Becketsbestrecipes Puddings

© Copyright 2012- BecketsBest- Best Recipes

BEST RECIPES Puddings

Apple bake for 8

8 cooking apples demarere sugar

8 tblspn water cinnamon

Fill cored apples with sugar mixed with cinnamon, and surround with water in ovenproof dish. Bake in centre of oven at Mark 6 (200°C 400°F) for about

45 to 60 mins.

OR

Fill apple with sultanas and chopped dried apricots

OR

Fill with mincemeat

Apple charlotte for 8

225 g butter 2 kg apples (8 to 10 Granny Smith or Cox)

50 g sugar 2 eggs

1 small stale or dry white loaf 1 lemon

ginger

Lightly fry thinly-sliced apples with sugar and finely sliced fresh ginger in a little butter. Butter inside of baking tin and coat with a little sugar. Cut crusts

off bread, dip in melted butter and flatten to sides of tin. Add apple mixture a good squeeze of lemon and lemon zest. Cover with butter-soaked bread,

with a weighted plate on top, and bake at Mark 6 (200°C 400°F) for 20 mins. Reduce to Mark 5 (190°C 375°F) for 40 mins. Turn onto serving dish to

serve.

[ put a dollop of clotted cream in a dent made in top of pudding and serve with custard ]

Apple crumble for 8

220 g plain flour 300 g sugar

200 g butter 2 pinch salt

6 apples (1 tspn cinnamon)

(100 g rolled oats)

Mix butter and flour until it feels like breadcrumbs. (You can add a breakfast cereal to it after mixing – rolled oats are good.) Add sugar. Spread mixture

over cored and coarsely-sliced apples. Bake in middle of a Mark 5 (180°C 350°F) oven for 40 mins till it turns brown on top.

Apple pie for 8

325 g flour 1 kg bramleys

120 g butter/shortening 1 glass cider

120 g sugar sultanas

1 egg 1 lemon's peel

© Copyright 2012- BecketsBest- Best Recipes 2

1 orange's peel 3 tblspn lemon juice

½ tspn salt

Mix flour and salt and rub in butter or shortening. Add water and egg and knead till smooth. Roll out between two layers of floured clingfilm. Chill. Boil

sliced apples with rest of ingredients till just tender. Line buttered dish with pastry, fill with apple and grated orange peel, sultanas, grated lemon peel,

lemon juice to ½ inch below top, add cider, cover with pastry lid and wet edges to pinch into place. Brush with cream. Cook 35 mins in Mark 5 (190°C

375°F) oven.

[ serve covered with a mixture of single and double cream whisked, added to lightly-beaten egg white, a little caster sugar and a few drops of liqueur ]

Apple turnover for 8

150 g puff pastry 4 cloves

1 egg cinnamon

150 g apples sugar

Roll out pastry to about 2mm and cut ovals. Put a little finely-chopped or pureed apple in the middle with ½ clove, a little cinnamon and if needed a bit

of sugar. Moisten edges, fold over and seal. Brush with egg white and sprinkle with a little sugar. Bake in Mark 7 (220°C 425°F) for 15 to 20 mins.

Apple and walnut cake for 8

55 g sultanas 470 g Granny Smiths or Bramleys

¾ lemon 130 g butter

200 g sugar 2 eggs

1 tspn vanilla extract 2 tspn cinnamon

250 g plain flour 1 tspn sodium bicarbonate

1 tspn baking powder 70 g walnuts/hazelnuts

Line bottom of 20cm cake tin with sliced apple. Cream butter and sugar to fluffy, gradually add egg and vanilla and beat. Fold in the rest of the apple

grated, and sultanas which have been soaked in brandy and pour over the sliced apple. Bake 40 mins in Mark 4 (180°C 350°F) oven for 40 to 60 mins,

and if the cake is turning brown too quickly reduce to Mark 2 (150°C 300°F) for the last 15 mins.

Apfel strudel for 8

150 g butter 75 g sultanas

150g sugar 50 g walnuts

3 tspn cinnamon 30 g almonds

1 tspn nutmeg 1¼ kg Granny Smiths

500 g filo pastry 25 g breadcrumbs

Mix sultanas, chopped walnuts, almonds, sugar, cinnamon, nutmeg and melted butter. Grate or finely slice apple, and add to mixture. On a damp tea

cloth lay on eight layers of pastry two layers at a time brushing with melted butter in between. Then a long mound of the apple mixture and use cloth to

help roll it into log and tuck in ends. Put join-side down on buttered on oiled baking tray, brush with melted butter and bake in Mark 6 (200°C 400°F)

oven for 30 or 40 mins. Dust with icing sugar.

Apricot and almond tart 1 for 8


400g dried apricots 150 g butter

150 g sugar 2 eggs

190 g flour 1 pinch salt

2 tblspn dark rum 100 g ground almonds

75 g blanched almonds 3 tblspn apricot jam

Cover apricots with boiling water and lave for four hours. Mix 85 g of the butter and 85 g of the sugar and egg and salt and 160 g of the flour and fold in

very gently and roll into a log. Refrigerate half an hour. Roll into circle large enough to fit tart ring and push well in with a little sticking over the top.

Cream the rest of the butter and sugar and add a beaten egg and rum. Fold in ground almonds and gently stir in flour. Spread over the pastry and cover

with dried apricots. Scatter with almonds. Bake in Mark 6 (200°C 400°F) oven for 25 mins, then a further 20 mins at Mark 4 (180°C 350°F). Mix jam

with a tablespoon of water and spread over the surface as a glaze.

Apricot and almond tart 2 for 8

200 g ground blanched almonds 110 g butter

90 g sugar 1 egg

1 tblspn plain flour 1 tblspn kirsch (or brandy, amaretto etc)

700 g ripe apricots 4 tblspn apricot jam

1 squeeze lemon juice 25 cm flan tin lined with shortcrust pastry

Beat together almonds, butter and sugar, mix in egg, flour and kirsch and spread over base of pastry. Cover with halved apricots cut side down. Put on

hot baking sheet in Mark 6 (200°C 400°F) oven for 12 to 15 mins, when pastry should be starting to brown, then turn down oven to Mark 4 (180°C

350°F) for another 25 to 30 mins until filling has set and slightly browned. Heat jam with the lemon juice until runny (sieve out lumps) and brush glaze

over cooling tart.

{ The recipe will also work with plums }

Atholl brose 75 g oatmeal 150 ml whisky

3 tblspn honey 300 ml cream

Mix oatmeal with water to stiff paste. Press through sieve to extract all the liquid. Add honey and whisky and stir with a silver spoon. Add to fairly stiff

whipped cream.

OR

Beat cream to just stiff, add ¼ pint honey a little at a time, stir in whisky and oatmeal and beat. Leave in fridge overnight.

[ toast oat flakes and sprinkle on top ]

Banana bread for 8

75g butter 110 g sugar

1 egg 225 g plain flour

2 tspn baking powder 4 bananas

1 orange 1 lemon

50 g walnuts

Whisk sugar, butter, egg, flour. Add grated rinds of the orange and lemon, mashed bananas and chopped walnuts and whisk again. Put 9x19 cm greased

loaf tin lined with greased greaseproof paper and bake in centre of Mark 4 (180°C 350°F) oven for 50 to 55 mins, until loaf has risen is golden and

springy. Leave 10 mins to cool then put on wire tray to finish cooling.


