Dutch Apple Cake

My hubby enjoys nothing more than a hearty pudding in winter when the cold weather extends its grip upon us. It certainly has been dessert time this week with the amount of snow fall we’ve had. I’ve had this recipe bookmarked for a while from Rachel Allen’s Bake. It may not be majestic to look at but the taste of vanilla butter sponge and baked apple slices running through is magical, which certainly makes up for its looks.


This is a slightly adapted the recipe I am posting by adding demerara sugar for sprinkling over the top and also using red eating apples. I thought the demerara sugar would give a nice little crunch to the top of the cake and red apples as I had a few that need using. I do like cake recipes that can double up as a cake or dessert; this has the advantage of leftovers, which can be served in a slice with a steaming cup of tea or coffee- perfection in my book!

I am publishing this post today via scheduled posting as hubby and I are aiming to do some food shopping, weather permitting!

Dutch Apple Cake

Slightly adapted from Bake by Rachel Allen 2008

Ingredients
2 eggs
175g (6 oz) caster (superfine) sugar
½ tsp vanilla extract
75g (3 oz) butter
75ml (2½ fl oz) milk
125g (4½ oz) plain (all-purpose) flour
½ tsp ground cinnamon
2¼ tsp baking powder

2 red eating apples, peeled, cored and thinly sliced
1 tbsp demerara sugar, for sprinkling
2 red eating apples, peeled, cored and thinly sliced
1 tbsp demerara sugar, for sprinkling

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/Gas 6. Line the sides and base of a 20 x 20cm (8 x 8 in) square cake tin with parchment paper. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface. Arrange the apple slices over the batter. Sprinkle over the demerara sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180°C/fan 160°C/350°F/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown. Remove the cake from the oven and allow to cool slightly in the tin. Cut into squares and serve warm with lashing of creamy custard.

A Delightful Gift of A Book & Homemade Chocolate Brownies

I’m not sure if you recall that I was delighted to celebrate with a ‘dear’ Blogging friend Aparna @ My Diverse Kitchen her very first year of blogging? If you would like to refresh yourself with my post and view photos of my baked Hummingbird Cake and where the recipe originated from please click [here].

I am extremely honoured to announce that with 60 outstanding entries that Aparna received from around the Blogosphere my Hummingbird Cake won her judges over!!! No one was more flabbergasted than I that my cake had been chosen to win!! I am also the proud and very fortunate recipient of Asha Khatau’s Vegetarian Cuisines of the World cookbook, which was the winning prize for one sweet/ dessert submission for this event. I would therefore like to take this opportunity to send my many thanks to you Aparna for such a wonderful book. I am totally in awe of it with so many beautiful recipes. Your personal inscription in the front cover of the book, letter and beautiful bookmark are very touching and I feel extremely privileged to have received this gift! I have a few recipes already bookmarked that I would like to try out first. My many thanks once again to you Aparna - Hugs & kisses Rosie.

My love affair of homemade chocolate brownies began only a few years back. This came about after purchasing Nigel Slater’s, The Kitchen Diaries cookbook when it first came out in print. I was drawn like a moth towards light when I discovered Nigel’s 24-carat brownie recipe, which by the way is phenomenal! I enjoyed that gooey centre with an intense chocolate flavour, which a brownie always seems to deliver. Although these brownies are not Nigel’s they are definitely good with a hint of added coffee to enhance the chocolate flavour. Served with a scoop of vanilla ice cream it makes a perfect dessert to revel in!

Chocolate Brownies

Makes 24 pieces
Ingredients
100g (4 oz) unsalted butter + extra for greasing
200g (8 oz) dark chocolate 70% coco solids, broken up
250g (9 oz) caster (superfine) sugar
4 large eggs
1 tsp vanilla extract
1tsp strong brewed coffee, cooled
60g (2 ½ oz) plain (all-purpose) flour
60g (2 ½ oz) cocoa powder

Method

Preheat the oven 180°C/fan160°C/350°F/gas mark 4. Grease and base line a 20.5cm x 25.5cm (10 in x 10 in) brownie or baking tin.

Put the chocolate in a heatproof bowl and melt over a bowl of gently simmering water. Remove from the heat to slightly cool a little until required. Beat the butter and sugar together until fluffy. Gradually add the eggs one at a time, and then add the vanilla extract and cooled coffee beating in. Add the melted chocolate and mix well. Sift the flour and cocoa powder into the mixture and carefully fold in until all incorporated. Spoon the mixture into the prepared tin and smooth the top over with a spatula. Bake for 20 minutes until firm but fudgy – the chocolate will continue to cook a little more removed from the oven. They are meant to be gooey in the middle – it’s what makes them so gorgeous! Put the tin on a wire to cool a little more before cutting into pieces. Delicious eaten with Vanilla ice cream!

I leave you with a few more pics of the snow we have here.

Whipped Cream Pound Cake.

"A wonderful airy light texture with a gorgeous vanilla flavour".

