I decided to invite 6 girls over to dinner – why? Because my life is just not busy enough. I have been taking Thai cooking courses (tres Edmonds relevant no? and again my life is not busy enough) and so the starters and mains were thai but the desserts were Edmonds. I did think about doing Edmonds for the main part of the meal, in fact I browsed through to see if there was anything suitable but I couldn’t bring myself to serve chipolata spaghetti and fish pie. I just couldn’t!
However Edmonds is ideally suited to desserts. I carefully selected ginger pudding – the first of my steamed puddings, vanilla sauce – to go with my ginger pudding and pumpkin pie because one dessert is never enough
However Edmonds is ideally suited to desserts. I carefully selected ginger pudding – the first of my steamed puddings, vanilla sauce – to go with my ginger pudding and pumpkin pie because one dessert is never enough
Pumpkin pie – I’m a Pumpkin pie fan but I was quite surprised to find it in the Edmonds. I guess it’s just so American that I didn’t expect to find it in the epitome of NZ cookery. Turns out that Edmonds has done quite well with this one too. I had one slight issue with the recipe, and it’s my fault not Edmonds – I think pie plates might have been quite shallow things in the 60’s? The tide was most definitely out. So many people haven’t tried Pumpkin pie before – those who hadn’t loved it last night. If you haven’t tried it – you should, there isn't enough pumpkin pie in NZ.
Vanilla sauce is runny custard. I feel robbed. I may start referring to custard as vanilla sauce in the future though.
Ginger pudding - ginger flavoured steamed pudding - which you could probably guess from the title. This was ok but I had greater hopes and expectations. I love a good steamed pudding and this was an ok steamed pudding - prehaps aunt betty has been spoiling me? I had expected something a little lighter and this was verging on rubbery, the ginger was also not quite strong enough - if I was tarting it up I would have added a little chopped stem ginger along with a tablespoon or so of the ginger syrup to the basin before the mixture. Must. Not. Tart. Up.
Disaster free! Amazing! I did however manage to burn the curry paste during the dinner resulting in everyone needing to evacuate the kitchen but non-edmonds related disasters don’t count. Do they.
1 comment:
Hiya, I know its been awhile since you have finished your blog on the edmonds cookery book, but I am desperatly trying to find the pumpkin pie recipe. I have one of the new revised versions and the recipe isnt in it. Can you help me??
Thanx
Kim
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