Category Archives: pudding

Baked apples (Serves: 3 – Preparation time: 45 mins)

Happy New Year!

I have decided to share a recipe that helps to use up one ingredient that has a tendency to be leftover after Christmas – mincemeat. The recipe below is super easy and can be eaten either hot for pudding with a little cream, or is great served cold as a topping for porridge in the morning for breakfast.

The inspiration for this dish came after a visit to East Sussex to see some of my friends who swear by a bowl porridge for breakfast, topped with fresh apple, yogurt, seeds, nuts and honey before a days hunting, shooting or fishing.  Not being one for porridge normally, I am well and truly converted and the recipe below is my take on their porridge toppings.

The simplicity of this recipe makes it an absolute gem, it takes a matter of minutes to prepare, the key really to this recipe is about how well you core the apple as you want to create a cavity that is large enough to pack all of the mincemeat in.  As the apple cooks it becomes beautifully soft and infuses with the spices and flavours of the mincemeat.

This is definitely a recipe to try and is absolutely fantastic on these chilly winter days.  Enjoy!

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Gluten free nectarine and almond summer pudding (Serves: 8 – Preparation Time: 1hr)

Summer is upon us and soft fruit is at its best and can be bought very cheaply.  Whilst I absolutely love a fruit salad served with a little Greek yogurt and honey, sometimes you need something a little bit more decadent…

This recipe below is a little gem and is very easy to make.  The longest part of the whole process is waiting for the cake to cook and cool.  So if time is tight I would suggest making the cake the day before and leaving to cool overnight.  Whilst I have suggested that you use nectarines and pomegranate seeds for the topping, many other fruits would work just as well.

Alternative topping ideas:

  • peaches and redcurrants
  • blueberries, strawberries and raspberries
  • apricots and redcurrants
  • mango and red chilli, lime juice and fresh mint

As the sponge is made using ground almonds it will mean that the cake once cooked will be quite dense and moist.  So don’t worry about the cake not rising, it isn’t meant to.  The mascarpone cream makes this pudding wonderfully rich and silky and fruit not only acts as the decoration but gives the just enough acidity to prevent this pudding becoming too sweet.  Enjoy!

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Lemon posset with lemon and pistachio shortbread

Today’s recipe is for a super easy pudding!  Both parts to this recipe take less than 10 minutes to prepare.  If you are a fan of lemon you are going to enjoy this pudding.  So what is a posset? Well put simply – it is a velvety creamy rich pudding made using just three ingredients and is genuinely something anybody could make!

Shortbread makes the perfect accompaniment to this pudding.  Again for those of you that lack confidence in the kitchen shortbread is very simple to prepare, provided that you have a set of scales, a large bowl and a baking tray.  I find that making it by hand is just as quick as using a food processor just with less washing up!  If you are having friends over for a cup of tea or coffee and want to be able to offer them something to nibble on – this shortbread is a goer as it can be prepared, cooked and on the table in 30 minutes.

If you don’t have pistachios, don’t fret – either leave them out, or, if you have some other nuts or dried fruit available use that instead.  I am a firm believer in making use of what you have!

I hope that you give this recipe a try and enjoy it as much as I did.

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Chocolate brownies

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I’ve had a couple of dinner parties lately mid-week and I’ve found that the best way to stay stress free is to do as much preparation in advance as possible, consequently, last Sunday afternoon, when I returned home from sailing, I made brownies.  They didn’t take long to make and were prepared and cooked in under an hour and made enough to feed 16 people for pudding comfortably.

I have read a lot of recipes that say you must use the very best chocolate when making brownies, however, I have found the cheap and cheerful chocolate from supermarket works really well and as such I’m disinclined to splash out on ridiculously expensive chocolate.  I would recommend trying different types of chocolate to see what works best for you and what you prefer.  My personal preference is anything with 70% or more cocoa.

What makes these brownies stand apart from others that I have made is that they are wonderfully gooey in the middle whilst retaining a slight crust. They are a perfect amount of decadence to finish off a meal.  I tend serve with a mixture of summer berries and either ice cream or soured cream depending on what I have available, but they are also excellent on their own.

