I love baked custardy style puddings. This one uses warm, aromatic spices and healthy quinoa and is comfort in a bowl.
Serves: 6–8
INGREDIENTS
1 cup cream
1 cup milk
3 large eggs, size 7
½ cup golden syrup
1 teaspoon vanilla extract
finely grated zest and juice 1 lemon
2 tablespoons brown rice flour
½ teaspoon sea salt
½ teaspoon each ground cinnamon, nutmeg, ginger and allspice
¼ teaspoon baking soda
½ cup golden or regular raisins
1 cup cooked white quinoa (½ cup raw)
¼ cup flaked almonds
Equipment
5 cup-capacity baking dish
METHOD
Preheat the oven to 140°C, not fan bake.
Heat the cream and milk in a small saucepan to just below the boil. Take off the heat and set aside.
Whisk the eggs, golden syrup, vanilla and lemon zest and juice together for 1 minute in a large bowl.
Combine the flour, salt and all the spices and whisk into the egg mixture. Stir the baking soda into the warm cream, then stirring constantly, gradually whisk into the egg mixture.
Stir in the raisins and cooked quinoa. Pour into the baking dish, then stir to make sure the quinoa is spread evenly and scatter over the almonds.
Bake for 2 hours or until the custard is set and lightly golden.Serve warm with pouring cream. Serves 6–8.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.