Dessert really is my favourite part of a meal and, yes, my waistline will vouch for me! This chapter contains traditional family favourites as well as some new ideas to tempt you. If you want to watch your calories, substitute cream for low-fat crème fraîche, thick Greek yoghurt (0% Total is the best), or fat-free plain yoghurt. Some people use quark, which is low in fat. I find it is best when mixed with a little yoghurt and a drop or two of vanilla extract.
SERVES 4–6
100–150g selection of fresh berries (e.g. raspberries, strawberries, red currants, blueberries, blackcurrants)
1–2 tablespoons elderflower cordial
350–400g Greek yoghurt (I use Total 0%)
3 tablespoons low fat crème fraîche
1 teaspoon vanilla paste
1–2 teaspoons icing sugar (only if you have a sweet tooth)
3–4 tablespoons brown sugar
This is seriously yummy!
• Wash the berries. You may want to slice the strawberries in half if they are quite large. Place in an ovenproof dish. Drizzle with the elderflower cordial. Toss, ensuring they are evenly coated, and leave to one side.
• Mix the yoghurt and crème fraîche together in a bowl. Once combined, add the vanilla paste and icing sugar (if you have a sweet tooth) and stir well.
• Spoon the yoghurt mixture over the berries. Finish with a sprinkle of brown sugar – enough to form a generous layer to make the crème brûlée effect.
• Place in the halogen oven on the grill rack (see the section on grilling in Chapter 1 for tips). Turn to the highest setting (usually 250°C) and cook for 3–4 minutes, allowing the brown sugar to start melting and caramelising. The beauty of the halogen is that it allows you to see this cooking, therefore avoiding burning.
• Serve and enjoy!
SERVES 4–6
115g sugar
115g butter
2 eggs, beaten
2 tablespoons milk
1 tablespoon vanilla essence or paste
100g self-raising flour
2 tablespoons cocoa
300ml boiling water
2 tablespoons sugar
1 tablespoon instant coffee
Greek yoghurt or crème fraîche to serve
You could make this in small ramekin dishes, but adjust the cooking time if you do.
• In your mixer, beat the sugar and butter together until creamy and fluffy. Gradually add the beaten eggs, milk and vanilla and mix well. Then add the flour and cocoa.
• Pour into a greased ovenproof dish (or ramekin dishes) and smooth over until flat.
• In a bowl or jug, mix the boiling water, sugar and coffee together and stir thoroughly until dissolved and lump free. Pour this over the sponge mixture.
• Place on the low rack and cook for 35–40 minutes at 175°C, until the sponge is firm to touch. (If you are using ramekins, cook for 20–25 minutes.)
• Serve with a dollop of Greek yoghurt or crème fraîche and enjoy!
SERVES 4–6
30g butter
4–6 slices of panettone (if you don’t have this use stale white bread)
40g hazelnuts, chopped
100g chocolate chips (I prefer to use plain)
50g sugar
2 eggs, beaten
300ml milk
75ml cream (optional – if you prefer not to use cream, increase the quantity of milk to 375ml, whole milk is creamier)
Crème fraîche or clotted cream to serve
An indulgent twist to a traditional favourite.
• Grease your ovenproof dish with butter. Butter your panettone slices and line the dish, sprinkling chopped hazelnuts, chocolate chips and sugar between the slices.
• In a jug, mix the eggs, milk and cream (if you are using it) together. Pour this over the bread mixture, pushing the bread down into the liquid where necessary. Then let this sit for about 10 minutes to absorb the milk.
• Push the bread down into the liquid and place the dish on the low rack. Cook for 30 minutes at 210°C until the top is golden and the base is almost set.
• Serve with a dollop of crème fraîche or for luxury and indulgence, some clotted cream!
SERVES 4
4 cooking apples, cored
2–3 soft bananas, mashed
½ teaspoon nutmeg
1½ teaspoons cinnamon
15ml lemon juice
2 tablespoons brown sugar
110g ricotta
50ml Greek yoghurt
½ teaspoon vanilla extract
1 tablespoon clear runny honey
I discovered this recipe in a 1970s good housekeeping book and thought it looked quite fun. I have adapted it to suit our tastes and it is perfect for the halogen. Serve with this delicious ricotta cream for some extra indulgence.
