Rhubarb and white chocolate bake

A slice of rhubarb and white chocolate bake, from a recipe in the March 2018 issue of LandScape

A slice of rhubarb and white chocolate bake, from a recipe in the March 2018 issue of LandScape

A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...

Makes 9
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
sea salt

Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.

Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.

Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.

More rhubarb recipes in the March 2018 issue of LandScape magazine...

  • Rhubarb, ginger and vanilla scone ring
  • Rhubarb crumble ice cream
  • Rhubarb puffs
  • Rhubarb and custard
  • Rhubarb tart

 

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CHOCOLATE CHESTNUT PARCELS

Chocolate chestnut pies, from LandScape magazine Jan/Feb 2017

Chocolate chestnut pies, from LandScape magazine Jan/Feb 2017

Makes 10

For the filling
200g dark chocolate, broken into small pieces
125g peeled chestnuts
120ml milk
1 tbsp cane sugar
1 tbsp honey

For the pastry
1 packet puff pastry
1 egg, beaten
2 tbsp granulated sugar
2 tbsp water
flour, for dusting

For the filling: In a small saucepan, combine the chestnuts, milk and sugar, and bring to a simmer. Cook over a low heat for approximately 20 mins until the chestnuts are soft. Allow to cool slightly. Using a blender, purée the chestnut mixture until smooth and thick. Set aside to cool completely. Transfer to a small bowl, fold the chocolate pieces and honey into the chestnut purée, cover and chill.

 

For the pastry: Between layers of lightly floured baking parchment, roll the puff pastry to 3mm thick. Using a 9cm diameter cutter, make 20 pastry rounds, chilling the pastry and rolling scraps as needed. Transfer the rounds to a baking tray and refrigerate.

Dissolve 2 tbsp sugar in 2 tbsp water in a small saucepan stirring over a medium heat to make a syrup. Remove from the heat, transfer to a small bowl and cover.

To fill the pies: Measure tablespoons of chocolate-chestnut mixture and flatten into discs. Place onto 10 pastry rounds, leaving a 1cm border on all sides, and brush the border with beaten egg. Arrange the remaining pastry rounds on top and press gently to seal. The pastry can be chilled if it becomes too stretchy.

Pour a little beaten egg and syrup into a small bowl and whisk to combine. Paint this sweetened wash over the filled pastries and chill for 30 mins. Preheat the oven to 200°C/gas mark 6.

One at a time, bring the pastries from the refrigerator and brush again with the sweetened egg wash. Using a sharp knife, score each pastry surface with leaf-like designs. For a decorative finish, make indents to the pastry edge with the back of the knife. Freeze for at least 15 mins, up to 1 hr.

Bake on two trays, evenly spaced, for 20 mins until golden. Rotate the trays and reduce the temperature to 180°C/gas mark 4 and bake for 20 mins more until deeply golden. Transfer to a wire rack placed on top of parchment to cool and immediately brush with the simple syrup to glaze. Serve warm or at room temperature.

More recipes for pies in the January/February 2018 issue of LandScape magazine...

  • Pork rillette pies

  • Chanterelle, onion and buttermilk pies

  • Spiced brown sugar and cranberry rye pies

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GINGER TOFFEE FUDGE BARS

toffee.jpg

Makes 15 

5g root ginger, grated
200g salted butter, softened
200g light brown sugar
180g plain flour
200g condensed milk

Preheat the oven to 180°C/gas mark 4 and grease and line a 24cm x 24cm oven tray. In a large bowl, cream together 100g of the butter and 100g of the light brown sugar. Mix in the flour for 2 mins, until a stiff dough forms. Press the dough down into the tray to cover the bottom, then smooth out with the back of a metal spoon. Score 3 lines across and 5 down with a table knife to make 15 bars. Bake for 15 mins until golden and firm, then allow to cool completely. 

In a saucepan, combine the remaining butter and sugar and melt them gently until the butter is a liquid, without mixing. Then, mix in the condensed milk and turn the heat to medium to high. Cook, stirring occasionally, for 3 mins until the mixture becomes thick. Continue to stir until the colour darkens and the mixture is very thick. This should take approximately 4 mins. Stir in the grated ginger and pour the mixture over the biscuit base. Allow to cool for 15 mins before scoring the toffee into 15 bars. Leave to set for 1 hr, cut into bars and serve.

Other toffee recipes in the Nov/Dec issue: 

DANDELION AND BURDOCK ICE CREAM JELLY

Serves 8

500ml dandelion and burdock drink

550g vanilla ice cream

11 sheets of gelatine

Fill a 900g loaf tin with water, then empty without drying and cover the inside with cling film. Place five sheets of gelatine in a small bowl and cover with cold water. Leave to soak for 5 mins. In the meantime, pour the dandelion and burdock into a saucepan and bring to a simmer for 1 min, until lukewarm. Drain and squeeze the excess water from the gelatine sheets, and stir them into the dandelion and burdock. Pour the mixture into the prepared tin and chill for 3 hrs, until set. Remove the block of jelly from the tin using the cling film, then chop into cubes. Re-wet and reline the tin with cling film, and pile the cubes inside.

