Tom Kerridge's Proper Pub Food (30 page)

To make the pastry, place the butter and the sugar into a large mixing bowl and beat together until light and creamy. Add the egg yolk and sift over the flour, then just mix
until the pastry comes together. Do not overwork. Wrap the pastry in clingfilm and leave to rest in the fridge for at least 1 hour.

When you are ready to bake the pastry case, preheat the oven to 170°C/Gas Mark 3 and place a 25cm tart ring on a baking sheet lined with baking parchment.

After the pastry has rested, roll it out on a lightly floured surface to about ½cm thick. Line the tart ring with the pastry. Press in a piece of clingfilm, then fill with
baking beans or rice. Place the baking sheet in the oven and bake the pastry case for 15 minutes, or until it is crisp and golden brown. Very gently, remove the pastry case from the oven and leave
to cool on a wire rack.

To make the filling, peel and dice the Bramley and Cox’s apples and leave them to one side separately. Melt the butter in a saucepan with the sugar and orange zest,
stirring to dissolve the sugar. Add half of the Bramley apples and the cinnamon stick and stir over a medium-high heat until the apples break down into a purée. Add the rest of the diced
apples and gently stir for only 1–2 minutes to just soften them, then remove the pan from the heat. Pour the mix into a colander over a bowl to strain off any excess liquid and leave to cool.
Remove the cinnamon stick.

Meanwhile, reheat the oven to 180°C/Gas Mark 4. To make the crumble topping, mix the flour, sugar, butter and ground almonds together until the mix resembles large
breadcrumbs. Mix in the flaked almonds.

Place this mix in a baking tray and bake for about 20 minutes, until golden brown and crumbly. Make sure you stir it every 5 minutes so it colours evenly.
Remove the tray from the oven and leave the crumble topping to cool. Do not turn off the oven.

To assemble the tart, spoon the apple filling into the pastry. Break the toffee into nice-size chunks and place a few over the top of the apple. Completely cover with the toasted
crumble and then dot a few more pieces of toffee on top. Place the tart in the oven and bake for 10–12 minutes until the filling is bubbling hot and the toffee has melted. Remove the crumble
from the oven and leave to stand for a few minutes. Serve with clotted cream, vanilla custard or crème fraîche... or all of them!

Apple and toffee crumble tart

I’m sure you’ll enjoy these super-sweet and dark puddings. They are very easy to make and best when served warm. This is a pub favourite and always a bestseller when
it’s on the menu. It’s a bit naughty, but satisfying! You can serve these hot, straight from the oven, or leave them to cool slightly, as we do in the restaurant. Make my ultimate
Toffee Sauce to go with the puddings – it’s a treacly, caramelly, toasty treat.

Serves 6

Bring the water, rum and vanilla pod and seeds to the boil in a saucepan over a high heat. Add the dates, cover the pan, remove it from the heat and leave the dates to soak for 1
hour.

After the dates have soaked, preheat the oven to 180°C/Gas Mark 4 and grease and flour six 10cm ceramic ovenproof dishes. Sift the flour and bicarbonate of soda together and
leave to one side.

Beat the butter and soft dark brown sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the sifted flour, then fold in the date and rum mix.

Pour the batter into the dishes and smooth the surfaces. Place the dishes in the oven and bake the puddings for 12–15 minutes until a skewer stuck in the centre of each
comes out clean. Transfer the dishes to a wire rack and leave the puddings to cool for 10 minutes.

Meanwhile, to make the decorative toppings, thinly slice the bananas. Fan the slices into six 10cm circles on a metal baking sheet, then dust each with demerara sugar. Use a
blowtorch to caramelise the sugar.

Remove the puddings from the dishes, then use a fish slice to gently transfer the glazed banana circles to the top of the puddings. Serve with the toffee sauce.

If you decide not to serve the puddings while they are still warm, they can be left to cool completely, then wrapped in kitchen foil and stored in an airtight container for
2–3 days.

Date and toffee puddings with caramelised bananas

No recipe collection should be without a bread and butter pudding. It is such a simple and rich pudding, but so rooted in Great Britain. Served straight from the oven, this is one
of the best puddings ever!

Serves 4–6

Grease an ovenproof serving dish with butter. Remove the crusts from the bread, then slice and butter each slice. Spread the slices out on your work surface and grate the whole
nutmeg over them, then leave them to one side until needed.

