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Fruit crumble

Fruit Crumble

Fruit Crumble

This is an easy and very filling pudding, which can be served with custard, cream or ice cream.

This recipe will make 4­–5 helpings.

To prepare the fruit:

  1. Wash and cut up the fruit (suggestions include apples, blackberries or rhubarb)
  2. Place the fruit in a pie dish and sprinkle over a little caster sugar or brandy if required.

For the crumble topping you will need:

  • 150g margarine or butter
  • 150g flour
  • 150g caster sugar
  1. Rub the margarine/butter and flour together, stir in the sugar.
  2. Cover the fruit already in the pie dish.
  3. Bake in a medium hot oven for about 40 minutes.

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Summer pudding

Summer Pudding

Summer Pudding

This is a great recipe for the summer months when the children can go and pick the fruit from the farm.

For 4 children you will need:

  • 1 kg mixed summer fruits (raspberries, strawberries, blackcurrants, blackberries etc)
  • 6 slices of stale white bread, crusts removed
  • 2 tbsp water
  • 175g sugar
  1. Lightly grease a 1 litre pudding bowl with butter and line the base and sides with some of the bread slices.
  2. Put the fruit into a pan, add the water and sugar and cook gently for 5-10 minutes until the fruit is soft but still a good colour.
  3. Check for sweetness, add more sugar if necessary, then leave to cool until lukewarm.
  4. Pour the fruit and juice into the bread-lined basin, trim the remaining bread to fit the top of the bowl.
  5. Stand the basin in a shallow dish, press a saucer or plate over it and put a weight on top of this – approximately 500g.
  6. Leave pudding in a cool place or refrigerator overnight.
  7. Before serving, remove the weights and plate; keep any juices that may have spilled from the pudding.
  8. Place a serving dish over the bowl; turn both over together and remove pudding.
  9. Serve with whipped cream.

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Muddy puddles

This makes a lovely warm pudding for the colder months.

For 12 children you will need:

  • 3 x 425g tins of creamed rice pudding
  • 3 tsp cocoa powder
  • 150g dried, ready to eat apricots, chopped
  • 150g sultanas
  1. Gently heat the rice pudding as instructed on the can.
  2. Empty the heated rice pudding into a bowl and stir in the cocoa, apricots and sultanas.
  3. Serve in 12 individual bowls.

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Pancakes

pancakes-1

Pancakes

  • 125g plain flour
  • 2 eggs
  • 200ml bilk
  • 90 ml water
  • 60g of butter
  • a big pinch of salt
  1. Sift the flour and salt into a mixing bowl. Then make a well in the centre of the flour.
  2. Break the eggs into the well. Whisk the eggs and flour together. Next mix together the water and milk in a separate bowl or jug.
  3. Add the liquid to the flour, a little at a time, whisking to make a smooth batter. Melt 2 tbsp of the butter and stir it into the batter. Sieve if lumpy.
  4. Melt in a small frying pan – just use enough to coat the bottom of the pan.
  5. Add the batter, you’ll need about 2 tbsp for each pancake. Tilt the pan so the batter covers the base.
  6. Cook the pancake for about one minute. Use the spatula to loosen it, and then flip it over! Cook the second side for 30 seconds.
  7. Fill the pancakes – you could use strawberries, raspberries, blueberries, maple syrup, golden syrup, etc.

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Raspberry ripple cheesecake

This cheesecake will serve about 8 children.

  • 125g butter
  • 250g digestive biscuits
  • 450g cream cheese
  • 225g caster sugar
  • 300g fresh raspberries
  • 60g icing sugar
  • 400ml double cream
  • 1 tsp vanilla essence
  1. Put the biscuits in a bag. Then use a rolling pin to roll and crush them into crumbs.
  2. Melt the butter in a pan. Tip the crushed biscuits into the butter and stir thoroughly.
  3. Line a 20cm cake tin (one with a removable base), with cling film. Spoon the biscuit mixture, press it flat with a masher, and pop it in the fridge.
  4. Make raspberry puree by bringing the raspberries and icing sugar to the boil, then simmering for 10 minutes. Cool, then press through a sieve.
  5. Mix together the cream cheese, caster sugar and vanilla essence. Whip the double cream until stiff, and then fold it into the cheese mixture.
  6. Spread topping on the biscuit base – use about ¾ of the cheese mixture. Then blob on ¾ of the puree and swirl it into the cheesecake mixture.
  7. Gently spread on the remaining cheesecake mixture. Drizzle the rest of the raspberry puree on to the top making a pattern to decorate it.
  8. Leave the cheesecake in the fridge for at least 2 hours or overnight.

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Last edited on mlMar 11th, 2013

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