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Posts Tagged ‘spring’

  1. Rhubarb fool

    April 18, 2014 by sarah

    The first rhubarb of the Spring is a special thing and deserving of a kind of reverence. The first crop from the garden; the start of hopeful bounty from the earth. And then the pale pink to deep red stems that haven’t yet been turned green with age. So here is my homage to the first rhubarb of Spring. Yes, you can buy it at Christmas in the supermarkets but that is not the same as harvesting your own. But if time is pressing, rather than saying there is no time to make a real pudding, cheat and use the excellent ready made custard available to buy. I admit it. I did.

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    Rhubarb Fool

    • 180ml/ half pint of double cream, cold from the fridge
    • Half the amount of the custard from the recipe below or half of a pint/500ml tub of good quality vanilla custard (e.g. Waitrose Madagascan vanilla custard)
    • Medium bunch of fresh spring rhubarb
    1. Cook the rhubarb – I like to chop the rhubarb into short sections and put in a shallow baking dish with a good sprinkling of caster sugar and bake in a medium oven for 20-30 minutes until soft. Alternatively you could do the same in a pan on the hob. Allow the rhubarb to cool fully.
    2. Whip the cream until soft peak stage.
    3. Fold together the whipped cream, custard and rhubarb which should be in roughly equal proportions i.e. a third of each. Carefully spoon into pretty glasses and refrigerate until required.


    Proper English Custard


    • 570ml/1 pint milk (whole milk or add some cream to reduced fat milk to same volume)
    • 1 vanilla pod or ½ tsp vanilla extract
    • 4 eggs, yolks only
    • 30g/1oz caster sugar
    • 1 level tablespoon cornflour
    1. Bring the milk (with cream if adding) and vanilla pod to simmering point slowly over a low heat.
    2. Remove the vanilla pod and scrape the seeds into the milk.
    3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
    4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
    5. Return to the pan, (add vanilla extract at this point if using) and over a low heat gently stir with a wooden spatula until thickened. Take off the heat and cover with cling film so that the cling sits on the surface of the custard so that a skin does not form.

    rhubarb (4 of 5) rhubarb (2 of 5)

  2. Lemon curd and some non-bake baking!

    March 17, 2013 by sarah

    Though the weather today is the opposite of spring-like, I felt like making some lemon curd. The silky smooth texture with a fresh zingy flavour and eye-popping yellow colour sort of sums up Spring. I hope the sun comes soon! This was my first attempt, by the way, and I am very pleased with the result.

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    Makes about 700g or 3 small jars and a little left over.


    Grated rind and juice of 4 ripe unwaxed lemons

    4 eggs, beaten

    125g butter cut into small pieces

    350g caster sugar




    Place all the ingredients in a pyrex bowl over gently simmering pan of water (picture 2). Stir until the sugar is dissolved and the butter melted.

    Continue to heat gently for about 20mins until thickend and coats back of a spoon (image 3).

    Strain and pour into sterilised jars. Done!

    Keeps for a few weeks in the fridge.



    While the curd was thickening, I threw together a batch of rocky road (melt 125g butter and 300g dark chocolate and 3 tbsp of gold syrup, add 200g crushed biscuits, 100g mini marshmallows and any dried fruit or nuts that need using, press into tin, refridgerate).









    Update 15/9/13 – made the lemon curd for the show using this recipe but reduced the sugar to 300g and added half a teaspoon of real lemon extract. This made it super zingy and so super nice.