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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.