If you are anything like me, a party doesn’t feel celebratory without some sort of cake. From mini desserts in shot glasses, cocktails in jelly form to elegant bites, end your party on a sweet note!
The espresso intensifies the chocolate, but is, in itself, a surprisingly subtle flavour. These pots are very rich and luxurious.
200 g/7 oz. dark/ bittersweet (70%) chocolate, chopped
400 ml/13⁄4 cups double/ heavy cream
3 tablespoons espresso
2 teaspoons vanilla bean paste
3 tablespoons muscovado/ turbinado sugar
a small pinch of salt
20 g/1 oz. cocoa nibs/ chocolate shavings, to serve
150 ml/generous 1⁄2 cup double/heavy cream, whipped (optional)
15 shot glasses or espresso cups
Makes 15
Put the chocolate in a large heatproof bowl. Heat the cream, espresso, vanilla paste, sugar and salt in a saucepan, stirring to combine.
When it begins to simmer, take off the heat and pour over the chocolate. Let it sit for 1 minute, then whisk until smooth and glossy.
Pour into shot glasses, cover with clingfilm/plastic wrap and leave to set overnight, or for at least 2 hours.
Decorate with cocoa nibs or chocolate shavings before serving, and add a teaspoonful of whipped cream to each one, if you like.
sweet chestnut & chocolate baskets
60 g/4 tablespoons softened, unsalted butter
85 g/3⁄4 cup icing/confectioners’ sugar
1⁄2 teaspoon vanilla bean paste 1 egg white, beaten
50 g/generous 1⁄3 cup plain/all-purpose flour
2 teaspoons unsweetened cocoa powder
For the chestnut cream
150 g/5 oz. sweet chestnut purée 5 tablespoons cream cheese
270 ml/11⁄4 cups double/heavy cream
a piping/pastry bag
a 24-hole mini muffin pan, greased a silicone sheet
Makes 30
Begin by making the basket tuiles. Use an electric hand-held whisk to combine the butter, sugar and vanilla in a bowl. Add the egg white. Slowly add the flour and cocoa and whisk. Refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 190°C (375°F) Gas 5.
To make the chestnut cream, place the sweet chestnut purée, cream cheese and cream into a bowl and whisk together until quite stiff. Spoon into a piping/pastry bag and refrigerate until needed.
Place a silicone sheet onto a heavy baking sheet. Use an offset palette knife/metal spatula to spread the basket tuile mixture into 7-cm/3-in. circles. The mix needs to be very thinly spread.
It is best to experiment with just one tuile at first. Place it in the preheated oven and bake for 4–5 minutes.
Slide a palette knife/metal spatula under the tuile and place it over one of the holes of the muffin pan. Gently push it into the hole of the muffin pan. It will cool, and take form in seconds.
Bake the baskets in batches. When cool and ready to serve, snip a tiny hole in the end of the piping bag and pipe the cream with quite some pressure into the basket cases in a squiggle shape. Serve immediately.
350 g/12 oz. puff pastry
For the custard
1 tablespoon cornflour/cornstarch
1 heaped teaspoon plain/all-purpose flour
150 ml/2⁄3 cup full-fat/whole milk
3 egg yolks
90 g/scant 1⁄2 cup caster/granulated sugar
1 teaspoon vanilla paste
a pinch of ground cinnamon
6-cm/21⁄2-in. pastry/cookie cutter a 24-hole mini muffin pan,
lightly greased
Makes 24
To make the custard, whisk the flours, milk and egg yolks together.
In a saucepan bring the sugar, 60 ml/1⁄4 cup water, vanilla and cinnamon to the boil and whisk gently.
Take off the heat and slowly pour over the flour mix while whisking gently. Return to the heat, stirring with a spatula to thicken it ever so slightly to the consistency of single/light cream. Remove from the heat, leave to cool, then refrigerate.
Preheat the oven to 200°C (400°F) Gas 6.
Roll out the puff pastry on a flour-dusted surface until 3 mm/1⁄8 in. thick. Use the cutter to stamp out disks and gently push them into the muffin pan.
Spoon in the custard, leaving a tiny bit of space free at the top of the pastry (the custard will rise).
