BUN MASCA CHOCOLATE BREAD PUDDING

THIS IS AN EASY DISH THAT EVERYONE LOVES. BUN MASCA  (MASCA MEANS BUTTER )IS AVAILABLE AT ANY IRANI BAKERY. IT COMES PARTIALLY SLICED AND BUTTERED. IT IS COMFORT HOME COOKING. IF YOU DONT LIKE CHOCOLATE LAYER THE BREAD WITH A GOOD JAM, ALMONDS, CARAMEL SAUCE, EVEN LEMON CURD.

SERVES 4

INGREDIENTS

  • 2 BUN MASCA FROM IRANI BAKERY
  • 1 CUP CHOCOLATE CHIPS SEMI SWEET
  • 1 TEASPOON BUTTER
  • FOR CUSTARD
  • 5 EGGS CRACKED AT ROOM TEMPERATURE
  • 1.5 TEASPOONS VANILLA EXTRACT
  • 1/2 CUP LIGHT CREAM (TETRAPAK) WARMED
  • 2 CUPS WHOLE MILK HOT
  • 1 CUP SUGAR CASTOR OR GRANULATED

BAKING TRAY TO FIT BOTH BUNS SNUGLY (ATLEAST 1.5 INCHES DEEP)

METHOD

TO ASSEMBLE BREAD

BUTTER YOUR BAKING PAN.

OPEN THE FIRST BUN UP (WATCH MY VIDEO ON IGTV) AND LAY EACH HALF ACROSS THE BAKING PAN OF YOUR CHOICE SO THE BREAD IS SPREAD EVENLY ACROSS THE PAN OF YOUR CHOICE. SCATTER CHOCOLATE CHIPS ALL OVER. OPEN UYP THE SECOND BUN MASCA AND LAY IT OVER THE STOP. PRESS DOWN SO IT FITS SNUGLY INTOT HE PAN. THEN USE A KNIFE AND CUT THE BREAD ACROSS ALLTHE WAY THROUGH IN TWO PLACES LENGTHWISE.

PREHEAT OVEN TO 325 AND PREPARE LOWER RUNG WITH BAKING RACK.

FOR THE CUSTARD

WHISK EGGS AND VANILLA WITH SUGAR UNTIL WELL INCORPORATED IN A MIXING BOWL. SLOWLY ADD WARM CREAM AND WHISK CONTINUOUSLY. ADD HOT MILK AND WHISK AGAIN. USING A SIEVE, STRAIN HALF THE MIXTURE OVER THE LAYERED BUNS. PRESS THE BUNS DOWN SO THE CUSTARD CAN SEEP INTO IT EVENLY. LET IT SIT 15 MINUTES.

SIEVE THE REMAINING MIXTURE OVER THE BUNS AND LET SIT 15 MINUTES.

BAKE 30-35 MINUTES UNTIL GOLDEN BROWN. WHEN YOU PRESS DOWN WITH A SPOON THE CUSTARD SHOULD NOT OOZE OUT BUT YOUR PUDDING SHOULD BE SOFT AND CUSTARDY INSIDE.

 

PUFF PASTRY IN INDIA

Puff Pastry photo Tara Deshpande

 

Puff Pastry- Where to Buy It in Mumbai and What to Make with It

Before the chicken puff came puff pastry. In India Pattice and savory Khara biscuits available at Irani cafes are the most commonly eaten snack made from puff pastry. 

Puff Pastry also known as butter paste and puff paste originated in France where it is called pâte feuilletée or feuilletage. Feuille is the French word for leaf.

 Puff pastry, unlike pâte brisée is a laminated dough where layers of dough are repeatedly rolled and rested with layers of butter to produce a very flaky, fine and crisp dough.  In some early, medieval recipes eggs were also added to the dough. 

The process is far more time consuming than short crust or the choux pastry (pate a choux) so many home cooks buy it frozen or readymade at a bakery.

photo Gallica

The first published recipe for puff pastry appeared in François Pierre La Varenne‘s “Pastissier Francois” in 1653.

But it was invented some years before this in 1645 by a French pastry cook’s apprentice, Claudius Gele who accidentally stumbled upon the technique for puff pastry while trying to make a loaf of bread for his bed ridden father. 

