A different Easter?

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The clocks changed today – summer time officially begins. Ahh that explains the torrential rain and incredible clattering of hail that followed shortly. Is this a typical English Summer?

A perfect day for a spot of Easter baking!

I’m not making the traditional Simnel cake but some Easter buns instead. They’ve grated marzipan inside to make them that little bit special. Cherries, vanilla essence and grated orange and juice add to the overall flavour.

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5 eggs used!

I’d got to this point when the heavens opened again! Out of the corner of my eye I spotted Lucy one of the new trio of hens we were given. She was trying to shelter under a bush. Everyone else of course (8 other Ladies) had been sensible and headed for proper shelter a good half an hour earlier.

Lucy likes to be different.

Between a bit of laughter and unbelievability of her cowering under this bush. I grabbed my raincoat, wellies and ran outside to rescue her.

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She resided in my kitchen next to the Aga where she preened and dried off.

Once the sun shone again, off she trotted back outside. She’s proving to be quite a character. I’ve even found her asleep in front of the fridge freezer whilst I was outside potting up pots with primroses on a sunny day.

 

 

The finished product should really be iced and have small coloured chocolate eggs dotted over the tops. However, I’ve decided to admit these today as I’m not sure whether chocolate caused a migraine I had a few weeks back.

I can’t exactly call these healthy because of the marzipan but a treat at Easter doesn’t hurt does it? 😉

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Peach and Blueberry Clafoutis

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This is a great little healthy pudding and I should think any fruit could be used as alternatives. I’ve used apricots before…

Ingredients

4 whole peaches or a tin of peaches – stones removed and cut into pieces

1/2 lemon – juice

Vanilla essence or pods

2 tbsp light brown sugar – less if tinned

2 eggs

75g caster sugar

100g self raising flour

100g greek yoghurt

100ml semi-skimmed milk

200g blueberries or other fruit

1 tbsp flaked almonds – just enough to sprinkle across the top

 

Method

  • Grease a 1 litre dish2016-02-20 14.37.58
  • Add peaches, lemon juice, vanilla (if using) and the light brown sugar to a pan. Heat through until peaches are soft.
  • Whisk the eggs and caster sugar until light
  • Add the flour and whisk until smooth
  • Stir in the yoghurt

The latter produces a batter based consistency.

  • Line the base of container with fruit but save a few blueberries for the top if using
  • Pour the batter and remaining blueberries on 2016-02-20 14.37.43
  • Scatter the flaked almonds over the top
  • Cook until the top is firm about 30 minutes at 180ºC, Gas 4

 

Serve with either Greek yoghurt, ice cream or custard whichever is your preference.