Blackberry, Orange and Orange Blossom Clafoutis / Clafoutis de Amoras, Laranja e Extracto de Flor de Laranjeira.

You know I can't resist anything "citrus" right?

As soon as Marta announced that this month's "ingredient of the month" are Oranges, I knew I'd be making a few orangy recipes for Marta and this one is just the first one.

A fabulous Clafoutis, very orangy and with blackberries, another of my favourite ingredients in the world!

Now, as a "citrus lover", how could I ever resist a book called "Citrus"? No way right?

I've got this book long time ago and, although I've already made lots of recipes from it, this one is the first one I'm sharing with you all and a very appropriate one for Marta's challenge.

The book, Citrus - from Catherine Phipps, is a delight book.

Full of great (savoury and sweet) recipes and very helpful information about citrus, the book includes descriptions of varieties and how to slice, dry, freeze, and properly handle different kinds of citrus. A must have, I'd say!

This specific recipe calls for dried orange zest and there's a recipe for it in the book but, it happened that, the day I was going to make this Clafoutis, I got a surprise gift in my mail box.

Manuela sent me, from Portugal, one of these absolutely stunning packs of dried fruit and vegetables and one of the tubes contains a mix of dried orange and rosemary.

A big thank you to Manuela for the amazing gift and a big round of applause and congratulations to "Um Grama" for the exceptional products and for the care and beauty of the packaging and presentation.

Outstanding and beautifully Portuguese!

Although the dried orange and rosemary mix is suggested to serve in starters, salads or with cheese, I thought that it would work perfectly with this Clafoutis and G!!! I was so right!! It worked perfectly and the hint of the rosemary just made this Clafoutis even better!

Give it a go and be impressed!

Bread and Butter Pudding with Chocolate, Marmalade, Custard and Panettone / Bread and Butter Pudding com Chocolate, Doce de Laranja Amarga, Custard e Panettone.

It took me almost 12 years in the UK to make my first Bread and Butter Pudding!!

A quintessential British Pudding that (shame on me, I know) I always thought it would be strange and never rang my bells...

I'm not untitled to give my opinion about the regular Bread and Butter Puddings because I've never made or tasted one before but, this one, the one I'm sharing with you today, is so utterly delicious, decadent and moreish that, the only thing I could think after tasting it was:

Why????

Why does it took me so long to make and try such an amazing dessert???

Hope the British people forgives me because I'm totally surrounded to Bread and Butter Pudding!

This recipe is from Jamie Oliver "Christmas Cookbook", which is the book of the month chosen by Deborah for her Rainydaybites Cook Book Club and I'm so glad I gave the Bread and Butter Pudding an opportunity and specially with this recipe!! Truly and utterly divine!

Saint Mark / São Marcos.

As you can read here, the theme for the 13th edition of the Sweet World is to create a Saint Mark Cake.

A Saint Mark is a layered dessert that features two layers of genoise sponge, one layer of a Chantilly cream mixture and a layer of an egg yolk creamy kind of curd.

There are different versions of this pudding, some of which include a layer of chocolate sauce or, versions like the one I followed that are finished with a layer of liquid caramel.

This cake is sold in all "old fashion" Patisseries in Portugal and I part of my childhood. So much, that I always thought it was a Portuguese cake.

It's made in big rectangular trays, cut into individual squares and sold wrapped in baking paper.

According to the research I did, the only accurate information I found was that it's a Spanish cake, from the Castile-Leon region.

Apparently this dessert was created in honour of the Monastery and Convent of Saint Mark. The date and name of its creator are unknown.

This was the first time I've made a Saint Mark and I followed this recipe.

Did I like it? YES!

Did I fall in love with it? NO!

The ones that ate it (family and friends), loved it so..., I suppose it's a matter of taste!

Pumpkin and coconut caramel flan for the 2016 Virtual Pumpkin Party / Pudim de Abóbora e coco para a Festa Virtual da Abóbora de 2016.

I really felt very chuffed when Aimee - Twigg Studios, invited me to be part of the Virtual Pumpkin Party that she is hosting today with Sara Cornelius from the gorgeous blog Cake over Steak.