Claudius later went to work for the Brothers Mosca’s pastry shop in Florence, Italy where he continued to produce the puff pastry for his employers all the while keeping the recipe secret. He made his employers a fortune. 

While many food historians agree puff paste was a logical outcome of short crust pastry others believe that it was influenced by Middle Eastern Phyllo and werqa dough made with olive oil and fine sheets of dough. 

My 1765 edition of The Art of Cookery Made Plain and Easy by a Lady has an early recipe for ‘Puff-pafte’. By the early 1800’s Puff Pastry become the standard term used in English cookbooks.

photo

 

In Mumbai you can buy Puff Pastry to order at Worli’s City Bakery.  They sell it by the kilogram and must be ordered with 24 hour notice. It is also available refrigerated in 250 gram sheets at American Bakery in Byculla. Both are vegan. Check with the local Irani cafés in your city –if they make khara biscuits and pattice, chances are they will sell you the readymade dough. You can also buy it in the frozen section in supermarkets and some club shops.

I would advise you keep the fresh puff pastry refrigerated (not frozen) at all times and use it within 24 hours.

For me puff pastry is the go to when I don’t have time to make leavened dough or a short crust pastry.

Here are some of the easy, elegant and delicious recipes I make. You can also make chicken pot pies, cheese straws, vol au vents, poisson en croute (whole fish wrapped in pastry.

No Huff, Puff Pizza photo Bini Bharucha

NO HUFF PUFF PIZZA

Perfect for large groups, you can add on almost any filling.  While this recipe calls for a red sauce you can also do a Pizza Bianco or a sweet dessert pizza with fruit compote and almonds.

 

 

 

 

 

 

 

 

 

NAPOLEONS

This classic layered dessert should be served plated as individual portions. They are impressive and elegant but easy to make.

Napoleons with pastry cream and fruit photo by Bini Bharucha

http://www.taradeshpande.in/mixed-fruit-napoleons-with-pastry-cream/

MUSHROOM AND GOAT’S CHEESE BEGGARS PURSES

Beggars Purses with puff pastry photo Beynaz Mistri

Knotted with chives these delicate purses can be stuffed with meat, prawns, tofu or turn them into a dessert.

http://www.taradeshpande.in/puff-pastry-beggars-purses-with-mushrooms-goats-cheese-and-thyme/

APPLE, HONEY AND CINNAMON TURNOVERS photo Bini Bharucha

Turnovers are so easy. I bake them just before the dessert course and serve them warm with vanilla ice cream and some honey drizzled over the top. A winner! 

http://www.taradeshpande.in/easy-apple-honey-and-cinnamon-turnovers/

 

Poisson En Croute

A classic French preparation this is a complex dish but makes a spectacular main course.

poisson en croute with puff pastry photo Tara Deshpande

 

ORIGINAL DEVIL’S FOOD CAKE RECIPE

Original Devils Food cake

THE ORIGINAL DEVIL’S FOOD CAKE RECIPE PUBLISHED IN SARAH TYSON RORERS NEW COOKBOOK IN 1906 IS COMPLETELY DIFFERENT FROM THE MODERN VERSION OF THE DEVILS’ FOOD CAKE THAT IS NOW SO POPULAR ALL OVER THE WORLD. IT IS HOWEVER DELICIOUS, ESPECIALLY WHEN PAIRED WITH A RICH FROSTING OR FILLING.

Modern Devils Food cake (left) and original Devils Food Cake (Right)

THE ORIGINAL DEVILS FOOD CAKE IS ESSENTIALLY A LIGHTLY FLAVOURED CHOCOLATE SPONGE CAKE. IF YOU LEAVE THE CHOCOLATE OUT OF THIS CAKE IT IS MORE LIKE AN EGGY GENOISE.

