Orange and Coconut Crumble

I picked up a couple of bags of nice looking naval oranges at the shops the other day, and after eating as many as we wanted to eat fresh, I decided to make something delicious and yet unusual with them. I had in mind to make a crumble . . . and why not?



We use all sorts of fruits to make tasty crumbles with . . . apples, pears, rhubarb, plums, blueberries, gooseberries and so on . . . why not oranges? Juicy and sweet, I thought they'd make a fabulous crumble . . .



Especially with a buttery crispy topping shot full of flaked coconut. Oranges and coconut . . . ambrosia!



I was going to add some macadamia nuts to the topping as well . . . but alas, I had none in the cupboard. Do try it if you want though. I'd add about 1/2 cup chopped nuts. It would be a fabulous addition I think!



Each mouthful of this was sweetly orangy, buttery crispy and moreishly scrummy! I dare to say it's quite healthy as well as there is not a lot of fat in it really.



Oranges . . . chock full of Vitamin C and fibre . . . and not just for juicing or eating out of hand anymore! I do hope you'll try this. ☺



*Orange and Coconut Crumble*
Serves 6 to 8
Printable Recipe

Deliciously different. You are going to love this!

For the fruit filling:
6 large navel oranges
2 ounces orange juice (1/4 cup)
1 1/2 TBS of quick cooking tapioca (or an equal amount of corn flour)
1 TBS Grand Marnier (Orange flavoured Liqueur)
Butter

For the topping:
3 ounces of plain flour (2/3 cup)
2.5 ounces sugar (about 2/3 cup)
1/2 tsp salt
2 ounces chilled butter, cut into bits (1/4 cup)
2 ounces flaked sweetened coconut (2/3 cup)

Single cream to serve

Peel and section the oranges over a large bowl, reserving 1/4 cup of the juices. (Don't throw away the peels. I'll show you what to do with them tomorrow!) Stir in the tapioca and Grand Marnier. Let stand for about half an hour before proceeding, giving it a stir every now and then.

Preheat the oven to 190*C/375*F/ gas mark 5. Lightly butter an 11 by 7 inch dish. Pour in the orange mixture. Set aside.

Whisk the flour, sugar and salt for the topping together in a bowl. Rub in the butter until the mixture is crumbly. Stir in the coconut and then sprinkle evenly over top of the fruit.

Bake for 35 to 40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm, spooned out into bowls along with some cream for pouring.

When you have cherries, make Clafoutis!

I am rather fond of cherries . . . when we lived down South in Kent, during cherry season the roads and byways were filled with local sellers plying their wares . . . fresh English cherries, served up warm in paper bags.   I could never get my fill.  Half of each bag purchased always disappeared in the car on the way home . . . as if by magic.



Normally I would only eat these tasty little babies in season . . . I am a lover of seasonal eating, because usually these types of things really only taste wonderful when they are in season . . . the way they were meant to be eaten.   But when I received the latest and last installment of the  Ultimate Cookbook from the Sunday Times, I couldn't resist one final foray into cherry-indulgence for the year.   The Cherry Clafoutis recipe by Gordon Ramsay (from his book, Sunday Lunch) was screaming my name and I just had to make it.



Over the past three weeks, and finishing this week, The Sunday Times has been  publishing a pull out Ultimate Cookbook as part of the Incredible Edibles Food Series, dedicated to food and dining.   This final week's focus is on the Dinner Party,  and you can get your copy of The Sunday Times Ultimate Cookbook:  Dinner party this weekend, on Sunday the 8th of December, featuring a wonderful variety of the finest and most delicious Dinner Party recipes brought to you by a great ensemble of celebrity chefs and restaurants from  here in the UK.



I love Dinner Parties.  They are the perfect opportunity for you to really bring your culinary and entertaining skills to the forefront!  This lovely little pull out cookery book is filled to overflowing with delicious recipes . . . impossible to resist . . . and for the most part simple to prepare, because as we all know, part of the fun of entertaining is being able to enjoy the evening with your guests in comfort, knowing that you have done your best to plan and provide for them a delicious repast, from beginning to end . . . free from stress and pressure.



