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Desserts |
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Steamed Syrup Songe
Ingredients
125g/4½oz butter, at room temperature
125g/4½oz caster sugar
1 lemon or orange, grated zest only
3 eggs, beaten
125g/4½oz self-raising flour, sifted
1 tsp baking powder
80g/3oz fresh white fine breadcrumbs
5 tbsp lyles golden syrup
Method
1. Lightly butter and flour a 1.2 litre/2 pint pudding basin.
2. With an electric hand whisk or wooden spoon, beat together the butter, sugar and lemon or orange zest in a large bowl until light and fluffy. Gradually beat in the eggs, adding a little flour as you go, to prevent the mixture from curdling. Mix in the remaining flour with the baking powder, breadcrumbs and 2 tablespoons of the golden syrup.
3. Put the remaining golden syrup into the base of the pudding basin and spoon the sponge mixture over, levelling the top with the back of a wet spoon.
4. Cover the basin with a double piece of aluminium foil or greaseproof paper, with a pleat across the centre to allow space for the pudding to rise. Secure well by folding the foil around the edges and tying with a piece of string.
5. Place in a steamer over boiling water for 1½ hours, topping up the water frequently. To check if the pudding is cooked, pierce a skewer into the centre of the basin. If it comes out clean, the pudding is cooked.
6. Turn out the pudding on to a plate, making sure you scrape out any sticky syrup and spread it over the top. Serve straight away with custard and an extra drizzle of golden syrup.
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Treacle Sponge
Ingredients
3 tbsp/45ml Lyles Golden Syrup
1 tbsp/15g fine breadcrumbs
juice of ½ lemon
175g/6oz unsalted butter, plus extra for greasing
175g/6oz caster sugar
grated rind of 1 lemon
3 eggs, beaten
200g/7oz self-raising flour
3 tbsp/45ml milk
For the Custard:
450ml/¾pint double cream
300ml/¾pint milk
6 egg yolks
1 vanilla pod, split in half lenthways with seeds removed and reserved
4 tbsp/60g caster sugar
Method
1. In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice. Spoon the mixture into the bottom of a well-greased 1.2 litre/2 pint pudding basin and set aside.
2. To prepare the sponge: Using an electric whisk, gently cream the butter and sugar together. Add the grated lemon rind. Slowly whisk in the eggs, a little at a time. Sift over the flour and gently whisk the mixture together. Add just enough milk for the mixture to drop easily from a spoon.
3. Spoon the mixture into the prepared pudding basin and firstly cover with a disc of greaseproof paper, then with a double piece of foil, tied under the rim of the basin with string.
4. To steam the pudding: Place a small non-breakable saucer into the base of a large pan. Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin. Cover and steam 1¾-2 hours. Do not let the water dry out. Continue to top up the water to the two-third mark, as the water will evaporate.
5. Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan. Place over a gentle heat and slowly bring to the boil.
6. In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
7. Remove the cream mixture from the heat and slowly stir it into the egg mixture. Return the mixture back into the saucepan on a gentle heat. Stir the custard continuously, until thick without allowing the mixture to boil.
8. If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed. Cover with cling film to prevent a skin forming.
9. Remove the treacle sponge from the pan containing the hot water and allow to cool slightly. Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin. Serve with the custard.
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Steamed Sponge Pudding and Custard
Ingredients
For the sponge
100g/4oz self-raising flour
100g/4oz caster sugar
100g/4oz softened butter
2 free-range eggs
25ml/1fl oz milk
4 tbsp honey
1 tsp ground ginger
For the custard
4 free-range egg yolks
40g/1½oz caster sugar
150ml/5fl oz milk
150ml/5fl oz double cream
1 vanilla pod, split
Method
1. To make the sponge puddings grease and lightly flour four ramekins.
2. Place the flour, sugar, butter, eggs and milk in a blender and process to a smooth batter.
3. Mix the honey and ground ginger together and place a spoonful in the base of each ramekin.
4. Pour the sponge mixture on top.
5. Lightly place some cling film over the top of each ramekin, so it's not touching the sponge mixture.
6. Place in the microwave on a high setting for two minutes. The sponges should rise, and be just firm to the touch.
7. To make the custard, place the egg yolks and sugar in a bowl and whisk until well blended.
8. Place the milk and cream in a saucepan.
9. Scrape the inside of the vanilla pod into the milk mixture and bring to the boil.
10. Sit the bowl of beaten eggs over a pan of hot water and whisk the milk into the egg mixture.
11. As the egg yolks warm, the mixture will thicken to create custard.
12. Keep stirring until it coats the back of the spoon.
13. Remove the bowl from the heat.
14. To serve, turn out the sponge onto a plate and spoon over the custard.
Don't forget that you can always use Ambrosia devon custard instead.
