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Archive for the ‘pudding’ Category

Rhubarb Pots

Sometimes the seasons dictate our dinner table and when offered some home grown rhubarb it was great to dig out this popular family  recipe, so easy to make and very quick to disappear once served. I like to serve them in individual pots and it gives me  the opportunity to do some fancy decorating but it would do just as well in a large bowl with or without decoration.

This is terribly easy to make and very cleansing after a large meal. This also is quite a good pudding if you are on a diet with a little tweaking.


Rhubarb chopped
Fromage Frais 
Vanilla Extract
Raspberry and Mint leaves to decorate

Melt the butter in a hot pan and add the chopped rhubarb with a good sprinkling of sugar.  Turn the heat down slightly.
Keep this on a low heat stirring occasionally till the rhubarb is completely soft.  you could add a touch of water or some of the vanilla extract if it becomes too dry.

Allow to cool slightly.
Put the fromais frais (I use this but you could use whipped cream, or greek style yoghurt) in a separate bowl and stir in the vanilla extract.  Add the remainder of the sugar here.

Once cool, add the rhubarb to the fromage frais and then mix well, using a liquidiser. 


This can be as soft as you prefer.  Just pulsing the machine allows texture to the pudding.   Share the pudding out into the individual dishes and decorate as you wish.  I chose the raspberry and mint leaf.

It really is that simple.  Leave the pots in the fridge for a couple of hours before serving.

Enjoy and let me know what you think.  This is a great pudding and is even enjoyed by my boys who do not like rhubarb, so it has to be cleverly disguised and this works.


Take a look at my writing blog at Tiggy Hayes  and see what I am up to.

Caramelised Fruit Crumble

My husband and I found ourselves scrumping apples from a pub garden the other day. It is not quite as naughty as it may sound; we did have full permission from both the owner and the chef who had so many apples he did not know what to do with them and these were the ones he could not cope with.  

The apples themselves were eaters but very sharp and by caramelising them they softened and sweetened.   Added to them I had other fruit needing using up so it became a full on fruit mixture.

Apples – peeled, cored and sliced
Pears – peeled, cored and sliced
Brown sugar
Seeds – I used Vanilla flavoured pumpkin and sunflower

Melt the butter and add the fruit depending on what you are using.   I cooked the apples first with sugar.

When they had softened and the sugar dissolved into a dark liquid coating the apples I added the remaining fruit which did not require as long.

I cooked this stirring regularly allowing the blueberries to split and the differing tastes harmonise amongst themselves.  Then I transferred to the serving dish.  

With a crumble top I do like to use measured ingredients, this is what I use for the family of 5 or 6 but double for more people.  175g of plain flour with 75g of butter which you rub together until it resembles the texture of breadcrumbs.   

Then I add the same amount of brown sugar (75g).  Mix it through thoroughly and then scatter over  the fruit.  It should  cover the fruit liberally.  I had ready mixed seeds in the cupboard but any neutral seeds or oats could be sprinkled at this point.  It gives an added crunch to the crumble.

Cook in a pre-heated oven until you can see the fruit bubbling round the edges and the top has turned a deep golden brown.   Top with ice-cream, clotted cream, regular double cream or warm custard.  I can guarantee this will go down a treat.

Crumble is a wonderful winter’s pudding but I try to utilise what fruit is available.   Blackberries are another great free fruit that has its abundance in the autumn, with sugar added to these they do not necessarily need the pre-cooking. 

 I also serve my family a wonderful spicy plum crumble when the plums are falling and in abundance.  Cut lots of plums in half and remove the stones, add to a pan of melted butter.  Add a star anise, freshly grated nutmeg and a couple of cinnamon sticks.  Cover this with red wine, golden syrup and some sugar (not too much by now) and allow the fruit to break down and marry the flavours before transferring to the dish.  This particular crumble is great if you have visitors, it tastes exquisite and looks professional.

Fruit puddings are a fabulous way of getting fruit into children and mine love the different combinations which work well with each other. 