It has been a little busy here since I last Blogged, and I do apologise for my lack of fuelling you with baked goods here even though my oven was working overtime! I baked a birthday cake for my son’s partner but only took a quick photo before safely delivering, “see photo below”. It’s also my son’s birthday coming up and his cake needs to be baked this weekend. Other family members have also been staying with us for a few days before their flight to Thailand on a three week holiday, *oh what bliss*. I have the greatest of pleasure of doggie sitting their elderly retriever, who is such a little darling; it’s good to have a dog around the house again!

Birthday Candle Cake.

I tried a few new recipes whilst they were staying, one being Apple Pie with a Streusel Cheese Topping, Irish Soda Bread made with Buttermilk, Butternut Squash Soup, Lemon Cupcakes, Crockpot Beef in Red Wine, and a few dishes and bakes that are always staples in my household. Oh and the Red Chilli Jam was a complete success, I can envisage the preserving pan making another entrance soon to knock out another batch!

Whipped Cream Pound Cake.

I digress back to my latest bake; on one of my shopping sprees, I purchased a wonderful American baking book called, “Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. This is a treasure of a book for anyone who enjoys baking, to tempt and tantalise you into the kitchen! After browsing through this book, I spotted a lovely recipe called, “Neil’s Whipped Cream Pound Cake”, I just knew this had to be my next bake! I’ve never made a whipped cream cake before only using double cream in place of butter; but oh boy, just one slice and now I’m certainly a convert! This cake is definitely a sure winner with a wonderful airy light texture with a gorgeous vanilla flavour!

Whipped Cream Pound Cake Sliced.

Whipped Cream Pound Cake – *slightly adapted*

Makes one 9 inch Bundt Cake ~ 10 – 12 servings

Ingredients
For The Cake
1 cup heavy (double) cream, well chilled
1½ cups sifted all-purpose (plain) flour, spooned in and levelled
1½ tsp baking powder
1/8 tsp salt
4 large eggs, at room temperature
11/3 cups superfine (caster) sugar
1 tsp vanilla extract

For The Vanilla Glaze
2/3 cup powdered (icing) sugar, sifted
2-3 tsp very hot water
1½ tsp light corn syrup *I used golden syrup*
1/8 tsp vanilla extract
Few drops of lemon juice
Pinch of salt

You will need a 9-inch Bundt pan. Generously buttered, dusted with flour, and then inverted over a sink and firmly tapped to remove the excess flour.

Whip the cream in a chilled bowl until firm peaks form. Set aside. Position the rack in the lower third of the oven and preheat the oven to 350°F/180°C/fan 160°C/Gas mark 4. In a bowl thoroughly whisk together the flour, baking powder and salt, set aside. In a large bowl of an electric mixer whip the eggs for five minutes. Add the sugar, 1 tablespoon at a time then mix in the vanilla extract. On a low speed add the dry ingredients in two additions, mixing until just blended. Scrap down the bowl as needed. Remove the bowl from the mixer and with a spatula fold in the whipped cream thoroughly.

Spoon the batter into the prepared pan and smooth the top with a spatula. Place in the pre-heated oven to bake for 55-60 minutes. The cake is done when the top is golden brown and firm to the touch, and a skewer inserted into the centre comes out clean. Remove the cake from the oven and place on a wire rack to cool for 20 minutes before turning out. Invert the pan onto the rack and carefully lift it off. Let the cake cool completely.

For The vanilla Glaze

Place the powdered (icing) sugar in a medium bowl. Add 2 teaspoons of the hot water, corn syrup *or golden syrup*, vanilla extract, lemon juice and salt. Stir until smooth with a glaze thin enough to drizzle over the top of the cooled cake. Enjoy!

Lastly, I have been honoured with “The Butterfly Award” from the lovely Ann @ A delighted foodie. Thank you Ann, I am most appreciative of this award and I will definitely treasure it dearly!

I would like to pass on this award to all my fellow Bloggers who without fail visit my blog! You all have gorgeous blogs and I couldn’t pick just a few bloggers to bestow this award onto, this one’s for you all :0)

Rosie x

Mamma Mia - Its Pizza & Toppings for The Daring Bakers!

This month’s Daring Bakers is being hosted by the lovely Rosa @ Rosa’s Yummy-yums. However, there is a sense of deep sadness amongst us at Daring Bakers because this month was supposedly to be co-hosted by Sherry @ What Did You Eat and Glenna @ A fridge Full of Food. Sherry tragically passed away July ’08 and prior to her death only 9 days before; she shared with Rosa her recipe idea for this challenge. Rosa felt that it was her sense of duty to respect Sherry’s choice and submitted Sherry’s recipe for this month’s challenge. Glenna a close friend of Sherry’s decided she needed time and could not take part in hosting this challenge.

I would therefore like to dedicate this Daring Bakers Challenge to a much cherished blogger, D.B. member, skilled baker and cook –Sherry Cermak.

This month we have focused on learning how to make real pizza dough and Rosa challenged us D.B’s to use the traditional method of tossing dough! It was fun, laughs and giggles all the way with my family watching me trying to toss the dough and it was well worth making pizzas just for this! I made a homemade crushed tomato sauce for the base and applied various topping to suit the requests of family members.

