Stir up Sunday Stir up Sunday? Christmas Culinary Countdown? What is that I hear you cry? Well this Sunday is thirty days before Christmas and a week before Advent. Advent, yes the thing with the calendar! Stir up Sunday is a Victorian tradition where the family gathered together to make the Christmas pudding or plum … Continue reading Start your Christmas Culinary Countdown on Stir up Sunday
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.
So, you have successfully shucked the oysters, the steak was cooked to perfection and you matched your meal with a perfect bottle of wine, Valentine’s Day is going according to plan now you need something simply stunning to finish the meal. I have chosen something stunningly simple to make, that can be kept in the fridge and will wow your dinner companion. And the bonus, there will be a couple left over for the morning.
My Cranachan recipe is entirely my own twist which I first used in a restaurant in Jersey with fresh raspberries folded into cream flavoured with honey, whisky and the crunch of delicious homemade Granola.
I come from a family of serious meringue fans, the marriage of whisked egg whites and caster sugar, the crispy meringue shells, dried in the oven overnight and sandwiched with thick cream and topped with fresh berries and the show-stopping Pavlova with its chewy, marshmallow-like center.
I love baking at Christmas, the smell of all the warming spices and all the rich delicious cakes and pastries, Gingerbread Houses, Stollen, Pannatone, Mince Pies and the Christmas Pudding. This recipe is from one of my culinary inspirations my Aunty Mary, a brilliant cook, it really is the best I’ve ever encountered with lots of dried fruits, citrus peel and good soaking in some good beer.
It is a little lighter than some of the all date recipes and I like the addition of a little spice, it is a moist, easy to make sponge, using the creaming method.