Winter Warmers

Prep 30min (+pastry making time)Bake 1hr15minMakes 8-10 serves

Everyone loves a classic apple pie – it is the ultimate comfort food... Especially when teamed with some good vanilla ice cream!

Ingredients

2 quantities Sweet Vanilla Shortcrust Pastry (combine ¼ of one pastry quantity with the other, and then shape each into a separate disc before wrapping and chilling for 30 minutes)
1 egg yolk
2 teaspoons milk
1 tablespoon demerara sugar
Vanilla ice-cream, to serve

Apple Filling
2½ tablespoons caster sugar
1½ tablespoons plain flour
1½ teaspoons ground cinnamon
6 medium (about 140g each) pink lady or granny smith apples
1 orange, rind finely grated and juiced
1 teaspoon vanilla bean paste
25g (¼ cup) almond meal
20g salted butter, finely diced

Method

Preheat the oven to 200°C (180°C fan-forced).
Unwrap the larger portion of pastry and place on a lightly floured, cool benchtop. Use a lightly floured rolling pin to roll the pastry into a round, about 5mm thick and about 35cm in diameter.
Carefully drape the pastry loosely around the rolling pin, place it over an ungreased 20cm (top measurement) metal or ceramic pie dish (see Baker’s Tips) then unroll the pastry being careful not to stretch it. Gently lift the edges of the pastry and ease it into the pie dish to line the base and the sides and settle it into the corners without stretching it, allowing the excess pastry to overhang the edges. Place the lined pie dish on an oven tray and then place in the fridge to rest for while making the filling.
To make the apple filling, combine the sugar, flour and cinnamon in a small bowl. Peel, core and quarter each apple. Cut each apple quarter into 4 wedges and place in a separate large bowl with the orange rind, 1 tablespoon of the orange juice and the vanilla bean paste. Use your hands or spatula to toss gently to evenly coat the apple slices. Add the sugar mixture and toss gently to combine evenly.
Sprinkle the almond meal over the base of the chilled pastry case, spoon the apple mixture over the top and dot with the diced butter. Whisk together the egg yolk and milk. Brush the edge of the pastry with the egg wash. Roll out the remaining smaller disc of pastry into a round, about 5mm thick and about 25cm in diameter. Use a 2cm fluted or plain round cutter to cut out a circle from the centre of the pastry. Carefully drape the pastry loosely around the rolling pin and roll over the top of the pie. Use your fingertips to press the pie pastry top and bottom together around the edge of the pie to seal. Use a small sharp knife to trim the excess pastry from around the edge. Use your fingertips to pinch the edge of the pastry to decorate. Brush the top of the pie with some of the remaining egg wash and then sprinkle with demerara sugar.
Bake in preheated oven for 30 minutes. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 40 minutes or until the pastry is golden and cooked through and the apples are tender (see Baker’s Tips). Remove the pie from the oven and stand for 5 minutes before serving warm with ice cream.

Baker's Tips

For this recipe you will need a ceramic or metal pie dish measuring about 20cm across the top, 17cm across the base and 4.5cm deep.
To check if the apples are tender, insert a skewer into the centre of the pie.

Classic Apple Pie

Prep 1hrBake 55minMakes 6 serves

Fun to make and scrumptious to eat, this homemade baked gnocchi combines pumpkin, tomatoes and spinach for a delicious, nutritious meal, made all the more fun by being served in individual dishes.

