Summer Pudding

This is the perfect summer dessert to enjoy on a warm summers day and a great way of using some of the fruit I picked at Grove Farm recently. It encapsulates all the vibrant, zingy, fresh, fruity, sweet flavours of summer berries to form a truly divine dessert. It’s amazing how gently heating the summer fruits and encasing them in a bread lined bowl can transform already wonderful tasting berries into something truly spectacular.

When you think about it – mushed up berries encased in soggy bread – it doesn’t sound particularly appealing but in reality it’s fabulous. The berries juices are a vibrant red, shiny and glossy while the fruits are soft and sweet, their natural summery flavours personified by being tumbled together, while the gentle heating breaks down their sometimes tough outer skins.

The colour and flavour of the berry juices is outstanding. I even used some of the leftover drizzled on my morning cereal and yogurt.

The bread eagerly absorbs the fruits juices while retaining just enough of its structure to remain intact when turned out. Cutting a slice reveals the mingled berries tucked inside as they tumble out in a pool of their own glossy juices.

As I knew this particular summer pudding was to be enjoyed by adults only I decided to add a bit of extra indulgence to the pudding – black cherry liqueur and Crème de Cassis (blackcurrant liqueur). Not too much, I didn’t want to actually taste the alcohol, only highlight and deepen the fruitiness of the berries.

I used the cut off crusts of bread to mop up the little blobs of berries and juices I had managed to spread around the kitchen and oh boy did it taste gooooood. I was almost tempted to do away with the chilling and firming stage and just dig straight in but with no pets or small children to use as scapegoats I managed to restrain myself until later when I enjoyed it with my family. It was worth the wait.

So simple, so summery, so unbelievably good and it’s healthy too! It has to be one of my favourite ways to enjoy the summer berry bounty. I urge you to give it a go. If you’d like to make mini individual ones, click here to see last years post.

Summer Pudding

Ingredients
400g strawberries
250g raspberries
200g blackcurrants
100ml water
100g caster sugar
6 slices of white bread
1 tbsp black cherry liqueur or Kirsch
1 tbsp Crème de Cassis

Method
Sort through the raspberries and blackcurrants and remove any bits of twig or leaf before placing them into a saucepan. Destalk the strawberries and cut them into halves or quarters so they are about the same size as the raspberries. Add to the pan with the rest of the fruit.
Pour over the water and heat gently for 15-20 minutes, stirring occasionally until the fruits start to break down and release their juices.
Stir in the sugar and allow to simmer for 10 minutes. Then stir in the cherry liqueur and Cassis and remove from the heat.
Pour the berry mixture into a sieve placed over a bowl to catch the fruits juices. Transfer the juice – minus its fruit back into the saucepan. Bring the fruit juices to the boil then allow to bubble for 1-2 minutes until slightly reduced and syrupy. (You want to do this after removing the fruit so some of the fruit remains intact).
Remove the fruit juice from the heat and allow to cool slightly.
Slice the crusts off the slices of bread and cut one slice in half. With another slice, cut out as large a circle as the bread will allow, ideally about 4inches, for the base of the bowl. You will need about 3½ slices to line the sides of the bowl, the circle for the base and the remaining 1½ slices for the top. You can check if you have enough by testing it out in the bowl or pudding basin you are going to use.
Your glass bowl or pudding basin should be 6inches wide at the top and 3inches at the base and about 3inches deep.
Dip the base circle of bread into the glossy fruit juices in the pan, don’t leave it for long or else it will go too soft to handle. Turn the bread over to soak the other side before placing it into the base of your bowl or basin.

Dip the side slices of bread in the juices, one at a time and use them to line the sides of the bowl, overlapping them slightly so there are no gaps.
Once fully lined, pour the strawberries, raspberries and blackcurrants into the centre, smoothing out the surface. It should reach nearly to the top of the bowl.
Dip your final 1½ slices of bread into the fruit juices and arrange over the top of the fruit to act as a ‘lid’ (save the rest of the fruit juices to serve with the pudding later). Gently press down the side pieces of bread, over the top of the ‘lid’ and cover the top of the bowl with clingfilm.
Place a small plate or saucer on top of the pudding and weigh it down with something heavy, weights from your scales or large tins of tomatoes are ideal.

