Hot Cross Bun & Butter Pudding

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It’s Spring and the weather is starting to heat up a little. Flowers are starting to show and share their beautiful colours with the world as they awaken from winter. It’s Easter this weekend; a time for rebirth, and the clocks ‘Spring forward’ giving us lighter nights to enjoy.

I’ve not quite joined the cold pudding club yet, as the nights can still give us a chill, so I’ve decided to choose an old favourite for my recipe creation with the Central England Co-Operative and bring you a twist on a bread & butter pudding, but using hot cross buns instead, and adding extra fruit.  These red berry hot cross buns are absolutely delicious and I’m really glad I didn’t use both packets when making my recipe as I know I’ve got spares to enjoy toasted with butter and a coffee tomorrow evening.  This is how I’ve made my Hot Cross Bun & Butter Pudding.  All my ingredients are Co-Operative own brand products:

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Unsalted butter

6 red berry hot cross buns

1 punnet blueberries

4 large eggs

300ml double cream

30ml milk

Dark chocolate infused with orange oil

Custard to serve

 

1. Preheat your oven to 160°C.

2. Slice your hot cross buns horizontally and butter both of the cut sides.

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3. Butter the inside of an ovenproof dish.

4. Place the bottom slices of the buns, buttered side down, into the base of your dish.  Cutting them to fit the gaps.

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5. Sprinkle the blueberries over the buns.

6. Using the cross on the bun tops, cut the bun tops into strips about 1.5cm wide. Make a cross with these, cut side down.

7. Cut the remaining pieces into chunks and place them around your cross, cut side up to give a contrast.

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8. Beat the eggs, cream and milk together and pour over the hot cross buns.

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9. Allow this to soak into the buns for 5 minutes.

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10. Break the chocolate squares into smaller pieces and use to outline your cross.

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11. Bake in the oven for 35-40 minutes until the egg and cream mixture has set.

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12. Serve with custard.

This recipe was created for the Central England Co-Operative. I received vouchers to purchase my ingredients to create this recipe.

Wonky Veg Blogger Challenge with Asda

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As a youngest of four children to parents who turned virtually all of their large garden over the growing of vegetables, I grew up knowing and appreciating the hours of hard work, dedication, blood, sweat and tears that goes into producing a harvest of fine fruit and vegetables for the table, not to mention knowing the provenance of my food.  Dad didn’t grown food because it would come out of the ground looking pretty, but because he wanted his family to eat wholesome food that mum would then turn into the most amazing meals for us to eat (IF we left it there long enough to get to the kitchen table that is.  Pods of peas were generally found empty and carrots were pulled and sneakily consumed straight from the garden but us all; including mum and dad!) We didn’t have much of a lawn in our large garden, because dad said “you can’t eat grass!” Our playground was the playing fields, tennis courts and running tracks of the school 2 minutes away at the back of the houses opposite my parents’.

This time last year, after a campaign my Jamie Oliver and Jimmy Doherty on their Friday Night Feast programme, Asda was one of the supermarkets to launch wonky fruit and veg for sale at discounted prices in their stores in a bid to help reduce this abhorrent food waste.  The public embraced this common sense approach and continues to do so today and Asda are now the first major UK supermarket to sell the Wonky Veg Box.  You may even have seen that Jamie and Jimmy featured this on Friday night (5th February) on their Channel 4 Programme highlighting the success of this trial.   Therefore, when I was approached to take part in the Wonky Veg Blogger Challenge in association with the launch of the Wonky Veg Box by Asda, that is being trialled in 128 of their stores I just couldn’t refuse!

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Having been sent a box of vegetables, which Asda say “could feed a family of 4 for a week”, which they’re selling for the bargain price of £3.50, along with a selection of food prep goodies, including a spiralizer, and a gift voucher with which to buy any additional ingredients to compliment my vegetables, I couldn’t wait to get stuck in with my challenge.