THIS CAKE IS MADE WITH CHOCOLATE AND NOT COCOA UNLIKE MODERN DEVIL’S FOOD CAKE RECIPES. THE QUANTITY OF CHOCOLATE USED IS MUCH LESS THAN IN THE MODERN VERSION OF THIS CAKE. IT ALSO EMPLOYS BUTTER AND CALLS FOR WHIPPING EGG WHITES. THIS CAKE IS MUCH DRIER THAN CAKES WE ARE USED TO SO I WOULD SUGGEST BRUSHING THE CAKE WITH SIMPLE SYRUP TO MOISTEN IT. IVE MADE ADAPTATIONS TO THE RECIPE BELOW BECAUSE I FOUND THE ORIGINAL RECIPE BATTER TOO THICK TO FOLD EGG WHITES INTO.

ORIGINAL DEVIL’S FOOD CAKE RECPE (adapted from Sarah Tyson Rorer’s Cookbook)

 

Makes 2 8 inch round cakes

3 cups of Maida or all purpose flour sifted together with a pinch of salt and 2 teaspoons baking powder

450 grams unsweetened baking chocolate broken into pieces

1/2 cup commercial cream

1.5 cups water

1/2 cup unsalted butter softened

1 cup castor or granulated sugar

4 large eggs at room temperature, separated carefully

FOR ASSEMBLY

5-6 cups dark chocolate butter cream

Beat together 1 cup regular cocoa, 1/4 tsp salt, 3 cups confectioners sugar and 500 grams unsalted butter until fluffy, 2 tablespoons or corn flour dissolved into 1/2 cup of warm milk.

1 cup simple syrup (optional)

Boil together 2 cups water and 1 cup sugar until reduced to 1 cup. Cool.

 

METHOD

Grease cake pans and line with parchment. Preheat oven to 350F and prepare middle rack.

Heat the milk and water on a medium flame. When it reaches a bubble turn off the flame and stir in the chocolate pieces and keep stirring until completely dissolved.

Reserve.

Beat the butter and sugar in a stand mixer or use a hand mixer. Beat on medium speed until soft, fluffy and creamy. Add vanilla extract and whisk again. Add one egg yolk at a time and beat until well incorporated. Add the chocolate mixture and beat again on high speed until completely incorporated. You will have a thick batter.

Beat the egg whites on medium speed for 2 minutes. Increase speed until egg whites reach stiff peaks.

Slowly using a spatula fold these egg whites into the batter.

Divide the batter into the two cake pans. Smoothen the tops gently.

Bake in bottom rung about 25 minutes. Then move to middle rung for another 15 minutes or until a cake tester comes out clean. Your cake will have a light mocha or caramel colour. The top will be cracked like this-

This is what the original Devils Food cake looks like even when I added extra chocolate

 

 

Cool completely before unfolding.

ASSEMBLE

Use a sharp knife to slice the uneven tops off.

Slice each cake into 2 equal halves. Glaze with sugar syrup if desired.

Frost each layer and then cover the entire cake with frosting.

Serve at room temperature.

Frosted 4 layer Original Devils Food Cake

 

 

 

 

 

JAGGERY AND COCONUT MILK SHEERA

This cream of wheat dish is a variant of the traditional sheera I make with coconut milk.

 

 

 

 

If you use margarine this sheera is vegan.  You can also replace the coconut milk with whole milk and use charoli seeds instead of cashews.

 

Serves 6

2 cups fine semolina (raw or sooji)

3/4 cup  ghee or margarine

3/4 cup jaggery grated

1 teaspoon nutmeg powder

1/2 cup unsalted cashew pieces (1 tsp reserved for garnish)

1/4 cup fresh finely grated white meat of coconut

2.5 cups boiling hot water

1 cup coconut milk

METHOD

Roast the rawa or semolina in a large non stick skillet on high heat about 5 minutes, stirring constantly. Add the cashews and or almonds and stir again. Add the margarine or ghee and stir it into the nuts and semolina and roast another 4-5 minutes. Add the  nutmeg and stir well. Add jaggery to the hot water and coconut milk and stir well. Stir in shredded coconut Immediately add the hot liquid to the semolina.

The mixture will splutter and steam so keep stirring vigorously until the water evaporates and the halwa/sheera thickens to a consistency you like. The sheera will have a faintly amber color on account of the jaggery.

Cool for a few minutes and serve. You can garnish with a few more  cashew pieces.

