Portugese Tarts

Portugese tarts are creamy, baked custard tarts in a crisp pastry shell.  They're super easy and are just so delicious that you will want to make more. I know this as I only made a few (which was probably just as well) but made me feel sad on the day.  I made them several weeks ago and, as usual, had not got around to posting them on the blog until now. I’ve been distracted by having a little fling with Instagram. It’s very tempting to just snap a photo, post it with very few words and hey presto there’s your story. No writer’s block involved nor, for that matter, much styling. But it is nice to come back to the blog now and again.

If you’re a perfectionist, you’ll want to know in advance that the custardy filling does sag a little after baking. But hey the taste is the thing here so let's just let that one go, okay?

Before starting, bear in mind there's an hour's chilling time once you've placed the pastry circles in the tin.

Add a sprinkle of cinnamon if you want, it’s in most recipes, but I left it out as I’d just made a chocolate cake which contained cinnamon and the taste came through quite strongly.  As noted in the recipe below, I had no single cream so used double cream - double yummy I think! Well worth doing again ... and again.

Portugese Tarts

Serves 9

2 sheets frozen puff pastry
1 egg
2 egg yolks
100g caster sugar
2 tbsp cornflour
300ml cream*
100ml standard/full cream milk
a couple of strips of orange peel (I used mandarin)
vanilla bean

*I used the wonderful Lewis Road double cream as I didn't have single cream.


Remove pastry from freezer to defrost.

Lightly spray 9 holes of a 12-hole tart tin with oil or grease lightly with butter.

Using a 9cm diameter cookie cutter (or top of a glass or a lid) cut 9 circles out of the pastry and press gently into the holes to fit. Place in the fridge to chill for an hour.

Meanwhile, make the custard by placing the egg, two egg yolks, caster sugar and cornflour in a medium saucepan (don't turn heat on yet) and stir to combine. Add the milk and cream and stir again. Add orange or mandarin peel and whole vanilla bean and heat gently, stirring constantly until the mixture thickens and just comes to the boil.

Remove from heat, discard peel and vanilla bean (this can be rinsed, dried and used again). Transfer custard to a pouring jug and cover the top of the custard with plastic wrap to stop it from forming a skin. Leave to cool completely.

Heat oven to 220°C. Divide mixture evenly between the pastry cases and bake 20-25 minutes until pastry and custard are just starting to colour.

Remove from the oven, leave in tin for 5 minutes then transfer to a wire rack to cool completely.

These are best eaten on the same day at room temperature. Actually, these are best eaten - full stop.

Panna Cotta with baked orange blossom rhubarb

I'm not ashamed to admit I am hooked on Masterchef Australia's current season showing here in New Zealand. It does appear to be a bit "kinder" than most of these types of shows. Granted it's still a competition, but the focus is less on "who did/said what to who" and more on the food.

Well there's been a few panna cottas whipped up in the Masterchef  kitchen which has got me in the mood to revisit, even though I've made a similar one a few years back. It's such a simple, prepare-ahead dessert perfect for a balmy, summer evening  - something else which we've been having a few of recently.

This latest is topped with some exquisitely fragrant orange blossom rhubarb (recipe from Sweet Treats from Little & Friday cookbook). I cut back heavily on the sugar stated in the book (1 to 2 cups - either that's a typo or someone has a very sweet tooth!) as a 1/2 cup was plenty.

Bake the rhubarb in advance and leave it to cool in the fridge. It will keep for a few days in a sealed container in the fridge and you can use the rest in your breakfast cereal.

A small biscuit such as shortbread (whole or crumbed) or tuile is a nice touch and adds some extra texture.

For a superior vanilla flavour, I urge you to use either the seeds scraped from a vanilla pod or vanilla extract or even vanilla essence in preference to imitation vanilla which has an artificial flavour and will really do nothing for the taste.

I like that you can see the vanilla seeds in the final result but if you don't want the seeds showing in your panna cotta, strain the final mix through a very fine sieve or muslin cloth.

Lastly, I admit to being a bit of a coward. I didn't go the whole Masterchef way and upend the panna cotta onto a plate from a mould fearing a disaster! One day I must give it a try...


For the Baked Orange Blossom Rhubarb

5 stalks rhubarb, washed & trimmed*
juice and zest of 3-5 oranges
1/2 cup caster sugar
1/8 to 1/4 cup orange blossom water

*I had more stalks but there was a mix of thick and thin so I cut the thick stalks horizontally to ensure they were all of a similar thickness to cook evenly.

