If you have a well-stocked baking cupboard, a fruit crumble is an easy option. Use fruit in season, like rhubarb, or mixed berries from the freezer and put in an ovenproof dish. Place cold diced butter, flour, sugar, oats and a pinch of salt in a bowl and rub with your fingertips until the mixture resembles breadcrumbs – don’t overwork or the butter will get greasy. For an optional twist, add flaked or chopped nuts (almonds, pistachios or hazelnuts work well), or ground spices like cinnamon or cardamom to the crumble mixture. Sprinkle the crumble over the fruit and bake in the oven at 180°C/Fan 160°C until golden and bubbling. Serve with ice cream, cream or custard.
Chocolate fridge cake is perfect for using up odds and ends and is as good for pudding as it is for a 4pm treat – plus there’s no baking involved! Line a baking tin with clingfilm, leaving enough hanging over the edges for you to be able to fully cover the top. Melt chocolate (milk, dark, white – whatever you have) with butter and golden syrup in a bain marie. Once melted, mix in dried fruit, chopped nuts and broken up biscuits (chopped up pieces of chocolate bars, cereal and marshmallows all work well, too). Pour into the tin, smoothing the surface with a spatula or palette knife. Cover with the clingfilm, then put in the fridge to cool and set. How long this takes will depend on how deep the baking tin is and how much else there is in the fridge! Cut into squares to serve.
For crisp, caramelised fruit tarts, roll out shop-bought puff pastry until very thin (around 0.5cm). Roll or slide onto a baking sheet then prick with a fork, leaving an unpricked border of 1–2cm. Top with fruit (cored, thinly sliced apples, pears, peaches, or frozen soft fruit) then fold the pastry border over it. Brush the border with beaten egg or milk, sprinkle with caster sugar, then bake in the oven at 190°C/Fan 170°C until the pastry is golden and the fruit juicy.
Ice cream sundaes with salted caramel sauce are an indulgent but simple treat. Melt butter, light brown sugar, caster sugar and golden syrup in a heavy-based pan over a low heat, stirring occasionally. When bubbling, remove from the heat and add double cream and crunchy sea salt, to taste, stirring to combine. Serve warm poured over some vanilla ice cream, sliced bananas or other fruit. Add crumbled up biscuits for extra crunch.
FAMILY TIP ‘Love your ingredients – be excited about them, taste them and don’t be scared of using them.’
DOTTY GRANDMA’S APPLE CRUMBLE WITH CARDAMOM CUSTARD
MANGO & CARDAMOM POSSET WITH TOASTED COCONUT & LIME CURD
BANANA & PASSION FRUIT SOUFFLÉ
TARTE TATIN WITH CALVADOS CREAM
CARDAMOM CHEESECAKE WITH ROSE WATER SYRUP
CHEESECAKE WITH SALTED CARAMEL POPCORN, BLACKBERRY CURD & GINGERNUT CRUMBLE
ALMOND CAKE WITH PEARS POACHED IN RED WINE
BAKED APPLES WITH BLACKBERRY JAM
TORTA NERA CHOCOLATE, WALNUT & ALMOND TART
ROSEMARY’S FIG FRANGIPANE WITH TOASTED ALMONDS
ROSEMARY’S SPICED PEARS WITH APPLE & RASPBERRY COMPOTE, SAFFRON CARDAMOM MASCARPONE & OAT CRUMBLE
ROSEMARY’S CHOCOLATE BRIOCHE BREAD & BUTTER PUDDING
APEROL BAKED RHUBARB WITH FLOATING ISLAND MERINGUES
BUÑUELOS MEXICAN FRITTERS WITH APPLE & RASPBERRY COMPOTE
SERVES 4
150g butter, at room temperature
60g caster sugar
1 tbsp plain flour
70g flaked almonds
½ tsp ground cinnamon
60g panko breadcrumbs
5 large Royal Gala apples, peeled, cored and coarsely grated
juice of 1 lemon
For the cardamom custard
5 cardamom pods, ground to a powder in a pestle and mortar
300ml whipping cream
1 tsp vanilla extract
2 egg yolks
1½ tbsp caster sugar
½ tsp cornflour
1: Preheat the oven to 180°C/Fan 160°C.
2: Make the crumble Beat the butter and sugar together in a large bowl. Mix the flour, almonds, cinnamon and breadcrumbs together and then rub into the butter and sugar mixture using your fingertips to form a thick, crumbly dough.
3: Make the apple base Place the grated apple and lemon juice in the base of a 20cm ovenproof dish, top with the crumble mixture and spread it out as evenly as possible.
4: Bake for 30 minutes, or until brown on top.
5: Make the cardamom custard Place a pan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly and then strain into a bowl through a fine sieve.
6: Whisk the egg yolks, sugar and cornflour together in a large bowl. Add the warm cream, whisking constantly. Pour this mixture back into the pan and cook over a low heat for 6–8 minutes, or until the custard thickens.
7: Serve the apple crumble with the cardamom custard.
SHORTCUT
Buy ready-made custard and skip steps 5 and 6
SERVES 4
250ml double cream
75g golden caster sugar
zest and juice of 1 lemon
4 cardamom pods, bashed
1 large ripe mango, peeled and stoned
25g desiccated coconut, toasted in a pan until golden
For the lime curd
150g caster sugar
150g butter
3 large eggs, beaten
zest of 2 limes and juice of 5 limes
1: Make the posset Bring the cream, sugar, lemon zest and cardamom to the boil in a pan over a high heat and cook for 3 minutes.
2: Cut a few slices off the mango, cut into dice and keep for garnish, then blitz the remainder in a blender with the lemon juice. Add to the cream mixture and then pour through a sieve into a jug. Pour into individual glasses and chill for at least 30 minutes to set.
3: Make the lime curd Weigh the sugar and butter into a pan. Add the eggs and the lime zest and juice and gently cook over a low heat, whisking all the time until stiff. Once you can see a trace of the whisk in the pan, set aside to cool.
4: When the posset has set, layer some of the lime curd on top and then add some diced mango and sprinkle with the toasted coconut to garnish.
