Recipe List
Warm Chocolate in a Pot with Chocolate Cornflakes
Caramelized Banana Bread and Butter Pudding
Lemon Cream Ice with Salted Caramel Popcorn
Gooseberry Upside-Down Pudding
This has to be one of my favourite ice creams of all time, so even though it isn’t traditionally British, I couldn’t resist including it in this book. At the restaurant, we use this to make a choc ice because peanut and chocolate is such a good combination.
Serves 6
300ml whole milk
200g smooth peanut butter
4 free-range eggs, separated
150g caster sugar
400ml whipping cream
Peanut brittle
50g caster sugar
pinch of salt
50g roasted peanuts
First make the peanut brittle. Put the sugar into a saucepan set over a high heat. When the sugar begins to melt, swirl the pan to move it around. When it turns to a dark caramel, add the salt and peanuts and mix well with a spatula. Turn out on to a silicone mat or heatproof surface and smooth out, then allow to cool. When cool and set, roughly chop the brittle.
For the ice cream base, put the milk and peanut butter in a heavy-based saucepan and bring to the boil, then remove from the heat. Whisk the egg yolks with 50g of the sugar in a bowl. Whisk in a little of the hot milk, then add this mix to the rest of the hot milk in the saucepan. Cook over a low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Add 100ml of the cream, then pour through a fine sieve into a shallow container. Cover the surface of the custard with clingfilm to prevent a skin from forming, then cool and chill.
Whip the remaining 300ml cream to soft peaks and set aside. Whisk the egg whites until stiff peaks form, then add the remaining 100g sugar and whisk until smooth and glossy.
Fold the custard and whipped cream together. Mix in the peanut brittle. Fold in a quarter of the egg whites, then add the remaining whites and mix gently. Transfer the mixture to a freezer container and cover with a lid. Freeze for 2–4 hours, until firm enough to scoop.
The ice cream can be kept in the freezer for 4–5 days. About 20 minutes before serving, transfer it to the fridge so it can soften a bit.
The origins of the classic British sticky toffee pudding seem to be rather contested, with the favourite story being that it was created by Samuel Coulson’s cook in the Lake District in 1960. The addition of banana adds another layer of sweetness and density that complements the pudding very well.
Makes 8 puddings
Banana caramel sauce
75g caster sugar
50g golden syrup
50ml crème de banane (banana liqueur)
1 overripe banana, sliced
120ml whipping cream, heated
½ tsp salt
25g unsalted butter
Cake
100g soft unsalted butter
100g caster sugar
2 free-range eggs
2 overripe bananas, mashed
4g bicarbonate of soda
50ml hot milk
4g baking powder
160g plain flour
Begin by making the caramel sauce. Put the sugar and golden syrup into a saucepan over a high heat and allow the mix to caramelize until it is a very dark brown; do not stir but instead swirl the pan to move the mix about. Very carefully add the liqueur (the mix will spit) followed by the banana and cream, then whisk together, adding the salt. When smoothly combined, remove from the heat and whisk in the butter. Set aside.
Preheat the oven to 180°C/350°F/gas mark 4. To make the cake mixture, cream the butter and sugar together in a large bowl. Add the eggs and bananas, mixing well. Stir the bicarbonate of soda into the milk, then add to the bowl and mix. Sift the baking powder and flour together, then fold into the cake mix until just combined.
Grease eight of the cups in a 12-hole muffin tin. Add a large spoonful of caramel sauce to each greased cup (keep the rest of the sauce for serving), then divide the cake mixture among the cups. Bake for 20–25 minutes, until risen and golden. Turn out, spoon over the remaining caramel sauce and serve hot.
Alternatively, for an even saucier treat, leave to cool, then turn out and cut a cone shape out of the bottom of each cake. Fill with more caramel sauce, then place the cone back inside the cake and set it back in the muffin tin. When ready to serve, reheat in a preheated 180°C/350°F/gas mark 4 oven for 10 minutes.
Some say this pudding came about because a batch of meringues was crushed on the way to a picnic at Eton, and fruit was added to the ‘mess’, but the College maintains that the dish was originally made there just with fruit and cream or ice cream, with meringue being a later addition. In the restaurant, rather than serving the pudding in the traditional way, we leave our guests to make their own messes and serve a perfect meringue filled with the luscious raspberry cream.
Serves 6
350g raspberries
200ml double cream
2 tbsp raspberry jam
25ml crème de framboise (raspberry liqueur – optional)
Meringues
80g (about 3) free-range egg whites
80g caster sugar
80g icing sugar
2 tbsp freeze-dried raspberries, crushed with your fingers
Preheat the oven to 100°C/200°F/gas mark low. First make the meringues. Whisk the egg whites until stiff. Gradually whisk in the caster sugar, then add the icing sugar and whisk until combined. Spoon into a piping bag fitted with a 1cm nozzle and pipe six large domes on a baking tray lined with baking parchment. Sprinkle with the freeze-dried raspberries. Place in the oven and dry out for 1 hour, until the outer shell is firm. Remove from the oven. While the meringues are still warm, scoop out all of the soft inside (discard this) so you are left with a shell. Leave to cool.
For the raspberry sauce, put a quarter of the raspberries in a blender and blend to a purée, then pass through a fine sieve (or use frozen raspberries for the sauce, if you prefer).
