Cakes & Bakes: Plum flaugnarde

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Home-made plum flaugnarde via @hisforhome

We were given half a dozen sweet, ripe plums last week. We ate a couple and used the others in a plum flaugnarde.

Plum flaugnarde via @hisforhome

A flaugnarde is similar to clafoutis in that they’re both baked French egg custard fruit puddings. However, if you’re a purist, the latter can only ever be made using cherries.

Halved plums

A flaugnarde on the other hand may contain all manner of fruit including pears, apples, figs, dried fruit, nuts…

Eggs, sugar and vanilla essence in a large measuring jug

The addition of a tittle buerre noisette gives the custard a lovely, nutty flavour. Make sure you only cook it until it goes a nice, golden brown. If the butter’s even just a little bit burnt it will ruin the dish.

Plum flaugnarde batter via @hisforhome

A tablespoonful of almonds isn’t essential, but it adds texture, bite more nuttiness… and looks beautiful too!

Uncooked plum flaugnarde via @hisforhome

It puffs up beautifully while it’s cooking, but don’t worry when it deflates as it cools once out of the oven – it will do this. Serve it straight away with a little double cream or clotted cream.

Home-made plum flaugnarde with small bottle of double cream via @hisforhome

Plum flaugnarde
Yields 1
  1. 4 ripe plums
  2. 20g/¾oz unsalted butter, plus extra for greasing
  3. 2 eggs
  4. 3 tbsp caster sugar
  5. ½tsp vanilla extract
  6. 1 heaped tbsp plain flour
  7. 50g/1¾fl oz milk
  8. 75g/2¼fl oz double cream
  9. pinch salt
  10. 1tbs flaked almonds (optional)
  11. icing sugar for dusting (optional)
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so it's evenly coated. Tip away any excess
  3. Halve the plums, remove the stones and place them cut side down, evenly spread into the baking dish
  4. Heat the butter in a small frying pan over a low heat until it turns a light brown colour. Remove the pan from the heat and set aside
  5. In a large bowl or measuring jug whisk together the eggs, sugar and vanilla essence until creamy
  6. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
  7. Pour the batter into the prepared baking dish making sure the plums are still evenly spread out
  8. Sprinkle with the flaked almonds
  9. Bake in the oven for 30-35 minutes or until the top is puffed up and a skewer inserted into the middle comes away clean
  10. Place on a wire cooling rack, sprinkle with icing sugar and serve warm with double or clotted cream
H is for Home Harbinger

Cakes & Bakes: Jam roly poly

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Home-made jam roly poly & custard | H is for Home

We do love a hearty pudding on a cold winter’s day – and what could be better than jam roly poly? I have to confess that I needed two attempts to perfect this week’s bake.

Jam roly poly pastry mixture in food processor

Roly Poly ‘Mark I’ was a disaster. There wasn’t enough jam to start with. Also I rolled up the pastry way too tightly. Last and certainly least, I boiled it. A method I’d read in a few recipes. It was so bad that Justin spat it out declaring it was the worst thing I’d ever made! Ever!!

Rolling out jam roly poly pastry mixture

I’m pleased to report that Roly Poly ‘Mark II’ was a triumph!

Adding jam to the rolled out roly poly pastry

 The ingredients were blended gently, then rolled not too tight… with plenty of filling.

Rolling up jam roly poly

Sugar was sprinkled over the surface (another omission in the earlier version).

Rolled up jam roly poly with top brushed with milk and sprinkled with granulated sugar

And finally it was baked to a wonderful golden brown, the hot jam oozing through cracks.

Freshly baked jam roly poly

After allowing to cool slightly, it was devoured – with lashings of custard of course!

Bowl of jam roly poly and custard | @hisforhome

And the official verdict from the chief taster? “Superb – I could eat that all over again!”

Jam roly poly
Serves 4
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 300g/10½oz self raising flour
  2. 75g/2½oz (vegetarian) suet
  3. pinch of salt
  4. 180ml/6fl oz cold water
  5. 4 tbs fruit jam or jelly (raspberry, strawberry etc. I used a jar own my home made blackberry jelly)Jam roly poly ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
H is for Home Harbinger

Cakes & Bakes: Baked rice pudding

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Home-made baked rice pudding | H is for Home

The evenings have begun closing in and the weather has taken a turn for the worse – lots of dull, wet cold days. Baked rice pudding is the kind of comfort food you crave when it gets like this – warm, sweet and filling.

rinsed pudding rice

It’s been years since I’ve made a batch. I don’t know why it’s been so long – it’s always been a firm favourite.

uncooked baked rice pudding

It’s simple to make. Just a few ingredients in an oven-proof dish in a low oven for 90 minutes. Time for the little grains of rice to absorb all that liquid and turn into creamy, heart-warming fare. Well worth the wait!

baked rice pudding

It was lovely served hot with a bit of single cream. Try baking the rice pudding with a handful of raisins or sultanas; or perhaps adding a swirl of jam or fruit compote at the end!

