Showing posts with label school dinners. Show all posts
Showing posts with label school dinners. Show all posts
School Dinners. Just those two words are enough to elicit either a sigh of longing or a groan of disgust depending on who you are speaking to. I have spoken to people who loved them and I have spoken to people who loathed them. I suppose it all boils down to a matter of taste and experience.
The school lunch program has a long history, and is one which is still practiced in many countries today. It's main purpose was to ensure that all school children, (subsidized for the poor), received at least one nutritional hot meal a day. In many places this was the only hot meal that some children would have.
When poorly done they could be characterized by overboiled cabbage, stringy meat and lumpy custard. But, when well done, I am sure they were quite delicious.
I, personally, never got to experience a hot school lunch. My lunch was always brought to school in a brown paper bag by myself and consisted of a sandwich, a cookie and a piece of fruit. I would have loved to have been treated to the option of having a hot lunch.
In recent years, they have come under great scrutiny for containing far too many processed foods, high in salt and sugar, and criticized for being nutritionally unsound. Jamie Oliver launched a huge campaign in 2005 to try to change that and inspire schools to provide better meals for their children.
At first he came under great criticism for doing so. People don't like change. Eventually he was able to change the minds of government, schools and students so that these days school dinners are back to being much more nutritional, as was the original intention when first instituted.
Today I have recreated the traditional School Dinner Jam & Coconut Sponge served with lashings of custard. I adapted the recipe from one I found on Claire Huston.
I did cut the recipe in half and am sharing the half recipe. If you would like the full version, you will have to get it on her page.
Basically it is a delicious sponge cake, baked and then topped while warm with seedless jam and coconut. It is fabulously tasty and very simple to make.
WHAT YOU NEED TO MAKE SCHOOL DINNER JAM & COCONUT SPONGE
Simple ingredients put together in the most delicious way. You probably have everything in your kitchen right now to create this delicious dessert. Don't like strawberry or raspberry jam? Use a jam you do like and enjoy in it's place!
- 1/2 cup (85g) butter, at room temperature
- Scant 1/2 cup (85g) sugar
- 3/4 cup +1 tsp (85g) self rising flour, sifted (see note)
- 2 large free range eggs
- seedless jam (strawberry or raspberry)
- 1/3 cup (25g) desiccated coconut
I find when making cakes that it is best if all of your ingredients are at room temperature unless otherwise specified. Simply take them out of the fridge an hour or so before you plan to begin baking.
I have given a recipe to make your own self raising flour in the recipe notes. This is what I use as self raising flour is not readily available where I live now. It works a charm. I make it up several cups at a time, and it always gets used up.
I like to use free range eggs if possible. I abhor the caged hen industry. That is a personal choice. You have to go according to the dictates of your own conscience and your budget.
I used unsweetened desiccated coconut. I figure there is enough sugar in the jam. I also use plain salted butter.
HOW TO MAKE SCHOOL DINNER JAM & COCONUT SPONGE
This is a simple plain cake, topped with jam and coconut. There is nothing complicated about it in the least.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper, leaving a bit of an overhang for lifting out.
Beat the butter until really light and pale in color. Beat in the sugar and beat for about 3 minutes until fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift and fold in the flour.
Spread the mixture into the prepared baking tin, smoothing it out.
Bake in the preheated oven for 30 to 35 minutes, until well risen, golden in color and a toothpick inserted in the center of the cake comes out clean.
Spread the jam over top of the cake and then leave to cool in the tin for 10 minutes. Sprinkle on half of the coconut.
Leave to cool for another 15 minutes, then lift out of the tin and sprinkle evenly with the remaining coconut. Cut into squares to serve.
If desired serve warm with lashings of custard, pouring cream, or a scoop of ice cream on top!
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
This was really delicious. Proof positive that it truly is the simple things in life which bring us the most pleasure!
I enjoyed mine with lashings of warm custard. I used Bird's Custard powder to make mine. You can purchase it via Amazon, or you can make it from scratch. I have a recipe here on how to do that.
It would also be delicious served with cream, or even ice cream. You decide!
Some other desserts which might have been served for school dinners that you also might enjoy are:
SPOTTED DICK - Naughty name aside what you have here is a delicious steamed pudding, generously studded with dry currants. Usually served sliced and warm accompanied with warm custard sauce or pouring cream. Its really delicious!
BAKED RICE PUDDING - This is pure and simple comfort food. Either loathed or loved. Simple ingredients, put together in a simple way. Baked until the rice melts in the mouth. I love the skin which forms on top. This is comforting by any definition.
