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: 

LAVENDAR AND APRICOT SPONGE CAKE

Serves 10

2 tbsp dried lavender, plus 2 lavender sprigs 

6 apricots (300g)

280g caster sugar

250g unsalted butter, softened

5 eggs

1 tsp vanilla extract

250g self-raising flour

175ml double cream

Halve the apricots and remove the stones. Place in a saucepan and sprinkle with 1 tbsp of sugar. Cover with cold water and add the lavender sprigs. Poach, covered, on a medium heat for 10 mins, then allow to cool with the lid on.

Preheat the oven to 180°C/gas mark 4. Grease and line
2 x 20cm sandwich tins. In a bowl, combine the remaining sugar with the dried lavender. Place in the microwave for 45 sec. This will help infuse the sugar with the lavender flavour. Stir, then set aside around a tablespoon’s-worth to decorate the cake with later. Add the butter to the remaining lavender sugar and cream into each other with the back of a wooden spoon. Beat in the eggs, one at
a time, then stir in the vanilla. Sift in the flour gradually, folding
it into the mixture. Stir in 25ml of the cream.

Divide the batter between the two tins and bake for 20 mins until an inserted skewer comes out clean. Allow the cakes to cool in their tins then turn out onto a wire rack to cool completely.

In a large bowl, whip the cream until thick. Whip in three tablespoons of the liquid from the apricots. Place one of the cakes on a serving plate and top with the cream, then layer on the poached apricot. Top with the other cake and sprinkle with the reserved lavender sugar. Serve.

 

Savoury bread and butter pudding

Savoury bread and butter pudding recipe LandScape magazine Mar/Apr17

Serves 4
800g white bloomer, sliced medium thick
50g butter
2 tbsp plain flour
100ml white wine
500ml milk
280g Cornish brie,
roughly sliced
black pepper
1 tbsp freshly grated nutmeg
100g Cheddar

Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.

Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.

Other leftover bread recipes in the Mar/Apr 2017 issue:

  • Mini apple Charlottes
  • Chocolate bread trifle
  • Glamorgan sausages
  • Herby bread puffs
  • Gyngerbrede
  • Exeter pudding

For back issues click here, or to subscribe to LandScape click here.

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.

For back issues click here, or to subscribe to LandScape click here.

Apple crumble and custard tray bake

Serves 15
1.4kg apples
400g soft brown sugar
400g unsalted butter
500g plain flour
200ml custard
1 lemon
icing sugar, to dust

Preheat the oven to 180°C/gas mark 4. Core and thickly slice the apples and place in a saucepan with the juice of the lemon, 200ml cold water and 100g sugar. Simmer for 12 mins, stirring occasionally, until the apples are just soft. Drain and set the pan aside.

Using the fingertips, rub the butter into the remaining sugar and flour in a large bowl. Press two-thirds of it into a greased and lined 23 x 30cm deep tray, then stir the remainder into the apple mixture roughly and pour on top. Mix in the custard in swirls and bake in the preheated oven for 30 mins. Remove and leave to cool in the tray. Once cool, dust the tray bake with icing sugar, cut into 15 squares and serve.

Other tray bake recipes in our Sept/Oct 2016 issue:

Raspberry Jelly Recipe

Raspberry Jelly
Serves 6-8
 
8 sheets of leaf gelatine
650g raspberries
150g golden caster sugar
450ml water
 

 

 

 

 


Soak the gelatine in cold water until softened. Place 500g raspberries, caster sugar and 150ml water in a pan. Heats gently, until the sugar has dissolved then simmer for a couple of minutes. Push through a sieve into a clean pan. Squeeze the excess water from the soaked gelatine and add to the pan, heat gently stirring until the gelatine has dissolved. Stir in the water and allow to cool. Once cold pour into a 750ml jelly mould and chill until beginning just beginning to set. Drop the remaining raspberries into the jelly and chill until completely set. Turn out to serve.

Other raspberry recipes in our May/June 2012 issue:
* Raspberry summer pudding
* Raspberry and coconut ice lollies
* Raspberry mousse
* No-boil raspberry jam
* Raspberry queen of puddings
* Raspberry tarts

For back issues click here, or to subscribe to LandScape click here.

