Rhubarb, Apple and Blood Orange Eves Pudding with polenta sponge and served with a blood orange sylabub

SpringEntertainingRecipesCooking for people and occassionsHot PuddingsEaster

Eves Pudding  – soft fruit topped with a sponge cake is a timeless classic. Eves Pudding lends itself to endless variations;  Autumn, apples, pears and plums; early spring rhubarb, and in the summer soft fruits such as strawberries, apricots and peaches. The sponge too can vary from the classic butter  or diary free oil based sponge by adding ground or chopped nuts or your choice,  or as in this recipe coarse polenta  which adds a beautiful buttery yellow colour as well as an interesting texture. Or flavour the sponge with chocolate, ground ginger or ground spices such as cardamom – the variations are endless to suit the fruit and your mood.

I have tested several rhubarb eves puddings this year and this one wins hands down. The Rhubarb and apples marry beautifully and the buttery orange flavoured polenta topping is delicious. The colours shout spring – pale pink rhubarb and the orange polenta  is egg yolk yellow. This is definitely my choice of pudding for this years early Easter, with a chill still in the air, but spring on the point of uncontrollably bursting forth its creative energy. I have given you the smaller 1 litre dish quantity and a larger quantity in case you have family and friends in over the holiday.

*means watch the recipe as you are required to set something aside for another part of the dish.

_MG_6115 (2)

Apple, Rhubarb and Blood orange Eves Pudding with a Polenta Sponge, served with a blood orange syllabub cream

Continue reading

Bluberries with lime syrup

EasterPuddings and DessertsRecipesSpring

Deep dusty purple and lime green, these blueberries look as beautiful as they taste.  The lime syrup adds a gloss and a tang without being too sweet. I like to serve these as a breakfast treat with home made yoghurt but they could also accompany desserts such as Pannacotta or an orange polenta cake. They are very moreish so you might like to double up on the quantity of blueberries. The syrup quantity doesn’t need to double just use it all.

_MG_6087

Blueberries with lime confit syrup served with homemade yoghurt

Continue reading

Pomme de Terres Solognotes

MediteraneanRecipes& serve with…. potato and vegetable accompaniments

I found this beautiful dish in a delightful book Cuisine Du Terroir; the Lost Domaine of French Cooking; Blenheim House Books.  This is my adaptation of a light and fragrant potato gratin which can be served as a simple meal  or to accompany a roast or casserole.

IMG_3105

Herb infusing milk for Pommes du Terres Solgonotes

Serves 4

300ml milk

300ml double cream

25g fresh herbs such as basil, tarragon, flat leaved parsley

1-2 sprigs of fresh thyme

5 black peppercorns

650 g potatoes

1 clove garlic

30g soft butter

salt

50 g grated gruyere cheese

Put the milk into a pan along with the herbs and peppercorns. Over a moderate heat bring the milk to the boil and simmer for ten minutes, being careful not to burn the milk on the base of the pan. Remove the pan from the heat and allow the herbs to infuse while you prepare the potatoes.

Peel and thinly slice the potatoes and put them into a heat proof mixing bowl.  Bring the infusing milk back to the boil and then strain  the milk over the potatoes and discard the herbs.

Cut the garlic clove in half and rub the cut side thoroughly over the base and insides of  a 1 1/2  litre gratin dish and then butter the dish generously.

Heat the oven to 180c/gas 5

Drain the potatoes  and reserve about 100ml of the infused milk.  Mix the reserved milk with the double cream. Arrange the sliced potatoes, overlapping them in the dish in layers.  Season each layer with a little salt and some of the infused milk and cream. When all of the potato is layered pour over the remaining milk and cream.

Cover the gratin with a  butter paper or a piece of buttered baking parchment.  Put the gratin dish onto a baking tray and bake for 30 minutes. After this time the potatoes should be cooked and the cream thickened and bubbling. Remove the paper, sprinkle the grated cheese over the top of the gratin and return to the oven for ten to fifteen minutes to brown.

Serve as a simple meal with a light salad or as an accompaniment to a Roast or Casserole.