Ingredients

75g baby spinach

100g bocconcini, thinly sliced

Pumpkin gnocchi

350g unpeeled butternut pumpkin, deseeded and cut into 6 chunks

650g medium Desiree potatoes, unpeeled

salt and freshly ground black pepper, to taste

110g (½ cup) plain flour, plus extra to dust

Tomato sauce

100g bacon rashers, trimmed and chopped

1 garlic clove, crushed

1 x 400g can chopped tomatoes

1 teaspoon sugar

2 tablespoon pouring cream

salt and freshly ground black pepper, to taste

Method

Preheat oven to 180°C (160°C fan-forced). Line a tray with a clean tea towel and dust lightly with flour.
Place the pumpkin in an ovenproof dish, cover with foil and bake in preheated oven for 40 minutes or until tender when tested with a skewer. Set aside to cool slightly. Increase the oven temperature to 200°C (180°C fan-forced).
Meanwhile, put the whole potatoes in a saucepan of water, cover with a lid and bring to the boil over medium heat. Boil for 30 minutes or until the potatoes are tender with tested with a skewer. Drain and set aside until cool enough to handle.
Next, peel the warm potatoes, return the flesh to the dry saucepan and mash until smooth (image 1). Use a metal spoon to press a third of the potatoes through a coarse sieve or fine colander into a large bowl. Repeat with the remaining mashed potato in 2 more batches.
Remove the pumpkin skin from the flesh and discard. Add the flesh to the potato and mash together (image 2). Season well with salt and pepper. Add the flour and use a wooden spoon and then your hands to mix to a firm but slightly sticky dough (adding a little more flour if necessary) (image 3). Divide the dough into 4 equal portions and roll each out on a lightly floured bench top into a log about 2cm in diameter (image 4). Cut the logs into 2cm lengths and then roll each into a small ball (images 5 & 6). Gently roll each ball, one at a time, over the back of a lightly floured fork to form the gnocchi, placing on the tea towel-lined tray as they are finished (image 7).
To make the tomato sauce, cook the bacon in a small saucepan over medium-high heat for 5 minutes, stirring occasionally, or until starting to colour. Add the garlic and cook for 1 minute or until aromatic. Add the tomatoes and sugar, bring to a simmer and simmer over medium-low heat for 10 minutes or until thickened slightly. Remove from the heat, stir through the cream and season with salt and pepper.
Bring a large saucepan of salted water to the boil. Add a quarter of the gnocchi and boil for 2 minutes or until they just rise to the surface. Remove from the water immediately with a slotted spoon and place in a colander to drain well before transferring to a large bowl. Repeat with the remaining gnocchi in 3 more batches.
Add the tomato sauce to the gnocchi with the spinach and gently stir through. Spoon the gnocchi and sauce into 6 x 250ml (1 cup) ovenproof dishes or ramekins, dividing evenly. Top with the bocconcini.
Bake in preheated oven for 15 minutes or until bocconcini has melted and the sauce is bubbling. Remove from the oven and stand for 5 minutes before serving.

Baker's Tips

You can also make this baked gnocchi by using 750g bought fresh gnocchi instead of making the pumpkin gnocchi.
You can also bake this recipe in a 1.5 litre (6 cup) ovenproof dish. The baking time and temperature will be the same.

This recipe is from Anneka's SBS Food online column, Bakeproof: Kids in the Kitchen. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Baked Pumpkin Gnocchi

Prep 20min (+ 5min standing time)
Bake 55-60minMakes 8 serves

I have been baking this gluten-free pudding for years. Not only is it completely heavenly, it is also very clever and can be baked as a cake when you want.

Ingredients

Melted butter, to grease

Unsweetened cocoa powder, sifted, to dust

200g (1⅓ cups) chopped good-quality dark chocolate (70 per cent cocoa is good)

125g unsalted butter, cubed

2 tablespoons marsala wine or freshly brewed strong coffee

165g (¾ cup) caster (superfine) sugar

5 eggs, at room temperature, separated

Icing (confectioners’) sugar, to dust

Cream or vanilla ice cream, to serve

Method

Preheat the oven to 170°C (150°C fan-forced). Brush a 2 litre (8 cup) capacity ovenproof dish (about 20cm diameter) with melted butter to grease. Lightly dust with cocoa powder, tapping out any excess.
Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water, and stir until melted and smooth. Transfer the mixture to a large bowl and stir in the marsala, 110g (½ cup) of the caster sugar and the egg yolks.
Use an electric mixer with a whisk attachment to whisk the egg whites in a clean, dry large bowl on medium speed until soft peaks form. Add the remaining 55g (¼ cup) caster sugar and whisk until thick and glossy. Add one-third of the egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold together. Fold through the remaining egg white mixture until just combined.
Pour the mixture into the prepared dish. Bake in the preheated oven for 55–60 minutes, or until crumbs cling to a skewer inserted in the centre.
Remove the pudding from the oven and set aside for 5 minutes. Dust with icing sugar and serve in scoops with cream or ice cream.

Variation

Chocolate Soufflé Cake: Bake the mixture in a 22cm (base measurement) springform cake tin that has been base-lined with baking paper, and then greased and dusted with unsweetened cocoa powder. Bake at the same temperature for 55–60 minutes. Leave the cake to cool in the tin. Cut into wedges to serve.

