English Apple and Tipsy Bread and Butter Pudding

Serves 4

Ingredients:
175g (6oz) dry, crusty French bread, cut into bite-size pieces
3 English apples, cored and diced
25g (1oz) raisins
85ml (3fl oz) whisky
400ml (14fl oz) milk
Butter
4 eggs
100g (4oz) caster sugar

Step One : Preheat oven to Gas 5, 190°C, 375°F. Put bread, apple and raisins in a bowl, pour over whisky and half the milk and leave to soak. Butter 4 ramekin dishes.

Step Two : In a large bowl, whisk eggs with the sugar. Slowly whisk in rest of milk until smooth. Divide bread mixture between the ramekins, pour egg custard over each and bake in the oven for 30-40 mins. The custard should be just set and the top of the pudding golden.

Serve Warm.

Find more Apple dessert recipe’s here …

Ginger and Hibiscus Poached Pears

Recipe courtesy of Psychologies Magazine taken from Feasts of Veg: Vibrant vegetarian recipes for gatherings

Poached pears look and taste stunning and are simple to make. Here, they are infused with aromatic fresh ginger and hibiscus tea, and served with vanilla ice cream.

Poached Pears Ingredients (Serves 4):

4 firm pears, peeled but stalks intact
1 ltr strong hibiscus tea (let it steep for 10 minutes)
1 tbsp pureed fresh ginger
1 tbsp pureed lemongrass (optional)
2 tbsp agave syrup
1 tsp vanilla extract

To serve:-

Ice cream
Sprinkles of black sesame seeds

Put the pears in a saucepan. Fill the saucepan with the hibiscus tea and add the pureed ginger, pureed lemongrass, agave syrup and vanilla extract.
Bring to the boil, then reduce the heat and allow to simmer for 30 minutes.
Turn off the heat but keep the pears in the syrup until serving.
The pears can be poached up to two days in advance, then cooled and kept, tightly covered, in the fridge.
Reheat gently before serving.
Carefully remove the pears from the syrup and serve with vanilla ice cream. Sprinkle the pears and ice cream with black sesame seeds.

Raw Peanut Butter and Chocolate Cups

Recipe courtesy of Psychologies Magazine (Summer 2017)

The heavenly combination of peanut butter and chocolate is always decadent, and the unprocessed versions of both ingredients are wonderfully nutritious, say Melissa Sharp and Lindsay Stark in Modern Baker: A New Way To Bake (Ebury Press, £26). This is their take on the peanut butter cup – and they make fab individual desserts, too.

Makes 12 standard cups or 24 mini cups

For the Peanut Butter Base:-

200g peanut butter
180g pitted dates
100g oats
100g ground almonds
1 tsp vanilla extract
2 tblsp coconut oil

For the chocolate topping:-

100g coconut oil
30g raw cacao powder
2 tbsp date syrup

Step One: Grease 2 x 12 hole mini-muffin trays or a 12-hole standard muffin try with a neutral flavoured oil, such as sunflower oil (not coconut oil as this will go solid and won’t prevent the mixture from sticking).

Step Two: In a food processor, blend together all the peanut butter base ingredients until they come together in a smooth mass, with no lumps of date.

Step Three: Divide the mixture evenly among the holes in the tray and press down firmly. Place the tray in the freezer while you make the topping.

Step Four: For the chocolate topping, place all the ingredients in a small pan and warm over a gentle heat until the coconut oil is melted. The date syrup can sink to the bottom, so make sure that you stir the mixture well.

Step Five: Pour the chocolate over the peanut butter mix and return the tray to the freezer for at least 1 hour. These lovely cups keep really well in the freezer for up to a month, or in the fridge for up to 2 weeks. Defrost for 1-2 hours in the fridge before eating.

Nutrition note: Dates are rich in minerals, vitamins and fibre. The humble peanut is often eclipsed these days by more ‘fashionable’ nuts, but it can punch its nutritional weight alongside all of them.

