Page 6 - Bella Vista Gardens Newsletter Summer 2019_Final
P. 6
6 BELLA VISTA NEWS, SUMMER 2019
What’s
Candied Ginger &
Pear Pudding Cooking
with Ashley, Group Executive Chef
The last two months have been very
busy; especially for our Food Services Ingredients:
team at Lansdowne Gardens. At the 200g caster sugar 3. Add the ginger marmalade,
end of October, the kitchen at Manns vanilla, salt & spices
Avenue had a new floor installed. This 6 eggs
was a mammoth undertaking, as the 4. Add eggs one by one.
entire contents, kitchen sink and all, 500g butter, melted
had to be removed! We catered for 5. Add flour, baking powder,
everyone by cooking in temporary 500g Self‐Raising flour, Sifted cinnamon and salt.
kitchens that we set up behind the
scenes in the residence. I would like to 1 tsp baking powder 6. Fold in to form a batter.
thank my team for the extraordinary
effort they exhibited; I’d also like to 1 tsp Ground Cinnamon 7. Stir in the pear chunks, mixing
apologise for any inconvenience 1 tsp Ground Ginger well.
caused over this period. The kitchen
looks amazing as a result! 1 pinch salt 8. Grease the desired baking dish
(ceramic or glass) or individual
Summer is here again which of course 2 tsp Vanilla paste
means Christmas. The recipe I have moulds; using an oil spray of your
provided is one that I have refined 1 Jar (250g) Ginger Marmalade choice.
over several years. It is a great or Buderim Ginger in syrup
alternative to the traditional plum or 9. Pour batter evenly into the
fruit pudding. It has been a family 1 850g tin Pear halves, drained mould/s.
favourite for years! I’d like to take this and cut into large chunks
opportunity to wish you and your 10. Bake at 160°C for 45 minutes.
families a joyous and safe Christmas & Method: Check after 15 minutes to ensure it
New Year! See you in 2020! 1. Preheat oven to 160°C. isn't going too dark. If so turn oven
down 10‐20°C.
2. Beat together sugar and butter
until pale.
11. Allow to cool slightly before
serving.