Spotted Dick

Print Save Spotted Dick Recipe Embed Ingredients 1 1/2 cups All-Purpose Flour 2 teaspoons Baking Powder 5 ounces Vegetable Shortening, or butter 1/2 cup Granulated Sugar 4 ounces Black Currants, or raisins zest of one Lemon 1 cup Milk For the Custard: 2 1/2 cups Whole Milk 2/3 cup Granulated Sugar 2 Egg Yolks 1 Egg 1/4 cup Cornstarch 1 teaspoon Pure Vanilla Extract Directions Add the flour, baking powder and shortening to a bowl. Mix using a fork and breaking up the shortening incorporating into the flour until you see small balls. Stir in the sugar and currants or raisins, lemon zest and milk. Mix until you get a soft, sticky dough. Do not over mix. Grease a 1-quart (4 cup) heatproof bowl with the shortening. Add the dough to the bowl and cover with parchment paper and foil. Crimping the edges of the foil around the edge to seal, leaving room at the top in case the pudding expands. Place a cookie cutter or something similar in the bottom of the pan so the bowl is not sitting directly on the bottom of the pan. Place the bowl, foil side up on the cookie cutter into the pan and fill 2/3 up the bowl with hot water. Cover the pan with a lid, bring to a boil and simmer for 2 hours. Check periodically to make sure the water doesn't boil dry. While the pudding steams, make the custard. Stir together the milk and sugar over medium heat and bring to a simmer. While the milk is coming to a simmer, add the eggs to a mixing bowl and whisk in the cornstarch until smooth. Slowly whisk 1/3 cup of the hot milk into the egg mixture until smooth. This will temper the eggs and stop them from curdling or cooking. Pour the egg and milk mix back into the pan with the milk and whisk over low heat until thickened. Once the custard has thickened, remove from the heat. Stir in the vanilla and mix until well incorporated. When the pudding is ready, carefully lift out of pan and remove foil. Use a knife to carefully loosen the pudding around the edge. Turn out onto a cooling rack to cool slightly. Slice into wedges and serve with hot custard. Recommended Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2AObMIx Food Fanatic

Low Carb Shortbread Recipe

Print Save Low Carb Shortbread Recipe Embed Ingredients 5 tablespoons Monkfruit Sweetener 1/2 cup Ghee, at room temperature, the consistency of softened butter 2 1/2 teaspoons Pure Almond Extract 1 teaspoon Pure Vanilla Extract 3/4 cup Almond Flour, 73g 1/2 cup Tapioca Starch, plus 1 Tablespoon, 73g pinch of Salt Directions Preheat your oven to 350°F and line 2 cookie sheets with parchment paper or silpats. Place the monkfruit into a SMALL food processor (mine is 3 cups) and process for about 3-4 minutes until fine and the consistency of powdered sugar. Add the monkfruit, along with the Ghee and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes. Add in the flour, starch and salt and beat again for another 3 minutes, stopping to scrape the sides as needed. Scoop into a piping back and pipe onto the prepared cookie sheet in ¾-inch-high mounds. These do spread a lot so leave room between them – I put 16 on one cookie sheet.  Do not press them down. Bake until the edges JUST begin to turn golden brown, about 11-13 minutes. If you can't fit both sheets in at once, leave the other sheet out at room temperature until the first batch of cookies are done. Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool COMPLETLEY. Notes I have also tried this with normal butter too, and it works great! Or, vegan butter for vegan alternative. As with all gluten free baking, please weigh your flour to ensure accurate results. I have also done this with cornstarch. However, 73g is only about 1/2 cup. Again, please weigh. Recommended 360 Bakeware Jelly Roll Pan Silpat Perfect Cookie Mat Cuisinart Stainless Steel Mixing Bowls Cuisinart Elite Food Processor via Food Fanatic http://ift.tt/2zGHHqs Food Fanatic