Hands-on time: 20 minutes
Cooking time: about 35 minutes
TAKE 5
plain flour to dust
500g pack puff pastry
8 tbsp apricot jam
4 Braeburn apples, cored and very thinly sliced
cream or ice cream to serve (optional)
Cuts into 8 pieces
1 Preheat the oven to 200°C (180°C fan oven) mark 6. Lightly dust a worksurface with flour and roll out the pastry until it measures roughly 25.5 × 35.5cm (10 × 14in) and is 5mm (¼in) thick. Trim the edges to neaten. Put on to a large baking tray and thoroughly prick the pastry all over with a fork, leaving a 1cm (½in) border unpricked around the edge.
2 Spread half the jam over the pricked pastry, then arrange apple slices on top, overlapping them to make neat rows.
3 Bake the tart for 30–35 minutes until the pastry is golden and the apples have just started to take on colour. When the tart is 5 minutes away from the end of the cooking time, heat the remaining jam with 2 tsp water until just boiling, then carefully brush all over the apples straight after you take the tart out of the oven. Serve in slices, warm or at room temperature, with cream or ice cream, if you like.
FREEZE AHEAD
Complete the recipe, then cool the finished glazed tart and cut into slices. Wrap each slice well in non-stick baking parchment and freeze for up to 1 month (wrapped slices can be stacked on top of each other). To serve, thaw at room temperature (about 1 hour) or arrange the frozen slices on a baking tray and warm through in a preheated 150°C (130°C fan oven) mark 2 oven for 15–20 minutes until thawed.
Hands-on time: 25 minutes, plus chilling
Cooking time: about 2 hours, plus cooling
450g (1lb) rhubarb, cut into chunks
4 tbsp caster sugar
2 balls preserved stem ginger, syrup put to one side
175g (6oz) ginger nut biscuits, finely crushed
60g (2½oz) unsalted butter, melted
450g (1lb) cream cheese
3 medium eggs
1 tsp vanilla extract
4 tbsp icing sugar
½ tsp arrowroot
Cuts into 8 slices
1 Put 225g (8oz) of the rhubarb chunks into a pan with the caster sugar, 3 tbsp ginger syrup and 2 tbsp cold water. Simmer for 5–10 minutes until tender. Transfer to a food processor and whiz until smooth, then leave to cool.
2 Finely chop the stem ginger and combine with the ginger nuts and butter. Press into the bottom of an 18cm (7in) round springform cake tin and chill until firm.
3 Preheat the oven to 150°C (130°C fan oven) mark 2. Whisk together the cream cheese, eggs, vanilla extract and 3 tbsp of the icing sugar. Fold in two-thirds of the rhubarb purée. Pour into the cake tin. Stir the remainder of the purée through the filling, making swirls and ripples. Bake for 1½ hours or until just set, then leave in the oven with the door ajar until cool. Chill, preferably overnight.
4 Put the remaining rhubarb into a pan with 150ml (¼ pint) cold water, the remaining icing sugar and 2 tbsp ginger syrup. Poach gently for 5–10 minutes until just tender. Remove the rhubarb and put to one side, then strain the liquid into a bowl and pour it back into the rinsed-out pan. Mix 1 tbsp of the liquid with the arrowroot until smooth, then add to the rest. Bring to the boil, then take off the heat as soon as it is slightly thickened and leave to cool.
5 To serve, remove the cheesecake from its tin and top with the poached rhubarb. Slice and drizzle with the sauce.
Hands-on time: 10 minutes, plus soaking
Cooking time: about 40 minutes
50g (2oz) butter, softened, plus extra
to grease
275g (10oz) white farmhouse bread, cut into 1cm (½in) slices, crusts removed
50g (2oz) raisins or sultanas
3 medium eggs
450ml (¾ pint) milk
3 tbsp golden icing sugar, plus extra to dust
Serves 4
1 Lightly grease four 300ml (½ pint) gratin dishes or one 1.1 litre (2 pint) ovenproof dish. Butter the bread, then cut into quarters to make triangles. Arrange the bread in the dish(es) and sprinkle with the raisins or sultanas.
2 Beat the eggs, milk and sugar in a bowl. Pour the mixture over the bread and leave to soak for 10 minutes. Preheat the oven to 180°C (160°C fan oven) mark 4.