Lightly whip the cream in a bowl. Break the remaining raspberries in half, then gently fold into the cream together with the raspberry jam and liqueur, if using. Use to fill the meringue shells and serve each on a pool of raspberry sauce.
Yellowman toffee is an Irish sweet similar to honeycomb. Made by caramelizing sugar and then adding bicarbonate of soda to ‘puff’ the caramel up, it is quite fun to make. This cheesecake is simple but tastes delicious. We use honey that is gathered from hives on the roofs of high-rise buildings in London.
Serves 8
Yellowman toffee
3 tbsp honey
150g caster or granulated sugar
1 tbsp golden syrup
2 tsp bicarbonate of soda
Cheesecake base
200g digestive biscuits, bashed to crumbs
100g unsalted butter, melted
pinch of salt
Cheesecake filling
500g cream cheese
300ml double cream
4 tbsp runny honey
To make the toffee, put the honey, sugar and golden syrup into a saucepan and heat gently until the sugar has dissolved. Increase the heat and boil rapidly for 3 minutes. Remove from the heat, stir in the bicarbonate of soda and quickly pour on to a greased baking tray. When cool and set, chop into a coarse crumb.
For the cheesecake base, mix the biscuit crumbs and melted butter together with the salt. Press evenly over the bottom of a greased 20cm springform tin. Place in the fridge to firm up.
For the cheesecake filling, put the cream cheese into a mixing bowl. Using an electric mixer, beat at a low speed until smooth. Add half of the cream with the honey and whisk until smooth. Add the remaining cream and whisk until soft peaks form. Add the crushed toffee and whisk until stiff.
Spoon the filling on top of the biscuit base and smooth level with a hot spoon. Place in the fridge and leave to set for at least 2 hours before serving.
One of the most popular British puddings, trifle traditionally consists of sponge, fruit, custard and cream. We keep it on the menu all year round, changing the fruit in line with the seasons. The trifle here is flavoured with cherry and coconut. Rhubarb and ginger is another great combination in early spring, when Yorkshire forced rhubarb appears.
Makes 6 individual trifles
Coconut sponge
3 free-range eggs
100g caster sugar
30g cornflour
20g plain flour
50g desiccated coconut, toasted
400g fresh cherries, halved and stoned
25ml cherry juice
25ml Cherry Heering liqueur or kirsch
Cherry jelly
3½ leaves gelatine
400ml cherry juice
50ml Cherry Heering liqueur or kirsch
caster sugar, if needed
Vanilla custard
1 leaf gelatine
100ml milk
100ml double cream
seeds from ½ vanilla pod
40g (about 2) free-range egg yolks
35g caster sugar
Cream
100ml double cream
80ml crème fraîche
25ml Cherry Heering liqueur or kirsch toasted coconut, to garnish
Begin with the coconut sponge. Preheat the oven to 180°C/350°F/gas mark 4. Butter or spray a 24cm square cake tin and line it with baking parchment. Using an electric mixer, beat the eggs until thick and creamy, then add the sugar and beat until smooth and shiny. Fold in the cornflour, flour and coconut. Pour into the tin. Bake for about 25 minutes, until a skewer inserted into the centre of the sponge comes out clean. Allow to cool on a wire rack, then cut into dice.
Mix the cherries with the cherry juice and liqueur. Set aside to macerate.
For the jelly, soak the gelatine in cold water to soften. Meanwhile, bring the cherry juice just to the boil and stir in the liqueur with a little sugar if the juice doesn’t taste sweet enough. Squeeze excess moisture from the gelatine, then add to the hot juice and stir until melted. Pour the cherry jelly through a fine sieve into a plastic container (about 24cm square) and place in the fridge to set. When firm, cut the jelly into 1cm cubes; keep in the fridge until needed.
To make the custard, soak the gelatine in cold water to soften. Meanwhile, bring the milk, double cream and vanilla to the boil in a heavy-based saucepan, then reduce the heat to low. Whisk the egg yolks and sugar together in a bowl. Pour the hot cream on to the yolks, mixing well. Pour back into the pan and cook gently, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Squeeze excess moisture from the gelatine, then add to the custard and stir until melted. Pour through a fine sieve into a bowl. Cover and place in the fridge. When the custard is softly set, beat until smooth, then spoon into a piping bag fitted with a small plain nozzle. Keep in the fridge.
For the cream, put the double cream, crème fraîche and liqueur in a bowl and whip until stiff. Place in a piping bag fitted with a small plain nozzle.
To assemble, mix together the sponge, jelly and cherries with their liquid, then place in six serving glasses. Pipe the custard on top and finish with the cream and toasted coconut.
I love flapjacks and I love ice cream, so this is a great combination for me. I recommend that you make a double batch of flapjacks so you can cut a few nice bars from it to enjoy with a cup of tea, and then use the rest for the ice cream!
Serves 6–8
Flapjack
100g unsalted butter
2 tbsp golden syrup
90g light muscovado sugar
150g rolled oats
50g shelled unsalted peanuts, roughly chopped
Ice cream base
300ml whole milk
1 tsp ground cinnamon
4 free-range eggs, separated
150g caster sugar
400ml whipping cream
Preheat the oven to 165°C/325°F/gas mark 3. To make the flapjack, melt the butter with the syrup and sugar. Add the oats and peanuts and mix well. Press into a greased and lined 24cm square tin and bake for 20–25 minutes, until golden. Allow to cool, then chop finely.
