Happy Holidays from Enthusiast


From ‘Charlie and the Chocolate Factory’ by Roald Dahl
ovenproof dish 10 inch (25 cm)
wide h 2 inch (5 cm) deep
1 Jamaica digger cake
15 oz (420 g) tin reach slices
1 litre ice-cream (you probably won’t use all of this)
stem ginger in syrup, drained and chopped finely (as little or as much as you dare)
3 egg withes a pinch of salt
6 oz (175 g) castor sugar

1.       Preheat oven to 230° C (450° F) gas mark 8.
2.       Whisk the egg whites with the salt to a stiff snow. Gradually whisk in the sugar until the meringue is very thick end shiny.
3.       Gut the Jamaica ginger cake intro three horizontal slices. Then cut each slice into a third again.
4.       Bruch each slice with a little peach syrup.
5.       Arrange the nine slices to roughly from a cube in the ovenproof dish.
6.       Divide the peaches equally and arrange on top of the cake.
7.       Mix the chopped slices of stem ginger into the meringue.
8.       Carefully scoop the ice-cream on top of the peaches.
9.       Spoon the meringue over the ice-cream, enclosing the cake.
10.   Place the pudding in the oven until it has turned golden brown (approx 3-5 minutes)/
11.   Serve immediately.

NB. If  you want to add a frisson of excitement to the occasion you can warm up a little brandy in a ladle, set it alight and pour over the pudding. Serve immediately.

By 'Roald Dahl's completely revolting recipes', Roald Dahl

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