No, no, no, no!
Jul. 9th, 2008 09:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
blamebramptonI am getting another cold! Why??!*
Obviously it's all the people sneezing over me on the train. Handkerchiefs you bastards!!
Watching the ABC tonight, which is the Australian government channel that has less sex than the other one, they have a great show called the Gruen Transfer that dissects advertising. Tonight they are looking at Road Safety adverts, and by jingo they're intense. Good! I say. Having nearly been killed myself several times and lost several of my nearest and dearest to speeding and law-breaking drivers I say make the fuckers feel bad every time they watch television! And then fine them, take their cars and break their kneecaps. Alas, the last is not on the agenda of any Western government.
This was the one that I was most impressed by, it was first screened at 3 minutes, simultaneously on every commercial channel in Victoria. It's very very good. But, it's very very hard to watch if you're one of the people who's been on the receiving end of the damage caused by speeding drivers. It made me happy to see such an effective personalisation of a problem that is often just swept aside as government revenue raising through speed cameras. But it also made me happy that I don't watch commercial television.
On a cheerier note, pudding recipes forpushdragon! NB, if anyone not in Oz wants to make them, an Australian cup is 250mL, an Australian tablespoon is 20mL (US and UK use a 15mL tablespoon).
CHOCOLATE FUDGE PUDDING
This is an absolute doddle and I have been known to triple the quantities and make it for a dinner party. Just increase the cooking time. I have left the original cocoa levels, but I tend to double them. I also make a double-sized amount of sauce most of the time (it has 4 times the cocoa, twice the sugar and twice the water, I think we can see why my arse is no longer a size 8 now I can't run)
60g unsalted butter
1/2 cup caster sugar
1 large egg
1 cup self-raising flour
pinch salt
1 tablespoon unsweetened cocoa powder
1/2 cup milk
Sauce
1 tablespoon unsweetened cocoa
1/3 cup caster sugar
1 1/2 cups hot water
1. Heat oven to 180 deg C. In a medium-sized saucepan, melt the butter and sugar until just liquid. Remove from heat. Crack in the egg and stir through, sift over the flour, salt and cocoa, fold in with a spatula, stir in milk.
2. Butter a 6-cup (8-cup if you double the sauce) ovenproof pudding bowl, pour in the pudding. (to be honest, I never bother with the buttering)
3. For the sauce, sieve the cocoa and sugar together, stir through until it's mixed. Then sieve it evenly over the top of the pudding. Pour the hot water over the pudding, over the back of a spoon.
4. Cook in the centre of the oven for 35 mins or until the pudding has risen and is spongey. Serve with cream or ice-cream. Serves 4
STEAMED GOLDEN SYRUP PUDDING
1/4 cup unsalted butter
3 tablespoons caster sugar
1 large egg
1 cup self-raising flour
pinch salt
1/3 cup milk
good dash of vanilla extract
3 tablespoons golden syrup (you can use treacle instead, but it is goopier. It also works with jam or conserve, same amount)
1. Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
2. Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
3. Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
4. Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.
* It's the Pope, isn't it? Well, nuts to you, il Papa, I still think you're wrong on homosexuality, birth control and how cashed-up your World Youth Day needs to be!
Obviously it's all the people sneezing over me on the train. Handkerchiefs you bastards!!
Watching the ABC tonight, which is the Australian government channel that has less sex than the other one, they have a great show called the Gruen Transfer that dissects advertising. Tonight they are looking at Road Safety adverts, and by jingo they're intense. Good! I say. Having nearly been killed myself several times and lost several of my nearest and dearest to speeding and law-breaking drivers I say make the fuckers feel bad every time they watch television! And then fine them, take their cars and break their kneecaps. Alas, the last is not on the agenda of any Western government.
This was the one that I was most impressed by, it was first screened at 3 minutes, simultaneously on every commercial channel in Victoria. It's very very good. But, it's very very hard to watch if you're one of the people who's been on the receiving end of the damage caused by speeding drivers. It made me happy to see such an effective personalisation of a problem that is often just swept aside as government revenue raising through speed cameras. But it also made me happy that I don't watch commercial television.
On a cheerier note, pudding recipes for
pushdragon! NB, if anyone not in Oz wants to make them, an Australian cup is 250mL, an Australian tablespoon is 20mL (US and UK use a 15mL tablespoon).CHOCOLATE FUDGE PUDDING
This is an absolute doddle and I have been known to triple the quantities and make it for a dinner party. Just increase the cooking time. I have left the original cocoa levels, but I tend to double them. I also make a double-sized amount of sauce most of the time (it has 4 times the cocoa, twice the sugar and twice the water, I think we can see why my arse is no longer a size 8 now I can't run)
60g unsalted butter
1/2 cup caster sugar
1 large egg
1 cup self-raising flour
pinch salt
1 tablespoon unsweetened cocoa powder
1/2 cup milk
Sauce
1 tablespoon unsweetened cocoa
1/3 cup caster sugar
1 1/2 cups hot water
1. Heat oven to 180 deg C. In a medium-sized saucepan, melt the butter and sugar until just liquid. Remove from heat. Crack in the egg and stir through, sift over the flour, salt and cocoa, fold in with a spatula, stir in milk.
2. Butter a 6-cup (8-cup if you double the sauce) ovenproof pudding bowl, pour in the pudding. (to be honest, I never bother with the buttering)
3. For the sauce, sieve the cocoa and sugar together, stir through until it's mixed. Then sieve it evenly over the top of the pudding. Pour the hot water over the pudding, over the back of a spoon.
4. Cook in the centre of the oven for 35 mins or until the pudding has risen and is spongey. Serve with cream or ice-cream. Serves 4
STEAMED GOLDEN SYRUP PUDDING
1/4 cup unsalted butter
3 tablespoons caster sugar
1 large egg
1 cup self-raising flour
pinch salt
1/3 cup milk
good dash of vanilla extract
3 tablespoons golden syrup (you can use treacle instead, but it is goopier. It also works with jam or conserve, same amount)
1. Cream butter and sugar until pale and light. Beat in egg. Sift flour and sugar over the top and fold in, alternately with the milk and vanilla.
2. Spoon golden syrup into the bottom of a 4-cup buttered pudding basin. Spoon pudding mixture on top of golden syrup. Cover the top of the basin with a circle of baking or waxed paper (or a circle of washed muslin or calico) cut so that it has a diameter about 2" wider than the top of the pudding basin, this is then put over the top, tied with string around the lip, and the excess paper or fabric turned up on top of the 'lid'. I often tie 'handles' of string on either side of the bowl to make the next step easier.
3. Take a large saucepan that will more than fit in the pudding basin. I put an old saucer upside down in the bottom of the pan to stand the basin on. Fill the saucepan with water that comes halfway up the sides of the bowl. Remove the bowl, put the lid on the saucepan, bring the water to a simmer, return the bowl to the pan, replace the lid on the pan. Steam for 75 minutes.
4. Remove from water, rest for 10 mins, turn out onto a flat plate. Serve with cream and or ice-cream.
* It's the Pope, isn't it? Well, nuts to you, il Papa, I still think you're wrong on homosexuality, birth control and how cashed-up your World Youth Day needs to be!