Take the ice cream from the freezer and let it melt in a saucepan. Heat for 3 mins, until piping hot, then allow to cool to just above room temperature. While the liquid cools, place the remaining sheets of gelatine in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze the excess water from the sheets, and stir them into the liquid ice cream. Allow to cool completely, then pour into the tin. Chill for 3 hrs, until completely set. 

Remove the jelly block from the tin, using the cling film. Slice into squares and serve.

Other jelly recipes in July/August issue of LandScape:

Raspberry jelly

Strawberry and cream jellies

Fruity yogurt jelly

Elderflower jellies

Strawberry and mint fizz jellies

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Ultimate Christmas pudding

A festive tradition

Bursting with flavour, Christmas pudding can be made approximately a month before the big day. Traditionally it is prepared on Stir-up Sunday, which in 2016 falls on 20 November. The phrase comes from the 1549 Book of Common Prayer. The collect for the Sunday before Advent starts: "Stir up, we beseech thee, O Lord…" It was suggested this reminded people it was time to make the festive pudding.

Ultimate Christmas pudding recipe from LandScape magazine Nov/Dec 2016 issue.

Serves 12
900g dried fruit, such as cranberries, apricot and figs
150g mixed nuts, such as Brazil nuts and hazelnuts
100g mixed peel
200ml brandy or whisky, plus extra for feeding
200g vegetable suet
100g self-raising flour
1 tbsp freshly grated nutmeg
4 tsp mixed spice
150g breadcrumbs
50g ground almonds
450g dark soft brown sugar
4 eggs
1 orange, halved
butter, to grease

Place the dried fruit, nuts and mixed peel in a large bowl and add the alcohol. Give the mix a thorough stir to combine, and leave to soak for at least 1 hr.

In a separate bowl, mix the suet, flour, nutmeg, mixed spice, breadcrumbs, ground almonds and sugar. Beat the eggs in another bowl and add to the dry ingredients. Mix thoroughly.

Add the fruit and brandy to the mixture, and zest the orange into it. Juice the orange and pour it into the bowl, adding the flesh by hollowing out the orange halves with a teaspoon. Mix together thoroughly. This is the time when, traditionally, the pudding would be passed around the whole family, for each member to have a stir. 

Grease a 1.7 litre pudding basin with the butter. Fill the basin with the mixture and flatten down. Cut a circle of baking paper to fit the top of the pudding and place on the top.

Tightly cover with a circle of tin foil 5cm bigger than the top of the basin. Place a similar size circle of muslin cloth over the tin foil. Secure both layers with a length of string wrapped twice around the circumference of the bowl. Fasten with a tight knot. Place a very large saucepan on the hob and put the basin inside. Fill the pan with boiling water and steam the pudding on a medium heat for 5 hrs.

Allow to cool completely, then remove the muslin and foil. The pudding should be cooked through and firm. Using a skewer, make several holes in the pudding and pour in 1 tbsp of the extra brandy or whisky. Cover with a new circle of baking paper and a double layer of muslin and tie with string. Keep in a cool, dark place until Christmas Day, removing the muslin and feeding with 1 tbsp brandy every week.

To cook on the day, steam on a medium heat for 2 hrs, making sure the pudding is piping hot throughout before serving.

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White chocolate trifle with gingerbread

Serves 8
300g white chocolate
1½ tsp ground ginger
200g self-raising flour
100g light muscovado sugar
½ tsp bicarbonate of soda
100g butter
125ml whole milk
3 tbsp black treacle
2 eggs
350g marscapone
400ml double cream
zest of 1 large orange

 Grease and line a 20cm square tin. Mix the dry ingredients in a large bowl. Melt the butter and add to the bowl, with the milk and treacle. Stir well until blended. Leave to cool then beat in the eggs. Add this mixture to the dried ingredients, beating until smooth. Pour into the prepared tin. Bake in a preheated oven at 160C/gas mark 3 for 35 mins until cooked through and springy to the touch. Cool in the tin before turning out and cutting into cubes.
Chop the chocolate into small pieces and put in a bowl with the marscapone. Place over a pan of gently simmering water. Cook without stirring until the chocolate has melted. Remove from the heat and cool for 5 mins, then stir gently. Whip the cream until it stands in soft peaks and fold into the chocolate mixture.
Scatter a third of the gingerbread in the base of a trifle bowl. Top with a third of the white chocolate mixture. Repeat the layers, finishing with the white chocolate. Sprinkle with the orange zest.

Other chocolate dessert recipes in our Christmas 2014 issue:

• White chocolate and cranberry tart
• White chocolate & clementine cheesecake with pomegranate seeds
• Double Chocolate orange meringue

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.