Pear and Ginger Trifle

The race is on now for me to develop a tasty trifle recipe for my Christmas lunch this year. Other years I have done different versions such as:



Turkish Delight Trifle Very good and very sweet.



Then there were the Christmas Pudding Trifles. Equally as delish, and not quite as sweet!!


(Image from BBC Good Food)

Of course you can't beat a good old fashioned Sherry Trifle.



Today I tested a Pear and Ginger Trifle. Pears being one of our favourite fruits and gingerbread being one of our favourite cakes!



It was very simple to make and tasted wonderful! Of course I didn't use the liqueur, just pear juice, and I did miss the jelly layer that I put in my usual trifle.



But all in all it was very, very good.



Best of all you can use store bought ginger cake and custard if you wanted to, which makes it a good store cupboard recipe . . . or even a good recipe to help use up any extra gingerbread you may have hanging around. (As if!!)



Anyways, it's a distinct contender I'd say!



*Pear and Ginger Trifle*
Serves 4 - 6
Printable Recipe

The first of my trifle tests to find a tasty trifle for this year's Christmas Festivities.

227g jamaican ginger cake (about the size of a small loaf cake), sliced into 1/2 inch slices and cut into cubes
212g tin of quartered pears in juice, drained (reserve the juice), about 2 cups of pear pieces
6 TBS of Eau De Vie (Pear Brandy. If you don't do alcohol, use the reserved pear juice)
300ml of cold thick custard (1 1/4 cups approx.)
150ml of fresh double cream (2/3 cup heavy cream)
1 tsp icing sugar

To Decorate: (any or all)
gold sugar balls
chopped candied ginger
toasted flaked almonds

Line four footed trifle dishes or one large trifle dish with approximately half of the ginger cake cubes. Sprinkle the cake with the Pear Brandy, or pear juice if using. Cover with the well drained pears. Top with the remaining cake cubes. Pour over the cold custard. Whip the cream along with the icing sugar until it forms soft peaks. Spoon over top of the custard. Sprinkle with whichever decorations you decide to use. Cover and chill until ready to serve.

Note: I do not recommend making this the day ahead. Make several hours before you want to serve.



Over in The Cottage today you will find a delicious appetizer for your Holiday meals, Smoked Salmon Tartar with Horseradish and Dill.

Daube of Red Ruby Beef and Carrot Pudding

(This is their picture.)

Today for our dinner we had one of the ready meals that had been sent to us via Pipers Farm, the Daube of Red Ruby Beef from their Ready Meal Range. From their page:

We take joints of rolled & tied Beef shin & cook them slowly for 20 hours until they are tender. We then make a rich sauce using Brandy, reduced red wine, our own homemade Beef jus & Beef stock infused with cinnamon, juniper, orange zest, peel & bay leaves which we allow to simmer gently. Finally we combine the Shin with sauce, adding onions, crisp bacon lardons. kalamata olives, carrots & chopped parsley.



There were two portions which was just enough for us. It was convenient and very easy to use. I just simply dropped the handy single portion pouches into some boiling water and then simmered them for 20 minutes. Easy peasy, lemon squeasy. The hardest part was getting it out of the bag, but I managed to do it with the aid of some tongs and my kitchen scissors.



The portions were quite ample in size, in fact I couldn't finish mine. (Mitzie didn't mind because that meant she got to taste it too.) The beef was tender and flavourful, as was the sauce. I loved the saltiness of the kalamata olives, which went very well with the beef and offset the sweetness of the prunes. If I had anything negative to say about it at all, it would be that I found the meat to be a little bit fatty, but then shin can be somewhat fatty, and I would have preferred the lardons to be crisped before baking. Todd didn't mind any of that . . . it's just me being a bit finicky. Other than those two things we both really really enjoyed. I served it with some steamed long grain and wild rice. It retails at £4.50 per serving which is really quite reasonable, and as with all of their products, it comes with a money back guarantee if you are not satisfied.



For afters I made us a delicious Carrot Pudding. Carrot Pudding makes a delicious alternative to Christmas Pudding. It's almost like a steamed carrot cake, and what's not to like about that!



