Tag Archives: Dessert

Cumberland Rum Nicky

Having seen this on last week’s Great British Bake Off, I had to give it a go and….and it’s absolutely delicious! It reminds me of mince pies but has a richer, boozier and sweeter flavour and is thoroughly moreish. And then there’s the rum butter – I didn’t have the full 75ml that Mr. Hollywood recommends and thank God – with just 50ml, it was still incredibly boozy and incredibly good – an excellent accompaniment to this fab pud! Definitely give this one a go!

Serves 8 – 10

What you need…

1 x 20cm pie dish, about 3cm deep, liberally buttered

for the filling

225g dates, coarsely chopped

100g dried apricots, coarsely chopped

50g stem ginger syrup, drained and finely chopped

50ml dark rum

50g soft dark brown sugar

50g unsalted butter, cut into 1–2cm cubes

for the sweet shortcrust pastry

200g plain flour

2 tablespoons icing sugar

100g cold unsalted butter, cut into 1cm cubes

1 large, happy egg, lightly beaten

1 teaspoon lemon juice

for the rum butter

100g unsalted butter, softened

225g soft light brown sugar

50ml dark rum

What to do…

Mix all the filling ingredients, except the butter, together in a bowl. Set aside

while you make the pastry.

Now, turn to making the pastry: tip the flour and icing sugar into your food processor and whizz together. Add in the cubed butter and whizz until the mixture resembles fine breadcrumbs. Tip the mixture into a mixing bowl.

Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.

Preheat the oven to 180C/350F/Gas 4.

Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line your pie dish with the pastry, leaving any excess pastry hanging over the edge. Tip the filling into the pastry case, spreading it evenly and dot with the butter.

Roll out the remaining pastry and cut it into eight long strips, roughly 1cm wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other.

Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure.

Bake for 15 minutes, then turn the oven down to 160˚c / 325˚f / gas 3 and cook for a further 20 minutes.

Meanwhile, for the rum butter, use an electric handheld whisk to beat together the butter and sugar, then gradually beat in the rum. Pop into the fridge until needed.

Serve the tart hot, with a spoonful of rum butter. Absolutely, fabulously delicious!

Inspired by…

Paul Hollywood and The Great British Bake Off

How easy…

Really easy and an absolute joy to make.

Luscious Lemon Pavlova

Wow! I’m not a great fan of lemon curd (but made my own which is waaaaay nicer than shop-bought) but was drawn to this recipe anyway. The fabulous crisp, sweet crust of the meringue with its soft, light centre contrasts superbly with the sweet but tart lemon curd and the cloud-like whipped cream that tops it. A sprinkling of lemon zest and toasted almond slivers completes this luscious pudding that Nigella quite rightly describes as a ‘triumph’ – easy and glorious – give it a go!

Serves: 8-12

What you need…

1 x baking tray, lined with baking parchment

6 happy egg whites

375g caster suga

2½ teaspoons cornflour

Grated zest of 2 lemons, separated

Juice of 1 lemon

50g flaked almonds

300ml double cream

325g jar lemon curd (I used homemade but shop bought is fine)

What to do…

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

Using a handheld electric whisk, beat the egg whites until satiny peaks form, then beat in the sugar one large spoonful at a time until the meringue is stiff and shiny.

Sprinkle over the cornflour, then the zest of one lemon and 2 teaspoons of lemon juice.

Using a balloon whisk, gently fold in until everything is thoroughly mixed together. Mound onto your lined baking tray in a fat circle approximately 23cm in diameter, smoothing the top with a spatula.

Pop into your oven, then immediately turn the temperature down to 150˚C / 300˚f / gas 2 and cook for 1 hour.

Switch off your oven put leave your rather gorgeous pavlova in there for a further 30 minutes but with the door completely open – this will stop it cracking too quickly as it cools down.

Remove from the oven and leave to cool completely.

Just before you’re ready to indulge, slide your pavlova onto a pretty serving plate.

Toast the flaked almonds, by frying them in a dry pan over a moderate heat until they have started to colour, shaking the pan regularly. Don’t take your eyes off them – this takes just a minute or so and they burn really easily. When they’re done, remove to a cold plate so that they don’t carry on cooking.

