Mix everything in the bowl. Sieve the flour in a large bowl, add the salt and the lime. Mix well, then, add the water and work the dough to obtain a lump free stretchy dough.
Cover the dough and leave it to rest for 10 minutes.
Meantime, heat about 300ml of vegetable oil. If you’ve got a chip pan, use it. What we are looking for, is to have enough oil so the dough ball will rise to the surface within seconds after being dropped in the oil. The oil should be really hot.
To test that the oil is hot. Drop in a very small piece of dough. If it stay on the bottom of the pan. Leave it to heat well and do another test.
Once the oil is hot. Cut the dough in small pieces and put them into the oil… 5-10 piece at a time depending on the size of your pan. Fry for 3-5 minutes until the balls are brown all over. PS: You won’t be able to use a knife to cut the dough… you will have to be creative with a spoon or your fingers… It is a very sticky dough.
Using a skimmer (that big cooking spoon with holes like a colander) remove the now browned dough from the oil and put them on tissue/absorbing paper. Repeat until all done.
Can be served warm just rolled in granulated sugar.
I served mine with a lime syrup. The recipe will be in the next post. But you can also pipe jam or hazelnut chocolate in the individual dough ball…
As the oven heats up, lay the coconut on a baking tray and roast until golden. This should take 5 to 8 minutes at 190°C. Don’t forget to stir with a spatula every minutes on 1 and half minute or so to even out the golden colour. Once the coconut is roasted, remove the tray from the oven and allow to cool down before transferring into a bowl. Set aside.
Drain the apricots halves set aside.
Rub a generous amount of butter in all the ramekins including base and sides. Set aside.
In a small bowl, mix 8 teaspoons of sugar with 3 teaspoons of the golden coconut and two small pinches of salt. Mix well then spoon in each of the 5 ramekins 2 generous teaspoons (heaps) of the mix.
Once that is done, layer tightly in the ramekins 5 to 7 halved apricots. Sprinkle a pinch of roasted coconut on top of the apricot before covering everything with the crumble mix.
Place the individual crumble ramekins in the middle of the oven for 40 minutes at 190°C.
Keep an eye on it as you won’t want the tops to burn. Ideally, around 30 minutes into the baking, the sugar should start to brown and bubble up then make its way to the top of the crumble.
The other 10 minutes in the oven will allow the sugar at the bottom of the pot to caramelize. Using clear glass ramekin will help you to see thru the changes in the pudding.
The custard used here is a custard that just needed boiling water. It wasn’t too sweet and helped to lessen the sweetness of this pudding…
Serve (hot or cold) as suggested dusted with the remaining golden coconut. Enjoy!
I chose to do a tropical sorbet because it is very practical and innovative way to use tinned fruit. I find that tinned fruits often have an after taste. In a sorbet form the after taste disappears.
Ingredients for 500ml sorbet:
1 small tropical fruits tin 410g
1 small carton Guava juice 200ml
1 table spoon sugar granules
Zest of ½ an unwaxed lime
This sorbet was made the old fashion way; a fork, patience, and elbow grease. This version is for people without ice-cream maker.
Open the tropical fruits tin, drain the fruits and discard the syrup.
Using a hand blender, liquidise the fruits and add the guava juice. Add the sugar and zest. Mix well until the sugar granules melt.
Pour the mix in a plastic container with lid and place it in the middle section of the freezer for 1 hour 30 minutes.
After that, bring out the container and break the ice/sorbet crystals that are starting to form with a fork or a hand blender. I used a fork throughout as I wanted the lime zest specks to still be visible at the end. So, mix well and return the container in the freezer. If you do care about the lime specks, just use the hand blender instead.
Repeat the process 2 more times before the sorbet is ready to serve.
If you are not serving it right away, after breaking the ice/sorbet crystals 3 times, return the bowl in the freezer. If you serve the sorbet 5, 10 hours later or the next day, take the bowl out of the freezer 15 minutes before hand. That way, the sorbet won’t be too hard to scoop out.
PS: this foodbank related recipe was part of current series I am presenting on Croydon Radio. For further information go to http://www.MadeByHortense.com. The Sorbet is in the Mexican menu.
Drain the mandarin segments and set them aside. Do not throw away the syrup.
Using a blender, blend together at once, the pumpkin seeds, oats, 40g sugar, melted butter, 200ml milk. Once that is done, pour the mix in a bowl and sieve in the self raising flour and the baking powder. Add in a pinch of salt and mix until the batter is completely lumps free.
If you’ve got ramekins, grease them then spoon in each of them 3 to 4 tablespoons of the cake mix.
