Tag Archive: pudding

  1. Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

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    Love blueberries? Cheesecake? Soufflé? Well this Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn is the perfect pud for you! Served in our Stainless Steel Tri-Ply 9cm Mini Pan, it’s a showstopper and ideal for any dinner party. Paul is a longtime friend and collaborator of ProWare; see why he loves using our pans…

    “I absolutely love the Pan ranges from Proware,  from amazing non stick pans to mini cocotte pans and mini copper pans, the versatility from cooking to serving makes Proware the go to pan ranges for me. As a  past Head chef for the late Gary Rhodes, using the amazing Mini Copper for my nostalgic link to his Lobster omelette thermidor keeps the spirit of my mentor Chef Gary within my cooking with the help of Proware.”

    Paul Welburn, 2023
    Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Paul is currently the Chef Patron at The Swan Inn, Islip which we were lucky enough to visit for an amazing dinner. Read about our experiences here and book yourself in soon!

    Serves: 7-8 individual portions

    Ingredients (for the soufflé base)

    • 500g blueberry  puree
    • 30g cornflour
    • 25g water
    • 10ml crème de cassis

    Ingredients (for the soufflé base)

    • Blueberry souffle base
    • 60g purée base
    • 7 egg whites (keep yolks for the ice cream)
    • 140 g sugar

    Ingredients (for the crumble)

    • 150g plain flour
    • 100g caster sugar 100g unsalted butter

    Ingredients (for the cream cheese ice cream)

    • 250g milk
    • 250g good quality cream cheese
    • 90g sugar
    • Zest of 1 lemon
    • 7 egg yolks

    Equipment for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Cooking Method for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

    Soufflé Base

    1. Place the purée in a pan.
    2. Mix the cornflour, water and crème de cassis to a paste and add to the purée.
    3. Bring up to the boil, whisking all the time.
    4. Once the mixture boils and thickens, cook out for 2 minutes and then remove from the heat and pour into a bowl and press down.
    5. Cover in a piece of cling film to prevent a skin and allow to cool.


    1. Butter the bowls (ramekins if using) with softened butter and place back in the fridge to chill.
    2. Pre heat an oven to 180c.
    3. Remove the cling film from the chilled base and beat with a whisk until soft and smooth (this helps to incorporate the whites).
    4. In a stand mixer set with a whisk attachment place the egg whites and turn the machine on to its highest setting.
    5. Once the whites begin to thicken gradually add half of the sugar, continue whisking and when a light meringue forms sprinkle the remaining sugar in to the whites to create a smooth meringue.
    6. Turn the speed to low and allow to mix for 1 minute.
    7. Turn off the machine, remove the whisk and the bowl.
    8. Start to add half of the meringue to the soufflé base and beat in with a spatula to loosen and incorporate, then add the rest but this time fold gently to mix well but to avoid knocking the air out.
    9. Once all incorporated, spoon the mixture into the pre buttered moulds to the top. Afterwards, smooth off the top of each soufflé with a pallete knife and then run your finger around the edge to remove excess mixture.
    10. Place the soufflés on a baking tray and place into the preheated oven for 10-12 minutes or until they have risen by 1/3.
    11. Remove from the oven and place into serving pans.


    1. Pre heat the oven to 180c.
    2. Place the flour, butter and sugar into a bowl and rub together until the breadcrumb stage.
    3. Place on a lined baking tray and spread out evenly.
    4. Bake in the pre heated oven for 10-12 minutes or until golden brown, forking the mixture every 2 minute to cook evenly.
    5. Remove and allow to cool

    Cream Cheese Ice Cream

    1. To start mix the cream, milk and sugar in a medium sized pan.
    2. Bring the liquid to the boil so that the sugar dissolves and then add the lemon zest.
    3. Place the yolks in a separate bowl and mix.
    4. Pour and stir the hot mixture into the yolks to create a custard.
    5. Place the mixture back into the pan and return to the stove over a medium to high heat.
    6. Place a thermometer in the pan and bring the liquid slowly up to 76°C. Once the temperature has been reached, remove from the heat, pass through a fine sieve and allow the liquid to cool down in a bowl over ice.
    7. Churn in an ice cream maker until set and serve.

    Serve the souffle fresh from the oven, sprinkled with the crumble and a generous scoop of the cream cheese ice cream.

  2. Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup

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    Ready to go in 30 minutes, this dessert is versatile, punchy, and will leave you wanting more! Low maintenance, with a simmer time of 25 minutes, this Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup can be adapted to suit your tastes. We love cinnamon, cardamom and nutmeg, but why not add bananas or dessicated coconut? Great for a post Sunday Roast dessert, or a weeknight treat, cook it up now!

    We used whole milk and double cream but you could make it vegan with nut or oat milk and vegan cream! The double cream is also optional so leave it out for a healthier alternative!

    We used our Stainless Steel Base Milk Pan for this recipe. Check out all the things we love about the range here.

    Spiced Rice pudding in a white bowl, served on a tray with a flower. A Proware Stainless Steel Base pan is in the background.
    You’ll really feel like spring has sprung with this delicious dish!

    Serves: 4
    Prep time: 5 minutes
    Cooking time: 25 minutes


    • 600ml whole milk
    • 100g pudding rice
    • 1x cinnamon stick
    • 30g caster sugar
    • ½ tsp vanilla essence
    • ¼ tsp ground cardamom
    • ⅛  tsp nutmeg (pinch)
    • ⅛ tsp ground clove (pinch)
    • pinch of salt
    • 100ml double cream (optional)
    • 40g pistachios, chopped
    • 1 tsp dried rose petals
    • 20 raspberries
    • 1 tsp orange zest
    • 1 tbsp date syrup


    A pair of bowls with spiced rice pudding served topped with raspberries and dried rose petals and pistachios
    Dessert for two

    Cooking Method

    1. Place the milk in a medium saucepan and add the rice, sugar and cinnamon stick, spices and vanilla essence and salt. Bring to the boil, then reduce to a low, gentle simmer stirring regularly for 25 mins or until the rice has absorbed most of the milk.
    2. Take off the heat, remove the cinnamon stick and stir in the double cream
    3. Garnish with the pistachios, dried rose petals, raspberries and grate over the orange zest. Drizzle over the date syrup

    If you add your own toppings, we’d love to hear about the changes you make. Get in touch on our social media pages!