Barbados cream 300 ml double cream 300 g Greek yoghurt

75 g brown sugar

Beat cream and yoghurt together till fairly but not too stiff. Sprinkle with thick layer of sugar, cover with clingfilm and leave somewhere cool for at least

12 hours but better for 24 hrs.

Beigli for 8

200 g butter 400 g flour

2 yolks 2 tblspn cream

40g yeast milk

sugar (½ glass rum)

filling

1 kg nuts (almonds) 80 g sugar

400 g morello cherry jam raisins

40 g butter poppy seed

1 tspn cinnamon

Add a little sugared milk to yeast and allow to ferment. Knead in other ingredients and split in half. Allow to rest for 4 hours. Roll out to 2 or 3mm thick.

Spread a mix of the filling on each and roll it all up. Brush with egg white and bake in Mark 6 oven for 1 hour.

Blueberry tart for 8

375 g flour 250 g butter

200 g caster sugar 5 egg

750 g blueberries {other berries can also be used} 200 ml double cream

1 tblspn creme de cassis

Rub together 325 g of the flour with about 225 g of the butter till it looks like breadcrumbs. Add sugar, two of the eggs and a couple of tablespoons of

water and mix well. Knead a couple of minutes to smooth and store in cool fridge for 40 mins. Roll out pastry to fit tart tin which has been well buttered

and sprinkled with flour. Line tin and return to fridge for 20 mins. Put berries on cool pastry and add a smooth mixture of the rest of the eggs, sugar,

cream, flour and cassis. Lightly sprinkle with sugar and bake in Mark 6 (200°C) oven for 35 mins.

Bread and butter pudding for 8

500 g stale bread 500 ml single cream

60 g currants/raisins/sultanas 4 eggs

4 tblspn candied peel 1 glass dark rum

grated lemon rind 60 g cranberries

(4 tblspn apricot jam)

Line buttered pie dish with slices of buttered bread. Sprinkle with fruit and any bread left over. Beat eggs and add milk with a little sugar and rum and

pour on. Let it stand for 30 mins to 1 hour. Stand dish in tin of water in and bake Mark 4 (350°F) oven for 40 mins. Turn oven to Mark 5 (180°C 350°F)

to brown the top. (Warm jam to runny, brush it over the top and bake for another 5 to 10 mins.)


Brownie for 8

175g butter 250g sugar

175g chocolate 250g plain flour

3 eggs 2 tblspn self-raising flour

110g macadamia nuts

Gently melt together the butter and chocolate. Beat eggs and sugar together, fold into chocolate and add flour and chopped nuts. Pour into greased tin

lined with paper. Bake 18 to 20 mins (to be underdone and moist – 10 mins more if you want them crumbly) at 180°C 350°F.

[Serve with a dollop of creamy mascarpone]

Caramel for 8

150 g salted pistachios 150 g salted peanuts

375 g sugar 375 ml liquid glucose

375 ml milk 300 g butter

10 g salt 450 ml whipping cream

Roast the nuts oven for 5 to 10 mins. Heat a mixture of sugar, glucose, milk, butter and salt to about 120°C 250°F and whisk continuously until it turns

golden. Add cream (it may cause the mixture to bubble and spit) and nuts which have been roasted 5 to 10 mins in Mark 3 (170°C 325°F) oven. Take off

heat and stir till truly well mixed. Leave overnight to harden. It will keep for a month in a fridge.

[ serve with chocolate sorbet – or as a sweet with tea ]

Carrot cake for 8

300 g butter 300 g sugar

500 g wholemeal flour 3 tblspn baking powder

5 eggs 1 tspn vanilla essence

1 tspn cinnamon 500 g carrots

Beat together butter and sugar. Stir eggs into a mixture of flour and baking powder and add vanilla essence and cinnamon. Then add finely-grated

carrots. Bake in greased cake tin at 170°C for 50 to 60 mins.

Cheesecake for 8

750 g curd cheese 1 lemon

300 g digestive biscuits 2 handful currants

3 eggs butter

6 tblspns sugar

Butter cake dish and line with crushed biscuits. Mix yolks with cheese, sugar and lemon juice and zest, and currants. Whisk whites and fold into cheese.

Fill dish and bake in Mark 5 (190°C 375°F) for 10 minutes, then Mark 3 (165°C 325°F) for 50 mins. Serve cold. (An alternative version has Philadelphia

cheese and Nice biscuits and no currants. Otherwise as above.)


Lemon cheesecake for 8

500 g cream cheese 100 g caster sugar

50 g butter 3 tspn grated lemon rind

125 g raisins 2 drops vanilla essence

3 egg

200 flour baking powder

100 g fat 2 yolk

sugar

Line 20 cm flan tin with shortcrust pastry. Mix ingredients till creamy. Bake in Mark 6 (400°F) oven for 30 mins to pale brown.

Chess pie 150 g granulated sugar 100 g brown sugar

4 tspn flour ½ tspn salt

300 g chopped nuts (walnut, pecan etc) 200 g raisins

3 eggs 120 ml milk

4 tspns butter shortcrust pastry

Mix sugar, crushed nuts, soaked raisins, flour and salt. Beat eggs, add milk, melted butter and mix into the dry ingredients. Pour into pastry lining baking

dish and cook in Mark 1 (275°F 140°C) oven for 2 hours.

Chestnut and chocolate cake for 8

180 g chocolate 435 g unsweetened chestnut puree

120 g butter 1 tspn vanilla extract

1 tblspn brandy or whisky 6 eggs

80 g sugar

Mix chestnut with butter, add vanilla, booze, yolks and melted chocolate. Whisk egg white to foam, and go on beating while adding sugar till it forms

glossy peaks. Fold into the chestnut mix. Put into buttered 22cm tin with base lined in greaseproof paper. Bake in Mark 4 (180°C 350°F) for 50 to 55

mins. (Dust with icing sugar)

Chestnut gingerlate cake for 8

75 g prunes 3 tblspn brandy

75 g raisins 150 g dark chocolate

100 g butter 150 g gingernut biscuits

150 g chestnuts

Soak raising and chopped prunes in the brandy for at least 2 hrs, then add melted butter and chocolate (best done in a double boiler) and add roughly-

crushed biscuits and roasted and roughly-chopped chestnuts. Pour into a 20 cm diameter cake tin lined with cling-film and press down to even it. When

cool refrigerate.

Chocolate bread


for 8

140 g sugar 30 g dark chocolate (or cocoa)

8 eggs 25 ml ground coffee beans

140 g walnuts 15 ml brandy

Mix sugar, chocolate/cocoa, coffee, broken nuts and lightly-beaten yolks. Add brandy and fold in beaten egg whites. Bake in Mark 4 (180°C 350°F) oven

for 45 mins.

