Mitchells recipe: Raspberry Sponge Pudding with Whisky Cream.

At Mitchells we are all self confessed foodies and we are proud to stock a huge range of locally produced food products. Given our love for food and cake we wanted to share a tasty recipe for Raspberry Sponge Pudding with Whisky Cream.

It is a a tasty pudding to perfectly finish off any meal. The raspberry flavour is deliciously and the whisky cream gives it a little kick. Why not try it for yourself? Why not post photo of the finished article (preferably pre-eating) and post it on our Facebook wall?
Ingredients

• 3 heaped tbsp raspberry jam
• 300g fresh raspberries
• 175g unsalted butter
• 75g soft light brown sugar
• 75g caster sugar
• 3 large eggs - beaten
• 4 tbsp Scotch Whisky
• 225g self-raising flour
• 300ml Mitchells Double Cream

Method

• Pre-heat the oven to gas mark 2, 300°F (150°C).
• Thoroughly grease a 2 litre pudding basin with butter, then line the base with a greaseproof paper disc. Spoon the jam into the bottom of the basin and spread evenly, then arrange the raspberries in a single layer on top – allowing them to come slightly up the side of the bowl. 
• Beat together the butter, soft brown sugar and caster sugar until very light and fluffy, and then gradually beat in the eggs and 2 tbsp of the whiskey.
• Fold the flour into the creamed mixture, carefully spoon it on top of the raspberries and spread evenly. Cover the pudding basin with a sheet of foil, pleated in the middle, and secure with string. Steam the pudding for 1 and half to 1 3 quarter hours, until well risen. 
• While the pudding is cooking, whisk the remaining whisky with the Mitchells double cream until it holds soft peaks – adding a teaspoon of caster sugar if wished.
• Spoon into a serving bowl, cover and refrigerate until serving. Carefully un-mould the pudding onto a serving dish, garnish with mint leaves and serve hot accompanied by the whisky cream.

 Image courtesy of Jacopo Werther / Wikimedia.

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Our old faithful, chilly bones buster!

So we have reached February and the optimists out there would say it's nearly Spring but we on the other hand can't get passed feeling the effects of the dreich and chilly winter weather and need some warming up! What better way to heat your bones than a nice big pot of home made soup?

We have just what the doctor ordered and we would like to share with you an old faithful recipe for Scotch Broth. If this takes your fancy you can pop in to Mitchells to pick up all the ingredients.

Scotch Broth

Ingredients

• 1lb of plate/spaul or other inexpensive beef or lamb cut
• 3 pints of water
• 1oz pearl barley and 2oz dried peas, (soaked overnight)
• 25g plain flour
• A large carrot, a large onion, a small leek (sliced), a small cubed turnip.
• 1 level tablespoon of chopped parsley to garnish

Method

1. Trim any excess fat from the meat and put in a large pot with the water, pearl barley, peas and seasoning. Bring to the boil and simmer for approximately one hour. Skim any excess fat from the top of the pot after this time.
2. Add the carrot, onion, leek and turnip, return to the boil and simmer for another 30 minutes or until the vegetables are just cooked. Remove the meat from the pot and trim the meat into small pieces and return meat to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle parsley on the piping hot bowls of soup before serving. 

How did it taste? We would love to hear how your Scotch Broth turned out. Or do you have any winter warmer recipes you would like to share with us? Join us on Facebook and let us know. Why not take a photo of your soup and share it on our page? 

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