I confess to being rather lazy at times and most weeknights I will go for an easy option when it comes to feeding us. I did plenty of fancy smancy when I worked as a Chef at the Manor.
In my real life I don't necessarily need to have a gourmet meal every night.
Special occasions are obviously on a different scale and I am very happy to do a special meal, which requires a lot more work.
Holidays, Celebrations, Dinner Parties, Lunch with friends, etc. They are well worth the extra effort and I really do enjoy preparing for those!
This recipe I am sharing today has been adapted from one I found on the Betty Crocker site. I am always looking at the Betty crocker page as well as the Pillsbury page.
I used to buy their little monthly magazines when I lived in Canada quite often.They were always in the stands next to the cash registers in the grocery stores and I was always tempted by them.
Although I did not always cook many recipes from them, due to lack of availability of ingredients, etc. I found them quite inspiring and was always able to glean some great ideas from them.
You can find their recipe here. Traditionally Porchetta (pronounced Por - ketta) is an Italian type of pork roast in which a fattier cut is boned, stuffed with plenty of garlic, herbs and seasonings, rolled up skin on, and then roasted on a spit over an open fire for about 8 hours.
Sounds delicious!This is sort of a riff on that. It doesn't use a fatty cut of pork however. It uses pork tenderloin.
I love Pork tenderloin. It is one of my favourite cuts of pork. If you buy bone in pork chops, it is that tender nugget of meat that you will find next to the bone on theone side. It is so juicy and delicious!
Sounds delicious!This is sort of a riff on that. It doesn't use a fatty cut of pork however. It uses pork tenderloin.
I love Pork tenderloin. It is one of my favourite cuts of pork. If you buy bone in pork chops, it is that tender nugget of meat that you will find next to the bone on theone side. It is so juicy and delicious!
It also cooks very fast in comparison to other cuts of pork. Pork tenderloin is a long narrow muscle of meat that comes from the muscle that runs down the backbone of the pig.
It is one of the leanest, more tender cuts of pork on the market, and so can also be a bit pricey sometimes.
But it is worth every penny. Rated as extra-lean it actually has a nutritional value and profile that rivals that of boneless, skinless chicken breast meat!
It lends itself beautifully to this type of recipe where it is going to be cooked quickly and easily.
Like Chicken breast, it can dry out very easily as well, so you don't want to be doing that if you can help it. Cooking it quickly at a high temperature is the way to go.
In this recipe it gets rubbed in a delicious herb mixture composed of garlic, fennel seeds, thyme and crushed red pepper flakes.
Over here they are called crushed chilis and they do pack a lot of heat, but there is just enough of them in this for you to know that they are there, but not so much as to be obnoxious.
Once you have rubbed the pork all over with the spice mixture, you then wrap it in Prosciutto, which is a type of Italian cured ham.
This helps to keep the flavours of the rub next to the pork and also helps to shield it from drying out too much.
The pork is roasted on a baking sheet with a quantity of vegetables. Sweet potatoes, red onions and brussels sprouts.
I have to confess that this is not my favourite way of cooking Brussels Sprouts. If I made this again I would replace them with another vegetable.
I don't really think Brussels Sprouts lend themselves well to being roasted, or maybe mine were just too small.
I ended up with lots of burnt leaves and chewy over-done sprouts. I think maybe green beans would be a better choice! Or even broccoli florets. Or maybe just really large brussels sprouts.
I don't really think Brussels Sprouts lend themselves well to being roasted, or maybe mine were just too small.
I ended up with lots of burnt leaves and chewy over-done sprouts. I think maybe green beans would be a better choice! Or even broccoli florets. Or maybe just really large brussels sprouts.
The Sweet Potatoes worked beautifully being roasted, as do the red onions. Both ended up beautifully caramelised.
When picking vegetables to roast along side of the pork, you will want to pick ones that will be cooked and lightly caramelised in the appropriate cook times. I think regular potatoes might take too long, but I could be wrong.
The Pork itself ended up beautifully cooked. Just slightly pink, which is okay today. Our modern pork is not as dangerous as it used to be years ago.
A small amount of pink indicates that it has been cooked well enough, but not so long as to have dried it out. Remember it will continue to cook whilst standing.
The flavour were spot on. It was moist and tender and had a lovely garlic kick. I also really enjoyed the flavour of the thyme and the fennel seeds.
Fennel can have a bit of a licorace quality to it, but not overpowering. It is a flavour that works very well with pork.
