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

Honey and Fig Semifreddo Cake

Recipe Courtesy of Psychologies Magazine (Jan 2016) and taken from a book called Special Delivery by Annabel Crabb and Wendy Sharpe.

Serves: 8

Ingredients: 200g hazelnuts, or half hazelnuts and half almonds; 7 dried figs, hard stems snipped off, chopped; 3 good-quality dates, pitted and chopped; 2 tbsp coconut oil; 2 tbsp sesame seeds; honey and fresh figs, to decorate.

For the Semifreddo: 1 whole egg; 6 egg yolks; 150g (blue gum (eucalyptus) honey, or whatever substitute you can muster; 300ml whipping cream; 150g Greek-style yogurt

Step One: Preheat the oven to 180oC and toast the nuts for 5-10 minutes, or until most of them look golden-brown. Rub the skins off the hazelnuts by wrapping them in a tea towel and agitating furiously.

Step Two: Place the cooled nuts in a food processor and pulse until finely crushed, but not completely ground – there should still be plenty of chunks left. Tip the nuts into a bowl, then add the figs and dates, coconut oil and 1 teaspoon of water and pulse until the mixture is like sticky glue. Return the nuts to the food processor, along with the sesame seeds, and pulse until it looks like gravel.

Step Three: Take a loose-bottomed 23cm round tin and cut out a circle of baking paper to fit the base, then place the lined base on a large sheet of plastic wrap. Lift up the plastic wrap and base then drop it back into your tin, so the base is lined with baking paper and the sides are lined with plastic wrap. Press in the gluey nut mixture and freeze for at least half an hour.

Step Four: For the Semifreddo, put the egg, egg yolks and honey in a heatproof bowl set over a pan of simmering water. As the heat makes its way through, whisk until you have a frothy-textured sabayon – it should take about 5 minutes. Remove from the heat and cool to room temperature. Whip the cream to stiff peaks.

Step Five: When the sabayon is cool, gently fold in the yogurt, then the whipped cream. Pour over the base and freeze for at least 4 hours. About half an hour before serving, transfer the cake to the fridge to soften a little. Drizzle with honey and serve with wedges of fresh fig.

Chocolate Mousse with Raspberry Cream and Honeycomb

Recipe Courtesy of Psychologies Magazine (Jan 2016) and taken from a book called Special Delivery by Annabel Crabb and Wendy Sharpe.

This chocolate mousse is improved by adding raspberries and cream, with honeycomb shards for pure theatre.

Serves: 4

Ingredients: 120g chocolate, with at least 80g dark chocolate; 4 eggs, separated; 1 tbsp caster sugar.

Honeycomb Shards: 165g granulated sugar; 1 ½ tbsp runny honey; 1 tsp bicarbonate of soda

Raspberry Cream: 100ml double cream; ½ tsp vanilla paste (optional); 50g fresh or frozen raspberries

Step One: First melt the chocolate, either in a heatproof bowl set over a pan of simmering water or gently in the microwave (on medium for bursts of 30 seconds).

Step Two: Next, whisk the egg whites to firm peaks with a tiny pinch of salt, then slowly add the sugar and keep whisking until you have stiff peaks.

Step Three: Lightly beat the egg yolks, then add to the slightly cooled chocolate and use a whisk to combine. Gently fold in about a third of the egg whites to the chocolate mixture to loosen it, then fold in the rest. Pour into a serving dish (or small glasses) and leave to set for at least 6 hours, preferably overnight.

Step Four: For the honeycomb shards, line a large tray with baking paper. Combine the sugar, honey and 1 ½ tablespoons of water in a tall, heavy-based pan and heat until it registers 154^oC (310^oF) on a sugar thermometer. This is called the ‘cracking stage’. If you don’t have a thermometer, test by dropping a little of the syrup into a bowl of cold water and then fishing out the result: if it is still stretchy, keep cooking: if it ‘snaps’, it is ready.

Step Five: Take the pan off the heat and sift in the bicarbonate of soda. Be careful – the mixture is hot and it will foam and rise up the pan. Stir with a wooden spoon until combined, then pour it onto the baking sheet, getting it as thin as you can and smoothing it out with a spatula. Leave the honeycomb for at least 15 minutes to set. Store in a cool, dry place – but not the fridge, or it will go sticky.