It has been an extremely fun challenge with gorgeous fresh pizzas! There’s no stopping me now folks as I continue making my own pizzas! Pizza outlets you’d better watch out for Mamma Mia here in the kitchen making pizzaiolos *giggle*.

The recipe source for the pizza dough was chosen from, “The Bread Makers Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart.

Basic Pizza Dough

Makes 6 pizza crusts (about 9 – 12 inches/23-30cm in diameter). This recipe yields a tasty, thin, crisp yet chewy pizza crust/

Ingredients
4½ cups unbleached bread flour
1¾ tsp salt
1 tsp instant yeast
¼ cup Olive oil or vegetable oil (both optional but its better with)
1¾ cups water, ice cold (40°F/4.5°C)
1 tbsp sugar
Semolina/durum flour or cornmeal for dusting

Method

Mix together the flour, salt and instant yeast in a large bowl (or in the bowl of your stand mixer).

Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it’s too wet, add a little flour (not too much though) and if too dry add 1 or 2 teaspoons extra water.

*Note* if using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic and sticky, not just tacky, and register 50°F-55°F/10°C-13°C.

Flour a work surface. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

With the help of a metal scrapper, cut the dough into 6 equal pieces. *Note* To avoid the dough from sticking to the scrapper; dip the scrapper into water between cuts.

Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball. *Note* if the flour sticks to your hands, then dip your hands into the flour again.

Dough into 6 equal pieces

Transfer the dough balls onto the lined jelly pan and mist them generously with spray oil. Slip the pan into a plastic bag or enclose in plastic food wrap. Put the pan into the fridge and let the dough rest overnight or for up to three days.

*Note* You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour a little oil (2 tbsp) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the fridge.

On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the fridge. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about ½ inch/ 1/3cm thick and 5 inches/12.7cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible 500°F/260°C. *Note* If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour you hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scrapper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss in the air. *Note* Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured surface and re-flour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully, then try again.

Carefully stretching the dough

Place tomato sauce and toppings on (see recipe below for crushed tomato sauce).

Slide the garnished pizza on to the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes. If the top gets done before the bottom, you will need to move the stone or jelly pan to a lower shelf before the next pizza. If the bottom crisps before the cheese caramelises, then you need to raise the stone or jelly pan.

Sliced fresh tomato, mozzarella, fresh basil leaves and pepperoni pizza

The whole works pizza unbaked

Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Sliced fresh tomato, mozzarella, fresh basil leaves and pepperoni pizza

The whole works pizza

Crushed Tomato Sauce

I halved this recipe as I only made three pizzas. . Some canned tomatoes can be very salted so you will need to adjust the amount to your requirements.

Ingredients
1 can (28 oz) crushed tomatoes
¼ tsp freshly ground black pepper
1 tsp dried basil
1 tsp dried oregano
1 tbsp granulated garlic powder
2 tbsp red wine vinegar
1 tsp salt or to taste

In a bowl, stir together all the ingredients, starting with ½ tsp salt and adding more to taste. Some canned tomatoes can be very salted so you will need to adjust the amount to your requirements.

For the other toppings I used different mixes on pizzas to family requirements of cooked ham, grated cheddar cheese, pepperoni, sliced fresh tomato, slices thin red onion, mozzarella and fresh basil leaves.

The other Daring Bakers have been busy with Pizzas and Toppings so please do call by and view their creations.

Introducing “The Cake Slice” – Cappuccino Chiffon Cake

I would like introduce you to “The Cake Slice,”this is a brand new baking group co-hosted by Giggi @ Gigi Cakes & Katie @ Apple & Spice and officially today is the launch date of our FIRST bake. The concept of this group is to discover a great baking cookbook and baking a cake each month from it all year long. The book that is chosen for this year is, “Sky High” – irresistible triple-layer cakes by Alisa Huntsman and Peter Wynne. The cake chosen for our debut bake is Cappuccino Chiffon Cake.

This cake involves three espresso coffee chiffon sponge layers that are soaked in rum syrup (I used Tia Maria) and sandwiched together with a delicious vanilla whipped cream and the grand finally of a complete covering of vanilla cream over the top and sides of the cake. I then used a stencil to make a star design of cocoa powder for the finishing touches.

This Cappuccino Chiffon Cake is a real champion of champions with its fluffy light sponges and combinations of flavours and textures. A spoon cuts through with ease a sliced piece of cake, then as you take that first bite, an eagerly awaited explosion of exceptional flavours and textures mingle together. The taste to this cake is similar to what one would find in a Tiramisu dessert. I can promise you sheer heaven on a plate in cake form here, but be warned, this cake is very irresistible and you may find yourself just going back for that second slice!

Cappuccino Chiffon Cake
Makes an 20cm (8 in) Cake

Ingredients
For The Sponges
¼ cup of neutral oil (i.e. vegetable, canola or soybean)
6 eggs, separated
6 tbsp of freshly brewed espresso, cooled to room temperature
2 tsp vanilla extract
1 and 1/3 cups of cake flour*
1 and ½ cups of sugar, I used caster sugar
1 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
½ tsp cream of tartar
Cocoa powder or cinnamon for dusting

*The recipe calls for cake flour but you can substitute this for plain flour by using ¾ cup of plain flour plus 2 tbsp cornflour.

