Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Category: Pudding Recipes

Christmas Trifle Recipe

Trifle Photo : Karen E Photography

Trifle
Photo : Karen E Photography

Christmas Recipe One
South African Trifle

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012.

The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

South African Trifle

The South African trifle. Malva pudding, dried fruit compote, Kahlua Crème Anglaise, fresh orange jelly and dark chocolate chunks.

Malva Pudding

Yields: about 8 portions-oven tray 16x25cm

Ingredients:

  • 200g White Sugar
  • 2 Eggs
  • 15ml Apricot Jam
  • 150 g Cake Flour
  • 5ml Bicarbonate of Soda
  • Pinch Salt
  • 15g Butter
  • 5ml Vinegar
  • 100ml Milk
  • Sauce
  • 200ml Cream
  • 50g salted Butter
  • 150g White Sugar
  • 100ml Hot Water
  • 50g Apricot Jam

Method:

  1. Beat the sugar and eggs very well until light and creamy.
  2. Add apricot jam.
  3. Sieve the flour, bicarbonate of soda and salt and set aside.
  4. Melt the butter and vinegar together and then add to milk.
  5. Alternatively add the milk mixture and the flour mixture to the egg mixture.
  6. Put mixture into an oven tray (18 x 22cm), cover with foil and bake at 180̊C for 30 minutes. Take the foil off and bake for a further 15 minutes.
  7. While the pudding is baking make the sauce. Heat all the sauce ingredients in a saucepan. Continue stirring until the sugar granular are dissolved. Pour straight over the malva pudding when it comes out of the oven.

Dried Fruit Compote

Yields: about 8 portions

Ingredients:

  • 500g Dried Fruit
  • 100g Prunes
  • 200g Apricots
  • 100g Dried banana
  • 60g Pears
  • 40g Apple
  • 5g Star Anise
  • 10 whole Cloves
  • 5ml Cinnamon
  • 1 Vanilla Pod – Split
  • 4 cups Orange Juice
  • 1 cup Sugar

Method:

  1. Place all the above ingredients into a pot and bring to the boil.
  2. Allow to simmer until the fruit is soft.

Crème Anglaise

Yields: 250ml

Ingredients:

  • 2 whole Eggs
  • 30 ml Sugar
  • 1/3 cup full cream Milk
  • ½ cup Cream
  • ½ Vanilla Pod, beans scraped from pod

Method:

  1. Bring the sugar, milk, cream and vanilla to the boil.
  2. Combine the eggs lightly.
  3. Add the hot liquid to the eggs.
  4. Place over a double boiler and stir continuously until a custard is formed. To test this-the mixture should coat the back of a spoon. What this means if one runs their finger over the back of the spoon a line should be created and hold itself, this would then mean the sauce is ready if the line closes as in runs all together then it is still too thin.

Fresh Orange Jelly

Yields: 16x20 cm tray

Ingredients:

  • 500ml Fresh Orange Juice
  • White Sugar, to sweetened if nessesary
  • ¼  Vanilla Pod
  • 3.5 sheets of Gelatine or 7g or 10.5ml powdered Gelatine

Method: 

  1. Slice the vanilla bean in half.  With the back of your knife scrape out all the seeds and set aside.
  2. Bring to the boil the orange juice, sugar and split vanilla bean and seeds.
  3. Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft squeeze all excess water out. Then add to warm orange mixture. Strain and set aside.
  4. Put 30ml of cold water into a teacup. Sprinkle with gelatine powder and allow to sponge for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style) and place teacup in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved; otherwise, jelly babies may form in your end product. Once dissolved add to warm orange mixture. Strain and set aside.
  5. Grease the tray and fill with the orange mixture.
  6. Cover with plastic and place in the fridge overnight to set.

Extras

  • Whipped Cream
  • Roughly Chopped Nuts
  • Brandy, to taste
  • Putting the Trifle together

Yields:8

Method:

  1. Hand-break the malva pudding into chunks and layer this alternately with jelly, compote fruit, crème anglaise and brandy.
  2. Top with a dollop of whipped cream and nuts.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Christina Martin's Chocolate Bread and Butter Pudding Recipe

Chocolate Bread and Butter Pudding Photo : Jackie Cameron

Chocolate Bread and Butter Pudding
Photo : Jackie Cameron

Christina Martin's
Chocolate Bread and Butter Pudding

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Christina Martin’s bread-and-butter pudding, with her chocolate variation, was always a hit on the Saturday lunch buffet. This is a true classic that will be appreciated, forever.