Chocolate Brownies (makes 32)

Ingredients:

  • 200g dark chocolate
  • 200g butter
  • 3 large eggs
  • 200g granulated sugar
  • 1 tsp vanilla essence
  • 50g white chocolate (roughly chopped)
  • 50g walnuts (roughly chopped)
  • 50g cocoa powder (sifted)
  • 85g plain flour (sifted)

Steps:

  1. Preheat your oven 180C / 170CFan.
  2. Line a 20cm square cake tin.
  3. Melt butter and dark chocolate in a bowl above a saucepan of barely simmering water.
  4. Whilst the chocolate and butter are melting, whisk eggs, sugar and vanilla until trebled in volume.
  5. Pour in the chocolate mixture and continue to whisk until fully combined.
  6. Then gently fold in flour, cocoa, walnuts and white chocolate.
  7. Pour into the pre-prepared tin and bake in oven for 20-25 mins. Remove the brownies from the oven when they have a slight wobble but a firm crust.
  8. Leave to cool completely in the tin, once cool cut into roughly 32 triangles.
  9. Dust with icing sugar and serve.

Note:  These brownies keep for over a week if stored in an airtight container in a cool place.

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Nectarine and almond tart

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I caught up with some of my old school friends last week at a dinner party, we each got designated a course to bring. I have to say I do not think that I have eaten that well in a long time, we had four courses of scrummy food and the company was excellent.

My offering was a nectarine and almond tart.  With soft fruit coming into season at the moment it seemed a shame not to make a pudding that incorporated it some how.  I haven’t worked with pastry in a while, so I decided to make a dish that incorporated the two. The trick when making this pudding is to use fruit that is not too ripe so that it holds its form and doesn’t produce too much liquid when it is cooking which will cause the frangipane (which is an almond sponge) to become quite dense.

This tart can be eaten both hot or cold and is a great pudding to have in your repertoire for dinner parties or picnics.  Enjoy!

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Nectarine and almond tart (Serves 8-10)

Ingredients:

Pastry:image

  • 8oz plain flour
  • 4oz butter (at room temperature)
  • 1oz caster sugar
  • 1 egg

Frangipane:

  • 3 eggs
  • 5oz sugar
  • 3oz ground almondsimage[1]
  • 3oz plain flour
  • 6oz soft margarine
  • 1/4tsp baking powder

Decoration:

  • 2-3 firm-ish nectarines cut in wedges
  • A few flaked almonds to decorate

Steps:

Pastry:

1.      Grease and flour a 20cm loose bottomed tart tin.

2.      Place butter, sugar and flour in a bowl and crumb together using your fingers. 

3.      Add the egg and bring the pastry together, be careful not to over work it.

4.      On a floured surface roll out the pastry until it is large enough to fit in your tin, place in the tin and gently push the pastry into the edges and using any excess pastry to patch any holes. Dont cut off any excess that goes over the edges yet .  Afterwards lightly prick the pastry with a fork, place in the fridge for 20 minutes to chill. 

5.      Remove from fridge and trim the edges of the tart pressing down slightly as you do so, place a sheet of baking paper over the tart and fill with baking beans.

6.      Blind bake pastry for 15 mins at 190C and then remove beans and bake further 5 mins.

Frangipane:

1.      Whilst your pastry is cooking prepare your frangipane.

2.      Place all the ingredients in a bowl and mix together with an electric whisk for 2 minutes.

3.      Once your pastry is cooked. Leave to cool for 5 mins, before spooning in the frangipane, decorate the tart with the nectarine wedges and almond slices.

4.      Place the Tart in the oven and bake at 170C for 35-50 mins.

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Lemon cake with mascarpone icing, lemon curd and summer berries

photo 2With my brother’s wedding fast approaching I thought I had better try out another cake idea that I have had for his wedding.  As it was my birthday and it is tradition at work to bring in cake I thought I would take the opportunity to try this cake out on a lot of people.  In the end I think around 40 people ended up trying the cake with a number of people sneaking back for seconds…

As I mentioned in an earlier blog (An idea for a wedding cake) my brother and his fiancé have decided to have a “bake off” at their wedding and are encouraging their guests to bring a variety of baked goods.  It is my understanding that the cakes will be judged on both creativity and presentation.  At the moment I am thinking that this is going to be the cake that I bake as I think will all the colours of the summer berries it is visually very pleasing, however, I think that I am going to have to make a few refinements to the cake to make it more structurally sound as ideally I would like to make the cake several tiers higher.

I ended up icing and decorating the cake at work as I could not face the idea of taking the finished cake onto the London underground.   I popped into the work canteen at around 8.30am and put the cake together within about 10-15 minutes.  All in all it was a stress free process as the beauty of this cake is that is does not matter how messy the cake looks after you have iced it because the berries will cover any mishaps that you may have.

