Posted in Food, tagged baking, Cake, crumble, dessert, Food, gooseberries, pudding, recipe, rhubarb, Vicarage kitchen on 20 June, 2011|
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Last week I had to bake for Cake & Chat and wanted something a little different. I also had a packet of rhubarb that I’d picked up on the reduced section at our local Morrison’s. And so here is a recipe for rhubarb pudding cake (I found the original online at a National Trust historic cakes site).
It went wonderfully with creme fraiche on Thursday and with cream on Sunday. I had to bake a second one this weekend as the first one had disappeared before lunch on Thursday. The leftovers are in the fridge tempting me now.
The recipe involves three separate sections – a cake batter, chopped and sugared rhubarb and a crumble topping. Althought it’s slightly faffier than a bog standard sponge, it’s worth the extra trouble for a delicious dessert cake. The one in the pictures has some gooseberries in it aswell as I didn’t have quite enough rhubarb second time round – they worked very well.
- 1lb rhubarb (or gooseberries, or mix of both), chopped into 1″ pieces and sprinkled with 1-2tbspns brown sugar
- 2oz butter
- 3oz plain flour
- 1oz caster sugar
- 3oz soft marg or butter
- 3oz caster sugar
- 2 eggs
- 3oz self raising flour
- 1 tbspn milk
Firstly, prepare the rhubarb, chopping it into chunks, or top and tail your gooseberries. Place it in a bowl and sprinkle the brown sugar over the fruit and set aside. Then make the crumble topping, chopping the butter into the flour and rubbing it into small crumbs with your fingers. Then stir in the sugar and set aside. Finally, in another bowl, cream together the butter and the sugar, beat in the eggs and fold in the flour. I do this using an electric hand mixer – there’s not enough mix for my freestanding mixer. Add enough milk to give a dropping consistency – if you’re using large eggs you might not even need the milk.
You’ll need an 8″ cake tin, lined with baking paper (or a reusable liner). Then you layer the cake up – first the batter, then the fruit (with another sprinkling of brown sugar) and finally the crumble topping mix. Bake at 190ºC (Gas 5, Fan 180ºC) for 40-45 minutes until the cake feels firm on top.
This cake is delicious hot or cold and best served with some sort of cream. It would be good with custard too.
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Posted in Food, tagged baking, coffee morning, cooking, dessert, easy baking, Food, orange cake, recipe, whole orange cake on 11 November, 2010|
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Another week, another baking session. This cake is very moist and zingy with orange as you make it using the whole fruit, skin and everything. It’s also very simple as there’s no strenuous mixing involved.
The original recipe was in cups, but being a British baker, the inaccuracy of filling measuring vessels makes me nervous, so I have given a weight translation based on my cup measuring last night.
Today I topped this with a couple of candles for little Lollipop who was two, and we sang her Happy Birthday at Cake and Chat (the school mums coffee morning that I hold). I don’t think she actually ate any of the cake (more for us mums…), as it doesn’t really have enough butter icing for smaller people, but she seemed to enjoy blowing the candles out. This cake would also be good served warm with cream as a dessert.
Not exactly the WHOLE orange cake...
1 orange, including the skin
180g melted butter or soft marg
1 cup/220g caster sugar
1½ cups/210g self-raising flour
Put the marg in a microwave or on the stove to gently melt. Whilst that’s on, blitz the orange in a blender, having chopped it first so you can remove the pips and that white pith in the middle. I use the mini chopper that came with my stick blender.
Put the melted marg and the pureed orange in a mixing bowl and stir in all the other ingredients to make quite a sloppy batter. Pop in a greased and/or lined 8″ cake tin and bake for 40-45 minutes at 180°C (Gas 4).
My original recipe came with an icing made with icing sugar, orange juice and zest and melted butter. If you like your cake very sweet feel free…
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Posted in Food, Vicarage, tagged Children, chocolate macaroons, dessert, dining, easy, Food, Fun, ice-cream, Kids, pudding, strawberries, umbrella, yoghurt on 14 May, 2010|
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In our house, apart from at Sunday lunch, ‘pudding’ is nearly always fruit or yoghurt. Bor-ing. So I have recently developed a way of making dull weekday desserts seem exotic and elegant.
I love these glasses
It mainly involves some rather lovely tumblers from Ikea. Our parish is only 12 minutes (on a good day, when the M5/M6 junction isn’t blocked like a festival loo) from the Swedish superstore. Another advantage of West Midlands inner city ministry. Anyway, we have the tumblers in blue, and although they are obviously excellent for gin, we more often use them as pudding bowls. They are short and wide and a happy summery colour. Perfect for puds.
In them I place yoghurt or icecream, often some fresh fruit, perhaps a sweetie or sprinkles and a biscuit of some sort. Favourites are those Italian trifle sponge fingers with ‘Boudoir’ stamped on them. But yesterday we used some chocolate macaroons I’d made for my school mums coffee morning, using up some left-over egg whites. And if I’m feeling extra kind, the kids are also allowed to have umbrellas. I was feeling particularly munificent yesterday.
Leave one for me... (and don't look too closely at the mucky table)
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As I mentioned before, this Christmas holiday we had Borneo Girl and her family to stay. One evening her son, Mendez (ably assisted by his dad), cooked pizza for the kids for tea. In the discussion on dessert, there was a bid for dessert pizza. A new concept to both families but dreamt up by the children as the ideal follow-up to normal pizzas.
So I noodled about the internet a bit and we came up with the following recipe:
Basically, you make a normal pizza dough, top it with melted butter and sugar before putting it in the oven. Then add sweeties and ice-cream sauce before serving. If you were feeling healthy, you could top it with sliced banana, apple (slightly precooked), pear or peach before cooking. We didn’t try that this time, though.
400g strong white bread flour
1 tspn salt
1 tablespoon olive olive
1 sachet easy blend yeast
(Or just use a bit of left over dough from your main pizzas – these don’t need to be that big)
Mix dough ingredients with warm water to make soft dough. Knead for about ten minutes. Leave in a warm place to rise for an hour or so. Then roll into 3 normal size pizzas, although dessert pizzas are probably better about half that size ie you could make about 6 from this recipe. Place on a greased baking sheet, or one topped with baking paper (I use those reusable sheets).
Brush with melted butter and sprinkle sugar over. Place in oven at around 240°C for 10-15 minutes.
Once out of the oven, add sweeties and sauce. Eat and enjoy.
The Queen and Mazda enjoying dessert pizzas
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