Eight treasure wok pudding - ba bao guo zheng
By: Fuchsia Dunlop From: Good Food Live
-
Eight treasure wok pudding - ba bao guo zheng
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Wok-fried nuts and a fusion of fabulous dried fruits make up this unusual Eastern inspired dessert from Fuchsia Dunlop
Ingredients
- 225ml groundnut oil, r lard
- 25g kernels Walnuts
- 75g assortment of dried or candied fruits, (e.g. 15g dates, 25g glace cherries, 20g mixed candied peel, 15g dried blueberries)
- 200g plain flour
- 100g caster sugar
Method
1. Fry the walnuts in just enough oil to cover them (about 75ml) over a medium flame, until they are golden and fragrant. Remove, drain and chop into small pieces.2. Finely chop all the dried and candied fruits.
3. Heat the rest of the oil in a wok over a medium flame. Add all the flour and stir-fry for about 10 minutes, stirring constantly and scraping the bottom of the wok. Turn the heat down if the flour is at risk of burning.
4. When the mixture is turning a little yellow and smells cooked and cakey, stand back from the wok and pour in some boiling water (steam will whoosh up out of the wok). Stir in the sugar, give it a few seconds to dissolve, and then mix in all the nuts and dried fruits. Mix well adding a little more oil if necessary to moisten it, and then tip on to a serving plate. Eat while hot.









Comments & Ratings
You need to be logged in to comment or rate this recipe
Register