Chocolate and pecan tart for 8

150 g sugar 85g butter

2 eggs 1 tblspn cornflour

250 g pecan nuts 100 g chocolate

1 tspn cocoa powder pastry case

Beat sugar and butter to light and fluffy and slowly add and beat in eggs. Fold in cornflour three-quarters of the halved nuts, the chocolate broken into

small pieces and cocoa dissolved in a teaspoon of water. Pour into baked 30 cm pastry case and decorate with remaining pecans and bake in Mark 5

(190°C 375°F) oven 40 to 45 mins or until filling has set.

Chocolate pudding for 8

175 g plain chocolate 175 g butter

75 g white chocolate 175 g muscovado sugar

3 eggs 175 g self-raising flour

150 ml double cream 1 tblspn brandy

Melt 75 g of each chocolate in two double boilers. Beat butter and sugar to fluffy then add eggs a little at a time, beating well. Fold in the flour and add

half the mixture into each of the chocolates. Put alternate layers into a buttered pudding dish, cover with greaseproof paper and foil and steam for 2 to 2½

hrs. Melt 100 g of the plain chocolate, add cream and brandy and serve with the pudding.

Chocolate pudding 2 for 8

400 g chocolate 130 g butter

150 g sugar 5 eggs

2 tspn vanilla extract 65 g plain flour

Cream together the butter and sugar, then beat in eggs and vanilla and mix in flour. Add melted chocolate and pour mixture into buttered ramekins dusted

with a little flour and cook on baking sheet in Mark 6 (200°C 400°F) oven on a baking sheet for 8 to 10 mins.

[ serve hot with a dollop of cream ]

Pot aux chocolat for 8

350 ml double cream 1 pod vanilla

250 g chocolate 150 ml milk

4 yolks 2 tblspn sugar


Warm cream with vanilla pod (split lengthways) and leave to infuse for 30 mins. Melt chocolate in the milk. Beat together yolks and sugar, add the

chocolate milk and vanilla cream, blend, sieve and pour into ramekins. Put in ramekins into a tray of water and bake at Mark 1 (140°C 275°F) for 45 to

60 mins when it should puff up and be spongy with a crust. Cool in fridge for at least 6 hrs before serving.

Pressed chocolate cake for 8

270 g chocolate 200 g butter

6 eggs 3 tblspn cocoa

150 g sugar

Whisk yolks into melted chocolate, cocoa and sugar. Beat egg whites till they form peaks and fold them into the mixture a bit at a time. Bake in buttered

shallow cake tin in Mark 4 (180°C 350°F) oven about 30 mins till it has risen like a souffle. Put a plate into cake tin and weight it with a can for 30 mins,

then turn out.

Chocolate orange mousse for 8

350 g chocolate 200 ml whipping cream

3 yolks 1½ orange

2 tblspn Grand Marnier 8 egg whites

50 g sugar

Add warmed cream to semi-melted chocolate and carry on melting (to prevent it going grainy). Stir in egg yolks, the zest from the oranges and the

liqueur. Beat the whites with the sugar till forming peaks and fold into the mixture a bit at a time. Serve chilled.

Chocolate soufflé for 8

700 ml milk 240 g sugar

8 eggs 60 g plain flour

480 g chocolate 100 g cocoa

The egg whites should not be too fresh or too cold and mixing should not be in plastic bowls. Whisk yolks with 60 g sugar until thick and then stir in the

flour. Slowly add the milk which has been heated with 100 g sugar and cook on low heat for 1 min. Add mixture of chopped chocolate and cocoa.

Whisk egg whites to stiff, add 80 g sugar and whisk to stiff and fold into mixture. Put into individual baking dishes (ramekins about 10 cm across), level

off the top with a knife and run finger round edge. Bake for 10 mins in in Mark 6 (200°C 400°F) oven.

[ dust with icing sugar ]

Clafoutis for 8

2 pods vanilla 800 ml milk

90 g flour 130 g sugar

6 eggs 40 g butter

600 g cherries

Fold flour and sugar into whisked eggs and beat in milk which has been gently warmed with the split vanilla pods. Pour batter into a buttered baking

dish, scatter cherries on top, and to with the remaining butter. Bake at Mark 6 (200°C 400°F) for about 25 mins until puffed up and golden.

[ serve with ice cream, clotted cream, or creme fraiche ]


Connaught’s carrot cake for 8

200 g plain wholemeal flour 1 tspn mixed spice

1 tspn sodium bicarbonate 225 g carrots

1 large orange 250 g soft brown sugar

150 ml oil 2 eggs

110 g sultanas 50 g desiccated coconut

50 g walnuts 1 tblspn lemon juice

Beat 175 g of the sugar with the oil and the zest of the orange. Beat in the eggs one at a time to fluffy and mix in the flour and sodium bicarb, then fold in

the grated carrot, sultanas, coconut and chopped walnuts. Spoon into greased tin lined with baking parchment and bake on baking sheet at Mark 2

(140°C) for 1 hr. Warm the juice of half the orange with the rest of the sugar and lemon juice. When cake is done, run knife around to loosen then poke

holes in it and pour the orange syrup into the holes and round the edges. Leave till all the liquid absorbed and then turn out.

Cranachan for 8

100 g butter 150 g rolled oats

100 g sugar 300 ml whipping cream

230 g yoghurt 4 tblspn honey

500 g blackberries 4 tblspn whisky

4 tart aples (eg Granny Smith) 4 tblspn soft light-brown sugar

creme de mure (or creme de cassis)

Cook oats in half the butter for a minute then add half the the caster sugar and caramelise oats. Fold the yoghurt, honey, whisky, brown sugar and oats

into lightly-beaten cream. Stir in blackberries crushing a few. Fry sliced apple in the rest of the butter till they brown and soft, then add rest of white

sugar and cook till caramelised. Layer apples and cream and sprinkle on a little creme de mure on top.

Creme caramel for 8

2 l milk 4 pods vanilla

1 kg sugar 18 eggs

8 yolks

Bring milk and pods to the boil. Whisk 700 g of sugar with eggs and yolks, and then add milk a little at a time. Heat 300 g of the sugar till it begins to

turn gold and pour into ramekins. When it has set fill the moulds with most of the custard. Put in a bath of water in a Mark ½ (125°C 250°F) oven for 45

mins. Remove and let it rest. Turn onto plate and top with a spoonful of reserved custard.

[ serve surrounded by kirsch-soaked raisins and mint ]

Rich fruit cake for 8

340 g currants 50 g glace cherries

225 g raisins 3 tblspn brandy (or dark rum or whisky)

225 g sultanas 1 orange

50 g candied peel (or 2 tblspn marmalade) 1 lemon

225 g plain flour ½ tspn salt

½ tspn nutmeg ½ tspn mixed spice


225 g butter 225 g soft brown sugar

4 eggs 50 g almonds

2 tspn treacle 1 tspn cinnamon

Mix dried fruit, finely chopped peel, halved glace cherries and brandy and steep overnight. Cream together butter and sugar to light and fluffy. Beat the

eggs and add them a tablespoon at a time beating thoroughly after each addition. If it looks ready to curdle add a little flour. Fold (do not beat) in mixture

of flour, salt and spices and stir in soaked fruit and peel, nuts, treacle and the grated rinds of lemon and orange. Pour into 20 cm round greased cake-tin

lined with buttered greaseproof paper and spread evenly with the back of a spoon. Put a few blanched almonds on the surface for decoration. Tie a band

of brown paper around the outside of the tin and cover the cake with a double layer of greaseproof paper with a hole in the middle. Bake at Mark 1

(140°C 275°F) on a lower shelf for 4 to 4¼ hours and do not open oven door for the first 4 hours. It is done if a skewer comes out clean. When cake is

cold double-wrap in greaseproof paper and store in airtight tin. During storage, say once a fortnight, remove paper, make a few holes in the top with

something like a skewer and pour on a few teaspoons of brandy to soak into the cake.

