Puddings and Cakes

Passion Fruit Melting Moments

Seriously melt in the mouth moment treats these – the wonderfully buttery biscuits are sandwiched together with luscious passion fruit-infused butter cream to create quite the sensation for the taste buds! Perfect for that mid afternoon cup of tea or just to snaffle at whim! Fabulous – must make more….x

Makes around 14

What you need…

1 x piping bag fitted with large star or plain nozzle

2 x baking sheets, each lined with baking parchment

6 passion fruit

250g salted butter, softened

60g icing sugar, plus extra for dusting

230g plain flour

75g cornflour

for the butter cream

100g salted butter, softened

150g icing sugar, sifted

Passion fruit juice (from those above)

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Halve each passion fruit and scoop out the flesh into a sieve, pressing down with the back of a spoon to release as much juice as possible.

For the biscuits, tip the butter and icing sugar into your food processor and whizz until pale. Tip in the flour and cornflour together with 2½ tablespoons passion fruit juice and 2½ tablespoons of just-boiled water. Whizz until the mixture comes together, scraping down if needed.

Scoop the mixture into your piping bag and then pipe 28 x 5cm rosettes onto your baking trays, about 3cms apart and pop into the oven to bake for 20-25 minutes or until pale and golden.

Cool for 5 minutes on the baking sheets and then carefully transfer to cooling racks to cool completely.

Meanwhile, make the passion fruit butter cream. Wash out and dry your food processer bowl and blending blade. Tip in the butter, icing sugar and remaining passion fruit juice and whizz until pale and fluffy.

Sandwich together your biscuits with a generous dollop of butter cream, arrange on a pretty serving plate and dust with icing sugar. Any that are broken during the process have to be immediately scoffed (chef’s privilege!)

Serve with a cup of tea, ideally in the middle of the afternoon sat outside in flower-scented garden on a gentle summer’s day…or whenever you fancy a lovely little melting moment of a treat…

Inspired by…

Not sure – it’s a ripped out page from a magazine from last Easter!

How easy…

Ever so and they are truly delightful.

Rhubarb and Orange Polenta Cake

OK, so not much of a looker this one but OMG, so totally scrumptious! Sweet rhubarb and orange flavours work lusciously with the moistness of the sponge, a thing of gorgeousness as a result of the ground almonds and the fresh juice being drizzled over at the end. Honestly, cut yourself a fat wedge when it’s still warm from the oven and I promise you’ll be wanting a second! Oh, and another thing, it’s easy and effortless!

Serves 8 – 10 (or just 2!)

What you need…

1 x 20cm loose-bottomed, deep-sided cake tin, buttered and lined

150g butter, room temperature

200g caster sugar

Finely grated zest and juice of 1 orange

3 large, happy eggs, lightly beaten

150g polenta

1½ teaspoons baking powder

75g ground almonds

400g rhubarb, trimmed and chunked

1 tablespoon granulated sugar

What to do…

Preheat your oven to 180˚c /350˚f / gas 4.

Into your food processor, tip the butter, sugar and orange zest and whizz until pale and fluffy.

Whilst still whizzing, gradually add the beaten egg. Tip in the polenta, baking powder and ground almonds and beat until evenly incorporated.

Dollop half the mixture into your cake tin and then arrange the rhubarb evenly over the top. Dollop in the remaining mixture – don’t worry about smoothing it over – no need.

Pop into your oven and bake for 1 – 1¼ hours until well risen and golden and when an inserted skewer comes out clean and dry.

Use your skewer to poke holes all over the surface of the cake, drizzle over the orange juice and then sprinkle over the sugar.

Leave to cool a little in the tin for 15 minutes, then remove and place on a wire rack. Personally, I’d go for a big fat slab now….whatever’s left can cool – just luscious!

Serving suggestion…

Large, moist slices, still warm from the oven are best but there’s nothing wrong with the cooled version either. On it’s glorious lonesome or with crème fraîche or either vanilla or cinnamon ice cream – delicious!

Inspired by…

Waitrose Weekend

How easy…

Effortless!

Mojito Cheesecakes

Quick and easy, light and refreshing, these elegant little lovelies also combine the wonderful contrast that is the almond-flavoured amaretti biscuits with the sharp lime and of course, the essential boozy kick of the rum – fab!

Makes 4 large ones or 6 petite ones (no prizes for guessing which ones I made!)

What you need…

Cocktail glasses or ramekins in which to serve

25g butter

60g amaretti biscuits, roughly crushed

100g full fat cream cheese

150ml double cream

2 tablespoons white rum

25g icing sugar

Juice and finely grated zest of 1 large lime

Extra grated lime zest or mint leaves, to decorate

What to do…

Melt the butter and then tip all but 2 tablespoons of the amaretti biscuits into the butter and stir to combine. Divide the butter-coated amaretti between your glasses/ramekins. Lightly press down.

