WEEKNIGHT PUDDING

weeknight pudding custard classic

End dinner on a retro note with this kitsch pud – it’s simple enough to make midweek, and is super-comforting

recipe LIBERTY MENDEZ photograph MIKE ENGLISH

Manchester tart

Very few things beat my love of custard tarts, and this delicious version is a game-changer. The classic custard filling is paired with crisp desiccated coconut and raspberry jam, plus a sweet scattering of cherries.

SERVES 12 PREP 25 mins plus around 4 hrs chilling and cooling COOK 25 mins EASY V

175g raspberry jam 50g desiccated coconut, lightly toasted 12 maraschino cherries For the pastry 200g plain flour 100g cold unsalted butter, cut into cubes 65g icing sugar 1 large egg yolk For the custard 800ml whole milk 2 tsp vanilla bean paste 5 large egg yolks 100g caster sugar 50g custard powder 1 To make the pastry, put the flour and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and a pinch of salt, followed by the egg yolk, and bring it together into a dough. If the pastry is too dry to come together, add 1-2 tbsp cold water. Tip onto a work surface and form into a rough ball. Knead briefly. 2 Roll the pastry out between two sheets of baking parchment into a roughly 28cm circle. Chill for 20-30 mins until firm, then use it to line a 23cm tart tin. Push the pastry into the corners, then trim the edge so there’s 1-2cm pastry overhanging the rim (don’t worry if it breaks slightly, as it can be patched with any off-cuts). Prick the pastry base several times with a fork, then chill for 45 mins. Heat the oven to 200C/ 180C fan/gas 6. 3 Line the chilled pastry case with a sheet of baking parchment, then fill to the top with baking beans, uncooked rice or lentils. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until the pastry is golden brown. Leave to cool in the tin, then trim the excess pastry using a small serrated knife. 4 Meanwhile, make the custard. Bring the milk and vanilla to the boil in a large saucepan over a medium heat. Beat the egg yolks, caster sugar and custard powder together in a medium bowl until well combined. 5 Slowly pour the hot milk mixture over the egg mixture, whisking continuously until everything is smooth and well combined. Tip the custard mixture back into the pan and cook over a medium-low heat, stirring continuously, for 2-3 mins until very thick. Remove from the heat and leave to cool slightly. 6 Spread the jam over the base of the cooled pastry case. Carefully pour over the custard and smooth with the back of a spoon or spatula. Sprinkle over the coconut and dot the maraschino cherries around the edge in a circle. Chill for 2-3 hrs, or until set.

PER SERVING 342 kcals • fat 15g • saturates 9g • carbs 46g • sugars 29g • fibre 2g • protein 6g • salt 0.1g

For more family sweet treats go to bbcgoodfoodme. com/collections/easypudding/

SUSTAINABLE HOME COOKING

Executive Chef Anees Ansari recently unveiled the Chef’s Garden at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert. The 450 square metre garden, sited near the resort’s all-day dining restaurant Kaheela, now produces fresh herbs and vegetables used in dishes served at the venue. Here, Chef Ansari shares a wholesome sea bass tagine for Iftar at home

Sea bass Tagine

SERVES 1 PREP 20 mins COOK 40-50 mins

120g local sea bass fillet 10g carrots, sliced 20g mixed bell peppers, cut into strips 15g baby fennel, sliced 20g fresh tomato, sliced 10g parsley, finely chopped 10g coriander, finely chopped ¼ tsp paprika ¼ tsp cumin powder ¼ tsp turmeric powder 2 garlic cloves 10g preserved lemon, sliced 20ml lemon juice 1 bay leaf 50ml olive oil Salt, to taste 30g green olives

1. Crush the garlic cloves and add the finely chopped herbs, olive oil, salt, lemon juice and all other spices. 2. Marinate the sea bass in the herb marinade for 20 mins. 3. In a tagine bowl, apply little oil at the base. Arrange the fennel at the bottom and add carrots, tomatoes, marinated fish, bell peppers and the olives. 4. Pour the remaining marinade onto this layer, add bay leaf and cover. Cook the tagine for about 45 mins. 5. Serve the dish piping hot with Moroccan bread or couscous on the side.