Blackberry and Apple pie!

Warning: This a somewhat difficult recipe, especially to beginners. Although I found it fun to make, I got worried it wouldn’t work a few times. I turned out well although my grandad reckons I needed more sugar and I agree with him, the blackberries are more bitter than I had expected.

You will need:

  • sweet shortcrust pastry. Click here for my recipe –> Sweet Shortcrust Pastry  😀 (Possibly need to make 2 lots)
  • 400g cooking apples, cored, peeled and sliced
  • 100g fresh blackberries (washed)
  • At LEAST 35g caster sugar I would go up to 45g if I were you. First day It was bitter but the day after It wasn’t.
  • Pinch of ground cinnamon

Method:

1. Roll out pastry on a floured surface and fit into a pie dish, Blind bake at Gas mark 5/190*C/ 375*F for 20 minutes, then bake normally for a further 10 minutes. Leave to cool.

2. Put the apples in a bowl and microwave for 3 minutes. Take it out and add the blackberries, sugar and cinnamon. Mix well.

3. Don’t drain, put put all the mixture in the pie base. Use any extra (or make more pastry) to make the top. Picture below for the design I went for. Brush top with egg to help brown nicely.

4. Bake for 50 minutes or until golden brown, leave to cool for 30 minutes. Serve with custard. ENJOY!!! MWA!! >:D

 

 

 

Pear Sponge Pudding

I enjoyed making this more than I did eating it. The best part about it is the yummy pear juice! Quite easy, not many places you can go wrong.

You will need:

  • 2 410g (undrained weight) cans of pears
  • 150g butter
  • 150g sugar
  • 6 eggs
  • 375g  plain flour
  • 75g cornflour
  • 1 1/2 tsp baking powder
  • large pinch of sat
  • 1 – 2 tsp lemon juice
  • A litte bit of milk

Method:

1. Drain the pears and put the liquid in a few cups to drink (I love pear juice), and place neat and evenly in a greased baking dish. Set aside.

2. Cream together the butter and sugar until light and fluffy. Beat in on egg at a time adding a tablespoon and a half of the flour with each one.

3. Add the rest of the flour along with the cornflour, baking powder and salt and fold in. Preheat oven to gas mark 4/ 180*C/ 350*F.

4. Stir in to lemon juice and enough milk so that the batter will easily drop of the spoon.

5. Spoon the mixture into the dish and smooth the top. Bake for 40 minutes or until top is slightly browned. Enjoy!

 

 

Sticky Toffee Pudding!

As requested, Sticky Toffee Pudding! We all like Sticky Toffee Pudding, so when we saw the comment suggesting it we made it the same day. I failed at it the first time as I was only just starting off, but that was a stupid mistake on my part, but the result was well worth it .Overall a easy(ish) recipe. Here’s the recipe!

You will need:

  • 190g plain flour
  • 1 1/2 tsp baking powder
  • 120g brown sugar
  • 1 pinch salt
  • 120ml milk
  • 2 eggs
  • 85g melted butter
  • 2 tsp vanilla extract

For the toffee sauce:

  • 120g butter
  • 200g brown sugar
  • 250ml double cream

Method:

1. Mix together the flour, salt and baking powder. Add the sugar and stir well.

2. In a separate bowl, put the milk, eggs, melted butter and vanilla extract and beat until a light froth forms on top.

3. Add the milky mixture to the flour mixture and stir well until smooth. Preheat oven to gas mark 3/ 170*C/320*F.

4. Grease a pudding bowl generously. Pour the mixture into the bowl and bake for 20-30 minutes or untill top is VERY firm and skewer come out clean(Mine took over an hour…).

1. For the sauce: In a saucepan, put in the butter, sugar and double cream. Bring to a simmer and stir until thick, Dark brown and smooth. It should look like syrup. Let stand for 10 minutes before pouring over.

2. Take out the pudding and flop onto a plate and, fingers crossed, it should hopefully come out whole. Pour the sauce over the pudding or however you like it! 😀

Sticky Toffee Pudding

Old Fashioned Rice Pudding

One of my memories from being young was rice pudding. Now, there were 2 very different types of rice pudding I ate. First the school rice pudding that was, well, beyond description really, but I’ll try. It was white, really snow white, and the taste, well there wasn’t one, bland doesn’t begin to describe it. And I can’t forget the blob of nondescript jam which was dropped into the middle of it. I don’t remember it ever being warm either come to think of it.

