DOUBLE-CHOCLATELLA MINI-VOLCANO CAKES, Kid-friendly, wheat-free option, Easy-peasy

And here's a fantastic recipe to make the most of home-made chocolate & hazelnut spread 

Double Chocolate & Hazelnut Mini Volcano Cakes,
Lower-Sugar, Kidult-friendly 
'I love the mousse; very nice' 'Not sickly & oversweet' 'Another, please!' Tasters 

These Double-Chocolatella Mini-Volcano Cakes stuffed with chocolate & hazelnut cream were originally intended for kids: both to make (lightly supervised) and to eat. 

But when 3 adult males tested them, they thought the treats had been deliberately designed for them. 'These are thankfully not like kids' sickly sweets' 'what a lovely contrast to buttercream cakes which I don't like' and 'I wouldn't normally want a second but these this I do' were some of the comments.

Which made 67 wonder if kids would actually like the mini-volcano cakes.  Would they be sweet enough for young palates? 

There wasn't a child around but 67 guessed the gorgeous choco-hazelnut mousse would make up for lower levels of sugar. Just in case though, the recipe allows for the addition of extra chocolate chips mixed into or sprinkled onto the mousse.  For kids.  

Even without extra chocolate, the mini-volcanoes are rich and deeply chocolatey.  To keep things healthier and proportionate, a mini-cupcake tin is recommended.  If using a normal cupcake tins, fill only half-full.

Cost: £2 

Feeds: 12 small

Ingred:   

   20g/3/4oz white flour 
   65gm/2 1/3oz self-raising wholemeal flour (add 1/2 tsp baking powder to plain flour)
    2 generous tablespoons cocoa (not drinking chocolate)

   1/2 generous tsp baking powder

   50gm/1 2/3 oz sugar

   15gm/1/2 oz ground almonds   
    75 ml sunflower or light veggie oil

    75 ml milk

    1 large egg

    1/2 tsp vanilla
    50gm/1 3/4 oz chocolate chips 

     extra chocolate chips for garnish (opt)

   Chocolate Hazelnut Mousse

1.  Whip 1/3 cup whipping cream until soft peaks form
2.  Add 1/4 cup home made lower-sugar Chocolate Hazelnut Spread or a good commercial brand; continue whipping till thick and blended   

        

 Method:
 

 Equipment:


mini cupcake tin, holes 3/4 inch/2cm deep
small cupcake liners

1. Preheat oven to 350f/180c/170f; line muffin tins with paper liners, pressing down into the cavity so they stand up like soldiers 
2. Place all ingred except chocolate chips & choco-hazelnut mousse in a deep bowl
3. Beat with electric beaters, a stand-alone mixer, or a whisk until well-blended, 2-4 mins
4. Fill liners 2/3 full (67 used a 1 1/2in/4cm ice cream scoop) 
5. Bake 17 mins; a toothpick in the centre will come out dry
6. Cool 5 mins in tin, then move to cooling rack until cold 
7. Not too long before serving, cut a deepish cone-shaped piece from the top of the cupcake, leaving a rim; set aside
   
8. Using two teaspoons, fill centre generously with Chocolate Hazelnut mousse; it can spill over the depression but not cover the top
9. Cut off the tip of the cone (cook's reward); place cap on top of the mousse
10. Using a tea strainer, lightly dust the top of the cone with icing sugar

1. Kids who need a bit more sweetness can either mix chocolate chips into the mousse or sprinkle them over the mousse before replacing the top
2. These are best eaten on the day

Comments:

'I love the mousse; very nice' 'Not sickly & oversweet' 'Another, please!' Tasters 

Tips:

• for free of common wheat option, use spelt flour but increase milk slightly
• ground almonds can be replaced with an equal amount of sugar

                                          More healthy baking on Nav Bar: Recipes & How to...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

PEAR & GINGER SNOW ,Low-sugar, Frugal, Healthy, Deconstructed and layered

A Thursday night treat without breaking healthy eating rules

Pear Snow, Deconstructed 

On Thursdays we sometimes lose the will to carry on, having to wait yet another day before the weekend begins.

