Wednesday, 23 May 2012
As you know I've been testing the Vitamix Total Nutrition Center® here in my home over the past few weeks. It's been a real learning curve for me, but one that I have truly enjoyed. Yesterday I made a lovely soup in it, and today I made a delicious Vanilla Custard Sauce to go with a traditional Steamed Apple Pudding.
I followed the instructions to the letter and ended up with a beautifully flavoured custard sauce . . . it was lower in fat than the recipe that I normally use, and there was not as much faffing about. It was also done in a fraction of the time. The only thing you need to make sure of is that your milk is at room temperature when you start (not a problem with a microwave.), and that you follow the directions explicitly. You don't want to end up with a sauce that is split.
*Vanilla Custard Sauce*
Makes about 2 1/2 cups
For a chocolate version, add 2 TBS of cocoa powder and decrease the vanilla extract to 1 tsp. Can be used as a basic dessert sauce, cake topper or trifle ingredient.
1 large free range egg yolk
2 cups (480ml) milk, at room temperature
1/4 cup (30g) plain or all purpose flour
1/2 cup (100g) white sugar
1/8 tsp salt
1 TBS vanilla extract
1 tsp butter
Place all of the ingredients into the Vitamix container in the order listed and secure the lid.
Select Variable 1.
Turn the machine on and quickly increase speed to Variable 10, then to High. (This is an important step. If you don't do it right your machine will overheat and the safety feature, known as the overload switch will kick in and you'll have to wait until the machine cools down to continue.)
Blend for 6 minutes, or until heavy steam escapes from the vented lid.
Just imagine it . . . a delicious Vanilla Custard Sauce in exactly 6 minutes. You can't go wrong with that! It is the perfect sauce for puddings such as this traditional Steamed Apple Pudding which I am showcasing here today.
I had never made a steamed pudding before I moved over here to the UK. Seriously. They just aren't something that is all that popular over in Canada. My ex MIL used to make a steamed carrot pudding for Christmas which was very good, but I had never made it myself. In all truth I was kind of afraid of making it for some odd reason.
Thankfully I have gotten over my fear and I have fully embraced the Steamed Pudding! They're just gorgeous . . . like a steamed cake . . . moist and buttery and they are always served with a delicious sauce . . . sometimes custard, other times a caramel sauce, or even a fruity sauce.
Today I made an apple one, which was just gorgeous. It was beautifully moist and delicious . . . with a layer of apples steamed in scrummy caramel like golden syrup on the top . . . and a batter that was stogged full of lovely grated apple, which helped to make it especially moist.
It went perfect with the custard sauce . . . and my old school hubster was in seventh heaven!
*Steamed Apple Pudding*
A delicious steamed pudding filled with apple and topped with lovely apples and golden syrup. Scrummy!
125g of unsalted butter (1/2 cup)
4 TBS golden syrup (Can use golden corn syrup)
2 cooking apples, about 1 pound in total, cored, and peeled
100g of caster sugar (generous 1/2 cup)
2 large free range eggs, beaten
200g of self raising flour (generous 1 3/4 cup)
the grated rind of one orange and 3 TBS of the juice
Butter the insides of a 2 pint pudding basin lightly and line the bottom of it with a small circle of nonstick baking paper. (wax paper) Spoon in the golden syrup. Thickly slice one of the apples and arrange in an even layer on top. Coarsely grate the remaining apple.
Cream the butter and sugar together in a bowl until pale and creamy. Gradually beat in the beaten egg and the flour, alternating spoonfuls, until all have been added and the mixture is smooth. Stir in the grated apple, orange zest and orange juice. Spoon into the prepared pudding basin. Level off the top. cover with a piece of pleated non stick baking paper and foil. Tie in place with a string, or hold in place with a rubber band.
Lower the basin into the top of a steamer set over a saucepan of simmering water. Cover with a lid and steam for 2 hours, until the pudding is well risen and a knife inserted in the centre comes out clean.
Remove the foil and paper. Loosen the edge with a sharp knife. Invert onto a plate with a rim. Serve immediately with custard or ice cream.
Once again, I'd like to thank the Vitamix people for affording me this wondeful opportunity. Next time . . . I'm going to do something cold in it. Stay tuned!