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Thread: Pudding

  1. #26
    Hangin' Around cyrille's Avatar
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    Well, that's just made for the photo isn't it.

    Nobody actually makes trifle without the sponge being soaked in jelly, preferably with a generous splash of sherry.

  2. #27
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    ^^ That's brought back some memories.

    Do they even sell those packs of Chivers Jelly in Thailand?

    I have a layer of sponge cake in the freezer left over from our 'Euros' baking, a pack of Birds Custard left and some frozen berries in the freezer. All I need is jelly and some cream and we have a trifle! The sherry may be a problem but maybe a splash of Ja Dong would suffice?

    Tonight we should finish up the apple and rhubarb pie so next up a trifle. I'm in the mood for pudding!

  3. #28
    Thailand Expat Saint Willy's Avatar
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    Righto Mendy, you've inspired me to have a go at baking an Apple Pie (which I have never done)

    Apparently you need to soak the apples in spices, sugars & a touch of salt first.

    Pudding-whatsapp-image-2021-07-26-7-a


    then make the pastry. cold butter, iced water and lots of dusting of flour did the job. then bung a couple of balls of pastry dough into the fridge to make it cool again.

    Pudding-whatsapp-image-2021-07-26-7-a


    then disaster, cannot find a rolling pin. Sure I used to have one... seems like anymore. there is a shop downstairs, it would only take me a minute.

    or

    ingenuity.

    Pudding-whatsapp-image-2021-07-26-7-a


    The recipe I was following asked for 75 mins at 400f. That seemed a lot. Took it out at around 35 mins and decided that was enough. Proof was in the pudding, so to speak.

    Pudding-whatsapp-image-2021-07-26-7-a
    Pudding-whatsapp-image-2021-07-26-7-a


    Kids wanted canned whipped cream (of course), I chose some plain double cream.

    Success!

  4. #29
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    ^

    Great stuff, and the taste is always somehow better when you've made everything yourself (not always true of course, but a great motivator).

  5. #30
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    Nothing wrong with the large beer/wine bottle pastry rolling technique.

  6. #31
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    Willy, the proper topping for apple pie is vanilla ice cream...another great job, it looks nice. What spices did you use on the apples?

  7. #32
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by Topper View Post
    What spices did you use on the apples?
    Cinamon, cardamom, all spice, sugar and a dash of salt

  8. #33
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    Quote Originally Posted by TheRealKW View Post
    Cinamon, cardamom, all spice, sugar and a dash of salt
    Cloves are also an acceptable addition.

  9. #34
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by PAG View Post
    Cloves are also an acceptable addition.
    I will next time, thanks for the suggestion.

  10. #35
    Hangin' Around cyrille's Avatar
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    I'd pass on the salt and cardamon.

    Cloves - always.

  11. #36
    A Cockless Wonder
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    Tonight's pudding was steamed sweet sticky rice with banana and black beans wrapped in banana leaves

    Pudding-img_20210728_194951-jpg


    ...courtesy of the long lost Senorita Surabaya from Indo

    She of the devout Alkitab bible and the devilish demonic double-intruder dildo

    What are you drinking today?

    Had not seen or heard from her for 8 months when she SMS'ed out of the blue to invite herself round promising to bring spicy indo noodles and proper hot pudding - asian style

  12. #37
    Thailand Expat Saint Willy's Avatar
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    Sweet mother mary…

  13. #38
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    She sounds easy to get along with.

  14. #39
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    ^^^ I hope she didn't drop any of that down the front of her singlet, Looper.


    Our latest pudding was fruit trifle.

    I've never made trifle before and decided against following any traditional recipes and just followed my intuition.

    We first went to Macro to pick up the ingredients as all I had to hand was a sachet of Birds instant custard and half a leftover sponge cake in the freezer. It was supposed to be a celebration cake after the Euros final but for obvious reasons it was frozen instead.

    Jelly proved to be impossible to find... either Makro don't stock it or none of the staff could understand my Thai. A quick Google search suggested Agar Agar Powder may be the way to go so I bought a packet of that, a pack of Malee strawberry juice, a tin of tropical fruit (for the Thai flavour), some whipping cream and an aerosol can of UHT cream in case of emergencies.



    I first added four packs of Malee strawberry juice and the syrup from the tin of tropical fruit into a saucepan on low heat, and gradually added a spoon of the Agar Agar Powder.



    Seeing as I had no idea how much Agar Agar Powder to use I ended up sprinkling the rest of the packet into the mix, for luck. This was heated up to allow the Agar Agar Powder to completely dissolve.



    I wedged the Euro sponge cake into the bottom of a bowl... this rectangular bowl was the only available glass receptacle we had but I believe that trifle should always be made in a glass bowl so you can admire the layering.



    And then poured the 'jelly' mixture over the cake.



    At this point I realised that the rectangular glass bowl wasn't big enough, so I found a larger bowl that would allow room for a layer of custard and a layer of cream to go on top.

    I transferred the jelly and sponge cake mix into the larger bowl... this was a mistake for two reasons. 1, the sponge cake started to go all mushy, and 2, I realised that the second bowl wasn't any bigger than the first bowl anyway. This pissed me off immensely.