• Place the cored apples on a greased or lined baking tray.
• In a bowl, mix the banana, nutmeg, 1 teaspoon of cinnamon, lemon juice and sugar together. Fill the cores of the apples with the banana mixture.
• Place the apples on the high rack of your halogen and set the temperature to 190°C. Cook for 30–40 minutes until the apples are tender.
• While the apples are cooking, mix the ricotta and yoghurt with the vanilla, honey and ½ teaspoon of cinnamon.
• Remove the apples from the oven and place on your serving dish with a generous dollop of the ricotta cream.
SERVES 4
600ml full-fat milk
4 eggs
50g sugar
1 teaspoon vanilla extract
Nutmeg, grated
This used to be my favourite when I was growing up and I still crave it when I’m in need of some comfort.
• In a saucepan or milk pan, heat the milk until it is very hot but not boiling.
• While that is coming to the heat (but don’t leave it unattended otherwise the milk will boil over!), place the eggs, sugar and vanilla extract in a bowl and beat together. Slowly add the hot milk, stirring with a whisk until it is evenly distributed.
• Strain into an ovenproof bowl or dish or 4 ramekin dishes and sprinkle with nutmeg. Cover with foil if your halogen does not allow you to turn the fan to low.
• Place a large deep tray in the halogen, as you will be using this as a water bath. Place the ovenproof bowl containing the egg custard in the centre of this tray and fill the tray with hot water until it reaches halfway up the bowl or ramekin dishes.
• Set the temperature to 180°C and cook for 50–60 minutes until set. Ramekins may take slightly less time so keep an eye on them. It should be firm when set.
• Turn out when ready to serve or you can chill and serve cold.
SERVES 2–3
1–2 tablespoons runny honey
3–4 tablespoons orange juice
1 teaspoon cinnamon (optional)
Dried figs
Dried apricots
Dates
Prunes
Dried apple rings
Fresh banana
Fresh orange
Natural yoghurt to serve
• In a bowl, mix the honey and orange juice together. Sprinkle with a little cinnamon if you like the flavour.
• Soak the dried fruit in this mixture for at least 1 hour. Then drain the fruit and leave the juice to one side.
• When you are ready to cook, thread alternate fruits (fresh and dried) on your kebab skewers. (If you are using wooden skewers, make sure they are pre-soaked.)
• Place the skewers on the grill rack (see the section on grilling in Chapter 1 for tips). Set the temperature to 250°C and cook for 3–5 minutes each side.
• Serve with a drizzle of the honey and orange mixture and a dollop of natural yoghurt.
SERVES 4
500g cooking apples, peeled, cored and sliced
½ lemon, cut into wedges
2 tablespoons sugar
1 teaspoon cinnamon (optional)
75g honey-nut cornflakes (or ordinary cornflakes if you prefer)
30g butter
Crème fraîche or natural yoghurt to serve
I love simple puddings that don’t take too much messing around but still give you a nice comforting dessert. This is really popular with the kids and ideal for a warming dessert.
• Place the apple slices and lemon wedges in a pan on your hob and cook over a medium heat until the apples are soft. You may want to add a little water to prevent them from drying too much – about 4–5 dessertspoons should be plenty. If you want to save washing up, cook them in an ovenproof/hob-proof shallow dish.
• Remove the lemon wedges and throw them away. Stir in the sugar and cinnamon and remove from the heat.
• If you are not already using a shallow ovenproof dish, transfer the apples into one now.
• Cover the cooked apple with the honey-nut cornflakes. Place the butter dotted randomly in amongst the cornflakes.
• Place on the grill rack (see the section on grilling in Chapter 1 for tips). Turn the heat to 240°C (you are effectively grilling the top) and cook for 5–8 minutes until golden.
• Serve immediately with a dollop of crème fraîche or natural yoghurt.
