Dr Sarah Brewer Retweeted
Always good when #RecipeOfTheDay is Chocolate Pear Pudding! https://www.nigella.com/recipes/chocolate-pear-pudding …
Chocolate Pear Pudding – @Nigella_Lawson
Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse Co.Cavan 😋🇮🇪
Makes 2x 1.2 litre (2 pint) puddings
Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.
I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.
Ingredients
- 50g (2oz) plain flour
- 1/2 tsp ground mixed spice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 225g (8oz) sultanas
- 175g (6oz) butter, melted, plus extra for greasing
- 175g (6oz) fresh white breadcrumbs
- 175g (6oz) light brown sugar
- 175g (6oz) raisins
- 50g (2oz) currants
- 50g (2oz) candied mixed peel
- 50g (2oz) blanched almonds, hopped
- 1/2 eating apple, peeled, cored and diced
- 1/2 small carrot, grated finely grated rind and juice of
- 1 lemon
- 2 eggs, lightly beaten
- 300ml (1/2 pint) stout
- fresh redcurrant sprigs, to decorate (optional)
- icing sugar, to decorate (optional)
- spiked almond custard, to serve
Method
- Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
- Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
- To cook, preheat the oven to 150°C (300°F/gas mark 2).
- Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
- On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
- To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.
Ginger & Lime Cheesecake with Irish Strawberry Compote @simplybetterds @nevenmaguire @macnean_house_restaurant
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simplybetterds- Watch our brand ambassador @nevenmaguire prepare this delicious Ginger & Lime Baked Cheesecake. Find the full recipe below:
Ginger & Lime Baked Cheesecake with Irish Strawberry Compote
Ingredients (Serves 6-8)
For The Base:
2 Packs of Simply Better Handmade Oat & Ginger Cookies, crushed
75g Butter, plus extra for greasing
For The Compote:
1 Bag of Simply Better Expertly Grown Frozen Irish Strawberries
250ml Simply Better Handmade Irish Raspberry & Wexford Rhubarb Cordial
For the Filling:
3 Simply Better Free Range Corn Fed Large Eggs
500g Cream Cheese
100g Caster Sugar
1Tbsp Cornflour
Finely Grated Rind and Juice of 2 Limes
1 Vanilla Pod, split in half lengthways and seeds scraped out
To Serve:
Simply Better Single Source Irish Jersey Cream, lightly whipped
Method:
1. Preheat the oven to 160°C Lightly butter a 9inch loose-bottomed cake tin and line with non-stick baking or parchment paper.
2. To make the base, melt the butter in a pan set over a gentle heat. Add the crushed cookies and mix well. Spread the mixture over the base of the tin, pressing down with the back of a spoon to flatten. Place in the oven for 10 minutes to firm up.
3. Remove the tin from the oven and set aside. Place a dish of hot water in the oven on the bottom rack – this will stop a skin forming on the cheesecake. Place the cream cheese, sugar, eggs, lime rind and juice, vanilla seeds and cornflour in a mixing bowl and beat together until smooth with an electric whisk.
4. Pour this mixture into the cake tin and place on a baking sheet. Bake for 35-45 minutes until lightly golden. The filling should still be a bit wobbly at this stage. Turn off the oven, open the door and leave to cool completely. The filling will set as it cools.
5. To make the compote, place the leftover vanilla pod in a saucepan with the cordial and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until reduced and slightly thickened. Place the strawberries in the pan and poach the berries for 2-3 minutes until softened but still holding their shape. Remove the vanilla pod before serving.
6. To serve, slice the cheesecake into wedges and serve with some cream and the poached strawberries.
Auntie Maureen’s Plum Pudding by Neven Maguire @macneanhouse Co.Cavan 😋🇮🇪
Makes 2x 1.2 litre (2 pint) puddings
Nothing beats the flavour of homemade Christmas pudding, but it’s important to get good-quality fruit and it’s best made at least 1 month in advance.
I love plum pudding, hot or cold, with lashings of cream, but the spiked almond custard is even more special. I always look forward to it. A big thank you to Auntie Maureen for this recipe.