You can pick from such tasty delights as Rowley Leigh's Parmesan Custards with Anchovy Toasts and Gizzie Erskine's delicious looking Beef Wellington, which is not as difficult to make as one would imagine!  Each recipe looking more fabulous than the last, it was really difficult for me to choose just one to prepare to show you . . . but I do have a rather sweet tooth and so the Cherry Clafoutis won out!

*Gordon Ramsay's Cherry Clafoutis*

Serves 6

Printable Recipe  

Cherry.  Clafoutis.   Need I say more?  A fundamental classic, done well.  Adapted from Gordon Ramsay's recipe in his book Sunday Lunch.  

50g ground almonds (9 1/2 TBS)

15g of plain flour (2 1/2 TBS)

pinch of fine sea salt

100g caster sugar (1/2 cup)

2 large free range eggs

3 large free range egg yolks

250ml of double cream (1 cup plus 4 TBS)

unsalted butter to grease

icing sugar to dust

300g fresh cherries, washed and pitted (about 2/3 pound)  

Whisk the ground almonds, flour, salt and sugar together in a large bowl.  Make a hollow in the centre of the mixture.   Whisk together the eggs, egg yolks and cream.  Pour this mixture into the hollow in the dry mixture.  Whisk together until the batter is smooth.    Transfer the batter to a jug, cover and allow to rest in the refrigerator for an hour or so, or overnight.    

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter four individual oven dishes, or one large shallow oven dish, really well.   Dust the base and sides with icing sugar.   Scatter the prepared cherries amongst the dishes, dividing them equally.   Give the chilled batter a stir, and then pour it over the cherries in the dish(es).  Stand the dish(es) on a baking sheet and bake in the preheated oven for 20 to 30 minutes, until golden brown and risen.  Check to be sure the clafoutis have set in the middle.  If they haven't, then bake them for an additonal five minutes.   Allow to stand for 5 to 10 minutes before adding a dusting of icing sugar and serving warm. 

Don't forget to pick up your copy of The Sunday Times Ultimate Cookbook:  Dinner |Parties this weekend, on Sunday the 8th of December 2013, the final installment in a four-part series.  Featuring a selection of the finest recipes of the celebrity chef era.  The Ultimate Cookbook is part of  The Incredible Edibles Food Series dedicated to food and dining.  Many thanks to The Times for allowing me to participate in presenting this fabulous series to you.

Visit thesundaytimes.co.uk to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.

Lemon Curd Self Saucing Pudding

 

I do so like to spoil the missionaries whenever we have them over for tea.   Usually I try to give them a little taste of home (if they are from North America).  I don't normally do roast dinners, because I figure they get enough of them each week, as most people who have the missionaries in for tea will try to give them a pretty decent meal.  With me they get that, but with a North American twist.



I usually try to make them a delicious pudding as well.  I also try not to serve them the same thing twice.  I wouldn't want them to think I am a one hit wonder!  Yes, they do get spoiled in our house, but how can I not, when what they do is such a wonderful thing!



Yesterday when we had one set of the Elders over I made these delicious Lemon Curd Self Saucing Puddings.  I love lemon anything, and I always assume everyone else does too.  And if Lemon Curd is involved, I love it even more!  (I have a really super recipe here. )



The Toddster he is not so fond of lemon or chocolate puddings.  (I know!!  He just ain't human!)  But he suffers through them.  That is his gift to the missionaries!



These are baked individually in their own little pots and are so easy to make.  You just line the bottom of each pot with some delicious good quality lemon curd, homemade if you have it, and then spoon a quick and easy batter on top.

  

This is followed by a quick and simple not lemon syrup which gets poured over top.  Baked in the oven you end up with a delicious fluffy cake type of pudding with a lemon puddle bottom.   I like to punch holes into it while it's still warm and pour in some nice double cream.



Don't judge me!  It's dessert!  We don't have dessert unless we have company.  It's a treat!  So there!  

  

*Lemon Curd Self Saucing Pudding*
Serves 6 

Printable Recipe  

A lovely lemon pudding that sauces itself.  

