Tag Archives: pudding

Apple-coconut sponge pudding

20170218_111626.jpgWho knew there was an Accra version of Monopoly? I’ve only seen a banner for it at Accra mall, but will keep en eye out. I was at the mall looking for a yoga mat (Game, 82 cedi or so, depending on colour) and had a cold coffee at Second Cup, when we spotted the banner for Accra Monopoly. Accra Mall is actually listed as #4 of TripAdvisor’s top things to do in Accra, which I might not agree with. But it  has A/C, cinema, Shoprite and Game, and it can be a nice change of scene. We just went to see “Hidden Figures” there. And there is a Woodin store, wonderful Ghana fabrics by the yard, just a riot of gorgeous colours. Or is this the Vlisco window? Both are lovely. There  is a bigger Woodin store in Osu, on Oxford Street, nice ready-made men’s shirts and fabrics by the yard.

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Inspired by Beb’s RecipeDrawer‘s Apricot Sponge Pudding,  which uses dried apricots, I made a sponge pudding with fresh pineapple. Counting down to holidays, there were also some apples in the back of the veg drawer, and I had found nice flaked coconut  (at Palace, for those who know Accra). Food shopping here is better than expected, as long as you are prepared to try a few different shops for very specific things. Strong bread flour can be a challenge; the local Tema flour can normally be found but is sometimes very moth-infested, but a new French brand just showed up in Marina Mall (another mall, #15 of 55 things to do in Accra – mysterious) which is OK. So we manage. Anyway, back to the pudding.

Apple-coconut sponge pudding with pineapple

4 red apples (peeled, cored and diced – about 300 grammes)
150 grammes fresh pineapple
1 cup water
1/4 cup brown sugar
2 tsp potato flour

Sponge topping:
1 cup flour
1 tsp baking powder
1/4 cup brown sugar
1/3 cup desiccated coconut
3 eggs
1/4 cup butter

Bake 30 min in moderate oven, 180C.The recipe notes that the fruit mix needs to be hot, so I quickly boiled up the apple slices and sugar, then thickened this with potato flour. Pour in glass dish, then mix topping together and bake. I used less butter and less sugar, as the fruit was quite sweet, so the top did not get very golden. Nice quick weekday dessert.

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The sun sets just after six PM, and the kitchen is dark at the best of times, so the photo is not great. But the pudding was good! Lots of fruit flavour.  It probably would have been even nicer with more butter, but this worked fine.

One last Ghana@60 photo, a banner-festoned roundabout.

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A Roman summer pudding

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It was petrifying. Our litlle palazzo (building) was finally lifting the five-year ban on using the gorgeous roof terrace for anything but laundry, and was celebrating this with a condominium rooftop potluck. We had been assigned a secondo and a dolce: second course and dessert. But what cook? Well, as long we brought something foreign (but not too foreign) it should be OK. So I made Moroccan meatballs, and my husband made summer pudding. Berries, fruit, bread: very  English, refreshing and tasty.image We had made summer pudding last year in Norway, very popular. My husband used the BBC Good Food Summer pudding recipe again as a guideline, adapted to what we had. You would need something like this: 1-1.5 kilos mixed berries and fruit of your choice, 100 g sugar, 7-10 slices day-old white bread.

Step one: line a shallow bowl with plastic cling film, so it is easier to turn the pudding out later.

Step two: In a medium pot, add your assorted berries with a little sugar, depending how sweet your berries are. 100g was plenty for us. Strawberries and raspberries would often be used. We used frozen blueberries, frozen white currants, and a couple finely chopped apples to bulk it up a bit. You need enough to fill the bread-lined bowl. Cook the berries and fruit for a few minutes until the juices start releasing. Strain the fruit to catch the fruit juices, you will need that. In addition, a punnet of fresh strawberries were washed and chopped, but not cooked with the others. 20140613-220435-79475327.jpg

Step three: line the bowl with white bread, with the crusts cut off. Slightly stale works better. As you can see, the bread should be trimmed so it all fits tightly together. This time he dipped the cut bread in the fruit juices, then layered it in the bowl.