Preheat oven to 180 degrees C.

Cut rhubarb into 4cm-5cm slices and place in a large bowl. Add the orange juice and zest, sugar and orange blossom water and toss to coat evenly.  Transfer to a baking tray and cook in oven for approximately 20 minutes or until rhubarb is tender.

Cool and store in the fridge in a sealed container.



For the Panna Cotta (makes approximately 6-8 serves)

3 level tsp gelatine powder
2 tbsp cold water
2 cups single cream
1 cup whole milk
1/4 tsp vanilla paste concentrate (or substitute with scraped seeds from vanilla pod or 1 tsp vanilla extract or essence)
1/3 cup caster sugar

Have 6-8 ramekins or glasses ready.

Whisk the gelatine powder into the cold water until it is fully mixed and set aside while you make panna cotta.

In a heavy based saucepan, slowly bring the cream, milk, vanilla and sugar to the boil and just as it bubbles, remove from heat.

Give the gelatine mix a final whisk, then whisk it into the panna cotta mix in the saucepan until it has all dissolved.  Leave to cool slightly.

Pour the mixture evenly amongst the ramekins or glasses.  Transfer to the fridge to chill until set.

To serve: Top panna cottas with about 3 pieces of baked rhubarb (choose the pink ones!) or other fruit of your choice and shortbread or tuiles if desired.

Panna cottas will keep in the fridge for about 2 days.

Asparagus Tarts

If it's Spring (in New Zealand anyway), it must be asparagus season. 

Being a semi-reluctant vegetable eater, I like my vegetables adorned with extras (think cauliflower in a cheese sauce), so I usually roast asparagus with olive oil, garlic and lemon zest (see below). Taking this embellishment a (big) step further, I'm delighted to say they taste just wonderful in this creamy filling wrapped in a rich pastry.

These tarts are ideal for lunch (or a simple supper dish). Serve with a lightly dressed salad of bitter greens such as rocket, red leaf lettuce, watercress, radicchio and endive, for contrast.

Asparagus Tarts 

Pastry

350g plain flour

½ tsp salt

200g butter

4-5 tbsp cold water

Filling

1 bunch cooked asparagus*

300ml single cream

2 egg yolks

sea salt & ground pepper

pinch nutmeg or freshly grated nutmeg

* For extra flavour, I roast mine in the oven with a drizzle of olive oil, crushed garlic and lemon zest for 12-15 minutes but you can boil the spears lightly in salted water until tender.

Preheat the oven to 200 degrees C.

Sift the flour and salt into a mixing bowl.  Add 175g of the butter and rub it into the flour with your fingertips.  Add the water and bind to a dough.

Roll the dough out on to a lightly floured board and cut to the size of your tart tins. I used four mini tart tins with a base diameter of 8.5cm and a top diameter of 11.5cm. 

Line the base of the tins with a circle of baking paper (I do this even though I use non-stick tins - just in case!).  Using a fork, prick the base of each tart then place the tart tins on a baking tray and bake in the oven for 15-20 minutes until golden brown.  Remove the tray with the tart tins from the oven while you prepare the filling.  Turn the oven down to 180 degrees C. 

Cut the asparagus to fit and divide between the tins.  Whisk the cream and egg yolks together and season with salt, pepper and nutmeg.  Pour the mix carefully and evenly amongst the tins. Depending on the size of your tins, you may have some left over.

Return the tarts to the oven and bake for 15 minutes until filling has set.  The filling should be just set and no more.

Serve with a lightly dressed salad of bitter greens.

Simply Summer Strawberry Ice Cream

I was in the garden this morning clad in one layer, shorts included (I’ve spared you the photo).  Two hours later, I’m wrapped in three layers including old, but comfy, woolly cardi and long track pants.  Such is the contrary weather we are experiencing at the moment. It could be worse, I could be in the South Island where there have been snowfalls. Hello summer!

On a recent hot and summer-like day, I spied some strawberries locally and knew it was time for ice cream. It was summer in my heart just thinking about it.  I have been a fan of ice cream for a long time thanks to my dad. Each Sunday he would cycle (yes, cycle) several miles to the famous Luca’s (Edinburgh and Scotland have a lot to be thankful for with their wealth of Italian ice cream stores) and bring home a tub of ice cream, strapped to the back of his bike.  When it was finished, the cats (sorry, Lucy) got to lick the empty carton and lid.  Gourmet ice cream lickin’ cats – how spoilt they were.

Whilst this ice cream can’t match the rich creaminess of Luca’s it does have a glorious colour and three simple ingredients - strawberries, cream and sugar – the taste of summer.

