I really wanted to bake a delicious dessert to get the month May off to a good start. I love Blushing Betty it is one of my favorite old-fashioned desserts. If you have been reading me for a while you will know I really love anything that is old-fashioned and traditional.
Traditionally a Blushing Betty is a type of dessert with a fruit compote base covered with a light sponge cake topping. Generally speaking, the compote will be made using rhubarb. We are almost into rhubarb season here, but not quite.
In the U.K. I used to love buying the forced rhubarb which came from Yorkshire, from the Rhubarb Triangle as it was known. A delicious 9-square mile area in West Yorkshire, known for their fabulous rhubarb.
We don't get forced rhubarb here. Our winters are far too cold, and I don't have any rhubarb plants of my own either. I have to wait until it shows up in the shops and it is probably a tad bit on the early side at the moment, although it won't be long.
But you know how that goes. I had an idea in my mind to enjoy a Blushing Betty and there was nothing for it but to make one with what I did have and that was Cherry Pie Filling. (I think Strawberry Rhubarb filling would be fabulous in this.)
And so that is what I did. I used some cherry pie filling and made myself a Cherry Blushing Betty. It went down a real treat. There were no complaints. This would make a fabulous dessert for Mother's Day. Just saying . . .
WHAT YOU NEED TO MAKE CHERRY BLUSHING BETTY
Just a few simple every day ingredients. You know the drill. 😊 I don't do complicated if I can help it. Not that I am lazy, but . . .
- 1 large tin of cherry filling for the base (ED Smith, Comstock, Princes or whatever you have available to you.
- 1/3 cup (80g) butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (125g) self-raising flour (see recipe notes)
- 2 large eggs
- 1/2 tsp vanilla
- 1 TBS whole milk
- a handful of flaked almonds
In the U.K. the brand of fruit (pie) filling is Princes and it comes in regular and dark cherry. Here in North America I used ED Smith. You can use any brand that you like and that is available to you. You can even use another type of fruit pie filling if you wish.
I use salted butter. I only keep salted butter in the house.
I always have self-rising flour in my home, but that is because most British cakes use it rather than regular flour. You can easily make your own if you don't have any. Check out the recipe notes.
I used granulated sugar, Kirkland organic. In the U.K. I would use castor sugar as the granulated sugar there is a bit too coarse in my opinion.
You don't have to use the flaked almonds on top, but I think they make for a much prettier presentation. I also dusted it with icing sugar to serve.
HOW TO MAKE CHERRY BLUSHING BETTER
This is so simple to make. The cherry filling is already made, and you need only make the cake batter to bake over top.
Preheat the oven to 350*F/180*C/gas mark 4. Butter a large (10-inch) pie dish. Set aside.
Measure your flour out into a bowl.
Cream the butter and sugar together for the cake topping. Beat in the vanilla.
Beat in the eggs, one at a time, adding 1 TBS of the measured flour after each addition. This helps to keep the batter from splitting and curdling.
Add the remaining flour and milk, mixing everything together just to combine.
Spoon the cherry filling evenly into the pie dish, making sure the cherries are evenly distributed.
Spoon the cake batter over top, trying as best as you can to cover all of the cherry filling. Sprinkle a handful of almonds over top.
Bake in the preheated oven for 35 to 40 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean, with no wet batter attached. If you need to you can bake for a bit longer.
If it is browning too quickly you can cover lightly with aluminum foil.
Serve warm spooned out with a scoop of vanilla ice cream on top or with lashings of cream or custard. Delicious!
I did dust some icing sugar over top to pretty up the presentation. Totally unnecessary of course but looked very nice I thought.
You can easily make your own self-rising flour if you don't have any in the house. For every cup (125g) of flour simply whisk it together with 1 1/2 tsp of baking powder and 1/4 tsp of salt. Works a charm!
This was really delicious. I didn't have any straight vanilla ice cream in the house to serve with it, but I did have Grapenut Ice Cream which I enjoyed with it in its place. If I was in the U.K. I might have had pouring cream or custard, but the Canadian in me wanted ice cream.