Yield: 8 squares
School Dinner Jam & Coconut Sponge
Prep time: 10 MinCook time: 35 MinInactive time: 25 MinTotal time: 1 H & 10 M
This is an old school dinner recipe that was a very popular dessert with the children. Serve warm with lashings of custard or cream!
Ingredients
- 1/2 cup (85g) butter, at room temperature
- Scant 1/2 cup (85g) sugar
- 3/4 cup +1 tsp (85g) self rising flour, sifted (see note)
- 2 large free range eggs
- seedless jam (strawberry or raspberry)
- 1/3 cup (25g) desiccated coconut
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper, leaving a bit of an overhang for lifting out.
- Beat the butter until really light and pale in color. Beat in the sugar and beat for about 3 minutes until fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift and fold in the flour.
- Spread the mixture into the prepared baking tin, smoothing it out.
- Bake in the preheated oven for 30 to 35 minutes, until well risen, golden in color and a toothpick inserted in the center of the cake comes out clean.
- Spread the jam over top of the cake and then leave to cool in the tin for 10 minutes. Sprinkle on half of the coconut.
- Leave to cool for another 15 minutes, then lift out of the tin and sprinkle evenly with the remaining coconut. Cut into squares to serve.
- If desired serve warm with lashings of custard, pouring cream, or a scoop of ice cream on top!
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
One thing I always have plenty of in the freezer are sausages. I buy them in large packs at Costco and then break them down into 8 sausage packages, packing them into double freezer bags, ready to cook whenever the mood hits. Costco has really good sausages, both Italian and regular.
School dinners were not part of the school day when I was going to school. We had to bring our lunch from home, and so it was always cold sandwiches. Todd, however, was always privy to School Dinners. In fact his parents relied upon them to make sure he had a decent hot meal every day.
He says he always loved them. I have heard tales from both sides of the coin. Some people loved them, others hated them. I think I would have come from the love camp.
Curried sausages is not something I would have ever thought of making prior to coming here to the UK. We didn't do curry very much at all, but it was something we enjoyed occasionally, usually made with chicken.
Here in the UK it is almost a National Dish, right up there with fish and chips! People just love their curries. You can get them at every chippy and there is always a curry sauce option for pouring over your chips.
I confess I have not tried that yet. Looking at it, it is always a really bright yellow colour, probably from lots of tumeric . . . I'll take ketchup thank you very much!
Curried Sausage is something which Todd enjoys from his school days. He loves his bangers and mash anyways, usually with an onion gravy, but he also really loves them with a curry sauce. And yes, also with mash.
These are actually very, VERY good. And yes, with mash.
I remove the sausages from their skins before cooking, rolling them into balls as best as I can, so that they brown more evenly. You also add a quantity of onion and garlic.
Use the best sausage your money can buy. I use a good meaty sausage without a lot of fillers. I hate cheap and pasty sausages. There is only one word to describe them. YUCK. You get what you pay for.
I like to add some vegetables to the sauce. Normally I cook carrots just until crispy tender and add them to the sauce along with frozen peas. I thaw the peas first. I dare say that the ones Todd had in his school dinners were probably well over cooked . . . most vegetables were back in the day.
These are lovely and fresh, crispy tender. The peas are frozen, thawed, and basically just heated through for a few minutes so they retain that lovely colour. Altogether this is delicious!
School Dinner Curried Sausages
Yield: 4
Such a simple dish, but oh so tasty. Makes a real change from regular sausage and mash!
Ingredients:
- a splash of oil for frying
- 8 plump pork sausages (use the best you can afford)
- 2 cloves garlic, peeled and minced
- 1 medium onion, peeled and chopped
- 2 medium carrots, peeled and sliced into coins
- 1 TBS medium curry powder
- 3 TBS plain flour
- 480ml hot chicken broth (2 cups)
- 1 TBS mango chutney
- salt and black pepper to taste
- 150g frozen peas, thawed (1 cup)
- hot mashed potatoes to serve
Instructions:
How to cook School Dinner Curried Sausages
- Put your carrots into a saucepan of boiling water and cook until crispy tender, about 8 to 10 minutes. Drain well and set aside.
- Remove the skins from your sausages and discard. Cut the sausages into 4 to 5 bits, and kind of roll the bits into balls.
- Heat about 1/2 TBS of oil in a large skillet. Add the sausage balls and brown them all over on all sides until cooked through. Scoop out onto paper towels to drain while you make the sauce.
