Showing posts with label British Food. Show all posts
Showing posts with label British Food. Show all posts
If you’re looking for a classic British comfort pudding that comes together quickly and tastes like pure homestyle coziness, this Apple & Blueberry Eve’s Pudding is just the thing. Traditionally made with tender cooking apples baked beneath a soft, golden sponge, Eve’s Pudding is one of those timeless UK favorites that never disappoints . In this version, a handful of juicy blueberries adds a pop of color and flavor, making it even more irresistible.
Perfect for weeknights, Sunday dinners, or when unexpected company pops by, this simple pudding proves that the most comforting desserts are often the ones made from everyday ingredients — and a little bit of love.
This is a lovely dessert I made the other night for dinner. I had other plans, but the time got away from me. I decided to whip up an Eve's Pudding, which makes a quick and easy dessert, and is quite a traditional pudding in the UK.
This recipe, however, is not just an ordinary Eve's Pudding, but an Apple and Blueberry Eve's Pudding. Slightly different then the original traditional Eve's Pudding, but incredibly delicious!
Eve's pudding is a traditional British pudding made from sliced cooking apples with a sponge cake mixture spooned over top. The apples are allowed to stew at the bottom of the baking dish while the cake mixture cooks on top. In this case, I sprinkled some blueberries over the apples, and stirred some into the batter to give it a bit of color and variety!
I like to start the apples cooking in the dish in the oven while I whip the sponge mixture together.
The sponge mixture goes together very easily . . . . and results in a lovely sponge with a moist crumb. I flavored it with a bit of orange, both some juice and some finely grated zest.
Served warm from the oven with lashings of cream, it went down a real treat, but custard, or vanilla ice cream would also be delicious!
INGREDIENTS NEEDED
TO MAKE
APPLE & BLUEBERRY EVE'S PUDDING
Simple every day ingredients, put together in the most scrumptious way!
For the fruited base:
- 1 1/2 pounds (680g)cooking apples, peeled, quartered, cored and cut into thick slices
- 1 cup (115g) blueberries, fresh or frozen
- 1/2 cup (95g) of granulated caster sugar
- 1 TBS water
For the cake topping:
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (95g) of granulated/caster sugar
- 2 large free range eggs
- 1 cup (120g) self raising flour
- 2 TBS fresh orange juice
- the grated zest of one small orange
You will also need:
- Icing Sugar for dusting
- Vanilla Ice Cream, warm custard, or cream for serving
NOTES ON INGREDIENTS
- Five to six apples depending on the size. If your apples are large, you won't need as many. By cooking apple I mean an apple that is best for cooking and often a bit too tart to eat. In the U.K. this would be Bramley's, Blenheim Orange, Granny Smith. etc. In North America I recommend Granny Smith, Braeburn, and sometimes Golden Delicious or Fuji (because they hold their shape.)
- Use unsweetened frozen blueberries if using frozen. No need to thaw.
- I use salted butter.
- You can easily make your own self-rising flour by whisking together 1 cup (120g) of flour and 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In the U.K. use caster sugar. You can use regular granulated sugar here in North America as it is finer than the granulated sugar in the U.K.
HOW TO MAKE APPLE & BLUEBERRY EVE'S PUDDING
This is a very simple dessert/pudding to make. (In the U.K. dessert is always called pudding no matter what it is, pie, cake, etc.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Place the apples and half of the blueberries into a 5 cup (2 1/2 pint) baking dish, at least 2 inches deep. (I used a deep oval pie dish.)
- Sprinkle the caster sugar over top along with the water. Place into the heated oven and allow to cook for about 10 minutes while you make the topping. (You can make your own caster sugar if you wish by blitzing regular granulated sugar in a food processor to make it finer.)
- To make the topping measure all the ingredients into a bowl and then whisk together until smooth with an electric whisk. Fold in the remaining blueberries. (I use an electric whisk to beat the topping together.)
- Remove the casserole with the fruit from the oven. Spread the batter evenly over top. (I use the back of a metal spoon to smooth over the top. If you wanted to make it really special you could sprinkle some flaked almonds on top.)
- Return to the oven and cook for 30 to 40 minutes until golden brown and the top springs back when lightly touched. (A toothpick inserted into the sponge should come out clean.)