Cook in the preheated oven for 15–20 minutes, until the tops darken. Remove and let cool on a wire rack.
chocolate & almond raspberry cakes
125 g/41⁄2 oz. dark/bittersweet (70%) chocolate, chopped
125 g/1 stick plus 1 tablespoon unsalted butter
3 eggs, separated
60 g/1⁄3 cup caster/granulated sugar
25 g/1⁄4 cup ground almonds a pinch of salt
1 teaspoon vanilla bean paste
150 g/5 oz. raspberries or kirsch-soaked cherries
icing/confectioners’ sugar, for dusting
a 24-hole mini muffin pan, greased
Makes 30
Preheat the oven to 170°C (325°F) Gas 3.
Melt the chocolate and butter together in a bowl placed over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.
Beat the egg yolks with the sugar until pale and fluffy, then pour into the cooled melted-chocolate mix. Add the ground almonds, salt and vanilla bean paste and stir through.
In a large, clean bowl, whisk the egg whites until they form stiff peaks. Stir a third of the egg whites into the chocolate and mix until well combined. Use a large metal spoon to lightly fold in the rest of the egg whites until just combined.
Spoon the mix into the prepared muffin pan, gently place a raspberry or kirsch-soaked cherry on each cake and bake for 15 minutes, until a skewer inserted into the middle of a cake comes out clean.
Leave for a few minutes before transferring to a wire rack to cool. Dust with icing/confectioners’ sugar to serve.
chocolate & almond raspberry cakes (p117), mini portuguese custard tarts (p117), sweet chestnut & chocolate baskets (p116).
Chocolate & espresso pots (p116).
For me, brownies must be ever so slightly undercooked and fudgy. I take inspiration from Emma’s blog ‘Poires au Chocolat’ and sprinkle the swirls of caramel with cocoa nibs for a bitter crunch.
150 g/1 stick plus 2 tablespoons unsalted butter
200 g/7 oz. dark/bittersweet (70%) chocolate, chopped
4 eggs, beaten
200 g/1 cup plus 2 tablespoons light brown sugar
100 g/1⁄2 cup caster/granulated sugar
a pinch of salt
1 teaspoon vanilla paste/extract
80 g/2⁄3 cup plain/all-purpose flour, sifted
1 tablespoon cocoa nibs (optional)
For the salted caramel
100 g/1⁄2 cup caster/superfine sugar
3 tablespoons golden/light corn syrup
4 tablespoons double/heavy cream
30 g/2 tablespoons unsalted butter a pinch of fleur de sel or flaky sea salt
23 x 23-cm/9 x 9-in. brownie pan, lined with baking parchment
Makes 40–50
Preheat the oven to 170°C (325°F) Gas 3.
For the salted caramel, put the sugar and syrup in a small saucepan over a medium heat. Swirl the pan but do not stir. When the sugar is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, and gently whisk. Set aside.
Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water, taking care that the water is not in contact with the bowl. Transfer to a large bowl. Add the eggs, along with the sugars, salt and vanilla. Fold in the flour.
Pour into the prepared pan and smooth the top. Drizzle the caramel onto the surface and use a skewer to swirl it around. Sprinkle over the nibs, if using, and bake for about 20–25 minutes. It should still have a slight wobble in the centre. Cut into squares.
frangelico truffles
By cutting the truffles into squares, you can avoid contact with warm hands and produce little cubes that look a little different and homemade. I love the rich, nutty taste of Frangelico but by all means substitute with your favourite liqueur.
200 g/7 oz. dark/bittersweet (70%) chocolate, chopped
200 ml/generous 3⁄4 cup double/heavy cream
5 tablespoons Frangelico a pinch of salt
1 teaspoon vanilla bean paste
15 g/1 tablespoon unsalted butter
15 x 12.5-cm/6 x 5-in. plastic container
Makes 25
Put the chocolate in a heatproof bowl. Bring the cream to a gentle simmer and then pour over the chocolate. Leave for 30 seconds.
Whisk the cream and chocolate together, then add the rest of the ingredients and stir together.
Line the plastic container with clingfilm/plastic wrap and pour in the chocolate mix. Refrigerate overnight.
Turn out the truffle onto a board and use a sharp knife to cut it into squares. Dust with cocoa powder.
These truffles can be kept in the refrigerator for up to 1 week. Dust with extra cocoa powder before serving. They also freeze well.
