Category: Desserts

Banoffee Pie

A crisp biscuit base filled with the delicious combination of chewy toffee, bananas, cream and chocolate, this pudding is a real winner! The filling takes a little time and attention to make – it needs to be stirred continuously to prevent it from burning – but it’s well worth the effort.

Serves: 10; Cost: £3.20; Time to prepare: 20 mins; Time to cook: 23-33 mins; Cals per portion: 510

Ingredients: Base: 225g (8oz) oaty biscuits like hobnobs crushed; 75g (3oz) butter, melted
Filling and Topping: 405g can skimmed sweetened condensed milk; 100g (4oz) butter; 45ml (3 tbsp) maple syrup; 300ml (1/2 pt) double cream; 2 small bananas, peeled and sliced; 15ml (1 tbsp) lemon juice; cocoa powder and chocolate curls

1. To make the base, place the crushed biscuits in a large bowl and stir in the melted butter. Mix thoroughly then press mixture into the base and up the sides of a 20cm (8in) greased loosed-based fluted flan tin. Chill while making the pie filling.
2. To make the filling, place the condensed milk and the butter in a heavy-based pan and heat, stirring all the time, until the butter has melted. Simmer very gently, stirring all the time for 20-30 mins until the mixture thickens and turns a caramel colour.
3. Stir the maple syrup and 30ml (2 tbsp) of the double cream into the mixture and leave to cool for 10 mins, stirring occasionally. Then spread the cooled mixture into the prepared biscuit case and level the surface. Leave to cool completely.
4. Toss the banana slices in the lemon juice then arrange them over the cooled filling. Whip the rest of the cream until softly peaking, then spoon in large swirls over the bananas. Dust thickly with the cocoa powder and decorate with the chocolate curls.

Sweet Sherry Apple Fritters

A recipe by Gary Rhodes from Sunday Magazine.

I’m sure you’ve eaten apple fritters before but not with a sherry-based batter. To make the flavour really strong, I also like to soak the apples in neat sherry for 30 minutes. You can imagine the wonderful rich flavour of the apples. I find that they go very well with pouring cream, vanilla ice cream or yogurt ice cream, which really lifts the sherry taste.

Serves 4

Ingredients: 2 eating apples, peeled, cored, cut into 1/2 in (1.5cm) thick rings or 8 wedges; 4 tblsp sweet sherry; 2 eggs, size 2; 4 oz (100g) self-raising flour; 1/2 tsp ground cinnamon, optional; 1 oz (25g) caster sugar; Oil for deep frying; 1 tblsp icing sugar, optional

  • Soak the apples in the sherry for 30 minutes. Drain off the sherry and put to one side.
  • For the batter, beat together the eggs, flour, cinnamon, if you’re using it, and caster sugar. Add the sherry. Dip and coat the apples in batter. Heat the oil in a deep-fat fryer to 180oC/350oF and fry the fritters until golden. It’s best to cook 4-5 fritters at a time and then keep them warm in a pre-heated oven while the rest are cooking.
  • Sprinkle on icing sugar, if you’re using it.

In honour of it being a Gary Rhodes recipe, here is a recipe book of Gary’s

Apple and Pear Crumble

Golden autumn fruits combine wonderfully in this popular family pudding.

Serves: 4-6; Prep: 25 mins; Cook: 35-40 mins baking

Ingredients: 500g (1 lb) cooking apples, peeled, cored and chopped; 500g (1 lb) firm pears, peeled, cored and chopped; 2-3 tbsp granulated sugar
Topping: 175g (6oz) plain flour; 75g (3oz) butter or block margarine, diced; 40g (1 1/2oz) caster sugar

  • Preheat oven to 200oC/400oF/Gas 6.
  • Put the apples into a heavy based saucepan. Add 125ml (4 fl oz) water and bring to the boil. Cover and simmer over gentle heat for 5 mins.
  • Drain the apples and add to the pears and sugar. Mix well with a large wooden spoon and turn into a 23cm (9in) ceramic flan dish.
  • For the crumble topping, sift the flour into a mixing bowl. Add the butter or margarine and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
  • Spoon the crumble evenly over the apples and pears. Bake for 35-40 minutes or until the crumble is golden and the fruit is cooked. Serve hot, with custard or cream.

