Indulgent, Chocolate Brownies, easy to make, easier to eat.
These Chocolate Brownies never fail to please and rarely are there any leftovers. They are easy to make for a great dessert. Or afternoon treat.
My Blog
My Essential 12 tips for a Successful Christmas Dinner.
Christmas is really a once-a-year dinner party. And this is my guide to having a Successful Christmas Dinner, without all the stress.
Try A Beautifully Light Helston Pudding, My Easy Christmas Dessert.
With Orange Brandy Sauce.
This Beautifully light Helston Pudding originates from the village of Helston in Cornwall. And is credited to George Perry-Smith, a pioneer of British cooking in the 60s. It’s easy to make comfort food which makes a light alternative to Christmas Pudding. I have put in a couple of minor changes to make it even more Christmassy, and served it with an orange brandy sauce.
If you are fed up with shop-bought puddings. Or have left it too late to make your own, this is a great substitute. For more great Christmas ideas, look up our:-
Classic Chestnut stuffing.
And our Cranberry and Whisky Mince Pies.
You will need.
- Chopping board and knife
- Mixing bowl
- Spatula
- Fine sieve
- Spoon measures
- A China pudding basin or plastic basin with lid
- A steamer or slow cooker suitable to hold the pudding basin
- Greaseproof paper
- Thin string
- A square of muslin, or an old tea towel will do.
- A jug for the sauce
- Small knife
- Serving plate
Beautifully Light Helston Pudding.
Serves 6
Ingredients
- 60g Self-raising flour
- 60g Rice flour
- Pinch Salt
- 60g Fresh white breadcrumbs
- 60g Raisins or sultanas
- 60g Currants
- 60g Soft dried apricots (chopped)
- Finely grated zest or ½ an orange
- 4 tbsp. Drambuie or Grand Marnier
- 60g Soft brown sugar
- 90g Shredded vegetable suet
- ¼ tsp Grated nutmeg
- ¼ tsp Mixed spice
- ½ tsp Baking powder
- 4 tsp Stem ginger (cut into thin strips)
- 3tbsp Golden syrup or (syrup from the ginger)
- Milk – to mix, roughly 120-130ml
- Soft butter To line the basin
The night before.
Chop the apricots down to the same size as the sultanas. Pop the apricots, sultanas and currants into a bowl and sprinkle with the Drambuie. Tightly cling film the bowl and leave to stand overnight.
Preparation.
Using the upturned pudding basil cut a circle of greaseproof paper at least 4cm large than the bowl all round. Rub some soft butter all around the inside of the pudding basin and on the paper lid.
Take the stem ginger and cut into very thin strips. Sprinkle the strips around the base of the basin, adding the golden syrup on top.
Mixing the pudding.
Sieve the flour into a mixing bowl then add the rice flour, bicarbonate of soda, salt, sugar, mixed spice, and breadcrumbs, mixing well together. Mix in the soaked fruit, and any remaining juices.
Grate the orange zest into the mix and add the suet and fold in. forming a well in the middle.
Start working milk to the dry mix, using enough to form a soft dropping consistency.
This can be judged by lifting the spatula and letting the mixture drop off. –
How do I know if it’s right?
When the mix steadily drops off the spatula it abought right.
Should the mix sit hesitating on the spatula its too dry, add a little more milk. If it quickly flows off its too soft, add a little more breadcrumbs.
Once you are happy with the consistency spoon the mix into the prepared basin and tap the basil lightly on the worktop to remove any air pockets.
Getting ready to cook the pudding.
You may have noticed that the basin has a raised rim around the top. The purpose of this rim is to help us secure the lid to the bowl. If you’re using a plastic basin all you need to do is pop the greaseproof paper on the top, then snap on the lid. I always tightly cling film the whole think before cooking as insurance against the lid coming off.
Covering a pudding basin- classic method.
This is a simple job, but cane be tricky the first time you try it. Read right though this before giving it a go. A spare pair of hands can make things much easier.
Place the buttered greaseproof on top of the bowl butter side down. Now this is the tricky bit. Set the cloth onto the top of the basin and take the string. Tie the cloth on to the basin by wrapping the string around the basin just below the raised rim of the basin. Wrap the string around twice then tie it off. The string needs to be reasonable tight but don’t overdo it or it will simply slide down the tapered sides of the bowl.
