The White chocolate and strawberry muffins Recipe are perfect for a children’s tea party. For a slightly more sophisticated touch, replace the white chocolate chips with dark chocolate chips.
Makes 12
Ingredients:
Special equipment Deep 12-hole muffin pan lined with paper muffin cases
2 1⁄2 cups self-rising flour
1 tsp baking powder
3⁄4 cup superfine sugar
2 eggs
1 cup milk
7 tbsp butter, melted
2 tsp vanilla extract
3 1⁄2oz (100g) white chocolate chips
12 tsp strawberry jam
confectioners’ sugar, to dust
Method:
1 Preheat the oven to 400˚F (200˚C). Put all the ingredients except the chocolate chips and jam into a large bowl and whisk with an electric whisk until smooth. Stir in the chocolate chips.
2 Divide half the mixture evenly between the cases, spoon 1 teaspoon of jam on top of each one, then spoon the remaining mixture on top.
3 Bake for 25–30 minutes or until well risen and lightly golden brown.
4 Dust with a little confectioners’ sugar and serve warm or cold.
PREPARE AHEAD AND FREEZE
The muffins can be made up to 2 days ahead. Freeze for up to 1 month.
White chocolate and strawberry muffins Recipe |
The Figgy seeded bites Seeded bars are extremely popular in the stores. They are also healthier than a slice of cake, so why not make your own. When we were testing these, the whole pan was eaten at once!
Makes 12 bars or 24 bites
Ingredients:
Special equipment 7in (18cm) square
shallow pan, lined with baking parchment and greased
5 tbsp butter
3 tbsp honey
scant 1⁄2 cup superfine sugar
6oz (175g) rolled oats
scant 1oz (25g) sunflower seeds
scant 1oz (25g) pumpkin seeds
scant 1oz (25g) desiccated coconut
3 1⁄2oz (100g) dried figs, snipped
into tiny pieces
13⁄4oz (50g) dried apricots, snipped into tiny pieces
Method:
1 Preheat the oven to 350˚F (180˚C). Heat the butter, honey, and sugar in a pan over gentle heat, stirring until melted and dissolved.
2 Put the remaining ingredients into a large mixing bowl, add the melted butter mixture, and stir well. Pour into the pan and level the top.
3 Bake for 30–35 minutes or until lightly golden and firm in the middle. Leave to cool slightly, then cut into 12 rectangles or 24 squares. Leave in the pan to harden, then transfer to a wire rack to cool completely.
PREPARE AHEAD
The bites can be made up to 3 days ahead and kept in a cool place. Not suitable for freezing.
Figgy seeded bites Recipe |
The Chocolate and orange mousse cake Recipe is a lovely cake has no flour just cocoa powder so it is as light as a feather. For children, replace the Cointreau with orange juice. Bake it at Easter and decorate with mini chocolate eggs.
Serves 8
Special equipment 9in (23cm) springform pan, greased and lined
7oz (200g) bar orange milk chocolate
3 tbsp butter
6 eggs, separated
1¼ cups superfine sugar
2–3 tbsp Cointreau
2 level tbsp cocoa powder
For the topping
31⁄2oz (100g) orange milk
chocolate, coarsely grated
1–2 tbsp Cointreau
1 cup heavy cream, lightly whipped
cocoa powder, to dust
Method:
1 Preheat the oven to 350˚F (180˚C). Meanwhile, break the chocolate into pieces and place in a small heatproof bowl with the butter. Sit the bowl over a pan of hot water and stir until the chocolate and butter have melted. Set aside to cool slightly.
2 Whisk the egg whites with an electric whisk until stiff. Put the egg yolks and sugar into a separate bowl and whisk until light and creamy.
3 Pour the melted chocolate into the egg-yolk mixture, add the Cointreau, and gently fold together, taking care not to knock out any of the air. Add the egg whites and gently fold to combine. Sift in the cocoa powder and fold until combined. Spoon evenly into the pan.
4 Bake for 40 minutes or until risen, shrinking away from the sides of the pan, and just firm to the touch in the center. Leave to cool, then remove from the pan.
5 For the topping, stir half the chocolate and the Cointreau into the cream. Spread over the top of the cake and sprinkle with the remaining chocolate. Sift the cocoa powder on top.
PREPARE AHEAD
The cake can be made up to the end of step 4 up to 1 day ahead. Add the topping on the day of serving. Freeze without the topping for up to 2 months.
Chocolate and orange mousse cake Recipe |
The Fairy cakes Recipe are always so popular. are a basic vanilla sponge mix with lemon icing. Decorate them with creative flair. We like to use jelly beans and other small, brightly colored candies.
Makes 24
IngredientS:
Special equipment 2 x 12-hole muffin pans, greased or lined with paper cases
1 1⁄4 sticks butter, softened
3⁄4 cup superfine sugar
1 1⁄4 cups self-rising flour
1 1⁄2 tsp baking powder
1 1⁄2 tsp vanilla extract
3 eggs
For the icing
1 1⁄4 cups confectioners’ sugar
about 3 bsp lemon juice
To decorate
candies of your choice
Method:
1 Preheat the oven to 350˚F (180˚C). Put all the ingredients for the cakes into a large mixing bowl and beat with an electric whisk until smooth. Spoon evenly into the pans.
2 Bake for 12–15 minutes or until risen and pale golden brown. Set aside to cool, then remove the cakes from the pans.
3 To make the icing, sift the confectioners’ sugar into a bowl and add enough lemon juice to make a fairly stiff paste. Spoon a circle of the icing on the top of each cake. While the icing is still soft, decorate with the candies of your choice.
VARIATIONS
Chocolate chip fairy cakes Add scant 1oz (25g) dark chocolate chips to the basic sponge mix.
Lemon party cakes
Add the grated zest of 1 lemon to the basic sponge mix.
Orange fairy cakes Add the grated zest of 1 orange to the basic sponge mix. For the icing, use orange juice or orange blossom
water instead of lemon juice.
Rosewater fairy cakes
For the icing, use 2 tbsp rosewater and 1 tbsp water instead of the lemon juice.
PREPARE AHEAD AND FREEZE
The cakes can be made and iced up to 1 day ahead. Freeze for up to 2 months.
Fairy cakes Recipe |
The Cupcake tier Recipe Arranged on a tiered cakestand, a dozen cupcakes make a spectacular centerpiece for any tea party. We like to bake them in silver or floral muffin cases. Serve one per person.
Serves 12
IngredientS:
For the glacé icing
juice of 1 lemon
13⁄4 cups confectioners’ sugar
For the chocolate curls
bar of white chocolate, at room temperature
bar of dark chocolate, at room temperature
Method:
1 Make a dozen cupcakes, following the recipe on page 288. You won’t need the coffee icing and walnuts.
2 To make the glacé icing, warm the lemon juice in a pan. Put the confectioners’ sugar into a mixing bowl and gradually add enough lemon juice to make a smooth glossy icing. Spoon the icing on to the cupcakes and leave to set.
3 Meanwhile, shave curls from the chocolate bars with a vegetable peeler.
4 Once the icing has set, decorate the cupcakes with a mixture of white chocolate curls and dark chocolate curls.
PREPARE AHEAD AND FREEZE
The cupcakes can be iced up to 1 day ahead. Freeze without the icing for up to 1 month.
