hey food tubers it’s Guinea and I’m back and this time I’m gonna be showing you
and this time I’m gonna be showing you
and this time I’m gonna be showing you how to do a really cool twist on a
how to do a really cool twist on a
how to do a really cool twist on a classic British pudding rice pudding
classic British pudding rice pudding
classic British pudding rice pudding this time though I’m gonna make it into
this time though I’m gonna make it into
this time though I’m gonna make it into a souffle so I’m gonna start with the
a souffle so I’m gonna start with the
a souffle so I’m gonna start with the sauce just because it’s the simplest
sauce just because it’s the simplest
sauce just because it’s the simplest thing and it means that you get that
thing and it means that you get that
thing and it means that you get that step out the way and you can really
step out the way and you can really
step out the way and you can really focus on making the souffle we’ve got
focus on making the souffle we’ve got
focus on making the souffle we’ve got some beautiful strawberries here so
some beautiful strawberries here so
some beautiful strawberries here so we’re gonna start off by taking the
we’re gonna start off by taking the
we’re gonna start off by taking the green bits off what’s really important
green bits off what’s really important
green bits off what’s really important is getting really great quality
is getting really great quality
is getting really great quality ingredients when you’re using something
ingredients when you’re using something
ingredients when you’re using something so simply so get really nice fresh but
so simply so get really nice fresh but
so simply so get really nice fresh but ripe strawberries we’ve gone for 100
ripe strawberries we’ve gone for 100
ripe strawberries we’ve gone for 100 grams of strawberries and then we’re
grams of strawberries and then we’re
grams of strawberries and then we’re gonna put in two tablespoons of icing
gonna put in two tablespoons of icing
gonna put in two tablespoons of icing sugar we’re going for icing sugar
sugar we’re going for icing sugar
sugar we’re going for icing sugar because we want to it’s such a fine
because we want to it’s such a fine
because we want to it’s such a fine sugar that immediately when it blends it
sugar that immediately when it blends it
sugar that immediately when it blends it becomes therapy if we choose crystals
becomes therapy if we choose crystals
becomes therapy if we choose crystals that will take ages to break it down and
that will take ages to break it down and
that will take ages to break it down and it wouldn’t have the same effect okay
it wouldn’t have the same effect okay
it wouldn’t have the same effect okay and strain it out so just with the back
and strain it out so just with the back
and strain it out so just with the back of a spoon
okay so that’s our sauce done we’re
okay so that’s our sauce done we’re gonna set that aside and it’s great that
gonna set that aside and it’s great that
gonna set that aside and it’s great that just one job already out of the way
just one job already out of the way
just one job already out of the way so the base of any rose pudding has got
so the base of any rose pudding has got
so the base of any rose pudding has got a big rice we’re using pudding right
a big rice we’re using pudding right
a big rice we’re using pudding right here if you can’t get hold of it just to
here if you can’t get hold of it just to
here if you can’t get hold of it just to normal was also a roast will do the same
normal was also a roast will do the same
normal was also a roast will do the same job so we’re gonna put the rice in the
job so we’re gonna put the rice in the
job so we’re gonna put the rice in the pan is a hundred grams into that we are
pan is a hundred grams into that we are
pan is a hundred grams into that we are cooking five hundred mils of whole milk
cooking five hundred mils of whole milk
cooking five hundred mils of whole milk castor sugar rice pudding need two
castor sugar rice pudding need two
castor sugar rice pudding need two things vanilla
things vanilla
things vanilla and that begs if you can’t get hold of
and that begs if you can’t get hold of
and that begs if you can’t get hold of vanilla pods then it’s totally fine use
vanilla pods then it’s totally fine use
vanilla pods then it’s totally fine use a teaspoon of vanilla extract but in my
a teaspoon of vanilla extract but in my
a teaspoon of vanilla extract but in my opinion the pods actually carry the most
opinion the pods actually carry the most
opinion the pods actually carry the most flavor and you can do this which is dunk
flavor and you can do this which is dunk
flavor and you can do this which is dunk the rest of the put in there and that’s
the rest of the put in there and that’s
the rest of the put in there and that’s going to you into the milk and go to
going to you into the milk and go to
going to you into the milk and go to town with a nutmeg we actually want to
town with a nutmeg we actually want to
town with a nutmeg we actually want to add too much flavor into this because
add too much flavor into this because
add too much flavor into this because the egg whites are gonna dilute it a bit
the egg whites are gonna dilute it a bit
the egg whites are gonna dilute it a bit so now we just will bring it to a boil
so now we just will bring it to a boil
so now we just will bring it to a boil and then turn it down on to a low level
and then turn it down on to a low level
and then turn it down on to a low level and cut it out thirty minutes all right
and cut it out thirty minutes all right
and cut it out thirty minutes all right so that’s our rice pudding it’s been
so that’s our rice pudding it’s been
so that’s our rice pudding it’s been cooked it’s been cooled and I’ve got a
cooked it’s been cooled and I’ve got a
cooked it’s been cooled and I’ve got a kind of fridge cold now all right you’ve
