OMG! Well, what can I say here…..but, these were absolutely delicious!
We were watching a film the other night and the little boy in the film asked for crazy custard pancakes, I had never heard of this before and my curiosity got the better of me……so off I went google search in motion and I found this recipe from Simon Hopkinson (http://www.simonhopkinson.tv/recipe/5/custard-pancakes.aspx). I changed it slightly and cheated with my custard to make it easier to make.
BEWARE! ever so moreish!
You have to try these, especially if you love custard and have a sweet tooth.
This recipe made 6 pancakes
For the Pancakes:
100g Plain Flour
3 Large Eggs (1 for wash)
1 Tbsp Olive Oil
For the Custard:
2 Tbsp Custard Powder
2 Tbsp Caster Sugar
1 Tbsp Vanilla Extract
1 Tbsp Lemon Juice
1 Tbsp butter
2 Tbsp Sugar
A Little Rum (about 50ml)
To make the batter:- Sift flour into a bowl and make a well in the middle, crack 2 eggs in and add pinch of salt. Whisk together until it becomes stiff, then start slowly adding the milk and whisk through until well combined and runny consistancey. Set aside for at least 30 minutes.
To make the Custard:- Put the custard powder and sugar in a pan along with 1 Tbsp of milk, 1 Tbsp lemon juice and vanilla extract, mix to a paste. Slowly add the milk little at a time and bring to a gentle boil. Make sure you continue whisking until the custard starts to thicken, this should take about 4-5 minutes. You want it quite thick.
Remove custard from heat and allow to cool. Place a piece of cling film over the custard, pressing down on the custard to prevent a skin from forming. Refrigerate for at least 3-4 hours.
To assemble:- When ready, heat a little oil in a non stick fry pan about 20cm diameter on medium to high heat, pour a little of the pancake batter into the pan and swirl around to just a thin covering, cook for a minute or 2 then flip over and cook for a further minute, set aside, and repeat with remaining mixture.
Add 1 Tbsp of butter to the pan, place 1-2 Tbsp of custard in the middle of a pancake, brush edges with a little egg wash. Roll up the pancake half way to cover it, not too tight, then tuck in the sides and finish rolling up to seal, it will resemble a spring roll. Place the pancakes in the fry pan sealed side down and cook for a minute or 2, sprinkle some sugar over and turn, so you are cooking all round.
Once pancake rolls are slightly browned, add in the rum and let bubble and glaze all over.
Remove & Serve. We added some maple syrup to serve and it was delicious! (optional)
In our house a Sunday is the only day we have a pudding after dinner and as we were having a filling stew today, I opted for something a little lighter. This was not only super tasty but really light and lower in calories as I used low fat versions. If you love banana’s and custard you will like this. It is also so quick to make, just 10 minutes to prepare with 30 minutes chilling time.
2 Bananas (keep a few slices to serve)
1 x 400g Tin of Low Fat Custard
1 x 150ml Double Light Cream
1 Tsp Vanilla Essence
Empty custard into a large mixing bowl and chill in the fridge for 30 minutes.
Mash the bananas with a fork and add to the custard, crumble in 1 1/2 of flake and mix through to combine
Add 1 tsp vanilla essence to the cream and whisk up until thick, gently fold cream into the custard mix.
Spoon custard into serving dishes and top with a couple slices of banana and crumbled flake.
Note: If you have custard powder, put 2 tbsp of powder and 2 tbsp of caster sugar into a pan, add a little milk and stir to a paste, add the remaining milk (about 400ml) and bring to a gentle boil, stir continually until custard thickens. Remove from heat, place a piece of cling film over custard to prevent a skin forming and allow to cool then proceed as above.
It was National Cheesecake Day on July 30th, 3 days after my partners birthday & he wanted Cheesecake for his dessert. We must have went through every flavour on the planet until he decided that it was Crunchie he was going to settled for. To be honest I was glad as I do love a Crunchie Bar, it’s just that lovely melt in the mouth honeycomb that I like. This was delicious!
Makes a Deep fill 9″ Cake
300g Cream Cheese (I use Philadelphia & full fat, it dosen’t work with the lighter one)
150ml Double Cream
80g Icing Sugar
3 Cadburys Crunchie Bars – Blitzed in a processor
1 tsp vanilla essence
13 Digestive Biscuits – Blitzed in a processor
50g Melted Butter
Milk Chocolate shavings for the topping
Grease and line the bottom of a springform tin with greaseproof paper, set aside
Mix the melted butter with the crushed Digestives and spoon into the tin, pressing down with the back of a spoon until compact and smooth. Chill in the Fridge for about 1 hour
Meanwhile, mix the cream cheese, crushed crunchie bars and Icing Sugar together in a bowl with a hand mixer.
In a separate bowl whisk the double cream and vanilla essence until soft peaks form.
Fold the whipped cream into the cream cheese mix, don’t over mix as you want to leave as much air in as possible. Once your biscuit base has set, gently smooth the cream cheese filling on top, return to the fridge and allow to fully set for at least 12 hours or preferably overnight.