For the ice cream base, bring the milk and cinnamon just to the boil in a heavy-based saucepan; remove from the heat. Whisk the egg yolks with 50g of the sugar, then whisk in a little of the hot milk. Add the mix to the hot milk in the saucepan and cook over a low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Add 100ml of the cream, then pour through a fine sieve into a shallow container. Cover the surface of the custard with clingfilm to prevent a skin from forming and place in the fridge to chill.
Whip the remaining 300ml cream to soft peaks and set aside. Whisk the egg whites until stiff peaks will form, then add the remaining 100g sugar and whisk until smooth and glossy.
Fold the custard and whipped cream together, then mix in the flapjack. Fold in a quarter of the whisked egg whites, then add the remaining whites and mix gently. Transfer the mixture to a suitable container for your freezer and cover with a lid. Freeze for 2–4 hours, until the ice cream is firm enough to scoop or slice.
This is a modern version of a traditional English pudding. The warm, gooey chocolate base is perfectly matched with its topping of crunchy cornflakes and tangy crème fraîche. Be sure to use a good-quality dark chocolate.
Makes 6 pots
Chocolate pots mix
350g dark chocolate (minimum 66% cocoa solids), roughly chopped
200ml milk
300ml whipping cream
30g caster sugar
110g (about 6) free-range egg yolks
Chocolate cornflakes
50g milk chocolate, roughly chopped
25g cocoa butter, roughly chopped
100g cornflakes
crème fraîche, to serve
For the chocolate pots mix, put the chopped chocolate into a large bowl and set a clean, dry sieve over it. Combine the milk and cream in a saucepan and bring to the boil, then turn down the heat to low. Whisk together the sugar and egg yolks in a bowl, then add about a quarter of the hot milk mixture, stirring well. Pour this into the remaining milk mixture in the saucepan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Pour the mix through the sieve on to the chocolate and leave to melt for a few minutes.
Once the chocolate has melted, blend with a stick blender until the mix is shiny and smooth. Divide among six shallow ramekins that are about 8cm in diameter. Set aside on a baking tray (or keep in the fridge if you are making ahead).
For the cornflakes, melt the chocolate and cocoa butter together in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and fold in the cornflakes. Spread on a tray covered with baking parchment. Place in the fridge to set.
Preheat the oven to 180°C/350°F/gas mark 4. Place the tray of pots in the oven to cook for 3 minutes, then remove and leave to rest in a warm place for 10 minutes. Cover the top of each chocolate pot with chocolate cornflakes and add a dollop of crème fraîche.
Adapted from Mrs Beeton’s Book of Household Management, this can be made as a large tart or small individual tarts. Apple was the original filling; however, we change this according to what is best in season – fig, pear and apricot all work wonderfully well. In the restaurant, this is served warm with a large dollop of clotted cream.
Makes 1 large or 6 small tarts
Sweet pastry
85g soft unsalted butter
115g caster sugar
225g strong flour
7g baking powder
3g salt
100ml double cream
Apples
6 Granny Smith apples, peeled, cored and cut into eighths
300ml apple juice
Meringue
80g (about 3) fresh free-range egg whites
160g caster sugar
For the sweet pastry, mix the soft butter and sugar together with an electric mixer on slow speed, or in a food processor, until just combined. Sift the flour, baking powder and salt together. Add half to the butter and mix to form a smooth paste, then add the remaining flour and mix just until fine crumbs are formed. Slowly add the cream, mixing just to bind to a dough. Gather into a ball, wrap in clingfilm and place in the fridge to rest for 1 hour.
Roll out the pastry dough between two sheets of baking parchment until 5mm thick. Allow to rest in the fridge again for 20 minutes, then cut into a round to fit in the bottom of your tin or tins. For a large tart, use a 26cm tart tin that is 1.5cm deep; for individual tarts you need six 8cm tart tins that are 1.5cm deep. Line the bottom of the tin (just the bottom, not the sides) with the pastry, then set on a baking tray lined with baking parchment. Place in the fridge to chill while you cook the apples.
Put the apples and apple juice in a large saucepan, set over a moderate heat and cook until just tender. Remove from the heat and cool. Drain the apples in a sieve set over a clean pan; set the apples aside. Boil the apple juice until it has reduced to a thick glaze. Set aside.
Preheat your oven to 180°C/350°F/gas mark 4. Place the tray with the tart tin in the oven and bake for 12 minutes, until the pastry base is set and golden brown. Remove from the oven and reduce the temperature to 165°C/325°F/gas mark 3. Mix the cooked apples with the apple glaze (try not to break down the apples too much so they retain some texture), then pack on top of the pastry in the tin. Bake for 20 minutes, until most of the liquid from the apples has evaporated.
Cover the tart with baking parchment, then set another baking tray on top, weighed down with something heavy, and allow to cool. Once cold, remove the tart from the tin and transfer it to a baking tray.
For the meringue, whisk the egg whites until stiff peaks will form. Gradually add the sugar, whisking, and continue to whisk until very stiff. Place the meringue in a piping bag fitted with a 1.5cm plain nozzle and pipe small ‘tufts’ on top of the apple. Bake for 6 minutes, until the meringue is crisp on the surface. Serve immediately, or wait until later in the day when the tart will need 5 minutes reheating prior to serving.