SERVES 4
Butter, softened
4 teaspoons caster sugar
100g dark chocolate (at least 70% cocoa is best)
4 eggs, separated
50g caster sugar, plus 2 teaspoons extra
Cocoa powder or icing sugar to sprinkle
Crème fraîche to serve
This is so easy and takes very little time to make. Serve with a dollop of crème fraîche for a delicious indulgent pudding.
• Rub a knob of butter around the inside of 4 ramekins to help prevent sticking. Sprinkle the caster sugar over the butter to form a layer. Shake off any residue sugar.
• Melt the chocolate using a bain marie or a bowl over a pan of hot water, making sure the hot water does not touch the base of the bowl. Alternatively you could melt it in a microwave.
• While the chocolate is melting, mix the egg yolks with 50g of caster sugar until they become light and fluffy. Add the melted chocolate and combine well.
• Whisk the egg whites until they form soft peaks. Add 2 teaspoons of caster sugar and whisk until it is thick.
• Add a spoonful of the egg whites to the chocolate. Once combined, fold in the remaining egg white.
• Spoon the mixture into the ramekin dishes and level the tops off.
• Place on the high rack and cook for 10 minutes at 180°C, or until firm to touch but slightly wobbly in the centre as you want them a bit gooey.
• Remove from the oven and sprinkle with cocoa or icing sugar. Serve immediately in the ramekin dishes with a side dollop of crème fraîche.
SERVES 4
2–4 pears, peeled, halved and cored
Runny honey
1 teaspoon mixed spice
4–8 ginger biscuits
Vanilla ice-cream to serve
• Place the pears in a pan of water. Boil for 8–10 minutes.
• Place the pears on a browning tray (which comes with the halogen accessory pack) or non-stick tray. Drizzle with a small amount of honey – try to keep this within the centre of the pears, as if it escapes onto the tray it may burn.
• Set your halogen to 220°C and bake for 10–15 minutes.
• While this is cooking, crush your ginger biscuits. Place them in a freezer bag and gently bash with a rolling pin.
• Remove the pears from the oven and drizzle with more honey and a sprinkle of mixed spice. Cover with the crumbled ginger biscuits.
• Place back in the oven and cook for another 5–10 minutes or until soft.
• Serve with a generous dollop of vanilla ice-cream.
SERVES 4
4–5 cooking apples (Bramleys preferably)
2–3 dessertspoons sugar, depending on taste
2 teaspoons ground cinnamon (optional)
2 handfuls of sultanas (optional)
½ pack readymade puff or sweet shortcrust pastry
1 egg, beaten, or a little milk
Custard, cream or ice-cream to serve
This recipe only uses a top for the pie as I find sometimes the pastry can be a bit doughy. However, if you want to add a bottom, simply add a lining of pastry and bake blind (i.e. bake the pastry covered with a layer of greaseproof and baking beans) for 10–15 minutes before adding the apple and the top. For added security you could brush the pastry bottom, once cooked, with egg white or sprinkle with semolina.
• Peel, chop and core the cooking apples. Place in a saucepan with 3–4 dessertspoons of water. Sprinkle with the sugar, cinnamon and sultanas. Cook slowly on your hob over a medium heat so the apples just start to soften – you don’t want them too soggy.
• Once ready, place the apples in a deep ovenproof dish. Roll out your pastry to the required thickness – I would opt for approximately 3–5mm.
• Brush the edge of your dish with egg or milk. Carefully cut a strip off the edge of your rolled pastry, wide enough to cover the edge/lip of your dish. Carefully place this over the edge of the dish. Push down to secure and brush again with egg or milk.
• Use your rolling pin to lift the pastry and place it on the ovenproof dish. Push down at the edges to secure. Crimp the edges of the pastry, making sure it is secure. Cut off excess pastry.
• Using a sharp knife, make two small slits in the top of the pastry to allow the air to escape. Brush with egg or milk and sprinkle with a little sugar.
• Place on the high rack and set the temperature to 210°C. Cook for 20–25 minutes until the pastry is golden.
• Serve with custard or a dollop of cream or ice-cream.
