Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Think of things like Spotted Dick, or Hollygog Pudding. See what I mean??? With names like that, you immediately want to know more!
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Yes, Mary Berry of the GBBO fame. I saw this recipe and I thought to myself . . . wow, I wonder what is the story behind those.
I was determined to establish a history but alas, I was unable to find out.
I can only think that the recipe must date back to a time in English history when the church was held in very high esteem.
And these were the sort of biscuits (cookie) that might be baked and trotted out on special occasions, especially occasions when the church Bishop might be in attendance!
It certainly makes sense as one would want to bring out the very best on just such an occasion and these are certainly the very best! They are also cut into fingers! DUH!
Crumbly, buttery and sweet, exactly what one would expect from a shortbread type of biscuit. These are perfect, and even tastier than what I always thought was my best classic shortbread biscuits.
In fact I would go so far as to say they are as good as my Peppermint Petticoat Tails, and that is saying a lot!
I am a connoisseur of short bread biscuits. I have always loved them. In fact short breads are not safe in any room that I am in because I will pester them and pick at them, until they are gone.
I don't think I am alone in that! I think most people have a fondness for a good shortbread biscuit.
Sweet and buttery, short almost like pastry, but moreish like a cookie. Mmmm . . . I hope you will try these and soon.
Don't just save them for a special occasion or visitor. Surely YOU are worth a treat like this once in a while yourself!
*Bishop's Fingers*
Makes 12 fingers
A delicious shortbread cookie topped with flaked almonds. Delicious with a hot cuppa.
100g plain flour (3/4 cup minus 2 tsp.)
25g ground almonds (scant 1/3 cup)
25g semolina (2 TBS + 3/4 tsp)
100g butter (7 TBS)
50g Castor sugar (1/4 cup)
few drops almond extract
25g flaked almonds (1/3 cup)
caster or granulated sugar for dusting
Preheat the oven to 160*C/325*F/ gas mark 3. Lightly butter a shallow 7 inch square baking tin.
Whisk
together the flour, almonds and semolina. Drop in the butter, sugar
and almond extract. Rub together with your fingers until the mixture
just begins to come together. Knead lightly until smooth and then press
into the prepared pan, smoothing the top over with the back of a metal
spoon. Sprinkle the flaked almonds over top.
Bake
for 30 to 35 minutes in the preheated oven until a very pale golden
brown. Mark into 12 fingers with a knife and sprinkle with the
remaining sugar. Leave to cool in the tin. when completely cold cut
into fingers and lift out carefully. Store in an airtight tin.
Whether you bake these for yourself, or you bake them for the Bishop, or another special occasion you are sure to love these lovely biscuits.
I mean Mary Berry . . . you just know up front that the recipe is a winner! Pour the tea now and pinkies at the ready
. Bon appetit!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
I was particularly interested when I was recently offered the chance of reviewing a new cookery book entitled, Ferment Pickle Dry, by Simon Pottley and Gaba Smolinska-Pottley. (Published by Frances Lincoln) There is something very Mother Earthly about wanting to grow what we eat and also to preserve what we eat, a deep seated desire which probably hearkens back to the very roots of mankind's beginnings.
Of course today we can go to the shops any time we want and pick up whatever we want, in season or not . . . but I think a certain sense of joy and accomplishment has been lost along the way. As a dedicated foodie, I want my food to mean more.
The authors of this very special book are passionate about growing, preserving and cooking using traditional techniques which they share and teach at their Walthamstow workshop, The Fermentarium.
Well organized and presented, this book is divided into three sections, or methods of preservation . . . Fermenting, Pickling and Drying.
Fermentation involves a metabolic change that converts sugars to acids, gases or alcohol. Many of the fermented foods you are familiar with have a distinctive sour taste that is down to the lactic acid produced by fermentation – foods like yoghurt, sauerkraut and kimchi. Most of us enjoy the fermentation of sugar to alcohol that creates beer, cider and wine.
Pickling uses an acid solution to preserve the produce within it by killing or vastly inhibiting the growth of the bacteria that cause food to spoil. In some cases, pickles are also partially fermented, and salt also contributes to the preservation process.
Drying foods simply means removing moisture, either by use of the sun, or man made heating. Since most of the bacteria and yeast that cause food to spoil or change thrive in moisture, dried foods discourage such spoilage.
In each section, you will find a very varied selection of recipes taking inspiration from the preserving traditions of countries all around the world. For each of these recipes, the authors also provide ‘partner recipes’ which offer clever and delicious dishes making use of the various preserves.