Christmas pudding for 8

200 g dates 100 g ground almonds

1 tspn sodium bicarbonate 300 g crumbs

220 g raisins 100 g plain flour

300 g currants 2 tspn mixed spice

220 g sultanas 200 g butter

(100 g glace cherries) (200 g shredded suet)

(120 g prunes) ½ tspn cinnamon

100 mg mixed peel ½ tspn nutmeg

1 green apple 1 tspn ground ginger

100 ml brandy (or dark rum) 1 pinch salt

300 g soft brown sugar 4 eggs

1 orange 1 lemon

(150 ml barley win 150 ml stout)

Mix chopped pitted dates with the bicarb (and suet if used) and a little boiling water, and let it stand 15 mins. Mix dried fruits, grated apple, brandy,

orange and lemon juice and cooled date mixture. Refrigerate overnight. Beat butter and sugar together till smooth. Add eggs one at a time beating

continuously (plus barley wine and stout is used), to a consistency that will fall from a spoon if tapped against the bowl. Then add fruit mixture, almonds,

crumbs, flour, spices and salt, and mix well. Cover with a cloth and leave about 12 hrs but preferably overnight. Put into buttered pudding basin and

cover with buttered baking paper and then with pudding cloth (pleated in the centre to allow for expansion). Tie down a loop string over the top to make

a handle. Put in large pot fill half way up the side of the basin with boiling water. Boil covered for 6 to 8 hours, topping up water from time to time. Will

keep for up to 3 months in a cool dry place. To reheat steam 2 to 3 hrs.

Coffee and nut cake for 8

10 tblspn instant coffee 480 g walnuts

6 pods vanilla 480 g hazelnuts

380 g sugar 10 eggs

200 g plain flour 2 tspn baking powder

760 g butter

The instant coffee is recommended to provide strong ‘coffee’ flavour with no more than 60 ml liquid – if real coffee flavour is required it must have at

least that much flavour with that little liquid.


Dissolve coffee in 60 ml of hot water. Roast hazelnuts in Mark 3 (170°C 325°F) oven to brown then rub off skin and powder. Beat together the butter

and sugar till pale and light. Add hazelnuts, chopped walnuts, and finely-chopped vanilla pods. Beat in eggs one at a time and fold in flour and baking

powder. Stir in coffee. Pour into buttered cake tin lined with parchment and bake for 75 mins.

Csusztatott palacsinta 4 eggs 300 ml milk

60 g butter 3 tblspn flour

125 g sugar

filling:

crushed walnut, sugar, chocolate, lemon, apricot jam etc

Beat egg yolks, sugar, butter, fold in the milk, then the flour. Whip to smooth, stiffish batter. Beat egg whites stiff and fold in. Fry thickish pancakes on

one side only, and slide onto dish. Between layers sprinkle walnut and so on in layers. Put top pancake cooked side up. Can be cooked in advance in

which case wrap in foil and place in warm oven for 10 to 15 mins before serving.

Cukros pite for 8

270 g flour 330 g sugar

4 egg 210 g almonds

180 g butter 200 g apricot jam

Knead flour, butter, 90 g of sugar and one of the eggs, roll out and half-bake. Cover with a layer of the jam. Mix ground almonds, rest of sugar, three

eggs and cover the jam. Bake in a low oven.

Curd cheese dumplings 8 oz curd cheese 2 oz semolina

1 egg

Cook in boiling water for 20 mins. Pour on sour cream.

Yorkshire curd tart for 8

250 g plain flour 225 g butter

130 g sugar 600 g medium-fat soft cheese

1 lemon 65 g raisins

nutmeg

Rub softened 125 g of the butter into the flour. Stir in sugar, add 3 tblspn of water and make into a firm dough. Knead, roll out and cover bottom and

sides of flan tin. Cover with greaseproof paper, weight down with rice or baking beans and bake 15 mins at Mark 6 (200°C 400°F), remove paper and

beans and bake another 5 mins. Beat together 100 g of the sugar and 100 g of butter, stir in cheese and zest and juice of lemon and the eggs. Add raisins

and pour onto the pastry. Bake at Mark 4 (180°C 350°F) for 30 to 35 mins to pale golden. Leave to cool for 10 mins. Grate nutmeg over it and then dust

with a little icing sugar.

Damson cobbler


Mix flour and butter. Beat eggs in buttermilk and add. Sprinkle damsons with sugar, cover with dollops of pastry mixture, the split almonds and sprinkle

with sugar. Bake in medium oven for 35 mins.

Dundee cake 150 g butter 150 g caster sugar


1 tspn baking powder milk

175 g currants 175 g sultanas

50 g glace cherries 50 g mixed candied peel

2 tblspn ground almonds 1 orange

1 lemon 50 g blanched almonds

(1 pinch salt 75 ml whisky)

Beat butter and sugar to fluffy. Whisk eggs and slowly beat them into the sugar mixture. Fold in flour and baking powder. If it seems too dry add a little

milk. Fold in sultanas, currants, halved cherries, finely-chopped peel, ground almonds and rinds of the orange and lemon. Spoon mixture into a greased

20 cm cake-tin lined with grease[proof paper and smooth it flat with the back of a spoon. arrange the whole almonds on the surface and bake in the centre

of the oven at Mark 3 (170°C 325°F) for 2 to 2½ hours or until centre if firm but springy. Cool in tin for 30 mins then cool on wire rack. Between a week

and a month later it reaches its best.

Fruit leather pears plums

strawberries raspberries

blackberries peaches

sugar

Use ripe fruit - one per leather – straining pips from berries, and removing peel and stone/pips from peaches and pears. Whizz up in blender and spread

in sun on greaseproof paper till it dries. Roll up paper and store (in fridge) till ready to cut chunks off for snacks.

Fruit and nut cake for 8

250 g brazil nuts 75 g plain flour

150 g pecans ½ tspn baking powder

100 g raisins 1 tspn mixed spice

125 g dates 150 g sugar

125 g prunes 3 eggs

175 g glace cherries 1 tspn vanilla extract

75 g candied citrus peel 1 lemon's peel

4 tblspn brandy

Beat eggs and add flour, baking powder, mixed spice, sugar, fruit, nuts, grated peel and vanilla, and stir well. Grease 2½ pint tin and line with greased

paper. Pour in mixture and tamp down. Put lightly greased paper on top. Bake in the centre of Mark 5 oven for 2 hours. It should feel springy when done.

Cool, turn out, stab surface with skewer and pour on brandy. Same with base. Wrap in foil for 3 weeks before eating.

