Category: Puddings

Categories
Dinner Lunch Puddings Tea time Uncategorized

EASTER LEMON CAKE

My favourite, old fashioned pudding cake that never seems to date and is always greeted with delight. It seems that some traditions stand the test of time. Simple, sharp lemon mousse in a sandwich of unashamedly basic whisked sponge. A little bit of effort is required, but you can make it two days ahead and it freezes well, so all in all a very useful recipe to have up your sleeve.

CAKE

65g caster sugar

2 large eggs, separated

1 large lemon

1 level tablespoon ground almonds

2 level tablespoons semolina

1 level tablespoons sifted plain white flour

MOUSSE

2 large lemons, rind and juice

4 leaves gelatine

3 large eggs, separated

125g caster sugar

150ml double cream

Before you start, take an 8″ springform cake tin. Grease it and line the base and sides with baking parchment. Then grease that and dust the inside with flour and caster sugar. Shake out over the sink so it is very evenly distributed.

First make the cake. Pre-heat the oven to 180c or 170c fan.

Whisk the egg yolks and sugar together with the rind of the lemon until thick and pale. Fold in the ground almonds, semolina and the flour along with one tablespoon of lemon juice. Use a large metal spoon for this, it is so much better than a plastic spatula.

Whisk the egg whites until stiff peaks form. Stir a small spoonful of the white into the hold mixture to lighten it. Then fold in the remainder. Spoon into the cake tin and even out the top, pushing it right into the edges of the tin. Bake for about 20 – 25 mins until firm. Turn out and cool on a wire rack.

While the cake is cooling make the mousse. Put three tablespoons of lemon juice into a small saucepan. Add a tablespoon of cold water. Meanwhile, soak the gelatine leaves in a bowl of cold water making sure the leaves are all covered. Whisk together the egg yolks, sugar and lemon rind until thick. Then add in the juice of the remaining lemon. You will have to carry on whisking for a while until it thickens up a bit.

Warm up the lemon juice that is set aside in the saucepan. Squeeze the gelatine out in your hands (it will now be soft). Pull the saucepan off the heat and stir the gelatine in until it has dissolved. Be very careful that the liquid is not boiling. Cool for a few minutes and then whisk into the egg yolk mixture. Whip the cream until it just holds it’s shape (the minute you see a hint of graininess stop whisking) and fold into the gelatine/egg mix. Then whisk the egg whites to soft peaks, stir a spoonful into the mix and then fold in the rest, being careful not to knock out any air.

Slice the cake into two horizontally. Re – line the cake tin with more baking parchment and put the best looking cake round into the base so that the presentation top is on the base (mine was the wrong way round in this picture, I got confused but icing sugar covers a multitude of sins).

Pour the mousse over the cake and smooth the top. Place the other cake round on top of that. The cake will probably have shrunk in from the sides, so it won’t reach right to the edge but it doesn’t matter.

Cover with a plate, or something and put into the fridge for a good few hours or overnight. Once set, take the springform sides of the tin away and peel off the paper. Then invert the cake onto your serving plate. You may need a bit of help. dust with icing sugar and decorate with edible flowers and/or berries.

Categories
Puddings Tea time Uncategorized Vegetarian

CARROT & PARSNIP CAKE WITH WALNUTS & GOATS CHEESE ICING

I often asked if I know a good recipe for a gluten free cake and increasingly for one that uses minimal sugar. We all seem to be more and more aware of the benefits of lowering our sugar intake. This cake certainly isn’t sugar free but uses coconut sugar instead of cane sugar. This has few real health benefits, but does retain some of the natural vitamins, minerals and antioxidants as it is unrefined. However, it cannot really be classed as much better for you than ordinary sugar. But it does have a wonderfully caramely flavour. There is a little dark brown sugar as well, just to add that extra depth of flavour but you can reduce both of these if you prefer; I am of the opinion that if you want to have cake then just have it, enjoy it and maybe don’t have it for another week or so!

A benefit of this cake is the addition of carrots, parsnips, nuts and spices. All count towards that holy grail of thirty different plant foods per week that we are told is desirable if we want to nurture our gut biome.

A traditional carrot cake has a cream cheese icing. I have used a combination of butter and soft goats cheese. The flavour is wonderful and slightly less rich. To keep the cake vegan you could use a honey and tofu icing or just serve with a dollop of coconut yoghurt. Or just plain…..this recipe is just a suggestion.

