Colchester pudding

Colchester pudding

dessert recipes | serves 12

Wow your guests with this show-stopper of a pud – a magic alternative to the traditional trifle. Try colouring your meringue for
an extra special, festive twist.

1. Soak the tapioca in the milk in a saucepan for 1 hour before cooking. Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of salt. Gently simmer for 20 minutes, until softened and thickened. Turn off the heat and allow to cool slightly.
2. Heat 200ml water in a saucepan over a low heat. Add the egg yolks and remaining 50g of caster sugar to a heat-proof bowl and place over a pan of simmering water. Whisk the yolks and sugar until thick and light in colour. Remove from the heat and fold through the tapioca.
3. In a bowl, whisk the double cream until it forms soft peaks and fold through the tapioca mixture. Allow
to cool completely in the fridge while you make the rest of the layers.
4. Preheat the oven to 180C/gas 4. Place the almonds in a colander and rinse under cold water. Drain well then tip into a bowl with the icing sugar and orange zest, tossing to coat. Spread over a large lined baking sheet and bake for 10 minutes, or until golden brown. Allow to cool slightly, then chop into large pieces.
5. Combine the berries and sugar in a saucepan. Cook over a low heat for about 10 minutes, or until the berries are lightly cooked but still holding their shape. Use a slotted spoon
to remove the fruit and set aside.
6. Place the pan of juice over a medium heat and simmer until it has reduced to a light syrup. Set aside to cool.
7. Whisk the egg whites in a mixer on high until they form stiff peaks.
In a medium saucepan mix the sugar and water and place on a high heat. Add the sugar thermometer to the pan. Brush the edges of the pan to release excess sugar crystals. When the temperature reaches 110C, turn the heat down to low and heat slow and low until the temperature comes back up to 120C. Take the pan off the heat and allow the bubbles to settle (this will take about 20 seconds).
8 Set the mixer speed to slow then carefully start pouring the syrup into the egg white. The syrup cooks the egg white so it’s important to pour the syrup in a constant slow stream. Let the mixer continue to carry on for a further 10 minutes on a slow speed. This cools down the egg whites and makes it look thick and glossy. Just before it’s ready, add a few drops of the pink food colouring, if using, for
a pale pink meringue. Spoon into a piping bag with a 10mm plain nozzle.
9 Spoon a few berries and a little syrup into the base of the serving dishes. Top the fruit with a layer of cooled tapioca mixture. Pipe big peaks of meringue around the edges of each dish to create a border, then use a cook’s blow-torch to quickly set and colour it. Pop some berries in the centre and scatter over the candied almonds and the gold leaf, if using.
Per serving 360 cals, 13.1g fat (5.4g saturated), 6.3g protein, 57.5g carbs, 49.3g sugars

 

Recipe Jamie Oliver
Photo David lofts


from Issue 43

ingredients

• 100g tapioca
• 600ml milk
• Vanilla extract
• 150g caster sugar
• Finely grated zest of 1 clementine
• 3 egg yolks
• 1 vanilla pod
• 200ml double cream
• 100g flaked almonds
• 50g icing sugar
• Finely grated zest of 2 oranges
• Gold leaf, to garnish (optional)
Berry compote
• 500g mixed fresh berries
• Cointreau
• 50g caster sugar
Meringue
• ⅓ cup of water
• 300g caster sugar
• 5 egg whites
• Natural pink food colouring (optional)

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