Butternut Squash & Red Lentil Soup

Winter certainly seems to be closing in. It’s not been overly cold, but the days have been dark, damp and dreamy. Filled with three endless days of mist and drizzle that seems to seep into your clothes and skin making you feel cold and miserable. On waking up to yet another day of swirling mist I decided there was only one thing for it – a nice big bowl of steaming hot soup!

Ahh soup. Is there anything more warming and satisfying on a cold dreary day than a bowl/mug/ladle/bucket full of piping hot soup?! It seems to warm you up from the inside out, from the tips of your fingers down to your very soul. Ideally it must be thick soup too, rich and satisfying, not those horrible watery packet mixes. But a soup packed full of winter veg and goodness.

One of my favourite soups is red lentil soup. It’s thick and creamy with a bit of texture and bite from the lentils. Lentils, being rich in protein and fibre also help transform the soup into a filling meal that keeps the winter chills away.

I had a hunt through my fridge and basically comprised the soup from whatever I had to hand or that needed using up. That’s one of the perks of soup, it can transform even the most tired or gnarled shaped vegetables into something delicious. This time the main flavour component of my soup was a whole baby butternut squash. I simply scooped out the seeds and membrane from the middle and diced it up, leaving the skin on. As it all gets blitzed into a puree you can’t detect the skin so it’s not worth the hassle. Plus, there’s a lot of extra goodness hidden in those skins, the same applies to the parsnip, although I would recommend peeling the papery skin off the garlic.

The vegetable base is cooked and pureed first, before the lentils are added and cooked in the soup for a further few minutes. This means they add texture while being suspended in a creamy velvety smooth soup. The soup base looks a little thin when puréed, but once the lentils are added, they swell up, absorbing some of the liquid and releasing their starch, creating one glorious thick and satisfying soup.

Creamy, comforting and warming to the soul. There’s nothing better on a day like today.

Butternut Squash & Red Lentil Soup

Ingredients

1 onion

4 spring onions

1 parsnip, skin left on

2 cloves garlic

2 tbsp olive oil

1 small butternut squash, 600-700g whole

2 sticks celery

3 sprigs fresh thyme

3 pints vegetable stock, hot

150g red lentils

1 tsp salt

Freshly ground pepper

Method

Chop the onion, spring onion, parsnip, celery and butternut squash into a chunky dice. You can leave the skin on the parsnip and butternut squash, although remove the seeds and membrane from the centre of the squash.

Heat the oil in a large saucepan pan, add the veg and the thyme and stir together. Place the lid on the saucepan and allow the veg to cook over a low heat for 15 minutes, stirring once or twice, until the edges of the veg is starting to take on a little colour.

Roughly chop the garlic, add to the pan and cook for a further 5 minutes.

Pour over the vegetable stock, stirring right to the bottom to ensure you get up any stuck on bits. Replace the lid and allow to simmer for 20-25 minutes until all the veg is soft and tender.

Remove from the heat and puree the soup in a liquidizer until smooth. It should be quite runny/thin at this stage.

Return the soup to the pan and add the salt and pepper to taste. Pour in the red lentils, turn the heat to low and bring the mixture to a gentle bubble. Stir constantly for the first few minutes to prevent the lentils from sinking to the bottom of the pan and sticking.

Half cover the pan with the lid and allow to bubble gently for 15-20 minutes until the lentils are cooked. Stir every 5 minutes to prevent the lentils from clumping together. The soup will thicken up considerably as the lentils cook and swell.

Once the lentils are tender, remove from the heat and serve steaming hot.

Serves 6

Roasted Banana & Pecan Bundt Cake with Maple Glaze

Today is National Bundt Cake day! Any baked good with a day dedicated to it is a winner in my books. Mary of the Food Librarian blog loves Bundt cakes so much that she has done a 30 day count-down to today, baking and blogging a different Bundt cake recipe each day! Wow what an undertaking. Incredibly this is also the 3rd year she has done this.

Spurred on by her many delicious looking Bundt cake recipes I wanted to join in the fun and bake my own. I first tasted this cake recipe a couple of weeks back, when it was baked by a coeliac friend of mine for a get-together. It was the moistest, most intensely banana flavoured cake I had ever had. I begged her for the recipe and have been looking for an occasion to bake it ever since. The cake is meant to be baked in a large loaf tin, but I felt sure it would be equally as good baked in a Bundt tin instead.