In a large bowl, use an electric handheld whisk to beat together the cream cheese and cream. Add the rum, icing sugar and lime zest. Whisk again to combine. Tip in the lime juice and whisk again – the mixture will instantly thicken. Use a spoon to divide the filling between your glasses/ramekins.

Sprinkle the remaining amaretti crumbs over each cheesecake and then decorate with lime zest or mint leaves.

Pop in the fridge to chill. (They will also be fine for up to 2 days). Serve probably a little under room temperature – absolutely fabulous!

Inspired by…

The legend that is Mary Berry

How easy…

Fabulously!

Baked Lemon Curd Syrup Sponges with Brandy Custard

Perfect for this time of year: hot, delightfully sticky yet light individual little sponges with a gorgeous gooey middle and all topped up with brandy-infused custard – almost a winter essential, I’d say! We had ours to round off a Sunday Roast – bang on!

What you need…

6 x dariole moulds, liberally buttered and lined with a disk of non-stick baking paper

1 x baking tray

115g butter, softened

115g light muscovado sugar

2 large, happy eggs

115g self-raising flour

1 handful of panko breadcrumbs (or ordinary breadcrumbs will work just as well)

Grated zest of 1 lemon and juice of ½

Grated zest of 1 orange and juice of ½

6 tablespoons golden syrup

1 tablespoon brandy, plus 1½ tablespoons for the custard

6 rounded teaspoons lemon curd

500ml fresh custard

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Into your food processor tip the butter, sugar, eggs and flour and whizz until combined. Chuck in the breadcrumbs and half the zest and pulse to incorporate.

In a small bowl, mix together the remaining zest, juice, golden syrup and 1 tablespoon brandy. Spoon 1 tablespoon of the mixture into the bottom of each dariole mould, reserving the rest.

Divide the sponge mixture evenly between the moulds and then plop 1 teaspoon lemon curd into the middle of each (it will merge with the sponge).

Put the moulds onto a baking tray and pop into your oven to bake for 30 minutes until risen and golden.

Meanwhile, use a saucepan to gently warm the custard, stirring through it 1½ tablespoons brandy.

To serve, invert each dariole mould onto a plate, tapping the bottom with the handle of metal knife if the sponges need a little encouragement to plop out. Drizzle over the remaining syrup and serve with a big smile and the boozy custard. Cold winter evenings definitely have some benefits!

Inspired by…

Delicious magazine

How easy…

Remarkably easy and I love that fact that you can do most of the prep before you sit down to dinner.

Mincemeat, Apple and Panettone Pudding

So, I checked this recipe out last week, having just enough mincemeat and panettone left from Christmas – a good way of using it up I thought. As you can see from the image, this pudding is not the most glamorous. However, on tasting the first mouthful, both John and I were blown away. Underneath that brown topping is a pudding that is simply and lusciously sensational. It’s that good, that I’m doing it again this Sunday after a roast dinner with friends but…am going to have to make more mincemeat and have been donated a spare panettone to complete the task! It’s worth it!!!

Serves 4 – 6

What you need…

1 x baking dish, liberally buttered

500g sharp eating apples

3 tablespoons water

200g mincemeat

60g butter, melted

250g panettone, processed to course crumbs

1 tablespoon demerara sugar

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Peel, core and chunk the apples and tip them into a saucepan with the water. Bring to the boil and then lower the heat, leaving the apples to collapse into a purée (I left my quite lumpy as I like finding little chunks of apple in amongst the mixture).

Remove from the heat and gently stir through the mincemeat – don’t mix it altogether to a brown mush but rather leave it unevenly mixed – looks and tastes better. Tip the whole lot into your baking dish.

Pour the melted butter into the panettone crumbs and mix thoroughly to create a loose, moist jumble of crumbs and dried fruit.

Tip the crumbs over the mincemeat and apple, leaving the surface rough and rustic! Sprinkle over the demerara sugar and bake in the oven for about 20 minutes, until the top is golden brown.

Serve with custard, double cream or ice-cream. Watch how fast this glorious pud is demolished!!!!

Inspired by…

Nigel Slater

How easy…

Sloth like effort required. Perfect for a leisurely Sunday lunch.

Christmas Mincemeat Sandwich with Panettone

Ok, so it it’s not the best photographic subject but whoa: what a fabulously festive treat (breakfast in this case, served alongside a double espresso). It felt like a naughty Nigella kinda thing but is actually inspired by Nigel Slater and his simply wonderful ‘Christmas Chronicles’ book. Try with out delay and ‘Merry Christmas!’

