Sloe Gin Self Saucing Puddings
SLOE GIN – dates back as far as the 1700s.. It can be made at home from just sloe berries, sugar and gin is a beautiful dark red, almost purple liqueur and can also make stunning cocktails, an aperitif and I have used it in my cooking and baking. Do not be tempted to think that the cheapest gin will turn itself into the finest sloe gin. The first time I made it I did just that. The next time I used a quality gin and the difference was quite remarkable. If you want your sloe gin for Christmas start making it at the beginning of October though the longer it keeps the better. It is easy to do you just need to remember to turn it regularly as follows :- 200g Ripe Sloe berries (The berries need to feel soft between the fingers not hard and bullet like. If they are hard they are not ripe). Wash them if you prefer. I then like to prick each berry with a needle then drop it into the bottle containing the gin. 120g Caster sugar 500ml Gin I use a 1 litre gin bottle - half full of gin. Pop in the berries and then the sugar Put the top on, give everything a good shake then leave in a cool place, laid on its side and away from sunlight but somewhere handy because you need to shake it every day until all the sugar has dissolved. The sugar should dissolve after about a week. After that you need to shake it every week up to Christmas ! Strain the berries from your gin using a muslin cloth and transfer it maybe to a decanter or clean bottle. Taste for sweetness. If you want more sweetness to your sloe gin you can always add a sugar syrup made simply by dissolving equal parts of sugar and water together then pour this into your bottle. SLOE GIN SELF SAUCING PUDDINGS Great puddings for Christmas time – these dark chocolate puddings served hot with a blob of fresh cream or ice cream are perfect for entertaining.. They can be baked from chilled or from frozen.
Makes 8 - You will need 8 x 6 fl oz (175ml) metal pudding basins brushed with dark lining paste. Use 1 heaped teaspoon of cocoa to 1 tbsp lining paste to achieve a dark brown paste that will ensure an “easy out” to your puddings, an even flat topped (no dome) sponge and no white paste streaks
Ingredients
200g Dark Chocolate
200g Butter
60ml Sloe Gin
100g Caster sugar
4 eggs and 4 egg yolks (freeze the left over whites)
2 tsp vanilla extract
60g Plain flour sifted
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Preparation
Break up the chocolate and place in a large non metallic bowl along with the butter and sloe gin. Place in the microwave and heat for 30 seconds. Give a stir then pop in again for a further 30 seconds. This will be sufficient to dissolve the chocolate and butter. Give a stir and set aside to cool slightly.
In a large mixing bowl whisk together the eggs, egg yolks, vanille and sugar until doubled in volume, light and mousse like and when the whisk is lifted out a “ribbon” like trail is left in the mixture.
Pour in the chocolate and then sift over the plain flour.. Use a large metal spoon and gently fold everything together.. This seems to take ages ! – slowly and surely does it.. After about 4-5 minutes your mixture will be thick, dark and glossy.
Divide between the 8 pudding tins, filling them to within ½ inch of the top.. Cover then pop them into the fridge for at least 2 hours.. Alternatively the puddings can be frozen.
When ready to bake – preheat the oven to 200 degrees c (fan) Pop the puddings in for exactly 12 minutes from chilled and 15 minutes from frozen.. Remove them from the oven then leave to rest for 2 minutes before inverting them straight into a serving dish along with a serving of softly whipped cream. When cut into you will have a thick sloe gin flavoured chocolate sauce.
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