I love Autumn with its brown and orangy colours and moods and I'm a true pumpkin lover.

Being part of this beautiful virtual gathering with such amazing bloggers and with a recipe that features an ingredient that I love so much, it's a real honour.

This recipe is my interpretation of a classic that my mum and my mother in law always make for Christmas and that we all love.
Saying that, here is my suggestion for this amazing virtual party and don't forget to check out the links of all the participants at the bottom of this post. More than 100 bloggers took part and prepared absolutely delicious suggestions.
If those links and suggestions don't get you inspired to cook with pumpkin for the rest of the pumpkin season, I don't know what will :))...

Glam Trifle Slice / Trifle do Século XXI.

Trifle is the theme for this month's Sweet World.

• A Trifle is an English dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam, custard, and whipped cream. The top is traditionally decorated with angelica (a plant stem crystallized with sugar) and glace cherries, but fresh fruit or sprinkles are the modern options. Trifle is usually served in a large glass bowl so that the layers of cake, jam or jelly, custard and cream can be appreciated. 
• After some research, the information I gathered was very inconclusive regarding to which is the real and most traditional version. 
• The earliest use of the name Trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery "The Good Huswifes Jewell". 
• Since then, Trifle evolved from a similar dessert known as a fool and many variations and versions can be found nowadays. 
• Opinions vary greatly on what to add after the basics. Controversies revolve around whether to use gelatine and whether to use fruit and if so, should it be canned or fresh but, as Mr. Norfolk said, "Trifle is in the eye of the beholder, what you like, you put in". 
• Some people see the addition of jelly as a modern variation, but Hannah Glasse (1708 - 1770) published a Trifle recipe in 1747 that used fruit jelly, and the poet Oliver Wendell Holmes in 1861 wrote about Trifles with jelly in them. 
• The alcohol is another issue for the trifle connoisseur. Fairly sweet sherry is traditional, but variations include brandy, madeira, port, Frontignan and Malaga wines. Factors other than trifle preparation can influence the choice of liquor, as same people uses the same alchool that they'll be drinking after or with it. 

The Triffle I'm presenting you is an updated version. Cake, jelly, raspberry, custard and cream, are built in layers in order to be presented as a terrine instead of being presented inside the traditional glass bowl.
It's not neat, it's not perfect, but it's very delicious indeed and, saying that, here is my Triffle for the 8th edition of the Sweet World!! 

Summer Pudding Cake.

After making, for the first time ever, this Summer Pudding for the Sweet World challenge, an instagram friend sent me the picture of this Summer Pudding Cake, that is featured in this month's Good Housekeeping magazine.

Of course, after I've finally tasted my first Summer Pudding and loved it, I bought the magazine and couldn't resist this version.

The idea of transforming it into a cake sounded fabulous and although the version featured in the magazine is round shaped, I decided to recreate it in a square shape.

It is as easy to make as the original one and very pretty and delicious all the same.

This recipe is not suitable for kids, as it has Crème de Cassis mixed with the fruit juices but you can leave it out of course.

Last year I made homemade Crème de Cassis with the blackcurrants I picked from my friend B. garden and that's the one I used in this recipe and it is so delicious.

I really need to post the recipe for homemade Créme de Cassis here on the blog ASAP...

Meanwhile, the blog and myself, we're going to be in holidays for the next month.

I'll interrupt the holidays just to post the Sweet World round up on the 25th of August but that will be it until de 2nd or 3rd of September.

Until then, Happy Cooking and be as Happy as Summer Bees!

Chocolate and cherry berry Pavlova / Pavlova de chocolate, com cerejas e mirtilos.

Life can be funny sometimes.

As I was going to have lunch at a friend's house last Saturday and I was in charge of bringing dessert, I was having a wonder around my "shelf forgotten" books, in order to try to decide what to make.

I picked up this book, the Australian Women's Weekly - Indulgent Cakes and, flicking through it, I found, inside the page of this recipe, a sweet note that someone sent me, about 2 years ago, with a birthday gift (the person I'm talking about, will know what I'm talking about, if she reads this...).

