Whisk 300g softened butter into 350g caster sugar until light in color. Next mix in 3 eggs, one at a time, until well combined. Now, by hand, add the zest of a lemon and an orange, along with 200g self-raising flour, 50g fine polenta, 50g ground almonds and 1 tsp…
Category: Puddings
Mincemeat 2018
Mostly based on Felicity Cloake but half the sugar as it was way too sweet. 100g each sultanas, raisins, currants 50g mixed peel, dried figs 3 piece stem ginger, finely chopped, plus 1 tbsp of its syrup 25g each almonds and pecans, chopped 200g muscovado sugar 1 tsp…
Banana Foster
Melt 8 tablespoons unsalted butter then add 100 grams light brown sugar, 1/4 teaspoon freshly grated nutmeg and 1/4 teaspoon ground cinnamon. Next add 4 sliced bananas (1 cm rounds) ad cook for about 5 minutes. Next add 60 ml dark rum, light and allow to flame until…
Chocolate Coated Honeycomb
Mix 50 ml Water, 190 g Caster Sugar, 50 g Light Soft Brown Sugar, 140 g Liquid Glucose and 60 g Honey and heat in a large saucepan to 146 C. Immediately add 10 g Bicarbonate of Soda and mix quickly but well. The sugar mix will foam pretty quickly (hence…
Coconut Ice
Mix a 397 g can condensed milk with 300 g desiccated coconut and 400 g icing sugar – add a few drops of vanilla extract. Split mix into two halves, add 2 drops of pink or red food colouring to one half. Roll them out into…
Nut Brittle
Make this in a room with less than 40% RH. Heat 75 g soft light brown sugar, 200 g caster sugar, 75 g golden syrup, 25 g unsalted butter and a pinch of salt to the hard crack stage (146-154°c). Whisk in 1 teaspoon bicarbonate of…
Cobnut, pear and sticky toffee tart
Kentish cobs are cultivated hazelnuts, often larger than the wild variety, and easier to gather. Crunchy and sweet, they partner apples and pears perfectly in this autumnal, nutty, treacly tart. Equipment and preparation: for this recipe you will need a 25cm/10in fluted tart tin (3.5cm/1¼in deep).…
Ice cream – the basic starting recipe
From James Martin on Saturday Morning Kitchen; Ingredients: 8 yolks and ounces sugar for 125g caster sugar 500ml cream and 500 milk Method Boil milk then add it a bit at a time to the eggs Simmer until it thickens Sieve Some tips More sugar is softer…
Vanilla Creme Brulee – Ashburton
Ingredients 1lt Double cream 100g milk (to loosen the double cream – might not be necessary with supermarket cream as its never very thick) 315g egg yolks (Approx. 18 medium ones) 100g caster sugar 2 vanilla pods Methods Split vanilla pods lengthways and warm with the…
Compressed Apple Terrine with Vanilla Ice Cream – Raymond Blanc
I have split this recipe into three parts, this is because you can make the ice cream well in advance to save time… then make the terrine on the day (or the day before). I don’t think the apple crisps are completely necessary but are a…
Lemon Custard Tart – Heston
Blind bake a 9″ casing with crunched up greasproof paper and 2p coins Juice and peel of 5 lemons, 9 whole eggs, 1 yolk, 390g white sugar, 300g double cream Warm and strain Pour into casing in 120c oven Allow to reach 70c in the center…
Oatmeal Raisin Cookies
About 20 cookies. Adapted from Flour by Joanne Chang. There are a few things off with this recipe which I have changed. The first was the temperature… Cooking for 180c for 20 mins the cookies were hard and very brown. I’ve reduced the temp all the way down…
Sticky toffee pudding
This is from Simon Hopkinson http://www.bbc.co.uk/food/recipes/sticky_toffee_pudding_50947 Ingredients For the sponge 175g/6oz dates, chopped 1 rounded tsp bicarbonate of soda 50g/2oz salted butter pinch salt 75g/2½oz demerara sugar 75g/2½oz molasses sugar 2 free-range eggs 175g/6oz self-raising flour 1 tsp vanilla extract butter, for greasing For the sticky…
Peach Pie
Adapted from; http://annies-eats.net/2007/06/17/a-slice-or-two-of-heaven/ Makes one 9-inch pie; serves 8. Ingredients For the pastry 300g plain flour ½ tsp salt 150g butter chilled and diced 5-6 tbsp icy cold water For the filling 8 peaches and 2 nectarines, pitted and sliced in half 2 tbsp fresh lemon juice…
Roasted Rhubarb
RHUBARB: Text on Rhubarb. This is just the base recipe, Just multiply it up for larger amounts… 100g rhubarb, trimmed and cut into 3-inch lengths 10g white caster sugar 10ml crisp white wine 1/8 vanilla bean, split with seeds scooped out (If you want to cheat and have vanilla sugar…
Fresh Fig Tart with Creme Patissiere flavoured with Orange Blossom (orange flower water)
Taken from Azelias Kitchen, I havent made it yet so cant comment but looks great. 1 tart tin 25 cm (9 3/4″). Don’t forget to have a rolling pin!4 fresh figs cut to quarters 1 quantity of shortcrust pastry 1 quantity of crème pâtissière apricot jam…
Cheesecake Brownies
Decadence itself, this triple-layer concoction is comprised of our classic brownie, a layer of cheesecake, and topped with a layer of fresh raspberry whipped cream. Brownie layer: 200 g dark chocolate, roughly chopped 200 g unsalted butter, softened 250 g caster sugar 3 large eggs 110…
Lemon Meringue Pie
Ingredients – Makes 10-12 slices 8 egg yolks 2 x 397g tins condensed milk Freshly squeezed juice and grated zest of 8 unwaxed lemons 1 Basic Pie Crust, partially blind baked (ingredients and method below) Simpler Meringue Topping 6 egg whites 330g caster sugar 1 teaspoon…
Meringue
Normal Meringue 1 egg white per 55g caster sugar. Whisk egg whites until doubles in size then add sugar bit by bit until it forms stiff peaks. For a pavlova for 8, use 4 egg whites and 220g caster sugar, whisk, smear in a circle on a…
Key Lime Pie
Adapted from the Hummingbird Bakery Recipe The Hummingbird Bakery doesn’t use any food colouring in its lime filling, just a bit of lime zest. Here, the Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as…