It's on days like these that 67 likes a small culinary treat - something sweet, tasty and unusual but still low-sugar, low-fat and relatively healthy.

Pear Snow is the perfect solution.  Like Apple Snow, it's whipped cooked dessert fruit mixed with egg white or cream in soft yummy peaks.

Pear Snow forgoes the eggs, replaces cream with yoghurt cream and then - making life easier and prettier - serves it in layers. Grated fresh ginger teams up with candied ginger for exotic flavour without too many extra calories.  For extra colour contrast, toss a few redcurrants on each each fruit layer (opt).

It tastes absolutely wonderful; you won't believe it's a frugal, low-sugar, low-calorie dessert!      

Cost: £2.50
Serves: 3-4

Ingred:
   750 gr/ 1.5 lbs conference pears
   1 tsp butter
   1 tsp lemon juice
   1 heaped tsp fresh grated ginger

   1 recipe yoghurt cream with candied ginger (this needs to be started the night before or about 4 hours before needed)
   
   a handful of redcurrants

Method:

1.  Peel pears, quarter, remove fibrous cores, cut into 3 similar  sized pieces  
2. Add to a large non-stick frying pan with butter, lemon juice and fresh ginger
3. Cover with a lid and cook over med heat, stirring to prevent catching, until pears are soft and yielding - about 25 mins
4. Set aside to cool
5. Prepare Ginger Yoghurt Cream; refrigerate until needed
6. Blitz pears with a stick blender until of uniform consistency; refrigerate until needed
7. Layer in small water glasses: pears, a few berries if using, Ginger Yoghurt Cream

Tips:  

• If you liked this you will probably also like Baked Pineapple Pudding, a bit fiddly but make double the recipe on a weekend and freeze one for a late-week treat
• You can make this with dessert apples, using cinnamon instead of ginger, and plain yoghurt cream with added extract of vanilla 
• Ring the changes, adding blueberries or other berries

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

BLUEBERRY, ALMOND & MAPLE CAKES: Baking with Less Guilt

If you want to indulge but still reduce the unhealthiness of baked goods...
...these glorious little cakes are for you.  

Lovely little cakes, tweaked to make them healthier 

The cakes, a cross between cupcakes and muffins, are moist and close crumbed, the sweetness delicate and uncloying. The berries add a pop of natural sweetness.  They can be served at a leisurely brunch or afternoon tea.

They were adapted from the excellent bakers' textbook, Essentials of Baking*  by Williams-Sonoma.

67 made several adjustments to reduce sugar:

• 1/4 of the total flour was replaced by wholemeal flour to add fibre and slow down absorption of sugars and carbs
• heart-friendly ground almonds replaced cornmeal, maintaining texture and adding sweetness
• the amount of sugar could therefore be reduced 
• the amount of butter was halved and supplemented with light vegetable oil, reducing saturated fat
• a maple syrup glaze was drizzled over the cakes,instead of covering them, reducing sugar
• the size of the cakes was reduced for Portion Control

The changes increased the healthy quotient without sacrificing taste and texture.


Cost: £3.50 ish
Serves:  12 or up to 24

Ingred:
   5 oz/155 g plain flour (67 used spelt flours)
   2.5 oz/75 gms wholemeal flour
   2.5 oz/75 gm ground almonds
   2 tsp baking powder
   1/2 tsp baking soda
   1/4 tsp salt
   4-5 oz/125-155 gm soft brown sugar
   2 large eggs, well beaten
   250 ml milk, preferably naturally soured
   1 tsp vanilla extract
   1.5 oz/45gm melted butter + 1.5 oz/45gm sunflower oil OR
   3 oz/90gm melted butter 

   100 gm fresh blueberries 

Maple Glaze: 2 tbsp sifted icing sugar mixed with 2 tsp maple syrup and a scant 1/4 tsp water.