SERVES 4
300g golden syrup
25g butter
50ml double cream (optional)
2 eggs, beaten
100–150g breadcrumbs
1 x 18–20cm pastry case, pre-baked
Cream, crème fraîche or natural yoghurt to serve
If you love treacle tart, why not try this simple recipe. Using a pre-baked pastry case saves time and avoids soggy bottom pastry! This recipe is perfect for the 18–20cm pastry cases found in supermarkets.
• In a saucepan on your hob, gently heat the golden syrup over a medium heat until it becomes runny. Add the butter and stir well. Add the cream (if you are using it) and the beaten egg and combine well.
• Add the breadcrumbs and stir well. You want a fluid consistency, not thick and lumpy, but with enough texture to give the golden syrup body. Pour into the pastry case.
• Place on the high rack and cook at 170°C for 30 minutes. If your tart needs to be cooked for longer, turn the temperature down to 150°C and cook at 5-minute intervals, checking as you go to avoid burning. The pie should be firm and golden.
• Serve with a dollop of cream, crème fraîche or natural yoghurt.
SERVES 4
600ml milk
60g semolina
60g caster sugar
Zest of 1 orange (finely grated)
2 egg yolks
60g sultanas
Nutmeg
Brown sugar
I adore these old-fashioned puddings. This is simple to make and gives a comforting hug on a winter’s evening.
• Place the milk in a saucepan and heat on your hob over a medium heat until very hot. Then add the semolina and sugar and bring to the boil, stirring constantly. The semolina will start to thicken – don’t allow it to stick or burn.
• Remove from the heat and add all the remaining ingredients (reserving a little orange zest).
• Pour into your ovenproof dish. Sprinkle with a little extra orange zest and some nutmeg and brown sugar. Place on the high rack and cook at 180°C for 10–15 minutes.
• Serve immediately.
SERVES 4
200g apricots
2 tablespoons water (or cognac if you are feeling adventurous!)
1 tablespoon brown sugar
110g butter
110g caster sugar
2 eggs, beaten
1 teaspoon vanilla extract
110g self-raising flour
Apricot jam
Double cream to serve
• Place the apricots into an ovenproof dish. Drizzle with the water or cognac and sprinkle with the brown sugar.
• Place the dish on the high rack, set the temperature to 200°C and cook for 10 minutes.
• Meanwhile, in a mixing bowl, beat the butter and sugar until pale and fluffy. Add the beaten eggs and vanilla extract and beat again. Sift in the self-raising flour and fold the mixture carefully.
• Line a sponge tin (or use liners). I use an approximately 18cm-deep sponge tin.
• Pour in the cake mixture and flatten with a palette knife.
• Remove the apricots from the medium rack and place on the low rack. Place the cake on the high rack and set the temperature to 180°C.
• Bake the sponge for 20–25 minutes, or until it is cooked – it should spring back when touched and be coming away slightly from the edges of the tin.
• Remove the sponge from the oven. Turn out onto a plate and immediately spread with apricot jam.
• Carefully spoon on the apricots. Serve with dollops of double cream.
SERVES 2
2 readymade pancakes (large ones, not the small American-style pancakes)
100g dark chocolate
70ml water
2 capfuls dark rum
1 tablespoon caster sugar
1–2 bananas
Cream, crème fraîche or ice-cream to serve
So simple – perfect for a quick and easy dessert. You could make your own pancakes but, to be honest, readymade ones taste just as good and oh so easy. This recipe serves two, but you can double or treble up and cook in an ovenproof dish.
• Stack the pancakes on the high rack. (If you are cooking several, you may want to pop some baking parchment between the layers and rotate them whilst cooking to prevent the top one from overcooking.)
• Turn the halogen on to 190°C and cook for 8–10 minutes.
• Meanwhile, place the chocolate, water, rum and caster sugar in a saucepan and cook on your hob until you have a smooth sauce. Don’t have the heat too high as it will burn.
• Place each hot pancake on the work surface. Place the banana on one edge, drizzle with the sauce and roll up into a sausage. Put in your ovenproof dish.
• Place the dish on the high rack, set the temperature to 190°C and cook for another 5 minutes.
