Category Archives: British

Just Peachy Pancakes

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Happy Easter! I hope you get to relax with friends and family over the break.

Right now I’m eating the biggest bowl of fresh fruit and yoghurt… and I’ve told myself that if I finish that, then all bets are off and I can rip into the chocolate. I’m sure I’ll read this post again later with chocolate stains and remorse.

Today I bring you a breakfasty brunch recipe, so if you feel like making it, you’ve still got tomorrow to try it!

This is just a simple pancake recipe – actually, it’s a pikelet recipe, which I’ve often used for pancakes. This makes hotcake-y kind of pancakes, rather than the really fat pancakes that you get with beaten egg white recipes. I served our pancakes with what may be the last peaches we eat this season.

Pancakes

25g low fat spread or buttter
1 Tbsp golden syrup (or maple)
½ cup sugar
2 eggs
¾ cup trim milk
1½ cups flour
1 tsp baking soda
1 tsp cream of tartar

Melt the spread in a large heatproof bowl or jug in the microwave. Add the syrup and microwave again, just until the mixture is softened. Add the sugar and eggs, and whisk until they’re well combined. Whisk in the milk, then add the sifted flour, baking soda and cream of tartar and just mix until there are no more pockets of flour – as for muffins, avoid over-mixing like the plague.

Heat a large-ish frypan over medium heat and either spray with non-stick cooking spray, or melt a little butter and swirl in the pan to grease.

Drop the batter in to form pancake sized discs – I use a slightly less than full ¼ cup measure to do this. Once you have quite a few bubbles burst on the surface, gently flip the pancake. I find if you have a good non-stick spatula or fish slice you can tilt the edge up and have a peek to see whether it’s your preferred colour too. Once both sides are cooked, remove from the pan and serve.

If you’re cooking for a bunch of people, and you want everyone to eat at the same time, I keep the pancakes stacked on the bench in a folded clean teatowel, one pancake between each folded layer. This keeps them pretty warm without letting them go stodgy.

Good served with bacon/banana/maple, berries and yoghurt, light butter and syrup, or grilled fruit as below.

Grilled Peaches

Preheat the grill to 180-200 or so. Slice the peaches, cutting the flesh away from the stone, and lay the slices out in a single layer in a small lined baking tray. I suggest using metal, as it  heats up quickly and conducts heat to the peaches – ceramic dishes will take longer. Sprinkle the peaches with brown sugar and drizzle some balsamic vinegar over the top. Grill for a few minutes until tender and delicious.

Enjoy your Easter weekend!

Traditional Christmas Pudding

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I know, I am annoyingly organised, but I made my Plum Pudding a few days ago and it’s tightly wrapped and sitting in the fridge, ready to be re-steamed on Christmas Eve. I made my first Christmas pudding last year, and it really was yummy (even better the next morning). And you do almost all the work long before you eat it, so there’s almost no preparation on the day. Suits me.

I got a pudding basin with a lid last year from Moore Wilson’s for about $25. The lid fastening is a little dodgy so I don’t rely on it solely when lifting the basin in and out of the giant pot of hot water, but other than that, cooking the pudding is a cinch.

However, I’m not really sure how one goes about steaming the pudding without such a basin. I guess you can use any heat-proof bowl and do some serious tin foil work on the top. I know there is also the method of tying the pudding up in calico and suspending it into the hot water from a stick. These look awesome but a leeeeeeetle daunting for me.

I mashed this recipe together from all the recipes I could find in my books, taking the yummiest looking bits out of each recipe. I also refuse to use suet, so this recipe uses butter. It seemed to work ok!

As with Christmas Cake, I think the important thing about a Christmas Pudding is the quality of the fruit. So I buy a mixture of fancy dried fruits from the bulk bin (this time around it was prunes – obviously, so I could call it a plum pudding – strawberries, crystallised ginger, cranberries, cherries, apricots, dates and apple chunks). Then I top the fruit up to the quantity listed in the recipe with bought cake fruit mix. Other possibilities include currants, sultanas, mixed peel, raisins, figs, etc.