210g of self raising flour (1 1/2 cups)

145g of caster sugar (3/4 cup)

50g butter melted (3 1/2 TBS)

1 TBS finely grated lemon zest

80ml lemon juice (1/3 cup)

175ml of milk (3/4 cup)

165g of lemon curd (3/4 cup)

double cream to serve  

For the sauce:

120ml of boiling water (1/2 cup)

50g caster sugar (1/4 cup)

2 TBS lemon juice  

Preheat the oven to 180*C/350*F/ gas mark 4.  You will need six 225ml/1 cup sized ramekins, lightly buttered.  

Beat the flour, sugar, butter, lemon zest, lemon juice, and milk together until smooth.  Divide the lemon curd between the ramekins and spread out in the bottom of them.  Divide the batter between them and smooth over top of the lemon curd.   Mix together the boiling water, sugar and lemon juice for the sauce and then pour an equal amount over the top of each ramekin. 


Bake in the heated oven for 25 to 30 minutes, just until set.   Serve warm with some cream for pouring.

Cookies and Cakes and Pies . . . oh my!

   

I had baked a delicious spiced apple and pear cake today to share with you, but the day got away from me and before I knew it, it was too dark to take photographs.   I like taking my food photographs in natural light if I can, which means I will have to wait until tomorrow.  In the meantime I am moving a few scrummy bits over from my other blog.  I think it would be nice to have all my recipes in one place.  The photography on these is not that great as it was eons ago and I was not that practiced at using my camera or taking photos!  They're all good solid recipes however.  There isn't a clanger in the bunch!  Tasty tasty!  I'll be back tomorrow with the apple cake!

  

*Cinnamon Oatmeal Cookies*
Makes about 36
Printable Recipe

Oh my but these are delicious fresh out of the oven with a tall glass of cold milk.  Each bite brings you the sweet crunch on the outside with the chewiness of the inside, and full oaty flavour.  I think these are fast becoming my favourite.

1/2 cup butter, softened
1 1/4 cup sugar
1 large egg
1 TBS molasses
1 tsp vanilla
1 1/2 cups flour
1 1/4 cup old fashioned rolled oats, (Do NOT use instant)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup demerara sugar (to roll the cookies in)

Pre-heat the oven to 180*C/350*F.  Line two baking sheets with baking parchment.  Set aside.

Cream the softened butter together with the sugar, until light and cream.  Beat in the egg, molasses and vanilla.  Whisk together the flour, baking powder, baking soda, salt and cinnamon.  Stir this into the creamed mixture, blending in well.  Stir in the oats.  Put the demerara sugar into a bowl.

Roll bits of the dough into walnut sized pieces and then roll each ball in the demerara sugar to coat.  Place on the baking sheets, leaving about 2 inches between.   Bake, one tray at a time, placing them on the centre rack of the oven, for 10 to 12 minutes, or until lightly browned.  Remove to a wire rack to cool.  Repeat until all the dough has been used up.  Store in an airtight container.


 

*Chocolate Chip Cake*
Makes one 8 inch square cake
Printable Recipe

This is a tasty amd moist white cake, just stogged full of delicious milk chocolate chips.  If you are feeling really indulgent you can replace the chocolate chips with the same amount of good quality milk chocolate cut into bits. My favourite it Green and blacks.  The icing does call for raw egg yolk, so if you are making this cake for the elderly or the very young, I would replace it with a plain vanilla buttercream icing.

for the Cake:
1/2 cup butter, softened
3/4 cup sugar
2 cups flour
3 tsp baking powder
1 tsp vanilla
3 egg whites, beaten stiff along with 1/4 cup sugar
3/4 cup milk
3 ounces milk chocolate chips (Or an equivalent amount of good quality milk chocolate,
such as Green and Black's, chopped into small bits) (Remove 1 TBS of the flour before mixing it with the
baking powder and stir this into the chocolate chips so that they don't sink when baking)
for the Icing:
1/2 cup butter, softened
1 1/2 cup icing sugar
3 egg yolks
1 tsp vanilla

Pre-heat the oven to 180*C/350*F.  Grease an 8 inch square pan and then line it with parchment paper.  Grease again and then set it aside.

