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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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

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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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Full English

Full English

A traditional hearty breakfast or brunch.

Servings

4

Ready In:

30min

Good For:

Mains

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About this Recipe

It’s the British Grand Prix so this should be the easy – right? Well no….there’s fish and chips, roast beef, bangers and mash and so many more. But then the eureka moment came – a full English.

What is more traditional than the full English? Every hotel in Britain serves it and you can even get it abroad. The full English is also special for our family as we always go out for breakfast to celebrate birthdays in our house and it is generally full English all round. The great advantage of breakfast is there aren’t too many people in the restaurant at 8am on Saturday morning for the toddlers to annoy!

To purchase my ingredients I went to Bill the butcher (as he is known in our home) at WellBeloved Butchers. The family business has operated in Deptford for almost 200 years and is famous in the local area for its pies. We bought our sausages, bacon, eggs and black pudding. The beans were obviously Heinz.

For those that have never had a full English, there are a few things to remember. It is NOT a small meal, best served as a brunch. It is NOT in any way healthy, but it is DELICIOUS. The trick to a good full English is to make sure everything is ready at the same time. You just have to decide if you want your eggs sunny side up or sunny side down.

Enjoy!

Ingredients

  • sausages
  • 8 slices bacon
  • 1/2 black pudding
  • eggs
  • tomatoes, halved into a flower shap
  • 1 packet mushrooms
  • 1 can baked beans
  • 8 slices buttered white toast
  • 1 bottle tomato ketchup

Step by Step Instructions

Step 1

Put a warming plate in the oven at 100C.

Step 2

Cook the sausages, bacon and tomatoes under the grill. Transfer to the warming plate when cooked.

Step 3

In a frying pan, heat some oil and cook the mushrooms. Transfer to the warming plate when cooked.

Step 4

Put the baked beans into a pan and cook through until simmering, then keep warm in the pan.

Step 5

Lastly when everything else is ready, make the toast and fry the eggs (sunny side up – I prefer). Serve everything else on to a plate, add the freshly cooked eggs and a slice of buttered toast.

Step 6

Most British people will have some tomato ketchup with their full English.

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Summer Pudding Crumble Slices

Summer Pudding Crumble Slices

A crumbly biscuit bursting with berriness.

Servings

4

Ready In:

1 hour

Good For:

Dessert

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About this Recipe

By Life Made Sweeter

A selection of cakes was required for our afternoon tea and this one is a keeper. We plucked this recipe for summer pudding crumble slices from Life made sweeter and it surprised us with how delicious it was. Nick does not have a particularly sweet tooth, but he loved these and has requested them again.

You can use whatever berries you have lying around and just to warn you they live up to their name. You will need a plate.

Ingredients

Crust and Crumble Topping

  • 2 1/4 cup plain flour
  • 1 cup oats
  • 1 cup butter
  • 1/2 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt

For the filling

  • 3 1/2 cups mixed berries
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 lemon

Step by Step Instructions

Step 1

Preheat the oven to 180C.

Step 2

Line a 9 by 9 inch tray with baking parchment and grease it.

Step 3

In a medium bowl, combine the berries, sugar, cornstarch and lemon juice and toss to coat, then set aside.

Step 4

Make the dough. In a large bowl mix together the flour, oats, sugars, baking powder and salt. Rub the butter into the mixture until it forms coarse crumbs.

Step 5

Press a bit more than half into the bottom of the prepared tray, patting it down evenly.

Step 6

Evenly distribute the berry mixture over the top.

Step 7

Evenly sprinkle the remaining crumb mixture over the berry layer.

Step 8

Bake for 35-40 minutes until it is golden on top. Allow to cool completely before cutting it into squares.

Step 9

Store bars in an airtight container in the fridge.

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Delia Smith’s Shortbread Biscuits

Delia Smith’s Shortbread Biscuits

Delia Smith’s infallible shortbread recipe.

Servings

20

Ready In:

45min

Good For:

Dessert

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About this Recipe

By Delia Smith

What could be more traditional than a Delia Smith recipe for Shortbread biscuits. These were added the selection of cakes for our afternoon tea alongside summer pudding crumble slices, cupcakes and meringues. The kids were in heaven, even more when we got the scones out.

The recipe comes from her cookbook and unfortunately it is not on her website so no link, but all the details are below.

Ingredients

  • 110g butter, softened
  • 50g caster sugar
  • 175g plain flour

Step by Step Instructions

Step 1

Pre-heat the oven to 150C and lightly grease two baking sheets.

Step 2

Beat the butter until soft, then beat in the sugar followed by the sifted flour.

Step 3

Start to bring the mixture together using your hands until it forms a paste.

Step 4

Lightly dust a surface with caster sugar and then roll it out until it is about 3mm thick.

