|
Pudsey
Bear dropped in to Amber Grove Restaurant in St Osyth, to see owner
and chef Jez Fisher's special dessert he had created, to raise money
for the BBC's Children In Need appeal.
Pudsey
Pudding, named after the charity's famous bear mascot, is available
until mid-December at the Clacton Road eatery. Made to order, it
costs £3.75, the same price as any other Amber Grove dessert,
and all proceeds from its sales will go to the charity.
"I
felt I wanted to do something towards Children In Need," explained
Jez. "As a dad myself, I've always felt this is one of the
most vital fundraising events, and that everyone should get behind
it."
Pudsey
Pudding Recipe
Makes
four puddings
INGREDIENTS:
Two large flan sponges
135g of strawberry or raspberry jelly
Two cans of Ambrosia Custard
One bar of dark cooking chocolate
One packet of Jelly Tots
Half litre of whipping cream
One can of strawberries
25g of icing sugar
Two tablespoons of honey, plus cocoa powder, to serve
METHOD:
Using a large, round pastry cutter, and a smaller one, start by
cutting out a larger circle for Pudsey's face and two smaller ones
for his ears. You will need to do this eight times, making two layers
for each of four puddings
Make
up jelly according to instructions and allow to cool
Place
one layer of sponge shapes upon individual plates and douse in half
of the jelly mixture
Whip
the cream until almost a mousse consistency, and fold in strawberries
and icing sugar. Spread this on the first layer of Pudsey's head
Place
the other sponge layers on top and again douse in jelly. Leave to
set slightly in fridge
Meanwhile,
melt the chocolate in a clear glass bowl over a pan of boiling water,
taking care not to burn the chocolate
Remove
Pudsey from fridge and cover with custard. (NB: If the custard is
too thin, thicken it first by bringing it to the boil, stirring
in a small amount of cornflour mixed with water. Allow to cool before
pouring onto Pudsey)
Carve
grooves in the custard to make Pudsey's eyes, nose, ears, mouth
and eye bandage. Carefully pour the chocolate into the grooves to
highlight his features. Leave to set
Use
the Jelly Tots for spots on the bandage. Tidy around the edge of
the plate. Drizzle honey around the outside, dust with cocoa and
serve
|
