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Desserts

How To Make Currants Roll And Cookbook Giveaway.

346 Comments on How To Make Currants Roll And Cookbook Giveaway.

Ask any Trinbagonian what’s their favorite dessert/snack and I can guarantee it would be almost impossible to find someone who would not say currants roll. A lovely flaky dough filled with cinnamon, brown sugar and currants.. layers and layers of island delight. There are some who like it somewhat wet or moist and compact and then there are those of us who look for that balance of perfect pasty exterior and a filling you’re only too excited to bite into. Before I drool on my keyboard, lets get to the recipe…

You’ll Need…

3 cups all purpose flour
1/2 cup butter  (cold, in cubes)
1/2 cup veg shortening (cold, in cubes)
¼ teaspoon  salt
1 cup or more ice cold water

Filling mixture:

1 1/2 cups currants
1/4 cup brown sugar
1 tablespoon  cinnamon

 

1/2 cup melted butter
1 egg + 1 tablespoon milk

* Sugar for sprinkling (optional)

Notes. The key to flaky pasty crust is to use cold ingredients (water/butter) and don’t overwork with your hands as the natural heat can warm things up quickly.

Let’s start off by making the dough for the pastry, since we’ve got to give it time to chill in the fridge for at least 1/2 an hour (2hrs is best). Cut the chilled butter and shortening (place in the freezer for about 25 minutes if you want), then sift the flour into a food processor, add the salt  and cubed butter and vegetable shortening. Remember it’s important to use ice cold water.  Before adding any water, give the mixture a few pulses in the food processor.. until you have the texture of little peas. Now start adding the water, about 3/4 cup to start and work it until you have a dough which will start to take shape. Add more water was needed. (it will look crumbly)

Empty the now semi-formed dough onto a flour-dusted surface and (work quickly) shape into a smooth dough ball. Cover with plastic wrap and place in the fridge to chill for about 2 hours.

As the dough chills in the fridge you can make the mixture for the filling. Very simple – in a large bowl, place the cinnamon, currants and brown sugar and give everything a good mix. If you want to be a bit creative you can certainly add some raisins and a drop of vanilla.. but remember that the vanilla is not a traditional ingredient.

It’s now time to put things together and get these tasty treats in the oven. Cut the main dough ball into 2 pieces, then roll out the first one on a flour dusted surface. Be sure to dust your hands and rolling pin with flour as well. This dough can be a bit sticky. Roll until you have a thin (less than 1/2 centimeter) rectangle shape. Now brush the surface with 1/2 of the melted butter.

It’s now time to add the lovely stuffing and roll into shape. Pour 1/2 of the currant mixture onto the flattened dough, but leave about 2.5 centimeters as a border without any. Try to make sure it’s spread evenly. Now as if rolling a fat cigar (very tight) roll into a cylindrical shape. Remember the tighter you can roll this, the more lovely layers the finished currants roll will have. Be sure to pinch the ends to create a seal.

Repeat with the next piece of dough and remaining currant mixture. And set onto a parchment line baking sheet.

Beat the egg and milk and brush the surface of each roll to give it a lovely golden color when it’s done in the oven. The final step (optional) is to sprinkle with some granulated sugar before placing into a  350 degree oven for about 50 minutes (middle rack). You’re looking for a lovely golden color.

The scent coming out of your oven will have you impatient (can you say eager anticipation?)and your children will be pacing and finding every excuse in the book to see what’s going on in the kitchen.

Allow to cool before slicing (the traditional way is to slice on an angle) so it has enough time to set and not fall apart especially if you’re using a blunt knife (I used a serrated blade). BTW you can brush with melted butter and sprinkle more sugar immediately after it comes out of the oven for that extra touch.

Yes, it’s that time again. I’ve got a wicked cookbook “Italian Kitchen – Traditional and contemporary recipes for perfect Italian cuisine” to give away to one lucky reader and I’m hoping it’s you. Each recipe comes with a beautiful picture so you know what the dish is supposed to look like, simple step by step instructions and best of all.. they’re very easy to put together.  All you have to do is leave me a comment in the comment section below and your name will be automatically entered..

WINNER WANTED!

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment  there.

Here are the rules pertaining to winning this cookbook.

– contest is open to everyone globally (even if you won something here before)

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from April 21 – to midnight May 1.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this wonderful cookbook out to you. It’s simple, free and fun!

 

Desserts

Banana Bread Pudding

25 Comments on Banana Bread Pudding

Banana bread pudding is one of those things I don’t recall being made in our home growing up as the dessert of choice was always cake. My mom is a serious baker when it comes to cakes… but traditional stuff and not those fancy ones you see  in the cookbooks and on the Food Network. I’m still to find a cake which rivals her fruit cake. Not the heavy rum/fruit cake that’s so famous in the Caribbean, but a much lighter version. Maybe I’ll get her to share the recipe when she’s back from the Caribbean where they (mom and dad) usually do their winters.

I must confess that bananas are not my thing… had too much as a kid, so I kinda lost my liking for it. Banana bread pudding was never something I was interested in… until! About 3 years ago at my sister’s wedding, I had what was probably the best dessert I’ve ever had. The chef at Chaud restaurant in Port Of Spain, created a masterpiece of a dessert, something I have to admit I can’t recreate (yet). Then there was that night at Walkers Fish Market restaurant in Burlington Ontario when again my taste buds were captivated by what came to be the 2nd best dessert I ever had. Yup.. banana bread pudding, topped with a heavenly caramel sauce.