Just remember to freeze the strawberries in advance, otherwise you’ll have to wait a few hours before satisfying your craving.

Strawberry ice cream

Serves 4

If you’re serving this with something, have everything ready and work quickly as the ice cream melts fast.

2 cups strawberries, hulled and quartered

½ cup icing sugar

½ cup pouring cream

Place the strawberries in a plastic container and freeze.

Empty frozen strawberries into a food processor (you may need to break them apart if they’re stuck together but do this quickly to keep fruit frozen) and process until finely chopped.  Add the icing sugar and process until well combined.  Keep the motor running and add the cream until you have a smooth ice cream (wipe the sides of the bowl down with a spatula once or twice to blend).  Serve immediately.

You might also want to try this 

Semifreddo with Strawberries and Italian Nougat

Chocolate Caramel Banoffee Tarts

Fridays, I have off.  I have had to train myself to go and do something I enjoy on these days otherwise  I can fritter the time away at home accomplishing what feels like nothing (even though it is not).  So I took off today to Ruben in Parnell Road.  Except I couldn't find it (incorrect street number on referring blogs) even though I wandered up and down a few times.  Fortunately I'd already spied Vaniye where I'd purchased some croissants for the weekend so I returned for a second time that morning and sat in their small but tastefully elegant space with a crisp, buttery almond croissant in all its gorgeousness and a good coffee.

Later I headed across town to the Capitol Cinema to take in the movie, Frances Ha, which I'd spotted but not had a chance to get to at the recent Auckland Film Festival.  It was funny to hear the elderly woman behind me commenting at the closing credits "well that was a lot about not much at all".  We were probably not the film's target audience age group really but the lead actress plays her part so endearingly well that she won me over.  Filmed in black and white and with nods to Woody Allen, it was amusing and sometimes awkward as it follows the late-twenties Frances as she tries to find her way in life (and homes).

What all this has to do with chocolate banoffee pies, I have no idea, except I had no other way of introducing them so I decided to waffle on about what I'd done today.

After our food bloggers' afternoon tea, I promised I'd share this recipe so here it is. This is the first time I've ever made banoffee pies (or in this case, chocolate caramel banoffee tarts) but I can assure you it will not be the last.  They are very tasty and not too decadent as they are only a mouthful or two!

If you make the tart shells ahead of time (they will keep for a couple of days in an airtight tin) it makes for a reasonably easy assembly on the day of eating.  I am sure they will also freeze well too.

The recipe used mini-muffin tins for cooking.  However I found these made tiny cases that were too small for the filling and the pastry too thick so I used tart tins.  Leave the banana slices and cream topping until you are ready to serve (brushing a teensy bit of lemon juice on the banana will stop it from  browning).

I'm sharing this recipe at Sweet New Zealand, hosted this month by Sweets & Brains.

Chocolate Caramel Banoffee Tarts

1 1/2 cups (225g) plain flour
1/4 cup (40g) icing sugar
1/4 cup (25g) cocoa powder
185g (6oz) cold butter, chopped coarsely
1 egg yolk
2 tsp iced water
1 small banana
1/3 cup (80ml) whipped cream

chocolate caramel filling

60g (2oz) butter, chopped coarsely
1/4 cup (55g) brown sugar, firmly packed
1 cup (300g) sweetened condensed milk
30g (1oz) good quality dark chocolate, chopped coarsely
2 tsp golden syrup or treacle


Place the sifted flour, sugar, cocoa and butter in a food processor and process until crumbly.  With motor running, add egg yolk and enough of the iced water to make ingredients cling together.  Turn the dough onto a floured surface (it will be still be crumbly) and knead gently until smooth.  Wrap in plastic and refrigerate for 30 minutes.

Grease two 12-hole tart tins.  Roll out half the pastry between two sheets of plastic wrap or baking paper until just under 5mm (1/4 thick).  Cut out rounds to fit the holes in your tart tins (use the thin rim of a round wine glass or drinking glass to cut if you don't have anything else - just not your expensive crystal and a heavy fist!).

Ease the pastry neatly into the holes.  Repeat the process with the other half of pastry.  Prick the bases of the tarts with a fork and refrigerate again for 30 minutes.

Preheat oven to 220 degrees C.  Bake cases for about 12 minutes - watch carefully to ensure the tops do not burn.  Remove from the oven and leave in the tins for 5 minutes before removing to a cake rack to cool.  The cases can be made two days ahead.  Store in an airtight container if you are not going to use immediately.

chocolate caramel filling

Stir the butter and sugar in a small saucepan over a low heat until the sugar dissolves.  Add the condensed milk and stir for 5 minutes or until the mixture boils and thickens (make sure it does not catch on the bottom of the saucepan).

