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The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Warming puddings with Louise Lennox

Monday, 23 November 2009


Louise is making some warming puddings in the kitchen today!!

Louise Lennox - Chef

After a childhood in Dundrum, Co Dublin and inspired by her mother's baking skills, Louise was nine when she burnt her first cake. 2 years later her 5th class teacher encouraged her to tackle her dyslexia, by using cookery books for to help her reading skills improve. Louise baked cakes for homework and thus proved to herself, and her classmates, that she had discovered her creative strengths.

Fast forward to Leaving Cert, and while the others in the class were studying for high points, Louise was working as a commis chef for the 'Irish Management Institute'. So while she did complete her Leaving Cert, Louise's focus was already on her true passion and future career.

For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her natural flair for pastry work and quickly moved to a prime job in Mahers in Dublin 4. Two years later, aged just 22, she became Head Pastry Chef at the renowned Dobbins Restaurant under the ownership of the late John O'Byrne. It was here that Louise honed her skills in the art of the plated dessert, and where her creations in edible art, such as sugar skills and chocolate work, were recognised.

Nowadays you will find Louise, the self-employed pastry chef, selling her breads, biscuits and cakes in the Cup Cake Cottage in Airfield in Dundrum. She also sets aside time to give cookery lessons to children, a job she particularly loves. Louise has contributed to many radio programmes including Boiled, Baked and Basted; Family Flavours; Christmas Eve Food Special and The Tubridy Show, and is currently a contributor on the Will Leahy Show on radio 2FM.

Louise made her debut on television on The Restaurant, and as a longtime fan of the show she is particularly thrilled to be part of the team. Louise is also a contributor to The Afternoon Show on RTE One.

STICKY TOFFEE PUDDING

Ingredients
. 125g Dates - stoned and chopped
. ¼ Pint Cold Water
. 1 Tablespoon Baking Powder
. 225g Caster Sugar
. 55g Butter softened
. 1 Large Egg plus 1 Egg Yolk
. 200g Self Raising Flour
. ½ Pint Double Cream
. 125g Demerara Sugar

Method
1 In a saucepan place the dates and cold water and bring to the boil and allow to the water to reduce by half.
2 While the dates are cooking, in a large bowl, place sugar and butter and whisk
3 Add the eggs and whisk until pale and fluffy
4 When the dates are cooked, remove from heat and liquidize.
5 Stir the baking powder into the hot dates.
6 While the dates are still hot, whisk them into the sugar mixture DO NOT ALLOW THE DATES BECOME COLD.
7 Sieve the flour into the date mixture and whisk.
8 Either using a square 10" cake tin that has been lined with baking parchment or 8 greased and floured dariole moulds pour in the mixture.
9 Bake in pre-heated oven 175oC for 20-25 minutes.
10 While the puddings are cooking make the sauce in the following way.
11 Pour the cream and sugar into a saucepan, bring to the boil while stirring continuously. Allow to cook for 1 minute and then remove from the heat.
12 When the sticky toffee pudding are cooked, allow to stand for 5 minutes and then remove from the moulds or baking tin.
13 If you have used a baking tin, cut into portions and place on plates or small bowls. If moulds have been used, put the puddings also onto plates or small bowl
14 Pour the sauce over them.
15 These can be served either hot or cold
. Serve with Whipped cream, Crème Fraise of Vanilla Ice-Cream

BOSTON GLOBE INDIAN PUDDING

This pudding is very popular in America and they call it Indian because of the many spices that are included. It is also nick named ginger pudding because it gives an aroma of ginger .Two famous food writers came up with the recipe for a magazine in American called the Boston Globe which is where the name comes from.

Ingredients
. ½ Cup Yellow Cornmeal
. 1 Teaspoon Ground Cinnamon
. 1 Teaspoon Ground Ginger
. ¼ Teaspoon Ground Cloves
. ¼ Teaspoon Ground Nutmeg
. ½ Teaspoon Salt
. 3 Cups Whole Milk
. 1 Tablespoon Butter
. ½ Cup Maple Syrup
. 3 Tablespoons Demerara Brown Sugar
. 2/3 Dried Sweetened Cranberries
. 2 Large Eggs
. 1/3 Cup Double Cream

Method
1 Line an 8inch Square with baking parchment. Preheat the oven to 150oC.
2 In a large heavy based saucepan, whisk together the cornmeal, spices and salt until blended.
3 Gradually whisk in the milk until smooth. Cook over medium heat, whisking constantly until the mixture comes to the boil. Reduce the heat keep stirring til smooth and thick. Remove from heat.
4 Stir in the butter, maple syrup, brown sugar and dried cranberries.
5 In a large bowl lightly beat the eggs, and slowly add into the cornmeal mixture.
Do this very gradually to avoid scrambling the eggs.
6 Pour the mixture into the lined tin and bake for 45mins to 1 hour.
7 Then drizzle the pudding with the cream until it completely covers the top.
8 Return the pudding to the oven and continue baking for 15 mins.

CREAMY BUTTER ORANGE SAUCE

Ingredients
. 2/3 Cup Caster sugar
. 2/3 Cup Double Cream
. 8 Tablespoons Unsalted butter
. 2 Tablespoon Golden Syrup
. 1 Large Orange- grated zest and juiced

Method
1 In a small heavy based saucepan add all ingredients.
2 Cook over a medium heat, stir until the butter has melted and the sugar has completely dissolved. Bring to the boil, boil gently for two minutes.
3. Remove from heat and allow to cool slightly and serve with the pudding.

Louise Lennox
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