Fig Crostata with Rosemary Custard

Recipe courtesy of Psychologies Magazine (Spring 2018) and taken from a book called Feasting.

Figs are believed to have originated in the Middle East and have a strong presence in the Bible. Showcase their sweet flavour and luxurious texture in this rustic crostata.

Serves 6-8

Ingredients:-

240g plain flour, plus extra for dusting
80g caster sugar
Pinch of salt
120g cold butter, cubed
2 egg yolks
90g semolina
8 fresh figs, sliced in half lengthways
1 egg beaten, for glazing
Icing sugar, for dusting (optional)

Rosemary Custard
750ml milk
2 rosemary sprigs
3 egg yolks
70g caster sugar
2 tbsp cornflour

Step One: Place the flour, sugar, salt and butter in a food processor and pulse until the mixture resembles coarse crumbs. Add the egg yolks and 2 tablespoons of cold water, and blitz again until the dough comes together. Tip the dough out onto a floured surface and shape into a ball, then flatten slightly. Wrap in cling-film and rest in the refrigerator for 30 minutes.

Step Two: Preheat the oven to 200oC / 400oF / Gas Mark 6. Roll out the dough into a large circle with a 30cm diameter. Line a baking tray with baking paper and sprinkle one third of the semolina on top. Put the dough on top of the semolina and sprinkle the rest of the semolina on top of the dough.

Step Three: Arrange the figs on top of the pastry in an inner circle with a diameter of about 20cm. You should be left with a 10cm ring of pastry around the fruit. Fold up the edges of the pastry over the fruit. Glaze the pastry flap with the beaten egg and place in the oven to bake for 50 minutes.

Step Four: While the crostata is baking, make the rosemary custard. Pour the milk into a large saucepan over a medium-low heat, add the rosemary sprigs and warm through to infuse for 5-10 minutes.

Step Five: In a bowl, vigorously whisk the egg yolks with the sugar and cornflour to form a paste. When the milk is warm, remove the rosemary and pour 250ml of the warm milk into the egg mixture. Gently combine, then pour the mixture back into the saucepan with the rest of the milk. Stir continuously over a low heat until the custard thickens.

Step Six: Remove the crostata from the oven. Dust with icing sugar, if using, and serve with the rosemary custard on the side.

Chocolate Coconut Pots

‘Who could resist this heavenly dessert?’ asks Liz Earle in ‘The Good Menopause Guide’. ‘It’s a treat for my friends who love the intense, rich flavour – but using relatively healthy ingredients.’ But, Earle warns, take care if chocolate triggers headaches, and eat at lunch to avoid the caffeine interfering with sleep.

Recipe taken from Psychologies March 2018.

Serves: 2 Setting time: About 2 hours

Ingredients: 35g plain chocolate (85% cocoa), chopped; 6 tbsp coconut cream; 1 tsp coconut oil; 1 tbsp honey or date syrup; 1 medium organic egg, separated; 15g toasted unsweetened coconut flakes

Step One: Put the chocolate into a bowl with 4 tblsp of the coconut cream, the coconut oil and half the honey or date syrup. Set the bowl over a pan of just-simmering water, making sure the base doesn’t touch the water, and heat until the chocolate melts. You can also do this in the microwave on the lowest setting.

Step Two: Add the egg yolk to the mixture, and stir in slowly.

Step Three: Whisk the egg white in a separate bowl until thick and mousse-like. Fold into the chocolate mixture.

Step Four: Divide mixture between two small glasses and chill for 2 hours, until set.

Step Five: Serve topped with the remaining coconut cream and sprinkled with the toasted coconut flakes.

You can also serve this with a few cacao nibs sprinkled on top.

Pancake Day

So it’s Shrove Tuesday or Pancake Day today.

My absolute favourite filling is Nutella, sliced banana and vanilla ice cream. I just love how the warm pancakes melt the ice cream and softens the banana and it just turns into a gooey, chocolatey, yummy delight. Photographic evidence to follow later. 🙂

What is your favourite topping / filling ?

