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Monthly Archives: August 2016

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Lemon and Lime Possets

made with clotted cream and lemon curd.

jams'n'pans lemon lime posset lemon curd clotted cream

 

A Posset is a delightful old fashioned word for a cooked cream dessert..

This is such a simple dish to make, also elegant, delicious, and a perfect choice for so many occasions. .As it is cream,sugar and citrus juice it is so simple to make. I made mine with a twist and used English Clotted cream and Double..( Heavy)  .Double cream can also be used on its own..it is also  a very rich dish and a small serving will suffice.. when the cream had cooled I twirled through some Homemade lemon curd, which gave it an additional hit of citrus..

Lemon & Lime Clotted cream Posset, with Lemon curd.

600ml Cream..  I used one pot of clotted cream and combined with double cream to make the total amount..Just double cream can also be used.
150g Caster Sugar
I lemon  juice and zest.. unwaxed fruit preferably or scrub fruits well before zesting..
1 lime juice and zest..
2 dessert spoons Lemon curd
In a saucepan , combine the cream and sugar, and bring to  the boil, then simmer for 3 to 4 minutes.. Remove from Heat and add the juices and zests of the lemon and lime.  stir well..Let cool in the pan, and then add the Lemon curd and stir it through..
Pour into small glasses or ramekin type dishes.. leave in fridge for a few hours…I often leave overnight ready for the next day
This is a very rich desert..so I suggest small dishes.
A very easy prepare ahead, elegant desert..beautiful on it own or with a little accompaniment of a small madeleine or shortbread or chocolate wafer..something along those lines..
Enjoy and don’t worry about the calories for once..

 

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Egg & Bacon Pie

This is a lovely Pastry Pie , either for a snack,lunch ,supper or picnic.The fillings can also be added to. I have many times added Black Pudding mushrooms tomatoes etc and called it a Full English Breakfast Pie.. I also enjoy using Lard in my savoury Pastries as I think it gives a really superior result.

This is a real family favourite and often asked to make it.. I hope you enjoy too..

Egg & Bacon Pie

1 lb Plain Flour
4oz butter or margarine
4oz Lard
1 egg to mix
make a short crust pastry, rub fats into flour till resembles bread crumbs..bring to a dough with the egg and perhaps a little water.
Wrap pastry in clingfilm, chill in fridge
Pastry made with half lard and butter is to die for!! …but you can use all butter or marg..
roll out pastry on floured board , for a 8 inch loose bottom tart tin..top and bottom circles..
lay pastry in tin and  then put some
Caramelised onion laid at bottom of pie…see recipe for Onion Marmalade with Port & Thyme..
if not use a good quality chutney or relish of your choice..or omit completely.completely [ersonal preference here on this..
, pre cooked bacon about 8 slices & 1 large chopped onion ,cooled, just gently saute the bacon and onion in a tiny amount of oil..cool..
 add some chopped chives,
 and then 5 eggs very lightly beaten just poured on top , pastry lid put on and then baked in the oven
190C/375F/Gas 5.for approx. 45 mins.or a little more…depends on the oven…test for doneness with a skewer

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jams'n'pans bread pudding wrapped new shot.png

Grandad’s Old Fashioned Bread Pudding

This is such a gorgeous recipe for a pudding, hot or cold, or eaten as cake.. It has been in my family for I don’t know how long, we just call it Grandad’s..

Most English people know of Bread Pudding, but it is not widely available, the shop bought versions are just truly awful, sorry to say ! It is also not particularly in fashion nowadays, but whenever I serve it..it is incredibly received with real pleasure, and becomes quite a talking point!

It really is a favourite good old fashioned pudding /cake , comfort food at its very best,taking you for an enjoyable  stroll down memory lane with its fruity, spicy, moist deliciousness ..

It makes use of dry, slightly past its best bread, ,moistened, then pumped full of flavour with dark muscovado sugar, dried fruits with peel and cherries, suet, ( vegetable suet or margarine/butter can be used instead ) mixed spice, marmalade,country eggs..and if you’re feeling indulgent a splash of whisky or Brandy goes well..

Recipe

approx 1.lb bread… 3/4 to 1 sliced loaf white bread  …       Soaked bread …in water then water squeezed out and bread mashed down in to a pulp.
8oz   Suet
8oz  Brown sugar…Muscovado dark
 1 1/2 lbMixed dried fruit  ( whatever is your preference. Peel,cherries, apricot,pineapple ,sultanas,raisins etc etc..a good mix.)
I use about 4 teaspoons of   mixed spice…again depends on personal preference.
 2 or 3 big spoon of marmalade
splash of whisky or brandy ( optional )
Eggs to bind. probably about 3 or4 eggs well beaten before adding to mixture,
Mix all ingredients together..its quite gloopy..do’nt worry this is ok. Pour into a well greased dish and bake gently till cooked through. When warm sprinkle granulated white sugar on top.. When cool cut into portions
I use electric oven 150 degrees.. about 45 minutes to 55 minutes..depending on size of cake tin used..