- Dust with icing sugar (optional) and serve warm with custard or cream. (Spoon the pudding out into bowls making sure each person gets some of the fruit filling and some of the cake.)
HINTS AND TIPS FOR SUCCESS
1. Start the apples in the oven before adding the sponge
Partially cooking the apples (and blueberries) for about 10 minutes helps them soften properly and ensures they stew beautifully under the sponge layer.
2. Keep the fruit layer simple — or add spice if you like
The recipe uses plain apples with just sugar and water, but you can add cinnamon if you want a warmer flavour.
3. Use fresh or frozen blueberries
Both work perfectly, so use whatever you have on hand.
4. Whisk the sponge topping until smooth
All the topping ingredients go into one bowl and are whisked together with an electric whisk. This gives you a smooth batter and a lovely moist crumb.
5. Add orange zest and juice for brightness
The orange adds a gentle citrus lift that pairs beautifully with the apples and blueberries.
6. Spread the batter evenly over the hot fruit
This helps the sponge rise uniformly and bake into a golden, springy top.
7. Bake until golden and springy
The pudding is ready when the top is golden brown and springs back when lightly touched — usually 30–40 minutes.
8. Serve it warm for the best texture
Warm pudding + cold cream, custard, or ice cream = perfection.
9. Use the right size baking dish
A 2½‑pint dish at least 2 inches deep works best. The author used a 12‑inch oval pie dish, which fit the recipe beautifully.
10. Don’t skip the icing sugar dusting
A light dusting of icing sugar adds a pretty finish and a touch of sweetness.
FREQUENTLY ASKED QUESTIONS
WHAT IS EVE'S PUDDING?
Eve’s Pudding is a traditional British dessert made with a layer of sliced cooking apples topped with a light sponge cake mixture. As it bakes, the apples soften underneath while the sponge turns golden on top, creating a warm, comforting pudding.
HOW DOES THIS VERSION DIFFER FROM THE TRADITIONAL?
CAN I ADD SPICES TO THE FRUIT?
Yes — a little cinnamon would be lovely with the apples.
DO I NEED TO COOK THE APPLES BEFORE ADDING THE TOPPING?
The apples (and blueberries) are partially cooked in the oven for about 10 minutes before the sponge mixture is added. This helps them soften properly during baking.
WHAT IS THE BEST WAY TO SERVE EVE'S PUDDING?
Serve it warm, dusted with icing sugar and spooned into bowls, along with custard, cream, or vanilla ice cream. All are delicious options.
CAN I USE FROZEN BLUEBERRIES?
Yes — the recipe states that either fresh or frozen blueberries work perfectly.
A FEW MORE BRITISH PUDDINGS TO ENJOY
Nobody does delicious puddings and desserts like the British do. Here are a few more favorites of ours!
GOLDEN SYRUP PUDDINGS - The sort of warm, sweet treat that could brighten even the dreariest school‑dinner day. A tender ginger‑vanilla sponge bakes right on top while a rich, buttery caramel sauce magically forms beneath it, giving you a self‑saucing pudding that’s pure nostalgic bliss. Each spoonful delivers warm ginger, golden syrup sweetness, and that cozy “homey pudding” feeling we all crave. Serve them warm with vanilla ice cream, pouring cream, or custard for a dessert that feels like a hug in a dish. With the flavors of ginger and vanilla in the sponge , buttery caramel flavor of golden syrup, self‑saucing magic with cake on top and sauce beneath , nostalgic school‑dinner comfort.
QUEEN OF PUDDINGS - This classic British pudding turns the simplest ingredients — a bit of milk, eggs, bread, and jam — into something truly special. A silky, orange‑scented bread‑custard base bakes until just set, then gets spread with a generous layer of warm strawberry or raspberry jam before being crowned with a billowy meringue that bakes up crisp and golden on top. It’s the kind of thrifty, ingenious dessert the British are famous for creating out of “next to nothing” — comforting, nostalgic, and utterly satisfying.
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Yield: Serves 6
Apple & Blueberry Eves Pudding
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
A slightly different version from the traditional Eve's Pudding. Easy Peazy, and oh so scrummy yummy! Serve warm with lashings of cream or custard poured over top each serving.
