Category Archives: Desserts

Black cap pudding with golden syrup

Black Cap Pudding

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A delicious sponge pudding dessert topped with a little black hat of currants and served with a sauce of your choice.

Ingredients

4 eggs

self raising flour

milk vanilla essence

2tbsp sugar

1/2 cup currants

butter or margarine for greasing your pudding tin

sauce of your choice, maple syrup, golden syrup, caramel sauce and orange sauce would all work well

This recipe makes 6-8 serves

 Method

Grease your pudding tin and put the currants in the bottom

Whisk your eggs, add the sugar and add enough flour to make a thick batter.

Add the milk. Add enough to make it look like thick cream.

Add the vanilla.

Pour the batter into the pudding bowl.

Add the lid or secure a floured cloth over the top with string.

Put into a saucepan of boiling water and cook on the stovetop for one hour. Check every 15 minutes or so to make sure there is enough water.

Let the pudding cool down completely before removing the lid.

Serve with a sweet sauce or golden syrup.

My Mum's treacle tart

Treacle Tart

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This week’s recipe is a very special treacle tart made using my Mum’s pastry recipe. It’s not quite traditional so I also tell you the changes needed to make it in the completely traditional way in the video below.

Ingredients
For the filling: 1 1/2 cups white breadcumbs

3/4 cup of treacle

Optional

zest and juice of 1/2 a lemon (I don’t like it with treacle so I leave it out)

1/2 cup of raisins or sultanas

1/4 – 1/2 teaspoon of ground ginger

For the pastry

500gm or 1lb 1 1/2oz self raising flour. Use plain flour for a more traditional shortcrust pastry.

250gm or 8 3/4 oz of butter or cooking margarine.

2 eggs mixed with a little water.

1/2 cup of white sugar.

Oven temperature: 190 degrees C or 375 degrees F

This recipe makes 8-10 serves

Method

Preheat your oven.

Rub sugar (or salt), flour and margarine together until it feels like bread-crumbs.

Add egg water and mix gently until combined.

Rest in the fridge for half an hour. The pastry, not you.

Roll out and cut a circle to fit an 8″ or 20 cm pie tin.

Grease and flour your pie tin and lay the pastry base in it.

Line the top of the pastry shell with baking paper and weight down with rice or pie weights and bake for 15 minutes.

Combine the bread crumbs and treacle and pour into the baked pie crust.

Cut strips of pastry and lay across the top in a lattice design. Press down around the

Bake for 30 – 35 minutes or until the pastry is golden brown.

Serve with custard or whipped cream.