In the Ferment section, plain live yoghurt is used in blackcurrant yoghurt ice cream, fermented gherkins & grapes are used in a sour grape pickletini and in fermented gherkin & nasturtium caponata, long-fermented pizza dough is used to make peppe rosso 10-inch pizza onto which several fermented toppings are also used, cabbage & apple sauerkraut is used in sauerkraut bubble & squeak, preserved lemons feature in preserved lemon cous-cous and amazake is used in drunken rice pudding. This section also includes guidance on sourdough starters followed by a selection of sourdough bread recipes. Everything sounds positively delicious and looks simple enough to execute.
The Pickle section includes a vast array of pickled fruits and vegetables. Pickled cherry tomatoes feature in a Greek salad, pickled plums are used to great effect on a pickled plum flammekueche, pickled oranges lift a dish called pickled oranges, spice cuttlefish & squid ink linguine. The honey-pickled garlic starts my taste buds to tingling, and the recipe for pulled pork with swede mash, grilled nectarines & honey-pickled garlic sounds positively heavenly. I also love the sound of miso pickled mushrooms and miso pickled eggs both of which are used in misozuke and soba noodle salad. There are also recipes for herrings pickled in a variety of different ways. Most recipes in this section are savoury, but there are also dried fruit pickled in brandy which are shown to be used in a decadent coffee meringue cake. *Nom* *Nom*
The Dry section includes funghi, vegetables and fruit. I have my own dehydrater, which I sadly haven't used but I am looking forward to breaking it out to make dried wild mushrooms, which are a premium price ingredient in the shops, and there are recipes for using them in both wild porcini soup and dried mushroom sauce. The variety of vegetable ‘barks’ such as sweet potato crackling (which then features in a potato crackling fritata) sound very intriguing. A honey-glazed Chinese beef jerky has also sparked my interest. Many dried herbs are used to great effect in a variety of infusions and teas. I have a fondness for herbal teas. There are also methods for drying fruit and then using them.
There are a fair amount of photographs, (Photography by Kim Lightbody) not as many as I normally like, but the ones that are there are great!
Preceding the recipes, the introductory chapters of the book provide suggestions for basic equipment needed, a guide on how to sterilise and seal correctly, and an introduction to a few key ingredients. These, together with the straightforward recipes, make this a suitable book for those new to preserving, as well as those who simply want to expand their repertoire. I, myself, am looking forward to getting stuck into some of the recipes and methods! I have a bunch of apples and pears that I want to dry, and those apple and pear crisps are sounding pretty tasty!
This is a lovely book which teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. Its packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves.
Ferment Pickle Dry, ancient methods, modern meals
By Simon and Gaba Poffley
Photography by Kim Lightbody
Publish by Frances Lincoln, September 2016 (£20)
Hardcover, 256 pages, colour
ISBN-10: 0711237786
ISBN-13: 978-0711237780
Many thanks to Frances Lincoln for sending me a copy to review. I was not required to do a positive review. Any opinions are my own.
Are you a fan of muffin tops?? You know those lovely bits of baked muffins that rise above the paper case . . . they are all scrummy and a bit crunchy about the edges and yet muffiny at the same time . . . I know you know what I am talking about, and if you are like me, you love them too!!
I just adore muffin tops! In fact, back in Canada I had a muffin tin that only baked muffin tops! I've searched in vain for one over here to no avail. I tried using a yorkshire pudding tin one day but the end results were not quite the same.
I had some bananas I needed to use up today and so I decided to bake some yummy muffins with them. Don't you love muffins and cupcakes . . . they are just like a little cake that is all for you, every scrap of it.
I found this delicious sounding recipe in a cookbook I have entitled Women's Institute Cakes, by Liz Herbert. The WI is a women's organization over here in the UK. You've probably heard of the film Calendar Girls . . . it was a film based on a fund raiser a WI group did over here for a local hospital, by posing for a nude calendar. They were quite the sensation . . . in any case the WI is known for their cakes. It's a great cookbook. Every recipe I have baked out of it so far has turned out ace . . .
Including these scrummy muffins, which give you lots of moreish muffin top, great banana flavour, and a fab toffee bottom. (Yes the toffee sinks, but that only adds to the flavour as it kind of melts into the muffin on the way down.)
They may not be much to look at? But oh oh boy baby, do they ever taste good! If you only make one banana muffin this year, make this one! Nom! Nom! They are truly fantastic! The best banana muffin I have ever eaten, and I've eaten alot of banana muffins through the years! Mmmmmm . . . mighty good indeed!