Place a segment of mandarin in some of the ramekins before putting them in the oven at 200C for 25 minutes. Leave to cool for 10 minutes before serving.
In the meantime, prepare the mandarin sauce with a pinch of dried ginger powder. Melt the remaining 10g of sugar in as small milk pan. Let it go slightly golden then add in the mandarin segments with ginger and 3 table spoons of the mandarin syrup. Keep stirring until the liquid has evaporated and the remaining liquid is slightly heavy. This should take about 5 minutes.
The Mandarin sauce
Serve as suggested below and allow the cake to soak in a bit of the sauce. Enjoy.
I was invited for an interview on Croydon Radio and decided to take a dish from the book with me, so I made a Christmassy version of the Victoria cake. You can listen to the interview here It is a 2hrs show with DJ Tom C I am on from 1h20mins.
This cake will serve 8 to 10 people with a portion worth 25 to 60p depending on if you are on a low budget or get your ingredients from a foodbank.
If I had most ingredients from a Foodbank, my extras would be as follows:
The sponge mix 25p, I got 3 pomegranates from my local street market for £1 so the quarter I have used only cost me 10p.
From the same market I got 20 Kiwis for £1.00 so, using 2 of them cost me 10p.
I found the holy bush on a Christmas wreath I found in the 99p store lets value the leaves at 10p
Then the M&Ms pack at 70p and the pack contains about 30 pieces. I used 3p worth for my cake.
All the extra used total up to less than £1.00.
If I was on a low budget my shopping list would be:
Cake mix is 25p from Sainsbury’s, dark chocolate is 79p from Lidl, butter (Stork) cost £1 and a good quality jam costs 99p to £1 either at the 99p or pound shop. I could also use supermarkets’ own brand at less than 50p. I got my pack of eggs from the 99p store. A pack of 10 fresh eggs at 99p and I only needed 2 of them as I needed 4 sponge cakes to stack.
Before you start making the cake and chocolate covering, make sure that all the prep is done as all goes very quick once the sponge is baked.
Kiwis: peel rinse and cut them as neatly as you can. Dab them with kitchen tissue and set aside.
Pomegranate: cut and gently remove the jewels without popping them. Gently rinse and place on a kitchen towel to dry.
Holy leaves: cut and remove the inside of the leaves as you will only use the out lines. Rinse and set aside.
Now that all the prep is done, follow the instructions on here… after you have covered the cake with chocolate, give it 2 to 3 minutes, then, start decorating. You have to wait for the chocolate to set a bit to avoid the decoration sliding off the top of the cake.
First place the Kiwis in the centre and hold them there with a tooth pic.
Now carefully place the leaves and fill them with the grenade jewels, then, the M&Ms. Tap each item gently to make them stick on the chocolate.
Place all in the fridge for 10 minutes. Meanwhile prepare the jelly. The jelly will help to glue every element of the decoration to the cake and also prevent the fruits from looking pale.
To prepare the jelly, place 1 sachet of jelly in a small cup and add 5-7 table spoons of boiling water then stir quickly until all the granules melt.
Immediately get your cake out of the fridge and using you patisserie paint brush gently paint your fruits with the jelly. Just one layer will do. Place the cake back in the fridge and it will be ready to serve in 30 minutes.
If you can, get the children involved and they will have fun doing it.
Carefully follow the instructions on the sponge mix package to prepare the two halves of the sandwich. Before pouring the mix to bake, grate and mix in the zest of 1 orange.
Once the haves are baked, leave to cool for few minutes and turn both of them upside down.
Score the base of both cakes and evenly spread the jam on them making sure that it is well absorbed. Now put both cakes on top of each other on the jammed side. Set aside.
Preparing the chocolate covering. Break the tablet of chocolate in small pieces and place them in a heat-proof bowl. Add the 20ml of oil. Now, in a small sauce pan, boil 300ml of water and place the bowl containing the chocolate pieces in it while it is still simmering.
Gently stir the contents of the bowl until all the pieces of chocolate are melted and all what is left is a very smooth, rich and glossy chocolate sauce.
Now place the sponge sandwich on a rack or a plate, then pour the chocolate sauce on it making sure to cover all the top and the sides of the cake too. One single layer of the sauce is just enough to keep it light. Decorate the cake before placing it in the fridge to allow the chocolate to harden. 30 minutes to 1 hours should be enough depending on the thickness of the chocolate covering.
The cake above was decorated with heart shapes filled with white chocolate shavings on the outer and poppy seeds in the inner heart. The fresh orange piece were lightly dipped in caramel before being placed on the edges of the cake. Make sure to decorate your cake before placing it the fridge to harden.
This would be a great birthday cake or one to offer to friends.