Dessert is many people's favourite part of a meal and, whether treating the family or rounding off a dinner party, or fulfilling a need for comfort food, a hot dessert can be a satisfying indulgence. Relive old memories with traditional favourites such as sticky toffee pudding and apple pie, and master classics such as Christmas pudding, baked Alaska and zabaglione. The mouthwatering recipes in this chapter ensure that you'll find something to tantalize the taste buds every time.
serves 4
ingredients
100g/4oz skimmed milk soft cheese
1 tablespoon muscovado sugar
1/2 teaspoon ground cloves
8 large plums, halved and stoned
8 sheets filo pastry
sunflower oil for brushing
icing sugar, to dust
• Preheat the oven to 220°C/ 425°F/Gas mark 7.
• In a small bowl, mix together the cheese, sugar and cloves.
• Sandwich the plum halves back together using a spoonful of the cheese mixture.
• Spread out the pastry, and cut into 16 pieces, each about 23cm/9in square. Brush one lightly with oil, and place a second diagonally on top. Repeat the process with the remaining squares.
• Put a plum on each pastry square, and pinch the corners together. Place on a baking tray. Bake for 15–18 minutes until golden, then dust with icing sugar. Serve hot.
serves 4
ingredients
450g/1lb plums, halved and stoned
1 teaspoon granulated sugar
225g/8oz low-fat fromage frais
• Put the plums in a pan with 2 tablespoons water, and cook very gently until the juice runs.
• Cover and stew over a gentle heat until tender and pulpy. Purée in a blender or food processor, and return to the pan. Add the sugar and reheat.
• Spoon the fromage frais into four individual dishes. Spoon the hot sauce over, and serve immediately.
serves 4
ingredients
15g/1/2oz low-fat spread
2 teaspoons granulated sugar
15g/1/2oz cornflour
grated zest and juice of 1/2 lemon
300ml/10fl oz low-fat Greek-style yogurt
4 small bananas, sliced
• Put the low-fat spread, sugar and cornflour in a saucepan. Make the lemon juice up to 150ml/5fl oz with water, and stir into the pan. Bring to the boil and cook, stirring, for 2 minutes.
• Divide the yogurt between four serving dishes, and add the banana. Spoon the hot sauce over, and serve immediately.
serves 4–6
ingredients
5 cooking apples, peeled, cored and chopped
100g/4oz butter
90g/31/2oz Demerara or soft brown sugar
finely grated zest of 1 lemon
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
225g/8oz fresh breadcrumbs
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 1.2-litre/2pt ovenproof dish.
• Cook the apples with 15g/1/2oz of the butter, 15g/1/2oz of the sugar, the lemon zest, cinnamon and nutmeg for 10–15 minutes until the apples are soft enough to beat to a purée.
• Melt the remaining butter in a frying pan over a low heat, and add the breadcrumbs and remaining sugar. Toss until the crumbs are coated, and continue tossing while you fry the crumbs until they are golden brown.
• Spread one-third of the crumbs in the greased ovenproof dish, and add half of the apple purée in an even layer. Add another third of the crumbs and the remaining apple, then finish with a layer of crumbs. Bake in the oven for 20 minutes or until crisp and golden on top. Serve hot, either plain or with cream or ice cream.
serves 6
ingredients
600ml/1pt skimmed milk
2 eggs
1 tablespoon caster sugar
1 tablespoon poppy seeds
100g/4oz strawberries
100g/4oz raspberries
100g/4oz blackberries
1 tablespoon Demerara sugar
60ml/21/2fl oz red grape juice
• Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dish very lightly with low-fat spread.
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds until creamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared soufflé dish in a shallow roasting tin. Pour in enough hot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the soufflé dish, and bake in the oven for 50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice. Chill until ready to serve with the warm baked custard.
serves 10
ingredients
100g/4oz plain wholemeal flour
300ml/10fl oz skimmed milk
1 egg, beaten
1 tablespoon sunflower oil
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
2 tablespoons water
25g/1oz Demerara sugar
• To make the pancake batter, put the flour in a mixing bowl and make a well in the centre.
• Add a little of the milk with the egg and the oil. Beat the flour into the liquid, then gradually beat in the rest of the milk, keeping the batter smooth and free from lumps. Cover the batter and chill while you prepare the filling.
• Quarter, peel and core the apples. Slice them into a pan and add the blackcurrants and 2 tablespoons water. Cook over a gentle heat for 10–15 minutes until the fruit is soft. Stir in the sugar.
• Lightly grease a pan with a little sunflower oil. Heat and pour in about 2 tablespoons of the batter, swirl it around and cook for about 1 minute. Flip the pancake over with a spatula or palette knife, and cook the other side. Put on a sheet of kitchen paper, and keep hot while cooking the remaining pancakes.
• To serve, fill the pancakes with the apple and blackcurrant mixture, and roll them up. Serve hot.
serves 6
ingredients
For the batter
100g/4oz plain flour
75g/3oz self-raising flour
25g/1oz caster sugar
3 eggs, lightly beaten
350ml/12fl oz milk
50g/2oz butter, melted
For the lemon syrup pears
175g/6oz caster sugar
2 tablespoons honey
125ml/4fl oz freshly squeezed lemon juice
5 firm dessert pears
zest of 1 lemon, cut into thin strips
225g/8oz sour cream
• Sift the flours into a large bowl, add the sugar and make a well in the centre. Whisk in the combined eggs, milk and butter. Beat untl smooth, then set aside for 30 minutes.
• To make the lemon syrup pears, combine the sugar, honey, and 350ml/12fl oz water in a saucepan, stirring over a low heat until the sugar has dissolved. Add the lemon juice, bring to the boil, reduce the heat and simmer for 8 minutes.
• Meanwhile, peel and core the pears, and cut into wedges. Skim off any froth from the surface of the syrup mixture, and add the pears. Simmer for a further 5 minutes. Remove from the heat, stir in the lemon zest and leave to cool slightly.
• Heat a lightly greased 20cm/8in frying pan over a medium heat, then pour 50ml/2fl oz of the pancake batter into it. Cook for 2 minutes on each side, tur the pancake with a spatula or palette knife. Continue with the rest of the batter, greasing the pan when necessary. Stack the pancakes between greaseproof paper to prevent them sticking together, and keep warm.
• Strain 125ml/4fl oz of the lemon syrup, and mix with the sour cream to make a sauce for the pancakes. Strain the pairs to serve.
• Serve the pancakes warm, with some of the pears and a little of the sauce drizzled over the top. Decorate with strips of lemon zest.
serves 4
ingredients
For the batter
100g/4oz plain flour
pinch of salt
1 egg plus 1 egg yolk
300ml/10fl oz coconut milk
4 teaspoons sunflower oil, plus extra for frying
For the filling
1 banana
1 papaya
juice of 1 lime
2 passion fruit
1 mango
4 lychees
2 tablespoons honey
• To make the batter, sift the flour and salt into a bowl. Make a well in the centre, and add the egg, egg yolk and a little of the coconut milk. Gradually draw the flour into the egg mixture, beating well and slowly adding the remaining coconut milk to make a smooth batter. Stir in the 4 teaspoons sunflower oil. Cover and chill for 30 minutes
• To make the fruit filling, peel and slice the banana, and peel and slice the papaya, discarding the seeds. Put the banana and papaya in a bowl, add the lime juice and mix well.