• Serve immediately with cream, crème fraîche or ice-cream and a drizzle more of the lovely sauce.
Why not try some other fillings – here are some suggestions:
• Apple and Mincemeat Pancakes – spread the pancakes with stewed apple and dollops of mincemeat. Serve with clotted cream.
• Healthy Peach and Raspberry Pancakes – place the fruit in the pancake as above, add a few dollops of crème fraîche and cook as described above. Serve with a sprinkle of icing sugar and a dollop of low-fat crème fraîche.
SERVES 4–6
150–200ml strong coffee
150g Greek yoghurt
150g double cream
50g cream cheese
1 teaspoon vanilla extract
50g brazil nuts, crushed
6–8 sponge fingers
75g dark chocolate
3–4 bananas, chopped
2–3 teaspoons cocoa
• Make the coffee and leave it to cool.
• In a bowl, mix the yoghurt, cream, cream cheese and vanilla extract together.
• Place the crushed brazil nuts on a baking tray. Put this on the grill rack (see the section on grilling in Chapter 1 for tips). Grill very carefully at 240°C for 2–3 minutes until they start to darken. You will need to watch this as they can burn easily.
• You can make this in one large dish or individual dishes. This recipe, for ease, uses one dish. Place the sponge fingers in the bottom of the dish. Pour over the coffee and allow to soak for at least 5 minutes. You could start to melt your chocolate (use a bowl over a saucepan of boiling water, or the microwave), whilst you are waiting.
• Pour half the yoghurt mixture over the sponges. Then place the chopped banana. Pour half the melted chocolate into the remaining yoghurt mixture and fold lightly (you want a ripple effect). Spoon this over the banana.
• Finish with a sprinkle of cocoa and the chopped nuts and drizzle with the remaining dark chocolate.
• Place in the fridge for at least 1 hour or until you are ready to eat.
MAKES 4–6
(depending on size of cases)
55g butter
55g sugar
1 egg, beaten
55g self-raising flour
1 teaspoon cinnamon
20g sultanas
50g stewed apple
Custard to serve
• Cream the butter and sugar together until pale and fluffy.
• Add the egg a little at a time and continue to beat well.
• Sift the flour and cinnamon and fold into the mixture gently. Add the sultanas and combine well.
• When thoroughly mixed, place half the mixture into silicon cupcake cases. I have not been able to find a round muffin tray so I use silicon muffin cases and place these on the halogen baking trays that come with the accessory packs. Press the cake mixture down to ensure the bottom of the silicon cases are covered.
• Using a teaspoon, place a spoonful of stewed apple in the centre of each case. Finish with the remaining cake mixture.
• Place on the low rack and cook for 12–18 minutes at 190°C. The cakes should be firm and spring back when touched.
• Serve warm with some custard.
SERVES 4–6
225g butter
50g icing sugar
½ teaspoon vanilla extract
175g self-raising flour
50g cornflour
250g strawberries
100g raspberries
2 tablespoons caster sugar
75g cream cheese
150g double cream
100g Greek yoghurt
1 teaspoon vanilla extract
• Beat the butter and icing sugar together. Add ½ teaspoon of vanilla extract and combine.
• Sift the flour and cornflour and fold in.
• Place baking parchment on a baking tray. Using a teaspoon, place dollops of the mixture evenly over the tray.
• Bake on the low rack for 10–12 minutes at 180°C until golden and just firm but not hard.
• Remove the biscuits from the oven and leave on the tray for a couple of minutes before placing on a cooling rack.
• Place two-thirds of the strawberries and raspberries in an ovenproof dish. Sprinkle with the sugar and place on the high rack.
• Cook at 180°C for 5 minutes. Remove and leave to one side to cool.
• Meanwhile, mix the cream cheese, cream, yoghurt and vanilla extract together. Fold in half of the cooked berries.
• Prepare individual serving glasses by placing some of the fresh fruit in the bottom of the glasses. Top with a little of the yoghurt mixture, followed by the cooked berries, repeating until you almost fill the glass. Finish with the fresh berries.
