Date and Pecan Pie

Buoyed by my new found confidence in my pastry skills I thought I'd try making a hot water butter crust this week. I'm really becoming a fan of this method as it's very easy to make, forgiving to work with and still provides a lovely firm, but buttery base. I've decided this time to fill mine with dates and pecans, bound with maple syrup and cream. It's a classic combination but still has a massive wow factor, both in terms of presentation and flavour. There's just one thing you need to be careful of. I left my nuts and dates quite large and although tasty, the ones on top did catch more than I'd like. So if you give this one a try, just make sure everything is chopped up relatively small which will help it also bind with the maple mixture.

Prep time: 15 Mins

Baking time: 50 Mins

75g Unsalted Butter (Chopped into small cubes)

75ml Water

15g Light Muscovado Sugar

215g Plain Flour

200g Medjool Dates

200g Pecan Nuts

100ml Maple Syrup

100ml Single Cream

1 Medium Egg Yolk

Preheat the oven to 180C/350F/Gas 4 and lightly grease a 20cm loose bottomed sandwich tin. In a saucepan melt together the butter with the water on a medium heat and in a separate bowl sift in the flour. When the butter and water have melted together and are just coming to the boil pour them over the flour. Work them around with a wooden spoon for a minute or two (until cool enough to handle), then get your hands in and knead together to a smooth dough. Roll out on a clean surface (I didn't even need to flour mine) to a large disc and lift into the tin. Carefully press the dough into the edges until it fills the tin completely, overhanging by a few millimetres. You can break some off of one side to fill any gaps if it's slightly uneven in the tin.

Remove the stones from the dates and chop them up with the pecans. You can do this relatively roughly, as long as there are no massive chunks of either left. Mix them all together in a large bowl with the syrup, cream and egg yolk, then tip the whole lot into the pastry shell. Even the mixture out, then place in the centre of the oven for around 50 minutes, until the top is a dark golden brown. Remove from the oven and leave to cool in the tin until warm and firm to the touch on top. Delicately slide the pie out of the tin and serve either on it's own or with some cold cream or ice cream. You're all done. Easy as pie!

Peanut Butter Cups

Ok, ok, I know these aren't technically baking, but their delightful deliciousness more than makes up for that. A nutty, sweet and slightly salty peanut butter filling is encased in a dark chocolate shell and the result could be described as heavenly if only they weren't so naughty! Because of the simplicity of this recipe it is important to invest in good quality ingredients. Try to find a decent peanut butter with no added sugar, although I'll leave it up to you with regards to smooth or chunky. The chocolate should ideally be dark, with complex flavour notes. If you can get hold of some Valrhona or Grenada Chocolate Company bars, it'll make a big difference.

Prep time: 20 Minutes (Plus some chilling time)

Baking time: No baking necessary!

250g Dark Chocolate (Around 70% Cocoa)

60g Peanut Butter

15g Icing Sugar

A pinch of Salt

This is such an easy recipe! Line a mini muffin/canape tray with 16 mini cake cases. In a bain-marie or the microwave, melt 100g of the chocolate. Spoon the chocolate equally into each of the cases (just over 1tsp per case), then using a pastry brush carefully brush the melted chocolate up the sides of each case, which when set will form the shell. Place in the fridge to chill until set (At the very least an hour).

When the cases have set you can finish them off. In a small bowl mix the peanut butter with the sugar and salt. If you want a little more sweetness or saltiness you can add a bit more sugar or salt, but personally I think this quantity has a nice balance, whilst still allowing the nuttiness to shine through. Spoon a little blob into each set chocolate shell and gently press down so the filling sits beneath the top edge of each case. Melt the final 150g of chocolate, then pour on top. Place back in the fridge until completely set and you're all done. I'll leave it up to you to decide whether to share them or not!

What I've been baking - July 2012

So here's some of what I've been baking (and making) this month, with varying degrees of success. Most of the recipes can be found on the blog, but if you need any more info then let me know!

Pork and Apricot Pie

The sun is out! Hopefully it'll last until the weekend and if so this is a great addition to any picnic basket. As you may have noticed I've been attempting different types of pastry recently (with admittedly varying degrees of success), so I thought I'd try and come up with a nice pork pie recipe and was delighted with how this one turned out. A rich hot water pastry crust encases meaty pork, with the apricots adding a lovely contrast in flavour and texture. I think the combination works really well, but as always feel free to experiment with the recipe. Next time I may throw in some chopped bacon or even spice the pork with some ras-el-hanout and replace the apricots with some dates, for a Moroccan vibe.

