Custard (V)

A lovely accompaniment to my crumble recipe, pies and a lot of puddings.

Serves 4

3 Egg yolks
25g Caster Sugar
1 Vanilla Pod
2 tsp Cornflour
1 Pint Whole Milk

1. Put a pan on the hob and add the milk to the pan with the vanilla pod. Keep the vanilla pod in the milk until the milk begins to boil.

2. In a bowl whisk the egg yolk, sugar and cornflour.

3. Add the egg mixture to the milk while stirring. Keep over the heat and stir for about 5 minutes

4.  Strain the mixture into another saucepan and keep on the heat until the custard thickens.

Rhubarb Crumble (V)

A classic pudding ready to harvest for this time of year. Perfect with custard

Serves 8

Crumble

180g Plain Flour

120g Butter

2 tbsp Almonds

110g Brown Sugar

3 tbps Oats

8 sticks of rhubarb

130g Caster Sugar

2 tbps Runny Honey

1 tsp Ginger

1. Preheat the oven at 180c/160c fan assisted.  Wash and cut the rhubarb pieces into 2 inch pieces. Put into a dish and roast in the oven for 15 minutes with caster sugar and a bit of water.

2. While the rhubarb is in the oven make the crumble. Get a mixing bowl and rub the butter, flour and brown sugar between the fingers until mixed in and crumbly.

3. Once the rhubarb has finished in the oven add the ginger and honey. Sprinkle the crumble on top of the rhubarb. Then put in the oven for 30 minutes or when the crumble is golden and the rhubarb is bubbling. 

I grow my own rhubarb

Served with either; double cream, ice cream or custard.

Tiramisu (V)

Tiramisu is a classic Italian desert made from coffee and mascarpone. A delicious end to any meal.

Serves 8

175g Pack of sponge fingers
3 tbps of coffee mixed with 300ml boiling water
250g tub of mascarpone
200g Double Cream
4 tbps of cocoa powder
50g Milk Chocolate
2 tbps of caster sugar
4 shots of Marsala Wine, amaretto, chocolate wine or equivalent liquor.

1. Whisk the double cream until it begins to thicken. Add the mascarpone to the cream and fold in.

2. Add 2 shots of the chosen liquor and sugar to the cream. Set aside.

3. Get a shallow dish and put the coffee and the last 2 shots of liquor in. Dip the fingers into coffee mixture for a few seconds and then turn over for another few seconds. Don't leave them in too long or they will be soggy.

4. Begin to layer the dish starting with the coffee soaked sponge fingers, a few spoonfuls of the coffee, cream then a sprinkling of cocoa powder. Continue this and end with a cream topping.

5. Sprinkle the remaining cocoa powder and grate the milk chocolate on top. Put in the fridge for approximately 2 hours. Serve.

Malteaser Muffins (V)

Made these as a birthday present for a friend. Lovely as a gift for any occasion.

Makes 12

4 tbps Cocoa Powder
Box of Malteasers, smashed
100g Milk Chocolate, broken up
250ml Milk
125g Caster Sugar
1tsp Vanilla Extract
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
250g Plain Flour, sifted
2 Medium Eggs

Topping
50g Milk chocolate melted
Maltereaser, crushed or left whole

1. Preheat the oven to 180c and place the muffin cases in a muffin tray.

2. Stir the sifted flour, baking powder, bicarbonate of soda, cocoa powder, sugar and the broken up pieces of chocolate in a large mixing bowl.

3. In a measuring jug whisk, eggs, vanilla and milk together.

4. Add the milk mixture to the dry mixture. Stirring until almost smooth. If too runny, add flour. Or if too dry add more milk.

5. Put the mixture into the muffin cases, making sure it dosen't go beyond half way full.

6. Place them in the oven and bake for 20 minutes.

7. Leave the muffins to cool.

8. Once the muffins have finished cooling you can melt the rest of the milk chocolate. Apply the melted chocolate on top of each muffin. Then sprinkle the malteasers on top.

Shortbread (V)

Was thinking earlier today what would be good to put on the blog. And then it occurred to me that I had been drinking more tea recently. Then I thought, what goes well with a cup of tea (apart from the Victoria Sponge)...Shortbread! A lot of the ingredients will be in your cupboard and tastes better than the shop bought.

Makes between 20-30 pieces

200g Butter
325g Plain Flour, shifted
2 tsp Vanilla Extract
120g Caster sugar, plus 2 tbps
3 Medium egg yolks

1. Mix the butter and sugar together until smooth. Then add the flour.

2. Add the egg yolks and vanilla extract to the mixture. The mixture should be doughy. If too dry add a bit of water. Or if too sticky add flour.

3. You can either roll in cling film and then cut into slices OR roll on a floured work top and cut into fingers.

4. Put the cut dough onto a tray and put in the fridge for 30 minutes.

5. Sprinkle the 2 tbsn of caster sugar over the dough. Put in the oven for 15 minutes on 200/180c fan assisted.


6. Put on wire rack to cool down. Serve with a cup of tea.