Category Archives: puddings

Delicious fresh currant tart

fresh currant tart from fanny and brenda

Although the shops rarely stock fresh currants, we now grow our own. These are fruit that seem to have fallen out of favour with shoppers but their sour sweetness is perfect for an end of summer meal pudding,-so if you are able to find any for sale in farm shops or high class greengrocers then grab them!

Ingredients:

100g of puff pastry

Creme patissiere

4 egg yolks

60g caster sugar

25g plain flour

2 tsp cornflour

280ml milk

Apple Glaze

Four sweet apples cored and peeled

Currants

A 500g mix of red white and blackcurrants

fresh currant tart from fanny and brenda

Method

Prepare the  tart base

1. Roll out and blind bake with baking beans for 20 minutes

2. Bake for a further five without them.

3. Take out of oven and leave on side to cool

To create the creme patissiere filling

  1.  Beat the egg yolks and sugar until pale and slightly thickened.

  2.  Whisk in the flours.

  3.  Heat the milk in a saucepan until it starts to boil

  4.  Whisk the milk into the egg mix.

  5.  Return the whole lot back into the pan, stirring all the time until thick and boiling.

  6.  Take the pan off the heat and pour into the base of the tart 

Apple glaze

 1. Four sweet apples cored and chunked and boiled in a little water and 4 dsp of  caster sugar

 2. Leave to cool bait and then whiz in the blender.

 3. Pour the apple glaze on the now set creme patissiere 

Currant Topping

Sprinkle the currants across the top.

Place in oven for half an hour at 200°C.

As the tart cooks the currants will sink into the glaze.

Leave to cool and shake some icing sugar over the top via a sieve.

Serve with cream. 

fresh currant tart from fanny and brenda

Using up leftovers – Plum Vodka Pudding

plum vodka pudding -using up leftovers

I have worked my way through our plum vodka which we made last year. The recipe is on the blog but having now enjoyed the plum vodka I was left with the plums which had been sitting in the base of the jar. As I had emptied the jar of alcohol it seemed obvious that the plums could now be thrown. Then I ate one. Oooohh! I quite liked its addled steeped lusciousness. Now I could have eaten them on their own and been quite happy but I thought “why not turn it into a pud?”. And do you know this one is quite decadently delicious, – but economic too. Try it with a splash of cream it really will give you a smile! And let’s face facts I have to face Fanny Klunge every morning so I need something to smile about.

plum vodka pudding -using up leftovers

Ingredients

50g butter
1 dst spoon of vanilla paste
100g caster sugar
2 large eggs separated
50g self raising flour
150ml milk
Decanted and de-stoned plums from the plum vodka kilner jar

 

Preheat oven to 180°C/340°F

Method

Place the sugar, butter, vanilla, and yolks into a mixing bowl and whisk up

Add the flour with the milk

Butter up a baking dish

Place the plums in the base

Whisk up the egg whites till stiff and add to the yolk mixture

Pour the whisked up mixture over the plums

Cook for 40 minutes until it has a light brown topping

Leave to cool for half an hour and then serve with a small drop of cream!

plum vodka pudding -using up leftovers

 

Coconut Ice Cream

fanny klunge's homemade cocnut ice cream

We wanted to film one of our epic YouTube masterpieces and make a pineapple and coconut soufflé which required coconut ice cream. This sounds simple enough but, surprisingly, that particular ingredient was nowhere to be found in the apparent wilds of south London where there are, of course, no people of Caribbean origin who would never dream of eating anything with coconut in it.

So, instead of firing off “Inconvenienced, of Streatham” letters to our local supermarket management – or having a stand-up row with some of the smaller shopkeepers – I decided to make my own.

As for the soufflé, the idea was binned. After a couple of tries we realised that hot pineapple is dubious and the end result was disgusting. This ice cream recipe is delicious however!