The prosciutto got nice and crisp without being dried out as well. Both were so yummy. The proscuitto lent a smoky and salty flavour, which is why you don't really want to have any salt in that rub you put on the pork.
I cut the pork into large thick slices as you can see. Just look at how juicy and tender that looks. If I make it again (and I will) I will make a nice sauce to serve with it.
Maybe something creamy and buttery. Nothing too spicy because I wouldn't want to take away from those lovely porchetta flavours.
I served this with some dauphinoise potatoes and baby peas. I buy the dauphinoise potatoes frozen, and they are beautiful. Absolutely beautiful.
If you keep a good variety of frozen potatoes and vegetables on hand you can go a bit wild with your protein and spend a bit of time on that because you know your sides are not going to take much of an effort.
The leftovers of this pork were lovely serve cold and sliced thinly with some potato salad. I highly recommend this Potato, Egg, and Green Bean Salad. You really don't need anything else. Its really nice.
At the end of the day we both really enjoyed this quick and easy supper. It fed the two of us for two days running and was not boring in the least.
It was deliciously different and is something I recommend and would/will make again on another occasion, with perhaps some different vegetables on the side. I give it an English Kitchen Two Thumbs Up!
Sheetpan Porchetta Dinner
Yield: 4
prep time: 10 Mcook time: 35 Mtotal time: 45 M
Nothing could be easier. Everything roasts on one baking sheet. If you line that with foil, clean-up is minimal! The meat is delicious, tender and perfectly cooked!
Ingredients:
- 2 TBS light olive oil
- 1 pound Brussels Sprouts, trimmed and halved
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 extra large sweet potato, peeled and cut into 1 inch cubes
- 1 medium red onion, peeled and diced
- 1 tsp dried minced garlic
- 3/4 tsp dried thyme leaves
- 1/2 tsp bruised fennel seeds
- 1/4 tsp crushed red pepper flakes
- 1 1/4 pound pork tenderloin
- 4 thin slices of Italian Proscuitto
Instructions:
- Preheat the oven to 225*C/425*F/ gas mark 7. Line a fairly large rimmed baking sheet with aluminium foil and spray with nonstick cooking spray.
- Mix the brussels sprouts in a bowl along wih 1 TBS of the oil and 1/4 tsp each of the salt and black pepper. Toss together and then place on the baking sheet.
- In the same bowl toss the sweet potato cubes and onions togeher with 2 tsp of the oil and 1/4 tsp each of the salt and black pepper. Place onto the baking sheet with the sprouts and then roast in the oven for 10 minutes.
- Pat your pork tenderloin dry and remove any silverskin using the edge of a sharp knife.
- Mix together all the spices and the remaining tsp of oil in a small bowl. Rub this mixture all over the pork tenderloin. Wrap the tenderloin in the proscuitto slices, tucking the ends underneath the tenderloin.
- Place onto the baking sheet with the vegetables. Roast in the heated oven for 23 to 25 minutes until the pork is no longer pink inside and the vegetables are tender. Tent with foil and let stand for 10 minutes before slicing.
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I am of the strongest opinion that one can never have such a thing as too many biscuit recipes, and by biscuit I am talking North American Biscuits, not English Biscuits, which are cookies and something completely different.
Cheddar, Bacon & Chive Biscuits are fabulously tasty, light, flakey, peppery, stogged with rich strong cheddar and are beautiful served along side of savoury things like soups, stews, salads, etc.
I will go out on a limb here and tell you they are also kinda nice spread with butter and honey, only because I have done that and they were delicious, but then again, taste is a very individual thing is it not?
I had this huge discussion on my English Kitchen Facebook stage the other day with someone who was quite irate that in an English Kitchen I would be calling Scones Biscuits. I was calling what I had made Biscuits (The Yogurt ones) because they were Biscuits, NOT Scones!
I, personally, know the difference between a Biscuit and a Scone. I am well versed in the differences between the two. I am a trained Chef good golly cheese whiz. I have had experience living and cooking on both sides of the pond.
Today I will endeavour to enlighten you with what those differences are. What you do with this knowledge is up to you. 😊 I know, I am preaching to the choir here, but there may be some who don't know and this is for them.
When it comes to mixing biscuits and scones, the methods used are pretty much indistinguishable. Both require flour and some leavening usually in the way of baking powder.
Biscuits sometimes also have baking soda in them, especially if they are using buttermilk (such as these tasty ones I am sharing with you today.)
If you are using something acidic like buttermilk or sour cream, yogurt, etc. you need a bit of soda. The soda reacts with the acid in the liquid to give you plenty of lift.
