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Steamed Marmalade Pudding

November 10, 2012 by Leave a Comment

Traditional steamed puddings are having a resurgence in popularity as people seek comfort foods from their childhood; it reminds me of my mother’s kitchen on Sunday morning as she prepared Sunday dinner. This steamed pudding is made using breadcrumbs – which takes me back to my childhood as these were used in many steamed sponge puddings – not only is it a way to use up any stale bread, but as a means to make lovely light puddings. Tip – don’t use sliced bread, it is best to use good quality unsliced bread with crusts removed. Ring the changes by adding lime zest rather than orange. We often used orange flower water in dessert recipes, one of my favourites was Yorkshire Curd Tart; a family favourite.

4 tbsp Seville orange marmalade and 1 tbsp Grand Marnier
Pudding
150 grams shredded suet
150 grams fresh white breadcrumbs (blitz in batches until quite fine)
100 grams golden caster sugar
2 large fresh eggs – lightly beaten
10 ml (1 dessert spoon) orange flower water
1 orange – finely grated zest and juice
Milk
4 tbsp Seville orange marmalade
6 tbsp self raising flour

  1. Butter a 1.5 litre pudding basin, warm the marmalade with the orange liqueur, spoon into the pudding basin; put to one side.
  2. Put the suet, breadcrumbs and sugar into a baking bowl, toss to combine.
  3. Put the eggs, orange flower water and orange zest into a jug and whisk until blended, pour into the bowl while stirring until incorporated.
  4. Measure the orange juice and make up to 70 ml with the milk, stir into the batter with the marmalade. The mixture should be quite stiff.
  5. Spoon into the prepared basin, cover the a disk of greaseproof paper (pleated in the centre and brushed with butter – put buttered side down). Cover with a disk of foil, pleated in the centre. Secure with fine string around the rim (use a long piece of string to make a handle, simply loop over the pudding and tie at opposite side).
  6. If not using a steamer, place an upturned sauce or trivet into a large saucepan, put the pudding on top and add enough boiling water to come half way up the bowl side.
  7. Cover and return to the boil – simmer for 2 hours 30 minutes, topping up with boiling water when necessary.
  8. Remove from the steamer and take off the paper and foil, run a knife around the inside edge to loosen then allow to rest for 5 minutes.
  9. Serve with custard or chilled thick pouring cream.
Filed Under: Puddings, Steaming Tagged With: ,

Rhubarb Triangle Mess

November 6, 2012 by Leave a Comment

While many of the ingredients in this version of Eton Mess come from my home county of Yorkshire, one in particular comes from Inverness – a fabulous rhubarb liqueur made from Vodka. I love Vodka and rhubarb – together they are absolute Heaven. You can use fresh or frozen rhubarb in this recipe.

Before starting ensure the cream is well chilled; place the whisk and bowl into the freezer (for about one hour). Remove when ready to whip the cream.

Note 1 – I make my own meringue with the addition of 1/2 tsp orange zest, 55 grams of unrefined caster sugar plus 1/8 tsp of cream of tartar per egg white.

Compote
500 grams forced rhubarb, trimmed and sliced into 3 cm pieces, on the diagonal
2 blood oranges – finely grated zest and juice
3 tbsp unrefined caster sugar
1 tbsp Organic Rhubarb Vodka Liqueur 20.5% (or amount to taste)

  1. Preheat the oven to 180ºC, 355ºF, gas mark 4.
  2. Place the rhubarb, orange zest and juice sugar and liqueur into a shallow baking dish, bake in the preheated oven for 15 minutes, or until tender, but still retaining shape.
  3. Strain through a sieve into a heatproof bowl, put the juice into the fridge (covered) and allow the rhubarb to cool.

4 to 6 meringue nests or shells *Note 1

200 ml double cream
Finely grated zest of 1 blood orange (especially nice if you can source the really red ones)
1 tbsp icing sugar, sifted (optional)
1 tbsp Rhubarb liqueur – optional

  1. Remove the bowl and whisk from the freezer, add the chilled double cream, zest, sugar and rhubarb liqueur, whisk until soft peaks form.
  2. Lightly crush the meringue nests – you need to have bite size chunks for this dessert, gently fold into the cream.
  3. Divide the meringue between four sundae glasses, top with rhubarb (amount to taste, but be generous), finish with a generous amount of cream. Drizzle with the juices from the rhubarb.
  4. More often than not, I layer the meringue, rhubarb and cream – 2 to 3 layers of each but you could place the cream, crushed meringue and rhubarb into a large bowl, gently fold to create a marbled effect then drizzle the reserved juices from the rhubarb over the top. Serve at the table, allowing the guests to help themselves.
  5. Serve immediately.
Filed Under: Baking, Meringue, Mother´s Day Tagged With: , , ,