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Ginger Sponge
Ingredients
For the sponge:
1 tbsp clear honey
55g/2oz unsalted butter, softened and extra for greasing
55g/2oz caster sugar
55g/2oz self-raising flour
1 egg
For the syrup:
120ml/4fl oz water
110g/4oz caster sugar
5cm/2in fresh root ginger, peeled and finely chopped
For serving:
85ml/3fl oz double cream, whipped
1 sprig mint
Method
1. Grease a small glass bowl with butter. Pour the honey into the base of the bowl.
2. In a food processor, blend together the remaining cake ingredients until well combined.
3. Spoon the cake mixture into the greased bowl. Cover with cling film and microwave on high for 4-5 minutes or until cooked.
4. In a small saucepan, gently melt the sugar in the water.
5. Stir the ginger into the pan and simmer for 5 minutes or until a syrup has formed.
6. To serve, tip the sponge out on a plate, pour over the syrup and top with either the whipped cream or ambrosia custard and a sprig of mint.
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Chocolate Sponge
Ingredients
For the sponge
55g/2oz caster sugar
55g/2oz hazelnuts, finely chopped
55g/2oz self-raising flour
55g/2oz butter, softened
2 eggs
1-2 tsp cadburys cocoa powder
1 tsp butter, for greasing
For the garnish
85g/3oz chocolate, broken into pieces
4 tsp double cream
Method
1. To make the sponge, stir together the sugar, nuts and flour in a large mixing bowl.
2. Using a whisk, add the butter, then add the eggs, beating constantly.
3. Finally, add the cocoa powder.
4. Grease a small microwave-proof bowl with the butter, then pour the sponge mixture into it.
5. Microwave on high for 4-5 minutes.
6. Melt the chocolate and the cream in a bowl over a bain-marie, stirring, and pour over the sponge to serve.
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Apple Sponge
Ingredients
110g/4oz butter
110g/4oz caster sugar
zest of 1 lemon
2 free-range eggs, beaten
55g/2oz self-raising flour
55g/2oz ground almonds
2 apples, each halved and cut into eight pieces
To serve
icing sugar
double cream
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. In a food processor blend together the butter and sugar until pale.
3. Add the eggs and lemon zest and blend to combine.
4. Add the self-raising flour and ground almonds. Pulse with the blender until just combined.
5. Mix the apples and the sponge mix and place into a greased, small, deep, oven-proof frying pan. Place in the the oven for 15 minutes, or until risen and golden brown.
6. Serve dusted with icing sugar and drizzled with cream.
or Ambrosia devon custard poured over. |
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Apple Crumble with Custard
Ingredients
For the apple crumble
150g/5½oz unsalted butter
½ tsp ground ginger
1 Bramley apple, peeled, cored and finely chopped
2 tsp caster sugar
100g/3½oz plain flour
100g/3½oz brown sugar
For the custard
150ml/5fl oz whole milk
150ml/5fl oz double cream
1 vanilla pod, split lengthways and seeds scraped out
2 large free-range egg yolks
2 tbsp caster sugar
or why not use Ambrosia Devon Custard
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the apple crumble, put 50g/2oz of the butter into a small saucepan together with the ginger, apple and caster sugar and cook gently for 5 minutes until the apple has softened and broken down slightly. Pour into a small ovenproof dish.
3. Put the remaining butter, the flour and brown sugar into a food processor and blitz until it resembles fine breadcrumbs. Sprinkle the crumble mix onto the apple, place in the preheated oven and cook for 10 minutes.