SHORTCUT
Buy ready-made lime curd and skip step 3
TIP This recipe will make more curd than you need so keep any extra in a jar in the fridge.
SERVES 8
For the pastry
250g plain flour
pinch of salt
125g butter, cut into cubes
1 tbsp caster sugar
2 large egg yolks
3 tbsp cold water
For the filling
80g cornflour
325g caster sugar
150ml fresh lemon juice
zest of 1 lemon
80g butter, cut into cubes
4 large egg yolks
For the meringue
225g caster sugar
3 large egg whites
1: Make the pastry Sift the flour and salt into a medium bowl. Rub the cubed butter into the flour with your fingertips until you get a fine crumb. Stir in the sugar. Mix the yolks and cold water together, then measure 3 tablespoons of liquid and pour over the dry ingredients. Using a cutlery knife or a palette knife, start bringing the pastry together. If you have dry crumb add more liquid, but only enough to bring it together; you do not want to over work or make the pastry too sticky or it will become tough. Roll into a thick disc, wrap in clingfilm and place in the fridge to rest for 10 minutes.
2: Roll out the pastry on a floured surface to 2–3mm thick and use it to line a 23cm loose-bottomed tart tin, making sure you line the tin evenly; there will be an overhang. Place on a baking sheet. Chill in the fridge for 10 minutes.
3: Preheat the oven to 190°C/Fan 170°C.
4: Line the pastry case with greaseproof paper and baking beans and bake the pastry case blind for 15–20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until a pale golden colour. Leave to cool. One cooled, trim off excess pastry.
5: Make the filling Combine the cornflour and sugar in a medium pan and stir in the lemon juice and 300ml water until smooth. Cook over a high heat, stirring frequently for a few minutes until the mixture thickens.
6: Reduce the heat, gently simmer for 1–2 minutes then remove from the heat. Stir in the lemon zest, butter and egg yolks and mix to combine. Set aside to cool. The mixture should be smooth, thickened and set.
7: Make the Italian meringue Place the sugar in a pan with 75ml water and gently bring to the boil – use a thermometer to ensure the sugar syrup reaches 120°C.
8: Place the egg whites in a mixer with a balloon whisk and, when the syrup reaches 110°C, start whisking the whites until they reach stiff peaks. Once the sugar reaches 120°C pour it over the egg whites while continuing to whisk, being careful not to pour the syrup over the mixing attachment or against the bowl, and ensuring the sugar does not caramelise or become grainy. Whisk until the meringue is shiny, stiff, stable and cool.
9: Assemble the pie Spoon the lemon filling into the cooked and cooled pastry case, spreading it out evenly. Remove from the tin. Spoon the Italian meringue over the top – you can make it smooth or rustic looking. Using a blowtorch, torch the meringue to add a golden colour.
SHORTCUT
Buy a ready-made sweet pastry case and skip steps 1, 2 and 4
SERVES 4
150ml whole milk
150ml cream
3 large eggs, separated
25g cornflour
100g caster sugar
1 large or 2 medium bananas
4 passion fruit, halved and seeds scooped out
juice of ½ lemon
icing sugar, for dusting
For the ramekins
butter, for greasing
caster sugar, for dusting
1: Preheat the oven to 190°C/Fan 170°C and butter 4 x 150ml ramekins and dust with caster sugar.
2: Combine the milk and cream in a pan over a medium heat and bring to the boil.
3: In a bowl, whisk the egg yolks into the cornflour and 50g of the caster sugar. Add a little of the hot milk and cream to the egg mixture and whisk. Pour this solution back into the pan with rest of the milk and cream and return to the heat until it forms a thick crème pâtissière.
4: Whizz the bananas, passion fruit and half the lemon juice together in a blender and stir this into to the crème pâtissière.
5: In a separate clean bowl, whisk the egg whites until holding their shape and then gradually whisk in the remaining 50g of sugar until you have a glossy meringue.
6: Add a third of this meringue mix to the crème pâtissière and mix well. Carefully fold the remainder of the meringue into the crème pâtissière and then spoon into the prepared ramekins.
7: Bake for approximately 15 minutes until risen and golden.
8: Dust with icing sugar before serving.
TIP Serve with Salted Caramel Ice Cream (see here).
SERVES 10
For the shortbread base
100g unsalted butter, chilled, plus extra for greasing
175g plain flour, plus extra for dusting
¼ tsp fine sea salt
50g desiccated coconut
2 tbsp golden caster sugar
1 egg yolk (reserve white for cake)
½ tsp vanilla extract
100g raspberry jam
For the cake
175g unsalted butter, melted
150g natural yoghurt
3 eggs, plus reserved white
150g plain flour
¼ tsp fine sea salt
2 tsp baking powder
175g golden caster sugar
100g desiccated coconut
150g mixed raspberries and blueberries
50g flaked almonds
1: Lightly butter a 23cm square cake tin and line with baking parchment.
2: Make the shortbread base Measure the flour, butter and salt into a food-processor and pulse to make fine crumbs. Add the coconut and sugar and pulse again.
3: Beat the egg yolk with the vanilla and add to the machine with 1 tablespoon of water. Keep the motor running to make a soft dough.
4: Roughly press into the prepared tin with your hands, dust with a little flour and press with the back of a spoon to push into the corners and flatten. Prick with a fork and chill for 10 minutes.
5: Preheat the oven to 200°C/Fan 180°C.
6: Bake the shortbread base for 15 minutes or until pale golden. Remove from the oven and lower the temperature 180°C/Fan 160°C.
7: Cool the base for a couple of minutes and then spread with the jam.
8: Make the cake Beat the melted butter and yoghurt in a bowl with a fork and then add the eggs and reserved egg white.
9: Sift the flour, salt and baking powder into a large bowl then stir in the sugar and coconut.
10: Pour the wet cake ingredients into the dry and mix well with a spatula. When well combined, spread over the jammy biscuit base, level the top and then scatter with the berries and flaked almonds.
11: Bake for 35–45 minutes.
12: Cool in the tin then cut into bars.