Method:

1. Preheat oven to 400f/200c/180 fan/gas 5
2. Line muffin tins with paper liners (either 12 standard, or 6 standard and 12 small, or 24 small).
3. Mix dry ingred in a bowl; make a well in the centre
4. In another container, mix beaten eggs, milk and vanilla extract (using a handheld mixer or whisk) 
5. Pour liquid ingred into the dry; beat until just combined.  All the dry ingredients should be incorporated but try not to overbeat. 
6. Fill chosen muffin tins 2/3 full.  
7. Sprinkle berries with flour (stops them sinking to the bottom).  Push a couple of berries below the surface of each cake and sprinkle 3-4 on top 
8. Bake 20 min (for regular size) or about 15 mins (for small) until a lovely golden colour.  A cocktail stick poked in the centre should come out clean and dry. 
9. Drizzle 1/4 tsp maple glaze over each cake; you only want a taste to satisfy without going overboard on sugar

Comments:

'Cakes went down very well; big thumbs up.' Family, 3 adults m kids
'Very nice; didn't notice sugar was reduced.' Psychologist

'Scrummy!' Lawyer

'Even a day old, they were moist & fantastic, sweet & lovely.' Political administrator 

Tips:

• Any berry will be fine but 67 used blueberries for their high levels of antioxidants and heart-friendly qualities.  Some nutritionists believe that if you add only one berry to your diet, it should be blueberries.
• Ground almonds, which help give the cakes their texture, are not cheap, usually costing £1+ for 100 gms.  If maple syrup is out of your budget -- 100% pure will cost about £3 a bottle in supermarkets -- runny honey will do.   
• A 50-50 mix of ground almonds and white spelt flour gave a slightly denser result but was still delicious.  

*(Oxmoore House, around £40),

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.   

BOOZY BREAD & BUTTER ORANGE PUDDING, An Indulgence

Inexpensive but yummy dessert with an alcoholic twist 

Boozy Bread & Butter Orange Pudding
(1/2 full recipe, made with wholemeal bread, not the recommended white bread)

A great dessert for large crowds, this can go into the oven after the main course and be ready in 30 mins. It's another schooldays favourite -- though with a sophisticated twist.  Best of all, it's not going to cost the earth.

The Blogger tried the recipe (adapted from Robert  Carrier) with wholemeal bread in the interests of good health.  Even though it was tasty, the delicacy of the layers of flavour and texture were somewhat lost.  Medium cut white bread is recommended.  Those with health concerns should stick with small portions.  

There's a bit of buttering, marmalading and dipping involved but school-age kids can help with this.  Perhaps a half recipe without alcohol can be made for children.

Cost: £3'ish
Serves: 8-10

Ingred:
    3-4 oz/75-100 gm unsalted butter at room temperature or zapped in the microwave 20 secs
     12-13 slices med cut white bread
     4 tbsp marmalade, pref low-sugar or Dalfour brand
     juice & zest of two large oranges
     juice & zest of 1 lemon
     1/4 cup/60 ml orange liquor/brandy/whisky/white grape juice
     1-3 oz/25-75g sugar
     3/4 pint/226 ml milk
     2 eggs
     4 tbsp light cream or yoghurt-cream (strained for an hour) 
     1/2 tbsp sugar (opt)
     a handful of currants or sultanas soaked overnight in orange juice (opt)

Method:

1. Butter a shallow 3-pint/1.75L baking dish 
2. Remove crusts from bread; butter on one side only lightly and spread the buttered side with marmalade; cut each slice in 4 triangles
3. Combine orange & lemon juice, zests, sugar (try to keep sugar to a minimum) and alcohol, if using, in a flattish dish. 
4. Dip unbuttered side of bread triangles in juices until moist but not soggy; line bottom and sides of dish, buttered side up, first.  Set aside a few triangles (say, 8) for later; the rest will fill the centre.  If using currants or sultanas, scatter in the body of the pudding but not on top
5. Beat eggs, milk and cream or yoghurt-cream 
6. Pour liquid carefully over bread pudding; it should soak through the layers of bread 
7. Arrange remaining bread triangles on top. Sprinkle over sugar, if using, and the juices left over from soaking fruit, if using, for shine.
8. Pre-heat oven to 400f, 200c, 180fan, gas 6
9. While waiting for the oven to heat, press down lightly on pudding to allow bottom layers to absorb  egg-milk mix.
10. Bake 30 mins.  The top will be crisp & golden and the inside soft and creamy. 
11. Serve with yoghurt-cream with vanilla extract or custard or softly whipped cream 

Tip:  Store bought vanilla yoghurt is not a good substitute for yoghurt-cream made with fat-free plain Greek yoghurt or strained plain fat-free yoghurt with extract of vanilla added.  Store- bought Vanilla Yoghurt has added sugar, even more so if it's low-fat. 

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

PLUM, ORANGE & GINGER CRUMBLE, DECONSTRUCTED, Skinny, Double-Duty, Budget friendly

Testers demanded the recipe for this fabulous healthier dessert 

first published 2015

                               Divine Plum Ginger & Orange Crumble
 'Give me the recipe!' Lunch Club members 'Ate several servings in an evening. Very good!'Taster

This simple, budget-friendly delicious dessert was created by the Blogger while volunteering as chef for a luncheon club in one of the most deprived areas of London.  

All the ingredients were standard cupboard ingredients.  The dish illustrated that using fresh fruit means you don't need lots of sugar for things to taste good.  AND the addition of small amounts of fibre-rich oatmeal, wholemeal flour and unsweetened coconut speeds up digestion and the elimination of toxins.  Fibre also slows down the absorption of sugar.  

The fruit can be served on its own, crumble-free, with strained vanilla yoghurt or ice cream dolloped on top but 67 prefers it with the crunchy nutty topping and a lower-fat candied ginger yoghurt cream. 

It's deconstructed because the plums are cooked separately from the crumble to prevent mushiness; the biscuit-like topping is lower-fat and fragile though gorgeously so.  Separating the fruit from the crumble also means the dish is suitable for carb-phobes! 

The recipe halves nicely.   

Cost: plum compote: £2.50; crumble: £1.50
Feeds: 6-8  

Fruit:
1 kilo plums, any variety
2 tbsp fresh grated ginger or 1 tbsp dried
zest and juice of two oranges
1-3 teaspoons black (molasses) sugar or soft brown sugar 

Topping:   
4 oz/110 gm plain flour, pref wholemeal (67 used spelt) or half flour/half ground almonds
3 oz/75 gm dried unsweetened coconut
2-3 oz/50-75 gm soft brown sugar 
1/4 tsp salt
2 oz/55 gm porridge oats
2 oz/55 gr cold cubed unsalted butter (or up to 4 oz/110gm for the young and healthy).  
2 oz/55 gm chopped nuts


Method 

Preheat oven to 350f, 180c, gas 4
Lightly grease an 8x8", 20cmx20 cm pan or equivalent

Fruit

1. Halve, stone and quarter plums  
2. Put a layer of plums in the baking tray: scatter over ginger, orange zest and a scant 1/2-1 tsp sugar.  Continue layering until plums are used up.
3. Pour over orange juice
4. Cover with greaseproof paper and then foil
5. Bake 40-mins to an hour; depending on the plums, up to half an hour more may be necessary.  
6. Serve with plain strained yoghurt or stem ginger yoghurt cream

Crumble

1.  Thoroughly mix flour,  ground almonds if using, coconut, sugar,salt and porridge oats in a bowl.   
2.  Add cold cubed butter; rub in till butter is the size of peas. 
3.  Stir in nuts.
4.  Spread in an even layer on two (shallow) baking trays lined with greaseproof paper .  
4.  Bake at 350f, 180C, gas 4 for 20-30 mins or until well-browned.  Be careful after 20 mins; it burns easily. 
5.  Cool before decanting into a serving dish.    