Black fruit cake 250 g currants 2 oranges

150 g prunes 500 ml Guinness


125 g raisins 200 g butter

200 g glace cherries 1 tspn cinnamon

175 g treacle 1 tspn mace

2 eggs 1 tspn clove

200 g wholemeal flour 1 tspn nutmeg

¾ tspn baking powder

Simmer stout 15 mins to reduce to 150 ml, and dissolve sugar in it. Heat butter till it starts turning golden and add dried fruit, oranges’ zest, cherries and

sweetened stout. Beat in treacle and add beaten eggs. Beat in mixture of flour and baking powder. Pour into 20 cm tin lined with baking parchment and

cover loosely with foil. Bake in Mark 3 (170°C 325°F) for 1 hr; remove foil and bake at Mark 1 (140°C 275°F) for 45 mins or until skewer comes out

clean.

Ginger root cake for 8

4 eggs 200 g dark sugar

200 g black treacle 200 ml oil (sunflower)

300 g swede, turnip or parsnip 8 bits preserved ginger

350 g wholemeal flour 4 tspn baking powder

2 tspn sodium bicarbonate 2 tspn ground ginger

1 lemon 300 g icing sugar

Beat two of the eggs plus yolks of the other two with and sugar until thick and foamy, then add treacle and oil and beat smooth. Stir in coarsely grated

vegetable and coarsely-chopped preserved ginger. Add flour, baking powder, soda and ground ginger. Whisk egg whites to peaks and fold in. Bake in

buttered and floured cake tin in Mark 4 (180°C 350°F) oven for 40 to 45 mins. Skewer should come out clean. Beat 4 tblspn fresh lemon juice plus the

zest of the lemon into the icing sugar and spoon over the top.

Ginger and sultana cake for 8

110 g butter 2 tspn ginger

110 g molasses or treacle 55 g sultanas

2 eggs 2 tblspn milk

285 g plain flour ½ tspn sodium bicarbonate

sherry or rum

Beat butter and sugar together, add eggs, treacle, flour and ginger. Soak sultanas in sherry or rum for 20 mins and add. Warm milk and bicarb and stir

into the mixture. Bake in greased and floured tin at Mark 3 (160°C 325°F) about 1½ hrs.

Guglhupf 100 g butter 500 g flour

100 g sugar 2 sachets dried yeast

1 egg 50 g flaked almonds

2 yolks 125 ml milk

1 pinch salt 100 g sultanas

50 g hazelnuts 100 g mixed peel

1 tblspn rum


Beat butter and sugar to fluffy and add egg and yolks. Slowly add mixture of flour and yeast with the milk. Knead in sultanas, chopped hazelnuts, salt,

rum and mix thoroughly. Put in guglhupf tin (fluted with central hole) and leave to rise for about 30 mins. Bake in fan oven at 170°C for 60 to 70 mins.

Herry's pudding rum sugar

sponge biscuits cream

peaches almonds

raspberries

Soak biscuits in rum and line dish with them. Add layers of peaches, raspberries, sprinkled sugar, whipped cream, and top with toasted almonds.

Hedgehog 1½ packet Marie biscuits 2 tblspn cocoa

6 tblspn sugar 225 g butter

2 tblspn raisins 100 g walnuts

2 eggs ( vanilla essence)

Warm butter and sugar but keep below boil and add cocoa. Off-heat slowly add beaten eggs. When it starts to thicken add a mixture of broken-up

biscuits with roughly chopped walnuts and raisins. Press down into a loaf tine lines with greaseproof paper and put in fridge for 4 to 5 hours.

Hind’s head quaking pudding for 8

8 yolks 2 eggs

120 g sugar 200 ml milk

800 ml whipping cream cinnamon

nutmeg

Whisk eggs and sugar together, and add boiled mixture of cream and milk, and pinches of cinnamon and nutmeg. Pour into greased moulds and cook in

bain-marie till the inside of the puddings reaches 90°C which is probably about an hour in an oven at 100°C 210°F. Allow to cool for 10 mins and serve.

Honey and walnut cake 100 g soft brown sugar 150 g honey

2 eggs 150 g strong white bread flour

75 g rye flour 2 tspn baking powder

125 g butter 150 g walnuts

100 ml strong coffee

Whisk sugar, honey and eggs for 5 mins till pale, foamy and thick. Add coffee, then mixture of flour and baking powder. Add melted butter and chopped

walnuts and put in 1 kg loaf tin lined with parchment (rising above rim). Bake in Mark 4 (180°C 350°F) for 45 to 50 mins until skewer comes out clean.

Lemon and vodka granita for 8

16 lemons 16 ice cubes

800 ml vodka 250 g sugar

200 ml water


Heat sugar and water gently till dissolved then boil briefly. Grate the zest off 12 lemons and squeeze all to produce nearly a litre of juice. Mix with the

zest and allow to stand 30 mins. Mix vodka with cold syrup, lemon and crushed ice, and freeze in a tray to solid.

Strawberry granita for 8

2 kg strawberry 100 g sugar

4 lemon's juice` 1 glass white wine

cream 1 glass liqueur

Cream strawberry with sugar, lemon and booze. Half-fill glasses with it, pour on strawberry juice and top with whipped cream.

Apple ice cream with butterscotch sauce for 8

3 bramley apples (about 880 g) 550 ml double cream

2 cinnamon sticks 4 yolks

300 g sugar 4 tblspn Calvados

70 g butter 70 g muscovado sugar

160 g golden syrup pinch of salt

Simmer peeled and diced apples in a less than a litre of water covered until reduced to a pulp. Then puree. Bring 380 ml and cinnamon to the boil,

remove from heat and leave to infuse for 30 mins. Whisk yolks and sugar to pale and fluffy then add the cinnamon cream and heat slowly stirring

continuously with a wooden spoon until it thickens enough for the spoon to leave a trail, but do not let it boil. Strain into the apple, add the calvados and

chill for an hour. Then put into a shallow container and freeze. Every hour stir it to get rid of the ice crystals until it becomes a smooth cream. Stir a

mixture of the butter, sugar and syrup over low heat until the sugar has dissolved, then boil for a minute until it bubbles and looks creamy. Add the

cream, pinch of salt and boil gently for 10 mins until it thickens. When serving pour the mixture over the ice cream.

Cardamom ice cream for 8

12 green cardamom pods 150 ml double cream

500 g custard

Extracts cardamom seeds and crush to powder. Add to cream and warm till almost boiling. Blend with custard (obtainable as “fresh custard” cartons

from supermarkets) and freeze for 45 mins. Take out and whisk and return for 2 hours.

Chocolate ice cream for 8

150 g dark chocolate 700 ml whipping cream

5 yolks 140 g sugar

40 g cocoa

Beat together yolks and sugar to a pale mixture and beat into cream which has been brought almost to boil. Add melted chocolate and then cocoa and

heat gently – perhaps in double-boiler – until it thickens (a line drawn through keeps its shape). Put into a bath of cold water. Put in a container in the

coldest part of freezer. After 90 mins take it out and beat to slush, replace in freezer and then do that twice more.