I think the secret behind this cake is that it uses a lot of bananas which are first roasted in the oven, in their skins, in order to intensify their wonderful banana-iness (if that’s not a word, it should be). I have never encountered this in a recipe before and was a little sceptical about how much flavour this would actually impart to the cake, but the end results speak for themselves. It’s fantastic.

The cake is also studded with a few crushed nuts for added texture and flavour and I also added just a smidgen of mixed spice. The cake is kept extra moist by the use of oil and sour cream in place of butter in the recipe. The cake is quite dense but in a good way, similar to a pound cake rather than feeling heavy and solid.

I love the look of each slice; the speckles of banana make it look so pretty and appealing. As if the cake itself wasn’t delicious enough, it is also topped with a drizzle of maple glaze to add just that extra touch of sweetness. I’m not usually a fan of maple flavoured things, but it really complimented the banana flavour well.

The great thing about Bundt cakes is that they look impressive with very little effort. They are also generally studded with exciting flavours or chunks of chocolate or nuts, relaying on these for flavour rather than mountains of frosting. This was a divine cake and one that the rest of family couldn’t believe was also gluten free. I think its going to be my new ‘go-to’ banana cake recipe. Even if you already have a favourite banana recipe, I urge you to try roasted them for a few minutes first, it really makes a difference!

Mary wants everyone to share her love of Bundt cakes and so is encouraging everyone to bake and blog a Bundt cake recipe from now until 24th November. If you submit a photo to her before this date then she’ll send you a Bundt badge for baking along. Click here for details. This is of course my entry.

Roasted Banana & Pecan Bundt Cake with Maple Glaze
(Recipe adapted from Gluten Free Baking by Phil Vickery)

Ingredients
450g ripe bananas with skin on (about 3½)
150g light soft brown sugar
125ml sunflower oil
1 tsp glycerine (I used golden syrup)
3 eggs
225g gluten free flour (I used Doves flour mix)
½ tsp xanthan gum
½ tsp bicarbonate of soda
½ tsp gluten free baking powder
2 tbsp crème fraiche (I used sour cream)
50g roughly chopped walnuts (I used pecans)
½ tsp mixed spice (My own addition)

Maple Glaze
3 tbsp maple syrup (I only used 2tbsp)
75g icing sugar

Method

Preheat the oven to 200C.
Make a couple of slits in the skins of the bananas and lay them on a baking tray. Bake the bananas, in their skins, for 10 minutes (they will go black). Then remove them from the oven and leave them to cool slightly. Reduce the oven to 180C.
Oil a 9-10inch wide Bundt tin and set to one side.
Whisk the sugar, oil and glycerine together, adding the eggs one by one, until well combined.
Sift over the flour, bicarbonate of soda, baking powder, xanthan gum and spice. Peel the skin off the bananas and weigh out 250g of the flesh. Add the mushy banana to the rest of the mix along with the crème fraiche.
Beat everything together until combined and no large chunks of banana remain.
Stir through the chopped nuts and pour the mixture into the prepared Bundt tin.
Bake for 45 minutes until risen, golden brown and a skewer inserted in the top comes out clean.
Allow to cool for 30minutes in the tin before inverting onto a serving plate. It should release from the tin if you give it a firm shake.
Leave to cool completely before icing with the glaze.

Maple Glaze

Sift the icing sugar into a small bowl. Add the maple syrup to the strength you like it, mixing it into the sugar with a small spoon. Add a smidgen of water if you need in order to create a pourable yet thick glaze.
Spoon/drizzle the glaze over the top of the cool cake and leave to set for 20 minutes before serving.

Book Giveaway Winner!

Congratulations to Anna Maria - comment number 2 on my Gluten Free Book Giveaway!

You win a copy of The Gluten Free Baker by Hannah Miles. Please email me your postage details and I'll arrange for you to get the book ASAP. Thank you to everyone who entered.

Gluten Free Rosemary, Tomato & Red Onion Focaccia! A Review and A Giveaway

I used to love focaccia bread. Its soft and springy texture with the thin golden crisp salty crust, studded with herbs. Since having to go gluten free I never thought I would eat it again, but all that changed when I tried this recipe from The Gluten-Free Baker by Hannah Miles.

