-pudding

Hull City A.F.C. ~ Boothberry Tart

Introduction: Boothferry Park was the cherished home of Hull City AFC for over 50 years from 31 August 1946 until December 2002.  Sadly, it is not so cherished now…

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Hull City’s record home attendance was 55,019 at this stadium for a match against Manchester United on 26th February 1949. A record which will never be beaten as the new seated stadium only has a capacity of less than half of that at 25,586.

Preparation time: 10 mins

Cooking time: 45 mins

Home kit: 11in x 7in loose-bottomed tart tin, blind baking beans (No they are not beans that are blind, Google them!), small saucepan, large mixing bowl

Away kit: 4 pudding bowls and forks

Serves: 4

Ingredients

  • 375g (13oz) shortcrust pastry
  • 100g (4oz) butter
  • 100g (4oz) caster sugar
  • 3 eggs
  • 100g (4oz) ground almonds
  • 50g (2oz) toasted almonds
  • Blueberry jam
  • 125g (4½ oz.) blueberries

Method: Preheat the oven to 190oC

First half

Roll out the pastry and line the tart tin. Prick the base and line with foil and the baking beans, make sure the beans go right into the corners, well not corners but you know what I mean. Chill for 15 mins by listening to some Amy Winehouse.

Now the pastry is chilled, bake for 15 mins then remove the beans and foil and return to the oven for 5 mins until the pastry is a pale biscuit colour.

Second half

While the casing is cooking melt the butter and sugar in the saucepan, pour into a bowl and beat in the eggs and almonds.

Spread the tart case with a little jam and the blueberries, then pour the egg mixture carefully over the top. Bake in the oven for 20 mins until the mixture is golden, risen and springy to the touch.

Full time results

Serve with whipped cream.

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Crystal Palace F.C. ~ Wright’s pudding

Introduction: Ian Edward Wright, MBE (born 3 November 1963, Woolwich, London) is a former English professional footballer turned television and radio personality and currently part-time first-team coach of Milton Keynes Dons. He played 225-253 (I’m not sure which) games for Crystal Palace between 1985 and 1991 scoring 117 goals in all competitions. He was voted into their Centenary XI and named their “Player of The Century” in 2005.

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Crystal Palace talent scout Pete Prentice saw Wright in a local Sunday-league match playing for Greenwich Borough and invited him for a trial at Selhurst Park. He impressed Steve Coppell, and signed for Crystal Palace in August 1985 where he was paid £100-a-week.  The transfer fee?  He was swapped for a set of weights.

I like that he is a Millwall supporter and has been since he was a boy. Perhaps we will meet there one day.

Preparation time: 10mins

Cooking time: 2½ hours

Home kit: 1½ pint ovenproof dish,

Away kit: 4 plates, spoons

Serves: 4

Ingredients

  • 2 oz. (50 g) pudding rice
  • 1 pint (568 ml) whole milk
  • 2 tbsp. golden caster sugar
  • Zest of ½ a lemon
  • grated nutmeg, a whole one
  • 1 tbsp. butter

Method: Preheat the oven to 150oC

First half

Wash the rice and drain well. Put into the dish and stir in the milk. Leave the rice to soak and soften for about 30 minutes. Add the sugar and lemon zest and stir it up. Grate the nutmeg onto the surface and dot with the butter.

Second half

Bake in the oven for 2½ hours stirring it once after 30 minutes. Then leave well alone to allow the skin to form.

Full time results

Allow to cool and serve making sure that everyone has an equal portion of the lovely golden skin.

West Bromwich Albion F.C. ~ West Bromwich Albumen

Introduction: West Bromwich Albion Football Club, also known as West Brom, The Baggies, The Throstles, Albion or WBA, is an English professional football club based in West Bromwich in the West Midlands. The club was formed in 1878 and has played at its home ground the Hawthorns since 1900.

File:West Bromwich Albion.svg

They are one of the founding members of the Kickball League from 1888. They have won the FA cup 5 times. Their local derby is against Aston Vanilla.