Blood Orange Crêpes Suzette

November 5, 2012 by Leave a Comment

At Christmas, I like this dish made with Mandarin oranges, but usually use 4 of these sometimes more to get 160 ml of juice as sometimes they are small

225 grams unsalted butter, at room temperature
2 large blood oranges, finely grated zest
160 ml blood orange juice
110 grams unrefined (golden) caster sugar
60 ml Grand Marnier
3 tbsp (45 ml) Cognac or Brandy

  1. Put the butter and orange zest into a frying pan set over a medium heat, add the orange juice and sugar, while whisking until the sugar has dissolved and the sauce is bubbling
  2. If you are not going to flambé the pancakes, stir in the Grand Marnier and Cognac at this point and simmer gently for one minute
  3. Arrange the crêpes in a serving dish, folded into quarters, pour the sauce over the pancakes
  4. To flambé – heat the Grand Marnier and Cognac in a separate pan, ignite then pour the flaming liqueur over the crepes
  5. Serve immediately while still alight
Filed Under: Christmas, Crêpes and Pancakes, Valentine´s Day Tagged With: , ,

Chocolate and Orange Liqueur Pudding

September 23, 2012 by 1 Comment

I love this type of pudding with the sauce hiding beneath a lovely sponge, in my opinion these puddings should be served straight from the oven with a little thick pouring cream, but nowadays, to cover ones back, I would advise others to allow the puddings to cool a little before serving! The choice is yours.

100 grams unsalted butter, softened plus extra for greasing
150 grams caster sugar
2 oranges, zest and juice
2 large fresh eggs
175 grams plain flour
2 tbsp Green and Blacks organic cocoa powder
2 tsp baking powder
½ tsp fine sea salt
Sauce
100 grams light Muscovado or light soft brown sugar
6 tbsp Green and Blacks organic cocoa powder
400 ml water – boiling
6 tsp orange liqueur – divided (30 ml)
To serve
French vanilla ice cream or chilled double cream

  1. Preheat the oven to 180ºC, 355ºF, gas mark 4.
  2. Butter four ramekins.
  3. Cream the butter, sugar and zest until pale and fluffy.
  4. Add the eggs, one at a time, beating well between each addition – if the mixture begins to curdle, add a little flour.
  5. Sift the flour, baking powder, cocoa and sea salt into a separate bowl, resift over the creamed mixture, folding in.
  6. Mix in the orange juice then divide the batter evenly between the four ramekins.
  7. Sauce – mix the cocoa and brown sugar, sprinkle over the ramekins.
  8. Slowly pour 100 ml boiling water over the mixture in each ramekin – bake for approx. 10 to 15 minutes – drizzle 1.5 teaspoons of liqueur over each pudding, return to the oven and bake for another 5 minutes.
  9. Serve with a scoop of ice cream of chilled double cream.
Filed Under: Baking, Mother´s Day, Puddings, Valentine´s Day Tagged With: , ,

Mandarin Trifle with Crystallised Zest

September 19, 2012 by Leave a Comment

Trifle is one of my favourite desserts especially when made from scratch rather than using ready made – as with all trifle, this is much better when chilled overnight in the refrigerator then decorated with your chosen decoration just before serving.

If you do not want to make the custard, just buy some from the deli counter at your local supermarket – the quality is usually very good.

If opting for the crystallized citrus zest, try dipping half in a little melted chocolate, allow the chocolate to set, then place the strips onto the trifle just before serving.

Crystallized Orange Peel
2 medium sized mandarins or oranges
100 grams caster sugar
100 ml water
Custard
600 ml double cream
600 ml full fat milk
1 vanilla pod – split lengthways, seeds scraped out
10 large fresh egg yolks – cover yolks with clingfilm while coming to room temperature
225 grams unrefined caster sugar
1 tbsp cornflour, sifted
Fruit
5 mandarin oranges – peeled and segmented, juice reserved
55 ml orange liqueur (or amount to taste)
170 grams Ladyfingers (cubed Madeira, butter cake or orange flavoured Swiss Roll)
Topping
200 ml double cream
55 grams Green and Blacks dark milk chocolate, finely grated
or 55 grams lightly toasted flaked almonds

Crystallized Orange Peel

  1. Pare the peel from both oranges, cut into thin strips.
  2. Pour the water into a pan, stir in the sugar while warming over a low heat, bring to the boil while continuing to stir.
  3. Add one third of the peel, cook for approx. 3 to 4 minutes then remove and roll in caster sugar, place onto greaseproof paper in a single layer.
  4. Repeat step 3 twice more then leave to dry overnight.