CARROT & PARSNIP CAKE

200g coarsely grated carrot and parsnip ( 160g carrot and 40g parsnip)

200ml sunflower/rapeseed oil or a combo

2 large eggs

1 teaspoon baking powder

1/2 teaspoon bicarb of soda

140g coconut sugar

20g dark brown sugar

150g buckwheat flour

25g coconut flour

2 teaspoons ground ginger

2 teaspoons cinnamon

Big pinch mixed spice

Big pinch sea salt

100g walnuts or pecans, chopped

60g sultanas/chopped apricots

2 lobes stemmed ginger in syrup, finely chopped

10ml whole milk or equivalent plant milk

Icing

150g softened butter

100g sifted icing sugar

1 tablespoon ginger syrup

125g soft French goats cheese

Rind of an orange

Walnuts to garnish

Sift dry ingredients together.  Coarsely grate the carrot and parsnip. Whisk the oil, sugar and eggs together. Beat in the dry ingredients then add the carrot, parsnip, nuts, ginger and sultanas. Loosen with milk until a soft dropping consistency. Tip into tin and smooth the top. 

Bake at 170 fan or floor of age baking oven taking care not to brown the top too much.  Add foil if necessary. 50 to 60 minutes in oven until springy on top. 

Cool in tin for ten minutes and then on a wire rack.

Beat the butter well.  Beat in the icing sugar, syrup and goats cheese. Add the orange rind (optional).  Leave in the fridge to set for a couple of hours. Split the cake in two, if you like. Sandwich the cake with the icing and spread on top. Garnish with chopped nuts.

1 8” square springform tin or a traybake pan, greased and lined.

Categories
Puddings Tea time Uncategorized

Chocolate Brownies with Tahini & Date

These came about as I have seen more and more recipes for brownies made with tahini. I love tahini and use it all the time in dressings for salads and roasted vegetables, quite apart from the obvious hummus. A little experimenting resulted in this recipe which I think is delicious, really very foolproof and open to interpretation in that you could replace the chocolate chunks with nuts and vary the vanilla flavouring – orange rind would work well, for example.

Makes about 16. You will need a shallow 9″ square tin, lined with baking parchment.

60g dark chocolate chunks (no more than 60% cocoa solids)

175g unsalted butter

100g dark muscovado sugar

175g granulated sugar

2 teaspoons vanilla extract

3 large eggs

2 tablespoons date syrup

2 tablespoons tahini paste (I use belazu)

80g cocoa powder (I use bournville)

75g ground almonds

50g plain flour (sieved)

Good pinch maldon salt

50g chopped chocolate (White and dark mix is good) or toasted nuts/chopped dates

Pre-heat the oven to about 160c (or aga baking oven)

Melt the chocolate and butter together in a large bowl. Whisk in the sugar until really well blended. Add the vanilla extract. Whisk the eggs well and then blend them into the chocolate mixture. Then whisk in the date syrup and the tahini paste.

Sieve the flour and cocoa powder together and fold into the chocolate mix along with the almonds and salt. Then stir in the chopped chocolate.

Pour the thick batter into your prepared cake tin. Bake for about 25 – 30 minutes until just set. It should be fairly soft but definitely not liquid!

Cool in the tin and then cut into square. Or serve warm with ice cream.

Categories
Puddings Tea time Uncategorized Vegetarian

CHRISTMAS MINCEMEAT

Mince Pies are, for me one of the joys of the Christmas season. 1st December heralds the green light to start baking batches both for the freezer, ensuring that we won’t run out over the big day but also for myself and anyone who shares what could be described as a minor addiction to something not entirely healthy but oh so delicious.

If you are going to go the trouble of making your own then please do make your own mincemeat. Nothing in the shops can ever compare to the flavour and fragrance of a good homemade; I find the commercial brands far too acidic and faintly unpleasant in comparison. Mincemeat is surprisingly easy to make; some recipes call for it to be gently heated before storing in sterilised jars. Some simply stir all the ingredients together. I favour the heating option; I feel the flavours combine better and the mincemeat stores better due to the fat clinging around all the fruits. A good dollop of alcohol will help with the preserving but it is not absolutely necessary. If you prefer not to use brandy or rum then just replace with extra orange and lemon juice; the former is less acidic but I like the tang that lemon adds and so tend to hedge my bets and add some of both, in my case along with a good soaking of both brandy and amaretti liqueur.