Time for a Little Something’s Christmas Pudding
Serves 6-8 at least

2 cups flour
75g butter, softened
½ cup firmly packed brown sugar
3½ cups mixed dried fruit (see above), chopped
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground ginger
½ cup golden syrup
½ cup trim milk
1 tsp baking soda
2 eggs
1 orange, grated rind
1 lemon, grated rind

To get ready, spray a pudding basin and the inside of its lid with cooking spray. You really don’t want to go to all this trouble and have it stick. Get a Very Big Pot (a stockpot is really the only answer) and half fill it with hot water, and get it heating on medium heat so it’s boiling by the time you’re ready to start steaming the pudding. In the bottom of this Very Big Pot, you need a trivet, or something the pudding basin can sit on so it’s not on the floor of the pot. I have a shallow ceramic baking dish which I turn upside down.

Place the flour in a large bowl (I use my cake mixer), and rub the softened butter in using your fingertips. Add the brown sugar, chopped dried fruit and spices, and mix to combine.

Warm the milk in the microwave (just a little – 20 seconds) in a medium bowl, and stir in the baking soda to dissolve it. In another little jug or bowl, warm the golden syrup in the microwave (again, 20-30 seconds), and add that to the milk, along with the eggs and grated lemon and orange rind. Beat with a fork, and pour it onto the dry ingredients.

Stir (or turn the cake mixer on) until the pudding batter is well mixed.

Pour the mixture into your prepared pudding basin, making sure there’s at least an inch or so of room at the top, as the pudding will rise as it steams. Put the lid on tightly and carefully lower into your Very Big Pot of boiling water, sitting it on whatever platform you have devised. When I cooked my pudding, the water came about a third or a half way up the pudding basin. Put the lid on the Very Big Pot and gently boil the pudding for 4 hours. Check back every so often to make sure your Very Big Pot still has enough boiling water in it, and top up if needed.

After 4 hours, carefully remove the pudding basin from the Very Big Pot. Take the lid off and invert the basin over a cooling rack. Fingers crossed, the pudding will slide out nicely and sit smugly cooling on the rack.

When it’s cold, wrap it first in tin foil, and then in a plastic supermarket bag with a knot tied snugly at the top. I’ve put mine at the back of the bottom shelf in my fridge, and there it shall stay until I need it on Christmas Eve. Then, I will unwrap it, poke it a few times with a skewer, pour a couple of tablespoons of brandy over it, put it back in its basin, and repeat the steaming process for another 2-3 hours. Then I’ll turn it out onto a serving plate, pour about ½ cup of brandy over it, set it on fire, and carry it to the table to rapturous applause. When the flames have burned themselves out (and, fingers crossed, not set fire to my hair), I will slice it up and serve it with my husband’s family Rum Sauce.

Now, there is one problem with this blog post. I forgot to take a photo of my steamed pudding before I wrapped it snugly and put it in the fridge. D’oh. But to be honest, a steamed, undecorated pudding is not a thing of beauty.

For your viewing pleasure, I have found an image of a Christmas Pudding online, in case you haven’t seen one before. Obviously, mine looks exactly like this. Exaaaaactly.

(image found here)

Good luck if you decide to try one!

Decorating your Christmas Cake

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Now that it’s December, our Christmas Tree is up, the fairy lights have been switched on and, possibly most importantly, the Christmas Cake has been decorated. And cut. And a little bit eaten.

I made our cake about a month ago and have been giving it a light dousing with sherry once a week since then. So to finish it off, I iced it in the traditional way – with a layer of almond icing, and then a layer of white icing on top of that.

I usually use bought almond and white icings (I think I used Pettinice brand last year which seemed ok), but this year I’m on holiday. So with all this time on my hands I thought I’d have a crack at making my own. Just to see if it was nicer/cheaper/easier.

I’ll go into more detail on the icings in the recipes below, but the short answer is: Almond Icing is DEFINITELY worth making at home. It’s cheaper than buying it, it’s really easy to mix up, and actually it’s easier to roll out and place on the cake than the bought stuff. Plus, it does taste nicer. Significantly more marzipan-y.

With white icing, the jury is still out. It’s definitely easier to roll out and place on the cake. It  is marginally cheaper. These factors may tip the scales for some. I can’t say it was easy – not in the skills department; the recipe is simple, but in the elbow grease department. The icing is so thick, the Kenwood refused to co-operate. So I pretty much did it by hand. Put it this way – I didn’t need to go on a run yesterday. As for taste, I can’t say I noted an enormous difference from the packet stuff. Friends I fed it to last night said they thought it was better. Maybe they were just being nice. It’s hard to tell sometimes.