You will have the four corners of the cloth lying down on the table. Take hold of two opposing corners and bring them up over the bowl. Pull up against the bowl and knot the two corners together tightly. Doing this will force the string up against the raised rim of the basin tightening everything up. Repeat this with the two remaining corners, leaving you with a perfectly covered pudding with four rabbit ears.
If you have correctly completed this, well done. You should be able to lift the filled basin by the cloth ears with ease.
Cooking the Pudding.
Steam for 1 ½ to 2 hours. If you don’t have a steamer or need to keep the hob as clear as possible a slow cooker does a great job. In theory it shouldn’t work, but today slow cookers are not that slow! Modern units run too hot be a true slow cooker. Which I think is because of food safety concerns. A bit of a nuisance if you want a nice slow cooked joint. But the upside is they can become a useful double boiler for slower-cooked foods.
When the pudding is almost ready its time to make the sauce (see below). The easiest and best way to keep the sauce hot ready to serve is to pour it into a warmed thermos flask. This works well as long as its not the one you keep your curry in! the best part is that it will allow you to do the washing up before you sit down for your meal.
Serving.
Its best to have the pudding cooked ready for starting your meal. Its easy to keep the pudding warm ready to serve just turn down the heat to a bear simmer.
When ready to serve, remove the cloth (this can be washed and re-used) and paper lid. Run the point of a knife around the rim of the pudding pushing the sides in as you do so. Take a warm plate where the well of the plate is a little larger than the pudding. Invert the plate onto the basin then turn the pate and pudding over in one rapid movement. If the pudding has not dropped onto the plate give it a little shake to persuade the pudding to leave the bowl. Lift off the bowl and you’re ready to go.
Serve with orange brandy sauce, or clotted cream ice cream, or Both!
Orange Brandy Sauce.
You will need.
- 2 x Pyrex bowl
- Med saucepan
- Whisk
- Spatula
- Fine sieve
Ingredients.
- 2 Egg yolks
- 300 ml Whipping cream
- Dash Vanilla
- 3 – 4tbsp Caster sugar
- 3-4tbsp Drambuie or Grand Marnier
Pour the cream into a saucepan and pop onto a low heat. Separate the egg yolks into a bowl, keeping the whites for later meringues. Freeze the white if you’re not going to use then within a week or so. Have the second Pyrex bowl hand with the sieve sitting on top ready to receive the sauce.
Take a small whisk and beat the sugar into the yolks until they have become pale and creamy, (3-4 mins.) If you are using Drambuie reduce the sugar to 3tbps or the sauce will be too sweet
Read this next bit twice, then focus on the sauce. Don’t try to read and cook at the same time. It’s a recipe for disaster!!
Pour the hot cream onto the yolks whisking as you pour. Return the mix to the pan and return the pan to a medium heat. Abandon the whisk and take a heatproof spatula to stir the pan. Keep the sauce moving all the time, using the flat bottom of the spatula to lift the sauce from the base of the pan.
Keep steadily cooking the sauce until it coats the back of a spoon. If you have a probe thermometer aim for a temperature of 82ºc. As soon as you think the sauce is ready pour it into the bowl through the sieve. Don’t hesitate. If the sauce become too hot it will separate like scrambled egg. If its not ready, just return it to the pan and cook it a little more. If you are looking at creamy scrambled egg a quick bash with a hand blender will smooth things out. The sauce will be a bit insipid, hopefully they will all be too drunk to notice………
I don’t have a steamer, or slow cooker. Can I still make this?
Yes, you can cook the pudding in a saucepan. Make sure there is plenty of room around the pudding and very importantly on top. Place an old plate upturned in the bottom of the pan and set the pudding on the plate. This prevents the pudding been in direct contact with the hot metal of the pan. Pour boiling water into the pan halfway up the basin. Pop the lid onto the pan and cook on a low simmer. Checking the water level from time to time.
Tip An old kitchen trick is to put a few small pebbles into the pan around the pudding.
As the water simmers the pebbles make a noise in the pan. If the water becomes dangerously low, they stop moving and the noise stops. This gives you an audible warning of the pan boiling dry.
How do I make fresh breadcrumbs?
Easy– take some fresh white bread and remove the crusts. Bread the bread down into suitable pieces and pop them into a food processor. Chop for a couple of minutes and he-presto you have breadcrumbs.
TIP Look out for discounted bread in the shops and turn it into breadcrumbs. Fill zip seal plastic bags with the crumbs and freeze them. In that way you always have breadcrumbs for your puddings, bread sauce or stuffing’s.