 

You’ll Need…

1 day old bread
2 1/4 cups warm milk
2 tablespoon butter
1 heaping tablespoon custard powder
3 eggs (room temp)
1/2 teaspoon cinnamon powder
1 tablespoon vanilla
1 cup sugar (granulated)
2 ripe bananas
1/3 cup raisins
1/4 teaspoon nutmeg

* Notes: This is a good recipe to make use of ripe bananas which are a bit tarnished (going black and discolored). I added the custard powder to give it extra body and flavor. It was a suggestion by a friend from India who’s an amazing chef. We use day old bread so it’s a bit dry and will absorb the rich custard-like liquid very easily.

In the warm milk add the butter and whisk… should melt easily. Take about 3 tablespoon of that liquid in a smaller bowl, add the custard powder and whisk until you have a smooth consistency. Now add that custard mix to the bowl with the milk and butter (whisk).

In another bowl add the eggs, sugar, nutmeg, cinnamon and vanilla and work it well with a whisk, until creamed.

Combine the two liquids now (milk mixture and egg mixture) and give it a good whisk.

Your bread should have been prepped at this point as well. All I did was rip it apart into 1 to 2 inch pieces.

Now peel and slice the bananas and get ready to assemble everything.

In the bowl with the bread pieces, add the sliced banana and raisin.. then pour in the liquid and give it a good mix. Try to make sure all the pieces of bread absorb some of this rich liquid.. press down if necessary. Cover the bowl and allow to rest for about 20 minutes. Just to ensure that the bread absorbs all that goodness.

Preset your oven to 350F, then pour the bread mixture into an oven proof dish and place on the middle rack of your oven. It will take between 50 -55 minutes, depending on how well your oven distributes the heat. The top will be slightly golden when it’s done.

This banana bread pudding is very easy to put together, even though it may seem like a lot of steps. Just make sure you have a few big bowls handy as you can see from the recipe above, I used quite a few. Serve with some warm caramel sauce (see video below) and you’ll be dessert heaven. Add some home made coconut ice cream and you’ll take this to another level.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Recipe Card

Banana Bread Pudding with caramel sauce on top
Print Recipe

Banana Bread Pudding

Cuisine: Recipe Keys: Dairy Sweets Wheat
Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Marinate Time 5 mins Total Time 1 hr 15 mins
Servings: 8

Description

A Caribbean-style baked dessert made with ripe bananas, custard-soaked bread, and warm island spices. Enhanced with warm spices and a hint of vanilla, this dish is perfect served warm with a drizzle of caramel sauce.

Ingredients

Instructions

Video
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, whisk the warm milk and butter until the butter is fully melted.
  3. In a small bowl, mix 3 tablespoons of the warm milk with custard powder until smooth. Add this to the milk mixture and whisk to combine.
  4. In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
  5. Combine the egg mixture with the milk mixture and whisk thoroughly.
  6. Add the bread pieces, bananas, and raisins to a large bowl. Pour the custard over and mix gently, pressing to ensure the bread absorbs the liquid.
    +2 photos
  7. Cover and let rest for 20 minutes.
  8. Transfer to prepared dish and bake for 50–55 minutes, or until golden and just set.
  9. Let rest 5 minutes before serving. Serve warm with caramel sauce or coconut ice cream.
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Desserts

Coconut Battered Banana.

12 Comments on Coconut Battered Banana.

True to the vibrant island vibe, this banana dessert combines the use of two ingredients we’re known for in the Caribbean. Fragrant ripe bananas and shredded dry coconut for that wonderful nutty finish. Very similar to banana fritters, this banana dessert is a great on it’s own or with a heaping scoop of ice cream(rum and raisin please)  and it’s a great way to finish a spicy Caribbean style meal. However you must serve it hot or risk it going soggy very fast, with it’s rich creamy interior and flaky crust.

You’ll Need…

4 ripe bananas (firm)
veg oil for frying (2-3 cups)
1 cup all purpose flour
1 egg
2 tablespoon dessicated coconut flakes
2 tablespoon granulated sugar
1/2 teaspoon baking soda
pinch salt
1/4 cup water (see note below)

Notes: You can be a bit creative and add some vanilla, cinnamon or nutmeg to the batter if you wish. When making the batter you may need a bit more that then 1/4 cup of water I mentioned in the ingredients list, as your flour may be a bit different than what I used. You’re looking for a thick batter so adjust accordingly. When watching the video below you’ll noticed that I screwed-up the pronunciation of  “dessicated” coconut..small thing.

* I stared off with 4 ripe bananas as I call for in the ingredients list, but it seems we have a banana thief dwelling in our home so I had 1 short. At this moment the RCMP, FBI, Homeland Security and other branches of the law enforcement are investigating. If only the flying squad was still around.

The first step in making this delicious banana dessert is to make the batter. In a large bowl, sift in the flour and baking soda, then add everything except the banana and oil. Using a whisk, whip until you have a thick smooth batter.

In a deep pan or deep-fryer heat your oil. You’ll need between 2 and 3 cups of vegetable oil.. as the oil heat it’s time to peel and slice your bananas. Don’t slice until you’re almost ready to fry as the banana will get discolored very fast. Peel and slice lengthwise into 1/8 inch (1/4 inch would work as well) thick slices. I also had my draining station already set for soaking up the extra oil after removing the battered bananas from the hot oil. (paper towels)

With your oil at 190C it’s time to dip the slices of banana into the batter, coat well and gently add them to the hot oil (shake off excess batter). Remember if you’re using an open pan as I did,  add the battered banana pieces away from your body to avoid getting burned.

These will go golden brown very fast so be ready to flip after a couple minutes. Cook evenly on both sides, then remove and drain. Be ready for a delectable banana dessert.

It’s important that you serve these tasty coconut battered bananas hot, or as I mentioned in the notes above – they will go soggy and won’t be the same. Feel free to dust with powdered sugar for a wonderful presentation and delightful finish.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.