DECORATING CUPCAKES
When it comes to decorating cupcakes, let your imagination run riot. But keep the tier looking elegant and classy not chaotic. Crystallized flowers look pretty, as do silver balls or silver hearts. Or decorate the edges of the cakestand with fresh flowers. The beauty of the cupcake tier is that you can match the decorations to suit the occasion. For a child’s birthday party, for instance, you could decorate one of the cupcakes with a candle. Sprinkles or tiny colored candies such as jelly beans and M&Ms also work well.
Cupcake tier Recipe |
The Coffee and walnut cupcakes Recipe Cupcakes are the cake of the moment, with some stores specializing in just them. These are made in muffin pans, which are fairly large, but make them in smaller pans if you wish.
Makes 12
Special equipment 12-hole muffin pan lined
with 12 paper muffin cases
1 tbsp instant coffee granules
1 tbsp boiling water
7 tbsp butter, softened
1 1⁄4 cups self-rising flour
3⁄4 cup superfine sugar
2 tbsp milk
2 large eggs
scant 1oz (25g) walnuts, chopped
For the coffee icing
2 tsp instant coffee granules
2 tsp boiling water
7 tbsp butter, at room temperature
13⁄4 cups confectioners' sugar
12 walnut halves, to decorate
Method:
1 Preheat the oven to 350˚F (180˚C). Put the coffee granules and water into a mixing bowl and stir until smooth. Add the butter, flour, sugar, milk, and eggs and mix with an electric whisk until smooth. Stir in the walnuts, then spoon into the muffin cases.
2 Bake in the center of the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack until stone cold.
3 To make the icing, put the coffee granules and boiling water into a bowl and stir until smooth. Add the butter, sift in the confectioners' sugar, and stir until
smooth and free of streaks.
4 Spoon on to the cupcakes, then decorate each one with a walnut half.
PREPARE AHEAD AND FREEZE
The cupcakes can be made and iced up to 1 day ahead. Freeze without the icing for up to 1 month.
SOFTENING BUTTER
To make sure the butter is soft enough to work with, cut it into small cubes and put into a bowl of lukewarm water. After 10 minutes or so, squeeze one of the cubes—it should be lovely and soft. You can then drain them and use them.
Coffee and walnut cupcakes Recipe |
The Pecan and chocolate chip cookies Recipe Everyone loves cookies. And no one will be able to resist this deliciously gooey combination of pecan nuts and chocolate. The cookies keep well in a jar for a couple of days.
Makes 24
IngredientS:
7 tbsp butter, at room temperature
1⁄4 cup superfine sugar
11⁄4 cups self-rising flour, plus
a little extra to dust
1⁄2 tsp vanilla extract
13⁄4oz (50g) milk chocolate chips
13⁄4oz (50g) pecan nuts, chopped
Method:
1 Preheat the oven to 350˚F (180˚C). Put the butter and sugar into a bowl and mix together with a wooden spoon until light and fluffy. Stir in the flour, then add the vanilla extract, chocolate chips, and pecans and mix to a soft dough.
2 Knead the dough lightly on a floured work surface, then divide into 24 balls. Flatten the balls with the palm of your hand and arrange on two baking sheets lined with baking parchment. Space them out so they have room to spread.
3 Bake for 20–25 minutes or until lightly golden. Transfer to a wire rack to cool.
PREPARE AHEAD AND FREEZE
The cookies can be made up to 2 days ahead and kept in a sealed container. Freeze the raw mixture or the cooked cookies for up to 2 months.
Pecan and chocolate chip cookies |
The Almond Cookies Recipe are delicious with a cup of coffee. If you’re preparing them ahead, stop them going soggy by storing them in an airtight container with pieces of paper towel between the layers.
Makes 30–35
IngredientS:
Special equipment 2in (5cm) fluted biscuit cutter
7 tbsp butter, at room temperature
1⁄2 cup superfine sugar
11⁄2 cups all-purpose flour, plus
a little extra to dust
21⁄2oz (75g) ground almonds
1⁄2 tsp almond extract
13⁄4oz (50g) sliced almonds
Method:
1 Put the butter and sugar into a mixing bowl and whisk with an electric whisk until light and fluffy. Add the flour, ground almonds, and almond extract and whisk again until smooth.
2 Lightly dust a work surface with flour and knead the dough for a few minutes until smooth. Wrap in plastic wrap and chill for 30 minutes.
3 Preheat the oven to 325˚F (180˚C). Grease two baking sheets or line with baking parchment. Lightly flour the work surface again and roll the dough out until it is 1⁄4in (5mm) thick. Using a 2in (5cm) fluted biscuit cutter, cut out 30–35 rounds.
4 Transfer to the baking sheets with a spatula. Sprinkle a few sliced almonds on top of each cookie and press them down gently so they stick to the dough.
5 Bake for 10–12 minutes (checking after 8 minutes) or until lightly golden. Leave to cool slightly, then transfer to a wire rack to cool completely.
PREPARE AHEAD AND FREEZE
The cookies can be made up to 4 days ahead. Keep, layered with paper towels, in a cookie jar. Freeze for up to 3 months.
Almond Cookies Recipe |
The Iced orange and lemon traybake Recipe is a lemon traybake is always a big hit and we think this variation with orange is particularly delicious. It’s also very easy to make.
IngredientS:
Cuts into 12 squares
Special equipment 9 x 12in (23 x 30cm) sheet pan, lined with foil and greased
2 sticks butter, at room temperature
1 cup superfine sugar
2 1⁄2 cups self-rising flour
2 tsp baking powder
4 eggs
1⁄4 cup milk
grated zest of 1⁄2 lemon
grated zest of 1⁄2 small orange
For the icing
1 3⁄4 cups confectioners’ sugar
1 tbsp lemon juice
2 tbsp orange juice
grated zest of 1⁄2 lemon
grated zest of 1⁄2 small orange
Method:
1 Preheat the oven to 350˚F (180˚C). Put the butter, sugar, flour, baking powder, eggs, and milk into a bowl and mix with a wooden spoon or electric hand whisk until smooth. Stir in the lemon zest and orange zest and pour into the sheet pan. Level the top.
2 Bake for 30 minutes or until shrinking away from the sides of the pan and springy to the touch. Leave to cool in the pan.
3 To make the icing, sift the confectioners’ sugar into a bowl, mix in the lemon juice and orange juice, and beat until smooth. Spread evenly over the cold cake, then sprinkle with the lemon zest and orange zest and leave to set. To serve, cut into 12 squares.
PREPARE AHEAD AND FREEZE
The traybake can be made and iced up to 1 day ahead. Freeze without the icing for up to 3 months.
Iced orange and lemon traybake Recipe |
The Lime marmalade traybake Cut into squares, traybakes are great at large gatherings. The unusual recipe has a wonderful zesty taste.
Ingredients:
Cuts into 12 squares
Special equipment 9 x 12in (23 x 30cm) sheet pan, lined with foil and greased
2 sticks butter, at room temperature
1 cup superfine sugar
2 1⁄2 cups self-rising flour
4 eggs
2 tsp baking powder
finely grated zest of 1 lime, plus
2 tbsp lime juice
2 tbsp lime marmalade
For the icing
2 3⁄4 cups confectioners’ sugar
3 1⁄2oz (100g) cream cheese
3 tbsp butter, at room temperature
2 tbsp lime marmalade
juice and finely grated zest of 1 small lime
Method:
1 Preheat the oven to 350˚F (180˚C). Put all the ingredients for the cake into a mixing bowl and beat by hand or with an electric whisk until combined and smooth.