Both use some sort of fat which helps to create air pockets in them when they are baking which leads to flakiness.
With biscuits this will be vegetable shortening, lard, and sometimes butter or a combination of those things.
With scones, it is always butter, and there is always a lot more of it than you would find being used in a biscuit batter.
Biscuits for the most part contain no sugar, although you will find the rare recipe which will include at least some. My mother-in-laws recipe has a TBS of sugar in it.
Generally speaking a scone recipe will have some sugar in it, maybe even copious amounts.
Biscuits are usually brushed with butter or milk. Scones usually have an egg wash. Scones, generally speaking, will also have he addition of eggs in the liquid used. (Not always however.) Are you confused yet?
Biscuits are soft and light and flakey in texture and most often will be savoury rather than sweet. Meant to be eaten along with soups, or stews, or salads, or filled with things like ham and eggs. Breakfast biscuits are quite popular.
You will find them filled with bacon, ham or sausage and eggs and cheese at mny fast food places in North America.
Quite often you will see them split and served with sausage gravy ladled over top or creamed fish or chicken.
There is one exception to this rule and that is in the case of fruit shortcakes, whereupon they will be split and filled with mashed fruit of some kind and icecream or whipped cream.
Scones are a bit more crumbly wih a much shorter texture than Biscuits and a lot sweeter. More often than not, they are served cold and meant
to be spread with butter, jam, conserves, fruit and cream and enjoyed
with copious amounts of hot tea.
Quite often you will find that they contain fruit, either dried or fresh. And even so they will still be served cold with jam and cream. As a rule scones are never served hot or even warm.
Biscuits can have mix-ins, such as these ones today, but generally speaking the mix ins will be of the savoury variety. I have never seen a Biscuit with anything sweet added such as dried fruit or even fresh fruit.
Mix-ins are usually things like bacon, or minced ham, cheese, onions, chives, etc. pretty much always savoury, although there may be some exceptions to the rule I haven't come across!
There are some really strong basic differences between the two as well as a lot of similarities, specifically the main one being in how they are put together/mixed. But even that is not 100% standard some of the time.
Any how, I just wanted to clear the air a bit as to some of the differences between the two things. This recipe I am sharing with you today is for BISCUITS! Yay!!
And what wonderful biscuits they are. They are nice and light and flaky and filled with all sorts of lovely savoury moreish bits.
Crisp smoky bacon, sharp cheddar cheese, herby fresh chives and plenty of garlic and black pepper. They are moist and light from the use of buttermilk.
Instead of the usual shortening or lard, butter is grated into them as the fat. You will want to freeze it as it is really important that you keep the butter as cold as possible.
Usually fat will be cut into biscuits using a pastry blender or two round bladed knives (as opposed to being rubbed in with a scone.) Today it is grated in and then just stirred in with a knife.
All your flour and savoury bits are stirred together and then the butter is dropped in and then you stir in buttermilk. If you don't have buttermilk, don't worry you can make the equivalent using lemon juice with full fat milk added to the same amount needed as buttermilk.
If you mix the two together, you just need to let it sit for about five minutes so that the milk will clabber. I usually end up having to do this as I have had a very difficult time getting buttermilk lately.
Just look at how nice and flaky those biscuits are and how filled with lovely tasty bits. That cheese, that bacon, the chives. So yummy!
They are delicious split and spread with cold butter. I enjoyed them with a cup of hot soup for a delicious lunch.
Oh and in all of my talking about the differences between scones and biscuits I forgot to tell you that this was another small batch recipe.
You could double it of course if you wished and they will absolutely freeze beautifully if tightly wrapped, for up to three months. Simply thaw in a microwave on high for about 30 seconds. Enjoy!
Cheddar, Bacon & Chive Biscuits
Yield: 8 Biscuits
prep time: 15 Mcook time: 15 Mtotal time: 30 M
This is a small batch recipe. These biscuits are incredibly flaky, tall and nice and buttery. Filled with lots of sharp cheddar, crisp bacon bits and fresh chives they make an excellent addition to the lunch or supper table!
Ingredients:
- 2 cups (280g) plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp coarse black pepper
- 1 tsp garlic powder (NOT garlic salt)
- 3 slices of crisp cooked bacon, crumbled into bits
- 60g sharp cheddar cheese grated
- 1 TBS finely chopped chives.
- 3 ounces (85g) frozen butter (6 TBS)
- 7 fluid ounces (190ml)of buttermilk
Instructions:
- Preheat the oven to 225*C/425*F/gas mark 7. Line a baking tray with some baking paper and set aside.