kind of fridge cold now all right you’ve
kind of fridge cold now all right you’ve still got the aromatics in there which
still got the aromatics in there which
still got the aromatics in there which you’re just going to take out with our
you’re just going to take out with our
you’re just going to take out with our fingers so I’m actually just going to
fingers so I’m actually just going to
fingers so I’m actually just going to set that aside I get on with the rest of
set that aside I get on with the rest of
set that aside I get on with the rest of it now first of all before we do
it now first of all before we do
it now first of all before we do anything we’re gonna have to prep our
anything we’re gonna have to prep our
anything we’re gonna have to prep our seafood dishes and this is gonna be my
seafood dishes and this is gonna be my
seafood dishes and this is gonna be my first top tip about how not to mess this
first top tip about how not to mess this
first top tip about how not to mess this up now we’ve got some room temperature
up now we’ve got some room temperature
up now we’ve got some room temperature butter here and that really butter the
butter here and that really butter the
butter here and that really butter the the edges of these ramekins
the edges of these ramekins
the edges of these ramekins all right now I’m just gonna get a tiny
all right now I’m just gonna get a tiny
all right now I’m just gonna get a tiny bit of kitchen paper just to help me and
bit of kitchen paper just to help me and
bit of kitchen paper just to help me and we’re gonna ease the butter around the
we’re gonna ease the butter around the
we’re gonna ease the butter around the edges of these ramekins I’m doing is a
edges of these ramekins I’m doing is a
edges of these ramekins I’m doing is a buttered round the whole of the ramekin
buttered round the whole of the ramekin
buttered round the whole of the ramekin quite sort of it’s a similar sort of
quite sort of it’s a similar sort of
quite sort of it’s a similar sort of thickness but around the top I’m putting
thickness but around the top I’m putting
thickness but around the top I’m putting a little bit extra and the idea is is
a little bit extra and the idea is is
a little bit extra and the idea is is the seafood cooked the pasta at the tops
the seafood cooked the pasta at the tops
the seafood cooked the pasta at the tops going to melt down and it will just help
going to melt down and it will just help
going to melt down and it will just help it pop up so what we’ve got here is
it pop up so what we’ve got here is
it pop up so what we’ve got here is we’ve got a mixture of flour and some
we’ve got a mixture of flour and some
we’ve got a mixture of flour and some sugar in there and that’s just going to
sugar in there and that’s just going to
sugar in there and that’s just going to create a sore coating and film to stop
create a sore coating and film to stop
create a sore coating and film to stop the souffle from sticking now I’ve gone
the souffle from sticking now I’ve gone
the souffle from sticking now I’ve gone for ice why because it’s in keeping with
for ice why because it’s in keeping with
for ice why because it’s in keeping with the rest of the dish but it really
the rest of the dish but it really
the rest of the dish but it really doesn’t matter if you’ve only got wheat
doesn’t matter if you’ve only got wheat
doesn’t matter if you’ve only got wheat flour it’s fine to use that too we just
flour it’s fine to use that too we just
flour it’s fine to use that too we just put those in the fridge to chill it’s
put those in the fridge to chill it’s
put those in the fridge to chill it’s important that they buffer gets really
important that they buffer gets really
important that they buffer gets really really cold because ii put that in the
really cold because ii put that in the
really cold because ii put that in the oven it’s going to start to melt and if
oven it’s going to start to melt and if
oven it’s going to start to melt and if it melts too quickly then the rice
it melts too quickly then the rice
it melts too quickly then the rice happens a bit too fast
happens a bit too fast
happens a bit too fast okay now the important thing about
okay now the important thing about
okay now the important thing about making a souffle is making sure that
making a souffle is making sure that
making a souffle is making sure that everything is ready to go so our oven is
everything is ready to go so our oven is
everything is ready to go so our oven is on and it’s hot and it’s at 180 degrees
on and it’s hot and it’s at 180 degrees
on and it’s hot and it’s at 180 degrees we are then gonna get on and start
we are then gonna get on and start
we are then gonna get on and start whisking
whisking
whisking eggs so I’ve got some really good eggs
eggs so I’ve got some really good eggs
eggs so I’ve got some really good eggs here room temperature always keep your
here room temperature always keep your
here room temperature always keep your yolks for me these main brilliant
yolks for me these main brilliant
yolks for me these main brilliant puddings mix up creme brulee and got
puddings mix up creme brulee and got
puddings mix up creme brulee and got that out of them all mayonnaise and then
that out of them all mayonnaise and then
that out of them all mayonnaise and then we’re gonna whisk thankfully when you’re
we’re gonna whisk thankfully when you’re
we’re gonna whisk thankfully when you’re making a souffle you don’t want to whisk
making a souffle you don’t want to whisk
making a souffle you don’t want to whisk your eggs as much as if you’re making
your eggs as much as if you’re making
your eggs as much as if you’re making meringue so it’s the sort of stop things
meringue so it’s the sort of stop things
meringue so it’s the sort of stop things which we are pretty much at now we need
which we are pretty much at now we need