BUTTER SHEERA OR SUJI KA HALWA WITH BUTTER

Sheera or semolina halwa is really a spiced up version of cream of wheat. It is one of India’s most enduring desserts served to man and God, on sad and happy occasions. It is comfort home cooking at its best. I don’t make mine with ghee which is the norm and I use less sugar and butter than the standard recipe. I prefer a slightly salty butter. The combination of sweet and salty is irresistible.

Serves 6

2 cups fine semolina

1 cup butter (if using unsalted add a pinch of salt)

3/4-1 cup castor sugar (as per your taste)

1 teaspoon green cardamom seeds powder

8-10 crushed saffron strands

1/2 cup slivered almonds or cashew pieces or both (1 tsp reserved for garnish)

4.5 cups boiling hot water

METHOD

Roast the raw or semolina in a large non stick skillet on high heat about 5 minutes, stirring constantly. Add the cashews and almonds and stir again. Add the butter and stir it into the nuts and semolina and roast another 4-5 minutes. Add the saffron and cardamom and stir well. Add sugar and stir quickly and immediately add the boiling hot water.

The mixture will splutter and steam so keep stirring vigorously until the water evaporates and the halwa/sheera thickens to a consistency you like.

Cool for a few minutes and serve. You can garnish with a few more almonds and cashews.

 

APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

Ingredients

SERVES 5

1/2 CUP GOLDEN RAISINS SOAKED IN 1/4 CUP DARK RUM

FRESH JUICE OF TWO APPLES

2 APPLES PEELED AND DICED INTO 1/2 INCH PIECES

3 TABLESPOONS MEDIUM GRAIN RICE OR KHEER RICE, WASHED

3 CUPS WHOLE MILK, PLAIN

8 CASHEWS SPLICED IN HALF LENGTHWISE

2 TABLESPOONS BUTTER

Instructions

COOK THE RICE AND MILK TOGETHER IN AHEAVY BOTTOMED SAUCEPAN ON MEDIUM FLAME. STIR REGULARLY TO PREVENT BURNING UNTIL MILK IS DOWN TO 1.5 CUPS AND RICE IS COOKED.

STIR IN NUTMEG.

AS RICE COOKS COOK THE APPLE AND JUICE IN ANOTHER SKILLET ON MEDIUM HEAT UNTIL APPLES ARE VERY TENDER AND BEGIN TO CARAMELIZE.

ADD THE APPLES AND ANY SAUCE TO THE COOKED RICE AND MILK. STIR WELL. STIR IN RUM AND RAISINS.

TASTE FOR SWEETNESS. YOU CAN ADD HONEY OR REGULAR GRANULATED SUGAR IF YOU LIKE IT SWEETER. TOAST THE CASHEWS IN BUTTER ON A MEDIUM FLAME AND DRIZZLE OVER THE KHEER.

SERVE HOT OR COLD.

http://www.taradeshpande.in/apple-rum-and-raisin-rice-pudding-kheer/

FRANGIPANE STUFFED APRICOTS WITH WHIPPED VANILLA YOGURT

FRANGIPANE STUFFED APRICOTS

FRANGIPANE STUFFED APRICOTS

Frangipane stuffed apricots. Photo: Tara Deshpande Tennebaum

Ingredients

Frangipane stuffed apricots

These are delightful. You can serve them in a pie plate straight out of the oven or in chai glasses, shot glasses or little dessert bowls with dessert spoons or cocktail picks. You can top the final ensemble with apricot kernels too.

Apricots can be sour so taste-test your batch before you cook them. If they are sour, choose to serve them with vanilla ice-cream or sweetened whipped cream and add more sugar to the poaching liquid.

You can omit the frangipane entirely if you want an eggless dessert. Add star anise instead of cinnamon and poach them apricots in some sweet wine and water also.

Ingredients (2 pieces per person)

18 fresh sweet apricots, washed

¾ cup almonds, powdered

1/2 cup granulated sugar

1 tsp vanilla

2 eggs beaten

2 tbsp maida or all purpose flour

1 tsp orange zest

7 tbsp butter plus 2 tbsp

For poaching liquid

1 cup sugar

2 cups water

2 inch stick of cinnamon

Optional accompaniments and garnishes:

1 cup strained yogurt whipped with 1/2 teaspoon vanilla bean paste and half cup granulated sugar until fluffy

Sweetened whipped cream spiked with apricot liqueur

Vanilla ice-cream

Sweetened strained whipped yogurt or shreekhand

Mint leaves, apricot kernels, candied orange or flaked almonds to garnish

Instructions

Method

1. In a small saucepan combine cinnamon with sugar and water and set over a medium flame. When the volume is down to 1 cup switch off flame.

