The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Traditional Christmas pudding with Pedro Ximénez and brown sugar and fig ice-cream


You'll need to begin this recipe at least a day ahead.

You'll need

150 gm each raisins and prunes, coarsely chopped 50 gm each currants and dried sour cherries 100 gm fresh dates, pitted, coarsely chopped 175 ml Pedro Ximénez Juice and finely grated rind of 1 orange Finely grated rind of 1 lemon 250 gm dark muscovado sugar 200 gm softened butter 3 eggs 1 small green apple, coarsely grated 170 gm plain flour 120 gm fresh fine white breadcrumbs 100 gm hazelnut meal 2 tbsp milk 1 tbsp ground cinnamon 2 tsp each ground mixed spice and ground ginger 1 tsp baking powder 100 ml golden rum 8 figs, halved or quartered, to serve   Brown sugar and fig ice-cream 300 gm figs, coarsely chopped 150 gm caster sugar 1 tbsp lemon juice 600 ml pouring cream 200 ml milk 1 tsp ground mixed spice 8 egg yolks 130 gm brown sugar 40 ml brandy

Method

  • 01
  • Stir dried fruit, dates, Pedro Ximénez, orange juice and citrus rind in a bowl, cover and refrigerate, stirring occasionally, until flavours develop (overnight-1 week).
  • 02
  • Beat sugar and butter in an electric mixer until light and fluffy, add eggs one at a time, beating well after each addition, then transfer to a large bowl and add apple, flour, breadcrumbs, hazelnut meal, milk, spices, baking powder and a pinch of salt. Stir in fruit mixture and spoon into a well-buttered 2-litre pudding bowl. Cover closely with a round of buttered baking paper, cover with a pudding lid or 2 pieces of foil and secure with kitchen string. Place in a large saucepan, pour in enough hot water to reach just below the rim of the bowl, cover and simmer over low heat, adding more hot water as necessary, until cooked through (5 hours). Remove pudding bowl from saucepan and set aside to cool (20 minutes; see note).
  • 03
  • For brown sugar and fig ice-cream, combine figs and caster sugar in a saucepan over medium heat and cook until caramelised (8-10 minutes; add a little water if consistency is too thick). Remove from heat, stir in lemon juice, transfer to a bowl and refrigerate until slightly thickened (30 minutes). Combine cream, milk and mixed spice in a saucepan over medium heat and bring to the simmer. Meanwhile, whisk yolks and brown sugar in a bowl until pale and fluffy (3-5 minutes). Add cream mixture while whisking continuously, then transfer to a clean saucepan and stir over medium heat until mixture thickly coats a spoon (6-8 minutes). Remove from heat, strain through a fine sieve into a bowl placed over ice and stir occasionally until cool. Add fig mixture and brandy and freeze in an ice-cream machine until firm. Freeze until required.
  • 04
  • Warm rum in a small saucepan over medium heat until just hot, pour over pudding and light with a match (be careful of flame). Top pudding with figs and serve warm with brown sugar and fig ice-cream.

Note After step 2 you can store the pudding in a cool, dark place for up to 4 weeks. Before serving, place pudding bowl in a large saucepan, pour in enough hot water to reach just below the rim, cover and simmer over medium heat, adding more hot water as necessary, until warmed through (1-1½ hours). Remove pudding bowl from saucepan and set aside to cool (20 minutes), then serve.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Pedro Ximénez.

Featured in

Dec 2012

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×