Category Archives: Puddings

Apple and Hazelnut Filo Roll-ups

applesNow I could call these strudel but you know they aren’t really strudel –  what they are is me making use of the last of the wizening garden apples that have been sitting wrapped in paper in a box in the garage and a packet of Theos filo pastry that I bought for something else only I forgot what –  and I thought that I should use both of them up.

I rang my sister who used to make lots of this and who I think of as a strudel expert and had a chat about breadcrumbs and soft middles which was fun. She thinks the breadcrumbs are what makes the difference to the texture, with them the middle all comes together into a soft filling, without crumbs it stays separate and more chunky.


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Lemon Meringue Pie and Dark Brooding about Meal Planning

I used to work with a lovely Cypriot called Christina who gave me her mother-in-law’s recipe for Lemon Meringue Pie about 10 years ago. I found it the week before Easter as I was forlornly thinking what to bake for a dessert for an upcoming family meal. I also wanted to use this gorgeous red clafoutis/pie dish that Celia sent me for an Easter gift made by Emile Henri. I couldn’t take a decent photo of it for some reason so I have attempted to draw it with the Paper 53 app on the iPad. I’ve ordered a stylus as my finger isn’t the easiest thing to draw with – or that’s my excuse!

I confess, though you may find this hard to believe, that I absolutely loathe planning meals to the point of hysteria and phobia. Some people like nothing more than pouring poring over their cook books and rifling through their recipes and I just get swamped with choice and possibility and want to hide under the duvet. I am not really a foodie you see, I like eating it and I quite like making bread in particular, but that’s not usually tied in to meal planning –  but the rest of the hoo-hah surrounding food – it’s just not me. I try to play along but you won’t find me on Come Dine with Me ever. Continue reading

We’re having Mousse for Dinner! Mousse! Thanks to Dan Lepard

Dan Lepard checkerboard biscuits and mousse

Promise this is the last ‘quick off the mark’ post for a while.  Dan Lepard tweeted an advance picture of this one early in the week and tantalisingly posted a list of the ingredients and I couldn’t resist having a go yesterday afternoon when I should have been doing a hundred other things (which still remain to be done). Continue reading

Pumpkin Pie is a Go!

westonbirtI bought a pumpkin at Leigh Court Farm the other day.  I had this idea I was going to carve it with a Halloween poodle cut out and scare all those trick-and-treating dogs that come visiting; that was a little overambitious. I cut the lid off crooked and it was all downhill from there on, I failed miserably in fact…

…Time for Plan B

pumpkin pie

Pumpkin Pie!

The last time I made this I was nineteen and trying to impress a friend who was mad about all things American.  I produced something so revolting that we had to go to a very expensive café instead to calm ourselves down and get rid of the taste. I decided on the strength of that experience that America was indeed a foreign country and that they ate some very strange food there. It occured to me briefly that I might have made it wrong but my ego was such that I simply relegated it to the little drawer of gustatory horrors (the one where the boiled pigs trotters that I was offered once in Greece resides)  and thought no more about it.

Fast forward to November ’09 when Mandy invited me for a proper Thanksgiving supper at which there was turkey and corn bread and for dessert there was a pie like this one. Much to my surprise it was really good so I removed PP from the drawer of horrors and promised myself I would make it one day.

What did I do wrong all those years ago? At a guess I didn’t drain the pumpkin purée properly. If you use one of those big round orange jobs then you have to really drain the purée before you mix up the filling.  I think that’s all there is to remember, it might be why Americans tend to buy the purée in tins. But I couldn’t find a tin of the stuff and I did have my failed Jack O’Poodle.

I read the Guardian piece on pumpkin pie but really didn’t fancy making a pie with 145 g of maple syrup.  The recipe I chose in the end is more or less the one Mandy recommended from the hummingbird bakery cookbook There are some great looking American cakes in there! And the recipes are all in grams not cups which suits me fine.

To prepare the pumpkin purée: We cut the pumpkin into chunks, roasted them in the oven until they were soft for 45 minutes at 170 C. Then  I scraped the flesh off the skins. Puréed the flesh in a food processor till smooth. Put the whole lot in a sieve and let it drip overnight. I toasted the seeds separately and have been doing my impersonation of a gerbil ever since.

