Comfort Food for a crisis – five minute microwave fruit pudding

If you’re struggling to put your mind to much at the moment, here’s a fast pudding you can make with store cupboard ingredients. You don’t even need to switch the oven on. It’s cooked in the microwave and is ready in five minutes.

INGREDIENTS

3oz margarine ( we use palm-oil free Lurpack)

3oz sugar

5oz SR flour

1 tsp baking powder

1 egg

4 tbsp milk

Sprinkle of mixed dried fruit (optional)

1 apple (optional)

Sprinkle of Demerara sugar for the top.

METHOD

Use an electric hand whisk or food processor to mix the sugar, margarine, egg and milk. Add the flour, baking powder and dried fruit and whizz to incorporate.

Chop one apple and place in the bottom of a glass Pyrex deep dish. You can use any fruit you like. This is also nice with drained tinned peaches, apricots, mandarins, pears, pineapple. Or you don’t have to use any fruit at all, just the sponge mixture.

If using fruit, place the sponge mixture on top.

Cook in a microwave for five minutes. Remove promptly or the pudding will steam. The pudding will carry on cooking for a few minutes after you’ve taken it out of the microwave. Insert a knife into the centre to check that it’s cooked. The knife will be clean if cooked. If not put back for another minute. The pudding shrinks from the sides of the dish as another clue to check whether it’s cooked.

Sprinkle a tablespoon of golden or Demerara sugar over the top. Place under a hot grill for a minute to caramelise and brown the top.

Serve with ice cream, custard, fresh cream.

Serves 6 people and lasts 2 days if kept cool.

VARIATIONS

Instead of dried fruit add 1 heaped tablespoon of cocoa powder. You do not need the Demerara sugar topping as the cake will be brown. This is delicious with mandarins.

This recipe came from my mum and is a family favourite. I’m especially sharing this here for my youngest daughter who is buying a house in the middle of this corona crisis. As if life wasn’t stressful enough. And she will be cooking in her own kitchen for the first time in two weeks. Good luck Rachel xx

Fred, from the FrenchGardener blog (see comments below) suggests making caramel before adding the apples.

150g sugar and 50cl water in the dish for 2.30m to 3 minutes on 900w power. Then add the chopped apples followed by the sponge mixture, sounds delicious. Thanks for the idea.

Chocolate Chip Banana Bread or Muffins (Vegan & egg-free)

Family favourite recipes

Absolutely delicious cake. Good for anyone with egg / nut allergies.

INGREDIENTS

3 very ripe bananas

1/4 cup vegetable oil

1 tsp vanilla essence

1 cup sugar

2 cups plain flour

1 tsp salt

1 tsp bicarbonate of soda ( baking soda in the USA)

1 cup vegan chocolate chips

METHOD

Preheat the oven to 350F/ 170C. Line a loaf tin with non stick paper. Or re-usable silicone muffin cases.

Mash the bananas well. Add in the oil, vanilla and sugar. Mix well. Add flour, salt and bicarbonate of soda.

Add chocolate chips. Can use white and dark chocolate chips.

Mix until incorporated. Do not over mix.

Pour the mixture into the loaf pan.

Cook for between 45 and 60 minutes. Cover the cake if it is browning too much. Check with a knife to see if the cake is cooked right through.

Cook muffins for 20- 30 minutes. Check carefully as they burn quickly.

Cool for 10 minutes in the tin and then carefully turn out on to a cooling rack.

Options :

You can omit the chocolate chips and just have banana cake.

You can add nuts – pecans, walnuts.

You can add a handful of blueberries instead of chocolate. Very delicious!

Enjoy 😊

Here’s a useful conversion chart for American cup measurements. It’s from the Doves Farm flour website. https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table

Apple and Almond Slice- Family Favourite Recipes

At this time of year, my kitchen work surfaces are covered with piles of apples. Little pyramids of golden cooking apples, tiny rosy red eating apples, giant Bramleys. My family complain. There’s nowhere for anyone to put anything down. I usually store them wrapped in newspaper in the potting shed, but I’m still trying to evict the mice, making many trips back and forth to the woods with my tunnel-like humane traps baited with peanut butter. I can’t kill them. They will take their chances in the leaf litter under the trees. I’m trying to ignore the tawny owl fledglings in the branches above, still being fed by harassed parents. I feel slightly guilty. But watching the mice run when I let them out, I think they stand a fair chance of surviving.

