We cannot leave the table without indulging in a little sweetness. Enjoy!
Ginger Baked Bramley Apples
900g/2lb (approx 5) Bramley Apples
50g/2oz butter, softened
50g/2oz muscavado sugar
4 balls of stem ginger, finely chopped
Baked Bramleys is a classic pudding that’s so easy anyone can do it! This version has a delicious ginger twist, but why not experiment with different flavours once you have perfected the recipe?
Preheat the oven to 200ºC/Fan 180ºC/400ºF/Gas Mark 6.
Use a small knife (or an apple corer, if you have one) to remove the core from the centre of each Bramley, leaving a hole about 4cm wide in the centre. Then use a knife to score a cross into the top of each apple
Cream the butter and sugar together, and stir in the ginger and raisins. Divide the mixture between the Bramleys, pushing it into the cavities. Then place them all in an ovenproof dish
Bake for 20 minutes or until tender. Spoon the juices from the base of the dish over each Baked Bramley and serve warm with cream or ice cream
Add the filling and place the Bramleys in a microwaveable dish. Cover loosely with greaseproof paper and cook on HIGH for 10 mins, or until the apples are tender, turning once.
Microwave instructions are based on 650w ovens, so adjust the time according to the power of your oven
Strawberry and Cream Liqueur Fool
300g strawberries, plus 4 halved strawberries to decorate
50g icing sugar, plus 1 teasp.
300ml double cream
6 tablesp. cream liqueur
For the topping:
25g plain chocolate
1 teasp. clear honey
2 tablesp cream liqueur
Put 200g of the strawberries into a food processor with 50g of the icing sugar and blitz into a coarse puree using the pulse button. Quarter the remaining strawberries and mix with the remaining icing sugar.
Whip the cream and cream liqueur together in a large mixing bowl until it form soft peaks. Gently fold in the strawberry puree. Layer the mixture in 4 stemmed dessert glasses with the quartered strawberries.
Break the chocolate into a heatproof bowl and place over a pan of barely simmering water until melted. Remove the bowl from the heat and stir in the honey and cream liqueur. Decorate the top of each fool with the halved strawberries and drizzle the chocolate sauce over the top.
Apple and Yogurt Drop Scones with Blackberry and Honey Sauce
Drop Scone batter
300g self-raising flour
50g sugar 4 eggs
150ml natural yoghurt
2 eating apples, peeled and chopped
Milk Butter to cook the pancakes
Blackberry and honey sauce
200g blackberries (or blueberries)
2-3 tablesps. Honey
Juice of 1 lemon
Place all the batter ingredients in the processor. Whizz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest
To make the sauce – Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra Yoghurt if you wish.
Orange and Chocolate Ice-cream
This is a delicious dessert that will keep in the freezer for up to six weeks!
Zest of an orange
Juice of ½ an orange
4 large eggs, separated
100g golden caster sugar
300 ml cream
100g chocolate, finely chopped
Line a 1 liter loaf tin with cling film. Put the orange zest and juice, egg yolks and sugar in a bowl. Beat until thick and creamy.
Beat the egg whites until stiff, set aside. Now beat the cream until it holds its shape.
Fold the cream into the egg mixture, then carefully fold in the egg whites. Stir through the chopped chocolate and spoon into the loaf tin. Cover the surface with cling film. Place in the freezer for about two hours. When frozen wrap in tin foil.
Unwrap, place on a serving dish and decorate with chocolate curls/grated chocolate.
Chocolate Pots with Nutty Biscuits
Silky smooth chocolate with a crunchy biscuit – delicious
125g plain chocolate
Half teasp.vanilla essence
225g butter, softened
325g caster sugar
1 teasp. vanilla essence
250g plain flour
1 teasp. bread soda
1 teasp. baking powder
100g nuts, chopped
Break up the chocolate and place in the food processor. Heat the cream to almost boiling. Add to the chocolate. Buzz until chocolate has melted and the mixture is smooth. Add the egg and vanilla and buzz again until smooth. Pour into individual dishes and chill for at least 24 hours.