SERVES 4
1 x 375g block all butter puff pastry
100g caster sugar
60g unsalted butter, cubed plus extra melted butter for brushing
600g Braeburn apples, peeled, cored and cut into quarters
For the Calvados cream
175ml double cream
½ tbsp icing sugar
1 tbsp Calvados
1 fresh mint sprig, to decorate
1: Preheat the oven to 200°C/Fan 180°C.
2: Prepare the pastry Roll out the pastry to the thickness of a pound coin and then cut a disc slightly larger than the size of a 20cm ovenproof frying pan or skillet and set aside.
3: Place the frying pan over a medium heat, pour in the caster sugar and melt until it turns light brown and starts to smoke a little; do not stir during the process, simply move the pan around a little if required – it will take 5 minutes or so.
4: Remove from the heat and add the 60g of butter. Stir to melt and combine and set aside. Arrange the apples in the pan, round side down, starting from the outer edge of the pan and working towards the centre.
5: Put the pan back on the heat and cook the apples in the caramel for 10 minutes.
6: Brush the melted butter over the apples and cover with the puff pastry, tucking it in at the sides. Pierce the pastry several times and then cook in the oven for 20–25 minutes, or until risen and golden brown.
7: Remove from the oven, leave to cool for 10 minutes before turning out onto a deep plate.
8: Make the Calvados cream Place the cream and icing sugar in a bowl and whip until it starts to form soft peaks. Add the Calvados and stir gently.
9: Serve the tarte tatin with the Calvados cream in a small bowl, topped with the sprig of mint.
SERVES 4
250g digestive biscuits
100g unsalted butter, melted
105g icing sugar
280g cream cheese
½ tsp ground green cardamom
1 tsp ground ginger
210ml double cream
50g pistachios, crushed
50g caster sugar
¼ tsp rose water
1 tbsp fresh lemon juice
sugared rose petals, to decorate
summer fruits, to decorate
1: Make the biscuit base Place the biscuits in a food-processor and whizz to make crumbs. Add the melted butter and mix together. Press the biscuit mixture into the base of a 23cm fluted loose-bottomed tart tin and put in the freezer for 15 minutes to firm up.
2: Make the cheesecake Beat the icing sugar and cream cheese together in a large bowl. Add the ground cardamom and ginger.
3: In a separate bowl, beat the double cream until stiff and then beat in the cream cheese mixture.
4: Spread on top of the biscuit base and place back in the freezer for about 15 minutes.
5: Make the rose water syrup Bring 50ml water to the boil in a small pan with the sugar over a medium heat, stir until dissolved. Add the rose water and allow to cool.
6: Scatter the pistachios on top of the cheesecake and then decorate with the rose water syrup, petals and summer fruits.
FAMILY TIP ‘Combining Middle Eastern and Indian flavours, this recipe requires little skill but delivers maximum results.’
SERVES 4
250g mascarpone cheese
125ml double cream
125ml natural yoghurt
zest and juice of 1 lemon
For the blackberry curd
100g blackberries
1 large egg
zest and juice of 1 lemon
1 tbsp caster sugar
50g butter
For the ginger nut crumble
35g unsalted butter
1 tbsp soft brown sugar
35g plain flour
½ tsp baking powder
1 tsp ground ginger
¾ tbsp golden syrup
1 ball of stem ginger in syrup, finely chopped
For the salted caramel
50g caster sugar
10g unsalted butter
½ tsp sea salt
½ tsp vanilla extract
For the popcorn
a knob of butter
drop of rapeseed oil
1 tbsp popcorn kernels
1: Make the cheesecake Whisk together the mascarpone, cream and yoghurt to thicken, add half the lemon juice and all the zest. Spread into a serving dish and leave to chill in the fridge.
2: Make the blackberry curd Push the blackberries through a sieve and then add to a large pan with the egg, lemon zest, juice and sugar. Add the butter and place over a medium heat. Stir until thick and then remove from the heat. Leave to chill in the fridge.
3: Make the ginger nut crumble Preheat the oven to 200°C/Fan 180°C and line a baking sheet with greaseproof paper. Cream the butter and sugar in a large bowl. Add the remaining ingredients and mix well. Place 12 heaped teaspoons of the mixture on the lined sheet, leaving room to spread. Cook for 10 minutes and then leave to cool. Break into crumble.
4: Make the salted caramel Place the sugar and 100ml water in a pan over a high heat. Bring up to a temperature of 185°C without stirring. You can do this by eye – when the caramel has reached a lovely golden brown colour, it is ready. Remove from the heat and carefully add the butter (the hot sugar will spatter and could burn you). Keep stirring until the caramel stops bubbling and spitting.
5: Make the popcorn Heat the knob of butter and drop of oil in a large pan over a medium heat, add the popcorn kernels, cover with a lid and leave to pop. When the popcorn has finished popping, stir in the salted caramel.
6: Layer the cheesecake mix in serving glasses with the blackberry curd on top. Decorate with the crumbled ginger nut and popcorn then serve.
SHORTCUT
Buy ginger biscuits and caramel popcorn and skip steps 3–5
SERVES 4
For the almond cake
110g butter, plus extra for greasing
130g caster sugar
3 eggs
2–3 drops almond extract
110g ground almonds
40g plain flour
For the pears
300ml red wine
130g caster sugar
pared zest of 1 lemon
1 cinnamon stick
4 ripe pears
For the candied peel and nut brittle
2 oranges
150g caster sugar
50g mixed nuts, roughly chopped
1: Preheat the oven to 160°C/Fan 140°C and butter and line a 20cm loose-bottomed sandwich tin.
2: Make the almond cake Beat the butter with a wooden spoon or in a food-processor to soften. Add the caster sugar gradually, beating all the time, until soft and light. Add the eggs and almond extract, beating well, and fold in the ground almonds and flour. Tip the cake mixture into the prepared tin and bake for 35 minutes, or until an inserted skewer comes out clean. Cool the cake in the tin for 10 minutes, then turn out onto a wire rack.