Try it yourself, and see what you think! Does anyone else make this stuff at home? What are your thoughts?

A few words on the decoration of cakes. Following the almond and white icing layers, I usually mix up Royal Icing and decorate the top of my cake with little kisses or stars. This year, I think mixing the white icing cleaned out my kitchen motivation reserves. I was content with just a big tartan ribbon and this funny little bird decoration that I’ve fallen in love with.

Others save up the scraps of white icing, and cut shapes out of them, and place the shapes on the cake (see this one by Hungry and Frozen).

The other decorating option is to use tacky but heart-tuggingly nostalgic plastic decorations. When I was little, my mum put the almond and white icing on the cake, and my brother and I were allowed to sit on the bench and “help” by providing advice on where the little plastic red house should go, where the jolly fat Santa should sit, and at which strategic intersections the royal icing kisses should be applied. We also had tiny plastic Bambi deer, which we pressed lightly into the white icing a couple of times, before settling on a position. This made ‘hoof-prints’ in the icing, as if the tiny Bambi had happened upon the Christmas Cake in the wild, and walked around a bit before deciding it was an excellent place to set up camp for the month. Man would not come to the thicket here.

I was (abnormally) thrilled to find that you can still buy the very same little red house for $3.99 at Spotlight, along with jolly fat Santas, wandering Bambis and gold “Merry Christmas” text plates.

I should add, too, please don’t let all this talk of home made icings, month-long sherry dousings and plastic Bambis put you off making or decorating a Christmas Cake! Although I made mine a while ago, it’s definitely not too late to make one now, and it will still taste amazing. My recipe’s available here. And in terms of decoration, you could just place extra dried fruits and nuts on the top of your cake, and brush with a lightly beaten egg before you bake it. It will look shiny and beautiful. If you’re keen on the almond and white icing combination, the bought stuff will definitely do the trick. The instructions for rolling it out and placing it on the cake below might help.

I have surprised myself with how much there is to say about decorating a Christmas Cake. I feel that a summary is needed. So:

  • Home made Christmas Cakes are delicious. You can bake one following this recipe, and either:
  • Place pretty dried fruits and nuts on top of the cake, and brush with warmed up golden syrup, or a beaten egg, before you bake it; or
  • Bake the cake plain, and ice it with a layer of almond icing, followed by a layer of white icing, either home made or bought; and then:
  • Leave it as is; or
  • Tie a big ribbon around it; or
  • Cut out shapes from white icing and stick them on; or
  • Go crazy with piped royal icing and/or nostalgic plastic decorations.
So there you have it! If you have any energy left, the recipes and my tips for home made almond and white icings are below, along with instructions on placing them on the cake. Have fun!
Home Made Almond Icing

This recipe is slightly adapted from Alison Holst’s Christmas cookbook. This mixture made enough to go over the top and down the sides of my huge Christmas Cake, so you may like to reduce quantities if you have a smaller cake, or if you just want the icing on the top. 

200g ground almonds
2 cups icing sugar
1 cup caster sugar
2 egg yolks
½ tsp almond essence
4 Tbsp lemon juice

Place the almonds, icing sugar and caster sugar in a large bowl (I used my Kenwood cake mixer), and mix to combine. In a little bowl, mix together the egg yolks, almond essence, and 2 Tbsp of the lemon juice. Mix this mixture into the almonds, and add the remaining lemon juice, a little at a time, until you have a paste that will be easy to roll out, but not too sticky.

A wee note – I’ve made a note to myself to try replacing some of the caster sugar with more icing sugar next year, to make a smoother paste.

Home Made White Icing
This recipe is also adapted from Alison Holst’s Christmas cookbook. It makes a large quantity – you can freeze leftover white icing. 

1 Tbsp gelatine
3 Tbsp cold water
3 Tbsp liquid glucose (also called glucose syrup, most supermarkets stock it with the baking supplies)
2 tsp glycerine (also called glycerol; easiest place to find it is at a pharmacy)
1 kg icing sugar. Yes, you read right. 1 kilogram.