2. Butter a small baking dish (round or square about (6 by 6 inches) with 1/4 tablespoon of butter. Pour syrup into the dish. Discard cinnamon stick.

3. Using a sharp knife, splice open one side of each apricot, cut along the rib, leaving the bottom side intact. Remove the pits.

4. Pre-heat oven to 300 F.

5. Cream butter and sugar for 1-2 minutes in a stand mixer or using a whisk. Add vanilla and egg and continue to beat about 1 minute. Add zest and almonds until well incorporated.

6. Lightly butter each apricot using the leftover butter and a pastry brush. Spoon the frangipane into the spliced fruit generously.

7. Place the fruit in the baking dish with sugar syrup and bake in the middle rung of the oven 45-60 minutes until fruit is blistered and the almond custard is golden brown.

8. Serve warm with some of the browned sugar syrup with boozy cream (use Grand Marnier), strained vanilla yogurt or vanilla ice-cream.

http://www.taradeshpande.in/frangipane-stuffed-apricots-with-whipped-vanilla-yogurt/

DATE, WALNUT BANANA CAKE WITH JAGGERY AND RUM GLAZE

This cake contains no refined sugar.  Walnut flour is combined with all purpose flour to make a cake thats light and fluffy. Use packaged cream and not fresh cream to make the glaze.  You can omit rum and add rum flavouring or use a flavouring of your choice.

MAKES 1 91/2 INCH TUBE/LOAF CAKE

1 cup  (150 grams)finely chopped seedless brown dates soaked in half cup boiling water for 15 minutes then pureed

1/4 cup  (50 grams) finely chopped dates

½ c. butter or margarine OR 115 GRAMS OR 4 OZ, softened

2 eggs whisked at room temperature

1 tsp cinnamon powder

1/2 tsp nutmeg powder

3/4  tsp. Baking soda

¼ tsp. Baking powder

4 Tbsp.  strained plain whole milk yoghurt or use sour cream

1 c. mashed over ripe blackened bananas about 2 whole bananas

1 maida or all purpose flour

1/2 cup walnut flour

¼ tsp. Salt
1 tsp. Vanilla
1/2 cup toasted and skinned walnut pieces

METHOD

Grease cake pan lightly.
Preheat oven 350 C and prepare bottom rack. Cream butter or margarine and pureed dates until fluffy using. stand or hand mixer. Add vanilla, salt, nutmeg and cinnamon and whisk again. Add eggs, one at a time and beat until incorporated. Add mashed bananas and beat again.

Stir soda into sour cream or yogurt and mix well. Add to the batter and beat again.

Add walnut flour, all purpose flour, baking powder.  Mix well. Finally stir in the chopped dates and walnut pieces.

Bake in buttered 9 ½ in. loaf pan at 350 for 30-40 minutes on the bottom rung of the over  until sides of the cake pull away a little and a toothpick inserted into the centre comes out clean. Top with glaze once cake has cooled.

For the glaze melt together 80 grams grated or finely crumbled extra dark coconut palm jaggery and 200 ml packaged cream (not fresh) until smooth over a low flame. Stir in 1 tsp corn flour and allow sauce to thicken a little. Then stir in 2 tbsp dark rum and 1/2 tsp vanilla extract.  Hold a strainer over the banana loaf and strain hot glaze this through a fine sieve to remove any pieces of fibres and spread it over the baked cake.

 

BAATH OR BATICA CAKE-GOA SEMOLINA CAKE

 

 

ALSO KNOWN AS BATICA OR BOLO DE RULAO THIS IS A SEMOLINA AND COCONUT CAKE MADE BY THE CHRISTIAN COMMUNITY OF GOA DURING CHRISTMAS. UNLIKE THE X’MAS FRUITCAKE THIS IS LIGHT AND EASY TO EAT WITH A BEAUTIFUL CRUMB THAT COMES FROM LETTING THE BATTER SIT FOR SEVERAL HOURS IN THE REFRIGERATOR.

