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Seville Orange Marmalade and Bilberry B&B Pudding

May 14, 2012 By Leave a Comment

My favourite dessert at the moment is bread and butter pudding; whilst I have suggested using croissant in this recipe, it would be equally as good using simple thickly sliced bread, possibly with crusts removed – I like it made with sliced wholemeal bread. I use fresh bilberries or blueberries, you can use frozen (place into a colander and leave to thaw – discarding the liquids), oh … and treat them very gently!

300 ml whole milk
300 ml low fat crème fraîche
4 large fresh egg yolks
3 tbsp natural brown sugar
50 ml orange flavoured liqueur
8 all butter croissants, halved horizontally
8 rounded tbsp Seville orange marmalade
2 small punnets fresh bilberries or blueberries
Alternately
Replace milk and crème fraîche with Jersey or breakfast milk; or use 500 ml whole milk and 100 ml cream.

  1. Butter a 1.5 litre ovenproof dish – I prefer to use an ovenproof glass dish.
  2. Warm the cream and milk over a medium-low heat until bubbles appear on the surface; immediately remove from the heat.
  3. Put the egg yolks and sugar into a heatproof bowl, whisk to combine
  4. Gradually, in a thin steady stream pour one quarter the milk into the bowl, while vigorously stirring; return this mixture to the saucepan while stirring then add the liqueur.
  5. Spread each croissant half with half a tablespoon of marmalade, layer in the dish, scattering a little grated chocolate over each layer.
  6. Pour in the two thirds of the custard , lightly press the croissants into the custard, cover with clingfilm and chill in the fridge while the oven comes to temperature.
  7. Preheat the oven to 180°C, 355ºF, gas mark 4.
  8. Pour remaining cream into the dish and bake for between 25 to 30 minutes, in a Bain-Marie if preferred, until the pudding is softly set and a light golden colour.
  9. Lightly dust with sifted icing sugar.
  10. Serve with a little Cornish clotted cream or lightly whipped double/whipping cream, or simply serve “as is”.
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Quick Mandarin Orange Pudding

May 13, 2012 By Leave a Comment

3.5 oz unrefined caster sugar
3.5 oz unsalted butter, room temperature
3.5 oz self raising flour
2 large fresh eggs
1 mandarin orange – finely grated zest
1 tsp Silver Cloud Estates pure mandarin extract
4 tbsp orange curd

  1. Put the first six ingredients for the sponge into a bowl, beat with a hand held mixer until smooth and creamy
  2. Lightly butter a microwave safe bowl, spoon the mixture into the bowl
  3. Cover with clingfilm, prick with a skewer several times
  4. Microwave on high for three minutes, then leave to stand for one minute
  5. Put the orange cheese into a microwave safe bowl, microwave for 30 seconds, then stir
  6. Pour over the pudding, serve with lightly whipped double cream or custard
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Sicilian Cheesecake

May 11, 2012 By Leave a Comment

I love the combination or orange and cinnamon in this baked cheesecake, the addition of vanilla extract or vanilla seeds if preferred adds a depth of flavour that for me is hard to resist. I usually cook this cheesecake until it has just a slight wobble in the centre, whether this is traditional or not is debatable.

910 grams ricotta cheese
140 grams unrefined caster sugar
55 grams plain flour, sifted
6 large fresh eggs
1 dessert spoon vanilla extract
1 dessert spoon finely grated orange zest
1/4 tsp ground cinnamon
Pinch salt

  1. Preheat the oven to 150ºC, 300ºF, gas mark 2.
  2. Place oven shelf into centre of oven.
  3. Butter, and flour, a loose bottom 23 cm tin, tip out excess flour.
  4. Put the ricotta cheese into a sieve lined with muslin set over a bowl, leave to drain.
  5. Place the cheese into a large mixer bowl, stir until smooth.
  6. Add the sugar and flour, mix thoroughly.
  7. Stir in the eggs, one by one, blend in the vanilla, zest, cinnamon and salt.
  8. Pour into prepared tin and bake for 75 to 90 minutes, or until a light golden colour.
  9. The centre should be firm – try inserting a fine skewer, this should come away clean.
  10. Transfer to a wire rack and leave to cool, when cool invert onto a serving dish, cover with clingfilm and refrigerate until ready to serve.
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Deep Dish Apple Pie

May 10, 2012 By Leave a Comment

This is similar to the pie my mother made, more years ago than I care to remember. Whilst I was always at her side when baking was in progress, Mum did not use recipes so it was guess work when trying to recreate the pies I loved as a child. Use any type of pastry you choose, I feel that cinnamon and apple are a good match.

250 grams cinnamon shortcrust pastry (chill for 30 minutes before use)
Filling
85 grams natural brown sugar
680 grams prepared Bramley baking apples, core peel and slice
30 grams unsalted butter, diced
To finish
1 tbsp milk
2 tsp unrefined caster sugar

Pre-heat oven to 200°C, 390ºF, gas mark 6.