I love easy desserts like this. I sent half of it over to my next-door neighbor whose eyes really lit up at the sight of it! This was so delicious that I might make it when my brother comes to visit later this month!
You could replace the cherry filling with any kind of fruit pie filling that you have in the house or enjoy. All would work well. I think strawberry rhubarb would be fabulous!
We absolutely love cherry desserts in my family. Here are a few other options for cherry desserts that I felt you might also enjoy! The bonus is that if you always keep a tin of cherry filling in your store cupboard you are never far from being able to many any of these delicious bakes!
SMALL BATCH CHERRY CHEESECAKE - Are you a smaller family. Think you would struggle to eat a full-sized cheesecake. This is no longer a problem with this small loaf pan sized cherry cheesecake. It lacks none of the deliciousness of its full-sized counterpart. What you get here are four delicious slices of the perfect cherry cheesecake.
CHERRY CROISSANTS - These are a delicious doddle. Perfect for breakfast, brunch or any time at all. Only a few ingredients are needed. A tin of pie filling and a can of croissant dough. They go together quickly and easily. Once baked a delicious glaze is drizzled over the top. I have never had anyone turn down one of these!
Yield: Serves 4 to 6
Cherry Blushing Betty
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
A soft sweet cherry filling topped with a fluffy layer of sponge cake. Traditionally made with rhubarb, but one needs must. Delicious served warm with a scoop of cold vanilla ice cream on top. (On this day I only had Grapenut Ice Cream. Still delicious.)
Ingredients
You will need:
- 1 large tin of cherry filling for the base (ED Smith, Comstock, Princes or whatever you have available to you.
- 1/3 cup (80g) butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (125g) self-raising flour (see recipe notes)
- 2 large eggs
- 1/2 tsp vanilla
- 1 TBS whole milk
- a handful of flaked almonds
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a large (10-inch) pie dish. Set aside.
- Measure your flour out into a bowl.
- Cream the butter and sugar together for the cake topping. Beat in the vanilla.
- Beat in the eggs, one at a time, adding 1 TBS of the measured flour after each addition. This helps to keep the batter from splitting and curdling.
- Add the remaining flour and milk, mixing everything together just to combine.
- Spoon the cherry filling evenly into the pie dish, making sure the cherries are evenly distributed.
- Spoon the cake batter over top, trying as best as you can to cover all of the cherry filling. Sprinkle a handful of almonds over top.
- Bake in the preheated oven for 35 to 40 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean, with no wet batter attached. If you need to you can bake for a bit longer.
- If it is browning too quickly you can cover lightly with aluminum foil.
- Serve warm spooned out with a scoop of vanilla ice cream on top or with lashings of cream or custard. Delicious!
Notes
You can easily make your own self raising flour by measuring out a cup of plain all-purpose flour (125g) and whisking in 1 1/2 tsp baking powder and 1/4 tsp of salt.
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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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The temperatures are starting to warm up and we will be soon complaining that it's too hot. At least here where I live anyways. Right now, I am enjoying nice sunny days, without the humidity of the summer months and cool nights for sleeping.
I do tend to eat lighter in the warmer months than I do in the colder months. That means lots of salads, sandwiches and wraps. This chicken is the perfect thing to cook ahead to use in these things. Its very simple to prepare and has a lovely flavor.
Moist and delicious and just right for laying out on top of some salad greens and bits then lightly dressing, or wrapping up in a tortilla with some veggies and cheese.
I cannot take credit for the idea. I borrowed it from Flavorful Life. As soon as I saw it, I know it was something that would come in very handy during the warmer months. You can simply grill the chicken at the beginning of the week, ready to use as you want throughout the next few days. It will keep for up to three days, no problem.
I did cut the amounts in half because, really, there is only myself to feed. It was quick and easy to make and oh-so-tasty when it was done. I highly recommend!
Great with roasted veggies, tossed into some pasta, with a salad, in a wrap, on a pizza, in fried rice, etc.
WHAT YOU NEED TO MAKE MEAL PREP CHICKEN
A few store-cupboard spices and ingredients, and some large chicken breasts.
