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Moist, sticky and scrumptious, with glistening succulent fruit. This Cherry Bread Pudding recipe is delicious served warm, or just as tasty served chilled. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
#tripletested
#recipeoftheweek
In this delicious recipe, the garlicky buttered crust contrasts with the full-bodied beef stew. This tender Beef & Mushroom Casserole with Garlic Bread Crust is so tasty and warming. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Preparation time 15 minutes, plus 1 hour chilling
Calories per portion 572 Kcal
Fat per portion 37g of which saturated 20.6g
Serves 4
Suitable for vegetarians
Sponge fingers 75g (6oz)
Strong espresso coffee 125ml (4fl oz)
Coffee liqueur, such as Kahlua or rum 4 tbsp
Eggs 3, yolks only
Caster sugar 75g (3oz)
Mascarpone 250g pot
Cocoa powder for decorating
1 Break half the sponge fingers into small enough pieces to fit into the bottom of four tumbler glasses. In a measuring jug, mix together the coffee and liqueur and pour half over the biscuits.
2 In a bowl, whisk together the egg yolks and sugar until light, thick and fluffy. Then gradually whisk in the mascarpone. Spoon half the mascarpone mixture on top of the coffee and liqueur and sift over a layer of cocoa powder. Then add the remaining sponge fingers and coffee and liqueur, followed by the rest of the mascarpone.
3 Chill for at least an hour so that the flavours have time to develop. Before serving, lightly sift cocoa powder over the top to decorate.
Cook’s tip
For a richer version, swap the cocoa powder for grated chocolate.
This comes to mind because 15 September was Battle of Britain day. And other aeroplanes of the era must still be operational, because several take to the skies at various locations around the country to commemorate the day.
The Battle of Britain Memorial Trust had a fly past over the national memorial to The Few on the white cliffs between Dover and Folkestone. Yeovilton had an air day with a Lancaster bomber. Lincolnshire Aviation Heritage Centre staged a dogfight between a Spitfire and Me 109 last year and did the same again this year on 17 September. I’m sure plenty of other events went on, but they don’t seem to have been well publicised.
No really big national to-do is made about it, which I think is a shame – such an important few months, and just about in living memory.
My parents, uncles and aunts used to tell us stories about those days, so I feel a connection. The Battle of Britain Memorial Trust are trying to raise money to build a visitor centre by the national memorial (‘Lest we forget’!) Check the site for information: www.battleofbritainmemorial.org/events/
Thinking about the Second World War reminds me of Marguerite Patten
One of her many cookery books was the first I ever had. She is acknowledged as one of the most influential cooks, probably the first TV celebrity chef, and still going strong in her nineties.
Apparently, she has a podcast showing us how to make a traditional Christmas pud in 12 minutes – so no excuses about not having the time. Can’t think about the festive season yet, though. I’m still hanging on to the idea of a beautiful autumn and making the most of all the fruit available while still having something warming.
This Fruity Baked Custard is perfect autumnal comfort food and may just hit the spot.
Recipe taken from the Just One Pot.
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.
Apparently, it’s been the coolest since 1993 – can’t remember that one specifically, but it’s a bit disappointing, especially after such a wonderful spring.
I’m hoping for a few more days of sun to sit outside for lunch-time salads or sarnies. Sometimes early autumn can be warm and lovely, and we do still have a holiday in Greece to look forward to – booked in the early part of the year and now creeping up increasingly fast to catch us unawares. (Holidays are like that – it’s part of their charm!)
As well as sun, sea, lazing, walking and no pressure to do anything we don’t want to do, I’m looking forward to the food on the island.
All those fresh aubergines and courgettes, and olives and feta cheese, luscious tomatoes and beautiful sweet onions, not to mention freshly cooked chips from home-grown potatoes and fish straight from the sea.
I remember from my meat-eating days that lamb roasted Greek style is second to none (there’s a good recipe in Just One Pot, by the way – the secret, apparently, is to cook it very slowly). And who would think to add nutmeg or cinnamon to a stew? But it makes them so flavoursome.
These days, vegetarian moussaka is high on my list – those aubergines again. The Vegetarian Moussaka-style Bake (also in Just One Pot) is definitely worth a go. But it’s the herbs, really. They make the taste of Greece – marjoram, thyme, coriander. And oregano sprinkled over everything – you can even buy oregano flavoured crisps. Actually, I think I’d better bring walking to the top of the ‘things to do on holiday’ list, or ‘going on a diet’ will be top of things to do when we get back.
All best
Marion
Dairy Diary Team
Vegetarian Moussaka-style Bake
Delicious Mediterranean vegetables layered with creamy sauce.
Recipe taken from Just One Pot.
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