hey food tubers it’s Guinea and I’m back
and this time I’m gonna be showing you
how to do a really cool twist on a
classic British pudding rice pudding
this time though I’m gonna make it into
a souffle so I’m gonna start with the
sauce just because it’s the simplest
thing and it means that you get that
step out the way and you can really
focus on making the souffle we’ve got
some beautiful strawberries here so
we’re gonna start off by taking the
green bits off what’s really important
is getting really great quality
ingredients when you’re using something
so simply so get really nice fresh but
ripe strawberries we’ve gone for 100
grams of strawberries and then we’re
gonna put in two tablespoons of icing
sugar we’re going for icing sugar
because we want to it’s such a fine
sugar that immediately when it blends it
becomes therapy if we choose crystals
that will take ages to break it down and
it wouldn’t have the same effect okay
and strain it out so just with the back
of a spoon
okay so that’s our sauce done we’re
gonna set that aside and it’s great that
just one job already out of the way
so the base of any rose pudding has got
a big rice we’re using pudding right
here if you can’t get hold of it just to
normal was also a roast will do the same
job so we’re gonna put the rice in the
pan is a hundred grams into that we are
cooking five hundred mils of whole milk
castor sugar rice pudding need two
things vanilla
and that begs if you can’t get hold of
vanilla pods then it’s totally fine use
a teaspoon of vanilla extract but in my
opinion the pods actually carry the most
flavor and you can do this which is dunk
the rest of the put in there and that’s
going to you into the milk and go to
town with a nutmeg we actually want to
add too much flavor into this because
the egg whites are gonna dilute it a bit
so now we just will bring it to a boil
and then turn it down on to a low level
and cut it out thirty minutes all right
so that’s our rice pudding it’s been
cooked it’s been cooled and I’ve got a
kind of fridge cold now all right you’ve
still got the aromatics in there which
you’re just going to take out with our
fingers so I’m actually just going to
set that aside I get on with the rest of
it now first of all before we do
anything we’re gonna have to prep our
seafood dishes and this is gonna be my
first top tip about how not to mess this
up now we’ve got some room temperature
butter here and that really butter the
the edges of these ramekins
all right now I’m just gonna get a tiny
bit of kitchen paper just to help me and
we’re gonna ease the butter around the
edges of these ramekins I’m doing is a
buttered round the whole of the ramekin
quite sort of it’s a similar sort of
thickness but around the top I’m putting
a little bit extra and the idea is is
the seafood cooked the pasta at the tops
going to melt down and it will just help
it pop up so what we’ve got here is
we’ve got a mixture of flour and some
sugar in there and that’s just going to
create a sore coating and film to stop
the souffle from sticking now I’ve gone
for ice why because it’s in keeping with
the rest of the dish but it really
doesn’t matter if you’ve only got wheat
flour it’s fine to use that too we just
put those in the fridge to chill it’s
important that they buffer gets really
really cold because ii put that in the
oven it’s going to start to melt and if
it melts too quickly then the rice
happens a bit too fast
okay now the important thing about
making a souffle is making sure that
everything is ready to go so our oven is
on and it’s hot and it’s at 180 degrees
we are then gonna get on and start
whisking
eggs so I’ve got some really good eggs
here room temperature always keep your
yolks for me these main brilliant
puddings mix up creme brulee and got
that out of them all mayonnaise and then
we’re gonna whisk thankfully when you’re
making a souffle you don’t want to whisk
your eggs as much as if you’re making
meringue so it’s the sort of stop things
which we are pretty much at now we need
to blitz up half of this rice pudding
mixture you can have it completely blitz
it does work that way to actually put it
back in the bowl I want a few grains of
rice in now I think it just gives it a
bit of a nice texture so we’re gonna put
rice pudding now into another large bowl
so we’re just gonna take out half of
this probably about a third actually and
then in a sort of figure of eight motion
you then fold it in we’re going for a
metal spoon because this keeps
everything really nice and light and it
doesn’t knock out all of the air so
obviously what happens when you put that
in the oven is it’s the air and the eggs
that make it rise next up we’re going in
for the rest all right so we’re just
gonna fill up these ramekins we’re just
going to flip this pretty much evenly
between so last motley so did you get a
spoon and I’m just gonna very neatly
flatten out the tops the next up we’re
gonna put them in the oven which has
been preheated so it’s really caught at
our hundred ninety three and then we
cook those for club 40 minutes until
they’re really puffed up okay so they’re
looking pretty amazing is exactly what I
was talking about getting those little
top hat it’s a pom ball
the way you serve those guys really
simply we’re just going to take a spoon
so cut into the center really lovely in
theory in the center but then we’re
going to pour in some double cream and
then about strawberry sauce so I get to
taste it now I’m two things that can be
more pretty but really pumping your
pressed strawberry sauce that’s just so
cuts through all of this ribs richness
of the rice pudding but it still feels
authentic you know it still feels like a
rice pudding and then if you wanted to
see me bring some more stuff go here to
drink too but I’ll be showing you how to
make every bulb cordial don’t forget to
subscribe and let me know in the comment
section below what you’d like me to make
next so this recipe is from my book
skinny weeks and we tempies if you want
to get it just click the link here