2 Spoon into the sheet pan and level the top.
3 Bake for 30–35 minutes or until risen and golden. Set aside to cool completely.
4 To make the icing, sift the confectioners’ sugar into a mixing bowl, add all the other ingredients, and beat with a wooden spoon or an electric whisk until well
combined and smooth.
5 Spread the icing over the cake, making a pretty pattern on it with a palette knife. Cut into 12 squares and serve.
PREPARE AHEAD AND FREEZE
The cake can be made up to 1 day ahead and iced on the day. Freeze without the icing for up to 3 months.
Lime marmalade traybake |
The Summer berry tart Recipe is looks stunning and makes the most of all the lovely summer fruits. It’s a top favorite of Lucy’s.
Makes a 11in (28cm) tart (serves 8–10)
Special equipment 11in (28cm) removeable-bottom fluted tart pan
Ingredients:
13⁄4 cup all-purpose flour, plus a little extra to dust
7 tbsp cold butter, cubed
2 tbsp confectioners’ sugar
1 egg
2 tbsp water
For the crème pâtissière
3 eggs
1⁄2 cup superfine sugar
1 tsp vanilla extract
1⁄4 cup all-purpose flour
13⁄4 cups milk
For the topping
14oz (400g) strawberries, hulled and quartered
8oz (225g) raspberries
225g (8oz) blueberries
6–8 tbsp red currant jelly
1 tbsp water
Method:
1 Preheat the oven to 400˚F (200˚C). Put the flour, butter, and confectioners’ sugar into a processer and pulse until the mixture resembles breadcrumbs. Add the egg and water and pulse again until it forms a smooth dough. Lightly dust a work surface with flour and knead the dough for a few minutes or until it forms a smooth ball. Roll it out and use to line the tart pan (see page 243). Chill while you make the crème pâtissière.
2 Put the eggs, sugar, vanilla extract, and flour into a mixing bowl and mix with a wooden spoon until smooth. Add 2 tablespoons of the milk and stir again. Heat the remaining milk until just below boiling, then pour into the mixing bowl and whisk until smooth. Return to the pan and gently heat, whisking until thick and nearly simmering, but don’t let it boil. Set aside to cool.
3 Bake the crust blind for 20 minutes, then remove the beans and paper (see right). Lower the oven temperature to 325˚F (160˚C) and return the tart crust to the oven for 10 minutes to dry out. Set aside to cool.
4 Pour the crème pâtissière into the tart crust and arrange the fruit in circles on top— strawberries on the outside, then a circle of raspberries, and the blueberries in the center.
5 Heat the red currant jelly and water together in a pan over gentle heat, whisking until smooth. Brush this glaze over the fruit, then place the tart in the fridge and serve chilled.
PREPARE AHEAD
The crust can be baked up to 2 days ahead. The crème pâtissière can be made up to 1 day ahead. The tart can be assembled up to 8 hours ahead. Not suitable for freezing.
Summer berry tart Recipe |
The Lemon and lime puddings Recipe is a creamy desserts are one of those foolproof desserts you’ll go back to time and again and all your friends will ask for the recipe.
Serves 6
2 cups heavy cream
scant 3⁄4 cup superfine sugar
finely grated zest and juice of 2 lemons
finely grated zest and juice of 2 limes
lime zest, sprigs of mint, or borage flowers, to decorate
Method:
1 Put the cream, sugar, lemon zest, and lime zest into a wide-based saucepan.
2 Heat gently over low heat, stirring until the sugar has dissolved and the cream is just under scalding point ( just hot enough to touch).
3 Remove from the heat and stir in the lemon juice and lime juice.
4 Pour into small coffee cups or shot glasses and leave to set in the fridge for at least 6 hours.
5 Serve chilled, decorated with lime zest, sprigs of mint, or borage flowers.
PREPARE AHEAD
The puddings can be made up to the end of step 4 up to 2 days ahead. Not suitable for freezing.
Lemon and lime puddings Recipe |
The Mango Eton mess Recipe is a favorite pudding of meringues, cream, and fruit. We love the combination of lime and mango in our version. Don’t crush the meringues too much—the pieces should be the size of grapes.
Serves 6
Ingredients:
1 large ripe mango
11⁄4 cups heavy cream
scant 1⁄4 cup confectioners’ sugar
finely grated zest and juice of 1 lime
31⁄2oz (100g) crisp meringue cookies, crushed
Method:
1 Cut the mango(es) in half, then remove the flesh (see right). Put half the cubes into a processor and whiz to a smooth purée. Put the other half to one side.
2 Whip the cream until it just holds its shape. Carefully fold in the mango purée, the reserved mango cubes, icing sugar, lime zest, lime juice, and meringues.
3 Spoon into pretty wine glasses or tumblers or into one large glass bowl and serve chilled.
PREPARE AHEAD
The cream can be whipped and folded with all the ingredients except the meringues up to 12 hours ahead. Fold in the meringues a maximum of 6 hours ahead. Not suitable for freezing.
Mango Eton mess Recipe |
The Party pavlova pyramid Recipe You don’t get successful pavlovas if you use more than six egg whites at one time, which is why we make them in two batches for this party pyramid. It is the most spectacular dessert you’ll ever make.
Serves 35–40
Ingredients:
2 x 6 egg whites
11⁄2 cups superfine sugar
2 x 1 tsp white wine vinegar
2 x 1 tsp corn starch
For the filling
6 cups heavy cream
18oz Greek yogurt
2lb (900g) strawberries, hulled
1lb 10oz (750g) raspberries
1lb (450g) blueberries
a few mint leaves, to decorate, optional
Method:
1 Preheat the oven to 325˚F (160˚C). Make a first batch of pavlova by putting six egg whites into a mixing bowl and whisking with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and corn starch in a cup until smooth, then stir into the bowl.
2 Line a baking sheet with baking parchment and spread the pavlova mixture out—it should be about 12in (30cm) in diameter and about 2in (5cm) thick. This will be the base for the pyramid.
3 Slide into the oven, then immediately reduce the temperature to 300˚F (150˚C) and bake for 1 hour. Turn the oven off and leave the pavlova in the oven for an hour or overnight to dry out.
4 Prepare a second batch of pavlova mixture in the same way. Use to make one pavlova measuring 10in (25cm) in diameter, another measuring 8in (20cm) in diameter, and a third that is 5in (12cm) in diameter. The smallest one can be fairly thin and should fit on a baking sheet with the 8in (20cm) pavlova.
5 Cook in the same way: put the 10in (25cm) pavlova in the oven and bake for 15 minutes, then pop the two smaller pavlovas in as well and bake for a further 45 minutes. Switch off the oven and leave to dry out for an hour or overnight.
6 To assemble, whip the cream until just stiff and mix with the yogurt. Place the largest pavlova on a foil-covered board or tray (it needs to be sturdy), then cover with whipped cream and half the fruit. Make sure the fruit can be seen around the edge, so the pyramid will look attractive.
7 Place the next-largest pavlova on top and cover with cream and fruit. Continue in the same way with the other pavlovas. Finish with the last of the cream and a pretty arrangement of fruit and mint leaves on top, if using. To serve, cut in wedges, starting from the top.
Great for a crowd...
To make a larger pyramid, make another meringue layer as opposed to making larger meringues.
PREPARE AHEAD AND FREEZE
The pavlovas can be made up to 1 month ahead and stored. Freeze for up to 6 months. The pyramid can be assembled up to 4 hours ahead. This is best done in situ, so you don’t need to move it.