The result …… they were delicious 🙂

Meringue Yule log

The log is made from a spongy Pavlova-like meringue, rather than the usual sponge. This allows you to make the log the day before, if desired. Use leaf-shape or star cutters for the decoration. You can also add soft fruit like raspberries (thawed, if frozen) or chopped marrons glacés to the filling.

Ingredients:

4 large free-range egg whites
120g (4oz) caster sugar
2 tsp cornflour
1 tsp white vinegar
½ tsp vanilla extract
600ml (20 fl oz) double cream
2 tbsp icing sugar
4 tbsp lemon curd
200g (6 ½ oz) white chocolate, chopped

Serves: 8 Prep time: 30 mins, plus time to cool and decorate Cook time: 30 mins
Cals per serving: 626 Fat: 48.5g

Step One: Heat the oven to 150^oC (gas mark 2). Line a Swiss roll tin with non-stick baking paper. Whisk the egg whites in a mixer until they form stiff peaks, then gradually add the caster sugar, beating until the mixture is stiff and glossy. Beat in the cornflour, white vinegar and vanilla extract. Transfer the meringue to the tin, spreading it evenly with a flat-bladed knife.

Step Two: Bake for about 30 minutes, it should feel dry and springy when ready.

Step Three: Remove from the oven and set aside for 1 minute only before turning out onto a sheet of baking or greaseproof paper lightly sprinkled with icing sugar. Allow to cool.

Step Four: Whip the cream and icing sugar until it forms soft peaks. Spread the lemon curd thinly over the meringue and then spread with about half of the cream. Use the greaseproof paper to roll the meringue up (from the short edge) into a log. Place the log seam side down on a platter. Spread the remaining cream over the outside of the log and refrigerate until ready to decorate.

Step Five: Melt the white chocolate in a heatproof bowl suspended over a pan of very hot water (the bowl shouldn’t touch the water), stirring occasionally until smooth.

Step Six: Spread the chocolate over a sheet of baking paper to a thickness of about 3mm (1/8 in). Place on a tray and refrigerate until set. Use a leaf or star cutter to cut shapes from the set white chocolate (you may have to return it to the fridge occasionally) and decorate the top of the log. Dust lightly with icing sugar before serving.

Tip: If making the meringue a day before, cover with cling film overnight.

Recipe courtesy of Easy Living Magazine

Fig and Ginger pudding

Ingredients:

150g (5oz) dried figs, chopped
1 tsp bicarbonate of soda
100g (3 ½ oz) unsalted butter, softened at room temperature
185g (6oz) caster sugar
2 eggs, lightly beaten
210g (7oz) self-raising flour
1 heaped tsp ground ginger
1 tsp vanilla extract
2 tbsp pecan nuts, roughly chopped, to serve
Stem ginger, to serve

For the Sauce:

125g (4oz) unsalted butter, cubed
150g (5oz) brown sugar
200ml (6 ½ oz) cream

Ice Cream, to serve

Serves: 8 Prep time: 30 mins Cook time: 40 mins

Step One: Heat the oven to 180^oC (gas mark 4). Grease a 18cm (7in) round cake tin and line the base with baking paper. Put the chopped figs in a bowl, add the bicarbonate of soda and pour over 300ml ( 9 ½ fl oz) of boiling water. Set aside.

Step Two: Beat the softened butter and sugar until pale and fluffy. Add the eggs, a little at a time, beating well after each addition, then sift in the flour and ginger. Add the soaked fig and the juice, then the vanilla and mix well.

Step Three: Pour into the tin and bake for 35-40 minutes, or until risen and firm to touch. A skewer inserted in the centre should come out clean. Leave in the tin to cool, then carefully turn out on a baking tray.

Step Four: When ready to serve, heat the oven to 200^oC (gas mark 6). Make the sauce by placing the butter, sugar and cream in a small saucepan. Bring to the boil and simmer for 5 minutes.