and this time I’m gonna be showing you
how to do a really cool twist on a
classic British pudding rice pudding
this time though I’m gonna make it into
a souffle so I’m gonna start with the
sauce just because it’s the simplest
thing and it means that you get that
step out the way and you can really
focus on making the souffle we’ve got
some beautiful strawberries here so
we’re gonna start off by taking the
green bits off what’s really important
is getting really great quality
ingredients when you’re using something
so simply so get really nice fresh but
ripe strawberries we’ve gone for 100
grams of strawberries and then we’re
gonna put in two tablespoons of icing
sugar we’re going for icing sugar
because we want to it’s such a fine
sugar that immediately when it blends it
becomes therapy if we choose crystals
that will take ages to break it down and
it wouldn’t have the same effect okay
and strain it out so just with the back
of a spoon
okay so that’s our sauce done we’re
gonna set that aside and it’s great that
just one job already out of the way
so the base of any rose pudding has got
a big rice we’re using pudding right
here if you can’t get hold of it just to
normal was also a roast will do the same
job so we’re gonna put the rice in the
pan is a hundred grams into that we are
cooking five hundred mils of whole milk
castor sugar rice pudding need two
things vanilla
and that begs if you can’t get hold of
vanilla pods then it’s totally fine use
a teaspoon of vanilla extract but in my
opinion the pods actually carry the most
flavor and you can do this which is dunk
the rest of the put in there and that’s
going to you into the milk and go to
town with a nutmeg we actually want to
add too much flavor into this because
the egg whites are gonna dilute it a bit
so now we just will bring it to a boil
and then turn it down on to a low level
and cut it out thirty minutes all right
so that’s our rice pudding it’s been
cooked it’s been cooled and I’ve got a
kind of fridge cold now all right you’ve
still got the aromatics in there which
you’re just going to take out with our
fingers so I’m actually just going to
set that aside I get on with the rest of
it now first of all before we do
anything we’re gonna have to prep our
seafood dishes and this is gonna be my
first top tip about how not to mess this
up now we’ve got some room temperature
butter here and that really butter the
the edges of these ramekins
all right now I’m just gonna get a tiny
bit of kitchen paper just to help me and
we’re gonna ease the butter around the
edges of these ramekins I’m doing is a
buttered round the whole of the ramekin
quite sort of it’s a similar sort of
thickness but around the top I’m putting
a little bit extra and the idea is is
the seafood cooked the pasta at the tops
going to melt down and it will just help
it pop up so what we’ve got here is
we’ve got a mixture of flour and some
sugar in there and that’s just going to
create a sore coating and film to stop
the souffle from sticking now I’ve gone
for ice why because it’s in keeping with
the rest of the dish but it really
doesn’t matter if you’ve only got wheat
flour it’s fine to use that too we just
put those in the fridge to chill it’s
important that they buffer gets really
really cold because ii put that in the
oven it’s going to start to melt and if
it melts too quickly then the rice
happens a bit too fast
okay now the important thing about
making a souffle is making sure that
everything is ready to go so our oven is
on and it’s hot and it’s at 180 degrees
we are then gonna get on and start
whisking
eggs so I’ve got some really good eggs
here room temperature always keep your
yolks for me these main brilliant
puddings mix up creme brulee and got
that out of them all mayonnaise and then
we’re gonna whisk thankfully when you’re
making a souffle you don’t want to whisk
your eggs as much as if you’re making
meringue so it’s the sort of stop things
which we are pretty much at now we need
to blitz up half of this rice pudding
mixture you can have it completely blitz
it does work that way to actually put it
back in the bowl I want a few grains of
rice in now I think it just gives it a
bit of a nice texture so we’re gonna put
rice pudding now into another large bowl
so we’re just gonna take out half of
this probably about a third actually and
then in a sort of figure of eight motion
you then fold it in we’re going for a
metal spoon because this keeps
everything really nice and light and it
doesn’t knock out all of the air so
obviously what happens when you put that
in the oven is it’s the air and the eggs
that make it rise next up we’re going in
for the rest all right so we’re just
gonna fill up these ramekins we’re just
going to flip this pretty much evenly
between so last motley so did you get a
spoon and I’m just gonna very neatly
flatten out the tops the next up we’re
gonna put them in the oven which has
been preheated so it’s really caught at
our hundred ninety three and then we
cook those for club 40 minutes until
they’re really puffed up okay so they’re
looking pretty amazing is exactly what I
was talking about getting those little
top hat it’s a pom ball
the way you serve those guys really
simply we’re just going to take a spoon
so cut into the center really lovely in
theory in the center but then we’re
going to pour in some double cream and
then about strawberry sauce so I get to
taste it now I’m two things that can be
more pretty but really pumping your
pressed strawberry sauce that’s just so
cuts through all of this ribs richness
of the rice pudding but it still feels
authentic you know it still feels like a
rice pudding and then if you wanted to
see me bring some more stuff go here to
drink too but I’ll be showing you how to
make every bulb cordial don’t forget to
subscribe and let me know in the comment
section below what you’d like me to make
next so this recipe is from my book
skinny weeks and we tempies if you want
to get it just click the link here
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