Remove from fridge about 10-15 minutes before you are ready to serve and shave some milk chocolate over the top, or you could grate or break up another crunchie bar for extra flavour. Yum! Remove from Cake tin and slice.
This can be kept in the fridge for about 2-3 days.
Sunday for me is a chillout day and normally a baking day, so today I decided to give these a go for our Sunday Brunch picnic at home. Sugar & Spice & all things nice……so yummy!
150g Strong White Bread Flour
1 packet 7g Dried Yeast
15g Caster Sugar (plus 40g for Topping)
1/2 tsp Salt
2 tbsp Bicarbonate Soda
1 tsp Ground Cinnamon
40g Butter (plus 30g melted for coating)
50g Chocolate (if using a dip)
Melt butter and milk in pan on low heat, do not boil, needs to be lukewarm about 40 deg.
Place strong white flour, yeast, salt and sugar in a bowl and mix. Make a well and pour in the melted butter and milk mixture.
Mix everything together until a soft dough forms and knead either using a stand mixer with dough hook or on a work surface with your hands for about 8-10 minutes. Grease a bowl and place the dough in, leave to rise for about 90 minutes or until doubled in size.
Knock back the dough and cut into 4 equal sections. Roll each section into a long rope approx 50cm long.
To make the Pretzel shape, curve the rope into an upside down U Shape, then twist the ends together twice, each time left over right. Bring the ends of the rope up to the top of the curve (loop) and press down to secure.
Preheat your oven to 200 deg and line a baking tray with greaseproof paper.
Bring a pan of water to the boil. Place 1/2 tsp of Bicarbonate Soda into the pan of water for each Pretzel, 1 at a time using a slotted spoon, slowly lower the pretzel into the water on the slotted spoon, leave for about 10 secs, lift out the spoon & drain the water then place onto the baking tray. Bake for about 10-12 minutes or until golden brown.
Meanwhile mix the caster sugar & cinnamon together in a bowl.
As soon as the Pretzels come out of the oven, brush with the melted butter and leave to cool for a few minutes. Once cooled toss in the sugar mix and serve straight away.
Melt chocolate with a little milk to serve. (if desired)
I am always trying to improve my recipes and my icing for my Empire Biscuits just wasn’t right, so I decided it needed to be a bit harder and went for Royal Icing. Turned out this is much better as it goes hard pretty quick. Good if you want to decorate them.
Makes enough for a 20cm Cake or 12 biscuits.
400g Icing Sugar
2 egg whites or egg white powder
1/2 tsp water
Using a whisk, bring the egg whites to a frothy consistency
A little at a time spoon in the icing sugar (& yes it WILL go everywhere, this was my kitchen worktop after….lol)
Add the little water and whisk until you get stiff peaks.
Now you are ready to use. At this point you can use food colouring and colour to decorate your biscuits of cake.
I made some Scottish Empire Biscuits using my trusty Recipe.
Oh Yum, I love Pistachios and had some in my cupboards to use up, so I though I would give this little delight a go and I wasn’t disappointed.
For the Crust
100g Plain flour
35g Cocoa Powder
70g Chopped Pistachio’s
1/4 tsp salt
70g unsalted butter, room temperature
35g Demerara Sugar
1/2 tsp vanilla extract
For the Pistachio Paste
35g Demerara Sugar
1/4 tsp salt
1 tbsp olive oil
For the Filling
150g Milk Chocolate
1 egg beaten
Pistachio’s chopped to garnish
Grease a 9″ Fluted Tart tin with removal bottom.
Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy. Add sugar, and beat until pale. Add vanilla, then flour mixture, beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 – 30 mins.
Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 150 deg C.
Bake until firm, about 30 minutes. Let cool completely.
Make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and paste like. Spread evenly into bottom of cooled tart shell, pressing firmly with back of a spoon until flat and smooth.
Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling, pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Pour in filling to tart shell. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
I had some pumpkin left after making my pumpkin soup recipe tonight so I decided to give pumpkin cupcakes a go. Yummy!
160g Plain Flour
1 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
250g grated pumpkin
100g Light Brown sugar
60g caster sugar
75ml olive oil
2 large eggs
For the buttercream icing:
75g of softened butter
250g icing sugar
2 tablespoons milk
1 tsp vanilla essence
Orange food colouring
Preheat oven to 190 deg and line a muffin tin with cupcake cases.
Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl
Whisk together the grated pumpkin, sugar, olive oil and eggs in another bowl
Pour the whisked mixture over the dry ingredients and stir using a spatula, until fully mixed
Dollop a spoonful of batter evenly into each baking cup in the cupcake tray until the batter runs out. Place the tray into the hot oven and bake for 18 minutes, remove and allow to cool.
Meanwhile make the buttercream, add the butter to a bowl and beat with an electric mixer until light and peaky
Sieve the icing sugar to remove any lumps, then add a little at a time to the butter while whisking continually, until all the icing sugar has been added. If the mixture begins to become too thick, add the milk a teaspoon at a time to loosen it up until the desired texture has been reached, add in the vanilla essence and food colouring and mix until combined.
Decant the buttercream into a piping bag and pipe into the cupcakes once cooled.