I thought that this could be a good sign and if the note was marking that page, it's because, this time or another, that dessert was supposed to be tested. Therefore, I didn't look further as, the perfect pudding was decided!!

ingredients for the pavlova (serves 10):

100g dark chocolate (70% cocoa), chopped

4 egg whites

200g caster sugar

1 tbsp cornflour

1 tsp white vinegar

250g cream cheese, softened

2 tsp vanilla extract

40g icing sugar

300ml thickened cream

fresh cherries, with stem attached

method:

Preheat the oven to 120ºC. Draw a 18cm circle on a sheet of baking paper and place it, upside down, on a baking tray.
Place the chocolate in a small heatproof bowl over a small pan of simmering water (don't allow the bowl to touch the water) and stir until the chocolate is just melted. Set aside.
Place the egg whites in the bowl of an electric mixer and whisk until soft peaks form.

Add the sugar, 1 tbsp at a time, beating well between each addition and once the sugar has been all added, whisk for a further 7 minutes or until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until well combined.
Swirl in the melted chocolate.

Place large spoonfuls of the meringue mixture into the circle, smoothing the center.

Bake the meringue for 1 and 1/4 hours, or until dry to the touch.

Turn the oven off the oven and prop the door ajar with a wooden spoon. Let the meringue cool completely inside the oven.

for the cherry and blueberry compote:

300g cherries, pitted

150g blueberries

75g caster sugar

60ml water

80g cherry jam

method:

Put the blueberries, cherries, sugar and water in a medium saucepan over medium heat.
Bring to a simmer and cook for 5 minutes or until the fruit has released juices.
Using a slotten spoon, transfer the fruit into a bowl.
Stir the jam into the juices in the pan. Bring to the boil and boil for 5 minutes or until the mixture thickens.
Pour the syrup over the cherry mixture and leave to cool completely.

to assemble:
Beat the cream cheese, vanilla and icing sugar in a small bowl until smooth.
Gradually beat in the cream, until smooth and combined.
Just before serving, spoon the cream mixture over the pavlova.
Top with the compote and decorate with fresh cherries.

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Às vezes (muitas vezes), a vida é engraçada e prega-nos partidas interessantes!
No Sábado passado, tinha um almoço marcado em casa de amigos e, como já vem sendo hábito, eu estava encarregue de levar a sobremesa.
Sem ter ideia do que fazer ou levar, andava a dar uma vista de olhos por livros, supostamente, esquecidos nas minha prateleiras, quando resolvi dar uma vista de olhos neste livro.
Qual não é o meu espanto, na página desta receita, encontro um "postal" personalizado, que me foi enviado por uma certa pessoa, juntamente com um presente de aniversário super original e criativo, há 2 anos atrás.
A pessoa em referência, se ler este post, saberá a quem e ao que me refiro...
Assim sendo, nem procurei mais, pois se aquele "postal especial" estava a marcar a página da receita, estava decidida a sobremesa a fazer e, sem dúvida, foi a sobremesa perfeita.

Vamos então à receita, do livro lindo "Indulgent Cakes" das super fantásticas "Australian Women's Weekly".

ingredientes para a pavlova (para 10 pessoas):

100g chocolate preto (70% cacau), picado
4 claras de ovo
200g açúcar refinado branco
1 colher sopa de Maizena
1 colher chá de vinagre de vinho branco
250g queijo creme, tipo Philadelphia, amolecido
2 colheres chá de extracto de baunilha
40g açúcar em pó
300ml natas espessas ou para bater
cerejas frescas, com pé

preparação:

