Almond crumble 
Ingredients - serves 2
- 1 Pear, peeled, cored and cut into pieces
- 150g frozen Garden Fruit Mix
- 50g Caster sugar
- 50g Plain flour
- 40g Butter, cubed
- 25g Ground almonds
- 1 tbsp Flaked almonds to finish
Method
1. Preheat the oven to 190ºC, gas mark 5. Place the pear and garden fruits into a 600ml shallow, ovenproof dish. Sprinkle with half the sugar.
2. Sift the flour into a mixing bowl and rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the remaining sugar and ground almonds. Scatter over the fruits dish. Top with the flaked almonds.
3. Cook in the oven for 30 minutes until the top is golden and the fruit tender. Serve with warm custards.
Total time: 40 minutes
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Biscuits for all occasions
   Ingredients
- 100g unsalted butter, softened at room temperature
- 100g caster sugar
- 1 free-range egg, lightly beaten
- 275g plain flour
- 1 tsp vanilla extract
To decorate
- icing sugar
- water
- food colourings
Method
Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
1. Cream the butter and sugar together in a bowl until pale, light and fluffy.
2. Beat in the egg and vanilla extract, a little at a time, until well combined.
3. Stir in the flour until the mixture comes together as a dough. Place the dough into the fridge wrapped in cling film for 10 minutes.
4. Roll the dough out on a lightly floured work surface to a thickness of 1/2 cm.
5. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
6. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
To decorate with icing
Sift the icing sugar into a bowl and stir in enough water to create a smooth mixture. Stir in the food colouring chosen then carefully spread the icing onto the biscuits using a knife. Set aside until the icing hardens.
Alternative you can colour the biscuits directly with some food colouring using a small food brush.
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Carrot cake
Cook time: 45-60 min - Oven temperature: 180C/350F/Gas Mark 4
 Ingredients - serves 10-12
- 250g unsalted butter
- 375g caster sugar
- rind of 2 oranges, grated
- 4 eggs
- 450g carrots, grated
- 150g almonds or pecans, chopped
- 1 tbsp vanilla essence
- juice of 1 orange
- 250g plain flour
-2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp salt
For the icing:
- 225g full fat soft cheese, at room temperature
- 65g unsalted butter, at room temperature
- 400g icing sugar, sifted
- 1 tsp vanilla essence
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease a 23cm spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated over for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake.
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Chocolate cake
 Ingredients
- 4 eggs
- 225g caster sugar
- 2 drops of vanilla essence
- 150g dark chocolate (preferably 70% cocoa solids)
- 125g unsalted butter
- 50 ml water
- 25g plain flour
- 50g ground almonds
- icing sugar or cocoa powder, to dust
- whipped cream, to serve
Method
1. Preheat the oven to 170°C/338°F/Gas Mark 3-4. Grease and line an 18cm loose-bottomed cake tin.
2. Using the whisk attachment whisk together the eggs, sugar and vanilla essence for 2 minutes until very light and fluffy.
3. Meanwhile, put the chocolate, butter and water in a large bowl, and heat over a saucepan of simmering water, but do not stir. When they are all melted, stir gently together.
4. Using a metal spoon, gently but thoroughly fold the creamed mixture into the chocolate mixture. Stir in the almonds and the flour. Pour into the tin and bake for 30 minutes. When cooked remove from the tin and place on a cooling rack. Dust with icing sugar or cocoa and serve with whipped cream.
Note: This cake will sink when it comes out of the oven. It is meant to be slightly gooey in the middle with a crunchy crust on the outside.
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Chocolate cake with icing
Ingredients
- 200g self raising flour
- 225g caster sugar
- 3/4 tsp salt
- 2tbsp cocoa
- 110g margarine
- 2 beaten eggs mixed with 10 tbsp milk and 1 tsp vanilla essence
Method
1. Grease and flour two deep 7'' (18cm) baking tins. Sift together flour, sugar, salt and cocoa. Rub in the margarine. Stir in eggs, milk and vanilla essence. If you have a food processor, you can put all the ingredients in together and pulse for 30 seconds or so. Divide mixture equally between the two tins.
