I don’t make dessert very often. My dental integrity and blood sugar levels would be far too compromised. I am a high functioning sugar-head with the self discipline of a Winnie the Pooh and a pot of honey. But I do love a good dessert and I think the trick isn’t just the flavour thing, it’s actually getting the texture right. You want a bit of squidge, a bit of crack or crunch, a few silky droplets of something luscious and something of substance to roll around in your mouth and push from one cheek to the other hoping it will never end.
This dessert rivals my Deconstructed Snickers (another time…) for ticking all those boxes and is one I’ve been asked to share many times. It’s not difficult, but it is a little time consuming as it’s made up of multiple elements. It’s not one to leave to the last minute, so just tackle the components over a few nights so that assembling it for the fancy dinner party becomes a doddle and your guests are wowed.
Almond Pud w Sticky Orange Centre, Lime Curd,
Salted Caramel, Peanut Brittle, Orange Cream & Persian Fairy Floss.
For the Almond Puddings
250gm almond meal
½ tsp baking powder
1 whole orange
- Boil the orange for two hours refreshing the water periodically so it removes all the bitterness. Cool down and zing in the food processor until it’s a sloppy pulp
- Beat eggs and sugar to creamy and luscious
- Fold in the almond meal and baking powder
- Fill muffin tins to 2/3rd high
- Place a teaspoon of the orange pulp into the centre of each filled muffin tin
- Pop into the oven at 170C for 30-35 mins or until golden and springy to the touch
For the Lime Curd
4-6 limes, zest and juice
200g caster sugar
100g butter, cut into cubes
3 eggs, plus 1 egg yolk
- Pop lime zest, juice, sugar and butter in bowl over a pan of gently simmering water. Stir to melt.
- Whisk eggs and yolk and stir them into the lemon mixture until well combined,
- Cook for 10-15 minutes until creamy and does that thing where it coats the back of a spoon and you can run your finger through it and it doesn’t dribble.
For the Peanut Brittle
3 TBS honey
150gm Icing Sugar
Rose Petals for sprinkling
- Melt the butter, honey and icing sugar in a heavy bottomed pan
- Simmer to caramel and toffee-like and add peanuts. Pour into a lined baking tray and sprinkle rose petals over the brittle.
- Break chunks and whiz in a food processor to crumb texture
400gm caster sugar
1 cup of water
250 gms butter
400ml double cream
2 tsp vanilla salt
extra vanilla salt for sprinkles
- Pop water and sugar into a heavy bottomed pan over a medium heat to melt the sugar. Try not to get any sugar up the sides of the pan or it will crystalise the whole pot. If you do just brush down with a damp pastry brush.
- When sugar starts to caramelise add the butter and mix together. Simmer gently to amalgamate.
- Add the cream – be careful as it might spit – don’t worry if it feels a little gritty it will cook out ok.
- Add the salt to taste.
300ml double cream
2 TBS caster sugar
1 TBS orange pulp (take this from the boiled orange pulp you used in the puds)
- Whip cream and sugar together to soft peaks
- Fold through the orange pulp
- Turn the puds out on to baking trays and place back into oven for 10-15 mins
- Pop puds onto plates and smear tops with the lime curd
- Drizzle salted caramel in patterns
- Sprinkle with vanilla salt and brittle crumbs
- Add a dollop of orange cream and don’t count the calories
- Optional garnish: Persian fairy floss/cotton candy which you can find at middle eastern supermarkets
There. That didn’t take long now did it?
For more sugar fuelled treats, have a squizz at my
Basil Seed and Lime Friand Recipe