Ingredients
1 cup breadcrumbs
1 cup of sultanas or black currants
1 cup of cream
4 tablespoons of tapioca seed
1 egg white
1 teaspoon bicarbonate of soda
1 teaspoon apple juice
¼ teaspoon freshly grated ginger
Method
Soak the tapioca over night ,wash first. Stir in cream, bi carb and apple juice followed by the bread crumbs, ginger and raisins. Whip the egg whites to a soft peak before folding into the mixture. Get out the pudding g steamer and run the sides of the pan with butter and add the mixture. Steam in boiling water for 2 hours.
NUTMEG SAUCE
Ingredients
2 cups cream
2 table spoons corn flour
2 tablespoons of apple juice
1 freshly grated nutmeg.
Method
Bring the cream to a boil and remove from the heat, stir in corn flour allowing mixture to thicken slightly. Return to the flame and keep stirring whilst simmering gently. Stir in apple juice and nut meg, stir until a good consistency is achieved. Spoon hot over the hot pudding and serve with rum drizzled over the sauce.
About Me
- Traditional Recipe
- An Australian with French and Italian ancestors Marcel grew up in Melbourne and studied at VICAT. Durring the late 70' and through the 1980's Marcel traveled and trained and studied. Upon his return to Australia in the 90's he was dubbed the original fussion chef. Delighting his over seas vistors and guests with Fussion recipes. Mostly his own creations featuring the best produce and wine Australia has to offer. Marcel is often accused of being arrogant, hard to deal with, especially by other restarauntuers. Marcel argues that his connoisseur status is intimidating and that the culinary community should stop being so damn precious. Marcel says, "grow some thicker skin, you sulking babies!" It’s a long way to the top if you want to Rock & Roll.
When entertaining guests insure that your bottle is chilled and up right.
Only the rich dine, the rest of us eat.
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