- Add the chopped onion to the drippings in the pan. Cook over moderate heat until translucent. Add the garlic and cook for about 30 seconds longer. Stir in the curry powder and cook until fragrant. Stir in the flour and cook for a minute. At the end of that time whisk in the chicken broth, whisking constantly. Cook until the sauce bubbles and thickens. Whisk in the chutney. Taste and season with salt and pepper to taste.
- Return the sausages to the pan along with the cooked carrots and frozen peas. Cook and heat through until everything is bubbling.
- Serve hot and spooned over mashed potatoes.
You could also serve this with rice if you so wish. Its a great meal either way! Enjoy!
I never make a Jam Roly Poly for dessert but what I don't think of one of my favourite childhood stories, The Tale of Samuel Whiskers and the Roly Poly Pudding by Beatrix Potter. Its kind of a gruesome story really when you think about it . . . rats
capturing an innocent little kitten and rolling him up in pudding dough
to bake and eat . . . it sent shivers up my spine at the thought. A tale really of a lesson learned about the perils of disobedience and the consquences which follow!
We normally have our Sunday Dinner on Saturdays. Sundays I never have the time to cook a big meal. We spend half the day either getting ready for church or in church and then when I get home, I have phone calls to make to Canada, etc. so Sunday is usually catch as you can.
Saturday is the day I make us a Sunday type of dinner, complete with dessert. Today I treated my husband with one of his favourites . . . the most hedonisticly scrumptious dessert ever . . .
Golden Syrup Dumplings. With lashings of vanilla custard. You just must have custard with a dessert like this . . . or at least Vanilla Bean Ice Cream. It's a given.
Rich, stodgy, and oh soooooo scrumdiddlyumptious!
Very "School Dinnerish!"
Imagine puffy little buttery dumplings . . . poached in a buttery golden syrup and brown sugar sauce . . . spooned all hot and scrummy into a bowl and then covered with lashings of warm vanilla custard.
I know . . . I oughta be ashamed of myself.
*Golden Syrup Dumplings*
serves 8
Printable Recipe
Quick, easy to make and oh so delicious! Lashings of custard or vanilla ice cream are a must!
7 ounces butter (3/4 cup plus 2 TBS)
8 ounces soft light brown sugar (1 cup packed)
4 ounces golden syrup, plus 2 TBS (1/2 cup plus 2 TBS)
400ml of milk (1 3/4 cup)
450ml of water ( 2 cups)
500g of self raising flour (3 1/2 cups plus 2 TBS )
Put the water, half of the butter, all of the sugar and 4 ounces of the golden syrup into a large wide pan. Bring to the boil and then reduce immediately to a simmer.
Warm the milk just a little bit. Place the flour and remaining butter in a food processor and pulse until it resembles bread crumbs. Whisk the warm milk and 2 TBS of syrup together. Add to the flour mixture and blitz until it comes together.
Bring the liquid back to the boil and drop in dessertspoon size pieces of the dough. Turn the heat down to a simmer again and gently cook for 10 minutes, turning the dumplings gently a few times. You may need to do them in a few batches, so that they don't stick together. Just scoop out the first lot with a bit of the syrup, and place into a baking dish,covering with foil. Keep warm in a very slow oven while you cook the rest. Serve warm, spooned into heated bowls along with lashings of vanilla custard! (Vanilla ice cream is also nice.)
Note: Golden Syrup is very similar to corn syrup but has more of a caramel type of flavour. You could use light corn syrup and add about a teaspoon each of both butter and vanilla extracts for extra flavour.
There is something just so wonderfully warm and comforting about a steamed pudding (dessert). They are so homey, just like a warm hug from a much beloved Gran.
I don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well. They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.
Somehow I ended up with an outrageous amount of marmalade in my larder. The Toddster LOVES marmalade on his toast. I like it too, but not as much as he does. If I see it on offer I will pick up a jar. I have yet to make my own, but perhaps this winter I will give it a go. We'll see.
Sooooo . . . anyways, I have ended up with something like 4 jars of it and so I thought I would use some of it up today to make the Toddster one of his favourite puddings . . . Marmalade Pudding.
It's very old school dinnerish really, but he has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.
Served warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us. I cut the recipe in half and made a smaller portion as I don't have a 3 pint pudding basin and it turned out beautifully.
It's nice to know that you can cut things down and they will still work fine. But if you are game, do make the larger one as this freezes beautifully, cut into individual portions and wrapped for the freezer. That way you can always have a tasty pudding at the ready.