4 digestive biscuits/graham crackers, crumbled
20 g/1 generous tablespoon unsalted butter, melted
225 g/1⁄2 lb. store-bought caramel
2 ripe bananas
250 ml/1 generous cup double/heavy cream
2 tablespoons cream cheese
1 teaspoon caster/superfine sugar
chocolate chips, to decorate
10 shot glasses
Makes 10
Put the biscuit/cracker crumbs in a bowl and stir in the melted butter. Put a heaped teaspoon of the mixture into the base of each shot glass and compact it slightly. Spoon a teaspoon of caramel on top, followed by a tablespoon of the chopped banana.
Put the cream into a bowl and add the sugar and cream cheese. Whisk to soft peaks. Top the bananas with the cream and then sprinkle on the chocolate chips. Refrigerate until ready to serve.
speculoos mousse
Speculoos is a Belgian spiced cookie spread. I was almost too embarrassed to publish such a simple recipe, but it is just too delicious to leave out! Thank you Georgie, the first of my friends to try this little pot and give me the go ahead to unashamedly put it in my book. This isn’t a true mousse but I take such pleasure in announcing the words ‘speculoos mousse’ to friends.
400 g/14 oz. smooth Speculoos spread, such as Lotus spread
800 ml/31⁄2 cups double/heavy cream
3 speculoos biscuits/cookies or digestive biscuits/graham crackers, crumbled, to decorate
20–25 shot glasses
Makes 20–25
Put the speculoos spread and cream into a large bowl.
Use an electric hand-held whisk to mix until thick. You should be able to see the beater marks through the cream.
Spoon the mousse into shot glasses and top with the crushed speculoos biscuits/cookies. Serve.
If you are preparing the mousses in advance, cover with clingfilm/ plastic wrap and chill, adding the crumbled biscuits/crackers just before serving.
pomegranate molasses fruit salad
500 g/1 lb. 2 oz. mixed fruit, such as bananas, blueberries, strawberries and pomegranate seeds, chilled
freshly squeezed juice of 1 orange
1–2 tablespoons pomegranate molasses
15 shot glasses
Makes 15
Dice the fruit finely and place in a large bowl. (Leave small items such as blueberries and pomegranate seeds whole.) Squeeze over the orange juice.
Add 1 tablespoon of pomegranate molasses and toss to mix. Taste and add more molasses, if necessary. Spoon into individual shot glasses. Serve.
lemon posset with thyme crumble
600 ml/21⁄2 cups double/heavy cream
150 g/3⁄4 cup caster/granulated sugar
grated zest and juice of 2 lemons
For the crumble
40 g/scant 1⁄2 cup rolled/ old-fashioned oats
20 g/11⁄2 tablespoons unsalted butter, softened
20 g/1 tablespoon plus 2 teaspoons demerara/raw sugar
half a pinch of sea salt
2 sprigs of thyme, leaves picked off the stalk
15 shot glasses
Makes 15
Pour the cream into a saucepan and bring to a gentle simmer over low heat. Add the sugar and stir until dissolved, then continue to simmer for a few minutes to let the cream thicken slightly.
Whisk in the zest and juice of the lemons.
Pour the mixture into a jug/pitcher and stand in a bowl of iced water to cool down, stirring every minute or so to prevent a skin from forming.
When cooled a little, pour into shot glasses and set in the refrigerator for at least 1 hour.
For the crumble, preheat oven to 200°C (400°F) Gas 6.
In a mixing bowl, mix together the oats, softened butter, sugar and salt, and then spread the crumble mixture out on a baking sheet.
Bake in the preheated oven for 10 minutes, then stir the crumble gently and add the thyme. Return to the oven for 5–10 minutes more, until the oats are crunchy. Remove from the oven and allow to cool.
Sprinkle the crumble topping onto the possets and serve.
white chocolate & cointreau tiramisù
300 ml/11⁄4 cups strong espresso coffee
13 sponge fingers (about 100 g/31⁄2 oz.)