TRADITIONALLY THE CAKE IS LINED WITH PASTRY AT THE BOTTOM, SIDES AND STRIPS OF DOUGH ARE LINED OVER THE TOP. THIS STEP IS OPTIONAL AND MANY COOKS  SKIP IT.

INGREDIENTS

FOR A 8 INCH/20.3 CM ROUND CAKE OR A STAR SHAPED CAKE PAN 23.5 x 23.5 x 5 cm

1/2 KG READY MADE SHORT CRUST PASTRY  (OPTIONAL)

2/3  CUP FINE SEMOLINA OR SOOJI/RAWA

1.25  CUPS ALL PURPOSE FLOUR OR MAIDA

2 TBSP LIGHTLY TOASTED CASHEWS COOLED AND  GROUND TO A POWDER (WILL BE SLIGHTLY CLUMPY)

1  CUP DESSICCATED  COCONUT

1/2 CUP COCONUT MILK

1 CUP GRANULATED OR CASTOR SUGAR

125 GRAMS BUTTER, UNSALTED AT ROOM TEMPERATURE

2 TABLESPOONS MELTED GHEE

4 EGGS AT ROOM TEMPERATURE

1 TEASPOON CARDAMOM OR NUTMEG POWDER

1 TEASPOON ROSE, ORANGE OR LEMON WATER OR USE VANILLA EXTRACT (ADD MORE DEPENDING ON CONCENTRATION OF YOUR WATER)

CONFECTIONERS SUGAR FOR DUSTING

METHOD-

COMBINE THE SEMOLINA, BAKING POWDER, FLOUR AND GROUND CASHEWS IN A BOWL AND RESERVE.

BEAT THE SUGAR, MELTED GHEE  AND BUTTER UNTIL CREAMY ON MEDIUM SPEED IN A STAND MIXER USING A PADDLE ATTACHMENT OR USE A HAND MIXER.

STIR IN THE FLAVORING- ROSE,LEMON, ORANGE OF YOUR CHOICE AND NUTMEG OR CARDAMOM AND BEAT AGAIN.

ADD THE COCONUT MILK AND  DRIED COCONUT. WHISK ON LOW SPEED FOR 20 SECONDS.

ADD THE EGGS ONE AT A TIME AND CONTINUE TO BEAT ON MEDIUM SPEED.

ADD THE MIXTURE OF SEMOLINA, CASHEWNUT FLOUR, BAKING POWDER AND FLOUR IN BATCHES AND CONTINUE TO BEAT UNTIL JUST INCORPORATED. DO NOT OVER BEAT.

COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.

FOR THE PASTRY (OPTIONAL)

PREHEAT OVEN TO 350 F AND PREPARE MIDDLE RACK.

RESERVE 1/4 THE DOUGH TO MAKE STRIPS. ROLL OUT THE REST OF  YOUR PASTRY DOUGH INTO A CIRCLE, ON A CLEAN WELL FLOURED SURFACE TO 1/4 INCH THICKNESS. PLACE THE CIRCLE IN YOUR STAR SHAPED OR ROUND PAN AND SPREAD OUT OVER THE BOTTOM AND ALONG THE SIDES OF THE BAKING PAN, ALL THE WAY TO THE TOP.  USING A FORK PRICK THE BOTTOM WITH SMALL HOLES.

ROLL THE REST OF THE DOUGH OUT INTO 1/4 INCH THICK SQUARE AND CUT INTO 6-8 STRIPS. COVER WITH A PLASTIC WRAP AND RESERVE ON A PLATE IN THE FRIDGE.

BAKE PASTRY SHELL FOR 25 MINUTES. REMOVE FROM OVEN AND COOL.

REDUCE OVEN TEMPERATURE TO 325F.

WHILE YOUR PASTRY IS COOLING REMOVE BATTER FROM FRIDGE, UNWRAP AND MIX INGREDIENTS TOGETHER WITH A SPATULA. LET REACH ROOM TEMPERATURE.

