Test Kitchen Notes
To cover pudding, layer a sheet of foil and baking paper together, large enough to cover the top generously. Fold a vertical pleat; this will allow space for the pudding to rise.
COFFEE & HAZELNUT PUDDING
PREP + COOK TIME 3 HOURS 15 MINUTES SERVES 10
4 eggs
2/3cup (150g) firmly packed brown sugar
11/3cups (160g) hazelnut meal
½ cup (125ml) pouring cream
¼ cup (15g) espresso coffee granules
2/3cup (100g) self-raising flour
2 cups (500ml) vanilla custard
1 Whisk eggs and sugar in a large bowl until combined. Whisk in hazelnut meal.
2 Place cream in a small saucepan; bring to the boil then remove from heat. Whisk in coffee granules until dissolved. Whisk coffee mixture into hazelnut mixture. Sift flour over hazelnut mixture; stir to combine.
3 Grease a 2-litre (8-cup) pudding steamer; spoon mixture into steamer. Top with baking paper and foil (see notes); secure with kitchen string. Alternatively, cover with a tight-fitting lid.
4 Place steamer in a 4.5-litre (18-cup) slow cooker with enough boiling water to come halfway up side of steamer. Cook, covered, on high, for 2¾ hours, replenishing with boiling water as necessary to maintain level.
هذه القصة مأخوذة من طبعة Issue 74 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 74 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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