Rhubarb and Custard Crumble Cake
This delicious recipe was given to Karen by Terry Harthill, Bake Off friend. Karen tweaked it here and there and added some Peckish Kitchen Rhubarb & Custard Jam specially for the Wakefield Rhubarb Festival and demonstrated the bake at the festival on Sunday 24th Feb 2019.
600 gram pink rhubarb
2 Tbs caster sugar
4 Egg Yolks
30g caster sugar
1 Tsp vanilla paste
250 caster sugar
200g SR Flour
50g custard powder
1 Tsp Baking powder
75g Peckish Kitchen Rhubarb & Custard Jam
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 and Peckish Kitchen Rhubarb & Custard Jam.
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 and invert it, remove lining paper then invert it again. Sprinkle with the almonds.
This cake is better eaten after it has been cooled and then chilled in the fridge to keep to custard cold and fresh
25/02/2019 by Karen Wright
The next few dates for your diary…
Friday 7th – Sunday 9th September
Saturday 8th September
9.00 – 17.00
Sunday 16th September
10.00 – 17.00
Saturday 15th – Sunday 16th September
10.00 – 17.00
Liverpool Food & Drink Festival, Sefton park
Saturday 15th September 10:30 – 19:30
Sunday 16th September 10:30 – 17:30
We are delighted to announce we
have won our second Great Taste Award in 2 years!
Our Blueberry & Liquorice Jam has been awarded a Guild of Fine Food Great Taste Award
Bursting with berries and a liquorice twist our very popular jam is perfect for afternoon tea on scones, as a layer in a chocolate cake or with vanilla ice cream.
We are over the moon to have been awarded our
4th Award since our launch in 2015
Our Orange & Boozy Bitters Marmalade has been given a Silver Award
in The World’s Original Marmalade Awards Dalemain 2018
A majestic, zesty marmalade featuring Campari, a delicious way to start the day.
We are delighted to announce we have won a
GUILD OF FINE FOOD
GREAT TASTE AWARD
The award goes to one of our best sellers…
Roasted Garlic Pickle
Garlic roasted in sesame oil and combined with a tantalising combination of Indian Spices.
The judges remarked:
‘A yellow ochre coloured pickle generous with ingredients… well cooked. It’s a competent pickle. The heat comes through at the end and doesn’t over power the other spices. Well balanced.’
‘A good aroma of garlic and roasted hints. The garlic is sweet, a pleasing warmth and a low level of spice which is all married – the back note is very clever. Well balanced.’
At a party recently I was talking to a friend and sharing my anxieties how the world is shaping up around us. All the usual suspects were there: American / Chinese relations. Will Trump take military action in Nth Korea? Terrorism. Immigration Crises – why is it now seemingly impossible for more and more people to have a decent peaceful life in their own country? That was before we got on to the basket of worms that is ‘Brexit’. How I detest that word.
My friend looked at me, shrugged and said ‘..but what can you do about those things?’ You might as well get on with life……’
A few days after this conversation I attended one of the many great country shows that abound at this time of year. As owners of a packaging business it’s a great place to connect with small producers who form the bulk of our customers.
My friend’s words came back to me and made me re-evaluate my gloomy outlook!!. Here are a group of people who really get on with life. You only have to spend a little time with folk whose heart and soul is invested in what they do and your own energy and zest is reignited.
I met Karen Her company @PeckishKitchen make gorgeous pesto, relish, jams and chutneys. ‘So’, I said. ‘Tell me about your products?’ She lit up with passion and enthusiasm, telling me about her newest product – a very nice pesto – and urging me to trying everything on her display.
What would our workplaces (and economy) be like if most of our employees felt like that?
That conversation was replicated many times that day – artisan oil producers, sauces, jams, cheese, charcuterie, cake, biscuits. You name it, these people make it.
Many of these artisan producers handmake their products in their own kitchen – and proudly tell you so. They use quality ingredients and often labour-intensive methods. Usually it’s a family business with bottling and labelling going on late into the night before a show. Week after week.
Being an artisan producer isn’t a ‘get rich quick’ scheme, and for many, it’s a tough financial existence. They are fiercely independent. One of our customers that I met at the show told me how she’s currently faced with a dilemma – she’s been approached by a major supermarket chain with an offer to stock her product. Tempting – but her core values would be compromised: artisan, niche, independent, special.
We make packaging for many of these producers. When taking a brief about their packaging needs, they talk about how they want their product represented – it might be a three pack of jam or beer, but to them it’s as precious as a Fabergé Egg.
So, the next time you visit one of these shows, I urge you to talk to the producers, taste their products, share their passion and support as many of them as you can. They deserve it – and you’ll feel inspired!
Published on Bernie Walsh
You know how we love to champion good Yorkshire produce. On the recommendation of Paul Heyhoe at Blue Sky Baker I picked up a couple of jars of Peckish products on my weekly shop for bread. ‘They’re extraordinary’ he said ‘different from any other – really’. I raised an eyebrow. Jam’s jam, right? Turns out there’s jam and then there’s Peckish jam. The Blueberry and Liquorice is my fave, though the Drunken Plum is pretty special. Not just jam either – Pink Grapefruit and Prosecco Marmalade is a winner on my sourdough wholemeal of a morning, and there’s pickle too; Roasted Garlic is fab with Welsh rarebit, and recently launched is Pea & Mint Pesto and they’ve absolutely nailed it – it’s fabulous folded through pasta with a handful of parmesan.
Established in 2015, Peckish is a family business based in High Burton, and its genesis is a familiar story; Colin made pickled onions from an old family recipe and Francesa made wild garlic pesto, and with their partners they sat round the kitchen table one night with a bottle of wine, saying let’s do this for real, and Peckish was born. After 6 months of cooking and tasting they went into production, selling initially at farmer’s markets; now you can find them all over the place including (Angela Cahill sells them at her lovely smokehouse) and *NEWSFLASH* the spanking new deli at the magnificent Piece Hall in Halifax, where you’ll find their entire range. As a starter, scoop up the above and shove in a jar of Chuffin’ Hot Charred Chilli Chutney for good measure.
Introducing our new range of Pesto
A Yorkshire take on an Italian classic…
Bursting with the fresh flavours of springtime
Fantastic as a herb crust on white fish or rolled through hot new potatoes
Packed with rich red peppers, herbs and spices
Delicious with pasta and meatballs or as a Bruschetta base with mozzarella
A fusion of autumn flavours and warming Indian spices
Grill on to field mushrooms with breadcrumbs and Parmesan
or roast with vegetables and feta