Cooks tip: There are several variations to try with the same crumble topping. A lovely summer recipe is to use 250g (9oz) of strawberries and 4 firm peaches. Slice up the two fruits and mix with 4 tbsp granulated sugar. Put straight into the flan dish and spoon the crumble mixture on top. Bake for 35-40 minutes, or until golden brown. Serve hot or cold.

A book with more crumble recipes and a dish to bake it in.

And something for the chef to wear.

Tiramisu Cheesecake

This delicious, indulgent, baked cheesecake is made with the same wicked ingredients as the creamy italian dessert tiramisu – almond-flavoured biscuits, plain chocolate, rich mascarpone cheese and coffee.

Serves 12; Cost £9; Time to prepare: 40 mins; Time to cook: 1 hr 10 mins; Cals per portion: 605

Ingredients:-
Base: 100g (4oz) amaretti biscuits; 100g (4oz) almond cookies; 50g (2oz) butter
Filling: 750g (1 lb 10oz) mascarpone cheese; 100g (4oz) caster sugar; 30ml (2tbsp) cornflour; 3 eggs, size 3, beaten; 15ml (1tbsp) coffee liqueur or coffee essence; 225g (8oz) plain chocolate
Topping: 200ml (7fl oz) double cream, lightly whipped until softly peaking; Chocolate curls to decorate;
Cocoa powder to dust

  • To make base, roughly crush the biscuits and cookies, and place in a bowl. Melt butter, stir in and mix well. Spoon into th base of a greased 23cm (9in) springform tin and press down evenly with a potato masher. Chill in the fridge.
  • To make the filling, place the mascarpone cheese in a bowl and beat with a wooden spoon until soft. Beat in the caster sugar and cornflour, then gradually beat in the eggs to make a smooth mixture. Fold in the coffee liqueur or coffee essence.
  • Break the chocolate into a heatproof bowl and place the bowl over a pan of gently simmering water. Leave until just melted, then stir. Remove from heat and cool for 10 mins. Gently fold the melted chocolate into the mascarpone mixture.
  • Pour mixture over biscuit base. Place the tin on a baking sheet and bake at 170oC, 325oF, Gas 3 for 1 hr 10 mins until set. Cool (see tip). For topping, gentle swirl cream over the cheesecake. Top with chocolate curls and dust with cocoa powder.

TIP: When the cheesecake is cooked, leave it to cool slowly insdie the turned-off oven – then will help to prevent the surface from cracking.

Roast Plums with Whole Spices

Serves 6

Amaretto is a delicious almond-flavoured liqueur from Italy which is available from good off-licences and large supermarkets. The almond flavour goes very well with plums, but you could substitute brandy or a fruit-flavoured liqueur.

Ingredients: 50g (1 ¾ oz) unsalted butter; 700g (1 lb 9oz) large plums, halved and stoned; 2 tbsp soft light brown sugar; 4 tbsp amaretto; 2 cinnamon sticks, halved; 1 vanilla pod, split twice lengthways, then cut across in half (to make 8 bits)

  • Preheat the oven to 200oC/400oF/Gas Mark 6 and use about a quarter of the butter to grease a shallow ovenproof dish or roasting tin.
  • Arrange the plum halves in one snug layer, cut side up, sprinkle with the sugar and amaretto, and tuck the spices in between the plums. Cut the remaining butter into small slivers, scatter over the top and bake for 35-40 mins, until hot and bubbling.
  • Serve just as it is or with cream, custard or vanilla ice-cream.