3: Make the pears poached in red wine Place a pan over a medium heat and pour in the wine and 300ml water. Stir in the caster sugar, lemon zest and cinnamon stick. Bring to the boil and leave to bubble for 1 minute. Keeping the stalks on the pears, peel and remove the ‘eye’ from the base. Place the pears in the syrup over the heat and leave to poach over a gentle heat for about 30 minutes, or until tender to the point of a sharp knife.
4: Make the candied peel Pare the zest of the oranges and cut into strips. Place the zest in a pan of water over a high heat and bring to the boil. Change the water and bring to the boil again. Meanwhile, make a sugar syrup in a small pan with 50g of the sugar and 100ml water. Place the zest in the sugar syrup and boil for 20 minutes. Drain.
5: Make the nut brittle Put the remaining sugar in a pan over a low heat and slowly melt, swirling the pan occasionally, until it caramelises. Meanwhile, spread the nuts out onto baking parchment, then pour the caramel over the top. Allow to cool then chop into brittle.
6: Decorate the cake with the peel and brittle then serve with the poached pears.
SHORTCUT
Use shop-bought candied peel and nut brittle and skip steps 4 and 5
SERVES 8
175g butter, softened, plus extra for greasing
150g soft brown sugar
3 large eggs, beaten
225g self-raising flour, plus extra for dusting
1 tsp ground cinnamon
1 tsp mixed spice
zest and juice of 1 large lemon
milk, to loosen
150g Bramley apples, peeled and diced
For the caramelised apples
50g unsalted butter
500g Bramley apples, peeled and diced
½ tsp ground cinnamon
pinch of salt
75g caster sugar
1: Preheat the oven to 180°C/Fan 160°C and butter and line a 20cm square cake tin.
2: Make the apple cake Cream the butter and sugar together with an electric whisk until light and fluffy.
3: Beat the eggs in one at a time and then sift in the flour and spices and fold into the mixture.
4: Stir in the lemon zest and a little milk if it is too thick.
5: Toss the apple pieces lightly in flour and then add to the mix. Scrape into the prepared tin and bake for 35–40 minutes, or until golden and a skewer inserted into the centre comes out clean.
6: Make the caramelised apples Melt the butter in a pan over a gentle heat. Once melted, add the apples, cinnamon and salt. Cook until the apples are soft but not broken down.
7: Add the sugar and 100ml of water and bubble to form a caramel.
8: Once the cake is cooked, use a skewer to make some holes in the surface and then strain over the caramel from the apple pan.
9: Leave the cake to cool a little and then slice into squares and serve with the caramelised apples.
SERVES 4
For the blackberry jam
300g blackberries
20g icing sugar, plus extra for sprinkling
1 vanilla pod, slit lengthways
For the baked apples
4 eating apples, cored and the skin scored round the middle
2 tsp ground cinnamon
50ml apple juice
fresh lemon juice (to taste)
200g blackberries
approximately 400ml blackberry liqueur
1: Preheat the oven to 200°C/Fan 180°C.
2: Make the blackberry jam Add the blackberries to a pan with the icing sugar and the vanilla pod and a small amount of water. Cook until the blackberries are soft but not totally broken down.
3: Make the baked apples Place the apples on a baking sheet and spoon some of the blackberry mixture into the cavity of each, leaving the remainder in the pan. Sprinkle the apples with more sugar, the cinnamon and pour over some of the apple juice. Bake for 20–25 minutes, or until tender.
4: Make the macerated blackberries Mix the 200g blackberries with the liqueur and leave to infuse.
5: Continue cooking the blackberries remaining in the pan until they break down and become a bit jammy, but not too reduced. Pass through a sieve and add the lemon juice or more icing sugar, to taste.
6: Serve the baked apples with the macerated blackberries and blackberry jam.
SERVES 8
For the sweet pastry
100g butter, plus extra for greasing
200g plain flour
pinch of salt
50g caster sugar
2 egg yolks
For the filling
230g walnuts
200g caster sugar
3 eggs
50g butter, melted
65g amaretti biscuits, roughly crushed
75g dark chocolate, grated
1 tbsp plain flour
1 tbsp instant coffee powder dissolved in a little hot water
50ml Amaretto liqueur
whole walnuts, to decorate
icing sugar, for dusting
mascarpone cheese, to serve
1: Butter a 23cm deep, fluted, loose-bottomed tart tin.
2: Make the pastry Place the butter in a bowl with the flour and salt and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar and mix in the egg yolks. Bring together without kneading and wrap the pastry in clingfilm. Rest in the fridge for 30 minutes.
3: Preheat the oven to 200°C/Fan 180°C.
4: Roll out the pastry on a lightly floured surface and use it to line the prepared tart tin. Cover the pastry with greaseproof paper and fill with baking beans. Bake blind for 10–12 minutes. Remove the beans and greaseproof paper and return to the oven to bake for a further 5–6 minutes, or until lightly golden.
5: Reduce the oven temperature to 180°C/Fan 160°C.
6: Make the filling Whizz the walnuts and 100g of the sugar in a food-processor until finely ground.
7: Whisk the eggs with the remaining sugar. Carefully stir in the melted butter, the ground walnuts, amaretti biscuits, chocolate, flour, coffee and Amaretto. Mix together well.
8: Cook the tart Spoon the filling into the tart case, decorate with the whole walnuts and place in the middle of the oven to cook for 25 minutes.
9: Serve warm with a dusting of icing sugar and a small scoop of mascarpone.
SHORTCUT
Buy a ready-made sweet pastry case and skip steps 1–4
SERVES 6
4–6 figs (not quite ripe)
2 tbsp redcurrant jelly
30g slivered almonds, toasted
icing sugar, for dusting
For the pastry
80g unsalted butter, cold and cubed
50g icing sugar, sifted
190g plain flour, plus extra for dusting
1 egg yolk
For the frangipane
100g unsalted butter, softened
100g icing sugar
100g ground almonds
2 eggs
1 tbsp double cream
1: Make the pastry Put the butter, icing sugar and flour in a food-processor and whizz until the mixture resembles breadcrumbs. Add 1 tablespoon of cold water and the egg yolk and process to a dough.