*Banana Banoffee Muffins*
Makes 10
Printable Recipe
The toffee will sink to the bottom while these are baking, but if anything that makes them even more scrummy as it has time to flavour the cake batter on the way down! Delicious warm or cold.
225g plain flour (2 1/4 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
150g golden caster sugar (3/4 cup)
2 medium ripe bananas, mashed
2 large free range eggs, beaten
4 TBS sour cream
1/2 tsp vanilla extract
3 ounces butter, melted and cooled (6 TBS)
10 tsp Dulce De Leche or Caramel Toffee
Preheat the oven to 190*C/375*F/ gas mark 5. LIne a deep bun tin or muffin tray with 10 paper cases. Set aside.
Sift the flour, baking powder, and soda into a bowl. Whisk in the sugar.
Beat together the banana, eggs, sour cream, vanilla and butter.
Make a well in the centre of the dry ingredients and dump in the wet. Fold together just until amalgamated. Spoon the mixture into the muffin cases. Place a teaspoon of caramel toffee on the centre of each muffin.
Bake for 20 to 25 minutes, until risen, golden and firm to the touch. Transfer to a wire rack to cool.
Baking in The Cottage today, Nutty Wheat Bread!
One of my favorite stories from my childhood has to be Anne of Green Gables. I just adore this wonderful little girl created by Lucy Maud Montgomery. She is feisty and full of character and full of love.
I think she reminded me a bit of myself. I was also born on Prince Edward Island not far from the Green Gables homestead.
We moved away from the Island when I was about 18 months old and so the only way I could know the Island was largely through the books by Lucy Maud Montgomery and Anne.
To a little girl with a vivid imagination who loved to read, the book opened up a whole new world to me, and one which I had a connection with in many ways.
As an adult I have visited PEI many times. My middle son lives there and my ex husband's family was from there so we often went to visit the in-laws. My son married a PEI girl.
.JPG "Afternoon Ruby Tea Biscuits")
The recipe which I am sharing today for Afternoon Ruby Tea Biscuits comes from the cookbook entitled, The Anne of Green Gables Cookbook, charming recipes from Anne and Her Friends in Avonlea by Kate MacDonald and LM Montgomery.
As soon as I saw this book I wanted to buy it. As a child, I often noted the foods mentioned in the Green Gables book and used to dream about what they might taste like.
.JPG "Afternoon Ruby Tea Biscuits")
They had such fanciful names . . . Raspberry Cordial, Marilla's Plum Pudding, Matthew's yummy Biscuit Sandwich, Orange Angel Cake.
I was a child who read voraciously and even then food interested me. I used to dream about Midnight feasts and picnics, cherry cakes, ginger beer (from the Enid Blyton Books), and the birthday cake that was made for the mother by the children in the Five Little Peppers and How They Grew.
.JPG "Afternoon Ruby Tea Biscuits")
"Mrs. Rachel and Marilla sat comfortably in the parlor while Anne got the tea and made hot biscuits that were light and white enough to defy even Mrs. Rachel's criticism." ~Chpt. XXX
Do take note that these are not British Biscuits, but North American Biscuits. (In the UK a biscuit is a cookie, not a tea biscuit such as you see here.)
.JPG "Afternoon Ruby Tea Biscuits")
WHAT YOU NEED TO MAKE AFTERNOON RUBY TEA BISCUITS
Ordinary kitchen baking cupboard ingredients and some jam.
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
.JPG "Afternoon Ruby Tea Biscuits")
I do think they would work well with all butter, and would be even richer.
In the UK vegetable shortening can be found in the chiller cabinet. The brand I used to use was called TREX.
.JPG "Afternoon Ruby Tea Biscuits")
HOW TO MAKE AFTERNOON RUBY TEA BISCUITS
These were very simple to make. I was a bit concerned that the ring tops would not adhere to the bottoms but they stuck beautifully without adding any water or egg to moisten the edges. I dare say to do so would mean they did not rise as beautifully.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
.JPG)
Stir the milk in with a fork until you have a soft ball of dough. Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
Roll out to 1/4 inch thickness using a lightly floured rolling pin.
Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use the second cuts as bottoms.)
.JPG "Afternoon Ruby Tea Biscuits")
Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
.JPG "Afternoon Ruby Tea Biscuits")
The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
Bake all of the biscuits for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Serve warm or cool. These are delicious.
.JPG "Afternoon Ruby Tea Biscuits")
Just look at how light and flaky these turned out! They were beautiful and rich with the butter and the jam provided a lovely sweet touch.
I sat here with my cup of Orange & Honey tea, wishing I had some clotted cream to enjoy with them, but enjoying every mouthful regardless!
