Right, this might need a bit of an explanation... I go to university in the north-east of England, where the locals are really down-to-earth and a lot of the students are really preppy. So, being half-Geordie and a student (and really bored), I thought I'd have a go at making stuff that'd please (or really piss off) everybody.
Basically I took a bunch of traditional Geordie foods and tried to make them as pretentious as possible.
I got the idea when I asked for a bacon roll in the uni' caff and got a bacon, Brie and cranberry panini...
First up is the old favourite, blaeberry pie, or in its new form, blueberry tart with butterscotch sauce.
(oh wait I left out the brown sugar, bollocks)Ingredients:For the base:
1.5oz (42g) plain flour
1oz (28g) caster sugar
0.5oz (14g) butterFor the fudgey caramely cakey middle bit:
1oz (28g) butter
1oz (28g) brown sugar
2oz (56g) self-raising flour (or 2oz plain flour and 1/4 tsp baking powder)
1 egg, beatenFor the topping:
1 pack of frozen blueberries
1oz (28g) butter
2oz (56g) brown sugar
Pinch of saltMethod
Put all the ingredients for the base into a bowl. It's a basic shortbread mixture, 1 part butter, 2 parts sugar, 3 parts flour.
Get your mitts in there and rub the fat into the flour and sugar.
When it's all mixed together, pack it into a 7" tin and prick the top all over with a fork.
Then stick it in the oven on gas mark 3 for about 20 minutes.
Fudgey caramely cakey middle bit:
Cream the butter and sugar together.
Realize that bran is not sugar.
Label your jars properly and start again!
Mix in the egg and the flour until it's all nice and smooth.
Get the shortbread base out of the oven and pour this mixture all over it. Then put it back in the oven on gas mark 5 for 10-15 minutes.
It should look sort of like this now, but less blurry:
Put the blueberries in a pan with a little white sugar and gently heat them until the juice has thickened into a sort of compote. Pour it on top of the tart base so it looks like this:
(Ignore the missing bit, I got hungry
Now we're going to make a fudgey butterscotch sauce to go with it. I wasn't sure what to put with this to dress it up a bit, but blueberries and maple syrup do go pretty well together. There aren't any maples round here but there IS the best bloody fudge in Britain, so it's close enough and still traditional!
Heat the butter and sugar and a little milk in a saucepan until all the sugar granules have dissolved and the sauce starts to thicken a bit.
Mine looked like this:
Cut a slice, drizzle some of the sauce over, and serve.
(The colours are a bit weird there, the sauce is a bit more brown than that
Enjoy i.e. stuff it down yor fyess 'til yer geet full, like.