Strawberry Custard Meringue

Hazelnut meringues are sandwiched with a custard filling for a memorable dessert

Prep:  40 mins;  Cook:  35-50 mins baking, plus cooling

Serves:  8

Ingredients:  3 eggs, separated; 175g (6oz) caster sugar; ½ tsp white wine vinegar; 75g (3oz) ground hazelnuts

Filling and topping:  1 ½ tsp custard powder; 1 tbsp sugar; 300ml (½ pt) milk; 350g (12oz) strawberries, hulled and halved; 284ml (½ pint) pot of double cream, whipped

  • Preheat the oven to 190oC/375oF/Gas 5.  Line 2 baking sheets with non-stick baking paper.  Draw a 20cm (8in) circle on each.
  • In a large bowl, whisk the egg whites until stiff but not dry. Gradually whisk in the sugar.  Whisk until very stiff and shiny.  Whisk in the vinegar.  Fold in the ground hazelnuts.
  • Divide the meringue equally between the circles on the baking sheets and spread evenly.  Bake for 35-40 mins, or until crisp on the outside.  Swap the baking sheets halfway through to ensure even cooking.
  • Ease the meringue off the paper and leave on a wire rack to cool completely.
  • Mix the custard powder, sugar and 2 tablespoons milk.  Heat the remaining milk until boiling, pour onto the custard and stir well.  Return to the pan.  cook for 1-2 minutes, stirring until thick.
  • Beat a little custard into the egg yolks.  Return to the pan and heat gently, stirring constantly, for 1-2 minutes to cook the yolks.  Remove from the heat, cover with wet greaseproof paper and leave until cold.
  • Invert one of the meringues onto a large serving plate.  Spoon over the custard.  Top with half the strawberries, two-thirds of the cream and the remaining meringue.  Decorate with the rest of the strawberries and cream.

Visit my shop to download this and 9 other Dessert recipes in the Dessert Volume 1 book. A recipe card is also available for download here.

Hazelnut Torte

This very moist nutty torte is similar to a mousse – it will rise during cooking and then sink but don’t worry!

Serves:  10;  Prep:  25 mins;  Cook:  30-35 mins;  Cals per portion:  297

Ingredients: 
5oz/150g caster sugar; 5oz/150g butter, softened; 5 eggs, separated; 5oz/150g ricotta cheese; grated rind and juice of 1 lemon; 6oz/175g hazelnuts, finely chopped and toasted; 1 1/2oz/40g plain flour; 5tbsp/75ml apricot jam; icing sugar for dusting; 9in/23cm cake tin.

  • Preheat oven to Mark 5 /375oF / 190oC.  Grease and line base and sides of tin.  Cream together 4oz/125g sugar and the butter until soft.  Stir in the egg yolks.  In a separate bowl, beat together the cheese, lemon rind and juice and 5oz/150g of the hazelnuts.  Stir into creamed mixture with the flour.  Whisk egg whites until stiff.  Gradually beat in remaining sugar.  Using a large metal spoon, fold a quarter of the egg whites into the creamed mixture, then carefully fold in the remainder.  Turn into tin and level the surface.  Bake for 30-35 minutes until risen.  Cool slightly then turn onto a plate.
  • Heat the jam and 1 tbsp/15ml water, then brush the sides of the cakes and cover them with the remaining 1oz/25g of hazelnuts.  Lay equal-sized strips of greaseproof paper on top of the cake, sieve icing sugar over the top and remove paper.

Visit my shop to download this and 9 other Dessert recipes in the Dessert Volume 1 book. A recipe card is also available for download here.

Profiteroles

Hugely popular, these chocolate-topped choux pastry buns simply cannot be beaten.