I was recently sent a copy of this book and enjoyed looking through its pages, bookmarking recipes to try. Hannah Miles herself does not need to follow a gluten free diet, but does have an interest in baking of all kinds. Some people might remember Hannah from the final of Masterchef back in 2007. She also writes her own blog. The book is split into sections including cakes, cookies, breads, pastry and desserts, with many delicious sounding recipes to choose from. I don’t really know why I settled on the focaccia as my first recipe to try, especially as my own experiments with gluten free bread baking have been a bit hit and miss. The photo of the focaccia looked so inviting and ‘normal’ (see below) that I yearned to be able to create something equally as good.

I followed the recipe to the letter, with the only slight variation I made was to use red onion instead of olives and natural yoghurt in place of buttermilk, but as it was only a spoonful, I didn’t think this would matter. The dough was more like a thick cake batter than bread dough, but this is a consistency I am learning is most suited to gluten free bread baking.

My dough looked promising and once I studded the top with some tomatoes, red onion and little sprigs of rosemary I was beginning to feel quite excited by it. One point I learnt is don’t prod your fingers into the surface to create little dips like you do with a normal focaccia, or else you’ll just make a deflated hole in your dough as there is no gluten to make it spring back! I only did this once and a handy tomato covered the hole so no one was any the wiser.

Once baked the bread looked and smelt amazing. It didn’t rise quite as tall as the one in the photo but it wasn’t far off! It had a thin crispy golden crust and an airy springy underneath. I love how studded with little holes it is. It was even a little flexible without crumbling or falling apart at all! I think using eggs and a little vinegar seemed to help stabilise the dough.

The taste was amazing! It was just like regular focaccia. Light and springy with a wonderful flavour from the sweet roasted tomatoes and onion and a slight saltiness from the little sprinkling of rock salt. The best focaccia I’ve ever made – gluten free or not and definitely the most successful and delicious gluten free bread I’ve ever produced!

It was fabulous the first two days, after which it got a little drier, but using it to make a toasted cheese sandwich soon transformed it back to deliciousness once more. It was so good. I’ve already made another one and frozen it in wedges to dig out when I need. I’m thrilled to have a recipe for a more artisan type bread that really works. I can’t wait to try out some of the other recipes.

All of the recipes in the book use ingredients that are readily available which helps make them feel approachable to all bakers. For the purposes of a fair review, I will also add a slight negative comment that I’ve noticed with the book. A lot of the cake, cookie and savoury recipes use ground almonds as a substitute for flour. Although I know this often works quite well, it can result in a heavier, denser, moister end product which is not always desired. Plus, not everyone likes the taste of ground almonds, so I felt they were a little too relied upon. However, I’m sure you could replace some with gluten free flour if you liked. Don’t let this minor point put you off the book, as all of the recipes I have so far tried have been wonderful.

Now onto the exciting part. I am delighted to be able to offer a copy of the book to one lucky person. With Christmas coming up it would make the ideal gift for a friend or family member who might have recently been diagnosed with coeliac disease, or even if you’ve just got an interest in gluten free baking.

To be in with a chance to win, simply leave a comment telling me a bit about your own experiences of gluten free food. Do you or anyone you know have coealic disease? Do you have a go-to gluten free recipe you produce should the need arise or are you daunted by the idea of it and want to learn more?

Open to UK residents only. Competition closes at midnight on Monday 14^th November 2011.

Gluten Free Rosemary, Tomato & Red Onion Focaccia

(Recipe from The Gluten-Free Baker by Hannah Miles)

Ingredients

450g gluten free white bread flour (I used a mix of maize, rice, potato & buckwheat)

1½ tsp xanthan gum

2 tsp fresh yeast (I used fast action dry)

2 tsp honey

2 tbsp warm water

300ml warm milk

2 eggs, beaten

1 tsp white wine vinegar

3 tbsp buttermilk (I used natural yoghurt)

1 tsp fine sea salt

20 cherry tomatoes, halved

20 pitted black olives (I used sliced red onion)

Few sprigs fresh rosemary

Olive oil for drizzling

Sea salt flakes for sprinkling

Method

Generously grease a deep sided 33x23cm/13x9inch oven tray.

Put the yeast, warm water and honey in a small bowl. Stir and leave for 10-15 minutes to become foamy.

Sift the flour into a mixing bowl, add the proofed yeast, xanthan gum, warm milk, eggs, vinegar, buttermilk and fine salt. Beat everything together using a spoon or spatula to form a thick dough.

