I love baked custardy style puddings. This one uses warm, aromatic spices and healthy quinoa and is comfort in a bowl.
Serves: 6–8
INGREDIENTS
1 cup cream
1 cup milk
3 large eggs, size 7
½ cup golden syrup
1 teaspoon vanilla extract
finely grated zest and juice 1 lemon
2 tablespoons brown rice flour
½ teaspoon sea salt
½ teaspoon each ground cinnamon, nutmeg, ginger and allspice
¼ teaspoon baking soda
½ cup golden or regular raisins
1 cup cooked white quinoa (½ cup raw)
¼ cup flaked almonds
Equipment
5 cup-capacity baking dish
METHOD
Preheat the oven to 140°C, not fan bake.
Heat the cream and milk in a small saucepan to just below the boil. Take off the heat and set aside.
Whisk the eggs, golden syrup, vanilla and lemon zest and juice together for 1 minute in a large bowl.
Combine the flour, salt and all the spices and whisk into the egg mixture. Stir the baking soda into the warm cream, then stirring constantly, gradually whisk into the egg mixture.
Stir in the raisins and cooked quinoa. Pour into the baking dish, then stir to make sure the quinoa is spread evenly and scatter over the almonds.
Bake for 2 hours or until the custard is set and lightly golden.Serve warm with pouring cream. Serves 6–8.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!