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| Do not let the turkey push the
puddings aside |
Clare Latimer says tasty puddings are too
often forgotten during the festive eating binges
PUDDINGS can often be forgotten over Christmas and there are
times when you will want a change from mince pies, stilton and Christmas
cake.
Therefore this week I have chosen two puddings that can be waiting
in the cupboard ready for the signal.
I am sure you will have a bottle of red wine lurking around, some
eating apples and perhaps a pack of puff pastry in the deepfreeze.
It is the only pastry I always have for the emergency, as it is
very useful for the quick pizza topping idea, wrap up parcels or
quick pastry cases.
Spiced-Up Claret Jelly
These can be made up to four days in advance if kept in the fridge
and are useful for quick, single portion puddings. They are best
served with double cream but crème fraiche as just as good.
They really do have a fabulous Christmas feeling and the smell of
spices while it is cooking just hits the right spot.
Ingredients
One slither of orange peel without pith;
Four cloves;
425ml apple juice;
50g caster sugar;
300ml red wine;
One stick cinnamon;
Four tbsp port;
Four tbsp water;
Three desertsp gelatine.
Method
Take the orange peel and stick in the whole cloves. Heat the apple
juice in a saucepan with the sugar until it is dissolved. Add the
red wine, port, orange peel and cinnamon and then heat over a low
heat until just steaming.
Remove from the heat. In another small saucepan pour in the water
and then sprinkle over the gelatine. Leave to soak for one minute
and then dissolve over a very low heat until clear and runny but
not bubbling.
Remove the cinnamon and orange peel from the wine mixture and add
the gelatine mixture stirring gently. Pour into small jelly moulds
and chill for at least four hours to allow to set.
To turn out, dunk the mould into a bowl of hot water for a few seconds
then turn out into a plate and serve immediately.
Tarte Tatin (pictured)
Fran, who buys lunch in our shop most days asked me for this recipe...so
here it is. It would be good to serve at Christmas as it can be
frozen or just made at the last minute, as it is quick to make and
the ingredients can be bought in advance for the emergency pud.
This is a dish that really does improve by using a good quality
heavy-bottomed, high-sided nine-inch pan, (either a proper tarte
tatin dish or a heavy frying pan with either a removable handle
or a pan with a metal oven-proof handle).
You can also use pears, bananas, onion or tomatoes so have a go.
Serves 6
Ingredients
Eight to 10 apples;
85g butter, softened to room temperature;
150g granulated sugar
One sheet of puff pastry.
Method
Preheat the oven to 200C, 400F, Gas 6.
Peel the apples and then quarter them and removed the core.
Melt the butter evenly over the bottom of the pan. Sprinkle the
sugar evenly over the melted butter and then, over a medium heat
gently turn the sugar to caramel.
It will turn a golden brown. Do not stir but shake pan to get an
even colour. Remove from the heat and then arrange the apples in
the pan. Roll out the puff pastry and cover the apples with the
pastry trimming off the edges and seal in the apples.
You do not need to glaze the pastry, as it will be the bottom of
the dish. Cook for 25 to 30 minutes or until the pastry is golden
brown.
Leave to cool for 10 minutes and ease edges from the pan. Put a
serving plate over the top and then quickly flip it over and let
the tart drop out onto the plate. The apples must still be slightly
warm. Tarte tatin should be served slightly warm with unsweetened
cream. Spike the cream with Calvados for a more authentic approach.
Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk
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Don't waste your finest on relatives
DO you enjoy or endure Christmas? It isn’t only that we’re
bullied into spending money we haven’t got.
FULL STORY
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