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.

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 190^oC/375^oF/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.

Ginger and Honey Cake

Not only is this cake quick to make, it is unusual too. Sweet sticky ginger cake with a hint of coffee – just dripping with honey.

Serves 16; Prep: 10 mins; Cook: 35 mins; Calories per square: 198

Ingredients:
225g (8oz) plain flour; 1 tsp bicarbonate of soda; 1 tsp ground cinnamon; 125g (4oz) butter; 175g (6oz) dark brown sugar; 125g (4oz) treacle; 50g (2oz) honey plus 3 tbsp to decorate; 4cm (1 1/2in) fresh root ginger, grated and chopped finely; 100ml (4 fl oz) strong black coffee; 2 eggs beaten; 50g (2oz crystalised stem ginger

Method:

Preheat the oven to 180^oC (350^oF) Mark 4. Grease and line a deep square 20.5cm (8inch) cake tin. Sift together the flour, bicarbonate of soda and ground cinnamon into a mixing bowl.
Put the butter, sugar, treacle and 50g (2 oz) of the honey into a pan and heat gently until melted. Cool for 2 minutes. Put into a bowl and stir in the ginger, coffee and eggs. Add the dry ingredients and beat well. Pour into the cake tin and bake for 35 minutes. Cool in the tin.
Remove the cake from the tin and cut into 16 squares. Top each with slices of crystalised stem ginger and drizzle with a little honey. It improves with keeping.

TIP: If you prefer, drizzle a little of the syrup from the jar of the crystallised stem ginger over the top of the cake instead of the honey. Or for something completely different, top with melted chocolate and a sprinkling of coffee beans.

Visit my shop to download this and 9 other Cakes & Baking recipes . A recipe card is 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 /375^oF / 190^oC. 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 200^oC/400^oF/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 220^oC/425^oF/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.

Apricot and Almond Tea Loaf

Makes: 16 slices; Prep: 15 mins; Cook: 1 ¼ hours; Cals per slice: 254

Ingredients:
225g (8oz) ready-to-eat dried apricots, chopped; 75g (3oz) almonds, chopped; 250g (9oz) plain flour; pinch of salt; ½ tsp bicarbonate of soda; 90g (3 ½ oz) butter; 200g (7oz) caster sugar; 2 large eggs, lightly beaten; finely grated rind of 1 orange; ½ tsp orange flower water; 100ml (4 fl oz) milk. Syrup: juice of 1 orange; 4 tbsp granulated sugar

Method:

Mix apricots, almonds and 45ml (3 tbsp) flour. Sieve remaining flour with salt and bicarbonate of soda.
Beat butter and sugar until pale and fluffy. Beat in eggs, orange rind and orange flower water.
Gently fold in alternating spoonfuls of flour, milk and apricot mixture until evenly mixed. Spoon into a greased and lined 1 kg (2lb) loaf tin. Bake for 1 ¼ hours.
For syrup, gently heat juice and sugar until sugar dissolves. Boil for 2 minutes. Pierce cake in several places with a fine skewer and spoon over hot syrup. Leave to cool in tin.

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Lemon Meringue Pie

A traditional winter pudding, this sweet lemony pie is surprisingly easy to make

Serves: 4-6; Prep: 30 mins; Cook: 50 mins baking, plus chilling

Ingredients:
225g (8oz) ready-made shortcrust pastry

For the filling and topping:
1 large lemon; 2 tbsp granulated sugar; 2 tbsp cornflour; 2 large eggs, separated; 15g (½ oz) butter; 75g (3oz) caster sugar

Method:

Preheat oven to 200^oC/400^oF/Gas 6. Heat a baking sheet
Roll out the pastry on a lightly floured surface and use to line a 20cm (8in) round ovenproof flan dish. Chill for about 30 minutes.
Pare the rind from the lemon and squeeze the juice. Put the rind, granulated sugar and 300ml (½ pt) water in a pan. Stir over a low heat until the sugar has dissolved. Increase the heat, bring to the boil and boil for 1 minute, without stirring. Remove from the heat.
Blend the cornflour and lemon juice. Remove the rind from the syrup. Slowly pour the syrup onto the cornflour mixture, stirring all the time. Add the egg yolks and butter and mix well. return to the pan and stir over a low heat until thickened. Set aside.
Prick the pastry base with a fork. Line the case with foil and baking beans. Bake on the preheated baking sheet for 10 minutes. Remove the foil and beans. Bake for a further 10 minutes, or until the pastry is cooked and golden.
Reduce the oven heat to 150^oC/300^oF/Gas 2. Carefully spoon the lemon filling into the pastry case.
In a large bowl, whisk the egg whites until stiff. Gradually whisk in the caster sugar, a little at a time. Pipe or spread the meringue over the lemon filling, making sure it covers the edge of the filling.
Bake for 30 minutes, or until the meringue is golden. Serve warm or cold.

