| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3933.1 | Sticky Chocolate Pudding | SNOC02::MASCALL | Art Imitates Life. Again. | Sun May 08 1994 23:03 | 44 |
| STICKY CHOCOLATE PUDDING
========================
125g plain flour
2T cocoa powder
1T baking powder
1C caster sugar - divided in 2
�C brown sugar - divided in two
�C milk
40g butter, melted
2T dark rum - divided in 2
�C cocoa, sifted
2T espresso-strength coffee
Cream to serve
Chocolate custard to serve (recipe follows)
Sift flour into a bowl with cocoa, baking powder and a pinch of salt. Mix
in �C caster sugar, �C brown sugar and make a well in the centre. Gradually
mix in combined milk, melted butter and half the rum, beating until smooth.
Pour the batter into a deep, lightly buttered 2-litre oven dish.
Combine remaining sugars with cocoa powder and sprinkle over the batter.
Mix coffee and remaining rum with 1.3 C hot water and pour evenly over
surface of batter.
Bake at 180C for 50 minutes, or until pudding passes the skewer test. Serve
with chocolate custard &/or fresh cream.
CHOCOLATE CUSTARD
=================
1T cocoa powder
2T espresso coffee
4 egg yolks
�C caster sugar
1C milk
2 strips orange rind
Mix cocoa with coffee to form a paste. Whisk egg yolks with caster sugar
until thick and pale. Gently heat milk with the orange rind until it is
steaming steadily then gradually whisk into egg and sugar mixture. Stir in
cocoa paste. Pour into a heavy based saucepan and cook over medium heat,
stirring constantly until mixture thickens enough to coat the back of a
spoon. Strain into a bowl and cover closely with plastic wrap to prevent a
skin from forming. Serve warm with the chocolate sticky pudding.
|
| 3933.2 | How much is 125g of flour? | MOLAR::DELBALSO | I (spade) my (dogface) | Mon May 09 1994 10:42 | 7 |
| Is there a note in here somewhere containing a table of equivalences for
metric<->English measure?
I didn't find anything likely in 5.5 under "Equivalence" or 5.9 under
"Metric".
-Jack
|
| 3933.3 | | NOVA::FISHER | Tay-unned, rey-usted, rey-ady | Mon May 09 1994 12:51 | 5 |
| I use 100g=1 US Cup, which I derived at some time in the past.
oh, and 180�C is just about 350�F. :-)
ed
|
| 3933.4 | >= 4 oz | GALVIA::HELSOM | Don't mind that, sir. It's only a slowworm. | Mon May 16 1994 08:30 | 15 |
| 1 kilo = 1000g = 2.2 pounds = 35.2oz
I use 1/2 kilo (500g) = 1lb, 1/4 kilo (250g) = 1/2lb etc. as a quick and dirty
measure, if the recipes not too delicate and doesn't involve fine-tuning with
liquid. (Litres aren't so easy for some reason -- if I don't have a conversion
table, I usually look at the olive oil bottle or pour water from a 70cl wine
bottle into a pint bottle. But it's actually 1 pint US = 16oz = 454g = 454ml,
1 pint British = 20oz = 567g = 567ml.)
In general, of course, it's best to use a precise conversion table or better
still to use tested recipes with measurements in both sets of units.....
Yours midatlantically and usually with water up the sleeves,
Helen
|
| 3933.5 | | NOVA::FISHER | Tay-unned, rey-usted, rey-ady | Mon May 16 1994 11:13 | 13 |
| Actually I did weigh 1 cup of flour and find that it was 100g once
upon a time so there's a scientific basis for .3, I just don't bother
to weigh anymore and I'm sure I could end up with a "heavy flour"
sometime, etc.
my recipe for Sp�tzle starts off "400g flour" ...
I sometimes must reminds myself that, as my daughter Samm pointed out
to me "Dad, cooking is not an exact science"
that and "No two foods had been known to explode when combined" (From
"How to Repair Food" usually guide my efforts :-)
ed
|