Step 5

Cut the biscuits to the shape you want, we chose hearts. Place them on the baking tray.

Step 6

Cook for 30 minutes.

Step 7

Cool the biscuits on a wire rack, dust them with caster sugar. Store them in an airtight container to keep them fresh.

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Scones

Scones

Cornish or Devonshire? I know which I prefer, do you?

Servings

2

Ready In:

5min

Good For:

Desserts

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About this Recipe

There is a great debate as to whether the jam or the cream goes on first. If you live in Devon, it is cream then jam, if you come from Cornwall, it is butter, jam then cream. I cut my scone in half and had one the Devonshire way and the other Cornish way. I marginally prefer the Devonshire way.

Ingredients

  • 2 scones
  • 1 pot clotted cream
  • 2 tsp strawberry jam

Step by Step Instructions

Step 1

Cut the scone in half and separate the top from the bottom.

Step 2

CORNISH WAY

Butter, then jam and then cream

Step 3

DEVONSHIRE WAY

Place cream on top, then some jam

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Afternoon Tea

Honey and Oat Slice

A selection of sandwiches, cakes and scones with tea or champagne.

Servings

16

Ready In:

25min

Good For:

Snacks

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About this Recipe

By Paul West, River Cottage Australia, SBS Website 

Given that it is the British Grand Prix and the Wimbledon finals this weekend, it made sense to embrace the fine tradition of ‘afternoon tea’. Afternoon tea is not complicated to make but it does involve a lot of little dishes. It has three courses which are usually served on a three-tiered cake stand This works well if there are only two of you, but as a family of four we had to spread our courses over various dishes.

The first course is compiled of sandwiches, made with white bread and the crusts cut off. They can be made into fingers or triangles as we have. We chose to fill ours with smoked salmon, cucumber, egg mayonnaise and ham with mustard. Other options include roast beef and horseradish.

The second course is scone with jam and cream. There is a great debate as to whether the jam or the cream goes on first. If you live in Devon, it is cream then jam, if you come from Cornwall, it is butter, jam then cream. I cut my scone in half and had one the Devonshire way and the other Cornish way. I marginally prefer the Devonshire way.

 Scones

The third course is a selection of cakes – anything goes here as long as they are small, almost bite size. We made lemon cupcakes, shortbread biscuits, meringues, strawberries dipped in chocolate and summer pudding crumble slices.

Summer Pudding Crumble Slices

All these course are served with tea or if it is a special celebration, champagne.

I have added a couple of the recipes from the cake selection, I think the rest of the courses you can work out yourselves!

Ingredients

  • 1 loaf  white bread
  • 2 slices ham
  • 1/4  cucumber, sliced finely
  • 2 slices smoked salmon
  • 1/4 tsp Dijon mustard
  • 2 hard-boiled eggs, peeled and mashed
  • 2 tbsp mayonnaise
  • 20g butter

Step by Step Instructions

Step 1

Butter 16 slices on bread on one side only.

Step 2

On 2 slices, layer the finely sliced cucumber. Put 2 more slices on top, butter side down. Cut the crusts off and cut into triangles.

Step 3

Place a slice of smoked salmon on 2 more slices, and cover with another slice, butter side down. Cut the crusts off and cut into triangles.

Step 4

Spread a fine layer of mustard on 2 more slices, put a slice of ham on top. Cover with another sliced, butter side down. Cut off the crusts and cut into triangles.

Step 5

Mix the mayonnaise, egg and cress together. Spread a layer about 1/2 cm thick on top and cover with the last two remaining slices of bread, butter side down. Cut off the crusts and cut into triangles.

Step 6

Arrange the sandwiches on the bottom tier of a cake stand, scones on the second and petit fours or another cake selection on top.

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Pimms

Honey and Oat Slice

A refreshing, but sneaky alcoholic drink. Be careful not to drink too much it is very moorish.

Servings

4

Ready In:

25min

Good For:

Snacks

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About this Recipe

Pimms o’clock anyone? Pimms is a staple of the British summer. You will see people drinking Pimms at sporting events ranging from Henley Regatta to Wimbledon and other social occasions such the RHS flower shows. It is usually served in jugs to be shared with groups of friends.

Please don’t drink it neat from the bottle, instead you need to dilute it in a jug with lemonade (not the homemade stuff, but the cheap clear lemonade) and add chopped strawberries, oranges, cucumber and mint. Serve it chilled.

Ingredients

  • 1 part Pimms
  • 3 parts lemonade
  • handful fresh mint
  • 1 orange
  • 6 strawberries
  • 1/4 cucumber

Step by Step Instructions

Step 1

Combine all of the ingredients in a jug and stir. It will form a froth on top but that is normal.

Step 2

Keep it chilled if possible as it tastes better. 

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