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| ULTIMATE
FUDGE |
FOOD
& COOKING ARTICLE |
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BRINGING
PUDDINGS TO LIFE - Ultimate Fudge
by
Chef Phil Vickery
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.
This is a delicious recipe for Ultimate
Fudge. "Carnation condensed milk gives
the perfect texture and traditional flavour to your
fudge. Box them up and give them to your friends at
Christmas and everyone will be asking you for the recipe!"
says Phil Vickery.
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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ULTIMATE
FUDGE
"Carnation condensed milk gives the perfect
texture and traditional flavour to your fudge. Box them
up and give them to your friends at Christmas and everyone
will be asking you for the recipe!" ~ Phil
Vickery
Ingredients
397g can Carnation Condensed Milk
150ml (¼pt) milk
450g (1lb) demerara sugar
115g (4oz) butter
Optional ingredients:
150g (5oz) glace cherries, halved and 55g (2oz) stem
ginger, chopped
150g (5oz) dark chocolate chopped and 85g (3oz) toasted
hazlenuts
150g (5oz) raisins soaked in 3tbsp rum (until they
have absorbed the rum)
Method
- Grease
and base line a 20cm (8”) square tin with baking
parchment.
- Heat
the milks, sugar and butter in a large, non-stick
saucepan over a low heat, stirring until the sugar
dissolves completely.
- Bring
to the boil and simmer over a low heat for 10 - 15
minutes, stirring continuously and scraping the base
of the pan, until a soft ball of fudge is formed when
a little of the mixture is dropped into a jug of ice-cold
water.
- Remove
from the heat and beat the fudge until thick and grainy
(about 10 minutes).
- Gently
stir in the remaining ingredients.
- Pour
into the prepared tin and leave to cool before cutting
into squares.
Makes
approximately 1kg (2¼lb)
www.carnation.co.uk
Email
Hub-UK : info@hub-uk.com
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