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Saturday being a non work day should have equalled a lay in, but oh no, not in my house when I have good food to prepare! At 8:30am I was already in my kitchen, my hair was tied up and my apron was on preparing to cook up a storm!

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Using less than half of the potatoes and a couple of the leeks, along with two onions, I set to making a simple but tasty potato and leek soup for lunch.  Simply chop the onions finely and sauté off in a little bit of butter, to soften, without colouring.

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Sliced the leeks and cube your potatoes and add them to the pan.  Cook out gently for another 6-8 minutes, until the potatoes start to soften too.

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Pour in about 500ml milk and bring to a simmer. Don’t boil it as you can split the milk.  Continue to cook until the potatoes are cooked through.

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Using a stick blender or a food processor, blend the soup until you get the desired consistency; be that with chunks or smooth.  Season with salt and white pepper to taste, and adjust the thickness if necessary with some boiling water.  Serve, with a little bit of sprinkled paprika over the top and some crusty bread. (You can even cube and fry some stale bread into croutons.  Don’t throw that stale bread away; it’s great for making croutons or for blitzing into breadcrumbs, you know).

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Dinner was next on my thought trail, so for this I decided I’d go for a hearty casserole.  The weather this weekend was wet, cold and blustery, so what would be better later than battening down the hatches, and tucking into some delicious and comforting food?  To go with the Wonky Veg from my box, I bought 3 sirloin steaks and a bottle of Merlot red wine, some chopped tomatoes, double cream, Thyme and gruyere cheese.

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Cut the steak into bite sized cubes.  Add to a hot frying pan to which you’ve added a splash of oil and sear all over to colour the outside for that added ‘oompf’ of flavour.

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Remove the browned steak to a casserole dish and set aside.

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Meanwhile cut your carrots, leeks, parsnip, red and green peppers and a couple more onions into even sized pieces and add to the pan that you’ve just removed your steak from (don’t let those amazing pan flavours go to waste!).  Add half a bottle of red wine and cook out for 5 minutes to remove the alcohol, scraping the bottom of your pan with a wooden spoon to release those unctuous meat juices from the bottom.

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Pour in a tin/carton of chopped tomatoes and a generous pinch of thyme which you need to have chopped.  Bring to a simmer.

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Pour the tomatoes and vegetables over the steak pieces in your casserole dish and stir together.

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Put the lid on and cook slowly about 150℃ for 3-3½ hours.  (You could even put this into a slow cooker and let it (as my mum would say) ‘chuggle’ away all day while you get on with whatever you have to get on with.

For my veg accompaniment, I chose to make a take on a potato dauphinoise using the addition of one of the two Savoy cabbages from my box to the equation.

In a large saucepan, add about 300ml double cream, 100ml milk, some grated nutmeg and a clove of garlic (that you’ve bashed open, rather than crushed).  Bring this to a gentle simmer whilst you prepare the potatoes and cabbage.

Peel and slice the potatoes thinly (I use a hand held Oxo Good Grips Mandoline on setting 2 for this) remove the central stalk and and finely shred the cabbage.  Butter the inside of a dish that you’ll be using and add a layer of potatoes, overlapping each slice to create ‘swirls’.  Top this with the shredded cabbage and another layer of the potato slices.  Press down to compress to form a potato/cabbage ‘cake’.

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Add salt and pepper to taste to your cream and milk mixture, then remove (discard) the ‘bashed’ garlic clove and pour this mixture over your potato and cabbage.  Sprinkle generously with some grated Gruyere cheese.  Butter the inside of some tin foil (to stop it sticking to the cheese) and place this over the top of your dauphinoise.

 

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Leaving the casserole in the oven, turn it up to 180℃, place the dauphinoise in the oven and cook for 35-40 minutes.  Remove the foil and allow to brown for another 10-15 minutes until the top is golden and the potatoes are cooked when poked with a knife blade.

Serve and enjoy!

