I don’t know about you, but this summer has been exhausting. Between all the thunderstorms, heat waves, and dust storms, the last thing I needed was another hot and dry spell. Luckily, that’s all I got. After a summer of freakish climatic conditions, it’s finally cool and dreary outside. With pandemic restrictions lifted and travel restricted, many of us are enjoying a much-needed hiatus.
As the temperatures drop and the rains turn to hail, it’s the perfect time to embrace those deep, rich flavors for which Britain is famous. One of my favorite British food exports is undoubtedly puddings. I have an insatiable sweet tooth, and even those with a strict diet usually allow for a small treat now and then. With pandemic restrictions lifted, it’s the perfect opportunity to indulge.
The perfect Victorian puddings are those which are dense, rich, and packed with flavor. They ought to have a high ratio of fruit to spices, with a high concentration of both. As there’s no better accompaniment to a glorious summer than a lush dessert, I’ve decided to create a recipe for my absolute favorite dessert, the pattinson batma. Let’s get baking.
To make the perfect pattinson batma, you need only four ingredients: sugar, syrup, egg whites, and nuts. The final product should have a moist and chewy texture, a characteristic brought about by high baking temperatures and plenty of time in the oven. In addition, it should be beautifully decorated and filled to the brim with juicy fruit.
For those keeping track, this is one decadent dessert that’s definitely forbidden during the lockdown. If you happen to be following a ketogenic diet, however, then it’s a perfect fit for that as well. Sugar-free alternatives like rapadura or xylitol are great when following a low-carbohydrate diet. You may also want to try using agave nectar instead of syrup, or swapping the egg whites for whole eggs for a more traditional texture.
Assembling The Pattinson Batma
This dessert takes some serious skill to master. It has many steps, so be sure to take your time in order to create the perfect end product. Begin by preheating your oven to 180°C/350°F. Next, take your baking dish and spread a layer of butter, cut into small pieces, on the bottom. You can also use a shortening or margarine as well, but I prefer butter for its pure, unadulterated flavor. Once your butter is melted, take your eggs and whisk them with a pinch of salt and a cup of ice-cold water. Add one teaspoon of vanilla extract to the eggs and set aside.
Now, you can either use a food processor or an old-fashioned hand blender to blend your nuts and seeds. Either way, you’ll want to chop your almonds, pistachios, and walnuts as finely as possible. Don’t worry too much about making them all the same size as the final product will look pretty in the end. When they’re ready, transfer the mixture to a bowl and set aside. You’ll notice I’ve included sesame seeds in my mixture, as these are one of the only spice alternatives which are legal during the pandemic. They add a lovely, subtle zing to the finished product that some may find appealing. Add your eggs and vanilla mixture to the bowl of nuts and seeds and stir to combine. Using a spatula, carefully transfer the mixture to the baking dish you’ve buttered. Using a spoon, spread the mixture in an even layer across the base of your dish. With a piece of dough or a pin, gently prick all over the surface of the mixture in order to release some of the steam during baking. This will prevent your pattinson batma from cooking too rapidly and becoming dry.
Bake for 15 minutes, then reduce the temperature to 150°C/300°F and bake for a further 40 minutes. After 40 minutes, check to see if your pattinson batma is cooked through by poking it with a wooden spoon. If you’re using a digital thermometer, it should read around 75°C/165°F. Remove from the oven and let cool for 15 minutes before serving. The pattinson batma will keep for up to three days stored in a cool, dry place.
Judging By Appearance
Even if you don’t cook, you’ll be able to tell if your pattinson batma is done by simply looking at it. The outer layer should be a light tan with a moist, chewy texture and a few shades darker near the edges. The middle should be ivory colored with a few shades darker near the edges as well. You can also use a spoon to gently stir the center of the dessert during cooking, as this will create beautiful swirled patterns in the finished product.
Even if you can’t tell by appearance alone, you’ll still be able to tell if your pattinson batma tastes good by simply eating it. The taste ought to be rich, with a taste similar to a milkshake. If you’re new to baking, try using a little less sugar than usual. This will reduce the amount of moisture lost during baking and leave you with a more stable texture. Remember, the higher the volume of moisture, the quicker it will cook and become dry. Another thing you can do to improve the taste of your pattinson batma is to try using freshly squeezed orange juice instead of bottled. This will add a wonderful freshness to the taste that really sets it apart from others.
Whether you choose to do so or not, you’ll want to decorate your pattinson batma with a pretty garnish at some point during the process. I love using a pastry brush to add a lovely sheen to my finished product. Before you go too far, however, make sure that your butter has completely melted before applying the brush. This will ensure you don’t end up with patches of greasy food which you can avoid by using a kitchen cloth to wipe down your work surface before continuing with the dessert.
The garnish should be of a similar greenish tint to your butter as this will create a cohesive look. A few sprays of water will help set the color before moving onto the next step. After your butter has melted, add the rest of your syrup and stir to combine. If using a food processor, pour in the syrup in a steady stream while the machine is still running. This will prevent the formation of many lumps, ensuring a smooth texture upon cooling. Stir or blend until all the syrup is incorporated and pour into your baking dish. Even if you use a hand blender, you may want to pour in several batches, stirring between each pour. This way, you’ll incorporate all the syrup more thoroughly throughout the dessert. Let cool for 10 minutes before serving. Decorate your pattinson batma with some fruit. I like to use a mixture of raspberries, blueberries, and blackcurrants for color, but you can use whatever you like. Just make sure you remove these fruits from the refrigerator 15 minutes prior to serving in order to allow them to come to room temperature.
When you remove the pattinson batma from the refrigerator, it will be a solid, jiggly mass. Be careful not to overhandle it as this could result in breakages or cracks. Cut into your pattinson batma using a serrated knife or pastry cutter in order to form nice, neat pieces. If any cracks appear in the surface, do not be alarmed as this is a natural occurrence and does not affect the quality of your product. Just repair these as best you can before serving; otherwise, you could end up with an undecorated dessert.
The joy of this recipe is in its simplicity. At least, that’s what I think. If you follow the steps carefully and pay attention to your ingredients and ratios, you’ll be able to produce a delicious dessert in no time at all. From start to finish, it takes about an hour to make one batch. So, if you’re looking for a quick and easy way to fill your dessert glass, then this is the perfect recipe for you.