An alleyway at Elephant & Castle has been renamed in honour of the Ecuadorian scientist Pedro Vicente Maldonado.
Maldonado – born in the city of Riobamba – was a physicist, mathematician, astronomer, topographer, and geographer who died unexpectedly in London in August 1748. He is buried at the church of St James’s Piccadilly where a plaque in his honour was unveiled in 1983.
Maldonado Walk runs along the west side of the railway arches between the Strata SE1 tower on Walworth Road and the Crossway Christian Centre on Hampton Street.
Find more information on https://www.london-se1.co.uk/news/view/9531
In our December newsletter, UK’s Ambassador to Ecuador, Chris Campbell talked about the challenges and opportunities for the UK and Ecuador, especially after the Covid-19 pandemic.
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Chef David Reyes suggests we liven up Christmas with Pristiños, a traditional Ecuadorian yuletide dessert topped with a sweet brown sugar syrup.
- 1 lb. (500 grams) flour
- 1 tbs. baking powder
- ½ tsp salt
- 1 tsp sugar
- ½ cup (100 grams) butter or margarine
- 5 eggs
- ½ cup (125 ml) water
- 1 stick of cinnamon
- 1 tsp anise seeds
- Vegetable oil for frying
- Brown sugar syrup (see recipe at end of article)
- Mix the flour, baking powder, salt and sugar together. Sift these ingredients into a large mixing bowl twice.
- Form a well in the middle of the dry ingredients and add the butter and eggs to the middle. Mix everything in well, using clean, dry hands. Set aside.
- In a separate saucepan, add the water, cinnamon and anise seeds and boil for about 10 minutes. Let the water mixture cool.
- Once the mixture has cooled, add it to the flour and egg mixture, in a slow stream, mixing all the while. Make sure all of the ingredients get completely mixed, until a soft dough is formed. Set aside and let rise for about 10 minutes.
- Next, roll the dough on a lightly floured board to about ¼ inch thick. Cut the dough into strips that are about 6 inches (15 cm) long by 2 inches (4 cm) wide.
- Cut small, ½ inch notches on one side of the strips. Bring the two ends of the strip together to form a circle, notched sides facing out. Pinch ends together and drop in the hot oil. Fry until a deep golden brown. Remove pristiños from the oil and drain on paper towels.
- Instead of frying you can also brush them with egg wash and bake at 190 degrees for 15-18 minutes.
- Serve with brown sugar syrup.
Preparation: 25 minutes
Cooking time: 10 minutes