Supper club host, James Ramsden, presents a truly autumnal pudding. Fig baked with just a shake of brown sugar and a dribble of Amaretto, cinnamon ice cream made with black treacle, and a glorious financier recipe.
It’s definitely autumn. No two ways about it. The dog now trots much more readily back inside after doing her business instead of lazing around the yard. The kitchen now smells absolutely right with a pan of braised ox cheek on the stove, instead of just that little bit wintry. And suddenly I find myself cooking with butter again. Quite a lot of butter.
And pig fat. I chucked a handful of lardo – cured pork back fat – into a blender along with fennel seeds and pepper and whizzed until its texture reached some sweet spot between butter and whipped cream. It’s going on toast with a flick of green sauce. The skin off the lardo is currently acting as a fatty, piggy bay leaf in the middle of the ox cheek braise (recipe next week).
Just to enhance the health quotient of this week’s supper club, there’s a butter-rich celeriac and horseradish puree going with the ox cheek, and some beautiful chanterelle mushrooms. I suppose I’ll cook those in butter
And finally, this pudding – fig baked with just a shake of brown sugar and a dribble of Amaretto, cinnamon ice cream made with black treacle, and a financier recipe borrowed from Mission Street Food’s Anthony Myint, whose deep, nutty flavour is enhanced by browning the butter first. It’s worth the (minimal) extra effort.
Baked fig, Brown Butter financier and Cinnamon Ice Cream
For the ice cream
500ml double cream
1 tsp ground cinnamon
4 egg yolks
100g black treacle
For the financier
125g ground almond
125g self-raising flour
8 egg whites
275g icing sugar
For the fig
8 tbsp soft brown sugar
To make the ice cream: put the cream and cinnamon in a saucepan and slowly bring to a boil. Meanwhile beat the egg yolks and treacle until light and smooth. When the cream is at a rolling boil, tip straight onto the egg yolks whisking continuously as you do. Keep whisking for another 30 seconds then leave to cool. Churn in an ice cream maker or freeze in the freezer.
To make the financier: preheat the oven to 170C. Line a baking tray with parchment paper. Put the butter in a saucepan and melt, then keep cooking, stirring regularly, until nicely browned. Cool. In a dry frying pan toast the ground almonds until golden, then whisk with the flour. Whisk in the egg whites and keep whisking until uniorm, then whisk in the butter (including the brown bits) and finally the icing sugar. Tip into the baking tray and bake for 35 minutes.
For the fig: Preheat the oven to 200C. Cut a deep cross in the top of each fig. Add good pinch of sugar and a splash of Amaretto and bake for 20 minutes until soft.
Serve the financier warm or room temperature with the baked fig and cinnamon ice cream.
For more delicious fig recipes visit Great British Chefs collection.
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