Preparation time: 10mins

Chilling time: 2 hours (Do it before going to the match)

Home kit: Food processor, medium mixing bowl and a medium sieve.

Away kit: 4 serving glasses

Serves: 4

Ingredients

  • 300g (10oz) blueberries (home kit)
  • 75g (2½oz) golden caster sugar
  • 500g pot Greek yogurt
  • 2 medium egg whites (you could use the yolks to make Bluebirdy Rarebit)
  • 4 sprigs redcurrants (away kit), to decorate

Method: Preheat the fridge to 0oC

First half

Put the home kit berries into a food processor with the sugar and whizz until smooth. Press through a sieve into the mixing bowl to remove the pips and stir in the yogurt.

Second half

Whisk the egg whites to soft peaks and fold into the yogurt/berry mixture. Spoon into 4 glasses. Chill for 1-2 hours.

Full time results

Serve topped with a sprig of the away berries.

Cardiff City F.C. ~ Malky Mackay Cakes

Introduction: Malcolm George “Malky” Mackay (born 19 February 1972) is a Scottish football manager and former player. He played as a defender and began his career in Scottish football with Queen’s Park and Celtic. He also won five caps for Scotland.

Malky Mackay

He was the manager of Cardiff City from June 2011 to December 2013. He had a very successful two and a half years there taking them from the Championship to the Premier league for the first time in their history.

This recipe is for Welsh cakes or Pice ar y maen, a teatime treat passed on through generations and still as popular as ever.

Preparation time: 10mins

Cooking time: 10 mins

Home kit: food processor, scone cutter, large mixing bowl and a griddle, not got a griddle? A large frying pan will do. A spatula

Away kit: 4 side plates, knives and forks

Serves: 3-4 This makes about 12

Ingredients

  • 8oz/225g self raising flour
  • teaspoon salt
  • teaspoon grated nutmeg
  • 4oz/110g butter
  • 4oz/110g caster sugar
  • 1 large egg beaten
  • 2-3 tablespoons milk
  • 2oz/55g sultanas

Method: Preheat the oven to 100oC

First half

Sieve together the flour, salt and nutmeg into a food processor. Cut a slice of hard butter, direct from the fridge, into the processor and whiz to the texture of fine crumbs. Add the sugar, and whiz in the egg and two tablespoons milk. Tip this mixture into the bowl, and add the sultanas. Knead briefly to a stiff dough – if it is crumbly, then add the third tablespoon of milk at this point to make it smooth. On a lightly floured surface, roll out the dough until it is about ½ inch thick. Cut into rounds using a scone cutter.

Second half

Heat a griddle, and rub it with butter. If you don’t possess a griddle, use a heavy frying pan instead. When it is very hot put the rounds of Welsh cake mixture onto this, and cook until brown on the underneath. Turn them over and cook on their other side. Remove them with the spatula to the wire rack to cool.

Full time results

Butter and eat with a nice cup of tea at half time.

Swansea City A.F.C. ~ Jack Tarts

Introduction: There are a number of possible reasons why Swansea are known as the Jacks. First, there was a famous dog, a Labrador retriever or newfoundland, owned by William Thomas. The dog would always respond to cries for help, diving into the water and rescuing whoever was in difficulty. He rescued 27 people from the docks and River Tawe in and around Swansea; his name was Swansea Jack. Second, the derivation may come from the nickname given to Swansea’s skilled and dependable mariners. And third, a theory exists that the coal miners from there abouts were called Swansea “Jacks” because of their lunch-boxes that were uniquely made of Swansea tin and called Jacks. Who knows? I like the shaggy dog story myself.

Here are William Thomas and Swansea Jack.

Preparation time: 10mins

Cooking time: 10 mins

Home kit: 12-hole muffin tray, large mixing bowl, large frying pan

Away kit: 1 serving plate

Serves: might be 12 but it’s unlikely, they are exceedingly good.

