Sorry, this group is full - please contact the convenor for more information
To research the history, cook, and taste various puddings on a set theme.
The puddings are cooked at members' own homes and brought to meetings. We have some successes and some failures - they are all edible and we have great fun both discussing the recipes and tasting the puddings.
Once every three months there is a meeting of all the group to discuss what we have cooked, and future plans.
When and Where
There are five 'cooks' and ten 'tasters' on each of the first and second Fridays of each month at the Convenor's house.
For more information please contact the Convenor, giving your full name and address.
Frozen Cranberry Parfait, an alternative pudding for the festive season, as mentioned in the December newsletter.
Serves 8 - 10 people
12oz/340g whole fresh cranberries
8oz/225g caster sugar
Grated rind 1 orange
8oz/225g crushed Digestive biscuits
4oz/100g butter, melted
8fl oz/225g Double Cream
2oz/50g caster sugar
½ tsp. vanilla essence
8oz/225g Cream Cheese or Mascarpone
Whipped cream, cranberries and angelica to decorate
Stir cranberries and sugar over low heat until cranberries pop and sugar is dissolved. Add orange rind and allow to cool.
Combine finely-crushed crumbs with melted butter and press into 10”/25cm. round freezer-proof dish.
Whip cream and fold in sugar and vanilla essence.
Beat cream cheese/mascarpone until soft and fold into whipped cream.
Combine cranberries with cream mixture and pour into prepared dish.
Freeze until firm.
Serve decorated with piped whipped cream, or just whole ready to eat cranberries, and angelica (if available) cut into holly leaf shapes.
N.B. Can be made a day in advance.