Bakewell Tart

March and April see a string of birthdays in our family.  This year we were bless with our daughter turning 18 and our son turning 21 both in March.  April followed up with our niece's 8th birthday, Dad/Grandad's birthday and of course, hubby turning 50!  No shortage of candles in the House of Murray that's for sure. 

There were several French Vanilla Cheesecakes made along with a couple of Gluten Free Devil's Food Cakes (Chocolate Mud Cakes) but for Dad/Grandad I really wanted to make something that was old school and being that we are all from British background this Bakewell Tart really hit the spot.

A Bakewell tart, as I believe it should be, has a crisp sweet shortcrust pastry base, a layer of thick jam, a generous frangipane filling and flaked almonds.  But honestly, like with everything, everyone has their own versions and there are so many recipes out there to follow.

All I can say is that Dad/Grandad was very happy with his birthday Bakewell Tart (not to mention everyone else in the family).  

Bakewell Tart

(Recipe adapted from Delicious Magazine UK)

Serves: 8 - 10

Pastry

200 grams plain flour, plus extra for dusting

2 tablespoons icing sugar

100 grams unsalted butter, chilled and diced

1 large free-range egg, beaten

1 tablespoon milk

Filling

150 grams  unsalted butter, at room temperature

150 grams caster sugar

3 large free-range eggs, at room temperature, beaten

150 grams ground almonds

grated zest of 1 lemon

6 tablespoons cherry or raspberry jam

2 tablespoons flaked almonds

Sift the flour, icing sugar and a pinch of salt into a large bowl. 

Using your fingertips, rub in the butter until it forms fine crumbs. 

Add the beaten eggs and milk and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. 

Shape into a disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes.

Preheat the oven to 180 degrees Celsius.   

Roll the pastry out on a lightly floured surface to 4mm thick. 

Lift pastry, trying not to stretch and place over a 23cm fluted, loose-bottomed tart tin or a quiche/flan dish.  Using your fingers gently push the pastry into the tin. Trim the excess and prick all over with a fork. Chill for 30 minutes.

Place the tin onto a baking tray.  Line the pastry case with baking paper and fill with baking beans or rice.

Place tray in oven and bake for 15 minutes, then remove the beans/rice and paper.

Cook for a further 5 minutes until pale golden and dry on top.

Meanwhile beat the remaining butter and sugar together until pale and fluffy. 

Beat in the eggs a little at a time, then fold in the ground almonds and lemon zest.

Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter with almonds. 

Bake for 35-40 minutes until golden, well risen and just set in the centre.

Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely, if desired (we enjoy ours still warm).

Happy Birthday Dad/Grandad

(Click here for a printable version of this recipe)

Raspberry and Chocolate Croissant Pudding

When I decided to have the family over for Easter lunch I had already planned on using a frozen apple pie as dessert.  Upon removing from the freezer I realised that it had been crushed and was not looking to great to serve up to the family.  This now posed the question - what are we going to do for dessert?  What ever it was going to be I knew that it had to be quick and easy to prepare as time was ticking and our guests would be arriving soon.

Opening our freezer lid (we have an awesome Haier 519L chest freezer - a little overkill but it well used in our household) I immediately saw some croissants and thought I know I can do something with these!  Then I remembered a croissant pudding that I made many moons ago which went down a treat.

While this pudding is very similar to a bread and butter pudding - using same technique but I have to admit replacing the bread with croissants added a texture and sweeter taste to the dish than that of bread.  The custard was light and velvety which soaked beautifully into the delicate french pastries.  This all coupled with a scattering of raspberries and melted chocolate pieces was, to be honest, heavenly.

Not to mention, even with frozen croissants, it was prepared in 15 minutes and ready to put in the oven when required.  The original recipe called for white chocolate but a substitution was made due to not having that ingredient in the house.  I also added vanilla bean paste to the custard mixture to give it a little more decadence.

Served warm with ice cream and thick dollop cream (yes I know drool) this pudding got the tick of approval from all of the family... my father-in-law ate two serves even after admitting that he doesn't like bread and butter pudding.  Thumbs up I say.

Raspberry and Chocolate Croissant Pudding

(Recipe adapted from Taste.com)

Serves: 6 - 8

6 croissants

20 grams butter

1/4 cup raspberry jam

100 grams milk chocolate baking chips

100 grams frozen raspberries

8 eggs, lightly whisked

1 1/2 cups milk

3/4 cup thickened cream
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla essence

1/2 cup caster sugar

Preheat oven to 160 degrees Celsius. 

Lightly grease an 8 cup capacity ovenproof dish.

Use a small serrated knife to split each croissant in half. Lightly spread the cut side of each croissant with a little butter. Spread the jam over the butter. Arrange the croissants, chocolate and raspberries in the prepared dish.

