Lemon and Lime Meringue Pie - A kMix Recipe

One of the hubby's favourite desserts has to be lemon meringue pie. He often moans that I do not make this a lot and he is right. I could not tell you the last time, before now, that I made one. So when I mentioned to him that I wanted to try out the balloon whisk attachment on the Kenwood kMix stand mixer he suggested a lemon meringue pie without hesitation. As I was baking for father's day I could not refuse.

When I made the pie it was one of the hottest days of the year so needless to say I did not want to be in the kitchen for hours so I did cheat a little. Instead of making my own pastry I did buy some pre made shortcrust pastry. Unfortunately it did not turn out as well as when I make my own. I must confess I did wonder whether or not to share this recipe simply because of the poor pastry but the pie tasted amazing and the meringue was the best I made! Plus I am only human, not every single meal or recipe I make turns out Instagram perfect, but hey that is life!

When it came to making the meringue the Kenwood kMix did a fantastic job and I was able to hold the bowl upside down in no time! The meringue has to be the best meringue that I have ever made. It was so light and fluffy and once baked had the perfect crispy topping combined with the softer centre.

This is what I did...

National Multi Tasking Day with Nature's Finest Plus a Healthy, Quick and Easy Dessert!

Wednesday 24th May 2017 is National Multi Tasking Day. Being a busy working mum to three children, wife to the hubby and caring after animals multi tasking is something that you need to do to maintain sanity! I never truly knew what multi tasking was until the twins arrived and the hubby returned to work after his paternity leave. Having two babies needing you, often at the same time, makes you look at what you do and try to make life as easy as possible.

Nature's Finest is celebrating National Multi Tasking Day and making preparing fruit one less job to do! Their pre prepared fruit contains no added sugar and is preserved in natural juice. The fruit in Nature's Finest has been picked and packed at its peak ripeness to ensure all of the goodness is retained.

It has been identified that 24th May is the country's busiest day. People are starting to plan their summer holidays, the children are getting ready for yet another half term holiday, work that needs doing, like all families, the list goes on. So to make the busiest day a little easier I am going to share with you my top tips for multi tasking and how to survive the busy day! Plus a deliciously quick and easy recipe that is perfect for the days when you are not prepared for the question "what's for pudding mum?".

Bramley Apple Week - Bramley Apple and Plum Crumble

We all love a good pudding and this week it is time to celebrate one of my favourite ingredients for a good, comforting pudding, the fantastically versatile Bramley Apple.

The Bramley Apple is a traditional cooking apple. Its bitterness settles to a deliciously sweet flavour once cooked and unlike eating apples it stays full of flavour. Bramley apples can be used in both sweet and savoury dishes making it a great all rounder and with them being at their best, now is a perfect time to start cooking with them. Today I am going to share with you one of our favourite puddings, Bramley Apple and Plum Crumble. The trusty crumble is a pudding that can be adapted easily to taste and can be used with a wide variety of fruits. It can be served with cream, custard, ice cream and even yogurt, the possibilities are endless!

Aldi currently have Bramley apples in store and priced at just 99p for 4 apples (approx 500 - 550g) they are cheap enough to buy a few packs, stew the apples, eat some and freeze some for another day.

This is what I did...

Christmas Desserts from Aldi

Now that we are getting closer to Christmas I have started to get stocked up with as many foods for Christmas day as possible. This definitely helps the budget and makes the Christmas shopping trip quicker and easier.

During my shopping trip last week my focus was on desserts for Christmas day! It is the perfect time to allow yourself to indulge in some sweet treats. In true Aldi style they have a wide variety of desserts that are perfect for Christmas and are at a fantastic price.

Before I tell you about the desserts that I will be serving on Christmas day I have to show you the latest addition to our household!

Finally I have managed to get a Kevin the Carrot! Kevin the Carrot is the star of Aldi's Christmas adverts and also their fundraising star. This soft, plush carrot toy is being sold both in store and online and 100% of the profits are going to Barnardo's to help vulnerable and disadvantaged children across the UK. So if you do see one while out shopping, pop one in your trolley!

Now onto desserts!

New Research Results for a2Milk and Traditional Rice Pudding Recipe

I am really excited to tell you about some new, ground breaking research that has been carried out for a2Milk. The results from the study are being published today and I am delighted to be one of the first people to share these results with you. A couple of weeks ago a2Milk were featured on Channel 4's Food Unwrapped and I told you that there was some research being done in my blog post and now I can tell you the long awaited results.

The research suggests that lactose intolerance could actually be a myth for many people!

