Pudding

Fruity Baked Custard

This fluffy pudding is perfect autumnal comfort food.

Preparation time 10 minutes
Cooking time 10 minutes
Calories per portion 289 Kcal
Fat per portion 17g of which saturated 8.2g
Serves 4
Suitable for vegetarians

Cox’s apples 2 large, peeled, cored and thinly sliced
Plums 225g (8oz), halved, stoned and cut into wedges
Butter 15g (½oz)
Sugar 40g (1½oz)
Ground cloves ½ tsp
Ground cinnamon ½ tsp
Eggs 4
Soured cream 142ml tub

1 Put the apples, plums, butter and half of the sugar in a large frying pan. Cook over a low heat until the fruit is softened, stirring continuously. Add the cloves and cinnamon. Stir well and remove from the heat.

2 Separate the eggs, so the whites are in a mixing bowl and the yolks in a small container. Whisk the egg whites until stiff. Fold the eggs very gently into the fruit. Wipe out the bowl and then beat the egg yolks with the soured cream and fold gently into the fruit.

3 Cook over a low heat until the mixture has set. Then sprinkle with the remaining sugar and brown under a hot grill. Serve immediately, while hot, with soured cream or natural yogurt.

Cook’s tip
If your frying pan has a plastic handle, take care it doesn’t melt when browning the custard under the grill.

Recipe taken from the Just One Pot.

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Fruit Crumble with variations

Fruit Crumble with Variations

This fabulous Fruit Crumble with Variations will be favourite with all the family. Choose from Original, Oaty, Ginger or Crispy Lemon crumble to go with your fruit. Served with real custard a good crumble is a wonderful thing. A Dairy Book of Home Cookery recipe.

Variations

Oaty Fruit Crumble

Ginger Fruit Crumble

Crispy Lemon Crumble

CLICK HERE FOR RECIPE

Recipe taken from The Dairy Book Of Home Cookery | 2012 edition

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Summer Pudding

A simply stunning dessert packed with summer goodness

Serves 4–6
Preparation 25 min s plus chilling
Cooking 10 mins
Per portion 306 kcals,
1g fat (0.2g saturated)
Suitable for freezing
Suitable for vegetarians

9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate

1 Cut bread into neat fingers.

2 Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring. Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer).

3 Reserve a few spoonfuls of the juice.

4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in remaining fruit mixture and top with remaining bread fingers.

5 Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.

6 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.

Variation: Autumn Pudding
Follow recipe and method for Summer Pudding. In place of soft summer fruits, use 680g (1½lb) prepared mixed autumn fruit such as blackberries, apples, pears and plums.

Recipe taken from The Dairy Book of Home Cookery, 2012 edition.

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Oaty Fudge Treats

Irresistible treats that disappear in minutes

Makes 36
Time 10 mins
Calories 110 per portion
Fat 3g of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Milk 150ml (¼ pint)
Brown sugar 450g (1lb)
Butter 15g (½oz)
Salt pinch
Vanilla essence ½ tsp
Crunchy peanut butter 175g (6oz)
Porridge oats 110g (4oz)
No added sugar muesli 110g (4oz)
Glacè cherries 75g (3oz), chopped

1 Place milk, sugar, butter, salt and vanilla essence in a pan and bring up to boil, stirring. Boil for 2 minutes, stirring, until the sugar has dissolved. Remove from heat.

2 Add peanut butter and stir, then add all remaining ingredients and mix well. Place spoonfuls of mixture into petit four cases and leave to set.

Recipe taken from Dairy Diary 2011.

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Pancakes & Strawberry and Amaretto Pancakes

Who doesn’t like pancakes? Here’s a classic pancake recipe to serve with lemon and sugar plus something a little more exotic if you have an extra 20 minutes.

Pancakes

Time 30 minutes
Makes 8 pancakes
Suitable for vegetarians
Suitable for freezing

Plain flour 110g (4oz)
Salt a pinch
Egg 1
Whole milk 300ml (½ pint)
Butter 25g (1oz), melted

1 Sift the flour and salt into a mixing bowl, make a well in the centre and add the egg and a little of the milk. Whisk slowly with a rotary or hand-held electric whisk until the mixture starts to thicken.

2 Gradually whisk in all the remaining milk and half of the melted butter. Cover and leave to stand for 10–15 minutes.

3 Heat a 20cm (8in) heavy based pancake pan or frying pan and have ready ten sheets of kitchen paper and a large plate.

4 Lightly wipe the pan with a little of the melted butter. Then pour a small ladle-full of the batter into the pan and quickly swirl it over the base until it is evenly coated, pouring any excess back into the batter.

5 Cook the pancake for approximately 30 seconds, until lightly browned underneath and the top looks almost dry. Then quickly flip, or turn the pancake over, and cook the other side until lightly browned.

6 Place a sheet of kitchen paper on the plate, slide the pancake out of the pan onto the paper, and then cover with another sheet of paper. Make seven more pancakes in the same way and keep warm.

Serve with freshly squeezed lemon juice and sprinkled sugar or try the Strawberry and Amaretto Pancakes for something really special.

Strawberry and Amaretto Pancakes

Time 20 minutes plus pancake cooking
Calories per portion 457 Kcal
Fat per portion 27gof which saturated 16g
Serves 2Suitable for vegetarians

Pancakes 4 (see Pancakes recipe)
Unsalted butter 40g (1½oz)
Lemon 1, finely grated zest and strained juice
Caster sugar 25g (1oz)
Strawberries 175g (6oz), hulled and cut into slices
Amaretto (or orange liqueur or kirsch) 2 tbsp, optional
Whipped cream or ice cream to serve

1 Put the butter, lemon zest and juice and sugar into a large non-stick frying pan and heat gently until the butter and sugar have dissolved and the mixture is piping hot.

2 One at a time, put the pancakes into the lemon sauce and heat through. Fold in half in the pan, and then in half again to make a triangle. Transfer onto warmed plates.

3 Add the strawberries to the pan and heat through in the remaining butter mixture until hot and slightly softened.Gently stir the Amaretto (or other liqueur), if using, into the strawberries and heat through. Then spoon the strawberries and pan juices over the pancakes and serve with dollops of cream or ice cream.

Recipes taken from Good Food, Fast.

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Blueberry Rice

Delicious rice pudding that’s low in calories!

Serves 6
Time 1 hour 40 mins
Calories 168 per portion
Fat 5g of which 2.0g is saturated
Suitable for vegetarians

Pudding rice 50g (2oz)
Eggs 3, beaten
Caster sugar 50g (2oz)
Vanilla essence ½ tsp
Milk 600ml (1 pint)
Dried blueberries 40g (1½oz)
Ground nutmeg pinch
Single cream to serve, optional

1 Preheat oven to 170°C/325°F/Gas 3. Cook rice in boiling water for 10 minutes, drain well.

2 Beat eggs, sugar, vanilla essence and milk together. Add blueberries and rice.

3 Pour into an ovenproof dish. Sprinkle with nutmeg. Stand in a baking dish containing enough hot water to come halfway up sides of dish. Bake for 1½ hours or until set. Serve with single cream, if using.

A Dairy Diary recipe

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Pudding

Fruity Baked Custard

This fluffy pudding is perfect autumnal comfort food.

Fruit Crumble with variations