Mix the gelatine and cold water in a small microwave-proof bowl, and stand for 3-4 minutes. Warm it in the microwave – I put it in for 20 seconds, gave it a swish around, and in for another 20 seconds. You just need to dissolve the gelatine. Mix in the liquid glucose and glycerine. Tip: run your measuring spoon under hot water first, these two ingredients are like golden syrup.

Sift the icing sugar into a large bowl (again, I used my Kenwood mixing bowl). Pour the gelatine mixture into the middle of the icing sugar, and mix. I started off using the dough hook of my Kenwood, but this only worked for so long before it gave up. After that I just kneaded it with my hands. I also added a few splashes of very hot water when I thought the icing was just too dry and crumbly to work.

Putting It All Together

Christmas Cake
Apricot Jam (my cake used about a third of a 500g jar)
Almond Icing, home made or bought
White Icing, home made or bought
Patience

First, warm your apricot jam in the microwave, and pass it through a sieve. Brush the cake with the jam so the almond icing has something to stick onto.

Sprinkle your bench or a board with icing sugar, and roll out your almond icing until you have the right size to cover your cake. You can fill in any little holes or dents in your cake with scraps of the almond icing first, so you have a smooth surface to place your icing onto. Then, lightly drape your almond icing over the cake. This can be tricky.

I have a very useful little plastic or silicone placemat sized thing I bought for about $3 at Moore Wilson’s.  It’s very thin and flexible. I’m not sure what it’s purpose is supposed to be (maybe a hot plate?) but I use it as a rolling board. That way, I’m able to pick up my board with the icing still on it, and invert it over my Christmas Cake, then gently peel the board off the icing, leaving a crease-free smooth surface without risking breakage. Just make sure you dust the board with plenty of icing sugar before you start rolling.

Whip round the cake with a sharp knife to cut off any overhang, and then smooth the icing, and repair any cracks as much as you can by lightly pressing with your fingertips.

Now, brush the cake again, very lightly this time, with more sieved jam, so the white icing can stick onto the almond icing.

Sprinkle your bench or board with more icing sugar, and now roll out your white icing, again so you have an area big enough to cover your cake. I did my board inversion trick again, but if you don’t have a flexi placemat type thing, just lift your icing onto the cake as best you can with the aid of spatulas, fish slices and family members. Hopefully you can avoid any major cracks or splits as you place it on. Again, cut off any overhang and smooth the icing down.

All done! Now you can finish your cake off with any other decorations you like, and munch away!

Marmalade Steamed Pudding

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I started getting really into steamed puddings a while ago. They seem a bit of a fiddle first time round, but actually they’re not hard, and they result in a yummy moist cakey dessert that you eat warm with sauce. Mmmmmmmmm. And I even like the anxious moment when the bowl is inverted… will it turn out? won’t it? will it? It did! Yusssssssssssssss.

I made this lime marmalade a few weeks ago and have been looking for new things to do with it. Steamed puddings made with jam or marmalade are nothing new, but I hadn’t made one before. You plonk all the marmalade in the bottom of the pudding steamer, and carefully add the pudding batter on top, so as the pudding steams the marmalade turns to a delicious syrup, and then when you turn it out the syrupy marmalade goodness soaks back into the pudding like a sauce. Genius.

This is a very basic steamed pudding recipe. Like most good basic recipes, it will serve you well and is reliable, but can also be adapted to suit your own tastes. I’d like to try making it with buttermilk sometime, and also to see if reduced-fat spread could replace at least some of the butter (although the recipe is actually relatively light already). Any flavour marmalade would work with this; why not try a grapefruit and orange pudding?

 

Marmalade Steamed Pudding
Serves 4

50g butter
¼ cup sugar
1 egg
1 cup self-raising flour
finely grated rind of 1 lemon
½ cup trim milk
½ cup marmalade (see here for my lime marmalade recipe)
yoghurt, cream or ice cream, to serve (I vote Greek yoghurt for this one)

Cream the butter and sugar, until pale and fluffy. Add the egg and lemon rind, and beat again. Stir in the sifted flour and milk. Grease a pudding basin (non-stick spray is your friend here), and spoon the marmalade into the bottom of the basin. Carefully spoon the pudding batter on top and cover the basin. My steamer has a clip on lid, but you could cover a basin with two layers of tin foil tied on tightly. In case you’re new to steaming, this is how I do it – I have a big stockpot that I set on the stove, and put an upturned ceramic heatproof saucer or dish in the bottom, which the pudding basin can sit on top of. Then I half-¾ fill it up with hot water and bring it to the boil while I’m mixing the pudding. Carefully place the pudding basin into the stockpot, on top of the saucer. This pudding is actually quite light so I had to put a plate on top of the pudding basin to weigh it down and stop it rolling around in the stockpot! Bring the water back to the boil, and steam the pudding for an hour.