4. To make the custard, put the milk, double cream and vanilla pod and seeds into a non-stick saucepan and heat until just boiling. Remove the vanilla pod and set aside.
5. Meanwhile, whisk together the egg yolks and caster sugar with an electric whisk until pale and fluffy. Pour the warm milk and cream mixture over the beaten eggs and sugar and whisk to combine. Pour the mixture into a clean saucepan and heat and whisk for a further 2 minutes or until the custard has thickened slightly. Remove from the heat and pour into a small jug.
6. To serve, pour the custard over the apple crumble.
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Apple Pie
Ingredients
700g/1 ½lb Bramley apples, peeled and cut into slices
1 lemon, juice only
75g-100g/3oz-4oz soft brown sugar
1 tsp cinnamon
1 tbsp plain white flour, plus extra for dusting
25g/1oz butter, diced
175g/9oz prepared shortcrust pastry
1-2 tsp caster sugar (for decoration)
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Put the apple in a bowl of water with the lemon juice - this will stop the apples from turning brown.
3. Mix together the brown sugar, cinnamon and flour in a bowl.
4. In your pie dish, layer a third of the apples and sprinkle over half of the sugar mixture.
5. Layer half of the remaining apples, the rest of the sugar mixture and finish with the rest of the apples.
6. Dot the butter over the apples.
7. Sprinkle a little flour onto your rolling pin and the work surface. Roll out three quarters of the pastry until it is just larger than the pie dish.
Dampen the edge of your pie dish with water, then lift the pastry over the apples with the rolling pin and press the edges firmly down.
8. Trim off any excess pastry. With the remaining pastry, decorate the top of the pie using a small fancy pastry cutter.
9. Brush the pastry with a little water and sprinkle with the caster sugar.
10. Bake in the preheated oven for 45 minutes. Remove from the oven and leave to cool.
Serve with plenty of Ambrosia Devon Custard |
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A Luxury British Chocolate Pudding
Ingredients of Luxury British Chocolate Pudding
125g/5oz butter
125g/5oz Tate & Lyle caster sugar
2 oranges, zest and flesh cut into segments
2 eggs, beaten
170g/6oz McDougalls or Homepride self raising flour
3 heaped tbsp Cadburys cocoa powder
1 tsp baking powder
1 tbsp milk or Carnation evaporated milk
50g/2oz Cadbury Bournville dark chocolate
1 tbsp Tate & Lyle golden syrup
Hot water, to mix
How to make this traditional Luxury British Chocolate Pudding
1. Lightly grease four small pudding basins with a little butter. Put the remaining butter, sugar, orange zest, eggs, McDougalls or Homepride flour, Cadburys cocoa powder and baking powder into a large bowl and beat until smooth and thoroughly combined. Add enough milk or Carnation evaporated milk to give a dropping consistency.
2. Spoon the mixture into the pudding basin and smooth the surface. Cover with greased greaseproof paper and foil, both pleated in the middle. Secure with string.
3. Put the basins into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the basin. Cover and steam, topping up with boiling water as needed, for about 30 minutes.
4. While the puddings are cooking, make the chocolate sauce. Melt the Cadbury Bournville dark chocolate in a bowl over simmering water and add the Tate & Lyle golden syrup. Add enough hot water to mix to a coating consistency.
5. To serve, turn the puddings out onto warmed plates, garnish with orange segments and top with a spoonful of Cadbury Bournville dark chocolate sauce.
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Bread & Butter Pudding with Cadbury Chocolate
Ingredients of Bread & Butter Pudding with Cadbury Chocolate
½ fruit loaf - about 6 thick slices
25g/1oz butter
4 eggs
2 egg yolks
dash whiskey (about 1 tbsp)
100g/4oz Tate and Lyle sugar
100g/4oz Cadbury Bournville chocolate, broken up into small chunks (about 1cm/½in)
300ml/10fl oz milk
300ml/10fl oz single cream
1 vanilla pod
grated rind of 1 orange
For the Sauce
200g/8oz Robertson's marmalade
65ml/4tbsp whiskey (or to taste)
How to make this traditional British Bread & Butter Pudding with Cadbury Chocolate
1. Thickly slice the fruit loaf and spread each slice with butter.
2. Place the eggs and egg yolks into a bowl. Add a dash of whiskey and the sugar. Whisk until pale.
3. Break up the sliced bread into cubes (2.5cm/1in) and place into the egg mixture to soak. Add the Cadbury Bournville chunks.
