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Recipes

Almond & Tarragon Rice Pudding

National Rice Pudding Day is a day dedicated to enjoying and appreciating the creamy and comforting dessert which is popular all over the world! I've done an Almond & Tarragon Rice Pudding with fresh peaches and Apricot & Nutmeg Jam. Oven toasted pudding rice cooked in almond milk and cream and finished off with toasted almonds and chopped tarragon which brings a light anise flavour, served up with fresh, fragrant summer peaches and a generous dollop of Apricot & Nutmeg Jam. A wonderful bowl of sweet summer goodness...

Ingredients

Serves 6

  • 700ml Almond Milk

  • 300ml Cream

  • 20g Butter

  • 80g Caster Sugar

  • 20g Muscovado Sugar

  • 140g Pudding Rice

  • 25g Flaked Almonds, Toasted

  • 1tsp Finely Chopped Tarragon

  • 2tbsp Mascarpone

  • 3 Peaches, Diced

  • 6tsp Apricot & Nutmeg Jam

Method

  1. Preheat the oven to 200 Degrees. Pu the rice on a baking tray and bake for 15 minutes, until it turn golden brown. Remove from the oven and leave to cool.

  2. Put the almond milk, cream and butter into a pab and bring to the boil on a medium to high heat. 

  3. Turn down to a low heat, add the rice and sugars and gently cook for 20-25 minutes, stirring frequently until the rice is cooked and the liquid has thickened. 

  4. Remove from the heat and stir in the flaked almonds, tarragon and mascarpone. Leave to rest for 5 minutes before serving with diced peaches and Apricot & Nutmeg Jam.

Æbleskiers

National Doughnut Day. An annual food holiday to celebrate one of the most glorious food items ever created! Today I’m doing Æbleskiers. Danish doughnuts that are fried in an Æbleskier pan which gives it it’s distinctive round shape. I’m using a takoyaki grill which achieves the same results. These pans are inexpensive and easy to buy from Amazon. Filled with jam, these bite size doughnuts are super addictive, gooey, light fluffy dough balls of goodness!

Ingredients

  • 100g Butter, plus extra for frying

  • 250ml Milk

  • Zest of 1 Lemon

  • 2tbsp Sugar

  • A pinch of Salt

  • 25g Fresh Yeast

  • 250g Strong Flour, sieved 

  • 3 Eggs

  • Icing Sugar, for dusting

Method

  1. Melt the butter in a small pan over a low heat.

  2. Add the milk and heat to body temperature (37C). Add the lemon zest, sugar, salt and yeast to warm mixture and stir to dissolve.

  3. Whisk into flour to form a thick batter, then mix in the eggs.

  4. Cover the bowl and leave the batter to rise for 25 minutes.

  5. Heat your pan over a medium heat.

  6. Brush butter into each hole in the pan. I do 4 at a time as it is easier to monitor during cooking. 

  7. Spoon the batter into the holes until they are 3/4 full

  8. Fry until a deep golden brown and the edges are firm. Top each doughnut with 1tsp of jam, then top with 1 tbsp batter. 

  9. Flip the dougnuts over and cook on the other side for 2 minutes.

  10. Remove from the pan and keep warm while you fry the rest of the dough. serve dusted with icing sugar.

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