2. Bake for 35 minutes in moderate oven (350F/180C/Gas mark 4) or until cooked. Allow to cool slightly before carefully turning out the cakes. Leave until cold before icing the cakes.
Milk chocolate icing
Ingredients
- 60g margarine
- 4 tbsp cocoa
- 225g icing sugar
- 3 tbsp hot scalded milk and 1 tsp vanilla essence
Method
Melt margarine and cocoa in a medium saucepan. Stir in icing sugar (sieved), 3 tbsp hot scalded milk and vanilla essence. Beat until thick. Put a layer in between cakes and on top and sides. This quantity is enough for two cakes.
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Chocolate muffins with white choc chips
 Ingredients - makes 12
- 50 g plain chocolate
- 2 eggs
- 250ml Milk
- 125ml Vegetable Oil
- 100g Granulated Sugar
- 100g Brown Sugar
- 400g plain flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 150g White Chocolate
Method
1. Preheat the oven to 200°C (gas mark 6, 400°F). Melt chocolate in a mixing bowl, in the microwave or gently on a hob.
2. Add and whisk the eggs into the melted chocolate, then add oil, sugars and milk and mix.
3. In another bowl place the flour, salt and baking powder and mix thoroughly.
4. Chop the chocolate into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.
5. Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean.
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Clotted cream cake
 Ingredients
- 2 medium eggs, at room temperature
- 225g caster sugar
- 1/2 a vanilla pod
- 225g clotted cream
- a good pinch of salt
- 200g self-raising flour
To serve
Crème fraîche or double cream
Method
Preheat the oven to 180C/350F/Gas mark 4.
1. Put the eggs and sugar into a large bowl. Split the vanilla pod along its length with the tip of a sharp knife and scrape the sticky black seeds into the bowl (reserve some of the seeds to mix with the serving cream, if using). Using an electric whisk or mixer, whisk the eggs and sugar until they are very thick and mousse-like and the whisk leaves a thick trail when lifted out the mixture.
2. Stir the cream until smooth, and gently stir into the mixture with the salt. Sift the flour into the bowl and carefully fold in with a large metal spoon. When thoroughly combined, transfer the mixture to a prepared 20cm springclip tin (greased with butter and lined with greaseproof paper) and spread evenly.
3. Bake in the preheated oven for 50 to 60 minutes, until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean. Leave for 5 minutes to firm up, then carefully remove from the tin, discard the lining paper and leave to cool completely on a wire rack. Store in an airtight container.
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Cranberry oatmeal cookies
Cook time: 12 min - Oven temperature: 180C/350F/Gas Mark 4
 Ingredients - makes 24
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp butter, softened
- 3/4 cup firmly packed brown sugar
- 2 egg whites
- 1 tsp vanilla extract
- 1 tsp finely grated orange peel
- 3/4 cup dried cranberries
Method
1. Preheat oven to 180°C/350°F/Gas Mark 4. Line two cookie sheets with parchment paper.
2. Place oats, flour, cinnamon, baking soda and salt in a bowl; stir with a whisk.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg whites, vanilla extract and orange peel. Gradually add flour and oats mixture, stir with a wooden spoon until blended. Fold in cranberries. Drop dough by rounded tablespoons on to cookie sheets, about 2 inches apart.
4. Bake for 10-12 minutes or until edges are golden. Cool on cookie sheet for
1 minute, then transfer to a wire rack to cool completely.
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Cranberry Pistachio Biscotti |
Cranberry Pistachio Biscotti
Ingredients - 36 biscuits
- 4 tbsp olive oil
- 150g caster sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 225 plain flour
- 1/4 tsp salt
- 1 tsp baking powder
- 60g dried cranberries
- 200g pistachio nuts
Method
1. Preheat the oven to 150°C/300°F/Gas mark 2.
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt and baking bowder; gradually stir into egg mixture. Mix in the cranberries and nuts by hand.
3. Divide dough in half. Form two logs (30x5cm) on a baking tray that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 140°C/Gas mark 1.
5. Cut logs on diagonal into 1 cm thick slices. Lay on sides on parchment covered baking tray. Bake approx. 8 to 10 minutes, or until dry; cool.
Tips: feel free to substitute almonds, pecans or walnuts to the pistachios.
If your nuts are salted, omit the salt in the recipe.