• Cut the passion fruit in half, and scoop out the pulp and seeds into the fruit bowl. Peel, stone and dice the mango, and add to the other fruit. Peel, stone and halve the lychees, and also add to the fruit. Toss through gently, then stir in the honey.
• Heat a little oil in a 15cm/6in frying pan. Pour in just enough of the pancake batter to cover the bottom of the pan, and tilt the pan so that the batter spreads thinly and evenly.
• Cook until the pancake is just set and the underside is lightly browned, then turn and cook on the other side. Remove from the pan and keep warm. Repeat with the remaining batter to make a total of 8 pancakes.
• Put a little fruit filling in the centre of each pancake, then roll into a cone. Serve immediately.
serves 4
ingredients
100g/4oz plain flour
1/2 teaspoon bicarbonate of soda
pinch of salt
2 tablespoons sugar
1 egg
2 tablespoons desiccated or shredded coconut
4 firm bananas
vegetable oil for deep-frying
2 tablespoons clear honey
vanilla ice cream, to serve (optional)
• Sift the flour, bicarbonate of soda and a pinch of salt into a bowl. Stir in the sugar. Whisk in the egg and just enough water (you will need about 6 tablespoons, added a tablespoon at a time) to make a thin batter. Whisk in the coconut.
• Heat enough oil for deep-frying in a preheated wok.
• Peel the bananas. Carefully cut each one in half lengthways, then cut in half widthways. Dip in the batter, then gently drop a few pieces at a time into the hot oil. Fry until golden brown.
• Remove the bananas from the oil using a slotted spoon, and drain on kitchen paper. Serve immediately with honey drizzled over and some vanilla ice cream, if you like.
serves 4
ingredients
4 dessert pears
1 tablespoon freshly squeezed orange juice
2 teaspoons low-fat spread or butter, melted
5cm/2in cinnamon stick, broken in half
225g/8oz strawberries
1 teaspoon granulated sugar
1 teaspoon cornflour
1 teaspoon freshly squeezed lemon juice
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Pare the skin off the pears, but leave whole with the stems attached. Arrange on their sides in a shallow 1.2-litre/2pt casserole dish.
• In a bowl, whisk together 50ml/2fl oz water, the orange juice and the low-fat spread or butter, and pour over the pears. Add the cinnamon stick, and bake in the oven for 20–30 minutes until tender, basting from time to time. Using a slotted spoon, transfer each pear to a dessert dish, reserving the pan juices.
• In a small saucepan, combine the pan juices with the strawberries and bring to the boil.
• In a small bowl, combine 1 tablespoon water, the sugar, cornflour and lemon juice, stirring to dissolve. Add to the saucepan, stirring constantly, and bring to the boil. Reduce the heat and cook, stirring constantly, until thickened. Remove from the heat, and pour over the pears. Serve immediately either plain or with double cream.
serves 4–8
ingredients
125g/4oz plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
2 eggs, separated
1 tablespoon melted butter
125ml/4fl oz milk
50g/2oz pitted fresh cherries, chopped
50g/2oz ready-to-eat dried apricots, chopped
clear honey or golden syrup, gently warmed, to serve
• Sift the flour, baking powder and sugar together. Make a well in the centre. Whisk the egg yolks, melted butter and milk together, then stir into the dry ingredients to form a smooth batter.
• Fold the cherries and apricots into the batter.
• Whisk the egg whites until stiff and dry, then fold carefully into the batter.
• Heat a griddle or flat cast-iron grill pan until medium-hot. Brush with a little melted butter. Put spoonfuls of the batter on the griddle, and cook until the top is set and bubbles appear, and the underside is golden. Turn and cook on the other side.
• Serve hot with warmed honey or golden syrup.
serves 4
ingredients
175g/6oz plain flour
1 teaspoons baking powder
100g/4oz sugar
11/2 teaspoons ground ginger
150g/5oz fresh breadcrumbs
50g/2oz sultanas
100g/4oz currants
100g/4oz suet, grated
2 teaspoons finely grated lemon zest
2 eggs, lightly beaten
175ml/6fl oz milk
• Sift the flour, baking powder, sugar and ginger into a large bowl. Add the breadcrumbs, sultanas, currants, suet and lemon zest. Mix with a wooden spoon.
• Combine the egg and milk, add to the dry ingredients and mix well. Add a little more milk if necessary, then set aside for 5 minutes.
• Lay a sheet of baking paper on a work surface, and form the mixture into a roll shape about 20cm/8in long. Roll up the pudding in the paper and fold up the ends – but do not wrap too tightly. Wrap in a tea towel, put it in the top of a steamer, cover and steam for 11/2 hours. Do not let the pudding boil dry – replenish with boiling water if necessary as the pudding cooks.
• Serve with hot custard or fresh cream.
serves 4
ingredients
450g/1lb red plums
300ml/10fl oz apple juice
2 egg whites
2 tablespoons concentrated apple juice
freshly grated nutmeg
• Halve the plums and remove the stones. Put them in a wide saucepan with the apple juice. Bring to the boil, then cover and simmer gently until the plums have become tender.
• Put the egg whites in a bowl and whisk them until they hold soft peaks.
• Gradually whisk in the concentrated apple juice, whisking until the meringue holds fairly firm peaks.
• Using a tablespoon, scoop the meringue mixture into the gently simmering plum sauce. Cover and simmer gently for 2–3 minutes, until the meringues are set.
• Serve immediately, sprinkled with a little freshly grated nutmeg.
serves 6
ingredients
50g/2oz low-fat spread
1 teaspoon artificial sweetener granules
2 eggs, separated
150ml/5fl oz white rum
4 bananas
4 tablespoons reduced-fat crème fraîche, to serve
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a 20cm/8in soufflé dish with low-fat spread.
• Purée the low-fat spread, sweetener, egg yolks, rum and bananas in a blender or food processor. Whisk the egg whites until stiff, and fold into the mixture with a metal spoon.
• Turn into the prepared dish, and bake in the oven for about 35 minutes until risen, golden and just set. Serve hot with the crème fraîche.
serves 4
ingredients
4 cooking apples
1 tablespoon clear honey
grated zest and juice of 1 lemon
25g/1oz low-fat spread
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove the cores from the apples, leaving them whole. With a sharp knife, cut lines through the skin of the apples at intervals, and put them in an ovenproof dish.
• Mix together the honey, lemon zest and juice, and low-fat spread.