A trial has been conducted in China with two groups of participants. One group have been diagnosed as lactose intolerant while the other group are self-reported as sensitive to dairy. China has one of the highest known levels of lactose intolerance in the world. This is the first human based research that has been carried out to test the effects of the A1 versus the A2 protein on participants with clinically diagnosed lactose deficiency or intolerance.

In the study regular cows milk, that contained the A1 protein, caused the participants significantly higher gastrointestinal inflammation, stool transit delays and elevated blood markers for inflammation and immune response compared to the a2Milk.

However when the participants drank and used a2Milk the symptoms and issues completely disappeared!

The a2Milk drinkers also had faster response and lower error rates in cognitive function tests compared to A1 drinkers.

It has been discovered that all of the participants that took part in the trial were able to tolerate a2Milk.

Even the lactose intolerant subjects had no digestive problems while drinking a2Milk!

I am sure that you will agree that these results are amazing! Thanks to a2Milk, more people can go back to enjoying cows milk. This study has shown that there is a significant link between the A1 protein and dairy discomfort. a2Milk is the only milk on the market that is completely free of the A1 protein that causes so many people discomfort.

Originally all domestic cows produced milk containing only the A2 protein. However over time and after domestication another milk protein, the A1 protein, appeared in European cows which spread with the migration of man and is, now, contained in most milk consumed in the UK today.


This research could potentially transform the lives of many people who believe that they are lactose intolerant. They could, finally, return to drinking wholesome, natural cows milk as opposed to processed alternatives such as lactose free milks and artificial plant based drinks.

The video below will tell you all about the results!

To truly celebrate these recent finding I thought that I would share with you a favourite milk based recipe that I have created using a2Milk. We love a good, traditional style rice pudding. The hubby's favourite part has to be the baked top. My husband does suffer with diary discomfort but has been tested and is not lactose intolerant. So finding a2Milk has been a great way for me to make a milk pudding using the same milk for the whole family.

This is what I did...

a2Milk Traditional Rice Pudding

Ingredients

1 ltr a2Milk

200g Pudding rice

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 tsp Vanilla paste

Butter

Method

Pre heat the oven to 180C

1 - Place the milk in a pan with the cinnamon, nutmeg and vanilla paste

2 - Gently bring to the boil, stirring regularly

3 - Once boiling add the pudding rice, reduce the heat and simmer for 15 minutes remembering to stir regularly to prevent sticking to the base

4 - After 15 minutes transfer the rice pudding to an oven proof dish, add a few knobs of butter to the top and sprinkle over a little extra cinnamon and nutmeg

5 - Place in the centre of the pre heated oven and bake for 20 minutes

Once baked serve immediately.

This is a type of rice pudding that my hubby loves. In the past he has asked me to make a more traditional rice pudding that has been baked and that has the skin on the top.

a2Milk is available in most supermarkets and online and is available in full milk and semi skimmed fresh milk and also skimmed and semi skimmed long life milk.

Disclosure: This is a collaborative post

Baked Apple Oat Crumble

Who doesn't love a good pudding? When eating healthy you can also enjoy delicious puddings they just need to be made in a healthier way by changing a few ingredients for more naturally sweet ingredients.

One pudding that we always enjoy has to be a good old crumble. But crumbles are not the healthiest of puddings. The crumble topping consists of a lot of butter and sugar. So I decided to make a healthier version of a much loved classic and it was a huge success! This pudding is now a firm favourite that we will definitely be enjoying again and again.

This is what I did...

Quick, Easy Microwave Cake - Surprise Chocolate Bottom Pudding

A couple of weeks ago the hubby was moaning that there was no cake in the house. So I gave in! But I certainly was not going to bake a regular, oven baked cake at 8 o'clock in the evening. So instead I made a microwave cake. This got me reminiscing about my childhood. I have many fond memories of doing some of my first baking with my Nanna using a microwave. Using a microwave is a great way to let children cook and bake more independently. I remember feeling so grown up as I could place the buns into the microwave, set the time and watch them bake. My Nanna had a traditional, round bun mould, which now seems to be classed as a 'vintage' piece of kitchenware and she had one of the first microwave ovens that were around in the 1980's. Now, 30 years on (yes I do feel old saying that) technology has improved no end. We now have a combination microwave that can also grill and cook like a regular oven and the moulds are now silicone.

I have been spending time trying to perfect this recipe and have been using a glass bowl. But now that the recipe is just how I want it to be I have been looking into buying some better microwave cake moulds. I did have a look for one like my Nanna had but they really are quite rare and the only one that I did find was from America! But this is what it was like...