COMMENTS:
'I went home with 'flu and ate my way through the crumble (Blogger: 3-4 large servings.  I am in awe!!).  It was very good.'  Political Agent

Tips: 

• Opinions in the lunch club were divided over the plum peels.  Most of the health-conscious diners weren't bothered but others were.  Some plum peels come away easily after baking and were swiftly removed before serving.  Others are more resistant; when preparing the plums drop them in boiling water for a minute or so before removing the softened peel. 
• If you like this, try Guilt-free Pear & Blueberry Crumble

Cooking with Ginger on Navigation Bar/How to...

            

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

DARK CHOCOLATE MOUSSE, Skinny, Dairy Free, Vegetarian

Amazingly Chocolate-ey without cream or egg yolks

 Dark Chcocolate Mousse (adapted from Hotel Chocolat)

TESTER'S COMMENTS:  'Gorgeous!  Beautiful!  Tasted better for lack of cream and egg yolks.  There was no way I was sharing this with anyone else!'

Christina, Manager Lauderette

Here is a recipe for a light, lovely chocolate mousse that is extremely delicious and healthier than most.  It is from Hotel Chocolat, a British chocolatier and cocoa grower. 

The mousse has no diary or egg yolks and only a small amount of added sugar.  That doesn't mean it's healthy -- there's too much chocolate for that -- but it does mean you get great taste and texture for fewer than usual of the bad things.  If you're used to mousses with the richness of double cream and egg yolks, a couple of tablespoons of liqueur, expresso or concentrated frozen orange juice peps it up no end.

The mousse is so nice and you don't leave the table feeling you need to waddle away.  What's not to like?

Hotel Chocolat chocolate is considered one of the top UK chocolate producers and has its own plantation on St Lucia.  

67's budget allowed for Lindt's 70% dark chocolate; the cost conscious can use Bourneville. 

Cost: around £2.50; more if using artisan chocolate  
Feeds: 4-5

Ingred:
   
    150gm 70% (preferred) dark chocolate
     
     6 egg whites (keep yolks for another recipe; they will freeze)
     pinch of salt
     1/4 tsp lemon juice

     35g caster sugar
     1 tsp vanilla extract
      
      Flavouring: 1-2 tbsp brandy, orange liqueur, expresso or concentrated frozen orange juice

      Garnish:  shaved chocolate (about 30 gms)

Method

1. Break up chocolate into small pieces
2. Melt in a large bowl over simmering water; stir.  If you are adding flavour, do it here.  Take off heat; keep chocolate warm. 
3. In another large bowl, beat egg whites, salt & lemon juice with a hand or stand electric beaters until the whites form soft peaks - maybe 5 mins?.  Add vanilla, then - a tablespoon at a time - sugar, beating after each addition until the whites form moderately stiff peaks (ie they hold their shape and you can hold the bowl over your head and they won't fall out)
4. Check the melted chocolate; it should be warm but not hot. 
5. Add one third of the egg whites to the chocolate; gently hand whisk until blended.
6. Add the rest of the egg whites to the chocolate and fold, (cutting down the centre with a spatula and up the sides, turning the bowl continually to the right as you go.) You are aiming to keep the air in while making sure there are no white streaks.
7. Fold in shaved chocolate (opt) or see no. 9
8. Pour into a serving dish.  
9. Decorate the edges with shaved chocolate (opt)                                                 

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RUSSIAN RASPBERRY PUDDING , Low-sugar Indulgence, Easy-Peasy, optional skinnier version

Russian Raspberry Pudding has been renamed 

Hot Raspberry Pudding for Ukraine

SWEDISH PLUM CAKE, An Indulgence, dairy free option

An Indulgence for plum season...

updated 9/25; first posted 2015

Swedish Plum & Ginger Cake 

67goingon50 is not sure what makes this delicious fragrant cake Swedish but whatever it is, it's wonderful!  Despite a few modifications, the cake is not healthy.  At all.  But it's perfect as a treat, say for afternoon tea or Sunday lunch.   

