It’s been a busy few weeks. Trips to the countryside, graduations, birthdays, painting, football, tennis, family celebrations, BBQs. Just like summer should be. Unfortunately it has meant that there has been very little time to photograph and write up new blog posts, although we have still been doing a lot of cooking (including an incredible beef brisket recipe which I can’t wait to share with you, if I could just manage to photograph it before it all gets gobbled up!).
But today I’m back with a simple, yet satisfying recipe: strawberry muffins. I used Paul Hollywood’s recipe for blueberry muffins, substituting the fruit and adding some vanilla extract for good measure. He recommends leaving the mixture to rest overnight, but after reading this article by Felicity Cloake (whose “How to make the perfect” series I absolutely love) I decided to skip this step in the name of speed and ease. I have to admit that blueberry muffins are still my all-time favourite flavour, but right now seems like the perfect time to go with a seasonal, summery fruit. If you have some slightly over-ripe strawberries then these light and fluffy muffins are the ideal way to use them up.
Ingredients (makes 9 muffins) 100g butter, softened 65g caster sugar 2 medium eggs 1 tsp vanilla extract 110g plain flour 110g plain flour 1½ tsp baking powder
125g ripe strawberries
Method 1. Preheat the oven to 180C fan/200C/Gas Mark 6 and line a muffin tray with 9 paper cases. If you don’t have paper cases then don’t worry – cut small squares of baking parchment and press them into the moulds, folding slightly in a few places. Pleasingly rustic.
There have been a lot of savoury recipes on the blog recently: pizza, lamb shanks, spring vegetables and fresh pesto. I make no apologies for this – this blog was never intended to be sweet-only; all food was created equal – but with “pudding” in the title it seems only fair to throw in a dessert after so many main meals. And what better to satisfy a sugary craving than a generous slice of pie. You might remember (if you have been reading the text in my posts and not just skipping through to the pictures…I know, I do it too) that a few weeks ago I was contemplating what to do with the next crop of rhubarb from my dad’s allotment. On Saturday he dashed round in his gardening gear, threw some stalks of rhubarb at me without even crossing the doorstep, muttered something about “we’re leaving for Oxford in 30 minutes and I still need to have a shower” and then ran back to the car. Needless to say, I was very grateful for the delivery and knew I had to do the fresh, ruby-red stalks justice. Rhubarb and strawberry is a classic combination, and paired with sweet and crumbly short crust pastry it couldn’t really go wrong.
Making your own short crust pastry from scratch can be a stressful experience. The “short” in the name refers to the shortening, or fat, that is added to the pastry and gives it a light, flaky texture. This means that the pastry can be hard to work with and often breaks when it is rolled out. However, that said, the blessing of short crust pastry is that it can easily be patched up no matter how delicate it is. Any holes can be covered up with another small piece of pastry and after cooking no one will notice. So if you’re being bold and making your own, don’t worry about the flimsiness of the dough – keep calm, carry on and it will turn out perfect in the end. If you’re short on time or just not in the mood for a battle with flour and butter, then the ready-made pastry that you can buy from the shops is a great substitute.
Ingredients (serves 8-12 using a large pie dish approx. 28cm across the top) About 10 stalks of rhubarb 1 tbsp sugar 2 tsp vanilla extract 450g plain flour Pinch of salt 200g chilled butter, cut into small cubes 30g chilled white cooking fat, cut into small pieces 50g of caster sugar mixed with 10 tbsp cold milk and chilled 750g fresh strawberries, husks removed and halved if large 1 egg, beaten
White or Demerara sugar for sprinkling
Method 1. Preheat the oven to 180C fan/200C/Gas Mark 6. Chop the rhubarb into chunks and lay out in a roasting tray, sprinkled with the sugar and vanilla extract.
2. Roast the rhubarb for 5-10 minutes until just tender.
3. Make the pastry following my previous recipe. The only difference here is that we have double quantities but the steps are exactly the same: rub the butter and fat into the flour and salt, add the sugar and milk to combine and knead the minimum amount of times needed to bring the dough together. Wrap the pastry in cling film and put in the fridge to rest for 30 minutes. If you leave the pastry to chill for longer (there is no problem making it a day ahead) then give it 30-60 minutes out of the fridge otherwise it will be too hard to roll. 4. Preheat the oven to 180C fan/200C/Gas Mark 6 again. Cut the pastry in half and pop one piece back in the fridge while you roll out the base of the pie with a rolling pin (wine bottle). Use plenty of flour on the surface as you roll since the high butter content can make the pastry sticky. Roll into a rough circle 1cm thick and lift into your pie dish. Press into the edges, leaving the excess pastry to hand over the sides.
5. Fill the pie with the roasted rhubarb and fresh strawberries. If you have a sweet tooth then you can sprinkle with some extra sugar.
6. Roll the second half of the pastry out to top the pie. Press the crust down firmly to seal the pie and crimp the edges either with your fingers as shown below or with a fork. Brush the pie with egg and sprinkle with a little sugar. Cut two slits in the top to let the steam escape while the pie cooks.
7. Bake the pie for 40 minutes until golden brown. If the edges begin to brown too quickly then you can cover them with some tin foil, though I found this tricky because by then the pie was very hot!
Pie-fect (sorrynotsorry) served with lashings of cream or a large scoop of vanilla ice cream.
As you can see, this pie produces a lot of juice from the strawberries – don’t let this delicious syrup go to waste and drizzle it over your slice of pie or spoon of ice cream.