Serves 1

What you need…

2 x slices panettone

A good dollop of mincemeat

Butter for spreading/frying

A sprinkle of icing sugar (optional)

What to do…

Spread the mincemeat evenly over one slice of bread and pop the other slice on top to create a sandwich. If you have a ‘lean mean grilling machine’, simply preheat it and then butter your sandwich on the outside of the panettone slices, pop it in the machine for about 2 minutes and ‘voila!’ – your naughty festive sandwich is complete.

Alternatively, melt a knob of butter in a small frying pan and then fry the sandwich on one side until golden brown. Then flip it and fry the other side until equally golden.

Sprinkle with icing sugar if you’re feeling the need to add an extra touch of Christmas sparkle – enjoy – absolutely delicious!

Inspired by…

Nigel Slater

How easy…

Festively ridiculously!

Proper Old-Fashioned Christmas Tree Shortbread

Utterly delicious, delectable and delightful is this recipe for buttery, sweet shortbread! And also, they are a doddle to make and take only 10 minutes to cook. First batch was made on Sunday with the grand kids and I feel that we will be on at least our third batch by the end of week!

Makes 8 – 12 slices in a 23cm tin or numerous Christmas trees or stars!

What you need…

175g plain flour

125g butter, cubes and at room temperature

50g caster sugar, plus extra for sprinkling

A good pinch of salt

1 vanilla pod, seeds scraped out

Christmas tree or star-shaped cookie cutters and a lightly buttered baking sheet (or 1 x 23cm lightly buttered tart tin for more traditional shortbread slices)

What to do…

Preheat your oven to 190˚c / 375˚f / gas 5.

Chuck all the ingredients into your food processor and pulse until a dough is formed. Roll out and cut your chosen shapes out. Roll out again and repeat (you can probably only roll out twice as you don’t want to be fiddling around with the dough). Alternatively, roll it out to fit the tart tin, press the mixture in and fork the edges.

For the shortbread biscuits, bake in the oven for 10 minutes, until they are just starting to turn golden at the edges. If your cooking the big one in the tart tin, bake for 30 – 35 minutes and then cut it into 8 – 12 segments as soon as it comes of out the oven.

When cool, sprinkle with caster sugar (or spray with edible gold in Sophia’s case!)

That’s it! Enjoy with a hot cup of tea or just by themselves – seriously yummy!

 

Christmas Anglo Italian Trifle

No Christmas is complete without a little (or a lot) of trifle. I’ve tried many different recipes over the years but this one – inspired by Nigella, is my absolute favourite. And now for confession time: once the bowls are cleared and the left over trifle returned to the fridge, it will be seen complete with a sundae spoon…so I can just go in and have a large rounded spoonful on a whim! Disgusting habit, I know!!!!

If one could describe a dessert as voluptuous in flavour and totally indulgent, this would be it! Amaretti and sweetened mascarpone rather than cream give this trifle an Italian twist, something which is emphasised by the Limoncello that it is laced with. Definitely naughty but difficult to say no to a second helping. This Anglo Italian Trifle is best enjoyed with a group of rowdy, hedonistic friends after a dribbly lunch or dinner or as the perfect alternative (or addition) to Christmas Pudding.

Serves 12

What you need…

1 x pretty, 2-litre glass trifle bowl

8 trifle sponges

1 jar of blackcurrant jam

100g Amaretti biscuits, plus a handful for the topping

300ml Limoncello

600g frozen fruits, defrosted: summer fruits work well

2 eggs, separated

100g caster sugar

750g mascarpone cheese

What to do…

Split the trifle sponges and make into sandwiches with the jam; then wodge them into your trifle bowl. Crush the Amaretti biscuits in your hand and sprinkle them all over the trifle sponges then pour over 180ml Limoncello.

Tip the fruit over the sponges and Amaretti, perhaps arranging the bigger attractive fruit around the edges – for presentation purposes – you’ll be able to see them through the glass.

In a small bowl, whisk the egg whites until stiff. Put to one side.

In a large bowl, use an electric whisk to whisk together the egg yolks and caster sugar until the mixture is thick and smooth . Still whisking, slowly add 60ml of Limoncello, creating a light, moussey mixture. Whisk in the mascarpone until everything is smoothly combined. Add the remaining Limoncello and give the mixture a final whiz with the electric whisk. Tip in the egg white and fold in with a balloon whisk – this makes the mascarpone ‘cream’ lovely and airily light.

Dollop the mascarpone ‘cream’ on top of the fruit and gently, spread it a little, creating little soft peaks.