Espresso Syrup
1/3 cup hot freshly brewed espresso
1/3 cup sugar, I used caster sugar
1/3 cup dark rum, I used Tia Maria

Vanilla Whipped Cream
3 cups of heavy (double) cream
1/3 cup of sugar, I used caster sugar
2 tsp vanilla extract

Method

Preheat the oven to 180°C/fan 160°C/350°F/Gas mark 4. Line the bottom of three 20cm (8 in) round cake tins with baking paper or greaseproof paper but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

In a large bowl of an electric mixer, whip the egg whites with the cream of tartar on a medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining ½ cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the tins.

Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the tins. Once cooled run a knife around the edge of the tins to release the cakes. Invert onto a wire rack and remove the baking papers or greaseproof papers.

To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the espresso syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.

Espresso Syrup
Makes 1 cup

In a bowl, stir together the espresso and sugar. Stir until the sugar dissolves. Add the rum (Tia Maria in my case), and let cool to room temperature.

Vanilla Whipped Cream
Makes 6 cups

Place the cream, sugar, and vanilla in a large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.


To view other Cappuccino Chiffon Cakes by the “The Cake Slice Members” or to join “The Cake Slice”, please find the link [here]

Decadent Chocolate Orange Cake

Have you ever felt the urge for that sudden rush of chocolate ecstasy which takes you into chocoholic paradise? Then look no further than this decadent cake, I assure you one petite slice will do the trick. As a self confessed chocoholic myself, I have required that unadulterated fix of chocolate more times than I care to remember!

This cake has the wonderful combination of classic flavours of chocolate and orange. I didn’t want to make this a bitter tasting cake therefore I used good quality milk chocolate and also orange liqueur and orange zest. To enhance the texture and taste, I steeped raisins in a little orange liqueur to add to the cake mixture. Ground almonds are used with a very small amount of flour which keeps this cake wonderfully moist. The ganache for covering the cake is made from chocolate and cream but requires a little time to set after applying to the cake. This cake would be gorgeous for a special occasion or for that special person in your life!

Would anyone care for a slice of this cake??????? Ok, I hear you and passing over a virtual slice, but if you would like to recreate this cake for yourself here is the recipe.

Decadent Chocolate Orange Cake

Ingredients
50g (2 oz) raisins
4 tbsp orange liqueur – I used Cointreau
350g (12 oz) good quality milk chocolate – I used Green & Blacks
200g (7 oz) butter, at room temperature
175g (7 oz) caster sugar
5 large eggs
150g (5 oz) ground almonds
50g (2 oz) plain flour
For The Ganache
225g (8 oz) good quality milk chocolate – I used Green & Blacks
175g (6 oz) double cream
Sugar flowers or chocolate sprinkles (optional)
You will need a 20cm (8 in) sprinform tin, greased with a little butter and fully lined with baking paper.

Method

In a saucepan add the raisins and orange liqueur and gently heat through then leave aside for the raisins to swell and get plump.

Preheat the oven to 200°C/fan 180°C/400°F/Gas 6.

Melt the chocolate in a microwave bowl for a minute or so or place over a double boiler until melted.

Beat the butter and sugar until pale and fluffy. Add one egg at a time into the mixture then add the melted chocolate and orange zest. Then add the soaked raisins and juice and beat through the mixture. Fold in the ground almonds and flour gently until all traces are mixed through into the mixture. Pour the mixture into the prepared tin and level off the surface with a spatula. Bake for 30 – 45 minutes until the centre is just set. Leave to cool in the tin for 15 – 20 minutes then turn out on a wire rack to finish cooling.

For the ganache, heat the cream up in a saucepan until bubbles are just appearing, take off the heat. Add the chocolate and let this infuse for 2 -3 minutes, then stir and combine thoroughly together. Spread over the entire cake and smooth off. Place a few sugar flowers or chocolate sprinkles on for decoration (optional). Allow to set before serving.

The Great British Pudding Challenge April 08 – Queen of Puddings

Edit Post 6th April o8

I have now completed my own pudding challenge for this month and my feedback on this pudding is one of great joy. I had forgotten just how delicious this pudding is when I made this today for after Sunday lunch. It is a light pudding but the flavours and textures are outstanding, a slight hint of lemon erupts from the custard breadcrumbs following sublime sweetness from the layer of jam and the grand ultimate sweet crispness from the meringue. I served mine with a little single cream and with great reviews from the family and when are you going to make this again!!

This month’s pudding is a very old English traditional pudding that dates back into the 17th century. Bread was highly valued and any stale bread would be transformed into something like this pudding and would not be wasted. Even today when we are becoming more aware of wastage and what we throw out, I think this pudding stands the test of time and a great way to utilise stale bread. I used to eat this pudding as a child and quite forgot about this little gem until a few months ago when I was pondering on a pudding for Sunday lunch. It is very light and in my opinion one of the finest tasting puddings I have eaten.

You are invited to join me in my quest of “The Great British Pudding Challenge”. Anyone can join in whatever nationality. I do ask that you please leave a link with a comment if you join in to enable me to link up your site for the round up.