Place the bowl on a small tray to catch any juices that may seep up and out of the pudding while it rests. Place in the fridge for at least 4-6 hours to chill, condense and firm up.
Once ready to serve, remove the clingfilm and run a small round bladed butter knife around the top edge of the bowl to loosen any fruit juice than might have air dried slightly and gone sticky.
Place a large serving plate over the top and flip the whole lot over. Give the pudding basin a little shake and the summer pudding should release from the bowl and hold its shape well. Drizzle over some of the reserved juices.
Serve in generous slices with some more of the reserved juices and cream or ice cream if desired.
Serves 6-8

Rum & Raisin Cheesecake

Rum and raisin ice cream is my dad’s favourite ice cream flavour. You can’t buy it very easily in the supermarkets here, but whenever we come across a special ice cream shop on holiday rum & raisins is usually his flavour of choice. This year for Fathers Day I decided I wanted to incorporate rum & raisin into a dessert especially for him. My first thought was cake, but we’ve been eating a lot of cake recently and I wanted to do something a bit different. I soon came around to the idea of incorporating the flavours into a cheesecake, which seemed particularly fitting as the creaminess of the cheesecake would represent the creaminess of his favourite ice cream.

I searched the internet for recipes but found a lack of rum & raisin cheesecake recipes and so instead I decided to adapt a divine looking cheesecake recipe I spied a few weeks ago on Smitten Kitchen with my own flavours. First off was soaking the raisins in lots of rum. I used amber rum, mainly because it was all we had in the cupboard, but I think it was a good choice. Not too sweet nor too sharp or bitter. I left the raisins seeping in the rum for two days, by which time they became wonderfully plump and glossy.

The biscuit base consisted of crushed chocolate bourbon biscuits, crème filling and all. I thought their dark colour would add a nice contrast to the pale creamy cheesecake filling. To create a two toned effect decided to add some melted dark chocolate to the sour cream topping, sandwiching the rum raisin filling inside the dark top and base layers. I love the finished look this created and I think it helped keep the sweetness and strength of the raisins and rum in check.

How did it taste? A-maze-ing!! You have to try it to believe it. The cheesecake was silky smooth and incredibly creamy and the fruity stickiness of the raisins seemed to have permeated the whole cheesecake, being quite subtle in the cheesecake on its own but when eaten with a plump boozy raisin the flavour just exploded in your mouth. I added a little date syrup to the mix to enhance the treacle-iness of the raisins which I think helped. The rum was very strong and apparent on first bite, flooding your mouth with flavour; then the creaminess from the cheesecake swooped in and left you with a smooth luxurious aftertaste with the cocoa bitterness of the biscuits and topping helping to tone it down. The flavours really came in layers, it was addictive and more importantly my dad loved it.

The rest of the family don’t like rum so they weren’t so keen, but as I made it for my dad I didn’t mind – plus it means all the more for us!! (I can’t work out if that’s a good thing or a bad thing!?!) If you don’ like rum I’m sure it would taste equally wonderful with an orange liqueur such as Grand Marnier.

(Apologies for the photos, they don’t do it justice. The sun was going down and making everything come out orange with funny shadows – grrr)

Rum & Raisin Cheesecake

For the rum soaked raisins
70g raisins
4 tbsp (60ml) Amber rum

For the cheesecake filling
200g Chocolate bourbon biscuits
50g butter
600g cream cheese
180g caster sugar
1½ tbsp plain flour
3 eggs
1 tbsp date syrup (or ½ tbsp molasses)
The rum soaked raisins