100 g/31⁄2 oz. good-quality white chocolate
250 g/9 oz. mascarpone 2 eggs, separated
150 ml/scant 2⁄3 cup double/ heavy cream
11⁄2 tablespoons Cointreau unsweetened cocoa powder, to decorate
15 shot glasses
Makes 15
Pour the coffee into a shallow dish. Dip five of the sponge fingers in the coffee, one at a time, for 3 seconds on each side and then break each finger into 3. Place each third into the base of each glass.
Melt the chocolate in a bowl set over hot water in a saucepan, taking care that the water is not in contact with the bowl. Allow to cool. Once cool, add the mascarpone and then the egg yolks. Whisk to combine. Pour over the cream and the Cointreau and whisk again to combine.
In a clean bowl, whisk the egg whites until they hold stiff peaks. Gently fold the whites into the mascarpone mix. Spoon a heaped tablespoon of the mixture into each glass, covering the sponge finger.
Dip the remaining sponge fingers in the coffee, one at a time, for 3 seconds on each side and then break each finger in half. Press one into each glass. (There will be one half left over, which you can discard or eat!)
Top the glasses with the remaining mascarpone mix and chill for at least 1 hour. When ready to serve, sift a little cocoa on top.
Overleaf, from left to right: banoffee pie shots (p122), speculoos mousse (p122), pomegranate molasses fruit salad (p122), lemon posset with thyme crumble (p123), white chocolate & cointreau tiramisù (p123).
Although they only take 20 minutes to bake, it’s best to leave meringues to dry out in the oven for a few hours. For this reason, I tend to leave them as my last job of the day. They’re a great thing to do ahead of time as you can keep them in an airtight container for 2 weeks. The coulis is optional – they are still lovely without it.
Sometimes I’ll whisk a drop of rose water into the cream for a little extra flavour.
300 ml/11⁄4 cups double/ heavy cream
300 g/101⁄2 oz. mixed berries, sliced into small pieces
For the meringue
red food colouring, optional 2 egg whites
a pinch of salt
120 g/2⁄3 cup caster/superfine sugar
For the raspberry coulis
150 g/1 cup raspberries freshly squeezed juice of 1⁄2 a lemon
1 tablespoon icing/ confectioners’ sugar
a baking sheet, lined with a silicone mat
a piping/pastry bag small paintbrush
food colouring (optional)
Makes 40–45
Preheat the oven to 140°C (275°F) Gas 1.
If you wish to colour your meringues, paint 8 stripes of food colouring inside the piping bag from the tip, halfway up the bag. Set aside.
Use an electric hand-held whisk to slowly whisk the egg whites with a pinch of salt on medium speed in a clean bowl, until they are frothy.
Gradually add the sugar, a teaspoonful at a time, while increasing the speed of the whisk to high. Once all the sugar has been added and the meringue is shiny, holds its shape and is not grainy, fill the piping bag.
Make sure there are no air bubbles. Twist the piping bag and snip the end off, 2.5 cm/1 in. from the tip.
Pipe the meringue to a diameter of 2.5 cm/1 in., leaving a 2.5-cm/1-in. space between them. They will expand slightly when baked.
Put the meringues in the oven and immediately turn the temperature down to 120°C (250°F) Gas 1⁄2. It is important that you do not open the door to the oven until the meringues are baked. Bake for 20 minutes, switch the oven off and leave the meringues inside to dry out overnight or for at least 2 hours.
To make the coulis, place the raspberries in a small saucepan and squeeze over the lemon juice.
Heat the raspberries over a gentle heat, crushing them with a fork as they heat up. Stir in the icing/confectioners’ sugar.
Let the mixture simmer for a minute or so, then remove the saucepan from the heat. Blend the mixture in a food processor or blender, then sieve/strain it and let cool.
Whisk the cream until stiff. Top the meringues with the cream and berries up to 30 minutes before serving. Drizzle with coulis just before serving.
This is a little twist on the classic lemon meringue pie. I have added lime to the traditional lemon filling, and topped it with a gooey, not-quite-set meringue. It’s a little fun and messy, perhaps best for an informal occasion!