20140613-220438-79478451.jpg Step four: ladle over the berries and fruit mixture, into the bread-lined bowl. Add a layer of chopped strawberries as well. 20140613-220440-79480660.jpg Step five: keep filling it up with cooked berries and fruit until it is almost full. Leave a little free space on top. 20140613-220442-79482184.jpg Step six: cover the top of the bowl with a layer of trimmed white bread. Again, make sure it is fitted together well. Cover with plastic cling film. Now, put the bowl on a plate (it might leak) and put this carefully in the fridge, with a small plate on top of the bowl and something heavy on top. A couple milk cartons will do. Leave in fridge for 4-6 hours. As you see, we made two summer puddings, just in case. 20140613-220443-79483765.jpg Step seven: Take the bowl out of the fridge, and peel off the plastic cling film from the top. Now, invert it carefully onto a serving dish. Lift off the bowl, and remove the remaining cling film. You could decorate it with some extra berries if you remember. Impress your neighbours with the exotic English pudding, and give your husband all due credit. 20140613-215508-78908179.jpg

Really lovely evening, gorgeous view and a cool breeze. We stayed up there chatting until past midnight, really nice time with the neighbours.

Summer pudding with Norwegian berries

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British puddings mystify Norwegians. We might read about them in British novels, but have never seen or even less tasted the mysterious dishes. Apple duff, Yorkshire pudding, spotted dick, Christmas pudding, they are all unknown and seem exotic. My English husband is regularly asked by my relatives about the difference between Yorkshire pudding and Christmas pudding. At Christmas my English husband thus impressed everyone by making toad in the hole (sausages baked in Yorkshire pudding) and then bread and butter pudding. This time, his Great British pudding tour continued with a summer pudding (also novel and exciting). It is a really lovely summer dessert. Here is what he did.

Step one: make sure nobody eats the ingredients. White bread, bought the day before to be slightly stale, and blueberries we had picked in the woods. Watching football while cooking is optional. He used the BBC Good Food Summer pudding recipe as a guideline, adapted to what we had. You would need something like this: 1-1.5 kilos mixed berries and fruit of your choice, 100 g sugar, 7-10 slices day-old white bread.

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Step two: line a shallow bowl with plastic cling film, so it is easier to turn the pudding out later.

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Step three: line the bowl with white bread, with the crusts cut off. Slightly stale works better.

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As you can see, the bread should be trimmed so it all fits tightly together.
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Step four: In a medium pot, add your assorted berries with a little sugar, depending how sweet your berries are. 100g was plenty for us. Strawberries and rapberries would often be used. We used fresh blueberries, white currants, fresh raspberries, and a couple finely chopped apples to bulk it up a bit. You can use frozen berries too. You need enough to fill the bread-lined bowl. Cook the berries and fruit for a few minutes until the juices start releasing.

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Step five: ladle over the berries and fruit mixture, into the bread-lined bowl.

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Step six: keep filling it up with cooked berries and fruit until it is almost full. Leave a little free space on top. You will see the juices seeping through to colour the bread already. We had a couple cups worth of extra cooked berries and juice that we saved and served with the summer pudding later.
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Step seven: cover the top of the bowl with a layer of trimmed white bread. Again, make sure it is fitted together well. Cover with plastic cling film. Now, put the bowl on a plate (it might leak) and put this carefully in the fridge, with a small plate on top of the bowl and something heavy on top. A couple milk cartons will do. Leave in fridge for 4-6 hours.

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Step eight: you have had a lovely dinner in the garden, and it is time for dessert. Or time for pudding, as the English would say. Take the bowl out of the fridge, and peel off the plastic cling film from the top. Now, invert it carefully onto a serving dish. Lift off the bowl, and remove the remaining cling film. You could decorate it with some extra berries if you remember.

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Step nine: watch as the 12 people at dinner are impressed, taste summer pudding for the first time and proceed to wolf it down. This was served with vaniljesaus, a cold vanilla custard sauce, but it is delicious just as it is. Quite filling as well.

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Now, what pudding will he impress them with the next time we come to Norway?