at home with James Martin - December 2012 - (Page 115)

| PERFECT PUDS| Great BAKES It’s cold, it’s dark and the cosy sweaters are out – time to don your pinny and whip up some warming treats such as these lush desserts by James Martin CHEF’S TIP The secret to cooking crab apples successfully is that they only need to be roasted for about 5 minutes. Cook them for longer and they tur n into purée – although this is great for jelly Crab apples get overlooked due to their bitter taste, but the sharpness cuts through sweet desserts perfectly. KENTISH PUDDING PIE AND ROASTED CRAB APPLES Serves 6 You will need: ● 50g butter ● 500g crab apples ● 75g caster sugar ● 1tsp ground cinnamon ● 2 cinnamon sticks, crumbled ● Icing sugar, for serving For the pie: ● 500g sweet shortcrust pastry ● 2 eggs ● 75g caster sugar ● 150ml double cream ● 220ml milk ● 100g ground rice ● Pinch of ground nutmeg ● Zest and juice of 1½ lemons ● 125g currants ● Ice cream, to serve ● Icing sugar, to serve 1 2 3 Pre-heat the oven to 200°C/Gas 6. Heat a frying pan until hot, then add the butter and heat until foaming. Add the crab apples and cook for 3-4 minutes, until golden. Tip the crab apples into a roasting tray and toss with the caster sugar, ground cinnamon and cinnamon sticks. Place the sticky mixture in the oven for 4-6 minutes, until the crab apples are tender. Make or buy the sweet shortcrust pastry (see pg 118 for the recipe). Pre-heat the oven to 200°C/Gas 6. Line 6 individual 9cm tart tins with the pastry and blind bake (with no lling) 1 2 for 10-12 minutes. Once hardened, remove from the oven and allow to cool. Place the eggs and sugar in a bowl and whisk together to combine. Place the cream and milk together in a saucepan and bring to the boil. Pour over the eggs and sugar and whisk in. Return to the saucepan and bring to the boil, stirring constantly. Cook until just thickened, then remove from the heat. Whisk in the ground rice, nutmeg and lemon zest and juice. Pour into the tart cases. Sprinkle the currants over the top. Place the tarts on a baking tray and bake them for 10 minutes until they are just set and look lightly golden. Serve with the roasted crab apples, ice cream and a dusting of icing sugar. > 3 4 5 6 7 www.athomemagazine.co.uk DECEMBER 2012 | 115 http://www.athomemagazine.co.uk

Table of Contents for the Digital Edition of at home with James Martin - December 2012

DIARY DATES
YOUR CHRISTMAS KITCHEN
UP THE ORANGE APPEEL
MEET MR MARTIN
THE CHEF DIARIES
FLAVOURS OF THE FUTURE
COOK LIKE A PRO
THE STAR EVENT
COOKING SOS
UNDER THE SEA
VEG OUT
JUST DESSERTS
WINE O’CLOCK
TASTEBUDS ON TEST
GUYS’ GIFT LIST
SANTA SPOILS FOR HER
FOR FOOD LOVERS
CHINESE, PLEASE?
THE ROAST WITH THE MOST
MARY CHRISTMAS
BAKE LIKE THE BEST
THE BIG CHEESE
FAT’S YOUR LOT
CLEAN UP
PINES AND NEEDLES
WINTER FOODIE BREAKS
ALL ABROAD
COFFEE BREAK
‘MY FOOD FANTASY TURNED INTO REALITY’
LAST WORD
EDITOR’S LETTER
FESTIVE WELCOME
NEWS AND VIEWS

at home with James Martin - December 2012

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