Antony Worrall Thompson has created a Pudsey Pud recipe that is spot on for the young and young at heart as fundraising for BBC Children in Need 2010 gets underway.
All of Antony’s restaurants – The Greyhound in Rotherfield Peppard, Kew Grill & Windsor Grill plus the Windsor Larder deli are all selling the puds to raise money next month for the appeal.
The Pudsey Pud is intended for children to make at home and then sell at school and to family and friends to raise money for BBC Children in Need. In addition, AWT has asked his head chefs at Kew Grill, Windsor Grill and Windsor Larder to make Pudsey Puds for their customers with 25% of the proceeds going to BBC Children in Need. Antony is personally making the puds at The Greyhound, his classic country pub in Rotherfield Peppard, near Henley-on-Thames.
“The Pudsey Pud recipe is spot on for kids aged 4 to 104,” says Worrall Thompson. “It’s basically a muffin recipe with pureed apples folded in to give it a soft, gooey texture. The all-important spots for this year’s BBC Children in Need ‘Show your spots, let’s raise lots!’ campaign can be whatever you want – but I think blueberries, raisins or chocolate drops work particularly well.”
The recipe for the Pudsey Pud can be found at http://www.awtrestaurants.com/
“This super spotty recipe is simple for youngsters to download and make up at home,” says Carrie Green at BBC Children in Need. “We hope children and parents will show their spots by selling their Pudsey Puds to family and friends and hope that Kew Grill, Windsor Grill and The Greyhound customers will choose the Pudsey Pud dessert in aid of our cause.”
Pudsey’s Pud
This is an easy-to-make recipe and the results are delicious. Makes 12 spotty muffins or one spotty pud that’s easy to slice and serve. It can be served hot or cold.
Children, remember to ask an adult’s permission before doing any cooking and never use knives or kitchen equipment without supervision.
For the pud
75g Unsalted Butter at room temperature, cut into pieces
90g Caster Sugar
2 Medium Eggs
175g Apple Puree (either buy it ready-made or make your own – see below)
55ml Buttermilk (or 50/50 mix of natural yogurt and milk)
½ tsp Baking Soda (Bicarbonate of Soda)
¼ tsp Salt
175g Plain Flour
75g Chocolate Drops, Sultanas or Blueberries
For the icing (optional – see number 10 below)
65g Unsalted butter, at room temperature, cut into pieces
125g Cream Cheese
35g Icing Sugar
Pre heat the oven to 200°C (fan 180)/gas mark 4
Butter 12 non-stick muffin rings or 19cm non-stick loaf tin or a 20cm non-stick fixed bottom cake tin.
In a large bowl, beat the butter and sugar until light and creamy – you can do this by hand using a wooden spoon but it’s easier to use an electric whisk or food processor.
Add the eggs one at a time, beating well until it is all properly mixed together. Use a spatula to incorporate any mixture that’s sticking to the side of the bowl.
Mix in the apple puree and the buttermilk
Sieve the baking soda, flour and salt into a bowl and stir to combine. Then carefully fold into the batter, using a metal spoon to ‘cut’, lift and fold the mixture.
Fold in the chocolate drops, sultanas or blueberries
Spoon into prepared tin/s and bake for 25-30 minutes – to check if ready, ask an adult to carefully insert a thin knife into the middle. If it comes out clean, the pud is cooked.
Remove and cool on a wire rack.
To serve:
For iced version: To make the icing, beat all the ingredients in a bowl until smooth.
Then, when pud is cool, spread the icing over the top and decorate with more sultanas, blueberries or chocolate drops (or a mixture of them all!). If you’re serving as a pudding, you can add a scoop of vanilla ice cream – why not make that spotty too?
The un-iced version can be served warm with custard or spotty ice cream.
Top tip: If you like, you can make your own apple puree - it’s very easy to do. Choose Bramley apples because they keep their flavour when you cook them and also go lovely and mushy. All you do is take two medium Bramleys and carefully peel them, then quarter and remove the core and any brown patches. Chop the apples into chunks and put in a pan with 50g caster sugar and two tablespoons of water. Seal the pan with a tight-fitting lid and place over a medium heat. Bring the apples to a simmer and poach for around 8 – 10 minutes until they are soft – stir occasionally. Allow the apple to cool and then mash it with a potato masher or fork
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