Some other North American Biscuit Recipes you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get much flakier than these delicious morsels!
CHEDDAR, BACON & CHIVE BISCUITS - Rich and flaky and filled with lots of tangy cheddar cheese, smoky bits of bacon and herby chives.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
Afternoon Ruby Tea Biscuits
Yield: Makes 12 tea biscuits
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious jam centered tea biscuit adapted from the Anne of Green Gables Cookbook by Kate MacDonald.
Ingredients
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
- Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
- Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Stir the milk in with a fork until you have a soft ball of dough.
- Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
- Roll out to 1/4 inch thickness using a lightly floured rolling pin.
- Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use these as bottoms.)
- Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
- Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
- The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
- Bake for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm or cool. These are delicious.
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
Ham and Cheese Casserole. I am th Queen of leftovers. I hate waste and love to use everything up. I especially love leftover ham recipes which make great use of any ham you have in the house.
You don't always have to use leftover ham though, as you can also purchase a chunk of boiled ham at the shops which is great for things like this.
Today, however, I had some baked ham leftover from the holidays the other day and so I decided to make a delicious casserole with them.
We were all sandwiched out! Mom always made sweet and sour ham with her leftover ham, but we weren't feeling much like that either.
Plus I had some fresh noodles whose sell by date was looming. I hate waste and so decided to take advantage of both these things and make a tasty casserole.
It was pretty basic, and I did use a tin of cream of chicken soup. You could however make a basic cream sauce, flavouring it with a bit of chicken bouillon if you wanted to.
I am not a soup snob and I do use it from time to time, especially when I am wanting to make a quick and simple casserole.
I also had some cheese leftover from the holidays, Cheddar and red Leicester So I used up some of them as well.
They have very similar flavours so you could use all cheddar if you want to. Both are hard cheeses and the red Leicester has been coloured orange. Most of our Cheddars here will be found in their natural, white state.
Both cheeses are produced in a very similar manner, but red Leicester has a moister, crumblier texture and a somewhat milder flavour.
I added thawed frozen green beans for a bit more colour and some texture. Just cover them with boiling water, let them thaw and then drain well before using.
Mine were whole beans and so I used my kitchen scissors to cut them down into a more manageable size.
You could use any vegetable you wanted to use or even a combination of vegetables. Corn would be nice as would peas and carrots.
I topped the casserole with some cracker crumbs and a bit more cheese. I find casseroles are always nice when you have a bit of a crunchy topping to enjoy!
This was quick, easy and delicious. You could double the recipe if you had more ham you wanted to use up and freeze one casserole for a later time.
It is supposed to be 2 to 3 servings, but I'll be honest, for our appetites it is more like 4 servings.
It all depends on how big of an eater you are. We are small eaters.
A tossed salad would be very nice on the side. My pictures are not so great as we have had some very dark and gloomy days.
I like to use natural light for my photos if I can, so I apologise if they are a bit dark!
We enjoyed it simply with some buttered bread (for my husband) and pickled beets. I do so love pickled beets!
Yield: 3 - 4 (depending on appetites)
Ham & Cheese Casserole
A quick, easy and delicious way to use up leftover baked ham.
ingredients:
- 225g uncooked egg noodles (1/2 pound)
- 3/4 pound of cubed fully cooked ham
- 1 tin (295g) condensed cream of chicken soup (10 3/4 oz)
- 120ml milk (1/2 cup)
- 150g frozen cut green beans, thawed (1 cup)
- 125g grated strong cheddar cheese (1 cup)
- a handful of buttered cracker crumbs
- Seasoning to taste
instructions:
How to cook Ham & Cheese Casserole
- Cook and then drain the noodles really well. Mix them in a bowl with the ham, soup, milk and green beans. Season to taste with salt and black pepper, remembering that ham and cheese are both salty.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square casserole dish.
- Spread half of the ham mixture in the dish. Cover with half the cheese. Spoon on the remainder of the ham mixture. Sprinkle with the remaining cheese and cracker crumbs.
- Bake, uncovered, in the preheated oven for 35 to 40 minutes, until bubbling, heated through and the cheese has melted.
So that's all of the Christmas leftovers gone now. We still have Christmas Cake, but that is a good keeper and my husband will make short work of that over the next weeks. I also have some Christmas pudding, which he will also enjoy.
Those types of things never really go off. I am relieved that I never did more baking and that I kept things simple here over the holidays and didn't go overboard!
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!
Thanks for visiting! Do come again!
Follow my blog with Bloglovin
Subscribe to:
Posts (Atom)
Social Icons