This month’s challenge runs from 1st April until the 30th April. For anymore information click on this link The Great British Pudding Challenge

Queen of Puddings

Serves 4

Ingredients
75g (3 oz) fresh breadcrumbs, made for day old bread
25g (1 oz) butter
Grated rind of half a lemon
100g (4 oz) caster sugar
2 large eggs
275ml (½ pint) of whole milk
3 tbsp raspberry jam – heated through

You will need a well buttered 1.2 litre (2 pint) pie-dish.

Method

Put the breadcrumbs into a large basin and leave aside. Place into a saucepan the milk, half of the sugar, butter and lemon rind and bring to the boil. Pour this over the breadcrumbs and leave to soak for 20 minutes. Separate the eggs and add the egg yolks to the crumb mixture and beat through. Place the whites of the eggs into a clean grease-free bowl for later use.

Place into the centre of a preheated oven 180°C/350°F/Gas mark 4 for 20 minutes or until set. Leave to cool for 5 minutes then spread the warmed jam over the top gently, (ensuring not to break the skin that has formed on top.) Beat the egg whites until stiff then gently add the sugar folding in. Pile the meringue on top of the jam and sprinkle with the extra tablespoon of sugar over the meringue top. Place back into the oven for approximately 20 minutes or until the meringue is set and lightly browned.

Serve with cream, custard, ice cream or on its own the choice is yours.

Edit - James from The Cotswold Food year has submitted his delicious entry for this challenge from a Queen of Puddings he has posted on his blog from a little while back - please do go over and take a peek.

Edit - Nic from Cherrapeno has submitted her pud 'Fit for a Queen' it looks stunning my friends so pleased do head over and take a peek - I know it will make you drool as much as it did me :)

Edit - Cakelaw from Laws of The Kichen has submitted a most wonderful pudding fit for a Queen. If you want some serious drooling time do go head over and take a peek or drool as the case maybe :)

Edit - Ruth from Ruth's Kitchen experiments has also submitted a stunning Queen of Puddings again fit for any Queen! Do take a peek and drool over her entry :)

Edit -Dhanggit from Dhanggit's Kitchen has posted a stunning pudding using Pannetone for the bread - a most wonderful take on Queen of Puddings - please do go and take a peek :)

The Great British Pudding Challenge of Canary Pudding for March 08

Yesterday I made my steamed Canary pudding and nothing better for dessert after a lovely Sunday roast dinner *giggle*. The weather wasn’t too great in my part of England and a steamed pudding is such a comfort food to keep the cold out, as my mum would have said. I certainly required the use of lining the bottom of the basin with a circle of greaseproof paper to help stop the pudding from sticking, having used lemon curd for my topping. I did think of making lemon custard but Mr R requested good old fashioned custard this time and who I am to argue with that?

Canary pudding with lemon curd & custard

My pudding did take the required 2 hours to steam until fully cooked. With a little run of a butter knife around the sides of the pudding it turned out beautiful. The pudding had lemon curd oozing down the sides and the fragrance of lemon was wonderful. I think the fresh flavours of lemon were in keeping with this time of year when spring is just around the corner for us here in the U.K.

Shrove Tuesday Means Pancake Day!

Lemon juice and sugar pancakes

I have very nostalgic memories from my childhood having hurried home from school on Shrove Tuesday for pancakes. Mum would be found in the kitchen with her large mixing bowl starting to make pancake batter. I would stand by her side and marvel in how to make this batter and also how to flip them over. Mum could flip her frying pan with ease and up in the air the pancake would fly to land back down on the other side for cooking. She would say, is this one going to stick on the ceiling or land back in the pan, we would look at each other and giggle! I always asked for lemon juice and sugar on my pancakes as a child. In those days, out would come the plastic jiffy lemon with its lemon juice inside, which I would squeeze over the top finishing off with a sprinkle of caster sugar, oh those were the days!

Caramel sauce and banana pancakes

Rosie’s Pancake Mixture

Serves 4

Ingredients
100g (4 oz) plain flour
2 eggs
200ml (7 fl oz) whole milk with 30ml (1 fl oz) cold water
25g (1 oz) melted butter
A little butter or oil for greasing a frying pan
Filling of choice for sweet pancakes
Fresh lemon juice with caster sugar for sprinkling
Fresh orange juice with caster sugar for sprinkling
Slices of lemon or orange for decoration
Caramel sauce and bananas dusted with a little icing sugar


Method

You will need a well-seasoned frying pan and get this hot before adding the mixture and just before adding the mixture turn it down to a medium heat or the pancake will stick to the pan. Add a little butter or oil on each addition of adding pancake mixture. You will also need a ladle or large jug for pouring the mixture into the pan.

Sieve the flour over a large mixing bowl then make a well in the middle with a spoon. Add the eggs and with a whisk start whisking through the mixture and adding the milk and water mixture a little at a time until you have a smooth batter consistency. (It’s much like a Yorkshire pudding batter but much thinner.) Lastly add the cooled melted butter and whisk through the mixture. Either pour into a large jug or use a ladle for pouring the mixture into the frying pan.

