Tag Archives: dessert

Bakewell puddings…a real 80’s revival!

If you’ve ever visited the lovely little town of Bakewell in the Derbyshire Dales you’ll know all about the humble but deliciousĀ Bakewell Pudding! Not to be mistaken with their (somewhat better known) relative the Bakewell Tart. I grew up visiting the Peak District every Autumn half term and a visit to Bakewell was always in the itinerary. Bakewell puddings are basically a puff pastry shell with a dollop of raspberry jam at the bottom, topped with an egg, sugar and almond mixture and although they don’t sound anything special, are absolutely divine!…

Having sadly outgrown my family trips to the Peaks, I thought it was about time to revisit these gorgeous puddings. I had the perfect opportunity last month when my Book & Bake club decided an 80’s revival was in order. We read Jilly Cooper’s ‘Riders’ (which I hasten to say is a brilliant bit of summertime reading šŸ˜‰ and baked a dish from the Good Housekeeping 80’s edition…

If you own this fantastic, classic cookbook then you are a very lucky person! If not, here’s the recipe…

I decided to make individual bakewell puddings in a cupcake tin. You don’y need to line the tin with greaseproof paper as long as it’s non-stick, I just thought it looked pretty.

Simply put a circle of puff pastry in each hole of the cupcake tin and put a dollop of raspberry jam in the bottom…

Then fill them with the almond and egg mixture before popping them in them in the oven…

and there you have them…

I freestyled a bit by topping them with a few flaked almonds but it’s totally up to you. They’re delicious eaten straight away or if you can resist, leave them to cool and eat them cold. I suggest serving them with some clotted cream and fresh raspberries…

So enamoured was I by these wonderful puddings that I made 130 of them for an event that Carri from Pavitt’s Pie’s had asked me to make desserts for…

I encourage you to don your ski pants and shoulder pads and relive the 80’s, Good Housekeeping style!

The other Book and Bake ladies had excelled with this amazing spread…

Avocado mousse…

viennese fingers…

summer pudding…

and my fave, the black forest gateaux…

with a very ‘80’s’ key ingredient…Ā 

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Boozy lemon & honey pots with blueberries…

My friend invited me over to lunch last weekend and as is very commonly becoming the norm, I was tasked with making the dessert. I decided to mix it up a bit and shunned the idea of baking anything, instead experimenting with a delicious sounding recipe for lemon and honey pots with blueberriesĀ that I’d seen in the February 2012 edition of Sainsbury’s magazine…

They sounded great and apart from the slightly fiddly task of making candied peel, were pretty simple. They also gave me the perfect excuse to make use of the last of my home made limoncello (recipe here)…

To give them a go all you’ll need is…

Finely grated zest and juice of 1 lemon

2 tbsp clear honey

2 tbsp limoncello (optional but highly recommended)

300ml double cream

1 large egg white

4 tbsp blueberries plus extra to decorate (apparently frozen ones are fine)

and to make the candied peel you’ll need…

Peel of 1 lemon, sliced into thin matchstick-like strips

100g caster sugar

I recommend starting on the candied peel first to get the fiddly bit out of the way. Use a vegetable peeler to take the rind off the lemon, be careful to only take the yellow layer and not any of the white pith as it’s really bitter. Slice each strip into long matchsticks. Put them in a pan of boiling water and blanch them for 30 seconds before draining and setting aside. Then put 100ml of water in a saucepan along with the caster sugar and bring to the boil. Leave it to bubble away until it starts getting syrupy. Add the peel to the syrup and leave to boil away for 10 minutes. Now comes the tricky bit…remove the strands of peel from the pan and lay them on some greaseproof paper to cool. I used some kitchen tongs that were large and unwieldy, making the task quite messy and arduous. The recipe suggested using tweezers but that just sounded ridiculous. I’m not sure what the perfect solution is but feel free to freestyle your own method šŸ™‚

Now you need to start making the main part of the dessert…

In a small bowl, mix the lemon zest, juice, honey and limoncello together.

In another bowl, whisk the cream until it forms soft peaks. Do the same with the egg whites in a separate bowl. Then tip one into the other and fold together gently so that you retain the light airiness of the egg whites.

Finally fold in the lemon and honey mixture and make sure it’s well combined.

Put a spoonful of blueberries in the base of 4 glasses. Spoon in the creamy, lemony mixture and put in the fridge to chill until you’re ready to serve them.

Just before serving top each pot with a few strands of candied peel and a few more blueberries. I also toyed with the idea of drizzling a tiny bit of neat limoncello on top but decided against it at the last minute…maybe next time.

They were the perfect end to what had been quite a substantial dinner…light, zingy and creamy all in one!

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