This is a pudding that always gets rave reviews in the restaurant, because it combines three irresistible components: brioche, bananas and custard. When using bananas for baking, they need to be as ripe as possible – the blacker the skins, the more intense the flavour and sweetness of the flesh.
Serves 6
100g golden syrup, plus extra for drizzling
50ml brandy
2 very ripe bananas
soft unsalted butter, for greasing
1 × 400g brioche loaf (or plain white bread if you prefer), cut into 1cm slices
clotted or pouring cream, to serve
a little melted dark chocolate (optional)
Custard
3 free-range eggs
100ml double cream
300ml milk
50ml brandy
Make the custard first. Beat the eggs well, then add the cream, milk and brandy. Pass through a fine sieve into a jug to remove any lumps of egg. Set aside.
Heat the golden syrup in a pan until it boils and the bubbles get denser. Add the brandy and mix together. Slice the bananas lengthways, then place in the hot caramel. When golden on one side, turn over and caramelize the other side. Remove the pan from the heat.
Preheat the oven to 150°C/300°F/gas mark 2. Line a standard 900g loaf tin with baking parchment and butter well. Make a layer of brioche on the bottom, then pour over enough custard so it is about 1cm above the brioche. Press down on the brioche to help it absorb the custard (the more it soaks up, the moister the pudding will be). When fully soaked in, arrange a layer of sliced bananas on top with the caramel. Repeat the layering until the ingredients are used, finishing with brioche moistened with the last of the custard, allowing it all to soak in. Bake for 30 minutes, until the custard is just set. Allow to cool completely.
When ready to serve, preheat the oven to 200°C/400°F/gas mark 6. Cut the loaf into six slices and lay them out on a well-greased baking tray. Drizzle over a little golden syrup, then bake for 7 minutes. Serve hot, with clotted or pouring cream. (If you like, serve on plates that have been ‘painted’ with melted chocolate, using a pastry brush.)
This is a great pudding for both adults and children alike. The Rice Krispies, coated in chocolate, add a great crunch to the layers of ice cream and salted caramel sauce. Always use a good-quality chocolate to ensure the best flavour and texture.
Serves 4
8 scoops good-quality vanilla ice cream
Chocolate Rice Krispie cake
3 tbsp golden syrup
60g unsalted butter
100g milk chocolate, chopped up
90g Rice Krispies
25g toasted coconut
Salted caramel sauce
100g caster sugar
100ml whipping cream
25g unsalted butter
¼ tsp salt
For the chocolate Rice Krispie cake, warm the syrup in a pan, then add the butter and whisk together. Pour this mix over the chocolate and leave to sit for a few minutes, then stir to combine. Fold in the Rice Krispies and coconut. Transfer to a greased standard 900g loaf tin and spread evenly. Place in the fridge to set. When the cake is firm, turn out and chop into rough crumbs for the sundaes.
For the caramel sauce, put the sugar in a pan with enough water to saturate the sugar. Set on a high heat and bring to the boil. Boil until the sugar begins to caramelize. When it is a dark golden colour, carefully add the cream (the mix will spit) and reduce the heat to low. Allow the cream to fully combine with the caramel, stirring, then remove from the heat and whisk in the butter and salt. Pour into a jug and cool, then cover with clingfilm and set aside.
Chill four sundae glasses in the freezer. To assemble the sundaes, layer the ice cream, Rice Krispie crumbs and caramel sauce in the chilled glasses and serve immediately.
Spotted Dick was created sometime in the mid-19th century – the ‘spots’ refer to the dried fruit in the pudding. We have slightly adapted the traditional recipe, making it a little more robust in flavour by steeping the fruit in fragrant Earl Grey tea.
Serves 6
250g self-raising flour
pinch of salt
125g shredded suet
100ml milk
custard and ice cream, to serve
Fruit mixture
3 Earl Grey tea bags
75g caster sugar
100ml boiling water
100g currants
50g chopped mixed peel
50g golden raisins
grated zest of 1 orange
grated zest of 1 lemon
1 tsp ground cinnamon
½ tsp ground ginger
1 tbsp freshly grated nutmeg
Put the tea bags in a bowl with the sugar and pour over the boiling water. Allow to steep for 15 minutes, then remove the tea bags. Add the remaining ingredients for the fruit mixture and stir together well. Cover the bowl and leave to macerate overnight.
Drain off any remaining liquid from the fruit. Put the flour, salt and suet in a mixing bowl. Add the milk and macerated fruit and mix to a firm dough.
Turn on to a floured surface and form into a large sausage shape about 18cm long. Wrap very loosely in baking parchment, loosely tying the ends with string. Set a large steamer over a pan of boiling water. Place the pudding in the steamer, cover and steam for 1½ hours, topping up the water when necessary. Allow to cool for 10 minutes, then unwrap and slice to serve with custard and ice cream.
The earliest known mention of a Liverpool Tart was in 1897, when it was hand-written into a family cookery book. It is an interesting recipe – the lemon is boiled until soft, then mixed with butter and sugar and baked in a pastry case.
Filling
4 unwaxed lemons
150g unsalted butter
250g caster sugar
2 free-range eggs
Pastry
75g soft unsalted butter
40g icing sugar, sifted
1 free-range egg, beaten
150g plain flour
pinch of salt
Put the whole lemons in a pan of water and bring to a gentle boil, then simmer for 1–2 hours, until soft; drain. Place in a blender or food processor with the butter, sugar and eggs and blend together. Set aside.
