Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Steamed vanilla pudding with pears and vanilla crème anglaise


There's something very comforting about a steamed pudding, especially when it's drizzled with warm vanilla crème anglaise. Serve it with seasonal fruit - we've gone for the pale beauty of poached pears.

You'll need

330 gm softened butter 330 gm (1½ cups) caster sugar Scraped seeds of 2 vanilla beans Finely grated rind and juice of 2 lemons 4 eggs 1 egg yolk 70 ml pouring cream 300 gm (2 cups) plain flour 1 1/3 tsp baking powder   Vanilla poached pears 440 gm (2 cups) raw caster sugar 375 ml light dessert wine, such as Beaumes de Venise 2 vanilla beans, split and seeds scraped Juice of 1 lemon and 1 orange 6 ripe beurre bosc pears, halved and cored   Vanilla crème anglaise 350 ml pouring cream 150 ml milk 1 vanilla bean, split and seeds scraped Thinly peeled rind of ½ lemon 4 egg yolks 80 gm caster sugar

Method

  • 01
  • Beat butter, sugar, vanilla and rind in an electric mixer until light and fluffy (4-5 minutes). Scrape down sides of bowl, then add eggs and yolk one at a time, beating well after each addition. Scrape down sides of bowl and beat until smooth. Combine cream and lemon juice in a bowl and set aside to curdle (1-2 minutes; mixture will separate into clumps). Add flour and baking powder to butter mixture and beat to just combine, adding cream mixture at the end. Beat until just smooth, then spoon into a buttered and floured 2.25-litre pudding bowl lined on the base with a round of baking paper. Cover with a buttered piece of baking paper and then foil, pleating in the centre, tie with string and place in a large saucepan lined with a tea towel (this provides insulation and prevents the pudding rattling around too much). Pour in boiling water to halfway up the sides of the bowl, cover and simmer until pudding is cooked through, adding water as necessary (3-3½ hours; it should feel springy in the centre and a skewer will withdraw clean). Remove from saucepan, remove foil and baking paper, stand for 15 minutes, then invert onto a serving plate.
  • 02
  • Meanwhile, for vanilla poached pears, stir sugar, wine, vanilla beans and seeds, juices and 250ml water in a large saucepan over medium-high heat until sugar is dissolved. Bring to the simmer, add pears, cover with a piece of baking paper, then weight with a plate. Bring back to the simmer, reduce heat to medium and simmer until pears are tender (20-25 minutes, depending on the ripeness of the pears). Set aside in liquid until required.
  • 03
  • Meanwhile, for vanilla crème anglaise, bring cream, milk, vanilla bean and seeds and rind to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until sugar dissolves, pour cream mixture over and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes), strain and serve with warm steamed vanilla pudding and poached pears.

At A Glance

  • Serves 6 - 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×