All posts tagged: pear

Tinned Pear Cake, 36p [Tin Can Cook]

This soft, sweet, rich and heavy cake was written for Tin Can Cook, as I sat surveying tins of fruit and wondering how to plump up my pudding chapter. My eyes roved greedily over the tinned peaches, pears and cherries, looking for inspiration, and there it was. Fat, fulsome pears swimming sodden in their own slippery, succulent syrup – what a treat! I could barely wait as I sat typing up the recipe, my home rich with the scent of freshly baked goods, impatiently picking at the slice I promised myself as a reward for committing it to paper. I love this, and it’s all the better for using tinned pears; I hope you love it too. If you do happen to have ripe pears needing using up, first quarter them and carefully scoop out the seeds with the point of a small sharp knife. Cut away the very tip of the stalk and the woody star shape at the base, taking care to remove as little of the flesh as possible in the process. …

Apple, Pear and Sultana Baked Oats, 29p

I love to start the week for my little family with slightly luxurious breakfasts when time permits, but I’m currently on a book deadline and have been at my desk since 0630 this morning. However, this pudding-for-breakfast takes mere seconds to assemble, and tastes like love, and goodness, and a comforting blast of warmth on a slightly chilly morning. Mrs J and Small Boy were delighted, and I took the remains of the tin back to my desk to nibble on as I worked. Although decadent tasting, these oats contain three of your five a day (two if sharing between three, because, maths) – not bad for the work of a moment!  To make it vegan, or dairy free, simply replace the milk with a plant-based milk of your choice. I can highly recommend Alpro Soya Vanilla for this – my son’s favourite! To make it gluten-free, swap the oats for gluten-free oats. Serves two or three, from 29p each. (I provide links to the ingredients that I use so you can see how I calculate …

Pear & Sultana Porridge, 19p

I am trying to ensure that my Small Boy – now nine years old and unsure how much longer I can get away with the affectionate diminutive moniker – gets at least all five of his five a day during the Spring Term holidays, as even for a seasoned food writer, these things can fall by the wayside in the excitement of a change of routine. As a self employed mum, my childcare arrangements in the holidays are slapdash at best, and I usually find myself squeezing in hours before breakfast and after bedtime, so as not to neglect my childs emotional health and wellbeing for the sake of a deadline. Luckily for me, I’ve signed off on the edits of Tin Can Cook, delivered the first draft of the manuscript of the vegan cookbook due to be published in December, and am gently piecing together the next project, which can be done piecemeal around walks in the woods, rollercoasters, playdates, and the endless housework generated by us being at home more than usual. It …

Pumble, 20p

This cheeky little number is a cross between a pie and a crumble, a hot sweet pile of stewed fruits beneath a crumbly puff pastry topping. I admit to approaching my pies with borderline religious fervour; that is, in order to qualify as a pie, it must have a base and walls and a lid. This does not meet my high pie standards, but it is undeniably adorable in itself, and so the Pumble was born. You can use any kind of fruit here – I have made both an apple and a banoffee version – and am dreaming of a zesty tinned peach and mandarin version with a smattering of lime juice, too. The Pumble is a simple first recipe for children, too, who may be curious about helping in the kitchen. Serves 4-6 from 20p each. Prices at Asda and checked online at time of writing. 500g pears (tinned or fresh), 70p (70p/500g mixed size, Farm Stores at Asda) 2 tbsp sugar, 1p (64p/1kg, Silver Spoon at Asda) 1/2 tsp cinnamon or mixed …