I had some stewed rhubarb in the freezer left over from the summer so decided to us that for this recipe..
The recipe doesn’t give a quantity for the fruit, and I didn’t weigh out what I had, but was enough to fill my Pyrex dish..
I didn’t think this was enough for 4 portions so I halved everything for the dough. I mixed all those ingredients together to make a soft dough then cut into little circles..
The recipe says to use a flutted cutter, I didn’t read that bit properly and had just cut them with the smooth side!! I didn’t want to mix up and cut again in case that would over work the dough so used them as they are to line the edges of the fruit..
I glazed them with a little milk before going into the oven..
After 15 minutes I didn’t think it looked ready, the cobbler bits were still a bit pale so I put back in for about another ten minutes and by then was looking good..
So I’m not sure how many this should serve but we polished the whole lot in one sitting between the 2 of us!! The fruit is great and the topping is perfect with it, browned on top but soft inside..
You could serve this with some cream or custard but it’s good enough on its own!
Would I make this again? Yes definitely!
My lovely gran bought me a waffle maker for my birthday, so obviously had to try this recipe..
The waffle maker does come with a few recipes and all are pretty similar to this one. I wanted to keep it simple for my first waffle making attempts.
I mixed up all the dry ingredients then added the egg, butter and milk and then added the beaten egg white..
Above the actual recipe in the book is full instructions on making and serving waffles which pretty much say the same as the instructions that came with mine..
It’s just a bit difficult to figure out the correct amount of mixture to put into each section. I poured in I think 2 tablespoons and then had to add a bit more to fill it up..
They do start to cook instantly so had to work quickly! After a few minutes they were looking a bit unevenly cooked..
So I think I didn’t put enough mix in each section. I left them to cook for a few more minutes and they do look better when turned over..
The recipe suggest syrup or fruit but we opted for bacon and syrup..
These are crunchier than I expected, I guess that’s due to me not putting enough mix in the pan. They do taste good, not overly sweet and are perfect with the bacon and maple syrup. Next time I’ll definitely try with the mixed spice.
Mould I make these again? Yes!
Tonight I wanted to make some sort of chocolate pudding so picked this recipe..
As you can clearly see I opted to make one half of the mix pink like the recipe suggests! I was making this for a pair of 7-year-old girls, that’s why I opted for the pink!
The mix is made up quickly and easily then split into two; one half coloured pink and the other mix has the cocoa powder added..
These are then spooned into a bowl in alternate layers..
I covered the dish with tinfoil and put in my steamer and set for 2 hours. After about an hour and 40 minutes I removed the foil and it was well risen and felt pretty well cooked..
I was worried it wasn’t going to turn out of the dish but after a gently nudge with a spatula it came out just fine..
I think this is quite an advanced concept for this book, the whole marble cake thing was made quite popular recently with the whole zebra cake thing! I cut into this and the layers looked pretty good..
I did make a quick hot chocolate sauce to have this with and was very popular with my target audience! They both loved it and both had seconds!
I had to obviously try some and is pretty good! It’s actually quite light and just a nice hit of chocolate!
Would I make this again? Yes definitely!
This may seem like an odd thing to make on a Thursday night on one of the warmest days in the last few weeks but I just felt like it!
I had bought a load of suet last winter for mincemeat and ended up not making that much so have loads left. I do eat meat but I kind of don’t like to think too much about the origin of suet!!
Reading the basic recipe it does sound a bit boring, so I decided I was going to try one of the variations. I do have dates, lemons and apricots but opted for the jam version..
It does say red jam but no idea if it really does specifically have to be red so I decided to use some homemade rhubarb and ginger jam I made instead..
So all the dried ingredients are stirred together..
Then I mixed in the milk, I needed a touch extra to make it a dropping consistency but it does look very porridge like..
I put some jam in the greased dish..
Then spooned the pudding mixture on top..
After about an hour and 45 minutes it’s really well risen..
I turned it out into a plate and it came out of the dish no problem. So it’s now dark and obviously that’s not good in my kitchen for a decent photo…
The recipe says to serve with a syrup or jam sauce but I had no syrup and its topped with jam anyway so don’t really think it needs much more…
Considering it’s a steamed pudding, that I associated with heavy stodginess, it’s actually quite light and really soft. I also definitely don’t think a sauce is required, maybe at a push a bit of cream but just on its own is good enough for me!
Would I make this again? Yes, am going in for a second slice now…
So I know this looks like baby food but I was in the mood for something warm and comforting for pudding, and I have a bag of pudding rice in the cupboard that I haven’t used in ages..
I made the rice pudding a while back, which was baked in the oven, and that was brilliant! That recipe didn’t say to specifically use pudding rice but I did, and this recipe does not specify either but again I assumed that’s what I should be using.
I was only making this for me so I decided to half everything..
So it’s all just put on to very gently simmer..
I checked on it every 10 mins and gave a stir to break up any skin that formed on the surface! I think I had this cooking for just over an hour and by then all the milk had been absorbed and the rice was nice and soft..
Well I loved loved loved this!! It’s soft and creamy and warm and lovely! Just the kind of pudding I was in the mood for! The recipe says this can be used as a base for peach Conde, which I will do at some point, but I think this is great just as it is!
Would I make this again? Yes, and I wish I’d made more!
I was given a load of rhubarb from my sisters in-laws, I do grow my own but it’s always a bit thin and pathetic looking! So I made a vat of rhubarb chutney today and had enough left over to make a couple of mini fruit pies..
First off I made the shortcrust pastry..
I had opted to make two mini pies rather than one big one so reduced the fruit and sugar quantities by about a half. I sliced the rhubarb and then layered in the dishes with the sugar..
Next I lined the rim of each dish with some pastry and then covered with a lid of pastry..
I thought it seemed like quite a long cooking time, but they did take the full 50 minutes, and after then one pie had puffed up but the other hadn’t!
I thought I had prepared them both exactly the same, but can only assume I’ve sealed the puffed up one a bit better and so the steam generated in it has affected the shape!
I was going to have this with some custard or ice cream but I just dusted with icing sugar and served as they are..
When I was filling the dishes I didn’t want to over fill them, but on hindsight I wished I’d packed in loads more as it has totally reduced in volume while cooking and almost looks a bit empty!!
Taste wise it’s pretty nice. The pastry is really thin and was ok, the filling is nice but maybe a touch more sugar and I do think the ginger would’ve been a nice addition. I do wish I’d packed in more filling!
Would I make these again? Yes!
I didn’t think that I liked custard, but then I made some for the first time myself a few months ago, I did use custard powder but I did actually really like it! So tonight I fancied this as a pudding..
I didn’t want to make too much so I decided to third this and hope that would be enough for two.
So I was heating up a third of a pint and whisking just the one egg with a third of an ounce of sugar..
Once the milk was heated but not boiling I poured that over the eggs and sugar..
Then I strained the mixture into two greased ramekins..
Then I sprinkled with a little nutmeg and put into a tray with some water to avoid any curdling or separating!
I thought it would need less cooking time due to them being individual but I didn’t think they looked properly set until the full 45 minutes..
I decided this should be eaten warm so I let it cool for barely a few minutes before trying it. The texture is surprisingly good, it’s set really well..
It’s just a shame that it doesn’t taste quite like I expected. Its very light and could be doing with a bit more sugar but it’s just not quite the comforting pud I’d expected!
Would I make this again? Maybe, I’d perhaps try with a fruity layer at the bottom or even just a touch more sugar would help..