For the chocolate sour cream topping
300ml sour cream
50g dark chocolate

To serve
100ml double cream

Method

Place the raisins in a small bowl and cover with the rum. Cover the top of the bowl with clingfilm and leave for 24-48 hours to allow the raisins to plump up and absorb most of the rum.
On the day you want to bake the cheesecake, line the base of an 8inch deep springform tin with parchment paper or wrap the base of a ring mould with clingfilm.
Now prepare the biscuit base. Place the bourbon biscuits, crème filling and all, into a food processer. Blitz until the biscuits are broken down and resemble fine crumbs. Warm the butter in the microwave until soft but not melted. Add to the biscuit crumbs and blitz again to incorporate.
Tip the crumbs into the base of the tin and press down firmly to form an even layer. Place in the fridge to chill while you prepare the filling.
Preheat the oven to 175C. Beat the cream cheese and sugar together until no lumps remain and the cream cheese is soft and fluffy.
Add the eggs one at a time, beating well between each addition. Scatter over the flour and date syrup and beat again to incorporate.
Finely fold in the rum soaked raisins and any remaining rum juices, keeping 1 tablespoon of raisins back for later.
Place your tin on a sturdy baking tray. Pour the cream cheese mixture over the biscuit base and smooth out if necessary. Scatter the few reserved raisins over the top and bake for 45-50 minutes. The cheesecake should be puffed up and slightly cracked around the edges, but still wobbly in the centre.
At this point remove the cheesecake form the oven but leave the oven at temperature. Set aside to cool for 15 minutes while you prepare the sour cream topping.
Melt the chocolate in the microwave. Add the sour crème and fold together quickly into a chocolate cream before the chocolate starts to set.
By now the top of your cheesecake should have relaxed and flattened out. Pour the chocolate sour cream mixture over the top of the cheesecake and return it to the oven for a further 12-15 minutes. The topping will still look quite soft, but it will firm up on cooling.
Remove the cheesecake from the oven and leave to cool for 1½-2 hours before refrigerating for at least 4 hours.
When ready to serves, run a hot knife in-between the edge of the cheesecake and the tin and release it from the tin. Use a large flat fish slice spatula to remove the base and transfer the cheesecake to a serving plate.
Whip the double cream until soft peaks form and then pipe around the edge of the cheesecake using a star nozzle, or any other nozzle you fancy.
Serve in generous slices.

Note: This cheesecake is not really suitable for children as the rum flavour seeps into the whole cheesecake and remains quite boozy and evident.

Daring Bakers May 2010: Coconut & Chocolate Piece Montée or Croquembouche

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

When I first saw this months challenge I was excited and a little daunted by the prospect of making a piece montée or croquembouche. A croquembouche is a tall tower of choux buns, stuck together with chocolate or caramel and often served at weddings or other elaborate occasions. In order to complete the challenge we had to make 3 required elements of the dish: the pate a choux, the crème patissiere, and the glaze used to mount/decorate it.

Even though we had to make the three required elements, how we presented the finished recipe was up to us. This made me much happier as it meant I could make smaller individual piece montée without having to create one huge desert. I adore pastry cream or crème patissiere, it’s so much nicer and more flavoursome than standard cream. For my crème patissiere I decided to replace the milk with coconut milk in order to add an extra flavour dimension to the dish. I also selected to make the chocolate glaze rather than the caramel to accompany the dessert as I thought the chocolate would complement the coconut better.

I have made choux buns many times before, but this recipe proved to be a winner. It produced perfectly shaped little hollow buns, that were nicely golden brown and just the right combination of crisp and softness. It’s going to be my ‘go-to’ choux pastry recipe from now on. All the buns turned out perfectly formed.

The coconut crème patissiere also worked well and was incredibly thick and creamy. The coconut flavour really shone through and made it seem even more indulgent. When paired with the dark bitter chocolate glaze it was just heavenly. I’m not usually a fan of profiteroles but the silky smooth coconut crème encased in the light, crisp choux and topped with the rich bitter glaze was a taste sensation. I think I’ve been converted!

I presented by dessert in individual cocktail glasses which made them elegant enough for a special family dinner party dessert. I urge you to try them, particularly with the coconut crème patissiere, they were out of this world. Thanks Cat for such a divine dessert challenge! Click to see my fellow Daring Bakers desserts.

Coconut & Chocolate Piece Montée Croquembouche

Coconut Crème Patissiere
225ml whole milk (I used coconut milk)
2 tbsp cornflour
50g caster sugar
1 large egg
2 large egg yolks
30g unsalted butter
1 tsp vanilla extract

Method
Dissolve the cornflour in 55ml of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil and then remove from heat.
Beat the whole egg and egg yolks into the cornflour mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly.
Return the remaining milk to the heat. Pour in the hot egg mixture in a stream, continuing whisking.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a gentle boil, about 3-4minutes. Remove from heat and beat in the butter and vanilla.
Pour the thickened cream into a small clean bowl. Press clingfilm firmly against the surface to prevent a skin from forming. Allow to cool slightly before refrigerating until required.
Can be made the day before.

