EASY PUDDING - GOOOODFOOOD !!

SALTED CARAMEL POPCORN POTS

INGREDIENTS

400ml double cream

200ml milk

140g toffee popcorn, plus a little to serve

2 gelatine leaves

4 tbsp caramel

 from a can (we used Carnation)

¼-½ tsp flaky sea salt

METHOD ??

1.         Pour the cream and milk into a large pan, add the popcorn and bring to a gentle simmer, pushing the popcorn under the liquid and squashing gently on the bottom of the pan. Bubble for 1 min, then remove from the heat, transfer to a jug and chill for at least 6 hrs, or preferably overnight.

2.      Strain the popcorn cream back into a clean pan and gently reheat, discarding the remaining bits of popcorn. Meanwhile, place the gelatine leaves in cold water to soften for 3-5 mins. When the popcorn cream is steaming and the gelatine is soft, remove it from the water and squeeze out any excess drops. Place in the hot popcorn cream and stir until dissolved. Set aside to cool a little.

3.       Mix the caramel with the sea salt – start with 1/4 tsp, taste, then add more if you think it needs it. Divide the salted caramel between 2 glasses or pots. Pour the popcorn cream on top and chill for at least 2 hrs, or overnight.

4.      Serve each pot topped with a few pieces of toffee popcorn and dive in!

APPLE PIE

INGREDIENTS

225g plain flour

140g butter

 or margarine

3 large cooking apples

2 tbsp honey

pinch of cinnamon

pinch of mixed spice

1 egg

, beaten

crème fraîche, vanilla ice cream or natural yogurt, to serve

METHOD ??

1.         Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.

2.      Add about 3 tbsp cold water – 1 tbsp at a time – to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.

3.       While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.

4.      Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.

5.      Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.

6.      Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.