3 Bake the pudding(s) in the oven for 30–40 minutes. Dust with icing sugar to serve.
Freezer Feast Banoffee Cheesecake
Hands-on time: 25 minutes, plus chilling
Cooking time: about 1 hour 5 minutes, plus cooling
For the base
100g (3½oz) butter, melted, plus extra to grease
200g (7oz) digestive biscuits, finely crushed
For the filling
2 small very ripe bananas, about 150g (5oz) peeled weight
500g (1lb 2oz) full-fat cream cheese
200g (7oz) caster sugar
1½ tbsp plain flour
1 tsp vanilla extract
2 medium eggs, separated
To decorate
3 tbsp caramel sauce
25g (1oz) plain chocolate, shaved into flakes with a vegetable peeler
Serves 8
1 Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a 20.5cm (8in) round springform tin and line the base with baking parchment. Mix together the butter and crushed biscuits, then press into the base of tin. Bake for 15 minutes, then take out of the oven and put to one side. Reduce the oven temperature to 170°C (150°C fan oven) mark 3.
2 To make the filling, whiz the bananas in a food processor until smooth. Add the rest of the filling ingredients except the egg whites to the processor and whiz again until smooth. Tip the mixture into a large bowl. In a separate clean bowl, whisk the egg whites until they hold soft peaks. Using a large metal spoon, fold them into the banana mixture.
3 Pour the mixture into the tin and shake gently to level. Bake for 50 minutes or until the cheesecake is lightly golden – the filling will be wobbly, but firms up on chilling. Working quickly, take the cheesecake out of the oven and run a small knife around the side of the cheesecake to release it (this should help minimise cracking). Leave to cool for 30 minutes (don’t worry if a few cracks appear, they will be covered with the topping) and chill for at least 2 hours or overnight.
4 Take the cheesecake out of the tin, peel off the baking parchment and transfer to a serving plate. Allow the cheesecake to come up to room temperature (about 1 hour).
5 Put the caramel into a small bowl and whisk briefly to loosen it, then drizzle it over the top of the cheesecake. Scatter the chocolate flakes over and serve in slices.
FREEZE AHEAD
Prepare the cheesecake to the end of step 3. Wrap the cooled cheesecake (still in its tin) well with clingfilm and freeze for up to one month. To serve, allow to thaw completely in the fridge, then unwrap and complete the recipe.
Eggs are a wonderfully versatile ingredient that can make a perfect pudding. All you need to remember with pancake batter is to mix quickly and lightly. For a simple yet sublime meringue, you need just egg whites and sugar. Easy!
Perfect Pancakes
To make 8 pancakes, you will need: 125g (40z) plain flour, a pinch of salt, 1 medium egg, 300ml (½ pint) milk, oil and butter to fry.
1 Sift the flour and salt into a bowl, amke a well in the centre and whisk in the egg. Gradually beat in the milk to make a smooth batter, then leave to stand for 20 minutes.
2 Heat a heavy-based frying pan and coat lightly with fat. Pour in a little batter and tilt the pan to coat the bottom thinly and evenly.
3 Cook over a moderate high heat for 1 minute or until golden. Turn carefully and cook the other side for 30 seconds-1 minute.
Perfect Meringues
Baking meringues is best done whenever you know you won't be needing your oven for a good few hours, s they must be left to dry in the turned-off oven for several hours or overnight.
To make 12 meringues, you will need: 3 medium egg whites and 175 (6oz) caster sugar.
1 Preheat the oven to 170°C (150°C fan oven) mark 3. Cover a baking sheet with baking parchment
2 Put the egg whites into a large, clean, grease-free bowl and whisk until soft peaks form. Add a spoonful of sugar and whisk until glossy.
3 Keep adding the sugar a spoonful at a time, whisking thoroughly after each addition, unitl you have used half the sugar. The mixture should be thick and glossy.
4 Sprinkle the remaining sugar over the mixture and then, using a metal spoon, gently fold it in.
5 Hold a dessertspoon in each hand and pick up a spoonful of the mixture in one spoon, then scrape the other spoon againts it to lift the mixture off. repeat the process a few times, to form a rough oval shape. Using the empty spoon, push the oval on to the prepared baking sheet - hold it just over the sheet so that it doesn't drop from a great height. Continue this process with the remaining mixture to make 12 meringues.
