I must admit that I’ve never been a particular fan of the hirsute twosome but this series is brilliant! Exploring the length and breadth of the British Isles, they visit a different county in each episode, looking at local produce, meeting food producers and chefs and exploring often long-forgotten regional delicacies. To all those who rubbish British food, I say watch this programme and weep! It shows just how phenomenal the UK food scene is today.
I was given the book that accompanies the series for Christmas. If I’m honest, it’s not a publishing triumph. I think someone forgot to pack a DSLR on the Bikers’ epic road trip and as a result, most of the photographs looks like they were taken on Dave’s iPhone. Also the index is really unintuitive so it’s impossible to find anything.
That doesn’t stop it being a great book though. The recipes have a tendency towards the cheffy and I probably won’t make many of them as is. But there’s some very interesting ideas and I’d say for anyone keen on British cookery, it’s a must.
The Bikers’ Bakewell Pudding is one of the simpler recipes and had me salivating when they made it on the show. So when I received the book it was one of the first things I had to make.
I changed up the recipe a little, making individual puddings and adding some elderflower cordial to the batter which I must say is a very nice addition. For those who are wondering, the bakewell pudding differs from the more commonplace bakewell tart by being made with puff rather than shortcrust pastry and a more custard rather than cake-like filling. It’s rather fabulous with some good vanilla ice-cream or a dollop of custard.
I am entering these little puddings into this month’s Alphabakes challenge (co-hosted by Ros from “The More Than Occasional Baker” and Caroline from “Caroline Makes”) as the nominated letter is “E” and also into February’s pudding themed Tea Time Treats Challenge co-hosted by Lavender and Lovage and What Kate Baked.
Raspberry and Elderflower Bakewell Pudding adapted from The Hairy Bikers’ Food Tour of Britain
- 200g puff pastry
- 4 tsp raspberry jam
- 75g fresh raspberries
- 50g butter, plus 2 tbsp melted
- 50g caster sugar
- 2 eggs, beaten
- 2 tbsp elderflower cordial
- 75g ground almonds
- icing sugar to serve
1. Preheat the oven to 190C/170C fan. Roll out the puff pastry to about 3mm thick.
2. Cut out 4 circles of pastry to fit the holes of a jumbo muffin tin (about 10cm in diameter). Brush the circles with melted butter then push, butter side down, into the openings of the tin. Place a teaspoon of jam in the bottom of each pastry case and top with 4-5 raspberries.
2. Cream together the butter and sugar in a bowl until pale and fluffy. Mix together the eggs and elderflower cordial. Add a little of the egg mixture to the butter and sugar, beating well. Then add a spoonful of ground almonds, stirring to combine. Repeat this process, adding a little egg then almonds until all the ingredients are used up.
3. Spoon the filling mixture over the raspberries in the pastry cases then bake in the oven for about 20 minutes, or until the tops of the puddings are firm and golden-brown. Dust with icing sugar and top with the remaining raspberries to serve.