Ingredients :

  • 100g butter, softened
  • 250ml chopped morsels
  • 10 slices bread
  • 200g raisins, plumped in water
  • 1l milk
  • 400ml cream
  • 60g White Sugar
  • 150g Albany chocolate, chopped
  • 4 egg yolks
  • 6 eggs
  • Apricot jam for glaze

Method :

  1. Preheat oven to 170ᵒC.
  2. You will need one large tray buttered and sprinkled with chocolate morsels, reserve extra.
  3. Butter the bread and divide the raisins onto half the slices and then sandwich together, remove crusts and cut into quarters, and overlap these in the buttered dish.
  4. Combine the milk, cream and sugar in a pan and stir over a low heat until all the sugar dissolves.
  5. Bring to the boil, remove from heat, add the chocolate and stir the mixture until melted and smooth.
  6. Whisk the egg yolks and the eggs together until light, pour in the heated chocolate milk mixture and mix thoroughly with a balloon whisk, strain and ladle over the bread.
  7. Sprinkle with extra chocolate morsels.
  8. Place in a water bath and bake until set 45 min to 1 hour, remove from oven and while hot glaze with apricot jam.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Mocha Bean Ice Cream and Choc Chip Cookies Recipe

Mocha Bean Ice Cream Photo : Jackie Cameron

Mocha Bean Ice Cream
Photo : Jackie Cameron

Mocha Bean Ice Cream and Chocolate Chip Cookies served in a Sugar Cup with an Espresso on the side

Creamy, ultra smooth mocha bean ice cream with crumbled chocolate chip cookies is a favourite of mine. Serve this in a sugar cup with an espresso on the side. Delicious!

Mocha Bean Ice Cream Recipe

Yields: about 1.5 Litres

Ingredients:

6 Egg Yolks

200g White Sugar

1 Litre Cream

65g Coffee Beans

65g Dark Chocolate

15 ml Liquid Glucose (try a local pharmacy for this)

Method:

1) Whisk the egg yolks and sugar together very well

2) While whisking bring the cream and coffee to the boil, Remove from the heat and add the chocolate and glucose

3) Slowly pour the warm cream mixture into the whisking egg yolk mixture and infuse for 30 minutes (cover with plastic and allow to stand and the flavours to develop). Strain and place into the fridge overnight to cool

4) Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Choc Chip Cookies Recipe

Yields: about 40

Ingredients:

250g salted Butter

5 ml Vanilla Essence

1 ½ cup Brown Sugar

2 whole Eggs

1 cup Cake Flour

1 cup Self-raising Flour (1 cup cake flour sifted with 5 ml baking powder)

1/2 cup Cocoa Powder

1/2 cup desiccated Coconut

125 g chopped Dark Chocolate

125 g chopped White Chocolate

Extra desiccated Coconut

Method:

1) Cream the butter, vanilla and brown sugar together

2) Whisk in the eggs

3) Add the rest of the ingredients

4) Grease or "Spray n Cook" a tray. Place your hands in the extra coconut and then roll biscuit balls. Use a fork to flatten slightly. These do spread quiet a bit so space well

Sugar Almond Cup Recipe

Yields: about 8

Ingredients:

50g flaked, roasted Almonds

130 g Caster Sugar

1 ml Vanilla Extract

½ ml Almond Essence

3 Egg Whites

25 g melted salted Butter

60 g White Cake Flour

Method:

1) Mix the almonds, sugar, vanilla extract, almond essence and egg whites together

2) Add the warm butter and mix well, cover and leave overnight in the fridge

3) The next day add the flour and roll out into a round shape between greaseproof paper as thin as possible. Oven bake in a cool oven until evenly cooked. Place over the back of a muffin tray to get the bowl shape

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Rum and Raisin Ice Cream served in a Sugar Cone Recipe

Rum and Raisin Ice Cream in Sugar Cone  Photo : Jackie Cameron

Rum and Raisin Ice Cream in Sugar Cone
Photo : Jackie Cameron

Rum and Raisin Ice Cream served in a Sugar Cone and topped with Honeycomb and Fresh Dates

I always refuse bought rum and raisin ice cream because it tastes too synthetic for my liking. This home-produced recipe is truly heavenly. Serve, in a sugar cone, with broken bits of honeycomb and fresh dates and you have a delectable match.