And don’t forget to check out the essential 12 Tips for a Successful Christmas Dinner
Enjoy Life ! and have a great Christmas.
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Making The Best Basil Pesto.
Learn how to make the best Basil Pesto. Simple tips and tricks to get the best from this classic sauce.
Make your own Easy Fresh Tomato Pasta Sauce.
Make your own Fresh Tomato Pasta Sauce, it’s easy! Enjoy the flavor of italy at home in less than 45 minutes.
How to make your own Tomato and Chilli Jam.
This Tomato and Chilli Jam is a great way of using the glut of tomatoes coming from the garden at this time of year. This rich, ripe homegrown fruit produces the best results. But if that’s not possible, get the ripest fruit you can. It has always amazed me that people will shun ripe tomatoes preferring firm unripe ones. They would refuse hard plums or peaches, so why accept poor quality tomatoes?
TIP. Because of this you will often see soft tomatoes seen sold off cheaply in the shops. Take advantage any buy them! They will be perfect for the chilli jam or our Tomato and Red Pepper Soup.
Hot Sweet Heaven.
A must for any store cupboard, been both flexible and addictive. Have it chutney style with cheese or picnic lunch. The smooth version becomes a dressing or sauce, great for presentation and amazing with seafood, especially scallops. What’s even better is you can make both variations at the same time.
You will need.
Chopping board and knife.
Heatproof silicone spatula.
Wide shallow pan.
Jam funnel.
Small ladle.
Sterilised 8oz jam jars and lids. (look up our pages on home preserving, the golden rules on hot to sterilise your jars)
Waxed paper jam covers to fit jars.
Tomato and Chilli Jam.
Makes 4 x 200ml jars.
2tbs light olive oil.
2 red onions roughly 200g – cut into small dice.
3 cloves of garlic.
¼ heaped tsp sea salt.
800g fresh tomatoes, ideally San Marzano if you have them.
300g light soft brown sugar.
3cm ginger very finely grated.
juice of 2 limes.
2 hot red chillies – thinly sliced, with seeds, if you’re brave.
Peel the onions and cut into small dice about 1cm across. Pour the olive into a wide pan and gently cook the onions until soft – 5 to 10 minutes. While they are cooking peel the garlic then crush to a paste using the salt to help break the cloves down. Roughly chop the tomatoes like the onions, then add to the pan followed by the garlic paste.
Increase the heat and add the sugar and lime juice, followed by the ginger and sliced chillies. If you’re not sure how much chilli you need, or like add two, then let the mix cook for five minutes. Have a taste, If you want, you can add more chilli, but remember the jam will get slightly hotter as it reduces in volume
Let the mix cook at a strong simmer until thick, about 15 minutes. To check pull the flat edge of a silicone spatula across the pan. If just a little juice flows back into the gap, its ready.
The jam can now be poured via a jam funnel into hot sterilised jars covered with a waxed paper disc and sealed with a lid. I always use small 200ml jars so its always on hand but not hanging around for too long in the fridge.
Use as a sauce as well.
If you want to make the smooth version, you can keep half back in the pan and use a hand blender to turn it into a smooth sauce. Professionally we would then press it through a very fine sieve to give use the best presentation. At home it’s fine to use as it is. Return the pan to the heat and re-boil the contents before pouring into jars as before.
Store the jars in a cool dark place for at least four weeks before use. Once opened keep in the fridge and use within 10 days.
I have to admit to been a little obsessed with this. It like an adult tomato ketchup, great with almost everything! make it as hot or mild as you like it’s up to you.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
How to Make Blackberry Jelly, and why fruit jellies work.
Want to know how to make Blackberry Jelly? It’s not that difficult, and so satisfying to make the best of the (free) autumn harvest.
Free Up Breakfast with a Berry Fruit and Oat Smoothie.
Why not start your day with this Berry Fruit and Oat Smoothie. There’s no better time of year to make this smoothie and free up breakfast geting the day off to a good start. All the goodness of fresh fruit with the health benefits of natural honey and oats.
Simple, Summertime Courgette and Tomato Tarts
Courgette and Tomato Tarts, with feta cheese and Basil. It’s mid-summer, the tomatoes are ripening, and the courgettes are going wild. These Courgette and Tomato Tarts are an ideal way of using up this seasonal bounty. And impressing your guests.