Aquecer o forno a 120ºC.
Numa folha de papel vegetal, desenhar um círculo de 18cm.
Colocar o papel vegetal, lado do desenho do círculo, virado para baixo, sobre um tabuleiro de ir ao forno.
Ferver água numa panela e baixar o lume.
Colocar o chocolate numa taça e colocar a taça (sem que esta toque na água), sobre a panela da água a ferver.
Mexer, até o chocolate estar derretido. Retirar do lume e reservar.
Colocar as claras de ovo na taça da batedeira eléctrica e bater até obter picos ligeiros.
Adicionar o açúcar, 1 colher de sopa de cada vez, batendo bem entre cada adição.
Quando tiver adicionado todo o açúcar, continuar a bater por mais 7 minutos, ou até a mistura estar macia e brilhante.
Adicionar a Maizena e o vinagre e bater até tudo estar bem incorporado.
Adicionar o chocolate derretido e envolver delicadamente, por forma a dar um efeito marmoreado à mistura.
Colocar a mistura dentro do círculo desenhado no papel vegetal, alisando o centro.
Levar ao forno por cerca de 1 hora e 1/4, ou até a mistura estar seca ao toque.
Desligar o forno, entreabrir a porta do forno (pode prender a porta com uma colher de pau) e deixar a pavlova arrefecer completamente dentro do forno.

para a compota de cerejas e mirtilos:
300g cerejas frescas, sem caroço
150g mirtilos
75g açúcar refinado branco
60ml água
80g doce de cereja (de boas qualidade)

preparação:

Num tacho sobre lume médio, colocar as cerejas, os mirtilos, o açúcar e a água.
Quando levantar fervura, cozinhar por cerca de 5 minutos, ou até a fruta começar a libertar o seu sumo.
Com a ajuda de uma escumadeira, retirar as cerejas e os mirtilos do tacho, colocá-los numa taça e reservar.
Adicionar o doce de cereja ao molho que ficou no tacho, deixar levantar fervura e cozinhar por 5 minutos, ou até a mistura estar espessa.
Deitar este xarope (sumo), sobre a fruta reservada e deixar arrefecer completamente.

para montar a pavlova:
Na taça da batedeira eléctrica, bater o queijo Philadelphia com a baunilha e o açúcar em pó.
Gradualmente, adicionar as natas e bater até a mistura estar macia e tudo estar incorporado (eu gosto de fazer este passo com a vara de arames, não vá a mistura talhar).
Antes de servir, colocar a pavlova sobre um prato de serviço.
Cobrir com a mistura de queijo e natas, decorar com a compota de cerejas e mirtilos e finalizar a decoração com as cerejas frescas com pé.

Recipe / Receita:

Caramel Imposible cake / Bolo impossível de caramelo.

I couldn't stop thinking about this cake since the day Patricia posted it here.

As we had lunch with friends last weekend and I was the one bringing dessert, I decided to make this gorgeous cake.

The results couldn't be better and everybody loved it a lot.

Thank you Patricia for being such a fantastic inspiration!!

ingredients for the caramel:

100g caster sugar

for the chocolate cake:

120g plain flour

2 tbsp cocoa powder

1/2 tsp bicarbonate of soda
1/4 tsp baking powder

1 tsp fine sea salt

2 large eggs

70g caster sugar

1 tsp vanilla extract

80ml whole milk

80g butter, melted

for the flan:

3 large eggs

300ml condensed milk

300ml whole milk

1 tsp vanilla extract or paste

method:

Preheat the oven to 180ºC.

Grease a 10 cup fluted tube cake tin with butter.

Place the caster sugar in a dry frying pan with 1 tbsp of water.

Heat over a high heat to dissolve the sugar, tilting the pan carefully to move it around.

Allow the mixture to dissolve completely and turn to a lightly golden caramel, swirling the pan as you go.

Tip the caramel onto the prepared tin and tilt the tin to spread it around the base of the tin. Set aside.

to make the cake batter, sift together the flour, cocoa powder, salt and bicarbonate of soda. Ser aside.

In a bowl, beat the eggs, sugar and vanilla.

Whisk in the milk.

Gently fold in the dried ingredients.

Add the melted butter and fold very gently until everything is well incorporated.

Pour the batter over the caramel and set aside while you prepare the pudding mixture.

Place all the ingredients for the pudding into the bowl of the food processor and blitz until well combined.

Very slowly and gently, pour the pudding mixture all over the cake batter.

Place the tin into a baking tray and fill the tray with boiling water until it comes half way up the sides of the tin.

Bake for 45 minutes to 1 hour or until cooked. Check with a skewer until it comes out clean.

