Saturday, December 17, 2011

Baked custard pudding

Baked custard pudding is just the thing for all this unseasonably cold weather! I think here in Australia we are suffering through one of the coldest summers in a very long time. I'm no weather expert of course, so go ahead, flame away!

I tried this easy baked custard recipe a little while ago and have repeated it a few times since. It is spectacularly easy. It's just a shame it isn't quicker but I guess that is the way that custard rolls. I'll be making this again this evening since for dessert post Thai beef salad (that's another post, coming soon, incidentally. It has just reached repertoire status in our house!).

The custard takes about an hour and a half when all is said and done, but it is totally worth it. It tastes just amazing served with some fresh fruit, or perhaps some poached apricots.

Baked Custard Pudding (from

Serves 2 very greedy adults, or maybe 4 if you are feeling generous!


1¾ cups milk
½ cup cream
¼ cup caster sugar

3 large eggs
1 teaspoon vanilla essence
nutmeg or cinnamon
Fresh fruit (for serving)
I have also seen some recipes that throw in a handful of sultanas in the bottom of the baking dish. It does sound lovely, actually.


1. Preheat the oven to 160 degrees. Lightly grease a 1 litre baking dish
2. Slowly heat the milk and cream in a saucepan  - do not boil. Remove from heat
3. In a large bowl, whisk the caster sugar, eggs and vanilla until well combined
4. Gradually add the milk/cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture into the baking dish and sprinkle with the cinnamon or grated nutmeg
6. Place the baking dish in a large roasting pan, and fill the roasting pan with warm water (enough to reach 2/3 up the side of the baking dish)
7. Bake for about an hour, or until the surface is firm when touched lightly.
8. You can also use small ramekins for this recipe: bake them for about 35 minutes before you start checking whether they are cooked.
9. Serve warm over fresh fruit. Divine! It is also very good served cold, if it makes it that far.

Sunday, December 4, 2011

Sucuklu menemen

Food Critic Andrew and I recently went up to Melbourne and I stocked up on sucuk, which is a spicy Turkish sausage. Of course, you may know we are relatively new to Victoria, so I needed to find a new Turkish Butcher. I found one, caught the tram up Sydney Rd to Brunswick and bought half a dozen sucuk. I just swanned into the butcher and asked for half a dozen, sight unseen. Of course, I didn't know that they were 1kg instead of the usual 500g I am used to from my old Auburn Butcher! I lugged them back to the hotel with the help of a very unimpressed Food Critic Andrew.

Of course aside from all the Turkish pide we have been eating, I have been searching for new recipes to use up all the sujuk that is clogging up my freezer. I found a recipe stuck into one of my old recipe books called Sucuklu menemen. I tried this on a lazy Sunday evening after a long tiring day of gardening and can thoroughly recommend it for a "one pot" meal. I served it with a side salad, fresh baked bread rolls and a glass of wine! It was even better because I had all of the ingredients in the fridge/freezer/garden.

My apologies if it is not terribly authentic - it is terribly delicious though!

Sucuklu menemen

This recipe will serve around 2 people, so adjust accordingly for more/less.

2 tbsp olive oil
1onion, chopped
1 clove garlic, chopped finely
1-2 small red chilies, finely chopped
1 large tomato, chopped
1 large handful chopped kale
1/2 capsicum, finely chopped
2 tbsp basil pesto (jar stuff is fine)
300g (at least) sucuk, available at continental delicatessens and middle eastern butchers. My Melbourne recommendation is Istanbul Halal Meats in Brunswick. In Sydney, Saddik Bros Butchers sell an awesome spicy sucuk
3-4 eggs at room at temperature
Salt and pepper

1. Heat the olive oil in a small/medium pan and add onion, capsicum and chilies
2. Cook over a medium/high heat until the the onion and capsicum is soft
3. Add the tomato, pesto, salt  and pepper  and let the mixture simmer for about 5 minutes. 
4. Add the sucuk and kale, and cook for a further 5 minutes. 
5. Break eggs into pan evenly over the mixture, and simmer until the eggs are cooked to your liking. 
6. Serve with bread and a side salad.