Ingredients

400ml can of coconut cream
250ml double cream
300ml full cream milk
1 x 50g sachet creamed coconut
1 vanilla pod
6 egg yolks
165g golden caster sugar
60g desiccated coconut

Method

Combine the coconut cream, cream, milk and creamed coconut (break up the single piece into about ten smaller chunks to help it dissolve) in a medium saucepan. Split vanilla pod in half lengthways, scrape the seeds into the pan then place pod in pan.

Meanwhile, whisk the egg yolks and sugar until well combined and lighter in colour; when the milk pan is getting towards boiling, ladle out some of the cream into the beaten eggs and immediately whisk them together – this loosens the eggs and heats it a little which is called tempering and means you’re less likely to turn your whisked egg/sugar mix into scrambled egg when all of the hot cream goes in.

When the cream mix boils, add it to the tempered egg mix, whisking all the time,

Strain into a large heatproof jug, discard the vanilla pod and any small lumps which get caught in the sieve.

Switch on the small oven (if you have a double oven) to 180C should come up to temperature while you carry out the next step

Wash the pan quickly and return mixture to it. Set over a low to medium heat and stir constantly, without boiling, until it is thickened slightly – if you have a thermometer, it should read about 78°C. While the mixture is gently heating, put the desiccated coconut into an oven proof dish/pan big enough to allow the coconut to spread thinly over the bottom and place in the oven. You cannot, however, turn your back on stirring the egg/cream mix for more than a few seconds – and neither can you take your eyes off the roasting coconut as it will go from done to done-in in seconds! Around three minutes is all it will take to go a lovely toasty golden brown and that’s what you’re looking for – so you may need a second pair of hands here. But it’s do-able if you’re prepared to focus and have the confidence. Stir in the toasted coconut and pour into a baking tin, cover and freeze until almost set – 3 to 4 hours approximately.

You could then scoop out the partially frozen ice cream into a large bowl, and blend it for a minute or two with an electric whisk till smooth – but depending on the height of the baking tin sides, you might well be able to carry out this final stage in situ in the tin but you’ll need to judge that for yourselves. My tin had sides about three inches high and, although I did get a few splashes, was able to whisk it up in the tin, which saved transferring it and washing up!

Put in a tin or container that will approximately give you a block shape – like an old ice cream container, or loaf tin, for example – then freeze until firm. The whisking process mid-freeze helps get a bit of air into the mix and so give it a creamier/more scoop-able texture although you’ll still benefit from leaving it for 15-20 mins out of the freezer before serving.

Fanny and Brenda’s Halloween Feast


BLEEDING HEART RED PEPPERS

Bleeding Hearts Stuffed Red Peppers by Fanny and Brenda

Ingredients

4 red peppers – 3 of them cut in half lengthways and 1 chopped up
2 red onions – finely chopped
8 cloves garlic – minced
250g minced beef
100g rice
1tsp red chilli flakes
2 tsp ground cumin
1 tsp ground nutmeg
1 tin tomatoes
olive oil
sea salt and fresh cracked black pepper
250ml dry white wine
good handful of medium chopped flat leaf parsley
Baked garlic bulb – optional

Bleeding Hearts Stuffed Red Peppers by Fanny and Brenda

Method

Heat two medium size frying pans and add the mince to one and the onions to the other

Brown the mince for about 5-10 mins and then add half the onions (from the other pan), to the mince

To the mince pan, now add the chilli flakes, cumin, nutmeg and half the minced garlic and continue frying for a couple more minutes, then switch off. Season with some salt and pepper.

Add the chopped pepper to the onion pan and continue to fry for another 5-10 mins until the onions are translucent and beginning to turn golden and the peppers are starting to caramelise. Add the other half of the minced garlic, fry for a further minute or two then add the tin of tomatoes, the wine and season. Simmer for 20 minutes then season with salt and black pepper .

Meanwhile, if you don’t have any leftover cooked rice, now is a good time to cook some fresh.

