- Without eggs, a pudding risks being dull. For this reason we suggest you add one part of eggless confectioner’s custard to the basic recipe to give it consistency, colour and a tantalizing flavour.
- Once made, it is important for the pudding to rest in the fridge inside its single portion mould for at least 3 hours, to enable it to solidify. Shortly before serving the pudding, take it out of the fridge and place the moulds in boiling water for just a few seconds. In this way, the pudding will slip cleanly out of the mould and will look perfect when you take it to the table.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.