6 Put the meringues into the oven and bake for 15 minutes, then turn the oven off and leave them in the oven to dry out for several hours or overnight.
Hands-on time: 15 minutes
Cooking time: 2 minutes
TAKE 5
1 tbsp (15g) egg white
150g (5oz) icing sugar
250ml (9fl oz) double cream
25g (1oz) white chocolate, grated
50g (2oz) raspberries
Serves 8
1 Put the egg white into a large bowl, then sift in the icing sugar. Mix briefly with a wooden spoon (don’t whisk), then use your hands to bring the mixture together – it will be very stiff (don’t be tempted to add more egg white). Knead until smooth.
2 Divide the mixture into 16 even pieces (each should be about 10g) and roll each piece into a ball. Line the turntable in the microwave with baking parchment, then position four balls on the parchment, spacing them apart.
3 Microwave on full power (800W) for exactly 40 seconds (if your microwave is old, this can take longer). Slide the parchment and meringues out of the microwave and repeat the process with the remaining balls.
4 Whip the cream and chocolate together until the mixture just holds its shape. Briefly whip in the raspberries to create a marbling effect, then use the mixture to sandwich the meringues together. Serve.
Hands-on time: 15 minutes
Cooking time: about 12 minutes
butter to grease
75g (3oz) plain chocolate
225ml (8fl oz) fresh chocolate custard
3 medium egg whites
25g (1oz) caster sugar
icing sugar to dust
Serves 6
1 Preheat the oven to 220°C (200°C fan oven) mark 7. Put a baking sheet on the middle shelf to heat up, making sure there’s enough space for the soufflés to rise. Grease six 125ml (4fl oz) ramekins.
2 Finely grate the chocolate, or whiz until it resembles breadcrumbs. Dust the insides of the ramekins with 25g (1oz) of the chocolate.
3 Mix the custard and remaining chocolate together in a large bowl. In a separate grease-free bowl, whisk the egg whites until stiff but not dry, then gradually add the caster sugar to the egg whites, whisking well after each addition. Using a metal spoon, fold the egg whites into the custard mixture.
4 Quickly divide the mixture among the prepared ramekins, put them on to the preheated baking sheet and bake for 10–12 minutes until well risen. Dust the soufflés with icing sugar and serve immediately.
Hands-on time: 5 minutes, plus chilling (optional)
150g (5oz) condensed milk
50ml (2fl oz) double cream
grated zest and juice of 1 large lemon
1 passion fruit
Serves 2
1 Put the condensed milk, double cream and lemon zest and juice into a medium bowl and whisk until thick and fluffy. Spoon into two small ramekins or coffee cups and chill until needed – or carry on with the recipe if you can’t wait.
2 To serve, halve the passion fruit, scoop out the seeds and use to decorate the lemon pots.
Rich and creamy, fresh and fruity or sweet and indulgent, ice creams and iced desserts are easy to make. Good ice cream should have a smooth, creamy texture. Using an ice-cream maker is the best way to achieve it, but freezing and breaking up the ice crystals by hand works well, too.
Vanilla Ice Cream
To serve four to six, you will need: 300ml (½ pint) milk, 1 vanilla pod split lengthways, 3 medium egg yolks, 75g (3oz) golden caster sugar, 300ml (½ pint) double cream
1 Put the milk and vanilla pod into a pan and heat slowly until almost boiling. Take off the heat and cool for 20 minutes, then remove the vanilla pod. Whisk the egg yolks and sugar in a large bowl until thick and creamy. Gradually whisk in the milk, then strain back into the pan.
2 Cook over a low heat, stirring with a wooden spoon, until thick enough to coat the back of the spoon - do not boil. Pour into a chilled bowl and leave to cool.
3 Whisk the cream into the custard. Pour into an ice-cream maker and freeze or churn according to the manufacturer's instructions, or make by hand. Store in a covered freezeproof container for up to two months. Put the ice cream in the fridge for 15-20 minutes before serving to soften slightly.
Variations
Fruit Ice Cream: sweeten 300ml (½ pint) fruit purée (such as rhubarb, gooseberry, raspberry or strawberry) to taste, then stir into the cooked custard and churn.