The quality and freshness of your dried fruits is imperative. Old bags of stuff that have been open for a while won’t really cut it – like spices, best to buy just before you make your mincemeat or use from unopened packs!

Mincemeat should keep well for at least six months and improves with keeping. I often use jars that I made the year before and have never experienced any problems; on the contrary these left over jars tend to have even better flavour and a lovely mellowness about them.

Makes about 4 or 5 jars

5 sterilised jam jars

200g currants
200g plump raisins
200g sultanas
125g good quality mixed peel
125g chopped apricots/dried figs/prunes/dried cranberries/sour cherries
1 Bradley apple, peeled and finely chopped
250g dark brown sugar (or a mix of light and dark)
75g blanched almonds, finely chopped
150g suet (vegetarian or beef)
1 teaspoon cinnamon
2 teaspoons mixed spice
Grating nutmeg
Dash of vanilla extract
2 lemons, rind and juice
1 orange, rind and juice
50ml amaretti liqueur
150ml brandy

Mix everything together in a saucepan except the brandy and amaretti. Heat gently and then cook, stirring every now and then for about fifteen minutes. The fat will melt and coat all the other ingredients. Leave to cool.

Add the brandy and amaretti, or whatever alcohol you prefer and then spoon in to sterilised jars and seal. Store in a cool place until you need it.

When ready to use, add another good grating of orange rind and some more amaretti or brandy.

Categories
Lunch Puddings Tea time

APRICOT & ALMOND CAKE

A fresh apricot is one of the joys of summer, especially if you happen to be somewhere properly hot and can rely on them being consistently flavoursome and ripe.
In this country it is a bit more hit and miss and I find myself more often than not roasting, poaching or using them, as here in a cake or tart. Cooking them really does intensify the flavour and turns even the most insipid into something special.
This easy cake makes a lovely finish to a summer lunch. It is extremely quick to make and although is something of a one day wonder can be very successfully refreshed in a hot oven in the unlikely event that there is any left over.
Those who are gluten intolerant can just use all almonds.
Serves six

140g unsalted butter, softened
140g caster sugar
70g ground almonds
70g self raising flour
Rind of an orange
Dash of vanilla extract
2 large eggs
About six ripe or almost ripe apricots, roughly chopped and stones removed.

Line a rectangular baking pan (approx 35cm X 12cm) with baking parchment.
Pre-heat oven to 180 or 170 fan. Or baking oven of an aga.

Beat together the butter and sugar until pale and creamy. Add the orange rind and vanilla. Whisk the eggs and beat them in one by one taking care not to curdle the mix. A little flour/almond added at the same time will help.

Whisk the flour and almonds together and fold into the mixture. Spread evenly in the prepared tin and sprinkle the apricots over the top.

Bake for about 40 – 45 mins until golden brown and springy to the touch.

Cool on a wire rack. It is easiest to just leave it on the baking parchment but I take it out of the tin.

Dust with icing sugar and serve warm or at room temperature with cream, Greek yoghurt or creme fraiche. 91B507F7-D1B2-47E1-9C05-B28C5A1C31D9

Categories
Puddings Tea time Uncategorized

SPICED APRICOT, DATE & GINGER CAKE with ORANGE

Its a pretty miserable time of year – Spring seems rather far off and the Christmas celebrations are a distant memory, the only reminder being stray pine needles that seem to take up permanent residence under the sofa and the occasional discovery of a forgotten stocking filler.
Lent looms in February and so quite honestly I think we can all be forgiven for indulging in the occasional treat. A homely slice of cake comes under my mantra or ‘all things in moderation’ and as long as you don’t tuck into the whole thing in one go, or perhaps just save it for the weekend I look upon it as a medicinal necessity! Especially if like us you are spending a lot of time clearing garden debris, making bonfires and generally getting rid of the old to make way for the new that is presumably even as I type gearing itself up to pop up over the next few months.
This cake is perfect for this. It’s dense, delicious and keeps for ages in a tin. It can be used as a pudding, with perhaps a toffee sauce, ice cream or just some cream whipped up with orange rind and ginger syrup. Or it is just as good plain, with a dusting of icing sugar (that feels sensible and less indulgent) or with a generous spread of orange & ginger butter icing on top. I particularly like to use the organic, unsulphured dark apricots that don’t look nearly as exciting as the bright day-glo orange variety but my goodness, they certainly deliver on flavour and I think make for a far more interesting and sophisticated flavour. You can vary the date/apricot/ginger combination to suit what you have available.

