Displaying items by tag: puddings

People have been telling me the food is good at The Bear Inn, Beyton, so we nipped in for a family supper, which was just going to be a main course and then the chicken liver parfait sounded tempting with the fruit chutney and homemade bread (which had been toasted over the flame grill) so I ordered that. It was excellent. Much to the surprise of my family, as I never eat steak when I am out, I ordered a rib eye steak cooked rare, which it was.  Salad leaves were properly dressed and fat chips crisp. That left no room for a pudding...or did it? I noticed the taster puddings which are scaled down portions so ordered the apple crumble with homemade vanilla custard. Wow, was that good and just £3 for the small, yet not so mini, deliciously tart apple crumble with sugary crunchy top and the best custard that I have eaten out for a long time.

Here is the link to The Bear Inn recipe page. Try making their lemon possett.

This rice pudding is a little healthier and lower in fat than our other full cream recipe.  You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.

Today I made rice pudding because I had loads of milk to use up and it seemed cold enough outside to consider a winter pudding. It's so easy and with semi skimmed milk a low fat dessert. Try adding a bay leaf for a change, it works very well.

For the rhubarb compote - see above

For the creamed rice

300ml/10floz milk (full fat is best)

300ml/10floz double cream

1 vanilla pod

150g/6oz short grain pudding rice

150g/6oz caster sugar

Place the milk and cream in a saucepan or better still, a double boiler.

Split the vanilla pod length ways and scrape out the seeds and add the whole lot to the cream and milk.

Bring the milk mixture to a gentle simmer and add the rice and sugar.

Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.

(Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan.  If you do not have a decent heavy based saucepan, it is suggested that you bake the rice pudding in the oven, although it will then have a darker colour and a skin on top, but still delicious!)

Remove the vanilla pod before serving the creamed rice with the rhubarb. Delicious hot or cold!

A delicious cream cheese dessert to serve with fruit, particularly summer berries. Named after the heart shaped moulds they are traditionally set in, although we had to order ours online and they didn't arrive until after we had made them in the biscuit moulds pictured above. You will need a piece of muslin to line the moulds, although if you don't want to turn the creams out, don't worry.

Ingredients

• 350 g cream cheese ( unsalted or sieved cottage cheese)
• 155g of icing sugar
• 600ml double cream
• 2tsps vanilla essence
• a little grated lemon rind ( half a teaspoon)
• vanilla seeds scraped from the pod
• Method
• Beat the cream cheese and icing sugar together until smooth. Whisk in the double cream, vanilla essence, lemon rind and vanilla seeds. The mixture should be of a thickish consistency which will need to be spooned into the moulds. If it is pourable it is still too runny, so whip for a little longer.

If you are lucky enough to have some proper moulds ( the ones with the draining holes in the bottom) then line them with damp muslin. If not use ramekins lined with muslin. Fill each mould and leave in the fridge, preferable overnight to allow any liquid to drain through the holes.

Turn out and serve with fresh fruit. Strawberries are traditionally served.