Photograph courtesy of Amazon

Unfortunately I cannot find a brand new one and if I am honest I would only want it for old times sake. For the fact that it reminds me of my Nanna. But after taking a look at what products are available now for microwave cakes I am settling on silicone. Silicone is a great material to bake with. After only a slight greasing the cakes easily pop out thanks to the flexibility of the moulds. After looking around at different shops the best set that I have found has to be this 6 piece silicone bakeware set from ProCook Kitchenware. I love the colour of it but the fact that you get a great variety of moulds makes this a must have. Also with 50% off the retail price means that it is going on my 'to buy' list!

Now back to the cake. The first one that I made was a chocolate chip cake. I have also tried making a classic sponge. But I have found the chocolate chip cake the most successful. With small microwave cakes they are better eaten warm. With the chocolate chip cake as you cut the cake the chocolate chips spill out delicious melted chocolate. This led me to try something else which has turned out to be a perfect, quick dessert that will please and surprise your guests. Cooked in individual ramekins it is an ideal pudding and has just the right amount in, they are not too filling nor will they leave you hungry. It is perfect with a scoop of ice cream melting over the top!

So without further ado, let me tell you and show you what I did...

Stir Up Sunday - Lucky Sixpence Christmas Pudding

Today is Stir Up Sunday so we had to make a Christmas pudding. I love traditions like this and think that they are great to hand down through generations.

Today we started a new family Christmas tradition.

Today we added a lucky sixpence to our Christmas pudding. This year The Royal Mint made 2015 sixpences especially for Stir Up Sunday. They invited people to apply for one of the sixpences to add to their Christmas puddings. I was over the moon when I received one through the post. That is when our new, family Christmas tradition was born. Both the hubby and I love traditions and creating our own family traditions that our children will always remember as being a huge part of their lives. We hope to see them continue these traditions with their children and see them handed down through generations. Thanks to The Royal Mint we now have a sixpence for our Christmas puddings and it will stay in the family for years to come!

This year I have combined two pudding recipes. I have used my Wee Dram Christmas Pudding and some of the recipe that came from The Royal Mint with the sixpence.

This is what I did...

Raspberry Cranachan - A Scottish Recipe to Celebrate the Release of Outlander Series 1 on DVD and Blu-Ray

When my oven broke I had to think of new non bake sweet treats.

This was a pudding that I first made on Burns Night and as it was such a success I decided to make another one and adapted a few of the quantities to our taste.

We love the combination of the cream and fruit with the whisky that gives the cream an extra kick!

This is definitely an adult only pudding which would be perfect for a date night!

This is what I did...

Raspberry Cranachan

Ingredients

400g raspberries

400mls double cream

40g Scottish Oatmeal

1tsp caster sugar

3tbsp single malt whisky

Method

1 - Heat the oatmeal in a dry frying pan until they are toasted and smell nutty, remove from the heat to cool

2 - Mash the raspberries, keeping a few whole one for the top, and add the caster sugar to sweeten

3 - Whisk the double cream until stiff

4 - Mix the cooled oatmeal and whisky into the cream until evenly combined

5 - Layer the raspberries and cream in serving glasses and top with the whole raspberries

6 - Place the puddings into the fridge and leave to cool for about 30 minutes

This pudding is a real treat and is always a winner in our house.

I have also made this using a mixture of raspberries and blueberries but any berries that you may like would also work!

Enjoy x



 

This Scottish recipe is my entry to the Outlander Series 1 Scottish Recipe competition. Outlander series 1 is now available to buy on DVD and Blu-ray!

Picture is courtesy of Sony Pictures at Home

Rhubarb Sponge Pudding

What better way to use rhubarb than in a pudding. It goes perfectly in a warm pudding that can be served with custard!

This recipe idea came from my Spiced Apple Pudding. I find that fruit and sponge are a perfect way to have the best of both worlds It pleases people that want pudding while pleasing the cake lovers too! This recipe is a fantastic way to use any fruit that is in season.

In this recipe I am using freshly harvested rhubarb from the garden. I have stewed the rhubarb as per my basic Stewed Rhubarb recipe.

This is what I did...

Spiced Apple Pudding - Gluten Free

Last weekend I was asked to make a pudding for Sunday dinner. I received requests for cake, Eve Pudding and apple pie. This is how my Spiced Apple Pudding came along. I decided to combine all of the above to create a pudding to please everyone.

When creating a recipe I love to have a rummage though the cupboards to see what needs using up. This time I found a jar of cranberry mincemeat left from Christmas. Apple and mincemeat goes hand in hand. The flavours combine together perfectly. Topped with a spiced sponge this makes a delicious pudding.

This is what I did...

