Today the students had to make their own desserts. Here are some of the delicious results.
Sol Marie Ronaes and Lieven Scheepers made a ‘lange vinger pudding’,
-1 L custard pudding
-1 jar of strawberry jam
-1 box of ‘lange vingers’
-¼ L whipped cream (with sugar)
-Make the custard pudding by following the instructions on the package and let the pudding cool
-Dip the ‘lange vingers’ in the jam and put them on the bottom of a glass dish
-Put a layer pudding on the ‘lange vingers’
-Another layer of ‘lange vingers’ dipped in jam, then another layer pudding, until the dish is full or until you’re out of pudding
-You can decorate the pudding with some whipped cream
250 g flour
6 g salt
70 g butter
10 g caster sugar
13 g fresh yeast
125 ml milk
450 g minced meat
Freshly ground pepper
Make a mound of the flour on the work surface and make a pit in it. Sprinkle the flour with the salt. Heat the milk until it’s lukewarm. Pour the milk in the pit. Add the butter and sugar. Add the yeast and mix it with your fingers through the milk to make a paste. Mix flour to the wet mass until it’s a smooth dough. It is important that the dough is kneaded for at least 5 minutes. Divide the dough in pieces of 90 grams. Make small balls, cover them in plastic foil and let them rest for 10 minutes.
Mix the minced meat with the egg and a squeezed ‘beschuit’. Season with pepper, salt and nutmeg powder. Divide the meat into portions of 90 grams. Roll the portions into a sausage.
Roll the balls of dough into an oval shape. Whip the egg and spread it over the sides of the dough. Put the sausage in the middle. Fold the short sides of the dough over the sausage, then fold the long sides over each other. Press the seams and put the worstenbroodjes seam side down on the baking tray with baking paper. Let it rise for 45 minutes under a layer of plastic foil.
Preheat the oven to 200 ºC. Cover the worstenbroodjes with the whipped egg and bake for 30 minutes till it has a gold/brown colour.
* a ‘beschuit’ is like a round cracker/toast
Puck van der Bruggen and Merel Spanjers