Whip the cream until soft peaks are formed (or as Nigella says, ‘has a soft voluptuousness about it!!!!!) and set aside.

If your lemon curd is shop-bought, put it into a bowl and beat it with a wooden spoon to loosen it a little and then taste it, adding a squeeze of juice if it’s too sweet.

With a light hand, a glad heart and a spatula (these are her exact words and whilst I normally re-write the recipes from scratch, this somewhat gloriously ridiculous line HAD to be left in) spread the lemon curd on top of the meringue base. Top with the whipped cream, peaking it as if it were a meringue topping and then sprinkle with the remaining lemon zest followed by the flaked almonds.

I should say serve, but honestly, once you’ve tasted the first mouthful, you’ll want to attack and devour the rest – an absolute triumph of a pudding!!!!!

Inspired by…

Nigella Lawson

How easy…

Really easy and it is rather a show-stopper of a pud for very little effort!

 

Chocolate and Coffee Mousse with Rum

Silky, smooth and deeply, decadently chocolatey with a hint of rum, these very grown up chocolate mousses takes just a few minutes to knock up and even less time to demolish! Very yummy and deliciously naughty!

Makes 6

What you need…

125g dark chocolate (70% cocoa solids), chunked

25ml espresso coffee

1 tablespoon rum

3 large, happy eggs, separated

1 tablespoon maple syrup

What to do…

Use a handheld electric whisk to beat the egg whites until they form soft peaks. Set aside.

Tip the chocolate into a heatproof bowl, add the espresso and rum and then sit the bowl in a steamer over a pan of boiling water (bain marie).

As soon as the chocolate has melted, take the bowl out of the bain marie and allow the chocolate mixture to cool for 2 minutes. Stir in the egg yolks and maple syrup.

Use a metal balloon whisk to fold 1 spoonful of egg whites into the chocolate mixture. Tip in the remainder of the egg white and then very gently fold into the mixture, again using the balloon whisk.

Divide the mixture between 6 pretty glasses, cups or bowls and pop into the fridge for 2 hours.

If you fancy, you can decorate your mousses with a little grated white chocolate, but otherwise just serve them as the come – deliciously naughty!

Inspired by…

Kirstie Allsopp

How Easy…

Really, really easy and quick.

 

 

Pineapple Steeped in Kirsch

I don’t suppose I can really call this a recipe, but it’s definitely worth sharing. This dessert is gorgeously refreshing and tangy BUT with a definite kick – the sweet, juicy flavour of the pineapple combined with the subtle (but extremely alcoholic) taste of the Kirsch cherry liqueur is simply sublime. A lovely dessert, summer or winter, but especially good after something really spicy, e.g. a hot curry.

What you need…

1 ripe pineapple

80ml Kirsch liqueur

Sprig of mint, to garnish (optional)

What to do…

Cut the pineapple in half lengthways, remove the flesh and discard the core. Chunk the fruit into bite-sized pieces. Tip the pineapple chunks into a bowl, pour over the Kirsch and cover with cling film. Give the whole lot a good shake and then pop into the fridge overnight to allow the wonderful flavours to develop.

Serve the Kirsch-steeped pineapple chunks on their own or with a dollop of double cream or natural yogurt. That’s it – couldn’t be easier and very well worth the minimal effort!

Tip…

You might want to shake the bowl every now and then whilst it’s ‘gathering’ in the fridge, just to make sure the Kirsch is evenly distributed.

A little bit about Kirsch…

Produced mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch’s full name is kirsch wasser (pronounced vasser), meaning cherry water. Originating from the Black Forest, in the Southern area of the country, it’s an eau de vie (a type of brandy) made by double-distilling the fermented juice of the sour morello cherry. As it’s not aged in contact with wood (barrels are coated with wax to prevent this happening), kirsch is clear in colour, and the flavour subtley hints at its cherry origins, rather than being sweet and cloying.

Inspired by…

Absolutely no idea! Have been knocking this little one up for years!

How easy…

Simples!

Cherry and Almond Cloud Cake

What a fantastic showoff of a summer cake this is: light, sweet sponge layers together with millions of fresh, juicy ripe cherries snuggling in light cloud-like cream: totally OTT, totally audacious and totally gorgeous!!!!! Bake when the cherries are in season and plentiful – cheap from the local market.