Spiced Apple Pudding

Ingredients

For the fruit base:

1kg Bramley Apples, peeled and chopped
1 410g jar of cranberry mincemeat
1 tbsp caster sugar

For the spiced sponge:

100g gluten free self raising flour or regular

1/16 tsp xanthan gum (only if using gluten free flour)
100g baking spread
100g caster sugar
2 eggs
1 tsp mixed spice

Method

Heat the oven to 180c

1 - Place the chopped apples and the the caster sugar in a pan and heat over a medium heat for 10 minutes or until the apple is just starting to break down

2 - While the apple is cooking make the sponge batter by placing the flour, sugar, spread, eggs and mixed spice in a bowl and mix until you have a smooth mixture

3 - Once the apples are cooked remove from the heat, add the mincemeat and mix together

4 - Using either individual glass ramekins or an oven proof bowl spoon in the apples and mincemeat so that it reaches a third of the way up the bowl or ramekin

5 - Top with the sponge mixture up to the second third of the bowl, you will need to save a third of the bowl or ramekin free to allow the sponge to rise

6 - Bake in the centre of the pre heated oven for 25 - 30 minutes or until the sponge is thoroughly baked

7 - Remove from the oven and leave for 10 minutes before serving as the fruit base will be extremely hot!

This pudding is delicious as it is or why not add a scoop of ice cream or custard! 

There are so many possibilities with this pudding. If you do not like mincemeat or do not have any simply add some dried mixed fruit with some cinnamon and nutmeg.

Enjoy x

I am sharing my Spiced Apple Pudding with Honest Mum - Tasty Tuesdays

Cinnamon Plum Crumble with Kerrygold

It is getting to the time of year when a good hot pudding is the perfect way to finish a meal.

What better excuse to kick start the autumn puddings than a lot of plums that needed eating and a lovely block of Kerrygold butter.

Plums offer a quick and easy way to make a lovely crumble pudding. With the addition of dried fruits and cinnamon this is a real autumnal pudding treat with a rich and buttery topping.

This is what I did...

Cinnamon Plum Crumble

Ingredients

8 large plums, stone removed and quartered
50g light muscovado sugar
100g mixed dried fruit with candied peel
1 cinnamon stick

For the crumble:

125g Kerrygold butter, cubed
125g light muscovado sugar
125g plain flour
25g chopped hazelnuts
50g muesli

Method

Pre heat the oven to 180C fan

1 - Place the quartered plums in a pan with the muscovado sugar, mixed fruit and cinnamon stick and place on a medium heat

2 - Cook for 10 minutes before removing from the heat

3 - To prepare the topping place the butter, muscovado sugar, plain flour, hazelnuts and muesli in a large mixing bowl and rub in the butter to create a heavy breadcrumb consistency

4 - Pour the fruit into an oven proof dish

5 - Scatter the crumble mixture over the top and place in the centre of the pre heated oven for 20 minutes

This pudding is delicious served as it is or with custard or cream. The butter gives this topping a rich texture which goes perfectly with the plums.

Having a deliciously warming pudding is a great way to welcome the colder weather!

Keep an eye out, next month, for the redesigned Kerrygold's butter.

Kerrygold packets are having a make over! The limited edition packs have been designed by Irish Fashion designer Orla Kiely.

In addition Kerrygold are offering the chance to win Orla Kiely kitchen items every week as part of an on the pack promotion on the limited edition packs. The prizes include cake stands, butter dishes and cake tins. These can be won by visiting Kerrygold's Facebook Page. I love the design and think that they should make their packets like it all the time!

What do you think?

Photograph courtesy of Kerrygold

Enjoy x

I am sharing my recipe with the lovely Lucy at Supergolden Bakes. I was delighted to see that my Earl Grey Cake was one of Lucy's featured bakes, thank you!

Disclaimer - I was sent vouchers for Kerrygold butter for the purpose of this post. No payment was received. All views and opinions are my own and 100% honest.

Chocolate Orange Bread and Butter Pudding

Since signing up for The Guardians Live Better Campaign I have been watching what gets thrown and what can be used.

 

I hate throwing food out at the best of time but now I am even worse!

 

When I found some homemade fruit loaf which was getting past its best and a brioche roll that was going stale I knew exactly how I would use it up.

 

No longer fresh but too good to throw away!

 

I made Bread and butter pudding!
 

However I wanted to make one that was a little bit different from the traditional pudding.
 

This is what I did...

