Shadowfoot Recipes

This recipe works well in individual 1-cup ramekins, but can be made in a single dish, just needing additional cooking time.

Ingredients
Pudding:

• 100g Butter, melted
• 1 teaspoon ground Ginger
• 100g brown Sugar
• 2 eggs
• 100g Flour
• 1½ teaspoons Baking Powder

Sauce:

• 100g Brown Sugar
• 1 cup boiling Water

Method

1. Mix melted butter, 100g sugar, and ginger together.
2. Mix in eggs one at a time.
3. Lightly mix in flour and baking powder until just combined. do not over-mix.
4. to make the sauce, dissolve the other half of the brown sugar (100g) with the boiling water.
5. Gently pour the sauce into the ramekins.
6. Cover loosely with foil and bake for 25 minutes in a pre-heated moderate (180°C) oven.
7. Remove foil and continue baking for another 5 minutes.
8. Serve hot with cream or ice cream.

Notes

1. You can use self-raising flour and omit the baking powder
2. Substitute 1 tablespoon (or more) grated fresh ginger for the ground ginger.
3. You can add chunks of crystallised ginger for an added bonus.

This recipe is one of my grandmother's recipes in my mother's old recipe book.

Ingredients

• 3oz Butter
• 1 cup Sugar
• 1 Egg
• 1½ cups grated Apple
• 1 cup Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Cinnamon
• ½ teaspoon Nutmeg
• Pinch of Salt

Method

1. Cream butter and sugar
2. Add egg, apples, flour, etc.
3. Bake 40 minutes in a moderate oven (180°C).

The recipe notes that this could use bananas instead of apples, providing another way to use up ripe bananas.

This chicken coating was easier than I expected. I cut down the recipe for the photo but in doing so I made too many crumbs from leftover bread. The birds have a treat in store.

Ingredients

• 8 Chicken thighs
• 70g Butter, melted
• 1 Tablespoon Mustard
• ¼ cup fresh Breadcrumbs
• ½ cup grated Parmesan Cheese
• 2 Tablespoons chopped Parsley
• ¼ teaspoon Salt
• ½ teaspoon freshly ground Pepper

Method

1. Mix mustard and melted butter together.
2. Combine breadcrumbs, cheese, parsley, salt, and pepper in a shallow bowl of plate.
3. Dip chicken into butter, then cover in the crumb mixture.
4. Bake for 45 minutes, or until chicken is thoroughly cooked.

I used seeded mustard but Hot English mustard or other smooth mustard will also work. I prepared extra butter/mustard and coated chopped potatoes which I baked them alongside the chicken. The seeded mustard added to the appearance and flavour.

The crust of this custard pie forms as it is baking, removing the need for a separate pastry shell.

Ingredients

• ¼ cup Butter
• 4 Eggs
• ¾ cup Sugar
• 1 pinch Salt
• 2 cups Milk
• 2 teaspoons Vanilla extract
• ½ cup Flour

Method

1. Cut butter into flour in a food processor.
2. Add all other ingredients and blend for 30-40 seconds.
3. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
4. Bake for 45 minutes in a 180° preheated oven.

Allow to cool thoroughly before serving.