Coffee ice cream for 8

750 ml whipping cream 5 yolks

140 g sugar 2 tblspn ground coffee

Beat together yolks and sugar to a pale mixture and beat into cream which has been brought almost to boil. Add coffee and heat gently – perhaps in

double-boiler – until it thickens (a line drawn through keeps its shape). Put into a bath of cold water. Put in a container in the coldest part of freezer.

After 90 mins take it out and beat to slush, replace in freezer and then do that twice more.

Lime ice for 8

10 limes 350 g icing sugar

900 ml creme fraiche

Combine the juice of the limes with the zest from two of them and the icing sugar, add a little under a litre of water and beat to dissolve the sugar. Then

beat it into the creme fraiche and put in freezer. (Lemons or passion-fruit juice can be used in place of limes)

[ good served with peaches halved, spread with muscovado sugar and grilled ]

Lime ice cream 2 for 8

650 ml whipping cream 110 ml lime juice (4 limes)

210 g sugar 6 yolks

3 limes’ zest

Boil lime juice and reduce by half. Stir in sugar and bring to boil. Whisk yolks with the zest and slowly add almost boiling syrup. Beat until thick then

fold in cream. Put into a bath of cold water. Put in a container in the coldest part of freezer. After 90 mins take it out and beat to slush, replace in freezer

and then do that twice more.

Campari and passionfruit sorbet for 8

30 passionfruit 2 glasses Campari

400 g sugar

Mix sugar into about 600 ml water and simmer 5 mins. Mix the Campari with the scooped out flesh of the fruit and add to the syrup and put into freezer.

Stir every 30 mins.

Papaya and lime sorbet for 8

4 papayas 6 limes

6 tblspn icing sugar

Scoop out seed and peel and chop flesh. Liquidise with the juice of the limes to a puree. Add water to make a shade over a litre and add the sugar and

freeze.

Ischler fànk


biscuits

250 g plain flour 250 g butter

125 g caster sugar 125 g ground almonds

filling

apricot jam

glaze

40 g caster sugar 1 espresso coffee

100 g dark chocolate 1 tblspn cocoa

30 g butter

Rub together the biscuit ingredients and refrigerate for 30 mins. Knead with a little additional flour till is dough is workable but not sticky. Roll out to ½

cm and cut into 6cm diameter circles. Bake on lightly-greased tray for 10 mins in Mark 6 oven to firm. Allow to cool before lifting from tray. Sandwich

with a little apricot jam in between. Put glaze ingredients in ban marie and stir to smooth and glossy. Coat biscuits.

Junket for 8

1.2 l milk 2 tspn sugar

4 tblspn rum or brandy 2 tblspn rennet

(4 bay leaves, or vanilla, cream, nutmeg)

Warm milk to blood-heat (possible with bay or vanilla, or lumps of sugar rubbed with lemon rind). Mix sugar, milk, rum and rennet in that order. Stir

well and leave to set for about an hour.

[ cover with cream, clotted cream, or whipped cream; serve with ratafia biscuits; or powder with sugar and nutmeg or cinnamon; and you can flavour it

with a little coffee ]

Gateau Lawrence for 8

240 g dark chocolate 225 g butter

150 g sugar 250 g ground almonds

5 eggs

Cream together butter and sugar, and add almonds, egg yolks and chocolate (gently melted in a double boiler). Beat till blended. Fold mixture into

stiffly-beaten egg whites. Pour into cake tin which has been lined with baking parchment and bake in Mark 2 (150°C) oven for 35 mins. The middle

should still be squashy under the crust.

[cover with an icing made of 150 g dark chocolate and 75 g butter which have been melted together and poured on top; or with about 8 tblspns warmed

apricot jam ]

Lemon cup for 8

225 g sugar 60 g flour

2 tspn lemon peel 3 tblspn lemon juice

300 ml milk 3 eggs

pinch salt 2 tblspn oil

Mix sugar, flour, oil, salt, lemon peel and juice. Stir scalded milk into beaten yolks and add to the mixture. Fold in stiff-beaten egg whites. Pout into

ramekins stood in hot water and bake at Mark 3 (165°C 325°F) for 40 mins.

[ top with walnut halves or whipped cream ]


Lemon pound cake for 8

3 large eggs 195 g butter

1½ tspn vanilla extract 170 g plain flour

170 g sugar 2 tblspn poppy seed

1 tblspn lemon zest ¾ tspn baking powder

¼ tspn salt 3 tblspn milk

(2 tblspn poppy seed)

Whisk together the room-temperature eggs and milk and add vanilla extract. Mix half of it with the flour, sugar, poppy seeds (if used), lemon zest,

baking powder, salt and the butter (which has been brought to room temperature) and beat for a minute. Add the other half of the egg mixture and beat

for 40 secs. Put the batter into a 22 cm loaf tin which has been greased and dusted with flour, and bake at Mark 4 (180°C) for about 65 mins or until a

skewer comes out clean.

[If you like, the cake can then be dressed with 6 tblspns sugar dissolved in 60 ml lemon juice, making holes in the top with a skewer, and even iced with

a whisked mixture of 3 tblspn warmed double cream, 220 g icing sugar plus the juice and zest of a lemon. ]

Lemon pudding cake for 8

3 eggs 250 ml milk

2 tspn lemon peel 70 ml lemon juice

175 g sugar 150 g flour

pinch salt

Beat yolks slightly and beat in milk, lemon peel and juice. Fold in other ingredients and the egg whites beaten to stiffness. Bake in dish surrounded by

hot water at Mark 4 (180°C 350°F) for 40 for 45 mins.

Lemon pudding delicious 50 g butter 225 g sugar

3 lemons 4 large eggs

50 g self-raising flour 225 ml full-cream milk

½ tspn salt

Whisk butter with sugar to fluffy. Whisk in the rind and juice of the lemons, and then the yolks. Stir in flour and gradually stir in milk. Whisk till smooth.

Whisk egg white and salt until it can creates peaks and fold into the mixture. Pour into souffle dish, put in a dish of water and bake at Mark 4 (180°C

350°F) for 40 mins.

Lemon sponge pudding 4 eggs 2 lemons

210 g sugar 2½ tblspn flour

250 ml milk

Mix rind and juice of lemons, beaten yolks, slowly add mixture of sugar and flour. Beat and slowly add milk. Fold in beaten egg whitesd and pour into

shallow over-proof dish (say 12” x 2”). Set in cold water bath and bake 45 mins at Mark 3 (165°C 325°F).


Genny’s lemon pudding for 8

4 eggs 250 g sugar

2 lemons 40 g flour

20 ml milk

Add grated lemon rind to beaten yolks then slowly add a mixture of milk and fold in beaten egg whites. Pour into shallow dish, set that in cold water and

bake 45 mins at Mark 3 (165°C 325°F).