Ingredients
For the fruited base:
- 1 1/2 pounds (680g)cooking apples, peeled, quartered, cored and cut into thick slices
- 1 cup (115g) blueberries, fresh or frozen
- 1/2 cup (95g) of granulated caster sugar
- 1 TBS water
For the cake topping:
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (95g) of granulated/caster sugar
- 2 large free range eggs
- 1 cup (120g) self raising flour
- 2 TBS fresh orange juice
- the grated zest of one small orange
You will also need:
- Icing Sugar for dusting
- Vanilla Ice Cream, warm custard, or cream for serving
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Place the apples and half of the blueberries into a 5 cup (2 1/2 pint) baking dish, at least 2 inches deep.
- Sprinkle the caster sugar over top along with the water. Place into the heated oven and allow to cook for about 10 minutes while you make the topping.
- To make the topping measure all the ingredients into a bowl and then whisk together until smooth with an electric whisk. Fold in the remaining blueberries.
- Remove the casserole with the fruit from the oven. Spread the batter evenly over top.
- Return to the oven and cook for 30 to 40 minutes until golden brown and the top springs back when lightly touched.
- Dust with icing sugar and serve warm with custard or cream.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you grew up loving beans on toast, get ready… because this Cheesy Beans on Toast Bake takes that classic comfort and turns it into something even more irresistible. Think warm, bubbling beans… melty cheddar… smoky bacon, golden toast tucked underneath… all baked together into the coziest, most satisfying dish.
It’s simple. It’s budget‑friendly. And it’s exactly the kind of meal that makes a chilly day feel a little brighter. Perfect for busy nights, lazy weekends, or whenever you want something comforting without a lot of fuss.
This is comfort food with heart — familiar, nostalgic, and so delicious you’ll wonder why you haven’t been making it this way all along.
The British are very fond of enjoying things on toast. This was a pastime I came to really enjoy when I lived in the U.K. Cheese on toast, mushrooms on toast, tomatoes on toast, scrambled eggs on toast, beans on toast. There really is nothing more comforting than a bit of something served spooned over top a slice of crisp and buttery toast is there! And the British have it down to an art.
This is a recipe that I saw on Instagram via a reel. On Amy Shepherd Food. It looked amazingly simple and delicious. We love beans on toast and I just knew that it would be fabulous. Neither Eileen and I could wait to make it It looked so tasty.
I did make a few changes in how it was put together and cooked. I chose to bake it rather than grill it, in order to make sure everything was well heated through. I also added some crispy onions to the top for a moreish crunchy finish. I also took the liberty of cutting everything in half so that it made for a more manageable casserole for Eileen and I to enjoy without any waste.
We were both well pleased with this. It was rich and hearty and comforting. The onions on top added a lovely crunch. We both gobbled it up in quick time. It was THAT good. I highly recommend.
You could serve a salad on the side to round out the meal, but it was plenty delicious just as is.
INGREDIENTS NEEDED
TO MAKE
CHEESY BEANS ON TOAST BAKE
There is nothing too out of the ordinary here. Simple ingredients put together in a delicious way.
- 4 slices of bread
- soft butter for spreading
- 4 rashers of streaky bacon
- 1 (200g/14oz) tin of baked beans in tomato sauce
- 1 cup (115g) grated strong cheddar cheese
- a handful of crispy fried onions
NOTES ON INGREDIENTS
Use a sturdy artisanal bread for the best results. I used a sourdough batard. This stayed nice and crisp. You will want to butter it generously with the butter. I did use a salted butter as that is all I have in my house most of the time.
Use a good quality baked bean. I recommend Heinz Baked Beans in Tomato Sauce. They are the most like the British Baked Beans and if you can get the British variety so much the better. British baked beans are not as sweet as North American baked beans.
Use a good smoky thick sliced streaky bacon.
Use a quality strong cheddar cheese. I also recommend using a white cheddar. If you can get a British cheddar that would be perfect and DO grate your own cheese if you can!
The crispy fried onions are sold as salad onions in the U.K. The brand most common here in North America are French's. They add a lovely crunch and a bit of onion flavor to the top of the casserole.