Ingredients

  • butter, for greasing
  • 3 egg yolks
  • 125g/4½ oz. caster sugar
  • 30g/1oz cornflour
  • 1 vanilla pod, split, seeds scraped out
  • 175ml/6fl oz. whole milk
  • 225ml/8fl oz. double cream
  • 300g/10½ oz. puff pastry
  • plain flour, for dusting
  • icing sugar, for dusting

Method: Preheat the oven to 180oC

First half

Grease the wells of a 12-hole muffin tray with butter.

Heat the egg yolks, sugar and cornflour in the pan over a low heat, whisking continuously until thickened and smooth. Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined. Turn up the heat a little and continue to stir the custard mixture until it comes to the boil, then remove from the heat and cover the surface with cling film to prevent a skin forming and allow to cool.

Second half

Roll out the puff pastry onto a clean work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices. Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin.

Press a pastry disc into each of the wells of the prepared muffin tray. Divide the cooled custard equally among the pastry cases.

Into the oven to bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Remove from the oven and allow to cool in the tin.

Full time results

Serve on the plate with a nice cup of tea at half time in front of the tele.

Sunderland A.F.C. ~ Black Cat Pudding

Introduction: The link between Sunderland AFC and the black cat stems originally from a gun battery on the River Wear in 1805 which was called the ‘Black Cat’ battery after the men manning the station heard awful howling from a wailing black cat.

A hundred years later in 1905, a black cat was pictured sitting on a football next to Chairman F.W. Taylor and three years later a black cat featured on a team photograph.

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The first official badge

This is a vintage recipe for a Sunderland pudding from the 18th Century when it was also known as a flour pudding.

Preparation time: 40mins

Cooking time: 20-30 mins

Home kit: large mixing bowl, some small cups

Away kit: some saucers

Serves: some

Ingredients

  • 225g sugar
  • 225g butter
  • 1 pint of milk
  • 300g of sifted flour
  • 3 eggs and 2 egg yolks
  • A little lemon zest

Method: Preheat the oven to 100oC

First half

Heat the milk until hot but not boiling and stir in the butter until it melts. Let it cool for about ½ an hour before adding the other ingredients.

Stir in the sugar, flour and eggs and lemon zest. Whisk the mixture until light and fluffy.

Second half

Butter the cups and fill them rather more than half full; bake for about twenty minutes to half an hour.

Full time results

Serve with fruit, cream, custard or all three poured into the cups you cooked them in. Remember to put them on the saucers.

STOKE CITY F.C. ~ Jackie Marshmallows

Introduction: John Henry “Jackie” Marsh (born 31 May 1948) is Stoke City’s right back.

Here he is with Mick Pejic and Goujon Banks.

Marsh began his career with Stoke making his debut in 1967 where he soon became a member of Tony Waddington’s first team in the 1970s as Stoke enjoyed their most successful period. Marsh played in the 1972 Football League Cup Final when Stoke beat Chelsea 2–1. He also played for the club in the UEFA Cup. In total he made 440 appearances in the twelve seasons he spent at the Victoria Ground.

Preparation time: 1 day 10-15 mins

Cooking time: 10 mins

Home kit: A mixer, medium pan, sugar thermometer (or a spoon), 8in x 12in non-metallic serving dish

Away kit: use the serving dish

Serves: 4

Ingredients

  • 3 tbsp. powdered gelatine
  • 375g (13oz) granulated sugar
  • 400g (14oz) golden syrup
  • 1tbsp. vanilla extract
  • Red food colouring
  • Icing sugar, to dust

Method: Preheat the oven to 0oC as it needs no baking

First half

Put the gelatine into the bowl of a freestanding mixer fitted with a whisk attachment and add 125ml (4fl oz.) cold water. Leave to soak while you make the sugar syrup.