Switch on the oven to 180°C

By now, the mince has cooled quite a bit so you can now drain the rice (if cooking it fresh) and stir it through the mince along with a good handful of chopped parsley.

Once the tomato and pepper sauce has simmered, blend it for a few mins till fairly smooth – it doesn’t have to be perfectly smooth like tomato soup but neither do you want chunky. If it needs thinning, add a small glass of water and blend this in.

Lay out the 6 pepper halves in a baking dish which should provide a snug fit. Spoon the mince and rice mixture into them. Then carefully pour round the sauce (there should be around a litre of this) so that the level just about reaches the height of the pepper halves. Drizzle with olive oil, cover with foil and bake for 45 mins.

Serve with a little more chopped parsley – and some baked garlic if you want your bleeding hearts to have extra Brenda- scaring, I mean vampire-scaring Hallowe’en properties!

Bleeding Hearts Stuffed Red Peppers by Fanny and Brenda

……………………….


LIMEY GRAVEYARD MOUSSE WITH CHOCOLATE GRAVESTONES

It takes a furtive if not macabre imagination to suggest a graveyard for a pudding, but that is Brenda Gateway for you. However her thinking was in line with a gory Halloweeny feast so why not? It is an involved recipe that would be good for a dinner party and is a festive dish for this time of year. It is relatively simple to make and as you see from the picture Brenda’s gravestones weren’t that lifelike thank goodness! Sometimes her complete lack of technical skill pays dividends!

Lime Graveyard Mousse with Chocolate Gravestones - delicious!

Ingredients

Chocolate Gravestones
150g plain chocolate
150g salted butter, softened
1 avocado
125g caster sugar
½ tsp vanilla extract
5 free-range eggs, separated
100g ground almonds
50g plain flour, sieved
300g of white chocolate for the gravestone coating

Preheat the oven to 180°C/ 350°F
Ideally you will have a square cake tim with a pop out base.
Grease this and the line with baking parchment / greaseproof paper
Melt the chocolate in a bowl over a pan of simmering water
Meanwhile beat the butter till soft and add the sugar till well mixed in
Cut up the avocado and whisk into the mixture
Add the chocolate and stir in
Add the egg yolks and stir in
Fold in the ground almonds and the flour.
In another bowl, whisk the egg whites till you can see stiff peaks
Add a couple of tablespoons to the chocolate mix and stir in.
Fold in the remaining egg into the chocolate
Pour the mixture into the prepared cake dish and place in oven for about 45 minutes
Leave to cool in dish for a couple of hours.
Then pop out of its tin and place on a board with some greaseproof paper
Cut the cake into strips. These are the gravestones!
Melt the white chocolate in a bowl over some simmering water and dip the gravestones into the melted chocolate
Leave to cool and harden.

Graveyard Mousse

Ingredients

4 eggs, separated
180 – 250g caster sugar depending on how sweet/tart you like it.
3 limes, zested and juiced
50ml hot water
2-3 tsp powdered gelatine depending on how set you like it
300ml double cream
Three parts of natural yellow food colouring
One part of natural green colouring

Method

In a medium size bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture has lightened in colour and thickened – a few minutes with an electric whisk. Then whisk in the lime zest and juice.

Dissolve the gelatine according to packet instructions although sprinkling into a small cup of hot water and leaving for a few mins, then stirring with a fork usually does it.

In a separate bowl, lightly beat the cream until soft peaks form. Use a hand whisk because it allows much more control and you can feel when it’s ‘just right’.

Stir the melted gelatine into the cream and fold this into the egg yolk mixture.

Whisk the egg whites in yet another bowl until soft peaks form when the whisk is removed.

Briefly whisk in about a third of the whipped egg whites into the yolk/lime/cream mix and then gently fold in the rest

Pour into your sundae glasses or ramekins and chill for at least a couple of hours but easier to make them the day before so they chill overnight.

Once you have let the mousses chill, and the gravestones white chocolate coating has hardened the pud is ready to eat. Take the gravestones and place them into the mousse. Sprinkle with some candied lime zest if you have it and serve!