125 g/1 cup plain/all-purpose flour
45 g/3 tablespoons unsalted butter
50 g/1⁄2 cup icing/confectioners’ sugar
1 egg
a pinch of salt
For the filling
45 g/3 tablespoons unsalted butter
80 ml/1⁄3 cup double/heavy cream
1 egg
3 egg yolks
80 g/generous 1⁄3 cup caster/ granulated sugar
4 tablespoons lemon juice
2 tablespoons lime juice
grated zest of 1 lemon and 1 lime
For the meringue
2 egg whites
120 g/scant 2⁄3 cup caster/ superfine sugar
1 teaspoon cornflour/ cornstarch
a piping/pastry bag
a 24-hole mini muffin pan, greased
a 6-cm/21⁄2-in. pastry/cookie cutter
a chef ’s blowtorch (optional)
Makes 30 approx
Preheat the oven to 180°C (350°F) Gas 4.
To make the pastry, place all of the ingredients in a food processor, and pulse until combined.
Tip the dough out onto a lightly floured surface and knead a couple of times, wrap in clingfilm/plastic wrap and refrigerate for 2 hours.
Roll out the pastry to 3 mm/1⁄8 in. thick and then stamp out disks with the cutter. Carefully press them down into the muffin pan holes and bake for 9–10 minutes, or until golden and cooked on the bottom. Cool on a wire rack.
To make the filling, melt the butter in a small pan. Add the cream, stir well, take off the heat and put aside.
Whisk the eggs and sugar together, place in a bowl set over a saucepan of hot water (the bowl and water should not come into contact) and stir for a few minutes. Add the lemon and lime juice, zests, cream and butter mix and stir well. Continue to cook, whilst stirring with a spatula until the mixture thickens – about 5 minutes. Set aside to cool.
To make the meringue, whisk the egg whites in a clean bowl with an electric hand-held whisk until they reach the frothy soft-peak stage. Slowly add the sugar while continuing to whisk. When the meringue is glossy and stiff, whisk in the cornflour/cornstarch and then transfer to a piping/pastry bag.
Fill each tart case with a teaspoonful of the filling. Pipe the meringue on top.
Using a chef’s blowtorch, brown the sides and leave to cool. (If you do not have a chef’s blowtorch, you can brown the meringues in the oven at 200°C (400°F) Gas 6. The meringues will take only a few minutes to brown, so check them regularly. The meringue will grow considerably in the oven, so only pipe a small amount on each tart.)
Serve immediately, or chill for a few hours until you are ready to serve.
250 g/9 oz. digestive biscuits/graham crackers, blitzed to crumbs in a food processor
125 g/1 stick plus 1 tablespoon unsalted butter, melted
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger (optional)
a pinch of salt
250 g/9 oz. white chocolate
275 ml/1 generous cup double/heavy cream
500 g/18 oz. full-fat cream cheese
150 g/51⁄2 oz. ricotta
5 gelatine leaves, soaked in cold water for 5–10 minutes
grated zest of 1 lime
300 g/11 oz. raspberries
20 x 30-cm/8 x 12-in. brownie pan, lined with baking parchment
Makes 35
Place the biscuit/cracker crumbs into a bowl and mix in the melted butter, spices and salt. Put into the prepared pan and flatten to make the base. Chill.
Melt the chocolate with 150 ml/2⁄3 cup of the cream in a saucepan over low heat. Transfer to a large bowl and add the cream cheese, ricotta and zest. Whisk.
Squeeze out any excess water from the gelatine. Heat the remaining cream in a small saucepan to simmering point, take off the heat and whisk in the gelatine. Add to the cheese mixture and whisk well.
Set aside 35 raspberries for decoration, then arrange the remaining raspberries over the base. Pour in the cheesecake mixture. Cover in clingfilm/plastic wrap and place in the refrigerator to set overnight.
To serve, use a sharp knife to cut the cheesecake into 35 squares, then top each with a raspberry.
piña colada jellies
I saw the idea for ‘broken-glass jello’ on justjennrecipes.com and couldn’t wait to make a boozy version.
690 ml/scant 3 cups pineapple juice (not from concentrate)
34 sheets of gelatine, softened in cold water for 5–10 minutes
345 ml/11⁄2 cups cherry juice
400 g /14 oz. sweetened condensed milk
300 ml/11⁄4 cups Malibu or other coconut-flavoured white rum
80 ml/1⁄3 cup coconut cream
25 x 18-cm/10 x 7-in. and 12 x 9-cm/41⁄2 x 31⁄2-in. containers, lined with clingfilm/plastic wrap
Makes about 120 cubes
Heat 120 ml/1⁄2 cup pineapple juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 11 sheets of gelatine, add to the juice and whisk. Add this to the remaining pineapple juice and whisk. Pour into the large prepared container and set in the refrigerator for at least 3 hours.
