Ducat Pudding recipe
information
150 calories per serving
ingredients
400 g (14 oz) plain flour
40 g (1 1/2 oz) yeast
pinch of sugar
200 - 250 ml (7 - 8 fl oz) lukewarm milk
40 g (1 1/2 oz) soft butter
1 egg yolk plus 1 egg
pinch of salt
40 g (1 1/2 oz) yeast
pinch of sugar
200 - 250 ml (7 - 8 fl oz) lukewarm milk
40 g (1 1/2 oz) soft butter
1 egg yolk plus 1 egg
pinch of salt
For baking:
250 ml (8 fl oz) milk
65 g (2 1/2 oz) butter
4 tablespoons sugar
65 g (2 1/2 oz) butter
4 tablespoons sugar
method
1. Sift the flour into a mixing bowl. Crumble the yeast into the centre and stir with the sugar, a little of the milk and a little of the flour in the bowl.
2. Sprinkle the top with a little more flour and leave to stand for 20 minutes. Beat the butter with the egg yolk and whole egg until fluffy and add to the yeast mixture with the remaining milk and the salt.
3. Work in all the flour in the bowl and beat until the dough is light and airy and comes away from the sides of the bowl.
4. Cover and leave the dough to rise for 30-50 minutes, until it has doubled in volume. Knead the dough on a lightly floured board and shape it into walnut-sized balls.
5. Grease a roasting tin with butter. Place the balls of dough close together in the tin, cover and leave to rise once more.
6. Warm the milk with the butter, pour the mixture over the dough, sprinkle with sugar and bake the ducat pudding in a moderately hot oven (200°C, 400°F, gas 6) for about 30 minutes, until golden brown.
7. Serve hot with custard, or cold with a beverage such as tea or coffee.
2. Sprinkle the top with a little more flour and leave to stand for 20 minutes. Beat the butter with the egg yolk and whole egg until fluffy and add to the yeast mixture with the remaining milk and the salt.
3. Work in all the flour in the bowl and beat until the dough is light and airy and comes away from the sides of the bowl.
4. Cover and leave the dough to rise for 30-50 minutes, until it has doubled in volume. Knead the dough on a lightly floured board and shape it into walnut-sized balls.
5. Grease a roasting tin with butter. Place the balls of dough close together in the tin, cover and leave to rise once more.
6. Warm the milk with the butter, pour the mixture over the dough, sprinkle with sugar and bake the ducat pudding in a moderately hot oven (200°C, 400°F, gas 6) for about 30 minutes, until golden brown.
7. Serve hot with custard, or cold with a beverage such as tea or coffee.
serving amount
makes 20 ducats
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
