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Saturday, 13 October 2012

Wagon Wheel Pudding courtesy of Gary Rhodes




lovely afternoon tea treat



or dressed up as a dessert , serve with fresh raspberries  



GARY RHODES' WAGON WHEEL PUDDING
Although best known as the laddish TV chef, Gary Rhodes is an immensely influential and skilful cook (having won Michelin stars at two different establishments). This creation was inspired by memories of the school tuckshop.
Serves 6
raspberry or strawberry jam, for spreading
For the marshmallow:
225g/8oz icing sugar
85ml/3fl oz water
25g/1oz liquid glucose
6 leaves gelatine soaked in water or 1.5x11.7g sachets powdered gelatine, dissolved in 4 tablespoons of water and gently heated until clear
1 egg white
cornflour for dusting
For the biscuits (makes 12-15):
225g/8oz butter
75g/21/2oz caster sugar
1 egg yolk
1 tablespoon maple or golden syrup
250g/9oz plain flour
For the chocolate topping:
100g/4oz good-quality plain or milk chocolate
150ml/5fl oz double cream
50g/2oz butter
Pre-heat the oven to 180C/350F/Gas 4.
First make the marshmallow. Mix the icing sugar, water and glucose together and bring to the boil. Simmer for two to three minutes. Add gelatine and as soon as it has dissolved pour on to the egg white in a mixing bowl. Whisk immediately (preferably with an electric mixer) to a thick, creamy consistency.
Dust a large shallow baking tray or dish - it must be at least 1cm (1/2in) deep and big enough to allow you to cut six 8cm (31/2in) discs - with the cornflour. Pour in the marshmallow mix. Refrig-erate and leave to set for one to one and a half hours. Once set, cut out six 8cm (31/2in) discs with a plain biscuit cutter.
Next, make the biscuits. Cream together the butter and sugar and then add the egg yolk and syrup. Fold in the flour and mix to a smooth dough. Refrigerate for 15 to 20 minutes.
Roll out to 2 to 3mm (1/8in) thick. Cut out 12 8cm (31/2in) discs, allowing two per portion, and bake for 10 to 15 minutes until golden. Allow to cool.
To make the chocolate topping, melt chocolate with the cream in a bowl over simmering water. Once melted, add the butter and stir in. Remove from the heat to prevent the butter from becoming too liquid. The butter should have melted and emulsified into the chocolate mixture. If the mixture is a little too thin, leave to cool to thicken slightly.
Spread some of the jam fairly generously on to six biscuits. Sit a marshmallow disc on each and then spread some more jam on top. Finish with another biscuit on top to create a "sandwich".
For a perfect chocolate finish, spoon the chocolate mixture on in stages. First, sit the biscuits on a wire rack and set over a baking tray or plate and spoon some of the chocolate topping over to cover completely. Refrigerate for 15 to 20 minutes until set. Remove and turn the biscuits upside-down on the rack. Spoon more of the chocolate over the biscuits to cover. Refrigerate until set. Remove and spoon over any remaining chocolate (you might need to reuse some of the topping from the tray) for a smoother, thicker finish. Refrigerate and leave to set. For an even more luscious ending, serve with a trickle of pouring cream.
Note: This pudding can be made fruity by placing fresh raspberries or strawberries on top of the marshmallow and finishing as above.
City Rhodes, 1 New Street Square, London EC4 (0171 583 131)

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