Have you any different combinations that surprisingly work well, share them with me and my other readers.  

Take a look at what I am up to in my day to day life at Tiggy Hayes



Do you remember those delicious home made cheesecakes from your childhood when they were still uncommercialised and had a lighter flavour?    I serve this up for the children sometime who actually do not like cheesecake normally, they love this version.

This is not a last minute pudding as it needs chilling to allow it to set.

Packet of biscuits – digestives or I used ginger nuts
Tub of Soft Cheese
Tin of Condensed Milk
Sheet of Gelatine 
Tin of Mandarin Pieces 

Break up the biscuits in the old fashioned way – a bag and a rolling pin or you can use a chopper to get them really small and even.

Melt the butter and add the biscuits – mix well 

Cover the bottom of the dish with the biscuit mix, leaving a slight well in the centre.  Leave to chill for a good hour or so  –  I use the freezer to help things along.

Soak the gelatin according to the packet instructions – as different makes have different ways of making it.  I use leaf gelatin so it needs to be soaked in cold water.

Meanwhile, in  a blender add the cheese and the condensed milk and whisk well till it is a runny consistency.  Add in the soaked geletine and whisk again.    You could add vanilla extract or lemon juice at this point but it is fine without.

Pour into the hard biscuit base and return to the freezer / fridge for chilling.

Make sure the centre is solid before serving then remove from fridge and add the drained mandarins. At this point any fruit can be used, strawberries, raspberries or any other.

Serve to the delighted family but be warned – there is enough for about 10 people so I tried to save some for the next day.  The fridge imp was obviously hungry overnight and there was non left the following day!

Have a go and let me know any variations you come up with.  


check out my trip to the Swanwick Writing School on my other blog at Tiggy Hayes

Butterscotch Sauce

We are in the season of strawberries and there are so many different recipes to create.  This is not necessarily to be restricted to strawberries but they work so well together.  I love the ease and simplicity of this recipe that then produces an unbelieveably delicious complement other than cream.  

Do not be fooled into thinking this is the calorie free alternative to clotted cream this is pure indulgence.   I remember it by 2 x 2 x 2 + 2.5.

2oz /  50g Butter
2oz / 50g Sugar (brown sugar works best)
2ozv / 50g Golden syrup
Vanilla Essence
2 1/2 fl oz / 75ml double cream 
Juice of lemon (optional)

Over a very gentle heat combine the butter, sugar and golden syrup.

Watching it carefully and stirring occaisionally allow the ingredients to melt into to each other.   Do not allow it to burn.

As the last of the butter melts stir well to mix

Remove from the heat and add the vanilla essence.  This is the time to add the lemon.  I find it cuts the sweetness and adds a subtle tang but my children definitely prefer the pureness of all sugar so we often have it without.

Allow to cool slightly before adding the cream.  Mix well so that all ingredients form a combined thick gloopy sauce.  

This can be served warm on fresh strawberries but equally can be prepared early in the day or the day before.   As it cools the sauce becomes thicker.  

Serve over fresh strawberries and enjoy.  My family were sceptical that there is any thing to beat clotted cream or double cream but finally were persuaded to try it.  Now such a firm favourite one son will only eat strawberries with  this on.

Try it out on your own brood and see what they think.  Such an easy and impressive addition to strawberries you can serve it up to guests feeling confident they will enjoy and be impressed.




see what I am up to at Tiggy Hayes

Dorset Apple Cake

There must be so many differing recipes for this cake but a friend of mine brought her version in for her birthday cake and it was so light and full of fruit that I nagged her for the recipe.   

A very popular cake to serve instead of a pudding, which does not last very long in our house nor for that matter did it last in the staffroom on my friend’s birthday.  I am sure an airtight tin and a good hiding place might help.

