Autumn Pudding

This was a bit of a random creation I made because I happened to have a Bramley apple going spare. It turned out rather well and is very easy to make. I ate it with custard but I think it would have been improved by some fresh blackberries on the side to add even more to the autumnal flavours.

Autumn pudding

2 oz light soft brown sugar
2 oz soft margarine
2 oz self raising flour
1 egg
1/4 tsp baking powder
2 oz mixed nuts (I used a mixture of brazils, pecans, almonds and walnuts)
1 medium sized Bramley apple

Method
1. Grease and line a deep 7 inch round cake tin.

2. Heat the oven to 180 C.

3. Grind the nuts finely in a food processor.

4. Peel and then finely dice the apple.

5. Place the flour, sugar, marg, egg and baking powder in a bowl. Using an electric whisk beat these ingredients together until they are light and pale.

6. Mix the ground nuts and apple into the cake batter.

7. Spread the pudding mix evenly into the prepared tin.

8. Bake the pudding for about 25 minutes until it is just firm when pressed with a finger.

9. When cooked, turn the pudding out of the tin and eat warm or cold.

Just add custard...

Gammon slow cooked in cider

Well it's been months since my last post, but I'm still here. I wanted to put up a recipe that I cooked for a dinner party over the bank holiday weekend. The idea for using a slow-cooker to cook the gammon was given to me by a friend on a visit home to see my parents. I decided to give it a go using cider and honey to enhance the flavour of the gammon. You will need a slow-cooker to do this recipe and be warned that it does take 9-10 hours to cook so you might need to make an early start if you want this for dinner!

I have various bad memories of eating tough, overly salty, steaks of gammon topped off with tinned pineapple (why?) so it's a meat I rarely eat now. However, this method of cooking gives a well flavoured, juicy and tender result. And no pineapple.

Gammon Slow Cooked in Cider

1 1/2 lb Gammon joint - smoked or un-smoked as you prefer

1/2 pt Dry cider

1 tbsp clear honey

3-4 whole cloves

2-3 small dried bay leaves

1 apple, cut into 8 wedges

1 onion, cut into 8 wedges

Black pepper

Method

1. If the gammon has had a traditional cure (most don't now) it may require soaking in a large pan of water overnight to remove excess salt. In the morning pour away the water and give the gammon a rinse.

2. Place the gammon in the slow-cooker and surround it with the wedges of onion and apple. If your slow cooker is small, leave out a few of the fruit and vegetable wedges rather than over-packing the pot.

3. Place the cider, cloves, bay leaves and honey with a little ground black pepper into a pan. Heat until the honey has dissolved and cider is just below boiling point.

4. Pour the liquid over the gammon in the slow-cooker.

5. Immediately put the lid on the slow-cooker and switch it on. All slow cookers are a bit different, some have low, high and/or automatic settings and some have automatic timers. Mine has a single automatic setting, but basically you need to cook the gammon for around 9 - 10 hours to make sure it is thoroughly cooked. Check your own slow-cooker manual for help if you're not sure about cooking times. 

6. Once the gammon is cooked, gently lift it out of the slow cooker. Discard the apples and onions. 

7. Carve the gammon, which will be very tender, into thick slices on a serving dish. Spoon over a little of the still hot cooking liquid just before serving.

Serves 4 (with maybe just a bit left over for sandwiches :))