Step Five: Top the pudding with a few pieces of stem ginger and the pecans. Pour a third of the sauce over the pudding and put in the oven for 5-7 minutes, or until golden and bubbling. Serve immediately on individual plates, and serve with the remaining hot sauce and cream or ice cream.

Recipe courtesy of Easy Living Magazine

Winter Trifle

Ingredients:

4 tbsp Grand Marnier
100g (3 ½ oz) dried cherries
100g (3 ½ oz) dried sultanas
250g (8oz) Jamaican ginger cake
600ml (20 fl oz) chilled custard
Toasted flaked almonds, to serve

For the Syllabub:

Grated zest of ½ lemon
2-3 tbsp caster sugar
100ml (3 ½ fl oz) sweet white wine
300ml (9 ½ fl oz) cream

Serves: 8 Prep time: 25 mins, plus refrigeration and standing time

Step One: Soak the dried fruit in the alcohol for 6 hours or overnight. Strain, reserving both the fruit and alcohol. Cut the cut into slices 1 cm (½ in) thick and arrange a single layer over the base of a large glass trifle bowl. Pour over the fruit and alcohol. Pour the custard over the cake covering with cling film and chill for at least 3 hours.

Step Two: To make the syllabub cream, mix together the lemon zest, sugar and wine and leave for 30 minutes. Strain through a fine sieve into a large bowl, then add the cream and whip until the mixture just holds it shape. Be careful not to over whip it.

Step Three: Spoon the cream over the trifle and return it to the fridge until you are ready to serve. Just before serving, decorate with toasted almonds and silver dragees, if desired.

Recipe courtesy of Easy Living Magazine

Chocolate and salted caramel tart

Ingredients – For the Crust:

250g (8oz) digestive biscuits
125g (4oz) butter, melted

Ingredients – For the Caramel:

225g (7oz) caster sugar
10g (3 ½ oz) chilled butter
100ml (3 ½ fl oz) double cream
1 heaped tsp Maldon sea salt

Ingredients – For the Topping:

100g (3 ½ oz) caster sugar
2 eggs
2 extra egg yolks
250g (8oz) dark chocolate
150g (5oz) butter

Ice Cream, to serve

Step One: Heat oven to 180^oC (gas mark 4). Lightly grease a 23cm (9 in) deep loose-bottomed tart tin. Blend the biscuits in a food processor until finely crushed.

Step Two: Place the biscuit crumbs in a bowl, add the butter and mix well. Press the biscuit mixture evenly into the greased tin and up the sides. Chill the base in the fridge for 30 minutes or in the freezer for 10 minutes. Remove the tart tin from the fridge, place in the oven and bake for 15 minutes or until the base feels dry. Set aside to cool.

Step Three: To make the caramel, bring the sugar and 100ml (3 ½ fl oz) water to the boil in a saucepan over a medium heat, stirring to dissolve the sugar. Add the butter, return to the boil and simmer, stirring occasionally, for about 15 minutes or until the mixture is a toffee colour. Pour in the cream and salt and boil for another 2-3 minutes until slightly thickened. Allow to cool.

Step Four: To make the chocolate topping, whisk the sugar, eggs and egg yolk for 4 minutes, or until thick and pale. Gently melt the chocolate and butter together in a bowl over a saucepan of simmering water (the bowl should not touch the water), leave to cool for a minute and then add to the sugar and egg mixture, whisking until smooth and glossy.

Step Five: Spread the caramel over the cooled base and spoon over the chocolate mixture, spreading it evenly. Bake for about 20 minutes or until it is almost set but still a bit wobbly. Allow to cool in the tin. Serve in thin slices with vanilla ice cream.

Tip: A food processor is the quickest way to crush the biscuits for the crust. Alternatively, place the biscuits in a plastic bag and crush with a rolling pin.

Recipe courtesy of Easy Living Magazine