• Serve with 3 or 4 biscuits per serving.
SERVES 4
3 bananas
50g raisins
75g pecan nuts
50g butter
3 tablespoons runny honey
2 teaspoons ground cinnamon
2–3 tablespoons rum
Cream to serve
• Peel the bananas and cut them in half lengthways. Cut each length in half widthways.
• Place the bananas in a greased ovenproof dish. Top with the raisins and pecan nuts. Don’t worry if you have to layer this, it will be fine.
• Dollop small amounts of butter across the top of the nuts, before drizzling with honey and finishing with the ground cinnamon.
• Place on the low rack and cook at 200°C for 20 minutes. Lift the lid of the halogen and carefully add the rum. Cook again for another 5 minutes.
• Serve with a dollop of cream.
SERVES 2–4
2 tortillas
Chocolate spread
1–2 bananas, sliced
Handful of chocolate chips (optional)
Cream, ice-cream or crème fraîche to serve
Kids crying out for a quick dessert? – this is really easy and takes minutes to prepare.
• Spread one of the tortillas with chocolate spread. Cover this with the banana slices and sprinkle with the chocolate chips. Place the remaining tortilla on top and press down firmly.
• Place on the high rack at 210°C for 8–10 minutes.
• Remove carefully as it is very hot. Place on a serving dish and cut into 6 slices.
• Serve on its own or with a dollop of cream, ice–cream or crème fraîche.
SERVES 4–6
Roll of puff pastry
Raspberry jam
200ml double cream, whipped
200g fresh raspberries
Icing sugar
So simple, yet deliciously decadent.
• Unroll your puff pastry. Using a rolling pin, roll again so it is thinner.
• Use a ruler and cut as many equally-sized rectangles as you can – roughly 5cm by 10cm should be perfect. Aim for 12, 15 or 18 as you will be using 3 per slice.
• Place these on a greased or lined baking tray (you will probably have to cook in two batches). Prick with a fork.
• Place on the high rack and cook at 210°C for 10–15 minutes until the pastry is golden and perfectly cooked. If you are unsure about the base of the pastry, you can carefully turn them over and cook for another few minutes. You want light, crisp pastry rectangles – not soggy.
• When the pastry is cooked, place on a cooling rack and leave until perfectly cool.
• When you are ready to assemble, place the pastry in sets of three. Spread raspberry jam on the top of two of the pastry pieces from each group (leaving one from each set to one side).
• Follow this with a piping of whipped cream. (If you don’t want to pipe it, carefully spoon on and spread well, without spilling over the edges.)
• Top the cream with raspberries.
• Now you are ready to stack. Place one of the fruit and cream slices on a plate to use as the base. Follow this with the remaining cream and raspberry slice. Finish with the plain pastry top. Sprinkle with icing sugar. Repeat for all the other slices.
• Serve and enjoy!
SERVES 4
600g stoned cherries
3–4 tablespoons sugar, depending on taste
1 teaspoon cornflour
½ pack readymade puff or sweet shortcrust pastry
1 egg, beaten or a little milk to brush
Custard, cream or ice-cream to serve
• Place the cherries in a deep ovenproof pie dish. Sprinkle with sugar and cornflour and combine well.
• Place on the high rack and cook at 200°C for 10 minutes.
• Meanwhile, roll out your pastry to the required thickness – I would opt for approximately 3–5mm.
• Remove the dish from the oven. Brush the edge of the dish with egg or milk. Carefully cut a strip off the edge of your rolled pastry, wide enough to cover the edge/lip of the dish. Carefully place this over the edge of the dish. Press down to secure. Brush again with egg or milk.
• With your rolling pin, lift up the pastry as this makes it easier to handle. Unroll onto the dish. Push down at the edges to secure. Then go around the edges of the pastry with a crimping motion, making sure it is secure. Cut off excess pastry – you could use this to decorate the top of the pie with leaf shapes or similar.
• Using a sharp knife, make two small slits in the top of the pastry to allow the air to escape. Brush with egg or milk and sprinkle with a little sugar.