Ingredients  – I will give rough measurements with this 
225 g   plain flour
1 teaspoon of cinnamon 
1 1/2 teaspoons of baking powder
110 g butter
225g of peeled, cored and finely chopped apples –  I used a bit more and they were not that finely chopped
juice of 1/2 a lemon in a bowl of water
110g unrefined granulated sugar
75g currants or raisins 
2 large eggs

I am suppose to use a loose bottom cake tin but as I don’t have one I used my Christmas square tin and greased it really well.

I like to prepare my ingredients before I start, so I chopped all my apples into chunks and left them in a bowl of water into which I had squeezed the lemon.

Mix the flour, baking powder and cinnamon together.

Add the butter and rub it in as if you were making crumble 

Stir in the sugar followed by the dried fruit then the apples

Beat the eggs really well so they give the cake the light airy feel that was so good.   

Now it is time to mix the eggs into the mixture.  With a large spoon stir the mixture well so that it now resembles a dough, clingy and thick.  Make sure you get to the very bottom of the bowl and mix all the dry ingredients in well.  

Turn the mixture into the tin and smooth the top out.     Sprinkle with more sugar before covering lightly with greaseproof paper.

Cook the cake in a low heat oven 160C (325F) for about an 1 1/4 hours if the top is not completely golden remove the greaseproof paper and finish off for about 10 mins.

Remove from the oven and leave for about 10 minutes before turning out.

Serve with a dollop of Devon Clotted Cream if you can get it or double cream goes wonderfully with this.   My boys quite like ice-cream especially if I serve it still warm.

Enjoy this and let me know what you think.

Find out what I am up to in my other blog  Tiggy Hayes

Caramelised Apple Pie

Sunday lunch is when I put effort into a pudding and with the wind and rain lashing down at the moment a good old fashioned warming pie goes down so well. This would make just as popular crumble but I had some puff pastry left over. 

Rather than just sprinkling with a bit of sugar I like to caramelise the sugar first then coat all apples in the mixture softening them as they absorb the sweetness.

Brown Sugar
dash of Water
Sprinkling of Cinnamon
Nutmeg  a good grating 
Cooking Apples
Pastry – shop bought is fine
Beaten Egg for glazing 

In a heavy pan add the brown sugar with a dash of water and put on a high heat.

Add the Cinnamon and Nutmeg and let it boil before reducing the heat.

As it reduces add the sliced apple pieces  coating them well in the syrup.

Allow apples to begin to soften 

Transfer to pie dish

Cover with pastry, allowing a few steam holes and decorate with any left over pastry.

Brush the egg wash over the pastry.  I also like to add a sprinkling of brown sugar to sweeten the pastry slightly.

Bake in a medium hot oven for 25 – 30 mins depending on your oven.  The pastry will turn a golden brown.

Serve with Custard, Cream or even Ice Cream and watch the pie disappear off the dish.  A very popular pudding in our house which I use with a crumble topping sometimes.

Enjoy and let me know what other combinations you can come up with.


Find out what I am up to in my other blog  Tiggy Hayes

Raspberry and Toffee Pavlova

Just picking up milk for home at the supermarket and wondering what on earth to come up with for pudding after our Sunday Roast.   Middle Son being helpful added a pavlova case and toffee sauce to the basket.   I added the raspberries and cream and together we put this very quick and simple pudding on the table later that day.

Meringue Pavlova case – we used a shop bought one
Raspberries – I used frozen and defrosted them
Toffee Sauce
Whipping Cream

Place the pavlova case in a serving dish

Take out a few whole raspberries for decoration later on.   Mix the remainder of the raspberries with most of the toffee sauce.

Add the mix to the pavlova case.

Whip the cream so it stands in peaks and then cover the raspberry mix generously.

Use the saved raspberries to decorate and then dribble toffee sauce over the whole pudding.  we added a sprig of mint to finish it all off.

Enjoy, but don’t expect any left for the next meal.   This disappeared off the plates so fast with many appreciative grunts.

See how you would do this differently and let me know.

Find out what I am up to in my other blog  Tiggy Hayes

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