It's a recipe that I got from my ex MIL about 35 years ago. I tweaked it a bit to suit our tastes of course. She didn't have any spices in hers, nor vanilla, but we like a bit of spice and so I've always added some.



I like to serve it with a homemade caramel sauce.



Oh, this is some scrummy . . . a delicious lightly spiced steamed pudding . . . moist from the addition of carrot and potato . . . spooned hot and steaming into your bowl and then topped with lashings of a buttery, rich caramel sticky toffee sauce.



If you have any Christmas Pudding haters in your family, I would highly recommend this.
Not only is it deliciously moreish, but it is also very economical, which in these tight times can't be beat! I don't think I know anyone who doesn't already have potatoes, carrots, butter, eggs and flour in their larders! (You can leave out the raisins if you wish, but we really like them.)



*Carrot Pudding*
Serves 8 to 10 people
Printable Recipe

Old fashioned, easy and quite economical . . . oh, and very, very delicious!


7.5 ounces soft light brown sugar ( 1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinch of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry (1 cup Squeeze all the water out and discard before measuring)
6 ounces of raisins (1 cup)

To serve:
caramel sauce, custard, cream or ice cream

Have ready a pot of boiling water fitted with a steaming basket and a lid. Butter a large pudding basin and set aside.

Cream together the brown sugar and butter. Beat in the eggs and vanilla. Sift together the flour, soda, salt, and spices. Stir this into the creamed mixture Fold in the carrots, potatoes and raisins.

Spoon the pudding into the prepared pudding basin. Take a large sheet of foil. Butter it well and then make a pleat in the centre. Fit this around the top of the pudding basin, leaving room for expansion. Secure with a rubber band and make air tight.

Place this into the steamer basket over the boiled and simmering water. Cover with a lid. Steam for 3 hours, checking periodically to make sure that the water doesn't run dry, and carefully adding more as needed.

Remove from the heat and take off the foil. Carefully slide a sharp knife around the inside of the pudding basin to loosen. Invert a serving plate over top and then carefully tip out the finished pudding. Serve warm with some caramel sauce, custard, cream or ice cream.

Note: Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water for a couple of minutes until heated through.

*Caramel Sauce*
Makes about 1 cup
Printable Recipe

Very easy to make. Thickens upon standing. Great for all sorts of desserts, ice cream toppings, cake toppings, fruit toppings etc.

3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup
2 TBS golden syrup (can use corn syrup)
125ml of heavy cream (1/2 cup)
1 1/2 tsp of vanilla

Place all of the ingredients into a small saucepan. Bring to the boil, then simmer, stirring occasionally to help prevent it from catching over very low heat for about 5 minutes.



In The Cottage today, Chicken with Rice Soup. Perfect for when you are feeling a bit under the weather. (Note to all you people celebrating Thanksgiving on Thursday. You can also make this soup using your turkey carcass.)

An Autumnal Plethora of Decadent Desserts

Source: 1.bp.blogspot.com via Marie on Pinterest

I just adore Autumn. It is my favourite season. I know . . . I say that every season and I guess that every season it is true . . . I love whatever season I am in! Each one brings us a wonderful mix of colour, textures, scents and flavours!! I'm a 365 a day foodie and my gluttony is no respecter of seasons I suppose!

I thought it would be fun to showcase several of my favourite autumnal puddings here this morning . . . the absolute best of the beautiful flavours that this season brings to the table in all it's decadent glory! I do hope that you will see at least one that you will want to try out, if not today, then very, very soon!



Delicious Michaelmas Dumplings, a beautiful mix of bramley apple, blackberries stewed together and topped with soft dumplings. Oh so good with lashings of cream poured over top!



A beautiful Apple and Plum Tart, served warm with, once again, lashings of double cream . . . a good vanilla ice cream would also go down very well!




Delicious Raspberry Buns . . . delightfully buttery and crispy biscuits stogged full of some of those raspberry preserves that you've just made!