• Spoon the mixture into the apples, and cover the dish with foil or a lid. Bake for 40–45 minutes until the apples are tender. Serve hot.
serves 4
100g/4oz plain flour
pinch of salt
50g/2oz low-fat spread
2 eggs
1/2 teaspoon granulated sugar
300ml/10fl oz skimmed milk, warmed
freshly grated nutmeg
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease an 18cm/7in flan tin with low-fat spread.
• Put the flour and salt in a bowl. Add the low-fat spread, and rub in with your fingertips until the mixture resembles crumbs. Adding a tablespoon of water at a time, mix with just enough cold water to form a firm dough. Knead gently on a lightly floured work surface. Roll out and use to line the flan tin. Prick the base with a fork. Fill with crumpled foil, and place on a baking tray.
• Bake in the oven for 15 minutes, removing the foil after 10 minutes to allow the pastry to dry out. Remove the pastry shell from the oven, and reduce the oven temperature to 190°C/375°F/Gas mark 5.
• Whisk together the eggs and sugar, then whisk into the milk. Strain into the pastry shell, and sprinkle with a little grated nutmeg. Bake for about 35 minutes until the custard is set. Serve warm.
serves 4
ingredients
4 cooking apples
50ml/2fl oz reduced-sugar strawberry jam
1 teaspoon sugar
reduced-fat crème fraîche, to serve (optional)
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove the cores from the apples, and cut a line around the centre of the fruit to prevent the skin bursting. Put in an ovenproof dish.
• Fill the centres of the apples with jam, and sprinkle with the sugar. Add about 2.5cm/1in of water to the dish.
• Bake in the oven for 1 hour until the apples are tender but still holding their shape. Serve hot with the crème fraîche, if you like.
serves 4
ingredients
4 dessert pears
2 tablespoons freshly squeezed lemon juice
15g/1/2oz low-fat spread, melted
150g/5oz blueberries
50g/2oz muscovado sugar
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Peel the pears, cut in half lengthways and scoop out the core. Brush with lemon juice to prevent browning.
• Cut four squares of double-thickness foil, each large enough to wrap a pear, and brush with melted spread. Place 2 pear halves on each, cut side facing upwards. Gather the foil around them to hold them level.
• Mix the blueberries and sugar together, and spoon them on top of the pears. Sprinkle with black pepper. Wrap the foil over, and cook for 20–25 minutes in the oven. Serve hot.
serves 4
ingredients
25g/1oz cornflour
25g/1oz cocoa powder
600ml/1pt skimmed milk
artificial sweetener granules or a little sugar
• Blend the cornflour and cocoa with a little of the milk in a saucepan. Stir in the remaining milk. Bring to the boil and cook for 3 minutes, stirring until smooth and thick.
• Sweeten with artificial sweetener or sugar to taste. Serve immediately.
serves 4
ingredients
50g/2oz short-grain rice
3 tablespoons clear honey
750ml/11/4pt skimmed milk
1/2 teaspoon vanilla essence
2 egg whites
1 teaspoon freshly grated nutmeg
• Put the rice, honey and milk in a heavy or non-stick saucepan, and bring to the boil.
• Reduce the heat, and put the lid on the pan. Leave to simmer gently for 1–11/4 hours, stirring occasionally to prevent sticking, until most of the liquid has been absorbed. Add the vanilla essence.
• Preheat the oven to 220°C/ 425°F/Gas mark 7.
• Put the egg whites in a bowl, and whisk until they hold soft peaks. Using a large metal spoon, carefully fold the egg whites evenly into the rice mixture, and tip into a 1-litre/13/4pt ovenproof dish.
• Sprinkle with grated nutmeg and bake for 15–20 minutes until the pudding is well risen and golden brown. Serve hot.
serves 4
ingredients
4 ripe nectarines, halved and stoned
100g/4oz ricotta cheese
1 tablespoon Demerara sugar
1/2 teaspoon ground star anise, to decorate
• Arrange the nectarine halves, with the cut side facing upwards, in a shallow flameproof dish.
• Put the ricotta in a small mixing bowl. Stir in the sugar.
• Using a teaspoon, spoon equal amounts of the mixture into the hollow of each nectarine half. Sprinkle with the star anise.
• Cook under a medium-hot grill for 6–8 minutes until the nectarines are hot. Serve warm.
serves 4
ingredients
600ml/1pt unsweetened apple juice
100g/4oz quick-cooking couscous
50g/2oz sultanas
1/2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Put the apple juice, couscous, sultanas and spice in a pan, and bring to the boil, stirring. Reduce the heat, cover and simmer for 5 minutes.
• Peel, core and slice the apples. Spoon half of the couscous mixture into a 1.2-litre/2pt ovenproof dish. Arrange half of the apple slices over the couscous, and top with the remaining couscous.
• Arrange the remaining apple slices over the top, and sprinkle with the sugar.
• Bake for 25–30 minutes until golden brown. Serve hot.
serves 4–6
ingredients
900g/2lb rhubarb
150g/5oz sugar
100g/4oz butter
75g/3oz plain flour
75g/3oz Demerara sugar
10 amaretti biscuits, crushed
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the rhubarb, cut into short lengths and put in a pan with the sugar. Stir over a low heat until the sugar has dissolved, then cover and simmer for 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/ 21/2pt ovenproof dish.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs, then stir in the sugar and biscuits.
• Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutes or until the topping is golden brown. Serve with cream or ice cream.
serves 4
ingredients
4 ripe bananas, peeled and mashed
200g/7oz rice flour
100g/4oz plain flour
2 tablespoons white sugar
2 tablespoons vegetable oil
1/2 teaspoon crushed cardamom seeds
pinch of salt
• Put the bananas, rice flour, plain flour, sugar, oil, cardamom and pinch of salt in a large bowl. Make a well in the centre and pour in 100ml/31/2floz water. Blend with a wooden spoon to form a thick batter, adding a little more water or flour if required.
• Heat a frying pan over a medium heat. Rub the surface with some oil using a brush or kitchen paper.
• Pour a large spoonful of the batter into the pan, and spread it out lightly. Cook for 5 minutes or until golden brown underneath, then turn over and cook for a further 3 minutes. Continue until all the batter has been used.
• Serve hot with ice cream.
serves 4
ingredients
450g/1lb plums
1 tablespoon caster sugar, plus extra for sprinkling
4 slices white bread
25g/1oz butter
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Halve and stone the plums, and put the plum halves in a saucepan with 1 tablespoon water. Poach until tender. Add the 1 tablespoon sugar.
• Spread the bread with the butter, and use two of the slices to line a 20cm/8in ovenproof serving dish. Top with the plums.
• Cut the remaining bread into thin strips, and arrange in a lattice on top of the plums. Sprinkle with extra caster sugar, and bake in the oven for 30–40 minutes until golden brown.
serves 4–6
ingredients
900g/2lb cooking apples
100g/4oz caster sugar
150g/5oz butter
juice of 1 lemon
3 tablespoons sieved apricot jam
8 slices white bread
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Peel, core and slice the apples, and put them in a pan with the caster sugar and 25g/1oz of the butter. Add 3 tablespoons water, cover the pan and poach gently over a low heat for 10 minutes. Remove the lid, stir and turn up the heat, continuing to cook until you have a thick purée. Stir in the lemon juice and apricot jam, and reserve.