Baker's Tips

This pudding is also delicious served at room temperature. Leave to cool in the dish before serving.
Any leftover pudding will keep covered in the fridge for up to 3 days. Leave to stand at room temperature for at least 30 minutes before serving.

Recipe and image from BakeClass by Anneka Manning (Murdoch Books).

Chocolate Soufflé Pudding

Prep 30min (+45min pastry making)Bake 45minMakes 4 serves

On a trip to Finland a few years ago it only took me a couple of meals to realise how much dill and salmon feature in the country’s wonderful cuisine. This pie is a little ode to the Fin’s favourite ingredients, all topped off with a deliciously buttery, flaky pastry.

Ingredients

40g butter

2 celery stalks, trimmed and sliced

35g (¼ cup) plain flour

250ml (1½ cup) milk

125ml (½ cup) pouring (thin) cream

50g (½ cup) coarsely grated vintage cheddar

3 spring onions, trimmed and sliced

1½ tablespoons baby capers, rinsed and drained

2 tablespoons chopped dill

1 teaspoon Dijon mustard

salt and freshly ground black pepper, to taste

700g skinless salmon fillets, pin-boned and cut into 3cm pieces

1 quantity simple flaky pastry

1 egg yolk, lightly whisked with 2 teaspoons milk, to glaze

Method

Melt the butter in a medium saucepan over medium heat. Add the celery and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the flour and stir with a balloon whisk for about 1 minute until the mixture is bubbling and leaves the sides of the pan.
Remove the pan from the heat and gradually stir in half the milk, stirring constantly, until smooth. Gradually add the remaining milk and cream, stirring until smooth. Return the pan to medium heat and stir constantly until the sauce thickens and starts to simmer. Reduce the heat to low and simmer, stirring frequently, for 2 minutes.
Transfer the sauce immediately to a large heatproof bowl and stir in the cheddar, spring onions, capers, dill and mustard. Taste and season well with salt and pepper.
Place in the fridge for about 1 hour or until cooled to room temperature.
Preheat the oven to 200˚C (180°C fan-forced). You will need a 1.5 litre (6 cup) capacity ovenproof dish to cook the pie.
When the sauce has cooled, add the salmon and stir gently to combine evenly.
Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to the shape of the dish until about 4 mm thick. Spoon the cooled salmon mixture into the dish, then brush the edge of the dish with a little of the eggwash. Place the pastry over the filling to cover, then use a small sharp knife to run around the edge of the pie dish on a slight angle to trim the excess pastry. Use a fork to press around the edge of the dish to seal. Cut a cross in the top of the pie and then brush the pastry with a little eggwash to glaze. Decorate the top with the off-cuts of pastry, if desired, and then glaze again with the little of the eggwash.
Place the pie on a baking tray and bake for 45 minutes or until the pastry is dark golden, crisp and cooked through. Serve straight from the oven.

This recipe is from Anneka's SBS Food online column, Bakeproof: Pies. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Finnish Fish Pie

Prep 2hr (+3hr cooling and 1hr chilling time)Bake 50minMakes 8 serves

This pie is one of my all-time favourites and brings together some of Greece’s most popular ingredients – silverbeet, haloumi, Kalamata olives, rice and filo pastry. It takes a little while to prepare but don’t be put off, I promise it will be well worth the effort.

Ingredients

20g butter, plus extra melted for brushing

80ml (⅓ cup) olive oil

2 leeks, white section only, trimmed and thinly sliced

200g (1 cup) long-grain white rice

1 bunch silverbeet (about 960 g), thick stems discarded, leaves washed and coarsely chopped

250ml (1 cup) pouring (thin) cream

70g pitted Kalamata olives, sliced

225g haloumi, cut into 1 cm pieces

¼ cup chopped flat-leaf parsley

1 tablespoon thyme leaves

salt and freshly ground black pepper, to taste

12 sheets filo pastry

60ml (¼ cup) olive oil

3 teaspoon sesame seeds, to sprinkle

lemon wedges, to serve

Poached chicken

1.5kg whole chicken

2 carrots, sliced

2 celery stalks, sliced

1 brown onion, unpeeled, quartered

10 whole peppercorns

4 litres water (about)

