26 December 2011

José Pizarro: apple pie

I received his wonderful cookbook last year for Christmas.
And, as can happen, haven't indulged in its pages for some time.

But I found myself drawn to his, or rather, his friend Rafael's recipe, in need of something to follow our suckling pork & patatas bravas festive dinner.
My kitchen still smells of Spanish custard this morning.

It's an absolutely delightful pudding.  And lovely to make too.



the recipe


my tweaks

  • the sugar content.  I used a third the sugar at each mention, and also included 1-2 tablespoons honey
  • the vanilla.  I used a slug of my home made vanilla extract (thank you Celia and Joanna)



8 comments:

Odette said...

I know just who would love that, Gill, and his name is Tom. I bet it works really well with that much less sugar, too - so many desserts are often a tad sweeter than needed IMO.

celia said...

Oooh, that's a well-brewed bottle of extract, Grilly, I bet it had the most amazing aroma! Beautiful custardy pud! Hope you had a wonderful day! xx

Gill the Painter said...

Good morning Odette.
I'm sure Tom will love it.
Actually, I don't often lick the spoon, but I did when making the custard, so that's a treat for you to look forward to.

Gill the Painter said...

We had a lovely day, Celia. Thank you.

The extract keeps going on and on. It's like the Willy Wonker everlasting gobstopper of a an extract.
It just needs a vodka top-up, whenever it's been used.

Fantastic stuff.

Anonymous said...

Olà Gill! that looks sinfully good, thank you. Gerard wants one like right now.

Do you think it is better to make a vanilla extract? I have a bunch of fresh vanilla pods from our last India venture this year and can easily put them on vodka? How many and how long?

Merci! Elisa (google account did not work!!)

Gill the Painter said...

Good morning to you Elisa and Gerard.

Don't worry about making the extract for this pudding.
Just use the vanilla pods with a little brandy or madeira perhaps, as per the recipe.

And I'll tell you how to make the extract separately, as it needs a couple of months to mature.

Joanna @ Zeb Bakes said...

I want some of that divine looking pudding, I was reading the recipe, thanks for the link Gill. It's good to know it works with less sugar too. I have a bottle of vegetable glycerine ready to try the other way of making vanilla extract,, but still have a huge bottle of the vodka sort from last year. Good stuff isn't it? xx

Gill the Painter said...

Good afternoon to you Joanna.
It's great stuff. I use it mostly in biscuits, but this recipe created a useful need too.

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