Baked eve’s pudding with homemade custard

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Jul 312014

baked eve's pudding with home made custard

Baked eve’s pudding with homemade custard
Recipe type: Pudding
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 5-6 eating apples, depending on size
  • 75g softened unsalted butter, plus a little extra for greasing
  • 50g golden caster sugar
  • 175g self raising flour
  • pinch of fine sea salt
  • 1 egg, beaten
  • approx 100ml milk
  • for the custard:
  • 600ml milk
  • 1 vanilla pod or ½ tsp vanilla extract
  • 4 egg yolks
  • 25g golden caster sugar
  • 2 tsp cornflour
  1. Preheat the oven to 180°C.
  2. Grease a 2 pint (1.2 litre) baking dish with a little butter.
  3. Peel and core the apples, then slice (not too thinly) and put them in the base of the dish.
  4. In a large bowl, cream the butter and sugar together until pale and creamy.
  5. Add the flour and salt and fold in until just combined.
  6. Make a well in the middle and add the beaten egg.
  7. Stir together, gradually adding enough milk to give a dropping consistency.
  8. Pour into the dish on top of the apples, spreading it over to completely cover them.
  9. Bake for 1 hour, until risen and golden on top.
  10. Just before it’s ready, make the custard.
  11. Put the milk and vanilla in a saucepan and slowly bring to simmering point.
  12. Remove the vanilla pod, if using. (You can reuse it to make vanilla sugar: wash it, dry and store in a jar with caster sugar).
  13. Whisk the yolks, sugar and cornflour together in a bowl.
  14. Gradually pour the hot milk onto the eggs and sugar, whisking all the time.
  15. Return to the pan and stir over a low heat until thickened.
  16. Pour into a jug and serve straight away with the pudding.
  17. To keep it warm if needed, stand the jug in a pan of hot water and cover the top with clingfilm to stop a skin forming.


Rhubarb & Ginger Cake

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Apr 242014
Rhubarb & Ginger Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
The stem of a large perennial plant thought to be native to Tibet, rhubarb is technically a vegetable, though it is used as a fruit. The leaves are said to be poisonous. Rhubarb is delicious in jams, fools and crumbles, particularly when accompanied with ginger and a fair amount of sugar.
  • 100g (4oz) wholewheat flour
  • 100g (4oz) unbleached white flour
  • ½ tsp bicarbonate of soda
2 tsp ground ginger
  • 110g (4oz) butter
  • 110g (40z) muscovado sugar
  • 60ml (2floz) black treacle/molasses
2 tbsp milk
  • 2 eggs
55g (2oz) crystallised ginger
340g (12oz) chopped rhubarb
  1. Remove any remaining leaf on the rhubarb plus any brown areas around the 'hoof ' of the stem (although the white part is fine, and indeed relatively sweet).
  2. Rinse and dice into 1cm pieces.
  3. Chop the crystallised ginger up quite finely.
  4. Mix together the flour, bicarbonate of soda and ginger powder.
  5. Add the chopped rhubarb and ginger to this and stir
  6. Melt the butter in a saucepan with the sugar and treacle (or molasses). Cool slightly. Blend the milk and eggs into the cooled mixture, which can then be incorporated into the flour etc. Mix well.
  7. Turn the mixture into a prepared loaf tin or flat cake tins (bear in mind a deeper cake will take longer to cook).
  8. Make the mixture in a loaf tin not more than about 5cm deep to ensure even cooking.
  9. Bake for 30-60 minutes at 180C (350F, gas 4).

Orange Marmalade Cake

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Mar 132014


Orange Marmalade Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea.
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ⅔ cup butter, melted
  • ⅔ cup white sugar
  • 3 eggs
  • ⅓ cup milk
  • 1 tablespoon lemon juice
  • ½ cup chopped walnuts
  • ½ cup orange marmalade
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  3. Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.



Chocolate Truffles

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Feb 122014
Chocolate Truffles
Prep time: 
Total time: 
Serves: 8
  • 2.5 kg Milk Chocolate (Fruit&Nut)
  • 720 ml Single Cream
  • Extra Nuts, Hazelnuts, Pistachios, Almonds, Golden Raisins
  1. Melt Chocolate add Fruit & Nuts as desired
  2. Stir in cream mix well
  3. Place in tray and chill. When hardened cut into cubes and roll in cocoa powder serve

Camembert Ice Cream

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Jan 092014
Camembert Ice Cream
This smooth, creamy camembert ice-cream is typical of the 1930’s, when savouries, at the end of an already huge and elaborate meal, were de rigueur. Accompanied by parmesan toasts and a few peppery salad leaves, it makes an unusual, but sensational cheese course.
  • For the camembert ice-cream
  • 250g (9oz) ripe, well-flavoured camembert, skin removed and discarded
  • 125 ml (4 fl oz) single cream
  • 125 ml (4 fl oz) double cream
  • A few dashes of Tabasco sauce, or a pinch of cayenne pepper
  • Sea salt
  • For the parmesan toasts
  • • 12 very thin slices of baguette or ciabatta
  • • 50g unsalted butter, melted
  • • 2 rounded tbsp finely grated parmesan cheese
  • • Sea salt and freshly ground pepper
  • • A handful of peppery salad leaves, eg rocket, watercress, red mustard or mizuna
  1. Preheat the oven to 170 °C fan). 190° C (conventional); gas mark 5 for the toasts
  2. To make the ice-cream, blend the camembert and single cream in a food processor for 30 seconds, or until smooth, then pour in the double cream and whiz to combine. Season well with Tabasco sauce (or cayenne) ands a little salt. Transfer the mixture to a lidded plastic container and freeze for about 4 hours, or until the mixture is firm but not rock hard. (There is no need to stir it!)
  3. For the toast, arrange the bread on a baking tray, brush with butter and sprinkle on the parmesan, fairly liberally. Season with pepper, then bake the toasts for 8-12 minutes until crisp and golden. Then leave to cool.
  4. To serve, leave the ice-cream to soften at room temperature for about 20 minutes, then scoop it out and serve with a small pile of salad leaves on each plate and the parmesan toasts