Rum and Raisin Ice Cream Recipe

Yields: about 2 Litres

Ingredients:

6 Egg Yolks

2/3 cup Caster Sugar

1 l Cream

250 ml Full Cream Milk

15 ml Liquid Glucose

100 g Raisins

100 ml Rum

Method:

1) Whisk the egg yolks and sugar together well

2) Heat the cream, milk and glucose

3) Add the warm cream mixture to the whisking egg mixture

4) Heat the raisins in the rum and allow the rum to reduce and cook the alcohol off

5) Add the raisins to the cream mixture and refrigerate over night

6) Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream (note, strain raisins out and when churning or whisking is nearly complete as in that the ice cream is nearly set add the raisins otherwise all will fall to the bottom and they will not be evenly dispersed.)

Sugar Cones - Brandy Snap Recipe

Yields: 15 or so

Ingredients:

100 g melted, salted Butter

200 g White Sugar

100g Golden Syrup

100 g Cake Flour

1 ml Ginger Powder

1 ml Nutmeg Powder

1) Mix all the above ingredients together just to incorporate. The less you mix a brandy snap mixture, so the more sugar crystals, the better the bubbles or texture within the end result

2) Make small balls of mixture and roll out into round shapes

3) Bake in a cool oven until cooked but not crispy

4) Either roll into a cone shape or use a stainless steel cone to wrap around

5) Cool and use. Store these for only one or two days in an airtight container

Honeycomb Recipe

Ingredients:

1 cup White Sugar

1 ml Bicarbonate of Soda

Method:

1) Caramelise the sugar, once caramelised add the bicarb, stir and pour onto greaseproof paper. Brake into shards

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Hazelnut Praline and Frangelico Ice Cream Recipe

Frangelico Ice Cream Photo : Jackie Cameron

Frangelico Ice Cream
Photo : Jackie Cameron

Roasted Hazelnut Praline and Frangelico Ice Cream with thick Caramel Sauce and Fresh Mint

A quick and easy roasted hazelnut praline (a French confection of nuts and caramelised sugar) ice cream with lots of Frangelico - to enhance the nutty flavours - is a winner. Double or triple the recipe and freeze for those unexpected guests - homemade ice cream always impresses. This served with a thick caramel or Belgian chocolate sauce is true decadence. Remove the hazelnuts and frangelico from the recipe and keep the vanilla pod - the result is the most dreamy vanilla bean ice cream. Use this for milkshakes and dom pedros (a South African mixed drink made by combining ice cream and whiskey or any other preferred alcohol) and you will have your friends "screaming" for more.

Roasted Hazelnut Praline and Frangelico Ice Cream Recipe

Yields: about 1 Litre

Ingredients:

1 cup Roasted, skinless Hazelnuts

1 cup White Sugar

7 Egg Yolks

150 ml Castor Sugar

1 ml fine Salt

10 ml Vanilla Essence, extract or vanilla pod/seeds - for flavour

500 ml Cream

60 ml Frangelico

Method:

1) Caramelise the sugar in a pan on the stove, reheat the chopped hazelnuts slightly and then add to caramelised sugar. Mix ingredients together and pour onto a greaseproof piece of paper, allow cooling. Chop this up roughly and set aside

2) Whisk the egg yolks very well until light and fluffy. Slowly add the sugar, salt and vanilla and continue whisking until this mixture is pale in colour almost to the colour of cream

2) Whisk the cream until the same consistency as the egg mixture

3) Incorporate the two amounts together; add Frangelico and hazelnut praline, place into a container and into the freezer

Caramel Sauce Recipe

Yields: about 600 ml

Ingredients:

400g Brown Sugar

500 ml Cream

75 g salted Butter

Method:

1) Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer

2) Strain through a sieve and place into the fridge for later use

Belgium Chocolate Sauce

Yields: about 450 ml

Ingredients:

200g best quality Chocolate money can afford

300g Cream

Method:

1) Melt the chocolate over a double boiler, heat the cream and incorporate together. Serve warm or chilled

