Welcome to beautiful April. Challenges this month: make something creative for Easter to show willingness; deal with the glut of citrus fruit in the garden and the shops.
Firstly, we always need a recipe that is easy for children to make at Easter. This is also good for Lazy Girls, who have no children to entertain but lack the motivation and/or the motor skills to do anything more complicated. These little pots can look as fancy as you care to make them but will also taste good even if they are a bit messy.
Secondly, anything which uses up leftovers is a boon at any time of year and this bread-and-butter pudding has all the flavours of the season thrown in. You can make it with brioche, croissant, or if you want to double down on that Eastery vibe, old hot cross buns.
Now let us turn our attention to that pesky superabundance of citrus fruit. Lemon curd is lovely, and marmalade is a joy for the store cupboard, but when you don’t have the time or the energy and don’t want to waste the fruit: clean the whole fruit (one kind or throw everything in together), add the same weight of sugar and water to a huge pan and boil them like mad, then blend and freeze when cool. You can use this for anything that needs a bit of zest, like your breakfast yoghurt, or a plain piece of cake. We however suggest a Lagos Negroni.
Finally, let’s just get out there, while the sun is shining, and before what is shaping up to be a very busy summer season. Let’s take advantage of the calm before the (lovely) holiday storm.
And, whatever you do, come and see us at London Tiger Coffee in Lagos Old Town.
Rua Marreiros Neto 14 8600-754 Lagos
LEFTOVER BREAD AND BUTTER PUDDING
To make a hearty pudding for 4:
- 6 Brioche buns, or Croissants, or Hot Cross Buns (stale but not rigid)
- 15 grams of butter (any kind)
- 1 heaped tbsp of marmalade or any preserve in the cupboard
- 80 grams of some nice plump sultanas
- 4 eggs
- 350ml of full cream milk
- 100ml of double cream
Preheat the oven to 190/170 fan. Melt the butter and put the bread element into pleasing shapes at least 1 cm thick and arrange half in a buttered ovenproof dish.
Spoon over half the melted butter, then spread the preserve element over this and sprinkle with half the sultanas. Beat together the eggs, milk, and cream and pour half the mixture over the slices, then arrange the other half of the bread on top.
Pour over the remaining melted butter, then sprinkle with the remaining sultanas and follow with the remaining eggy milk mixture. Cook for about 40 minutes until it’s brown and set.
Serve with cream, ice cream, or custard.
NO-BAKE MINI EGG CHEESECAKES
To make 4:
- 150 grams of digestive biscuits
- 75 grams of butter melted (unsalted is preferable, but any will do)
- 300 grams of chocolate mini eggs (Cadbury’s fit the bill, but again, any nice ones)
- 300ml of double cream whipped
- 50 grams of icing sugar
- 300 grams of full-fat cream cheese (Philly or the supermarkets own)
- 2 tsp of lemon juice
Crush the biscuits finely, mix with the butter, and push a layer down hard into four wide-bottomed glasses.
Chop the mini eggs roughly
Mix the whipped cream, icing sugar, cheese, and lemon juice well and then add a third of the chopped eggs.
Put half in the glasses, add another layer with the second third of the eggs, then the second half of the cheese mixture, then top with the last third of the eggs.
The layering isn’t cast in stone, especially with enterprising children.
To make 2:
- 150ml of bourbon
- 40ml of dry vermouth
- 40ml of Campari
- 20ml Citrus syrup
- Citrus peel
Combine the ingredients in a cocktail shaker with ice, and then strain over fresh ice. Garnish with a citrus twist.