I tasted this pudding at an SCA event where they were having a cookoff. I had been looking for an apple pudding for a while and had never been satisfied with what I'd found. The original recipe appears in Pleyn Delit, and I made tiny changes to make it more Redwall-friendly.
1/4 c corn flour or corn starch
1/4 c chopped raw nuts
2 c milk, cream, buttermilk, or nut milk
3 apples, cored and finely diced
1/4 c honey
1/2 tsp cinnamon
1/8 tsp ginger
pinch of ground cloves
pinch of salt
pinch of nutmeg
Mix the corn flour, nuts, milk, apples, and honey in saucepan and bring slowly to low boil. Boil, stirring for 5-8 minutes. Remove from heat and stir in cinnamon, cloves, nutmeg and salt. Can be served warm or chilled.
Corn flour is a more finely milled version of corn meal. It's not the same as corn starch, though I believe in England, corn starch is called corn flour. Either one can be used in this recipe. I wouldn't using suggest corn meal because it is too coarse and strongly-flavored for a pudding.
Saturday, July 30, 2011
Saturday, July 2, 2011
Honeyed Nutbread
2 cups warm milk, almond milk, or water
4 tsp. honey
2 tsp. yeast
4 cups white wheat flour or whole wheat flour
1/2 cup raw nuts
1 1/2 tsp. poppy seeds
1/2 tsp. fennel seeds
1/2 tsp. caraway seeds
1 tsp. salt
extra honey
Combine the milk, honey, and yeast let sit while working on the rest . . .
Stir together 2 cups flour, nuts, and seeds. When the yeast mixture is nice and foamy, stir that in, then let rest until about doubled.
Add the rest of the flour and the salt to the sponge dough. Knead for about 10 minutes. Place in an oiled bowl, turning the ball of dough so it too gets coated in oil, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until nearly doubled again.
Form the dough into a large circular loaf and place on a baking sheet coated with oil or corn meal. Brush liquid honey all over the top of the loaf. Place a pan of water on the bottom of the oven. Put the dough in the oven. Set the oven to 400 and bake for about 1 hour.
4 tsp. honey
2 tsp. yeast
4 cups white wheat flour or whole wheat flour
1/2 cup raw nuts
1 1/2 tsp. poppy seeds
1/2 tsp. fennel seeds
1/2 tsp. caraway seeds
1 tsp. salt
extra honey
Combine the milk, honey, and yeast let sit while working on the rest . . .
Stir together 2 cups flour, nuts, and seeds. When the yeast mixture is nice and foamy, stir that in, then let rest until about doubled.
Add the rest of the flour and the salt to the sponge dough. Knead for about 10 minutes. Place in an oiled bowl, turning the ball of dough so it too gets coated in oil, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until nearly doubled again.
Form the dough into a large circular loaf and place on a baking sheet coated with oil or corn meal. Brush liquid honey all over the top of the loaf. Place a pan of water on the bottom of the oven. Put the dough in the oven. Set the oven to 400 and bake for about 1 hour.
Peace Island Bread
In Triss, this is made into bread and farls. It's served with fresh fruit and pale cider for breakfast.
2 cups warm milk, nut milk, or water
4 tsp. honey
2 tsp. yeast
4 cups white wheat flour or whole wheat flour
1/4 cup raw almonds
1/4 cup raw hazelnuts
1 1/2 tsp. poppy seeds
1 tsp. salt
Combine the milk, honey, and yeast let sit while working on the rest.
Stir together 2 cups flour, nuts, and seeds. When the yeast mixture is nice and foamy, stir that into the flour, then let rest until about doubled.
Add the rest of the flour and the salt to the sponge dough. Knead for about 10 minutes. Place in an oiled bowl, turning the ball of dough so it too gets coated in oil, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until nearly doubled again.
For bread:
Form the dough into a a log-resembling shape and put it in an oiled bread pan. Place a pan of water on the bottom of the oven. Put the dough in the oven. Set the oven to 400 and bake for about 1 hour.
For farls:
Roll the dough out to flat circles about 1/2" thick and 9" wide. Cut into quarters. Grill the pieces in a skillet until cooked through, flipping to brown on each side.
2 cups warm milk, nut milk, or water
4 tsp. honey
2 tsp. yeast
4 cups white wheat flour or whole wheat flour
1/4 cup raw almonds
1/4 cup raw hazelnuts
1 1/2 tsp. poppy seeds
1 tsp. salt
Combine the milk, honey, and yeast let sit while working on the rest.
Stir together 2 cups flour, nuts, and seeds. When the yeast mixture is nice and foamy, stir that into the flour, then let rest until about doubled.
Add the rest of the flour and the salt to the sponge dough. Knead for about 10 minutes. Place in an oiled bowl, turning the ball of dough so it too gets coated in oil, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until nearly doubled again.
For bread:
Form the dough into a a log-resembling shape and put it in an oiled bread pan. Place a pan of water on the bottom of the oven. Put the dough in the oven. Set the oven to 400 and bake for about 1 hour.
For farls:
Roll the dough out to flat circles about 1/2" thick and 9" wide. Cut into quarters. Grill the pieces in a skillet until cooked through, flipping to brown on each side.
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