Hot Cross Bread and Butter Pudding

Hot Cross Bread and Butter Pudding. This is a really easy way for you to make bread and butter pudding. You don’t need any extra dried fruit just what’s in the hot cross buns and some of our fantastic local dairy produce.

Hot Cross Buns

Hot cross buns!
Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha’ penny,
Two ha’ penny,
Hot Cross Buns!

First published in the “Christmas Box” London, 1798

Hot Cross Buns

You probably sang the nursery rhyme as a child, but the origins of the hot cross bun go back as far as the fourteenth century. Traditionally made from enriched bread dough with raisins or currants and mixed peel. You eat them on Good Friday to mark the end of the fasting for Lent. The piped cross signifies the crucifixion. The cinnamon and nutmeg are thought to represent the spices used to embalm Jesus’s body.

Sweet spiced buns were first probably associated with Easter when given to the poor. By Elizabethan times the sale of sweet buns was limited by law. Their sale was restricted to funerals, Christmas time and the Friday before Easter. There is a long tradition of eating spiced fruit ‘ Arval ’ bread or cake at funerals or the following feast. The feast marked the death was free from any suspicious circumstances and the legal transferal of goods and possessions.

There are lots of superstitions about hot cross buns baked on Good Friday. They are said to cure illness and if hung in a kitchen prevent your house from burning down. They will also ward any evil spirits. If you sail, then a hot cross bun taken on a sea voyage protects against a shipwreck. While I cannot promise any of these things, I can offer you a very simple and tasty recipe should you have a few too many hot cross buns to spare.

Hot Cross Bread and Butter Pudding
If you wish you can add a handful of extra dried fruit to your pudding, raisins, currants, and sultanas.

The Food Bloggers Breakfast and my home baked Granola

The Food Bloggers Breakfast ?

The Food Bloggers Breakfast

The food bloggers breakfast must be a thing of wonder. Cold soaked oats, Manuka honey, and exotic berries topped off with superfoods smoothie packed with vitamins. Alas as a working dad heading off on the school run it’s lucky to be a piece of toast with too much butter* and some homemade jam. Now there is nothing wrong at all with toast and at the weekend it is a great start to your day. Sourdough with some smoked salmon and creamy scrambled eggs or with crushed avocado, eggs poached or boiled and a little chilli kick.

The Food Bloggers Breakfast Aims

Now I will be honest my breakfast aims do tend to aim towards a sky-high pile of bacon, well a full fry up to be honest or a tower of pancakes. I do however like porridge made with milk ( sorry true Scots ) with a little brown sugar sprinkled on top and another favourite made from oats, home baked granola. Granola is a very popular breakfast cereal made from the aforementioned oats with oil and honey or sugar.

So, if you ’ve not already noticed a theme not particularly healthy but very tasty. Factory manufactured granola can be quite expensive and yet it is so very easy to make at home. It is delicious mixed with dried fruits and nuts such as flaked almonds, apricots, raisins, and sultanas or eaten with creamy, natural yoghurt, sliced banana and sprinkled with blueberries.

Home Baked Granola

A bit about Home baked Granola

Granola was invented and trademarked in America by a contemporary of John Harvey Kellogg as a baked breakfast cereal at a similar time to muesli, which is also made from oats although neither sweetened or cooked. With the addition of nuts and dried fruits, granola is often marketed as a ‘healthy option’ however it does contain a lot of sugar. Granola or pressed granola bars ( similar to Flapjack ) are a good source of energy and is often carried by long-distance hikers. Granola can also be used in making and garnishing desserts such as my recipe for Cranachan or served with iced lemon parfait and lemon curd.

*I love butter that much we are almost having a relationship.

