PUDDINGS TO LIFE
& COOKING ARTICLE
Chef Phil Vickery
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.
Theres no better finale to an alfresco summer
dinner than a delicious slice of cheesecake. Try adding
an American twist and serve up this sumptuous New York
style recipe for Baked Toffee Cheesecake, which is guaranteed
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.
is a New York style baked cheesecake requires
a little extra effort but the results are out of this
world!" ~ Phil Vickery
For the base:
200g (7oz) digestive biscuits, crushed
55g (2oz) margarine or butter, melted
For the filling:
2 x 200g tubs light cream cheese
200ml tub half fat crème fraîche
85g (3oz) caster sugar
1½tsp vanilla extract
397g can Carnation Caramel
You will also need:
A 20cm (8in) spring form cake tin
Preheat the oven to 180°C, 350°F, Gas Mark
wrap the outside of the cake tin in clingfilm.
make the base; place the crushed biscuits into a bowl
and add the cocoa. Whisk 2tbsp of the caramel into
the melted margarine or butter. Mix the syrupy mixture
into the biscuits thoroughly then lightly press into
the base of the tin. Chill.
the cream cheese, crème fraîche, sugar,
cornflour, eggs and vanilla into a food processor
and blend for 2 - 3 minutes, stopping to scrape the
sides of the processor occasionally. Or whisk these
ingredients together with an electric hand mixer.
Pour the filling over the biscuit base. Sit the cheesecake
in a roasting tin.
the remaining caramel in a small bowl and then gently
swirl into the creamy filling. Pour very hot water
into the roasting tin to come 2.5cm (1in) up the sides
of the cake tin. Bake in the centre of the oven for
off the oven, without opening the door, and leave
for 1 hour to set. Remove to a rack to cool, then
chill for 4 hours or overnight. Remove from the tin
can make the filling by hand with a whisk if you don't
have a food processor, however the blender results
in a slightly lighter texture.
secret to the sticky but creamy texture of this cheesecake
is in the gentle heating in the bain marie (or water
bath). Cooling the cheesecake slowly in the oven helps
to prevent the top cracking.
serving this with blueberry compote and more half
fat crème fraîche.
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