• Melt the remaining butter and cut the crusts off the slices of white bread. Cut the bread into fingers, brush with the butter and use them to line a 20cm/8in mould or soufflé dish. Pour in the apple purée, and cover the top with more butter-soaked bread.
• Place the dish on a baking sheet, and bake in the oven for 35 minutes until the top is crisp and golden brown. Allow to cool for 10 minutes before sliding a palette knife round the edge and turning out onto a serving dish. Cut into wedges and serve with cream or ice cream.
serves 4
ingredients
700g/11/2lb vanilla yogurt
50g/2oz maple syrup
1 egg
350g/12oz pancake mix
450g/1lb chopped fresh fruit such as strawberries, grapes, blueberries, peaches, etc
• Combine 350g/12oz yogurt with the maple syrup and set aside.
• Combine the remaining yogurt with the egg, and beat well. Add the pancake mix and blend to combine.
• Heat a greased 20cm/8in frying pan over a medium heat. Spoon 50ml/2floz of the batter into the hot pan, and gently spread out. Cook until the edges are firm and the underside is golden. Flip over using a spatula or palette knife, and cook on the other side. Repeat with the remaining batter.
• Serve warm with the chopped fruit and maple yogurt sauce.
serves 6
ingredients
450g/1lb pears, peeled, cored and cut into chunks
juice of 1 lemon
225g/8oz caster sugar
1 teaspoon mixed spice
450g/1lb blackberries
100g/4oz butter, chopped
225g/8oz plain flour
75g/3oz ground almonds
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 1.8-litre/31/4pt shallow ovenproof dish.
• Put the pear pieces in a bowl, add the lemon juice and toss well.
• Add 100g/4oz of the sugar and the mixed spice to the pears, then add the blackberries and toss thoroughly to coat with sugar and spice. Tip the mixture into the greased ovenproof dish.
• Put the butter, flour, almonds and remaining sugar into a blender or food processor, and pulse until the mixture begins to look like breadcrumbs. Scatter the topping evenly over the fruit. Bake for 35–45 minutes until the crumble is golden. Serve hot with cream or custard.
serves 4
ingredients
4 dessert pears
25ml/1fl oz apple juice
100g/4oz plain flour
1 teaspoon ground ginger
50g/2oz butter
1 teaspoon granulated sugar, plus extra for sprinkling
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Peel, core and slice the pears. Put in a 1.2-litre/2pt ovenproof serving dish with the apple juice.
• Sift the flour and ginger into a bowl, then rub in the butter with your fingertips and stir in the sugar. Spoon the mixture over the pears, and press down lightly. Sprinkle with a little extra sugar.
• Bake for 45 minutes until golden. Serve hot with cream or custard.
serves 4
ingredients
50g/2oz dark chocolate (at least 70% cocoa solids), broken into small pieces
500ml/18fl oz chocolate-flavoured milk
100g/4oz fresh white breadcrumbs
100g/4oz caster sugar
2 eggs, separated
4 tablespoons black cherry jam
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the chocolate and milk in a saucepan. Heat gently, stirring until the chocolate melts. Bring almost to the boil. Remove the pan from the heat.
• Put the breadcrumbs in a large bowl with 25g/1oz of the sugar. Pour in the chocolate mixture and mix well. Beat in the egg yolks. Spoon the mixture into a 1.2-litre/2pt pie dish. Bake in the oven for 25–30 minutes until set and firm.
• Whisk the egg whites in a large bowl until standing in soft peaks. Gradually whisk in the remaining sugar, and whisk until you have a thick meringue. Spread the jam over the baked chocolate base and pile the meringue on top.
• Return the pudding to the oven for about 15 minutes. Serve immediately.
serves 8
ingredients
4 eggs, separated
50g/2oz caster sugar
25g/1oz plain flour
150ml/5fl oz double cream
150ml/5fl oz milk
1 teaspoon vanilla essence
225g/8oz icing sugar, plus extra for dusting
450g/1lb mixed red berries
• Lightly grease eight 150ml/5fl oz ramekins with butter.
• Combine the egg yolks and caster sugar in a bowl, and beat until pale, then stir in the flour.
• Bring the cream and milk to the boil in a small saucepan, then pour into the yolk mixture, stirring. Return the mixture to the pan, and cook over a gentle heat for 2 minutes, stirring all the time, or until thick and smooth. Turn into a clean bowl, add the vanilla essence, cover and leave to cool.
• Put the egg whites and icing sugar in a large heatproof bowl over a pan of simmering water, whisk for 10 minutes until thick, then remove from the heat and whisk until cool.
• Put 2 tablespoonfuls of the berries in the bottom of each ramekin. Fold the meringue into the custard, and pile the mixture on top of the berries. Chill the filled ramekins in the freezer for at least 7 hours.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the ramekins from the freezer, put on a baking tray and dust thickly with icing sugar. Bake for 20 minutes, and serve immediately.
serves 6
ingredients
150g/5oz butter
75g/3oz caster sugar
150g/5oz self-raising flour
3 large eggs, whisked
4 tablespoons sieved raspberry jam
For the sauce
2 egg yolks
1 tablespoon caster sugar
175ml/6fl oz dry sherry
2 tablespoons sieved raspberry jam
• Beat the butter with the sugar to a pale cream. Sift in half of the flour, then add one of the eggs, and incorporate. Sift in the remaining flour and beat in, followed by the remaining eggs, to achieve a smooth batter. Add the jam and stir.
• Pour into a buttered 1-litre/11/2pt pudding basin. Cover with a cloth and steam for 11/2 hours.
• To make the sauce, whisk the egg yolks with the sugar in a heatproof bowl set over a pan of simmering water. As they thicken, add the sherry and sieved jam, and cook for a few minutes, stirring constantly.
• Serve the sauce hot with the pudding.
serves 4
ingredients
450g/1lb cooking apples, peeled, cored and sliced
150g/5oz strawberries, halved
25g/1oz granulated sugar
1/2 teaspoon ground cinnamon
25ml/1fl oz orange juice
hot vanilla custard, to serve
For the crumble
50g/2oz wholemeal flour
50g/2oz porridge or rolled oats
25g/1oz butter, softened
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Toss together with the strawberries, sugar, cinnamon and orange juice. Tip the mixture into a 1.2-litre/2pt ovenproof dish.
• To make the crumble, combine the flour and oats in a bowl, and mix in the butter with a fork.
• Sprinkle the crumble mixture evenly over the fruit, and bake in the oven for 40–45 minutes until golden brown. Serve warm with custard.
serves 4
ingredients
100g/4oz butter
50g/2oz caster sugar
150ml/5fl oz double cream
100g/4oz muscovado sugar
4 eggs, separated
150g/5oz plain flour
11/2 teaspoons baking powder
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease four moulds measuring 300ml/10fl oz.