To prevent the cake from getting to dark, cover the tin with foil about 40 minutes after putting it in the oven.

Remove the tin from the the water bath and transfer to a wire rack. Allow it to cool in its own tin.

Place a serving dish on top of the tin and turn upside down.

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Desde que a Patricia (a nossa lindona Pierre Hermé do Sul) publicou este bolo/pudim impossível, que eu andava com vontade de o fazer.

Como no fim de semana passado, fomos almoçar a casa de amigos e, como sempre, eu fiquei de levar a sobremesa, nem tive dúvidas e foi esta a minha escolha.

Claro que os resultados e elogios foram fantásticos e não podia ter sido mais aprovado!

• Embora tenha seguido à risca a receita da Patricia, achei a quantidade de bicarbonato de sódio demasiada e desconfiei que daria aquele típico "travo metálico" ao bolo e assim sendo, baixei substancialmente a quantidade de bicarbonato de sódio e adicionei um bocadinho de fermento em pó e são essas quantidades que vos deixo.

Muito obrigada querida Patricia, por seres uma inspiração neste mundo virtual de partilha!!

ingredientes para o caramelo:

100g de açúcar

ingredientes para o bolo de chocolate:

2 ovos

70g de açúcar

80ml de leite

120g de farinha

2 colheres sopa de cacau em pó

1/2 colher chá de bicarbonato de sódio
1/4 colher chá de fermento em pó

80g de manteiga, derretida

1 colher (café) de sal fino

1 colher chá de extracto de baunilha

ingredientes para o pudim:

3 ovos

300ml de leite condensado

300ml de leite

1 vagem de baunilha, raspada (ou 1 colher chá de extracto)

preparação:

Preparar uma forma com cerca de 20 a 22cm, de preferência de buraco.

Aplicar um pouco de spray desmoldante e limpar o excesso com papel absorvente de cozinha. Preparar um tabuleiro ou forma com água para o banho-maria.

Levar ao lume o açúcar num tachinho de fundo espesso com uma colher de sopa de água (pode colocar umas gotas de sumo de limão para o açúcar não cristalizar). Deixar derreter sem mexer até obter um caramelo de cor clara.

Verter o caramelo na forma e espalhar um pouco à volta.

Entretanto preparar o bolo de chocolate. Misturar numa taça os ingredientes secos (farinha, bicarbonato, cacau e sal).

À parte, bater os ovos com o açúcar e a baunilha.

Juntar o leite e mexer.

Incorporar os ingredientes secos e mexer até ficar homogéneo.

Por fim adicionar a manteiga derretida e mexer.

Verter a massa na forma e reservar.

A seguir, bater os ingredientes do pudim no liquidificador ou robot de cozinha (ou com a vara de arames).

Verter muito delicadamente a mistura do pudim por cima da massa de chocolate, usando uma colher ou espátula para diminuir o impacto.

Colocar no forno pré-aquecido a 180ºC, em banho-maria, durante 45 a 60 minutos.

A meio do tempo tapar a forma com papel de alumínio para não tostar o bolo por cima. Testar com um palito que sairá quase seco.

Deixar arrefecer na forma e reservar uma noite no frigorífico (dentro da forma).

Antes de desenformar, mergulhar a forma em água a ferver, de forma a derreter o caramelo e desenformar num prato.

Recipe / Receita: Coco e Baunilha.

Ricotta cream with strawberries and lemon / Creme de ricotta, com morangos e limão.

Here is my suggestion for Valentine's Day.

A light, refreshing and absolutely gorgeous and delicious dessert that's very easy and quick to assemble. 

Last year, I made this Hidden heart cake but this year I decided to make something lighter without compromising in taste and presentation.

The recipe is from Laura Zavan delightful new book called Dolce.

The book is all about delicious italian sweet treats, cakes and desserts and I'm totally in love with it.