Cover the trifle and and pop in the fridge overnight, allowing all the flavours to gather and the Limoncello to permeate the fruit, sponges and Amaretti, mingling with the fruit to create sheer yumminess.

About one hour before you want to plunge the spoon into your delectable dessert, take it out of the fridge to come to room temperature. Just before serving, crush the remaining Amaretti biscuits and scatter over the top of the trifle. (We have also decorated our with birthday candles and made it a very special birthday cake). Your Anglo Italian Trifle is now ready to be demolished! Just gorgeous!

Tips…

Change the fruit to reflect the season.

Keep tasting the mascarpone cream as you add the Limoncello – I like my trifles quite boozy – you may want a little less alcohol….or perhaps a tad more!

Inspired by…

Nigella Lawson

How easy…

Dead easy: no cooking, more of an assembly job with a bit of whisking but it looks and tastes spectacular!

Vanilla and Amaretti Cheesecakes with Balsamic-Infused Strawberries (Revisited)

Right then, for reasons unknown, there are some people (Ben) who don’t like Christmas Pudding so I feel that this year, an alternative little delectable pud needs to be offered. These little darlings are the perfect solution. Firstly, they can be made one month in advance and frozen, with just the finishing touches required at the festive feast. And secondly, they are completely wow!

The rich, smooth creaminess of the cheesecakes are perfectly contrasted by the warm, sweet, lusciousness of the strawberries: their flavour emphasised by sweetened balsamic vinegar (most unexpected). They look fabulous, are so easy to make and taste out of this world! Only problem is, I might have to have one of these AND Christmas pudding…

Serves 4

What you need…

8 x chefs’ rings (like tall cookie cutters), 5.5cm diametre x 6cm deep (easily available online)

10 Amaretti biscuits

250g full fat cream cheese

125g caster sugar

125g crème fraiche

240ml double cream

1 vanilla pod, seeds scraped out

for the strawberries

200g strawberries, hulled and quartered

2 teaspoons caster sugar

2 teaspoons balsamic vinegar

What to do…

In a large bowl, tip in your cream cheese, caster sugar, crème fraiche, double cream and vanilla seeds. Whisk until smooth and thickened up so that the whisks leave a distinct trail.

Place the chefs’ rings on a flat plate, lined with Bake O Glide or parchment paper. Spoon the cheesecake mixture into each ring, pushing the mixture down to make sure there are no gaps and filling the rings to about half way up (this recipe makes for quite little cheesecakes but in my view, they are perfectly proportioned).

Pop them in the fridge for at least 2 hours to set.

If you are having friends around for dinner, you can do this bit in the morning and leave the rest until you are about ready to serve.

If you are preparing them for waaaaay in advance, cover them with cling film and pop in the freezer until the day you want to indulge and then place them in the fridge to defrost slowly.

Just before you are ready to serve, pop your Amaretti biscuits into a plastic zip-lock bag and using a rolling pin, crush them inside the bag to create a dusting.

Remove the cheesecakes from the fridge and set aside at room temperature for 5 minutes.

Place the Amaretti crumbs on a plate and then dip each of the cheesecakes in their chefs’ rings into the crumbs, 2 – 3 times if necessary – to make sure that the bottom is thoroughly covered. Sprinkle the crumbs evenly over the top of each one as well.

Then, hold your breath (!) and lightly shake each cheesecake from the chefs’ ring onto its serving plate. Despite your total disbelief, it will gently drop down the ring and then plop out beautifully onto your serving plate – looking gorgeous!

Meanwhile, heat a saucepan over a high heat. Tip in the strawberries and sugar and cook, stirring continually for about 1 minute. Pour over the balsamic and cook for a further 1 minute. Yup, that’s it!!!!

Spoon some of the strawberries onto the plate alongside the cheesecake. Absolutely delicious – the strawberries contrast the cheesecake perfectly, both elements enhancing the flavour of the other. Serve your vanilla and Amaretti cheesecake with balsamic-infused strawberries together with a wee glass of Disaronno Italian liqueur or a lovely little dessert wine to complete the indulgence! An absolute treat to be enjoyed any time of the year, not just at Christmas!!!

Inspired by…

Stuart Gillies, with James Martin on Saturday Kitchen

How easy…

Really easy, the only nervy bit is when you’re watching the cheesecake slowly drop through the chefs’ rings but be patient and it will be fine!

 

Christmas Pud Revisited

Following on from the Christmassy theme started properly yesterday, it’s not too late to rustle up a rather lovely Christmas Pudding to grace your festive table in just over one month. Rich, boozy and another great recipe inspired by Delia Smith (have yet to take a good picture with the flaming brandy – will try again this year!)

For the full recipe, type ‘Christmas’ into the search button in the top right hand corner of my home page.