Summer Pudding

A beautifully bright and refreshing dessert.

Servings

2

Ready In:

4 hours 35min

Good For:

Dessert

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About this Recipe

By BBC Good Food 

The number 1 dessert in this house is summer pudding. Whenever we visit our families in the country they bring out the summer pudding and all the family eats it with great gusto. The great thing about summer pudding is it is super simple, it uses up lots of leftovers or ugly fruit from the garden and you can freeze it. Brilliant!

We made mini summer puddings for the mini people, they were slightly disappointed as I had added lemon zest as per the recipe, normally we don’t. Apart from that they were delighted with them.

Yum, just look at those bright red colours.

Ingredients

  • 350g mixed summer berries
  • 2 tbsp golden caster sugar
  • 1 lemon, zest only
  • 3-4 slices white bread

Step by Step Instructions

Step 1

Tip all the berries, apart from the strawberries, into a saucepan. Sprinkle over the sugar and stir. Set over a low heat and cook until the sugar has dissolved and the fruit has started to release its juices. Increase the heat, bring the mixture to the boil, then simmer for 2 mins until the fruit is soft and you have lots of deep red juices. Quarter the strawberries and stir into the berries, along with the lemon zest. Remove the pan from the heat and strain the fruit through a sieve, reserving the juices.

Step 2

Meanwhile, lightly oil 2 x 175ml dariole moulds (or 2 large teacups) and line with cling film. Using a pastry cutter, stamp out 2 small circles of bread to fit in the base of each mould. Dip one side into the reserved juices while still hot, and place, juice-side down, into the bottom of the lined mould. Cut another 2 larger circles from the bread, and slice the remainder into 2.5cm-wide strips that are the same height as the mould. Dip the strips into the juices and use to line the sides of the moulds in the same way, pressing each piece in place and overlapping slightly.

Step 3

Pack the strained fruit into the bread-lined moulds, reserving some fruit and juices for serving. Fold over any strips of bread that protrude from the mould, then dip the final 2 circles of bread in the juices and top the puddings to seal. Cover with cling film and push down firmly with the palm of your hand. Pop in the fridge to chill for at least 4 hrs, preferably overnight.

Step 4

Turn the puddings out onto plates, top with the reserved fruit and juices, and serve with cream.

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Eton Mess

Eton Mess

Quick and stylish dessert

Servings

6

Ready In:

5min

Good For:

Dessert

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About this Recipe

By Good To Know 

Eton Mess is another British Classic and with the continued sportsfest of Wimbledon and the World Cup – it seems appropriate.

Eton Mess is the easiest recipe you can put together for a dinner party – fact. Some thick double cream, chopped strawberries and mashed up meringues all mixed together. Hey presto – it is made! One you can let the children totally prepare themselves and they will love it.

There are a couple of alternatives, if you prefer a lower fat version use Greek yoghurt instead of the double cream or you can have a more adult version by soaking the fruit in a 75ml of cointreau/kirsch/port for 2-3 hours in the fridge first

Enjoy……we will be glued to the TV tonight….we believe!

Thanks Good To Know for the recipe.

Ingredients

  • 6 meringue nests
  • 570ml double cream or greek yoghur

 

  • 450g strawberries, washed and hulled
  • 75ml Cointreau, optional

Step by Step Instructions

Step 1

Cut the strawberries in half or into thick slices if they’re big. Place in a bowl with the port, kirsch or Cointreau if using, cover and chill for 2-3 hrs.

Step 2

Whip the cream until it forms soft peaks, then fold in the berries and juices.

Step 3

Crush the meringues and fold into the strawberry and cream mixture.

Step 4

Spoon the Eton mess into individual dishes. If you like, you can decorate with extra strawberries.

