Page 54 - The Australian Womens Weekly Food

Lifestyle Baking

WALNUT PLUM PUDDINGS SPICED PLUM SYRUP 1 Preheat oven to 180°C/160°C fan.
Cut 3 of the plums into wedges; 2 Place pear in a 7cm−deep, 2−litre
PREP + COOK TIME 45 MINUTES (+ STANDING) reserve in a medium bowl. Coarsely (8−cup) ovenproof dish. Drizzle
SERVES 6
chop remaining plums; place in balsamic, butter and honey over
a small saucepan with agave syrup, pears; toss to coat.
Why it’s sustainable... This recipe
the water, cinnamon and vanilla 3 Make crumble topping; sprinkle
uses unpeeled plums. The skin is
bean. Bring to the boil. Reduce over pears.
where many of the colour agents
heat to low; simmer, uncovered, 4 Bake crumble for 1 hour or until
and antioxidants are.
for 8 minutes or until plums are pear is soft and crumble is golden.
pulpy and sauce is thickened slightly. 5 Meanwhile, make whole−egg
3 small dark−skinned, red−fleshed
Stand for 15 minutes; strain sauce anglaise.
plums (225g), quartered
over reserved plums. 6 Serve crumble with anglaise.
125g butter, softened
⅔ cup (150g) raw sugar
CRUMBLE TOPPING
1 teaspoon vanilla bean paste
Place nuts and dates in a small
1egg
food processor; pulse until coarsely
⅔ cup (80g) finely chopped
roasted walnuts ROASTED WHITE chopped. Transfer to a medium bowl.
¾ cup (110g) self−raising flour BALSAMIC PEAR Add the remaining ingredients;
½ cup (140g) vanilla yoghurt CRUMBLE WITH toss to coat.
⅓ cup (35g) roasted walnuts, extra
WHOLE-EGG ANGLAISE WHOLE-EGG ANGLAISE
Stir cream and vanilla bean paste
SPICED PLUM SYRUP
PREP + COOK TIME 1 HOUR 15 MINUTES
5 small dark−skinned, red−fleshed in a small saucepan over high heat;
(+ STANDING) SERVES 6
plums (375g) bring just to the boil. Remove pan
⅓ cup (80ml) light agave syrup Why it’s sustainable... This recipe uses from heat; stand for 10 minutes to
⅔ cup (160ml) water unpeeled pears, minimising waste. allow the vanilla to infuse. Whisk
1 cinnamon stick It also uses whole eggs in the anglaise, eggs and sugar in a medium saucepan
1 vanilla bean, split lengthways when traditionally only the yolks would until thick and pale. Slowly pour hot
be used. cream into egg mixture, whisking
1 Preheat oven to 180°C/160°C constantly, until combined. Return
fan. Grease a 6−hole (¾−cup/180ml) 700g packham pears, unpeeled, cored, pan to medium heat; cook, stirring,
texas muffin pan; line the bases cut into eighths for 2 minutes or until mixture coats
with baking paper. ¼ cup (60ml) white balsamic the back of a wooden spoon (don’t
2 Blend or process plums until 20g butter, melted boil). Remove from heat; mixture will
smooth; you will need ¾ cup puree. 1 tablespoon honey thicken as it cools. (Makes 800ml)
Beat butter, sugar and vanilla paste in
a small bowl with an electric mixer for CRUMBLE TOPPING
2 minutes or until well combined. Add ½ cup (70g) unsalted macadamias
egg; beat until just combined. Fold in ½ cup (80g) almonds
walnuts and sifted flour, then plum 8 fresh dates (160g), pitted COOK’S
puree. Spoon mixture into pan holes. 100g butter, melted
3 Bake puddings for 20 minutes or 1½ cups (135g) traditional rolled oats NOTES
until a skewer inserted into the 1 tablespoon honey
centres comes out clean. Leave 1½ teaspoons allspice
puddings in pan for 5 minutes before ROASTED WHITE BALSAMIC
inverting onto a wire rack. WHOLE-EGG ANGLAISE PEAR CRUMBLE WITH
4 Meanwhile, make spiced plum syrup. 600ml pouring cream WHOLE-EGG ANGLAISE
5 Serve puddings warm or at room 1 teaspoon vanilla bean paste We used panela sugar, also
temperature with plum syrup, yoghurt 4eggs known as rapadura, but
and extra chopped walnuts. ¼ cup (40g) unrefined sugar any unrefined whole cane
(see cook’s notes) sugar can be used.

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