Prep time: 30 Minutes (Plus many hours of chilling time)

Baking time: 90 Minutes

100g Lard

100ml Water

290g Plain Flour

500g Minced Pork

200g Soft Apricots (Not fresh, but the ones you can get in little vacuum packs or resealable bags)

Salt and Pepper

1 Medium Egg (Beaten)

250ml Pork or Chicken stock (The best you can afford)

2 Leaves of Gelatine

To make the pastry, sift the flour into a large bowl. Melt the lard with the water in a pan and when it just comes up to boil, pour over the flour. Work it around with a wooden spoon until it forms a dough, then leave for five minutes to cool down a bit.

Preheat the oven to 180C/350F/Gas 4 and lightly grease a 20cm loose bottomed sandwich tin. Knead the dough on a clean surface for a minute or two, then (keeping a fifth of the pastry back for the lid) roll out into a large disc big enough to fill the tin. Carefully transfer to the tin and press gently, so it fills it completely and overhangs by a centimetre at the top. In a fresh bowl mix the minced pork with apricots and season with salt and pepper. Press the pork into the pastry shell, ensuring it's evenly distributed. Roll out the last of the pastry into a lid shaped disc and lay on top. Press/crimp the edges of the lid into the pastry you left overhanging to join them. Cut a little cross into the middle of the lid and fold the points back to make a little hole (This is important), then brush with the beaten egg. Bake in the centre of the oven for 90 minutes, until golden on top.

When the pie is about 5 minutes from being done, you can start on the jelly. Place the gelatine in some cold water to soften. In a pan heat through the stock until just about boiling then turn off the heat. Squeeze any excess cold water out of the gelatine then add to the hot stock and stir until combined. Remove the cooked pie from the oven. Place a funnel into the hole you made in the top of the pie and VERY slowly pour in the stock. It may fill quickly at first, but if you leave it for 10 seconds it'll soak into the pie and you'll be able to add some more. The pie should take all of the liquid but stop if you think it has filled up. Leave the pie to cool, then transfer to the fridge and chill completely. This should take at least 4-5 hours and ideally overnight if you can. When cold remove from the tin, slice and enjoy. I like mine with a little peppery salad, some chutney and salad cream!

Scruffy little fruit pies

After quite a contemporary pastry recipe on Tuesday, today's has a distinctly old school flavour. For me a fruit pie, with biscuity pastry and a hot fruity filling served with custard is not just traditional, but a classic, so here's an easy recipe to try. The pastry can be made the day before (just let it come back up to room temperature before using) and the fruit filling takes literally a couple of minutes to knock together so it's perfect for all occasions, from a dinner party to a lazy Sunday lunch. The only thing I would say is try and get the best jam you can afford or ideally make your own. Having a nice full flavoured jam with a hint of sharpness will make a big difference. If you need a jam recipe just let me know!

Prep time: 15 Minutes (Plus some chilling time for your pastry)

Baking time: 25-30 Minutes

150g Plain Flour

75g Unsalted Butter

1 Large Egg Yolk

20g Icing Sugar

4tbsp Jam (I used some raspberry and blackberry jam)

150g Soft Fruit of Berries (I used raspberries)

Icing Sugar for dusting

Just like last time, rub the flour into the butter until combined, then crack in the egg yolk and tip in the icing sugar. Start off working the mixture with a wooden spoon, then get your hands in there and bring it together to a smooth consistent dough. Wrap in clingfilm and leave in the fridge to firm up for about 30 minutes.

Preheat the oven to 190C/375F/Gas 5. Grease four tartlet tins or a 24cm four cup Yorkshire pudding tray. I used a Yorkshire pudding tray as I've still not got around to buying some tartlet tins! In a saucepan gently heat through the jam unit loose and syrupy. Don't be too aggressive as you don't want to boil the jam. Once it's loosened and steaming turn the heat off and fold through the fruit, taking care not break it up too much. Set to one side off of the heat for a couple minute whilst you finish off the pastry.