Party pavlova pyramid Recipe |
The Pear and ginger pavlova Recipe is one of our all-time favorite combinations. This pavlova is sprinkled with pomegranate seeds just before serving they look so pretty and glisten like little gems.
Serves 6
Ingredients:
3 egg whites
6oz (175g) superfine sugar
1 level tsp corn starch
1 tsp white wine vinegar
For the topping
5 fairly ripe pears, peeled, cored,
and chopped into chunky slices
juice of 1⁄2 lemon
1⁄4 cup superfine sugar
11⁄4 cups heavy cream, whipped
6 bulbs stem ginger (from a jar), drained and coarsely chopped
1 small pomegranate
Method:
1 Preheat the oven to 325˚F (160˚C). Whisk the egg whites with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until the whites are stiff and glossy. Mix the corn starch and vinegar in a cup until smooth, then stir into the pavlova mixture.
2 Line a baking sheet with baking parchment and draw a 8 x 12in (20 x 30cm) rectangle on it (two rectangles side by side for 12). Spread the pavlova mixture out into the rectangle(s) with a knife, then create a well in the middle by building up the sides.
3 Slide the baking sheet into the oven, immediately reduce the temperature to 300˚F (150˚C), and bake for 1 hour. Turn the oven off and leave the pavlova in the oven for a further hour to dry out.
4 To make the topping, put the pears, lemon juice, and sugar into a small pan and barely cover with water. Simmer gently over low heat for 10 minutes or until the pears are just tender. Leave in the liquid until needed, then drain, reserve a few for decoration, and stir the rest into the whipped cream with the ginger.
5 Arrange the pavlova on a serving plate, spoon the cream into the well, and decorate with the reserved pears. Cut the pomegranate(s) in half, pick out the seeds, and sprinkle over the top. Serve at room temperature.
PREPARE AHEAD AND FREEZE
The pavlova can be made up to the end of step 3 up to 1 month ahead. Wrap in plastic wrap and then foil and keep in a cool place. The pears can be poached up to 8 hours ahead. The pavlova can be assembled up to 4 hours ahead. Freeze the pavlova without the topping for up to 6 months.
Pear and ginger pavlova Recipe |
The Party creme brulee is a classic dessert that’s brilliant for serving numbers. For a recipe for six, turn to page 250. This is delicious served with soft summer fruits such as raspberries or a fruit coulis.
Serves 12–16
Ingredients:
Special equipment 2 quart shallow wide-based ovenproof dish, greased
1⁄2 cup superfine sugar
12 egg yolks
3 tsp vanilla extract
1 quart heavy cream
11⁄4 cups half-and-half
1 cup demerara sugar
31⁄2oz (100g) raspberries, to decorate
mint leaves, to decorate
Method:
1 Preheat the oven to 325˚F (160˚C). Meanwhile, put the sugar, egg yolks, and vanilla extract into a large mixing bowl and whisk together by hand.
2 Put the heavy cream and half-and-half into a saucepan and heat until just below boiling point ( just hot enough to put your finger in).
3 Pour the hot cream into the egg yolk mixture, whisking quickly until combined.
4 Pour the custard through a sieve into the prepared ovenproof dish.
5 Put the dish into a large roasting pan and pour enough boiling water into the pan so that it comes halfway up the sides of the dish.
6 Carefully slide into the oven and cook for 35–45 minutes or until set but with a slight wobble in the middle. Check after 30 minutes to see how it’s doing.
7 Remove from the oven and leave to cool in the roasting pan, then place in the fridge and chill until stone cold.
8 Sprinkle over the demerara sugar, then put under a hot broiler, watching it very carefully, for 20–25 minutes or until melted and golden brown. You could also use a blowtorch to do this. To give the topping time to soften slightly, chill in the fridge for at least 5 hours and up to 10 hours, but no more or it will liquify.
9 To serve, cut into portions with a sharp thin knife and decorate with raspberries and mint leaves.
Great for a crowd... Make in batches and store in the fridge for 5–10 hours.
PREPARE AHEAD
The custard can be made up to the end of step 7 up to 2 days ahead. Not suitable for freezing.
VARIATION
You could also serve the crème brûlée in individual portions—there will be enough for 12 size 5fl oz (150ml) ramekins. The baking time will be shorter, though—around 20 minutes—but keep an eye on them when they’re in the oven
Party creme brulee Recipe |
The Magenta fruit compote with white chocolate sauce Recipe one of the quickest, most delicious desserts you’ll ever make! Serve with shortbread cookies to make it extra special.
Serves 6
Ingredients:
2 tbsp superfine sugar
2 tbsp crème de cassis or
blackcurrant liqueur
1⁄4 cup water
8oz (225g) blueberries
8oz (225g) raspberries
8oz (225g) strawberries, quartered
5oz (150g) Belgian 100 percent
white chocolate
11⁄4 cup heavy cream
Method:
1 Put the sugar, crème de cassis, and water into a shallow saucepan. Gently heat, then add the blueberries and simmer for a few minutes or until just starting to soften. Remove from the heat and add the raspberries and strawberries. Mix together and leave in the pan to cool completely.
2 Put the chocolate and cream into a bowl set over a pan of just-simmering water and stir until runny. Take care not to overheat the chocolate or it will lose its shine and sieze. Leave to cool and thicken slightly.
3 Divide the fruit among wine or cocktail glasses. Pour the white chocolate sauce over the top, then place in the fridge for 2 hours to set slightly.
PREPARE AHEAD
The fruit can be prepared up to 2 days ahead and the desserts assembled up to 12 hours ahead. Not suitable for freezing.
Magenta fruit compote with white chocolate sauce Recipe |
The Poached pears with blackberry sauce Recipe is a fruit-based dessert is so welcome after a rich main course and the poached pears make a great change from fruit salad. The sauce for them is vivid and vibrant in color.
Serves 6
Ingredients:
1 1⁄4 cups granulated sugar
1 quart water
a few strips of lemon zest
6 pears, peeled, but stem left on
For the blackberry sauce
1lb (450g) blackberries
1⁄4 cup granulated sugar
Method:
1 Put the sugar, water, and lemon peel into a saucepan just large enough to take the pears upright in a single layer.
2 Heat gently, stirring until the sugar has dissolved, then boil rapidly for 2 minutes.
3 Place the pears in the hot syrup, cover with a wet sheet of parchment paper (this ensures the top of the pears do not dry out), and bring to a boil. Cover with a lid and simmer gently for 30–45 minutes (50 minutes for 12) or until the pears are just tender. Set aside to cool.
4 Put the blackberries and sugar into a pan and cook for 5 minutes or until the juices start to run. Push through a sieve into a bowl to get a thickish purée.
5 When the pears are cold, remove from the syrup and pat dry with paper towels.
6 Serve one pear per person or cut each one in half lengthwise through the stem, remove the core, and serve two halves. Drizzle over the sauce.
VARIATION
Black currants work just as well as blackberries. Whichever fruit you use, make the pudding extra special by adding 1 tablespoon of crème de cassis to the purée.
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PREPARE AHEAD AND FREEZE
The pears can be poached up to 12 hours ahead and kept in the syrup until ready to serve. The sauce can be made up to 3 days ahead. Freeze the sauce for up to 2 months.
