Ravneet Gill's Recipe for Steamed Ground Meat Sponge | The perfect place
I love mince pies, but is it a pudding? I still think not, but I want them to be; transpose all those rich, spicy, fruity and buttery flavors into something that ends a meal with a little more levity. So that's what I'm offering you today: a divine mix between a hash pie and a steamed sponge cake. These mini puddings are heaven, and I invite you to try them this Christmas. I like to serve them piping hot, with generous drizzles of custard or cold cream.
Steamed Ground Meat SpongeYou will need four dariole or mini pudding bowls.
Prepare 10 minCook 50 minMakes 4 mini puddings
180g butter unsalted, at room temperature, plus extra for the dough160g caster sugar3 eggs200g plain flour2tsp baking powderA pinch of salt¼ tsp ground cinnamon¼ tsp ground gingerA little milk200g minced meat
Heat oven to 180C (160C fan)/350F/Gas 4 and boil kettle. Brush each mold with butter and place in the fridge to cool.
In a large bowl, beat butter and powdered sugar until fluffy. they are pale and frothy. Add the eggs one at a time, mixing well with each addition.
In a second bowl, mix the flour, baking powder, salt and spices, then stir in the butter and mix the sugar and add the milk to make a cake batter.
Divide the ground meat between the four dariole molds, then the batter, filling each mold until top.< /p>
Cut four circles of parchment paper the same size as the rim of the pans and use them to line the cake batter. Take four 20cm x 20cm pieces of aluminum foil, then fold them in half. Fold one side of each piece of foil over itself to make a crease of about 5cm in the middle, to give the puddings room to rise in the oven, then place the seam of the foil in the middle on top of each pan. and crimp the edges of the edges to seal.
For steaming, put the mussels in a casserole dish for which you have a lid (or a roasting pan with baking paper). foil that can serve as a lid) and pour enough boiling water up to halfway up the sides of the moulds. Cover the dish or pan and bake for 35 minutes, or until a knife comes out clean.
Remove the sausages from the oven, carefully remove them from their bain-marie and let cool briefly. Peel off the foil and paper lids, then use a small palette knife to loosen the edges. Unmold each pudding into a bowl and serve with cold cream or custard.
I love mince pies, but is it a pudding? I still think not, but I want them to be; transpose all those rich, spicy, fruity and buttery flavors into something that ends a meal with a little more levity. So that's what I'm offering you today: a divine mix between a hash pie and a steamed sponge cake. These mini puddings are heaven, and I invite you to try them this Christmas. I like to serve them piping hot, with generous drizzles of custard or cold cream.
Steamed Ground Meat SpongeYou will need four dariole or mini pudding bowls.
Prepare 10 minCook 50 minMakes 4 mini puddings
180g butter unsalted, at room temperature, plus extra for the dough160g caster sugar3 eggs200g plain flour2tsp baking powderA pinch of salt¼ tsp ground cinnamon¼ tsp ground gingerA little milk200g minced meat
Heat oven to 180C (160C fan)/350F/Gas 4 and boil kettle. Brush each mold with butter and place in the fridge to cool.
In a large bowl, beat butter and powdered sugar until fluffy. they are pale and frothy. Add the eggs one at a time, mixing well with each addition.
In a second bowl, mix the flour, baking powder, salt and spices, then stir in the butter and mix the sugar and add the milk to make a cake batter.
Divide the ground meat between the four dariole molds, then the batter, filling each mold until top.< /p>
Cut four circles of parchment paper the same size as the rim of the pans and use them to line the cake batter. Take four 20cm x 20cm pieces of aluminum foil, then fold them in half. Fold one side of each piece of foil over itself to make a crease of about 5cm in the middle, to give the puddings room to rise in the oven, then place the seam of the foil in the middle on top of each pan. and crimp the edges of the edges to seal.
For steaming, put the mussels in a casserole dish for which you have a lid (or a roasting pan with baking paper). foil that can serve as a lid) and pour enough boiling water up to halfway up the sides of the moulds. Cover the dish or pan and bake for 35 minutes, or until a knife comes out clean.
Remove the sausages from the oven, carefully remove them from their bain-marie and let cool briefly. Peel off the foil and paper lids, then use a small palette knife to loosen the edges. Unmold each pudding into a bowl and serve with cold cream or custard.
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