Step Six: Just before serving, make the raspberry cream. Whip the cream and vanilla to soft peaks. Fold through the raspberries, crushing them a little as you go to give pretty red streaks, then spoon over the mousse. Break honeycomb into shards and use to decorate.

Scandinavian Cinnamon Buns

Recipe Courtesy of Psychologies Magazine (Jan 2016) and taken from a book called Special Delivery by Annabel Crabb and Wendy Sharpe.

Although best eaten warm, these cinnamon buns are good for a few hours after baking.

Makes about 12

Ingredients: 1 tsp active dried yeast; 45g caster sugar; 200g plain flour; pinch of salt; 1 ½ tsp ground cardamom; 1 egg; 40g butter, plus extra melted butter for glazing; 1 egg, lightly beaten; 1 ½ tsp ground cinnamon, plus a little extra for dusting; 175g raisins; icing sugar, for dusting

Step One: The day before, mix the yeast, 1 tablespoon of the sugar and 70ml lukewarm water in a medium bowl and stir until the sugar has dissolved. Stir in half the flour, ten leave to stand for about an hour, or until roughly doubled in size.

Step Two: In a large bowl, combine the remaining flour with the salt and cardamom. When the pre-dough is ready, add it to the flour, along with the egg. Mix until you have a dough. Put the butter between two sheets of baking paper and bash it with a rolling pin to soften. Fold the butter into the dough and knead until fully incorporated, then cover and rest for 10 minutes. Knead the dough again, then cover and rest for another 10 minutes. Repeat once or twice more, until you have a firm, smooth ball of dough. Cover and refrigerate overnight.

Step Three: Next day, knock back the dough and turn out onto a lightly floured work surface. Flatten into a rectangle about 25 x 10 cm. Brush with the beaten egg, then sprinkle over the remaining sugar, followed by the cinnamon and raisins. Roll up the dough into a long sausage, like a Swiss roll, then cut into slices about 2 cm thick – you should get about 12. Nestle the slices into a greased 23cm baking dish or tin, cover with a tea towel and leave until doubled in size, about 1 – 1 ½ hours.

Step Four: Preheat the oven to 200^oC (400^oF) and sit a roasting tin on the lowest shelf. Put the buns in the oven, pour a cup of water into the tin and reduce the temperature to 180^oC. Bake the buns for 10-15 minutes until golden, then turn out onto a wire rack to cool. While still warm, brush with melted butter, then dust with icing sugar and cinnamon.

Nectarine & Polenta Upside-Down Cake

This recipe courtesy of Psychologies Magazine – August 2015

This cake, with an upside-down topping and moist, sandy texture, this charmingly retro cake is naturally gluten-free. If you’re baking for someone who is sensitive to gluten, make sure to use gluten-free baking powder.

Serves: 6-8

Ingredients: For the Sponge: 120g butter, softened, plus extra for greasing; 125g caster sugar; 2 eggs, lightly beaten; 75g ground almonds; 75g fine or ‘quick cook’ polenta; finely grated zest of 1 lemon; 1 tsp baking powder; pinch salt

For the Topping: 2 medium nectarines – or equal quantity of other stone fruit – skin on, stones removed; 75g light Muscovado sugar; juice of half a lemon

Step One: Preheat the oven to 190^oC. Lightly grease a 20cm round cake tin with butter and line the bottom with baking parchment. Generously grease the parchment with butter too. It’s best not to use a loose-bottomed tin here, but if that’s all you have, tightly wrap a double layer of foil around the outside of the base to prevent juices escaping.

Step Two: Quarter the nectarines and cut them into thin slices. Toss with the sugar and lemon juice, then arrange in a single layer, slightly overlapping, round the bottom of your tin. Scrape any excess sugar syrup over the top.

Step Three: To make the sponge, cream butter and sugar in a bowl with a wooden spoon, or in a stand mixer with the paddle attachment, until light and fluffy. Add the eggs, a little at a time, beating well between each addition. Fold in the almonds, polenta, baking powder, lemon zest and salt.

