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.
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