For the pastry, cream the butter with the icing sugar in a food processor or with an electric mixer until pale and fluffy. Add the egg, then fold in the flour and salt. Roll out to a round 3mm thick to fit a 26cm tart tin that is 2.5cm deep. Transfer the pastry to a tray and place in the fridge to rest for 20 minutes.
Line the tart tin with the pastry, taking care not to stretch it; reserve the pastry trimmings. Put the tart case in the fridge to rest for 20 minutes.
Preheat the oven to 180°C/350°F/gas mark 4. Line the tart case with baking parchment and fill with baking beans, then bake blind for 25 minutes. Remove the beans and paper. Patch up any holes with the pastry trimmings. Bake for a further 10 minutes.
Reduce the oven temperature to 165°C/325°F/gas mark 3. Fill the tart case with the lemon mixture. Bake for 20–25 minutes, until lightly golden; there should still be a slight wobble in the centre of the filling. Leave to cool before serving.
Long used by mountaineers for instant energy, Kendal Mint Cake was carried by Sir Edmund Hillary and his team on their first successful ascent of Mount Everest in 1953. We use it at the restaurant in our popular choc ice (an ice cream bar covered in chocolate), where it gives a minty crunch.
Makes 6
20g Kendal Mint Cake, finely chopped, plus more to garnish if wanted
100g dark chocolate (minimum 70% cocoa solids), broken up
Ice cream base
300ml milk
300ml double cream
25g honey
½ × 400g tin condensed milk
leaves from 25g bunch of mint
Make up the ice cream base by mixing all of the ingredients together in a bowl and blending with a stick blender. Pass through a fine sieve, then churn in your ice cream machine according to the manufacturer’s instructions. Scoop into a chilled stainless steel bowl and fold through the mint cake. Place in the freezer to firm up a bit.
Spray six mini loaf tins (3.5 × 9.5 × 6cm) with baking spray, then line the longer sides and the bottom with baking parchment cut exactly to the length of the tin, leaving an overhang that will cover the ice cream. Place the tins in the freezer to chill for 10 minutes.
Stir the ice cream mix again, then spoon into the chilled tins. Using a palette knife, smooth the top, ensuring the mix has gone into all corners and edges. Fold the paper overhang on top of the ice cream. Return to the freezer to freeze solid.
Cut six parchment paper rectangles 9cm wide and 18cm long. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Using a palette knife, spread a thin layer of chocolate over each paper rectangle.
One by one, turn the frozen ice cream bars out of the tins and peel off the parchment. Starting 3cm in from the edge of a chocolate rectangle, place the side of the ice cream bar on the chocolate, then roll the ice cream over to wrap up in the chocolate-lined paper. Return to the freezer. When set, carefully peel off the paper and trim the ends using a hot, sharp knife. Garnish the ice cream at the open ends with some microplaned Kendal Mint Cake if you wish.
A crumble is one of the best comfort foods, all year round. The versatile crumble topping here can be used with any fruit in season, as long as it is ripe. And definitely serve with both custard and ice cream!
Serves 4
125g caster sugar
50ml crème d’abricot (apricot liqueur) or peach schnapps
200ml apricot juice or nectar
1kg fresh apricots, stoned and chopped
custard and ice cream or clotted
cream, to serve
Crumble topping
100g unsalted butter
100g demerara sugar
100g plain flour
100g ground almonds
50g toasted flaked almonds, finely chopped
For the apricots, put the sugar, liqueur and juice into a saucepan and bring to the boil. Turn down the heat, then add the chopped apricots. Cover and simmer for 5 minutes. Remove from the heat and set aside, covered, for 20 minutes.
For the crumble, cream the butter with the sugar, then mix in the other ingredients to make a crumbly texture.
Preheat the oven to 180°C/350°F/gas mark 4. Place the apricot mix in a baking dish and cover with the crumble topping. Bake for 20–30 minutes, until the crumble is golden and the fruit bubbling. Serve with custard and ice cream or clotted cream.
Some say that this dish originated at Trinity College, Cambridge in 1879, with the college arms ‘impressed on top of the cream with a branding iron’. However, the French are insistent that their version, crème brûlée, is the original. Either way, it’s a wonderful pudding.
Makes 6
250ml milk
250ml double cream
110g (about 6) free-range egg yolks
40g dark muscovado sugar
40g caster sugar
6 tsp demerara sugar
Preheat the oven to 120°C/250°F/gas mark ½. Place six ramekins in a deep baking tray.
Put the milk and cream in a heavy-based saucepan and bring to a simmer, then turn the heat down. Whisk the egg yolks with the muscovado and caster sugars, just to mix. Add a little of the hot cream, then pour this into the rest of the hot cream in the pan. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Pour the custard through a fine sieve into a jug; skim off any foam.
Pour enough boiling water into the baking tray, around the ramekins, to half fill the tray. Fill the ramekins evenly with the custard. Cover the entire tray with foil and place in the oven to cook for 20 minutes. Remove the foil and check the consistency of the creams: they should be set but with a slight wobble in the centre. Remove from the tray of hot water and cool, then place in the fridge to chill. Remove the creams from the fridge 1 hour before required.
If you aren’t going to use a blowtorch, preheat the grill to high. Set the ramekins in the empty baking tray and surround with ice. Sprinkle 1 teaspoon of demerara sugar over the surface of each cream. Melt and caramelize the sugar with a blowtorch or very quickly under the grill. Allow the caramel to cool and set for a few minutes, then serve.