Take the bowl out of the steamer and remove the lid. Place a plate across the bottom of the bowl and carefully invert the whole arrangement so the pudding turns out nicely. Serve hot or warm with yoghurt, cream or ice cream.

Rhubarb & Tamarillo Bread & Butter Pudding

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I’ve been intrigued by bread & butter pudding lately. It’s not something I grew up with so I’ve been trying different recipes to work out how it’s supposed to taste. After a couple of pleasant but unspectacular puddings, I think I’ve found the winner.

I really liked the hot tamarillos in the second pudding attempt, so kept them in but paired them with rhubarb this time. Mmmm. And finally the stars aligned and I got the custard to pudding ratio right. It was the dawning of the age of aquarius, age of aquariuuuuuuuuuuuuuuuus. Aquarius.

Rhubarb & Tamarillo Bread and Butter Pudding
Serves 4

1 bunch rhubarb, trimmed and chopped into 5 cm lengths
4-5 tamarillos, quartered
1-2 Tbsp balsamic vinegar
2-3 Tbsp brown sugar
4-6 slices of fruit bread*
raspberry jam
3 eggs
3 Tbsp caster sugar
1 cup trim milk
icing sugar, to dust
ice cream and/or custard, to serve

*I tried different kinds of fruit bread in all these puddings, including homemade, and Bürgen was the nicest

Preheat oven to 200°(c). Place the rhubarb and tamarillo in lined baking or roasting pans (I used separate brownie tins). Splash the rhubarb with a tablespoon or two of cold water, and drizzle the balsamic vinegar over the tamarillos. Sprinkle both tins with brown sugar and bake until tender (about 10-15 minutes, I think). Leave to cool slightly.

Meanwhile, spread the fruit bread with raspberry jam (one side only), and cut the slices diagonally into quarters. Lightly spray a ceramic baking dish with non-stick spray, and layer half the bread quarters in the bottom of the dish, jam side up. Set aside.

When the tamarillos are cool enough to handle, slip their skins off (should just slide off easily, like capsicums). Layer the tamarillo and rhubarb over the bread. I only used about two thirds of the fruit in the pudding, but didn’t decrease the quantities in the ingredients list above, because you need to put the leftover fruit in a covered container in your fridge, and then you need to eat it on your breakfast cereal or porridge for tomorrow and maybe the next day if there’s enough. Need.

Layer the remaining bread quarters on the top of the pudding, jam side down, so you have a big jammy fruity sandwich.

In a new bowl, whisk together the eggs and caster sugar until frothy, then whisk in the milk. Pour this over the pudding and let it soak in for 5-10 minutes. Then bake at 160° for 30-35 minutes until firm and golden. Sprinkle with icing sugar and serve warm/hot with custard or ice cream.

This is also my entry for this month’s Sweet NZ, which Alessandra Zecchini is hosting. Yum! Looking forward to seeing what other bloggers have been making.

Bread and Butter Pudding – Mach II

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I felt my last bread and butter pudding was yummy, but had too much custard mixture. So this week I tried again, using less custard mixture, and different fruit. I’d definitely repeat the hot nectarine and tamarillo filling, but this time the pudding had too little custard! What am I, Goldilocks?

Hopefully Mach III will be the ultimate.

Meantime, here’s Grilled Fruit Bread and Butter Pudding. For four serves, you need -

4-6 slices fruit bread
apricot jam or marmalade, to spread
fruit for grilling – stone fruit works best
a little brown sugar and balsamic vinegar
2 eggs
2-3 Tbsp caster sugar
150ml evaporated milk
custard, to serve

I know nectarines aren’t in season at the moment. But the ones imported from the US are really cheap. They’re NOT nice to eat - I find them floury and yucky - but if you cook them up, they’re good dessert fare. I sliced up 3 nectarines and 2 tamarillos, sprinkled with brown sugar, splashed with balsamic and grilled for a few minutes until they were hot and softened.

