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| THREE
5 MINUTE PUDS |
FOOD
& COOKING ARTICLE |
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Celebrity
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.
Carnation makes it easy for you to make incredibly quick
desserts . . . Phil is going to show you just how quick
by making three 5 minute desserts - one fruit, one chocolate
and one caramel. You almost don't need a recipe its
that easy!
Everybody
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?
Although
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!
Celebrity
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 . .
.
Still
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.
PUDCASTS
To
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!
WHAT
YOU GOT COOKIN'?
Cooking's
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
pride.
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 CHEF
PHIL VICKERY
Phil
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.
After
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
After
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.
Phil
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
Writers.
Phil
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.
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CHOC
CHERRY LAYER
This is a quick version of a classic - Black Forest
Gateaux. Chocolate brownies, drizzled with cherry juice,
cherries and topped with a luscious chocolate sauce.
Ingredients
For the chocolate sauce:
40g (1½oz) dark chocolate
2 tbsp Carnation Condensed Milk
1 tbsp warm semi skimmed milk
1 chocolate brownie or small chocolate muffin
Half a 400g can cherries in natural juice
Tip Top squirty or half fat crème fraîche
to finish (optional)
Method
- Place
the chocolate and condensed milk in a microwave safe
bowl and heat very gently in the microwave until the
chocolate has melted.
- Stir
together then add the fresh milk and stir until combined.
- Crumble
the brownie into the bottom of 2 serving glasses.
- Drain
the cherries, reserving the juice.
- Add
a tablespoon of the cherry juice to each glass over
the brownie.
- Tumble
in a few cherries on top of each and add a layer of
the chocolate mixture.
- Squirt
a little cream or dollop a spoonful of crème
fraîche on top of the dessert and finish with
a final cherry on top!
Serves
2
CARAMEL
FONDUE
Two ingredients almost isn't a recipe is it? Everyone
will love this - and it's a really easy one to remember
- great for sharing and parties.
Ingredients
397g can Carnation Caramel
200ml carton half fat crème fraîche (or
double cream)
Selection of seasonal fruits for dipping:
blackberries
bananas, sliced
strawberries
apples, sliced
marshmallows
Method
-
Gently heat the caramel with the crème fraîche,
stirring until smooth. Do not allow to boil.
- Pour
into a heatproof bowl (or individual dishes) and serve
warm, with the fruit and marshmallows, for dunking.
QUICK
MANGO FOOL
If you add a little lemon juice to condensed milk it
will thicken - so it makes it really easy to make mousses
and fools - try any fruits that you like. Rhubarb is
a favourite of mine - but tinned fruits are just so
handy - so this one uses mangoes.
Ingredients
400g can mangoes
142ml carton double cream
150g tub Greek yogurt
Juice of half a lemon
8tbsp Carnation Condensed Milk
Fine almond biscuits, to serve
Method
-
Drain the mangoes, reserving the juice.
- Place
in a food processor and blend with a few tablespoons
of the juice to make a smooth puree.
-
Whip the double cream until soft peaks form and then
combine with the Greek yogurt and condensed milk.
- Swirl
the mango puree and cream mixture into glasses and
serve with a fine almond biscuit to dunk!
Serves
2 - 3
www.carnation.co.uk
Published
19 January 2009
Email
Hub-UK : info@hub-uk.com
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