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My box certainly won’t be feeding this family of 3 for a week (we’re one member of the family down as he is away at University), but we did get lunch and dinner out of the box, with leftovers of each dish to enjoy tomorrow night.

This is all I have left in my box:  One large and wonky cucumber, five onions, one red pepper and a savoy cabbage.  Not bad for £3.50 eh?  I’ll certainly be buying one in the future!

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I was invited to join the campaign and was sent the Wonky Veg box, along with the vegetable preparation tools and an Asda gift voucher to buy additional ingredients.

Potato Dauphinoise

I’d find it difficult to completely cut carbohydrates from my diet and my own personal philosophy in life is a little bit of everything (that you’re not severely allergic to) can’t do you any harm.  I find it sad that so many people profess to be allergic or intolerant to so many foods when really they just don’t know for sure and are just guessing at what is upsetting their digestion.  I can speak from experience here as I was advised that I was wheat intolerant for over 5 years, removed it from my diet completely, but still suffered.  Only upon proper medical food allergy testing did they actually find out that my demon food was to be egg white, and on cutting that out of my diet, my life and health improved significantly.  But I digress, this is about a recipe not me on a soapbox, so here it is…

Serves 4

Little knob of butter to grease your dish
200ml Double cream
250ml Milk
2.5ml Nutmeg, freshly grated
1 Garlic clove, peeled and flattened (not crushed)
4 Large potatoes
100g Gruyere or Cheddar cheese, grated

1. Heat the oven to 190℃.
2. Butter the inside of a 20cm deep square dish.
3. Add the cream, milk, nutmeg and garlic clove into a large saucepan until boiling.
4. Meanwhile peel the potatoes, and using a mandolin (I thoroughly recommend the Oxo Good Grips Hand Held Mandoline), slice into 3-4mm thicknesses.
5. Reduce the heat under the cream and milk to a simmer and add the sliced potatoes.
6. Simmer gently for 3-4 minutes, gently stirring occasionally to prevent the slices sticking together or catching on the bottom of the pan.
7. Remove the potato slices with a slotted spoon to the buttered dish to create a relatively level surface covering the whole of the dish.
8. Remove and discard the crushed garlic clove.
9. Pour the milk and cream mixture over the potatoes.
10. Sprinkle with cheese.
11. Bake for 30 minutes until golden brown on top and the potatoes are cooked.
12. Serve sliced into portions.

A wonderful, creamy and rich vegetable dish to serve with so many meals.  If you’re watching you calories, then reduce the cream and replace this with milk, but be prepared to lose some of the taste if you do!

Serve this with my Fillet Steak in a Worcestershire Cream Sauce recipe for a decadent meal.

White Chocolate, Cranberry & Blueberry Blondies with Peanut Butter Frosting

This one was originally meant to be a chocolate brownie, until I found I had no dark chocolate left but lots of white chocolate so I had to change my mind. This is therefore my experiment and I’m pleased to say it worked & my family enjoyed it.

225g Caster sugar
4 Eggs
225g Butter
5ml Vanilla paste
150g Plain flour
225g White chocolate drops
100g Dried cranberries & blueberries 
Frosting
75g Butter
175g Light soft brown sugar
5ml Vanilla paste
150g Chunky peanut butter
30ml Milk
1. Preheat the oven to 180C.
2. Line a 20cm/8″ square brownie pan with baking parchment.
3. Beat the sugar and eggs until light & airy.
4. Melt the butter and beat into the sugar and egg mixture along with the vanilla paste.
5. Fold in the flour gently, being careful to retain the air you’ve incorporated.
6. Gently stir in the chocolate chips, cranberries & blueberries until just combined.
7. Bake for 35-40 minutes until still soft in the centre.
8. Remove from the oven and leave to cool.
9. Beat together the butter and soft brown sugar with the vanilla paste 
10. Stir in the peanut butter and milk until combined.
11. Spread over the cooled blondie.
12. Cut into 16 pieces to serve.