Australian Gourmet Traveller recipe for steamed vanilla pudding with pears and vanilla crème anglaise.
Jul 02, 2014 12:09amBy Emma Knowles
- 40 mins preparation
- 3 hrs 30 mins cooking
- Serves 6 - 8
There's something very comforting about a steamed pudding, especially when it's drizzled with warm vanilla crème anglaise. Serve it with seasonal fruit - we've gone for the pale beauty of poached pears.
Ingredients
- 330 gm softened butter
- 330 gm (1½ cups) caster sugar
- Scraped seeds of 2 vanilla beans
- Finely grated rind and juice of 2 lemons
- 4 eggs
- 1 egg yolk
- 70 ml pouring cream
- 300 gm (2 cups) plain flour
- 1 1/3 tsp baking powder
Vanilla poached pears
- 440 gm (2 cups) raw caster sugar
- 375 ml light dessert wine, such as Beaumes de Venise
- 2 vanilla beans, split and seeds scraped
- Juice of 1 lemon and 1 orange
- 6 ripe beurre bosc pears, halved and cored
Vanilla crème anglaise
- 350 ml pouring cream
- 150 ml milk
- 1 vanilla bean, split and seeds scraped
- Thinly peeled rind of ½ lemon
- 4 egg yolks
- 80 gm caster sugar
Method
Main
1
Beat butter, sugar, vanilla and rind in an electric mixer until light and fluffy (4-5 minutes). Scrape down sides of bowl, then add eggs and yolk one at a time, beating well after each addition. Scrape down sides of bowl and beat until smooth. Combine cream and lemon juice in a bowl and set aside to curdle (1-2 minutes; mixture will separate into clumps). Add flour and baking powder to butter mixture and beat to just combine, adding cream mixture at the end. Beat until just smooth, then spoon into a buttered and floured 2.25-litre pudding bowl lined on the base with a round of baking paper. Cover with a buttered piece of baking paper and then foil, pleating in the centre, tie with string and place in a large saucepan lined with a tea towel (this provides insulation and prevents the pudding rattling around too much). Pour in boiling water to halfway up the sides of the bowl, cover and simmer until pudding is cooked through, adding water as necessary (3-3½ hours; it should feel springy in the centre and a skewer will withdraw clean). Remove from saucepan, remove foil and baking paper, stand for 15 minutes, then invert onto a serving plate.
2
Meanwhile, for vanilla poached pears, stir sugar, wine, vanilla beans and seeds, juices and 250ml water in a large saucepan over medium-high heat until sugar is dissolved. Bring to the simmer, add pears, cover with a piece of baking paper, then weight with a plate. Bring back to the simmer, reduce heat to medium and simmer until pears are tender (20-25 minutes, depending on the ripeness of the pears). Set aside in liquid until required.
3
Meanwhile, for vanilla crème anglaise, bring cream, milk, vanilla bean and seeds and rind to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until sugar dissolves, pour cream mixture over and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes), strain and serve with warm steamed vanilla pudding and poached pears.
The Latest from Gourmet Traveller
Food NewsGT Food News: Your news wrap for all things food
Mar 25, 2024
Restaurant NewsThe Sanderson is launching a monthly co*cktail-pairing degustation
Mar 22, 2024
Drinks NewsHow to make a Blackberry Buck co*cktail
Mar 22, 2024
Travel NewsFour domestic and international flight sales worth checking out tonight
Mar 22, 2024
Travel NewsFive reasons to road-test the new GWM Haval H6GT coupe SUV
Mar 21, 2024
CruisesCunard’s culinary cruise itinerary for 2025 is as deliciously exclusive as you’d expect
Mar 21, 2024
Restaurant ReviewsLola's: Restaurant review
Mar 21, 2024
Crustacean crash course: A guide to the types of crustaceans to know
Mar 21, 2024
Recipe CollectionsBest hot cross bun recipes for Easter
Mar 21, 2024
Drinks NewsClassic co*cktail: How to make a Manhattan
Mar 21, 2024
Restaurant NewsThe best new restaurants and bars in Melbourne
Mar 21, 2024
Recipe CollectionsRecipes for the ultimate Easter lunch feast
Mar 20, 2024
Destinations16 best Maldives resorts for an island getaway in 2024
Mar 20, 2024
Restaurant News10 impressive Brisbane restaurants to book when visitors are in town
Mar 19, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Mar 19, 2024
Supersize Me: The future of dining out in Australia
Mar 19, 2024
DestinationsBalearic beauty: Where to eat, drink and stay on Menorca Island, Spain
Mar 19, 2024
Chefs' RecipesMassimo Mele's lemon-scented goat meatballs
Mar 18, 2024
Recipe Collections40 best fish recipes for Good Friday, Easter and beyond
Mar 18, 2024