Herbed yoghurt

260g (1 cup) plain Greek-style yoghurt

1 garlic clove, finely grated

1 tablespoon chopped dill

1 tablespoon chopped flat-leaf parsley

Method

To make the poached chicken, put the chicken, carrot, celery, onion and peppercorns in a large saucepan or stockpot and add enough water to cover the chicken by about 2cm. Cover and bring to the boil over medium heat. Reduce heat to low and poach gently, covered, for 40 minutes or until just cooked though. Remove from heat and stand the chicken in the stock at room temperature for 1 hour to cool slightly. Transfer to the fridge and cool the chicken in the stock completely (this will take about 2 hours).
Strain the stock, discarding the solids. Return 1 litre (4 cups) stock to the saucepan and bring to the boil (see Baker’s Tips). Continue boiling the stock for a further 12-15 minutes or until reduced to 375ml (1½ cups). Set aside.
Remove the meat from the chicken, discarding the skin and bones. Use your fingers to shred the chicken meat, cover and place in the fridge until required.
Put the butter, 1 tbsp oil and leek in a medium saucepan and cook over medium-low heat, covered and stirring occasionally, for 15 minutes or until the leek is just soft. Add the rice and stir to coat in the oil. Add the 375ml (1½ cups) reduced stock and bring to the boil over high heat. Reduce the heat to the lowest possible setting, cover the saucepan with a lid, and cook gently for 10 minutes or until the stock is absorbed and the rice is almost tender. Transfer to a large bowl and place in the fridge to cool (this will take about 1 hour).
Meanwhile, put the silverbeet in a large saucepan, cover with a lid and cook over high heat, stirring occasionally, for 5 minutes or until wilted. Strain and cool slightly, then use your hands to squeeze out any excess moisture. Set aside.
To make the herbed yoghurt, combine the yoghurt, garlic and herbs in a small bowl and stir to combine. Cover and refrigerate until required.
Preheat the oven to 180°C (160°C fan-forced). Brush a 20cm x 30cm (base measurement) shallow slice tin with some of the melted butter.
When the rice has cooled, add the chicken, silverbeet, cream, olives, haloumi, parsley and thyme and stir gently to combine. Taste and season with salt and pepper.
Lay the filo sheets in a stack, cover with a dry tea towel and then a damp one to stop them from drying out. Take 1 sheet of filo (keeping the remaining sheets covered with the tea towels) and brush generously with the remaining olive oil. Lay another sheet on top. Continue to layer with the remaining filo to make two stacks, each with 6 sheets. Place the filo stacks widthways and slightly overlapping, into the greased tin to line, allowing the ends to overhang the top.
Spoon the chicken and rice mixture into the tin. Fold the overhanging filo over the top to cover. Brush top with remaining oil and sprinkle with sesame seeds.
Bake for 45-50 minutes or until filo is golden and crisp. Remove from oven and stand in tin for 10 minutes before transferring to a serving plate or board. Serve warm or at room temperature with the herbed yoghurt and lemon wedges.

Baker's Tips

Any leftover pie will keep in an airtight container in the fridge for up to 2 days. Serve at room temperature or reheat, covered with foil, in a preheated 160°C oven for 15 minutes, then uncover and bake for a further 5-10 minutes or until the filling is heated through and the pastry is crisp.

This recipe is from Anneka's SBS Food online column, Bakeproof: Pies. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Greek chicken and rice pie

Prep 20minBake 35minMakes 8-10 serves

Much more like a cake than a pie, this apple-dense traditional Norwegian dessert is comforting, homely and can warm the soul with just one mouthful – especially when served straight from the oven in generous scoops and topped with ice-cream or a large dollop of thick cream. Don’t overlook the fact that it is also pretty good served like any other cake, cooled and in wedges. The trick to this recipe is not to over-mix – only mix until the wet and dry ingredients are evenly combined.