Remove from the heat and stir in the chocolate and golden syrup (or treacle) until smooth.  Remove from the heat.

Divide the hot caramel filling into the pastry cases.  Leave to cool and then refrigerate for 1 hour.

When ready to serve, place a slice of banana on top of each tart (brush very lightly with lemon juice if they will be sititng for a while - this stops the banana going brown) and then either pipe or dollop some whipped cream on the top.  Dust with sifted cocoa powder if you wish.

Pear & Walnut Gingerbread Cakes

When someone asked me for a recommendation for a dessert recently this one tripped off my tongue with no hesitation.  Spicy gingerbread, pears and warm butterscotch sauce are just the perfect combination for a winter pudding. I’ve been making this one since I first discovered it in Cuisine magazine seven years ago. 

After passing the recipe on to said friend, I then hankered to bake it myself.  That said, there was no foreseeable need for a large cake in our mini-household of two.  So I fell back on my tried and trusty Plan B – make smaller cakes!  The beauty of this was that those not consumed immediately are ready in the freezer for those days when I can’t resist something sweet with coffee (every day, then?).

The recipe given is for the entire cake and I urge you to make it whole.  The finished cake looks amazing with a circle of halved pears drizzled with butterscotch sauce.

However, if you want to make the smaller cakes, use lightly greased friand or cupcake tins.  I halved the recipe (and used one pear instead of three) and instead of creaming the first portion of butter and sugar to line the tin, I creamed all the butter and sugar (without adding any extra ingredients at this first stage) and dropped in about a teaspoon to line each friand mould. Into each tin, I placed two slices of pear. I omitted the walnut halves completely.  I then added the remaining ingredients (including the walnut pieces) to the creamed butter and sugar and continued as per the recipe stated.  I cooked the cakes for about 20 minutes.  Just test them by pressing lightly on top with your fingertips or inserting a cake skewer in the centre.  The halved recipe made about seven little cakes.

And as for the butterscotch sauce - who could resist it?  Well apparently I could after I failed to make it properly on this occasion.  I think I may have overcooked it as it hardened immediately when it was poured over the pudding.  Resembling wax drips from a candle I was then able to lift it off completely, looking like a toffee-coloured, plastic mould.  Oh well, fortunately the cakes were just divine even without the sauce.

Pear & Walnut Gingerbread Pudding with Butterscotch Sauce

Serves 6-8

210g butter

250g muscovado sugar

3 ripe pears, peeled, halved & cores removed (with a melon baller if you have one)

6 walnut halves

2 eggs

2 tablespoons treacle

250g flour

1/2 cup walnut pieces

1/2 tsp baking powder

2 tsp bicarbonate of soda

1 tbsp ground ginger

1/2 tsp each ground cinnamon and cloves

150ml warm milk

Preheat the oven to 175°C.

Cream 60g of the butter and 90g of the sugar and spread over the base of a 24cm-diameter cake tin.

Place the pear halves, core side down, on top of the creamed butter and sugar. Dot the walnut halves in between the pear halves.

Cream the remaining butter and sugar then beat in the eggs and treacle. Stir in remaining ingredients until well mixed but do not beat. Pour the mixture over the pears and walnuts.

Place in the oven and bake for 50-60 minutes or until you can tell the pears are tender when a skewer slides easily through a pear half to the bottom of the tin and the middle of the pudding batter is cooked.

Serve with the hot butterscotch sauce and a dusting of icing sugar.

Butterscotch sauce

240g caster sugar

240g brown sugar

2 tbsp golden syrup

250ml cold water

1½ tbsp butter

½ tsp vanilla essence

Put the sugars, golden syrup and 150ml of the cold water into a saucepan and bring to the boil, stirring to dissolve the sugars and syrup.

Once boiling, stop stirring and boil until a little dropped into a glass of cold water forms a soft ball (5 minutes).

Remove from the heat, add the butter, the remaining water and vanilla and mix well, but do not beat.

Cool. It will become quite hard and crystallize once cold.

Just before serving, bring to the boil to melt and dissolve any sugar crystals.

Recipe from Ray McVinnie

Cuisine magazine Issue 111, July 2005

Raspberry Lamingtons

I confess that for years I have failed to understand the appeal of lamingtons.  Lamingtons (popular in New Zealand and Australia) are pieces of sponge cake, dipped in jelly (or chocolate), coated in coconut and topped with whipped cream and raspberry jam.