Poached pears with blackberry sauce Recipe |
The Rum and raisin ice cream Recipe One of the great things about this ice cream (apart from its flavor) is that you don’t need an ice-cream maker. It’s made with raw meringue, which means it doesn’t need whisking as it freezes.
Serves 10–12
IngredientS:
Special equipment 11⁄2 quart (1.5 liter) freezerproof container
6oz (175g) black raisins
5 tbsp dark rum
4 eggs, separated
scant 1⁄2 cup sugar
11⁄4 cups heavy cream
Method:
1 Put the raisins into a bowl and add the rum. Leave to soak—ideally overnight.
2 Put the egg yolks into a small bowl and whisk with a fork until blended.
3 Whisk the egg whites with an electric whisk until stiff. Whisking on maximum speed, add the sugar a teaspoon at a time until the whites are stiff and glossy.
4 Whip the cream until soft peaks form, then fold into the egg-white mixture until smooth. Stir in the egg yolks and soaked raisins. If there is any rum left in the bowl, add this too.
5 Transfer to the freezerproof container and freeze for a minimum of 24 hours.
6 Remove from the freezer 10 minutes before serving to make scooping easier.
SERVING TIP
To make serving speedier, once the ice cream is frozen, scoop out the number of balls of ice cream you need and arrange on a tray (make sure it fits in the freezer first). Cover with plastic wrap and slide the tray into the freezer. Then all you need to do is arrange the balls in the bowls when you are ready to serve.
PREPARE AHEAD AND FREEZE
Freeze for up to 2 months.
Rum and raisin ice cream Recipe |
The Chilled marbled raspberry cheesecake Recipe unusual chilled cheesecake has a delicious raspberry-ripple filling. If we don’t have any Framboise raspberry liqueur to hand, we make a cherry-ripple cheesecake, using kirsch instead.
Makes a 9in (23cm) cheesecake (serves 8)
Special equipment 9in (23cm) round springform pan, greased and lined with parchment
Ingredients:
1 cup graham cracker crumbs
3 tbsp butter, melted
2 tbsp demerara sugar
For the raspberry filling
1lb 2oz (500g) fresh raspberries
2 tsp powdered gelatine
2 tbsp water
2 tbsp Framboise liqueur
For the creamy filling
3 tsp powdered gelatine
3 tbsp water
9oz (250g) cream cheese,
at room temperature
2 eggs, separated
7oz (200g) low-fat sour cream
scant 1⁄2 cup superfine sugar
Method:
1 Mix the crumbs, butter, and sugar together in a bowl and press into the base of the pan. Transfer to the fridge to chill.
2 Meanwhile, make the raspberry filling. Blend the raspberries in a processor until smooth, then push through a sieve into a bowl. Put the gelatine into another bowl and add the water. Allow to soak until the gelatine becomes spongy, then stand the bowl in a saucepan of hot water until it dissolves. Once dissolved, add the Framboise, then pour into the raspberry purée. Stir and set aside.
3 To make the creamy filling, prepare the gelatine and water as above. Put the cream cheese, egg yolks, and sour cream into a bowl and beat with an electric mixer combine.
4 Spoon 2 tablespoons of the creamy mixture into the liquid gelatine and mix, then pour the whole lot into the creamy mixture and stir until smooth.
5 Whisk the egg whites with an electric hand whisk until stiff, then add the sugar a teaspoon at a time, whisking constantly until shiny and stiff. Fold the egg whites into the creamy mixture until smooth.
6 Carefully fold the raspberry filling into the creamy mixture to give a ripple effect.
7 Spoon into the pan and chill in the fridge for a minimum of 6 hours or until firm.
8 To serve, remove from the pan, discard the disk of paper, and cut into slices.
PREPARE AHEAD AND FREEZE
The cheesecake can be made up to the end of step 7 up to 2 days ahead. Freeze for up to 3 months.
Chilled marbled raspberry cheesecake Recipe |
The Heavenly lemon cheesecake on a ginger crust Recipe was the favorite dessert at a charity buffet for 40 that Mary was a guest at it went like lightning. The other good news is that once you’ve collected the ingredients together, it takes 10 minutes.
Makes a 20cm (8in) cheesecake (serves 8)
Ingredients:
Special equipment 8in (20cm) round removeable-bottom tart pan, greased and lined with baking parchment
3 1⁄2oz (100g) ginger cookies, crushed
3 tbsp butter, melted
8oz mascarpone
11oz jar lemon curd
juice of 1 small lemon
fresh raspberries and blueberries, to decorate
confectioners’ sugar, to dust
Method:
1 Mix the cookies with the butter in a bowl, then press into the base of the pan (but not up the sides).
2 Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.
3 Spoon on to the cookie base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up.
4 To serve, remove the cheesecake from the pan, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with confectioners’ sugar.
Great for a crowd...
You can make up to three cheesecakes at a time (but do not to overbeat the mixture at step 2). If you’re making more cheesecakes than that, prepare them in separate batches.
PREPARE AHEAD
The cheesecake can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
Heavenly lemon cheesecake on a ginger crust Recipe |
The Rhubarb and lemon pots Recipe is the combination of rhubarb and lemon is delicious. The dessert looks particularly pretty made with young pink rhubarb, which may be available in stores toward the end of the winter.
Serves 6
Ingredients:
1lb 10oz (750g) rhubarb, sliced into 13⁄4in (4cm) pieces
finely grated zest of 1⁄2 orange,
plus 2 tbsp orange juice
2 tbsp superfine sugar
For the lemon topping
11⁄4 cups heavy cream
3 tbsp superfine sugar
finely grated zest and juice
of 11⁄2 lemons
six mint leaves, to decorate
Method:
1 Put the rhubarb, orange zest, orange juice, and sugar into a saucepan. Stir over high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. Set aside to cool.
2 To make the topping, put the cream, sugar, and lemon zest into a pan. Heat gently over low heat until the sugar dissolves and the mixture reaches simmering point. Remove from the heat, stir in the lemon juice, and set aside to cool slightly.
3 Spoon the rhubarb and a little of the liquid into the base of some pretty glasses or tumblers. Pour the lemon topping on top, then transfer to the fridge for a minimum of 4 hours to set.
4 Serve chilled, decorated with mint leaves.
PREPARE AHEAD
The pots can be made up to 12 hours ahead. Not suitable for freezing.
Rhubarb and lemon pots Recipe |
The Becca’s white chocolate and orange mousses Recipe is a great friend of ours. She has her own catering company and has given us great advice on cooking for numbers.
Ingredients:
Special equipment 6 x 2 3⁄4in
(7cm) round metal cooking rings
21⁄2oz (75g) graham crackers,
crushed
3 tbsp butter, melted
1 tbsp demerara sugar
For the mousse
31⁄2oz (100g) cream cheese
1⁄2 cup heavy cream
51⁄2oz (150g) Belgium or Continental 100 percent
white chocolate
1 tbsp Cointreau
1 large orange
Method:
1 Put the graham crackers into a mixing bowl, add the butter and sugar, and mix to combine.
2 Line a baking sheet with plastic wrap and sit the rings on top. Spoon the biscuit mixture evenly into the rings and level the tops with the back of a teaspoon. Transfer to the fridge to chill while you make the mousse.
3 Put the cream cheese and cream into a mixing bowl and whisk with an electric whisk until thick and holding its shape.
4 Gently melt the chocolate in a bowl set over a pan of just-simmering water until smooth.
5 Add the chocolate to the cream mixture and stir in the Cointreau. Finely grate the zest of the orange(s) and add to the mousse.