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Eaton mess
Ingredients - serves 6
- 450g strawberries
- 1 tbsp icing sugar
- 570ml double cream
- meringues
Method
1. In a blender, whiz half of the strawberries with 1 tbsp of icing sugar. Pass it through a sieve to remove the seeds.
2. Chop the rest of the strawberries.
3. Whip the double cream.
4. Break up the meringues in 2,5 cm pieces. Place in a large bowl, add chopped strawberries and gently fold the whipped double cream around. Fold 2 tbsp strawberry puree.
5. Pile into serving bowls, spoon the rest of the puree over and serve.
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French apple tarts
Ingredients - serves 6
Butter for greasing
375g ready-rolled or chilled homemade puff pastry
3 tbsp caster sugar
pinch of ground cloves
Juice of ½ lemon
3 dessert apples, such as Braeburn
Method
1. Preheat the oven to 200°C, gas mark 6 and liberally butter a baking sheet. If you are using homemade puff pastry, roll out to a thickness of 2mm. Alternatively, spread out the ready-rolled pastry. Using a ruler, cut the pastry into 6 rectangles, each about 18cm x 7cm. Lay these on the baking sheet. Mix the caster sugar and ground cloves in a small bowl. Pour the lemon juice into a larger bowl.
2. Sit the first apple on its calyx and slice finely from top to bottom until you reach the core. Toss the slices in the lemon juice. Repeat the process on the other side of the stalk. Toss the slices in the lemon juice.
3. Cut off the remaining two quarters from the core and finely slice into half-moons. Repeat the process with the remaining apples. Neatly overlap the round apple slices along 3 or 4 of the pastry rectangles. Repeat the process with the half-moon apple slices on the remaining pastry slices. Sprinkle the clove sugar evenly over the apple and immediately place in the oven. Bake for 15-20 minutes or until the pastry is golden brown and the apples lightly cooked. Serve warm with clotted cream.
Total time: 30 minutes
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Fruit Crumble
Ingredients
- 500g fruit (apples or your favourite fruit)
- 50-100g sugar, according to fruit sweetness
- 100g plain or self-raising flour
- pinch of salt
- 50g butter
- 25 g sugar
Method
1. Preheat the oven at 190°C/375°F/Gas Mark 5; grease a 750ml pie dish.
2. Prepare fruit and place in the greased dish; stir in sugar and add a little water.
Put into preheated oven on a baking tray while preparing the crumble.
3. For the crumble, mix flour and salt, rub in the fat and stir in the sugar.
4. Sprinkle over the fruit and bake for 25-30 minutes.
Tip: for a nuttier crumble use brown wheat-meal or whole-wheat flour instead of white.
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Gingerbread biscuits
Ingredients
(A)
6 cups plain flour, sieved
1 tbsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground clove
1 tsp ground nutmeg
(B)
1 cup sugar
1 cup butter
(C)
1 cup golden syrup
1 tsp vanilla essence
1 egg
1/2 cup water
Method
1. Cream together ingredients B.
2. Combine all ingredients A together than add to the ingredients B. Wrap in cling film and refrigerate for 3 hours.
3. Cut shapes. Bake at 175C for 10-12 minutes. Cool and decorate.
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Jam biscuits - Occhi di bue
  Ingredients - makes about 20 biscuits
- 300g plain flour
- 200g butter
- 13g sachet vanilla powder
- zest of 1 orange
- 1 egg yolk
- favourite jam
- icing sugar for sprinkling
Method
1. Sift the flour onto a clean work surface and rub in the butter until it resembles breadcrumbs.
 2. Mix in the sugar, vanilla powder and orange zest. Add 1 egg yolk and work into a smooth pastry but work quickly to avoid the pastry getting warm.
3. For the dough into a ball, wrap it in cling film and place it in the fridge for about 2 hours or until required.
4. Preheat the oven to 160°C/325°F/Gas mark 3 (low) and line a flat baking tray with greaseproof paper.
5. Sprinkle some flour onto a clean work surface and roll out the pastry using a
rolling pin, to the desired thickness (4mm).
6. Using a 7.5 cm/3 inch pastry cutter, cut out circles. In half of the shapes already cut, cut another one out smaller in the middle, making it look like a bagel.