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Cherry and Almond Tarts

Cherry and Almond Tarts

Mini Bakewell Tarts – perfect for now or freezing

Servings

12

Ready In:

55min

Good For:

Dessert

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About this Recipe

By Sarah Cook, BBC Good Food

Cherry and Almond Tarts – a.k.a Mini Bakewells. Bakewells are one of my absolute favourite cakes and I think a true British classic.

Again I found a quick (slightly cheating recipe) that the kids could make with me. The thing that they found weird was that you need some cake to make the cake! I advise you to make a super large batch and freeze them, then you can just bake them as and when you need them.

Thank you to BBC Good Food for the recipe. Hold me back or I’ll eat them all.

Ingredients

  • 375g all butter puff pastry
  • 75g self-raising flour
  • 12 rounded tsp morello cherry jam
  • 75g plain sponge cake, or madeira cake
  • 100g butter, softened
  • 75g ground almonds
  • 75g golden caster sugar
  • large eggs
  • 1/2  tsp almond extract
  • 25g flaked almonds
  • 100g icing sugar, for decorating

Step by Step Instructions

Step 1

Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.

Step 2

Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.

Step 3

Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.

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Mini Pork Pies with Piccalilli

Mini Pork Pies with Piccalilli

Fun, picnic pork pies to make with the kids.

Servings

12

Ready In:

1 hour 25min

Good For:

Mains

Inroduction

About this Recipe

By BBC Good Food 

The mini pork pies are really fun for the kids to make. They can easily cut out the pastry shapes and get stuck in mixing up the lardons, sausagemeat, breadcrumbs and herbs. Then putting them together is quite simple and lastly painting the egg on top,  just make sure that they don’t put all of the sesame seeds on one pork pie!

These mini pork pies are perfect for a picnic, we took ours out to celebrate a very special picnic and scoffed the lot. Thank you to the BBC Good Food website for the recipe.

Enjoy – hopefully there will be plenty of reasons to celebrate British food in the next couple of weeks, the British Grand Prix, Wimbledon and a certain football tournament too.

N.B. We didn’t quite have enough shortcrust pastry so we combined the left over filling with some puff pastry and made some sausage rolls to go with them. I received extra brownie points for those.

Ingredients

  • a few dots butter
  • 600g shortcrust pastry
  • for dusting plain flour
  • 85g breadcrumbs
  • 400g cumberland sausage
  • 200g smoked bacon lardons
  • 1/4 tsp ground mace
  • 1/4 tsp ground pepper
  • 1/4 tsp fresh sage
  • 1 egg, beaten
  • a pinch sesame seeds
  • to serve piccalilli

Step by Step Instructions

Step 1

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

Step 2

Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

Step 3

Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

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Smoked Salmon, Asparagus, Pea Shoots and Egg Salad

Pea Shoot Asparagus And Smoked Salmon Salad

A light seasonal salad, ideal for starter or a lighter meal

Servings

2

Ready In:

20min

Good For:

Starter or Mains

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About this Recipe

I like to call this my ‘Best of British’ salad. This weekend was a typically beautiful May weekend, where we all get excited because a) it is not raining and b) it is above 20C! Time to crack open the Rose and go into full Al Fresco dining.

This recipe includes some of our favourite seasonal ingredients – pea shoots and asparagus, with smoked salmon from Scotland and some runny boiled or poached eggs.

It is super quick to make and we served it with some toasted ciabatta bread. Feel free to change your ingredients dependent on the season.

Ingredients

  • 2 packets asparagus tips
  • 200g smoked salmon, cut into long strips
  • large eggs
  • 100g pea shoots
  • 1 ciabatta

Step by Step Instructions

Step 1

Put the eggs into a pan of cold water and bring to the boil, after they have been boiling for one and half minutes, plunge into cold water.

Step 2

Meanwhile griddle the asparagus on a fairly high heat, moving it around so that it does not burn

Step 3

Arrange the pea shoots on the plates and then peel the egg shells off.

Step 4

Put the cooked asparagus on top of the pea shoots, arrange the salmon around over the top. Then top each plate with two soft boiled eggs halved.