I found a dish as near to 23 cm in diameter as I possessed;   a flan dish with a drop out bottom, a proper pie dish is on my wish list now!

I used the Hummingbird pie crust which is made of

  • 260 grams plain flour
  • 1/2 tsp salt
  • 110 g unsalted butter

The pastry is made by rubbing the above ingredients together to a sandy consistency and then bringing the pastry together with a little water, maybe a tablespoon or so. The Hummingbird book talks about beating the pastry until you have a smooth even dough.  I followed all this and the crust that results is what I would call a hardish pastry, the sort that you can hold in your hand without it collapsing.  I think if I was going to make the pie again I would use a pastry with more butter and not mix it so much as I prefer a shorter textured pastry, but this was good. I am not such a pastry expert anyway. Whatever pastry you use, always chill it in the fridge after you have mixed it, and ideally once again after you have rolled it out for your dish. An hour is usually plenty of time for the first chill.

I roll out pastry these days between two sheets of clingfilm and it makes life a lot easier.

At some point measure out and mix the following ingredients together until you have a smooth lumpfree mixture.

  • 425g pumpkin purée
  • 1 medium egg
  • 235 ml evaporated milk
  • 220 g golden caster sugar
  • 1/4 tsp ground cardamom  ( instead of cloves which I don’t like)
  • 1 tsp salt
  • 3/4 tsp ground cinammon
  • 1/4 teaspoon ginger
  • 1 – 2  tablespoons plain flour

Pour this into the pastry and bake in a preheated oven at 170 º C/325 ºF until the filling is firm.  The book says 30 – 40 minutes but mine took more like an hour.

I left it to cool till the next day and we just had some for lunch with a big dollop of yoghurt and a sprinkle of cinammon on the top and it was so good I had two pieces!

Greed is my undoing.

Ottolenghi’s One-Pan Wonder and Suelle’s Chocolate Pear Pudding

ottolenghi in the Guardian Tidying up the living room today I found a carefully torn out page from the Guardian from July 24 2010. We loved the idea of dinner made with one pot, so Brian decided to make it.  We had lots of little tomatoes, potatoes, all the ingredients and we wanted a meat-less meal so The New Vegetarian scored again!

Brian says, you do need a second pot to roast the tomatoes, though I suppose at a pinch you could cook the tomatoes first and put them to one side and then carry on.  If I was camping this might be the sort of dish that I could just about put together outdoors. I’m not very good at camping though.

It’s a lovely supper dish and has those gorgeous Ottolenghi flavours, yoghurt, lemon, sumac, chili and tahini all cooked with a generous quantity of olive oil and I could eat it again really soon.

ottolenghi tomato tahini eggs potatoes

The method of cooking the eggs, on top of a base of pan cooked potatoes and onions reminds me a little of baked egg dishes, it worked pretty well and even though it stuck a little to the pan, there wasn’t any left over!

We followed it up by re-heating Suelle’s scrummy pear and chocolate pudding cake that I made on Tuesday and having it with yet more pears which I had poached in vanilla syrup, something I learnt from Azelia’s Kitchen which is in fact where I am popping back soon as she has a whole collection of fabulous dessert recipes for pears!

chocolate pear pudding mainly bakingWe like pudding in this house, but we don’t have it very often, so it was great to have this to re-heat. I think we put too much of the chocolate pieces in the middle of the cake, so it ran in a rather nice gooey fashion everywhere.

There are still lots of pears sitting neatly wrapped up in the garage.  I will have to speed up and make some more puddings with them!

Concorde pear

A Bee and a Plum Pudding

The bees that visit adore these drumstick alliums

This is my pic. I try to plant alliums and purple geraniums for the bees as they love them and the bees need all the help they can get these days.  These (allium sphaerocepahlon or round headed leek) flower later than the big ones that we have in the Spring. We get visited by bees with many different coloured bottoms; red, white, yellow and orange, we get small honey bees, large bumble bees, solitary bees. I think there must be lots of bee keepers in Bristol.  Sometimes they fall asleep on the alliums and I find them there in the morning waiting for the sun to warm them up.

Brian came out to see if he could take a better shot and the bee flew behind his glasses. He closed his eyes and waited politely till the bee left.  He needed pudding though to compensate…

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