Lemon tart for 8

pastry

175 g flour 50 g icing sugar

120 g butter 3 yolks

filling

130 ml lemon juice (c 3 lemons) 6 lemons’ zest

200 g sugar 200 g butter

4 eggs 6 yolks

Whisk flour, icing sugar and butter in food processor to fine breadcrumb consistency. Add two yolks (sometimes a tablespoon of water help the mixing)

and pulse processor 10 seconds. Mix by hand, wrap in clingfilm a put in fridge for an hour. Roll it out to size of tart ring plus 2 cm, press into 22 cm tart

case, leave half an hour then blind-bake in Mark 5 (190°C 375°F) oven to golden – about 15 to 20 mins. Remove weighting and paper, bake another 5

mins, and then immediately brush with beaten third yolk. Mix lemon juice, zest, sugar and butter (you can use 150 ml double cream as an alternative) in

a bain marie (without bowl bottom touching simmering water) until butter melts and melds. Add whisked eggs and extra yolks, stirring continuously

until it thickens and then pour into pastry shell. Put under hot grill until black spots appear on top (there should be no signs of liquid movement) but

before pastry starts to burn.

Glazed lemon tart for 8

pastry

for 25 cm flan

100 g flour salt

60 g suet (10g butter, 40g lard) 6 tblspn very cold water

filling

2 eggs

1½ tblsn plain flour 75 g ground almonds


5 lemon 1 pod vanilla

Mix flour salt and suet and add enough cold water to make light, elastic dough. Knead smooth. If it splits on being flattened add a touch more water. Put

wrapped in fridge for 30 mins (or buy 160 g of shortcrust pastry). Line pastry tin with the pastry and prick with a fork lightly several places with fork.

Blind-bake for 5 mins in middle of Mark 6 (200°C 400°F) oven for 5 mins. Thinly slice three of the lemons, cover with boiling water and leave to soak

for some hours. Drain, cover with fresh water and simmer 1 hr and allow to cool. Beat together butter and a quarter of the sugar till soft and light, add

lightly-beaten eggs, the rind of two lemons, flour and almonds and spread over pastry. Bake 25 to 30 mins in Mark 5 (190°C 375°F) and allow to cool.

Remove lemons from the water to which add vanilla and the rest of the sugar and heat till sugar has dissolved. Add the lemon slices and simmer 5 mins.

Remove lemon and arrange around the tart while continuing to boil syrup until it starts setting, then pour over the lemons. Chill.


Lemon mascarpone tart for 8

450 g butter 18 eggs

700 g plain flour 12 yolks

1 tspn salt 250 g icing sugar

6 lemons 350 g caster sugar

600 g mascarpone

In food processor pulse-chop flour, salt and butter to the texture of coarse crumbs. Add 200 g of the icing sugar and yolks of six eggs and keep pulsing to

soft ball. Wrap in clingfilm and chill for an hour. Grate pastry into flan tine and press to cover sides and base. Line with paper and blind-bake 20 mins.

Beat 12 eggs and 12 yolks with the caster sugar, stir in the mascarpone then add the juice and grated zest of the lemons. Pour into the pastry shell and

bake in Mark 2 (150°C 300°F) oven for an hour. Cool and sprinkle with icing sugar.

Little baba for 8

100 ml milk 1½ tspn yeast

150 g strong white flour 1 egg

600 g sugar 1 yolk

50 g butter lemon peel

dark rum ½ tspn salt

( currants and sultanas)

Mix warmed milk, yeast and two teaspoons of the flour and leave for 15 mins till it foams. Beat the mixture (perhaps in a blender) with the rest of the

milk, flour, egg and yolk, about a teaspoon and a half of the sugar, and salt for 2 mins. Add the butter and beat another 2 mins. Leave covered and warm

for 45 mins until it doubles in height. Half-fill buttered muffin moulds with batter. When batter has risen to the top of the mould bake at Mark 6 (200°C

400°F) for 25 mins and cover with heated mixture of the rest of the sugar, the lemon peel and 500 ml water which has been simmered 5 mins.

[ serve when barely cold with a glug of rum and soft whipped cream ]

Linzer for 8

500 g flour 225 g chocolate

500 g walnuts 6 cloves

500 g butter 2 pinch cinnamon

500 g sugar 200 g morello cherry jam

Mix the ingredients except the jam. Line baking tin with buttered greaseproof paper. Sprinkle with flour, spread half the dough across the tin and cover

with jam. From the rest of the dough roll thin long sausages and with them form a grid across the jam. Bake in Mark 3 (165°C 325°F) oven for 1 hour.

Test by pricking with a fork - if dough sticks it is not ready.

Madeira cake for 8

170 g butter 225 g plain flour

170 g sugar 1 tspn baking powder

4 eggs 1 lemon

Cream butter and sugar to light and fluffy, beat in eggs and add flour and baking powder. Stir in the zest of the lemon. Bake in floured tin at Mark 4

(180°C 350°F) for 1 hr. Put strips of lemon peel on top and bake another 15 to 30 mins. When ready a skewer should come out clean.


Mango fool for 8

3 large, ripe mangoes 1½ limes

muscovado sugar 350 ml double cream/custard

rum

Liquidise fruit with juice and zest of limes, adding sugar and rum gradually to taste, till it becomes a smooth paste. Fold it into whipped cream. Serve in

wine glasses. Chill for 2 hours before serving.

Meringues for 35 meringues

2 egg white 150 g sugar

1 tspn lemon juice

Beat egg whites with lemon juice till stiff. Beat in sugar a little at a time until mixture stiff and smooth. Dollop little mounds onto baking parchment on

baking tray. Bake in fan oven at 80°C for 100 to 150 mins.

Mississipi mud pie for 8

175 g ginger and/or digestive biscuits 320 g butter

185 g dark chocolate 10 tblspn treacle or golden syrup

5 eggs (60 g walnut or pecans)

Mix crushed biscuits with 85 g of the butter melted and press into a cake tin, including allowing it to come up the sides. Chill in fridge. Melt the rest of

the butter, chocolate and syrup gently, fold in beaten eggs, and add nuts. Pour into base and bake at Mark 4 (180°C 350°F) for 1¼ hrs until still slightly

wobbly in the middle.

Pancakes for 16 pancakes

250 g plain flour 600 ml milk

2 egg 2 pinch salt

2 yolk 1 tblspn butter

Make to the consistency of thin cream. Adding soda water in place of some of the milk can make it fluffier.

Crepe carpentier for 8

3 eggs 1 tblspn milk

2 tblspn flour salt

Beat eggs and whisk in flour, milk, salt and tablespoonful of water. Fry. Eat quickly before it goes leathery.


Crepe dentelle 125 g flour 1½ tblspn oil

1 egg 2 tspn brandy or rum

50g sugar salt

25 g butter

Make smooth batter, dilute with a little tepid water and cook in lightly greased pan.

Crêpe Roxelane for 2

batter

4 oz flour 4 floz water

1 pinch salt 4 floz milk

1 tblspn sugar

melba sauce

14 oz frozen raspberries 2 tblspn Grand Marnier

3 tblspn sugar 1 lemon

filling

1 vanilla pod 2 tblspn sugar

9 floz milk 1 oz flour

6 eggs 1 tspn icing sugar

2 floz Grand Marnier 1 lemon

1 pinch salt

Mix batter ingredients and let the mixture stand. Make pancakes. Split vanilla pod, put in milk and heat gently to boiling. Whisk 3 egg yolks and sugar,

incorporate flour and slowly pour on boiling milk. Bring to boil and cook genrly for 5 mins, stirring constantly. Pour into a large bowl, dusting surface

with icing sugar to prevent skin forming. When cool add zest of two lemons and two more yolks. Beats the whites of 6 eggs with a pinch of salt to stiff

and gently add to mixture. Place a large dollop on each pancake. Fold pancakes in half and push gently to full with the gunge. Put on buttered tray and

bake for 7 mins in Mark 5 (375°F 190°C) oven. Dust with icing sugar and surround with Melba sauce. To make Melba sauce, mix ingredients to boil and

sieve.