Our adaptation of a recipe in Mrs Beeton’s Book of Household Management still calls this a cream ice, although in modern day terms we would describe it as a parfait. It works superbly well with the sweet saltiness of the crunchy popcorn.
Serves 8
Salted caramel popcorn
40g popcorn kernels
vegetable oil, for popping (if needed)
100g caster sugar
50g unsalted butter
¼ tsp salt
Cream ice
grated zest and juice of 1 lemon
150ml double cream, lightly whipped
200g caster or granulated sugar
100ml water
3 free-range eggs, 2 of them separated
good-quality purchased lemon curd, to serve
Pop the popcorn following the manufacturer’s instructions for your popcorn-popper, or pop in a little oil in a covered saucepan. Sort through to remove any unpopped kernels.
Melt the sugar in a medium-sized saucepan over a moderate heat and cook until it begins to caramelize. Swirl the pan to ensure it colours evenly, then whisk in the butter and salt. Add the popcorn and mix well with a spatula to coat evenly. Pour on to a sheet of baking parchment and pull the popcorn apart with two forks as it cools to create individual pieces.
For the cream ice, gently fold the lemon zest and juice into the whipped cream in a large bowl; set aside. Put 100g of the sugar and 50ml of the water in a pan and bring to a rapid boil, then boil for 3 minutes. Meanwhile, slowly whisk the 2 egg whites in a large electric mixer until stiff. Gradually whisk in the hot sugar syrup to create a glossy meringue. Continue whisking until cool, then set aside.
Make another batch of sugar syrup with the remaining sugar and water. Put the whole egg and 2 egg yolks in another bowl and whisk together, then whisk in the hot syrup; continue whisking until cool. Carefully fold the meringue into the whipped cream, then add the yolk mixture. Spoon into a small (450g) loaf tin lined with baking parchment. Place in the freezer to firm up for at least 3 hours, until frozen solid.
To serve, chop the caramel popcorn into a coarse crumb. Remove the cream ice from the loaf tin and peel off the lining paper. Coat the top and bottom of the cream ice evenly with popcorn, then slice. Serve immediately, with a dragged spoonful of lemon curd on the plate next to the cream ice.
I think gooseberries are one of Britain’s finest fruits. Their tartness works perfectly in this pudding, balancing the sweet buttery caramel that surrounds them on top of the golden sponge. Serve hot with pouring cream.
100g soft unsalted butter
100g caster sugar
400g gooseberries (fresh or frozen)
pouring cream, to serve
Pudding mix
100g unsalted butter
100g light muscovado sugar
2 free-range eggs, beaten
200g self-raising flour
½ tsp salt
Preheat the oven to 180°C/350°F/gas mark 4. Using your knuckles, evenly spread the soft butter over the bottom of a 20cm baking dish. Sprinkle the sugar evenly on top, then add the gooseberries.
For the pudding mix, cream the butter with the sugar until light and fluffy. Add the eggs, mixing well, then fold in the flour and salt. Spread over the gooseberries. Bake for 20–25 minutes, until golden and a skewer inserted into the centre comes out clean. Cool for 5 minutes, then turn out on to a serving dish and serve hot.
This is a take on the classic Eton Mess, turning it into a sundae. It must be made with perfectly ripe fruit to ensure that the meringue, whipped cream, ice cream and fruit all combine to create a perfect pudding.
Serves 4
2 tbsp blackberry jam
50ml crème de mûre (blackberry liqueur)
350g ripe blackberries, halved
150ml whipping or double cream, whipped
8 scoops Cornish vanilla ice cream
4 meringues, crushed
freeze-dried blackberries (optional)
Whisk the jam with the blackberry liqueur in a bowl. Add the blackberries and mix gently, then set aside to macerate for at least 1 hour.
Assemble the sundaes in chilled sundae glasses with layers of blackberries, cream, ice cream and meringue. Decorate with freeze-dried blackberries, if you wish.
According to my children, treacle tart is Harry Potter’s favourite dessert. I would agree with him – this sticky sweet tart is a great way to finish off a meal, or to have with a cup of tea in the afternoon.
Makes 1 tart
Pastry
75g soft unsalted butter
40g icing sugar, sifted
1 free-range egg, beaten
150g plain flour
pinch of salt
Filling
250g golden syrup
90g black treacle
85g fresh white breadcrumbs
60g ground almonds
1 free-range egg
100ml double cream
Begin by making the pastry. Cream the butter with the icing sugar in a food processor or with an electric mixer until pale and fluffy. Mix in the egg, then fold in the flour and salt. Shape into a ball and wrap in clingfilm, then place in the fridge to rest for 25 minutes.
Roll out the pastry 3mm thick to fit a 25cm tart tin that is 4cm deep. Transfer the pastry to a tray and return to the fridge to rest for 20 minutes. Line the tin with the pastry, taking care not to stretch it; reserve the pastry trimmings. Return to the fridge to rest again for 20 minutes.
Preheat the oven to 180°C/350°F/gas mark 4. Line the tart case with baking parchment and fill with baking beans, then bake blind for 30 minutes. Remove the beans a nd paper, and patch up any holes with the pastry trimmings. Bake for a further 10 minutes. Remove from the oven; leave the oven on.