Now the rice pudding I got at home. It was delicious, rich and creamy and I always got a good share of the skin. I used to love scrapping the dish after it was finished to get any bits that were left. It was a real comfort food when I was feeling down or just when the weather was horrible and I couldn’t play out.

These days you can buy ready made rice pudding that, the maker’s claim, is as good as traditional, home made rice pudding. I will say that’s it’s cheaper than making your own, definitely quicker and more convenient but it’s no match for the real McCoy.

Now the problem I have! The recipe was my Nan’s who taught my mum how to make it but it was never written down. I don’t remember the recipe and so to my quest. I need to find something that tastes like it did when I was a child. This is going to be a mammoth task but I’ll do it!

This is the first recipe I’m trying, lets see how it goes.

Ingredients:
140g Short Grain (pudding) Rice
410g Tin of Evaporated Milk
850ml Whole Milk
40g Golden Granulated Sugar (we didn’t have this so used normal granulated)
1 Whole Nutmeg (we used dried)
25g Butter

Method:
First butter an an ovenproof dish with a capacity of 1.4l and pre-heated oven to gas mark 2, 150°C
Place the rice and sugar in the ovenproof dish, pour in the milk and the evaporated milk and give it all a good stir.
Put the nutmeg on the top and then place the butter on top in small bits.

Ready To Go In The Oven

Place the dish on the middle shelf for a total cooking time of 2 1/4 hours. After 45 minutes give it a good stir and place back for the rest of the cooing time.

Ready To Serve

The Verdict:
It was a lot runnier than the one I grew up with and although it was creamy it just wasn’t right. The ‘skin’ wasn’t as tasty either. Tom isn’t a rice pudding fan (I know!!!!) so he wouldn’t even try it, Abbie tried it but didn’t like it. I wasn’t fussy but it was edible but Jess loved it  

My score would be 6/10

Back to looking, I’ll keep you updated on my search for the perfect rice pudding.

 

 

Rice Pudding 1908 Recipe

This is a recipe published in 1908 in When Mother Lets Us Cook.

  • 4 tablespoons of pudding rice
  • 4 tablespoons of sugar
  • Nutmeg (to taste)
  • 1 quart (950ml) of milk

 

  1. Take 4 tablespoons of rice and wash the rice by putting it into a sieve or strainer and let clean cold water run over it
  2. Put the washed rice in a bowl and add 4 tablespoons of granulated sugar
  3. Pour the milk over the rice
  4. Turn the mixture into a baking dish
  5. Grate some nutmeg over the rice mixture and place the dish in a moderate oven (gas 3-4, Electric 325 F 170 C)
  6. Cook for around 2 hours. As it starts to brown on the top stir, do this twice.
  7. When the rice is soft, it is done.

Rice pudding is better served quite cold.

If you like raisins measure out 2 tablespoons (make sure they are seedless) and soak them in boiling water for 5 minutes. Drain off the water and stir them into the pudding before it goes into the oven.

Original illustration

Bread & Butter Pudding

Something that I’ve baked before is the Bread & Butter pudding, I made it mostly by myself with some help buttering from my Nan, its and old English recipe but its quite nice and simple. My Nan and Grandad really liked it but I haven’t gotten the chance since then 😁! Here I’ll tell you the ingredients and how to make it.:

This is a picture of what mine looked like 🙂

You will need:

*100g of sugar

*1 tsp of ground cinnamon

*As many slices of bread, cut in half like a triangle, that will fit in the dish

*Butter, enough to thoroughly butter the bread

*3 handfuls of either mixed dried fruit or just sultanas

*500ml milk (seems like a lot but trust me)

* 2 eggs

 

And now for the method:

1. Preheat the oven to gas mark 5/190*C  and grease the baking thingy lightly

2. Mix together the sugar, cinnamon and fruit

3. Butter the bread and then layer it. don’t do what I did, cut into triangles AFTER you butter it.

4.After each layer sprinkle over the fruit and sugar mix. Make sure every slice is covered

5.Mix the eggs and milk together and whisk.

6.Pour over the bread and leave to soak for 10 mins.

7.Bake for about 40 mins or until lightly brown.

8. And there you go!! ENJOY 😉!!