Category Archives: Desserts

A range of desserts from English Country Cooking. A range of wholesome puddings and ice-creams.

Pancake Day

Blackberry Compote, pancakes and crispy bacon.

Blackberry Compote, pancakes and crispy bacon. © Sue Todd 2014

Do you call it Pancake Day or Shrove Tuesday?

Personally we like pancakes all year round, after all what’s not to like?  As a child though I never got them very often and come Shrove Tuesday, they tended to be served up with Golden Syrup or lashings of sugar and some lemon juice.  I wasn’t keen on the golden syrup then and there’s no way on earth I could eat it on pancakes now, way too sweet.

Some ideas for your pancakes:

Crêpes Suzette

Crêpes Suzette © Sue Todd 2015.

Crêpes Suzette © Sue Todd 2015.

While we have pancakes often (some of us more than others in this house), we generally have them with fresh fruit, but thinking about the blog and with Pancake day looming fast we decided to push the boat out, put a lot more effort in and have Crêpes Suzette for a change.  It was a real treat, especially mid afternoon on a ‘work’ day!

There is a lot more work, and a whole heap of extra dishes, but luckily I got to shoot photographs and eat pancakes while Gary, bless him, prepped the kitchen, completed the cooking, made coffee and then cleared the dishes.  I can really recommend Crêpes Suzette as a real cheer up item for a yucky, gloomy late winter’s day, it add’s a real glow in more ways than one!

We do tend to go for pancakes with real substance to them in preference to more delicate crêpe like entities, so you may get more pancakes from your mix than we do from ours.

Pancake day falls mid citrus season, so if you’re feeling the need to get your citrus fix, then crêpes suzette fits right in this month and it does make a lovely change once in a while, so if not for pancake day, then maybe for another special occasion or treat? Continue reading

Grain-free, Gluten-free Pancakes

Gluten-free, grain-free pancakes © Sue Todd 2015.

Gluten-free, grain-free pancakes © Sue Todd 2015.

While you can make pancakes with gluten-free flour that’s not a great deal of help if you’re trying to avoid grains altogether.  This recipe uses coconut and almond flours to replace the grain and is wonderful for sweet pancakes, served with fresh fruit and maple syrup.

I thought I’d posted this months ago, doh!  It wasn’t until I went to link another article to this I realised the error of my ways! Continue reading

Pancakes – or Crêpes

 

Cooking pancakes. © Sue Todd 2015.

Cooking pancakes. © Sue Todd 2015.

When it comes to pancakes I don’t think too much of a good thing is possible.  I love them.  They make the most wonderful breakfast as a special treat when there’s a bit more time to spare, they work with savoury fillings and of course there’s always dessert.  It’s one of the few sweet things I’m always ready for.

Of course most people assume that pancakes means wheat flour.  It doesn’t have too.  There are gluten-free flours that you can use instead but there are also a growing number of alternative recipes too and we have a couple of them here now, such as banana pancakes and  versions made with coconut and almond flours, so if this recipe isn’t for you, then look at one of the others.

Weighing Flour for Pancakes. © Sue Todd 2015

Weighing Flour for Pancakes. © Sue Todd 2015

Continue reading

Rum and Pomegranate Jelly with ice-cream.

Pomegranate and Rum Jelly with Ice-cream - makes a great Valentines day dessert. © Sue Todd 2015

Pomegranate and Rum Jelly with Ice-cream – makes a great Valentines day dessert. © Sue Todd 2015

Okay so I’m running late for Valentines day.  I don’t ‘love’ the commercialism of this I have to say, but that’s the same with all events of the year including Christmas.  However Rum and Pomegranate Jelly has it all going on, whether you make it for Valentine’s Day or just for a special romantic treat,  It’s rather lovely and it looks like you’ve spent hours in the kitchen even if you haven’t – cause you did it yesterday!

But true to form this isn’t hard – I don’t do hard, complicated or intricate.  But I like real.  I like easy and I like good.  This is a recipe I came across in 2011 in Delicious magazine.  They’d made it in a loaf tin which I thought lacked imagination (sorry Delicious).  It wasn’t until I stumbled on some heart-shaped moulds that I finally thought – “I’m making this”.

I made it for some very good friends coming for dinner (our born at the same time babies are now 28 and 23 respectively, so we’ve been friends a very long time now) and it went down very well.  It’s more complex than I’d normally do but also easy because it’s done in advance so there’s no flustering about it.  And it is also very pretty.

Scatter some dried rose-petals on the table, add some candles and a bottle of bubbles and you have a very romantic dessert.

The recipe claims to serve 8, this time around I made 4 little heart-shaped servings and two much larger jelly moulds with this amount.  I’m thinking that’s more than 8!!  If you’re after a simple dessert and not much on the leftovers front, I’d half the quantities.

Ingredients: for the Rum Jelly

  • 4 leaves of gelatine,
  • 240 ml water,
  • 75 g vanilla sugar (or caster sugar),
  • 75 ml white rum,
  • 2 tbsp stem ginger syrup (from a jar),
  • 45 ml of sparkling water,
  • Seeds from half a pomegranate, plus extra to serve

Ingredients: for the Pomegranate Jelly

  • 11 leaves of gelatine,
  • 750 ml pomegranate juice,
  • 4 tbsp lime juice,
  • 150 g vanilla sugar (or caster sugar)

Method for: Rum Jelly

Rum Jelly © Sue Todd 2015

Rum Jelly © Sue Todd 2015

First of all get a bowl of cold water and soak your gelatine leaves for 5 minutes.

This gives you just enough time for you to heat through 240 ml of water and the sugar in a pan, stirring it from time to time until the sugar melts.  Take the pan from the heat once the sugar has melted.

Lift the gelatine from the water, squeezing it gently to remove the extra water.  Add the gelatine to the sugar and water mixture in your pan and stir it all up, until the gelatine has dissolved.  Set to one side in a jug to cool.

Once it has cooled, add the white rum, ginger syrup and sparkling water stirring to mix up thoroughly.

Now pour it into your moulds to set.  If you are doing this for a romantic evening or Valentines day you may have more than you need.  If so put some in pretty moulds for your romantic meal (I used heart shapes) and put the rest in a bowl or mould for another day.  Sprinkle your pomegranate seeds over the jelly and chill until the jelly sets.  This will take a couple of hours.

Method for: Pomegranate Jelly

Pomegranate & Rum Jelly  © Sue Todd 2015

Pomegranate & Rum Jelly © Sue Todd 2015

Once your Rum Jelly has set, its time for the next stage, making your Pomegranate Jelly.

Soak your gelatine leaves in cold water for five minutes.

While you are doing this, heat the pomegranate juice in a pan with the sugar until it dissolves.

Squeeze the water out of your gelatine leaves before adding them to the pomegranate juice, stirring until the gelatine leaves dissolve.

Pour the mixture into a jug, set aside to cool and stir in your lime juice.

Next pour this over the set rum jelly and then chill for at least 3 to 4 hours or overnight until its set properly.

To serve your Pomegranate and white rum ice-cream:

Pomegranate and Rum Jelly. © Sue Todd 2015

Pomegranate and Rum Jelly. © Sue Todd 2015

Remove your jelly from its mould(s) by dipping the mould into hot water briefly and then turning it out to a plate.  The jelly may not come out just as you’d like, so beware.  Scatter with pomegranate seeds if you wish, along with shavings of chocolate and serve with homemade vanilla ice-cream, although it tastes great and work well just as it is.