- 2 large chicken breasts, sliced in half lengthwise
- olive oil to drizzle
- 1/2 TBS paprika
- 1 tsp soft light brown sugar, packed
- 3/4 tsp garlic powder (not salts)
- 3/4 tsp onion powder (not salts)
- 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp coarse black pepper
- 1/2 TBS cornstarch (corn flour)
My chicken breasts were fairly largish. About the size of my hand opened up and a good 1 1/2 inches thick on the thickest end and about an inch at the other end. If you can't get them the same thickness, place between two sheets of plastic wrap and pound gently to even out the thickness.
Make sure you use powders and not salts. You don't want the end product to be overly salty. Also don't be tempted to use fresh garlic as it will burn under the heat of the grill.
You can use smoked paprika if you enjoy the flavor. (I do not.)
Yes, you need the brown sugar. This adds only a tiny hint of sweetness and helps to balance out the other flavors.
The cornstarch helps the seasoning to stick to the chicken rather than slide off.
HOW TO MAKE MEAL PREP CHICKEN
This is as simple as cutting large chicken breasts horizontally into thinner filets and then grilling them with a delicious mix of seasonings.
Arrange your oven rack to the second notch down. Preheat the oven to broil.
Line a lipped baking sheet with aluminum foil and spritz lightly with some cooking spray. Set aside.
Measure the paprika, sugar, garlic and onion powders, Italian seasoning, salt, pepper and cornstarch into a bowl. Mix well together to combine.
Prepare your chicken, trimming away any excess fat or sinew, and cutting it in half horizontally through the middle from one side to the other. Try to cut them at an even thickness.
Pat dry with some paper towels. Drizzle with a bit of olive oil making sure it coats both sides.
Sprinkle with the seasoning mixture, making sure the chicken is evenly coated on both sides.
Place onto the prepared baking sheet, leaving 2 inches between each fillet.
Place under the broiler. Grill for 5 minutes.
Flip over and grill for a further 5 minutes. It should be golden and have an internal temperature of 165*F/74*C.
Let rest for 5 minutes then slice or shred to use as you wish.
Store any leftovers in an airtight container in the refrigerator, ready to use as you wish. It will keep for up to 3 days.
CAN I COOK THIS IN MY AIR FRYER?
Yes, you can! Simply prepare and season the chicken as per the recipe. You will need to work in batches so that you don't overcrowd the air fryer basket. Place the chicken, well-spaced, in your air fryer basket in a single layer.
Air fry at 400*F/200*C for 10 minutes, until the chicken has an internal temperature of 165*F/74*C.
CAN I COOK THIS CONVENTIONALLY IN THE OVEN?
Yes, you can! Preheat your oven to 425*F/220*C/ gas mark 7. Place your seasoned chicken on a buttered baking tray. Roast for 9 minutes. Flip and roast for a further 4 to 6 minutes, until the chicken has an internal temperature of 165*F/74*C
This was a really simple and easy way to prepare cooked chicken ready to use in other things such as sandwiches, salads, etc. The chicken came out juicy and tender and was filled with flavor.
I enjoyed some on the day tossed together with a lovely mixed salad and am looking forward to enjoying the rest in maybe a salad wrap, or even fried rice!
Quick, easy and delicious!
I love grilled chicken. I could eat it every day. I especially enjoy it with salads. Here are a few other grilled chicken recipes that I enjoy that I think you might also enjoy!
%20(1).JPG "Grilled Huli Huli Chicken for two")
GRILLED HULI HULI CHICKEN FOR TWO - Boneless, skinless chicken thighs are marinated in a lush sweet and tangy soy and ginger marinade overnight and then grilled to perfection. I like to enjoy it with a salad. It's really deliciously finger-lickingly good!
.JPG "Grilled Chicken Breasts with Chimichurri Sauce")
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - I marinated and grilled skin on chicken breasts for this and I did push a bit of the marinade in between the skin and the breast as well when I was marinating them. This really got the flavors right in there. The sauce is the star here. It has a lovely spiced, herby garlicky flavor.
