Thursday, July 7, 2011

Queenstown, NZ

Our first day in Queenstown wasn't good for skiing, so we explored the town and went ice skating at the local rink, which was fun!  Queenstown is nice and the views are awesome.

Lunch at a cafe
These are the blueberry pancakes I ordered!
Katie's first time skating -- she was a pro.
(Of course, I was also really amazing.  Sometimes, I skate on just one foot.)
Mark and Heather, having a ride
Cameron practiced his hockey stopping
Then we headed back to the house for dinner - -Katie made delicious pasta, and Cameron made his specialty, chocolate pudding. "Pudding" here is nothing like pudding at home.  It's more like a moist, spongy cake that has an under-layer of thick saucy stuff.  The chocolate pudding is amazing, so Cam said I could share the recipe (below).  The best part is, I finally understand this children's book we used to have, The Magic Pudding.  My aunt and uncle gave us this book when we were kids, and it's about a bunch of Australian characters and their adventures involving a self-regenerating chocolate pudding called Albert.  Here's what Albert looks like:
(He's grumpy)
I never could figure out why pudding looked so solid and kind of crusty.  But it really does look like that.
(Minus the arms and legs)
It is amazingly good
Cam's Chocolate Pudding:
Preheat your oven to 375 degrees Fahrenheit.  In a good sized mixing bowl, combine...cream about 3 Tbsp butter with 1/2 cup superfine sugar.  Then add 1 egg (lightly beaten).  In a separate bowl, 1 cup self-rising flour and 2 tsp cocoa powder.  Gradually fold the dry mixture along with 1/2 cup of milk into the butter/sugar mixture (alternate between adding the milk and the dry mixture).  Meanwhile, have your assistant prepare the saucy part -- in a smallish mixing bowl, combine 1/2 cup sugar (regular or brown) with 1 tbsp cocoa powder.  Then add 1and 1/4 cup boiling water.  Whisk vigorously.  Finally, join forces with your assistant; gently pour the cake/pudding batter into a deep baking dish.  Very carefully, pour the saucy liquid part on top of the pudding.  Be careful not to break the batter -- the liquid should sit on top of the batter.  A trick is to use a spoon to pour the liquid in along the interior side of the dish.  I guess the sauce on top helps to create the moist texture of the pudding.  Then, put the whole thing in the oven and bake for 45 minutes.  Make sure your baking dish is large enough, because the pudding rises.  You might even want to put a tray underneath for any drips.  Serve warm with ice cream or something.

One last pic, for those who like larger portions :)