Preparation

  1. Segment the mandarins, placing the segments into a sieve set over a bowl, pour the juice into a small saucepan, reduce until syrupy and thickened; stir in the orange liqueur, allow to cool then add the orange segments – cover and chill until ready to assemble the trifle.

Custard

  1. Pour the cream and milk into a large saucepan, add the vanilla pod and seeds then slowly bring just up to the boil.
  2. Take off the heat, remove the vanilla pod.
  3. Put the egg yolks and caster sugar into a clean bowl, sift in the cornflour then whisk until pale and creamy.
  4. Slowly and gradually pour in the hot milk and cream while whisking constantly – the mixture should be smooth and well blended.
  5. Return to a clean saucepan, cook over a low heat – stirring constantly – until the mixture thickens sufficient to coat the back of a wooden spoon.
  6. Remove the pan from the hob, transfer the custard to a clean bowl then cover the surface with clingfilm to prevent a skin from forming – allow to cool for 30 minutes.

Layers

  1. Arrange one third of the sponge fingers in the bottom of a glass trifle dish.
  2. Spoon one third of the segments and juices over the trifle sponges – or just enough to moisten.
  3. Top with one third of the custard.
  4. Repeat these layers twice more.
  5. Whisk the cream (and sugar if using) until soft peaks form, spoon over the custard.
  6. Grate a little orange flavoured chocolate over the cream just before serving.
  7. Alternately, scatter a few lightly toasted almond slivers over the cream (approx. 55 grams), or decorate with crystallized orange peel.
Filed Under: Christmas, Crystallized Citrus Peel, New year, Trifle, Unbaked Tagged With: , , ,

Fresh Strawberry Jelly Trifle

June 29, 2012 by Leave a Comment

Nothing can beat a strawberry trifle for the family get together; this recipe is good! Well, in my opinion, very good. If you fancy being a martyr make a lovely lemon flavoured Swiss roll and finish off with your preferred filling. While many people do not like jelly in their trifle, for me it is a must – I am definitely “old school” where trifles are concerned whether they are made with all ready made ingredients is irrelevant – I like my jelly!

1 strawberry jam Swiss roll (without cream)
1 tbsp Monin Fraise Liqueur (or Bols Strawberry Liqueur)
1 punnet small English strawberries
Jelly
150 grams small English strawberries, sliced (wild berries would be even better)
3 sheets leaf gelatine, soaked in cold water
100 grams unrefined golden caster sugar
600 ml boiling water
Custard
600 ml custard (whatever you fancy, ie Birds custard powder, ready-made, fresh home made)
Cream topping
400 ml double cream, well chilled
Seeds from 1 vanilla pod (or vanilla bean paste)
1 tbsp icing sugar, or to taste

Decoration- reserved strawberries and dark chocolate curls

  1. Cream is easier to whip when chilled – put the whisk or beaters and bowl into the freezer for 60 minutes before use, ensure the cream is well chilled.

Jelly

  1. Combine all the ingredients in a saucepan and place over a low heat, simmer gently until the sugar has dissolved and the mixture turns to “pulp”. Put to one side to cool a little, but do not allow it to set.
  2. Slice the Swiss roll and arrange in the bottom of a trifle dish (preferably glass), drizzle the liqueur over the sponge. Pour in the cooled jelly mixture and refrigerate for about two hours, or until set. Add the punnet of strawberries spreading out evenly then pour over the cooled custard. Refrigerate for an hour

Cream topping

  1. Add all the ingredients to a bowl and whisk until the cream “folds”, spoon onto the trifle before decorating with a few strawberries and dark chocolate curls

Alternatively

  1. Decorate with strawberry crisps – 4 ounces large strawberries
  2. Preheat the oven to 110ºC or 230ºF and line a baking tray with silicone paper
  3. Slice the strawberries very thinly using a mandoline, if possible
  4. Blot with kitchen paper and then arrange on the tray
  5. Place in the lower third of a preheated oven for 1 hour then turn the crisps over and leave to dry out until crisp but not browned, this may take about another hour
  6. Turn off the oven and leave the crisps to cool completely in the oven before serving
Filed Under: Hob, Trifle Tagged With: , , , ,

Bananas with Sherry and Honey Sauce

May 15, 2012 by Leave a Comment

The first time I tasted baked bananas was at my Mother in Law’s home when I was first invited to Sunday lunch. They were baked in a Sherry sauce and were served with Cornish clotted cream, all home made of course, including the Sherry. As far as I know the Sherry sauce was made with just sherry, butter and honey, thickened with arrowroot which gave the sauce a pretty glossy look. I have never managed to create the same taste so there must have been a secret ingredient.

