Recipes Ryedale

Puddings

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Have you got a recipe you and your kids love?

Please contact us it to me for inclusion on the website to share with other Mumblers. This part of the website is ever evolving and I’d love to have your input.

Additionally, if you are interested in doing a regular recipe and food blog, don’t hesitate to get in touch.

Thank you very much

SJ


Auntie Lilly’s Coffee and Cookie Crunch Ice Cream

Who doesn’t love ice cream? There are so many recipes these days saying you need an ice cream maker to make ice cream/sorbets/gelato but in my opinion you really don’t need to.  Along with my mum I’ve been making ice creams on and off for a good few years and we’ve never needed anything other than a whisk! Here is a deliciously simple recipe that you can get the kids really involved with, just try and stop them from eating the mix before it’s frozen!

300ml Double cream

397g Condensed milk

3 ½ tbsp. Coffee

1 tsp vanilla essence

50g Broken cookies (can be bourbon biscuits)

Whip the cream until soft peaks occur. Add the condensed milk and vanilla essence and stir in gently until the mixture is smooth. Add the coffee a little at a a time (taste as you go along, If you feel after 1 tbsp. that the flavour is strong enough stop there, if, on the other hand you are like me and a coffee fiend then keep adding until the mixture is to your liking), Once all the wet ingredients are combined and smooth add in the broken biscuits and fold gently till all everything is completely mixed.

Once you have combined all the ingredients pour into a medium sized ice cream container, cover with the lid and place in the freezer. After about an hour remove the ice cream from the freezer and give another stir (try to not start eating it yet) place back in the freezer for another couple of hours.

Enjoy!xx

With thanks to Aunty Lilly


Auntie Lilly’s Chocolate Lollipops.

So I said to my friend I’d make something sweet for her daughters Christening…Then I thought there are going to be a lot of smart people so the last thing that is needed is tiny little sticky hands everywhere.  These chocolate lollies are perfect.  Chocolatey/sparkly/and stickiness free….Kids and adults love them.  This recipe is so simple, you can leave the lollies plain or go all out on the edible decorations….

Makes 30 lollies

 

200g dark chocolate

200g white chocolate

Cake pop lolly sticks (available at all good Supermarkets)

 

To Decorate

1 large orange (just the zest)

Hundreds and thousands

Edible glitter

Crushed nuts

Dried fruit (chopped)

 

Melt the dark chocolate and white chocolate in 2 separate bowls, either over a pan of boiling water or in a microwave for about 1.5 minutes.

While the chocolate is melting, draw round a circular cookie cutter onto some greaseproof paper (as it’s Christmas you could try and do Christmas shapes if you are feeling adventurous). Once the chocolate has melted remove from the heat and mix with a spoon till there are no lumps. Leave to cool for 5 minutes.

Take the dark chocolate and place half in a piping bag. Carefully follow the circles on the baking sheet with the chocolate. Once you have drawn them all carefully lay down the cake pop sticks half way across the lollies. Place the baking sheet in the fridge, for roughly 5 minutes or until the chocolate sets.

Remove from the fridge, with a clean teaspoon take the white chocolate and fill the middle of the ‘lollies’ – making sure the white chocolate joins up to the dark chocolate. Here comes the fun part. Take any cake decorations or flavourings and sprinkle on the lollies (as much or as little as you want).

Once you have finished decorating place the lollies back in the fridge to completely set.

Enjoy!

 

With thanks Aunty Lilly


Blackberry fluff

What you need:
150g Sweet blackberries
100g strawberries
squeeze Lemon juice
80g Caster sugar
200ml Whipping cream
100g mascarpone

What to do:
● Weigh out the fruit, wash and take off the green stems from the strawberries.
● Cut up into smaller pieces and mash with a fork or masher.
● Add half the sugar, lemon juice and mix.
● Whisk the cream until thick and sir in the mascarpone and rest of sugar.
● Gently fold the fruit mixture into the cream mix.
● Spoon into a bowl and chill until ready to serve.


Rhubarb & Ginger Crunch

Makes 6
(6 good sized Wine Glasses)

Ingredients
6 Stems of Cedarbarn homegrown Rhubarb
150g Caster Sugar (plus 1 tablespoon extra)
4 pieces of stem ginger (optional/ finely chopped)
3 drops vanilla extract
500ml Double Cream
500ml Custard (we use Cedarbarn homemade fresh custard but could use any)
300g Cedarbarn Homemade Ginger Biscuits (could use any quality ginger biscuits)

Method
Pre heat oven to 160 degrees C
Chop rhubarb into pieces roughly 4 cms long and place into and oven proof dish with sugar (to taste) & chopped stem ginger if using
Cook until soft and tender (roughly 30mins) Remove from oven and leave to cool. Can be done day before
Whip cream with vanilla and 1 Tbsp sugar until it forms soft peaks
To Assemble
Crush biscuits and fill about ¼ of the glass with the crumbs, next divide rhubarb between the glasses and top with custard, piped whipped cream and sprinkle with a few crushed biscuit crumbs
Serve immediately

 

Recipe kindly supplied by Cedarbarn Farm Shop