Cream the butter and sugar together until light and fluffy.  Whisk together the dry ingredients.  Add them to the creamed mixture, alternately, beginning and ending with the dry.  Carefully fold in the beaten egg whites.  Fold in the chocolate chips, along with any flour residue.  Spread the batter into the prepared pan and then bake for 30 to 35 minutes, or until the centre springs back when lightly touched and a toothpick inserted in the centre comes out clean.  Be careful not to overbake it.  Let sit in the pan for about 10 minutes before removing it completely to a wire rack to cool  before icing.

To make the icing, cream the butter until light.  Beat in the remaining ingredients, beating until light and fluffy.  Spread on top of the cooled cake.


 

*Gingerbread Pudding Cake*
Serves 12, but can be successfully halved
Printable Recipe

I just love pudding cakes, and this one is a spicy delight!  Serve warm with ice cream for a realy tasty treat!

2 1/2 cups flour
1 1/2 tsp baking soda
2 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1/2 cup butter, softened
1/2 cup sugar
1 large egg, beaten
1 cup molasses
(mild and in the uk you can use 1/4 cup dark treacle mixed with 1/4 cup golden syrup)
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

Pre-heat the oven to 180*C/350*F.  Whisk the flour, baking soda, ginger, cinnamon, salt, allspice, nutmeg and cardamom together in a bowl.  Set aside.

Cream the butter and sugar together until creamy.  Beat in the egg.  Mix the molasses and water together and then beaet that into the creamed butter, alternately with the flour mixture, beating only until blended.  Do not over beat.  Pour batter into an ungreased 13 by 9 inch baking pan. Sprinkle the brown sugar evenly over top.  Stir together the hot water and melted butter and carefully pour this over top of the batter.  Do not stur.  Bake for 40 to 55 minutes, or until the gingerbread looks all cracked on top and a toothpick inserted into the centre comes out clean.

Serve warm with some ice cream.  Delicious!!


 

*One Bowl Chocolate Cake*
Makes 2 9-inch layers
Printable Recipe

This is a rich and moist chocolate cake which goes together in a jiffy, all in one bowl.  Frost as desired with your favourite frosting.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 2ggs
1 cup whole milk
1/2 cup sunflower oil
2 tsp vanilla extract
1 cup boiling water

Pre-heat the oven to 180*C/350*F.  Grease and flour two nine-inch round cake tins.  Set aside.

Place all the cake ingredients,except for the boiling water into a large bowl.  Beat for 2 minutes on the medium speed of an electric mixer.  Stir in the boiling water and divide the batter amongst the prepared cake tins.  The batter will be thin.  Don't worry, this is normal.

Bake for 30 to 35 minutes.   The cake is done when a toothpick inserted in the centre comes out clean.  Cool in the pans for 10 minutes before removing to wire racks to finish cooling.

Frost and decorate as desired.



 


 *Strawberry Toffee Tart*
Serves 6
Printable Recipe

A crispy, buttery and oaty crust covered with a tangy cream and a plethora of sliced strawberries, this is truly moreish. A final drizzle of toffee sauce is it's crowning glory. Easy, quick and pleasing on all levels this is a true winner!

170g of hobnob biscuits (a buttery oatmeal cookie)
(Scant two cups of crumbs)

85g (1/3 cup) butter

400g of ripe strawberries (scant 3 cups)

385ml of double cream ( 1 2/3 cup)
5 soft toffees (such as Werther's original soft toffees)
200g tub of Greek Yoghurt (1 2/3 cup)
icing sugar for dusting



Line an 8 inch tart tin with baking parchment. Crush the biscuits to fine crumbs either in your food processor, blender or by bashing them in a plastic bag with a rolling pin. Tip them into a bowl and mix together with the melted butter. Press this mixture evenly in the base of the tart tin. Place in the refrigerator for 30 minutes or so until it feels firm. Once firm, remove the biscuit base from the tin and carefully slide it onto a flat serving plate.

Slice the strawberries and set aside.

Take 2 TBS of the cream and put it into a small bowl. Whip the rest of the cream until it holds soft peaks. Fold in the yoghurt and then spoon this mixture over the top of the biscuit base and cover with the sliced strawberries.