Spread the fruit bread with jam. Put half the slices in the bottom of a ceramic baking dish, jam side up (cut them to fit). Place the grilled fruit over the bread, and cover with the remaining bread (jam side down this time).

The custard mixture is adapted from a Healthy Food Guide recipe. Whisk the eggs and sugar together well, add the milk and whisk again. Pour this over the pudding and bake for 30-35 minutes at 160. When it’s done, the bread on top will feel firm and there won’t be any runny egg mixture racing around. Sprinkle with icing sugar, and serve with custard.

Watch this space for Mach III.

Shoestring Sunday night

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I really wondered whether to post about this meal … the kedgeree recipe you are about to read is NOT elegant. It is NOT refined. It is probably NOT a recipe you would use for entertaining. But there is something very comforting about it.

There are a couple of things I like about this kedgeree. Firstly, you can really make it to suit your tastes and your budget. The ingredients in this recipe are at the student flat end of the spectrum, but if you have a bit more room to move, try using a really good smoked fish. Haddock is traditional but I don’t think we get it in NZ – alternatives might be trevally or mackerel.

If you feel like it, you could also add lemon or lime (add juice and finely grated rind at the same time as the fish).  Jamie Oliver also uses fresh ginger and mustard seeds. Maybe kedgeree can be more elegant than I gave it credit for.

The second thing I like about this recipe is that I usually have all these things in my pantry and can make this up if I have forgotten to take meat out of the freezer and we need. food. now.

Kedgeree

1 Tbsp canola oil
1-2 onions, finely chopped
1 tsp curry powder
1/2 tsp turmeric
1 cup rice
2 1/2 cups water or fish stock
1/2 tsp salt
450g tin smoked fish fillets, drained, flaked
4 eggs, hard boiled and chopped
1 Tbsp lemon juice
fresh herbs (try coriander, dill or italian parsley)
3 spring onions, chopped

Heat the oil in a large frypan, and gently cook onion until soft (but not browned). Add the spices and cook for a minute before adding rice and stock.

Cover the pan and gently simmer for 10-15 minutes, or until rice is cooked and liquid has been absorbed.

Add the flaked fish, eggs, lemon juice and herbs, and carefully fold through the rice. Keep the pan over a low heat, just to heat the dish through.

Serve garnished with spring onions, extra herbs and lemon wedges.

 

 

Bread and Butter Pudding

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I didn’t grow up with bread and butter pudding, but I’m led to believe it is a classic English pud and a favourite for many - rich and custardy bread. Mmmm.

This is a healthier version of bread and butter pudding. I’ve flavoured this one with apple and cinnamon, and it was pretty good … but I believe that there is an ultimate bread and butter pudding out there waiting to be discovered. So I’ll be trialling different flavours and recipes over the next few weeks, hopefully culminating in a superb bread and butter pudding! If you have any flavour suggestions, please leave a comment!

Apple and Cinnamon Bread & Butter Pudding

2 apples, cored and diced (I left the peel on)
6-8 slices fruit bread
apricot jam
1 orange, finely grated rind (I had no oranges so I used 3 mandarins. Don’t try it. It’s not tidy).
2 Tbsp brown sugar
3 eggs
1 egg white
1 1/2 cups trim milk
1/2 tsp cinnamon
1/2 tsp mixed spice

Preheat the oven to 180 (c). Spray a ceramic baking dish with non-stick spray.

Place the chopped apples in a microwave safe bowl and cover with a plate. Cook for 3-4 minutes on high, until the fruit is tender. Drain well and set aside.

Spread the slices of fruit bread with the jam, and cut the slices into quarters. Layer half the bread in the baking dish, spread side up. Then layer the apples on top of the bread. Sprinkle over the orange rind and brown sugar.

Then layer the other slices of fruit bread on top, spread side down.

Whisk together the eggs, extra egg white and caster sugar until frothy. Add the milk, cinnamon and mixed spice, and whisk again. Pour this mixture over the pudding and leave it on the bench to soak for 10 minutes or so.

Bake the pudding for about 35 minutes, until it feels firm on top, and is nice and golden. Don’t worry if the custard still looks a little bit runny, it will set while you rest it for 5 minutes. Dust the pudding with icing sugar and serve with extra custard. Serves 4-6.