Friday, 12 August 2011

Orchard Eve's Pudding with Spiked Whipped Cream

I know, a couple of cool nights in a row and I am ready for autumn.

Summer is fine and all, but I am ready for the cozy. A blanket across the knees while sitting out on the porch, slow cooker stews and hearty breads, and I am seriously missing having my duvet on the bed.
If only autumn didn't end in 40 months of winter. Okay, maybe not that long, but you live through winter in Canada and it can feel that way.

So in order to prolong the season, I'm starting early. Cinnamon tastes like fall to me. And this orchard pudding is a great way to use a mix of fruits, whatever you may have on hand. Apples, peaches, pears, plums... Jamie uses quinces. I've never seen a quince but I am willing to take it on faith that they exist. I even threw in a few figs I had in the deep freeze.  The more the merrier.

The results are deliciously comforting, as is the spiked whipped cream lovingly topping the dish. Perfect for guests. Perfect with a cup of tea. Perfect for a reunion with an old and dear friend!

Orchard Eve's Pudding
adapted from Jamie Oliver, Jamie at Home

“This is a classic old English pudding made from lovely stewed fruit with a spongy batter baked around it. Absolutely delicious. If you can’t get hold of one of the orchard fruits I’ve suggested, feel free to use peaches or strawberries (not raspberries, though, as they tend to disappear!). Banana is also delicious but the end result will be like a banana cake. In the old days, this would have been made using canned pineapple; try it out but use a nice ripe fresh pineapple instead. Another fruit not to use is kiwi, as it just doesn’t work. Jersey cream is one of life’s little naughty-but-nice luxuries! You can get it from all good supermarkets. Try lacing it with a little whiskey – delicious!"

Serves 6-8

2½ lbs eating apples, quince, pears or plums
large knob of butter, plus more for greasing baking dish
½ cup brown sugar
½ tsp ground cinnamon
pinch ground ginger
pinch fresh ground nutmeg
juice and zest of ½ lemon

1 tsp pure vanilla extract or seeds from one bean
1 cup heavy cream (35% or higher)
a little swig of whiskey or other liquor. I used Di Saronno

¾ cup plus 2 Tbsp butter, softened
¾ cup brown sugar
4 large eggs
1¾ cups self-raising flour

Preheat oven to 350°F
Grease an 8-inch oven-proof baking dish (casserole - you need room for the batter to rise).
Peel (if you wish) and core or pit your fruit, cut into large sections.
Place in large saucepan with the rest of the Fruit ingredients and let stew gently for 20-30 minutes, covered.
Set aside.

Prepare your batter ingredients - cream butter and sugar, add eggs one at a time, blending well between additions. Gently fold in flour.

In your greased baking dish - add ½ the stewed fruit, drained. (Reserve juices)
Top evenly with all the batter.
Top the batter with the rest of the (drained) stewed fruit.
Bake for 45 minutes or until a skewer comes out clean. Mine took closer to an hour.
Let stand for at least 15 minutes. Serve warm with spiked whipped cream and drizzled with reserved juices.

Spiked whipped cream
In your stand mixer - whip the cream until you just start to see soft peaks. Add the sugar, vanilla, and booze. Continue to whip until you have soft peaks. Serve.