7. Place in the oven for about 15 minutes or until lightly golden. Leave to cool.
8. Spoon over the whole circles a teaspoon of jam and top with another circle of
pastry. To finish sprinkle with a little icing sugar (optional).
Tip: use the same recipe to make your own-shaped biscuits (see photo). They are delicious!
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Lemon Crunch Flan
Ingredients
- 75g butter
- 175g digestive biscuits, crushed
- 150ml double cream
- small can condensed milk
- finely grated rind of 1 lemon
- 90ml lemon juice
To finish:
- 2 digestive biscuits, crushed
Method
1. Melt the butter and stir into the crushed biscuits in a bowl. Mix well and use to line a 20cm pie plate or flan ring, placed on a baking sheet. Place in the refrigerator for 10 minutes.
2. Lighty whip the cream and stir in the condensed milk, lemon rind and juice. Beat until thoroughly blended. Pour into the prepared biscuit case and chill in the refrigerator until set.
3. Decorate with biscuit crumbs in a lattice design.
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Mini cranberry and white chocolate muffins
  Ingredients - makes 24
- 100g plain flour
- 1 tsp mixed spice
- 50g demerara sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 75g white chocolate chips
- 1 medium egg, beaten
- 150ml milk
- 50g butter, melted and cooled
- 75g dried cranberries
To finish
100g white chocolate
25g dried cranberries
Method
1. Preheat the oven to 200°C, gas mark 6. Line two 12-hole mini muffin tins with mini muffin or petit four cases.
2. Mix the dry ingredients in a bowl. Make a well in the centre. Mix the wet ingredients, pour into the dry and stir for about 20 seconds until you have a lumpy batter. Don't overmix. Spoon into the cases and bake for 15 minutes. Cool on a rack.
3. To finish, melt the chocolate, scrape into a polythene bag and cool so it thickens a little. Cut a tiny hole in the corner of the bag. Drizzle the chocolate over the muffins and top with dried cranberries.
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Paradise cake - Torta Margherita
Cook time: 25 min - Oven temperature: 160C/325F/Gas Mark 3
 Ingredients
- 4 eggs
- 150 g caster sugar
- 120 g potato flour
- finely grated rind of 1 lemon
Method
The most important part in making Torta Margherita is ensuring that the eggs and sugar have been whipped correctly (preferably use an electric food processor).
1. Place the eggs and sugar into the bowl of a stand mixer and beat until thick and creamy. Stop after 5 minutes to add the grated lemon and then continue beating for another 5 minutes.
2. Double sift the potato flour and on a low speed sprinkle in the flour - once it has all been added, increase the heat and whip for 10-15 seconds to ensure the flour has been dispersed.
3. Pour the mixture into a buttered and lined cake tin - 1 23cm spring-form pan, or divide the mixture to make 2x18cm cakes.
4. Bake in a preheated oven at 160°C/325°F/Gas Mark 3 until golden and cooked through. Much like a soufflé this will rise while cooking.
5. Cool slightly before removing it from the pan and then dust with icing sugar. If you've made 2 layers of cake, fill it with crema pasticcera for a better result.
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Peach Melba Cheesecakes
Ingredients - serves 6
- 1 vanilla pod
- 3 tbsp golden caster sugar
- 2 ripe Peaches, stoned and cubed
- 150g Raspberries
- 50g butter
- 100g Digestive Biscuits, crushed
- 200g tub Light Soft Cheese
- 300ml pot Whipping Cream
Method
1. Make the Melba sauce by pouring 125ml cold water into a small saucepan with the vanilla pod and sugar. Bring to the boil and boil for 2-3 minutes until syrupy. Add the peaches and simmer for 3-4 minutes to allow the fruit to soften but not lose its shape. Remove from the heat, stir in the raspberries and allow to cool. Take out the vanilla pod and reserve
2. Melt the butter and stir in the biscuit crumbs, mix together well then divide between 6 tumblers
3. Place the soft cheese in a mixing bowl and beat with a wooden spoon to soften. Scrape the seeds from the vanilla pod and add to the soft cheese, with the cream. Beat using an electric hand-whisk until thick. Divide between the tumblers, spooning onto the biscuit base, and chill for 20-30 minutes. When ready, pour the sauce onto the cheesecakes.
