recipe

Keto friendly British sponge pudding

Posted on March 25, 2021 at 2:25 pm

What I’m writing here is an incomplete recipe. This is because the sheer diversity of British sponge puddings is ridiculous, so I’d rather give you the basic recipe that you can tweak with any of the eleventy zillion different options.

Chocolate sponge, jam sponge, chocolate, and did I mention chocolate? Yum yum. All tweaks from this base recipe.

And yes, it’s keto friendly and gluten free, not that you can tell once it’s cooked. It’s just delicious.

  • 1 stick of butter – 4oz, 112g
  • 4oz / 112g monkfruit, erithrytol, or other keto sweetener
  • 4oz / 112g almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • Optional add-ins such as chocolate chips, cocoa powder, etc
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon psyllium husk powder
  • 1/4 tsp salt
  • 2 large eggs
  • Cream the butter and sweetener together. Add all the dry ingredients and blend until fully incorporated. Add the eggs at a time and blend until fully incorporated.

    Place the sponge into a suitable pudding basin – plastic or glass – that you have lightly buttered. If you’re adding extras such as jam, place it in the bottom of the pudding basin.

    Allow the batter to rest for 20 minutes before you move to the next step. This will allow the binders to activate.

    Microwave on full power (based on 700 Watt microwave) for 6 minutes. Allow to rest for 5 minutes while you whip up a batch of fresh custard.

    Enjoy!

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    Keto friendly chocolate sponge pudding

    Posted on March 8, 2021 at 10:24 am

    Look, America, you are responsible for lots of good stuff.

    But your understanding of “pudding” is desperately bad. It’s not just yellow flavour or brown flavour. It’s so much more.

    And here’s an example. It’s rich, decadent, chocolatey goodness. It’s keto friendly, so low carb. And it’s … well, it’s brown. Shut up!

  • 6oz / 170g unsalted butter
  • 6oz / 170g erithrytol or other keto friendly sweetener, or sugar
  • 3 large eggs, beaten
  • 140g / 1.5 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum, or equivalent
  • 1.25oz / 35g cocoa powder
  • 1 tsp vanilla (optional)
  • heavy pinch salt (optional)
  • cream the butter and sugar together. Beat in the eggs. Stir the next 3 ingredients together and beat into the butter and eggs. Add a little milk, cream, or water if the mix doesn’t come together or if it seems dry.

    Allow the batter to sit for 15 minutes before cooking to allow the xanthan gum to activate.

    Place in a greased bowl, pudding bowl, or basin that can accommodate at least 1 litre / 1 quart, to allow room for any expansion. Steam for 1 hour, or microwave for 5 to 10 minutes or until the top is just set.

    Allow the pudding to sit in its cooking container for 10 minutes while you whip up some cream or custard to serve it with.

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    Cheese pie

    Posted on March 2, 2021 at 9:02 am

    What kind of filling should you put into your lovely keto friendly pie crust? A keto frendly filling, such as cheese pie.

    To pre-empt a possible question, “what is the difference between cheese pie and quiche?” Simply the ratio of ingredients and the intention. With quiche the intention is to showcase and enhance the custard. With cheese pie it’s all about the cheese, with the other ingredients being there to support the cheese.

    This is a non-recipe. Ingredients are very much played by ear. Allow yourself to go with what feels good, rather than sweating precision – just like quiche and frittata, cheese pie is fridge velcro.

    SHREDDED CHEESE
    You want a bunch of it, at least a half pound / quarter kilo. What cheese? Up to you. I usually have young Cheddar, aged Cheddar, and bulk parmesan. Want to make it with cream cheese and blue cheese? Go for it! Just make sure the cream cheese is softened and beaten so that it will integrate properly with the rest of the ingredients.

    EGGS
    You’ll want 3 or 4 large eggs. Beat them with a little milk, cream, or water. Season lightly with salt and pepper.

    OTHER INGREDIENTS
    You can bulk out the ingredients by addition of pantry staples such as dried potato flakes, cooked crumbled bacon, or any fresh or cooked veggies you have lying around the fridge. Only add herbs and spices where they will enhance the cheese. Spicy chili peppers will drown out most cheeses, so this is not the recipe for them.

    ASSEMBLY
    Assemble your cheese in your crust in reverse order of strength, from weakest flavour to strongest. I put the bulk orange Cheddar in first, followed by parmesan, then the strong mature Cheddar on top. You might want to keep a little of the strong cheese back to sprinkle artistically on top of the eggs.

    Pour the eggs over the cheese. The eggs are here to provide support for the cheese, not to be the feature ingredient.

    COOKING TIME
    You want to cook this hotter and longer than a quiche, because you have a lot of cheese to melt. I generally go with a 375f / 190c oven for 30 to 40 minutes, or until the cheese topping has picked up some nice colour. The custard should be firm set.