Roll the pastry out thinly on a floured surface, so you're left with enough to overfill each tin or mould. Roughly divide into four and gently press each into the tin or mould. Don't worry if you have to break some off of one side to fill another, just try and make sure there are no cracks in the base. Leave a fair amount of pastry overhanging. Spoon in about 2 spoonfuls of the jammy fruit into each tartlet, filling them by about two thirds. Fold the overhanging pastry towards the middle, which will form a nice topping, then place in the centre of the oven for 25-30 minutes, until a nice golden brown. Lightly dust each with icing sugar, and serve hot with custard, cream or ice cream!

Fig and orange blossom tarts with pistachio frangipane

I'm very much the novice when it comes to pastry and like many have often found the thought of making my own more than a little daunting. However since trying out a few basic recipes I've been delighted with not only how easy it is to make a basic shortcrust pastry, but also how delicious the end result is! This tart has complex layers of flavours and textures, but the process is anything but complicated. The pastry can even be made the night before if you're pressed for time. Just make sure you let it come back up to room temperature before you start rolling it out.

Prep time: 30 Minutes (Plus some chilling time)

Baking time: 25-30 Minutes

100g Plain Flour

50g Unsalted Butter (At room temperature)

1 Medium Egg Yolk

15g Icing Sugar

50g Unsalted Butter (Softened)

50g Caster Sugar

1 Medium Egg Yolk

A dash of Pure Orange Blossom Water

50g Pistachios (Well ground in a mini chopper or pestle and mortar)

4 Figs

Icing Sugar (To dust)

Pastry first! Rub the flour into the butter until combined, then crack in the egg yolk and tip in the icing sugar. Start off working the mixture with a wooden spoon, then get your hands in there and bring it together to a smooth consistent dough. Wrap in clingfilm and leave in the fridge to firm up for about 30 minutes.

Preheat the oven to 180C/350F/Gas 4. Grease four tartlet tins or a 24cm four cup yorkshire pudding tray (That's what I used!). Cream the caster sugar into the butter, then beat through the egg yolk and orange blossom water. Mix in the pistachios until you are left with a rough paste and set to one side whilst you get on with the pastry.

Roll the pastry out thinly on a floured surface, so you're left with enough to fill each tin or mould. Roughly divide into four and gently press each into the tin or mould. Don't worry if you have to break some off of one side to fill another, as long as there are no big cracks it'll be absolutely fine. Leave a little pastry overhanging, as it will shrink very slightly during cooking. Spoon in the frangipane paste, ensuring the base of each tartlet is evenly covered. Thinly slice a fig and arrange on top of the frangipane. Repeat for the other three tartlets, then place in the centre of the oven for 25-30 minutes until the frangipane has risen and the tartlets are a nice golden brown. Lightly dust each with icing sugar, then leave to cool before carefully turning them out and enjoying at your leisure!

Lardy Cake

Lardy cake. Even uttering the words have been known to add inches to the waistline. Although called a cake, it's somewhere between a fruit loaf and a doughnut, with a rich and syrupy dough punctured with spicy hits of fruit. I've tinkered with a few recipes recently, but am very happy with this one. It has a really nice texture, soft and slightly chewy with little pockets of syrup and a sticky crust. I think the combination of fruit, spice and syrup work beautifully, but you can play about with the recipe if you prefer other flavours. I might add some orange and lemon extract next time or even (if I'm feeling particularly fiendish) throw some chocolate in there!

Prep time: 30 Minutes (Plus time to let the dough rise)

Baking time: 30 Minutes

10g Fresh Yeast

200ml Tepid Water

100g Caster Sugar (Plus 3tsp)

300g Strong White Bread Flour

1/2tsp Salt

75g Unsalted Butter (At room temperature)

75g Lard (At room temperature)

75g Luxury Mixed Dried Fruit

2tsp Mixed Spice

Right, you need to start with some pretty standard bread dough. Mix the yeast with the water and one teaspoon of the sugar, then tip in the flour and the salt. Start it off with a wooden spoon then transfer to a lightly floured surface and knead for at least 7 minutes, until smooth and elastic. Return to a large, lightly greased bowl, cover with a damp tea towel and leave in a warm place for about an hour, until doubled in size.