I have been making this starter for years and it has always been a favourite of my guests. Light, crispy and full of flavour it’s easy to make. And the best part is to serve it, you just pop it into the oven.
In fact, some years ago my team served this to 300 people for a charity dinner. With each of five chefs producing a course. It was quite a bit of work to prepare the tarts. But when it came to the time to serve the course it was the quickest and easiest of the entire meal.
Before you start look up our pages on Blanching Tomatoes, Chive Oil, and Making your Own Pesto at Home
So, let’s get cooking.
You will need.
Chopping board and knife.
Baking sheet.
Frying pan.
Small saucepan.
Baking sheet.
Fish slice.
Small bowl.
Small fine sieve.
Baking paper.
Courgette and Tomato Tarts
Serves 4.
4 sheets filo pastry.
50g unsalted Butter.
3 slices garlic.
1 sprig thyme.
4 med courgettes.
Olive oil.
1 clove garlic (bruised).
1 sprig thyme.
4 ripe tomatoes.
4tsp pesto sauce.
170g feta cheese.
2tsp Pine kernels.
Basil leaves.
Sea salt.
Mill pepper.
chive oil to serve
Making the bases.
Place the butter into a small pan with the bruised garlic and thyme then put it on to melt. We don’t want to toast the butter, just melt it enough to separate the milk and fat. When you see the butter begin to clear, stain it into a warm bowl leaving the milky part in the pan. This can be discarded.
Take the pastry and carefully unwrap it. Then cover the pastry with a tea towel to avoid it drying out. Lift off a sheet of pastry and place it on a flat surface. Brush lightly with the melted butter then cover with a second sheet of pastry.
Storing the bases.
Repeat the process until you have a sheet of pastry three layers thick and with butter. You can if you wish use olive oil instead of the butter, however you will need to cook the flans as soon as they are made. The butter will cool on the pastry and form a waterproof layer to protect the pastry. This allows us to make the flans in the morning. Pop them into the fridge, then cook them at night. How easy is that!
Cut out disks of pastry using a saucer or small plate about 10cm diameter cutting around with the point of a sharp knife. Arrange the disks on squares of baking paper on a tray that will fit in the fridge and put aside.
Now for the topping.
Remove the skin of the tomatoes. Blanch, peel, and de-seed the tomatoes. Cut the flesh into 8mm dice and set aside
Top, tail and wash the courgettes then slice into 4mm thick slices. Pour some of the olive oil into a large shallow pan over a medium heat. Half cook the slices by tossing in the hot oil with a clove of garlic and sprig of thyme for flavour. Spread the cooked courgette on to a tray and allow to cool.
Arrange the courgette on the filo discs in concentric circles starting 5mm in from the edge. Overlapping each slice slightly until the disc is covered. Don’t be tempted to season the tarts yet, the salt will make them weep.
Final additions.
Lay a tablespoon of tomato in the centre of each tart. Set a teaspoon of pesto on the tomato then cover with the remaining diced tomato. This will protect the pesto from the heat of the oven, while adding a little punch to the flavour.
Drain the feta and dry off with kitchen paper, then cut the cheese into 6mm dice. Divide the cheese between the flans and sprinkle with pine kernels. Again, if you want you can change the cheese, but I find feta to be ideal. In the oven it gently toasts without running and it’s salty tang gives the tarts a bit of a kick.
Serving.
To serve. Lift the flan’s on their paper squares onto a baking sheet. Lightly season then bake in a 200˚c oven for about 10 mins when they should be crisp and golden. The edges of the pastry will souffle up to form a border around the courgettes. Lift each flan onto a serving plate, sprinkle with freshly cut basil and pour a little chive oil around.
This is one of the most flexible dishes I know. Serve it as a starter, light lunch, or replacement fish course. I have even tiny ones to use as a canape in the past. I would love to know how you get on.
Enjoy life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Discovering Appin, a Scottish haven of peace, and magic.
Discovering Appin, a haven of peace and magic. If you’re taking a stay in Oban, take advantage of the wealth of places to visit just a short dive out of town.
Discovering Oban, The gateway to the isles.
Discover Oban, jewel of the Scottish west coast. Gateway to the isles and seafood paradise.