  1. Butter a one and a half pint ovenproof pie dish
  2. Arrange a single layer of the apples over the base of the dish, lightly sprinkle with sugar.
  3. Repeat these two layers until the dish is full then dot with butter.
  4. Roll out the pastry, cover the dish and trim the edge, cut two vents in the centre using a sharp thin bladed knife.
  5. Brush with a little milk and sprinkle with the caster sugar.
  6. Bake in the preheated oven for 45 minutes or until the pastry is cooked and a light golden brown.
  7. Serve while hot with freshly made custard, chilled pouring cream or French vanilla ice cream.
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Cinnamon Shortcrust Pastry

May 10, 2012 By Leave a Comment

500 grams plain flour, plus extra for dusting
100 grams golden caster sugar
250 grams butter – wrap in greaseproof paper, place in freezer for 20 minutes before use
Pinch of ground cinnamon (or to taste, be subtle in the use of spices)
2 large eggs, lightly beaten with a splash or milk

  1. Sift the flour into a large baking bowl, holding the sieve high above the bowl.
  2. Remove butter from freezer, dip in flour, grate into the flour.
  3. Using your fingertips and thumbs, rub the butter into the flour until it resembles fine breadcrumbs (to keep your hands as cool as possible, try placing your hands under cold running water). Mix quickly, take care not to over mix.
  4. Sift in the sugar and mix.
  5. Add the eggs and milk, bring together gently with your “cold hands” until the dough forms.
  6. Place onto a lightly floured work surface, form into a flat circle then lightly flour and wrap in clingfilm.
  7. Chill for 30 minutes minimum.
  8. Bake as you would a normal shortcrust pastry or as indicated in the recipe being used.
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Seville Orange Sponge Puddings

May 9, 2012 By Leave a Comment

Ingredients

  1. 2 Seville oranges – finely grated zest and juice
  2. 100 grams caster sugar
  3. 2 large fresh eggs
  4. 100 grams butter
  5. 100 grams self raising flour
  6. 6 tbsp Seville orange curd
  7. 1 small carton double cream – chilled

Method

  1. Butter 4 x 150 ml microwave pudding moulds
  2. Using a soft bristle brush, wash the orange peel in a bowl of warm water, pat dry with kitchen paper towel then remove the zest
  3. Put the first 5 ingredients into a bowl, beat with a hand held mixer until smooth and creamy
  4. Lightly butter a microwave safe bowl, spoon the mixture into the bowl
  5. Cover each mould with clingfilm
  6. Microwave on medium for 4 minutes, then leave to stand for one minute
  7. Put the Seville orange curd into a microwave safe bowl, add a squeeze of fresh orange juice
  8. Microwave for 30 seconds, then stir, run a knife around the rim, then invert onto dessert plates
  9. Pour the orange curd over the top of each
  10. Lightly whip the double cream, serve with the puddings
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Bilberry Jam Roly Poly

May 9, 2012 By Leave a Comment

I love jam roly poly – brings back memories of school and the lovely thin custard my mother found so disgusting but I loved.

Bilberry Jam is another of my favourites, especially wild bilberry jam which is high in fruit or try the recipe below which can be made using fresh or frozen berries. I used a Mermaid Pudding Sleeve for this recipe.

200 grams self raising flour
2 tbsp unrefined icing sugar, sifted
1/2 level tsp baking powder
Pinch fine salt
100 grams shredded suet
2 tbsp chilled orange juice
About 4 tbsp cold water
Fresh Bilberry Jam – recipe below, or any good quality high fruit jam

Pastry

  1. Sift the flour, sugar, baking powder and salt into the mixing bowl
  2. Stir in the suet, add the orange juice and sufficient cold water to make pliable dough
  3. Turn out onto a floured work surface and knead lightly.
  4. Cover the pasty and allow it to rest for a few minutes before rolling out.

To finish

  1. Roll the pastry out to a rectangle 20 cm by 30 cm.
  2. Spread the filling over the pastry leaving a small border at both long ends and one short end.
  3. Fold these borders over the filling, with the short end without a border facing, roll up, lightly crimp the seam, turn over and place seam side down in the steamer, press down light at both ends.
  4. Place into the prepared pudding sleeve, close and put into a steamer – steam for 1 hour 30 minutes.
  5. Serve with fresh egg custard.
  6. If steaming in a saucepan, place a trivet in the bottom, add about 3 cm of boiling water and quarter of a lemon (to stop the pan from staining), add the pudding sleeve, cover and simmer for 1 hour 30 minutes – checking water level occasionally and topping up with boiling water when necessary. For ease of removal I would suggest tying a piece of string at each end, forming a loop in between.