Blackberry Blueberry & Apple Pie

autumn fruit pie - blackberry blueberry and apple pie by fanny and brenda

I spend most days having to look at a dilipdated Fanny which is the equivalent of looking at a sad old pie. A rather fatty pork pie I may add. However despite her unfortunate looks, (which are considerably worse before she cakes on the makeup), I am not put off by such horrors. This week to compensate for my pain, I have made the most delectable Autumn orientated fruit pie in the world and one thing pleases me in particular; – that I am so modest about it! I’ve said it before and I will say it again (because I have a nasty habit of repeating myself despite the doctor’s prescription), Autumn is one of my favourite times of the year due to the colours and the harvest. This year I have some apples which I located in someone’s garden, and some recently picked blackberries found in someone’s hedge, so I thought I would add some blueberries to the mix as well. And if I may say so, this delicious combination of fruit will keep young and old very happy indeed!

autumn fruit pie - blackberry blueberry and apple pie by fanny and brenda

Ingredients

350g blueberries
350g blackberries
350 apples
4 tablespoons of caster sugar
1 beaten egg

autumn fruit pie - blackberry blueberry and apple pie by fanny and brenda


Shortcrust pastry

160g plain flour
100g butter
A large pinch of sea salt
1 tsp of caster sugar
Approx 2 tablespoons of water

Method

1) The rich shortcrust pastry

Take a mixing bowl and combine the sugar salt and flour.
Now take the butter in small lumps and add it to the flour mix.
Blend it till you get a crumbly texture.
Add enough water to the dough to get the mixture to combine.
Now: the odd part, which isn’t odd once you get used to it- the fraisage.

Take the bottom of the palm of your hand (the heel) and take a small amount of the pastry and literally smear it down a well floured pastry board. Put that smeared pastry to one side, and then add another and repeat. Wrap it all up into a ball and then repeat the process again. This process is ‘fraisage’.

Now take the ball of pastry, wrap it and refrigerate it for an hour.

autumn fruit pie - blackberry blueberry and apple pie by fanny and brenda

2) The pie

Roll out the pastry
Take a pie dish and grease it
Lay the pastry in the dish
Blind bake it for twenty minutes (10 minutes with the beans and 10 minutes without) at 150°C
Take out and leave to cool

Place the blackberries in a bowl. Drain off the juice if they have been frozen.
Add the blueberries
Add two table spoons of sugar and leave to macerate for half an hour
Meanwhile peel and core some apples and stew for quarter of an hour in a pan. Add sugar to taste
Remove from the heat and leave to cool.
Add the apples to the fruit mix,and stir in.

Add the fruit mix to the pie
Rollout some pastry for the topping.
Baste with some beaten egg
Add a scattering of caster sugar to the topping
Bake in oven at 200°C for about thirty minutes or till golden brown on top.

Serve with cream or custard

autumn fruit pie - blackberry blueberry and apple pie by fanny and brenda

Nectarine Galette

nectarine galette by fanny and brenda

According to wikipedia a “Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes” It can also be a buckwheat pancake and around the world it has its variants. This particular recipe concentrates on the French crusty cake version, and I have used some ripe nectarines to use within its crust. The base is an almond affair and the whole thing is really quite sumptuous. It makes for an ideal weekend treat when reading the Sunday newspapers. It is designed for children and adults to get their teeth into, and only takes about half an hour to prepare. You will need some of our rough puff pastry – recipe on the blog. However you can make a job lot of that earlier in the week and use some of it with this recipe.

Ingredients

For the pastry
150g butter
150g plain flour
75ml cold water
sprinkle of salt

For the filling
A handful of ripe nectarines cut into quarters
100g ground almonds
2 eggs beaten
100g caster sugar
1 splash of almond extract

Method

nectarine galette by fanny and brenda

Preheat oven to 200°C

Pastry recipe as found here

Roll out the pastry and place in a well buttered baking dish. Do not worry about cutting off the edges, (the pastry that is outside the pastry case will be folded in later). Set aside.