Serves up to 10

Preheat oven to 170 fan

280g organic apricots
100g good quality stoned dates
3 balls stem ginger from a jar
300ml boiling water
1/4 teaspoon bicarbonate of soda
90g softened unsalted butter
175g dark brown sugar (or light if you prefer, or a mix of the two)
Rind of one orange
3 large free range eggs
110g wholemeal plain flour
1 teaspoon baking powder
110g self-raising flour
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Pinch sea salt

Line a 9″/23cm springform tin with baking parchment.

Put the apricots and dates into a heatproof bowl with the bicarbonate of soda and pour the boiling water over. Leave to sit for five or ten minutes. Add the ginger and then blitz in a food processor until pureed but still lumpy.

Cream the butter with the sugar until pale and creamy and add the orange rind.
Add in the eggs, one by one. Whisk the flours, baking powder and spices together with a balloon whisk and then fold into the butter/egg mix along with a pinch of salt. Fold in the apricots, dates etc.

Turn into the prepared tin and bake for about fifty minutes until risen and a skewer comes out clean. Leave in the tin for a few minutes before turning out onto a wire rack to cool.

Either eat as it is, enjoy with some ginger and orange cream (simply whisk some ginger syrup and orange rind into some double cream until lightly whipped) or spread this butter icing on top.

ORANGE & GINGER BUTTER ICING

100g unsalted softened butter
175g icing sugar, sifted
rind one orange
2 tablespoon ginger syrup from a jar

Whisk the butter well until really well whipped and creamy. Continue whisking in the icing sugar and really well blended and then add in the orange rind and ginger syrup. Spread over the top of the cake and finish with some finely chopped stem ginger, if liked.

Categories
Ice Creams and Granita Puddings Uncategorized Vegetarian

STEM GINGER ICE CREAM

Serves eight

500ml double cream
1 tin condensed milk
Stem ginger preserve
Stem ginger in syrup

Whip the cream until thick but not too stiff. Whisk in about 200g of the condensed milk. Stir in three tablespoons of the ginger preserve. Chop up three balls of stem ginger and add these along with some of the syrup to taste.

Grate in the rind of a lime and add the juice of half.

Churn in an ice cream machine or put straight into a tun and put in the freezer, whisking occasionally until frozen.

Delicious with the spiced apple cake.

Categories
Dinner Lunch Puddings Tea time Uncategorized Vegetarian

SPICED APPLE AND ALMOND CAKE

Serves Eight

3 cooking apples
2 lemons
50g dark brown soft sugar
150g light muscovado sugar
150g softened butter
2 large eggs
85g plain flour
1 1/4 teaspoons baking powder
1 heaped teaspoon mixed spice
100g ground almonds
30g butter
25g dark brown sugar
50g flaked almonds

Pre heat oven to 180c

Line a 23cm springform tin with baking parchment.

Peel, core and chop the apples. Put into an oven proof dish,grate over the zest of one lemon and add the juice of two. Sprinkle over 50g of dark brown sugar and cover with baking parchment. Bake for 20 minutes until the fruit is soft. Leave to cool.

Cream the butter with the light brown sugar. Add the beaten eggs a little at a time until well mixed in. Whisk the flour and baking powder together with the mixed spice and ground almonds. Fold into the butter mix and then lightly mix in the apple.

Spoon into the prepared tin and bake for thirty minutes. Five minutes before this time is up melt the 30g butter with the 25g dark brown sugar and mix in the flaked almonds. Spread over the top of the cake and bake for a further fifteen to twenty minutes until springy to the touch. Cool in the tin or serve warm, but not hot.

Ginger ice cream is good with this or double cream.

image

Categories
Dinner Lunch Puddings Uncategorized

APPLE FRANGIPANE TARTES FINES

Much as I love a pudding I try not to indulge too often for obvious reasons! But there are times when one is called for the as most of us have rather busy lives it can be unrealistic to expect to have the time to spend hours in the kitchen.

Puff pastry is a great friend of the busy cook. It is one of the few things that really is worth buying, rather than making yourself. Just be sure to buy an all butter one, it truly is a time when you get what you pay for.

These little tarts can be made with or without the frangipane but I adore this soft, almond treat that whizzes up quickly in a food processor and partners so well with any sort of fruit and is brilliant with the pastry. It will spread out a bit whilst cooking but that really doesn’t matter. It adds a rather lovely home made, rustic effect and those cruncy edges are so delicious!