- Sift the flour, baking powder and baking soda into a bowl. Stir in the cheese, chopped chives, bacon, pepper, garlic powder, and salt.
- Using the largest holes on a box grater, quickly grate the butter over top and mix in using a round bladed knife. Stir all together. Add the buttermilk and mix together. The dough will be somewhat sticky. Don't worry about that.
- Tip the dough out onto a floured board and knead lightly 3 or 4 times to bring it together. Pat out to a 1 1/2 inch thick round.
- Using a 2 1/2 to 3- inch sharp round cutter, stamp out rounds, using a straight up and down motion. Do not twist the cutter.
- Place spaced apart on the baking sheet.
- Bake for about 15 minutes until risen and golden brown. Serve warm with plenty of butter for spreading. Delicious!
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Back in the 1980's I had a great friend who lived right next door to me. We lived in a row of town houses and had similarly aged children. Our husbands were both in the airforce. Her name was Mabel and I have to confess I learned a lot about cooking from her.
She was one of my early inspirations. She had three children and I had four. Our days were busy and our hands were full, but every night after supper we would sit together on our shared door step, have a coffee together and talk about our days which had just passed.
We both enjoyed cooking and food and started a supper club between the two of us. One month it would be her turn to host and the next it would be mine.
A three course dinner for four and sometimes we had themes. One month it might be Italian and another Greek.
She did a beautiful German meal for us once that I still remember to this day. They had lived in Germany just prior to moving to Nova Scotia where we were all living at the time and she really did that country proud with her meal.
You know something is good if 35 years later you are still thinking about it!
I have always held a special fondness in my heart for German food. I lived there when I was a child from the time I was an infant until just before I started school. My sister was actually born there.
My husband and I have also travelled there several times on holidays. It is a clean, clean country and the people are very friendly and kind.
The food is amazing. There is no other word for it. I remember having a hot chocolate on one of our first holidays there. I am sure there was at least a six inch tower of whipped cream dancing on the top of it!
It was delicious. Who can visit Germany without enjoying a slice of their infamous Black Forest Cake. It is so delicious.
We have eaten grilled Bratwurst in buns with mustard on the edge of Lake Titisee. Nothing tasted finer.
One day we enjoyed plate sized schnitzels that would make your mother weep, sides hanging over platters adorned with crisp fresh chips and a beautiful salad on the side.
Yes, German food is delicious. Its not overly fancy, but it is incredibly fresh and extremely well done. They have a great pride in what they present to you at the table, and it shows.
My mother often told us the story about how she arrived in Germany with me, only about 9 months old, on a snowy Christmas Eve in 1956. She was very tired after having travelled there from Canada on her own to meet my father who was already there. The airline had lost her luggage and so there we were in a foreign country, where she did not know the language or the people . . . and all we had were the clothes which we were wearing.
My father had managed to rent a small set of rooms for us over a Gasthaus, which would be our home until we were able to get more permanent accomodations on the base. She was in tears, needless to say, afraid and feeling quite lonely being so far away from her family and friends on what is traditionally very much a family occasion. And she was exhausted.
The family that owned the Gasthaus were celebrating their Christmas downstairs, but the wife/mother took the time to cook a meal for my mother and father, a chicken dinner and then she took charge of me.
She tore up a sheet to use as diapers, got me a bottle, giving my teary and bleary eyed mother some rest she so badly needed. My mother never forgot this simple kindness.
Kind, kind people, and this was not long after the War had ended, only 10 years. They were still very much recovering.
The recipe I am sharing today for Pancake Soup is a German Recipe and it is delicious in its simplicity. It is also known as Crepe Soup or Fladlesuppe.
In Swabia where it comes from, pancakes are known as Fladle. The recipe has been adapted from a cookery book I have entitled, Grandma's German Cookbook by Birgit Hamm and Linn Schmidt.
Put into shallow bowls they are simply covered in a good strong broth. You can use Chicken, or beef or vegetable. The recipe was originally designed to use up leftover broth from the day before.
Today I have used chicken stock which I buy in little gel-capsules. It has a lovely flavour that we both enjoy and I use it a lot. Generally speaking I always have chicken, beef or vegetable pots gel pots in my larder. Very handy to have.
This soup is incredibly delicious in its simplicity. A good stock and rolled up sliced pancakes that act almost like hearty little noodles. Scattered with some finely snipped chives it makes a wonderful light lunch or first course.
