Nursery Post Part 2: Spag Bol & Rum and Raisin Bread and Butter Pudding

I know it's not an English nursery food but this was a staple in our house when I was

growing up. Not such a great memory as ours always had pasta water diluting the ragu! Mine is rich and deep red, slackened down with milk right at the end.

To serve 4-6

500g mince lean beef
2 rashers of streaky bacon diced
2 grated carrots
2 oxo cubes
2 onions diced
1 tsp mixed dried herbs
2 bay leaves
half a glass of red wine
1 tsp gravy granules
Tin of tomatoes
Fill the empty tin with water
2 cloves of garlic
3 tbsp of tomato ketchup
2 tsp brown sugar
Glass of milk
2 tsp Worchestershire sauce

Oh My Apple Pie

UPDATED

Apple pie, my ultimate comfort food. Whenever I make one I always think, 'why don't I make these more often?'. Truly it is such a simple thing to prepare and it's sooooooooooo good. I love a little cinnamony hint to the apples but if cinnamon isn't your thing leave it out and add some lemon zest or a handful of sultana's, make it your own. One other thing, never serve straight from the oven. When it's too hot you just don't get the flavours or consistency to do it full justice.

For the pastry

250g plain flour
180g unsalted cold cubed butter (never marg)
Pinch of salt
Tablespoon of caster sugar
Very cold water

For best results I use a food processor. Place all of the ingredients except for the water into the processors and blitz into bread crumbs, add enough water to bring into a ball, turn out and wrap in cling, chill for 30 minutes.

For the filling
6 cooking apples, peeled cored and diced
50g cold diced butter
5-7 tablespoons of soft brown sugar
1-2 tsp cinnamon

Start by heating a pan with the brown sugar, cinnamon and butter, add the prepared apples. Saute until the apples are soft and the butter and sugar have created a rich caramel, put to one side too cool for at least an hour.

Divide the pastry into 2 pieces and roll between 2 pieces of parchment, line the pastry dish with one sheet, Now spoon in the cooled apples, (place your pastry funnel in the centre if you're using one).

Cover with the other piece of pastry and crimp the edges. Brush with a little egg-wash and sprinkle with caster sugar. Bake at 200˚c for 10 minutes then turn the oven down to 190˚c for about 20-30 minutes or until golden brown. Leave to rest for at least 10 minutes before serving.

Banana and Walnut Cake

Well this cake stemmed from my greed and my love of coffee shop coffee. On Friday I was in London, it was snowy and cold so I decided I needed my coffee fix for the day. So I popped into a Starbucks.

Now, whenever I go into Starbucks I never deviate, it's always a large 2 shot skinny cappuccino and a skinny lemon and poppy seed muffin, but while I was standing waiting for it to be my turn I spied a delicious moist looking cake.

I went into turmoil (I know a little dramatic but with food that's how I am). Should I have something different or stick to my norm?  Before I had a chance to really decide it was my turn and I admit, I panic bought!!!! I went for the safe option. But as always I then needed to get the said cake out of my system (along with the fact I bought a new square tin and wanted to try it out. So here it is, hope you enjoy.

250g soft light brown sugar
3 eggs
1 tsp mixed spice
370g S/R flour
3 mashed very ripe banana's
180g melted butter
150g chopped walnuts
icing sugar to finish

In a large bowl mix together the sugar and eggs, add the banana's and then the flour and mixed spice, next add the melted butter, lastly fold in the chopped walnuts.

Spoon into a 20cm sq prepared tin, bake at 170 for 60-70 minutes,  you may need to cover with foil if it starts to brown to much. Cool on a wire rack, dust with icing sugar to finish.

Ferrero Rocher Giant Cupcake

It is my Jesse's Birthday today and for as long as I can remember he has loved Ferrero Rocher. 

So I thought I'd make him a Birthday cake decorated and flavoured by them. I knew he'd love it and when I got home the small piece left in the fridge showed me to be right. 

I can't believe that this 6ft 2inch Man was once so tiny. He has always been in a rush, as a child he'd never sit still for a moment. 

Ten weeks early, then walking at 10 months, and he hasn't stopped since. The funny thing is it only feels like yesterday that I was 23.

I use a Nordicware giant cupcake tin

The Sponge
375g S/R flour
200g caster sugar
150g soft light brown sugar
375g stork
6 free range eggs
60g cocoa powder
100ml Greek yogurt

Combine the flour, sugar, stork and eggs

Add the cocoa give a good beat, stir in the yogurt.

Spoon into a prepared Tin and 8-10 fairy cake cases (I use Dr Oetkercake release spray its fantastic)

Bake the giant cupcake at 170 for about 1hr and the mini cupcakes for 18-22 mins or until well baked, test with a cocktail stick. Turn out, onto a wire racks and cool completely.

To Finish 
2 packets of cadburys white chocolate finger
15 ferrero rocher + 6 more for the buttercream + more for the mini cakes optional
600g icing sugar
300g unsalted softened butter
4 heaped tablespoons nutella 
1 tbsp cocoa

Whizz the 6 ferrero rocher in a food processor. In a freestanding mixer whip together the butter, icing sugar, cocoa and nutella. 

Add the processed ferrero rochers. Sandwich the two cakes halves together with a third of the buttercream. 

Spread a thin layer to cover the base of the cake, sticking the chocolate fingers to this to create the cupcake case. 

Spoon the remaining buttercream into a disposable piping bag and snip of the end, then form a swirl on the top half of the cupcake, finish with the remaining 15 ferrero rocher. 

Tie a little raffia around the base to secure the chocolate fingers. Use the remaining buttercream to top off the cupcakes and top with either more ferrero rocher or grated chocolate.