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Peach Melba Custard
Ingredients - makes 4
- 300g can raspberries, drained
- 415g can peach slices, drained
- 425g can custard
- Amaretti biscuits
Method
1. Crush 4 Amaretti biscuits.
2. Divide the raspberries between 4 glass serving dishes.
3. Place a layer of custard on top of the raspberries.
4. Layer the peaches and remaining custard between the 4 serving dishes.
5. Sprinkle with crushed Amaretti biscuits and serve.
Hints and Tips: as an alternative to Amaretti biscuits use crushed shortbread biscuits.
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Speculatius
Cook time: 15 min - Oven temperature: 180C/350F/Gas Mark 4
 
Ingredients
A
340g plain flour
2 tsp baking powder
B
170g soft brown sugar
1/4 level tsp salt
1/4 level tsp ginger
1/2 level tsp mace
1/4 level tsp ground cardamon seeds (not pods)
2 level tsp cinnamon
1 level tsp grated nutmeg
1 1/2 level tsp mixed spice
2 tsp ground cloves
C
1 egg
vanilla essence
almond essence
grated orange rind
D
226g margarine/butter
E
50/100g blanched chopped almonds
Method
1. Mix well dry ingredients B.
2. Add ingredients C to mixture B. Stir well.
3. Sieve flour, add margarine and mix as for normal pastry, i.e. to "breadcrumb" consistency.
4. Add mixture resulting from B to c to mixture resulting from step 3. Mix well, but lightly. Wrap in clingfilm and leave it to rest in the fridge for a day or two, which will improve flavour and will make it firm for handling.
5. When required roll out to 1/8 inch thickness, sprinkle chopped almonds evenly on top and lightly press into dough. Cut out shapes, place on baking sheet, brush with a little egg and milk and bake to 180°C/350°F/Gas Mark 4 for approx. 10-15 minutes until golden.
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Spiced fruity bread
Ingredients
- 500g strong bread flour
- 7g yeast
- 100g sugar
- 1 tsp salt
- 1/2 tsp all spice
- 2 tsp cinnamon
- 2 eggs
- 100g melted butter
- 150ml milk
- a cupful of vanilla
- dried fruits (sultanas, dried apples, raisins), being soaked in apple brandy overnight and drained, 2 generous handfuls
- 2 tsp mixed peel
- 2 tsp finely chopped preserved ginger
- 60g toasted hazelnut, bashed up
- zest of half an orange
Method
1. Mix all the ingredients: flour, yeast, sugar, salt, and spices. Then add the eggs.
2. In the meantime, melt butter in the pan, and then add the milk. It doesn’t want to be too hot because it will affect how the yeast will work. Add this to the other ingredients in a bowl. Then add a cupful of vanilla
3. Mix all and knead for a good 10 minutes until the mixture is smooth and elastic.
4. Roll the dough into a ball, place in an oiled bowl, cover with cling film and leave into a warm place to rise until doubled in size, about 2 hours should do.
4. Pat flat your dough and add the dried fruits, mixed peel and chopped ginger over it. Add hazelnuts and orange zest.
5. Fold the dough up and knead, making sure you get an even distribution of fruit and nuts.
6. Divide the dough in 7 smaller equal balls and place them carefully into a greased dusted cake tin.
7. Finish with an egg wash glaze and sprinkle some Demerara sugar on top.
8. After proving for another hour, bake in a preheated medium hot oven for 60min.
Spread some butter over a slice or serve as pudding with a trickle of ginger syrup and a scoop of chocolate ice-cream.
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Strawberry and White Chocolate Cheesecake
  Ingredients - serves 8-10
- 175g digestive biscuits, crushed
- 75g white chocolate, melted
- 1 x 450g can light condensed milk
- 2 x 250g tubs mascarpone cheese
- 150ml lemon juice
- 6 tbsp strawberry jam
To decorate
- 55g white chocolate, melted
- fresh strawberry halves, to decorate
Method
1. Grease and base-line a 20cm springform cake tin. For the base, mix together the crushed biscuits and melted white chocolate, and lightly press into the tin. Chill for 2 hours minimum.