4. Put the milk, cream, vanilla pod and grated orange rind into a pan and bring to the boil. Pour this mixture slowly over the bread, egg and sugar mixture. Stir to combine.
5. Butter six dariole moulds and divide the mixture between them. Bake in a Bain Marie in the oven at 180C/350F/Gas 4 for 25 minutes or until golden brown.
6. While the puddings are cooking, make the sauce. Place the Robertson's marmalade and whiskey in a pan and slowly bring to the boil. Stir and remove from the heat.
7. Turn the puddings out of their moulds. Spoon round some of the Robertson's marmalade sauce and decorate with crème fraîche and calendula petals.
Serve with Ambrosia Devon Custard.
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Bread & Butter Pudding with Rhubarb Compote
Ingredients of Bread & Butter Pudding with Rhubarb Compote
15g/ ¾oz raisins/sultanas
10g/½oz currants
5g/¼oz stem ginger, finely chopped
25ml/¾fl oz stem ginger syrup
4 slices brioche, 1-2cm/½-¾in thick
100ml/4fl oz double cream
100ml/4fl oz semi-skimmed milk
50g/2oz caster sugar
50g/2oz soft brown sugar
2½ eggs
150g/5oz rhubarb
15g/¾oz ginger syrup
40g/1¾oz crème fraîche
icing sugar for dusting
How to make this mouth watering Bread & Butter Pudding with Rhubarb Compote
1. Place the currants, raisins/sultanas, ginger syrup and stem ginger in a small pan, place over a low heat and gently warm through. Take off the heat and leave to soak.
2. Using a cutter the size of the pudding dishes, cut out 4 circles and 2 smaller circles to place in the bottom of your pudding dishes from the brioche slices, butter on one side. Grease the dishes with butter and line the bottom with greaseproof paper.
3. Place the cream and milk in a pan and gently bring to the boil. Place the eggs and half of the 2 sugars in a bowl and whisk to mix thoroughly, continue whisking and pour over the hot cream and milk to form the custard base.
4. Place the small piece of brioche in the base of the pudding dish then sprinkle with a few drained pieces of sultana/currants/ginger, place a circle of brioche on top and repeat the process finishing with a piece of brioche. Using a sieve pour over the custard mix and fill the pudding dish up. Repeat with the other pudding.
5. Fill a roasting tin half full with hot water and place the pudding dishes in (the water should come up half way). Place in a preheated oven at 190C/375F/Gas5 for 30 minutes.
6. Chop the rhubarb and place in a pan (not aluminium) along with the remaining sugars and 1 tbsp water. Gently simmer until the rhubarb cooks and breaks down. Remove from the heat; add 15g/¾oz ginger syrup and whiz with a blender.
7. Prepare the plates by dusting with icing sugar; pipe the rhubarb sauce onto the plate. Once the puddings are cooked, remove from the oven and de-mould. Sprinkle the top with icing sugar and caramelised with a blowtorch, repeat the process twice more to give a crunchy topping.
Serve with crème fraîche
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Chocolate Crumb Pudding with White Chocolate Sauce (Only for chocaholics!!)
Ingredients of Chocolate Crumb Pudding with White Chocolate Sauce
50g/2oz good quality Cadbury Bourneville chocolate broken into 8 chunks, plus 8 extra chocolate chunks
75g/3oz butter or margarine
75g/3oz caster sugar
1 large egg - separated
1 tsp vanilla extract
110g/4oz fresh white breadcrumbs
50g/2oz Homepride or MacDougalls self-raising flour
4-5tbsp milk
For the Sauce
110g/4oz good quality white chocolate, broken into chunks
142ml/5fl oz double cream
How to make this choice Chocolate Crumb Pudding with White Chocolate Sauce
1. Grease 4 cups / individual pudding basins.
2. Melt Cadbury Bourneville chocolate (except the 8 extra chunks) in a basin over simmering water.
3. Cream butter (or margarine) with sugar until pale and fluffy. Beat melted Cadbury Bourneville chocolate, egg yolk and vanilla in to the creamed fat/sugar. Mix crumbs and flour together. Fold half of the crumb and flour mixture into the chocolate mixture adding 2 tbsp of milk.