Makes 18-20 profiteroles;  Prep:  15 mins;  Cook:  20-25 baking, plus cooling

Ingredients:  50g (2oz) butter; 60g (2 ½oz) strong plain flour, sifted; pinch of salt; 2 eggs, beaten

Filling and topping:  284ml (10 fl oz) pot of double cream whipped; 200g (7oz) plain chocolate chopped

  • Preheat oven to 200oC/400oF/Gas 6.  Lightly grease a large baking sheet.
  • In a small heavy-based saucepan heat the butter with 150ml (¼ pint) water until melted.  Bring to the boil.
  • Remove from the heat.  Add the flour and salt and stir in vigorously with a wooden spoon until the mixture forms a smooth ball.  Allow the pastry to cool slightly.
  • Add the eggs a little at a time, beating well after each addition, until the mixture becomes smooth and glossy.  Put teaspoons of the mixture onto the prepared baking tray.
  • Bake for 10 mins then increase the oven temperature to 220oC/425oF/Gas 7.  Bake for a further 10-15 mins, or until the buns are crisp and golden.
  • Remove from the oven.  Pierce each bun to allow any steam to escape.  Leave on a wire rack to cool completely.
  • Put the chocolate in a small heat-proof bowl and melt over a pan of barely simmering water until smooth.
  • Cut each bun in half and fill generously with the cream.  Dip each top in the melted chocolate and place on top of the filled buns.  Serve at once.
  • Cooks tips:  Sprinkle a little water over the baking sheet after greasing.  This increases the steam in the oven and helps the buns to rise.  Give the topping a tasty twist by using orange-flavoured chocolate and adding 3 tbsp orange juice when melting.

Visit my shop to download this and 9 other Dessert recipes in the Dessert Volume 1 book. A recipe card is also available for download here.

Caramelised Peach and Custard Puffs

Cook time:  30 mins

Ingredients: 
2 sheets of ready-rolled puff pastry and 1 egg, separated; 600ml (1 pt) ready-made custard, made with cream.

For the caramelised peaches:
8 peeled and sliced peaches; 40g (1 ½ oz) butter; 125g (4oz) brown sugar; 60ml (2 fl oz) water with 1 tbsp Grand Marnier or other orange-based liqueur.  To serve:  icing sugar.

Method:

  • Cut out 8 peach (or heart) shapes, 4 from each sheet of pastry.  Brush 4 with egg white and place on a greased baking tray.  Cover each peach shape with an unbrushed pastry piece and cut a trellis pattern on the top.  Bake for 12 minutes at 200oC/400oF/Gas 6, until crisp.  Split each pastry in two and return to the oven for a minute or two, then cool on a wire rack.
  • Meanwhile, heat the butter, add the peach slices and cook, stirring occasionally, for 5 minutes.  Remove peaches then add the sugar, water and liqueur; stir until the sugar has dissolved.  Return the peaches and simmer for 5 more minutes.
  • To serve:  fill the pastry bases with custard, cover with peaches and top with pastry lid.  Dust with icing sugar.

Visit my shop to download this and 9 other Dessert recipes in the Dessert Volume 1 book. A recipe card is also available for download here.

Apricot and Ginger Fool

A recipe by Rosemary Conley

Serves:  4;  Prep:  20 mins

Apricots and ginger are a perfect combination for this lovely dessert.

Ingredients:
14oz/396g can apricot halves in natural juice; 1 lb/450g quark or other low fat soft cheese; 1 tbsp/15ml syrup from a jar of stem ginger; 2-3 pieces of stem ginger; a few mint leaves, for decoration

Method:

  • Drain the apricot halves and puree in a food processor or liquidiser with the quark or low fat soft cheese and syrup from the stem ginger.  Transfer to a mixing bowl.  Chop 2 pieces of the stem ginger and fold it into the apricot mixture.  Taste the mixture, then add more stem ginger if you like.  Finely chop the remaining ginger and spoon the mixture into individual glasses.  Cover each glass with a piece of clingfilm and leave to chill in the fridge until required.
  • Just before serving the fool, place a little of the reserved chopped ginger on the top of each one and decorate with one or two small mint leaves.
  • Tip:  Quark (which means ‘curds’) is a type of curd cheese that originates from Germany.  It is much lower in fat than most soft cheeses and similar in texture to fromage frais.  You will find it in most large supermarkets.  If you can’t buy quark, use sieved cottage cheese instead.

Visit my shop to download this and 9 other Dessert recipes in the Dessert Volume 1 book. A recipe card is also available for download here.