Baked rice pudding
Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
  1. 100g/3½oz short-grain pudding rice
  2. 400ml/14fl oz single cream
  3. 400ml/14 fl oz full-fat milk
  4. 50g/2oz caster sugar
  5. freshly grated nutmegBaked rice pudding ingredients
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Put the rice into a sieve and rinse under a cold water tap
  3. Drain off excess water and put the rice into a shallow, wide oven-proof dish
  4. Put the cream, milk, sugar and a generous grating of nutmeg into a medium-sized saucepan
  5. Put the saucepan on a medium heat and stir until the sugar has dissolved
  6. Remove from the heat and carefully pour the liquid over the rice and give it a little stir
  7. Bake the rice mixture for 1½ hours, by which time the pudding should be a golden brown top
  8. Allow to cool for a few minutes before serving
H is for Home Harbinger

Bookmarks: Pie

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'Pie' book by Genevieve Taylor


Today’s Bookmarks review features Pie by Genevieve Taylor. What a treat, as we love a good pie… who doesn’t?

foreword in 'Pie' book by Genevieve Taylor

We haven’t met the world’s lone pie-hater yet either!

game pie

Buttery pastry & rich fillings – tasty, hearty & homely. What’s not to like?

salmon encroute

You can, of course, find bad examples – the infamous petrol station pie springs to mind – cold, pale, soggy & bland. A very poor substitute for the wonderful offerings in this book.

apple pie

They’re not difficult things to make. A bit of preparation maybe, but once they’re in the oven, they look after themselves. No last minute running around. Just the gorgeous smell of bubbling fillings &  pastry browning to heighten the appetite.

double crust pie

This book expertly guides you through the whole process.

lamb filo pie

There’s an early chapter covering pastry – different types, methods, techniques & tips.

different pastry recipes

Then lots of examples of what to do with it.

suet pudding

Hot pies, cold pies, sweet & savoury pies.

smoked gammon pie

Pies from Britain & the rest of Europe , North Africa, America and the Caribbean.

leek, bacon and cheese quiche

It features meat & vegetarian options.

Greek pie

Some very traditional pies such as steak & ale, cheese & onion and raised game. Others are far less familiar – Tunisian egg pastry pie, creamed celeriac & Serrano ham tartlets, greengage & ginger strudels.

steak and ale rough puff pie

There are a hundred recipes in all, so you’ll never run out of ideas!

lattice pie pie

The wonderful photography by Mike Cooper is sure to inspire you. The pies are beautifully staged with wooden boards, old knives, vintage enamelware, tins & crockery. The lighting is superb and the images really live.

summer tartlet

Recipes are clear & concise – each neatly fitting onto its own page so there’s no turning backwards & forwards.

Moroccan carrot tart tatin

When it comes to pie, home-made is definitely best so this book is a must for any kitchen shelf. Pies can provide the perfect meal for a relaxed family gathering, a light lunch or a dinner party.

weekend pies

We defy you to read this book and not want to get baking.

smoked salmon tarts

So what’s keeping you – there’s pie to be made!!

stargazy pie

Pie is also available from Hive and Amazon.

Here’s a little preview of the first pie we tried from the book. It’s a leek, blue cheese & wild garlic pie – an interesting combination of ingredients that could all be locally sourced… and truly delicious which is the most important thing. Blog post with recipe to follow in a couple of days!

blue cheese with wild garlic pie

[Many thanks to Bloomsbury for this review copy]

Cakes & Bakes: Sticky toffee pudding

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Home-made sticky toffee pudding | H is for Home
I’m not usually one to blow my own trumpet, but my first attempt at sticky toffee pudding produced a masterpiece! It was full of flavour, had the perfect texture and was hearty without being heavy.

My tried & tested measure of a restaurant is by the quality of their sticky toffee pudding. So far, the one from The Inn at Whitewell tops the league table. Highly commended are the offerings from The Shepherd’s Rest in Lumbutts and The Old Bridge Inn in Ripponden.

I reckon my effort could hold its own with any of them! Here’s the recipe…

Click here for some of my other pudding recipes!

Sticky toffee pudding

Serving Size: 6-8 slices

Sticky toffee pudding


  • 300g/10½oz dried dates, seeds removed (about 35 dates)
  • 300ml/10½fl oz water
  • 1 tsp bicarbonate of soda
  • 60g/2oz butter, cubed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200g/7oz self-raising flour
  • 100g/3½oz Demerara sugar
  • 50g/1¾oz Muscovado sugar
  • butterscotch sauce
  • 200g/7oz soft brown sugar
  • 300ml/10½fl oz double cream
  • 1 tbs + 1 tsp golden syrup
  • 25g/¾oz butter


  1. Put the dates and water into a medium saucepan over high heat
  2. When the mixture starts to boil, add the bicarbonate of soda and the 60g butter ( be careful, the mix will fizz quite a bit!)
  3. Remove from the heat, stir and set aside for half an hour
  4. Preheat the oven to 180ºC/350ºF/Gas mark 4
  5. Line the circumference & base of a 20cm diameter round spring-form cake tin with baking parchment/ greaseproof paper
  6. Put the cooled date mixture into a food processor and pulse a few times to make a chunky paste
  7. In a small measuring jug, lightly beat the eggs before adding the vanilla extract
  8. Pour into the date mixture and pulse a few more times until just combined
  9. In a medium mixing bowl, sift in the flour
  10. Add 100g Demerara sugar and 50g Muscovado sugar and combine with the flour
  11. Pour the date & egg mixture into the flour & sugar mixture, gently folding the ingredients together until just combined
  12. Pour the batter into the prepared cake tin
  13. Bake for 50-60 minutes or until a skewer inserted into the centre of the pudding comes away clean
  14. Remove from the oven and leave the pudding in the tin on a wire rack and allow it to cool for 10 minutes
  15. With a wooden or metal skewer, make several deep holes in the pudding
  16. Set aside while you make the butterscotch sauce
  17. Put all the butterscotch sauce ingredients into a small saucepan
  18. Stir over a medium heat using a wooden spoon until the mixture is well combined and begins to bubble
  19. Reduce the heat and simmer for a further 5 minutes, stirring occasionally
  20. Carefully pour 125ml of the hot butterscotch sauce evenly over the top of the pudding
  21. Allow the pudding to stand for at least 5 minutes before removing from the cake tin


Best served warm with extra butterscotch sauce poured over the top (with the addition of vanilla ice cream and/or cream or custard). Both the cake and sauce reheat very well in the microwave.