2: Tip onto a floured surface – if it is too soft, wrap in clingfilm and place in the fridge for 30 minutes. Roll out the dough to 3mm thickness and use it to line a 20cm loose-bottomed fluted tart tin, making sure you press well into the corners. Chill for 1 hour.
3: Heat the oven to 190°C/Fan 170°C.
4: Line the pastry with greaseproof paper and fill with baking beans or rice. Bake for 15 minutes. Remove the greaseproof paper and beans and put back in the oven for a further 3–5 minutes, or until lightly golden and sandy to the touch.
5: Turn the oven temperature down to 180°C/Fan 160°C.
6: Make the frangipane Combine all the ingredients in a bowl and beat well.
7: Cook the tart Spread the frangipane filling into the pastry case and press the fig halves into it, cut side up. Bake for about 30 minutes.
8: Leave to cool for 10 minutes before removing from the tin and cooling completely on a wire rack.
9: To finish, heat the redcurrant jelly until smooth and brush over the figs. Sprinkle with toasted slivered almonds and dust with icing sugar to serve.
SHORTCUT
Buy a ready-made sweet pastry case and skip steps 1–4
SERVES 8
For the sweet pastry
150g plain flour, plus extra for dusting
pinch of salt
75g butter, cubed
½ tbsp caster sugar
For the raspberry jam
250g raspberries
200g jam sugar
juice of ½ lemon
For the frangipane
4 medium eggs, plus 2 medium egg yolks
115g caster sugar
150g butter, melted and cooled
150 ground almonds
1 tsp almond extract
3 tbsp flaked almonds and icing sugar, to decorate
1: Make the pastry Sift the flour and salt into a bowl. Rub the cubed butter into the flour with your fingertips until you get a fine crumb. Stir in the sugar. Add 2½ tablespoons of cold water and, using a cutlery knife or a palette knife, start bringing the pastry together; if you have a dry crumb add more liquid, but only enough to bring it together; you do not want to over work or make the pastry too sticky or it will become tough. Roll into a disc, wrap in clingfilm and place in the fridge to rest for 10 minutes.
2: Make the raspberry jam Place the raspberries in a medium pan and gently heat until they start to soften. Add the sugar and lemon juice and continue to heat until the sugar has dissolved. Bring to the boil and cook for 8–10 minutes, stirring occasionally, until starting to thicken. Whilst still hot, carefully strain the jam through a sieve into a bowl and set aside. Place the bowl on top of a bowl of iced water until completely cooled, stirring occasionally.
3: Roll out the pastry on a floured surface to 3mm thick and use to line a 23cm loose-bottomed tart tin, making sure it’s evenly lined and has an overhang of pastry. Chill for 10 minutes. Prick the base with a fork to stop the pastry puffing up during the blind bake.
4: Preheat the oven to 190°C/Fan 170°C.
5: Place the lined pastry dish on a baking sheet, then line the pastry case with greaseproof paper and baking beans. Bake the pastry case blind for 20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until a pale golden colour. Leave to cool. Once cool, trim off the excess pastry.
6: Reduce the oven temperature to 180°C/Fan 160°C.
7: Make the frangipane Beat the eggs, egg yolks and sugar well together, then mix in the melted butter, ground almonds and almond extract.
8: Assemble the tart Spread 8 tablespoons of the cooled raspberry jam on the base of the cooled pastry case and top with the frangipane to create an even layer that covers the jam. Ensure that the frangipane mix doesn’t come over the top of the pastry.
9: Bake for about 35 minutes until the filling is golden brown and a skewer inserted in the centre comes out clean.
10: While the tart is cooking, gently heat a dry frying pan with an even layer of flaked almonds, gently toast them until they start to colour, then remove them from the pan onto kitchen paper.
11: Once the tart is cooked through, remove from the oven and allow it to cool before removing from the tin (including the base) on to a plate or board.
12: Decorate the tart with a light dusting of icing sugar and the toasted flaked almonds.
SHORTCUT
Buy good-quality jam and a ready-made sweet pastry case and skip steps 1–5
SERVES 4
4 pears
750ml red wine
100g caster sugar
1 cinnamon stick
2 star anise
4 cloves
pared zest of 1 orange
For the apple & raspberry compote
2 Braeburn apples, peeled, cored and cut into 1cm dice
juice of 1 lemon
50g butter
1 vanilla pod, slit lengthways and seeds scraped out
125g raspberries
For the oat crumble
50g plain flour
50g unsalted butter
50g demerara sugar
25g caster sugar
25g rolled oats
For the saffron cardamom mascarpone
1 tbsp honey
pinch of saffron
125g mascarpone cheese
½ tsp ground cardamom
1: Make the spiced pears Peel the pears and carefully remove the ‘eye’ from the base. Bring the red wine, caster sugar, aromatics and orange zest to a boil in a pan over a medium heat, stirring to dissolve the sugar. Add the pears, cover the pan with a circle of greaseproof paper and allow to simmer for 20–25 minutes, or until the pears have softened and taken on the red wine colour. Remove from the heat and leave to steep overnight in the liquid, if you have time; this will give a better flavour and colour.
2: Make the apple & raspberry compote Place the apples in a small bowl with the lemon juice; toss them through so the apples do not discolour.
3: Measure the butter into a small pan over a medium heat and, when sizzling, add the apples and cook until they start to soften. Add the seeds from the vanilla pod and stir. Once the apples have softened, remove from the heat and gently stir through the raspberries. Leave to cool.
4: Preheat the oven to 150°C/Fan 130°C.
5: Make the oat crumble Place all the ingredients in a food-processor and whizz. Tip onto a baking sheet and cook in the oven for about 45 minutes, turning every 10 minutes, until you have a lovely golden crunchy crumble.
6: Make the saffron cardamom mascarpone Place the honey and 1 tablespoon of water in a small pan and place over a gentle heat. Add the saffron and leave to infuse for at least 10 minutes. Leave to cool. Whisk the mascarpone so there are no lumps, then add the saffron honey and the cardamom. Mix well.
7: To serve, place each pear on a plate and add a sprinkle of crumble, some compote and a spoonful of mascarpone.