• Place on the high rack and set the temperature to 210°C. Cook for 20–25 minutes until the pastry is golden.
• Serve with custard or a dollop of cream or ice-cream.
SERVES 6–8
1 x 20–22cm pastry case, pre-baked
Raspberry jam
55g butter
55g sugar
1 egg, beaten
30g self-raising flour
50g ground almonds
Almond essence
100g icing sugar
15–20ml cold water
25g melted chocolate (optional)
This tart uses a pre-baked pastry case as the halogen can often undercook pastry bases. You can buy these from the shop or make it yourself. This recipe uses a 20–22cm pastry case.
• Place a layer of raspberry jam in your pastry case. Leave to one side.
• In a bowl, beat the butter and sugar together until light and fluffy.
• Beat in the egg, followed by the flour, ground almonds and almond essence.
• Spoon this mixture over the jam and spread until even.
• Set the halogen to 180°C. Place on the high rack and cook for 20–25 minutes, or until the sponge is golden and cooked thoroughly.
• Remove from the oven and cool.
• Mix up the icing sugar, adding a few drops of water at a time until you have a perfect consistency.
• Melt the chocolate (if using) in the microwave or a bowl over a saucepan of hot water.
• When the tart is cool, spread with a layer of icing.
• Using a piping bag with a thin nozzle, pipe lines of chocolate, approximately 2cm apart horizontally across the top of the tart. Using a sharp knife, pull down vertically across the piped chocolate in a straight line – this will pull the chocolate down to form a lovely criss-cross pattern. Repeat, approximately 2cm apart, across the cake.
• Serve with a lovely cup of tea.
SERVES 4–6
½ roll puff pastry
2–3 tablespoons brown sugar
300g pineapple rings
1–2 teaspoons ground cinnamon
Cream to serve
• Cut the rolled puff pastry into circles of approximately 8–10cm. Place on a greased baking tray. Prick with a fork and sprinkle with brown sugar.
• Place on the high rack and cook at 200°C for 10 minutes.
• Meanwhile, carefully cut half of the pineapple rings in half, to make two thinner rings per original ring.
• Remove the pastry from the oven. Place the thinner rings randomly onto the pastry, leaving the thicker rings for later.
• Sprinkle with a generous amount of brown sugar. Sprinkle with cinnamon.
• Put back in the oven and cook for another 15 minutes until the pastry is cooked and the pineapple golden.
• Serve with the extra pineapple and dollops of cream.
SERVES 4–6
Marshmallows
1–2 bananas
1–2 peaches
1–2 nectarines
1 apple
Chocolate to serve (optional)
You can use whatever fruit you fancy, but remember it will be hot so soft fruit may not work.
• Soak your skewers if you are using wooden ones.
• Then take your skewers and randomly thread fruit and marshmallows onto them.
• Place on the grilling rack (see the section on grilling in Chapter 1 for tips). Set the halogen to 250°C and grill for 3–4 minutes each side.
• Remove and serve. Why not melt some chocolate and drizzle over the grilled kebabs!
SERVES 4–6
75g blackberries
4–5 Bramley cooking apples, peeled and diced
2–3 tablespoons sugar (or to taste)
55g butter
55g sugar
1 egg, beaten
30g self-raising flour
50g ground almonds
Almond essence
Cream, crème fraîche or ice-cream to serve
• Place the blackberries and apple in a saucepan on your hob. Add 4 tablespoons of water and 2–3 tablespoons of sugar.
• Heat slowly until the apple starts to soften, but still remains in chunks. Then remove from the heat and place in a deep ovenproof dish.
• In a bowl, beat the butter and sugar together until light and fluffy.
• Beat in the egg, followed by the flour, ground almonds and almond essence.
• Spoon this mixture over the apple and spread until even. If you find this difficult, simply dollop little spoonfuls of the cake mixture around the top as close together as you can – it will blend in during cooking.
• Set the halogen to 180°C. Place on the high rack and cook for 20–25 minutes, or until the sponge is golden and cooked thoroughly.
• Remove from the oven and serve with a dollop of cream, crème fraîche or ice-cream.