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.
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.
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.

My Rhubarb Fool – A perfect Seasonal Dessert

What is Rhubarb Fool?

Rhubarb fool is a great seasonal dessert when fresh fruit in the UK is in pretty short supply. Early in the New Year ( Happy 2019 everyone ) and many of us are thinking about trying to shift the extra weight we may have put on over Christmas. I’m not sure I can go as far as something really healthy, but what I do have is an idea to revitalise any jaded party palettes. As it is time for the earliest of the season’s rhubarb, what about this delicious sweet? Forced rhubarb will be available from good greengrocers but it can be pricey, you can wait for the season’s main crop. The best forced rhubarb comes from the rhubarb triangle in West Yorkshire.

We chefs can sometimes overlook simple classic dishes that have pleased people for a very long time. The fruit fool is a versatile and first-rate example of an underrated culinary star, tart fruits with sweetened cream. You can make them pretty much throughout the year starting with rhubarb, then strawberries, gooseberry and elderflower is delicious and finish with late season raspberries in Autumn.

Trimmed Rhubarb Stems

My Rhubarb Top Tip

I was bought up from an early age by three formidable ladies, my Mum and the aunties Elizabeth and Mary, all incredible cooks. Peeking over the kitchen table I watched them pickle, preserve, knead, ferment, blanch, pluck, peel and chop with carefree abandonment. My guess is a little must have rubbed off on my shoulders. They were all armed with Mrs. Beeton, Robert Carrier, the Bero book and all became particularly big favourites of the Country Diary of an Edwardian Lady.

Rhubarb Leaves are Poisonous!

I do not remember if my tip for today was in the book, but I remember it was full of beautiful illustrations and lots of old country lore. I am pretty sure most people are aware that the leaves of rhubarb are poisonous, but they do have a use. If you have a badly burnt pan leave it to soak for a couple of hours with some torn up rhubarb leaves covered with water. The carbonised food should then be easy to shift with warm soapy water and a scourer, please make sure you rinse thoroughly.

My Rhubarb Fool

I’m not sure if the purists would serve a fool on a biscuit base but I like the butter ginger biscuit base which adds a nice little contrast to the softly whipped cream and poached fruit. The choice is up to you if you wish to leave it out. So while I am not going to win any points for calorie-free food I think this is winner on flavour. Enjoy

My Rhubarb and Ginger Fool
You can adapt through the changing fruit seasons with rhubarb, gooseberry, raspberry and loganberries. This recipe is adapted from one by one of my culinary hero’s, Simon Hopkinson. I like the flavour combination of rhubarb and orange with the buttery ginger biscuit base. You can make it with caster or golden sugar but again I like to use soft brown sugar for the added extra toffee / caramel flavour.

Apple and Bramble Crumble – be it ever so humble it’s hard to beat

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Our recent family holiday in Devon was on a wonderful farm with very, very comfortable accommodation, a lovely little cottage, there were animals for the children to feed, amazing views and the best fresh eggs in the morning boiled and served with soldiers.

Freshly collected Eggs
Fresh Eggs at Lower Campscott Farmer

We the last of the summer’s strawberries with tubs of Farmer Tom’s delicious clotted cream ice cream, some wonderful Dexter beef ribeye steaks from our hosts herd at Lower Campscott farm and all the Devon cream teas daddy could ever wish for. Around the farm were some wonderful walks down through fields and woodland to the bay at Lee and a wonderful little nature walk.

 

Nature Walk

As we all went through the field with the Shetland ponies and Mummy, Lilly and Honeysuckle helped me pick a mountain of ripe, plump brambles which when we got back to Stable cottage we made into two crumbles, one for tea and one for Farmer Tony and Kathy who run such a wonderful holiday haven in North Devon.

The Ponies at Lower Campscott Farm
Shetland Ponies at Lower Campscott Farm

It is difficult to trace the origins of the crumble, the sweet golden-brown topped pudding, The Oxford Companion to Food suggests the recipe for crumble was developed in the second world war, as an alternative to pastry, using whatever fat was available. Crumbles can be made throughout the year and made with plums, rhubarb, greengages, gooseberries and most popularly apples or apples and soft fruits such as raspberries, blackberries, and brambles.

Crumble is best served hot with lashings of custard, clotted cream or ice cream.

Bramley Apple and Bramble Crumble
Bramley Apple and Bramble Crumble

Apple and Bramble Crumble

Bramley apples can discolour quickly when peeled, to prevent this from happening as you peel the apples, toss the apple in a little freshly squeezed lemon juice which slows down the oxidation and the browning. If you like nuts you can substitute fifty grams of the flour with ground almonds and add a small handful of rolled oats to the crumble mix.

500 gr Bramley Apples ( 3 to 4 medium sized Apples ), peeled and cored

200 gr Blackberries or Brambles, washed and drained

250 gr Self Raising Flour

150 gr Golden Caster Sugar

125 gr cold Jersey Butter

Freshly grated Nutmeg

Heat your oven to 350 F / 180 C / Gas Mark 4. Slice the apples into finger thick chunks and place into a medium-sized heavy-bottomed pan. Add four to five tablespoons of cold water and place onto a gentle heat covered with a lid. After a couple of minutes, the apples will start to soften and break down, take off the lid and give them a stir, add a splash more water if required. Keep stirring until the apples are breaking up but still contains good-sized chunks of whole apple, then add fifty grams of the sugar and a generous grating of nutmeg. Once the sugar is dissolved, remove from the heat and allow to cool.

Spoon the apple into a deep sided oven-proof dish and sprinkle over the blackberries or brambles and put to one side. Sift the flour into a large bowl and add the remaining sugar. Cut the butter into cubes and tip in the bowl of flour and sugar and rub it into the flour mix with your fingertips until it resembles rough breadcrumbs. You make crumble in a food processor but don’t overwork or the butter will melt, and the mix will form a paste.

Spread the crumble mix evenly over the fruit and level off, then place the dish on a baking tray and place in the oven for thirty- five to forty minutes, until the top is golden brown. Remove from the oven and leave to cool for ten or so minutes before serving.