Indian Summer Citrus Pudding With Ginger Snaps And Salted Caramel Recipes

OVERNIGHT CITRUS GINGER RING

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• For the filling, combine the 8 ounces of sugar, lemon zest, fresh ginger, the 2 tablespoons candied ginger and the 5 ounces flour in a medium bowl. Mix until well combined. Set aside until ready to use.
• Lightly grease a baking sheet and set aside. Turn the dough out onto a lightly floured surface. Roll into a 12 by 24-inch rectangle. Brush the 1-ounce of melted butter onto the dough and sprinkle the filling over the dough; press the filling lightly so it sticks to the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Brush the beaten egg along the edge for a secure seal. Firmly pinch the seam to seal and roll cylinder seam side down. Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together. Place on the baking sheet, cover with plastic wrap and refrigerate overnight or up to 16 hours.
• Remove the ring from the refrigerator, remove the plastic wrap and snip the top with scissors every 2 inches. Place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the ring. Close the oven door and let the dough rise until the ring looks slightly puffy, approximately 30 minutes. Remove the ring and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the ring is baking, make the glaze by combining the jam, 1-ounce candied ginger, and the water in a small saucepan over medium heat. Bring to a simmer. Stir and cook until the jam is melted and well mixed with the water, about 3 to 5 minutes. Continue to simmer until reduced and thickened slightly, about 3 to 5 minutes. Brush over the warm ring. Serve immediately.

SALTED CARAMEL CUSTARD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
• Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
• Stir in kosher salt, vanilla, and cold milk; mix well.
• Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
• Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
• Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
• Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
• Serve topped with a pinch of light, flaky sea salt.

GINGER SNAP 'BREAD' PUDDING

Steps:

• Place gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
• Beat eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.
• Preheat oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.

CARAMEL INDIAN PUDDING

Steps:

• Scald milk in a deep three-quart saucepan. Gradually stir in the cornmeal, taking your time so the cornmeal does not lump. Cook over medium heat, stirring from time to time, until the mixture has thickened, about 15 minutes.
• While the cornmeal is cooking, spread the sugar in a heavy-bottomed skillet and mix with one-half cup water. Set it over medium heat. Watch carefully once the sugar has dissolved because it will then begin to caramelize. The caramel is done when it becomes a uniform honey brown color. Do not allow the caramel to darken beyond that and remove it from the heat immediately.
• Bring the cornmeal mixture to a simmer and slowly pour in the caramel mixture. It will bubble up but if your pan is deep it will not boil over. Stir over low heat until the caramel is completely dissolved in the cornmeal. Off heat, add butter, rum, eggs, salt and nutmeg.
• Preheat oven to 325 degrees.
• Pour the pudding mixture in a buttered two-quart casserole and place in the oven.
• Bake for 30 minutes. Stir in half and half and continue baking for one-and-a-half hours. Serve warm or chilled with whipped cream or ice cream, as desired.

BANANA GINGERSNAP PUDDING

Steps:

• Mix sugar and cornstarch together.
• Pour milk into medium-size microwaveproof bowl.
• Whisk in sugar mixture until cornstarch dissolves.
• Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
• Sti r in rum.
• Microwave on high 1 to 2 minutes longer until custard thickens.
• Remove from heat; cool slightly.
• Slice a layer of bananas into each of 4 individual dessert dishes.
• Add a layer of cookies and top with another layer of bananas.
• Pour custard over top bananas.
• Serve warm or chilled.
• Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
• Cook, over medium heat, stirring constantly until mixture begins to boil.
• Whisk some of hot milk mixture into beaten egg; return to saucepan.
• Bring to boiling, cook 1 minute. Follow procedure above.

SELF-SAUCING CITRUS PUDDING

Steps:

• Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
• Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
• Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
• Spread the batter into the pudding basin.
• Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
• Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
• Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
• Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
• NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.

TEMPTING CARAMEL APPLE PUDDING WITH GINGERSNAP CRUST

Steps:

• In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13x9-in. baking dish. Refrigerate for at least 15 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust., In a large bowl, whisk remaining milk and pudding mixes 2 minutes; let stand 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate 15 minutes., Spread remaining whipped topping over top. Cover and refrigerate at least 4 hours or until filling is firm., Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts.

CITRUS-GINGER GINGER SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
• Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
• Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
• Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.

SALTED CARAMEL & APPLE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
• Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
• Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.