Add the toffees to the cream and place in the microwave. Cook on medium heat for 30 seconds to 1 minute. Stir until they form a sauce. Drizzle this sauce over the berries. Dust with icing sugar just before serving.


 

*Sticky Topped Gingerbread*
Makes one 8 inch square cake
Printable Recipe

I am a gingerbread connoisseur. I have tried many recipes through the years and this is the ultimate version that I have come up with. Dark, spicy and moist with a lovely and stickily decadent topping, this version wins on all counts!

1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 1/2 tsp ground ginger
2 tsp unsweetened Dutch process cocoa powder
2 large eggs, at room temperature
1/2 cup firmly packed soft dark brown sugar
1/2 cup sour milk
(or buttermilk)
1/2 cup dark molasses
1/2 cup slightly salted butter, melted and cooled
For the Topping:
3 TBS butter
1/3 cup firmly packed dark brown sugar
2 TBS double cream (heavy or whipping)

Pre-heat the oven to 180*C/350*F. Lightly grease and flour an 8 inch square baking dish, tipping out any excess flour. Set aside.

Whisk the flour, soda, salt, cinnamon, cloves, cocoa and ground ginger together in a medium sized bowl. Set aside.

Beat the eggs in a large bowl until foamy. Beat in the brown sugar, beating it until the mixture is smooth and lump free. Beat in the sour milk (or buttermilk), molasses and melted butter. Beat until well blended, scraping down the sides of the bowl as necessary. Fold in the flour mixture, mixing it in only until just blended in and no dry mixture remains. Scrape the batter into the prepared pan. Give the pan a gentle smack down on the counter a couple of times to release any air bubbles and then bang it into the oven and bake for 30 to 40 minutes, until the top springs back when lightly touched and the edges have pulled away a bit from the sides. Transfer to a rack to cook for several minutes while you make the topping.

Pre-heat the grill or broiler of your oven.

Place all the topping ingredients in a small saucepan. Heart over medium heat, stirring constantly until the mixture bubbles and thickens. Remove from the heat.

Take a fork and poke a few holes here and there across the top of your gingerbread. Pour the hot topping mixture evenly over top of the warm gingerbread, allowing it to seep down the sides. Place under the grill and broil until the topping is bubbling, about 40 seconds or so. (watch carefully so it doesn't burn!) Remove from the broiler.

Serve warm with sweetened whipped cream if desired.





*Baked Apples with Mincemeat and Cream*
Serves 4
Printable Recipe

I love baked apples. They are so easy to do and always taste so good when they are done. For a little something extra special try baking them stuffed with mincemeat. These are truly delicious!


1 medium bottle of sparkling apple cider or apple juice (about 3 1/2 cups)
2 dessert spoons of cranberry jelly
2 TBS unsalted butter
4 large baking apples (I used Blenheim Orange Suffolk)
4 dessert spoons of mincemeat
a small handful of chopped and toasted walnuts
a small handful of dried tart cherries
1 TBS chopped crystalized ginger
250 ml container of double cream for serving (about 1 1/4 cup)

Pre-heat the oven to 200*C/400*F/gas mark 6. Lightly butter a baking dish and set aside.

Put the apple cider, cranberry jelly and butter into a large skillet and bring to a boil. Boil until it is reduced to about 1 1/4 cups. This should take about 12 to 15 minutes.

In the meantime, cut a cone shaped piece from the stem end of each apple, about 2 inches wide at the tip and 1 inch deep. Using a melon baller, remove the core, leaving the apple intact at the bottom. Take a sharp knife and cut a slight slit around the middle of each apple, about halfway up. Try not to cut in too deeply. This will help to prevent the apple from exploding in the oven and help it to keep it's shape.

Mix the mincemeat, walnuts, cherries and ginger together in a bowl. Spoon this mixture into the apples, filling and mounding it up in the centre.

Arrange the apples in the baking dish and then spoon the cider over and around them. Bake for about 45 minutes, until the apples are tender. Serve warm in shallow bowls with a spoonful of cream or two drizzled over each.