HOW TO MAKE
CHEESY BEANS ON TOAST BAKE
This is really quite a simple bake and makes for a delicious and quick supper.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
- Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish. (Buttering it generously helps to prevent the beans from soaking too much into the bread and making it overly soggy.)
- Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces. (I don't like to make it too crisp as it loses it's flavor I find.)
- Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions. (The crispy onions add a lovely touch.)
- Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown. (Covering it for the short period of time helps it to heat through properly and then uncovering it helps to crisp up the topping.)
- Serve immediately to two lucky people.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before you start to make the dish. This will help to familiarize you with anything that you need.
- Assemble all of your ingredients before you begin so that you don't leave anything out.
- Make sure you use a good, sturdy white bread. You don't want anything that is going to go mush in the bake time.
- Butter your toast well.
- Make sure you use a good quality baked bean and do not drain. I used Heinz baked beans in tomato sauce and if you can get the British version of them, so much the better as they are not as sweet as the North American variety.
- Use a good well flavored cheese. I used a white cheddar.
- Don't over cook the bacon. Overcooked bacon loses it's flavor.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF BREAD IS BEST TO USE FOR THIS?
A nice sturdy white loaf is best. An artisanal sourdough works great. You don't want a bread that is going to get super soggy when the casserole bakes.
WHAT KIND OF BAKED BEANS ARE BEST?
You can use any kind of baked bean you enjoy, but really to be truly authentic to it's British Roots, Heinz brand baked bean in tomato sauce are best.
CAN THIS RECIPE BE DOUBLED?
Absolutely. The original recipe was for twice the amount. Simply double up on everything and bake in a larger dish. Bake times will remain the same.
CAN THIS RECIPE BE PREPARED AHEAD OF TIME?
I do not recommend making the full recipe ahead of time, although you could certainly cook your bacon and toast and butter your bread ahead of time ready to throw into the casserole dish when needed.
CAN I USE CROUTONS INSTEAD OF TOAST?
I would think that croutons would work very well in this casserole, especially the larger artisanal ones. You would get a crisper bottom for the dish.
CAN THIS BE FROZEN?
No. I do not recommend freezing this dish.
A FEW MORE
BRITISH COMFORT FOODS TO ENJOY
The British love anything on toast. And why not? Toast makes the perfect vehicle for most things!
MUSHROOMS ON TOAST - This is mushrooms on toast the way it should be — rich, rustic, deeply savory, and absolutely bursting with flavor. Forget the soggy tinned version of years past. This recipe brings the mushrooms to life: sautéed until golden and caramelized, tossed with sweet red onions, crispy pancetta, fragrant garlic, and fresh oregano. A final knob of butter melts through the pan, creating a glossy, irresistible finish. Spoon that over thick slices of buttery sourdough toast and you’ve got a dish that feels both humble and indulgent. It’s quick, comforting, and perfect for evenings when you want something warm and satisfying without fuss. Earthy mushrooms, salty pancetta, herby brightness… every bite is a little moment of joy.
BACON & CHEESE ON TOAST - the kind of comforting, no‑nonsense food that never goes out of style — a golden, melty, savory treat that feels like childhood, cozy weekends, and late‑night cravings all rolled into one. Thick toast gets a flavor‑boosting schmear (think grainy mustard, marmite, or even mango chutney), then a generous snowfall of sharp cheddar, and finally ribbons of smoky bacon laid lovingly on top. A quick blast under the grill transforms everything into bubbling, crisp‑edged perfection — the cheese molten and rich, the bacon sizzling, the toast sturdy enough to hold all that goodness. It’s simple, it’s satisfying. Warm, nostalgic, and endlessly adaptable… this is comfort food at its most delicious.
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Yield: 2 generous servings
Cheesy Beans on Toast Bake
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A simple throw together of a much beloved dish. Sized for two. This is delicious. Cheesy, rich and hearty. True comfort food.
Ingredients
- 4 slices of bread
- soft butter for spreading
- 4 rashers of streaky bacon
- 1 (200g/14oz) tin of baked beans in tomato sauce
- 1 cup (115g) grated strong cheddar cheese
- a handful of crispy fried onions
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
- Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish.
- Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces.
- Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions.
- Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown.