Put the cream and vanilla seeds and pods into a saucepan over a high heat and bring just to the boil. Whisk the sugar and egg yolks together in a heatproof bowl. Pour the boiling
cream onto the egg mix, whisking, then leave to one side to cool a little. Pass the custard through a fine sieve.

Pour a layer of the custard into the greased dish. Sprinkle with some of the raisins and then add a layer of bread. Repeat this process until all the ingredients have been used.
Leave on one side to rest for 25 minutes.

Meanwhile, preheat the oven to 130°C/ Gas Mark ½. Place the pudding in the oven and bake for 25–30 minutes until the custard is just set. Remove the dish from
the oven and leave the pudding to stand for 10 minutes. Sprinkle a thick layer of demerara sugar over the top and use a blowtorch to caramelise. Serve with ice cream, if you fancy.

Try my Bakewell tart with a difference. The recipe is such a classic, but I use puff pastry which gives it a lighter and more indulgent touch. Fennel herb tastes of aniseed and is
a great match for the cherries.

Serves 8

For the frangipane

Preheat the oven to 200°C/Gas Mark 6 and line a baking sheet with baking parchment.

While the oven is heating, make the frangipane. Place the butter and icing sugar in a bowl and beat together until light and creamy. Beat in the eggs, then add the ground almonds
and the rum. Leave to one side.

Place the cherries in a baking tray and pour over the cherry brandy. Place the tray in the oven and bake the cherries for 10–12 minutes until they start to dehydrate and
the brandy has evaporated. The cherry flavour intensifies by doing this.

Roll the puff pastry out on a lightly floured surface until it is about ½cm thick. Use a 30cm plate as a template and cut out a circle of pastry. Spread the frangipane 1cm
thick over the pastry, leaving about 2cm around the edge. Roll the edge in to form a rim. Press the dehydrated cherries into the frangipane and heavily dust with icing sugar. Place the baking sheet
in the oven and bake the tart for 20–30 minutes until crispy and golden brown.

Remove the baking sheet from the oven and put a piece of baking parchment on top of the tart. Place another baking tray on top and flip the tart over. Take the first tray away
and put the tart back into the oven for a further 10 minutes, upside down, to crisp up the bottom. Remove the tart from the oven and leave to cool for 15–20 minutes on a wire rack.

Place a chopping board on top of the tart and flip it back over, the right way up. Sprinkle the top with a little more cherry brandy, dust with icing sugar and use a blowtorch to
give a glaze. Scatter the fennel herb on top and serve with clotted cream.

Fresh-from-the-oven lardy cake is a massive childhood memory. Gloucester used to have two or three proper bakeries, and I can remember shopping in town on Saturday mornings with
my mum and brother and finishing off with a warm lardy cake... lush!!!

Serves 8–10

For the orange caramel

Mix the flour, yeast, sugar and salt together in the bowl of a freestanding food mixer with a bread hook fitted and make a well in the centre. Pour in the water, start the mixer
and knead for 5 minutes, or until the dough is smooth and elastic. Cover the bowl with clingfilm and leave the dough to rise at room temperature until it doubles in volume, which will take
1½–2 hours.

To make the orange caramel, put the caster sugar in a saucepan over a high heat to make a dry caramel. By this I mean do not add any water, just melt the sugar in the pan. Once
it boils, don’t stir. When it is a nice amber colour, pour in the orange juice and remove the pan from the heat. Whisk briskly until all the sugar pieces have dissolved. Leave the caramel to
one side to cool.

Meanwhile, grease a 24cm springform cake tin.

Knock the dough back and tip it out on to a lightly floured surface. Roll it out into a 30 x 20cm rectangle. Sprinkle over 75g of the lard, 75g of the demerara sugar, 75g of the
sultanas, 75g of the currants and half the orange zest, then grate over half the piece of nutmeg. Fold the dough in half, on to itself, then re-roll out to the same size. It’s OK if a little
of the stuffing falls out.

Add the same quantity of flavourings, so you have 50g sugar and 50g lard left. Fold the dough in half, on to itself, then use your hands to roll the dough into a ball shape.
Place the dough into the prepared tin and press down on it so it fills the tin. Sprinkle the remaining sugar and lard over the top and leave the cake to one side, uncovered, for about 45 minutes
until slightly risen.