With the prepared frying pan greased with a little butter or oil add enough mixture to coat the middle and swirl the mixture around the pan to coat the whole base. This saves having a heavy thick pancake. Leave to cook until the bottom of the pancake is cooked about a minute, then flip it over with a fish slice and cook the other side in the same way.

Place the pancakes on plates or stack them up with non-sick paper between each layer until required.

For the filling, choose which one you desire and then fold each pancake over in half. Sprinkle a little more lemon, orange juice and caster sugar over the top or for the caramel banana pancakes, sprinkle a little extra caramel over and a sifting of icing sugar before serving.

Treacle Tart

Slice of Treacle Tart

As you gather my family adore traditional puddings/desserts, I must be in my tart mode at the moment *giggle*. Treacle Tart is a simple but wonderful pudding for those winter days when you feel you need something to comfort and warm you. This tart can be served hot or cold and my family enjoy lashings of custard served with it.

Serves 6 –8

Treacle Tart

Ingredients
I sweet shortcrust pastry case, (from the scraps of pastry make strips of pastry for a lattice top)
For The Filling
6 tbsp golden syrup
175ml (6 fl oz) double cream
2 eggs, lightly beaten
Zest and juice of 1 lemon
55g (2 oz) ground almonds
125g (4½ oz) breadcrumbs – made from day old white bread, crusts removed
A little egg wash of 1 egg yolk and a little milk to glaze the pastry strips


You will need a 23cm (9 in) fluted bottomed flan tin, greased with butter. Non-stick baking paper and baking beans, baking tray.

Method

Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

* For the sweet shortcrust pastry case follow instructions from my Trio Tart of Pears, Chocolate & Cinnamon. *

In a saucepan add the golden syrup and heat gently on the stove. In a large mixing bowl add the cream and beaten eggs and mix together. Now, add the lemon zest and juice followed by the warm golden syrup, mixing well in. Lastly add the breadcrumbs and ground almonds to the mixture and combine all the ingredients well together with a large metal spoon. Pour the mixture into the pre-baked sweet shortcrust pastry case.

With your chilled strips of pastry lay across the top of the tart, you can twist the strips or leave them straight making sure they are sealed each ends to the pastry case. Brush the lattice pastry strips with a little egg wash.

Place the tart into the oven on a baking tray and bake for about 25 – 30 minutes or until golden in colour.

Serve with custard, ice cream or crème fraiche

Rosie’s Chocolate Pie

A Slice of Rosie's chocolate pie

I really wanted to invent something chocolatey to share with you after tantalising you with my Pink Champagne truffles yesterday. I do hope this makes up for it! I aimed for a light orange flavoured sweet pastry, for the filling a silky smooth choc-orange texture with good flavour. I used Green & Black’s Milk Chocolate because I didn’t want a bitter taste had I used a darker chocolate. Another avenue could be to use orange flavoured chocolate all the way through my recipe.

All the family have now eaten a slice of my new recipe of chocolate pie and gave enthusiastic reviews; so now I can safely share with you knowing it’s as delicious as I aimed for in my mind's eye.

Rosie’s Chocolate Pie

Serves 6 –8

Ingredients
For The Orange Sweet Pastry
175g (6 oz) plain flour
50g (2 oz) cold butter
25g (1 oz) Trex vegetable shortening
Pinch of salt
1 tsp orange finely grated orange zest
1 tbsp caster sugar
1 egg yolk
Ice cold water
For The filling
200g (8 oz) good quality milk chocolate
25g (1 oz) butter
150ml (5 fl oz) Jersey Cream at room temperature
4 tbsp Cointreau Orange liqueur
Decoration
A little grated chocolate – milk or orange flavoured
A few coloured sprinkles (optional)
Whipped cream for piping (optional)
Silver balls (optional)

You will need a 23cm (9 in) fluted loose-bottomed flan tin, greased with a little butter. A baking tray to place the flan tin on in the oven. Baking paper and baking beans, for baking the flan pastry blind.

Method

For the pastry; Sieve the flour and salt into a mixing bowl then add the butter, Trex, sugar and orange zest. Rub the fat through the flour mixture with your fingertips until it resembles fine breadcrumbs. Now add the egg yolk and with a rounded knife mix this through and the mixture should start to clump together. Bring the clumps into a ball, if the mixture is not coming together add a few drops of ice-cold water, be careful not to add too much you don’t want sticky dough. Too much water makes for a heavy pastry it wont be tender and light. Wrap in cling film and chill in the fridge for 30 minutes.

Lightly sprinkle a work surface with a little flour and unwrap your pastry and roll it out into a circle large enough to fit the flan tin. Roll the pastry up onto your rolling pin carefully, and then gently unroll over the flan tin easing the sides of the pastry in to fit. Roll over the top of the flan ring with your rolling pin; this will give you a neat cut edge. Place the flan tin into the fridge to rest and chill for about 30 minutes.

Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

When the pastry has chilled place the flan tin onto the baking sheet lightly prick the bottom of the pastry with a fork. Take a large circle of baking paper and place into the flan tin on top of the pastry, and then add the baking beans on top. Place into the oven to bake blind for 25 minutes taking care the pastry does not over brown we are looking for a golden colour.