Spread the dough into the greased tray and spread it out into an even layer.

Cover the top with clingfilm or a clean towel and place in a warm place to proof for 1 hour or until risen and puffy.

Preheat the oven top 190C.

Dot the halved cherry tomatoes, slices of olive (or onion) and small sprigs of rosemary over the surface of the dough. Don’t stick your fingers into it though!

Drizzle the surface with olive oil and scatter the top with sea salt crystals.

Bake in the oven for 35-40 minutes until golden brown and crisp on top.

Allow to cool in the tin to room temperature before cutting into large squares and serving.

Tastes delicious on its own or served with soups, chutneys, cheese or split in half and toasted to make sandwiches.

Eat within 2 days or freeze in portions on day of baking.

Hotel Chocolat Giveaway Winner!

There were 18 comments on the post about the Hotel Chocolat Luxury Advent Calendar giveaway and so I used a random number generator to pick the winner.

The winner is…

Comment number 18! Congratulations The Caked Crusader who said if she won:

“I would share it with Mr CC - there's nothing I wouldn't share with him...even chocolate!"
Aww a worthy winner. I’ll be emailing you soon for your address info.


Keep an eye out for another chance to win something – coming soon!

Hotel Chocolat Luxury Advent Calendar & A Giveaway!

As the days are getting shorter, the leaves on the trees are turning from green to vibrant shades of red and gold, collecting in drifts by the roadside and crunching underfoot. There is a chill in the air and these are all signs that autumn if firmly here with winter and Christmas on the way.

Growing up, Christmas was always a magical time, full of excitement and anticipation. My siblings and I used to love waking up each morning in December and being allowed to open the door of our advent calendar and eat the little chocolate shape behind – chocolate at breakfast time! I stopped buying advent calendars when I went off to university, as that seemed to be the marker of leaving childhood behind, however I missed the tradition. So imagine my delight when Hotel Chocolat offered to send me their new Luxury Advent Calendar for Two.

Specifically design for adults, it’s a huge, double layer advent calendar with two chocolate truffles behind each door! How fantastic is that!!! All the excitement and fun of childhood, only much more indulgent! The idea is you get to eat one truffle yourself and share the second one with a loved one, friend, work colleague or even just eat the second one yourself as an after dinner treat – I won’t tell!

The truffles themselves come in a delicious variety of different flavours, cocoa percentages and fillings. There are the classics like chocolate truffle and salted caramel but also a few festive specials including mulled wine and gingerbread! I love the striking colours of silver and purple against the Hotel Chocolat classic black background, so sleek and stylish. (It’s also my Christmas tree colour scheme!)

Of course for the sake of quality control I had to open one or two of the doors, just to sample the chocolates, for… review purposes. What’s behind door number one?...Mulled Wine truffle!

The filling was thick and creamy, with a faint fruity booziness and a strong flavour of Christmas clove. It didn’t taste overly wine-like to me, although very fruity. On checking the ingredient list I could see no sign of wine, but there is Port listed, so I think this has been used to give a stronger, sweeter flavour which worked really well and I’m more than happy about.

I couldn’t resist opening another door…Salted Caramel! This one was gorgeous. The chocolate was slightly dark and bitter, a lovely contrast against the gooey runny salted caramel centre. Look how delicious soft and glossy it is!

I’ve managed to hold off opening any more doors until December itself, but I’m delighted to be able to offer one of you lucky readers the chance to win one of Hotel Chocolat’s Luxury Advent Calendars yourself! (They're gluten free btw) All you have to do is leave a comment telling me who you would share your advent calendar with and why and for a second chance to win, leave another comment telling me which gift from the Hotel Chocolat Christmas collection you would buy for a loved one. Open to UK residents only I’m afraid. Comments close Midnight on Sunday 6th November. Good luck!

Daring Bakers October 2011 Challenge: Povitica!

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Povitica, pronounced ‘po-va-teet-sa’ is traditional Eastern European dessert bread that is traditionally served during the holiday season. It is also known as Nutroll, Potica, Kalachi or Strudia. It is a heavy sweet bread that requires quite a bit of time, skill and patience to make, meaning they often sell for extortionate amounts. Povitica is quite unique and unlike any other kind of bread I’ve ever come across. It looks a little rustic on the outside, but once sliced, reveals the most amazing swirls of thin dough interlaced with sweet sticky filling. I love how its not even just one swirl, but two or three individual swirls in each slice. It really is quite extraordinary, a real show stopper!