Here is the recipe and Happy Valentine's Day to all of you!!

ingredients (serves 4 to 6):

500g sheep's milk ricotta

170g icing sugar

1/2 tsp vanilla powder

freshly grated zest of 1 lemon

250g strawberries, chopped + 4 or 6 extra (for decoration)

2 tbsp unsalted pistachio nuts, chopped (for decoration)

for the coulis:

250g strawberries, hulled

50g demerara sugar

a few drops of lemon juice

method:

For the coulis, purée the strawberries with the sugar and lemon juice.

Strain through a sieve to remove the seeds.

Push the ricotta through a sieve into a large bowl.

Sift together the icing sugar and vanilla powder then stir this, alongside the lemon zest into the ricotta.

Hull and dice the strawberries and divide them between the serving glasses.

Cover with the coulis and top with the ricotta cream.

Halve the extra strawberries and place on top of the ricotta.

Sprinkle with the chopped pistachio nuts and refrigerate for at least 30 minutes before serving.

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Esta é a minha sugestão para o Dia dos Namorados.

Embora, como já disse anteriormente, não ache piada ao dia, nem o comemore, sei que há quem goste de o fazer e, assim sendo, deixo-vos esta sugestão que, além de light, é deliciosa e linda.

Apesar de ser rapidíssima de preparar, não compromete em nada em termos de apresentação, sabor e romantismo...

antes pelo contrário!

O ano passado sugeri-vos este bolo, mas este ano, depois de tanto bolo, festas e comemorações, optei por algo mais light, pois estou ainda um bocado enjoada de bolos e panquecas, lol!

A sugestão é do novo livro da Laura Zavan. Um livro lindo, chamado Dolce e que está recheado de doces, bolos e sobremesas italianas.

Aqui fica então a sugestão e Feliz Dia dos namorados para todos!!

ingredientes (para 4 a 6 copos):

500g ricotta de ovelha

170g açúcar em pó

1/2 colher chá de baunilha em pó

raspa de 1 limão

250g morangos, cortados em cubos pequenos + 4 ou 6 extra (para decorar)

2 colheres sopa de pistachios, picados grosseiramente (para decorar)

para o coulis:

250g morangos, lavados e arranjados

50g açúcar demerara

umas gotas de sumo de limão

preparação:

Para fazer o coulis, reduzir os morangos a puré, juntamente com o açúcar e o sumo do limão. Passar por um coador, a fim de eliminar as grainhas dos morangos.

Com as costas de uma colher, espremer a ricotta por um coador sobre uma taça, a fim de a tornar mais cremosa.

Peneirar o açúcar em pó e o pó de baunilha e adicionar a mistura à ricotta.

Adicionar a raspa do limão e misturar tudo muito bem.

Dividir os morangos cortados em cubinhos por 4 ou 6 copos (consoante o tamanho) e cobrir os morangos com o coulis.

Sobre a mistura de coulis e morangos, colocar o creme de ricotta.

Decorar com os morangos extra, cortados ao meio e polvilhar com os pistachios.

Antes de servir, refrigerar por, pelo menos, 30 minutos.

Recipe / Receita:

A challenge called "Sweet World" and the Queen of Puddings / Um Passatempo chamado "Sweet World" e o Queen of Puddings.

Susana and myself, we like to challenge ourselves in the kitchen.

We love to come out of our comfort zones and try different things.

Simple things, complicated things, it doesn't matter. As long as it's challenging, we are up for it.

And because of that, we decided to create this challenge to which we gave the name of "Sweet World".

The idea started with cakes. We wanted to make famous cakes from around the world and the challenge would be called "World Cakes" but, as we started debating the concept, we realised that there's so much that we want to try and make than only cakes...

Therefore, we decided to give it a name that would be more generic and that would allow us to make all famous worldwide sweet things, instead of just cakes.

The idea is to make the sweet specified keeping their most specific characteristics!

Of course you can give it your twist, as long as that doesn't change the primary and more important characteristics of the specified theme.

We also decided to start with a low level difficulty challenge and increase it from here.

The themes will be presented according to season and levels of difficulty and every month, on the 20th, we will be presenting our own bake and the respective theme.

Saying that, here it is, the first challenge for this 1st Edition of our "Sweet World" which is, the very British Queen of Puddings!

What is the Queen of Puddings?