    Anyway, that was our last available bowl so I emptied out the Thai tropical tinned fruit across the jelly and into the fridge this went, to set.



    A couple of hours later I took the trifle out of the fridge to check if the jelly had set. To be honest there wasn't much 'wobble' going on... this stuff had set like concrete.



    The ultimate 'jelly' test.



    I was starting to have some misgivings about this trifle but as I'd come so far I soldiered on regardless.

    I then made a bowl of custard...



    ... and poured it across the jelly mix. This thing was now starting to look like a proper trifle.



    This went into the fridge again to allow the custard to set. By yesterday evening it hadn't set, so I left it in the fridge until lunchtime today.

    It still hadn't set today. I fact it was the runniest custard I've ever seen and seemed to be getting runnier and runnier the longer it spent in the fridge.

    The daughter tilted the bowl to ably demonstrate how runny this custard was... I have no idea why this happened as usually my custard is too thick.



    There didn't seem much future in whipping up the whipping cream to add a layer on top of the runny custard, so we decided to serve it up as it was, and add a squirt of the emergency UHT aerosol cream. At least I'd had the foresight to buy that.



    And the money shot!



    It's hard to pin-point exactly what was wrong with this trifle, but it wasn't great.

    It pisses me off that the ingredients must have cost the equivalent of 15 quid and it took several hours to make... when I can buy a family sized Co-op trifle any time in the UK for around 1.20 and they are perfect every time.

    I think that the one essential thing about a pudding is that it should taste nice... and this didn't. I reckon even Joe90's family would be disappointed to have this served up.

    There was only one thing to do...



    All kids love trifle!



    And a clean bowl.

    Maybe it wasn't so bad after all!

    Last edited by Mendip; 31-07-2021 at 02:18 PM.

  15. #40
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    To much agar?

    What is the ratio of agar agar to liquid?



    Use 2 tsp of agar flakes to every cup of liquid in a recipe. Like gelatin, it needs to be dissolved in liquid by bringing it to a boil over medium heat and then simmering until thickened, approximately five minutes. Set and chill in refrigerator before use.












  16. #41
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    Quote Originally Posted by Mendip View Post
    It pisses me off that the ingredients must have cost the equivalent of 15 quid and it took several hours to make... when I can buy a family sized Co-op trifle any time in the UK for around 1.20 and they are perfect every time.
    Maybe give a kit a try next time:

    trifle kit - ซื้อ trifle kit ราคาดีที่สุดค่ะ Thailand | www.lazada.co.th


  17. #42
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    ^ Perfect Samuel, I think a trifle kit is exactly what I need!

  18. #43
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    I cannot tell when you are taking the piss and when you are serious….

  19. #44
    A Cockless Wonder
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    ^^^^^That is a no trifling effort Mendip

    I cannot have tasted trifle in 40 years but you have inspired me to see if I can dig one out from the freezer section in Coles.

  20. #45
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    I've been revisiting my elderly mother's recipes lately. This a Peach Cobbler served with vanilla ice cream.

    Pudding-img_0581-jpg
    Pudding-img_0584-jpg

  21. #46
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    And this is a Bread, Butter & Jam pudding. Made several of them lately and was chuffed to find some raisin bread in Nan last week that I used yesterday. This is a white milk bread version from last week.

    Pudding-img_0566-jpg
    Pudding-img_0568-jpg
    Last edited by BoganInParasite; 01-08-2021 at 07:07 PM.

  22. #47
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    Quote Originally Posted by Mendip View Post
    Our latest pudding was fruit trifle.
    I haven't enjoyed a nice fruit trifle in ages. I need to remedy that.
    Yours looks lovely.

  23. #48
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    ^^ You need to share this recipe with us! That looks nice.

  24. #49
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    Mine? One or both?
    Quote Originally Posted by misskit View Post
    ^^ You need to share this recipe with us! That looks nice.

  25. #50
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    Mendip's foray into the world of trifle sent a flash of nostalgia into my head. Did a bit of a large shop this morning, and included the makings for a traditional English trifle. Only exception was I couldn't get trifle sponges, but struck lucky with some Italian Tiramisu ones. Ingredient check:



    Started by making the custard. Whilst heating cream in a saucepan, put the egg yolks, golden sugar, corn flour and vanilla essence in a bowl and whisked together.



    When cream was hot, gradually added it to the bowl whilst still whisking.



    The custard then when back into the saucepan and heated until thickened, again whisking all the time.



    When thick and creamy, put into a jug, covered with cling film, and allowed to cool.



    Time for the sponges. Spread a finger with raspberry jam and made a sandwich with another finger. Repeated five times.



    The fingers were then cut into thirds and placed on their sides in the bottom of a large pyrex dish (don't have a proper trifle bowl).



    Pricked the edges of the sponges with a fork, and slowly poured some dry sherry over them.



    I've used frozen raspberries, defrosted and drained, which have been scattered over the sponges, and gently pushed down with a fork.



    Then added some sliced banana.



    Once the custard had cooled, this then poured over the top.



    Finally, some whipping cream, severely whipped until stiff, then spread over the top. Some toasted almonds dispensed to add some more texture.



    We'll see what it looks like later when we plate it up and delve into it.

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