Heat 60 ml/1⁄4 cup of the cherry juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 6 sheets of gelatine, add to the juice and whisk. Add this to the remaining cherry juice and whisk. Pour into the small prepared container and set in the refrigerator for at least 3 hours.
Once both jellies are set, heat 180 ml/3⁄4 cup water to a simmer in a saucepan. Take off the heat. Squeeze the water out of 17 sheets of gelatine, add to the water and whisk. Add this to the condensed milk, along with the Malibu, 150 ml/ generous 1⁄2 cup water and the coconut cream. Mix then let cool but not set.
Cut the pineapple and cherry jellies into 1.5-cm/3⁄4-in. cubes. Arrange the cubes in a container large enough to hold them all, then cover with the cooled coconut jelly to a depth of 2.5 cm/1 in. Set in the refrigerator overnight. The next day, cut into 2.5-cm/1-in cubes to serve.
lemon & lime meringue tarts (p128), raspberry lime cheesecakes (p129).
piña colada jellies (p129).
A churro dunked in thick hot chocolate was a weekend treat for us as kids. Now, I’ll happily order them on their own and sneak a dunk into my café con leche. Perfect churros come with practice. The exterior should be crisp and the inside chewy but light with air pockets. If you do not have a thermometer, make up 200 ml/scant 1 cup water with cold water and 50 ml/31⁄2 tablespoons boiling water. Thank you, Juan, for the recipe.
1⁄2 teaspoon salt
200 g/12⁄3 cups strong white/ bread flour
1⁄4 teaspoon bicarbonate of soda/ baking soda
260 ml/generous 1 cup water at around 70°C (160°F)
400 ml/13⁄4 cups sunflower/corn oil for frying
For the dipping sauce
100 g/31⁄2 oz. dark/bittersweet (70%) chocolate, chopped
120 ml/1⁄2 cup double/heavy cream
a thermometer
a piping/pastry bag
Makes 30 approx
Whisk the salt, flour and bicarbonate of soda in a bowl. Add the water and whisk quite vigorously so that there are no lumps.
Leave to sit in the bowl while you prepare the oil.
Heat the oil in a small saucepan and bring to 180°C (350°F).
Spoon the dough into a piping/pastry bag (use a star nozzle/ tip nozzle if you want ridges). Twist the piping/pastry bag and hold with one hand. Gently squeeze out the dough to a 5-cm/2-in. piece and snip with scissors into the oil, frying in small batches.
Fry for a couple of minutes and then turn over with tongs and cook until golden brown. Drain on paper towels and keep the churros in a warm oven.
There is no strict shape for churros. Snipping them into the hot oil in lines is the easiest way to get started. Once you get the hang of it, you can try piping them into other shapes, such as the horseshoes shown.
For the dipping sauce, place the chopped chocolate in a heatproof bowl. Bring the double/heavy cream to a simmer in a saucepan, then pour over the chocolate. Let it sit for 1 minute, then stir to combine. Serve the churros immediately, accompanied by the dipping sauce.
I have been cooking for May’s Malaysian Supperclubs at my home over the last year. May has introduced me to so many ingredients that I now feel at home in the Chinese supermarket. One of my favourite discoveries is Gula Melaka (Malaysian palm sugar) It’s sold in solid blocks and when melted, tastes like a rich, dark caramel. Here it transforms desiccated coconut, into a soft, sticky stuffing for a coconut pancake.
In Malaysia these are made with pandan leaves and are coloured green, so my recipe isn’t too authentic, but it is delicious and moreish. You can make the filling days in advance, kept wrapped well in the refrigerator.
80 g/1⁄2 cup Gula Melaka (palm sugar/jaggery)
150 g/5 oz. desiccated/dried unsweetened shredded coconut
For the pancake batter
120 g/4 oz.coconut cream 1 egg
150 g/11⁄4 cups plain/all-purpose flour
a pinch of salt
40 g/3 tablespoons unsalted butter
20-cm/8-in. crêpe pan or frying pan/skillet
Makes 24
Melt the palm sugar with 100 ml/scant 1⁄2 cup water in a saucepan over a low heat until it has dissolved. Pour over the desiccated coconut and mix well with a spoon. Cover and set aside.
