Slowly slowly
Current menu items
The tasting plate Lemon meringue Bombe Alaska Caramelised milk Chocolate mousse cake
Popular posts from this blog
Menu change
As a book reads, Baklava shards, buffalo yoghurt sorbet, orange, pasmak, mint fluid gel. Chocolate coffee cake sundae, hazelnut pannacotta, strawberries, freeze dried raspberry, mascarpone ice cream, chocolate shardz, hazelnuts, basil. Passionfruit soufflé, passionfruit, passionfruit sorbet. Banoffee tart, stracciatella cream, candied pecans, malt crumbs, wanilla ice cream.
Plum pudding revival
Nana's plum pudding again! orange rhubarb, fruit toast, lemon curd, lemon curd ice cream. I have regigged the method since yesteryear Nana's Plum pudding recipe. 110g sago 30g melted butter 600g milk 160g castor 410g currents/ mix of raisins saltanas etc. 100g brandy ideally, rum, whisky or milk 200g bread 1 tsp bicarb sod 1/2 tsp salt 2 eggs 1 lemon rind 1 orange rind If your organized, A week before soak the fruit in the brandy. Set up yir food processor/ blender, weigh out all your ingredients. In a Pot bring sago, milk, sugar and butter to the simmer cook, whilst stirring for 30 odd minutes or until pearls are translucent. (Meanwhile put your bread and bicarb in the blender and make fine breadcrumbs) Remove tapioca from heat then Stir in boozy fruit, and rinds, now stir in the bread crumbs. Whisk eggs a little first, then mix them in too, give the batter a good stir. Put a shilling into the bowl what you want to cook it in, pour in the batter, wrap liberally in clingfilm, s...
Comments
Post a Comment