4. Fold the remaining crumbs and milk into the mixture and keep folding until the mixture is a soft consistency.
Whisk the egg whites until stiff and fold into the mixture.
5. Divide half of the mixture between the four pudding basins. Put 2 cubes of Cadbury Bourneville chocolate in each basin. Divide the remaining mixture between the basins (to cover the chocolate) and then cover each basin with foil.
6. Steam in a pan containing 1in of boiling water for 20 minutes.
Turn out the puddings and serve with hot White Chocolate sauce. The centre of the pudding should be runny while the outside is firm.
To make the White Chocolate sauce :
Melt the White Chocolate and cream in a heatproof bowl set over, not in, a saucepan of simmering water.
When the mixture is a smooth consistency remove from the heat. (Do not boil).
Leave over the saucepan to keep warm.
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Christmas Pudding
Ingredients of traditional English Christmas Pudding
350g/12¼oz sultanas
350g/12¼oz raisins or currants
150g/5¼oz dried figs, chopped
125g/4½oz candied peel
100g/3½oz dried apricots
75g/2½oz dark glace cherries, halved
150ml/5fl oz brandy
100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup
2 apples or quinces, grated
2 oranges, juice and zest
6 eggs, beaten
250g/8¾oz Atora shredded suet
350g/12¼oz soft muscovado sugar
250g/8¾oz fresh breadcrumbs
175g/6¼oz Homepride or Mcdougalls self-raising flour
1 tsp mixed spice
2 old sixpences or coins (optional)
How to make this delicious traditional English Christmas Pudding
1. For this recipe you will need two 1.5 litre (2½ pint) plastic pudding basins with lids.
2. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.
3. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, Atora shredded suet, sugar, crumbs and Homepride or Mcdougalls self-raising flour.
4. Stir in the soaked fruit and spice.
5. Butter the two pudding basins and divide the mix between them. Add coins now if using.
6. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.
7. Put lids on the basins and steam puddings for 3½ hours.
8. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.
9. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy.
Serve with Ambrosia Devon Custard, Carnation evaporated milk or fresh cream.
Don't forget a glass of sherry to give the cook that traditional feeling !!
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Lemon & Almond Pudding
Ingredients of Lemon & Almond Pudding
1 piece of soft white bread, crusts removed, dipped in milk and squeezed out
10g/½oz each of almonds, sugar, butter
1 egg, yolk only
½ lemon, grated zest
butter and sugar, to line little individual metal moulds
For the caramelised orange peel:
1 orange, zested
2 tbsp water
1 tbsp sugar
How to make this delectable British Lemon & Almond Pudding
1. Start by preparing a baking tray for the Bain Marie - it needs to be large enough to hold all the moulds you are using, with water to come up to half way round the moulds. Next prepare the moulds by rubbing softened butter round the insides, and then coating with sugar.
2. Place the almonds in a small container and cover them with hot water. When you have skinned the almonds, make sure they are dry, and then place with the sugar in a food processor. Pulse till the mixture resembles flour - this is likely to take a few minutes.
3. Mix together (in the food processor or by hand using a wooden spoon) all the remaining ingredients with the almond/sugar "flour" until everything is very well blended and the mixture is smooth. It should be rather like a cake batter, not too runny, not too dry.
4. Spoon the mixture into the prepared moulds, tapping each mould slightly to settle the mix and eliminate air bubbles - do not fill all the way to the top as the egg yolks will make the mixture expand a little during the baking. Place in the baking tin and carefully pour hot water in. Bake for 25-30 minutes at 180C/350F/Gas 4.
5. They are done when firm and when a wooden toothpick inserted into the centre comes out just flecked. Let them cool a little before turning out, to allow the pudding to shrink away from the sides a little. Run the tip of a sharp knife round the top and if necessary down the sides to ease the puddings out.