Ingredients

Melted butter, to grease
110g (¾ cup) plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
110g (½ cup) caster sugar
3 medium (about 150g each) apples (such as golden delicious, royal gala or pink lady), peeled, cored and cut into 2 cm pieces
80g slivered almonds, toasted
100g butter, melted and cooled
1 egg
2 tablespoons milk
1½ teaspoons natural vanilla essence or extract
Vanilla ice-cream or thick cream, to serve

Method

Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm springform tin with melted butter and line the base with baking paper.
Sift together the flour, baking powder, cinnamon and cardamom into a large bowl. Stir in the sugar, apple and almonds. Use a fork to whisk together the butter, egg, milk and vanilla. Add to the flour mixture and use a spatula to mix until just combined.
Spoon the mixture into the prepared tin and spread evenly with the back of a spoon. Bake in the preheated oven for 35 minutes or until golden and a skewer inserted into the centre comes out clean.
Stand the pie in the tin for 5–10 minutes before removing the sides of the tin. Serve warm in scoops or at room temperature in wedges with ice-cream or cream.

Baker's Tips

This pudding/cake will keep in an airtight container at room temperaturein a cool spot for up to 3 days.

This recipe is from Anneka's SBS Food online column, Bakeproof: Scandi Baking. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Norwegian Apple Pie (Eplepai)

Prep 30minBake 30minMakes 8 serves

Commonly referred to as potato ‘pita’ these filo pies are simplicity personified – and that is what makes them so good! Traditionally a homemade flaky dough is made to encase the simple potato filling and filo pastry is a great alternative, especially for the convenience. This recipe uses vegetable oil, but feel free to use olive oil in its place, if you wish.

Ingredients

125ml (½ cup) vegetable oil
16 sheets filo pastry
sesame seeds (optional), to sprinkle
natural yoghurt and freshly ground black pepper, to serve

Filling

1 tablespoon vegetable oil
1 small brown onion, finely diced
600g potatoes (such as Desiree), finely diced
½ teaspoon salt, or to taste
freshly ground black pepper, to taste

Method

Preheat the oven to 190°C (170°C fan-forced). Brush a large baking tray with a little of the oil.
To make the filling, heat the oil in a small saucepan and cook the onion over medium heat for 5-8 minutes or until softened. Transfer to a medium bowl and set aside.
Peel the potatoes and then use a mandolin to cut them into medium-thick slices (about 7 mm-thick). Use a sharp knife to then dice the potatoes finely. Add to the onion, season with the salt and pepper and set aside.
Stack filo sheets flat on a bench top. Cover with a dry clean tea towel and then a slightly damp tea towel to help prevent them from drying out. Take one sheet of filo, lay it with a long side closest to you and brush with a little of the oil. Cover with another sheet of filo brush with oil again. Spread about ⅓ cup of the potato filling along the long edge closest to you, about 3 cm from the edge and about 3 cm in from each end. Fold in the pastry ends and then roll up to form a log and to enclose the filling. Shape the filo log into a coil and place on the oven tray. Brush with a little more oil and then sprinkle with the sesame seeds, if desired. Repeat with the remaining filo sheets and potato filling to make 8 coils in total.

Baker's Tips

The key to working with filo pastry is to work quickly so it doesn’t dry out and become brittle and tricky to work with. Covering the pastry sheet with a dry and then a slightly damp tea towel will always help keep them moist and pliable.

This recipe is from Anneka's SBS Food online column, Bakeproof: Bosnian Baking.
CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Potato pies (pita sa krompirom)

Rhubarb and apple pie

Roasted Root Vegetables with Herbs and Ricotta Salata

Prep 20min (+1day macerating, 30min cooling, 1-2hr chilling)Bake 50minMakes 10-12 serves

The secret to a silky smooth baked custard is the balance of eggs to milk and cream and gentle baking. This velvety one is teamed with macerated prunes for a memorable dessert.

Ingredients

Baked custard

500ml (2 cups) milk
500ml (2 cups) pouring cream
1 vanilla bean, split lengthways and seeds scraped
5 eggs, at room temperature
110g (½ cup) caster sugar

Macerated prunes

250ml (1 cup) port
400g prunes, pitted and halved

Method

To make the macerated prunes, heat the port in a small saucepan over medium heat until hot but not simmering. Pour over the prunes in a heatproof bowl, cover and set aside to macerate for 1 day.
Preheat oven to 160°C (140°C fan-forced). Brush a shallow 2 litre (8 cup) ovenproof dish with the melted butter to lightly grease and place in a large roasting pan or ovenproof dish.
Combine the milk, cream and vanilla bean and seeds in a medium saucepan and heat over low heat until almost simmering. Use a balloon whisk to whisk the eggs and sugar until well combined. Gradually whisk in the hot milk mixture. Strain the custard into a large jug and then pour into the greased dish. Add enough boiling water to the roasting pan to reach half way up the sides of the dish.
Bake in preheated oven for 40-50 minutes (see Baker’s tips) or until set on top but the custard still wobbles slightly when the dish is shaken gently. Remove from the oven and transfer to a wire rack to cool for 30 minutes. Place the custard in the fridge for 1-2 hours or until cooled completely.
Serve the custard in spoonfuls accompanied by the macerated prunes with some of the port.