Heat the syrups, then remove from the heat and add all of the other filling ingredients. Set aside for 10 minutes, then pour into the tart case. Bake for 20–25 minutes, until just set in the centre. Serve warm or cool.
A real warming winter pudding, this is very simple to make. The addition of pear ensures it is moist, and stem ginger gives it a little kick.
Serves 6
120g soft unsalted butter
50g caster sugar
100g golden syrup
3 free-range eggs
1 tbsp ground ginger
½ tsp ground cinnamon
50g stem ginger in syrup, finely chopped
1 ripe but firm pear, peeled and grated
50ml milk
½ tsp bicarbonate of soda
100g self-raising flour
clotted cream or ice cream, to serve
Caramel sauce
50g unsalted butter
50g golden syrup
50ml water
Preheat the oven to 165°C/325°F/gas mark 3. Cream the butter with the sugar until light and fluffy. Add the syrup, eggs, ground ginger, cinnamon, chopped ginger and pear and mix well. Heat the milk and stir in the bicarbonate of soda. Add to the ginger mix, then fold in the flour until just combined. Set aside.
For the sauce, melt the butter and syrup together, then add the water and whisk well. Pour into the bottom of a 20cm diameter (or thereabouts) baking dish. Carefully scrape the ginger pudding mix into the dish. Place in the oven and bake for 20–25 minutes, until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before serving with clotted cream or ice cream.
Super sweet and tender, Yorkshire forced rhubarb is one of Britain’s finest products. Only grown in the ‘Yorkshire triangle’, the rhubarb is in season at the beginning of the year, which is a perfect time to enjoy this great dessert. Use a top-quality ice cream for the best result.
Serves 4
150ml double cream
25ml Amaretto Disaronno (almond liqueur)
12 small scoops good-quality
vanilla ice cream
Almond meringue
70g (about 2½) free-range egg whites
100g caster sugar
25g flaked almonds, toasted and finely chopped
Rhubarb
200g caster sugar
250ml water
1 tbsp rose water
1 tsp grenadine
4 sticks rhubarb, cut into 1cm pieces
Begin with the meringue. Preheat the oven to 150°C/300°F/gas mark 2. Whisk the egg whites until stiff, then slowly whisk in the sugar and continue whisking until the sugar has been absorbed (you should feel no grains when you rub a little of the meringue between your fingers) and the meringue is glossy. Fold through the chopped almonds. Dollop in eight mounds on a baking tray lined with baking parchment. Place in the oven and bake for 25 minutes, then turn off the oven and leave the meringues inside to dry for a further hour. Remove and leave to cool.
For the rhubarb, put the sugar, water, rose water and grenadine in a pan and bring to the boil. Reduce the heat to a very gentle simmer, then add the rhubarb. Cover with a lid and poach for 5 minutes, until tender. Lift out the rhubarb with a slotted spoon. Put half of it in a container and the rest into a blender. Add 2 tablespoons of the poaching syrup to the blender and pour the rest over the rhubarb in the container; leave to cool. Purée the rhubarb in the blender to make a rhubarb sauce. Place the poached rhubarb and the sauce in the fridge to chill.
Whip the cream with the Amaretto until soft peaks form.
To assemble, layer the ice cream, poached rhubarb and rhubarb sauce, cream and crushed meringue in four chilled sundae glasses, then serve immediately.
I remember having Roly Poly pudding, with lashings of thick custard, when I was a child at school. I’m still fond of it today, although now prefer a big scoop of clotted cream on the side.
Serves 6
250g self-raising flour
½ tsp salt
50g soft light brown sugar
125g shredded suet
100g raspberry jam
50ml milk
1 tbsp demerara sugar
custard, clotted cream or ice cream, to serve
Preheat the oven to 130°C/250°F/gas mark ½. Prepare a deep roasting tray with a baking rack that fits inside. Elevate the rack by using foil scrunched into balls, or metal baking rings, to ensure you can put 3cm of water in the bottom of the tray.
Mix together the flour, salt, sugar and suet. Add enough cold water to bind the ingredients to create a stiff, not sticky, dough. Roll out on a floured surface to a rectangle 1cm thick. Spread over the jam, leaving a 2cm border clear at one of the longer edges. Brush the edge without jam with milk. Roll up from the opposite long edge and press the join to seal. Brush the roll with the remaining milk and sprinkle with the demerara sugar.
Cut a good length of baking parchment and make a 2cm fold in the centre. Very loosely roll up the roly poly in the paper and loosely tie the ends with string. Pour boiling water into the roasting tray to a depth of 3cm. Set the wrapped roly poly on the rack. Cover the entire tray with foil. Place in the oven to steam for 3 hours.
Remove the pudding and allow to cool for 10 minutes, then unwrap and serve with your choice of custard, clotted cream and ice cream, or all three!
Some say this pudding is so-named because when you break it open, a ‘pond’ forms around it from the lemon caramel centre.
Makes 1 large pudding or 4 small puddings
Suet pastry
250g self-raising flour
125g shredded suet
pinch of salt
160ml water
milk, for brushing
Filling
250g soft unsalted butter
250g light muscovado sugar
1 unwaxed lemon
For the pastry, mix the flour, suet and salt together, then add the water to bind to a dough. Wrap in clingfilm and allow to rest for 20 minutes.
Meanwhile, cream the butter with the sugar until light and fluffy. Set aside.