Serves 12 -16 lucky people

What you need…

2x 20cm deep cake tins, liberally buttered and lined with baking parchment

8 happy eggs, separated

320g golden caster sugar

2 teaspoons vanilla extract

Grated zest of 1 lemon

320g ground almonds

50g plain flour

Pinch of salt

600ml double cream

150g Greek yogurt

2 tablespoons icing sugar, plus extra for decorating

750g cherries, stoned and halved

What to do…

Preheat your oven to 170˚c / 325˚f / gas 3.

Into your food processor, tip the egg yolks and 160g of the sugar. Whizz for 3-4 minutes, until pale and thickened. Add the vanilla essence and lemon zest and whizz to combine.

Tip the egg whites into a large mixing bowl and use an electric handheld whisk to beat until stiff peaks are formed. Add 3 tablespoons of the remaining sugar and whisk again until stiff and shiny. Tip in the rest of the sugar and whisk to incorporate. Rinse off your whisks – you’ll need them again in a bit.

Using a large metal spoon, mix a large spoonful of the egg whites into the yolk mixture to loosen. Then tip all of the yolk mixture into the whites and use a balloon whisk to gently fold together. Then, gently fold in the ground almonds, flour and salt.

Divide the cake mixture between your two prepared tins and pop in the oven to bake for 40 – 50 minutes, until the sponge comes away from the sides of the tin. Remove and leave to cool in the tins for 10 minutes; then carefully invert the sponges onto a cooling rack, remove the baking parchment and cool completely.

Halve each sponge horizontally (I hate this bit – use a sharp serrated knife, take your time and keep checking that you’re cutting straight – it’ll be fine).

Using your electric handheld whisk, lightly whip together the cream, yogurt and icing sugar. Taste and add more sugar if you’d like it a bit sweeter.

Assembly time! Place one of cake base halves on a serving place and spread with ¼ cream. Scatter with ¼ cherries. Repeat with the other three sponge layers, ending with a cloud of cream and flourish of cherries. To serve, sprinkle with icing sugar and then indulge – prepare to get messy!

Serving suggestion…

Serve outside on a warm summer’s day in the dappled shade of a large tree; fizz chillin’ at your side, all with good friends and lots of laughter – perfect!

Inspired by…

Waitrose magazine but the cake was created for Suzy’s ‘21st’ birthday – I needed the excuse of a gathering to create such a large cake – even WE can’t eat that much cake!!!

How easy…

Very easy – takes a little time though. But it’s soooooooo worth it. x

Strawberry and Limoncello-Infused Mascarpone Tartlets

Oooooh so naughty and so easy and quick to rustle up. Crispy, crunchy, buttery filo pastry encasing Limoncello-infused mascarpone cream and topped with the season’s ripest, juiciest and sweetest English strawberries – just gorgeous!!! A word of warning though: it is impossible to eat them elegantly…but that’s part of the fun!

Makes 8

What you need…

1 x muffin tin

50g butter, melted

4 x rectangular sheets of filo pastry, each cut into 8 squares

30g icing sugar, sifted, plus extra for decoration

A large pinch ground cinnamon

1 egg yolk

1 tablespoon caster sugar

150g mascarpone

Grated zest of ½ lemon

½ teaspoon vanilla extract

1 tablespoon Limoncello liqueur

300g strawberries, hulled and sliced

What to do…

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

Brush 8 holes of the muffin tin with a little of the melted butter (not too much as the bottom of your tarts would be soggy and we can’t have that!)

Take 1 filo pastry square, brush with melted butter and sprinkle with icing sugar and then a little cinnamon. Do the same to another 3 squares, laying them on top of one another at a slightly different angle to create a rough star shape. Gently press the pastry into a muffin hole to create a cup. Repeat the whole process another 7 times to end up with 8 filo ‘cups’.

Pop them in the oven and cook for 8 minutes, until golden and crispy. Remove and cool for 10 minutes in their mould and then transfer to a cooling rack to cool down completely. If the bottoms are a bit too buttery, sit them on a double piece of kitchen paper on top of the cooling rack to absorb some of the butter (speaking from experience here!)