Baker's Tips

The baking time will depend on the depth of your dish – the deeper the dish the longer the baking time will be. Always check your custard after 40 minutes though and return to the oven for another 5-10 minutes if it’s not ready.
This custard will keep covered in the fridge for up to 2 days. Stand at room temperature for 30 minutes before serving.

This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Classic Baked Custard

Prep 30min (+30-60min standing)Bake 1hr 10minMakes 10-12 serves

Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, pecans, bananas and a rich caramel sauce combine to make this one very decent over-the-top offering.

Ingredients

Melted butter, to grease

600g day-old sourdough or crusty loaf, cut into 1cm-thick slices, crusts partially removed

60g butter, softened

3 ripe medium bananas (about 200 g each), thinly sliced

100g pecans, toasted and coarsely chopped

4 eggs

110g (½ cup) caster sugar

500ml (2 cups) milk

375ml (1½ cups) pouring cream

2 teaspoons natural vanilla essence or extract

Vanilla ice-cream, to serve

Caramel sauce

100g (½ cup, lightly packed) brown sugar

115g (⅓ cup) golden syrup

40g butter

125ml (½ cup) pouring cream

Method

Preheat oven to 170°C (150°C fan-forced). Brush a deep 2 litre (8 cup) ovenproof dish with melted butter to grease. 
Spread the bread slices with the butter. Top half of the slices with the banana and then cover with the remaining bread slices. Cut each ‘sandwich’ diagonally into half. Arrange the layered bread in the ovenproof dish, allowing it the stick up a little, and then sprinkle with the pecans. 
Use a balloon whisk to whisk together the eggs, sugar, milk, cream and vanilla until well combined. Pour evenly over the bread in the dish and set aside for 30-60 minutes or until the bread has absorbed all the custard. 
Meanwhile, to make the caramel sauce, combine the sugar, golden syrup and butter in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a simmer and simmer for 2-3 minutes or until thickened slightly. 
Sprinkle the pudding with the remaining pecans, pour over half the caramel sauce (reserve the remaining sauce) and bake in preheated oven for 1 hour and 10 minutes or until the top is golden and the custard is set. 
Meanwhile, add the cream to the remaining caramel sauce and stir over medium heat until well combined and heated through. 
Remove the pudding from the oven and stand for 5 minutes before serving with the warm Caramel sauce and ice cream.

Baker's Tips

This bread and butter pudding will keep covered in the fridge for up to 2 days. Serve at room temperature or cover with foil and warm gently in an oven preheated to 150°C (130°C fan-forced for 10-20 minutes (depending on the portion size).

This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Sticky Banana and Pecan Bread and Butter Pudding

Prep 25minBake 35minMakes 8-10 serves

This traditional English pudding is quintessential nursery food – nurturing, soul-warming and economical. Feel free to replace the mixed berry jam with raspberry, plum or strawberry to ensure the sweet but subtle middle layer suits your tastes.

Ingredients

500ml (2 cups) milk
55g (¼ cup) caster sugar
30g butter, diced
Finely grated zest of 1 lemon
5 egg yolks
2½ teaspoons natural vanilla essence or extract
150g (2½ cups, lightly packed) fresh white breadcrumbs
85g (¼ cup) mixed berry jam (see Baker’s Tips)
1 tablespoons icing sugar, to dust

Meringue topping

3 egg whites
Pinch of salt
110g (½ cup) caster sugar
1 teaspoon natural vanilla extract or essence

