EVE’S PUDDINGS WITH WHIPPED WHISKEY CREAM
Recipe: EVE’S PUDDINGS WITH WHIPPED WHISKEY CREAM
From: The Irish Heritage Cookbook
Serves: 8
3 Granny Smith apples - peeled and chopped
1/4 cup, fresh lemon juice
8 tablespoons, butter (at room temperature) - divided use
[plus additional softened butter to butter baking dishes]
1/2 cup PLUS 1 tablespoon, sugar - divided use
1 egg
1 cup, all-purpose flour
1 1/2 teaspoons, baking powder
1/2 teaspoon, salt
2 tablespoons, milk
for garnish:
1 tablespoon, sliver almonds - lightly toasted
1/2 cup, powdered sugar
*Whipped Whiskey Cream (recipe follows)
Preheat the oven to 375 degrees. Butter eight 6-ounce cups or ramekins. Sprinkle the chopped apples with the lemon juice to prevent discoloration.
In a medium-size bowl, cream 6 tablespoons of the butter with ½ cup of the sugar and beat until light-colored and fluffy. Then, beat in the egg, then the flour, baking powder and salt. Add the milk and continue to blend the mixture until it becomes a smooth batter.
Divide the apples among the prepared ramekins. Sprinkle the remaining 1 tablespoon of sugar among the ramekins - a bit over each little mound of apples. Dot the remaining 2 tablespoons of butter over the apples in little pieces - dividing the butter pieces as evenly as possible among each of the sugared apple mounds in the ramekins. Spoon the pudding batter over the apples in each of the ramekins.
Place the ramekins on a baking sheet, and bake in the preheated oven until the puddings are lightly browned - about 20 minutes.
Remove the ramekins from the oven, allow to cool slightly, then run a knife around the edge of each pudding to loosen it.
When ready to serve, unmold the puddings onto warm plates, and sprinkle with almonds, dust with powdered sugar (sift the sugar over) then place a dollop of Whipped Whiskey Cream alongside.
*WHIPPED WHISKEY CREAM
1 1/4 cups, heavy (or whipping) cream - chilled
2 tablespoons, Irish whiskey
1 / 2 cup, powdered sugar
Beat the cream until it holds stiff peaks, then fold in the whiskey.
Notes:
I didn't use the almonds, and I also added a half a cup of powdered sugar to their Whipped Cream recipe, as it was really rather bland. You could use regular sugar, but as I had already dished out the half a cup of powdered sugar, so I used that. It is much better with it.
This has a really nice flavor, and when you have pop up guests it can be made rather quickly. I know not everyone has ramekins on hand, I just happened to. Any small ovenware will do.
Enjoy :)
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From: The Irish Heritage Cookbook
Serves: 8
3 Granny Smith apples - peeled and chopped
1/4 cup, fresh lemon juice
8 tablespoons, butter (at room temperature) - divided use
[plus additional softened butter to butter baking dishes]
1/2 cup PLUS 1 tablespoon, sugar - divided use
1 egg
1 cup, all-purpose flour
1 1/2 teaspoons, baking powder
1/2 teaspoon, salt
2 tablespoons, milk
for garnish:
1 tablespoon, sliver almonds - lightly toasted
1/2 cup, powdered sugar
*Whipped Whiskey Cream (recipe follows)
Preheat the oven to 375 degrees. Butter eight 6-ounce cups or ramekins. Sprinkle the chopped apples with the lemon juice to prevent discoloration.
In a medium-size bowl, cream 6 tablespoons of the butter with ½ cup of the sugar and beat until light-colored and fluffy. Then, beat in the egg, then the flour, baking powder and salt. Add the milk and continue to blend the mixture until it becomes a smooth batter.
Divide the apples among the prepared ramekins. Sprinkle the remaining 1 tablespoon of sugar among the ramekins - a bit over each little mound of apples. Dot the remaining 2 tablespoons of butter over the apples in little pieces - dividing the butter pieces as evenly as possible among each of the sugared apple mounds in the ramekins. Spoon the pudding batter over the apples in each of the ramekins.
Place the ramekins on a baking sheet, and bake in the preheated oven until the puddings are lightly browned - about 20 minutes.
Remove the ramekins from the oven, allow to cool slightly, then run a knife around the edge of each pudding to loosen it.
When ready to serve, unmold the puddings onto warm plates, and sprinkle with almonds, dust with powdered sugar (sift the sugar over) then place a dollop of Whipped Whiskey Cream alongside.
*WHIPPED WHISKEY CREAM
1 1/4 cups, heavy (or whipping) cream - chilled
2 tablespoons, Irish whiskey
1 / 2 cup, powdered sugar
Beat the cream until it holds stiff peaks, then fold in the whiskey.
Notes:
I didn't use the almonds, and I also added a half a cup of powdered sugar to their Whipped Cream recipe, as it was really rather bland. You could use regular sugar, but as I had already dished out the half a cup of powdered sugar, so I used that. It is much better with it.
This has a really nice flavor, and when you have pop up guests it can be made rather quickly. I know not everyone has ramekins on hand, I just happened to. Any small ovenware will do.
Enjoy :)
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