Tag: pint

Mary Berry’s mincemeat bread and butter pudding

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This comfort food pudding is wonderful at any time of the year – not just at Christmas!

That’s goodtoknow

It is essential to make this in a shallow dish so that you get maximum crunchy top. It rises like a souffle, so serve it at once straight from the oven.

Ingredients

  • 50g (2 oz) ready-to-eat dried apricots
  • 2 tbsp brandy or rum
  • 12 thin slices white bread, buttered
  • 1 x 450g (1lb) jar luxury mincemeat
  • 50g (2 oz) caster sugar
  • 3 large eggs
  • 300ml (½ pint) double cream
  • 1 tsp vanilla extract
  • 150ml (¼ pint) milk
  • 1 tbsp demerara sugar

Method

  1. Well-butter a 28cm (11in) fairly shallow round china ovenproof dish. Preheat the oven to 180ºC/Fan 160ºC/Gas Mark 4.
  2. Snip the apricots into smallish pieces and soak in the brandy or rum whilst making the pudding.
  3. Make sandwiches of the bread using the mincemeat, but don’t fill right to the edges because these are trimmed off. Cut off the crusts and cut each sandwich diagonally into four. Arrange the sandwich triangles across the dish, slightly overlapping.
  4. Beat together the caster sugar, eggs, cream and vanilla extract. Stir in the milk.
  5. Scatter the apricots over the bread. Gradually pour over the cream mixture, making sure all the bread is coated. If you have time, leave the pudding to stand for 30-60 minutes (to allow the bread to absorb the liquid, so it becomes light and crisp during cooking). If you have no time, don’t worry – you can still bake it straightaway.
  6. Sprinkle the demerara sugar over the top of the pudding, and bake in the preheated oven for about 40 minutes until well-risen, crisp and golden. Serve warm with creme fraiche or cream.

Top tip: It is essential to make this in a shallow dish so that you get maximum crunchy top. It rises like a souffle, so serve it at once straight from the oven.Mary Berry’s Christmas Collection is available from Amazon, RRP £16.99.Win Mary Berry cook books

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 27%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 10%
  • £31-£50 9%
  • Less than £30 10%
  • I don’t know yet 5%
  • I’m not setting a budget 11%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Braised beef stew

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Served with tomato coulis, this slow-cooking beef stew simmered with ale and root veg is utterly delicious. Warm up the family with this delicious stew recipe

That’s goodtoknow

You can pack this into freezer containers, keeping tomato coulis separate from the beef and vegetables and freeze for up to 1 month. Allow to defrost before reheating.

Woman’s Weekly Cookery Editor, Sue McMahon

Ingredients

  • 2level tbsp White Flora (healthy alternative to lard)
  • 1.25kg (2¾lb) joint topside (or similar) beef
  • Approximately 1kg (2¼lb) prepared root vegetables e.g. carrot, parsnip, turnip and swede, cut into chunks
  • 150ml (¼ pint) brown ale
  • 150ml (¼ pint) beef stock
  • 1 level tsp tomato purée
  • Bouquet garni, fresh or dried
  • Knob of softened butter
  • Freshly chopped parsley, to garnish

For the tomato coulis:

  • 1 tbsp olive oil
  • 1 large onion, sliced in rings
  • 500g (1lb) tomatoes, skinned, deseeded and sliced
  • Salt and ground black pepper

Method

  1. Set the oven to gas mark 3 or 160°C.
  2. Heat the White Flora in a flame-proof casserole and brown the beef all over. Remove the beef from the pan and add the prepared vegetables. Cover the pan and sweat them for about 7 mins. Then replace the meat, pour round the ale and stock and add the tomato purée and bouquet garni. Tightly cover the casserole dish, and place the pan in the oven for about 1½ hrs, or until the meat is tender.
  3. When the beef is almost cooked, make the tomato coulis. Heat the oil in a frying pan and add the onion. Cook onion until just brown, then add the tomatoes. Season the mixture, then cover the pan and cook for only 2-3 mins, until the tomatoes are just soft.
  4. Remove the beef from the casserole and strain the gravy. Place the vegetables in a serving dish. Whisk the softened butter into gravy. Slice the beef.
  5. Spoon the tomato coulis on one side of the serving plate and arrange the slices of beef on the other, spoon over a little gravy and serve the rest separately. Sprinkle over chopped parsley. Serve with creamed potatoes and a bowl of carrots and peas, if liked.

By Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

Cooked this? Upload a picture to our Facebook page

Nutritional information per portion

  • Calories 600(kcal)
  • Fat 20.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 17%
  • In small bits all through the week 17%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Pork pies

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

With their tasty filling and golden pastry, homemade pork pies are the perfect packed lunch or picnic treat. Learn how to make a pork pie with this easy recipe

  • Editor’s pick
  • Make in advance

That’s goodtoknow

Hot watercrust pastry breaks all the usual rules of pastry-making, as normally all the ingredients have to be kept as cool as possible. The hot method produces a firmer and less crumbly pastry. Make sure there aren’t any holes in the pastry or the stock will seep out. Chilling the pies really well helps the gelatine in the stock to set quickly.

Ingredients

For the filling:

  • 500g (1lb) minced pork
  • 2 level tablespoons chopped fresh sage
  • Salt and freshly ground black pepper

For the pastry:

  • 300g (10oz) plain flour
  • Pinch of salt
  • 1 medium egg yolk
  • 90g (3oz) white vegetable fat
  • Beaten egg, to glaze

Method

  1. Preheat oven to Gas Mark 7 or 200°C.
  2. To make the filling: Mix together the pork, sage and plenty of seasoning.
  3. To make the pastry: Tip the flour into a bowl and add the salt. Drop the egg yolk into the bowl and cover it with a little flour.
  4. Pour 150ml (¼ pint) water into a saucepan and add the white vegetable fat. Place pan over a low heat and stir until fat melts. Increase heat until mixture is boiling, taking care in case any of the fat spits out of the pan. Working quickly, pour the boiling mixture into the flour, and use a wooden spoon to beat the mixture until it’s smooth.
  5. Knead the pastry very lightly until it forms a ball. Cut off about a third of the pastry and wrap it in a freezer bag. Reserve for making the lids.
  6. Divide remaining pastry into 6 pieces, flatten each piece out and use them to line the holes in the muffin tins, stretching pastry to just above the top of the tins.
  7. Divide the filling into 6 and place a portion into each muffin hole. Divide the reserved pastry into 6 and flatten each out into a circle just larger than the top of the pies, to make lids. Brush a little egg around the top edge of the pastry in the tins, then place the lids on top. Press the edges together well, and flute them. Make a large hole in the centre of each pie, then brush egg glaze over the top.
  8. Bake the pies in the centre of the oven for 20 minutes, then reduce the oven temperature to Gas Mark 4 or 180°C and cook for a further 20 minutes. Remove the pies carefully from the muffin tin and place them on a baking tray. Brush the top and sides with egg glaze, then return them to the oven for a further 10-15 minutes or until the pastry is golden. Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies well, preferably overnight.
  9. To make the jelly: Soak the gelatine leaves in cold water until they are soft (the amount of water for this isn’t important). Pour 450ml (¾ pint) boiling water over the stock cube, and stir until the cube has dissolved. Lift out the sponged gelatine and squeeze out any excess water, then add to the stock, and stir it until it dissolves. Leave the stock to cool but not set, and pour it into the pies. Return the pies to the fridge and leave for the gelatine to set.

By Feature: Sue McMahon. Photos: frankthephotographer.com. Props stylist: Sue Radcliffe

Cooked this? Upload a picture to our Facebook page

Nutritional information per portion

  • Calories 466(kcal)
  • Fat 25.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Halloween recipes face-off

Trick or treat? Which of these spooky recipes do you prefer? We’ve got 15 Halloween face-offs, click through each to vote. Halloween cupcakes or spider’s web whoopie pies?

Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
Make the recipe now

 56% 1124 votes

 44% 1124 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close