Once the dough has risen, take it out of the bowl and place on a floured surface. Roll out into a large rectangle, the dot over the butter (keeping one teaspoon of it back) and sprinkle over 50g of the sugar, half of the mixed fruit and 1tsp of the mixed spice. Fold both ends towards the middle so they overlap, press the sides down to seal, turn the dough 90 degrees and roll out again (to a similar size as before). This time dot over all of the lard and sprinkle over 50g of the sugar (You should have two teaspoons left over), the rest of the fruit and the spice. Fold each end over each other, again press the sides down to seal and roll out gently until it's large enough to fit into a 26 x 19cm baking tin that has been greased and had its base lined with baking paper. Carefully transfer the dough into the tin, then place in a large polythene bag and return it to a warm place for another hour.

Preheat the oven to 190C/375F/Gas 5. Remove the tin from the bag. Melt the teaspoon of butter you retained (I do this in the microwave) and gently brush over the top of the cake. Sprinkle over the final two teaspoons of sugar, then place in the centre of the oven to bake for 30 minutes, by which time the top should have become golden. When you're happy it's cooked remove the cake from the oven, leave in the tin for 30 minutes, then carefully turn out and leave to cool on a wire rack. You can let it go completely cold, but I prefer it warm with a nice cup of tea!

Country Slices

A country slice is a lunchbox classic, moist and golden with a little bursts of fruity flavour and a sweet, sugar topping. For this recipe I've left out the spicing completely, as I think the light muscovado sponge and dried fruit have enough of a punch as they are. However if you want to tinker with the flavours feel free to experiment.

Prep Time: 10 Minutes

Baking Time: 35-40 Minutes

150g Unsalted Butter (Softened)

150g Light Muscovado Sugar

2 Medium Eggs

150g Plain Flour

1tsp Baking Powder

150g Luxury Mixed Dried Fruit (The best you can get)

Caster Sugar (For dusting)

This one is so easy it barely needs a recipe! Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. In a large bowl cream together the butter with the sugar, then beat in the eggs one at a time. Sift in the flour with the baking powder, then mix it all together to a smooth batter. Fold through the fruit, then bake in the centre of the oven for 35-40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When cooked remove from the oven, leave in the tin for 15 minutes then turn out and leave to cool completely on a wire rack. Sprinkle with the caster sugar, then slice and munch away!

Maraschino Cherry Cake

I think everyone has a jar of those maraschino cocktail cherries in syrup lurking in the back of a cupboard somewhere. Usually bought en masse at Christmas, along with giant packets of mixed nuts and Eat Me dates, they are often one of those things that are bought with the best intentions, yet are inevitably left unopened. Well, I found my jar the other day so thought I'd experiment and try them in a recipe. The resulting cake was moist, full of flavour and a vibrant pink in colour, so if you too have a rogue jar of cherries lurking in a cupboard somewhere, give this one a go!

Prep time: 20 Minutes

Baking time: 50 Minutes

1 Jar Maraschino Cocktail Cherries (225g)

175g Unsalted Butter (Softened)

150g Caster Sugar

3 Medium Eggs

100g Ground Almonds

25g Dessicated Coconut

1tsp Baking Powder

100g Plain Flour

Icing Sugar (To dust)

Before you start the cake you just need to blitz up the cherries. Tip the whole jar with their syrup into a mini chopper and give them a good blast until they are blended. If you don't have a mini chopper or small food processor you can chop them thoroughly by hand and then just return them to the syrup whilst you get on with the cake itself.

Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm loose bottomed tin. Cream together the softened butter and caster sugar, then beat in the eggs one at a time. Fold through the ground almonds with the dessicated coconut, then sift in the baking powder with the plain flour and do the same. Tip in the chopped cherries in their syrup then gently work them through the cake mixture until evenly combined. Spoon the mixture into the prepared tin, then bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you're happy it's cooked remove the cake from the oven, leave for 20 minutes, then remove from the tin and leave to cool completely on a wire rack. When the cake has cooled dust with icing sugar and you're all done!

Malted fruit loaf

Malt loaf is a British classic and whether you prefer it smothered in butter, jam or even both it is a delicious treat any time of the day. My version is slightly lighter in both flavour and texture, yet I think it still retains the moisture and character of a traditional malt loaf. I've kept the flavours themselves quite classic, but you could add some spicing if it floats your boat, or even different types of tea. Whatever you fancy!