The basic recipe has been with 67 for at least a quarter of a century -- it started out as a Swedish Apple Cake -- but where it's from is lost in the mists of time. 

There is no way to reduce fat or sugar.  Enjoy every single mouthful but remember portion control.  

Those going for broke can serve the cake with ice cream, clotted cream or double cream.  Anyone aiming for self-restraint can dollop on yoghurt-cream, frozen yoghurt, single or whipping cream.  

Cost: min £5'ish (9/25)
Feeds: 8-12


Ingred:

Cake: 142 gm/5 oz room temperature dairy or vegan butter
          142 gm/5 oz sugar
          3 med eggs at room temperature 
           
         198.5gm/7oz plain white wheat or spelt flour
          1 tsp bkg pwder
          pinch salt
          1 tsp vanilla
   

 Topping: 
         8 med plums (about 600 gm?), halved, stoned & in 8 wedges 
         1 tbsp cognac (opt) or orange juice
         2 tsp dried ginger
         2 tbsp soft brown sugar
         1 tsp finely grated fresh ginger (opt) 
           
Pre-heat oven to 350f/180c/gas 4  
Generously butter an 7"x 10"/18cm x 26 cm rectangle (used here) or an 9"/18 cm square or round baking dish.  Put a strip of greaseproof paper down the centre of a square/rectangle or cut out a circle the size of a round pan 

Method:

1. Beat butter and sugar until light and pale, about 5 mins
2. Add  eggs, one by one, beating well after each egg.  (The batter will look curdled but comes together later.)
3. Add vanilla.  Blend.
4. Sift flour, baking powder and salt together.  Add to batter.  Beat just until it is fully blended. (Don't overbeat at this stage).  The batter will be thick.
5. Scrape into the baking dish, spread out and and flatten with a spatula. 
6. Put plums in large bowl.  Add cognac if using and toss.
7. Mix sugar and dried ginger.  Sprinkle over plums and toss until each piece is partially coated.  (You may need more of the sugar-ginger mix.)  Add grated ginger and mix well to distribute.
8. Push plum wedges slightly below the surface of the batter.
9. Bake for 40-50 mins or until a toothpick comes out clean
10. Allow to rest on a baking rack for 10 mins.
11. Run a knife between the cake and the sides of the tin.
12. Lift out cake and leave to cool.
13. Serve with yoghurt-cream, plain or with ginger syrup, if you have it, or some finely chopped crystallized ginger. 

Comments:

'Another agent and I both loved the cake and had a bit each day. It quite made his day at the start of the week. We finished it off today, it was lovely; I have no idea how you make the sponge so soft and even.' Two Political Agents

Tips: 

• Swedish Apple Cake: Replace plums with fresh chopped apple and replace ginger with cinnamon; when cake is cool, sprinkle with icing sugar
• Plum stones are easily removed with a spoon
• For a thinner cake; a 9 x 11 inch pan works well

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

NO-OR-LOW SUGAR APPLE PIE

An Indulgence 

 Sugar-Free Apple Pie (Slightly Wonky)
(Proper pie tin on shopping list!)

There is something very comforting and warming about Apple Pie -- it's the taste of childhood, whether American or not. 

This is a wonderful no-or-low sugar recipe with the natural sweetness of eating apples reducing the need for sugar. The addition of fragrant, head-turning cinnamon, nutmeg and cloves makes a mouth-watering filling.  

It is not low-fat because of the pastry. 