Fresh Bilberry Jam 

175 grams fresh or frozen bilberries or blueberries, thawed if frozen
1 tbsp icing sugar, sifted
1 tbsp fresh orange juice

  1. Put the berries, icing sugar and orange juice into a saucepan over a low heat, warm gently until the fruit the fruits begin to burst and release their juices, increase the heat to medium and cook until the mixture becomes jam like.
  2. Transfer to a bowl and allow to cool.
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Rich Custard Tart

May 9, 2012 By Leave a Comment

A lovely custard tart for a special occasional, quite rich with the use of a large number of eggs and lots of cream or  crème fraîche.

Equipment required
Baking tin/dish with 18 cm base, 4 cm in depth with sloping sides (I use a loose bottom tin) – grease (with butter).
1 baking tray.

Pastry
225 grams plain white (all purpose) flour
70 grams unrefined icing sugar, sifted
Pinch fine sea salt
Pinch freshly grated nutmeg
150 grams unsalted butter – wrap and chill in freezer until firm, not frozen
1 large fresh egg, lightly beaten
Chilled water
Filling
400 ml Jersey or breakfast milk
1 vanilla pod – split lengthways, seeds scraped out
14 large fresh egg yolks
120 grams unrefined caster sugar
400 ml crème fraîche or double cream

Pastry

  1. Sift the flour, sugar, salt and nutmeg into a mixing bowl.
  2. Remove butter from the freezer, dip in flour, rub in using fingertips until the mixture resembles breadcrumbs.
  3. Add the egg and 1 tablespoon of chilled water, bring together to form a dough ball – add more water if necessary, one teaspoon full at a time.
  4. Wrap in cling film and chill in the fridge for one hour.
  5. Preheat oven to 190ºC, 375ºF, gas mark 5; place a baking tray on the middle shelf of the oven to preheat.
  6. Roll out the pastry on a lightly floured surface to 2 mm thick, line the prepared tin, chill in the fridge for 15 minutes.
  7. Blind bake for 10 minutes, remove paper and beans, brush with egg wash, return to the oven for 5 minutes or until the pastry begins to colour; allow to cool before filling.
  8. Reduce oven temperature to 130°C, 265°F, gas mark 5.

Filling

  1. Put the milk, vanilla pod and seeds into a saucepan, bring to the boil then remove and allow to cool – remove the vanilla pod; cover put to one side.
  2. Whisk egg yolks and sugar together, add the crème fraîche, mix until combined; pass through a sieve into a jug.
  3. Stir in the vanilla flavoured milk.
  4. Put the prepared baking tray onto the middle shelf of the oven, carefully pour the custard into the flan case.
  5. Bake for approx. 35 to 40 minutes, or until the custard looks set, but with a slight “wobble” in the centre.
  6. Remove from the oven and allow to cool to room temperature.
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Biscuit Base for Cheesecake

May 8, 2012 By Leave a Comment

This is a simple biscuit crumb base with the addition of almond slivers that can be used for either a 20 cm diameter tin or eight 150 ml ramekins

75 grams shortbread biscuit crumbs
75 grams digestive biscuit crumbs
50 grams almond slivers
50 grams unsalted butter
1 tbsp natural brown (Demerara) sugar

  1. Place the biscuit crumbs, nuts and sugar into a bowl, melt the butter, stir into the crumbs then divide between the ramekins.
  2. Press down lightly into the base, place onto a baking tray, bake for 10 minutes in the preheated oven.
  3. Transfer the ramekins to a wire rack and leave to cool.
  4. Reduce oven temperature to 150ºC, 130ºC fan assisted if the filling is to be baked.
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Ricotta Cheesecake Filling

May 8, 2012 By Leave a Comment

A lovely unbaked cheesecake filling that can be used with different type of crust, i.e. biscuits crumbs including digestive and shortbread or a baked shortbread base.

11 gram sachet gelatin powder plus 4 tbsp cold water
350 grams ricotta cheese
2 large egg yolks
60 grams golden caster sugar
Seeds from 1 vanilla pod
275 ml double cream – well chilled

  1. Put the water into a bowl, sprinkle in the gelatin, put to one side for 5 minutes.
  2. Put the bowl over a pan of barely simmering water, leave until the gelatin has dissolved completely – the liquid should be clear.
    1. This will take about 10 minutes.
    2. The water must not boil at any point, reserve.
  3. Put the ricotta cheese, egg yolks and sugar into a bowl, whisk until smooth.
  4. Add the vanilla and whisk until the seeds are evenly distributed.
  5. Pour in the gelatin, while whisking until thoroughly mixed and smooth.
  6. Put the cream into a bowl, whisk to soft peak stage, stir into the ricotta.
  7. Pour the filling over the base, cover and chill overnight.
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