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National Trust News: National Trust Autumn Puds

"Nothing says autumn better than a scrumptious, seasonal pudding. To celebrate the rich tastes and aromas of the season, the National Trust is offering delicious, autumnal treats free of charge at its tea-rooms and restaurants throughout October,'' announces Phillip Harper.

Enjoy scrumptious apple and cinnamon pies, mouth-watering damson crumbles and blackberry tarts drenched in warm custard, for free when over £5.75 is spent on a main, lunch-time meal at over 100 National Trust locations across England, Wales and Northern Ireland.

Brian Turner, Catering Food Specialist at the National Trust, comments: “There’s nothing better than tucking into a deliciously warm and fruity pud during the colourful autumn months. Sourced directly from National Trust kitchen gardens, tenant farmers and local suppliers, our recipes are not only packed full of local, seasonal produce, but we make sure they taste every bit delicious too. So there’s never been a better time to treat yourself – enjoy a free pud on us.”

To find out more about this delicious offer, simply visit www.nationaltrust.org.uk/pudding and download a voucher (offer is valid from Friday 1st October until Sunday 31st October 2011

To recreate at home the mouth-watering treats available at National Trust places, why not have a go at one of these indulgent National Trust autumn pudding recipes?

Dolbury Pudding, serves 8-12

This steamed pudding recipe originates from Killerton, the National Trust’s eighteenth century house set in the East Devon countryside. The person who named it thought the pudding shape reminded them of Dolbury Hill, which rises behind the house.

220g Unsalted butter

50g Lard

300g Soft brown sugar

6 Eggs-beaten

400g Apples-weighed when peeled and chopped

400g Mincemeat

450g Self-raising flour-sieved

A little milk if required

~Grease 2x1.2-1.5 litre (2-2.5 pint) pudding basins. Alternatively grease 12 individual ‘babies head’ pudding basins. Put a round of greased greaseproof paper in the base.

~Cream together the fats until pale and fluffy.

~Add the beaten eggs, a little at a time, beating well after each addition.

~Stir in the apples and mincemeat. Gently fold in the flour.

~If necessary add a little milk to the mixture to give a soft dropping consistency. The mixture should be moist.

~Spoon the mixture into the basins, filling each by two-thirds.

~Cover the basins loosely with a double layer of greaseproof paper or a piece of foil and secure with string.

~Steam for two hours.

~Turn out and serve with any sort of fruit sauce, custard or cream.

This pudding can be left to get cold and portions or individual puddings, reheated in a microwave as required.

Apple and Orange Crumble, serves 4

3 Oranges

900g Cooking apples – peeled, cored and chopped

3tbsp Demerara sugar

170g Plain flour

115g Unsalted butter

55g Caster sugar

A good pinch of cinnamon

Salt to taste

~Pre-heat the oven to 200c/400f/G6.

~To make the crumble: blitz the flour, butter and a pinch of salt in a processor to a fine crumb. Stir in the caster sugar.

~Rub the crumb with your finger tips so the mixture begins to form clumps. Chill in the fridge.

~Peel the oranges with a sharp or small serrated knife, removing all the white pith. Over a bowl, cut the oranges into segments, discarding the membranes but reserving the juice.

~Stir the chopped apples, demerara sugar and cinnamon into the oranges and place the filling into an ovenproof dish.

~Sprinkle over the crumble topping then place on a baking sheet and bake for 35-45 minutes, or until well-browned.

Serve warm with sweetened whipped cream.

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