Yield: 4 servings
Meal Prep Chicken
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Juicy and filled with flavor, this easy to prepare chicken s perfect to use in sandwiches, wraps, casseroles, stir fries, etc.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise
- olive oil to drizzle
- 1/2 TBS paprika
- 1 tsp soft light brown sugar, packed
- 3/4 tsp garlic powder (not salts)
- 3/4 tsp onion powder (not salts)
- 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp coarse black pepper
- 1/2 TBS cornstarch (cornflour)
Instructions
- Arrange your oven rack to the second notch down. Preheat the oven to broil.
- Line a lipped baking sheet with aluminum foil and spritz lightly with some cooking spray. Set aside.
- Measure the paprika, sugar, garlic and onion powders, Italian seasoning, salt, pepper and cornstarch into a bowl. Mix well together to combine.
- Prepare your chicken, trimming away any excess fat or sinew, and cutting it in half horizontally through the middle from one side to the other. Try to cut them at an even thickness.
- Pat dry with some paper towels. Drizzle with a bit of olive oil making sure it coats both sides.
- Sprinkle with the seasoning mixture, making sure the chicken is evenly coated on both sides.
- Place onto the prepared baking sheet, leaving 2 inches between each fillet.
- Place under the broiler. Grill for 5 minutes.
- Flip over and grill for a further 5 minutes. It should be golden and have an internal temperature of 165*F/74*C.
- Let rest for 5 minutes then slice or shred to use as you wish.
- Store any leftovers in an airtight container in the refrigerator, ready to use as you wish. It will keep for up to 3 days.
All rights reserved The English Kitchen
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 so much 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.
Hello May! Here's hoping it's a great month for everyone. This coming Monday is Cinco de Mayo, or the fifth of May and lots of people like to celebrate it. It's a holiday which celebrates the Mexican victory over the French forces at the Battle of Puebla on the 5th of May, 1862.
I am not Mexican, and it is not a day that has any particular meaning to me other than the fact that I love Mexican flavors and will take any excuse I can to celebrate them! When I saw this simple taco recipe on Flavorful Life, I knew that I wanted to try it, and what better excuse can there be than Cinco de Mayo!
Simple to make and with less than five minutes of prep, these delicious tacos are destined to become favorites. An easy Taco Bell copycat recipe that transforms a fast-food favorite into a quick and easy to make simple dinner that will go down a real treat any time!
Soft flour tortillas, rich melting cheese, crispy spiced tater tots, your favorite taco toppings and a creamy drizzle sauce ensure that this is something everyone will love. You might even convert a few of the carnivores in your life!
Sized for the smaller family, you can very easily double this recipe to serve more.
WHAT YOU NEED TO MAKE EASY SPICY POTATO SOFT TACOS
Just a few simple ingredients, put together in the most delicious of ways!
For the Tacos:
- 7 ounces (198.4 g.) frozen potato tots
- 1 tsp taco seasoning (I used Kanel Santa Fe Chipotle Honey)
- 1 1/4 cups (151g) grated cheddar cheese
- 5 street sized soft tortillas
for the garnishes:
- hand shredded lettuce
- finely chopped peppers
- finely chopped red or green onions
For the sauce:
- 1/4 cup (55g) mayonnaise
- 1/4 cup (30g) dairy sour cream
- the juice of 1/2 lime
- 1-2 tsp. Cholula Chipotle hot sauce
For the frozen tater tots I ended up with exactly six for each of five soft tortillas. That filled them quite generously!
You can use any taco seasoning you wish. I used the Kanel because I have it and want to use it up before it gets stale. It has a really nice flavor and is great stirred into mayo for a dressing, or added to maple syrup for a spicy sweet drizzle and is fabulous with steaks or chicken as a dry rub.
I used a Tex Mex blend of already grated cheeses, mild. My tortillas were about 6 inches across, no larger.
You can use whatever taco toppings you enjoy. I really wanted guacamole, but the shops had no avocados that I was willing to part with my hard-earned cash for. sometimes I think we are really at the end of the food chain here, I really do.
