Even though I didn’t manage to gather any sloes due to poor weather, I am still reaping the benefits of the pathetic summer with my green tomato chutney. Our favourite way to eat the chutney is thickly spread on some crusty warm ciabatta and topped with juicy oven cooked pork sausages. A warming and comforting Saturday lunch to keep out the winter cold (that is if it actually gets cold this year).
I went out into the fields this weekend with the intention of gathering armfuls of sloes from the hedgerows but the above picture is the sum total of our sloe harvest after two days foraging. Last year the bushes were heaving with them and I managed to turn over a kilo of sloes into two and a half litres of sloe gin, but this year the bushes were barren and the only ones we could see were either waist deep in nettles or just too high to reach. I am now regretting demolishing last years gin over a period of a couple of months as I have no sweet liqueur to see me through the winter.
I did however spot lots of rose hips so I am going to attempt to make some rose hip syrup to drizzle on pancakes or stir into thick greek yoghurt. It means I have to go out into the hedgerows again at the weekend but if the weather is as nice as it was last weekend it won’t be much of a hardship.
I love winter, it’s my favourite time of year. I really enjoy snuggling up when it’s really cold outside and the wonderful colours in the garden, but it’s also an excuse to get cracking with some warming winter puddings. I spotted this steamed orange and stem ginger pudding whilst rummaging through and cataloging my vast collection of food magazines.
Serves 6
100g butter, softened, plus extra for greasing
100g caster sugar
3 medium eggs, room temperature
60g stem ginger, finely chopped
1 heaped tblsp plain flour
1 tsp baking powder
3 tblsp freshly squeezed orange juice
125g fine cut marmalade
150g fresh breadcrumbs
1 heaped tsp freshly ground cinnamon (I just used powdered)
For the dark ginger sauce
210g caster sugar
4cm piece of fresh root ginger, finely grated
juice of 1/2 lemon
Grease the pudding basin, which should be about 1 to 1.3 ltr capacity. Mix together the butter and sugar until fluffy and then add them one at a time beating after each addition. Mix the stem ginger with the flour and in a separate bowl mix together the baking powder and the orange juice. Add these both to the butter sugar and egg mixture with a pinch of salt and the remaining ingredients. After mixing well, spoon into the pudding basin and level the surface. Grease a piece of foil and fold a pleat into the middle. Place greased side down over the top of the basin and tie tightly with a piece of string. Put the basin into a deep pan of boiling water that comes two thirds up the side of the bowl. Cover and simmer for 1 and 1/4 hours until the pudding is firm to the touch.
To make the sauce put the sugar and 135ml of water in a wide saucepan over a low heat until the sugar has dissolved. Increase the heat and simmer without stirring until it turns a dark caramel colour. Add 135ml of water slowly and stir to get rid of any lumps, simmer for five minutes, then add the lemon juice and a pinch of salt. Once the pudding is turned out onto a plate pour the sauce over to soak in before serving with some thick cream, with a dash of alcohol if you like.