It so happens that my experience of them has always involved those that arrived at morning teas on black plastic trays with transparent plastic covers.  Yes, you get the picture - they were shop-bought.

Now that old-fashioned baking is trending as retro, home-made (or café-made) lamingtons are popping up everywhere and I’m beginning to understand. In their purest form, they are transformed into something lighter, fresher and tastier. Less stodge, more delicate. I found myself thinking these actually taste quite good.  So finally, I made some myself.

I'm not going to say I'm a complete convert but I am no longer avoiding them, so long as I know they are homemade.  And they are such pretty little things with their pink, sprinkly coats topped with whipped cream and jam.

Raspberry Lamingtons

Sponge

115g butter, softened
150g caster sugar
2 eggs
180g flour
1 tsp baking powder
115ml milk
1 tsp vanilla

Jelly

1 packet raspberry jelly crystals
1 1/4 cups boiling water

Toppings

2 cups desiccated coconut
¾ to 1 cup cream, lightly whipped
1/3 cup raspberry jam


Preheat the oven to 180 degrees C.

Line a 20cm square tin with baking paper.

For the sponge, cream the butter and sugar until light and fluffy.  Add the eggs one at a time.

Combine the flour with the baking powder and combine the milk with the vanilla.  Add the flour mix and the liquid mix alternatively into the creamed mixture.

Spread into the lined tin and bake at 180 degrees C for 20 minutes.  Leave to cool.  Once the sponge is cold, cut into squares.

Make the jelly according to packet instructions (I used jelly crystals) and set it partially until it is the consistency of egg whites.

When the jelly is about the right consistency, freeze the squares for about 15 minutes (this will stop them getting all crumbly when you dip them in the jelly).

Dip each square evenly into the jelly, then dip in the coconut and leave to set.

When ready to serve, make a score across the top of the squares with a knife and spoon or pipe in a good dollop of whipped cream.  Dot with a teaspoon of raspberry jam.

Roasted Rhubarb Bircher Muesli

My last words on my very first blog post, aptly titled A Fine Start, were:

I also love Bircher muesli – but that’s another story…

So whilst it may be a bit late, I’ve finally gotten around to that other story, with a bit of a twist on the original.

It came about when I was swirling some just-cooked roasted rhubarb in its sticky, gingery-sweet syrup and I thought of scooping it into a creamy muesli instead of using the traditional grated apple.  

I could almost claim it’s a healthy food version of rhubarb fool (which was the original plan I had for the rhubarb) as rhubarb and cream do feature, but with wholesome oats, nuts, dried fruit and yoghurt.  Adding just a splash of cream balances the tartness of the rhubarb and gives a luxurious touch to breakfast time.  Hallelujah to that. 

There’s a touch of recipe here for the roasted rhubarb and Bircher muesli but the finished dish is more of a tailored assembly.  In other words you are free to change the amounts or ingredients to suit your own preferences. 

I stole a few toasted nuts from the jar of my homemade toasted muesli, but raw nuts would be fine too.  It’s a bit like standing in front of the selection of toppings for ice creams or frozen yoghurts in a food mall (not that I actually do this, you understand); the options are many, although in this case probably healthier.  I like to keep it fairly simple.  

If you are a fan of raw food, stick with the original and substitute the rhubarb with one green apple, grated (with skin on).  

And so my story, started so long ago, is finally complete.  I do like a sense of closure, don't you?

Roasted Rhubarb Bircher Muesli

Serves 2

Start this recipe the day before you want to eat it.  You will have enough rhubarb for the Bircher muesli and some left over.

Roasted rhubarb 

1 bunch (approx. 500g) rhubarb, washed & cut into 2.5cm chunks

¼ cup brown sugar

the juice and rind of 1 small orange

½ teaspoon ground ginger

Bircher muesli

60g (1/2 cup) porridge oats

1/2 cup milk* (use apple juice if you prefer)

½ tbsp single cream

* I used full cream milk

To serve: 

Greek yogurt

Roasted rhubarb

Juice of 1/2 a small orange

a drizzle of maple syrup or honey

almonds, chopped

brazil nuts, chopped

a few cranberries

some extra rhubarb for the topping

Roasted rhubarb

Preheat oven to 180 C. 

Place the rhubarb on a lined baking tray.  Add the sugar, orange juice, ginger and rind and mix thoroughly until the sugar and ginger dissolve in the juice and the rhubarb is coated. 