So, why do I think that this is going to be the cake that I make for the bake off?  Well, as the wedding is at the end of August and we are all crossing our fingers that the weather is going to be lovely, I felt that a light cake that has a beautifully creamy filling which is countered by the sharpness of the lemon curd and summer berries would be the type of cake that people would want to eat.  However, we shall just have to wait and see how it turns out.

I would definitely say that this is a cake to try.  If you do not want to make such a large cake, then halve the recipe and bake the cake in a 10″ tin and you will have a lovely cake for either afternoon tea or a summer pudding that your guests will love.

photo 1Lemon cake with mascarpone icing, lemon curd and summer berries

Ingredients:

For the cake:

8 eggs
400g soft margarine
350g caster sugar
400g self raising flour
zest of 2 lemons
1tsp baking powder
1-2 tbsp milk

For the mascarpone icing:

250g mascarpone
150g- 200g icing sugar
zest of a lemon

For the filling and toppings:

1-2 heaped tbsp lemon curd (per layer of sponge)
1 punnet strawberries
1 punnet blueberries
1 punnet blackberries
1 punnet raspberries

Steps:

1. Preheat oven to 170C and line a 10″, 8″ and 6″ round cake tin with baking paper.

2. Beat together in a bowl the soft margarine and sugar until light and fluffy.

3. Add the eggs, flour, zest, baking powder and milk, then beat together using an electric whisk for 1-2 minutes.

4. Divide the cake batter up between the 3 tins and bake for around 15-20 minutes for the 6” and 8” tins and 35-45 minutes for the 10” tin or until a skewer comes out clean when inserted into the centre of the cake.

5. Leave to cool completely before cutting each of the cakes in half.

6. Make the mascarpone icing by beating the mascarpone in a bowl until soft, add the lemon zest and a little of the icing sugar at a time until you get a consistency of a smooth butter cream.

7. Place one half of the 10” sponge onto a plate then smooth over a little of the mascarpone icing, add 1-2tbsp of lemon curd on top and smooth over with a palette knife. Repeat the process until all of the sponges are stacked on top of each other. (Make sure you don’t use all of the mascarpone icing as you will need some left over to act as the glue to stick the fruit on the cake.)

8. Once the cake is stacked up, then spread the remainder of the mascarpone icing all over the cake before decorating with the berries.

Tip:  If you want to make the cake more special decorate with roses and sprigs of mint interspersed between the berries!

 

Vanilla and lemon panna cotta

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A few months ago one of my friends cooked me supper, the whole meal was absolutely delicious however the pudding was exceptional and I have been wanting to try to make it ever since.  The perfect opportunity presented itself a few weeks ago as I was cooking supper to celebrate my birthday with friends and family.  Given that panna cotta needs to set I made it a couple of days in advance which meant I didn’t have to do anything other than wash the berries on the day.

Thanks to my French housemate my kitchen is packed full with every cooking utensil and serving dish that you could possibly want which meant I was able to serve the panna cottas in individual cocottes which was quite fun and very easy for presentation purposes.  So if you can get your hands on mini-cocottes then all the better, otherwise,  ramekins would do the job just as well.

The flavour of the panna cotta is delightful and is a nice balance of sweet, tangy and creamy.  By serving it with raspberries it adds a slight sharpness that cuts through the panna cotta complimenting it beautifully.  This is a brilliant summer pudding good for special occasions or as a bit of a treat.

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Vanilla and lemon panna cotta served with fresh raspberries (makes 6)

Ingredients:

  • 400ml double cream
  • 400ml yogurt
  • 3 gelatine sheets (softened in water)
  • ¼ vanilla pod and seeds
  • zest of 3 lemons
  • 100g caster sugar

To serve:

  • 1-2 punnets of fresh raspberries
  • juice of 1 lemon
  •  1-2tbsp caster sugar

Steps:

  1. Place the yogurt, lemon zest and vanilla seeds in a bowl and stir together.
  2. Put the cream and sugar and vanilla pod into a pan and heat until the sugar has completely dissolved.
  3. Add the gelatine to the pan, and cook until the gelatine is dissolved.
  4. Sieve the cream and sugar mixture into the yogurt (this is to ensure your panna cotta is completely smooth).
  5. Stir the mixture together and then carefully pour into 6 mini cocottes.
  6. Leave to set over night.
  7. Before serving, mix together the fresh raspberries, lemon juice and sugar in a bowl and serve with the panna cotta. Enjoy!