Step Four: Spoon the batter over the nectarines, smooth the surface with a spatula, then tap firmly on the work-surface to remove any bubbles. Bake for 35-40 minutes, until risen and golden.

Step Five: Remove the cake from the oven, run a sharp knife around the edge, then leave to cool for 10 minutes before turning out onto a plate. Serve warm or at room temperature.

Banana Bread

This recipe courtesy of Easy Living Magazine

This cake needs no more than a mixing bowl and a wooden spoon. If you’re unable to find buttermilk, you can replace it with a combination of half yoghurt and half skimmed milk. Day-old banana bread is delicious cut into slices and toasted.

Prep time : 15 mins – Cook time : 55-60 mins

Ingredients: 210g (7oz) plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; ¼ tsp salt; 125g (4oz) unsalted butter, softened (take out of fridge a few hours before you start); 250g (8oz) granulated sugar; 2 eggs, lightly beaten; 3 large, very ripe bananas; 120ml (3 ½ fl oz) buttermilk; icing sugar, to serve

Method:

Heat the oven to 170^oC (gas mark 3). Grease a loaf tin and line the base with baking paper.
Put the flour, baking powder, bicarbonate of soda, salt, butter, sugar and eggs in a large bowl and beat with a wooden spoon or hand-held electric beaters until just combined. It’s important not to beat the batter to much – just long enough to make it smooth.
Mash the bananas with a fork and add to the mixture bit by bit, alternating with the buttermilk, mixing until combined. Spoon the mixture into the prepared tin and bake for 55-60 minutes, or until the top of the bread is firm and deep brown colour. A skewer inserted into the centre should come out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
Serve dusted with icing sugar. The flavour improved on keeping. It will store for up to 3 days if covered with cling film.

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Passion Fruit and Mango Brulée

Although you’ll save even more time by using canned mango, peeling and cutting a fresh one is well worth the few extra minutes – the taste and texture is so much better.

Serves : 4 : Prep : 6 mins : Cook : 4 mins : Cals per portion : 440

Ingredients: 1 large ripe mango; 2 x 200g tubs Greek yogurt; 2 passion fruit; 250g tub mascarpone cheese; 2 tbsp light Muscovado sugar

Cut flesh from mango. Put pieces into the base of four ramekin dishes.
Beat the Greek yogurt and the seeds and juice from the passion fruit into the mascarpone cheese to form a thick creamy mixture.
Spoon the yogurt mixture over the mango, then sprinkle the sugar over the top.
Grill until the sugar melts and forms a hard crispy caramel. Cool before serving.

Rhubarb and Apple Crumble

Serves : 4-6 : Prep : 15 mins : Cook : 20 min

Rhubarb and apple make a delightful combination of flavours in this traditional favourite.

Ingredients: 1 oz / 25g butter; 1 1/2 lb/ 700g rhubarb, chopped; 1 lb/450g cooking apples, peeled and sliced; 1 tsp/5ml ground ginger; 3oz / 75g caster sugar; 3 tblsp/45ml water Topping: 6oz / 175g plain flour; 3oz / 75g butter, softened; 3oz / 75g demerara sugar; 2oz / 50g ground almonds; 2pt / 1.2 litre ovenproof dish

Melt the butter in a pan over a gentle heat, then fry the rhubarb and apples. Add the ground ginger and caster sugar and simmer gently, covered, for 10 minutes. Preheat the oven to Mark 6 / 400oF / 200oC.
To make the topping, sieve the flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and ground almonds.
Spoon the rhubarb mixture into the dish. Pile on the almond crumble, smoothing it to cover the fruit. Bake the crumble for 25-30 minutes, until the top is golden.

Easy Upside Down Apricot Pudding

Always keep a couple of packets of sponge mix in the cupboard for a fast, easy pudding.

Stir 5 tbsp apricot jam into 225g / 8oz of no need to soak apricots and put into the base of a 1 1/2 pint pudding basin.
Make up 2 sponge mixes (you’ll find that one is not generous enough) according to the instructions on the packet and spread over the fruit.
Microwave on medium for about 8 minutes or bake in a tin half filled with water and entirely covered with foil at Mark 5 / 375oF/ 190oC for 40 minutes or until the sponge is risen, springy and firm to the touch.

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