The ultimate comfort food – Sticky toffee pudding and thick delicious cream.
Sticky Toffee Pudding is the ultimate Lake District treat. Warm sponge cake steeped in dark buttery caramel. The original recipe was created by Francis Coulson at Sharrow Bay in the 1970s where it is still on offer every day in the restaurant. Cartmel Village Shop makes and sells their own extremely delicious version too. However, it is very easy to make at home and a bit more economical if you are cooking for large numbers.
Just to prove how easy – at Stirring Stuff Cookery School, sticky toffee pudding was on the menu for the first of our two Men in the Kitchen classes . It was also a definite hit on the Back to Uni course – how to make friends fast – learn to cook a sticky toffee pudding! Continue reading
Blackberry and Apple Crumble
Is the Soggy crumble thing of the past? The modern trend for deconstructing traditional dishes insists on separately cooking the fruit and topping before pairing. The result, a crumble par excellence; succulent fruit sweetened to perfection, bathing in its own syrup and topped with golden, buttery crumble. Continue reading
Early September and an abundance of wild blackberries in the hedgerows and garden fruits dropping from the plum, greengage and apple trees.
In an idle moment last week thumbing through my Instagram feed BBC Good Food’s post, a gorgeous picture of Viennese whirls, caught my attention. These soft buttery biscuits just happen to be my favourite. Not because I particularly love biscuits, in fact I am quite happy to pass them by, but because I have memories of making a very similar mix from a recipe in Katie Stewarts classic cook 1960’s cookbook, ‘Cooking Better All The Time’. I still have my mum’s copy – the one that as a little girl I would spend happy, mouth-watering hours gazing at the beautiful pictures, and often making some of the more simple recipes. The Viennese shortcakes page still bears the sticky marks of little fingers. The recipe was easy for young arms because the high butter content makes for a soft dough that is easy to stir. The suggested piping of the mix could be avoided by simply dolloping it into the cupcake papers in spoonful’s. But the best bit as far as I was concerned ,was scooping out a teaspoon full of the creamy sweet dough so that each cake had an indentation deep enough to hold a teaspoonful of strawberry jam. It wasn’t the jam that was the best bit – it was because as far as I was, and still am concerned, raw cake mix is the best of the best of cooks perks! Continue reading