    SERVING YOUR CHEESE PIE
    Serve it hot or cold. Feel free to put on whatever fancy toppings you like such as chopped parsley, crumbled bacon, or even more cheese. I won’t judge you!

    CONCLUSION
    Cheese pie is all about making a lot of food dirt cheap for those times when there is a bit too much month left before payday. Play around with the ratios and the cheese blends, but always bear in mind this is cheese pie. Allow the cheese to stand front and centre.

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    Keto friendly chocolate syrup

    Posted on February 18, 2021 at 1:54 pm
  • 1 cup / 240ml water
  • 1/2 cup / 120ml cocoa powder
  • 1/3 cup / 80ml no sugar granular sweetener of your choice
  • pinch salt
  • 1 teaspoon vanilla
  • Add the first 4 ingredients to a small saucepan. Bring to a boil, then simmer for 5 minutes or until thickened. Add vanilla and stir to incorporate.

    MOCHA COFFEE
    Add 2 to 4 tablespoons of this syrup to your coffee and top with foamed milk of your choice.

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    Liver pate

    Posted on February 17, 2021 at 4:54 pm
  • 8 rashers long streaky bacon
  • 1 pound of calves liver
  • 3 or 4 tablespoons cream or evaporated milk
  • 1 egg (beaten)
  • garlic to taste
  • seasoning to taste
  • Butter a loaf tin and arrange about 5 of the rashers of bacon on the bottom.

    Put the liver and the remainder of the bacon through a mincer twice or until very fine and smooth. Blend with the cream and beaten egg. Season well and put into the tin over the bacon. Cover with foil or buttered paper and stand in a bain-marie (dish of boiling water).

    Cook in the centre of a moderate oven (gas mark 3 / 325F / 170C) for about 45 minutes (check with a skewer to see if cooked through). Allow it to cool to room temperature then turn out of the loaf pan.

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    Jam roly poly recipe

    Posted on February 7, 2021 at 2:36 pm

    A new word for a lot of Americans will be “stodge”. It’s a word with many negative connotations, but in the case of Jam Roly Poly that’s what it’s supposed to be – a stodgy comfort food designed to deliver calories straight to your waistline. Enjoy!

  • 300g / 10.5oz / 2 cups AP flour or GF flour blend
  • 130g / 4.5oz shredded suet OR butter
  • 1 teaspoon baking powder
  • pinch of salt
  • juice of 1/2 lemon (about 1 tablespoon)
  • 200ml / about 6.75oz water (or more if needed)
  • 2 -3 tablespoons of jam, slightly warmed with a little water
  • custard
  • Preheat the oven to 160c / 315f.

    Blend the first 4 ingredients thoroughly. Add the lemon juice to the water and stir into the flour blend until the dough just comes together – it should be slightly sticky, but not wet. With GF flour blends you may need to add a little more water – if so, add it a tablespoon at a time.

    Roll the dough out to a half inch / one cm thickness. Try to get it as close to a rectangle as you can. If you’re me, a rough potato shape is the best I can do!

    Spread the jam thinly over the surface, leaving an edge about the thickness of the width of your thumb at a long edge. Slowly and gently roll the dough towards the exposed edge, without trying to get it super tight. You want a rough cylinder with a little internal room for expansion. Pinch the cylinder closed at the jamless edge and leave the join up for the moment.

    Butter up some baking paper and roll the dough log onto it, join side down. Wrap the dough log loosely with the baking paper, making sure the log is completely surrounded, and tie off the ends with string. Wrap the log up in a tea towel or foil to create a sealed cylinder.

    Place the wrapped roly poly in a loaf pan or other convenient heat resistant receptacle, then place the receptacle on a trivet or other support (such as old jam jar lids) into a baking pan. Place the baking pan in the oven and pour boiling water into the baking pan – you want plenty of water in there, but not so much it splashes out of the baking pan. You also don’t want any water entering the loaf pan with the pudding in it.

    Bake for 1 hour. Serve cut into slices so that you can see the internal swirl. Cover generously with custard and serve with a nice cuppa tea.

    One note, this is not a super sweet pudding. The dough is meant to be fairly plain to allow the jam and the custard to take central stage.

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    Gluten Free cake or pudding flour

    Posted on February 7, 2021 at 2:12 pm

    One of the interesting aspects of cooking gluten free is that you don’t have the convenience of only using a couple of flours. You need to use different blends depending on what you’re doing. This flour blend works great for cakes and for puddings, too. While I previously wrote up a pudding flour blend, this one is simpler and pretty reliable for baked or steamed puddings. Give it a go.

  • 250g / 2 cups white rice flour (NOT glutenous rice)
  • 128g / 2/3 cup potato starch
  • 41g / 1/3 cup tapioca starch
  • 1 tsp xanthan gum (or other similar binder)
  • Add all ingredients together in a sealed tub and shake thoroughly to incorporate.