Meanwhile, I’m steadily working my way through the apples. My mother always says, if you’ve got an apple, you’ve got a pudding. It can be an apple pie, a crumble, a cake, or if you are pressed for time, just apple purée with lashings of creamy custard, or Devon clotted cream. A special treat.

Today’s recipe is another family favourite, an apple tray bake which is quick and easy to make and tastes of autumn. As usually, I’m recording it here for my children, in case they can’t find the scraps of paper these recipes are written on. It’s so lovely to see my grandmother’s best copper plate hand writing, as she lovingly wrote these recipes for me. Food, and cooking, bring back such special memories, don’t they.

 

APPLE AND ALMOND SLICE:

INGREDIENTS – FOR THE TOPPING

 

30g butter or vegan margarine

30g SR flour

25g golden caster sugar

2 tbsp. Jumbo oats

1/2 tsp cinnamon

25g flaked almonds

METHOD

Mix the butter, flour and sugar together. Fold in the cinnamon, oats and flaked almonds to make a crumble topping. Place in the fridge while you make the base.

INGREDIENTS FOR THE BASE

150g SR flour

200g golden caster sugar

200g butter or margarine

3 eggs ( or use 6 tbsp. soya oat drink if vegan)

100g ground almonds

1/2 tsp baking powder

1/2 tsp almond extract

1/2 tsp cinnamon

2 large apples slices and tossed in lemon juice

100g any other fruit you have; blackberries, raspberries, blueberries, plums,

METHOD

Mix the flour, baking power , sugar and butter together. Whisk. Fold in the ground almonds and cinnamon. Add the beaten eggs.

Put half the mixture in the base of the tin. Put apples on top. Add the rest of the base moisture. Press the blackberries or other fruit on the top.

Cover with the crumble topping mixture.

Cook for 40-50 minutes, or until a skewer come out clean.

Gas mark 4, 180C oven, or 160C fan oven.

You’ll need a 20cm tray bake tin, at least 4cm deep, lined with baking parchment.

Put baking paper on top if it is browning too quickly. Leave to cool and slice into fingers.

Can be frozen for 3 months.

Enjoy!

 

You might also like : Review of Orchard Odyssey by Naomi Slade here :

https://bramblegarden.com/2019/09/27/an-orchard-odyssey-book-review-and-prize-draw/

 

Also The Creative Kitchen by Stephanie Hafferty https://bramblegarden.com/2018/11/18/the-creative-kitchen-book-review/

I’ll leave you with a photo of my 1930s summerhouse, looking autumnal today. There’s heaps of blankets to keep us warm when the temperatures start to dip. It’s quite cosy in here though.

Gardening On the Menu -Book Review

MARTIN AND Jill FISH

2QT Ltd (Publishing ) rrp £15.99 -or £12.95 plus £3.95 postage direct from Martin.

ISBN: 9781912014569

This week I made the most delicious chocolate cake I’ve ever tasted, and it had a surprising ingredient: Beetroot! You couldn’t taste the beetroot, but it created a really moist and flavoursome cake.

Here’s the recipe, taken from Martin and Jill Fish’s new book Gardening on the Menu.

Ingredients

30g cocoa powder

180g plain flour

2 tsp baking powder

225g caster sugar

Pinch of salt

225g beetroot, boiled until tender and left to cool

200ml sunflower oil

1tsp vanilla essence

3 eggs, beaten

100g plain chocolate, chopped small in a food processor

2lb loaf tin, greased and lined.

Method

Sieve the flour, salt and cocoa powder together in a bowl. Stir in sugar and chocolate.

Peel and finely grate the betteroot. I whizzed it in a food processor then added the oil, eggs and vanilla essence and whizzed some more.

