NEW BLOGSITE!

Hi!

Thank you for visiting my blogsite – I hope that you have enjoyed the recipes that are listed here.

I also make bespoke bakes and I have now added this blogsite onto my webpage so if you would like to visit www.heather-brown.com then you can enjoy more recipes and find out more about what I do – along with some (hopefully) beautiful pictures.

See you there!

love Heather x

 

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Christmas Craft Fair.

A mini Winter Wonderland full of beautiful craft, delicious hot drinks and scrumptious Christmas bakes and the best bit… it will be raising money for charity too! Continue reading

Christmas Pudding.

Its now just 9 weeks to Christmas and its time to make the Christmas Pudding so that it has lots of time to mature ready for Christmas day. 

Shop-bought Christmas Puddings are often dense and full of all different kinds of exotic fruit and nuts and usually I am big advocate of fiddling with recipes to add different yummy things. This pudding is incredibly simple and soft in texture but so full of Christmassy flavour and definitely doesn’t need any tweeking. 

This recipe has been passed down from my Great-Nan and my lovely Mum is the Queen of making these each year – she has even provided me with these pictures! Thank you Mum! 

If you make any Christmas Pudding this year then I urge you to make this one – you really won’t regret it.

Ingredients.

  • 4oz plain flour
  • 3oz (vegetable) suet
  • 8oz sultanas
  • 8oz raisins
  • 8oz fruit
  • 1/4 pint milk
  • 2 eggs
  • 1tbsp brandy
  • 3/4tsp mixed spice
  • 1/2 lemon (juice and rind)

NB. if you wanted to make these gluten free then just replace the plain flour with gluten free plain flour.

Method.

Mix all of the dry ingredients together, then all of the wet ingredients together and then combine both wet and dry ingredients and stir thoroughly. Leave in the bowl, cover with clingfilm and leave overnight for all the juices to be soaked up by the fruit.

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Place the mixture in a 2lb basin and cover with baking parchment, with an extra fold in the top to allow for expansion and steam. Then top the baking parchment layer with a layer of foil (with a similar fold in the top).

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Place an extra strip of foil around the basin to create a handle. Fill a saucepan with a couple of inches of water and place a plate in the bottom (so that the pudding is not in direct contact with the bottom of the pan). Put onto the heat and boil/steam for 8 hours.

Important: Check the water level frequently so that it does not boil dry.

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Once the pudding has cooled, store in a cool, dry place until Christmas Day.

On Christmas Day.

Make a new hat for the pudding (with the baking parchment and foil) and steam just like before for 1-2 hours.

Pudding will easily feed 10 people with leftovers. 

Viennese Fingers.

These are another of my childhood favourites… buttery biscuits filled with sweet buttercream and dipped in smooth, dark chocolate. Yum. 

Viennese Fingers by Heather Brown

Ingredients.

  • 6oz butter
  • 6oz caster sugar
  • 2 eggs
  • 12 oz plain flour
  • 8oz icing sugar
  • 4oz soft butter (spreadable butter works really well)
  • dark chocolate

Method. 

Line 2 baking trays and preheat the oven to 200 degrees/180 fan/gas 6.

Mix together the butter and sugar until the mixture turns pale and creamy (about 5 minutes with a spoon and about 2 minutes with an electric mixer). Add the eggs and mix in well. Stir in the flour. Place the mixture into a piping bag and pipe onto the tray – either in lines or in swirls.

Bake in the oven for 15 minutes (or until golden) and allow to cool completely.

To make the buttercream icing simply beat together the soft butter and icjng sugar. Taste and if not sweet enough, simply add some milk and then add some more icing sugar.

For the finished biscuit – take one line/swirl and spread a thick layer of buttercream over the bottom (the flat side of the biscuit) and press the base of another biscuit to it. Melt the dark chocolate and dip each end of the biscuit in the chocolate and leave to set on a wire rack.

Alternative – if you would like chocolate biscuits, substitute 2oz of flour for 2oz of cocoa powder.

Makes about 20 biscuits. 

The humble Rock Cake.

This cake is the buttery sister to the fruit scone. Best eaten warm from the oven with a hot cup of tea. This cake is a fond memory from my childhood and thank you to my brilliant Mum for this recipe. 

The humble Rock Cake. by Heather Brown UK

 

Ingredients:

  • 8oz self raising flour
  • pinch of salt
  • 1/4 tsp mixed spice
  • 4 oz butter
  • 1 egg
  • 3oz demerara sugar
  • 5oz dried fruit
  • small amount of milk.

Method: 

Preheat your oven to 200 degrees/180 fan/gas 6. Grease and line a baking tray.

Mix together the flour, salt and spices. Rub in the butter (between your forefingers and thumbs, rub the butter and flour together until you end up with lots of golden crumbs). Stir in the sugar and dried fruit. I used a combination of dried cherries, cranberries, raisins and sultanas but the great things with this recipe is that you can use what ever dried fruit you fancy – apricots, currants, apple, pineapple etc.

Mix in the beaten egg and add tiny amounts of milk to the mix until it has formed a thick paste.

Place onto the baking tray in rocky heaps and sprinkle with a bit more sugar. Bake for about 15 minutes until golden.

Tips: If the mixture is too wet, the cakes will flatten too much and you will end up with pebbles. Rectify this with a little extra flour.

Makes 5 large or 8 small Rock Cakes.