Butter or spray the moulds you are using – a 1.1 litre mould for a large pudding or four 275ml moulds for individual puddings – then prepare your steamer.
If making a large pudding, divide the pastry into two unequal portions – one about a quarter of the pastry and the other the remaining three-quarters. Roll out into two rounds, the large one to line the mould and the other for the lid. If you are making four individual puddings, first divide the pastry into four and then each quarter into two unequal portions. Line the mould or moulds, ensuring there are no air bubbles.
For a large pudding, prick the lemon all over; for individual puddings, trim off the ends from the lemon, then cut across into four slices. Half fill the pastry case with the butter mix, then add the lemon. Cover with the remaining butter mix, packing it in well.
Brush the edge of the pastry case with milk, then set the lid on top and seal the edge firmly. Cover with a double layer of greaseproof paper and a single sheet of foil. Tie around the top edge with string, securing tightly. Steam for 3 hours. Allow to cool slightly before turning out to serve.
I will share a secret with you: Jaffa Cakes are one of my favourite treats, which is why Chantelle created this dessert. It had to go on the menu from opening day. We serve it with an Earl Grey tea ice cream, so it is like having afternoon tea (tea and cake) for pudding.
Makes 8
Chocolate orange ganache
50g good-quality dark chocolate (orange-flavoured, if available), chopped
50ml whipping cream
splash of Cointreau
Candied orange
1 unwaxed orange, scrubbed
2 tbsp marmalade
1 tbsp water
Cake
100g soft unsalted butter
8g grated orange zest
180g caster sugar
2 free-range eggs
60ml soured cream
90g plain flour
5g baking powder
Begin with the ganache. Put the chopped chocolate in a bowl. Heat the cream with the Cointreau until boiling, then pour over the chocolate. Cover with clingfilm and set aside for 5 minutes, then whisk together. If you want to pipe the ganache, spoon into a piping bag fitted with a small plain nozzle. Or just cover the bowl. Leave at room temperature.
For the candied orange, cut the orange, from top to bottom, into quarters. Cut these across into slices 2mm thick. Put the marmalade and water into a shallow saucepan and bring to a simmer. Add the orange slices, cover with a disc of baking parchment and simmer very gently for 25 minutes. Use a slotted spoon to lift out the orange slices. Carefully strain the liquid and reserve. Line eight greased 8cm half-sphere moulds with the slices – three slices per mould.
Preheat the oven to 160°C/325°F/gas mark 3. For the cake, beat the butter with the orange zest and sugar in an electric mixer until creamy. Lightly beat the eggs and soured cream together, then add to the butter mixture, beating well. Sift the flour with the baking powder, then fold into the egg mixture. Divide among the orange-lined moulds. Bake for 20 minutes, until a skewer inserted into the centre comes out clean. Allow to cool slightly in the moulds.
Turn out the cakes. Spoon the reserved marmalade syrup into the moulds, then replace the cakes. Leave to cool completely; the cakes will absorb the syrup.
Cut out about a 2cm plug from the centre of each cake. Pipe or spoon in the ganache, then replace the plug. Before serving, turn out the cakes on to a baking tray lined with baking parchment and reheat in a 150°C/300°F/gas mark 2 oven for 5 minutes to melt the ganache.
This is a British classic, created in the 1890s at the Savoy Hotel in London to honour the Australian opera singer, Dame Nellie Melba. It is at its best when made in summer as it combines two great summer fruits: peaches and raspberries.
Serves 4
4 scoops good-quality vanilla ice cream
Poached peaches
150g caster sugar
150ml water
2 star anise
50ml crème de pêche (peach liqueur) or peach schnapps
1 vanilla pod, split lengthways
2 white peaches, halved and stoned
Candied almonds
50g flaked almonds
1 tbsp caster sugar
pinch of salt
Raspberry sauce
175g fresh raspberries (or frozen if fresh are not available)
icing sugar
For the peaches, put the sugar, water, star anise and liqueur in a saucepan just big enough to fit the four peach halves in one layer. Scrape the seeds from the vanilla pod and add to the pan along with the empty pod. Bring to the boil, then reduce to a gentle simmer and add the peaches (they should be immersed in the syrup). Cover with a lid and gently poach for 15–20 minutes, until the peaches are just tender. Using a slotted spoon, remove the peach halves from the syrup and slip off the skins. Place in a container and cool. Leave the syrup to cool also. When both are cold, pour the syrup over the peaches, then keep in the fridge until needed; drain the peaches before using (you can add soda water to the syrup to make a delicious drink).
Preheat the oven to 180°C/350°F/gas mark 4. To make the candied almonds, moisten the almonds with a splash of water, then add the sugar and salt and toss to coat. Spread out on a baking tray lined with baking parchment and bake for 5–8 minutes, until golden. Allow to cool.
For the raspberry sauce, blend the raspberries to a purée. Pass through a fine sieve into a bowl. Stir in enough icing sugar to make a slightly sweet, but still tart, sauce.
About 10 minutes before you want to serve the dessert, make the scoops of ice cream and return to the freezer on a tray.
Cut a small dip in the curved side of each peach half, so the ice cream can sit on it securely. To assemble the desserts, divide the raspberry sauce among four serving bowls, then place the peach halves, flat side down, on the sauce. Set an ice cream scoop on top of each peach half. Finish by scattering over the almonds.