Whisk the egg, milk, cream, vanilla and sugar in a large jug until well combined. Pour the egg mixture evenly over the croissants. Set aside for 15 mins to soak.

Place the dish into a larger roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for 35-40 mins or until custard is just set. 

Set aside for 10 mins to cool slightly before serving.

(Click here for a printable version of this recipe)

Steamed Christmas Pudding

This steamed Christmas Pudding also seems to have become a tradition with everyone requesting it each year.  Even though we didn't host Christmas at home this year Vicky requested that this be our contribution to the celebration at their house.  I was only to happy to make it as it is quite easy although the cooking is the time consuming part of the process.

This is such a moist pudding - full of flavour and very morish.

Another recipe that I will not publish ProPoints for but will maybe look at next year modifying to lessen the blow!!  LOL!!

Steamed Christmas Pudding

Serves: 12 - 16

ProPoints: Danger Beware

1 kilogram Mixed Dried Fruit

2 cups fresh orange juice, no added sugar

1 teaspoon bircabonate of soda

1/2 cup brandy

400 grams unsalted butter, softened

2 cups soft brown sugar

6 large eggs

2 cups self raising flour, sifted

4 cups fresh breadcrumbs

1 tablespoon mixed spice

2 teaspoons ground ginger

1 teaspoon salt

Combine fruit, orange juice and bicarbonate of soda in a large saucepan and simmer for 3 - 4 minutes until liquid has almost evaporated and fruit is plump.  Remove from heat.

Add brandy, mix well and allow to cool.

Beat butter and sugar in a large bowl until light and fluffy.  Beat in eggs, one at a time, beating well after each addition.

Fold in remaining ingredients along with fruit.

Grease a 2 litre pudding steamer/dish with butter and line base with a circle of baking paper.  Spoon in mixture.  Pleat a piece of baking paper to cover top of pudding.  Secure with lid (if you have) or cover with 2 layers of oil, securing edges tightly with string.

Fill a large saucepan with water.  Place an upturned small plate or saucer in the bottom.  Put pudding on the saucer, ensuring thatwater comes halfway up the sides of the pudding bowl.  Cover with lid and bring to the boil.  Boil for 4 hours, adding more hot water as the level drops.

Gently invert pudding onto a plate.

To reheat place in microwave for 5 - 8 minutes. 

(Click here for a printable version of the recipe)

Chocolate Wontons

The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

As the second yet optional part of this month's Daring Cooks Challenge, we made what I can only describe as my children's dream come true, Chocolate Wontons. Crispy wonton wrapper on the outside and molten chocolate on the inside.

I used normal block chocolate squares and wrapped them in the shape of a money bag. Needless to say a lot of experiements will be done in the future with this recipe.

Chocolate Wontons

(Recipe Source: Jaden of Steamy Kitchen from her new book The Steamy Kitchen Cookbook)

Serves: 12

Points per serve: WW "Danger Beware"

1 large egg

1 tablespooon water

12 wonton wrappers (keep wrappers covered with damp towel)

12 pieces or nuggets of chocolate (use any type of chocolate you like)

oil for frying (i.e., vegetable oil, corn oil)

Confectioners’ sugar (icing sugar) for sprinkling

In a small bowl, whisk together the egg and water to make an egg wash.

On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond. Place 1 piece of chocolate near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper.

Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely.

Repeat with the remaining wrappers and chocolate pieces.

Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.

In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.

Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons. Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp. Drain on paper towel and then sprinkle with icing sugar.

And yes they are very addictive.... especially when served still warm!!!

(click here for a printable version of this recipe)

Lemonade Pancakes

A favourite at our house for breakfast is Lemonade Pancakes. An easy recipe to whip up to feed the hungry hoards first thing in the morning - so easy that my kids actually mix it up themselves.

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Lemonade Pancakes

Serves: 8

ProPoints per serve: 4

Old Points per serve: 2

(not including toppings)

2 cups plain flour

2 eggs

lemonade (we use Diet Lemonade)

cooking spray

.

Sift flour into a large bowl or jug. Make a well in the centre and crack both eggs into the flour. Mix with a whisk gently drawing flour in from the sides.

When mixture begins to become a ball add lemonade a little at a time, stirring constantly. Continue to add enough lemonade to make a thick yet runny batter.

Heat a large non-stick frying pan and spray with cooking oil. Pour a small amount of mixture into the pan, swirl to ensure mixture is even across the bottom of the pan (size of the pancakes is up to the individual). When small bubbles form in the top of the mixture flip over to cook the other side. When the second side is cooked remove to a plate and keep warm. Continue with remainder of mixture.

Toppings for pancakes are endless... lemon, caster sugar, butter, strawberry jam, honey, nutella, golden syrup and of course we cannot forget the maple syrup!