1. Queen of Puddings is a traditional and old fashioned British dessert, consisting of a baked, breadcrumb-thickened custard mixture, spread with jam and topped with meringue.

So, do you want to make a Queen of Puddings with us?

If yes:

• You have until the 20th of February to make your Queen of Puddings and to show it to us.
• You'll have to leave the link for your participation here in this post if you want to be featured in our round up.
• That same day, 20th of February, Susana will let you know, on her blog, which will be the theme for the 2nd edition of this "Sweet World".
• The round up for this theme will be presented here on the blog on the 25th of February.

Are you up for a challenge? Let's make a Queen of Puddings then!!

Queen of Puddings

ingredients (serves 4):

for the base:

600ml full fat milk

25g butter + extra for greasing the dish

finely grated zest of 1 lemon

50g caster sugar

3 egg yolks

75g fresh white breadcrumbs

6 tbsp strawberry jam

for the meringue:

3 egg whites

175g caster sugar

method:

Grease a 1.5l shallow ovenproof dish with butter.

Preheat the oven to 170ºC.

Gently warm the milk in a small pan until hand hot.

Add the butter, lemon zest and sugar and stir until the sugar has dissolved.

In a bowl, lightly whisk the egg yolks.

Slowly add the warmed milk misture while whisking. Keep whisking until incorporated.

Sprinkle the breadcrumbs over the base of the buttered dish.

Pour the custard over the breadcrumbs and leave to stand for 15 minutes, so the breadcrumbs absorb the liquid.

Place the dish in a roasting tin and fill the tin halfway with hot water.

Bake the custard in the oven for 25 to 30 minutes or until set.

Remove from the oven and cool while you make the meringue.

Reduce the oven temperature to 150ºC.

To make the meringue, whisk the egg whites using an electric mixer until they form stiff peaks.

Add the sugar 1 tsp at a time, still whisking on maximum speed until the mixture is stiff and shinny.

If you want to pipe the meringue, transfer it into a piping bag.

Gently spread the jam on top of the custard then pipe or spread the meringue all over the top of the jam layer.

Return the pudding to the oven (without the roasting tin this time) for about 25 to 30 minutes or until the meringue is crisp and golden all over.

Serve at once.

I allowed mine to come to room temperature and then, I put it in the fridge for 30 to 45 minutes as I prefer it a little cold.

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Tanto eu como a Susaninha, adoramos um desafio na cozinha!

Adoramos sair da nossa zona de conforto e testar coisas novas. Coisas simples, coisas complicadas, não interessa. O importante é testarmos as nossas capacidades e sair da "pasmaceira".

Por isso mesmo, decidimos criar este passatempo ao qual demos o nome de "Sweet World".

A ideia começou com bolos.

Bolos mundialmente famosos e que ambas adoraríamos fazer mas para os quais é preciso aquele "empurrão extra".

O nosso passatempo dos bolos famosos iria chamar-se "World Cakes", mas foi entretanto e enquanto discutíamos o conceito do passatempo, que concluímos que há muitos doces interessantes, para além dos bolos famosos e foi então que decidimos mudar todo o conceito e baptizar o nosso passatempo de "Sweet World", pois assim, sendo este um nome mais abrangente, podemos incluir todos os doces que achemos que merecem fazer parte deste passatempo/desafio, incluindo os tais bolos famosos, claro!

Ficámos tão entusiasmadas, que a Susaninha criou a imagem para o nosso Sweet World (caso queiram usá-la nas vossas participações, estejam à vontade, embora não seja obrigatório).

A ideia é fazer o doce que vos seja proposto, mantendo sempre as características essenciais que o definem.
Claro que podem dar-lhe o vosso próprio twist, desde que, como referido, não alterem o que de mais importante e característico o doce possui.
Aqui o grande objectivo é mantermo-nos fieis ao produto original, conhecer e reproduzir a sua genuinidade e garantirmos que, no final, estamos a visualizar e saborear um pouco de mundo, tal como ele foi originalmente idealizado.

Os temas do passatempo irão sendo lançados por grau de dificuldade e/ou sazonalidade.
Assim sendo, para esta 1ª edição do Sweet World, decidimos começar com um tema com um grau de dificuldade relativamente baixo.