Step 5

Serve with the toasted ciabatta slices and a glass of Rose.

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Chocolate twist on Simnel Cake

Chocolate twist on Simnel Cake

This didn’t last long, Happy Easter!

Servings

8

Ready In:

1 hour 40min

Good For:

Dessert

Inroduction

About this Recipe

We had a competition with the kids and the winner got to choose what sort of cake we made that week – naturally the kids won!

They demanded chocolate cake with grannie Linda’s chocolate icing – it is legendary!

As it was the week before Easter I turned it into a chocolate version of Simnel Cake with mini eggs as the disciples.

The cake recipe is very simple if you have balancing scales.  I cannot believe it but I am going to share the secret chocolate icing recipe (it’s from the 1970s!)

Enjoy and Happy Easter!

Ingredients

  • 2 free range eggs
  • equal weight to the eggs butter
  • equal weight to the eggs golden caster sugar
  • equal weight to the eggs self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 10-15ml milk
  • 50g chocolate chips

For the icing

  • 100g icing sugar
  • 25g cocoa powder
  • 40g butter
  • 2 tbsp water
  • 50g golden caster sugar
  • few drops vanilla extract

Step by Step Instructions

Step 1

If you are using balancing scales place the two eggs on one side and weigh out the sugar to balance. Place it in a bowl, then repeat with the butter and cream the two together.

Step 2

Meanwhile weight out the self-raising flour, and stir in the cocoa powder and baking powder. Crack the eggs and add them one at a time with a tablespoon of the flour mixture to the creamed sugar and butter.

Step 3

Once combined add the remaining flour mixture and enough milk to bring the mixture back to a normal cake consistency about 10-15ml. Then add the chocolate chips.

I normally do all this in the food processor and it is very quick.

Step 4

Place in a greased 16cm circular tin and cook in the oven at 160 C for about 50 minutes. Test with a skewer and if it comes out clean it is done. Set aside to cool.

Step 5

Measure butter, water and castor sugar into a saucepan. Heat gently, stirring to dissolve the sugar and bring to simmer. DO NOT BOIL

Step 6

Once cooled, sift the icing sugar and cocoa powder into a largish mixing bowl and set aside.

Step 7

Pour the hot syrup mixture into the sieved ingredients in the bowl and beat until smooth. Carry on stirring until the mixture begins to thicken and coat the back of a spoon i.e. thickened enough so it stays on the cake without running down the sides. Use a palate knife dipped into a mug of very hot water to smooth around the cake.

Step 8

Decorate with mini eggs.

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Boiled Fruit Moose Cake

Boiled Fruit Moose Cake

This moist boiled fruit cake copes well with being Moose shaped! Happy Canada Day!

Servings

10

Ready In:

1 hour 50min

Good For:

Dessert

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About this Recipe

By Big Oven 

So I have a confession to make, I saw this incredible Moose cake mould in Ikea and couldn’t resist it! It seemed the most obvious thing to make for Canada, but the question was ‘what sort of cake should I bake?’

I thought I’ll try it out first with a strong and sturdy cake to see how easy it is to use the mould so I thought how about a boiled fruit cake recipe. I did a bit of digging and low and behold Canadians love boiled fruit cake too. Here is a recipe from Big Oven.

I ended up making our tried and tested family favourite from The River Cottage Handbook No.8 by Pam Corbin called Boil and Bait Fisherman’s cake and lasts for several weeks in an airtight container. The cake cooked a little too well as it was quite shallow but the moose shaped result was impressive.

Believe it or not Boil and Bait cake is the number one cake in this house!

Top tip: It pairs brilliantly with Caerphilly or some crumbly Cheshire cheese.