Make a well in the centre of the dry ingredients. Pour in the beetroot mixture. Fold in slowly and don’t over-work.

Pour the batter into a prepared loaf tin and cook at 180C, 160C (fan oven) gas 4 , for 1- 1 1/4 hours. It is cooked when a skewer comes out clean. I placed tin foil over the cake after 45 mins as it was burning on top. Leave to cool in the tin for five minutes, then turn out on a wire rack to cool. Sprinkle top with icing sugar.

I found mine kept for 2 days – it was so tasty everyone dived in and ate it! I froze some to see if that worked, and it was fine.

Here I am adding the beetroot mixture to the dry ingredients.

Looks a lovely colour

lovely for a picnic in the garden. Travels well, wrapped in foil.

I’m going to try the next recipe in the book – beetroot chutney, which looks delicious.

Martin Fish, who ran his own nursery, and presents gardening programmes on tv and radio, gives talks all around the country on growing all kinds of fruit and vegetables. For the last few years, his wife Jill has joined him for a talk called Gardening on the Menu. The cookery and gardening book is based on their talk.

Martin has been growing vegetables since he was a teenager and he draws on his many years of practical experience to give easy-to-follow tips and advice on getting the best from your crops.

Jill shares her selection of family favourites with recipes including roasted feta stuffed onions, red onion marmalade, parsnip cake, chilli jam, apple flapjack trifle, and raspberry chocolate pots.

Strawberry and Chocolate Muffins with a Cheesecake Topping

Toffee Apple Pie

Tomato Soup

Martin gives expert advice on choosing the varieties to grow, and how to get the best crops. There’s useful advice on what to do when things go wrong including how to deal with pests and diseases.

Here they are, giving a growing/ cookery talk and demonstration. I met them last summer when they spoke at a Rainbows Hospice fund-raising festival lunch.

Photo credit: the last five photos are by Jill and Martin Fish.

A really useful book, helping you grow better crops and showing you what to do with bountiful harvests. Highly recommended.

Links: www.martinfish.com

E mail : Martin@martinfish.com

Martin was show director for Harrogate Flower Show for five years, and now writes for various publications including the weekly Garden News and broadcasts for the BBC Radio Nottingham and BBC Radio York.

I have one free copy to give away in a prize draw. Please leave a comment below to be included. Do also say if you don’t want to be included in the draw. All comments are welcome. Please feel free to share this post.

Book prize draw winner- The Creative Kitchen

It’s been a good year for new books. One of my favourites recently arrived in the potting shed is The Creative Kitchen by Stephanie Hafferty.

The publishers kindly offered one free copy for a prize draw for this blog. I’m always grateful for a chance to pass on goodies to readers. And I’m delighted to announce that the winner is June at https://thecynicalgardener.com/ .

Please take a look at the discount code on my review which gets you the book for £16 including postage. Here’s the link for the review https://bramblegarden.com/2018/11/18/the-creative-kitchen-book-review/

I’m making peppermint creams for Christmas presents using Stephanie’s idea for mint sugar. The kitchen smells divine, and the mints look really pretty.

Thank you for reading this blog. Keep popping back for more news. A whole pile of books have just arrived in the potting shed and I’m just starting to work my way through them, so keep an eye open for more prize draws and offers.

Are you making any Christmas presents this year? Get in touch and share your favourite recipes and ideas for gardeners and cooks. It’s great to share hints and tips with each other.

I always look forward to your comments. Please also feel free to share this blog on any social media platform you like. It all helps to spread the news.

The Creative Kitchen – Book Review

By Stephanie Hafferty

Published by Permanent Publications. November 2018

*Win a free copy in the prize draw by leaving a comment at the end of the blog. And there’s a discount code for readers.

New reading in the potting shed this week is Stephanie Hafferty’s latest book on seasonal recipes for meals and drinks and making items for the garden and home.

