Su-V

Justin, you've done it again, great bread an butter pudding buzz, hope you don't mind the garnish. Bread and butter pudding, fig and sherry purée, soy butterscotch, fruit toast and gingerbread ice-cream.

I know, the middle of frikn summer and I'm on a pudding bender, what can I say, they love the shit. A rip from "beyond nose to tail" Justin Piers Gellatly. With my fluff on the side. Sticky date pudding, grated orange juice, bitter-sweet butterscotch, dolche de liche/soy icecream and medjool date slices. Fuckn ripper mate!

Mango lamington, mango cheek, coconut fluid gel, pasmak, watermelon granita, black sesame tuille, and mint

Using some of the components from one of my previous posts, I have come up with a simpler dessert in homage to my beautiful late Nana. The last thing she cooked that I ate was her plum pud with lemon sauce, it was amazing and was gobbled up by the family that christmas. I got the recipe, a month or so later but never got around to making it. So here's my take on her sago plum pud. I made iddy biddy petit four ones (about 15mm) diameter and individual ones for a special. Plum puds with lemon sauce and cherries. From top to bottom.. Lemon curd (agar set), sago plum pud, lychees, eggnog ice-cream on bishops bread. Plum pud recipe. 110g sago 550g milk 160g castor 410g currents 100g brandy 200g fresh breadcrumbs 30g melted butter 2 eggs 6g bicarb soda 2 lemons rinds Pot, sago, milk to simmer, contain refrigerate for 24 hours. Currents and brandy, contain refrigerate for 24 hours. Next day, Mix eggs with bicarb to the add sugar, sagomilk, crumbs, currentbooze and rind mix and mix in butt

Another variation of the old, port poached blood plum, chocolate cake, vanilla creme fraiche dessert. Goes alright!

We have some what of a system at work with the chocolate brûlée tarts, each day tarts will be baked, tart cases will be lined in preparation for the following days baking. There are several variables that are in play when making the perfect tart. The pastry has to be thin, the sides have to be of even height equal to the rim of the mould, uniformly cooked to a light amber and free free from cracks, Once the tarts have been blind baked, the chocolate custard is poured in an baked at a much lower temperature to ensure the custard does not soufflé. At 110c the custard should cook within 50 minutes and still have a delicate wobble to it. It's upsetting to come in after days off to tarts like this, it makes me sad, so very sad :( The top four have been rolled too thick, also the pastry has been cracked and the custard had leaked out during the cooking process giving the custard a sunken look. The bottom two tarts the pastry albeit undercooked in the blind process, are at a passable th

I wanted to make a festive dessert this is take one, so... A long sliver of bishops bread, toasted panettone, lychees, glacé cherries, amaretto cream, mint and eggnog ice-cream, I intend to substitute the panettone for sago plum pudding. Also not cover up the bishops bread as much as it's priddy looking and is silly to hide it.

Its my beautiful wifes birthday today and now since the morning sickness has almost passed she's requested a Black Forrest Cake. So I made a monster one! In layers from bottom up, the cake is as follows... Chocolate mud cake (sub booze for cherry brine), cherry jam, sour cherries, almond nougatine whipped cream, chocolate mud cake, cherry jam, sour cherries, almond nougatine whipped cream, chocolate ganache, pitted fresh cherries. I believe it'll leave us incapacitated, to be honest I'm a little scared.