• In a saucepan, dissolve the caster sugar in 2 tablespoons water over a low heat. Warm the double cream in another pan. When the sugar has dissolved, increase the heat under that pan, and boil until golden brown. Remove from the heat and add the hot cream, stirring. Pour equally between the moulds.
• Using an electric whisk, cream the butter and muscovado sugar until off-white, then whisk in the egg yolks, one at a time.
• In a glass bowl, whisk the egg whites to soft peaks and reserve.
• Sift the flour and baking powder into a bowl, then whisk into the butter cream. Fold the whisked egg whites into the mixture.
• Spoon into the moulds, and cover the tops with buttered rounds of baking parchment. Put into a roasting tin, and pour in enough hot water from the kettle to come halfway up the moulds. Bake in the oven for 40–50 minutes. Serve hot on their own, or with cream or ice cream.
serves 4–6
ingredients
1 tablespoon brown sugar
4 peaches, halved and stoned
8 walnut halves
150g/5oz wholemeal flour
1/2 teaspoon bicarbonate of soda
11/2 teaspoons ground ginger
1 teaspoon ground cinnamon
100g/4oz molasses sugar
1 egg
125ml/4fl oz milk
50ml/2fl oz sunflower oil
• Preheat the oven to 180°/350°F/Gas mark 4. Brush the bottom and side of a 23cm/9in round springform cake tin with a little sunflower oil. Sprinkle the brown sugar over the bottom of the tin.
• Arrange the peaches cut side down in the tin, with the walnut halves in place of the stones.
• For the base, sift together the flour, bicarbonate of soda, ginger and cinnamon, then stir in the sugar. Whisk together the egg, milk and oil, then mix into the dry ingredients until smooth.
• Pour the mixture evenly over the peaches, and bake for 35–40 minutes until firm to the touch. Turn out onto a serving plate. Serve hot with custard, cream or ice cream.
serves 8
ingredients
175g/6oz butter
175g/6oz muscovado sugar
300g/11oz marmalade
2 seedless oranges, peeled, all pith removed and sliced thinly into rounds
2 large eggs, beaten
175g/6oz self-raising flour
11/2 teaspoons ground ginger
50g/2oz fresh root ginger, finely chopped
• Preheat the oven to 180°C/375°F/Gas mark 4. Line the bottom of a 23cm/9in round cake tin, at least 5cm/2in deep, with non-stick baking parchment.
• Warm together 50g/2oz each of the butter and sugar, and half of the marmalade. Spoon into the tin, then arrange the orange slices over the top of the marmalade mixture.
• Beat together the remaining butter and sugar. Gradually beat in the eggs. Sift the flour and ground ginger together, and fold into the mixture with the remaining marmalade and the fresh ginger. Carefully pour over the oranges, and spread to fill the tin.
• Stand the tin on a baking tray, and bake for 1 hour 10 minutes or until just firm to the touch.
• Invert the pudding onto a serving plate, and serve warm with custard.
serves 6
ingredients
1 pastry sheet from a 375g/13oz pack puff pastry
100g/4oz white marzipan, chilled and coarsely grated
4 Braeburn apples, quartered, cored and sliced
50g/2oz butter
juice of 1 large lemon
25g/1oz Demerara sugar
1/2 teaspoon mixed spice
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease the bottoms of six 7.5cm/3in individual tartlet tins.
• Roll out the pastry sheet more thinly. Stamp out six 12.5cm/5in rounds of pastry using a pastry cutter. Use to line the tins, and prick the bases twice with a fork. Chill for 10 minutes.
• Line the pastry with foil and baking beans. Bake blind for 10 minutes. Remove the foil and beans, sprinkle in the marzipan and cook for a further 5 minutes.
• Quarter, core and slice the apples. Heat the butter in a large non-stick frying pan. Add the apples, lemon juice, sugar and mixed spice, and cook over a high heat for 5 minutes, turning as needed, until most of the lemon juice has evaporated and the apples are just tender.
• Pile the apple mixture into the warm pastry cases, then put back in the oven for 2–3 minutes. Serve the tartlets warm with crème fraîche.
serves 8
ingredients
350g/12oz blackberries
250g/9oz granulated sugar
3 tablespoons plain flour
grated zest of 1 lemon
1/4 teaspoon ground nutmeg
For the topping
225g/8oz plain flour
225g/8oz granulated sugar
1 tablespoon baking powder
pinch of salt
250ml/9fl oz milk
75g/3oz butter, melted
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a large mixing bowl, combine the blackberries with 225g/8oz sugar.
• Add the flour and lemon zest. Using a large spoon, stir gently to blend. Transfer to a 2-litre/31/2pt baking dish.
• To make the topping, sift the flour, sugar, baking powder and salt into a large bowl. Set aside. In a jug, combine the milk and butter. Gradually stir the milk mixture into the dry ingredients, and keep stirring until the batter is just smooth. Spoon the batter over the berries.
• Mix the remaining sugar with the nutmeg, then sprinkle the mixture over the pudding. Bake in the oven for about 50 minutes until the topping is set. Serve hot.
serves 6
ingredients
6 medium slices white bread
75g/3oz ghee or butter
150g/5oz granulated sugar
3 green cardamom pods, husks removed
600ml/1pt milk
175ml/6fl oz evaporated milk
1/2 teaspoon saffron threads
• Cut the bread slices into quarters. Heat the ghee or butter in a large heavy frying pan. Add the bread slices and fry, turning once, until golden brown.
• Put the fried bread in the bottom of a heatproof dish and set aside.
• To make a syrup, put the sugar, 300ml/10fl oz water and cardamom seeds in a saucepan. Bring to the boil over a medium heat, stirring constantly, until the sugar has dissolved. Boil until the syrup thickens. Pour the syrup over the fried bread.
• Put the milk, evaporated milk and saffron in a separate saucepan, and bring to the boil over a low heat. Simmer until it has halved in volume. Pour the mixture over the syrup-coated bread. Serve warm.
serves 4
ingredients
4 pears, cored and sliced
25ml/1fl oz apple juice
100g/4oz plain flour
15g/1/2oz cocoa powder
50g/2oz butter
2 teaspoons granulated sugar
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Peel, core and slice the pears, and put in an ovenproof dish with the apple juice.
• Sift the flour and cocoa into a bowl. Rub the butter into the mixture with your fingertips. Stir in the sugar. Sprinkle over the pears, and press down lightly.
• Bake for about 40 minutes until cooked through. Serve hot.
serves 4
ingredients
100g/4oz rolled oats
50g/2oz butter, melted
2 tablespoons chopped almonds
1 tablespoon clear honey
pinch of ground cinnamon
2 dessert pears
1 tablespoon marmalade
custard or yogurt, to serve
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottoms of four individual pudding bowls, and line each one with a small circle of baking parchment.
• Mix together the oats, butter, almonds, honey and cinnamon in a small bowl. Using a spoon, spread two-thirds of the oat mixture over the base and around the sides of the pudding bowls.