Pate a Choux

175 ml water
85g unsalted butter
¼ tsp salt
1 tbsp caster sugar
120g plain flour
4 large eggs
For Egg Wash: 1 egg and pinch of salt

Method
Pre-heat oven to 220C degrees. Line two baking sheets with parchment or silicon paper.
Combine the water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. Once boiling, remove from the heat and pour in the flour. Immedietly beat vigeriously to encorporate the flour and prvent lumps from forming until it forms a thick dough.
Return the dough to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon for 1 minute to cool slightly.
Add 1 egg and beat in well. The dough will break up into lumps and look shiny, but this is normal. Keep beating and it will come back together.
Then add in the next egg and repeat the process until you have incorporated all the eggs.
Transfer batter to a pastry bag fitted with a large open tip. Pipe the choux about 1 inch-part in the baking sheets. Hold the bag in place and pipe out a small round blob. Choux should be about 1 inch high about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
Brush tops with egg wash (1 egg lightly beaten with pinch of salt).
Bake at 220C for 10 minutes, until well-puffed and turning lightly golden.
Lower the temperature to 180C and continue baking until browned and dry, about 15-20 minutes more. Transfer to a cooling wire to cool.
Store in a airtight box until required. Makes about 25-30 buns.

Filling the choux

When you are ready to assemble your piece montée, fill a pastry bag fitted with a small plain nozzel with the crème patissiere. Pierce the bottom of each choux with the tip of the nozzel and fill with the crème.
Have these all ready before you make the sauce/glaze.

Chocolate Glaze

200g dark chocolate, about 60% coco solids
150ml milk

Method
Break the chocolate into small pieces and place in a small saucepan long with the milk. Heat gently, stirring occasionally until the chocolate has melted and combined with the milk. Keep heating until the sauce thickens into a thick glossy sauce. Remove from the heat and use immediately.

Assembly of the Piece Montée

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. You can make mini individual ones or one large one. If making a large one, then you want to form the buns into a circle no bigger than 8inch/20cm in diameter. Continue dipping and adding choux to build up a tower of buns, which gets smaller with each layer. Use the glaze to hold them together as you build up.
When you have finished the design of your piece montée, drizzle with remaining glaze over the top and add additional ribbons, sugar decorations, nuts of flowers as you wish to decorate.

Makes 1 large or 6 individual Piece Montee’s

Doughnuts

Recently I did something I have never done before but always longed to – I made doughnuts! Normally I am not a doughnut person. I don’t particularly enjoy the taste of cold greasy dough, crystallised sugar and meagre fillings you often get from shop bought doughnuts, however, freshly made still-hot-from-the-pan doughnuts – now those are entirely different. A warm freshly baked doughnut is divine!

When I was younger and used to catch the bus back from school which involved catching two buses. I had to change buses in town and often had a 20 minute wait for the connecting bus to arrive. Rather than sit in the bus station I used to wander off around the town. In the winter months there used to be a mobile dinky doughnut stand run by a little Italian woman. The smell of hot frying doughnuts was so inviting on a cold day and so, couple of times a month, I used to give in and buy a little bag of dinky doughnuts. You had to wait while they were baked fresh in front of you before being generously dusted in sugar and handed over in a little paper bag. Eating those little warm fried doughnuts paid for with my pocket money used to be such an indulgent and comforting experience. The Italian woman who ran it was very talkative and I soon learnt that if you talked with her and said ‘please’ and ‘thank you’ she used to give you an extra doughnut for free! It may only have been a mobile stand in the town centre but she was the woman who showed me how a good doughnut should taste and shop bought ones have never compared.

I forgot about the lady and her dinky doughnuts for a few years until recently when I was out in London exploring and smelt the smell of frying doughnuts again and it made me hanker after some freshly baked doughnuts once more. This time I knew I had to try making them myself. These doughnuts are the results and they certainly satisfied my doughnut craving.

I made three different types. Large doughnuts filled with strawberry jam and nutella (not together), ring doughnuts dusted in plain sugar and doughnut holes coated in cinnamon spiced sugar. My favourites were the doughnut holes – the perfect little doughy bites and of course I can’t resist anything with cinnamon.

