I actually created this cocktail to serve before our Burns Night supper but look at how pretty it is! It’s perfect for Valentines day too. I wouldn’t recommend using a really, really, peaty whisky in this but you should still choose something nice and smooth, […]
This beauty is what I’m offering up for this years Burns Night pudding. I know cranachan is pretty much just trifle anyway but when I was recently asked for a trifle recipe this is what sprang to mind and it feels like a celebration of suitably Scottish ingredients.
It’s got a bit more substance to it than cranachan so be sure not to fill up on too many neeps and tatties, oh, and its got a bit of a kick to it too!
You can of course use shop bought sponge but if you do want to make your own (I did) then a simple victoria sponge made with just one egg works well. I like to decorate mine with a few mini meringues made from one of the spare egg whites from the custard but you could just use crushed bought meringues instead.
150ml double cream
350ml whole milk (if you’re in the States then just use 500ml half and half instead of the milk and cream)
3 tbsp sugar
3 egg yolks
300g frozen raspberries
2 tbsp honey
3 tbsp whisky
Plain sponge cake (enough to create a single layer in your serving bowl)
200ml double/heavy cream
1 tbsp honey
toasted flaked almonds and mini meringues (optional) to decorate
Split the vanilla pod in half lengthwise and put in a pan with the cream and milk (or half and half). Heat until quite warm but don’t let it boil.
Whisk together the egg yolks, sugar and cornflour for the custard until they are quite pale and fluffy.
Strain the warm half and half through a sieve into a jug and rinse out the pan. Scrape the seeds out of the vanilla and whisk into the egg and sugar mixture.
Whilst continuously whisking pour the warm milk mixture into the eggs in a slow steady stream. Return the custard to the pan and gently heat, stirring until it thickens. Set aside to cool.
Combine the sugar for the compote with 1/2 the raspberries and the whisky and cook until they become syrupy, stir in the rest of the fruit and pour into the base of your serving dish.
Cut the sponge into chunks and lay these on top of the warm fruit, letting them soak up the juice.
Pour the cooled custard over the sponge and put it in the fridge to firm up a bit.
Whip the cream with the honey and use this to top the trifle, finishing off with a few toasted flaked almonds.
I don’t really go in for champagne or prosecco but on special occasions it’s still nice to celebrate with something bubbly. I’ve always had a bit of a soft spot for the Breton and Normandy cider which comes in champagne-style bottles. It’s actually what we […]
This summer we visited Ecuador on our way back from the US to the UK (yeah, I know, it’s not the most direct route!) I bought a big block of spiced hot chocolate back with me as an edible souvenir (the best kind). You just chop it up and melt it with milk to produce deliciously rich, thick, warmly spiced hot chocolate.
In spite of its size it’s not going to last forever though so I thought I had better set about working out a recipe to recreate it when it does eventually run out. Cinnamon, chili and dark chocolate are always delicious together and the touch of cornflour gives it a gloriously velvety feel. This is a real treat.
80g dark chocolate
2 tsp cornflour
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
pinch of chili powder (or to taste)
splash of rum (optional)
whipped cream to serve
Finely chop the chocolate and add it to a pan with the milk. Whisk in the cornflour and flavourings and then set the pan over a low heat. Whisk or stir the pan until everything has melted together and the cornflour has thickened the hot chocolate a little. Add the booze, if you’re using it, and then pour into mugs and top with whipped cream.
Chocolate and cherries are such a joyous combination. You just can’t go wrong with it. You can however add to it. With booze! Cocoa infused gin with chocolaty richness, sweet amaretto and fragrant vanilla vodka combine with fruity cherry syrup to make this quite a […]
How tempting do these beauties look?! I think you’d have to have some seriously impressive will power to turn them down, especially toasted with a generous smear of butter melting into them. I might have to put writing this post on pause whilst I go and make one in fact…mmm that’s better.
This recipe makes deliciously fluffy, well risen scones with a lovely crisp exterior and all the indulgence of Welsh rarebit (the king of cheese on toast). Choose a good dark ale with a fairly hoppy taste and really mature cheddar for lots of punchy flavours.
makes about 9
300g plain flour
1 tbsp baking powder
100g strong cheddar, grated
1 tbsp wholegrain mustard
110ml (approx) dark ale
Pre-heat your oven to 220°c and pop a baking tray in there to heat up (using a hot tray is my scone making top tip).
Sift together the flour and baking powder and then rub in the butter. Mix through 3/4 of the cheese. Add the milk and use a butter knife to stir it all together. Stir the mustard into about half of the ale and then mix this into the dough. Add just enough of the remaining ale to bring everything together to form a nice soft, but not sticky dough.
Turn this out onto a lightly floured surface and gently pat it out until it is 2-3 cm thick. Use whatever size cutter you like and stamp out scones. Be careful not to twist the cutter or the scones won’t rise properly (another scone making top tip for you). Gently re-roll as necessary to use all of the dough. Brush the tops of the scones with a little milk and then sprinkle on the last of the cheese.
Carefully transfer the scones to the hot tray, spacing them apart a little and bake them for around 15 minutes, until they are well risen, golden and generally pretty irresistible!
This is such a lovely dessert for chilly evenings. It’s comforting but not too heavy. It’s also another excellent way for me to make use of the apples from the tree in my back garden. You don’t have to make your own pancakes for this, […]