Autumnal Eve's Pudding with Spiced Toffee SauceĀ 

I can hardly believe almost six months have passed since my last post. Summer came and went in a whirl and here we are enjoying some of the best autumn weather we’ve had for a few years. Crisp mornings, crunchy leaves underfoot and that rich, low sunshine we only get this time off year. Perfect for hearty warming comfort food and this twist on Eve’s pudding certainly fits the bill. A total mash up between three of my favourite flavours, apples, pumpkin spice and toffee, you’ll have to have some pretty impressive willpower to resist seconds of this indulgent treat. 
Ingredients for the pudding:

3 large bramley apples, peeled cored and finely diced 

350g butternut squash, peeled and chopped

150ml vegetable oil

2 large eggs

250g soft light brown sugar

180g self raising flour

1 tsp bi-carb soda

Pumpkin spice mix made by mixing 3 tbsp ground cinnamon, 1 tbsp ground ginger, 1 whole grated nutmeg and half a tsp ground cloves. 

For the toffee sauce:

250g butter

250g light brown sugar

400ml double cream 

2tsp pumpkin spice mix

Method:

Put the squash in a bowl with a splash or two of water. Cover with cling film and microwave on high for 5 minutes. 

While it’s cooking grease a large oven safe dish and put the apples in the bottom. Sprinkle with a teaspoon of the spice mix. 

Whisk the eggs and sugar together until they are the same consistency of a thick milkshake. By now the butternut squash should be tender. Put it in a blender with the oil and whizz until you have a smooth puree. I used my nutribullet which works a treat. 

Fold the flour and bi-carb along with 1 rounded tablespoon of the spice mix into the eggy milkshake before gently folding through the butternut puree. 

Pour the mixture on top of the apples and bake at 160oC (fan) for approximately 50 minutes until a skewer comes out of the cake clean.

To make the sauce, melt the butter, sugar and spice mix together until totally combined then pour in the cream stiring constantly. 

Serve with custard and the toffee sauce! Divine! 

Rhubarb and Custard Eclairs

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It’s the right season for rhubarb, but unfortunately my chickens have annihilated my plant. Apparently chickens love rhubarb leaves (and no, they’re not poisonous to them thankfully!). As a result I’ve only managed to harvest a couple of measly stalks. Not enough for a crumble, but just enough for rhubarb and custard eclairs for tomorrow’s Contact the Elderly tea party.

First you’ll need to make a batch of choux pastry, pipe it into short lines well spaced on a greased baking sheet, and bake until golden, puffed up and dried out in the middle. Remember to prick them with a skewer as soon as they come out of the oven to release the steam and avoid the dreaded collapse. Choux deflation equals sheer frustration. Trust me, I’m talking from experience! You can find a basic choux recipe on my ‘Choux-laa-laa A Paris Brest of Sorts’ post.

Once the eclair cases are baked, use a knife to open them out and set aside ready for piping.

Next, I took the miniscule amount of rhubarb I had, put it in a pan with a few tablespoons of sugar (roughly 4 I think) and added some water.

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Poach until the stalks are tender.

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Then remove from the pan and place on some kitchen roll to dry out.

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Allow the syrup left in the pan to reduce for a few minutes bearing in mind you’ll need about 190mls of it.

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Once reduced, measure out 160mls of the syrup and pour into a pan along with 100g of custard powder. Whisk over a medium heat until the powder is cooked out. You’ll be left with an incredibly thick custard with a hint of rhubarb coming through. Set aside to cool. You could of course make a creme pat (recipe on here), but it’ll lack the rhubarb taste which is why I opted for custard powder.

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Now beat 125g mascarpone with 100ml double cream until combined. Once the custard has cooled down a bit, beat it into the cream/cheese mixture. It will take some working in so persevere. Once combined add in the cooled rhubarb, giving it a rough chop first.

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You’ll end up with a rhubarb flecked custard creation like this:

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Transfer it into a piping bag with a wide nozzle. I used this one:

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Time to start filling the pastry cases.

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Pipe a continuous circle swirl into the opened out eclair case to achieve a pretty effect like so:

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Once they’re all filled, take the remaining rhubarb syrup (there should be around 30mls) and whisk it into icing sugar, adding more sugar until you have a thick consistency.

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Pipe it on top of the eclairs using whichever nozzle you fancy. Refrigerate until you’re ready to serve.

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And there you have it. A twist on the classic cream and chocolate combo. Enjoy!

Humble (crumble) Pie

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Pie or crumble? One of life’s great conundrums! Now you can have your pie and eat it along with the crumble, all as part of the same pudding. Happy days!

Grease two 8 inch shallow cake tins/or pie dishes, before lining with a thin layer of shortcrust pastry. Homemade or shop bought, both work. I actually used shop bought as I had a block in the freezer I needed to use up. Prick with a fork, then put a piece of greaseproof paper on top of each and fill with lentils, rice or baking beans. Bake in a preheated oven at 180oC for twenty minutes or until golden and crispy.

While they are baking, prepare the crumble topping by blitzing 125g of each butter, light brown sugar, and self raising flour in a food processor. It will start to clump together and at this point add in a couple if handfuls of oats and mix with your hands to ensure the oats stay whole rather than being pulverised by the processor.

Leave the pie crusts to cool slightly before filling with cooking apples, blackberries, blackcurrants or whatever fruit you fancy.

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Sprinkle over about 50g of caster sugar then top with the crumble. Bake for 30-40 minutes until the fruit is tender and serve with custard.

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You can freeze one of the pies for use at a later date of you want or give it to a neighbour like we did. Enjoy!