Ingredients
- 50g (2oz) plain flour
- 1/2 tsp ground mixed spice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 225g (8oz) sultanas
- 175g (6oz) butter, melted, plus extra for greasing
- 175g (6oz) fresh white breadcrumbs
- 175g (6oz) light brown sugar
- 175g (6oz) raisins
- 50g (2oz) currants
- 50g (2oz) candied mixed peel
- 50g (2oz) blanched almonds, hopped
- 1/2 eating apple, peeled, cored and diced
- 1/2 small carrot, grated finely grated rind and juice of
- 1 lemon
- 2 eggs, lightly beaten
- 300ml (1/2 pint) stout
- fresh redcurrant sprigs, to decorate (optional)
- icing sugar, to decorate (optional)
- spiked almond custard, to serve
Method
- Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, melted butter, breadcrumbs, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon rind and juice and mix until well combined. Gradually add the beaten eggs, stirring constantly, followed by the stout. Mix everything together thoroughly and cover with a clean tea towel, then leave in a cool place overnight.
- Use the fruit mixture to fill 2 x 1.2 litre (2 pint) greased pudding bowls. Cover with a double thickness of greaseproof paper and tin foil, then tie tightly under the rim with string. Store in a cool, dry place overnight.
- To cook, preheat the oven to 150°C (300°F/gas mark 2).
- Stand each pudding basin in a large cake tin three-quarters full of boiling water, then cook in the oven for 6–8 hours (or you can steam them for 6 hours in the usual way). Cool and re-cover with clean greaseproof paper. Again, store in a cool, dry place.
- On Christmas Day, re-cover with greaseproof paper and foil. Steam for 2–3 hours, until completely cooked through and tender. Decorate with the redcurrant sprigs and a light dusting of icing sugar, if liked.
- To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the spiked almond custard so that everyone can help themselves.
Keeling’s Raspberry Heart Galette for Christmas
We’re all loved up on Raspberry Heart Galette! Valentines or galentines? This recipe covers all bases!
Category
Fruit Type Raspberries
Prep Time25 mins
Cook Time30 minsT
Total Time55 mins
Ingredients
375 g Keeling’s raspberries3 punnets
1 tbsp caster sugar
Squeeze of lemon
1 packet of shortcrust pastrythawed if bought frozen
1 tbsp flour
1 eggbeaten
Handful flaked almonds
Directions
1
Place raspberries in a medium sized bowl then sprinkled over caster sugar and squeeze over some lemon juice. Stir with a fork so that some of the raspberries are broken up, but still maintaining plenty of whole ones. Set aside.
2
Pre-heat the oven to 200°C / 180°C fan assisted and place a flat baking sheet or overturned tray in the oven to pre-heat.
3
Roll out chilled shortcrust pastry on a floured surface to about 5mm thick then transfer to a baking tray lined with parchment paper. Using a sharp knife, cut the pastry into a large heart, discarding the trimmed pieces of pastry.
4
Sprinkle the flour over the middle of the pastry, this will help thicken the juices while baking, then tip out the raspberries on top and spread out over the pastry in an even layer, but keep a 4-5cm border around the edges.
5
Fold the pastry border up and over the filling, shaping the galette into a heart as you fold the edges over, until you’re back where you started, crimping the pastry together where the folds meet to help them stick.
6
Brush the pastry border with beaten egg and sprinkle with flaked almonds.
7
Place the tray directly on top of the hot tray already in the oven and bake until pastry is golden, 30-35 minutes.
8
Remove from the oven and leave to stand for about 5-10 minutes before serving with scoops of ice-cream or dollops of whipped cream while still warm.
Ballymaloe’s Famous Chocolate Orange Cake recipe
Serves 12
For the Orange Cake:
- 4 eggs
- softened butter
- sugar
- plain flour
- 2 oranges
- 1 teaspoon baking powder
For the orange butter icing:
- 1 orange
- 110g (4oz, 1/2 cup) icing sugar
- 55g (2oz, 1/4 cup) softened butter
For the chocolate icing:
- 170g (6oz) chocolate
- 2 tablespoons water
- 50g (2oz, 4 tablespoons) softened butter
- 2 large eggs
Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Frangipane Topped Mince Pies @nevenmaguire @simplybetter @dunnesstores
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and
#ad | Looking for the perfect mince pie recipe? Try these Frangipane Topped Mince Pies from our brand ambassador @nevenmaguire using our Simply Better handmade mincemeat from @foodsofathenry and our shortcrust pastry from @rollit.pastry
Frangipane Topped Mince Pies
Ingredients (Makes 24)
1 Packet Simply Better All Butter Shortcrust Pastry, thawed
Plain Flour, for dusting
1 Jar Simply Better Mincemeat
Flaked almonds, to garnish
For the Frangipane
150g Butter
150g Caster Sugar
3 Simply Better Free Range Corn Fed Large Eggs
150g Ground Almonds
1 Tbsp. Plain Flour
1 Tsp Vanilla Extract
Zest of 1 Lemon
Method
1. Preheat the oven to 180°C (375°F/Gas Mark 5). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins (of course you can do this in batches).