Milk Shake Recipe

Yields: about 450ml

Ingredients:

½ Vanilla Ice Cream from the above recipe (+-400 or so ml)

62ml Chocolate Sauce, use above recipe

Whipped Cream for garnish

Method:

1) Liquidise the semi-melted ice cream and chocolate sauce together. Serve topped with freshly whipped cream

Dom Pedro Recipe

Yields: about 350-400 ml

Ingredients:

½ Vanilla Ice Cream,semi-melted, from the above recipe (+-400 or so ml)

25 ml Kahlua

Cocoa powder

Method:

1) Blend the above ingredients together and serve immediately. Decorate with a sprinkle of cocoa powder

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Marmalade Ice Cream with Compote Fruit Recipe

Orange Marmalade Ice Cream  Photo : Jackie Cameron

Orange Marmalade Ice Cream
Photo : Jackie Cameron

Orange Marmalade Ice Cream with Compote Fruit

Orange Marmalade Ice Cream is perfectly-balanced with the tart sweetness softened by the soft, creamy consistency. Serve on top of a simple compote fruit. Fantastic!

Orange Marmalade Ice Cream Recipe

Ingredients: about 1 Litre

6 Egg Yolks

2/3 cup White Sugar

500ml Cream

250 ml Full Cream Milk

75 ml All Gold Orange Marmalade

15 ml Liquid Glucose (Supplier: Most Pharmacies)

Method:

1) Beat egg yolks and sugar in an electric beater until light and creamy

2) Allow the cream, milk, marmalade and glucose to come to the boil

3) Add warm cream mixture to beaten egg yolk mixture and strain

4) If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Stewed Dried Fruit Recipe

Ingredients:

5 g Star Anise

10 g Whole Cloves

500g Dried Fruit Selection

5ml Cinnamon Powder

1 Vanilla Pod – split

4 cups of Orange Juice

1 cup Sugar

Method:

1) Place the star anise and cloves into a muslin cloth and tie

2) Place all the above ingredients in a pot and simmer until fruits are soft

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Chocolate Fondant Recipe

Chocolate Fondant Photo : Jackie Cameron

Chocolate Fondant
Photo : Jackie Cameron

Chocolate Fondant

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

Dessert, which is still many days of preparation away but it will include toasted marshmallows, chocolate fondants (oozing decadent Belgium chocolate) and lots of fresh summer fruits and berries.

Chocolate Fondant

Yields : 30 – at 65g so conical Dario mould size

Ingredients :

500g salted Butter

500g Good Quality Chocolate

215g Cake Flour

215g White Sugar

11 Whole Eggs

6 Egg Yolks

Extra :

Cocoa Powder for dusting

Method :

1) Melt the chocolate and butter over a double boiler

2) Sift the flour and sugar together

3) Whisk all the eggs together just to combine over whisking will create problems

4) Add the melted chocolate and butter mixture to the egg amount- slowly. Whisking all the time

5) Fold the flour and sugar into the chocolate butter

6) Pour mixture into well-greased and cocoa lined moulds, we place 65g of mixture within every conical Dario mould

7) Bake on service between 150˚C-165˚C for 7-9 minutes or until the outside rim is cooked and the centre is almost puffing up a little

8) Allow resting in the mould for a minute or so and then loosen with a palate knife or knife the outside of the fondant. Turn over onto a plate and serve

For a smaller amount

Yields : 5, 4 with one extra just in case

Ingredients :

90g salted Butter

90g Good Quality Chocolate

39g Cake Flour

39g White Sugar

2 Whole Eggs

1 Egg Yolks at about 20 g in size

-follow method above

Please post your comments and any food-related questions below.

I look forward to hearing from you. 

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Amarula Crème Brûlée Recipe

Amarula Creme Brule Photo : Jackie Cameron

Amarula Creme Brule
Photo : Jackie Cameron

Amarula Crème Brûlée

A few weeks ago I was invited to help judge the Sunday Times Food Awards 2010, hosted in association with Foodcorp. Our task was to look for the hottest talent in our South African kitchens. Written entries were reviewed and a short-list of six contestants competed at the South African Chef's Association kitchen in Joburg. A first-class experience!