IF YOU DON’T PLAN TO DO THE PASTRY, BUTTER YOUR BAKING PAN GENEROUSLY AND LINE WITH PARCHMENT.

POUR THE BATTER DIRECTLY INTO THE PAN OR OVER THE COOLED PASTRY. SMOOTH THE TOP WITH A SPATULA.

LINE THE TOP WITH  LATTICED STRIPS.

BAKE ON MIDDLE RACK UNTIL TOP IS GOLDEN AND A CAKE TESTER INSERTED IN THE CENTER COMES OUT CLEAN.

COOL IN PAN. USING A SMALL SHARP KNIFE LOOSEN THE CAKE FROM THE PAN. THE PASTRY OFTEN BAKES INTO THE BATTER SO YOU MAY NOT BE ABLE TO SEE IS CLEARLY BUT YOU WILL TASTE IT. THEN UNMOLD ON A PLATE AND TURN OVER. DUST WITH CONFECTIONERS SUGAR.

SERVE WITH A DESSERT WINE, COFFEE OR TEA.

 

 

 

RUM PUM PUMS- CHRISTMAS TRUFFLES WITH RUM, RAISINS AND CHOCOLATE

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

Ingredients

You can make these little bites entirely vegan and alcohol free as well. These are unevenly shaped and are more like rochers than truffles.

Makes 8-9 truffles

1 cup golden raisins, pips and little stalks removed

1/4 cup cranberries or if unavailable use dark raisins, pips and little stalks removed

1/2 cup dark rum or apple juice

1 tbsp Cointreau or Grand Marnier or orange juice

1 inch cinnamon stick

2 tbspns brown sugar

1.5 cups apple juice

1/4 cup pecans or walnuts broken into small pieces, well toasted

2 tbsp graham crackers crumbs

For the chocolate couverture

30 ozs dark chocolate no more than 70%

1/2 cup cream or use coconut milk for a vegan ganache

1 tbsp castor sugar

1 cup whole-milk or use soy milk

1 tbsp butter or vegetable oil

extra 1/2 oz dark chocolate pieces

Garnish

1 tbsp finely crushed almonds, pecans or walnuts or 8 pieces of candied orange

You will need toothpicks, foil and parchment paper.

Instructions

FOR TRUFFLES

Combine both the raisins or cranberries, cinnamon stick, rum, apple juice and brown sugar in a saucepan and cook on a medium flame until most of the liquid has evaporated and you have a soft sticky mixture. Remove and discard cinnamon stick.

Cool mixture completely. Stir in orange liqueur or juice until well incorporated.

Stir in all remaining ingredients.

Rub your hands with butter or margarine and roll the mixture into 8-9 balls. The balls will be uneven because they contains nuts and raisins.

Lay the ball out on a tray covered with parchment paper. Stick a small toothpick into the centre of each one. Cover tightly and refrigerate 2 hours.

FOR COUVERTURE/GANACHE

Heat the sugar, milk and cream in a small saucepan. When it reaches a boil remove from the fire and quickly stir in all the chocolate. Keep stirring to agitate the chocolate about 1-2 minutes with a spatula. Add an extra 1/2 oz chocolate and stir till it melts- this will help temper the chocolate so you have a shiny coating. Stir in the oil or butter. You should have a shiny and smooth ganache. If it is too thick add in a little more milk and stir vigorously. Pour this into a small bowl with a depth of 3 inches.

ASSEMBLY

Hold the truffle by the toothpick and dip into the sauce. Coat it all over. Then hold it above the bowl and let it drip for a bit to get excess chocolate off. This is will take a minute or so.

Return it to the wax paper with the toothpick still stuck inside. Repeat this for all the truffles.

Slowly pull out the toothpicks. You can hold the truffle down with an extra toothpick as you pull the toothpick out. Drip a little ganache to cover the hole where the toothpick was using a teaspoon. Sprinkle with nuts. Cover the truffLes with foil and refrigerate 2 hours or until you are ready to eat them.

Remove from fridge, place in small paper cases or if you prefer straight on to a small serving platter. Let sit 15 minutes before you serve them.

http://www.taradeshpande.in/rum-pum-pums-christmas-truffles-with-rum-raisins-and-chocolate/