• Peel, core and finely chop the pears. Toss together with the marmalade, and spoon into the oat cases. Scatter the remaining oat mixture over to cover the pears and marmalade.
• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes before removing the pudding bowls. Serve hot with custard or yogurt.
serves 4
ingredients
75g/3oz mixed dried fruit
150ml/5fl oz unsweetened apple juice
3–4 slices day-old white bread, cubed
1 teaspoon mixed spice
1 large banana, sliced
150ml/5fl oz milk
1 tablespoon Demerara sugar
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the dried fruit in a small pan with the apple juice, and bring to the boil.
• Remove the pan from the heat and stir in the bread cubes, mixed spice and banana. Spoon the mixture into a shallow 1.2-litre/2pt ovenproof dish and pour the milk over.
• Sprinkle with the sugar, and bake for 25–30 minutes until firm and golden brown. Serve hot or cold.
serves 6
ingredients
50g/2oz butter
100g/4oz caster sugar
2 eggs
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons milk
4 tablespoons golden syrup
• Cream the butter and sugar in a bowl. Beat in the eggs, one at a time.
• Sift the flour, baking powder and salt together, and fold into the mixture, adding just enough milk to give a dropping consistency.
• Butter a 1.2-litre/2pt pudding basin, then pour the syrup into the bottom. Spoon in the batter to fill the basin. Cover the top with a round of buttered baking parchment, and secure pleated foil over that with string.
• Stand in a pan of simmering water with a lid on, and steam for 11/2 hours, topping up with boiling water when necessary. Invert the pudding onto a serving plate. Serve hot.
serves 6
ingredients
3 egg whites
75g/3oz granulated sugar
2 bananas
21/2 tablespoons mini chocolate chips
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly grease six 175ml/6fl oz ramekins.
• In a bowl, beat the egg whites with an electric mixer until soft peaks form, then gradually beat in the sugar until the mixture holds stiff peaks.
• Thinly slice the bananas onto the mixture, and gently fold in the chocolate chips.
• Arrange the ramekins on a baking tray, and divide the mixture evenly among them. Run a knife around the sides of the ramekins, and bake the soufflés in the middle of the oven for 15 minutes or until golden brown. Serve immediately.
serves 4–6
ingredients
100g/4oz short-grain rice
600ml/1 pint coconut milk
300ml/10fl oz milk
50g/2oz caster sugar
1–2 teaspoons butter
• Lightly grease a 1.2-litre/2pt shallow ovenproof dish.
• Mix the rice with the coconut milk, milk and sugar until all the ingredients are well blended.
• Pour the rice mixture into the prepared dish, and dot the surface with the butter. Bake in the oven for about 30 minutes. Serve hot.
serves 6
ingredients
300ml/10fl oz double cream
250g/9oz ricotta cheese
50g/2oz caster sugar
100g/4oz white chocolate, broken into pieces
350g/12oz mixed summer fruits, such as strawberries, blueberries and raspberries
2 tablespoons Cointreau
• Whip the cream until soft peaks form. Fold in the ricotta cheese and half the of sugar.
• Put the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until melted. Remove from the heat and leave to cool, stirring occasionally. Stir into the cheese mixture until well blended.
• Spoon the mixture into six individual pudding moulds, and level the surface of each pudding with the back of a spoon. Put in the freezer and freeze for 8 hours or overnight.
• Put the fruits and the remaining sugar in a pan, and heat gently, stirring occasionally, until the sugar has dissolved. Stir in the Cointreau.
• Dip the pudding moulds in hot water for 30 seconds, and invert onto serving plates. Spoon the hot fruit compote over the puddings, and serve immediately.
serves 6
ingredients
75g/3oz plain flour
1 tablespoon cocoa powder
1 teaspoon caster sugar
2 eggs, lightly beaten
175ml/6fl oz milk
2 teaspoons dark rum
25g/1oz butter, melted, plus extra for brushing
For the filling
5 tablespoons double cream
225g/8oz dark chocolate (at least70% cocoa solids)
3 eggs, separated
25g/1oz caster sugar
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Sift the flour, cocoa and sugar into a bowl. Make a well in the centre, add the eggs and beat them in a little at a time, drawing in the flour mixture from the edge of the bowl. Add the milk, rum and butter, and beat until smooth. Cover and set aside for 30 minutes.
• Brush an 18cm/7in crêpe pan with melted butter, and set over a medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to cover the bottom. Cook for 3 minutes, turning once, then slide onto a plate. Cook another 11 crêpes in the same way. Stack, interleaved with baking parchment, and keep warm.
• For the filling, put the cream and chocolate in a pan and melt gently, stirring. In a bowl, beat the egg yolks with half of the sugar until creamy, beat in the chocolate cream and leave to cool. In a separate bowl, whisk the egg whites into soft peaks, add the rest of the sugar and beat until stiff. Stir a spoonful of the whites into the chocolate mixture, then fold in the remainder.
• Spread each crêpe with 1 tablespoon of the filling, then fold into quarters. Brush with melted butter, place on a buttered baking tray and bake in the oven for 20 minutes. Serve hot.
serves 4
ingredients
For the crêpe batter
100g/4oz plain flour
1 egg
300ml/10fl oz milk
For the filling
375g/13oz fresh black cherries
25g/1oz icing sugar
150g/5oz Greek-style yogurt
2 tablespoons vegetable oil
• To make the crêpe batter, whisk together the flour, egg and milk until smooth. Cover and set aside for 30 minutes.
• For the filling, pit the cherries and halve or quarter them if they are large. Stir the icing sugar into the yogurt.
• Brush a 15cm/6in non-stick crêpe pan very lightly with oil, and heat until hot.
• Whisk the batter well, and thin it with a little extra milk if it is too thick. Pour one-eighth of the batter into the hot pan, and swirl it around to cover the bottom. Cook for 1–2 minutes until golden underneath, then turn over and cook the other side.
• Turn the crêpe out of the pan. Repeat with the remaining mixture until you have 8 crêpes, adding more oil as necessary. Stack them between sheets of greaseproof paper on a plate as you cook them. Rest the plate over a saucepan of simmering water to keep warm.
• To serve, put a spoonful of sweetened yogurt in the centre of each crêpe, and top with a spoonful of cherries. Fold the crêpe into quarters, and serve warm.
serves 4
ingredients
For the crêpe batter
100g/4oz plain flour
Pinch of salt
2 eggs
300ml/10fl oz milk
25g/1oz butter, melted
2 teaspoons vegetable oil
For the sauce
50g/2oz butter
25g/1oz caster sugar, sifted
finely grated zest and juice of 1 large orange
finely grated zest of 1 large lemon
3 tablespoons Cointreau
2 tablespoons brandy
• To make the crêpe batter, put all the ingredients except the oil in a blender or food processor. Add 150ml/5fl oz cold water, and blend to a smooth batter. Alternatively, sift the flour and salt into a bowl, add the eggs and about half of the milk. Whisk to a thick paste. Whisk in the remaining milk and 150ml/5fl oz water for a smooth pouring batter, then add the melted butter. Cover and set aside for 30 minutes.