2. Meanwhile, beat together the condensed milk and mascarpone cheese until smooth. Add the lemon juice and combine thoroughly. Stir 3 tbsp of the jam, carefully, through the cheesecake mix.
3. Spread half the cream mixture on to the biscuit base. Spoon a little more strawberry jam on the cream, then top with the remaining cream mixture. Chill for at least 4 hours.
4. Decorate the top of the cheesecake with fresh strawberries and a little melted white chocolate.
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Strawberry Romanoff
Method
Slice and hull some strawberries, add the zest and juice of half an orange, a slug of Cointreau (optional) and a sprinkling of icing sugar. Leave for 30 minutes.
Whip some double cream with more zest, icing sugar and Cointreau (optional) and spoon on top of the strawberries.
Finish with more grated zest.
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Strawberry Tart
Ingredients - serves 8
Sweet Pastry
- 150g plain flour
- 75g butter, slightly softened
- 75g caster sugar
- 3 larg egg yolks
Custard
- 500ml milk, semi-skimmed
- 6 large egg yolks
- 75g caster sugar
- 1tsp vanilla extract
- 3 tbsp plain flour
- 1 tbsp cornflour
- finely grated zest of 1 lemon
Topping
- 800g strawberries
- 3 tbsp redcurrant jelly
- icing sugar
Method
1. For the pastry, mix the flour, butter and sugar in a food processor until the mixture resembles fine bread crumbs. Add the egg yolks and, when the dough has come together, tip onto a lightly floured work surface. Gently knead until smooth. Wrap in clingfilm and chill in the fridge for 30 minutes.
2. To make the custard, gently warm the milk in a saucepan. In a large bowl, whisk together the egg yolks, sugar and vanilla extract until thick, pale and creamy. Add the flour, cornflour and lemon zest and whick until smooth.
3. Gradually add the warmed milk to the mixture, whisking all the time. Transfer the mixture back into the saucepan and cook at a very low heat unil the custard starts to thicken and bubble. Cook for a further 1-2 minutes, stirring continuously. Remove from the heat and leave to cool in the fridge. Cover with clingfilm to prevent a skin forming.
4. Grease a loose-bottomed 23cm non-stick flan tin. Knead the chilled pastry lightly to soften then press into the tin. Prick the base with a fork, cover with baking parchment and fill with baking beans. Chill for 15 minutes and then bake in a pre-heated overn at 190C/375F for 15-20 minutes. Remove the beans and bake for about 5 more minutes until the pastry is cooked and just golden brown.
5. When cool, spoon in the custard, top with the strawberries, drizzle over a little warmed redcurrant jelly and dust with icing sugar.
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Tiramisu'
 Ingredients - serves 6
- 350g mascarpone
- 4 egg yolks
- 4 egg whites
- a pinch of salt
- 50g sugar
- 3 packs of savoiardi (sponge fingers)
- 3 tbsp Vermouth
- 8 espresso coffee
- bitter cocoa powder for sprinkling
Method
1. Prepare 8 espresso coffees, pour into a deep plate and set aside to let it cool.
2. In a large bowl, whisk 4 egg whites with a pinch of salt, until white and fluffy, then let it rest for a few minutes in the fridge.
3. In another bowl, whisk 4 egg yolks with sugar and add mascarpone to the mixture. Then gently add the egg whites to the egg yolks mixture.
4. Add 3 tbsp of Vermouth into the plate with coffee, position it next to your final serving dish (a rectangular glass dish will be fine) then select the best savoiardi out of your 3 packs (chances are some of them might be broken because they're really fragile).
5. Dip 1 sponge finger at the time in the coffee, turn it over quickly (do not soak it for too long otherwise it will brake) and place on your serving dish, fill the bottom layer with dipped sponge fingers.
6. Pour over half of the cream mixture to create the second layer. Follow the same procedure to create the third layer with sponge fingers and finally top with the remaining cream mixture.
7. Too finish, sprinkle some cocoa powder over the surface.
Optional: when served, grate some dark chocolate block on top of the portion and on the plate.