Whilst your little filo cups are in the oven, you can whip up the mascarpone cream. In a bowl, use an electric handheld whisk to beat together the egg yolk and caster sugar until pale. Add the mascarpone, lemon zest, vanilla extract and Limoncello and whisk until quite stiff. Have a little taste and adjust the sugar and Limoncello to taste!

Choose a pretty plate on which to serve this naughty little filo cups and divide the mascarpone cream evenly between them. Top with sliced strawberries and sprinkle with icing sugar. Devour immediately! Have serviettes on hand – you will need them! Enjoy this fabulous take on our traditional strawberries and cream. Hello summer!

Tip…

If you have one, use an icing sugar shaker for sweetening the filo pastry squares and decorating at the end.

Inspired by…

Gino D’Acampo

How easy…

Rather too easy – I can see these being rustled up on a regular basis!

 

 

 

 

Rhubarb Pavlovas with Rhubarb, Orange & Ginger Cream

Whoa! What can I tell you? Just fabulous – meringue that’s crispy on the outside and deliciously soft and chewy in the middle topped with a light, fluffy cream that exudes gentle flavours of summer and the crowning glory on the top that is lusciously sweetened rhubarb – the sun shines with this dessert regardless of the weather and I promise that you will enjoy the taste and sensations rockin’ your taste buds!

Makes 6

What you need…

2 x baking sheets, lined with non-stick baking paper/Bake O Glide

3 egg whites

A pinch of salt

250g caster sugar, plus a further 45g

1 teaspoon vanilla extract

1 teaspoon malt vinegar

400g rhubarb

2 tablespoons of rhubarb, orange and ginger cordial

for the cream

3 tablespoons of rhubarb, orange and ginger cordial

400ml double cream

What to do…

Preheat your oven to 140˚c / 275˚f / gas 1.

Whisk the egg whites with the salt in a large, clean bowl using a handheld electric whisk, until very stiff. Then, gradually add in the 250g caster sugar, whisking the whole time until it forms stiff peaks (about 3 – 4 minutes). Fold in the vanilla extract and malt vinegar.

Dollop the meringue onto your baking sheets, creating 6 mounds. Swirl each with the back of a spoon to create rough circles and create a shallow dip in the middle of each. Pop in the oven and bake for 1 hour. Switch the oven off but leave the meringues in there for a further 30 minutes with the door shut (the key to success!)

In another oven or once you have removed your pavlovas from the oven, preheat your oven to 200˚c / 400˚f / gas 6.

Tip the rhubarb into a baking dish and sprinkle over 2 tablespoons of the cordial together with the remaining 45g of caster sugar. Toss together, cover with foil and roast for 10 minutes. Remove and set aside to cool.

To make the cream, simply use your handheld electric whisk again to beat the cream until soft peaks form (I over whisked mine the first time as seen in the photograph). Pour in the cordial and whisk gently to combine. Cover with cling film and pop into the fridge until needed.

All of this can be done in advance, leaving only the assembly job to be done before you eat! Take one meringue, dollop on some cream and then top with the delicious rhubarb. I would seriously recommend trying this one before you do the others: insert fork and enjoy the crack of the crisply meringue breaking; pull together a generous forkful of meringue (crispy and chewy) cream and rhubarb, pop into mouth and shut eyes as you party in the sensations rockin’ your taste buds! Demolish the rest!

Make up the other meringues as above but without eating all of them, if poss!

Tip…

Elderflower cordial also works wonderfully well if you can’t get hold of the rhubarb, orange and ginger variety (which I purchased from a National Trust shop).

Inspired by…

Lisa Faulkner for the meringue recipe and myWaitrose for the overall idea!

How easy…

Easy, quick, delicious….am making another batch tomorrow!!!!

 

 

Yoghurt, Cardamom and Orange Panna Cotta

Not an authentic panna cotta but not quite a mousse either but it doesn’t really matter: it’s a set dessert that is a light, fresh moussy-panna-cotta thing that has a lovely fragrant and oriental twist to it with cardamoms providing a gentle nod to the Middle-East. Super easy to make and rather too easy to enjoy: I think it would make a perfect follow up to a highly spiced dinner, such as a curry.

Serves 4

What you need…

1 leaf of gelatine

200ml milk

½ teaspoon cardamom seeds, ground

175ml natural yoghurt

2 teaspoons orange zest, finely grated

Raspberries or strawberries to garnish

What to do…

Place the gelatine in a bowl of cold water and leave to soak for 5 minutes.

