Month: October 2024

Steamed pudding with caramel topping

This is Malcolm’s speciality, I prefer to serve this with double cream, he prefers custard. We have a special pan for steamed puddings, big enough to support a well-wrapped pudding bowl on a trivet in the boiling water. 

INGREDIENTS:

  • 1 can condensed milk caramel
  • 120g butter
  • 120g caster sugar
  • 120g self-raising flour
  • 2 eggs, beaten

METHOD:

  • Cream the butter and sugar together until light and fluffy
  • Sift in the flour and add the beaten egg, a little at a time, and beating well between additions. 
  • Use a buttered 1.1 litre pudding bowl. Put the condensed milk caramel at the bottom of the bowl, and then add the sponge mixture carefully over the top.
  • Cover securely (Malcolm uses tin foil and string) and then steam for 1.5 to 2 hours. 
  • Turn the hot pudding out onto a plate. The caramel should pour down the sides in a slow sticky sort of way. 

We served with a choice of cream or custard, but a lemon sauce might be quite good here as well. 

Hungarian potato and sausage soup

I have a lot of potatoes this year, so I have been hunting about for innovative ways of cooking with them. I found this online, but adapted it for the UK. I sourced the smoked sausage online. It served six. 

INGREDIENTS:

  • 50g butter
  • 200g smoked Hungarian sausage, sliced
  • 1 onion, chopped
  • 1 tsp salt
  • 3 tbsp plain flour
  • 2 cloves of garlic, minced
  • 2 tsp sweet unsmoked paprika
  • 1.2 litres chicken stock
  • 1/2 cabbage, chopped (to fill a 1/2 litre jug)
  • 700g potatoes, peeled and diced (I used charlotte potatoes)
  • black pepper
  • a pinch of cayenne pepper
  • 2 bayleaves
  • 2 tbsp white wine vinegar
  • 100ml sour cream
  • 2 tbsp chopped spring onion or chives

METHOD:

  • In a large soup pan, melt the butter and cook the sliced sausage over a medium heat, around 3 minutes, and then remove the sausage from the pan using a slotted spoon. 
  • Next, fry the onion in the butter for around 5 minutes, until it is beginning to colour, and then add the garlic. After a couple of minutes, add the flour and paprika and cook for another couple of minutes.
  • Add 1.2 litres of chicken stock, stir to mix in well, and turn the heat up high to bring to a boil. Stir in the cabbage and sommer for a couple of minutes and then add the potatoes, black pepper, cayenne pepper and bayleaf. 
  • Simmer on a low heat for around 30 minutes, stirring occasionally to ensure it is not sticking. It is ready for the next step if the potatoes are tender. You can adjust the consistency of the soup by adding more stock. (I think I added around another 300ml in the end).
  • Add the sausage and vinegar, and simmer for another 10 minutes, and adjust the seasoning to taste. 
  • Serve in bowls with a swirl of sour cream and a garnish of chopped spring onions or other fresh herbs. 

I think this recipe would lend itself to a little adaptation. For example, you could use any smoked sausage, or oil instead of butter at the start. I was wondering about using kale as that would hold up better than cabbage to the long cooking time. It was pretty good though. 

Spiced apple butter

I’ve managed to get a good crop of apples this year, but I also got a good crop of windfalls and fruit with blemishes. I made spiced apple butter, and it was delicious. It is, effectively, apple jam that has had the fruit sieved. The sugar to fruit ratio is in favour of the fruit, so it won’t last as well as jam, but it is too sweet any other way. It is a good way to use up less-than-perfect eating apples. 

INGREDIENTS:

  • 1kg apples, chopped roughly, no need to core and peel but easier if you do. 
  • 500ml dry cider
  • Sugar
  • Powdered cinnamon
  • Ground cloves
  • (you can also add mulled wine spices in a muslin bag, as an alternative)

METHOD:

  • Chop the apples and stew in a large pan with the cider, for around 30 minutes, until the fruit is all soft. If you are using whole spices, they should be added at the start in a muslin bag.
  • Remove the muslin bag and then put the stewed fruit through a coarse sieve or mouli. 
  • Weigh the pulp. For each 500g of pulp add 360g sugar, 1/2 tsp powdered cinnamon and 1/2 tsp ground cloves. I put my jam pan on the scales, and measured the pulp into it. When I got the final weight, I divided that by 500 and then multiplied by 360 to get the weight of sugar. 
  • Bring back to a simmer. Once it is thick and at jam temperature, put it into warmed clean jars. Remember to stir regularly, otherwise the bottom of the pan reaches a very high temperature and when you try to stir it, it spatters.