Put the sugar, golden syrup, a pinch of salt and 125ml (4fl oz) water into a medium pan and heat over medium heat, stirring, until the sugar dissolves. Turn up the heat and bubble, carefully swirling the pan occasionally, until the mixture reaches 240°F (or 115°C) on a sugar thermometer. If you have not got one of these the syrup should form strings when you lift out your stirring spoon.

Turn on the freestanding mixer to a low speed and gradually add the hot sugar syrup. Turn up the mixer to high and continue beating until the mixture is very thick and white about 10-12min (set a timer to make sure the mixture is thick enough).

Second half

Meanwhile, generously dust the non-metallic serving dish with sifted icing sugar.

When the marshmallow mixture is ready, beat in the vanilla and the red food colouring to get your Jackie Marshmallow Stoke Red. Scrape into the dish and gently level. Dust the top with more sifted icing sugar and allow to stand overnight at room temperature.

Full time results

Put some icing sugar into a medium bowl, ready for dusting the individual marshmallows. Slice round the edges of the dish to release the marshmallow on to a board (you might need to peel it out). Cut (or snip) into 1in squares. Working a few at a time, toss the squares into the icing sugar bowl to coat and transfer to a container or bags. Complete until all marshmallows are dusted.

You can of course make a another batch or leave half of this batch white for the full colours.

Southampton F.C. ~ St. Mary’s Jelly

Introduction: St Mary’s Stadium is the home of Southampton F.C. in the lovely city of Southampton. It is a UEFA 4-star rated stadium and with a capacity of 32,689 is the largest football stadium in the south of England, outside London.

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The Saints have played there since August 2001 when they moved from The Dell, which for held just over 15,000 spectators. The first match was played on 1 August 2001 against RCD Espanyol.

I have been to this stadium when I watched The Millwall from the stands. I was completely dressed in black for style purposes on that eventful day.

Here’s a strawberry and cream recipe for the colours.

Preparation time: 20mins

Cooking time: 5 mins

Home kit: large jug, 2.7 litre (4¾ pint) non-stick kugelhopf mould (ha!) or large bowl (more likely), medium saucepan, another bowl

Away kit: 11 plates and spoons

Serves: a kickball team

Ingredients

  • 2 x 135g packs strawberry jelly, Hartley’s is recommended.
  • ⅛ tsp. edible gold glitter, optional for the next FA Cup Final win.
  • Light oil for greasing, optional
  • 100g (3½oz) caster sugar
  • 1 vanilla pod, split lengthways
  • 300ml (½ pint) double cream
  • 600ml (1 pint) milk
  • 8 gelatine sheets

Method: Preheat the oven to 0oC (It’s a jelly!)

First half

Start by making the jelly. Snip the jelly into cubes and put into the large jug. Pour over 300ml (½ pint) boiling water and leave to dissolve, stirring occasionally. Top up the mixture with cold water until there is 1.2 litre (2⅛ pint). Stir in the glitter, if using.

Pour the strawberry jelly mixture into the kugelhopf mould or large bowl (if non-stick, grease lightly with the mild oil). Chill until completely set, which will take about three hours or one kickball match.

Second half

Meanwhile put the sugar, vanilla, cream and milk into a pan and heat gently, whisking occasionally to help release the vanilla seeds, until mixture just begins to boil. Take off the heat and leave to infuse for 15min.

Put the gelatine sheets into a bowl and cover with cold water. Leave to soak for 5min. Lift the soaked gelatine out of the water (discard water) and add to the cream pan – stir to dissolve (if the cream mixture is not hot enough to dissolve the gelatine, then reheat gently until it dissolves). Lift out the vanilla pod and leave the cream mixture until completely cool –the strawberry jelly needs to be fully set before proceeding.

Gently pour the cream mixture over the set jelly and refrigerate to set completely – about 5hrs. Or two games of kickball.

Full time results

To serve, turn out the jelly on to a serving plate. If it doesn’t come out easily, dip the base of the mould briefly into a bowl of hot water (take care that the water does not touch the jelly). Turn out and serve.