The traditional filling for this bread is an English walnut filling, but we were allowed to choose our own flavours. Keeping with the nutty theme I decided to use ground pecans and chestnut puree. As the swirls created inside the bread reminded me of cinnamon rolls, I also added raisins and cinnamon which together with the nuts gave it a wonderfully flavoursome and festive flavour.

The bread itself is quite heavy, by which I mean by weight rather than texture. On average a loaf weighs an amazing 2.5 pounds, over 1.2kg! Despite this, it wasn’t dense, chewy or hard going, but surprisingly soft, moist and springy.

The gooey sticky filling was divine, faintly coarse from the nuts, creamy from the divine chestnut puree (I adore this stuff) and the cinnamon and sultanas adding little burst of fruity stickiness when bitten into. It tasted a bit like the filling for a praline chocolate, just fabulous! The small amount of cocoa didn’t add much to the flavour, but ensured a dark filling, helping to create the striking swirl effect within each slice.

I so nearly didn’t attempt this loaf, unsure how it would reproduce gluten free, as so far my bread based gluten free baking has been a bit hit and miss. I’m so pleased I decided to take the plunge and make this bread. It was absolutely fabulous and that moment of slicing into the loaf and revealing the swirls tucked away inside was one of pure delight. I was dancing round the kitchen in such a good mood – It worked!

Bing gluten free the dough was a little fragile to work with and probably a bit thicker than gluten-containing dough, but I’m more than happy with my results. I had a little bit of a scary moment thinking about getting it into the tin in one piece, but in the end I went for the classic, quick scoop and plonk method using my hands and it worked fine.

I enjoyed the bread so much than I’m planning on using the recipe again, only this time slicing the roll into rounds and baking them as sticky buns or cinnamon rolls. It was so good! Thanks so much Jenni for introducing me to this bread and pushing me out of my comfort zone!

Click here to see other Daring Bakers Povitica’s

Povitica with Pecan, Chestnut, Cinnamon, Raisin Filling

To Activate the Yeast
½ tsp caster sugar
½ tsp buckwheat flour
2 tbsp warm water
1½ tsp dry active yeast

Povitica Dough
120 ml whole milk
40g caster sugar
½ tsp salt
1 egg
25g unsalted Butter, melted
260g gluten free flour (100g buckwheat, 80g white teff, 80g brown rice flour)
2 tsp xanthan gum

Pecan, Chestnut, Cinnamon, Raisin Filling
50g pecans
40g sultanas
3 tbsp sweetened chestnut puree
50ml milk
50g butter
1 egg yolk
55g caster sugar
1 tsp cocoa powder
½ tsp cinnamon

To Activate the Yeast
In a small bowl, stir together the sugar, yeast and flour. Add the water and stir well. Leave to one side for 5 minutes until thick and foamy.

To Make the Dough

In a medium saucepan, heat the milk and sugar together until the milk is hot, but not boiling, and the butter melted. Set to one side and allow to cool for 5 minutes.
In a large bowl, mix the milk, egg, sugar and the salt until combined.
Add the flour mixture and xanthan gum and pour over the yeast mixture. Use a spatula to work the dough together into a thick paste. It may be slightly sticky. Beat the batter until smooth using the spatula, adding a little more flour if it seems particularly sticky, although it should still be soft.
Cover the bowl with the dough loosely with a layer of clingfilm and place somewhere warmish to rise for one and a half hours until risen and slightly puffed looking.

To Make the Filling

Grind the pecans with half the sugar in a food processor or spice grinder until very fine.
In a bowl, mix together the ground nuts, sugar, cinnamon, cocoa powder, raisins and chestnut puree. Heat the butter and milk together until the butter has melted and then pour over the filling mix and stir together well. Finally, beat in the egg yolk. It will be quite liquid.
Transfer to the fridge to cool and thicken slightly while the dough is proving.