Place in the oven for about 15 minutes, or until the rhubarb is tender.  Pour rhubarb and syrup into a covered container and leave to cool or refrigerate overnight.

Bircher Muesli

The evening before, place oats in a container and cover with the milk and a splash of single cream.  Mix well.  Cover with lid or cling wrap and refrigerate overnight.

In the morning when you are ready to serve, add about a 1/3 cup of Greek yoghurt, 1/3 cup of the roasted rhubarb and the fresh orange juice.  Mix well – if it’s too dry, add more yoghurt or orange juice or both until you get the consistency and taste you want.

Drizzle with maple syrup or honey.  Sprinkle with the chopped nuts and some cranberries.

Top with the extra chunks of roasted rhubarb.

You might also like toasted muesli
from my very first blog post.

Poached Pears with Clotted Cream

Say July to me and I’ll tell you it’s summer.  Even after twenty years of being in the southern hemisphere I still can’t get my seasons right.  I’m eating and cooking with pears and my mind’s tuning in to autumn, hence the pears. Here. Now. When it’s not autumn.  But somewhere in the world it is autumn (or fall), so this is for you, my friend.

The starting point was clotted cream.  If you are familiar with clotted cream in England you may be disappointed to find “Devonshire teas” in New Zealand are not served with traditional clotted cream but with ordinary whipped cream.  I was, but then I got over it.

Some time ago, a work colleague, who hails from Devon, gave me a slow cooker recipe for clotted cream.  She was excited as she’d sent it in to NZ chef Peter Gordon in response to his request in his newspaper column for clotted cream suppliers and her reply was published.  It is so very easy you must try it.

Instead of marrying it up with scones, I matched it with some poached pears for a simple pudding (I love the word “pudding”).  The inspiration came from some poached pears I’d eaten at Dida’s Food Store in Auckland during a dinner and talk with Dianne Jacob (more on that in my next Etcetera post).

Traditionally clotted cream uses unpasteurized milk but, hey ho, even though I live in the country the only milk making it to my house is the supermarket standard (full cream) milk.  (Visions of me on a milking stool milking a cow? Not likely!)

This pudding is my entry for Sweet New Zealand, hosted for November by pet lover, Lucy at The Kitchen Maid.

Tips for clotted cream

Start the recipe two days before required as it has to cook for 10 hours, cool and then chill  for 10 hours.

Follow the instructions for the use of your own slow cooker.

Try and match the dish you use for the cream and milk to the shape of your slow cooker for maximum area coverage.  The more surface area you have the more cream you will get as the cream forms on the surface of the dish.  So if you have an oval shaped slow cooker, use an oval shaped dish.  I used a Pyrex glass dish (without the lid) inside the slow cooker.  

After skimming off the top, cover the leftover milk with the lid and store in the fridge.  Use it to make scones or a rice pudding. 

Store the cream in the fridge but leave at room temperature prior to serving to soften.

The cream is best eaten on the day or next day. 

Clotted Cream

Makes a small bowlful (see photo above) - approximately ¾ cup.  

Double the recipe if required and if you have the room in your slow cooker.

500mls (1 pint) full cream milk
250mls (1/2 pint) single cream

Turn the slow cooker on to “low” setting.

Invert a saucer on the bottom of the slow cooker.  Place a Pyrex dish, or similar, on top of the saucer to fit your slow cooker. 

Mix the milk and cream in a large jug and pour gently into the bowl in the slow cooker.

Carefully pour water into the slow cooker so that it comes up to approximately 4cms from the top of the container holding the milk and cream.   Replace lid on slow cooker (not container) and leave for approximately 10 hours or overnight.  A lovely golden crust should have formed.

Leave to cool, then place in fridge for approx 10 hours. Take crust and cream off the top (it pretty much comes off in one piece) and there you have it, yummy clotted cream.  Stir gently and serve.

Save the leftover milk in the fridge for another recipe.

Poached Pears

4 firm eating pears, firm and slightly under-ripe

600ml (1 pint) good red wine

65g (2½ oz) sugar

Peel the pears, leaving the stalk on and keeping the pears whole.  Place in a heavy saucepan, add the wine and sugar, stir and bring to the boil.  Reduce heat and simmer for about 1 hour, or until the pears are tender (test them with a skewer trying not to mark them too much). 

When the pears are ready remove with a slotted spoon and keep warm.

Reduce the liquid over a high heat until it has the consistency of syrup. 

Place the pears on the plates and spoon over the syrup.