6 Spoon the mousse into the rings and level the tops. Chill for a minimum of 4 hours to firm up. Meanwhile, peel the orange(s) with a small knife. Cut the segments free and place in a bowl. Squeeze over the juice from the peel.
7 Remove the rings and serve the mousses with the orange segments arranged on top.
VARIATION
If you don’t have cooking rings, you can make one large mousse. Follow the recipe for 12 and spoon the mousse into a 8in (20cm) round springform pan. Cut into 12 wedges and decorate with the orange segments.
PREPARE AHEAD
You can make the mousses up to 12 hours ahead. Not suitable for freezing.
Becca’s white chocolate and orange mousses |
The Toffee pudding with warm toffee sauce Recipe is similar to sticky toffee pudding and it’s truly scrumptious. If you’re serving 12, bake the pudding in two pans.
Serves 6
Ingredients:
Special equipment 9 x 13in
(23 x 33cm) baking dish, greased,
lined with baking parchment,
and greased
7 tbsp butter, at
room temperature
3⁄4 cup light brown sugar
2 eggs
13⁄4 cups self-rising flour
2 tbsp molasses
5fl oz (150ml) milk
13⁄4oz (50g) walnuts, chopped
For the toffee sauce
scant 3⁄4 cup light brown sugar
1⁄2 cup honey
3 tbsp butter
6oz can evaporated milk
Method:
1 Preheat the oven to 350˚F (180˚C). Put the butter, sugar, eggs, flour, and molasses into a bowl and whisk with an electric whisk until combined. Slowly add the milk, whisking until smooth. Pour into the lined pan and sprinkle with the walnuts.
2 Bake for 30–35 minutes (40 minutes for two puddings) or until well risen, just firm in the middle, and lightly golden brown. Keep warm.
3 To make the sauce, put the sugar, honey, and butter into a saucepan and stir over low heat until the sugar has dissolved, the butter has melted, and all the ingredients are combined. Simmer for 5 minutes, then remove from the heat and stir in the evaporated milk.
4 Cut the pudding into squares and serve warm with the warm toffee sauce.
PREPARE AHEAD AND FREEZE
The pudding can be made up to 1 day ahead. Freeze for up to 2 months. The sauce can be made up to 5 days ahead. Not suitable for freezing.
Toffee pudding with warm toffee sauce Recipe |
The Lemon meringue pie Recipe is a truly wonderful LMP. It takes a bit of time to make but, for a really special occasion, it’s worth it. Serve warm or cold, but not hot, as the pie will be too soft to cut.
Makes a 11in (28cm) pie (serves 8–10)
Ingredients:
Special equipment 11in (28cm) fluted
removeable-bottom tart pan
Heaping 13⁄4 cups flour, plus a little extra to dust
11⁄4 sticks cold butter, cubed
1⁄2 cup confectioners’ sugar
1 large egg, beaten
1 tbsp water
For the lemon filling
finely grated zest and juice of 6 lemons
1⁄2 cup corn starch
2 cups water
11⁄4 cups superfine sugar
6 egg yolks
For the topping
4 egg whites
1 cup superfine sugar
2 level tsp corn starch
Method:
1 Put the flour and butter into a processor and pulse until the mixture resembles breadcrumbs. Add the confectioners’ sugar, egg, and water and pulse until it forms a ball. Transfer to a lightly floured work surface and roll the dough out thinly until slightly larger than the pan, then use to line the pan. Cover with plastic wrap and chill for about an hour.
2 Preheat the oven to 400˚F (200˚C). Line the crust with baking parchment, fill with dried beans, and bake for 15 minutes (see page 275). Remove the beans and parchment and return to the oven for 5 minutes to dry out, then remove from the oven and set aside. Reduce the oven temperature to 350˚F (180˚C).
3 To make the filling, mix the lemon zest, lemon juice, and corn starch to a smooth paste in a small bowl. Bring the water to a boil in a pan, add the lemon mixture, and stir over the heat until thickened, then boil for 1 minute. Mix the sugar and yolks in a bowl and carefully add to the pan. Stir over medium heat until you have a thick custard. Set aside to cool slightly, then pour into the crust.
4 To make the topping, whisk the egg whites with an electric whisk until they look like clouds. Gradually add the superfine sugar, whisking on maximum speed until the whites are stiff and glossy. Add the corn starch and whisk to combine.
5 Spoon the meringue on top of the lemon filling, spreading to cover it completely and swirling the top. Bake for 30 minutes or until the filling is completely set and the meringue is lightly golden and crisp.
JUICING LEMONS
To get the most juice from lemons, cut them in half and put them in the microwave. Heat until hot (3 minutes should be about right for six lemons), then squeeze. Not only will you get more juice from them, they’ll be easier to squeeze, too.
PREPARE AHEAD
The crust can be made up to 2 days ahead. The pie can be made completely up to 1 day ahead. Not suitable for freezing.
Lemon meringue pie Recipe |
The Twice baked lemon soufflés Recipe is individual soufflés look impressive and, despite their rather complicated-sounding name, are extremely simple to make.
Serves 6
Ingredients:
Special equipment 6 x size 5fl oz (150ml) ramekins, greased and base-lined with a disk of baking parchment
3 eggs, separated
3⁄4 cup superfine sugar
2 tbsp corn starch
finely grated zest of 2 large lemons
juice of 1 large lemon
9oz (250g) low-fat cream cheese
1 large tbsp lemon curd
For the lemon sauce
11⁄4 cup heavy cream
1 tbsp lemon curd
finely grated zest and juice of 1 lemon
Method:
1 Preheat the oven to 375˚F (190˚C). Put the egg yolks and half the sugar into a mixing bowl and whisk with an electric whisk until pale, thick, and frothy.
2 Mix the corn starch, lemon zest, and lemon juice in a bowl until smooth. Fold in the egg-yolk mixture, then beat in the cream cheese and lemon curd with a spatula.
3 Whisk the egg whites with an electric whisk until they resemble clouds. Whisking constantly, add the remaining sugar a teaspoon at a time until the whites are stiff and shiny.
4 Carefully fold the egg-white mixture into the mixing bowl, then spoon into the ramekins. Run a knife around the edge of each one to ensure they rise evenly. Sit the ramekins snugly in a roasting pan, then pour enough boiling water to come halfway up the sides of the pan.
5 Bake for 15–20 minutes or until the soufflés have risen well and are just cooked. Set aside to cool completely.
6 Turn the soufflés out of the ramekins, remove the paper bases, and arrange snugly in one layer in an ovenproof dish.
7 To make the sauce, put all the ingredients into a mixing bowl and whisk until smooth. Pour the sauce around the soufflés in the dish, then bake in an oven preheated to 400˚F (200˚C) for 10 minutes (20–25 minutes for 12). Serve at once.
PREPARE AHEAD
The soufflés can be made up to the end of step 6 and the sauce poured around them up to 8 hours ahead. Not suitable for freezing.
Twice baked lemon soufflés |
The Melt in the mouth apple pie Recipe is a Crisp, buttery pastry packed with fruit—this apple pie is perfect for a special Sunday lunch. Serve warm with cream or ice cream.