You'll need one portion of Easy-Peasy Pastry, an incredibly simple method of mixing and rolling a crust. 

67goingon50 prefers not to use a bottom crust, partly to save calories and fat but also to avoid the dreaded soggy bottom. 

Cost: £2.50'ish, including pastry (for a double crust, double the pastry recipe)
Feeds: 4-6  

Ingred:
     Easy-Peasy No-Roll Pastry
   750 g juicy, sweet eating apples (I used Gala), peeled, cored and thinly sliced
   1 oz/28 gm butter
   grated rind and juice of one orange   
   2 tsp cinnamon
   1/4 tsp nutmeg
   1/8 tsp cloves
   1 tsp vanilla
   min 1- max 4 tbsps light brown sugar (opt)

Method:

1. Preheat oven to 375f/180c/gas3.
2. Melt butter in wide, heavy-bottomed frying pan over medium heat.
3. Add apples, orange zest and juice.  Cook, stirring gently for 5 mins. The thinnest apple slices will begin to look transluscent.  
4. Remove apples, leaving liquid behind.  Sprinkle vanilla extract and spices over apples.  Mix thoroughly.  
5. Add sugar, if using.  (Start with one tbsp, stopping when it tastes sweet enough.)  Stir gently.
6. Pile the apples into the pie plate in a gently mounded shape.
7. Remove pastry from fridge.  Place on a large piece of cling or greaseproof paper and cover with a second.  
8. Press lightly with hands, then use a rolling pin to roll a circle about an inch/2 cm larger than pie plate. The pastry should be 1/4 inch/1/2 cm thick. Trim if necessary.
9. Wet lid of the pie plate with water, milk or an egg beaten with a bit of water.
10. Remove top layer of film/paper from the pastry.  Gently slide hands under the bottom layer of the film/paper and pastry.  Place on pie, pastry side down, and peel off paper.  
11. Press pastry lightly over apples and onto the rim of the pie plate. Leave enough give in the pastry to slightly overhang rim. Trim.  Be gentle.  If pastry tears, patch neatly with trimmings.     
12. Use a fork to stick the pastry down on the rim or use thumb and forefinger to make a decorative pattern.  
13. Cut three parallel slices in the pastry to allow steam to escape
14. Brush with milk or an egg beaten with a bit of water. (opt.) Sprinkle lightly with sugar, if using. (Opt.)
15. Bake 35-45 minutes or until pastry is brown and apples smell cooked and fragrant.  
16. Serve with yoghurt-cream or cream.

Tips:  Replace apples with peaches, or pears using ground ginger instead of cinnamon.

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

HOT PINEAPPLE PUDDING, low-sugar, frugal

A Low-Sugar, Frugal, Juicy Tropical Sweet

Peeled, cored, sliced pineapple - details below.

Pineapples have been served in the UK since the 1700's, when they were associated with great wealth and supreme gardening skills.  

Today, with pineapples available in supermarkets for £1, there's no excuse for not indulging in this tangy, refreshing fruit. They are great on their own, in cakes, in cocktails and combined with many meats.  

OK, it is a drag wrestling with the scaly skin and the tough inner core and, indeed, in working out whether the fruit is actually ripe.  But once you have learned how to approach pineapples without trepidation, going back to tinned will be less appealing. Photos below show how to proceed.    

Before you start, the best way of testing the ripeness of a pineapple is is to pull out one of spiky leaves from the centre of the tree-like fronds on top.  It should come out easily.  Another test is does it smell ripe?    

With the less expensive pineapples, it won't be until you get home and open up the fruit that you will learn how hard or soft the inner flesh is.  Sometimes you will be surprised at how tender and ready-to-eat it is; other times, you'll know cooking is necessary.

