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Comfort Cooking
May. 9th, 2010 09:12 pmI have to write this down juuuuust in case I forget. If anyone else likes the sound of it they're more than welcome to give it a go!
The thing I often crave in times of stress is a hot jam doughnut. This goes back to my childhood, when my cousin Emily and I would spend hours on summer afternoons at the beach, in the water, usually on our boogie boards. When my aunt Judith finally managed to tear us away it was almost always with the promise that we could have a (few) jam doughnuts from the caravan that sold them at the park just up from the beach. These were, if not made to order, so popular that the rate at which they turned them out made them feel made to order. Piping hot rings covered in a cinnamon sugar that had a similar texture to the sand still around our mouths, punctured in three of four places by a sauce bottle filled with red jam. I have tried recreating this, and when desperate have even gone to the service station, gotten one of their jam doughnuts and heated it up at home in the microwave (So. Not. The. Same.) Tonight I managed to find a way to recreate it in the comfort of my own home, and as it's baked possibly more healthily (though I would not call the following "healthy"- more like the lesser evil)
Hot Jam Doughnut Pudding
Serves 2
100 gms softened butter or butter substitute (I used olive table spread)
100 gms self raising flour
100 gms caster sugar
1 egg
1 tbsp milk
3/4 cup frozen raspberries
1/8 cup jam sugar
2 tbsp water
2 tsp berry based jam (I used the end of a jar of fruits of the forest that was crystallizing just to get rid of it, you could probably leave this out)
White sugar and powdered cinnamon to dust
Pre-heat oven 200 C
Place butter, flour, caster sugar and egg in a bowl and mix briskly with a wooden spoon until combined, mix in milk.
Pour batter into two ramekins, place these on a middle shelf in the oven and cook for around 45 minutes, though I must admit I wasn't really paying attention to how long it took. Maybe after half an hour start testing, puddings are done when a cake tester comes out clean and the top is golden brown.
While puddings are baking place raspberries, jam, jam sugar and water into a saucepan and stir over high heat. Switch off once all the raspberries are disintegrated and allow to cool slightly, though if it gets too cold before the puddings are done you can simply heat gently while they are cooling.
Allow the puddings to cool outside the oven for about 5 minutes, then with a sharp knife cut a circle in the middle (as if you are cutting the hole in a doughnut) This circle should be about half as deep as the pudding.
Use a teaspoon to scoop your doughnut hole out (hopefully in one piece) and put aside, then using a wooden spoon, spoon some of the jam into the cavity and replace the doughnut hole on top. Dust with the sugar and cinnamon, then divide the rest of the jam over the top of each pudding.
Eat. Yum.
The thing I often crave in times of stress is a hot jam doughnut. This goes back to my childhood, when my cousin Emily and I would spend hours on summer afternoons at the beach, in the water, usually on our boogie boards. When my aunt Judith finally managed to tear us away it was almost always with the promise that we could have a (few) jam doughnuts from the caravan that sold them at the park just up from the beach. These were, if not made to order, so popular that the rate at which they turned them out made them feel made to order. Piping hot rings covered in a cinnamon sugar that had a similar texture to the sand still around our mouths, punctured in three of four places by a sauce bottle filled with red jam. I have tried recreating this, and when desperate have even gone to the service station, gotten one of their jam doughnuts and heated it up at home in the microwave (So. Not. The. Same.) Tonight I managed to find a way to recreate it in the comfort of my own home, and as it's baked possibly more healthily (though I would not call the following "healthy"- more like the lesser evil)
Hot Jam Doughnut Pudding
Serves 2
100 gms softened butter or butter substitute (I used olive table spread)
100 gms self raising flour
100 gms caster sugar
1 egg
1 tbsp milk
3/4 cup frozen raspberries
1/8 cup jam sugar
2 tbsp water
2 tsp berry based jam (I used the end of a jar of fruits of the forest that was crystallizing just to get rid of it, you could probably leave this out)
White sugar and powdered cinnamon to dust
Pre-heat oven 200 C
Place butter, flour, caster sugar and egg in a bowl and mix briskly with a wooden spoon until combined, mix in milk.
Pour batter into two ramekins, place these on a middle shelf in the oven and cook for around 45 minutes, though I must admit I wasn't really paying attention to how long it took. Maybe after half an hour start testing, puddings are done when a cake tester comes out clean and the top is golden brown.
While puddings are baking place raspberries, jam, jam sugar and water into a saucepan and stir over high heat. Switch off once all the raspberries are disintegrated and allow to cool slightly, though if it gets too cold before the puddings are done you can simply heat gently while they are cooling.
Allow the puddings to cool outside the oven for about 5 minutes, then with a sharp knife cut a circle in the middle (as if you are cutting the hole in a doughnut) This circle should be about half as deep as the pudding.
Use a teaspoon to scoop your doughnut hole out (hopefully in one piece) and put aside, then using a wooden spoon, spoon some of the jam into the cavity and replace the doughnut hole on top. Dust with the sugar and cinnamon, then divide the rest of the jam over the top of each pudding.
Eat. Yum.
