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This time it’s not a SAP or other computer related subject. Sorry about that. I think that people have better things to do than sit behind their computer’s these days and a bow long bent at last waxes weak. So I thought I would share a pudding recipe with you. I got this one from a woman’s magazine – Libelle for the connoisseur – the other day. Yes, I do read these kinds of magazines and don’t find anything wrong with that. Actually, I always put my nose into it whenever we visit my parents in law since I like cooking and discovering new recipes.
I made this (together with other cakes and bavarois) for my colleagues on my birthday (December 19th ). They seemed to like it and I find it a welcome change from the classic Christmas pudding and “stollen”. So here it is.
Ingredients:

  • Slices of white (milk) bread
  • 3 or 4 pears (depending on their size)
  • 5 decilitres (16,90 fluid ounces of water mixed with 200 grams (7,0548 ounces) of sugar to make a syrup
  • 50 grams (1,7637 ounces) of chopped crystallized fruit
  • 9 decilitres (30,43 fluid ounces) of cream
  • 3 table spoons of sugar
  • 200 grams (7,0548 ounces) of chopped white chocolate
  • 50 grams (1,7637 ounces) of black/pure chocolate chips
  • 5 sheets of gelatine/jelly (3 grams (0,1058 ounces) per sheet)
  • A 1 litre (1,76 UK pints / 2,11 US pints) capacity (Charlotte) cake tin

Method:

  • Cook the pealed and chopped pear in the syrup for 15 minutes
  • Soak the gelatine in cold water
  • Whip 4 decilitres of cream together with the sugar
  • Heat up the rest of the cream and add the white chocolate and gelatine. Let it rest and cool down a bit.
  • Remove the crusts from the slices of bread and toast the slices. Soak the toasted bread in the white chocolate emulsion and then cover the cake tin with it.
  • Add the crystallized fruit, pears, chocolate chips and whipped cream to the emulsion
  • Pour it all into the cake tin and let it stiffen in the fridge overnight

I hope you all enjoy making and eating it.

Having said this, it was an exciting SDN year for me. I hope you’ve enjoyed it as much as I did. Don’t forget to post what you’ve liked the most in Best of SDN 2005 your suggestions … forum thread. Have a good holiday and I hope to see you again next year for another exciting and adventurous SDN year!

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2 Comments

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  1. Marilyn Pratt
    Thanks Eddy for always “cooking up” something special for us in whatever modality you happen to use to grace the SDN pages (blogs, articles, forums).  Your contributions here are always unique –intelligent, insightful, thought-provoking and now I can even add the adjective “tasty” 🙂

    Thanks too, for the reminder to voice what’s best about SDN in
    Best of SDN 2005 your suggestions …
    Certainly your perspective for me has been a 2005 highlight.

    Happy Holidays!
    Marilyn

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