*Marmalade Pudding with a Grand Marnier Custard*
Serves 6
3 large free range eggs
1 rounded TBS of bicarbonate of soda
For the Custard:
275ml of full fat milk (1 1/4 cup)
275ml double cream (1 1/4 cup)
six egg yolks (you can freeze the whites to use for meringues at a
later date)
100g caster sugar (generous half cup)
2 TBS Grand Marnier
Butter a three pint pudding basin. Place the bread crumbs, flour and soft light brown sugar into a large mixing bowl. Melt the butter over gentle heat along with the marmalade. Pour the butter mixture over the dry mixture and blend thoroughly. Whisk the eggs until they are frothy and then whisk them into the crumb mixture. Stir together the bicarbonate of soda and the cold water. Whisk this into the pudding mix. It will increase in volume, but don't be alarmed. Pour this mixture into the prepared basin. Cover it with two pieces of grease proof paper which you have pleated in the middle and buttered. Tie securely around the rim of the basin.
Place the basin in the top of a double boiler over quickly simmering water. Cover the pot and allow to steam for about 2 hours. Check periodically to see if the water needs topping up so that the pot doesn't go dry. When it is done a toothpick inserted into the centre should come out clean.
Make
the custard during the last half hour of the pudding steaming. Whisk
the egg yolks together with the sugar in a saucepan with a heavy bottom,
until pale, slightly thick and creamy. Warm the milk and the cream
together in another saucepan, just until bubbles appear around the
edges. Slowly whisk this mixture into the beaten eggs and sugar.
Bring to the boil very slowly over medium low heat, whisking
constantly. It is done when it just begins to coat the back of a wooden
spoon. Do not over cook or it will curdle. Remove from the heat
immediately and whisk in the Grand Marnier. Keep warm.
Run
a knife around the edge of the pudding basin and invert over a plate to
remove. Cut the warm pudding into wedges to serve along with the
warm custard. Delicious!
Alternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.
When I take the extra effort to make a pudding like this for afters . . . the Toddster is one very happy man. There is nothing he loves more than stodge . . . and he especially loves steamed puddings . . . served up with lashings of custard of course!
This one today is particular favourite of both of us. We love jam. We love coconut. We love steamed puddings, so this is a triple win situation for us. Don't be put off by it's name. No real toenails have been used in the production of this pudding.
This is a dense sweet steamed pudding . . . crowned with sticky raspberry jam . . . and sprinkled with dessicated coconut. The name comes from the dessicated coconut which, in a mischievous school boy's mind, is said to resemble cut toenails.
School boys are awfully good at giving nasty names to whatever is dished up for the school dinner, regardless to whether it tastes good or not . . . it's just what they do. It's a boy thing . . .
A rose by any other name . . . no matter what it is called, one fact stands out. It's delicious. Of course you could leave off the dessicated coconut if it's not something which you like . . . but if you're not bothered, do use it, if only for the cringe factor and the pleasure your children will have in eating something called toenail pudding.
I suppose that is something like squashed fly biscuits (Garibaldi biscuits) . . . horrible name, tasty biscuit. The name has never put me off of wanting to eat them . . . and the name of this pudding doesn't put me off either. You can use whatever jam you want on it, but really . . . raspberry jam is the best. My opinion of course. You can make up your own mind. In this house lashings of warm custard are a must.
*Toenail Pudding*
Serves 4
Printable Recipe
How can you resist a pudding with such an interesting name. In truth, a jam sponge pudding sprinkled with dessicated coconut. You have to love old school dinner humor. A rose by any other name.
50g butter softened, plus more for buttering the pudding basin (3 1/2 TBS)
100g caster sugar (generous half cup)
pinch salt
4 TBS whole milk
2 large free range eggs
100g self raising flour (1 cup)
the juice of half a lemon
3 TBS raspberry jam
Dessicated coconut to finish
(as little or as much as you like)
Pouring cream, ice cream or warm custard to serve
Butter a medium sized pudding basin well. Set aside.
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the flour alternately with the milk to give you a smooth pourable thick batter.
Whisk the lemon juice into the jam to loosen it. Spoon it into the bottom of the pudding basin. Cover with the pudding batter. Take a large piece of grease proof paper. Fold a pleat in the middle. Butter the paper. Place on top of the pudding basin and secure with a thick rubber band. Place the pudding basin in the top of a steamer and place over simmering water. Cover tightly. Steam for about 2 hours. Check periodically to make sure the water doesn't boil dry, topping it up every so often with more boiling water. The pudding will be ready when it is well risen and set on top.
Carefully remove the pudding basin from the pan. Uncover and allow it to rest for a few minutes. Run a palette knife around the edge of the basin to loosen and carefully tip out onto a serving platter. Sprinkle with as much or as little dessicated coconut as you desire. Serve, warm and cut into thick wedges with either pouring cream, ice cream or warm custard.
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