Ingredients

  • 125g unsalted butter
  • 125g light brown muscovado sugar
  • 1 tbsp golden syrup or honey
  • 125ml milk
  • 200g california raisins
  • 150g dried apricots, cut into 5-6 pieces each
  • 150g dried figs, cut into 6-8 pieces each
  • 2 free range eggs, lightly beaten
  • 250g self-raising flour

Step by Step Instructions

Step 1

Lightly grease an 18cm deep round and line with baking parchment. Alternatively use an ikea elk mould and grease well!

Step 2

Put the butter or oil, sugar, syrup or honey, milk and dried fruit into a pan with 125 ml of water. Stir over a gentle heat until the butter has melted and the ingredients are well combined. Simmer for about 15 minutes, until the mixture is slightly thickened and a soft caramel colour, stirring from time to time to prevent it sticking to the base. Remove from the heat and leave to cool for about 30 minutes.

Step 3

Pre-heat the oven to 170C. When the mixture is cool, stir in the beaten eggs and sift in the flour. Then, using a wooden spoon, beat together thoroughly until well combined.

Step 4

Spoon into the lined tray and use the back of the spoon to smooth the mixture evenly out. Bake for about 25 minutes – the slice should be golden brown.

Step 5

Spoon the mixture into the prepared tin, levelling it out with the back of the spoon. Bake in the oven for 60-70 minutes until the top is evenly browned and a skewer inserted into the centre comes out very slightly sticky. Leave the cake in the tin until cold before turning out.

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Sausage Rolls

Sausage Rolls

Sausage rolls – what’s not to like?

Servings

4

Ready In:

1 hour 5min

Good For:

Mains

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About this Recipe

By Jamie Oliver 

What I love about sausage rolls is that they are perfect for both winter and summer alike. In the winter serve them hot with a warming vegetable soup, in the summer pair with a refreshing salad.

These are such fun to make with the kids, from squeezing the meat out of the sausages to mixing the breadcrumbs, herb mixture together with their hands and painting the pastry with egg mixture.

Everyone agreed this was a keeper. We served them with radicchio, bacon and pear salad and the honey balsamic glazed beetroot tarts. Nom nom!

Thank you Jamie Oliver for another simple recipe. Although we served these as part of our Australian meal, I’m pretty sure I know another country that might claim Sausage rolls belongs to it, so sorry Australia you are going to have share this recipe with Great Britain.

Ingredients

  • olive oil
  • 1 red onion, peeled and finely sliced
  • 1 sprig fresh sage, leaves only
  • pork sausages
  • 1 handful breadcrumbs
  • for grating nutmeg
  • 250g all butter puff pastry
  • 1 free range eggs
  • a dash milk

Step by Step Instructions

Step 1

Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

Step 2

With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.

Step 3

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

Step 4

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

Step 5

Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

Tip:

Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

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Sizzling spare ribs with BBQ sauce

Sizzling spare ribs with BBQ sauce

Delicious gooey ribs.

Servings

6
 

Ready In:

35 minutes + overnight

Good For:

Mains
 

Inroduction

About this Recipe

By BBC Good Food 

We continued the BBQ theme by serving Spare Ribs in BBQ sauce, again from the BBC Good Food website. This recipe was so simple too, make the marinade and add the ribs in for as long as possible, we did our over night, but it can be as long as three days – even I’m not that organised!

We cooked ours in the oven and grilled them at the very end. The result was  lovely gooey ribs which left our hands so messy but we didn’t care.

Enjoy them with the Smoked Texan Chicken Wings and some Southern Potato Fries.

Ingredients

  • 4 x 500g pork spare ribs
  • 1 bunch spring onions, roughly chopped
  • scotch bonnet chilli, seeded and finely chopped
  • 4 cloves garlic, roughly chopped
  • 6 tsp rum
  • 6 tbsp demerara sugar
  • 6 tbsp dark soy sauce
  • 6 tbsp honey
  • 6 tsp Dijon mustard
  • 1 tsp ground allspice

Step by Step Instructions

Step 1

Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)

Step 2

 Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving. 

