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.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Melbournes finest meet Worlds Best

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Raspberry and peach butterscotch pudding


This version of Christmas pudding is lightened up by the more modern (and antipodean) addition of fresh raspberries, peaches and ginger. Serve with good vanilla ice-cream for the perfect hot-cold end to Christmas lunch or dinner.

You'll need

300 gm golden raisins 200 gm sultanas 170 gm brown sugar 50 gm glacé orange, diced 50 gm stem ginger in syrup (drained), diced 120 ml green ginger wine 80 ml brandy 50 gm honey 1 ripe peach, unpeeled, coarsely grated, plus extra wedges, to serve Finely grated rind and juice of ½ orange and ½ lemon 1 tsp ground ginger ½ tsp ground cinnamon 240 gm self-raising flour 200 gm fine fresh white breadcrumbs 120 gm chilled butter, coarsely grated 50 ml ginger beer 2 eggs 125 gm raspberries, plus extra to serve For dusting: icing sugar   Ginger butterscotch sauce 170 gm brown sugar 160 ml pouring cream 50 gm golden syrup 50 gm butter, coarsely chopped 50 gm coarsely grated ginger

Method

  • 01
  • Combine raisins, sultanas, brown sugar, glacé orange, stem ginger, ginger wine, brandy, honey, peach, rind, juice and spices in a bowl, mix well, cover and stand to soak (2-3 hours). Add flour, breadcrumbs, butter, ginger beer and eggs, stir to combine, then gently stir in raspberries. Spoon into a buttered 2.25-litre pudding bowl lined with a round of baking paper at the base, smooth top, then cover closely with a buttered round of baking paper. Cover with 2 layers of foil, secure with kitchen string and place in a large saucepan on an upturned saucer or scrunched-up piece of foil (this insulates the base of the pudding from the base of the pan). Pour in enough boiling water to come almost to rim of pudding bowl, bring to the boil, then cook over medium heat until centre is firm when pressed lightly (3-3½ hours; top up with extra boiling water as necessary). Cool and wrap to store or, if serving immediately, stand for 15 minutes, then turn out of bowl.
  • 02
  • For ginger butterscotch sauce, while pudding cools, stir sugar, cream, golden syrup and butter in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until slightly thickened (8-10 minutes). Remove from heat, squeeze juice from ginger into sauce, stir to combine and set aside.
  • 03
  • Dust pudding with icing sugar and serve it warm with ginger butterscotch sauce, and extra peaches and raspberries.

Note If you make the pudding ahead, reheat it in its bowl following the same process as for cooking. It will take 2 hours to heat through.  


At A Glance

  • Serves 10 - 12 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 10 - 12 people

Featured in

Dec 2013

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.

×