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.

Coffee and Walnut Cake

Makes: 12 slices; Cals per slice: 365

Ingredients:
225g (8oz) self-raising flour;
5ml (1 tsp) baking powder
225g (8oz) caster sugar
225g (8oz) soft margarine or butter
30ml (2 tbsp) coffee essence or strong black coffee

Icing:
175g (6oz) unsalted butter
350g (12oz) icing sugar
30ml (2 tbsp) coffee essence or strong black coffee

Walnut halves to decorate

Method:

Sift 225g (8oz) self-raising flour and 5ml (1 tsp) baking powder into a large bowl. Add 225g (8oz) each caster sugar and soft margarine or butter, and 30ml (2 tbsp) coffee essence or strong black coffee.
Beat with an electric whisk until mixture is pale and creamy. Divide between 2 20cm (8 in) round, greased and base lined cake tins. Level surfaces with a palette knife.
Bake in a preheated oven at 190^oC, 375^oF, Gas 5 for 25-30 mins until risen, golden and firm to the touch. Leave in the tins for 5 mins, then turn out on to a cooling rack and leave to cool completely.
To make the icing, place 175g (6oz) unsalted butter in a bowl and beat until soft. Gradually beat in 350g (12oz) icing sugar and 30ml (2 tbsp) coffee essence or strong black coffee until smooth.
Sandwich the two cakes together with a quarter of the icing and spread the remainder over the top and sides of the cake. Decorate with walnut halves.

Tip: To freeze cake in slices, place greaseproof paper between each slice, then wrap whole cake in foil or place in a freezer-proof container. Each slice will take about 40 mins to defrost.

Visit my shop to download this and 9 other Cakes & Baking recipes . A recipe card is available for download here.

Lemon Drizzle Cake

Serves: 12; Prep: 20 mins; Cook: 80 mins; Cals per serving: 452

Ingredients:
225g (8oz) butter, softened; 225g (8oz) caster sugar; finely grated rind of 2 lemons; 4 eggs, size 3, beaten; 225g (8oz) ground almonds; 200g (7oz) semolina; 150g (5oz) self raising flour; 10ml (2 tsp) baking powder; 5ml (1 tsp) almond flavouring; juice of 2 lemons; juice of 1 orange

Syrup:
1 lemon; 2 oranges; 75g (3oz) caster sugar; 2 cinnamon sticks

Lemon Curd Icing:
90ml (6 tbsp) lemon curd; 30ml (2 tbsp) icing sugar, sieved

Method:

- - Beat together butter, sugar and lemon rind until pale and fluffy. Gradually beat in eggs. Fold in almonds, semolina, flour and baking powder. Stir in almond flavouring and fruit juices to form a smooth firm consistency. Pour into a greased and lined 21cm / 8 ½ in round tin. Bake at Mark 4 / 180^oC / 350^oF for 80 mins until a skewer inserted into the centre comes out clean.
  - To make the lemon syrup, use a vegetable peeler to remove strips of orange and lemon zest and put them into a pan. Squeeze the lemon and the orange and add the juice with the caster sugar and the cinnamon sticks to the zest in the pan. Bring the mixture to the boil, stirring gently, then simmer for a few minutes. Remove from the heat and keep to one side.
  - Pierce several holes in the cake with a skewer and drizzle over the syrup, reserving the citrus peel and the cinnamon sticks. When cooked, remove the cake from the tin and put it onto a serving plate. Gently warm the lemon curd, stir in the icing sugar, and use to drizzle over the cake just before serving. Decorate with the reserved peel and the cinnamon sticks.

Visit my shop to download this and 9 other Cakes & Baking recipes . A recipe card is available for download here.