PUDDINGS:
Cranachan
75g pinhead oatmeal, 1 tbsp soft brown sugar, 250g raspberries, 500ml double cream, 4 tbsp honey, plus a little extra to drizzle, 4 tbsp whisky. Serves 4.
Heat a large frying pan over a medium heat. Add the oatmeal and sugar and toast, stirring until the sugar has melted and the oatmeal smells toasty. Tip on to a baking sheet lined with greaseproof paper and leave to cool. Meanwhile, puree 175g of the raspberries until smooth, then pass through a sieve (if you want to be fancy). Whip the cream to stiffish peaks, then fold in the honey and whisky. Crumble the oatmeal and add three quarters of it to the cream with the puree to give a ripple effect. Spoon into four dishes and top with the remaining raspberries, oatmeal and a drizzle of honey. Serve immediately.
Fruit Crumble
Ingredients: 700g (1½ lb) apples OR plums, gooseberries, rhubarb, blackcurrants, brambles 125-175g (4-6oz) granulated sugar 125g (4½ oz) butter 250g (9oz) plain flour 50g (2oz) soft brown sugar Grated rind of an orange or lemon Serve with: custard or cream. Preheat the oven to 400°F/200°C/Gas 6. 1.3L (2½pt) pie dish. Serves 4-6.
Method: Prepare the fruit. Peel, core and slice apples, stone plums and chop rhubarb. Grease the pie dish and put in the fruit in layers with the sugar. Rub butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Mix in the sugar and grated orange or lemon rind. Pile on top of the fruit. Spread evenly and press down. Bake for 35-40 minutes. Serve with custard or cream.
Eve’s Pudding
Ingredients: Filling: 900g (2lb) cooking apples 1 lemon, grated rind and juice 1 tablespoon water 75g (3oz) soft brown sugar Sponge Topping: 125g (4½ oz) self-raising flour 125g (4½ oz) caster sugar 125g (4½ oz) butter, softened 2 eggs 2 tablespoons milk Serve with: cream, custard or milk. Preheat the oven to 350°F/180°C/Gas 4. Grease a 1.3L (2½pt) pie dish.
Method: Peel, core and slice the apples thinly. Place in layers in the pie dish, sprinkling each layer with grated lemon rind, juice and water, then sugar. Put the flour and sugar into a bowl and beat for about one minute. Add the butter, eggs and one tablespoon of the milk and beat for another minute, or until it changes colour and becomes creamy. Add the remaining milk and beat for another 30 seconds. It should be a soft dropping consistency. Add more milk if necessary. Spread evenly on top of the apples and bake for about 40 minutes until the sponge is risen and browned and the apples tender.
Lemon Meringue Pie
Soft, lemony filling is topped with a marshmallowy meringue, set in a crisp pastry crust to make the perfect contrast of flavours and textures. Serves: 12 from 25 × 3.25cm deep (9½x 1½ inch deep) flan tin with removable base.
Ingredients: Pastry: 100g (3½oz) unsalted butter 50g (2oz) icing sugar 1 egg yolk 175g (6oz) plain flour Beaten egg for brushing Filling: 125g (4oz) sugar 25g (1oz) cornflour 4 lemons, zest and juice 6 egg yolks 200ml (7fl oz) milk 50g (2oz) butter 2-3 tablespoons single cream Meringue: 6 egg whites Pinch of salt 175g (6oz) caster sugar Preheat the oven to 350°F/180°C/Gas 4 then turn down to 300°F/140°C/Gas 2. Grease a flan tin. Method: Beat the butter and sugar in a mixer (or blend in a food processor) till light and fluffy. Add the egg yolk and beat for a minute to mix in. Add the flour and mix on a slow speed until it forms a smooth paste. Do not overmix. Wrap in clingfilm and leave to rest in a cool place for at least an hour before use.
Roll the pastry out on a lightly-floured work surface to a circle large enough to fill the base and sides of the flan tin plus about 1cm (½ inch) extra. Lift the pastry over a rolling pin into the flan tin and press into the base and sides. Do not cut off the overhang. Place a sheet of foil in the base, pressing the foil into the corners and up the sides. Fill with dry beans or rice. Bake blind for 18-20 minutes or until pastry is set. Remove from the oven and take out the foil and beans. Brush the base and sides with a little beaten egg and return to the oven to dry out for another 10 minutes or until crisp. Trim off the surplus pastry with a sharp knife.
Put the sugar, cornflour, lemon juice and yolks into a bowl and beat together till the sugar is dissolved. Heat the milk, butter and lemon zest in a pan and slowly bring almost to the boil. Leave to infuse for five minutes. Strain over the egg mixture, whisking constantly. Return to the pan and cook slowly over a low heat, stirring all the time, until the custard has thickened. Add cream to thin down a little and pour into prepared flan tin.
Whisk the egg whites and salt till they form peaks and then add about half the sugar gradually in tablespoons, beating between each addition. Stir in the remaining sugar gradually and when mixed in, pipe on or pile on top of the filling. Dust with caster sugar on top to give a crisp finish. BAKING: Bake at the cooler temperature for about 30-40 minutes till lightly browned.
Butter Tart
Ingredients: Pastry: 100g (3½ oz) unsalted butter 50g (2oz) icing sugar 1 egg yolk 175g (6oz) plain flour Beaten egg for brushing 100g (4oz) melted butter 175g (6oz) soft brown sugar 2 eggs 2 dessertspoons apple cider vinegar 100g (4oz) chopped walnuts 250g (9oz) mixed dried fruit Serve with: whipped cream. Preheat the oven to 375°F/190°C/Gas 5. Grease a flan tin.
Beat the butter and sugar in a mixer (or blend in a food processor) till light and fluffy. Add the egg yolk and beat for a minute to mix in. Add the flour and mix on a slow speed until it forms a smooth paste. Do not overmix. Wrap in clingfilm and leave to rest for at least an hour in a cool place till ready to use.
Roll the pastry out on a lightly-floured work surface to a circle large enough to fill the base and sides of the flan tin plus about 1cm (½ inch) extra. Lift the pastry over a rolling pin into the flan tin and press into the base and sides. Trim off the overhang.
Mix all the ingredients together and pour into the pastry. Bake for 30 minutes. Serve hot or cold.