Makes a 91⁄2in (24cm) pie (serves 8)
Ingredients:
Special equipment one 9in deep-dish pie pan
Heaping 13⁄4 cup all-purpose flour, plus a little extra to dust
1 1⁄4 sticks cold butter, cubed
2 tbsp superfine sugar,
plus a little extra to decorate
1 egg, beaten
1–2 tbsp water
For the filling
3lb (1.35kg) Granny Smith apples, peeled, cored, and thinly sliced
3⁄4 cup superfine sugar
1⁄2 tsp ground cinnamon
1 egg, beaten, to glaze
Method:
1 Preheat the oven to 400˚F (200˚C). Meanwhile, put the flour, butter, and sugar into a processor and pulse until the mixture resembles breadcrumbs. Add the egg and water and pulse again until it forms a ball. The dough will weigh about 1lb (450g). Divide it into a 9oz (250g) piece and a 7oz (200g) piece.
2 Lightly flour a work surface and roll the larger piece out very thinly, then use to line the inside of the dish, leaving a little hanging over at the sides.
3 To make the filling, put the apples, sugar, and cinnamon into a bowl, mix well, then spoon into the base of the dish. The apples will be higher than the pastry, but they will sink down as they cook.
4 Lightly flour the work surface and roll the remaining pastry out slightly larger than the surface of the dish. Brush the top of the pastry rim in the dish with water, then sit the pastry circle on top and gently push down to seal the edges. Using a small sharp knife, trim off any excess pastry and crimp the edges together with your fingertips. Use any leftover pastry for decoration (see right). Brush the pie with the beaten egg.
5 Bake for 45–50 minutes or until golden brown and crisp. Allow to cool slightly, then sprinkle with a little extra caster sugar and serve.
PASTRY DECORATIONS
Roll any leftover pastry out thinly, then place on a piece of baking parchment and pop in the freezer for 15 minutes or until frozen. When crisp, use a knife to cut
into the shapes or letters you want.
PREPARE AHEAD AND FREEZE
The pie can be made up to the end of step 4 up to 1 day ahead. Freeze for up to 2 months.
Melt in the mouth apple pie Recipe |
The Apricot custard crumble pie Recipe What makes the crumble so unusual is the layer of creamy custard in the middle. Serve it as it is or with a little more cream.
Makes a 11in (28cm)
Ingredients:
pie (serves 8–10)
Special equipment 11in (28cm) round tart pan
11⁄2 cup all-purpose flour, plus
a little extra to dust
6 tbsp butter
2 tbsp superfine sugar
1 egg
For the filling
5fl oz (150ml) sour cream
3 egg yolks
Heaping 3⁄4 cup superfine sugar
scant 1⁄4 cup all-purpose flour
2 x 14oz cans apricot halves in natural juices, drained and each apricot cut into three
For the crumble topping
3 tbsp butter
scant 1⁄2 cup all-purpose flour
Heaping 3⁄4 cup superfine sugar
Method:
1 Preheat the oven to 425˚F (220˚C). Put a baking sheet in to get hot. Meanwhile, make the pastry. Put the flour and butter into a processor and pulse until the mixture resembles breadcrumbs. Add the sugar and egg and pulse again to form a ball.
2 Place the base of the tart pan on a work surface. Lightly dust the base of the tart pan and\ the work surface with flour, then roll the pastry out and line the tart pan.
3 To make the filling, put the sour cream, egg yolks, sugar, and flour into a mixing bowl and whisk by hand until smooth.
4 Arrange the apricots over the base of the pastry and pour the custard filling over the top. Sit the pie on the hot baking sheet and bake for 20 minutes or until the filling is just beginning to set.
5 Meanwhile, make the crumble topping. Put the butter, flour, and sugar into a mixing bowl and rub with your fingertips until the mixture resembles coarse breadcrumbs.
6 Sprinkle the crumble topping over the just-set custard. Return to the oven and bake for a further 15 minutes or until golden and the custard is completely set. If the crumble topping starts to get too brown, cover with foil. Serve warm or cold.
PREPARE AHEAD
The pie can be made the day before and gently reheated. Not suitable for freezing.
Apricot custard crumble pie Recipe |
The Apricot and almond galette Recipe is also very good made with thinly sliced unpeeled eating apples instead of apricots. Use about three per galette. Serve the tart warm with ice cream.
Makes 1 (serves 6)
Ingredients:
a little all-purpose flour, to dust
1⁄2 of 1 sheet frozen puff pastry,
thawed
a little milk
14oz can apricots in natural
juices, drained
51⁄2oz (150g) marzipan,
coarsely grated
1 tbsp apricot jam
1 tsp water
Method:
1 Preheat the oven to 425˚F (220˚C). Put a baking sheet in to get hot. Lightly flour a piece of parchment and roll the pastry out into a 5 x 12in (12.5 x 30cm) rectangle. For 12, roll it out into a 10 x 12in (25 x 30cm) rectangle, cut it in half lengthwise to make two strips, then arrange them neatly side by side.
2 With a knife, score a 1⁄2in (1cm) border around the rectangle(s), taking care not to cut all the way through—this allows the strip to rise up around the apricots and stops any liquid or fruit leaking out. Brush the border(s) with a little milk.
3 Slice each apricot into four slices and arrange them in rows inside the border(s). Sprinkle over the marzipan.
4 Slide the paper on to the hot baking sheet and bake for 20 minutes (20–25 minutes for two galettes) or until golden brown. Check halfway through cooking and, if they are getting too brown, cover loosely with foil.
5 Heat the apricot jam in a pan with the water, whisking until smooth. Brush the apricots with a thin layer to glaze them. Serve warm.
COLD IS BEST
Take the pastry and marzipan straight from the fridge—they are easier to handle when cold. If you’re not using all the pastry immediately, freeze any left over until needed.
PREPARE AHEAD AND FREEZE
The galette(s) can be made up to 2 days ahead. Freeze for up to 1 month.
Makes 1 (serves 6)
Ingredients:
a little all-purpose flour, to dust
1⁄2 of 1 sheet frozen puff pastry,
thawed
a little milk
14oz can apricots in natural
juices, drained
51⁄2oz (150g) marzipan,
coarsely grated
1 tbsp apricot jam
1 tsp water
Method:
1 Preheat the oven to 425˚F (220˚C). Put a baking sheet in to get hot. Lightly flour a piece of parchment and roll the pastry out into a 5 x 12in (12.5 x 30cm) rectangle. For 12, roll it out into a 10 x 12in (25 x 30cm) rectangle, cut it in half lengthwise to make two strips, then arrange them neatly side by side.
2 With a knife, score a 1⁄2in (1cm) border around the rectangle(s), taking care not to cut all the way through—this allows the strip to rise up around the apricots and stops any liquid or fruit leaking out. Brush the border(s) with a little milk.
3 Slice each apricot into four slices and arrange them in rows inside the border(s). Sprinkle over the marzipan.
4 Slide the paper on to the hot baking sheet and bake for 20 minutes (20–25 minutes for two galettes) or until golden brown. Check halfway through cooking and, if they are getting too brown, cover loosely with foil.
5 Heat the apricot jam in a pan with the water, whisking until smooth. Brush the apricots with a thin layer to glaze them. Serve warm.
COLD IS BEST
Take the pastry and marzipan straight from the fridge—they are easier to handle when cold. If you’re not using all the pastry immediately, freeze any left over until needed.
PREPARE AHEAD AND FREEZE
The galette(s) can be made up to 2 days ahead. Freeze for up to 1 month.
Apricot and almond galette Recipe |
The Exotic fruit salad Recipe is a lovely refreshing fruit salad and any left over is a real treat for breakfast the next day. Serve on its own or with cream.