Honey tart

Serves 8
165g set honey
350g plain flour
265g unsalted butter,plus extra to grease
1 tsp coarse sea salt, plus extra to garnish
1 egg yolk
2 tbsp cornflour
4 eggs
300g extra thick double cream
squeeze of lemon juice

Preheat the oven to 200°C/gas mark 6. Place the flour in a large bowl and chop 175g of the butter into cubes. Add the cubes to the flour and then add half the sea salt and 1 tbsp of the honey. Mix together with a spoon, then using fingers and thumbs, rub the butter into the flour until it reaches the consistency of breadcrumbs. Mix in the egg yolk and 3 tbsp of cold water. Mix together then knead for 1-2 mins to bring together. Wrap with cling film and chill for 20 mins.

On a clean work surface dusted with flour, roll the pastry out to fit a 23cm pie dish. Grease the dish lightly with butter, then line with the pastry, buckling the tops into folds to make a pattern. Chill for a further 15 mins.

Bake the pastry case blind, covered with baking paper and filled with baking beans, in the preheated oven for 5-10 mins. Remove the paper and beans then cook for 5 mins at 180°C/gas mark 4.

In a large saucepan, heat the remaining butter and honey until melted, then mix in the cornflour. Take off the heat. Beat the eggs in a bowl, then whisk the butter mixture into them, adding the remaining salt. Whisk in the cream and lemon juice. Fill the pastry case with the mixture, then bake in the oven at 160°C/gas mark 3 for 35 mins, until golden. Allow to cool completely, before sprinkling with extra sea salt to serve.

Other honey recipes in our May/June 2016 issue:

Autumn pudding

Serves 6
For the pudding
2 apples or 1 apple and 1 pear
700g plums
finely grated zest and juice of 1 orange
4 tbsp fine shred marmalade
8 slices white bread, 1–2 days old
For the sauce
450g plums
2 tbsp caster sugar
150ml sweet white wine or sherry

To make the pudding, peel, core and chop the apple and pear if using. Stone and roughly chop the plums. Place the fruit in the saucepan and add the orange zest, juice and marmalade. Cook gently for 10-15 mins, stirring occasionally until the fruit is very tender. Allow to cool. Remove the crusts from the bread and use to line a 900ml pudding basin.
Pile all the fruit and the juices into the bread-lined basin and cover the top with bread. Place a plate on top of the bowl and weight down. Place in the refrigerator for at least 4 hours.
Meanwhile, make the plum sauce. Stone and roughly chop the plums. Place in a small pan with the sugar and wine. Bring to the boil then reduce the heat and simmer for 10-15 mins until very soft. Blitz in a food processor or with a stick blender. Keep chilled until required.
To serve, turn the pudding out onto a serving plate and serve with the sauce.

Other harvest feast recipes in our Sept/Oct 2015 issue:

• Chestnut and bacon salad
• Roasted beetroot with soured cream
• Sautéed vegetables in lemon butter
• Slow roast pork with roasted apples and onions

Elderflower and lemon cheesecake

Serves 8
2 tbsp elderflower syrup
zest of 2 lemons
200g plain digestive biscuits
90g unsalted butter
60g golden caster sugar
360g marscapone cheese
160ml double cream
a pinch of powdered cardamom
single elderflowers to decorate

To make the base put the biscuits in a bowl and crush with a rolling pin until they resemble breadcrumbs. Melt the butter in a pan and add the crushed biscuits, sugar and cardamom. Mix well so all the dry ingredients are covered with the butter. Press the mixture firmly into the bottom of a 20cm loose-bottomed baking tin and refrigerate for an hour until set.
Gently stir together the mascarpone, half the lemon zest and the elderflower syrup, then fold in the double cream. Spoon out onto the top of the biscuit base, spreading smoothly, and chill in the fridge for 3 hours.
Prior to serving, sprinkle the surface of the cheesecake with the remaining zest then scatter over the single flowers.