Remove from the oven and remove the baking paper and baking beans and place back into the oven for about 5 minutes to finish baking. [Take care the pastry doesn’t burn with having sugar added to it.] Leave to cool on a wire rack before removing from the tin onto a serving plate.

To make the chocolate filling; you will need a large heatproof bowl to sit over the top of a saucepan filled with a little water barley simmering. The bowl must not touch the water. Place the chocolate broken into smallish pieces and butter into the bowl to melt, it may take up to 10 minutes, do not stir. When melted take off the heat and with a wooden spoon drizzle in the cream mixing in well then take a hand whisk and whisk through adding the Cointreau lastly to the chocolate mixture. Place the chocolate mixture into the cold pastry case and smooth over with a spatula. Place into the fridge to chill and when chilled enough; lastly decorate with the grated chocolate, sprinkles and piped cream and silver balls if using.

It is quite a rich chocolate pie so hopefully it should cut into 6 – 8 slices.

Note: Any scraps of pastry can be re-rolled into a circle and add a little jam in the centre, then fold into a pastie shape, sealed, egg washed and bake off in the oven on a baking tray – cooks treats!

The Great British Pudding Challenge – Sussex Pond Pudding

My Sussex Pond Pudding

To kick off the New Year 2008 with “The Great British Pudding Challenge”, I have selected a delicious pudding called, Sussex Pond Pudding. This is a suet steamed pudding revealing in its centre, golden buttery sugar syrup that trickles out from the pudding on cutting open to form a pond!

This Challenge is open to any Blogger, Wordpress etc, who wish to partake. I post a NEW "Great British Pudding Challenge" with recipe every month from the 1st to the end of each month before posting a NEW Challenge and recipe for the next month. This month, I am a little late due to the Festive Season, but I hope you will forgive me for this?!

Some Challengers prefer to make only small individual puddings each month; this is quite within keeping for the Challenge too! Of course custard, ice cream, clotted cream, sorbet etc is entirely your own choice to serve with your pudding(s).

The only thing I ask, if you’d kindly leave a comment on this Challenge post when you’ve completed your Challenge. I will then place a link into this post for everyone to view your gorgeous creation of Sussex Pond Pudding on your Blog, Wordpress etc, many thanks. Happy Challenge!! I would appreciate it if you could link your entry posting on your Blog to mine - thanks :)

If you are unsure what a pudding basin looks like, please do take a look at this [link].

Delicious golden buttery sugar syrup that oozes out

Sussex Pond Pudding

Serves 4-6

Ingredients
175g (6 oz) self-raising flour
1 tsp baking powder
Pinch of salt
40g (1½ oz) breadcrumbs from day old bread
100g (4 oz) suet (I use vegetable suet)
150ml (¼ pint) of milk
175g (6 oz) cold butter, cut into small cubes
175g (6 oz) demerara sugar
1 large un-waxed lemon

Method

You will need a 900g (2lb) pudding basin, well greased with butter. Greased greaseproof paper, foil (pleated in the middle) and a little string to secure the paper and foil.

Place a steamer onto boil then lower to a simmer ready to place the pudding in.

Sieve the flour, salt and baking powder into a large mixing bowl. Add the breadcrumbs, suet into the mixing bowl mix through gently with a wooden spoon to ensure all ingredients are evenly distributed. Mix to a suet dough with the milk, it should soft but firm enough to roll out.

Sprinkle a surface with flour, then roll the suet dough into a circle large enough to fit the basin and cut a triangle out, put the triangle aside, this will be used for the lid later. Line the basin with the suet dough making sure you seal down with your fingers where the suet dough meets the side seam, this is to stop the syrupy juices leaking out when steaming.

Take half the butter cubes and half the sugar and place into the bottom of the pastry. Prick the lemon all over with a skewer, then place the remaining butter and sugar on top of the lemon.

Fold down the edges of the suet pastry dough and brush a little water along the edge for sticking the lid on.

On a floured surface roll out the remaining suet dough into a circle large enough to make a lid, place on top making sure it is fully sealed.

Taking the buttered greaseproof paper, make a circle large enough to fold a pleat in the middle to place on top of the pudding, leaving enough to come down the sides, do the same with the foil too. Tie the string around the top half of the basin and secure tightly, then take the string over the top of the pudding tying down to make a handle to lift the pudding out. Place the pudding into the steamer and steam for 3½ - 4 hours, do not let the steamer boil dry and replenish the water as necessary.

To serve, lift out, remove the foil and loosen the sides with a small sharp knife. Put a deep dish over the basin and quickly turn the whole thing upside down. The pudding will ease out fully onto the plate.

You could serve this pudding with lemon custard; whipped cream etc, totally to your own liking.