Set oven at Gas Mark 4, 180°C (350°F). Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, bread soda, baking powder and nuts.
Line a baking sheet with non-stick paper. Place spoonfuls onto the sheet, leaving space between them. Bake for 7-8 minutes until golden brown. Remove from the baking sheet and leave to cool.
French Toast & Caramelized Plums
Great dessert or brunch dish
125 ml milk
8 slices bread (brioche if possible)
A little butter for cooking
8 ripe plums, halves and stoned
2 tablesp. sugar
Mix the eggs and milk together then pour the mixture in to a shallow dish. Soak the bread in the mixture for a few minutes. Heat a large pan , add a little butter and cook the French toast until golden on both sides. Heat another pan , dip the plums into the sugar then place cut side down on the hot pan and allow the sugar to caramelize but don’t let it burn! When all the plums are ready serve with the French toast and maple syrup.
Meringue with Summer Fruit
8 egg whites
500g caster sugar
1 teasp. white wine vinegar
1 teasp. vanilla extract.
250g caster sugar
Juice of 1 lemon
500g mascarpone cheese
250g Compsey Greek-style yoghurt
Grated rind of one lemon
For the meringues
Set the oven to 100ºC and line 2 baking sheets with parchment. Combine the egg whites, sugar, vinegar and vanilla extract. In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks. Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets. Bake for about 2 hours. Cool to room temperature.
Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.
Whisk the mascarpone, yoghurt and lemon rind together.
Tap the center of each meringue to form a nest. Warm the coulis in a saucepan. Turn off the heat and add the remaining whole berries. Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.
A delicious alternative to Christmas pudding
100g granulated sugar
125 ml water
4 egg yolks
500 ml cream
1 teasp vanilla essence
500g dried mixed fruit e.g. raisins, currants, sultanas, figs, apricots (soaked overnight in port)
100g toasted almonds, chopped
Put sugar and water into a pan. Dissolve sugar over a gentle heat. Then boil steadily until it forms a syrup.
Beat the egg yolks well, then carefully pour the syrup onto them.
Continue to whisk to a thick, mousse-like mixture.
Whip the cream.
Fold the cream and vanilla essence into the mousse with the fruit and nuts.
Pour the lot into a pudding bowl and freeze
Organic Berries in a Lemongrass Syrup with Organic Natural Yogurt
There is no nicer treat!
2 lemon grass stalks, finely chopped
Juice and zest of 1 lime
300g strawberries, halved and quartered
Organic natural yoghurt
Put the lemongrass into a saucepan with the sugar and 1/2 litre of water, stir until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 2 minutes. Cool, cover and chill overnight for the flavors to infuse. Strain the syrup and add the lime juice and half the lime zest.
Divide the fruit between 4 bowls, pour over some syrup and scatter the remaining lime zest. Any leftover syrup will hold in the fridge for up to three weeks. Serve with a bowl of natural yoghurt.
250mls Greek style yoghurt
1-2 teasp. Honey
125ml crushed ice
Wash and hull the strawberries, then blend in a food processor with the yoghurt and honey.
Divide the crushed ice between two glasses and pour in the smoothie mixture.
Decorate with a sliced strawberry and put a straw in each glass.
Apricot and Almond Cake with Oranges & Carmel
Juice of 1 lemon
75g ground almonds
100g plain flour
100g dried apricots, chopped in the food processor
3 Quality Assured large eggs, beaten
Oranges in caramel
4 large oranges, peeled and sliced
4 tablesp. sugar
Set oven 180°C (350°F) Gas Mark 4.
Line a shallow 23cm cake tin with baking parchment.
Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs. Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until firm to the touch.
Oranges in Caramel
Place the oranges in a flat dish, heat the sugar in a heavy pan, allow the sugar to brown add the water and boil until you have a caramel sauce. Pour it over the oranges. Serve with the cake.