SERVES 8
100g unsalted butter, plus extra for greasing
200g dates, stoned
1 tsp bicarbonate of soda
200g soft dark brown sugar
3 eggs
½ tsp vanilla extract
200g plain flour
2 tsp baking powder
For the toffee sauce
120g unsalted butter
130g soft light brown sugar
100g soft dark brown sugar
500ml double cream
For the custard
200ml double cream
50ml whole milk
2 tsp vanilla extract
4 egg yolks
75g caster sugar
1: Preheat the oven to 180°C/Fan 160°C.
2: Butter a 20cm square tin and line the base with non-stick baking parchment.
3: Make the pudding Place the dates and 150ml water in a medium pan and simmer for about 5 minutes, until softened and beginning to break down. Whizz in a food-processor to a moist and gooey paste. Add the bicarbonate of soda and leave to cool.
4: Cream the butter and dark brown sugar together until pale and fluffy. Beat the eggs in one at a time, then add the vanilla and fold in the flour and baking powder. Finally, tip in the cooled date mixture, stirring well to combine. Pour into the prepared tin and bake for about 50 minutes, or until cooked through. A skewer inserted into the centre should come out clean.
5: Make the toffee sauce Slowly melt the butter in a pan over a gentle heat. Add the sugars and caramelise slowly. Finally, stir in the cream and simmer for 3 minutes.
6: Make the custard Heat the cream, milk and vanilla extract in a small, heavy pan until bubbles form at the edges. While this is heating, whisk together the egg yolks and sugar until smooth. Slowly pour ½ cup of hot milk mixture into the egg yolks, whisking constantly. Gradually add egg yolk mixture back into the remaining milk mixture, whisking constantly. Continue to cook over a low-medium heat, stirring constantly, until the mixture coats the back of a spoon.
7: To serve, turn the whole pudding out and pour over half of the toffee sauce, reserving the remainder to be served in a jug alongside the custard.
SHORTCUT
Buy ready-made custard and skip step 6
SERVES 4–6
2 medium eggs, plus 2 medium egg yolks
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp grated nutmeg
500ml double cream
1 brioche loaf (about 400g), cut into 1cm slices and then triangles
100g unsalted butter, melted
40g walnuts, chopped
80g sultanas
125g dark chocolate, coarsely grated
30g white chocolate, coarsely grated
soft light brown sugar or demerara, for sprinkling
1: Preheat the oven to 160°C/Fan 140°C.
2: Make the custard Whisk the eggs, egg yolks and vanilla extract with the cinnamon and nutmeg.
3: Meanwhile, bring the cream to the boil in a pan over a medium heat, whisking all the time.
4: Add the boiled cream to the egg mixture and leave to one side to cool.
5: Assemble the pudding Brush both sides of each triangle with melted butter and then place a layer in an oval dish at a slant. Sprinkle with half the walnuts and half the sultanas and half the grated chocolate. Repeat with a second layer and finish with the remainder of the nuts, sultanas and chocolate. Very carefully, pour the cooled egg mixture over the brioche and allow to soak in for 10 minutes, before sprinkling with brown sugar.
6: Bake for 30 minutes, or until the mixture is just set but still a little bit wobbly.
7: Leave to stand for 10–15 minutes and then serve warm.
TIP Serve with Crème Anglaise (see here).
SERVES 4
70g Basmati rice
1 litre whole milk
8 cardamom pods (or 1 tsp ground cardamom)
50g slivered almonds
75g sultanas
2 tbsp caster sugar (or to taste)
a handful of pistachios, chopped, to decorate
gold or silver leaf, to decorate (optional)
1: Wash the rice, tip into a large pan and place over a low heat for a few minutes.
2: Pour in the milk, add the cardamom and almonds, and stir. Bring to a simmer and cook uncovered for approximately 40 minutes.
3: Stir in the sultanas and simmer for a further 15–20 minutes, until the liquid has reduced by at least half and the mixture has thickened.
4: Stir in the sugar, to taste, remove from the heat and allow to cool.
5: Pour into a bowl, cover with clingfilm and chill for 1–2 hours or overnight.
6: Garnish with crushed pistachios and gold or silver leaf, if you like, to serve.
FAMILY TIP ‘This is a true family favourite that brings back many childhood memories for us.’
SERVES 4
For the brittle
100g flaked almonds
200g caster sugar
For the fondants
100g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
100g butter
2 large eggs
100g caster sugar
100g plain flour
melted butter, for greasing
20g dark cocoa powder, for dusting
thick cream, to serve
1: Preheat the oven to 200°C/Fan 180°C and prepare 4 dariole moulds by brushing them with melted butter in an upwards direction. Dust each mould with the cocoa powder.
2: Make the brittle Spread the nuts out evenly on a baking sheet and toast in the oven for 5–6 minutes, checking them regularly and shaking if necessary. Once cooked, tip out evenly onto a silicon mat.
3: Tip the sugar for the brittle into a pan and gently heat, swirling until the sugar has dissolved and turned golden brown. Pour over the nuts, making sure you coat them evenly, then leave to cool.
4: Make the fondants Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water or in a microwave until just melted, taking care not to burn the chocolate. Remove the bowl from the heat and allow to cool for around 10 minutes.
5: In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened and the whisk leaves a trail. Pour the melted chocolate mixture into the egg mixture and fold to combine. Sift in the flour and fold in.
6: Divide the mixture evenly between the moulds. Place the fondants on a baking sheet and cook for 8 minutes until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Remove from the oven and leave to sit for a couple of minutes before turning out.
7: Shatter the brittle into shards and serve with the fondants and some thick cream.
SERVES 4
4 eggs
125g caster sugar
1 tsp vanilla extract
pinch of salt
115g plain flour
3 tsp instant espresso coffee powder
200ml hot water
2 tbsp vodka
3 tbsp coffee liqueur
200ml double cream
125g mascarpone cheese
60g amaretti biscuits
20g dark cocoa powder, plus extra to decorate
1: Preheat the oven to 190°C/Fan 170°C and line 3 x 15cm springform cake tins with greaseproof paper.
2: Make the sponge Separate the eggs and whisk the egg yolks with half the sugar and all the vanilla. Beat until very pale; this will take about 5 minutes.