Wonderfully scrummy Pumpkin Spice Bread, oh so moreish when toasted and spread with cold butter. You can't get enough of it!



Nectarines Baked in Cream, oh so rich and delish. Sweet fruit, rich cream and a crunchy nut topping. Oh so wonderful!



Break out the Cream again! It's Cinnamon Pudding Cake!!! Rich, spicy and chock full of lovely autumn apples!



Pretty hard to resist, it's Berry and White Chocolate Pudding! A delicious baked pudding stogged full of mixed berries and white chocolate. Pass the cream again!



It's Melt in Your Mouth Blueberry Cake, served with a delicious topping of Lemon Cream! Just can't get enough of those little blue gems, and that topping is to die for!



A scrummy Apple Crumble with Maple, Oats and Walnuts. Fall comfort and decadence in a bowl! Pretty hard to resist. Do at the British and serve up with lashings of warm custard, or cream.




Sticky Topped Gingerbread. This is fabulous, comforting and smells beautiful when it is baking! This tastes like Home Sweet Home!



Sour Cream Apple Squares, moreishly delish when served up with a nice dollop of Clotted Cream on top!

I hope that I have given you some autumnal food for thought this morning! This is my favourite part of autumn . . . it's such a delicious season with it's apples and pumpkins and late summer berries. Enjoy some autumn today!



And in The Cottage today, a delicious Autumnal Salad of Apple Dressed Pears and Walnuts with Blue Cheese Toasts! Oh so scrummy yummy!

Summer Berry Brown Betty

I've been revelling in the abundance of summer berries at the moment . . . currants, early raspberries and blackberries. cherries, blueberries. I do so love summer!



I found myself today with a glut of berries in the refrigerator, bit and bobs leftover from this week's splurges and pickings.



We are oftly fond of Apple Brown Betty in the autumn . . . buttery bread crumbs, layered with sliced sweetened apples and baked until the apples are all meltingly tender and the bottom and top layer of crumbs crunchy and buttery and well, what can I say . . . the whole thing is moreishly scrummy to say the least!



I thought to myself today . . . what better way to use up all the berries before they go off than to make a Brown Betty with them.



I had some Brioche that needed using up too and so I turned it into crumbs and mixed them with some melted butter to layer between the fruit.



The fruit, I tossed together with some lemon juice, brown sugar, flour and nutmeg . . .

The two layered into individual ramekins and then baked until scrummy yummy! We both thoroughly enjoyed with some double cream poured over top. Sigh . . . summer and heaven tucked into a buttery bowl together. Truly a delight!



*Summer Berry Brown Betty*
Serves 4
Printable Recipe

A twist on an old fashioned favourite dessert. Buttered Brioche crumbs layered with sweetened and lightly spiced summer berries. Delicious!

9 ounces of mixed summer berries, (raspberries, blackberries, blueberries, currants, cherries, etc. 3 cups)
1 1/2 tsp of fresh lemon juice
5 TBS unsalted butter, melted
1 TBS granulated sugar
6 ounces of fresh brioche crumbs (2 cups)
2.5 ounces soft light brown sugar (1/3 cup packed)
2 TBS plain flour
a pinch of freshly grated nutmeg
pouring cream, custard, or clotted cream to serve

Preheat the oven to 190*C/375*F/ gas mark 5. Brush 4 glass ramekins with 1 TBS of the melted butter. Dust the insides with the granulated sugar. Place on a baking sheet and set aside.

Mix all the berries in a bowl with the lemon juice. Set aside to macerate for a few minutes, while you get the rest of the ingredients ready.

Mix the brioche crumbs with the remainder of the melted butter, tossing to coat evenly.

Sprinkle the berries with the brown sugar, flour and nutmeg, Gently mix together.

Place 1/3 of the bread crumbs in the bottoms of each of the ramekins. Top with half of the fruit mixture, dividing it equally amongst the ramekins. Top with another third of the crumbs, and then the other half of the fruit. Finally top with the remainder of the crumbs. Gently press down on the layers.

Bake for about 20 minutes until the crumbs are golden brown and the fruit is bubbling. Remove from the oven and allow to cool to lukewarm. Serve and pass the cream, custard or clotted cream!



