Saturday, 9 April 2011

Pud Tastes Better When it comes from a Ramekin

Well I think it does anyway, it's like a little personalised pot of sugary joy and no matter how full I am from previous courses, if it comes in a ramekin and is placed in front of me, I will eat it.

I rarely invent recipes entirely, rather modify other people's work to suit me better (the corner shop at the end of the road can seem sooo far away sometimes), be it financially or gastronomically. The nice thing about this pudding is that is looks quite pretty, and you can change the filling to suite the contents of your fridge, or fruit bowl.

There's always room for a ramekin...
So this is a recipe for spiced strawberry and apple  meringue pots (similar fruit component to what went into the trendy pavlova), but you could put any fruit combo in, apple and blackberry, pear, rhubarb, it would all be great. For this filling I poached some chopped strawberries and apples (do peel the apples) in a bit of red wine, with about 2 tbsp sugar, a cinnamon stick, a star anise and some orange peel. You probably only want to just cover the fruit with the wine, otherwise it will be too wet when in the pot. Simmer until the apple has softened and taste it for sweetness and spice, adding more sugar if it needs it. Remove the spices and orange peel. That bit is done, now whisk two egg whites with 25g golden caster sugar until stiff. Then add another 25g sugar and fold. Fill four ramekins halfway with the poached fruit and place on top a layer of fresh sliced strawberries. Top with meringue mix, make it look pretty with a flamboyant flick of the wrist swirl, and bake for 10 minutes until golden on top. Serve immediately. Everything but the baking can be done in advance.

Dig in, be careful not to burn your mouth, and enjoy a bit of ramekin love.

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