PUDDINGS TO LIFE - RUM AND RAISIN CUSTARDS
& COOKING ARTICLE
chef Phil Vickery cooks up a pudding storm
Everyone has their favourite pudding
but not everyone knows how to make them! However, help
is here in the form of Celebrity Chef Phil Vickery.
Phil is here to give easy step-by-step instructions
to create twelve fantastic puddings, one pudcast a month.
For a Christmassy flavour Phil is on hand to help re-create
a festive Rum and Raisin Custard.
loves a good pud! From homemade apple pie to granny's
spotted dick or mum's treacle tart, everyone's a winner.
But how often do you make home-made puds and do you
really know where to start?
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create twelve
fantastic puddings. Click on Podcast below to watch
his latest instalment demonstrating how to make . .
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
YOU GOT COOKIN'?
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
AND RAISIN CUSTARDS
85g (3oz) raisins
3tbsp dark rum
½ tsp nutmeg
284ml carton whipping cream
100ml (3½fl oz) semi skimmed milk
4 large egg yolks
6tbsp Carnation Condensed Milk
caster sugar, to glaze
the oven to 150°C, 300°F, Gas Mark 2.
the raisins into a saucepan with the rum and 2tbsp
water. Simmer until the liquid has almost entirely
cooked in to the raisins. Divide them between six
ramekins, 7.5cm x 4cm (3in x 1½in) or similar
size coffee cups.
the cream and milk into the raisin pan. Add the nutmeg
and bring gently to the boil. Mix the egg yolks and
condensed milk together in a large jug. Carefully
pour the cream mixture onto the eggs and stir to combine
thoroughly. Divide the custard mixture into the ramekins.
the dishes into a deep baking tin and fill the tin
with enough boiling water to come two thirds up the
sides of the dishes. Cover with foil and bake for
40 minutes until just set. Remove from the oven and
place the dishes on a rack to cool. Chill well in
glaze the brulées: preheat the grill to its
highest setting. Sprinkle a thin layer of caster sugar
over each dish, ensuring the custard is covered. Place
under the grill for 5 - 6 minutes until the sugar
has melted to golden brown. Alternatively use a hand-held
blowtorch. Cool slightly before serving.
18 Dectember 2008
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