Warm Stickie Toffee Pudding
INGREDIENTS
220g Butter melted
250g Dates
1 tsp Bicarbonate of Soda
100g Pecans chopped
1 tsp vanilla paste
200g Light muscovado sugar
220g Self Raising flour
1 tsp mixed spice
1 tsp ground ginger
4 Eggs
Sauce:
100g light Muscovado sugar
40g Butter
25g Treacle
180ml Cream double
METHOD:
Heat the oven to 190° C
In a bowl add the dates, vanilla and bicarbonate of soda
Pour in 300ml of boiling water and leave to soak for 30 minutes
Then using a stick blender, blitz until you have a rough paste
Add the butter and sugar and using an electric mixer combine until fluffy.
Add the eggs one at a time
Mix the spice and ginger into the flour and add to the mix. You should have a batter-like consistency
Add the chopped pecans and transfer to a rectangle baking tray and bake in the oven for 35 minutes
While baking the pudding make the sauce by putting sugar, butter and treacle into a small pot and melt on medium heat
Once all is melted turn up the heat and boil for 2-3 minutes until it thickens then stir in the cream and simmer for 3 minutes
When the pudding is baked pour half the sauce over the pudding and return to the oven for 6 minutes.
Serve the pudding warm with some more of the sauce.
BRIANS TIPS
Make in individual moulds using same recipe.
Rustic Irish Apple Pie
Makes one apple pie
INGREDIENTS:
Pastry:
250g Plain Flour
125g Butter Softened
70g Sugar
1 Egg
4 Cooking Apples
Sprinkle of Sugar
Sprinkle of Cinnamon
1 Egg to glaze
Icing Sugar to Dust
METHOD:
Sieve the flour into a bowl
Add the sugar and mix together
Rub in the softened Butter to a sandy like texture
Add 1 Whole Egg and combine to form a pastry
Knead and shape then chill for 20 minutes.
While the pastry is chilling peel and slice the apples
Roll pastry out thinly and place on 8-inch tray or plate
Add 2 sliced apples then sprinkle with cinnamon and sugar
Roll out the pastry lid and use an egg to seal the lid to the edge of the pastry base
Brush with egg and bake in preheated oven 170 ° C for 40 minutes
Remove from oven and sprinkle with icing sugar.
Serve with a dollop of freshly whipped cream if you wish
BRIAN'S TIP:
Add some blueberries or strawberries for an alternative combination. Try baking in square tin and cut as little squares for afternoon tea or supper
Self Saucing Chocolate Brownie Cake
INGREDIENTS
220g Brown Sugar ( light)
180g Butter softened
4 Eggs
180g Plain flour
1 tsp vanilla essence
40g Cocoa powder
1 tsp bicarbonate of soda
50ml Milk
Syrup:
75g light brown sugar
2 table spoons cocoa powder
100g Hot Water ( from kettle)
METHOD:
Heat the oven to 170 ° C
Using an electric mixer cream together the sugar and butter
Beat the eggs and add until all is combined
Add the vanilla essence
Sieve the flour, cocoa powder and bicarbonate of soda. Add to the mixture and combine by folding in
Add the milk and you should have a smooth mix
Butter an oven proof dish and spread the mixture into the dish
Make the syrup by mixing the sugar, cocoa and hot water in a small bowl.
Pour the syrup over the mixture and place dish in a deep roasting tray and half fill the tray with boiling water. Place in oven and cook for 45 minutes
Serve warm and you should have an oozing sauce within the dessert
Home Made Luxury Custard
INGREDIENTS
250ml Double Cream
500ml Milk
100g Caster Sugar
5 Egg Yolks
1 tsp Vanilla Paste
30g Cornflour
METHOD:
Place the milk and cream in a pot and bring to a warm temperature
In a bowl whisk the egg yolks, corn flour and sugar with the vanilla
Pour the milk and cream into the egg mix and whisk together
Clean the pot and return the mix to the pot and on a gentle heat using a spatula stir and the mixture will thicken coating the back of the spatula
Ensure you stay with it while it's thickening.
APPLE & RHUBARB CRUMBLE
Serves: 4
INGREDIENTS
For the crumble:
150g Self Raising Flour
100g Butter Softened
50g Light Brown Sugar
50g Porridge Oats
2 Cooking Apples
300 Rhubarb washed and cut in chunks
100g Castor Sugar
1 Vanilla Pod
METHOD:
Preheat an oven to 200° C
For the crumble mix the flour and sugar together and rub in the softened butter to form a sandy crumble texture
Add the porridge oats and gently mix
Spread the crumble out on a tray and bake for 20 minutes until golden brown, stirring the crumble half way through cooking
Once golden set aside to cool
For the apples, peel and slice thinly then add to the rhubarb simple add to a pot with the sugar and the seeds scrapped from inside of the vanilla pod or use a few drops of quality vanilla essence. Stew the rhubarb and apples by simmering for approx 10minutes
Allow to cool slightly before using
Layer the apple and rhubarb into a deep tray and scatter the crumble on top and place in oven for 20 minutes
Serve hot
BRIAN'S TIP:
You must serve this with custard and ice cream!