Tag / wakefield

Baking Recipe Yorkshire

Rhubarb and Custard Crumble Cake

This is a recipe given to me by Terry Harthill my Bake Off friend. I tweaked it here and there. It is delicious. I demonstrated this recipe at the Wakefield Rhubarb Festival Yesterday.

Roast Rhubarb

600 gram pink rhubarb

2 Tbs caster sugar

Custard

4 Egg Yolks

30g caster sugar

25g cornflour

350ml milk

1 Tsp vanilla paste

Sponge

250g butter

250 caster sugar

4 eggs

200g SR Flour

50g custard powder

1 Tsp Baking powder

Streusel Crumble

50g butter

85g soft brown sugar

85g plain flour

2 Tsp ginger powder

This recipe is made in four stages.

Heat the oven to 180 degrees

Chop the rhubarb into chunks and sprinkle with the sugar. Roast for ten minutes and remove from the oven.

Make the custard by heating the milk in a pan until almost boiling. In a bowl whisk the egg yolk, sugar, cornflour and vanilla. Pour the hot milk over it whisking all the time. Return the custard to the pan and heat on full until the custard is very thick.

Make the sponge by whisking the butter and sugar together until light and fluffy. Add all of the other ingredients and mix together.

Stir the rhubarb gently through the sponge mixture and place the mixture into a greased and lined rectangular tin.

Using a spoon make small spaces in the sponge and drop in dollops of custard

Place in the oven for ten minutes while you make the crumble.

Make the crumble by combing all the ingredients and rubbing it all together with finger tips until it resembles breadcrumbs.

Open the oven door and very quickly scatter the crumbs over the cake. Continue to bake set, approx 45 minutes.

Leave to cool. Place a wire rack over the cake invert it. remove lining paper. Invert it again. This cake is better eaten after it has been cooled and then chilled in the fridge to keep to custard cold and fresh.

Visits Yorkshire

Rhubarb Rhubarb Rhubarb

Glorious Pink Stalks

Its the first week in January and I hear on the rhubarb line that the first forced juicy pink stalks are out of the sheds and in the farm shop. I am keen to get my hands on some as I am doing a live food demo this year at Wakefield Rhubarb Festival (Sunday 24th February 2019) and need to practice some ideas.

When I arrived at the Rhubarb Triangle Farm Shop and explained my mission I was invited to have a quick peek in the forcing sheds, what a privilege! I have seen inside on the TV before but never expected to be in among the beautiful pink stalks in person. The sheds were dark and warm, it was a bit muddy underfoot. Despite this, the atmosphere strangely serene, with the pretty pink stalks standing proud with their crowns of soft green leaves like a bouffant beehive hairdo – I think of them as ladies, pink ladies. If you listen very carefully you can hear them squeak as they grow. Off I went back into the shop, picked my selection and off away to my kitchen to think up some delicious ways to cook it up.