We were completely Amarula"ed" out by the end of pre-judging with Amarula Crème Brûlée, Amarula Parfaits, Amarula Chocolate Mousse and Amarula Crème Anglaise.

Yields : 4

Ingredients

4 Egg Yolks

55 ml White Sugar

1 cup Cream

1/2 Vanilla Pod, split

1 tot Amarula

Method :

1) Lightly whisk the egg yolks and sugar together and set aside

2) Bring the cream and split vanilla pod to the boil

3) Add the hot cream mixture to the egg mixture, strain

4) Finish with amarula and pour into crème brulee ramekin

5) Bake between in a Bain-marie / water bath… with luke warm water to start... 100˚C - 150˚C for 30 - 45 - 60 minutes or until firm around the outside and softish within. Refrigerate overnight, top with either caramelised sugar or sugar and then glaze with a blowtorch.

Please post your comments and any food-related questions below.

I look forward to hearing from you. 

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Pecan Nut Praline Parfait Recipe

Pecan Nut Praline Parfait  Photo : Jackie Cameron

Pecan Nut Praline Parfait
Photo : Jackie Cameron

Pecan Nut Praline Parfait

A skillfully-textured Frangelico and pecan nut parfait.

Yields : 32cm x 24cm tin

Ingredients :

500 g Pecan Nuts

500 g Castor Sugar

6 Whole Eggs

8 ml Water

2 tot Frangelico

1 L Cream

Method :

1) Roast the nuts, while roasting, caramelise the sugar. Pour the caramelised sugar over the warm nuts to form a praline, mix and place out on a greaseproof paper to cool. Chop this praline up roughly and set aside

2) Sabayon the egg yolks, water and franjelico amount Bain Marie/double boiler style until light and frothy, when you can form a figure of eight above your mixture, and coat the back of a spoon-it is ready. (Place a pot of water on the stove; put the egg yolks, water and franjelico into a stainless steel bowl that will sit on and in your pot. Ensure your bowl does not touch the below boiling water. Remove some water if needed. Whisk this amount until light and frothy.)

3) When cool add the chopped praline

4) Then fold in the whipped cream and finally finish by folding in the firmly whipped egg whites

5) Place into a container and freeze overnight

6) Cut and portion into desired shapes and serve semi-frozen with lots of fresh mint, fruit or with a fresh berry sorbet. The slight tartness of the berry sorbet compliments the creaminess of the parfait.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Vanilla Bean Panna Cotta Recipe

Vanilla Bean Panna Cotta  Photo : Jackie Cameron

Vanilla Bean Panna Cotta
Photo : Jackie Cameron

Vanilla Bean Panna Cotta

Terminology and an understanding of foodie words excite me so chef/judge table discussions around topical flavours and recipes were stimulating. Call me a purist - and I'll agree! When a chef labels a dish panna cotta it must be so - cooked in the traditional way in accordance to its name or custom. Panna cotta is the Italian word for boiled cream hence the method should reflect this.

Yields : 11 (conical mould) or one 13cm  x 17cm tray

Ingredients :

1 L Long life Cream

1 Vanilla Pod-split

30 g White Sugar

6 sheets of Gelatine or 12 g or 18 ml powdered Gelatine

Method :

1) Slice the vanilla bean in half. With the back of your knife scrape out all the seeds and set aside

2) Bring to the boil the cream, sugar and split vanilla bean and seeds. Take off the heat as soon as boiling is seen

3a) Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft, squeeze all excess water out. Then add to warm cream mixture and whisk to incorporate. Strain and set aside

3b) Put 30ml of cold water into a teacup. Sprinkle with gelatine powder and allow to sponge for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style/double boiler) and place the teacup in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved; otherwise, jelly babies may form in your end product. Once dissolved add to warm cream mixture. Strain and set aside

4) Grease the mould, may it be a conical mould, dariole or tray, with Spray 'n Cook and fill with the cream mixture

4) Cover and place in the fridge to set, a few hours are needed

5) Take the panna cotta out of the fridge and de-mould or cut. Place onto a plate with your choice of compliment. Serve with fresh fruit and/or berries. Sorbets also work well as it compliments the creaminess of the dessert. We serve ours with either apricot or cocoa sorbet together with a popcorn brittle, caramel sauce and crispy caramel popcorn. Yum!

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713