Monthly Archives: October 2012

Barrens Blend Pudding with Screech Sauce

Barrens Blend Pudding with Screech Sauce

Barrens Blend Pudding with Screech Sauce

This is another recipe from chef Bob Arniel and is perfect for colder weather.

INGREDIENTS:

A  125ml (1/2 cup) unsalted butter
375 ml (1 1/2 cups) brown sugar
B  2 eggs
C  80 ml (1/3 cup) flour (all-purpose)
15 ml (1 tbsp) baking powder
10 ml (2 tsp) cinnamon
1 ml (pinch) salt
250 ml (1 cup) dry breadcrumbs
500 ml (2 cups) fresh breadcrumbs
D  250 ml (1 cup) buttermilk
E  175 ml (3/4 cup) blueberries
175 ml (3/4 cup) partridgeberries

METHOD:

  1. Beat “A” with a paddle until light and fluffy
  2. While beating “A” stir together “C” in a separate bowl
  3. Beat the eggs into the creamed butter and sugar until smooth
  4. Add the dry ingredients alternatively with the milk
  5. Fold in the berries.  Spoon into well butter ramekins, place ramekins in large oven pan.  Pour hot water 1/4 way up the ramekins. Cover with parchment paper and then tin foil
  6. Cook in a 350F oven for about an hour or until cake tester comes out clean.
  7. Unmold and serve with sauce. Sprinkle with icing sugar.
Barrens Blend Pudding with Screech Sauce

Barrens Blend Pudding with Screech Sauce

SCREECH SAUCE

125 ml unsalted butter
125 ml dark brown sugar
250 ml whipping cream
50 ml screech (or other rum)

Melt butter, add sugar, bring to a boil. Add cream. Remove from heat and add rum.

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Black Currant Cream Flan

Black Currant Flan

Black Currant Flan

This recipe is an adaptation of Chef Bob Arniel’s Blueberry Cream Flan – both blueberries and black currants work well. It is one of my favourites!

INGREDIENTS:

A 1.5 cup (375 ml) all purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2.5 ml) baking powder
1/3 cup (75 ml) unsalted butter
2 egg whites
1 tsp vanilla

B 3 cups (750 ml) fresh or frozen black currants (or blueberries)

C 2 tbsp (30 ml) all purpose flour
2 cups (500 ml) low-fat plain yogourt
1 egg, lightly beaten
2/3 cup (150 ml) sugar
2 tsp (10 ml) grated orange or lemon zest
1 tsp (5 ml) vanilla

METHOD:

  1. Combine A in an electric mixer, with paddle. Mix well.
  2. Press into bottom of a 10″ springform pan. Sprinkle with black currants.
  3. Make topping by combining C. Pour over berries.
  4. Bake in a 350F oven for an hour or until golden.
Black Currant Flan

Black Currant Flan

PER SERVING:

232 calories
6g fat
25mg cholesterol
89mg sodium
5 g protein
40g carbohydrate

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