3: In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour over the egg mixture and gently fold in.
4: Divide the sponge mixture evenly between the lined trays and bake for about 15 minutes, or until firm to the touch and golden.
5: Place on wire racks to cool and remove the paper. (When cool, cut the cakes in half horizontally to make more layers, if desired.)
6: Make the espresso martini Mix the coffee powder with the hot water, vodka and coffee liqueur and leave to cool. Brush the sponge discs with the coffee mixture.
7: Make the mascarpone cream Mix a little of the double cream with the mascarpone until smooth and then add the remainder and whisk until slightly stiffened.
8: Make the cocoa crumb Whizz the amaretti biscuits with half the cocoa powder in a food-processor.
9: Assemble the tiramisu Place a layer of sponge in a glass trifle bowl and then spread with a layer of the mascarpone cream. Top with cocoa crumb and repeat the layers of sponge, cream and crumb until they are used up. Finish with a final layer of cream and dust with cocoa powder to serve.
SHORTCUT
Buy ready-made sponge fingers and skip steps 1–6
MAKES 25
For the choux pastry
50g butter
60g plain flour, sifted
2 large eggs, at room temperature
10g caster sugar
For the filling
350ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
For the topping
200g dark chocolate
10g butter
100g whole almonds, toasted and finely chopped
1: Preheat the oven to 210°C/Fan 190°C.
2: Make the choux pastry Place 110ml water in a pan with the butter and bring up to a rolling boil. Remove from the heat and tip in all the sifted flour at once. Mix with your wooden spoon until it comes away from the sides of the pan in a cohesive ball. Return to the heat and cook out the pastry for a further 5 minutes, beating the mixture the whole time. Tip into a large bowl to cool.
3: Once the choux has cooled, beat the eggs and incorporate slowly in stages, beating until each addition is all incorporated before adding more. You may not need all the egg – you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds); the mixture must not become too loose or it will just spread and not rise.
4: Place the mixture in a piping bag fitted with a plain 1cm nozzle.
5: Line a baking sheet with greaseproof paper and pipe small balls in lines across the baking sheet, making sure you give each enough room to rise. Gently rub the top of each ball with a wet finger as this will make for a crisper top.
6: Bake until a deep golden colour; they should be crisp and not soggy, about 20–30 minutes.
7: Turn the oven down to 180°C/Fan 160°C and make a small hole in the base of each choux bun with a skewer
– insert it in one end and move it about in the middle – do not pierce through the other side – then place them back on the baking sheet and dry them in the oven for a further 5 minutes. Allow to cool on a wire rack.
8: Make the filling Lightly whisk the cream, icing sugar and vanilla until it just holds its shape and place in a piping bag with a plain straight-sided nozzle. Put the nozzle into the hole you made on one side of the choux pastry and pipe until the cavity fills with cream; the choux should feel heavy now.
9: Make the topping Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water or in a microwave until just melted, taking care not to burn the chocolate. Allow to cool slightly then dip the presentation side of the choux pastry half way into the chocolate and allow the excess to drip off. It should have a lovely shine and not run down the side of the pastry.
10: Sprinkle the chopped almonds over the chocolate before it sets.
11: Place on a wire rack to set and then serve assembled in a stack.
SERVES 4
400g rhubarb, cut into 6cm pieces
150g caster sugar
50ml Aperol liqueur
zest and juice of 1 orange
250ml whole milk
250ml double cream
1 vanilla pod, slit lengthways and seeds scraped out
4 egg yolks (3 whites reserved for the meringues)
750ml semi-skimmed milk
1: Preheat the oven to 200°C/Fan 180°C.
2: Prepare the rhubarb Place the rhubarb in an ovenproof dish with 30g of the sugar, the Aperol and orange zest and juice. Cover with foil and roast in the oven for 15–20 minutes, or until softened. Taste and add more sugar, if needed. Transfer to a plate and set aside. Pour the roasting juices into a pan and boil over a high heat for 1–2 minutes until it forms a thick syrup. Set aside.
3: Make the custard Add the whole milk, cream and vanilla pod and seeds to a pan over a medium heat. Bring to the boil, stirring continuously, then remove from the heat and leave to cool slightly. Beat the egg yolks in a large bowl with 45g of the sugar until light and tripled in volume. Remove the vanilla pod from the milk and discard. Slowly whisk the warm milk mixture into the yolks. Return the custard to the pan and place over a low heat for a 2–3 minutes, stirring continuously, until it coats the back of a spoon. Strain through a sieve into a clean bowl and cover the surface with a layer of clingfilm. Set aside.
4: Make the meringues Place the 3 reserved egg whites in a clean bowl and beat with an electric whisk until firm peaks. Continue whisking as you add the remaining caster sugar. Turn up the mixer and whisk for 7 minutes, or until glossy. Pour the semi-skimmed milk into a wide, shallow pan over a medium heat and warm through until it begins to simmer. Float heaped tablespoons of the meringue on the hot milk, making sure they are well spaced. Cook for about 30 seconds, then turn and cook for another 30 seconds, or until firm. Repeat with the remaining meringue. Use a slotted spoon to transfer the meringues to kitchen paper to absorb any milk.
5: Spoon the custard into individual bowls and top with rhubarb, a meringue and a drizzle of the rhubarb syrup.
SERVES 8
200g butter
6 medium eggs
250g caster sugar
100g plain flour
60g cocoa powder
100g Morello cherry jam
1 x tin pitted cherries, drained
500ml double cream
2 tbsp icing sugar
100g dark chocolate, to decorate
1: Preheat the oven to 180°C/Fan 160°C.
2: Melt the butter in a small pan. Weigh out 150g and put to one side to cool for the cake. Keep the remaining melted butter to grease and line the base of 3 x 20cm sandwich tins.
3: Make the cake In a large bowl, whisk the eggs and caster sugar with an electric whisk until light fluffy and leaving a visible trail when you lift the whisk; this will take around 10 minutes.
4: In a separate bowl, sift the flour and cocoa powder together before gently folding it into the egg mixture. Be careful not to overwork the mix. Once incorporated, gently pour in the cooled, melted butter and carefully fold together.