I have to admit, I have a passion for cookery books. Many of my favourites have been handed down through the family. I’ve got Bero baking books from my grandma Betty, which bring back happy memories of delicious cakes. She never ate them herself, but just liked to make everyone smile. All our trips to the seaside- and local beauty spots such as Bradgate Park – would be accompanied by her butterfly fairy cakes. Her trifles were liberally sprinkled with hundreds and thousands. And I bet my brothers remember her home-made toffee apples. It’s amazing our teeth survived, but they did.

When you think about it, many of our strongest memories relate to sitting around a table together, sharing food. All our celebrations, birthdays, anniversaries- and Christmas being the highlight of the year- revolve around food.

With my own family and friends, I’ve tried to carry on the cooking and nurturing tradition. Although, it’s not always easy to get everyone together at the same time. We live such busy lives. When I do manage to corral the family together, I’ll usually make a massive pot of soup, a casserole, a cheese and potato pie, a vegetable lasagne, or similar. And for afters, there’s nearly always something involving apples- we have them in store all winter, and they’re free.

My cooking revolves around what I’m growing. And this is where Stephanie’s new book comes in handy; all the recipes are seasonally based. So they are relevant to what I’m growing all year round. I always start with what I’ve got available, rather than choosing a recipe. Stephanie helps by suggesting what I can do with the gluts of the season. I often have that “what-on-earth-am-I-going-to-do-with-all-this-kale” moment. Hearty bean and vegetable soup might be the answer.

I’m very keen on throwing everything in a pan together and just leaving it to cook. It gives me more time to garden- and chat. My two favourite pastimes! Stephanie must have written this book specially for me. Her Bean Stew with Red Wine is simple to make, fabulously tasty, and looks pretty too.

Alongside the main meals, soups and salads, there’s recipes for store cupboard ingredients such as flavoured salts, vinegars, herb mixes, and infused sugars. I’m definitely going to try making mint sugar. Imagine adding it to hot chocolate. Such a treat on a freezing cold day.

I’ve been thinking about what to do about vegetable stock powers since my favourite brand decided to add palm oil to its ingredients. There will be no palm oil in my house. Apart from not trusting the “ethically sourced” statement, we do not want or need palm oil. Only if we reject it will the rainforests be saved. I am just one person, but it seems the message is getting stronger. People are picking up packets of food and reading the labels and realising that palm oil has insidiously crept into so many food and household products. Anyway, now I can make my own stock powers with Stephanie’s recipes for wild herb, mushroom and tomato bouillon. And there’s a fruit bouillon for adding to yoghurts, cakes and biscuits. Such a clever idea, and easily do-able.

I’ve had a go at making herb teas, but never tried gin or brandy recipes. Stephanie’s Rhubarb and Sweet Cicely Gin sounds- and looks glorious. And wouldn’t it make a fabulous present for someone.

Sugar Plum Brandy looks equally divine. Apparently, this makes a lovely after dinner liqueur as well as a cocktail base. I’d probably add it to fruit cakes as well.

You wouldn’t think you could fit so many good ideas into one book, but Stephanie seems to have thought of everything. I particularly love her Gardeners’ Hand Scrub, Floral Bath Bombs, and Herb Candles. I’m going to be busy for the next few weeks, trying all the recipes and making presents for friends. And I’m going to enjoy every single minute of it.

Stephanie’s book is paperback and £19.95 from https://shop.permaculture.co.uk. There’s a discount code for blog readers purchasing from the shop which is BRAMBLE. Apply the code in the discount section at checkout to obtain the book for £16. Postage is extra. The book is also available via Amazon here https://www.amazon.co.uk/Creative-Kitchen-Seasonal-Recipes-Drinks/dp/1856233235 . There’s one copy available in the prize draw. Names will be randomly selected. Publisher’s decision is final. There’s no cash alternative. Worldwide delivery, for a change. Usually it’s UK only. Nice to have an international prize.

Meanwhile, the view from the potting shed is sunny today. As well as reading, I’ll be deciding what to grow next year, and Stephanie’s book will come in handy while I’m making my seed lists. What books are you enjoying at the moment? What are you planning to grow on your plots for 2019? Get in touch and let me know.