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Rich Cheese & Chutney Tart
300 ml Soured cream 100 ml Milk 4 Large free-range eggs 250 g Cheddar cheese, grated 80 g Mrs. Huddleston’s Hot Autumn Fruit Chutney 250 g Puff pastry Freshly grated nutmeg Salt & freshly ground pepper
Pre-heat your oven to 220°C. Beat
together eggs, cream and milk, seasoning them with salt & pepper. Roll out the pastry thinly and line a tart tin. Prick the base with a fork and carefully spread the chutney on top. Pour in the cheese mixture. Grate with nutmeg and bake for 30 minutes. This rich tart should be set and golden. Enjoy it hot or cold.
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Spiced Pear & Almond Pudding
6 Pears, peeled, cored & sliced 100 g Wholemeal or brown breadcrumbs 100 g Mrs. Huddleston’s Spiced Berries & Pear Conserve 50 g Almonds, ground 40 g Butter 65 ml Water 1 tsp Cinnamon, ground
Butter a baking dish and sprinkle the bottom & sides with breadcrumbs. Gently heat the conserve, water and cinnamon. Do not boil. Place a layer of pears on the bottom of the dish. Pour some of the conserve mixture over. Sprinkle with some more breadcrumbs and dot with butter. Repeat the layers until all the ingredients are used, ending with breadcrumbs and butter. Bake in a pre-heated oven at 180°C for 30 to 40 minutes or until the pears are tender and the top is golden.
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Hot Ice-Cream Sauce
227 g Mrs. Huddleston’s Spiced Berries & Pear Conserve 4 tbs Dark Rum or Brandy
Heat the conserve and alcohol gently together. Do not let it boil. Serve hot over vanilla ice-cream.
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Marmalade Glazed Meats
3 tbs Mrs. Huddleston’s Spiced Seville Orange Marmalade 1 tbs English mustard
Heat the marmalade and mustard gently together. Do not boil. Before the last 20 to 30 minutes of cooking, spread the mixture liberally over the skin or fat. Heat the oven to 200°C until the glaze is golden brown and bubbly. It should caramelise slightly, but do not leave to burn.
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Gypsy Potatoes
100 g Butter 650 g Potatoes, peeled & thinly sliced 450 g Tomatoes, sliced 250 g Onions, finely chopped 100 g Mrs. Huddleston’s Spiced Red Tomato and Apple Chutney 100 g Cheddar cheese, grated 100 g Wholemeal breadcrumbs 1 tbs Fresh rosemary Salt & freshly ground pepper
Pre-heat your oven to 220°C. Melt the butter in a large pan and toss the potatoes until each slice is coated. Add rosemary and stir gently. Mix the tomatoes, onion and chutney together and add seasoning. Arrange layers of potato and tomato mixture in an ovenproof dish ending with potatoes. Combine the cheese and breadcrumbs and sprinkle lightly on top. Bake for a good hour until the potatoes are tender and the top crisp.
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Caribbean Gingerbread
350 g Sifted self-raising flour 300 ml Milk 225 g Mrs. Huddleston’s Pineapple & Kiwi Fruit Conserve 225 g Dark Muscovado sugar 125 g Sultanas 75 g Preserved ginger, chopped 2 Large free-range eggs 2 tsp Bicarbonate of sod 2 tsp Cinnamon, ground 2 tsp Nutmeg, ground
Gently heat together the conserve, sugar, butter and milk until melted. Leave until cool. Beat the eggs in a large bowl; add the flour, spices and bicarbonate of soda. Pour in the conserve mixture and mix to make a smooth batter. Add the preserved ginger and sultanas. Spoon into a lined 9” square tin and bake in a pre-heated 160°C oven for 1½ hours until well risen and firm to touch in the centre.
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Tropical Teabread
200 g Sifted self-raising flour 75 g Mrs. Huddleston’s Pineapple & Kiwi Fruit Conserve 50 g Light Muscovado sugar 50 g Butter 50 g Candied peel or chopped dried apricots 1 Large free-range egg, beaten 3 tbs Milk 1 tsp Baking powder 1 tsp Allspice, ground
Rub flour, baking powder, spices and butter together until the mixture resembles fine breadcrumbs. Add conserve, sugar, egg and milk. Mix until a soft dough. Turn mixture into a greased and lined 1½ pint loaf tin. Press candied peel or apricots on to the surface. Bake at 170°C for about 1¼ hours or until well-risen and firm to touch.
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