Hot Pineapple Pudding is simply superb, hot, heady with tropical scent, naturally sweet, exotic without costing the earth.  It is baked with the tiniest amount of muscovado sugar (also known as molasses sugar - the darkest on the market) and fresh grated ginger.  Ginger root is the key ingredient here -- try to get fresh  -- and gives an undisputed but welcome kick.  People who normally don't like ginger will love this.  Served with yoghurt cream or, if there are no cholesterol issues, single or whipping cream, the Hot Pineapple Pudding is a winner.         


Cost: £1.20
Serves: 3-4

Ingred:
   3/4 of a peeled, quartered and cored pineapple, sliced
   1-2 tsp of dark muscovado sugar
   1 tablespoon of fresh grated ginger or 1 tsp dried
   Water or orange juice 

Method: (See preparing pineapples below)

1. Slice pineapples 1/2"/1 cm thick
2. Put one layer in a ceramic baking tray (5 1/2" by 10/14cm x 26 cm or a 8"/20cm square or round)
3. Scatter with a scant 1/3 tsp of sugar and 1/3 of the ginger
4. Repeat layers until pineapple is used up
5. Add enough water or orange juice to just cover the fruit. Cover dish with a tight fitting lid or with foil.
6. Bake at 350F/180c/gas 4 for 45 mins to an hour or until cooked through 
7. OR
8. Marinade pineapple in the ingredients above for a couple of hours or overnight and grill OR
9. Cook in a large frying pan with ingredients above until soft and cooked through

Cut off Top and Bottom
Use Sharp Knife to Slice away
 Peel in Manageable Sections 

Remove Eyes via
V-shaped incision

Halve and then quarter pineapple.
Cut away & discard tough inner core

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

"I'M ON HOLIDAY TOO!' EASY PEASY CHOCOLATE CAKE, Indulgence, No-butter

Easy-Peasy Chocolate Cake (with cherries)

This is a great cake to make on rainy days on holiday, and it's so easy, children can do it.  All that's needed is a bowl, a wooden spoon and something to bake it in.  A casserole dish make a fine substitute for a cake tin. 

There may not be much left over but it's better eaten on on the day anyway. Stale cake is perfect for trifle.

This recipe comes from the late Michael Barry, the head of London's first commercial radio station. 

Cost: £1.50. (2015)
Feeds: 8-12

Oven: 160 C / 325F
Grease and flour two 7 inch sandwich cake tins, or line a 9 inch square or a 9 inch by 13 in rectangle with greaseproof paper. (Or line a cupcake tin with paper liners.)   

Ingred:  
   6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
   4 heaped tablespoons cocoa powder (NOT drinking chocolate)
   1 heaped teaspoon baking powder
   1 heaped teaspoon bicarbonate of soda
   4 oz/125 gm caster sugar
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml milk
   1 tsp vanilla
        or orange or peppermint essence (opt)
   2 large or 3 small eggs

FILLING:    
    Double Cream
    Fresh fruit or low-sugar jam

Method:

1. Put everything except the filling in a big bowl.  Beat with a wooden spoon or whisk until smooth, dark brown and creamy. 
2. Pour into cake tin/s or cupcake tins (2/3 full).
3. Bake 45 mins for cake, 25 mins for cupcakes.  Check 5-10 minutes before the with end of the cooking time.  A skewer or point of sharp knife should come out clean.  Cool.
4. Single Cake: serve as is with topping of choice (see below), or use a serrated knife and slice carefully into two layers. (If cake is too thin to slice, cut it into two halves.) 
5. Double Layer Cakes: Spread jam over bottom layer (home-made Instant Jam is good).  Whip cream until it holds its shape; spread on top of jam.  Cover with top layer of cake, dusting lightly with icing sugar .
6. Cupcakes: Frost with No Icing Sugar Icing OR split and stuff as with cakes OR use an apple corer to remove centres and fill with whipped cream and/or a little chopped fruit or jam; replace core;  top with icing sugar or light buttercream  frosting

Variations: 

• spread jam on top and sprinkle with dried unsweetened coconut
• substitute jam with store-bought caramel sauce

This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.