Use any good eating apple but I like ones with a red skin as they look very pretty. You want a good, crisp one with a sharp flavour. And in season a good English variety is a must.

Makes Six Tarts

One packet of all butter puff pastry
about 4 red skinned apples
100g softened unsalted butter
100g caster sugar
100g ground almonds
1 large egg, beaten
Vanilla extract or powder
A little melted butter
Extra sugar for dusting

First make your frangipane. Easiest in a small food processor. Put the butter and sugar in and whizz until well blended. Add the egg, whizz again and finally the ground almonds. You could if you like add the rind of a lemon or a dash of vanilla extract.

Take your apples and cut into quarters. Remove the core and slice thinly into half moons. Put in a bowl and squeeze over some lemon juice. Toss so all the apple slices have had lemon juice on them to stop discolouration.

Have ready a large baking sheet and pre-heat the oven to 180c.

Roll out the pastry very thinly and then cut into six even rectangles. Put on the baking tray BEFORE you top them. The length is up to you but the width should be just wider than your apple slices.
Spread a good dollop of frangipane onto each rectangle of pastry and cover with overlapping slices of apple. Brush melted butter over each one and sprinkle with caster sugar.

Bake in the oven for about fifteen minutes or until golden brown and serve hot, warm or cold with some creme anglaise, ice cream or cream.

For the creme anglaise, see my recipe for lemon verbena creme anglaise and replace the lemon verbena with vanilla.

image

Categories
Ice Creams and Granita Lunch Puddings Uncategorized

BLACKBERRY, HONEY & CREME FRAICHE ICE CREAM

There is no doubt that there are some wonderfully delicious ice creams available to buy in the supermarkets but, slightly on a par with growing your own veg, there is something deeply satisfying about making you own. Not to mention the fun of playing around with flavours and perhaps more importantly, regulating the amount of sugar you include.

This recipe is based on a very old one out of an old seventies classic ‘the Hamlyn all Colour Cookbook’. It has stood the test of time and I have just updated it a bit, using creme fraiche as well as double cream, reducing the sugar content (quite considerably!) and adding in honey as an additional sweetener. Here I am using blackberries – any frozen berries will do and in the summer, when fresh berries are abundant just use whatever you can find or pick. Bear in mind, however that the blackberries that you find in the hedgerow are not the same as the cultivated variety which I find make much better eating. That isn’t exactly relevant in April but if, like me, you have a stockpile in the freezer leftover from Autumn foraging, this is a good way to use them up. Otherwise the supermarkets are full of useful packs of frozen fruit which are perfect to use here. Play around with the flavours here and just use this as a basic guide. Roll on sunshine!!

Makes about approx a litre

500g bag of frozen blackberries, defrosted
75g caster sugar
Rind of two oranges (optional but nice)
2 large eggs
2 – 3 tablespoons runny honey
125ml double cream
150ml creme fraiche (full fat is essential)

Put the blackberries and 50g of the sugar in a saucepan and heat gently until the juices start to run. Bring up to a simmer (important to cook the berries as they will be re-frozen) and after a couple of minutes, pull off the heat. Add in the grated orange rind, stir well and then strain, reserving the berries. At this point you could sieve out some of the seeds. I don’t particularly mind them but you may prefer a seed free ice cream. Put the juices back in the saucepan and simmer hard for a few minutes until you have a syrupy consistency. Pour back over the berries, deserted or otherwise, stir and leave to cool.

Separate the eggs and put the whites into a clean bowl. Put the double cream into another bowl. Whisk the egg yolks very well until pale and thick. Whisk the double cream until the soft peak stage (be careful not to overdo it). Whisk the whites until firm, adding the remaining sugar until glossy and at the stiff peak stage. Fold two tablespoons of the honey into the berries. Fold the cream into the egg yolks, followed by the creme fraiche and the berries. Taste and adjust the amount of honey you have added according to taste. Then finally fold in the the whisked egg whites.

If you have an ice cream machine, turn the whole thing into it and churn until frozen. Otherwise just put into a tub and if you remember take it out every now and then and whisk well with a fork to break up any ice crystals. This ice cream is much more forgiving than the traditional custard base and this whisking is not as essential, but does make a difference to the final result.

If you like you can keep back a few tablespoonfuls of the berry mix to use as a sort of sauce, or to marble through at the end.

Remember to take your ice cream out of the freezer and give it half an hour in the fridge before serving.

image