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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.