July 9, 2009: Butterscotch Sultana Duff Together With Frozen Yoghurt

recent asking for warming wintertime recipes didn't yield whatever comforting desserts! Never heed - that other regular feature, the Calendar Recipe, provided but the affair for July. I'm non familiar alongside duffs too a brief browse to a greater extent than or less the meshing hasn't got me knowing them much amend - they look mostly to live on steamed or baked puddings, though they mightiness too live on cookies or pastries.

This item recipe had me wondering if duffs are a production of difficult times: it's egg-free too contains real footling butter (though other online versions comprise enough of both). There is admittedly enough of saccharide involved, however the sweetness comes as from sultanas. What I flora most odd nearly the recipe was its consistency as I prepared it. The dough is quite stiff, similar a biscuit dough, too sat barely an inch deep inward my casserole dish. Meanwhile the butterscotch sauce is extremely watery too much larger inward book than the pudding dough! Over the hr that it baked, the dough absorbed much of the liquid too the butterscotch sauce thickened. The pudding rose almost to the transcend of the dish earlier subsiding i time to a greater extent than as it cooled (check out the tide lines inward the photograph above!).

So, this duff hither is essentially a self-saucing pudding. The cake is quite coarse (presumably from the lack of fat) too becomes quite tough as it cools thus is best eaten freshly baked or patiently reheated. However the sauce too dried fruit render enough of moist sweetness - whatever sultana lover volition live on pleased to dig into this on a mutual frigidness night.

The recipe recommends serving the duff alongside ice-cream or vanilla custard. Instead I decided to campaign the vanilla frozen yoghurt from The Perfect Scoop - it's a ridiculously elementary mixture of natural yoghurt, saccharide too vanilla. While I loved the flavour, this iced confection came out a footling powdery too non quite scoopable. Still, there's enough of weeks ahead to perfect this for summer, right?

Butterscotch sultana duff

1 1/3 cups apparently flour
2 2/3 teaspoons baking powder
pinch of salt
1/3 loving cup sugar
1 loving cup sultanas
1/2 loving cup milk
1 loving cup chocolate-brown sugar
1 tablespoon butter
2 cups boiling water

Preheat the oven to 180°C too grease a large casserole dish.

Sift together the flour, baking pulverisation too salt. Stir through the saccharide too raisins, too thus mix inward the milk to course of teaching a potent dough. Spread the dough evenly over the base of operations of the casserole dish.

Stir together the chocolate-brown sugar, butter too boiling H2O until the saccharide has dissolved too the butter has melted. Gently too slow pour it into the casserole dish. Bake the lot for 45-60 minutes, until the pudding is cooked through.


Vanilla frozen yoghurt
(based on the recipe inward The Perfect Scoop past times David Lebovitz)

500g natural yoghurt
2/3 loving cup castor sugar
1 teaspoon vanilla essence

Thoroughly stir together the ingredients inward a bowl, until the saccharide has dissolved. Chill the mixture for an hr or ii earlier churning it inward an ice-cream maker according to the manufacturer's instructions.