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    Figgy Pudding Cheesecake

    Posted on December 23, 2020 at 9:56 pm

    So, you want a plum pudding cheesecake. I have you covered. Yes, the title says figgy pudding…. this has both figs and plums in it, so I still have you covered!

    This is a crustless cheesecake. You are welcome to add one if you wish.

  • 3 packs cream cheese (8oz / 225g each)
  • 1 cup white sugar or equivalent (7oz / 200g)
  • 1 cup sour cream (240g)
  • 1 cup heavy cream (230g)
  • 3 tbsp flour of choice
  • 3 eggs
  • 1 tbsp vanilla
  • 2 oz (60g) each dried figs, plums, and 2 other dried fruits of choice, cut into roughly equal sized pieces, for a total weight of 8.5oz / 240g
  • Preheat oven to 350f / 180c. Boil kettle.

    Put sugar in bottom of mixer bowl. Put the 3 packets of cream cheese on top. Mix on medium speed until completely combined. Blend in the sour cream, heavy cream, and then the eggs one at a time, making sure each is completely incorporated before adding the next. Blend in the vanilla and flour.

    Remove bowl from mixer. Fold in the chopped dried fruit. Split between two 9 inch / 23cm pie pans. Place pie pans in deep baking dish and pour boiling water into the baking dish until it comes half way up the pie pan.

    Bake for 60 minutes, or until the centre of the cheesecake is mostly set – you’re looking for a slight wobble.

    Allow to cool to room temperature and then refrigerate. Serve cold with mulled wine, a Wassail cup, or a nice cuppa tea.

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    Historically Inspired pumpkin pie – Pompion Pie

    Posted on November 27, 2020 at 11:10 am

    Inspired by this recipe, I came up with my own version. This Pompion Pie version is delicious and will definitely feature in future Thanksgiving dinners!

  • 1 batch pie crust for a 9 inch pie dish (see here for GF crust)
  • 1 sugar, or pie, pumpkin, whole (not puree)
  • 2 medium or 3 small apples
  • half a stick (2oz, 55g) butter
  • scant half cup raisins (didn’t weigh, 80g to 90g, eyeball it)
  • scant half cup currants (didn’t weigh, 80g to 90g, eyeball it)
  • half a cup, roughly 100g sugar
  • 1/4 cup / 60ml dry white wine or sherry
  • 3tsp mixed spice / pumpkin pie spice
  • Preheat your oven to 425F / 220C. Roll out your pie dough and line the pie pan. This is an open top pie.

    While the oven is preheating, prepare the pumpkin. Slice it in half, scrape out the seeds and fibrous material in the middle, saving the seeds for roasting as a tasty snack later. Peel the pumpkin and slice it into thin slices.
    Prepare the apples similarly, skin on or off to your preference.
    Melt the butter in a large skillet over medium-high heat. Add the pumpkin and apple slices. Stir well to combine, then add the rest of the ingredients, stirring well to combine. Lid up your skillet, turn the heat down to medium-low, and cook for 10 to 15 minutes until the pumpkin is soft but not mushy.
    Pour the filling into your pie crust. It should mound up generously.
    Bake for 20 minutes at 425F / 220C, then turn the heat down to 375F / 190C and bake for another 40 to 50 minutes until the juices are bubbling. Cool completely before serving.

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    Baked custard

    Posted on November 11, 2020 at 8:21 am

    Baked custard is another classic British pudding. It’s simple, cheap, and feels way more gluttonous and indulgent than the ingredients would suggest. It’s also inherently gluten free!

  • 600ml / 18 US fl oz heavy whipping cream
  • 3 large eggs
  • 50g / 2oz caster (fine table) sugar
  • 1 tsp vanilla essence (or to taste)
  • 1/4tsp ground nutmeg, or to taste
  • optional: dried fruit, chopped to roughly equal size
  • Preheat your oven to 325F / 170C. Boil your kettle, or set a pot of water to boil on your stove top.

    Butter an ovenproof dish, about 1 quart / 1 litre capacity. If adding dried fruit, scatter it evenly around the bottom of the dish.

    Scald the cream and vanilla (heat until the cream is just beginning to lightly steam and small bubbles appear around the edge). Do not boil the cream.

    Whisk the eggs, nutmeg, and sugar together. Pour a thin stream of the hot cream into the eggs and sugar, whisking constantly, until all of the hot cream has been incorporated into the eggs.

    Place a large baking pan into the preheated oven. Put the ovenproof dish into the large baking pan. Pour the custard into the baking dish. Pour boiling water into the baking pan until the hot water comes about half way up the side of the ovenproof dish.

    Bake for 1 hour. Serve hot or cold. Once cold, the custard will be set with a fairly firm consistency, firmer than creme brulee.

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