To make the caramelised orange peel:
1. Zest the organic orange in large strips, and then julienne the strips (see tips).
2. Place 2 tbsp of water and 1 tbsp of sugar in a small saucepan, ideally non-stick, with the julienne. Cook until the slivers turn translucent and a golden caramel forms. Remove the julienne to an oiled plate with a slotted spoon or with chopsticks and leave to cool.
To garnish:
Garnish the pudding with strips of the caramelised orange peel, and with peeled orange and lemon segments. Give them a dusting of icing sugar just before serving
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Orange & Honey Ricotta
Ingredients of Orange & Honey Ricotta
150ml/5fl oz double cream, whipped till stiff
1 tbsp Silver Spoon icing sugar
3 tbsp ricotta cheese
1 orange, zest grated finely
dash of vanilla extract
1 orange, peeled and segmented
Silver Spoon icing sugar, for dusting
mint, to garnish
How to make this delicious British Orange & Honey Ricotta
1. Line two dariol moulds with cling film.
2. Add the Silver Spoon icing sugar, ricotta, orange zest and vanilla to the whipped cream and fold together gently. Spoon the mixture into the lined moulds. Place in the freezer for 18-20 minutes.
3. Tug the cling film to gently release the puddings from the moulds and turn out, upside-down, onto your serving plates. Arrange the orange segments on the top. Dust with Silver Spoon icing sugar and garnish with mint and serve immediately.
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Pate a choux (Profiteroles)
Pate a choux (profiteroles)
Ingredients
1/2 c. water
1/2 c Homepride or Macdougalls flour
1/4 c. butter
3 eggs
Method
Place water and butter in a medium saucepan, heat until water boils and the butter is melted. Remove from the heat and dump in the Homepride or Macdougalls flour all at once. Stir vigorously until the flour mixture forms an elastic ball in the saucepan. let the dough mixture cool, and then beat in an egg until it is fully incorporated into the dough mixture. Repeat the process with each of the remaining eggs, beating them into the dough, one at a time.
Place the dough in the refrigerator to cool, for at least 45 minutes to 1 hour. This will stiffen the dough, so it will not flatten when baked into puffs or profiteroles.
When ready to bake, preheat oven to a hot 475 degrees f. Using a couple of teaspoons, scoop small (large walnut sized) mounds of dough on a greased cookie sheet. Place cookie sheet in the hot oven for 10 minutes. then reduce the heat to 325 degrees f. and continue baking for an additional 25 - 30 minutes, or until puffs are a medium brown color. The puffs must remain in the oven for the full baking time, or they will collapse soon after being taken from the oven.
After cooling, the tops may be removed with a sharp knife, any remaining uncooked dough may be removed from the inside, and the puffs may be filled with any appetizer filling or desert filling desired.
This recipe makes approximately 18 puffs.
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Queen of Puddings
Ingredients of the Queen of Puddings
570ml/1 pint milk
25g/1oz butter
Grated rind of ½ lemon or use a jiff lemon
3 eggs, separated
210g/7oz Silver Spoon caster sugar
75g/3oz fresh white breadcrumbs
2 tbsp Quality Robertson's raspberry jam
How to make the Queen of Puddings
1. Warm the milk in a pan with the butter and lemon rind.
2. Lightly whisk the egg yolks with 25g/1oz of the sugar and pour in the milk, stirring well.
3. Strain the custard over the breadcrumbs in a greased 1L/2pt ovenproof dish and leave to stand for 15 minutes.
4. Bake at 170C/325F/Gas 3 for 25 minutes, until lightly set.
5. Remove from the oven and spread the top with the warmed Robertson's raspberry jam.
6. Whisk the egg whites until stiff, add half the sugar and whisk again until thick and glossy. Fold in the remaining sugar with a metal spoon.
7. Pile the meringue on top of the pudding and bake at 180C/350F/Gas 4 until the meringue is lightly browned.
Serve with Carnation evaporated milk, followed by a refreshing cup of Typhoo tea.