Everything else is pretty self-explanatory. You can find the hot sauce in the Mexican food aisle in the grocery store. I actually keep three kinds of it in my house. The regular one, the green chili one and this one that I have used here today.
HOW TO MAKE EASY SPICY POTATO SOFT TACOS
These are really simple to make. The taters are cooked in the air fryer, but don't worry if you don't have one, you can also easily cook them in the oven instead.
To cook the potato tots, shake them together in a baggie with the taco seasoning. Spread out in a single layer in the basket of your air fryer.
Fry for 20 o 22 minutes at 400*F/200*C, giving them a good shake halfway through the cook time. (Alternately you can cook them in your oven according to the package directions.)
While they are cooking make your sauce by whisking together all of the ingredients until smooth. Set aside.
Prepare all of your toppings.
Warm your tortillas as per your favorite method. (I heated mine in a non-stick skillet over moderate heat. In the U.K. I used to heat then over the gas flame of my stove. No gas here.)
Place the tortillas on a baking sheet and sprinkle 1/4 cup of cheese over each. Place into a low oven to melt the cheese if desired.
Top each with 1/5 of the tater tots. Top the tater tots with some of the lettuce and other toppings. Drizzle the sauce over top and serve. Pass extra sauce at the table.
These were delicious and surprisingly filling! I can guarantee that you won't miss the meat. All of the other flavors are so tasty that you will be too busy enjoying them to notice there isn't any meat.
I had heated up some Mexican Rice in the microwave to enjoy with these, but in all truth, I was so full after eating only 1 1/2 taco that I did not have the room for it!
They are not quite as delicious as my Crispy Two Potato Tacos, but still, they were very enjoyable, which lets you know just how tasty the other ones are!
Do you enjoy Tacos and Tex Mex as much as I do? If so, you might also enjoy the following options. I can promise you that they are delicious!
QUICK & EASY BAKED CHICKEN TACOS - Quick and easy to make these simple baked chicken tacos are a real favorite. A crisp corn tortilla is filled with a layer of refried beans topped with a delicious creamy, spicy chicken filling and topped with cheese before baking to heat through in the oven. Delicious served with your favorite taco toppings.
BEEF BARBACOA TACOS WITH QUICK PICKLED ONIONS - Something I came up with to use up leftover cooked roast beef. These are delicious to say the least! You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as per the recipe.
Yield: Makes 5 tasty tacos
Easy Spicy Potato Soft Tacos
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These are fabulous. Super quick and easy to make and super delicious! Perfect for a weeknight supper when you are really on the run and don't have a lot of time to cook!
Ingredients
For the Tacos:
- 7 ounces (198.4 g.) frozen potato tots
- 1 tsp taco seasoning (I used Kanel Santa Fe Chipotle Honey)
- 1 1/4 cups (151g) grated cheddar cheese
- 5 street sized soft tortillas
for the garnishes:
- hand shredded lettuce
- finely chopped peppers
- finely chopped red or green onions
For the sauce:
- 1/4 cup (55g) mayonnaise
- 1/4 cup (30g) dairy sour cream
- the juice of 1/2 lime
- 1-2 tsp. Cholula Chipotle hot sauce
Instructions
- To cook the potato tots, shake them together in a baggie with the taco seasoning. Spread out in a single layer in the basket of your air fryer.
- Fry for 20 o 22 minutes at 400*F/200*C, giving them a good shake halfway through the cook time. (Alternately you can cook them in your oven according to the package directions.)
- While they are cooking make your sauce by whisking together all of the ingredients until smooth. Set aside.
- Prepare all of your toppings.
- Warm your tortillas as per your favorite method. (I heated mine in a non-stick skillet over moderate heat. In the U.K. I used to heat then over the gas flame of my stove. No gas here.)
- Place the tortillas on a baking sheet and sprinkle 1/4 cup of cheese over each. Place into a low oven to melt the cheese if desired.
- Top each with 1/5 of the tater tots. Top the tater tots with some of the lettuce and other toppings. Drizzle the sauce over top and serve. Pass extra sauce at the table.
All rights reserved The English Kitchen
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 so much 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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