And then . . . there was none . . .

Festive Christmas Puds!

As promised yesterday here is a selection of five delicious puds to serve at the end of your Christmas Dinner tomorrow. There is something here to please every taste I think . . . from chocolate to ice cream. All are quite simple and easy to make, and quite impressive I think. If you hurry, you'll be able to pick up any last minute ingredients at the shops before they close.

I'll be taking a well earned couple of days off now, celebrating the holiday with the Toddster and my little pup Mitzie. I wish each of you all the best! Enjoy and have yourselves a Very Merry Little Christmas Time!




*Mont Blanc*
Serves 4
Printable Recipe

This has to be one of the easiest and the tastiest desserts around. Your guests will think you have slaved all day.

4 fine glasses with stems
8 to 12 small plain meringues
250ml of double cream, chilled (1 cup)
2 TBS icing sugar
400g sweet vanilla flavoured chestnut puree
chocolate sprinkles (optional)

Crumble the meringues and divide them equally amongst the stemmed glasses. Put the chilled double cream into a large bowl and whip with an eletric whisk until it forms soft peaks, but is not stiff. (if perchance you have whipped it a bit much, gently stir some unwhipped cream into it to loosen it up a bit. It works a charm) Fold in the icing sugar. Cover the layer of meringue in the glasses with chestnut puree and then cover that with the sweetened whipped cream. Sprinkle with sprinkles if desired.



*Fruity Chocolate Fondant Puddings*
Makes 6 servings
Printable Recipe

A delicious chocolate fondant pudding with the secret surprise of a fruited middle! Plan ahead as the middles have to be frozen for at least 3 hours before baking.

160g fruit mincemeat (1/2 cup)
50g of dark eating chocolate, chopped coarsely (about 2 ounces)
(70% cocoa solids)
150g of butter, chopped coarsely (2/3 cup)
3 large free range eggs
75g soft light brown sugar (1/3 cup packed)
75g plain flour (1/2 cup)
35g of self raising flour (1/4 cup)
1 TBS cocoa powder

For the Sauce:
150g of dark eating chocolate, chopped coarsely (6 ounces)
(70% cocoa solids)
80ml double cream (1/3 cup)
2 TBS dark rum

Spoon the mincemeat into 6 holes of a 1 TBS ice cube tray. Freeze for at least 3 hours.

Preheat the oven to 200*C/400*F/ gas mark 6. Butter six 1-cup pudding molds really well. Place on a baking tray and set aside.

Stir the chocolate and butter together in a small saucepan over low heat, stirring until the chocolate is melted and the mixture is competely smooth. Cool for 10 minutes before proceeding.

Beat the eggs and sugar together with an electric whish until thick and creamy. Sift the flours and cocoa together. Fold into the creamed mixture. Fold in the cooled chocolate.

Divide the batter equally amongst the pudding molds. Remove the frozen mincemeat cubes from the ice cube tray and pop one into the centre of each pudding,

Bake the puddings for 12 minutes.

While the puddings are baking make the sauce. Stir the ingredients in a saucepan over medium low heat until smooth and completely amalgamated.

Serve the puddings warm and drizzled with some of the sauce.



*Panettone Puddings*
Serves 6
Printable Recipe

Delicious individual bread puddings with a great fruity flavour!

2 (170g) individual panettone
270g of mincemeat (1 cup)

For the custard:
250ml of double cream (1 cup)
180ml of whole milk (3/4 cup
2 TBS caster sugar
1/2 tsp vanilla extract
2 large free range eggs

Icing Sugar to dust over the tops

Preheat the oven to 170*C/325*F/ gas mark 3 oven. Butter 6 (1 1/4 cup) ovenproof teacups. Place in a roasting tin large enough to hold them all. Set aside.

Bring the cream, milk, sugar and vanilla to the boil in a small saucepan. Whisk the eggs together in a bowl and then gradually whisk in the hot milk mixture.