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Victoria Sponge cake
Ingredients for a 20cm cake
- 4 eggs *
- unsalted butter, softened *
- caster sugar *
- self-raising flour *
- a pinch of salt
- 1 tsp natural vanilla extract
- a little milk, if needed
Method
1. Set the oven to 180°C/350°F/Gas Mark 4 and position a shelf in the centre of the oven. Grease the cake tin carefully with a scrap of butter. Cut a cake tin shape over some baking parchment and place it in the tin.
2. Stand all the eggs (still in their shells) on the weighing scales and make a note of their total weight. Weigh the same amount of butter and put it in the mixing bowl. Using the back of the wooden spoon beat it until very soft.
3. Weight out the caster sugar and add it to the butter a third at a time, beating with the wooden spoon to blend the butter and sugar together. After a little while, you'll notice that the mixture becomes quite fluffy. Weigh out the flour, add the pinch of salt to it and set aside.
4. Break one of the eggs into the butter mixture and beat it quite hard until it is
completely blended it. Add the other eggs in the same way, one at a time. Sift in a
tablespoon of the flour with the last egg. Stir in the vanilla extract.
5. Set the sieve over the mixing bowl and tip all the flour into the sieve. Shake it
gently into the bowl.
6. With the tablespoon, start to "fold" the flour into the cake mixture, using a spoon like a paddle.
7. When the flour has been folded in, test the consistency of the mixture - whether it's stiff or sloppy. Scoop up a tablespoon of mix and turn it upside down over the bowl. If it drops down reasonably easily, then the mix is just right. If it sits stubbornly in the spoon, fold in a tablespoon or two of milk just to ease up the mixture a little.
8. Spoon the mixture in the cake tin and gently smooth the top with a knife. Put the caked in the preheated oven and bake for 25-30 minutes.
9. The cakes are ready when you can stick a knife or a skewer into the centre and it comes out clean. Take the cake out of the oven and leave it to cool for a few minutes, then run a knife around the edge to loosen it from the tin and turn it out on to the wire rack. Leave to cool completely.
10. You can cut in half your cake and fill it with whipped double cream and jam, or you can also combine crema pasticcera and fresh fruit for decoration.
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White Chocolate & Raspberry Blondies
Ingredients - makes 9
- 150g white chocolate, broken up
- 200g unsalted butter, diced
- 3 large eggs
- 150g caster sugar
- 1/2 tsp vanilla extract
- 200g plain flour
- 1/2 tsp baking powder
- 100g white chocolate, finely chopped
- 150g fresh raspberries
Method
1. Place the broken chocolate and butter in a heatproof bowl, set the bowl over a pan of steaming water and melt gently, stirring frequently. Remove the bowl from the pan and set aside.
2. Whisk the eggs in a large bowl until frothy. Add the sugar and vanilla extract and beat throughly until mousse-like in texture.
3. Whisk in the chocolate mixture.
4. Sift the flour and baking powder directly onto the mixture and fold in. Stir in the chopped chocolate.
5. Spoon into a prepared tin, spread evenly and level the surface. Scatter the fresh raspberries over the top.
6. Bake at 180C/350F for about 25 minutes or until a skewer inserted in the centre comes out almost clean.
7. Remove from the oven and leave to cool in the tin before cutting and removing. Store in an airtight container and eat within 2 days.
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Wholewheat Coffee cake
Ingredients
- 100g whole wheat flour
- 2 tsp baking powder
- 100g soft margarine
- 100g soft brown sugar
- 2 eggs
- 50 ml coffee essence
- 125ml double cream whipped
- 2 tsp instant coffee
mixed with 1 tbsp hot water
- 50g chopped walnuts
Method
1. Grease 2 x 15cm sandwich tins and line the bases with a round of greaseproof
paper.
2. Prepare the cake by mixing all together flour, baking powder, margarine, brown sugar, eggs, and coffee essence. Stir to blend, then beat well for about 2 minutes.
3. Divide the mixture equally between the two tins.
4. Bake for 25-30 minutes at 160°C/325°F/Gas Mark 3.
5. Prepare the filling and topping by combining together the whipped double cream, instant coffee and hot water mix, walnuts. Sandwich the sponges together with half the filling ingredients using half the walnuts.
6. Spread the remaining mixture on the top, sprinkle with remaining walnuts.
7. Store in the lowest part of the refrigerator.
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