- Serve immediately to two lucky people.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Meatless Monday today with a quick, easy and delicious pie that the whole family is sure to love. Baked Bean Pie! A fabulous pie using store cupboard ingredients that goes together very quickly and easily and which uses very simple ordinary ingredients.
If you have tins of baked beans in the cupboard you are never far from having a really delicious meal to hand, even if you are only heating them up and spooning them over baked potatoes.
Beans and cheese go really well together, and those flavors are really highlighted in this simple and easy to make recipe! Soft onions, baked beans, creamy rich melty cheese, beneath a crisp buttery puff pastry lid . . . simple and incredibly delicious.
In a day of rising grocery costs, it also makes for a very tasty and economical meal. The ingredients I have given are for a small batch for a smaller family, but everything can very easily be doubled to serve more people.
You can also very easily juju it up by adding other bits and bobs such as chopped peppers, leftover cooked ham and bacon, etc.
Cheesy baked beans, flaky pastry, what's not to love about this quick, easy and cheap as chips dinner!!! Prepare to fall in love!
NOTE - I have adapted the recipe from a recipe print out that I had in my Big Blue Binder. I think it may have come from Sainsbury's but in looking online I found it in a few different spots and attributed to a number of various people. Your guess is as good as mine as to who the original source is! I cut everything in half to make a smaller sized pie.
INGREDIENTS NEEDED
TO MAKE
BAKED BEAN PIE
This truly is a store-cupboard favorite, using only a few simple ingredients. You may well have everything you need to make this dish tonight!
- 1 TBS butter
- 1 medium onion, peeled and thinly sliced
- seasoning as required
- 1 (14oz/400g) tin of baked beans in tomato sauce
- a splash of Tabasco sauce
- 1 TBS Worcestershire Sauce
- 1 1/4 cup (150g) grated strong cheddar cheese
- 1 egg yolk beaten with 1 tsp water
- 1 sheet of ready roll puff pastry
I used salted butter. It is the only kind of butter that I keep in the house. I did not use any seasoning in this recipe. I felt that the baked beans and the cheese were salty enough without adding any additional salt. I also felt that the Tabasco sauce and the Worcestershire sauce added any heat and additional flavor that might be needed without adding pepper.
I used Heinz beans as that is the most popular brand of beans found in the U.K.
I used a white cheddar.
My egg yolk was from a large egg.
I used 1/2 package, one sheet, of all butter puff pastry, thawed.
HOW TO MAKE BAKED BEAN PIE
This is really simple and takes minimal effort.
- Melt the butter in a skillet over medium heat. Add the onions and fry until softened for about 10 minutes, without coloring. Leave to cool. (You don't want the onions to be hot when you add them to the pie as this would heat up the puff pastry precipitously as well as melting the cheese.)
- Preheat the oven to 400*F/200*C/gas mark 6.
- Empty the tin of beans into a bowl. Add the Tabasco sauce and Worcestershire sauce and mix well together. Pour this into the bottom of an 8-inch pie tin. (DO be generous with the Tabasco sauce and the Worcestershire sauce, and use a good brand of each. Using Green Tabasco would add a different flavor if you so choose to do so. I like Green Tabasco Sauce.)
- Scatter half of the cheese over top of the beans. Scatter all of the onions over the cheese. Scatter the remaining cheese over top. (You could mix the two together if you wanted to and just add them in one layer. I prefer to layer them in separately.)
- Cut a pastry lid large enough to cover the pie dish out of the puff pastry. You can also cut out some decorations with the scraps if you wish. (Work with really cold puff pastry so that it doesn't stretch while you are cutting and shaping it. I did cut out some oak leaves and acorns, but they didn't really show up well.)
- Brush some beaten egg on the rim of the pie dish and place the puff pastry lid on top, pressing it to adhere all around the edges with the tines of a fork. Decorate as you wish and then brush the top of the pie with the egg wash. (I also pricked the top with a fork.)
- Make a vent in the center. (I forgot to do this. True confessions here.)
- Bake in the preheated oven for 40 minutes, until golden brown and bubbling.
- Leave to cool for 10 minutes before spooning out to serve. Cooked greens work very well with this dish. (For greens you can use cabbage, or leafy greens, sprouts, etc. I miss sprout tops.)