Oats are gluten free but can cause a similar reaction and may be processed in factories that process wheat and barley.
Bsked Chicken and Jersey Royals

Roast Chicken and Jersey Royals with Lemon, Golden Raisins and Pine nuts

Jersey Royal Potatoes growing at Trinity

Roast Chicken and Jersey Royals with Lemon, Golden Raisins and Pine nuts. All across the fertile fields of Jersey, you can now see acres of plastic sheets . These are covering the wonderful Jersey main season potato crop. The earliest growers would have been harvesting from polytunnels and glasshouses in late February. The outdoor potato harvest lasts from early April through to June depending of course on the climate conditions. The valuable growing land here is in such short supply that the potatoes are grown and harvested on near vertical fields. But don’t worry you don’t have scramble up a cliff side as Jersey Royals are available all over the island and in supermarkets around the UK.

Jersey Royal Potatoes

What makes Jersey Royals so special?

The above average temperature of Jersey, the easy draining soil and the use of the abundant local seaweed as fertilizer, all helps to shape the flavour of this most wonderful of root crops. However, we need however to go back to 1878 ( fear not, this is only a minor historical digression and an essential part of our tale ) for the origin of the Jersey Royal or to be more precise the Jersey Royal Fluke. A pair of abnormally large potatoes were purchased and later cultivated by Hugh de La Haye. They were the forerunners of the modern Jersey potato industry. Today over 1500 tonnes a day are exported during the season’s peak and the Jersey Royal enjoys EU protected status.

The Recipe

Many purists would say that all you need to eat Jersey Royals with is lashings of Jersey’s finest butter ( I’m a big fan of Classic Herd’s ) and a generous sprinkling of Jersey sea salt. They are the perfect accompaniment to the islands finest seafood, wonderful in salads. I want, however, to suggest to you something a little different. A one tray oven-baked dish that would be perfect served with a dressed green salad and a nice cold beer. The Jersey Royals have a great texture when roasted and are perfect with the chicken. Enjoy.

Bsked Chicken and Jersey Royals
Roast Chicken and Jersey Royals
If you cannot get hold of Jersey Royals you can use any firm early new potatoes Cornish are an idea substitute. If you don’t like chicken drumsticks just substitute four extra thighs. This recipe is Gluten Free.
American pancakes

The Best Fluffy American-style Pancakes

American pancakes
Fluffy American style Pancakes

Fluffy American style pancakes or griddlecakes are often served for breakfast across the North American continent piled up in towers dripping with maple syrup. This is how I first encountered them sat at the counter in a diner on the West coast. They were served with a side of crispy grilled streaky bacon the size of a small hill and enough coffee to float a cruise liner. The waitress wore a red and white gingham apron and I felt as if I had walked on to a movie set.

Ok so it’s not the actual diner!

American pancakes are made from a light batter cooked on a flat top, griddle plate or in a heavy-bottomed frying pan. The batter is made with flour, eggs, a raising agent and milk, buttermilk or yoghurt and have a moist open texture. Scotch pancakes or drop scones are made with a similar but sweeter thicker batter so are similar in appearance but smaller with a heavier texture. Scotch pancakes are made to be slathered in salty butter.

Now at home, the girls all love crepes, so if I make griddlecakes or drop scones, I would have to eat the whole stack and it would have to be with bacon. If you prefer yours just sweet, as a dessert, you can serve them with nuts, fruits like bananas, blueberries and apples with cinnamon, honey, cream, ice cream, and chocolate sauce, just like pancakes. However you like your American pancakes, savoury or sweet, enjoy.

American style Pancakes
A stack of American Pancakes
Allow 3 pancakes per person unless I’m coming then make a double batch, please.
My Kung Pao Chicken

Chinese New Year and Kung Pao Chicken

Chinese New Year and Kung Pao Chicken.  Today we welcome in the Chinese New Year 2019 the year of the pig. This year to celebrate I have made a trio of Sichuan inspired dishes. A vegetarian Mapo tofu, spicy Sichuan Salt and Pepper Prawns and today’s recipe the classic Kung Pao Chicken. Now you should beware many western versions of this lack the serious dual hit of fiery red chilli and the mouth tingling Sichuan pepper. In fact Sichuan peppers were banned from America for quite sometime? The US version is often just a variant of General Tso’s Chicken with carrots, onions and bell peppers in a sweet and sour sauce. You will find Western versions are often much tamer than the authentic dish.