To make the pancakes, whisk together the coconut cream, egg and 260 ml/11⁄4 cup water in a jug/pitcher.
Put the flour and salt in a large bowl and make a well in the centre. Pour the liquid mixture into the centre and whisk, slowly incorporating the flour from all the sides. When all is incorporated, whisk well.
Now is the time to add a little more water if the pancake batter is too thick, but you do want a thicker batter than you would do for a crêpe.
Heat the pan and melt the butter. Pour half into the batter and half onto a saucer to use with a paper towel to grease the pan later.
Pour in half a ladleful of batter and swirl it around the pan. When small bubbles appear, flip the pancake over and cook the other side for another minute or so. Transfer to a plate.
Repeat with the rest of the batter. When all the pancakes are cooked, add a heaped tablespoonful of the coconut mix into the bottom centre of each pancake. Roll halfway, tightly tuck in the sides and roll into a log. Slice on the diagonal into 2 portions to serve.
banana, hazelnut & cream pancakes
These feather-light pancakes with their crisp edges make the perfect pockets for warm caramelized bananas, chocolate-hazelnut spread and cream. You can make the batter the day before, but the bananas need to be made close to serving or the crunchy top will melt.
1 large banana, sliced
50 g/1⁄4 cup caster/granulated sugar
50 g/generous 1⁄3 cup plain/ all-purpose flour
a pinch of salt 1 egg
100 ml /scant 1⁄2 cup semi-skimmed milk
1 tablespoon butter
120 g/4 oz. chocolate-hazelnut spread, such as Nutella
100 ml/scant 1⁄2 cup crème fraîche/sour cream
20-cm/8-in. crêpe pan or frying pan/skillet
a chef ’s blowtorch (optional)
Makes 12
To caramelize the bananas, lay the banana pieces on a baking sheet. Sprinkle over the sugar and use a blowtorch to caramelize the tops. Alternatively, use an overhead grill/broiler. Leave to cool.
To make the pancakes, sift the flour and salt into a bowl and make a well in the centre. Beat the egg with the milk and slowly pour it into the well as you whisk in the flour from the sides. Add a splash of water until you have the consistency of single/light cream.
Melt the butter in the pan and whisk it into the pancake mix.
Return the pan to a medium heat and add a small ladle of mix to the pan, quickly swirling it around the edges so that you have a very thin coating. Pour any excess back into the batter bowl.
After a minute or so, flip the pancake over with a spatula and cook for a further 10 seconds, or until golden.
You can keep the pancakes warm in a low oven under a kitchen towel.
When all pancakes are cooked, cut them in half. Lay them out on a board and add a teaspoon each of nutella and crème fraîche, and a couple of slices of banana. Roll them tightly into cones and serve.
buttermilk doughnuts
1 egg
130 ml/1⁄2 cup buttermilk
200 g/11⁄2 cups self-raising/ self-rising flour
a pinch of salt
a pinch of ground cinnamon
20 g/1 tablespoon unsalted butter
20 g/1 tablespoon plus 1 teaspoon caster/granulated sugar, plus extra for rolling
vegetable oil, for deep-frying
Makes 15
Put the oil for deep-frying into a saucepan and heat to 170°C (340°F).
In a small bowl, whisk together the egg and buttermilk. In a large bowl, mix the flour, salt and cinnamon together. Rub in the butter with your fingertips, then mix in the sugar. Add the buttermilk mixture, and quickly bring the mixture together with a spoon. Tip the wet dough out onto a floured surface, gather into a ball and flour the top. Roll out the dough to 2.5 cm/1 in. thick. Stamp out rounds with a 4-cm/11⁄2-in. cutter or shot glass. With floured hands, lightly roll them into balls.
Drop the balls into the hot oil, in batches, and cook for about 4 minutes, turning them over every minute or so, until cooked through.
Roll them in a shallow bowl of sugar and serve warm.
malaysian coconut pancakes (p134), banana, hazelnut & cream pancakes (p135).
buttermilk doughnuts (p135).
