Deciding to make this in wide oval bowls instead of ramekins may not have been my best decision in terms of photographing the final result but despite of how this pudding looks, I can say without any hesitation that this is one of the most delicious desserts I have ever tasted....the light fluffy pudding is interspersed with mouthwatering bursts of the crushed pineapple and the sauce poured over it soaks in and results in a splendid taste sensation.One of my daughters and I joked that if we had to choose our last ever meal this would be included as it is that delicious.
PINEAPPLE PUDDING
1 x 440g can Crushed Pineapple
100g Butter
2 teasp. Vanilla Essence
1/2 cup Brown Sugar, firmly packed
2 Eggs
3/4 cup stale Breadcrumbs
1 cup S.R Flour
1/2 teasp. Ground Ginger
CARAMEL COCONUT SAUCE:
1 Cup Coconut Cream
3/4 cup Brown Sugar
50g Butter, chopped
1. Lightly grease 4 ovenproof dishes (1 cup capacity).
2. Drain pineapple well. Beat butter, vanilla essence and sugar in small
bowl with an electric mixer until light and fluffy. Add eggs, one at a time,
beating until combined. Stir in breadcrumbs and pineapple, then sifted dry
ingredients; mix well.
3. Divide mixture between prepared dishes.
4. Cook in a moderate oven, 180 degrees celsius, for about 30 minutes, or
until cooked when tested.
5. CARAMEL COCONUT SAUCE Combine all ingredients in a small pan; stir
over low heat until sugar is dissolved. Simmer, uncovered, for about 2
minutes, or until slightly thickened.
6. Turn puddings out onto plates. Serve with sauce.
One thing I really enjoy about cooking is trying new recipes out on my family and friends. One of my friends and I have started a bit of a Saturday night tradition whereby we take turns at having dinner at each others' places with our children. We've named it "Our Potluck Dinners" and the fun part about it is that we don't tell each other what we're going to be making, we just turn up with it so it's always great not knowing, apart what we've made ourselves, exactly what we're going to be eating that night. We always joke that one of these days we're going to turn up with the same thing...I still think this wouldn't necessarily be a bad thing as even with the same dish, there is also great variations in recipes and tastes so it'd still be fun trying someone else's version of yours.
CHOCOLATE JAFFA PUDDINGS
125g Dark Chocolate, chopped
75g Butter, chopped
1/3 cup Water
1/3 cup Caster Sugar
1 teasp. grated Orange Rind
2 Eggs, lightly beaten
3/4 cups S.R Flour
1/2 cup Plain Flour
JAFFA SAUCE:-
100g Dark Chocolate, chopped
3/4 cup Cream
2 T Orange Juice
1. Combine chocolate, butter, water, sugar and rind in a pan; stir over low
heat until chocolate is melted and mixture is smooth. Remove from heat
and cool slightly.
2. Add eggs to chocolate mixture; mix well.
3. Stir in sifted flours; mix until smooth.
4. Spoon the mixture into 6 greased pudding moulds (1/2 cup capacity).
Place the moulds into a baking dish with enough hot water to come halfway
up the sides. Bake at 200 degrees celsius for about 25 minutes or until
firm. Stand puddings 5 minutes before turning onto serving plates.
5. Serve puddings with Jaffa Sauce and/or ice cream.
6. Jaffa Sauce: Combine chocolate and cream in a small bowl; stand the
bowl in a pan of simmering water and stir until chocolate is melted and
mixture is smooth. Remove from heat; gradually stir in orange juice.
Best made close to serving...Serves 6.
COOKING HINTS FROM VON:-
* For a shortcut, the Jaffa Sauce can easily be made in the microwave.
Combine chocolate and cream in a small bowl, microwave on HIGH for
1 minute; mix until smooth. Gradually stir in orange juice.
* If you don't have any pudding moulds, try using small earthenware teacups.
This pudding is another Lehmann family tradition, a recipe passed down from my Mum, to me. Having lived at a few different houses that had lemon trees in the backyard, this recipe was a family regular when I was growing up. I usually make this recipe as it specifies in an oven dish but for something different and for special occasions I often like to make it in individual ramekins (adjusting the cooking times of course). Lemon Self-Saucing Pudding goes perfectly with a scoop of ice cream or a dollop of cream and has a lovely light fluffy texture, accompanied by the tangy lemon sauce which is a lemon-lovers delight. Although I haven't personally tried it, I have it on my list of things to do, to substitute the lemons for limes for a modern twist to this old favorite.
LEMON SELF-SAUCING PUDDING
50g Butter
1 cup Caster Sugar
1/2 cup S.R Flour
3 Eggs, separated
1 1/2 cups Milk
grated rind and juice of 2 Lemons
1. Cream butter and sugar, add egg yolks, lemon juice and rind, flour and
milk.
2. Fold in stiffly beaten egg whites.Pour into oven dish, place dish in water
and cook for 1 hour in moderate to slow oven.
COOKING HINTS FROM VON:-
* If using individual ramekins instead of an oven dish, reduce cooking time
to 30 minutes.
This recipe was given to me by my Nana years ago after I tried it at her place and absolutely loved it. I'm really glad I got to taste it before I found out what is in it because I have to admit on first glimpse of the recipe, the sour cream included in what is a sweet dessert could make one wonder what on earth it will taste like. However, as a sweet dessert, Nana's Marshmallow Delight is not only a unique dessert but is absolutely delicious. Together with the addition of mandarins and pineapple and the use of light sour cream, this dessert can be a healthy yet extremely enjoyable part of your diet.
NANA'S MARSHMALLOW DELIGHT
1 Pkt Marshmallows, cut in half
1 small Sour Cream
1 small tin Mandarin Pieces, drained..................> Combine.
1 small tin Pineapple Pieces, drained
VON'S COOKING HINTS:-
* To serve, grate chocolate over the top.
* Use light sour cream to make it even healthier.