• Heat 1/2 teaspoon of the oil in a non-stick 18 cm/7in frying pan. Pour in 4 tablespoons batter and swirl around. Cook for 15 seconds until the edges brown. Turn the pancake over and cook until lightly browned.
• Repeat with the rest of the batter to make about 14 pancakes, adding more oil as necessary. Stack them between sheets of greaseproof paper on a plate as you cook them. Rest the plate over a saucepan of simmering water to keep warm.
• To make the sauce, put the butter, sugar, zests and juice in a frying pan, and warm gently until the butter has melted. Add the pancakes and warm through gently, turning once.
• Pour in the Cointreau and brandy, and swirl carefully over the heat to warm through gently. Once the alcohol is warm, flame the pancakes with a lighted match. Serve immediately.
serves 2
ingredients
8 large fresh apricots, stoned
175ml/6fl oz double cream
21/4 teaspoons plain flour
50g/2oz caster sugar, plus extra for dusting
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230°C/450°F/Gas mark 8. Slice half of the apricots and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large saucepan. Bring to a simmer over a medium heat and cook, whisking until thick, for 3 minutes. Remove from the heat, add the Kirsch, then whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small soufflé dish and dust with caster sugar. Spread 50g/2oz of the apricot mixture on the bottom. Add about a third of the egg whites to the remaining apricot mixture. Gently fold together. Carefully fold in the remaining egg whites in two batches. Spoon over the apricot mixture in the soufflé dish. Bake for 12–15 minutes until lightly browned on top. Dust generously with icing sugar, and arrange sliced apricots on top. Serve immediately.
serves 4
ingredients
5 egg yolks
100g/4oz caster sugar
150ml/5fl oz Marsala or sweet sherry
• Put the egg yolks in a large mixing bowl. Add the caster sugar, and whisk until the mixture is thick, very pale and doubled in volume.
• Set the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water. Add the Marsala and continue whisking until the mixture becomes warm. This may take up to 10 minutes.
• Pour the mixture, which should be frothy and light, into four wine glasses. Serve warm.
serves 6
ingredients
6 large cooking apples such as Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and cubed
2 tablespoons caster sugar
4–5 tablespoons iced water
• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over a low heat for 8 minutes or until the apples are just tender, shaking the pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, then make a well in the centre. Add almost all the iced water, and mix with a pastry scraper or flat-bladed knife, using a cutting action, until the mixture comes together. Gather together and lift out onto a lightly floured work surface. Press into a ball and divide into two, making one half a little bigger. Cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking parchment, and line the bottom and side of the pie plate. Using a small sharp knife, trim away any excess pastry. Brush the marmalade over the bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large enough to cover the pie. Brush water around the rim of the pastry shell, and put the pastry on the top. Pinch the edges to seal, and cut a couple of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar, Bake in the oven for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until golden. Serve hot with cream or vanilla ice cream.
serves 6
ingredients
50g/2oz butter, softened
6 slices white bread
25g/1oz currants
25g/1oz sultanas
3 eggs
550ml/18fl oz milk
50g/2oz light muscovado sugar
pinch of mixed spice
single cream for drizzling
• Lightly grease a 1.2-litre/2pt ovenproof dish with a little of the butter. Use the rest to spread evenly over the bread, then cut each slice in half diagonally.
• Arrange the slices in the dish, each one slightly overlapping the last, and sprinkle the currants and sultanas over the top.
• Beat together the eggs, milk, sugar and mixed spice in a bowl, and pour over the bread. Leave to soak for 30 minutes. Preheat the oven to 180°C/350°F/Gas mark 4.
• Bake the pudding for 45–55 minutes until golden brown but still slightly moist in the centre. Serve with a drizzle of single cream.
serves 4
ingredients
450g/1lb red plums, quartered and stoned
200ml/7fl oz skimmed milk
4 tablespoons skimmed milk powder
1 tablespoon muscovado sugar
1 teaspoon vanilla essence
75g/3oz self-raising flour
2 egg whites
icing sugar for dusting
• Preheat the oven to 220°C/425°F/Gas mark 7. Lightly oil a wide shallow ovenproof dish with vegetable oil, and add the plums.
• Put the milk, milk powder, sugar, vanilla essence, flour and egg whites in a food processor. Whiz until smooth.
• Pour the batter over the plums. Bake for 25–30 minutes until well risen and golden. Lightly dust with icing sugar, and serve immediately.
serves 6–8
ingredients
100g/4oz dried breadcrumbs
900g/2lb cooking apples
juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
225g/8oz chopped walnuts
175g/6oz soft brown sugar
450g/1lb filo pastry sheets
175g/6oz butter
• Heat a dry frying pan over a medium heat. Pour in the breadcrumbs. Stirring all the time, lightly toast the crumbs for 1–2 minutes. Remove from the heat and set aside to cool.
• Peel, core and dice the apples, put them in a large bowl and toss in the lemon juice to prevent browning. Add the cranberries, raisins, cinnamon, nutmeg, walnuts and sugar. Mix well together.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Spread a moist tea towel on a clean work surface, and put the sheets of pastry on it. Remove a single sheet of pastry, and place on a second moist tea towel. Quickly cover the remaining pastry with a third moist tea towel.
• Melt some of the butter in a pan, and brush over the single pastry sheet. Sprinkle with some of the breadcrumbs. Uncover the pastry sheets, lift off a second sheet of pastry and place this on top of the first. Cover the remaining sheets as before.
• Brush the second sheet of pastry with melted butter and sprinkle with breadcrumbs. Repeat this procedure with another 2 pastry sheets. Spread half of the apple and walnut filling on the fourth sheet, leaving a border around the edge. Using the tea towel underneath, slowly and carefully roll the sheets of pastry away from you to form a log, tucking the edges of the pastry inwards as you go.
• Repeat the entire procedure until you have 2 pastry logs, keeping the first one moist under a tea towel while making the second.
• Lightly grease a baking tray, and carefully slide the strudel logs onto it. Brush the tops of both logs with the remaining butter, and bake in the oven for 30–40 minutes until brown and crisp. Remove from the oven and allow to cool slightly before serving.
serves 4
ingredients
3 eggs
350ml/12fl oz milk
50g/2oz caster sugar
1 teaspoon vanilla essence
• Whisk the eggs and milk in a heatproof bowl. Add the sugar gradually, whisking to dissolve. Stir in the vanilla essence.
• Put the bowl over a pan of simmering water, making sure that the bottom does not touch the water. Heat gently, stirring, until it thickens and coats the back of a wooden spoon. Serve hot.
serves 6–8
ingredients
150g/5oz plain flour
25g/1oz icing sugar
100g/4oz butter, cubed
50g/2oz ground almonds
3 tablespoons chilled water
700g/11/2lb pitted Morello cherries
1 egg, lightly beaten
caster sugar for sprinkling
• Sift the flour and icing sugar into a bowl. Add the butter and rub in with just your fingertips until the mixture is fine and crumbly. Stir in the ground almonds, then add almost all the water and stir into the flour mixture with a flat-bladed knife until the mixture forms a dough, adding the remaining water if necessary.