2. To make the frangipane, combine all of the ingredients in a bowl and whisk with an electric whisk for about one minute until you achieve a soft paste.
3. To assemble, add a large teaspoon of mincemeat into each pastry case then top with a tablespoon of the frangipane mixture. Sprinkle over some flaked almonds and transfer to the oven to bake for 25-30 minutes until golden brown. Serve warm or cold with brandy butter or custard.
Chocolate Meringue Cake by Rachel Allen #ballymaloe
Wade Murphy’s Summer Berry Trifle @RTEfood
Food on RTÉ
@RTEfood
Ingredients
Serves 4-6
For the Sponge Cake:
- 170g soft unsalted butter
- 170g caster sugar
- 170g self raising flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Zest of 1/2 an orange
- 4 large free range eggs
- 1 jar strawberry jam
For the Berry Jelly:
- 700g berries and currants – strawberries, raspberries & currants, or whatever summer fruit you prefer
- 100ml elderflower cordial
- 1 pkt raspberry jelly
- 2 tbsp raspberry liqueur
- Zest of 1/2 orange
For the Custard:
- 180ml cream
- 120ml full-fat milk
- 50g caster sugar
- 1/2 vanilla pod
- 4 egg yolks
Method
For the sponge:
- Preheat the oven to 170˚C. Start the sponge by greasing and lining a cake tin with greaseproof paper.
- In a mixing cream the soft butter with the sugar. Add the eggs one at a time, followed by the vanilla and orange zest. Carefully sift and fold in the flour and baking powder until combined.
- Pour the cake mixture into the tin and bake for 30-40 minutes until golden brown and the sides of the cake are coming away from the tin.
- Remove from the oven and allow to cool slightly. After about 15 to 20 minutes remove from the tin and peel away the greaseproof paper. Place on a wire rack and cool completely.
- Once cool cut the sponge into even sized cubes about 1.5 to 2 cm. Allow 4 -5 cubes per portion. Spread some strawberry jam over the cubes and save the rest to have with a cup of tea!
For the jelly:
- Prepare the jelly as per the packet instructions but do not place in the fridge to set. Add the cordial and orange zest.
- Place the sponge cake cubes into the dish. Spoon the liqueur over and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge.
- Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for at least two hours.
For the custard:
- In a mixing bowl whisk the yolks & sugar until pale and slightly fluffy.
- Bring the vanilla, milk and cream up to the boil, remove from the heat and slowly pour into the yolk mixture whilst whisking constantly.
- Pour the custard mix back into the pot and return to the stove on a low to medium heat and bring to 80˚C stirring continuously, if you don’t have a thermometer just constantly stir until the custard thickens. You can’t walk away from this or else you will scramble your custard.
- Strain and allow to cool completely.
To serve:
Remove the serving dish from the fridge and allow to come to room temperature. Pour the custard over the top of the jelly and garnish with some whipped cream, grated chocolate and some toasted pistachio nuts.
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Saffron, Honey and Ricotta ice cream .🌹
This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal http://ow.ly/JzY8309yutW #honey #icecream
Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.
Serves 6
500ml/17 fl oz whole milk
1 tsp of saffron threads
5 egg yolks
200g/7oz sugar
250ml/8½ fl oz double cream
500g/1lb 2oz ricotta
2 tbsp honey, plus extra to serve
2 handfuls of toasted pine nuts, to serve
Bring the milk and saffron to a simmer and keep warm.
In a large bowl, combine the yolks and sugar and beat until pale.
Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.
Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.
