GT tableware

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"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

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Gingerbread pudding with butterscotch sauce


You'll need

  Gingerbread pudding 90 gm stale white bread, crusts removed 175 gm plain flour 90 gm (¾ cup) ground almonds 175 gm fresh minced beef suet (see note) 25 gm baking powder 1 pinch salt 1½ tsp ground ginger 1 tsp ground mixed spice 2 large (70gm each) eggs 175 gm stem ginger in syrup 2 tbsp fresh ginger, grated 3 tbsp grated apple 180 gm (½ cup) golden syrup 180 gm (½ cup) black treacle 150 ml full-cream milk To serve: vanilla ice-cream   Butterscotch sauce 250 gm caster sugar 600 ml double cream 125 gm unsalted butter, cut into small dice

Method

  • 01
  • Rip the bread into 2cm pieces and place in a large mixing bowl. Sift the flour over the bread, then add the remaining ingredients. Stir together for 4 minutes or until thoroughly combined. Butter and flour a 2.3-litre pudding basin and spoon in the mixture; the basin should be about three-quarters full. Cover the mixture with a circle of baking paper, then place a piece of foil (with a generous pleat in the middle) over the basin and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come half-way up the sides of the basin. Steam in the oven for 1½ hours (remember to keep the water topped up). Turn onto a serving dish.
  • 02
  • For the butterscotch sauce, put the sugar into a heavy-based saucepan with 2 tbsp water and melt over low heat, tilting the pan occasionally so the sugar melts evenly. Increase the heat to medium and cook, without stirring, until it turns into a golden-brown caramel. Slowly pour in the cream, being careful as the hot caramel will spit. Turn the heat to low and let the caramel dissolve slowly into the cream. Remove from heat and whisk in the butter, a few pieces at a time. Strain through a fine sieve into a bowl and pour over gingerbread pudding. Serve with vanilla ice-cream, if desired.

Note Minced beef suet is available from specialist butchers. You may need to order it ahead.


"Remember eating gingerbread when you were young? Well forget it, you've just grown up."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2007

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