Chocolate Ice Cream: omit the vanilla and add 125g (40z) plain chocolate to the milk. Heat gently until melted, then bring almost to the boil and proceed as before.
Coffee Ice Cream: omit the vanilla and add 150ml (¼ pint) cooled strong coffee to the cooked custard and churn.
Making ice cream by hand
1 if possible, set the freezer to fast-freeze 1 hour ahead. Pour the ice-cream mixture into a shallow freezeproof container, cover and freeze until partially frozen.
2 Spoon into a bowl and mash with a fork to break up the ice crystals. Put back into the container and freeze for 2 hours more. Repeat and freeze for a further 3 hours.
Hands-on time: 10 minutes
500g (1lb 2oz) hulled and frozen strawberries
75g (3oz) icing sugar
125ml (4fl oz) double cream
Serves 6
1 Put all the ingredients into a food processor. Pulse until the strawberries are fairly broken down, then whiz until the mixture is smooth.
2 Serve immediately or transfer to a freezerproof container and freeze for up to one month. Allow to soften a little at room temperature before serving.
Hands-on time: 10 minutes
Cooking time: 2 minutes, plus chilling
TAKE 5
500g (1lb 2oz) icing sugar
50g (2oz) cocoa powder, sifted
50ml (2fl oz) milk
50g (2oz) cold butter, chopped
a large handful of roasted and salted peanuts
Cuts into 24 squares
1 Put the icing sugar and cocoa powder into a large, microwave-safe bowl and whisk to combine. Add the milk and chopped butter and microwave on full power (800W) for 2 minutes.
2 Meanwhile, line a (roughly) 15 × 25.5cm (6 × 10in) tin or serving dish with baking parchment.
3 Whisk the hot mixture until smooth (it will thicken as you do so), then stir in the nuts. Empty into the prepared tin, level the surface and chill for 20 minutes until solid. Serve in squares.
Hands-on time: 30 minutes, plus chilling
Cooking time: about 1 hour, plus standing
For the pastry
225g (8oz) plain flour, plus extra to dust
a pinch of salt
150g (5oz) butter, cut into pieces
1 medium egg yolk
2 tbsp caster sugar
a little beaten egg to brush
For the filling and topping
7 medium eggs, 4 separated, at room temperature
finely grated zest of 3 lemons
175ml (6fl oz) freshly squeezed lemon juice (about 4 lemons), strained
400g can condensed milk
150ml (¼ pint) double cream
225g (8oz) golden icing sugar
Serves 8
1 Sift the flour and salt into a clean mound on a clean surface. Make a large well in the centre and add the butter, egg yolk, sugar and 3 tbsp cold water. Using the fingertips of one hand, work the butter, egg yolk, sugar and water together until well blended. Gradually work in all the flour to bind the mixture together. Knead the dough gently on a lightly floured surface until smooth, then wrap in clingfilm and leave to rest in the fridge for at least 30 minutes before rolling out.
2 Roll out the pastry on a lightly floured surface and use to line a 23cm (9in), 4cm (1½in) deep, loose-based fluted tart tin. Prick the base with a fork and chill for 30 minutes. Meanwhile, preheat the oven to 190°C (170°C fan oven) mark 5.
3 Bake the pastry case blind for 10 minutes at each stage. Brush the inside with beaten egg and put back into the oven for 1 minute to seal. Increase the oven temperature to 180°C (160°C fan oven) mark 4.
4 To make the filling, put 4 egg yolks into a bowl with the 3 whole eggs. Add the lemon zest and juice and whisk lightly. Stir in the condensed milk and cream.
5 Pour the filling into the pastry case and bake for 30 minutes or until just set in the centre. Leave to cool while you prepare the meringue. Increase the oven temperature to 200°C (180°C fan oven) mark 6.
6 For the meringue, using a hand-held electric whisk, whisk the egg whites and icing sugar together in a heatproof bowl over a pan of gently simmering water for 10 minutes or until shiny and thick. Take off the heat and continue to whisk at low speed for 5–10 minutes until the bowl is cool. Pile the meringue on to the filling and swirl to form peaks. Bake for 5–10 minutes until the meringue is tinged brown. Leave to stand for about 1 hour, then serve.