Method

Put the milk, sugar, butter and lemon zest in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts. Use a balloon whisk to whisk the egg yolks in a medium heatproof bowl until smooth. Gradually add the warm milk mixture, whisking constantly until well combined. Stir in the vanilla and breadcrumbs.
Pour the custard mixture into a shallow 1 litre (4 cup) ovenproof dish. Set aside for 15 minutes for the bread to soak up some of the custard.
Preheat oven to 170ºC (150ºC fan-forced).
Place the ovenproof dish into a roasting pan or larger ovenproof dish. Add enough boiling water to the roasting pan or larger ovenproof dish to reach halfway up the sides of the dish with the custard mixture to create a water bath or bain-marie. Bake in preheated oven for 20-25 minutes or until the custard has almost set but still wobbles slightly when touched on the top. Remove from the oven and remove the custard dish to a wire rack. Set aside for 20 minutes or until cooled slightly (stop here if pre-preparing your pudding, see Baker's Tips).
Increase the oven temperature to 190ºC (170ºC fan-forced).
To make the meringue, use an electric mixer with a whisk attachment to whisk the egg whites and salt until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, and whisk until the sugar has dissolved completely and the mixture is thick and glossy. Whisk in the vanilla.
Carefully spread the jam over the top of the custard (see Baker's Tips). Spread the meringue mixture over the jam to cover, swirling as desired.
Bake in preheated oven for 10 minutes or until the meringue is lightly golden (see Baker’s tips). Serve immediately.

Baker's Tips

If your jam is a little thick you can warm it in a small saucepan over a low heat, stirring often, until runny, to make it easier to spread.
You can cover the bottom of the roasting pan or larger ovenproof dish with a folded tea towel to stop the dish with the custard sliding around when transferring it to and from the oven.
You can make this pudding up to the end of step 4 (note in method) up to 2 days before serving. Stand the puddings at room temperature for 30 minutes before continuing with the recipe.
You can caramelise the meringue topping with a blowtorch instead of baking it a second time for a more ‘dramatic’ effect if you wish.

This recipe is from Anneka's SBS Food online column, Bakeproof: Best of British Baking.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Queen of puddings

Recipe Collections

- Winter Warmers -

Comfort food to keep you warm this winter

Everyone loves a classic apple pie – it is the ultimate comfort food... Especially when teamed with some good vanilla ice cream!

Ingredients

Method

Baker's Tips

Fun to make and scrumptious to eat, this homemade baked gnocchi combines pumpkin, tomatoes and spinach for a delicious, nutritious meal, made all the more fun by being served in individual dishes.

Ingredients

Method

Baker's Tips

I have been baking this gluten-free pudding for years. Not only is it completely heavenly, it is also very clever and can be baked as a cake when you want.

Ingredients

Method

Variation

Baker's Tips

On a trip to Finland a few years ago it only took me a couple of meals to realise how much dill and salmon feature in the country’s wonderful cuisine. This pie is a little ode to the Fin’s favourite ingredients, all topped off with a deliciously buttery, flaky pastry.

Ingredients

Method

This pie is one of my all-time favourites and brings together some of Greece’s most popular ingredients – silverbeet, haloumi, Kalamata olives, rice and filo pastry. It takes a little while to prepare but don’t be put off, I promise it will be well worth the effort.

Ingredients

Method

Baker's Tips

Ingredients

Method

Baker's Tips

Ingredients

Filling

Method

Baker's Tips

Classic apple pie (served with a overly-generous scoop of vanilla ice-cream, of course) is one of the perennial delights of winter and can only be improved by the addition of rhubarb and a deliciously rich vanilla sour cream pastry. This pie just may be a little hard to beat.

Ingredients

Method

Baker's Tips

The simplicity of these roasted winter root vegetables allows their true flavours to shine – especially when finished with fresh herbs, lemon and ricotta salata.

Ingredients

Method

Baker's Tips

The secret to a silky smooth baked custard is the balance of eggs to milk and cream and gentle baking. This velvety one is teamed with macerated prunes for a memorable dessert.

Ingredients

Baked custard

Macerated prunes

Method

Baker's Tips

Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, pecans, bananas and a rich caramel sauce combine to make this one very decent over-the-top offering.

Ingredients

Caramel sauce

Method

Baker's Tips

This traditional English pudding is quintessential nursery food – nurturing, soul-warming and economical. Feel free to replace the mixed berry jam with raspberry, plum or strawberry to ensure the sweet but subtle middle layer suits your tastes.

Ingredients

Method

Baker's Tips

Our partners

Follow @bakeclub_australia on Instagram