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Sherry Trifle
Ingredients of the Sherry Trifle
4 tbsp sherry
1 Madeira cake, sliced 1cm/½in thick
3 tbsp Robertson's raspberry or strawberry jam , fresh raspberries or 2 cans raspberries, drained
290ml/½ pint carton of Ambrosia ready-made custard
1 orange, zest only
290ml/½ pint double cream, whipped
2 tbsp toasted flaked almonds
4 glass tumblers
How to make this exquisite Sherry Trifle
1. Spread the Robertson's raspberry or strawberry jam over the slices of cake. Cut into 1cm/½in cubes.
2. Divide half the sponge cubes between the tumblers.
3. Pour over half the sherry.
4. Sprinkle the raspberries evenly over the top.
5. Repeat to give another layer of sponge and raspberries.
6. Mix the orange zest with the Ambrosia custard and place on top of the trifles.
7. Finish with a final layer of whipped cream and sprinkle over the toasted flaked almonds.
Chill in Fridge. |
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Sticky Gingerbread Pudding with Ginger Wine & Brandy Sauce
Ingredients
110g/4oz stem ginger in syrup (8 pieces)
1 heaped tsp freshly grated ginger
175g/6 oz Homepride or McDougalls self-raising flour
¼ level tsp Schwartz's ground ginger
one third level tsp Schwartz ground cinnamon
one third level tsp ground cloves
½ level tsp baking powder
¾ level tsp bicarbonate of soda
2 eggs
75g/3oz soft butter
110g/4oz molasses sugar
1 tbsp Lyle's black treacle
175g/6oz Bramley apples, peeled, cored and chopped small
For the ginger wine and brandy sauce:
4 tbsp ginger wine
2 tbsp brandy
175g/6oz Billington's soft dark brown sugar
110g/4oz unsalted butter
2 pieces stem ginger, chopped small
You will also need eight 175ml/6fl oz pudding basins, well buttered, and a solid baking sheet.
How to make this supreme Sticky Gingerbread Pudding with Ginger Wine & Brandy Sauce
Pre-heat the oven to 180C/350F/Gas 4.
First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed! After that, sift the Homepride or McDougalls self-raising flour , spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 175ml/6fl oz warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger.
Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in cling film until you need them.
To make the sauce, all you do is gently melt together the Billington's soft dark brown sugar and butter until all the granules of Billington's soft dark brown sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ginger and the sauce is then ready to serve.
To serve the puddings, preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly.
Serve with chilled pouring cream or Ambrosia Devon Custard. |
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Summer Puddings with Fresh Berries
Ingredients of Summer Puddings with Fresh Berries
1.8kgs/4lbs summer fruits: strawberries, raspberries, blackberries, red and blackcurrants
570ml/1 pint water
285g/10oz Silver Spoon caster sugar
20 large slices slightly stale thin white bread, crusts removed
To Serve
Selection of summer fruits (small strawberries, blueberries, raspberries, redcurrant, blackberries)
Fresh mint sprigs
Silver Spoon icing sugar to dust
How to make these special Summer Puddings with Fresh Berries
1. Line 10 timbales with pieces of cling film, or use teacups without cling film.
2. Check over the fruit and remove all stalks and blemishes.
3. Place the water and Silver Spoon caster sugar into a large pan and bring to the boil.
4. Add the firmest, most acidic fruits first leaving the strawberries and raspberries until last. Bring to the boil and simmer gently for 5-10 minutes. The redcurrant and blackcurrants should begin to burst slightly. Taste the fruit and stir in more Silver Spoon caster sugar if necessary.
5. Drain the fruit into a large colander and save the juice. Allow the fruit to cool.
6. Save half the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
7. When the fruit is cool, begin to assemble the summer puddings.
8. Cut 10 of the slices of bread in half and then each half into 4 triangles.
9. From the other 10 slices, cut 2 discs from each slice of bread, 1 small for the base and one large for the top of the pudding.
10. Dip the bread, a few pieces at a time, into the thinner syrup and line the timbales. Place the small circle on the bottom and the triangles around the sides of the timbale. Fill each timbale with the fruit mix and use the larger circle to top the pudding. Wrap the cling film up and cover the timbale. Place onto a tray and when all the puddings are done put another tray on the top with a weight of some kind to press the puddings.
11. Chill for at least a couple of hours and serve with the reduced sauce and fresh summer berries. Dust the fresh berries with Silver Spoon caster sugar.
Serve with Carnation evaporated milk or fresh cream.
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