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.

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

Love British Food logo

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.


Dark Chocolate Mousse

Valentine’s Day Chocolate Mousse

Valentines Cover

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.

Dark Chocolate Mousse

Dark Chocolate Liqueur Mousse

Many chocolate mousses are made with a mix of cream and eggs and often use gelatine as a setting agent so they can be quite heavy, this recipe is lightness itself relying on the flavour of the dark chocolate, the liqueur, and the airy whipped egg whites. The squeeze of lemon helps stabilise the egg whites when they are being whipped and prevent over whisking, if you over-whisk the egg whites they will collapse and separate and you will lose all the air that you have whisked in and the resulting mousse will be very heavy.  Follow the instructions carefully and be patient whilst folding in the whipped-up egg whites so that you lose as little volume as possible and you will be rewarded with light, fluffy chocolate mousse.

For your chocolate mousse, you can use a choice of liqueurs, but my favourites are orange or coffee based which are natural partners with dark chocolate.

Chocolate Liqueur Mousse     makes 4

200 gr premium Dark Chocolate ( a minimum 60 % cocoa solids )

7 free-range Egg Whites ( use the egg yolks in your Bearnaise Sauce )

50 gr Caster Sugar

4 tablespoons of Coffee or Orange Liqueur

A squeeze of fresh Lemon Juice

Place a medium glass or metal bowl over a pan of simmering water (do not allow the base of the bowl to touch the water) and add the chocolate. Melt the chocolate, stirring occasionally, meanwhile put the egg whites and lemon juice into a second large, clean bowl and whisk until they form soft peaks. Sprinkle over the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage.

When the chocolate has melted, remove the bowl from the heat and add one-third of the egg whites, and whisk them into the hot chocolate very quickly. This is important as the cool eggs can cause the chocolate to start to set if not mixed in speedily and the resulting mousse will be lumpy.

Using a spatula or the side of a large metal spoon fold the remaining egg whites and the liqueur into the chocolate mixture, the egg whites need to be totally incorporated but not over mixed as this will start to knock out the whisked in air bubbles. Carefully spoon the mousse mixture into four glasses or serving dishes and place in the fridge for at least a couple hours to set.

Wine and Beer

 

What to Drink? Chocolate mousse pairs well with sweet dessert wines and more unusually fruity Australian Barossa Valley Shirazes. For a beer why not try a Cherry or Raspberry Kriek beer.

Allergens in this recipe are;

     Milk   Eggs

Please see the Allergens Page

Valentines Cover

Valentine’s Day Oysters Blonde and Blue

Valentine’s Day Cooking the Perfect Steak

Valentine’s Day Bearnaise Sauce