In a mixing bowl place the butter and beat till soft and creamy

Add the sugar to the butter and beat

Add three quarters of the egg and whisk into the mixture

Pour in the ground almonds and mix until  even and smooth

Place in the base of the galette and spread evenly on the base

Place the nectarines on top of the almond mixture

Cut the pastry (with regular slits around the perimeter) which is overhanging the pastry dish and fold in roughly creating a rough edge. Fold in against the baking dish.

Brush the pastry with the rest of the beaten egg

Sprinkle with flaked almonds

Cook for about thirty minutes or until browned (and make sure the almond filling has cooked – if not leave it in the oven at about 140°C for about a further ten minutes).

When cool glaze with melted apricot jam, and leave for an hour or so till set, and then serve.

nectarine galette by fanny and brenda

Lemon Mousse

I love lemon mousse. It is very traditional – and it’s light. There is that feeling of indulgence without any of the side effects of a heavier dish. It is refreshing with its citrussy lemony flavour and luxurious with its moussey texture, and equally good in summer or winter. Brenda went and covered the top very liberally with chocolate as you see here largely because she is always greedy for chocolate. Actually she’s always greedy irrespective of whether chocolate is involved.  Add a bit of zested lemon for that extra enjoyment. This recipe comes highly recommended. Enjoy!

fanny and brendas lemon mousse

Ingredients

4 eggs, separated
180 – 250g caster sugar depending on how sweet/tart you like it.
3 lemons, zested and juiced
50ml hot water
2-3 tsp  powdered gelatine depending on how set you like it
300ml double cream
a few flaked and toasted almonds and/ or grating of dark chocolate

Method

In a medium size bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture has lightened in colour and thickened – a few minutes with an electric whisk. Then whisk in the lemon zest and juice.

Dissolve the gelatine according to packet instructions although sprinkling into a small cup of hot water and leaving for a few mins, then stirring with a fork usually does it.

In a separate bowl, lightly beat the cream until soft peaks form. Use a hand whisk because it allows much more control and you can feel when it’s ‘just right’.

Stir the melted gelatine into the cream and fold this into the egg yolk mixture.

Whisk the egg whites in yet another bowl until soft peaks form when the whisk is removed.

Briefly whisk in about a third of the whipped egg whites into the yolk/lemon/cream mix and then gently fold in the rest

Pour into your sundae glasses or ramekins and chill for at least a couple of hours but easier to make them the day before so they chill overnight.

Serve with a sprinkle of the golden brown toasted flaked almonds and perhaps even a dusting of grated dark chocolate.

fanny and brendas lemon mousse

Damson Fool

fanny and brendas gorgeous damson fool

This is a wonderful light English summer pudding originally dating back to the 16th century- and possibly earlier! For the recipe we use damsons to provide a fantastic strong flavour. This year we have had an abundance of plums and damsons and it is logical to use them in this splendid manner. Traditionally gooseberries are used as an early summer choice but they have long since finished, though we did put some in the freezer for an outing later in the year! The origin of the term ‘fool’ is unclear though it is thought by some to come from the french verb ‘fouler’ (to press or crush as in grapes for wine), although others like the Oxford English Dictionary dismiss this idea. Anyway, whatever its origins it is quite delicious as a pud or tea time treat !

Ingredients

(serves 2)

200ml double cream
1 tsp vanilla extract
1 dsp icing sugar
1 tsp greek yoghurt
Damson purée

For the damson purée

1) Take a bowl of stewed damsons with the stones removed (-keep some to add to the fool itself)

2) Sieve them into another bowl

3) Add icing sugar to sweeten to taste

fanny and brendas gorgeous damson fool

Method to make the Damson Fool

1) Place cream in bowl with vanilla and icing sugar and whip till thick

2) Add greek yoghurt and stir in

3) Pour in some of the purée and some of the stewed damsons and stir in lightly. I like the ‘not totally stirred in’ look with its streaks of colour.