How to make, Rosemary and Red Onion Focaccia Bread
This Rosemary and Red Onion Focaccia is one of my favourite breads to make at home. Soft textured and delicately flavoured it is an ideal as picnic bread or served with a casual lunch. Try out some variations by adding cooked onions or sun blushed tomatoes into the dough with the herbs. I also use this focaccia for my ultimate B.L.T.
How to get extra flavour in your bread
To get flavour throughout the bread. I blend the water, garlic, and olive oil together. This ‘milkshake’ is to in then used to bring the dough together. I have also used marjoram in the dough. And rosemary and red onions set into pockets pushed into the dough. Which also hold olive oil to keep the bread moist. Alternatively try some stoned olives in the pockets and a sprinkling of flaky sea salt on the crust before baking.
I would recommend you check out the Food Files pages on What is Yeast and our Guide to flour. Also the fundamentals of Making bread at home will help you to fully understand the bread making process.
If you are interested in the origins of focaccia, or other Italian dishes take a look at. https://www.deliciousitaly.com/liguria-food/origins-of-focaccia
My Rosemary and Red Onion Focaccia.
Makes two 20cm dia loaves.
Oven temp, 185°C/ 370°f fan oven, 200˚c conventional oven
600g Bread Flour
1.5 tsp Salt
1.5 tsp Sugar
3 tsp fresh chopped marjoram leaves, or 1tsp dried
360ml/g Water
7g dried yeast
2tbsp water @ blood heat
3tsp olive oil
1 clove of garlic, sliced
olive oil for the crust
2 sprigs fresh rosemary
1 red onion peeled and cut into small wedges
flaky sea salt to sprinkle on crust
You will need: –
Mixing bowl or food mixer with dough hook.
Scales.
Hand blender and goblet.
Chopping board and knife.
2 x 20cm x 4cm sponge tins.
Make your ferment.
If you are using dried yeast. Measure it into a small container and mix with the 3 tbsp of water to form a smooth paste. Add a pinch of flour and put it to one side while you weigh up the other ingredients. If you are using fast action yeast mix it directly into the flour.
Making the dough.
In the blender goblet mix the water, salt, sugar, olive oil, and sliced garlic. And blend until smooth.
Place the flour in the mixing bowl, and if your using dried marjoram (oregano) add that now. Check the yeast container. It should be beginning to foam. If so, congratulations, you have made a ferment and improved the actions of the yeast.
Add the water mix to the dry ingredients followed by the yeast ferment and knead on a low speed for 5 minutes. The dough does not need an enormous amount of kneading as we are making a flattish soft loaf.
1st proving.
Cover the bowl and leave the dough to prove until doubled in size. Don’t place the bowl in a very warm place. Normal room temperature is fine. In fact, if you need freshly baked loaves for the morning. Make the dough in the evening with cool but not cold water. Place the bowl in the fridge and the dough will be ready to finish at breakfast time.
2nd proving.
Re mix the dough for two minutes (known as knocking back). If you are using fresh marjoram add it at this stage. This is also the time to add other flavourings if using (see below).
Divide the dough into two and form into rounds 20 cm across and 1cm thick.
Set the rounds onto a greased sponge tins and press your thumb into the dough in a regular pattern with 3 cm spaces.
Rub a little olive oil into the surface of the dough, cover and allow to prove until doubled. Placing the tins in a clean bin bag and forming a tent with the bag works well if the kitchen is very cold.
When the dough has proved, you may need to use your thumb again to open up the indents made earlier. Push thin wedges of red onion and rosemary into the pockets alternating each one. Brush very lightly once more with olive oil and sprinkle with flaky sea salt if wished.
Baking.
Bake at 185°C/ 370°f fan oven, 200˚c conventional oven for twenty minutes.
When ready remove the bread from the tins and cool on a cooling wire. I like to brush a little more olive on the crust as the bread cools.
Ringing the changes.
Try adding other flavourings into the dough, like fried onions, stoned black olives or sundried tomatoes at the second proving stage.
You can half the dough if you only need one loaf, but as the bread frezzes well I always make two at a time to make best use of the oven.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
The Best, Walnut Bread, Rich, and Delicious
Rich, and delicious, Walnut Bread is a perfect bread to serve with cheese at a casual lunch. Or as part of a dinner party meal. Savoury yet sweet it’s very moreish and is just as good lightly toasted and served with butter.
A Simple Springtime, Pea and Wild Garlic Houmous
Pea and wild garlic houmous. A versatile taste of spring, fresh and light.
Yet easy to make.