Prep time: 15 Minutes (Plus 15 Minutes soaking time)

Baking time: 35 Minutes

100ml Cold Tea

175g Mixed Fruit

50g Dark Soft Brown Sugar

175g Self Raising Flour

1/2tsp Bicarbonate of Soda

100g Malt Extract

To start pour the cold tea onto the fruit and leave to sit for 15 minutes, which will just rehydrate the fruit a little. Once it's steeped for a bit preheat the oven to 180C/350F/Gas 4, grease a 22cm loaf tin and line the base with baking paper. In a large bowl mix together the sugar, flour and bicarbonate of soda. Tip over the tea and fruit, followed by the malt extract and mix it all together until thoroughly combined. Spoon into your prepared tin and bake in the centre of the oven for 35 minutes, then remove from the oven and let it cool in the tin. It may sink down slightly whilst cooling, but that's normal and just means it's lovely and moist in the middle! 

Once cool carefully remove from the tin. Slice as thinly or as thickly as you like! 

Easy Nectarine Crumble

This recipe is AMAZING! So quick and easy to make, yet visually impressive, complex in flavour and delicious on a wet and windy day (Which we've had more than our fair share of recently). I've used just ripe nectarines, but it works equally well with other soft fruits such as plums or figs. I'm even thinking about trying mangoes with a little coconut thrown into the crumble, but I'll leave that one for another day!

Prep time: 10 Minutes

Baking time: 35-40 Minutes

4 Large Ripe Nectarines (Stones removed and quartered)

Juice of 1 Lemon

3tbsp Golden Syrup

100g Jumbo Oats

50g Light Muscovado Sugar

50g Unsalted Butter

Preheat the oven to 180C/350F/Gas 4. Mix the nectarines gently with the lemon juice and golden syrup (Using your hands will make this much easier), then tip the lot into a medium oven proof dish. Spread the nectarines out so they evenly cover the base of the dish. In a separate bowl rub the butter into the oats and sugar (Again, get your hands in there!), then scatter over the top of the nectarines. It's fine if there are a few gaps, as that will allow the syrup to bubble through and the edges of some of the nectarines to caramelise. Place in the centre of the oven for 35-40 minutes until the crumble is an even golden brown, then remove and serve. This one is delicious on it's own or with cream, custard or ice cream. Personally I love a blob of cold vanilla ice cream in mine!

Strawberry Shortcake

With Wimbledon in full swing, I thought it would a good time to try out a recipe that showcases the two ingredients most closely associated with the tournament, strawberries and cream. Thousands of kilos of both are consumed over the course of the competition. This recipe doesn't use quite that many, but is still generously packed with sweet strawberries and rich double cream. The shortcake adds an important textural dimension to the dessert, as well as a buttery biscuitiness!

Prep time: 15 Minutes (Plus some chilling time)

Baking time: 13-15 Minutes

250g Plain Flour

1tbsp Baking Powder

50g Unsalted Butter

100g Caster Sugar (Plus a bit more to sprinkle on top)

1 Medium Egg Yolk

100ml Milk (ish)

300ml Double Cream

1tsp Vanilla Extract

400g Fresh Strawberries

Sift the flour and baking powder into a large bowl and rub in the butter. Tip in the sugar, egg yolk and 50ml of the milk, then start to mix with a wooden spoon. As it comes together drizzle in a little more of the milk until a smooth soft dough is formed (You may not need all of the milk). Get your hand in there to finish off working it then wrap in some cling film and place in the fridge to chill and firm up (About 45 minutes).

Preheat the oven to 220C/425F/Gas 7 and line two baking trays with baking paper. Take the dough out of the fridge and divide in half. Roll out half of the dough between two sheets of lightly floured baking paper, until about 20cm in diameter (You don't have to be precise) and lay in the centre of the tray. Repeat for the rest of the dough and place both in the centre of the oven for about 13-15 minutes, until golden brown on top. When you're happy they are done remove from the oven and set aside to cool on the trays.

In a large bowl whip the cream with the vanilla until thick and roughly chop the strawberries. Carefully remove the shortcakes from the baking paper, upturn one onto a serving plate, spoon over the cream and lightly press on the strawberries. Place the other shortcake on top, gently press down to secure in place and dust with caster sugar. Slice with a sharp knife to serve, then see if you can fit a whole piece into your mouth in one go!