Queens Park Rangers F.C. ~ Cherry Flancis

Introduction: Gerald Charles James “Gerry” Francis (born 6 December 1951) is an English former footballer and manager.

Francis made his debut for Queens Park Rangers v Liverpool in March 1969. He was captain and central midfield player during the 1970s and was a key player in the QPR side which came within a hair’s breadth of their first-ever league title in 1976. He won 12 caps for the England team between 1974 and 1976, and was captain for eight of those matches.

Preparation time: 40mins

Cooking time: 40 mins

Home kit: large and small mixing bowls, large pie dish

Away kit: 4-6 plates and spoons

Serves: 4-6

Ingredients

  • ¾ lb. black cherries, washed and stems removed (leave the stones in)
  • ½ cup sugar
  • 1 tbsp. butter
  • ¾ cup flour, sifted
  • 1 pinch salt
  • 2 eggs, beaten
  • 1 cup milk
  • Caster sugar

Method: Preheat the oven to 180oC

First half

Put the cherries in a bowl, sprinkle with ¼ cup of the sugar, and let marinate for 30 minutes. Butter a deep pie dish. Put the flour, salt and remaining ¼ cup sugar in the large bowl. Add the eggs and mix in followed by the milk and another thorough mixing.

Second half

Put the cherries in the pie pan and pour in the batter. Stick it in the oven and bake for 35-40 minutes or until golden. Dust with the caster sugar.

Full time results

Allow to cook, stick on plate, eat

Note: The traditional method is to not pit the cherries. Leaving the stones in keeps the cherries very juicy. However, you can de-pit them if you so desire. But if you do leave them in, be sure to let your guests know before eating. Unless they support Chelsea, Fulham and Brentford.

Newcastle United F.C. ~ Mississippi Mag Pie

Introduction: Newcastle have probably been known as the Magpies since their founding on the 9th December 1892. Probably because of their black and white strip BUT there is a possibility that it comes from the tale that a pair of Magpies nested at St James’ Park shortly after it was built in 1880. You should know that Newcastle United actually played in red and white until 1904.

newcastle united fc 1892-94

This recipe is loosely based on the Mississippi mud pie that probably originated on the banks of the Mississippi and it should resemble the consistency of the eponymous mud.

Preparation time: 30 mins

Chillin’ time: 30-40 mins

Cooking time: 40-45 minutes

Home Kit: plastic bag, rolling pin, two medium mixing bowls that sit snugly on a saucepan, the saucepan that they fit onto and a 9 inch (23cm) cake tin with a removable base.

Away kit: Tea, tea cups, saucers and side plates

Serves: Some

Ingredients

  • 200g digestive biscuits
  • 60g and 180g unsalted butter (you’ll see why soon)
  • 60g and 180g dark chocolate (just wait and you’ll see alright?)
  • 4 large eggs
  • 180g brown sugar
  • 200ml double cream

For the topping

  • 100ml double cream
  • 2 tbsp. icing sugar
  • Some grated dark chocolate

Method: preheat the oven to 180oC (160oC if it’s a fan oven)

First half

Crush the digestive biscuits in the plastic bag with the rolling pin. Put the 60g portions of butter and dark chocolate (see told you) into the bowl over the pan with simmering hot water in it and melt them together. Then mix in the biscuit crumbs. Stick this gunge into the greased cake tin and stick the whole lot into the fridge.

Second half

Melt the remaining dark chocolate and butter in a bowl and leave to cool. Now beat up the eggs and brown sugar in the other bowl then whisk in the double cream. Lastly fold in that second batch of melted chocolate & butter. Pour the mixture over the chilled biscuit base and bake for about 40 – 45 minutes. Take it out and let it cool completely before popping it back in the fridge.

Extra time

For the topping whip the double cream with the icing sugar until it will hold soft peaks. Spread over top of pie and sprinkle on the grated chocolate.  I have yet to find a way of doing this in neat stripes.

Full time results

Serve with a nice cup of tea at half time, traditionally with ice cream in the Southern states.