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Sticky toffee pudding Recipe

Ingredients:

  • Sticky toffee pudding
    Sticky toffee pudding

    For that sponge

  • 175g/6oz dates, chopped
  • One and a halfrounded teaspoon bicarbonate associated with soda
  • 50g/2oz salted butter
  • pinch salt
  • 75g/2½oz demerara sugar
  • 75g/2½oz molasses sugar
  • 2 free-range eggs
  • 175g/6oz self-raising flour
  • 1 tsp vanilla extract
  • butter, for greasing
  • For the sticky toffee topping
  • 250ml/9fl ounce double cream
  • 80g/3oz butter
  • 80g/3oz molasses sugar
  • For that extra sauce
  • 300ml/10fl oz whipping cream
  • 50g/2oz molasses sugar
  • 50g/2oz salted butter
  • double cream, to serve

How to make Sticky toffee pudding

  • Preheat the actual oven to 180C/350F/Gas
  • Pour 275ml/10fl oz cooking water into a big mixing dish and include the dates. Stir and hang apart till lukewarm. At the same time, calculate away all the other elements for that sponge. Add these phones the dates and water as well as blend together till nicely mixed.
  • Blend the actual date combination in a mixer till nearly sleek, however with several specks associated with date still visible. Amply butter a cooking dish upon just about all surfaces and pour within the sponge batter. Bake with regard to 40 minutes, or even until just firm to touch.
  • Preheat the grill to medium.
  • Meanwhile, make both the topping and the extra sauce through heating system the components gently in individual cookware, whisking frequently, till they briefly boil. Put the topping over the cooked pudding.
  • Place the sticky toffee pudding under a moderate barbeque grill till effervescent.
  • To serve, tea spoon the actual pudding into individual bowls as well as pour around the extra sauce.
  • Sticky toffee pudding is ready to serve.

Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 4

Hot summer pudding Recipe

Ingredients:

  • Hot summer pudding
    Hot summer pudding

    2 large deluxe teacakes (ready-made)

  • 30g/1oz unsalted butter
  • 2/3 tbsp/½fl ounce honey
  • juice and grated rind of 2 large oranges
  • Two large ripe nectarines or even peaches, stoned and sliced
  • 200g/7oz raspberries
  • 110g/4oz strawberries
  • 200g/7oz blueberries
  • 200g/7oz blackcurrants
  • 2/3 tbsp fruit syrup liqueur (for example cassis)
  • To serve
  • clotted or even thick Dorset cream

How to make Hot summer pudding

  • Heat the barbeque grill or pot skillet.
  • Cut every teacake in two as well as barbeque grill or even pot on both sides for about one minute or till gently toasted.
  • Melt the actual butter inside a fry pan. Add the honey, lemon juice and rind and prepare for about Thirty seconds, mixing often, to form a syrup. Briefly dip the actual done teacakes in to the syrup, then arranged to 1 side.
  • Add the nectarines to the syrup. Include and cook with regard to 4-5 minutes till sensitive.
  • Remove the lid, include the fruits and cassis and prepare for a further 20-30 seconds, uncovered.
  • Place the comfortable teacake half, cut-side upward, on each of 4 helping dishes. Tea spoon within the hot fruit jam and finished with a spoonful associated with crème fraîche or clotted cream.
  • Hot summer pudding is ready to serve.

Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4

Homemade lemonade Recipe

Ingredients:

  • Homemade lemonade
    Homemade lemonade

    10 lemons, preferably organic, well scrubbed, thinly sliced, pips removed

  • 100g/3½oz citric acid
  • 25kg/5lb caster sugar
  • 2litres/2 pints boiling water

How to make Homemade lemonade

  • Put the actual lemon pieces inside a big heatproof jug or bowl, and add the actual citric acid. Suggestion within the caster sugar, then put in the boiling water. Stir to mix as well as break down the sugar. Depart for cooling, then filter as well as chill.
  • For everyone, put some of the lemonade right into a big jug with glaciers and some slices associated with clean ” lemon “, dilute along with chilly water or soda pop water to flavor.
  • Homemade lemonade is ready to serve.

Less than 30 mins preparation time

British Pancakes Recipe

British Pancakes Ingredients

For the pancake mixture

  • British Pancakes
    British Pancakes

    110g/4oz plain flour, sifted

  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

To serve

  • caster sugar
  • lemon juice
  • lemon wedges

How to make British Pancakes

  • Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
  • Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  • Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
  • Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  • To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
  • British Pancakes Recipe is ready to serve.