Slice of Sussex Pond Pudding with lemon custard

Lemon Custard Recipe

Ingredients
5 large egg yolks
3 tbsp caster sugar
Zest and juice of 1 lemon
1 tbsp cornflour
275g (½ pint) single cream

Method

In a bowl whisk the egg yolks, sugar and cornflour together. In a saucepan bring the lemon juice and zest to the boil. Now add the cream and bring back to the boil, then pour onto the egg mixture mixing well with a whisk. Place the mixture back into the pan and cook gently for five minutes stirring constantly with a wooden spoon until the custard thickens. Don't let it boil or it will go like scrambled eggs. Remove from heat giving the custard a good whisk before pouring over the hot pudding.

Edit Post: David at Book The Cook has posted an exceptional Sussex Pond Pudding for this months "The Great British Pudding Challenge". Please do call by Davids Blog and have a peek and drool of his perfect pudding! Rosie x

Lemon Meringue Trifles

Top View of Lemon Meringue Trifle

I’ve been surfing the web for a citrus flavoured trifle and came across this little gem of a recipe. Apparently it states it’s from the front cover of Simsbury’s magazine at nibb’lous recipes for sharing [recipe link here] Makes 4-6 trifles depending on how large you make them.

This is a delicious adult version of jelly, custard and limoncello meringue cream. Sometimes I have to admit, it’s great to have a grown-up treat but the limoncello could always be omitted if making this dessert if you so wish.

Lemon Meringue Trifle

This jelly is made from sugar, lemon zest, lemon juice and geletine leaves, but requires to be made the day before for the jelly to set. Next layer is a lemon custard, which is also made the day before to complety cool. Lush soft whipped cream is made the next day of limoncello, sugar, lemon juice and zest with broken shards of meringue, making the dreamy lemon topping.

All that is left is the assembly job making three layers of delightful citrus heaven. The textures complement each other with that little twist of crunch from the cream, not to mention, the flavour of lemon making it a fresh tasting dessert.

I finished my trifles off with some edible silver sugar balls and supercooks lemon slices, maybe a bit naff but I still like to use those lemon slices *giggle*.

If you are looking for a dessert for New Years, I’m sure this trifle would be a most welcomed delight on your menu.

Rosie’s Trifle

Top view of trifle

I always make a trifle at Christmas it’s such a tradition in our house. I wouldn’t live it down with Mr R. if I ever forgot to make one; this is his little treat lol. You can make this trifle up from good quality shop brought ingredients or if you prefer homemade sponge and custard, the choice is yours and it all depends on your time factor too! I used Genoese Sponge in this trifle and have included my recipe if you fancy making your own sponge. Of course there are many interchangeable flavours of fruit conserves and fruits you could use in a trifle.

This one’s for you Pixie as I know you asked for my trifle recipe ;o)

Side view of trifle

Rosie’s Trifle

Ingredients For The Genoese Sponge
75g (3 oz) plain flour
25g (1 oz) cornflour
50g (2 oz) butter
100g (4 oz) caster sugar
3 eggs
Few drops of vanilla extract

Method For The Genoese Sponge.

You will need 2 20cm (8 in) sandwich tins, greased and base lined with greased greaseproof paper or greased non-stick paper.

Preheat the oven to 180°C/350°F/gas mark 4.

Sieve the flour and cornflour together and leave to one side for later.

In a saucepan melt the butter and leave to one side to cool a little for later use too.

In a kitchen mixer bowl or large bowl and a handheld mixer, (I wouldn’t suggest doing this by hand unless you want muscles like Popeye), add the eggs, sugar and vanilla extract. Whisk until it doubles in volume and becomes thick and pale in colour, when you lift up your beaters with a little mixture you will see it leaves a ribbon trail when at the correct texture and volume. Depending on your mixer it may take from 5 – 10 minutes to achieve this result.

Carefully fold in the sieved flour/cornflour mixture with a large metal spoon trying not to knock any air out of the mixture, and then do the same with the melted butter until all fully combined.

Dived the mixture between the two sandwich tins and place into the preheated oven middle shelf. Bake for 25 minutes or until firm to the touch and slightly coming away from the tin sides.

Place on a wire rack to cool for 5 minutes then turn out of tins to finish cooling off.

One sponge is only need for the trifle and cut this into two through the middle with a bread knife.

The full remaining sponge that is not needed I put into my freezer for a later date.


Ingredients For The Remaining Items For The Trifle.

A good jar of raspberry conserve
6 tbsp sherry
100g (4 oz) approximately of fresh or frozen raspberries thawed or a good quality tin of raspberries
570ml (1 pint) custard, homemade to your recipe cooled or a shop brought carton of custard
275ml (½ pint) double cream whipped to soft peek consistency
Different coloured edible sugar balls
Edible glitter

To Assemble The Trifle.

Take one half of the sponge that has been cut through the middle, and with a pallet knife spread on plenty of raspberry conserve. Place the reaming half of the sponge on top. Make little sandwiches from this circle of filled sponge to fit the bottom of a dish. Sprinkle the sherry over the sponges and if using tinned raspberries a little of the juice too.

Take the cooled custard and pour this over levelling off with a palette knife and leave to set a little before placing the soft whipped cream on top. Make little swirls for a pattern in the cream and scatter over the different coloured edible sugar balls and edible glitter.

Place in the fridge to finish off setting. Eat within a day or two due to the fresh cream.