Todos os meses, alternadamente, eu e a Susana lançaremos o tema, ao mesmo tempo que apresentaremos de imediato a nossa proposta para esse mesmo tema.

Então? Querem juntar-se a nós neste desafio?

Pois então cá vai o primeiro doce para a 1ª edição deste "Sweet World":

Queen of Puddings!

Um doce relativamente fácil de fazer, embora tenha alguns aspectos aos quais há que prestar atenção.

Sabem o que é um Queen of Puddings?

É uma sobremesa muito típica e popular no Reino Unido e cujas características principais são as camadas que a compõem, ou seja:

Uma camada de custard enriquecido com pão ralado fresco, uma camada de doce e uma camada de suspiro!

Juntam-se a nós neste desafio do Queen of Puddings?

Se a vossa resposta é sim, cá vão então as regras:

• Têm até ao dia 20 de Fevereiro para nos apresentar o vosso Queen of Puddings.
• Até ao dia 20 de Fevereiro e se quiserem que a vossa participação conste no nosso Round up mensal, terão de deixar o link do vosso pudim, aqui, neste post.
• Links deixados após a data acima especificada, não serão considerados para o round up.
• Neste mesmo dia, 20 de Fevereiro, poderão consultar no blogue da Susana, o tema para a próxima edição.
• O round up para esta 1ª edição, será aqui, neste blogue, apresentado no dia 25 de Fevereiro.

Interessados? Fazemos ou não um Queen of Puddings?

Queen of Puddings

ingredientes (para 4 pessoas):

para a base:

600ml leite gordo

25g manteiga + extra para untar um recipiente refractário

raspa de 1 limão

50g açúcar refinado branco

3 gemas de ovo

75g pão ralado feito a partir de pão fresco

6 colheres sopa de doce de morango (ou outro a gosto)

para o suspiro:

3 claras de ovo

175g açúcar refinado branco

preparação:

Untar com manteiga, um recipiente refractário ou Pirex baixo, com capacidade para 1.5l.

Aquecer o forno a 170ºC.

Num tachinho, aquecer o leite, até este estar morno.

Adicionar a manteiga, a raspa do limão e o açúcar e mexer até este estar dissolvido.

Numa taça, bater ligeiramente as gemas de ovo.

Pouco a pouco, e mexendo sempre, adicionar o leite em fio, a fim de que tudo fique muito bem incorporado.

Polvilhar o fundo do recipiente refractário untado com o pão ralado.

Deitar a mistura do leite e gemas sobre o pão ralado e deixar por 15 minutos, a fim de que o pão absorva o líquido.

Colocar o recipiente refractário num tabuleiro de lados altos e encher o tabuleiro com água quente, até esta chegar até meio da altura do recipiente refractário (banho Maria).

Levar ao forno por 25 a 30 minutos, ou até o custard estar firme.

Retirar tudo do forno e colocar o custard sobre uma grelha de arrefecimento, enquanto se prepara o suspiro. Descartar a água e o tabuleiro onde se levou a água ao forno.

Reduzir a temperatura do forno para os 150ºC.

Para fazer o suspiro, bater as claras em castelo firme.

Batendo sempre, adicionar o açúcar, uma colher de chá de cada vez.

Bater, até todo o açúcar haver sido incorporado e a mistura estar espessa e brilhante.

Caso queiram um efeito mais enfeitado, colocar o suspiro dentro de um saco de pasteleiro, equipado com o bico à vossa escolha.

Muito delicadamente, espalhar o doce de morango sobre o custard.

Decorar a superfície do doce com o suspiro e levar o recipiente refractário ao forno por mais 25 a 30 minutos (sem o tabuleiro da água por baixo), ou até o suspiro estar "crocante" ao toque e douradinho.

Servir morno ou à temperatura ambiente.

Eu deixei o meu arrefecer até estar à temperatura ambiente e depois coloquei-o 30 a 45 minutos no frigorífico, pois quente, acho-o muito enjoativo.

Recipe / Receita: