Fudge!

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One of the best things about Christmas surely has to be the food.

This fudge like creation has become a regular feature in my December kitchen.

It is eye wateringly simple!

I often pop a few pieces in a bag with a pretty ribbon and gift it.

Now it isn’t actually fudge in the true sense of the word, in fact I would argue because we are not using tons of sugar, just a tin of condensed milk, with dark chocolate, it is almost a healthy option, isn’t it?

Go on give it ago, get older children to join in.

Ingredients

350g Dark Choco;ate

1 tin of condensed milk

30g Butter

Whatever else you want to add -see end for inspiration

Step 1

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Add all the ingredients into the pan together.

Step 2

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Gently stir on a low heat until everything is melted and combined.

At this point you add whatever you want, then give it a good stir.

Step 3

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Pour the mixture into any foil lined dish.

Pop it into the fridge to set.

Step 4

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Cut it into pieces, any size you fancy.

I then pop it in a plastic container into the freezer.

It doesn’t actually freeze and can be eaten straight from the freezer.

Enjoy!!!!

Suggestions

Vanilla Extract

Cranberries

Pistachio nuts

Brazil nuts

A few dashes of rum and raisins

The possibilities are endless!

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Have a lovely day!

Cinnamon Apple Biscuit Parcels!

I love apple pie but like Paul and Mary (Hollywood and Berry), I cannot abide a soggy bottom.

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With that in mind, I decided to make individual apple parcels.

My thought was that they would be baked directly on a baking sheet rather than in a tin/plate, thereby preventing any soggy bottoms.

I also like the apple to look like apple not a brown sludge, so I added the flavour to the pastry rather than the apples.

The pastry is flavoured with cinnamon and handled so lightly that it tastes more like a crisp biscuit than pastry.

The picture is a little rustic, I grant you, but I didn’t want to waste any of the pastry by cutting it off and it was delicious.

 

Ingredients

225g plain flour

100g cold butter

25g golden caster sugar

1 generous teaspoon of cinnamon

2 – 3 table spoons of icy cold water

1 pinch of salt

5 Bramley apples – peeled, cored and chopped into 2cm cubes

1 table spoon of granulated sugar and a little more for sprinkling

Method

Step 1  – The Pastry

Sieve the cinnamon and flour together and either rub the butter in or,

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If you have a food processor, mix it all together until it resembles breadcrumbs.

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Don’t worry about the dark colour, this is biscuit pastry after all.

Add the water slowly to the breadcrumbs until they come together to form a dough.

Wrap the dough in cling film and chill for at least 30 minutes in the fridge.

Step 2 – The Apples

Gently heat the apples and granulated sugar until they form a lumpy purée.

Leave to cool.

Step 3 -The Construction

Pre heat the oven to 190 degrees.

Take the pastry from the fridge and divide into 8 pieces.

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This is really important because you will only roll the pieces out once and that will ensure a biscuit type of finish.

Roll each piece out into a thin disc and add a good spoonful of the apple purée to the middle.

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Fold over, seal with milk around the edges and press down with a fork.

Use the milk to coat the outside and sprinkle with the remaining granulated sugar.

Place side by side on a baking sheet.

Bake for 25 – 30 minutes until the pastry has browned.

The kitchen will smell divine!

Enjoy with either ice cream, whipped cream or custard!

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Have a lovely day!

Pancakes please!!!

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In preparation for Shove Tuesday this week. Here is, what has to be, the easiest pancake recipe ever!

Ingredients

100g Plain flour

Pinch of salt

1 medium egg

300ml milk

Glug of oil

Method

1. Mix flour and salt in a bowl

2. Add milk and egg together and mix

3. Add the milk mixture to the flour and beat like mad until it looks smooth like cream

4. Add a small drop of oil to a frying pan and wait for it to be really hot like smoking

5. Stir the batter and spoon about 2/3 spoon fulls into the pan, swirling it around to fill the pan

6. When the underneath is brown, flip it over (I always use a palette knife for this)

7. When that side is brown, slide it out onto a plate

8. Fill it with whatever you fancy – ice cream and sauce is popular in The Glade

9. Repeat

Enjoy!!