West Dorset Living Dec 2021 - Jan 2022

More documents

Recommendations

Info

And time for pudding... More tasty recipes from Amanda Owen Rhubarb & Custard Crumble Cake Prep time 15 minutes Cooking time 40 minutes Serves 4-6 Rhubarb 250g Yorkshire rhubarb, cut into 2cm chunks 50g caster sugar Crumble 50g plain flour 25g butter, cut into cubes 40g chopped mixed nuts 25g demerara sugar Cake 170g butter, softened, plus extra for greasing 85g caster sugar 85g soft brown sugar 3 medium eggs, beaten 1 tsp vanilla extract 170g self-raising flour 1 tsp baking powder 30g custard powder Icing sugar to dust Custard to serve Preheat the oven to 180°C/160°C fan/gas Grease and line a 21cm round spring-form cake tin. Put the rhubarb into a saucepan and sprinkle over the caster sugar. Heat very gently until the sugar dissolves into a syrup. Simmer for 6–8 minutes until the rhubarb just begins to soften. Set aside to cool. Meanwhile make the crumble. Place the flour into a mixing bowl and rub in the butter with your fingertips until it resembles breadcrumbs, then stir in the chopped nuts and sugar. Next make the cake. Beat the butter, caster sugar and soft brown sugar in a bowl using an electric mixer for 2–3 minutes, until light and fluffy. Add the eggs and vanilla extract with 2 tablespoons of the flour, beat for a minute until combined, then fold in the remaining flour, baking powder and custard powder. Drain any excess juices from the rhubarb 16 | www.minervamagazines.co.uk and discard the syrup, then gently fold the cooled rhubarb through the cake mixture. Transfer the cake batter to the prepared tin and gently smooth the top with a spatula. Sprinkle the crumble over the cake and press down lightly with the back of a spoon, then bake on the middle shelf of the oven for 40 minutes, until the cake is golden, firm to touch, and when a skewer is inserted it comes out clean. Allow to cool slightly in the cake tin, then transfer to a plate. Dust lightly with icing sugar before serving warm with custard. Tip Also delicious served with ice cream or single cream. Hedgerow Nutty Crumble Prep time 10 minutes Cooking time 40 minutes Serves 4 Fruit filling 40g butter 40g golden caster sugar 2 Braeburn apples, peeled and sliced 200g Bramley apples, peeled and sliced 300g foraged berries or any mixed berries, such as blackberries and wild raspberries Crumble topping 125g plain flour 85g unsalted butter, diced 85g demerara sugar 50g rolled oats 30g chopped toasted hazelnuts Custard or ice cream to serve Preheat the oven to 180°C/160°C fan/gas 4. For the fruit filling, melt the butter in a pan, add the sugar and apples and gently simmer for 5 minutes. Add the berries and simmer for 2 minutes, then transfer to a 23cm round oven-proof dish. Meanwhile prepare the crumble topping. Put the flour into a mixing bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and hazelnuts. Sprinkle the crumble topping over the fruit, then place the dish on the middle shelf of the oven. Bake for 30-35 minutes, until the crumb is golden and fruit bubbling. Allow to cool slightly before serving with custard or ice cream. Tip Try using other seasonal fruits such as damsons or gooseberries.
GIVE A GIFT that means a little more <strong>Dorset</strong> Shellfish are a Weymouth fishing family who catch all of their own crab, lobster and line caught fish in the waters around Portland. They cook, prepare and sell their produce which is made into dressed crabs, dressed lobsters, pates, crab cakes and more. Find them at Sherborne and Shaftesbury Farmers Markets and also their premises on Portland. sustainable, wellness-based gift boxes - customisable and beautiful, from £10 available from hauslife.co.uk Check out their social media or website for opening hours. Find them at Canford Cliffs Village Hall every Thursday 8.30-1pm 07881632311 ONLINE SHOP | lfi IS @dorsetshellfish NOW OPEN! www.dorset-shellfish.co.uk www.minervamagazines.co.uk | 17
Page 2 and 3: A UNIQUE EXPERIENCE AWAITS YOU Visi
Page 4 and 5: COMPETITION To enter any (or all!)
Page 6 and 7: Letting your holiday home has never
Page 9 and 10: Consider purchasing now. A bike in
Page 11 and 12: Kaloo Lapinoo Rabbit, £17.99, jojo
Page 13 and 14: We make designer Hats and Fascinato
Page 15: Tough on all Pathogens BACTERIAL, V
Page 19 and 20: Unit 8, Lower Burton Farm Buildings
Page 21 and 22: Cedral Weatherboard - the ideal alt
Page 23 and 24: Carpet Specialists Steve Lucas & So
Page 26 and 27: HOUSING-WITH-CARE Allowing older pe
Page 28 and 29: ADVERTISING FEATURE BMI The Winterb
Page 30 and 31: FRAMEWORK COVID- 19 FREE Footcare N

West Dorset Living Dec 2021 - Jan 2022

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?