Check it out now (funk soul brother!!!) I have the most exciting news since selling my house and buying my new one…I am officially the next EDITOR OF DISH MAGAZINE. Yeah I know! How cool is that??? The opportunity popped up, and feeling poised and ready for a big change, I threw my hat in the ring as soon as possible. I am pretty much beside myself, as you can imagine…with my history in magazine publishing, advertising, recipe development and photography this is my ultimate dream job. Bring. It. On.
The exiting editor Naomi Larkin is off to new adventures, a darling woman and dear friend, I have some very big boots to fill, but am totally amped to get stuck in. So many ideas! Meanwhile, don’t panic, the next book is still a happening thing, however a wee bit delayed – instead of October this year it will be in stores early next year…and it’s looking pretty bloody fabulous already I have to say.
Despite this monumental news other stuff is happening – Pog is in town for Easter (hurrah) and heading back to Welly on Thursday. As always it has been such a treat to see him, even though he was assigned crap-sorting/box packing on one of his precious days here! Meanwhile Hoob is graduating next month so before I kick off my new role at Dish I will be zooming down for that…then moving house two days later. Then starting my job in a full time capacity a few days after that. Oh and did I mention I’m going to be a monthly regular on Breakfast TV from May 1st too – talking food with the newly appointed John Campbell and crew. Yeah – so all good, should be a snap! Before I go, fear not, the blog will not be disappearing any time soon…I will be here with new recipes as usual, so keep checking back in every week or two, or better still subscribe via the site and every new recipe will be directed to you. More than enough from me for now – see you again soon!
Steamed caramel and ginger pudding with caramel, ginger sauce
125grams butter, at room temperature
¾ cup muscavado sugar
2 tablespoons golden syrup
2 tablespoons ground ginger
1 ½ cups self-raising flour
2/3 cup whole milk
Lightly grease a 1 litre capacity pudding basin. Beat the butter, sugar, golden syrup and ginger together until soft and creamy. Add the eggs, one at a time, beating between. Add half of the flour and half of the milk, beat to combine then repeat with remaining flour and milk. Spoon the mixture into the prepared pudding basin and cover tightly with pudding basin lid. Put an inverted side plate in the base of a large saucepan. Place the pudding on the plate and pour boiling water in to come half way up the sides of the pudding basin. Bring the water to a simmer, cover and cook for 2 hours, checking to top up the water level if necessary during cooking. Remove from the water and set aside for 5 minutes before inverting to remove from the tin. Serve with lashings of ginger salted caramel sauce and vanilla bean ice cream.
Ginger salted caramel sauce
¾ cup salted caramel sauce
1 heaped teaspoon ground ginger
Heat the sauce gently until simmering. Whisk in the ginger to combine.
Salted Caramel Sauce
This sauce can be used to add an indulgent caramel kick to so many luscious winter desserts, and even transforms vanilla bean ice cream in and instant. Once cooled it stores in the fridge for up to a month.
2 ½ cups caster sugar
½ cup water
1 ½ cups cream
50grams butter, chopped
2 teaspoons sea salt
Put the caster sugar in a clean pot with the water over a medium heat, and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly. Heat the cream in a microwave proof jug until warm (not boiling). The sugar will first become white and crystallised then start to clear and turn pale golden amber. As soon as it is plae amber add the cream, whisking hard, in four lots. The caramel will froth up madly but keep whisking and it will settle down. Whisk in the butter and salt and leave to cool. Reheat gently to serve. Note: If you leave the caramel to become deep amber it may become too bitter as the residual heat will keep cooking the sugar even once removed from the heat source.
Makes 3 cups. (To make 1 ½ cups simply halve the recipe)