I used a new gadget for filling the large doughnuts, it’s a food syringe! It worked for the jam but the nutella was rather too thick to pipe properly – messy but fun. I loved biting into one of the big doughnuts and seeing a generous pool of jam seep out. The nice thing about making them yourself is that you can fill or flavour them any way you choose, curd, jam, cream, fruit, custard? Icing, chocolate, sugar or sprinkles on top?

It was so rewarding seeing them bob about and puff up in the hot oil. Once sugar dusted they had a paper thin golden crispy exterior and a springy doughy centre. Best enjoyed while still warm.

Doughnuts

Ingredients
15g fresh yeast
100ml milk
45ml water
1 egg
300g plain flour
Approximately 500-700ml oil for frying

Dusting Sugar
Cinnamon sugar - 60g caster sugar & 1 tsp ground cinnamon mixed
100g plain icing sugar or caster sugar

Fillings
Lemon curd, Strawberry jam, Nutella etc

Method
Warm the milk and water together until warm to the touch but not hot. Crumble in the yeast and stir until dissolved. Stir in 1 tablespoon of the flour and leave to stand for 10 minutes.
Sift the flour into a large bowl. Whisk the egg with a fork to combine the yolk and white and then pour over the flour followed by the yeasty liquid mixture.
Use your fingers to bring the mixture together to form a sticky dough. Turn out onto a lightly floured surface and knead for 5 minutes until well combined, smooth and elastic.
Lightly grease a bowl, place the dough into the bowl and cover the top with clingfilm. Leave it a warm place until tripled in bulk, about 1½ hours.
Once proved, turn the dough out onto a floured surface and roll out until half an inch/1.5cm thick. Cut out large rounds, rings or small balls of dough in your desired doughnut shape. (If you make ring doughnuts, don’t discard the middles, they make great doughnut holes when fried).
Lay the doughnuts on lightly floured baking trays and leave to prove for 15 minutes while you heat the oil.
Heat 2inch/5cm oil in a large deep pan until it reaches around 180C. If you don’t have a thermometer, drop a little piece of bread into the oil and if it turns brown in 30-60 seconds then it’s ready. Whatever you do, DO NOT WALK AWAY and leave the oil.
Carefully drop the doughnuts into the hot oil in batches – no more than three large doughnuts at a time. They should float to the top when ready to be flipped over, do this using a large metal spoon and allow to fry for one minute more until golden brown.
Remove the doughnuts from the oil using a slotted spoon and place on kitchen paper to drain.
While the next batch are frying, toss the doughnuts in the plain or cinnamon sugar. Fill any large doughnuts with jam, curd or chocolate of your choice with the help of a food syringe or piping bag.
Eat and enjoy while fresh and preferably still warm.
Makes 10-15 doughnuts depending on size.

Tip: Have the sugars ready in zip-lock sandwich bags. This way you can add the hot doughnuts and shake them easily without getting sugar everywhere.

Daring Bakers April 2010: Traditional Steamed Suet Pudding – Spotted Dick

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

Suet puddings are typically British and for many years have been a highly popular feature on many a households and restaurants menu. Unfortunately they have become less popular in recent years, but they do seem to be starting to creep back onto menus as a revival of old British classic dishes are starting to become fashionable again. Suet puddings in the UK can be sweet or savory. Savory suet puddings often involve the suet being made into a type of pastry which is used to line a pudding basin before being filled with a meaty stew and steamed, for example, the very English Steak & Kidney Pudding. A sweet version can also be made in this way, such as a Sussex Pond Pudding, which involves a whole lemon being backed inside a suet crust. However, more commonly sweet suet puddings resemble steamed sponge puddings, where the suet replaces the butter in the recipe and the puddings are steamed in a pudding basin.

Suet comes in the form of little white pellets and is similar to lard – but for Vegetarians, such as myself, there is now a vegetable fat alternative, much more appealing, particularly in a sweet pudding. Suet melts at very low temperatures meaning it easily melts into the puddings resulting in a very moist textured sponge, even more so when the pudding is traditionally steamed rather than baked. They are naturally denser than a normal sponge pudding – but we Brits are rather fond of our stodgy puddings, particularly when topped off with lashings of custard!

You must remember that suet puddings have been around for over a hundred years and in times of no central heating people often relied on foods such as this to see them through cold hard winters. Suet is also a cheap ingredient and even the sweet puddings contain no butter, eggs and very little sugar meaning they made cheap meals on which to feed your family, so before you go turning your noses up, stop and think about their history!