• Turn the dough onto a lightly floured work surface and gather together into a ball. Roll out on a sheet of baking parchment into a circle about 26cm/101/2in in diameter. Flatten slightly, cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the cherries in the bottom of a greased 23cm/9in pie dish.
• Cover the pie dish with the pastry, and trim the overhanging edge. Brush the pastry top all over with beaten egg, and sprinkle lightly with caster sugar. Put the pie dish on a baking tray, and cook for 35–40 minutes until golden brown.
• Serve warm with cream or ice cream.
serves 4–6
ingredients
150g/5oz butter, cut into pieces
225g/8oz plain flour
50g/2oz ground almonds
25g/1oz caster sugar
a few drops of almond essence
grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, lightly beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a 12-hole bun tin or muffin pan.
• Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Add the almonds, sugar, almond essence, orange zest, egg yolk and 1 tablespoon water. Mix to form a firm dough. Knead briefly on a floured work surface, then wrap and chill for 30 minutes.
• Roll out thinly, and stamp out 12 rounds, about 7.5cm/3in, using a pastry cutter. Use the pastry to line the holes in the bun tin. Spoon in the mincemeat to come two-thirds of the way up each hole. Use the remaining pastry to cut into seasonal shapes – such as holly leaves or Christmas trees – and place on top of the mincemeat.
• Bake for 20 minutes until crisp and golden brown. Serve warm with cream or brandy butter.
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit, chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed orange juice
75ml/3fl oz freshly squeezed lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1/4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds, roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel, brown ale, rum, orange and lemon juices and zests into a large bowl, and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31/2pt pudding basin on a trivet in a large saucepan with a lid, and pour in enough water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking parchment. Fill with the pudding mixture, then cover with a round of buttered baking parchment. Top with pleated foil, and secure with string around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping up with boiling water when necessary. Invert the pudding onto a serving plate. Serve hot with brandy sauce, cream or ice cream.
serves 6
ingredients
1.2 litres/2pt round tub of good-quality vanilla ice cream
1 Victoria sponge or other plain butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam
• Freeze the ice cream in the coldest section of the freezer. Cut the sponge to match the top of the ice-cream tub, then freeze the sponge on a baking sheet overnight.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to soft peaks, then increase the mixer speed and gradually add the sugar until the peaks are firm. Take care not to exceed this point or the meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of the jam. Smooth the meringue all over the ice cream with a palette knife, taking it right down to the bottom edge of the cake to seal in the ice cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to colour. Remove from the oven and serve immediately.
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the egg, custard powder, sugar, milk and cream until smooth.
• Put the bowl over a pan of simmering water. Stir constantly over a low heat for 5 minutes or until the custard thickens slightly and coats the back of a wooden spoon. Remove the bowl from the heat and gently stir in the banana.
• Serve hot.
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring occasionally. Stir the evaporated and fresh milk into the rice, and mix well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for 30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps. Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter and bake for a further 45–60 minutes until the rice is tender and a brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with a large spoonful of jam, and serve immediately.
serves 4–6
ingredients
4 large peaches, peeled and thickly sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in diameter. Mix together the maple syrup with half of each of the ground nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the peaches, making sure that each piece of fruit is well coated. Allow to stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to mix. Pour carefully over the top of the fruit, then sprinkle with the other half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is cooked and golden. Serve hot with cream or ice cream.
serves 4
ingredients
6 tablespoons pure ghee
3 whole cloves
3 whole cardamom pods
8 tablespoons coarse semolina
1/2 teaspoon saffron threads
50g/2oz sultanas
150g/5oz caster sugar
300ml/10fl oz water
300ml/10fl oz milk
• Put the ghee in a saucepan, and melt over a medium heat. Add the cloves and the whole cardamoms, and reduce the heat, stirring to mix.
• Add the semolina to the mixture in the pan, and stir-fry until it turns a slightly darker colour. Add the saffron, sultanas and sugar to the semolina mixture, stirring to mix well.
• Pour in the water and milk, and cook the mixture, stirring constantly, until the semolina has softened. Add a little more water if required.
• Remove the pan from the heat, and transfer the semolina to a warmed serving dish. Serve immediately with cream, chopped nuts and shredded coconut, if you like.
serves 6
ingredients
900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons plain flour
1 tablespoon cornflour
1/2 teaspoon ground ginger
1 tablespoon butter
grated zest of 1 orange
For the dough
150g/5oz plain flour
2 teaspoons baking powder
pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double cream
1 teaspoon Demerara sugar
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Cut the rhubarb into 2cm/1in lengths. Peel, core, quarter and slice the apple. Mix together the rhubarb, apples, sugar, flour, cornflour, ginger, butter and orange zest. Put the mixture in a 25cm/10in shallow ovenproof dish, and set aside.
• To make the dough, sift the flour, baking powder and salt into a bowl. Rub in the softened butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and buttermilk. Spoon the dough onto the rhubarb and apple mixture in small mounds, making sure that it does not completely cover the fruit. Mix the cream with the Demerara sugar, and drizzle on the top.
• Put the dish on a baking tray, and bake for 10 minutes. Reduce the heat to 190°C/375°F/Gas mark 5 and bake for a further 20–30 minutes until puffed and brown, and the fruit is just soft. Remove from the oven and leave to stand for 10 minutes, then serve warm with cream.
serves 6
ingredients
1 × 23cm/9in shortcrust pastry shell, baked
400g/14oz golden syrup
2 tablespoons treacle
150g/5oz slivered almonds
125g/41/2oz fresh white breadcrumbs
2 eggs
grated zest of 1/2 lemon
• Preheat the oven to 130°C/250°F/Gas mark 1/2. Put the pastry shell on a baking sheet.
• In a bowl, mix together the golden syrup, treacle, slivered almonds, breadcrumbs, eggs and lemon zest. Spoon the mixture into the pastry case, and bake for about 1 hour.
• Serve warm with clotted cream or double cream.
serves 4
ingredients
50g/2oz butter
75g/3oz soft brown sugar
2 eggs, beaten
350ml/12fl oz milk
50g/2oz chopped walnuts
50g/2oz plain flour
2 tablespoons cocoa powder, plus extra for dusting
icing sugar for dusting
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 1.2-litre/2pt ovenproof dish.
• Cream together the butter and sugar in a large mixing bowl until fluffy. Beat in the eggs.
• Gradually stir in the milk, and add the walnuts, stirring to mix.
• Sift the flour and cocoa powder into the mixture. Fold in gently with a metal spoon until well mixed.
• Spoon the mixture into the ovenproof dish, and cook in the oven for 35–40 minutes.
• To serve, dust with icing sugar and cocoa powder, and serve hot.