HINTS & TIPS
FOR A BETTER BAKED BEAN PIE
- I placed my filled pie on a baking sheet for ease of taking it in and out of the oven.
- Use quality ingredients. A brand of baked bean that you enjoy. A quality puff pastry. Good cheese.
- Be generous with the Tabasco and the Worcestershire sauce. They really juju things up in the most delicious way.
- Don't skip the egg wash. It really gives the pie a lovely golden finish.
- Do let things settle before digging in. Nobody wants a burnt tongue.
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS AHEAD OF TIME?
Yes you can. Simply put the pie together as per the recipe and keep in the refrigerator until you are ready to bake it. You may need a few minutes extra time for everything to heat up properly, but it will come out great.
DO I NEED TO USE PUFF PASTRY?
Not at all. Feel free to use your favorite short crust pastry to cover the pie. It will give you a firmer and less flaky finish but will still be delicious.
CAN I ADD MEAT TO THE PIE?
Certainly. Cooked little sausage or meat balls or cut up frankfurters or ham will work very well, as will crumbled cooked bacon.
HOW CAN I STORE ANY LEFTOVERS?
Cool completely and then store, covered, in the refrigerator. It will keep well for up to three days. Reheat in a moderate oven (350*F/180*C) covered with foil until heated through, removing the foil for the last five minutes or so to crisp up the pastry.
CAN THIS BE FROZEN?
You can freeze the whole pie or portions of it as desired. Wrap tightly and freeze. It will keep for up to three months. To serve, thaw in the refrigerator overnight and heat as per above.
A FEW OTHER DELICIOUS WAYS
TO USE AND ENJOY
A TIN OF BAKED BEAND
Many of us always have a tin or two of baked beans in the larder. When you have a tin of baked beans on hand, you always have the makings of a delicious meal! Here are a few other ways to use and enjoy them!
BAKED BEAN SOUP - This is a lovely hearty soup which goes wonderfully with crackers or crusty bread. I promise you it does not taste like baked beans. Really. It is like a thick tomato and bean soup, with just a bit of zip from the chili powder which is used to season it. There is also celery and a bit of onion and some tinned tomatoes. Water. No need for stock, and if you have leftover baked beans so much the better!
BACON & POTATO HASH WITH CHEESY BEANS -A simply seasoned potato hash, with smoky bacon is served along side some lightly spiced baked bean which have been enriched by the addition of some rich and tangy delicious cheese. Altogether a fabulous combination and very simple to make.
Pin this recipe to your Cooking for Two, Small Batch, Baked Bean, Vegetarian, Store Cupboard Meals or Main Dish boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 3 servings
Baked Bean Pie
Prep time: 25 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 15 M
Quite simply delicious. The humble baked bean never tasted better.
Ingredients
- 1 TBS butter
- 1 medium onion, peeled and thinly sliced
- seasoning as required
- 1 (14oz/400g) tin of baked beans in tomato sauce
- a splash of Tabasco sauce
- 1 TBS Worcestershire Sauce
- 1 1/4 cup (150g) grated strong cheddar cheese
- 1 egg yolk beaten with 1 tsp water
- 1 sheet of ready roll puff pastry
Instructions
- Melt the butter in a skillet over medium heat. Add the onions and fry until softened for about 10 minutes, without coloring. Leave to cool.
- Preheat the oven to 400*F/200*C/gas mark 6.
- Empty the tin of beans into a bowl. Add the tabasco sauce and Worcestershire sauce and mix well together. Pour this into the bottom of an 8-inch pie tin.
- Scatter half of the cheese over top of the beans. Scatter all of the onions over the cheese. Scatter the remaining cheese over top.
- Cut a pastry lid large enough to cover the pie dish out of the puff pastry. You can also cut out some decorations with the scraps if you wish.
- Brush some beaten egg on the rim of the pie dish and place the puff pastry lid on top, pressing it to adhere all around the edges with the tines of a fork. Decorate as you wish and then brush the top of the pie with the egg wash.
- Make a vent in the center.
- Bake in the preheated oven for 40 minutes, until golden brown and bubbling.
- Leave to cool for 10 minutes before spooning out to serve. Cooked greens work very well with this dish.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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