Serves 6
Ingredients:
1⁄2 large cantaloupe melon
1 large mango, stone removed and flesh cut into cubes
3 passion fruit
3 oranges
1 grapefruit
8oz (225g) black
seedless grapes
1⁄4 cup Cointreau or Grand Marnier (optional)
Method:
1 Scoop the seeds from the melon and discard. Using a sharp knife, cut into wedges and remove the skin. Slice the flesh into 1in (2.5cm) chunks and put into a serving bowl with the mango cubes.
2 Slice the passion fruit in half and scoop the seeds into the bowl.
3 Remove the skin from the oranges and grapefruit(s) and cut the flesh into segments, making sure you catch the juices. Add to the bowl.
4 Slice the grapes in half and add to the bowl.
5 Add the Cointreau or Grand Marnier, if using, and mix lightly together, then chill in the fridge until you are ready to serve.
OTHER FRUITS TO USE
Raspberries and strawberries are good in a fruit salad, but add them at the last minute or they will bleed into the other fruits and turn mushy. Bananas go soft after a while, too. Avoid apples, pears, and peaches, as they discolor.
PREPARE AHEAD
The salad can be made up to 12 hours ahead. Not suitable for freezing.
Exotic fruit salad Recipe |
The Individual tiramisus Recipe We all love tiramisu. The version is served individually, with the added decadence of a splash of Baileys Irish Cream. Serve the tiramisus in tumblers or wine, martini, or champagne glasses.
Serves 12
Ingredients:
1 tbsp instant coffee granules
1 1⁄4 cup boiling water
6 tbsp Baileys Irish Cream
4 eggs
3⁄4 cup superfine sugar
2 cups heavy cream
1lb mascarpone
24 soft ladyfingers
51⁄2oz (150g) plain chocolate, coarsely grated
Method:
1 Put the coffee granules and boiling water into a measuring glass and stir to dissolve. Allow to cool slightly, then stir in the Baileys.
2 Break the eggs into a mixing bowl, add the sugar, and whisk with an electric whisk until pale, thick, and frothy and the whisk leaves a trail on the surface when lifted.
3 Whip the cream till just lightly whipped and holding its shape.
4 Put the mascarpone into a bowl, stir in 2 tablespoons of the whipped cream, and mix with a spatula. Gently fold in the rest of the whipped cream, followed by the egg mixture, taking care not to knock out any of the air.
5 Cut the ladyfingers in half horizontally and then in half crosswise. Push a piece into the base of each tumbler or glass, drizzle over half the coffee mixture, then spoon over half the cream mixture. Repeat to give another layer of ladyfingers, coffee, and cream. Finish with a sprinkling of the grated chocolate.
6 Cover and chill in the fridge for a minimum of 4 hours.
VARIATION:
If you don’t have any Baileys Irish Cream, you can replace it with the same quantity of brandy.
Notes and Tips:
PREPARE AHEAD AND FREEZE The tiramisus can be made up to 12 hours ahead. Freeze for up to 1 month.
Individual tiramisus Recipe |
The Hazelnut meringue roulade with raspberries Recipe is such a classic dessert. As a twist, we’ve added chopped roasted hazelnuts to give a lovely nutty flavor that goes sublimely well with raspberries and cream.
Makes a 13in (33cm), roulade (serves 8–10)
Ingredients:
Special equipment 9 x 13in (23 x 33cm) jelly roll pan, greased and lined with baking parchment
4 egg whites
1 cup superfine sugar
13⁄4oz (50g) roasted hazelnuts, chopped
11⁄4 cups heavy cream, whipped
7oz (200g) fresh raspberries
Method:
1 Preheat the oven to 400˚F (200˚C). Meanwhile, put the egg whites into a large clean bowl and whisk with an electric whisk on full speed until very stiff. With the whisk still on full speed, gradually add the sugar a teaspoon at a time, whisking well between each addition. The meringue is ready when it is glossy and very, very stiff.
2 Spread the mixture into the prepared pan and sprinkle with the hazelnuts. Bake for 8 minutes or until very golden.
3 Remove the meringue from the oven and turn hazelnut side down on to a sheet of non-stick baking parchment. Remove the paper from the base of the meringue and allow
to cool for 10 minutes.
4 Spread the whipped cream over the meringue and scatter over the raspberries. Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade. Wrap in non-stick baking parchment and chill well before serving.
5 To serve, unwrap and cut into slices.
Great for a crowd...
Prepare individual roulades rather than multiplying the quantities and making one big one. Bake one at a time. The roulades freeze well, remember.
Notes and Tips:
PREPARE AHEAD AND FREEZE The roulade can be made up to 12 hours ahead. Freeze without the raspberries for up to 2 months. Serve with the raspberries on the side.
Hazelnut meringue roulade with raspberries Recipe |
Halloween Spiderweb Pumpkin Cheesecake Recipe is a spiced cheesecake makes an appearance on my Halloween table every year. Folks get a kick out of the candy web and chocolate spiders.
Ingredients:
1 3/4 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
TOPPING:
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
SPIDERWEB GARNISH:
1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 (1 ounce) squares semisweet chocolate, melted
Method:
Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth.
Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet.
Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F.
Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed.
Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely.
With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.
Notes and Tips:
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
Halloween Spiderweb Pumpkin Cheesecake Recipe |
Halloween Bloody Baked Rats Recipe The sauce was a litle sweet for me though. I think next time I won't add as much sugar.
Serves: 4
Ingredients:
1 egg, beaten
1 cup white sugar
1 cup dry bread crumbs
1 cup cubed Cheddar cheese
1 tablespoon frozen green peas
1 tablespoon Worcestershire sauce
1 (1.25 ounce) packet meatloaf seasoning mix
1 ounce uncooked spaghetti, broken into fourths
2 pounds ground beef
1/2 onion, chopped
1/2 carrot, cut into 1/8-inch thick slices
3 (10 ounce) cans tomato sauce
Method:
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball.
Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your rat into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
Carefully transfer the rats to a serving platter so that their delicate tails don't fall off.
Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.
Halloween Bloody Baked Rats Recipe |
Halloween Darth Maul Dip Recipe The recipe can easily be doubled or tripled for a party.
Makes 11/2 cups
Ingredients:
1 jar (15 ounces) roasted red peppers
1 small clove garlic, peeled
1 teaspoon red wTne vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cream cheese
2 pearl onions
1/4 cup poppy seeds
Corn chips or crackers
Method:
1. With a colander or sifter, drain the peppers. Lay them flat on a piece of paper towel. Blot the peppers to dry them as much as possible. Remove any pieces of blackened skin.
2. Place the peppers and all remaining ingredients, except the pearl onions and poppy seeds, ¡n a blender or food processor and blend until smooth.
3. Use a spatula to spread the dip evenly onto a flat plate that is larger than the Darth Maul template. Chill the dip for 1 hour.
4. Remove the chilled dip from the refrigerator and lay the template over the dip. Sprinkle the poppy seeds evenly it. Brush off any poppy seeds lying on the template and carefully lift up the template.
5. Place the pearl onions on the face to make eyes, adding one poppy seed on each onion for the pupils. (You can make Darth Maul’s eyes yellow by soaking the onions in warm water with a pinch of saffron.)
6. Place three or four corn chips into the head for horns.
7. Place the dip on the table and drape a black cloth around the plate to make Darth Maul’s cape.
8. Serve with corn chips or crackers.
Halloween Darth Maul Dip Recipe |