which we are pretty much at now we need to blitz up half of this rice pudding
to blitz up half of this rice pudding
to blitz up half of this rice pudding mixture you can have it completely blitz
mixture you can have it completely blitz
mixture you can have it completely blitz it does work that way to actually put it
it does work that way to actually put it
it does work that way to actually put it back in the bowl I want a few grains of
back in the bowl I want a few grains of
back in the bowl I want a few grains of rice in now I think it just gives it a
rice in now I think it just gives it a
rice in now I think it just gives it a bit of a nice texture so we’re gonna put
bit of a nice texture so we’re gonna put
bit of a nice texture so we’re gonna put rice pudding now into another large bowl
rice pudding now into another large bowl
rice pudding now into another large bowl so we’re just gonna take out half of
so we’re just gonna take out half of
so we’re just gonna take out half of this probably about a third actually and
this probably about a third actually and
this probably about a third actually and then in a sort of figure of eight motion
then in a sort of figure of eight motion
then in a sort of figure of eight motion you then fold it in we’re going for a
you then fold it in we’re going for a
you then fold it in we’re going for a metal spoon because this keeps
metal spoon because this keeps
metal spoon because this keeps everything really nice and light and it
everything really nice and light and it
everything really nice and light and it doesn’t knock out all of the air so
doesn’t knock out all of the air so
doesn’t knock out all of the air so obviously what happens when you put that
obviously what happens when you put that
obviously what happens when you put that in the oven is it’s the air and the eggs
in the oven is it’s the air and the eggs
in the oven is it’s the air and the eggs that make it rise next up we’re going in
that make it rise next up we’re going in
that make it rise next up we’re going in for the rest all right so we’re just
for the rest all right so we’re just
for the rest all right so we’re just gonna fill up these ramekins we’re just
gonna fill up these ramekins we’re just
gonna fill up these ramekins we’re just going to flip this pretty much evenly
going to flip this pretty much evenly
going to flip this pretty much evenly between so last motley so did you get a
between so last motley so did you get a
between so last motley so did you get a spoon and I’m just gonna very neatly
spoon and I’m just gonna very neatly
spoon and I’m just gonna very neatly flatten out the tops the next up we’re
flatten out the tops the next up we’re
flatten out the tops the next up we’re gonna put them in the oven which has
gonna put them in the oven which has
gonna put them in the oven which has been preheated so it’s really caught at
been preheated so it’s really caught at
been preheated so it’s really caught at our hundred ninety three and then we
our hundred ninety three and then we
our hundred ninety three and then we cook those for club 40 minutes until
cook those for club 40 minutes until
cook those for club 40 minutes until they’re really puffed up okay so they’re
they’re really puffed up okay so they’re
they’re really puffed up okay so they’re looking pretty amazing is exactly what I
looking pretty amazing is exactly what I
looking pretty amazing is exactly what I was talking about getting those little
was talking about getting those little
was talking about getting those little top hat it’s a pom ball
the way you serve those guys really
the way you serve those guys really simply we’re just going to take a spoon
simply we’re just going to take a spoon
simply we’re just going to take a spoon so cut into the center really lovely in
so cut into the center really lovely in
so cut into the center really lovely in theory in the center but then we’re
theory in the center but then we’re
theory in the center but then we’re going to pour in some double cream and
going to pour in some double cream and
going to pour in some double cream and then about strawberry sauce so I get to
then about strawberry sauce so I get to
then about strawberry sauce so I get to taste it now I’m two things that can be
taste it now I’m two things that can be
taste it now I’m two things that can be more pretty but really pumping your
more pretty but really pumping your
more pretty but really pumping your pressed strawberry sauce that’s just so
pressed strawberry sauce that’s just so
pressed strawberry sauce that’s just so cuts through all of this ribs richness
cuts through all of this ribs richness
cuts through all of this ribs richness of the rice pudding but it still feels
of the rice pudding but it still feels
of the rice pudding but it still feels authentic you know it still feels like a
authentic you know it still feels like a
authentic you know it still feels like a rice pudding and then if you wanted to
rice pudding and then if you wanted to
rice pudding and then if you wanted to see me bring some more stuff go here to
see me bring some more stuff go here to
see me bring some more stuff go here to drink too but I’ll be showing you how to
drink too but I’ll be showing you how to
drink too but I’ll be showing you how to make every bulb cordial don’t forget to
make every bulb cordial don’t forget to
make every bulb cordial don’t forget to subscribe and let me know in the comment
subscribe and let me know in the comment
subscribe and let me know in the comment section below what you’d like me to make
section below what you’d like me to make
section below what you’d like me to make next so this recipe is from my book
next so this recipe is from my book
next so this recipe is from my book skinny weeks and we tempies if you want
skinny weeks and we tempies if you want
skinny weeks and we tempies if you want to get it just click the link here
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