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Custard Brioche Recipe

Posted on by Abi

This recipe was a recent accident happened upon by my husband and myself. While attempting to make another dish entirely I merrily added all the wrong things, in all the wrong order and ended up in a complete muddle. I had created a sweet dough, although I wasn’t sure what to do with it. My husband being the resourceful type immediately grabbed for a can of powdered custard and created this wonderful dessert. It has since made appearances at parties, work functions and has become a fast favourite. In this instance it was a most fortunate mistake.

What You’ll Need

300ml/ 10 fl oz Milk

600g/ 1lb 5oz Plain Flour

75g/ 3oz Unsalted Butter

1 Tsp Salt

2 Tbsp Caster Sugar

1 Large Egg

1 dried yeast packet (7g)

Custard

Icing Sugar

Hot Water

Step 1

In a pan heat the milk and butter together until the butter has melted. Leave to cool slightly. In a large bowl mix together 500g of the flour with the salt and sugar. Beat the egg into the milk and butter mixture.

Step 2

Mix the yeast into the flour mixture. Slowly start to pour the milk mixture in to combine. Once combined, slowly add the remaining 100g of flour to make a dough. We knead our dough in a stand mixture for around 4-5 mins, you can also knead by hand but it will take a few minutes longer. Return the dough to a mixing bowl, cover and leave to rise in a warm place for an hour.

Step 3

While the dough is rising make up a quantity of custard (the exact amount is down to personal preference). Leave to cool slightly

Remove the now risen dough and place onto a lightly floured surface. Roll out to make a long rectangle. Spread the custard across the dough. Slowly roll up the dough (like you would a Swiss Roll). With a sharp knife slice the dough into little rolls. Arrange the rolls in a prepared tin, cover and leave to rise in a warm place for an hour.

Step 4

Place into a preheated oven 180C/ 350F/ Gas Mark 4 for 20-25 mins. Once cooked leave to cool. Mix up some simple icing using icing sugar and hot water. Trickle across the cooled brioche. Now all you need to do is cut a slice and enjoy!

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Pumpkin Pie-Lets Recipe!

Posted on by Abi

If I were to ask you to think of a vegetable associated with Halloween, you’d most likely reply ‘Pumpkin!’ We carve them year on year but they are often underused as an ingredient in the UK. I was first introduced to Pumpkin Pie by an American friend and I’ve adored it ever since. All the recipes I have ever tried though make at least 2-3 large pies, which I found a struggle to fit in the fridge. I therefore adapted the classic recipe to make these gorgeous mini Pumpkin Pie-lets. Made in a muffin tin, they are the perfect size to pick up in your hand, or eat in a bowl dowsed with cream. Even if you are not a fan of Halloween, these are the perfect Autumnal dessert. It’s also a sneaky way to get your children to eat a vegetable, my youngest absolutely loves them!

 

What You’ll Need

150g/ 6oz SR Flour

100g/ 4oz Butter

Pinch Salt

1 ½ Tbsp Water

85g/ 3oz Caster Sugar

1 Tsp Cinnamon

½ Tsp Ground Cloves

½ Tsp Ground Allspice

¼ Tsp Ground Ginger

2 Eggs

425g/ 15oz Pumpkin Purée

200ml/ 6fl oz Evaporated Milk

 

Directions

Preheat the oven to 200C/ 400F/ Gas Mark 6.

In a large mixing bowl rub together the flour, salt and butter until it resembles fine breadcrumbs. Add in the water and bring together with your hand to form a soft dough.

Roll out the pastry on a lightly floured surface and using a large round cutter, cut out 12 circles. With any leftover pastry cut out small decorations such as stars or pumpkins.

Lightly grease a 12 cup Muffin Tin. Gently line each muffin cup with a circle of pastry, carefully pressing down with your fingers.

In a large mixing bowl mix together the caster sugar, cinnamon, ground cloves, ground allspice, ginger, eggs, pumpkin and evaporated milk. Use a balloon whisk to ensure a light fluffy mixture.

Pour the pumpkin mixture carefully into each lined muffin cup. Then gently place one of the pastry decorations you made earlier on top of each.

Place into the oven for 3-5 minutes. Then turn the temperature down to 150C/ 300F/ Gas Mark 2 and bake for approximately 20 minutes or until each mini pie-let is firm to the touch. You can also gently insert a knife, when it comes out clean the pie-lets are cooked.

The pie-lets can be eaten hot or cold, I personally prefer them cooled and straight from the fridge with a dollop of whipped cream. They also look cute dusted with icing sugar.

Tip. Some select supermarkets sell tinned Pumpkin which is perfect for this recipe. You can also buy it online. If you can’t find tinned however, you can make your own puree by roasting a Pumpkin. Full instructions are on the blog here.

Butternut Squash also makes an acceptable substitute for Pumpkin.

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Happy Apple Day and Mary Anne’s Cushion Recipe!

Posted on by Abi

Friday 21st October is officially Apple Day 2011! So to celebrate this most versatile of fruits I’m bringing you some amazing apple facts and a fabulous apple recipe!

Did you know?

  • Traditional orchards have declined by nearly 60% in the UK since the 1950s (a sad fact)
  • Only 31% of eating apples sold in the UK are home-grown, despite the fact that 2,200 varieties exist in this country today
  • There has been a recent project by the National Trust to restore apple orchards (http://www.orchardnetwork.org.uk/content/orchard-project-celebrations)
  • The National Trust is encouraging people to support orchards in the UK and buy British grown apples
  • Awareness of British grown apples has decreased throughout the generations – 83% of over 55s correctly said that Cox’s Orange Pippin was British grown, compared to only 27% of 18 to 24-year-olds.

Apples are such a versatile fruit, great as a snack and perfect as an ingredient in soups, main meals, desserts and even drinks.

The fabulous Bramley Seedling Apple celebrates it’s 202nd birthday this year. The following recipe honours the memory of Mary Anne Brailsford. In 1809 this young lady from Southwell in Nottinghamshire planted some apple pips left over from her mother’s cooking. One of these pips grew to become the very first Bramley Seedling apple tree.

Mary Anne’s Cushion

What You’ll Need

400g Puff pastry

1 Bramley apple – peeled,

quartered, cored and sliced

70g Apricot jam

55g Unsalted butter – softened

1 Egg – beaten

15g Plain flour

55g Caster sugar

55g Ground almonds

Icing sugar for glazing

Egg wash

Step 1

Pre-heat the oven to 220C/425F/Gas Mark 7. Roll out a third of the pastry and cut into a 20cm circle. Place on a baking sheet and spread the centre with the apricot jam, keeping a clear edge to the pastry of 2–3cm.

Step 2

Cream together the butter and sugar, add the beaten egg and fold in the flour and ground almonds. Spread the almond mixture over the jam, leaving the pastry edges clear.

Step 3

Arrange the apple slices evenly over the almond mixture. Brush the base pastry edges with egg wash. Roll out the remaining pastry and cut into a circle large enough to cover the apple filling to the edge of the base pastry. Seal and decorate the edges. Brush with egg wash.

Step 4

Bake for 20–25 minutes until golden. Remove from the oven and increase the temperature to 250C/475F/Gas Mark 9. Dust the cushion with icing sugar and when up to temperature, return to the oven to glaze. This will only take a few minutes, so take care it does not burn.

Have a happy and delicious Apple Day!

Details

For more fabulous recipes, games and event listings visit www.foodgloriousfood.org.uk

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