Vanessa’s MOCHA PUDDING
After just finishing a photoshoot for Real magazine featuring Italian desserts, I a few bits and pieces left over – sponge cake and mascarpone cream. I scoured the Edmonds Cookery Book for a pudding that used sponge – the only one I found was the good old kiwi trifle! I remember my nana making trifle every Christmas and seeing it at many social gathering but it never really appealed to me. Tiramisu is the Italian equivalent, however it uses marscapone cheese and alcoholic infused coffee – more my cup of tea! I pondered how I could adapt the kiwi trifle. Custard is a key feature in a trifle, the Edmonds book however only has the recipe for their brand of custard powder that is of course the egg-free version. After googling why it was invented this is what I found on Wikipedia. Bird’s Custard was first formulated and first cooked by Alfred Bird in 1837, because his wife was allergic to eggs, the key ingredient used to thicken traditional custard.I decided however to make the egg variety but bump it up with chocolate and layer the dessert with coffee soaked sponge al la the Italian way.
Just a side note on custard. I applied for the first ever NZ masterchef show and got through to the first cull. I took a day off work and waited in the cold for hours to be interviewed by Ross Burden and his crew. They asked VERY NERVOUS me what dessert I would cook for him and I replied ” a rich saucy chocolate pudding with lots of thick vanilla custard” and then disaster – he asked me how to make the custard. I cant remember exactly what I said but his response was “luv, you have just made me scrambled eggs!” OH dear, needless to say I didn’t make the cut! I am now very au fait with making home made custard and cant believe we still use custard powder, its so easy, must be better for you and tastes great. If you have never made it – you really need to give it ago.
- 2 beaten eggs
- 2 cups milk
- ½ cup white sugar
- 2 tablespoons cornflour
- 2-3 tablespoons cocoa powder
- 2 teaspoons good quality vanilla essence
- 1 teaspoon butter
- Sponge cake or any other left over light cake
- Stronge coffee (cold)
- Cream, marcapone “tiramisu” cream, greek yoghurt or even cheese cake mixture
- Beat eggs and set aside.
- In a pot add milk, cornflour and sugar. Scald the mixture until you see small bubbles forming around the edges of the pot.
- Take off the heat and spoon a few tablespoons into the eggs and mix.
- Add the eggs back to the pot in a steady stream, stirring, the mixture should start to thicken.
- Add cocoa powder and vanilla and mix well.
- Put the pot back on the heat, keep stirring until you get the thickness you desire.
- Be careful it doesn’t catch and burn.
- Add butter and stir through, this gives the custard a shine
- Set aside to cool and chill covered.
- Assembly of mocha puddings
- Dip either a cookie cutter rounds of sponge or leftover pieces into the cold coffee and place into a glass jar or glass. (I used leftovers)
- lightly squash down.
- Add a layer of cream (I actually used ½ marcapone cream and ½ vanilla yoghurt)
- Add another coffee and sponge layer
- Add a generous layer of chocolate custard.
- (Feel free to layer up as many as you like or have ingredients for)
- Chill until ready to devour.
Notes + adaptations
The crumble on the top was a real winner. All I did was put a mixture of oats and seeds into a frying pan to toast until brown. Be careful not to burn. I then added a generous tablespoon of honey and put back on the element until the honey had melted. This can burn super quick so watch it. I then stirred all together and put the mixture onto another plate and put it in the fridge when it had cooled. The result was crunchy and sweet crumble that was perfect onto of the puds.
Ingrid’s JAFFA PUDDING
Even the word ‘pudding’ has a nice comforting warmth to it. When I lived in London, I was addicted to sticky toffee pudding. I used to buy this particular ‘advertised on the box as homemade ‘ (whatever that means in commercial terms!) brand – family size, but pretty much eat half (3/4!!!) to myself. The guilt wasn’t there in my 20’s. I always ordered it on the menu at the Sunday pub lunch/ dinner. It was my go to for indulgent, make me feel so damn satisfied dessert. But now, I’m in my 30’s, I have kids, I’m time poor and I don’t need extra calories (damn it!) so puddings are more of a treat when I get to go out for dinner.
I decided this week’s challenge had to be puddings – as I wanted to try out a recipe for some kiwi friends who now live in Oz that were coming to stay. I needed something simple, that everyone would like (chocolate, it’s a given) and I wanted it to remind them of home. I based my recipe on the Edmonds Cookbook’s Chocolate self saucing pudding but I added orange essence to give it a Jaffa taste. It was pretty successful, apart from needing some more sauce – which I think would be rectified using a deeper smaller baking dish – see notes below. I even thought this recipe would be nice served in single serve ramekins if you wanted to elevate it to a more formal ‘dinner party’ setting. It’s got a lot of possibilities. Vanessa thought she would add more cocoa to give it a richer chocolatey taste.
- 100 g butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla essence (I also added 1 tablespoon of orange essence)
- 1¼ cups Edmonds plain baking flour
- 2 teaspoons Edmonds baking powder
- 1 tablespoon cocoa
- 2 cups boiling water
- ½ cup brown sugar
- 1 tablespoon Edmonds Fielder’s cornflour
- ¼ cup cocoa
- Beat butter, sugar, egg and vanilla (+ orange essence) together.
- Sift flour, baking powder and cocoa together
- Fold into beaten mixture.
- Spoon mixture into a greased six to eight cup capacity ovenproof dish (see notes below*).
- Combine sauce ingredients.
- Sprinkle sauce mixture over.
- Carefully pour boiling water over the back of a spoon onto the pudding.
- Bake at 180°C for 35 minutes or until pudding springs back when lightly touched.
Notes + adaptions
I used a shallow baking dish (34cm enamel bake pan) (wrong!) it was little dry – so I suggest you use a smaller deeper baking dish- such as the sizes below. My biggest addition was 1 tablespoon of orange essence which I added at the same time as the vanilla. I also served it with fresh cream.Throughly recommend. It was divine.
6-cup Baking dish or Pan:
1 (8″ /20cm) round cake pan
8″ (20cm) x 8″ (20cm) x 2″ (5cm) square pan
8 1/2″ (21cm) x 4-1/2″(12cm) x 2-1/2″(6cm) loaf pan
9″(23cm) x 2″(5cm) round pie plate (deep dish)