Rum babas

From this link

Ingredients

115g/4oz unsalted butter, at room temperature, plus extra for greasing 75g/2½oz currants or mixed dried fruit
4 tbsp dark rum
2 tbsp cold water
225g/8oz plain flour
1 x 7g sachet easy-blend dried yeast
½ tsp fine sea salt
4 large free-range eggs, beaten
4 tbsp milk
1 tbsp clear honey
For the syrup
400g/14oz caster sugar
400ml/14fl oz water
3 tbsp clear honey
4-6 tbsp dark rum
To serve
double cream

Method

1. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray.
2. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool.
3. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy.
4. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins.
5. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown.
6. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside.
7. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish.
8. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed.
9. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.)
10. To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream.

Traditional rice pudding

From this link

Ingredients

100g/3½oz sultanas
1 mug hot strong black tea
1.3 litres/2 pints 7fl oz milk
300ml/10½fl oz double cream
200g/7oz pudding rice
100g/3½oz golden granulated sugar
pinch freshly ground nutmeg
1 vanilla pod, split, seeds scraped out
clotted cream, to serve
jam, to serve

Method

1. Preheat the oven to 160C/320F/Gas 2.
2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
3. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
4. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
5. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

Scotch Eggs

From this link

Ingredients

8 free-range eggs
500g/17½oz pork sausage meat
1 tsp dried sage
½ tsp dried thyme
pinch cayenne pepper
½tsp freshly ground black pepper
4 tbsp plain flour
125g/4½oz fresh white breadcrumbs
vegetable oil, for deep frying

Method

1. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.
2. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined.
3. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed.
4. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs.
5. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
6. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk.

Cottage pie with cheesy mash

From this link

Ingredients

1 tbsp sunflower oil
1 large onion, peeled, chopped
2 celery sticks, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
500g/17½oz lean beef mince
150ml/5fl oz red wine
2 tbsp plain flour
500ml/17½fl oz beef stock
300ml/10½fl oz cold water
2 tbsp tomato purée
½ tsp mixed dried herbs
1 dried bay leaf
splash Worcestershire sauce
salt and freshly ground black pepper
For the topping
800g/1lb 12oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even-sized pieces
40g/1½oz butter, cubed
3 tbsp milk
100g/3½oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green beans or shredded Savoy cabbage, cooked

Method

1. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.
2. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.
3. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.
4. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside.
5. Preheat the oven to 200C/400F/Gas 6.
6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.
7. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper.
8. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork.
9. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage.

Summer berry trifle

From this link

Description

Thickening the custard with a little cornflour will prevent the cream topping from sinking. We like the jelly, but if you're short of time, simply leave it out altogether.

Ingredients

1 x 135g/4¾oz packet raspberry or strawberry jelly
170g/6oz ready-made jam-filled Swiss roll
5 tbsp cream sherry
75g/2½oz blueberries
100g/3½oz raspberries
150g/5oz strawberries, hulled and halved
For the custard
300ml/10½fl oz milk
300ml/10½fl oz double cream
1 vanilla pod, split, seeds scraped out
2 tbsp cornflour
2 tbsp cold water
4 large free-range egg yolks
75g/2½oz caster sugar
For the topping
10g/½oz flaked almonds
300ml/10½fl oz double cream

Method

1. Prepare the jelly according to packet instructions, but do not place it into the fridge to set.
2. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl.
3. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours.
4. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod.
5. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside.
6. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat.
7. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon.
8. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.
9. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
10. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly.
11. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set.
12. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool.
13. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve.
14. To serve, spoon the trifle into serving bowls and eat immediately.