Assembling the Dough

Thoroughly grease a 1lb (8 x 4.5") loaf tin well and line the base and up two sides with a long strip of greaseproof paper.
Spread a clean sheet over your entire work surface so that it is covered (I used two large overlapping sheets of clingfilm).
Sprinkle a couple of tablespoons of flour over the top and place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until you can’t get it any thinner. It should be very thin, as thin as you dare without breaking it.
Spoon the prepared filling evenly over dough and use a spatula or clean hands to spread it out into an even layer, covering the dough – it will still be very soft.
Lift the edge of the cloth/clingfilm and gently roll the dough up as if making a swiss roll. Try and keep it quite tight, using the clingfilm or sheet to help you lift and roll the dough.
Once the dough is rolled up into a rope, gently, curve one end up alongside the dough, while curving the other end down to create an ‘S’ shape of dough. This will give the dough its characteristic look when sliced.
Quickly scoop up the dough and place it into the loaf tin. Don’t worry too much about how it falls, as long as you keep it in its ‘S’ shape.
Brush the top of the loaf with any scrapes of leftover filling mixture (or a little milk and sugar if you prefer).
Allow the dough to rest for 15 minutes while you preheat the oven to 180C.
Once the oven is up to temperature, bake for 15 minutes before reducing the heat to 150C and baking for 45 minutes more. Cover the loaf with a sheet of foil for the last 15 minutes if it’s looking too brown.
Remove the bread from oven and leave to cool almost completely in the tin, before running a knife around the edge and turning out.
Serve in thick slices and marvel at the intricate swirled design of the bread and filling.
Eat within 3 days or store in the fridge and eat within a week – 10days.
Makes one Povitica loaf

Fresh Fig & Almond Steamed Puddings

(The pudding in the photo was a leftover that I ate the following day. I think the fig juices had made the sponge go a little gooey and fall apart, not great for photos, but just as delicious!)

Fresh figs are in season right now and so when I saw them on offer in my local shop I snapped up about eight! I’ve enjoyed eating them in various ways, but a girl can only eat so many before they start to look past their best. I decided to incorporate my remaining 3 figs into little steamed puddings.

The idea of steaming puddings can put some people off. They don’t like the idea of playing around with saucepans, steamers, boiling water and their lovingly prepared puddings! However, you can also steam a pudding quite successfully in the oven with the minimum of effort or fuss. You simply put your dish(s) into a deep baking tray and pour boiling water half way up the side – just like you would a cheesecake. This is known as cooking in a water bath, or to give it its proper name, a bain marie.

Using a bain marie ensures a moist and fluffy cooked sponge as the sides of the dish are never exposed to dry hot heat, protected by the outer layer of water. The water also creates steam, preventing the top from overbrowning and again ensuring a moist pudding that won’t dry out even if you over bake it.

When I sliced into the figs they looked stunning with their ruby red centres and little clusters of seeds. They were so attractive that I decided to place a thin slice of fig in the base of each of my moulds, which then formed the top when they were turned out. This worked well, although I was a little disappointed that their ruby red colour faded slightly on baking.

I flavoured the puddings with a little ground almonds and almond extract, which together with the sweet juicy figs and moist sponge made for one gorgeous pudding! Serve warm with lashings of piping hot custard (courtesy of Birds custard powder, just like mum always made!) Nothing nicer on a cold blustery day.

Fresh Fig & Almond Steamed Puddings

Ingredients
3 fresh ripe figs
80g Doves self raising gluten free flour mix
40g ground almonds
70g butter
60g caster sugar
¾ tsp baking powder
½ tsp almond extract

Method
Preheat the oven to 180C. Grease the base and sides of 6 dariole moulds (or ramekins) and set to one side.
Slice the figs so that you get two thin whole slices from the middle/tallest part of each fig. Place one slice in the base of each of the moulds.
Chop up the remaining fig pieces into 1cm pieces and set to one side.
Make sure your butter is soft, if not give it a quick blast in the microwave, before adding the rest of the cake ingredients, expect the figs, and beating together with an electric mixer until smooth and creamy.
Gently fold in the chopped figs so as not to break them up to much.
Divide the cake batter between the moulds, covering the fig slice in the base.
Place the moulds into a deep baking dish and carefully pour just boiled water into the tin until it reaches about half way up the sides of the moulds. Cover the top with a sheet of foil.
Transfer the dish to the oven and bake for 30 minutes until springy to the touch and ever so slightly golden on top (they won’t raise much).
Remove from the oven and the water bath. Run a thin sharp knife around the edge of each mould and boldly invert it onto the centre of a serving plate. It should release from the mould easily.
Serve straight away, hot from the oven with lashing of piping hot custard
Makes 6