4) Spoon into glasses interspersing with the puree to add to the two tone effect

5) Eat

fanny and brendas gorgeous damson fool

Rose Syrup

rose syrup recipe from fanny and brenda

In conjunction with making the rose petals I decided to make some rose syrup. This is to use in other recipes or as an addition to something like vanilla ice cream if you feel particularly indulgent. I won’t mention Fanny’s waistline but evidently she has no problem allowing herself life’s little luxuries not that I am saying anything.

I snipped at some more of Fanny’s precious fragrant roses and filled a 250ml cup (I believe by definition this is ’1 cup’ if you are American) and placed them in a pan with three cups (750ml if you are British) of water and left them to steep for 48 hours. You can reduce the water amount if you want a stronger syrup. I also added a splash or rosewater – about a 100ml.

fragrant rose syrup from brenda gateway

The colour of the syrup will depend on the petal colour, how many you use and the ratio of water to petals in the first place. My results delivered an almost orange colour syrup despite the flowers ranging from white through to deep magenta.

I added 750ml caster sugar – again it’s a case of try and test for your own taste. Heat on a gentle simmer.

When the sugar has dissolved, let the water boil and cook till it has thickened and the way to know it’s done is to use the one thread consistency. Place a drop (when it has cooled slightly) and press it between the thumb and forefinger. When you retract your fingers and have a thread consistency the thickness of spiders web you are there!

fragrant rose syrup from brenda gateway

You can store it for a while in the fridge ready to be used…

Ingredients

1 cup fragrant rose petals which should be pesticide free
3 cups water
1/2 cup Rose Water
3 cups sugar

Chilli Chocolate Crunch

chillie chocolate crunch pudding - absolutely delicious from fanny and brenda

It never fails to amaze me that someone like Brenda who as some would say, possesses the most rudimentary of culinary skills, (and others might more correctly if rather less kindly opine that despite the complete lack of any culinary skills),  has an uncanny ability to occasionally turn out something that is not only worth eating, but is downright delicious.

This particular recipe is very simple to make, yet packs a spicy and sophisticated contemporary punch that will impress any dinner guests that step over the threshold. Serve with a little pouring cream, this simple pud will be the subject of admiring conversation for years!

You will see from the appalling  video demonstration that a total lack of skill or discipline does not necessarily get in the way of a successful result so this should give anyone with no experience of cooking at all, some hope. This really is one to enjoy.

Ingredients

100g of 70% dark chocolate
4 free range egg whites
Juice of half a lemon
10g caster sugar
1/4 tsp of chili powder
200g of chocolate digestive biscuits whizzed into crumbs in the blender
25g melted butter


Method

1) Melt the chocolate in a double boiler on the hob
2) Put the biscuits in the blender and whizz until finely crumbed
3) Melt butter in a pan
4) Pour crumbs in the pan, stir into the butter and add the quarter teaspoon of chilli powder
5) Take about 5 ramekin dishes and grease up with butter
6) Cut discs out of greaseproof paper the same radius as the ramekins and place them in the bottom of the ramekins
7) Whisk the egg whites
8) Add the lemon juice to the egg whites, and whisk the combination until you have stiff peaks
9) Add the chocolate by combining and mix in well
10) Taste the mixture – if sugar is necessary add some to your taste
11) Add shallow layer of biscuit crumbs to the ramekins
12) Add chocolate mousse mixture
13) Sprinkle over the rest of the crumb mixture on the mousse mixtures and pat down
14) Place in fridge to chill for two hours
15) To serve, remove from fridge, and cut round the perimeter of each chocolate crunch in the ramekins
16) Turn upside down and they will release easily.
17) Serve with fine dusting of chilli powder, and some cream.

chillie chocolate crunch pudding - absolutely delicious from fanny and brenda