4 large ripe bananas
Juice and finely grated zest of one lime or lemon
60 ml organic orange flower honey (warm just a little if too thick)
60 ml Spanish pale cream sherry
2 tbsp unsalted butter

  1. Grease (with butter) a shallow glass ovenproof dish
  2. Peel the bananas and cut in half lengthways, place into the prepared dish in a single layer
  3. Whisk the lime juice, lime zest, sherry and honey together, pour over the bananas, toss to coat
  4. Dot with the butter then bake in a preheated oven for twenty minutes, basting with the sherry sauce every five minutes
  5. Serve with lightly whipped double cream or Cornish clotted cream

Alternately, serve with a Syllabub

140 ml white wine
1 tbsp pale cream sherry
1 tbsp Cognac
Juice and zest of 1 unwaxed lime or lemon
170 grams unrefined caster sugar
284 ml double cream

  1. Pour the wine into the bowl of an electric mixer (or a mixing bowl if make by hand), add the Sherry and Cognac, grate in the lemon zest; add the lemon juice, cover and chill overnight in the refrigerator.
  2. Remove the syllabub mixture from the refrigerator and strain through a sieve lined with muslin, add the sugar and whisk until dissolved.
  3. Add the cream and continue beating until the mixture starts to thicken – you should stop when the mixture will only just keep its shape.
Filed Under: Baking Tagged With: , , , ,

Pannacotta with Raspberry Purée and Cape Gooseberries

May 2, 2012 by Leave a Comment

Summer is nearly upon us – what a quaint expression – so it is time to bring out recipes more suited to warm weather, though we have had little warm weather here in Nerja; even worse in Britain.

What a wonderful dessert – Pannacotta that is – especially so when combined with a wonderful fruit purée; for me the combination of raspberry purée and cape gooseberries is perfect, though other fruit combinations would work equally as well.

Pannacotta
2 gelatine leaves
Cold water
250 ml double cream
125 ml whole milk
50 grams unrefined caster sugar
1 vanilla pod – split lengthways, scrape out seeds
Raspberry Purée
300 grams fresh raspberries
80 grams unrefined caster sugar
50 ml Lejay-Lagoute Framboise (Raspberry) Liqueur
To serve
8 Cape gooseberries dipped in melted dark chocolate – see Note 1

4 x 100 ml Dariole moulds

Pannacotta

  • Soak the gelatine leaves in the cold water for five minutes, or unto soft.
  • Pour the double and cream milk into a saucepan, add the sugar, vanilla pod and seeds.
  • Warm, while stirring constantly until the sugar dissolves and the liquid reaches 80ºC (180ºF) – use a sugar thermometer to check the temperature.
  • Strain through a sieve into a jug, remove the vanilla pod and discard.
  • Remove the gelatine from the water, squeeze out any excess water.
  • Whisk into the milk and cream until completely dissolved.
  • Divide the mixture evenly between the moulds.
  • Cover the moulds with clingfilm, chill for 2 hours in the refrigerator, or until set.

Raspberry Purée

  • Put the raspberries and sugar into a heavy based saucepan.
  • Warm for 15 minutes or until the mixture syrupy and the fruit is softened.
  • Pass through a sieve into a bowl (using a small ladle to press out all the juice)
  • Discard sieve contents.
  • Stir the liqueur into the purée, put to one side to cool.

To serve

  • Remove the clingfilm from the top of the moulds, invert the Pannacotta onto individual dessert plates.
  • Decorate with the berry compote and serve with the ice cream of your choice.
  • Garnish with cape gooseberries dipped in melted chocolate.

Note 1 – Decorative Cape Gooseberries 

For this you need the berries to be still in their ‘lanterns’, peel back the lanterns, making them into a star shape. Carefully dip the berry into melted chocolate and place on greaseproof paper to set. Use beside sweet desserts, ice cream, flavoured cream, Pannacotta, scones with Cape Gooseberry Jam or a cheese board.

