    Just to be on the sweet-tooth safe side I served it up with a slice of chocolate Bavarian and a scoop of salted caramel ice cream

    Pudding-img_20230401_231608-jpg

  8. #333
    A Cockless Wonder
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    Senorita rocked up with no dragon fruit this weekend so it was (a different) chocolate Bavarian this time with a side of chocolate caramel ice cream and zero added anti-oxidant healthiness. Let the free radicals wreak havoc...

    Pudding-img_20230408_230559-jpg

  9. #334
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    Quote Originally Posted by Looper View Post

    Pudding-img_20230401_231155-jpg
    i uprooted all out white dragon fruit and kept 3 of the reds - much better.

  10. #335
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    The red stains like beet root!

  11. #336
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    ^ As if Looper doesn't have enough stains to contend with as it is!

  12. #337
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    Quote Originally Posted by PAG View Post
    Portuguese custard tart.
    If you ever get to Macau then don't miss Lord Stow's Bakery in old Coloane.

  13. #338
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    Quote Originally Posted by Shutree View Post
    If you ever get to Macau then don't miss Lord Stow's Bakery in old Coloane.
    I recently watched an eight part travel show, featuring Eugene Levy (Schitts Creek) visiting various parts of the world. One episode was in Lisbon, and sure enough, his host introduced him to some pastel de nata whilst sitting in a local square. Just 'Google'd' Eugene Levy in Lisbon and got this photo. Glad to see they looked (and hopefully tasted) exactly as mine did.


  14. #339
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    Quote Originally Posted by PAG View Post
    Glad to see they looked (and hopefully tasted) exactly as mine did.
    Yours certainly looked the part. I am available for tastings.

  15. #340
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    This weeks puddings are mostly going to be...




  16. #341
    Making people dance. :-)
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    That's not what they removed from your arteries, is it.

  17. #342
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    ^ From half of my left buttock

  18. #343
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    Fed up of rice pudding now

    For the next week I shall mostly be eating...


    Bread pudding

    The burnt crispy ends are the best part

    Flipped over


    Money shots


  19. #344
    A Cockless Wonder
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    ^^^
    ^Good effort and 2 puddings proper from the Dingle


    I was just finishing some forestry work in the failing light, when an unheralded Senorita rolled in tonight.

    Pudding-20230429_193640-jpg

    She must think I am a housebound OAP with the shed-load of food she brings

    Pudding-20230430_030942-jpg

    This is 1Kg of salmon. 1Kg of baramundi. 1Kg of pulled chicken breast. 3 giant breaded chicken schnitzels. It is gonna take me 2 weeks to get through that lot.

    She was excited to give my fully charged balls a tickle

    Pudding-20230429_224318-jpg


    Pudding-20230429_224326-jpg

    Before a pudding of vanilla and boysenberry ice cream

    Pudding-20230429_225404-jpg

    Which pairs nicely with a slice of choco bavarian

    Pudding-20230429_225800-jpg

  20. #345
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    Quote Originally Posted by Reg Dingle View Post
    Fed up of rice pudding now

    For the next week I shall mostly be eating...


    Bread pudding The burnt crispy ends are the best part
    Imagining it hot from the oven, with some chilled pouring cream, excellent effort.

  21. #346
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    ^^

    Do not complain, puts 'Grab' food delivery into another context.

  22. #347
    A Cockless Wonder
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    Pudding during the 2nd half of the Mandalorian S03E05

    I tried to use the will-power force to not eat the last Toblerone to come with the Matterhorn logo packaging, in the hope that it would one day be a collector's item, but the darkside prevailed and I caved in to temptation

    Pudding-20230503_001252-jpg

  23. #348
    A Cockless Wonder
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    Made a small opening dent in this monster 1.8Kg chocolate cake and paired it with honey and salted caramel peanut ice cream

    Pudding-20230508_221027-jpg

  24. #349
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    Some fine deserts on this page, the M&M's at Mendy's was a pretty smooth maneuver, Looper's combo's are obscene and I would be more concerned about the type 2 than the cleanliness of my sheets with that ensamblar of sucre nectar. Pag, you're cooking never fails to surprise. Dingle, dip it in some tea, you're fine lad.

    Pudding-11199-copy-jpg

    Did I really need the cream? yes I f''king did
    One should listen twice as much as one speaks

  25. #350
    A Cockless Wonder
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    ^Very healthy looking Boney

    Quote Originally Posted by Bonecollector View Post
    Looper's combo's are obscene and I would be more concerned about the type 2
    I finally finished the monster chocolate cake tonight after a near 3 week marathon wrestling match

    Pudding-img_20230527_223437-jpg

    I could have spun it out to tomorrow but I decided to go for it and take on a monster wedge for my final swing

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