For this months Daring Bakers challenge we were allowed to chose between sweet or savory suet puddings and also what type of suet pudding to make. I was delighted by this and unsurprisingly decided to go the sweet suet sponge route. I knew instantly what classic traditional British suet pudding I wanted to make – Spotted Dick!

Oy! You in the corner, stop sniggering! There is nothing to smirk over – Spotted Dick has been a great British classic pudding for well over a century! It’s been around long before any sexual connotations could be related to it – it was a purer and more innocent age. For anyone who doesn’t know, Spotted Dick is a steamed suet pudding containing currants and a little spice, served hot and always religiously accompanied by lashings of custard. ‘Spotted’ refers to the currants which are studded throughout the light coloured sponge and ‘Dick’ is through to be derived from the word for dough. The first documented recording of Spotted Dick appeared in the recipe book The Modern Housewife, dating back to 1850! So you see it really is part of our heritage and something your granny and generations before her have undoubtedly been tucking into.

In the last 10 years the name Spotted Dick has come under scrutiny due to childish and immature people finding its name highly embarrassing, childishly humorous or even “impure” due to the sexual connotations the modern word has linked to the word ‘Dick.’ Rather than smile and brush the silly remarks aside, some companies have felt the need to change the name of our great British pud. From 2001 – 2009 various groups including Gloucestershire NHS Trust, Flintshire County Council, Tesco and Sainsbury’s have renamed Spotted Dick as Spotted Richard (as Dick can be short for Richard when referring to a persons name) or even demoted it completely and labeled it simply Sultana Sponge, which personally I think it outrageous!!! This is wrong on so many levels, not only does it make us appear ashamed of our heritage and loose the puddings very identity, but to call it Sultana Sponge makes it sound very drab and ordinary – plus it should contain currants not sultanas! Thankfully thousands of other people agreed that this was political correctness gone made and most puddings have now been restored to their rightful titles. We should be proud and protective of our puddings and food heritage, not bow to the occasional immature remark. Ok, rant and history lesson over – onto the actual pudding!

The puddings were incredibly quick and easy to put together. All that’s required is a bowl and a wooden spoon and in a matter of minutes your puds are ready for the steamer. The recipe I used came from an old Waitrose Food Illustrated magazine and was one of the most authentic ones I could find – most of the modern recipes I found didn’t even use suet. This recipe has been updated slightly as it also includes a little diced Bramley apple – but as this is a very traditional English ingredient I was happy to use it. The thing I liked about the recipe was how it didn’t use any butter or eggs and very little sugar – these used to be very expensive ingredients and so were used sparingly. The pudding gets most of its sweetness from the currants and uses milk to mix the pudding together. A little lemon zest and mixed spice are added for flavour but it’s a remarkably simple pudding considering it tastes so good.

I decided to make my puddings in individual pudding moulds rather than a large basin for ease of serving. They puddings are placed into a shallow pan of simmering water and left to steam for 1½ - 2hours and then they are done. Simply turn them out, douse in liberal amounts of thick custard and enjoy a taste of English history. Very moist and tender, lightly sweet with little bursts of chewy fruitiness in every bite. They are quite dense and filling, but no more than bread pudding and they should be light enough not to feel like a brick in your stomach! Always enjoy piping hot with pools of creamy custard. Apologies if anyone thinks I have been getting overly passionate about a pudding, but I think it’s important not to forget our old fashioned puddings and cooking techniques. Long live Spotted Dick I say – a delicious slice of our traditional English heritage – a pud to be proud of.

P.S. Make it next time your grandmother comes for a visit – She’ll love it! Click to see how my fellow Daring Bakers dealt with their suet puddings.