You could also garnish it with some wild garlic scapes, thinly sliced (in season) or chopped parsley. I think as well chopped fresh thyme would also be very nice.
I can remember being on holiday in France and walking through some fields on a 13km hike we went on one day. Every step we too smelled like garlic. There was wild garlic everywhere. Oh I do so love Europe and I really hope that I will get a chance to travel there again on holiday.
I really hope that you will be inspired to try this soup. Don't let its simplicity or simple list of ingredients put you off. It is a true gem of a recipe and a wonderful testimony to a people who know how to make the most out of what they have been given.
Its comforting and delicious and a true pleasure to eat. I think also that children would really enjoy this simple soup. Pancake Soup, its a good thing, not to coin Martha Stewart or anything. Make it. You will love it.
Pancake Soup
Yield: 4
prep time: 15 Mcook time: 15 Mtotal time: 30 M
This is also known as Crepe Soup or Fladlesuppe. German in origin it was developed to be able to use up leftover sock. Rolled up pancakes, sliced into coins act as noodles. Its quite simple but extremely delicious!
Ingredients:
For the pancakes:
- 2/3 cup of plain flour (100g)
- 2 large free range eggs
- 1 1/3 cup whole milk (300ml)
- 1/2 tsp salt
- pinch of freshly grated nutmeg
You will also need:
- butter for greasing the pan
- 1 bunch chives, finely snipped
- 4 cups (960ml) hot chicken, beef or vegetable stock
- black pepper to taste
Instructions:
- Begin by making the pancakes. Measure the flour into a bowl along with the salt and nutmeg. Beat in the milk and the eggs until you have a smooth, lump-free batter. Let stand for 15 minutes.
- Heat a skillet (I found a six inch skillet worked best for me.) Butter with a tiny bit of butter. Using a soup ladle, pour in just enough batter to cover the bottom of the pan in a thin layer. Cook until beginning to brown, flip over and cook for a further 30 seconds. Remove to a plate and repeat until you have used all the batter up. Keep warm.
- Roll the pancakes up tightly and slice crosswise into thin rounds.
- Evenly divide the warm pancakes between four shallow heated soup or pasta bowls. Divide the hot stock between the bowls. Sprinkle with pepper and chopped chives. Serve immediately.
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At the weekend I like to pull out the stops a bit and make my husband a delicious dessert. We only ever very rarely eat dessert the rest of the week. If we do have anything at all it will be pots of yogurt or once in a blue moon a sneaky mini-magnum bar or a two finger kitkat.
This weekend I had some stale brioche bread that I wanted to use up and so I decided to make a small batch bread pudding, perfectly sized just for two. Sweet Almond Bread Pudding. And I made a sauce to serve with it as well, a blackberry sauce. Two generous servings of decadent deliciousness.
You can use any stale brioche that you might have in the house. I had a stale poppyseed swirled brioche that I had gotten with my grocery order. It was so yummy, but inevitably we did not get it all used up.
It was the perfect bread to use in this pudding. Just rich enough. Not too sweet. And the poppyseed swirl worked well with the other flavours.
You could use any stale bread really. Stale croissants. Stale biscuits. Stale hot dog buns. Stale baguettes. All bread once it is stale is quite suitable for using in a bread pudding.
The reason we use stale bread is because it will soak up the egg custard mixure more readily. Fresh soft bread just doesn't have the ability to absorb liquids in quite the same way and you will have a soggy finish. Not good.
As it is you will need to dry/toast the bread in a slow oven for ten minutes to dry it out even more. You don't want it crisp, but you do want it quite dry.
Dry enough to be able to absorb all of that rich custard and trust me, this is one mega-rich custard, but not at all in a bad way . . . but in a very good way indeed! It is simply sugar, egg yolks and heavy/double cream!
Rich and decadent and flavoured with both pure vanilla and almond extracts. Simple flavours, with astonishing results. I could eat that custard with a spoon.
The cream is heated first with half of the sugar. You don't want it to boil. You just heat it until it begins to steam and bubbles show up all around the edges. Boiling might curdle it.
Let cool just a bit and then whisk it into two large free range egg yolks which you have beaten together with the remaining sugar and the flavourings.
You have to do this a little bit at a time or else you will cook the eggs, which is something you really don't want to do. I start by drizzling it in just a tiny bit at a time until I have about half the cream whisked in.
At that point it is safe to whisk in the remainder of the cream/sugar mixture. That completes the custard. Oh but it does smell delicious and we are really only just beginning!!
