The word “punghi” (spelling unknown – this is an educated guess) is derived from my Grandmother and is used instead of pudding in her household. I only noticed that she spoke of punghi rather than pudding when I stayed with her for a week this time last year. I have to say I am rather taken with the word and have now adopted it, as has the Old Man who asks daily “What’s for punghi?” regardless if there is a pudding or not.
Punghi in our house ranges from fresh fruit to a cooked pudding. Yesterday when the question was asked, I was able to reply ‘shortbread dressed with fruit and cream’. I baked shortbread off the back of a comment I received from one of my friends last week when I posted a blog on liver and bacon (so Princess I hope you are reading this).
The recipe I normally use is 6oz flour/4oz butter/2oz sugar and then whatever flavouring I fancy. However, yesterday I stupidly weighed out 4oz of sugar and tipped it into the food processor along with the flour before I realised what I had done. I wasn’t able to double the ingredients as I didn’t have enough flour so I had to adapt the recipe. First, I added some cornflour, along with some salt (to counter the sweetness) and then some vanilla seeds (to flavour the dough). The biscuits once cooked were sweet, crunchy and buttery. I used half of the biscuits last night and the rest I stored in a biscuit tin, annoyingly the ones that I have stored have gone a little bit soft, which probably means I should have cooked them for a minute longer. To rescue them I am going to put them in a hot oven for a couple of minutes before I eat them later today.
- 6oz plain flour
- 2oz cornflour
- 4oz caster sugar
- 6oz butter
- 1tsp salt
- Seeds from ½ a vanilla pod
- Preheat the oven to 170C fan.
- Combine all the ingredients in a food processor, once mixed together remove the crumbs and place them in a bowl and shape into a ball ready to be rolled.
- On a floured surface roll out the dough until it is 1cm thick, cut out the biscuits using a cutter or whatever you have to hand (I used a water glass).
- Place the biscuits on a floured baking tray, place in the oven and back for 10-14 minutes.
- Remove from the oven and allow to cool – those you don’t eat straight away store in your biscuit jar.
As I mentioned above I used some of the shortbread to form the base for a punghi. It took no time at all to put together but looked really effective and tasted great.
Shortbread with figs
Ingredients: (per serving)
- 1 piece of shortbread
- 1 fig (quartered)
- 1 heaped tsp crème fraiche
- 1 tsp port (optional)
- Icing sugar for dusting
- A twist of freshly ground black pepper (optional)
- Put the shortbread on a plate, spoon on the crème fraiche and place the fig pieces on top.
- Drizzle the port around the plate, dust the shortbread with icing sugar and add a twist of freshly ground black pepper. Enjoy!