Why is it called Kung Pao Chicken?

Kung Pao chicken (  宫保鸡丁 ) is believed to be named after a Governor of Sichuan province who held the official title ‘ Gongbao ‘ or palace guardian. I’m sure you have seen the similarity already. Because of this Imperial connection it was renamed during the famous Cultural Revolution. The new name was the rather less catchy ‘ fast fried chicken cubes ‘. It’s more famous name was restored in the nineteen eighties.

Authentic Kung Pao Chicken

You make real thing from stir-fried soy marinated chicken, leeks and raw peanuts. Your flavour comes from Sichuan peppercorns and red chillies. They are first heated in hot oil with perhaps some ginger and garlic. Then you serve the finished dish with simply steamed rice.

Sichuan Pepper
Sichuan pepper

Happy Chinese New Year

If you find my Sichuan recipes a little too fierce remember you can always reduce the amount of Sichuan peppercorns and / or red chillies. If you you like something less spicy altogether why not try some of my other Chinese recipes over the celebrations? Classic roast Char sui Pork, my version of sweet and sour Cantonese Pork, and the perfect bowl of rice. Or what about delicious Beef in Black Bean and Garlic sauce and slow-braised Lamb with Ginger. Whatever you choose I wish you a prosperous Chinese New Year. Watch out it won’t be long before I post another recipe from one of my favourite cuisines.

My Kung Pao Chicken
My Kung Pao Chicken
You can exchange the thighs with chicken breast if you prefer just cook a little less.
Crepe

A Crepe for Candlemass

A crepe for Candlemass. I don’t really need an excuse to make pancakes at home, but this is one of those festivals with a food connection that I adore. So I am indebted to a foodie friend for posting about having crepes today in Paris and the Candlemass tradition. It is a pity I couldn’t quite get to Paris but the girls were happy with Daddies efforts.

Candlemass

Candlemass is a Christian Holy Day celebrating when Jesus was presented at the Temple. It is celebrated on the second of February and is the last feast of Christmas. In some countries the Christmas decorations are taken down on Twelfth Night in others they remain in place until Candlemass. Many Christians take candles to be blessed in a church which are then used for the rest of the year. The candles symbolise Jesus as the ‘ Light of the World ’.

A stack of Crepes
A plate of Crepes

The tradition of eating crepes is attributed to Pope Gelasius distributing pancakes to pilgrims arriving in Rome. The round golden pancakes are also said to be symbolic of the sun and celebrate the arrival of Spring. This tradition could date back to Roman times and offerings of made of cake. Today in France when making the pancakes they are flipped from the pan in the right hand while holding a gold coin in the left to ensure household prosperity for the rest of the year.

Crepes and Pancakes

A crepe griddle
An electric Crepe griddle

A crepe is a very thin pancake which can be made in a pan or on a cast iron griddle plate. These plates were placed over a fire but now are electrically heated. Crepes are cooked across France, Northern Europe, and North Africa. Crepes can be sweet and served with sugar and lemon juice, fruit, whipped cream, Nutella and Maple syrup. The classic recipe is Crepe Suzette with the pancakes skilfully made and served at the table. They are flambéed in a sticky caramelised sauce of sugar, butter, orange juice, and zest and orange liqueur.

Crepe Suzette
Classic Crepe Suzette

Savoury pancakes or galettes are often served for lunch and can be filled with ham, cheese, sautéed mushrooms, baby spinach, and ratatouille. Pancakes are commonly made from wheat flour, but you can make them with buckwheat which will make them suitable for coeliacs and people who are gluten intolerant.

Candlemass Crepes
Crepes for Candemass
For a sweet pancake add a dessert spoon of caster sugar to the beaten egg and milk.