The custard is then divided between the two ramekins. You must press the bread down into the custard until it is covered, then you play a bit of a waiting game while the bread absorbs that rich custard.
The puddings are baked in a Bain Marie, which is a fancy name for a water bath. You put them into a baking dish and then fill it halfway full with boiling water. This helps to keep the puddings moist and helps them to bake properly without drying out too much. You want them a bit jiggly.
I do have to laugh when I think back to when I first started cooking. I have always had a great interest in food and cooking and recipes. I was watching cooking shows when I was still a teenager and at school.
My mother went back to work when my brother started school. She had housekeepers for about a year, but they didn't really work out. After that I was old enough that I became the one in charge of the house while my parents were both at work. I was twelve.
I had some household chores to do, my younger siblings to watch and supper to get started. Mostly I was just reheating what my mother had already prepared but every once in a while I got to actually cook. Especially once I had started Home Economics classes at school and knew a little bit about what I was doing.
I slowly through the years gained skills and knowlege. Some gleaned from friends and much from watching television and reading magazines. I thought I was quite capable back then, and perhaps I was to a degree, but I would have had a puzzled look on my face had anyone asked me what a Bain Marie was! (Despite how much I thought I knew!)
It was really not much at all in comparison to what I know now, and most of that I learnt by doing and growing and cooking. Raising a large family taught me much, and of course I eventually went to Culinary College which taught me more.
In retrospect I should have gone to Culinary School out of high school instead of secretarial. My cooking skills have served me very well through the years, much more than my secretarial skills have done, with the exception of typing.
But back to the pudding. They are done when they are nicely puffed and just a bit jiggly. They will be golden brown on top, the nuts having toasted and the sugar nicely glazing the tops.
While they are baking you can make your blackberry sauce. If you haven't got blackberries, feel free to substitute raspberries in their place. They will be just as delicious. Another name for the sauce is a berry coulis.
Its lovely, not too sweet, but slightly tart and coloured like a jewel. I tried to be a bit fancy and spread some beneath the puddings in a pattern before I set the puddings on top. That only lasted until I popped the puddings onto the pattern. Oh well . . . best laid plans and all that.
These puddings are best served warm with the cold blackberry sauce. You can make the puddings ahead of time, keeping them wrapped tightly for up to three days in the refrigerator. (This makes them perfect for celebratory dinners!)
Gently reheat to warm. (I would steam them for a few minutes in top of a double boiler.) Serve warm with this fabulous blackberry coulis, these are puddings worth more than an ounce of applause!
Sweet Almond Bread Pudding with Blackberry Sauce
Yield: 2
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
Simple to make and yet outrageously delicious!
Ingredients:
For the pudding:
- 4 ounces of stale Brioche, cut into 1 inch pieces (about 1 heaped cup)
- 1 cup (240ml) heavy cream
- 6 TBS granulated sugar
- 2 large free range egg yolks
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
To top pudding:
- 2 TBS flaked almonds
- 1 tsp finely granulated sugar
For the blackberry sauce:
- 2 cups (170g) of blackberries, fresh or frozen
- 1/3 cup (65g) sugar
- 1 TBS fresh lemon juice
Instructions:
- Preheat the oven to 160*C/325*F/ gas mark 3. Butter two (8 ounce) glass baking ramekins really well. Set aside.
- Cut the bread into 1 inch cubes. Place onto a baking sheet and toast in the oven for 10 minutes. Remove.
- Heat the cream with half of the sugar just until bubbles appear around the edges and it is steaming. Do not allow to boil. Keep warm.
- Whisk the egg yolks with the remaining sugar and extracts until smooth. Slowly whisk in the warm cream mixture a little bit at a time to temper the eggs. Once the eggs have heated you can just whisk in the remainder of the cream.
- Divide the bread cubes between both ramekins. Strain half of the custard over each ramekin and lightly press down so that the bread is soaking. Leave to soak for 20 minutes.
- At the end of that time put the ramekins into a baking dish with sides, large enough to hold both of them. Sprinkle the top of each with 1 TBS of flaked almonds and half the sugar.
- Fill the baking dish to halfway up the sides of the ramekins with boiling water.
- Place into the oven and bake for one hour, or until the custard is set.
- While the puddings are baking make the sauce. Put the blackberries into a saucepan with the sugar and lemon juice. Bring to a simmer. Leave to simmer for 2 minutes. Blitz until smooth with an immersion blender. (or a regular blender) Strain through a sieve.
- Unmold the warm puddings onto a dessert plate and drizzle some of the sauce over top. Refrigerate any leftovers.
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