Place the milk, honey and ground cardamom seeds in a saucepan and slowly bring to the boil. Take the gelatine out of the water and squeeze out the excess water before dropping it milk mixture. Stir to dissolve and then set aside for 10 minutes to reach room temperature.

Tip the yogurt and orange zest into a bowl and add the milk mixture, whisking to incorporate it evenly. Pour the whole lot into pretty glasses or teacups and pop into the fridge to set for at least 2 hours. Serve straight from the fridge decorated with raspberries or strawberries. Enjoy this lovely light, fresh and delightfully exotic little pudding!

Inspired by…

Rachel Allen

How easy…

Stupendously!!!

 

 

 

Spiced Rhubarb and Brioche Bread and Butter Pudding

Just yummy! I mean REALLY yummy!!! The brioche is gloriously sweet and fluffy and the gently spiced rhubarb has retained just a little of its inherent tartness but is also sweet and simply delicious. We had seconds….and then thirds and still my fork lingered for yet more….!!!!

Serves 8 (or 3 greedy people with some leftovers)

What you need…

1.5 litre ovenproof baking dish, liberally buttered

400g ready-sliced brioche loaf

80g butter, softened

500ml jersey or full fat milk

4 large, happy eggs

50g golden caster sugar

1 teaspoon vanilla bean paste

2 tablespoons demerara sugar

for the spiced rhubarb

400g rhubarb, cut into 2cm chunks

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

30g butter, cubed

50g light brown soft sugar

Juice and grated zest of 1 orange

What to do…

First, to the rhubarb, which you can do up to a day ahead. Heat your oven to 180˚c / 350˚f / gas 4.

Chuck the rhubarb into your baking dish together with the spices, butter, sugar, zest and juice. Give them a quick stir together and pop them into the oven for 20 minutes until deliciously sticky and caramelised. Set aside to cool.

To make the custard (which you can also do in advance and just keep in the fridge until you’re ready) use a balloon whisk to mix together the milk, eggs, caster sugar and vanilla bean paste in a large jug.

Spread the brioche with the butter and cut into triangles before arranging them in your baking dish. Evenly tip over two-thirds of the rhubarb and then two-thirds of the custard. Cover with cling film and pop into the fridge to let the custard soak into the bread for a few hours.

When you’re ready to bake, pour over the rest of the custard, scatter the remaining rhubarb over the top and then sprinkle with demerara sugar. Pop into the oven for 30 – 40 minutes until your gorgeous pudding is golden brown and the custard has set around the edges.

Serve with no delay, lovely and hot, gloriously sweet and fluffy with a little double cream or ice cream – heaven.

Inspired by…

Delicious Magazine

How easy…

Spectacularly and you can do most of it ahead of time so very relaxing if you’re sharing with friends.

Scots Whisky Orange Cream

So quick, so light, so delicious and essentially it is just orange and whisky-infused cream…but it tastes like so much more, is intense and should only be served in small portions! Enjoy!

Serves 8

What you need…

100ml whisky

100g caster sugar

3 tablespoons fine-cut marmalade

Juice of ½ orange

Pared rind of 1 orange, cut into 2 halves

450ml double cream

16 – 24 fresh raspberries, to decorate

What to do…

Tip the whisky, sugar, marmalade, orange juice and half the pared orange rind into a saucepan. Stir over a moderate heat until the sugar dissolves and the marmalade melts. Bring to the boil, allow to bubble for 1 minute and then remove the syrup that you’ve created from the heat and set aside for at least 1 hour (I did this bit in the morning and then finished the desserts later in the afternoon).

Remove the orange rind from the syrup and discard. Pour the syrup into a mixing bowl. Then add the cream and whisk using an electric hand whisk until soft peaks form.

Spoon into 8 pretty glasses or cups (choose wide-necked ones if you don’t want to make this bit tricky). Cut the remaining orange rind into thin strips and then decorate each of your whisky creams with a scattering of orange rind and 2 – 3 raspberries – simply wonderful!!!

Tip…

Will keep in the fridge for at least 24 hours.

Inspired by…

Mary Berry

How easy…

Seriously? It couldn’t be easer!

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