Steamed Spotted Dick with Bramley Apple
(Recipe courtesy of Waitrose)

Ingredients
175g plain flour
1 tsp baking powder
½ tsp mixed spice
75g vegetable suet
50g light brown sugar
75g currants
1 small Bramley apple
½ lemon, zest only
150ml milk

To Serve
Lashing of custard

Method
Place a large pan filled with 1 inch of water on the hob and bring to a simmer.
Meanwhile, sift the flour, baking powder and mixed spice into a bowl. Stir in the currants, suet and sugar. Peel, core and finely dice the Bramley apple. Add to the mix along with the grated zest of ½ lemon.
Pour over the milk and use a wooden spoon to mix it all into a thick lumpy batter.
Divide the mix between 6 individual pudding basins or 1 large 1.2litre basin.
Cover the top of each pudding with a layer of greaseproof paper and cover tightly with foil.
Place the puddings into the pan of simmering water, ensuring the water does not come more than half way up the sides of the basins. Cover with a lid and leave to gently simmer for 1½ hours for individual puddings, or 2½ hours for a large one.
Remove from the pan and peel off the foil and greaseproof paper (they will be moist and a little sticky to touch).
Run a knife around the edge of the puddings and invert out into a bowl.
Serve immediately with lashings of hot custard.
Makes 6 individual or 1 large Spotted Dick
Any leftover puddings can be reheated for a few seconds in the microwave the following day.

The Cake Slice March 2010: Pineapple Upside-Down Cake

Pineapple upside down cake is a much loved cake dessert. The rings of pineapple filled with a shiny maraschino cherry make it instantly recognisable. It is traditionally made in a cast iron skillet, started off on the hob and finished in the oven, but it works equally well in a cake tin.

Believe it or not until I made this cake I had never tasted a pineapple upside down cake before, so I was delighted when it won the vote for this month’s Cake Slice choice. Now I have tasted it, I will definitely be making it again. I loved the whole fruit, cake, caramel combo.

A word to the wise though – if you make it in a springform tin (like I did) make sure you either wrap the outside of the tin well in foil or place it on a baking tray. I did neither and soon found out that a springform tin will not hold the beginnings of bubbling caramel. It managed to seep out of the tin and start dripping into the base of the oven within the first 10 minutes. This then burnt and produced smoke signals that some ancient tribes would have been proud of!! I hastily stuck the tin on a tray and wiped the oven as best I could – thankfully it didn’t seem to affect the cake, but you have been warned!

Making the caramel is very simple. A mix of melted butter and dark brown sugar are sprinkled over the base of a pan before being topped with rings of pineapple and glossy red maraschino cherries. This is then topped with a thick vanilla sponge and baked. The juices from the pineapple seep out of the fruit and combine with the butter and dark brown sugar in the base to produce a delicious dark and treacly caramel layer, which becomes the top once turned out. The cake top/base is a little dense, but this means it happily soaks up all the pineapple juices and the caramel once inverted, making one delicious dessert.

I loved how the caramel layer added a bronze glaze to the pineapple rings. The first flavour when taking a bite was of sweet and treacly caramel but this was counterbalanced as the pineapple released its slightly sharp, yet tropical juice as you bit into it.

I made this when my grandmother was visiting for dinner and she said she remembered it with great fondness from her childhood. This created a long discussion about other food memories and recipes. I think its amazing how certain dishes or flavours can transport us back to events that may have happened years ago.

Click here to see the other Cake Slice Bakers cakes.

Pineapple Upside-Down Cake
(Recipe from Southern Cakes by Nancie McDermott)

Pineapple Topping
1 x 430-450g can pineapple rings, in juice
50g butter
140g dark brown sugar
10 maraschino or glace cherries

Cake
180g plain flour
155g caster sugar
1½ tsp baking powder
½ salt
110ml milk
50g butter, softened
1 egg
1 tsp vanilla extract
2 tbsp pineapple juice from can

Method – Pineapple Topping
Preheat the oven to 180C.
Drain the pineapple well, reserving 2 tablespoons of the juice for the cake batter. Melt the butter in a 10inch/25cm cast iron skillet over medium heat. Or, melt the butter and pour it over the base of a 9inch/23cm round cake tin.
Remove the pan from the stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer. (You may have a few left over). Place a cherry in the centre of each ring, and set the pan aside.

Method - Cake
In a large mixing bowl, combine the flour, sugar, baking powder and salt and gently mix. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 minute.
Add the egg, reserved pineapple juice and the vanilla and beat until well incorporated, stopping once or twice to scrape down the sides.
Carefully pour the batter over the pineapple and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the centre. Cool in the skillet or pan for 5 minutes on a wire rack.
When the pan is still hot, run a knife around the edge of the pan to release any cooling caramel and use oven gloves to carefully invert the warm cake onto a serving plate.

Serve warm with crème fraiche or cream.