5: Divide the mixture equally between the 3 tins and bake in the oven for 20–25 minutes.
6: Meanwhile, heat the jam in a small pan to loosen. Reserving 8 tinned cherries for the top of the cake, add the remaining cherries to the jam, and stir to coat.
7: Make the filling Whisk the cream and icing sugar together until soft peaks form and place in the fridge until you are ready to assemble.
8: Assemble the gâteau When the cake is completely cooled (which should take around 30 minutes), place the cream in a piping bag fitted with a star nozzle, pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill with half the cherry jam mixture. Repeat with the second layer and finish the third layer by decoratively piping on the cream and topping with the reserved cherries.
9: Decorate the finished gâteau with grated or shaved chocolate and serve.
SERVES 6
175g caster sugar
250ml double cream
150ml whole milk
4 egg yolks
1 tsp sea salt
1: Heat 150g of the sugar in a heavy-based pan until it melts and develops a nice caramel colour. Add the cream and bring it back to the boil. Pour in the milk and then leave to cool.
2: Beat the egg yolks in a bowl with the remaining sugar. Place the bowl over a pan of boiling water and whisk continuously until the mixture is creamy and has more than quadrupled in size.
3: Take off the heat and whisk in the caramel mixture.
4: Place in the freezer to chill for at least an hour, until cold but not frozen.
5: Stir the salt into the chilled mixture and pour into an ice cream maker. Churn until frozen and then scoop into a tub and freeze completely.
6: Remove from the freezer and leave to soften slightly before serving.
SERVES 6
300ml whipping cream
125g sweetened condensed milk
2 tbsp Baileys Irish Cream
pinch of ground cinnamon
1: Whisk the cream in a large bowl until stiff.
2: Carefully fold in the condensed milk, the Baileys and cinnamon.
3: Transfer to a container and freeze for 4–6 hours, or until hard.
SERVES 8
100g clear honey
300ml whole milk
300ml double cream
6 large egg yolks
70g caster sugar
1 tsp cornflour
1 vanilla pod, slit lengthways and seeds scraped out
icing sugar (to taste)
1: Put the honey into a pan and place over a medium heat. Bring to the boil and reduce to a deep golden colour. Allow to cool slightly.
2: Pour the milk into a separate pan and add the reduced honey. Stir over a low heat until the honey has dissolved. Add the cream and bring to the boil.
3: Meanwhile, beat the egg yolks and the sugar together in a bowl with the cornflour.
4: Strain the hot milk mixture over the egg mixture and mix well.
5: Strain the custard into a clean pan and add the vanilla pod and seeds.
6: Cook over a low heat stirring continuously for 10 minutes, or until it coats the back of a spoon. Ensure the mixture doesn’t boil. If needed, add icing sugar to taste.
SERVES 4
150ml double cream
150ml milk
3 large egg yolks
50g sugar
2 tsp vanilla extract
1: Place the double cream and milk in a pan and bring to the boil.
2: Whisk the egg yolks, sugar and vanilla extract in a bowl with an electric hand whisk until pale and fluffy.
3: Pour the hot cream mixture over the egg mixture and mix well.
4: Pour into a clean pan and cook, stirring over a low heat, until the mixture is thick and coats the back of a wooden spoon.
SERVES 4
140g plain flour, plus extra for dusting
2 tsp caster sugar
¼ tsp baking powder
pinch of salt
65ml whole milk
1 egg
pinch of anise seeds
sunflower oil, for deep-frying
For the apple and raspberry compote
500g raspberries
1 eating apple, peeled, cored and diced
75g icing sugar, plus extra for sprinkling
squeeze of lemon juice
1: Make the dough Sift the flour twice into a bowl and add the sugar, baking powder and salt.
2: In a second bowl, whisk the milk, egg and anise seeds together until frothy.
3: Make a well in the flour mixture and slowly add the liquid while whisking. Use your hands to bring it together into a dough. Knead on a lightly floured surface until smooth. Shape into 16 small balls and leave to rest for 20 minutes.
4: Make the apple and raspberry compote Put all the ingredients into a pan over a low heat and cook for 5 minutes, until soft. Blend and then pass through a sieve.
5: Roll the dough balls on a lightly floured surface into very thin rounds and leave to rest for a further 5 minutes.
6: Heat a good amount of oil in a deep pan to about 170°C, or until a crumb of bread browns in 30 seconds.
7: Fry the buñuelos Carefully fry 2–3 at a time in the hot oil, turning once, until puffed and golden. Drain well.
8: Sprinkle the buñuelos with icing sugar and serve with the apple and raspberry compote.
TIP Serve with Baileys Ice Cream (see here).
SERVES 4
100g plain flour
1 tbsp gram/chickpea flour
1 tbsp cornflour
1 tsp fast action yeast
1 tsp caster sugar
about 120ml warm water
vegetable oil, for deep-frying
For the syrup
200g caster sugar
3 cloves
8 cardamon pods, cracked
pinch of saffron
1: Make the batter Place all the flours in a bowl and whisk together.
2: Place the yeast and sugar in a small bowl, add half the water and leave to stand for 5 minutes.
3: Add the yeast mixture to the flour mixture and mix together well. Add enough of the remaining water to get a dropping consistency.
4: Cover and leave aside in a warm place to prove for approximately 2 hours.
5: Make the syrup Place all the syrup ingredients in a pan with 200ml water and bring to the boil for 7 minutes, or until it coats the back of a spoon.
6: Place a good amount of vegetable oil in a deep pan and heat up to 170°C, or until a cube of bread browns in 30 seconds.
7: Fry the jalebi Pour the batter into a squeezy bottle and place a cooling rack over a tray lined with kitchen paper. Make spirals/jalebi shapes with the batter in the hot oil and cook for 1–2 minutes on each side.
8: Once cooked, transfer straight into the sugar syrup and leave to soak for 20–30 seconds. Remove to the wire rack to drain before serving.
FAMILY TIP ‘These are hot, sweet and sticky swirls of batter dipped in a cardamom, clove and saffron syrup.’
