St Clements Posset

I always make this with both orange and lemon juice and I find just lemon to be too acidic. It’s like the worlds *easiest* pudding but tastes like you have slaved for hours over it 🙂

You need:
1 large pot double cream (600ml or thereabouts)
150g caster sugar
juice of 1 orange and 1 lemon.

Place the sugar and cream into a large pan and bring to the boil. Once it boils, turn down to a simmer and simmer for 3 minutes. Make sure you stir the cream/sugar a couple of times to make sure it doesn’t catch and to dissolve the sugar.

Once the cream has been heated for long enough, pour it into a large jug with the juices and stir. Pour into little serving dishes/glasses and chill for at least 3 hours. Delish. Am toying with the idea of making lavender scented creams in the summer…

Tangy Orange Bread and Butter Pudding

Cycling to work this week had worked up an appetite for stodge. I haven’t made bread and butter pudding for years but was flicking through Delia’s Winter Collection and came across the recipe for marmalade bread and butter pudding and decided to give it a whirl. It was lovely, and smelt so good that even Lex tried it and liked it. Result.

You need:

6 slices white bread
75g softened butter
2-3 tbsp marmalade
3 eggs
325ml milk
grated zest of an orange
3 tbsp demerara sugar

Butter the bread on one side, then spread the marmalade on 3 of the slices. Make 3 sandwiches and butter the top side of each sarnie. Slice into 4 triangles and lay in a shallow baking dish.

Mix together the milk, eggs and orange zest and pour over the sandwiches. Sprinkle over the sugar and leave to soak for 30 mins if you have time. Bake for 30 mins at 160 degrees, make sure you don’t over cook it so it gets burnt. Scoff and hide the leftovers from your family so you can eat them all by yourself later on mwahh!

Blackberry and Apple Crumble

I am not a big crumble fan – I usually like the idea of it more than the reality. But I have to say tonight’s offering was lovely. My FIL enjoyed it enough to give me a compliment!

You need:
4 large cooking apples, peeled and roughly chopped
1 tbsp water
3 tbsp vanilla sugar

150g plain flour
75g cold butter
25g oats
75g cinnamon sugar

2 cups blackberries
2 tbsp vanilla sugar

Start by putting the apples, sugar and water into a pan and cooking for 10 mins till soft and fluffy. Pour into a shallow baking dish and top with the scattered blackberries. Add the extra vanilla sugar on to this.

Blitz the butter and plain flour in a food processor until it’s like find breadcrumbs. Tip into a bowl and add the sugar and oats. Mix and then scatter over the fruit in the dish.

Bake at 180 degrees for 15 mins then turn up the heat to 200 and bake for another 10-15 mins till bubbling and browned and crispy on top.

Serve with custard for a proper english treat, or mascapone/creme fraiche if you fancy something more continental. Delicious either way. The leftovers will be my breakfast tomorrow.

Random Ingredient Lasagne

The veg box delivered a load of courgettes which I have to say are not one of my favourite veggies. So I thought I’d make a lasagne with them where they’d be semi-hidden and there was some ricotta to use up in the fridge too. The ricotta however was sell by 26 June 2009 (yes today *is* September 11th 2009), so despite it tasting OK I didn’t want to risk it and ditched it in favour of some quark (which was also past it’s sell by date, but only by 12 days this time!!).

I never used to be able to make a decent lasagne and after years of trying decided that maybe it was my lasagne dish that was letting me down. It was! Lasagne now tastes edible in my house and tonight’s concoction was pretty tasty.

Tomato and courgette lasagne

Tomato sauce
2 medium onions, chopped
1 tin toms
1 carton passata
spalsh balasmic vinager
1 tsp veg stock powder
pinch sugar
salt and pepper to taste
1 tbsp olive oil

Courgette layer
4 courgettes, roughly diced
3 tbsp olive oil
6 cloves garlic, crushed
salt and pepper
1 tub quark (ricotta would taste better imho)

6 or so sheets lasagne
2 good handfuls of grated cheddar
1 good handul grated parmesan
either 1 roughly torn mozzarella ball or 10 or so mini mozz balls

First make the tomato sauce. Saute the onions in the oil and then add everything else. Simmer for 10 mins till slightly thickened.

For the courgettes fry them in the oil for a few mins then add the garlic and salt and pepper. Saute for 10 mins or so until tender. Add the quark/ricotta and stir till mixed. Take off the heat.

Assemble the lasagne by putting 2 sheets pasta in the bottom of a dish and then adding a half the tom sauce. Add more pasta then the courgette layer. Add more pasta then the other half of the tom sauce. Top with the cheese and bake in a hot oven (180 degrees) for 30-45 mins till cooked and bubbling.

Serve with salad, crusty bread and lashings of wine. Rather superb for a friday night supper, and at least 4 of your 5 a day portions!

Rice Pudding

Ahhh a childhood staple. I adore rice pudding. Sometimes only a can or carton will do when I am in a trashy junk food mood. But other times I crave rich, luscious, creamy home made rice pudding. My mum taught me the trick of using a can of evaporated milk in with the normal milk to give an instant richness and creaminess to it. Recently I’ve also started to add cardamon and other spices to liven it up a bit. The recipe below is my all time favourite.

What you need

2.5oz of pudding rice or risotto/paella rice
2 tbsp sugar (I use vanilla)
1 pint milk – use one large can of evaporated milk and top up with semi-skimmed to the pint
3 cracked cardamon pods
grating fresh nutmeg
few strands of saffron

Mix all of the ingredients together and then place in a lidded casserole dish into a pre-heated 150 degree oven. Stir after the first 30 mins and then leave to slowly cook for 90 mins or so until the rice is cooked. I think it’s better fridge cold the next day after the rice has plumped up a bit and the flavours have mingled, but DH thinks it’s best eaten hot straight from the oven. Either way it makes a luscious pudding or breakfast.