Apricot & Peach Pudding Delight

IMG_4639

Ingredients:

The Filling:

  • Ripe fruit: either peaches, apricots or both, halved or quartered
  • ½ cup / 120g brown sugar { reduced amount by half, so can be doubled }
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ¼ tsp nutmeg

The batter:

  • ½ cup / 115g melted butter
  • 1 cup (= 170g on my digi scales) self raising flour
  • ½ cup / 120g sugar {reduced by half again}
  • 1 tsp baking powder
  • 1 tsp ground vanilla powder
  • 1 pinch of salt
  • ²/³ cup / 160ml milk, at room temperature
  • 1 egg, at room temperature

Preparation:

Filling:

IMG_4631

  • Mixed it all in, gently and set aside

Batter:

  • Pour the butter in your chosen tin, mine was rectangular 7 x 10″ // 18 x 25cm

IMG_4633

  • Mix together flour, sugar, baking powder, vanilla and salt
  • Stir in the milk and egg

IMG_4634

  • Pour gently and evenly over the melted butter , NO mixing
  • Strain slightly the fruit filling (keep the juices for later) and spread over the batter, NO mixing

IMG_4636

  • Bake in a preheated oven at 350°F/180°C/160°fan/ Gas 4 for 35-45mn, until batter comes to the top and golden brown

IMG_4637

  • Leave to cool slightlyand serve warm: on its own, with a sprinkle of the fruit juices, cream or ice cream
Advertisements

Savoury Baguette

096 099

Basically, it’s my own version of the “sacred BLT” (without the L and I fear spinach wouldn’t do….), perfect for lunch when I have time to prepare a dough and bake it! With or without cheese, it always goes in one sitting!

099

No cheese and wholewheat

Baguette dough, medium size:

I did mine in my bread machine, dough setting, mine is liquid in first:

  • 315ml water
  • Sprinkle over 450g bread flour, covering all the liquid (white or wholewheat as preferred)
  • Add in separate corners: 1½tsp salt and 1½ tsp easy-blend dried yeast

Once cycle over, I knocked it back gently onto a floured surface, shaped it into a ball and rolled it out into a rectangular baking tray directly because once filled, it is very difficult to move!

089

Filling:

090

During the dough cycle, get your ingredients ready, chopped, and part cook the bacon

Staring at the bottom, lengthways, sprinkle your first ingredient and roll

091 then the second 092

and so on, rolling up after each addition

091

Different bread, white, with cherry tomatoes from the garden and grated mozzarella

093

whichever way you prefer, but if using cheese, make it last to seal the dough

Seal and cover with lightly greased cling film, and leave for 30 to 45mn in a warm place

Bake

  • Preheat oven to 230°C/ 210°fan/ Gas 8
  • Slash the top of your bread several times with a knife
  • Place at the top of the oven , spray the inside of the oven with water and bake for 20 to 25mn, or until golden
  • Transfer to a wire rack to cool for a good 10 to 15mn before slicing