2 tablesp. redcurrant jam
1 x 500g carton of fromage frais
Wash and hull the strawberries, reserve two to decorate the glasses.
Put the remainder of the strawberries in a pan with 2 teasp. water and the redcurrant jam.
Bring to the boil and stir until the jam is dissolved.
Remove from the heat and allow to cool.
Layer this mixture with the fromage frais in individual glasses, finishing with fromage frais.
Decorate with the reserved strawberries, sliced in half
Rhubarb Tart with Whiskey Cream
Rhubarb has always been a staple of country gardens. The whiskey sauce lifts this pretty dessert from its more usual everyday role
350g (12 oz) prepared puff pastry
450g (1 lb) rhubarb, washed and thinly sliced
150g (6 oz) melted butter
150g (6 oz) caster sugar
250ml (½ pint) cream
100g (4 oz) caster sugar
Dash of Irish whiskey
Preheat a moderate oven, Gas Mark 4, 180°C (350°F). Roll the pastry out to make four 10cm (4″) diameter discs, then pleat the pastry all round the edge. Carefully arrange the sliced rhubarb on top of each pastry disc, making sure there are no gaps, then brush with the melted butter and sprinkle the sugar over. Cook in the preheated oven for 30 minutes. To make the sauce, whip the cream then whisk in the sugar and whiskey. When the rhubarb is tender and nicely caramelised on top, serve on heated plates with the whiskey cream and a sprig of fresh mint to garnish.
Apple and Jameson Tart
250g shortcrust pastry
50g ground almonds
4 large Bramley apples, peeled and diced
2 tablesp. sugar
3 egg yolks
50g caster sugar
Dash of whiskey
Set oven Gas Mark 6, 200°C (400°F).
Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.
Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside – keep warm.
Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.
Plum and Almond Honey Tart
This tart is really delicious. Serve warm with a spoonful of lightly whipped cream or vanilla ice-cream.
75g icing sugar
2 egg yolks
225g plain flour
100g soft butter
100g amaretto biscuits
200g ground almonds
4 egg yolks
16 plums, approx., cut in half, stones removed, sliced.
To make the pastry:
In the processor, mix the butter, icing sugar and egg together. Add in the flour. Gather up the pastry and chill for an hour.
To make the filling:
Also in the processor, mix the butter, sugar, biscuits, ground almonds and egg yolks.
Set the oven to Gas Mark 4, 180C (350F). Roll out the pastry to line a 28cm diameter x 3cm deep tart tin. Chill for 10 minutes. Pour in filling mixture. Place the plum slices on top and sprinkle with extra tablesp. sugar. Bake for 45-50 minutes until completely set and nicely browned.
Terrine of Vanilla Ice-Cream with Meringue and Cranberry Sauce
2 egg whites
100g caster sugar
100g granulated sugar
4 egg yolks
1 teasp. vanilla essence
Pre-heat oven to Gas Mark 1/2 , 100°C (225°F). Line baking sheet with non-stick paper. Whisk the egg whites until stiff, add half the sugar, slowly whisking until completely dissolved, then lightly fold in the remaining sugar with a metal spoon. Pipe or spoon the mixture into small circular shapes and bake in oven for approximately 11/2 hours to dry without colouring. Cool and store, until required, in an airtight container.
Make up Ice-Cream:
See ice-cream pudding recipe, leave out the fruit.
Make up Cranberry Sauce:
Combine cranberries, sugar and water and simmer until the berries are just soft, set aside to cool.
To Assemble the Terrine:
Line a loaf tin with overlapping cling film. Break up the meringues and fill the bottom of the tin. Add half of the ice-cream, then spread two tablespoons of cranberry sauce on top. Cover with remaining ice-cream. Close with overlapping clingfilm and freeze.
Turn the terrine onto a serving plate, remove cling film. Slice and serve with remaining cranberry sauce, which has been heated up with the port.