Other elderflower recipes in our May/Jun 2015 issue:

• Elderflower syrup
• Elderflower cream tarts
• Elderflower and raspberry jellies
• Elderflower and mint sorbet

Almond and jam pudding

Serves 8
50g ground almonds
4 tbsp flaked almonds
300g raspberry jam
170g butter, softened, plus extra for greasing
170g caster sugar
3 eggs
150g self-raising flour
1 tsp baking powder

Preheat the oven to 180°C/gas mark 4. In a large bowl, cream together 150g of the butter and 150g of the sugar until light and creamy. Beat in the eggs, one at a time, until completely combined, then sift in the flour, stirring until combined.
Fold in the ground almonds and baking powder. Grease a large ovenproof dish with butter and spoon in the jam, levelling it out. Scoop the batter on top and smooth out to cover.
Melt the remaining butter in a dish for 15 secs in the microwave, then mix in the remaining sugar. Add the flaked almonds and stir thoroughly, then sprinkle over the pudding. Bake in the pre-heated oven for 35-40 mins until golden. Serve with custard.

Other sponge pudding recipes in our Jan/Feb 2016 issue:

• Black treacle pudding
• Hazelnut crust fruit sponge
• Hot toddy puddings
• Salted caramel puddings
• Spiced rum and pineapple pudding

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

Pear and chocolate pudding

Makes 4
125g softened butter,  plus extra for greasing
125g golden caster sugar
2 free-range eggs
100g self-raising flour
2 tbsp. cocoa
2 ripe pears

For the chocolate sauce
2 tbsp. sugar
1 tbsp. cocoa
4 tsp. cornflour
400ml milk
50g plain chocolate

Grease and line the base of 4 x 200ml pudding basins. Cream the butter and sugar together until light and fluffy. Beat the eggs and sift together the flour and cocoa. Add the eggs, a little at a time, to the butter and sugar mixture, beating well between each addition. If the mixture starts to curdle, mix in a little of the cocoa and flour. Fold in the remaining flour and cocoa. 
Peel, core and cut the pears into chunks. Gently fold the pear chunks through the sponge mixture and then divide between the prepared pudding basins. Cover each pudding with a square of baking parchment then a square of foil, and tie firmly in place with string. Place the puddings in the top of a steamer or in a large saucepan. Pour boiling water into the base of the steamer or the pan so it comes halfway up the sides of the basins. Cover and steam for 1 hour or until firm to the touch. Remove from the pan and allow to stand while making the sauce.
Combine the sugar, cocoa and cornflour together, and then add 2 tbsp. of the milk and mix to a smooth paste. Heat the remaining milk until almost boiling. Pour some of the milk on to the cocoa mixture, stirring well, then return to the pan. Cook, stirring constantly until the mixture has boiled and thickened. Remove from the heat, coarsely chop the plain chocolate then stir into the sauce to melt before serving.


Other pear recipes from the Nov/Dec 2013 issue include:

• Pears roasted in cider
• Pear, apple and blackberry compote
• Pear in the hole
• Pear and ginger loaf
• Baked pear dumplings

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

Rhubarb Tart

Rhubarb tart

Serves 8
125g butter, cubed, plus some for greasing
250g plain flour
175g sugar
Pinch salt
3 medium eggs
150ml double cream
250ml milk
1 tsp. cornflour
½ tsp. vanilla extract
500g rhubarb, cut into pieces 15cm long

Preheat the oven to 200°C/gas 6. Rub together the butter and flour. Add 50g of the sugar and the salt, then one egg, beaten. Bring the mixture together with a knife and then your hands to form a dough. Grease an 8in x 11in (20cm x 28cm) rectangular, loose-bottomed tart tin. Roll out the pastry on a lightly floured surface, line the tin with it and trim. Chill it in the fridge for an hour. Protect the pastry with some baking parchment, fill the tin with baking beans and bake for about 10mins, and then for a further 5mins without the paper and beans. Turn the oven down to 180°C/gas 4. In a bowl, combine the double cream, milk, remaining eggs, remaining sugar, cornflour and vanilla extract. Place the rhubarb pieces in the tin in rows and pour over the mixture. Cook for 35-40mins or until set. Cool on a wire rack and serve warm, sprinkled with icing sugar

Other rhubarb recipes in our May/Jun 2012 issue:

  • Rhubarb and almond pudding
  • Rhubarb and raspberry syrup
  • Mini rhubarb Pavlovas
  • Rhubarb crumble
  • Rhubarb and cinnamon muffins
  • Roast rolled pork with apple and rhubarb

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