Lemon Ricotta Pudding & Laced Oat Crumble ….
February 19, 2015
Cooking disasters, all is not lost as the story goes..... Baker boy Murray was making a cake for his monthly work Bake Club. "Lemon ricotta cake it is then" he announced, epic here is the recipe to follow, now after a long and head spaced day in the office, late and short of time he set to bake.... follow the story in the recipe to see what unfolded next......
- Prep: 10 mins
- Cook: 1 hr
- Yields: 8 Generous
So the ingredients bought and feeling rushed Murray arrives home, first job...eat then the cake can be made and baked, quick glance at the clock, yawning, yikes its already 10.30 pm, gotta get going. So he sets to work, oven on, mixer at the ready he starts to create, whipping ricotta, squeezing and zesting fresh lemons, measuring and mixing, whipping up the egg whites to stiff little peaks, "I know said Murray" I will use the electric mixer to fold in the egg whites, what is folding anyway, it will be quicker and I can hit the sack sooner. Fatal error... As the recipe says with love and a gentle action, using a large metal spoon gently fold in the peaky egg whites, it will give the cake a airy and light texture. Into the oven, licking the bowl, it tastes amazing..... time goes by...oops the recipe said about 1 hour, its probably nearer to 2 hours, out comes the bake, very brown on the edges and kind of saggy and heavy looking....Well that's messed me up, I will send a email to the Bake Club and postpone my creation until the following day, so again fresh ingredients bought I set to work on cake no 2. After a few deep breaths and learning my new skill of folding and loving my bake, it turned out to be a most delightful moist, lemony, ricotta cake that we all enjoyed.
So what happened to the first cake, well here is the recipe that transformed the bake into something rather delicious.
Slice the cake into slithers removing the burnt edges, add to a well buttered ovenproof dish. In a bowl whisk up eggs, milk and cream, scatter a handful of plump raisins into the dish and pour over the creamy mixture, pressing the cake down, so its is soaked, you could add a splash of vanilla or a slug of Italian liqueur (optional) into the whisked egg mix. Heat your oven to 160c, fill a large roasting tin with a little water and place the pudding in the bath of water, bake for 30-40 minutes until starting to set, at this stage sprinkle the oat topping all over and continue to bake until golden and set.
To make the simple oat topping, melt a large knob of butter with Italian liquer in a pan, add the oats, creating a gravely mixture. Scatter the mixture onto a baking sheet and place in the oven for 10 minutes , to crisp up slightly, breaking it up occasionally, ready to sprinkle onto the pudding.
Delicious served from the oven with lashings of cold double cream....Cooking disasters transformed, now I am not saying over bake your cake to make this, its just that something great can be made, with a little bit of thought and creation, a few deep breaths and a load of love and attention.....