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Toad-in-the-hole

Toad In The Hole

Traditional winter warmer.

Servings

4

Ready In:

55min

Good For:

Mains

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About this Recipe

So toad-in-the-hole is one of those dishes that my friends from abroad ask, ‘But why is it called that?’ Well apparently the sausages sticking out the top look a bit like toads in a pond…not convinced, or maybe it is because not very good meat was referred to as ‘toad’ in the olden days. To be honest we do seem to go for bizarre names for our national treasurers: bubble and squeak, jam roly poly, dead man’s leg, spotted dick – just to name a few!

Back to toad-in-the-hole, the staple of every school dining room and known throughout the land as a fantastic winter warmer. Every family has their own recipe, but what is important is to use good quality sausages and make an excellent Yorkshire pudding batter, keep the oven hot and don’t open the door too early.

Serve warm with mash and onion gravy and maybe a pint of ale.

Ingredients

  • 12 pack chipolatas
  • 225g plain flour
  • eggs
  • 250ml milk
  • 1 tbsp vegetable oil

Step by Step Instructions

Step 1

Preheat the oven to 200 degrees C /gas mark 6.

Step 2

Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.

Step 3

Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper. (I use a blender for this.)

Step 4

Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don’t worry if the underside seems slightly soft, as this is normal.

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Cheese, Onion and Potato Pasties

Cheese Onion And Potato Pasty

Warming parcels of cheese and potato.

Servings

14

Ready In:

55min

Good For:

Starter

Inroduction

About this Recipe

By Lavendar & Lovage 

This recipe for Cheese, Onion and Potato pasties from Lavender and Lovage really hit the spot this week when the weather turned back a season. We tucked into these warming parcels of potato and cheese with some Heinz cream of tomato soup to prove just how stoically British we can be when we get a month’s worth of rain in one day.

These are great to grab ‘n’ go or pop into packed lunches. I expect that plenty of pasties will be consumed at Silverstone on Sunday, we took a couple to keep us going at F1 Live last night in London.

Enjoy.

N.B. We used a slightly smaller disc and made about 14 pasties. There was plenty of potato filling left over so maybe don’t go for two giant potatoes, or just serve it with a delicious toad-in-the-hole?

Ingredients

  • 450g all butter puff pastry
  • 2 large potatoes
  • onions
  • 1 tsp mustard powder
  • 280g grated cheddar cheese
  • 1 egg

Step by Step Instructions

Step 1

Pre-heat oven to 200C/400F/Gas mark 6 and grease and/or line two baking trays/sheets.

Step 2

Bring a saucepan of water to the boil and add the potatoes and onions; place a lid on the pan and bring back to the boil before simmering the vegetables until the potatoes are soft. Take off the heat and drain over the sink, or, strain over a colander and keep the water for making soup.

Step 3

Mash the potatoes and onions together with a little milk to loosen the mixture, and then add the mustard powder and season to taste with salt and pepper. Add the grated cheese and mix well, allow to cool slightly before making the pasties.

Step 4

When you are ready to make the pasties, roll out the pastry on a floured board and cut out rounds with a saucer or small plate, they need to be about 5″ (13cms) in diameter or slightly larger.

Step 5

Spoon some of the cheese and potato mixture on one half, dampen the edges of the pastry and then fold over to make a half moon shape, before sealing and crimping the edges with your fingers or the back of a fork.

Step 6

Place the pasties on the prepared baking trays/sheets and brush the beaten egg over to glaze. Snip or cut the pasty tops to make 2 or 3 slits to allow the steam to escape and bake for 20 to 25 minutes, or until the pastry is golden brown and crispy.

Step 7

Carefully take the pasties off the baking tray and allow to cool on a wire rack. Eat them warm or cold.

Step 8

Can be frozen before baking. Makes about 12 pasties according to the size saucer you use. Any leftover filing can be kept in the fridge for 2 to 3 days and be used again.

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