 

Chocolate Orange Bread and Butter Pudding

 

Ingredients

 

Bread (as much or as little as you have got, I had about 10 slices of fruit loaf and brioche)

Butter

Orange marmalade

400mls milk

2 eggs at room temperature

25g caster sugar

100g chocolate

 

Method

 

1 - Spread butter on one side of the slices of bread

 

2 - Spread marmalade over the buttered slices of bread

 

3 - Layer the slices, butter and marmalade side up in an oven proof dish and leave on one side and prepare the chocolate custard

 

4 - Melt the chocolate in a glass bowl over a pan of boiling water

 

4 - Place the milk in a pan and heat to just below boiling point

 

5 - Whisk the eggs with the caster sugar

 

6 - Remove the milk from the heat and stir in the eggs and sugar mix

 

7 - Stir in the melted chocolate

 

8 - Gently pour the chocolate custard over the bread allowing the bread to soak up the custard

 

9 - Leave for half an hour to soak up more custard and add extra as needed (depending on the amount of bread you have used you may not need all of the custard made)

 

10 - While the pudding is standing pre heat the oven 180C

 

11 - Spoon on some extra marmalade onto the top of the pudding and place in the pre heated oven and bake for 20 minutes

 

This pudding is delicious served hot with ice cream, fresh cream or custard. It is also just as good the following day cold and a great way to use up and enjoy what otherwise would have been thrown in the bin.

 



Chocolate Orange Bread and Butter Pudding

 



Great Bloggers Bake Off - Week 3 Yummy Berry Trifle

This weeks Great Bloggers Bake Off is based on desserts!
Yummy!
Following on from Great British Bake Off the options this week were:

*Trifles
*Floating Islands
*Petits Fours

This was an easy decision for me.
I really did not like the look or sound of the Floating Islands (sorry) and I was not confident that I would have the time to create fantastic petits fours. So that has left me with trifle!
I love a good trifle but I have never made one, so this would be a great challenge for me, which I love!
I trawled through my cook books looking for some inspiration and little bit of direction as this is a completely new dish for me.
In the end I have combined a couple of recipes and added a twist of my own along the way.
Here, is the end result.

Yummy Berry Trifle

Sponge Fingers

3 medium eggs at room temperature, separated
75g caster sugar
1/4 tspn vanilla paste
75g plain flour
Icing sugar for dusting

Heat oven to 180C, gas mark 4, 350F
1: Whisk up the egg whites with an electric mixer until stiff, I do hold the bowl upside down to be sure but do it gradually just in case they are not quite stiff enough!
2: Gradually add half of the caster sugar and whisk until stiff and glossy, again hold the bowl upside down to be sure. Set to one side
3: Put the egg yolks into another bowl, add the rest of the caster sugar and the vanilla paste. Whisk with an electric mixer until light and mousse like
4: Sift in the flour and gently mix with a metal spoon
5: Gently fold in half of the egg whites, try to do this using the fewest movements as possible, continue to add the rest of the whites, trying to keep the mixture stiff
6: Spoon the mixture into a large piping bag and pipe fingers onto a baking tray lined with grease proof paper. I needed to use two baking trays
7: Bake for approximately 10 - 15 minutes or until lightly browned
8: Leave to cool
9: I made these the day before and stored overnight in an air tight container

Custard

4 egg yolks
1 heaped tbspn caster sugar
1 tbspn corn flour
350ml full fat milk
1 vanilla pod, cut in half and seeded

1: Mix the egg yolks, caster sugar and corn flour together until smooth
2: Put the milk into a saucepan, cut the vanilla pod in half, lengthwise, scrape the seeds into the milk and place the vanilla pod in the milk
3: Heat gently until just below boiling point and then remove from the heat
4: Take out the vanilla pod
5: Gradually add the egg yolk mix and then return to the heat

 

 

6 Heat on a low - medium heat continuously stirring until thickened. Do not boil!
7: Pour into a bowl and cover with cling film and leave to completely cool



 

Fruit Filling

250g blueberries

150g Blackberries or Brambles

300g Strawberries, halved

3 tbspn caster sugar

1: Mix all of the berries together and split between two bowls

2: In one bowl sprinkle the caster sugar and lightly mash

3: Cover until ready to use

 



 

Cream Topping

220g mascarpone

220mls double cream

 

1: Whip the two creams together until thick

 

Making the Trifle

 

25mls Elderflower cordial

125mls White wine

 

1: Place the sponge fingers into a glass bowl

 

 

2: Mix the elderflower cordial and white wine together and pour over the sponge fingers and leave to soak in

3: Mix the whole fruit and the mashed fruit together and place on top of the sponge fingers

4: Next spoon on the custard, followed by the cream and mascarpone

5: Sprinkle over some chopped hazel nuts and decorate with strawberries

6: Place in the fridge until ready to serve

 

 

Enjoy x

 



 

This is my recipe for Great Bloggers Bake Off week 3 hosted by

 



http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html

http://www.mummymishaps.co.uk/category/gbbo