Fresh Cape Gooseberries – still in their lanterns
1 bar of chocolate (white, milk or dark/plain)
1 tray lined with greaseproof paper or baking parchment

  • Put the chocolate into a bowl over a pan of hot water, allow to melt (or use the microwave).
  • The bowl base should not touch the water.
  • Remove from the heat, stir until smooth.
  • Gently roll back the lantern and dip the bottom half of the cape gooseberry into the chocolate.
  • Place onto a tray lined with greaseproof paper and allow the chocolate to set at room temperature.
  • Chill before serving.
Filed Under: Christmas, Desserts, Mother´s Day, Pannacotta, Valentine´s Day Tagged With: , , , ,

Hob Rice Pudding with Clotted Cream, Rhubarb and Strawberry Compote

May 2, 2012 by Leave a Comment

Many years ago prior to retirement I loved those little tubs of rice pudding with various types of fruit. Since then I have been working on my own version, freshly made of course; this is just one of them. I love the combination of pink rhubarb and fresh strawberries in pies, so why not with rice pudding.

1.3 litres whole milk
200 grams short grain rice
1 vanilla pod – split lengthways, seeds scraped out
3 rounded tbsp natural brown sugar
45 ml Yorkshire clotted cream

  1. Pour the milk into a heavy based saucepan, add the rice, vanilla pod and seeds.
  2. Bring to the boil, while stirring, reduce heat to low, cover and simmer until the rice is tender – approx. 20 minutes.
  3. Remove the vanilla pod, stir throughout, add the sugar and cook until dissolved.
  4. Remove from the heat, stir in the clotted cream.
  5. Serve with fresh fruit compote.

Rhubarb and Strawberry Compote

150 grams forced (pink skinned) rhubarb – washed, ends trimmed
2 tbsp natural brown sugar
100 grams medium sized strawberries – wash, pat dry, remove calyx and halve
1 lemon and 1 orange – finely grated zest
3 tbsp fresh orange juice
1 tbsp Grand Marnier

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Wash the rhubarb, pat dry, trim and cut into 2.5 cm long pieces, place into a large bowl.
  3. Put one tablespoon of sugar, orange and lemon zest and orange juice, whisk to combine then pour over the rhubarb, toss to coat.
  4. Spread on a shallow sided ovenproof dish.
  5. Cook for 5 minutes, scatter the strawberries over the rhubarb, sprinkle over the remaining sugar and orange liqueur, gently stir, bake for 5 minutes or until the fruit is quite tender but holding shape.
  6. Remove from oven, allow to cool completely.
Filed Under: Compote, Desserts, Puddings Tagged With: , , , , , , ,

Chocolate and Chestnut Torte

March 21, 2012 by Leave a Comment

Easter is a time for all things chocolate and this dessert, with the addition of Chestnut purée, is great for that special occasion.

Torte
55 grams Green and Blacks dark cooking chocolate, chopped
55 grams unsalted butter
2 large fresh egg yolks
2 large fresh egg whites
Pinch cream of tartar
1 tbsp golden caster sugar
55 grams unsweetened chestnut purée
15 grams plain white flour
Pinch sea salt
Topping
350 ml double cream
4 tbsp brandy or coffee liqueur
55 grams Green and Blacks dark chocolate, grated

Preparation

  1. Preheat oven to 180°C, 355°F gas mark 4.
  2. Grease and line a 20 cm loose-bottomed (spring form) cake tin, lightly dust with cocoa tipping out excess.

Torte

  1. Put the butter and chocolate into a bowl over a pan of barely simmering water, stir until melted and smooth.
  2. Place the egg yolks, chestnut purée, flour and salt into a large bowl, whisk until blended.
  3. Stir in the melted chocolate and butter.
  4. Whisk the egg whites in a clean grease free bowl until frothy, add the cream of tartar and whisk until soft peaks form then gradually add the sugar and whisk until stiff and glossy.
  5. Mix one quarter into the batter, fold in remainder using a metal spoon then transfer to the prepared tin, level out the surface with a palette knife.
  6. Bake in the centre of a preheated oven for 35 to 40 minutes, trasfer to a wire rack and allow to stand for 5 minutes.
  7. Remove from the tin and transfer to a wire rack, leave to cool completely.

Topping

  1. Place a metal bowl and whisk or beaters into the freezer to chill, ensure the cream is also cold.
  2. Whisk the double cream until stiff peak form, gently fold in the coffee liqueur.
  3. Spread a layer of whipped cream over the torte, pipe rosettes around the edge and scatter the grated chocolate over the centre.
  4. Chill overnight, or until required.
Filed Under: Baking, Christmas, Desserts, Easter Tagged With: , , ,
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