Cut the panettone in half lengthwise, then cut each half into thick slices. Layer the Panettone and half of the mincemeat in the prepared cups, overlaping the panettone slightly. Dollop spoonfuls of the remaining mincemeat over top of each, then strain the custard over all.

Add enough boiling water to the roasting tin to come halfway up the sides of the dish. Bake for 35 minutes until set. Remove from the oven and remove the cups from the roasting tin and allow to stand for 10 minutes before serving. Dust with icing sugar just prior to serving.



*Glace Fruit Cakes with Ginger Syrup*
Serves 12
Printable Recipe

Delicious little individual fruity cakes served with a delectable ginger syrup!

105g slivered almonds (3/4 cup)
90g butter, softened (3 ounces)
2 tsp finely grated lemon zest
165g caster sugar (3/4 cup)
2 large free range eggs
75g self raising flour (1/2 cup)
110g plain flour (3/4 cup)
80ml milk (1/3 cup)
4 slices glace pineapple, chopped coarsely
70g red glace cherries, halved (1/3 cup)
70g green glace cherries, halved (1/3 cup)
75g coarsely chopped candied ginger (1.3 cup)
an extra 70g of slivered almonds (1/2 cup)

for the ginger syrup:
180ml of water (3/4 cup)
165g of caster sugar (3/4 cup)
1 inch piece of fresh ginger, grated

To serve:
icing sugar and cream

Preheat the oven to 170*C/325*F/ gas mark3. Butter a 12 hole medium muffin cup pan and line the bases with parchment paper cut to fit. Sprinkle the almonds into the bottoms.

Cream the butter, lemon zest and sugar together in a bowl with an electric whisk until light and fluffy. Beat in the eggs, one at a time. Sift the flours together. Stir into the creamed mixture along with the milk, fruits and additonal almonds. Spread this batter into the prepared muffin cups. Bake for about 25 minutes, until risen and a toothpick inserted in the centre comes out clean.

While they are baking make the syrup. Stir the syrup ingredients together in a small saucepan over medium heat without boiling, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer, uncovered without stirring for about 5 minutes or so until the mixture is slightly thickened.

Remove the baked cakes from the oven, Pour the hot syrup evenly over all. Allow the cakes to cool completely in the tins before removing.

Serve warm, dusted with icing sugar and with cream for pouring.



*Cranberry, White Chocolate and Pistachio Ice Cream Puds*
serves 8
Printable Recipe

A light little pud chock full of fruit and nuts, served drizzled with a warm white chocolate sauce.

1 vanilla pod
430ml of whole milk (1 3/4 cups)
600ml of double cream (2 1/3 cups)
180g of white eating chocolate, coarsely chopped (6 ounces)
8 large free range egg yolks
165g caster sugar (3/4 cup)
130g dried cranberries (1 cup)
2 TBS brandy
140g unsalted shelled pistachios (1 cup)
2 tsp vegetable oil

Split the vanilla pod lengthwise and scrape the seeds into a medium saucepan. Add the pod, milk, cream and 50g of the chocolate. Bring to the boil, then remove from heat.

Whisk the egg yolks and sugar together in a medium bowl until thick and creamy. Gradually whisk into the hot milk mixture. Stir the custard ove rlow heat without boiling until the mixture thickens slightly. Cover surface with plastic cling film and cool for 20 minutes. At the end of that time, strain into a shallow container, such as an aluminium baking tin. Cover with foil and then freeze until almost firm.

Place the ice cream into a large bowl, chop coarsley and then beat with an electric mixture until smooth. Pour the mixture into a deep container, cover and freeze again until firm. Repeat the process two more times.

Place the cranberries into a bowl with the brandy. Let steep for 15 minutes. Stir this mixture with the nuts into the ice cream the last time you beat it. Spoon the ice cream into 8 (180ml/3/4 cup) molds. Cover and freeze for 3 hours, until firm.

Stir the remaining chocolate and oil in a saucepan over low heat until melted and smooth.

Dip each mold into hot water, one at a time for about a second to loosen. Turn out onto serving plates. Drizzle with the warm melted chocolate mixture to serve.