Crepe Suzette For pancake, see pancake recipe, for sauce see SAUCES

Turos palacsinta 500 g curd cheese 2 eggs

3 lemon 2 tblspn sugar

1 tub sour cream 100 g sultanas

Fill pancakes with the mixture, including the juice and zest of the lemon, pour on a little sour cream and rewarm briefly in the oven.

Panforte all’Inglese for 8

120 g dried figs 60 g dried apricots

60 g candied citrus peel 60 g crystallised ginger


120 g walnuts 2 eggs

40 g plain flour ½ tspn baking powder

1 tspn cinnamon 4 tspn cocoa

80 g chocolate 200 g sugar

Beat eggs to pale and billowy. Add the other ingredients with the fruit, peel, ginger, walnuts, and chocolate chopped. Spoon into buttered 23 cm cake tin.

Bake about 50 mins at Mark 2 (150°C 300°F).

Pear upside-down cake for 8

4 pears 400 ml red wine

200 g butter 300 g muscovado sugar

2 eggs 4 tblspn honey

300 g plain white flour 4 tspn baking powder

300 g yoghurt

Press a layer of thick foil into the tin (probably about 30 cm) and rub it with butter. Halve pears, core and slice so they stay joined at stalk and fan them

out over the foil and sprinkle lightly with sugar. Boil wine till reduced to a thin syrup and pour over pears. Beat together butter, sugar, egg and honey to

fluffy, and add flour, baking powder and yoghurt and beat to smooth. Spoon over pears and bake at Mark 4 (180°C 350°F) 45 to 60 mins or until a

skewer comes out clean. Cool slightly turn over onto dish and remove foil while still warm.

Poire belle Helene for 8

2 vanilla pod 700 ml single cream

4 yolks 350 ml double cream

8 pears 1½ lemon

250 g sugar 250 g bitter chocolate

6 tblspn strong coffee (3 tblspn kirsch)

6 strips orange peel

Bring one vanilla pod to boil slowly in a mixture of ½ pint single and ½ pint double cream. Add beaten yolks, Store over double boiler until it coats the

spoon. Add sugar, cool, remove pod and add double cream. Freeze. Put halved pears cut-side down into about a third of a pint of water, with 6 tblspns

sugar and the other vanilla pod. Simmer 10 mins, turn and simmer another 10 mins. Melt chocolate in coffee. Add the rest of the sugar and cream. Add

kirsch when reheated for serving. Put slices of ice cream into dishes, cover with pears, sprinkle with crystallised violets, and pour on very hot sauce.

Poires farcies des santons for 8

6 large William pears 600 ml double cream

175 g preserved fruit 125 g fresh raspberries

50 g sultanas 600 ml vanilla ice cream

300 ml kirsch 350 g sugar

1 pinch vanilla

Cook a syrup of 250 g of the sugar plus vanilla and 500 ml of water. Add halved pears and cook for 15 mins. Put some preserved fruit and kirsch in each

half-pear, put pears together, wrap in foil and put in fridge. Spread ice cream over bottom of a dish, put pears on top, sprinkle with kirsch, coat with

whisked mixture of sugar, cream and raspberries.

[ goes well with very dry champagne ]


Pear tart for 8

2 kg tart pears (or Conference) butter

1 tspn salt 2 tblspn muscovado sugar

250 g Stinking Bishop cheese 25 g almonds

5 eggs 300 ml single cream

shortcrust pastry



If making your own shortcrust pastry Mix 350 g softened butter with 100 g sugar and yolks, and mix well. Gradually mix into the flour till it is smooth,

Wrap in cling film and refrigerate at least 1 hr. Roll out pastry and line a buttered and floured 30 cm tart tin. Prick it lightly all over with a fork, and bake

blind for 20 mins at Mark 6 (200°C 400°F). Lightly brown pears in butter, add salt and sugar. Put slivers on cheese in bottom of pastry, add caramelised

pears and cover with a whisked mixture of cream, three eggs, two yolks, ground almonds and bake 30 mins at Mark 4 (180°C 350°F).

Pineapple upside-down cake for 8


1 large pineapple

cake

250 g butter 250 g caster sugar

250 g plain flour 4 eggs

3 tspn baking powder

Add sugar to melted butter and warm to rich caramel and pour into greased deep cake-tin, running alittle down the sides as well. Cover with thinly-sliced

pineapple. Beat together butter, flour, sugar, eggs and baking powder and pour over pineapple, and bake at Mark 4 (350°F 180°C) oven for 40 mins till

done. Invesrt onto plate.

Plum pudding for 8

½ apple 150 g demerara sugar

40 g suet 120 g marmalade

80g plain flour 80 g crystallised fruits

80g sultanas 80 g currants

80 g raisins 115 g crumbs

15 g almonds 2 eggs

1 pinch ginger 1 pinch allspice

1 pinch cinnamon ½ nutmeg

1 pinch salt 40 ml Guinness

40 ml rum

Mix ingredients, adding liquids last, put in cooking basin covered with securely tied baking paper, and put basin in saucepan with boiling water almost to

the basin rim. Quite a good idea to put an upturned plate at the bottom for the basin to sit on. Boil covered for at least 4 hrs. Store in a cool pace – it

improves with age. Boil for two more hours before serving. Pour on rum and set light to it.

[ serve with rum butter and cream ]


Aromatic plums for 8

1.2 kg plums 350 ml red wine

2 bay leaves ½ tspn ground cinnamon

2 cloves 2 star anise

200 g honey 4 cardamom pods seeds or ¼ tspn ground cardamom

Bring all ingredients apart from plums to the boil. Pour over halved and stoned plums which have been spread in a single layer cut-side down in dish.

Cover with foil and bake at Mark 4 (180°C 350°F) about 1 hr till plums tender. (They will keep in fridge for 3 days or so and can be reheated.)

[ serve with Barbados cream ]

Szilvàs gomboc 1 kg old potatoes 1 kg Swetschen plums

2 eggs cinnamon

225 g flour sugar

bread crumbs ground nuts

Boil potatoes and mash while still warm. Mix with a pinch of salt and enough flour to make medium-consistency dough (it stops sticking to the table).

Roll out to ¼ inch thick and cut into 4 inch squares. Stone plums and fill hole with a little sugar and a speck of cinnamon. Cover with dough and seal that

carefully to prevent juice leaking out. Put in fast-boiling water with a little salt in it for about 10 to 20 mins. When done the dumplings rise to the top.

Quickly fry crumbs and roll dumplings in that. (Alternative coatings are crushed walnuts or almonds and sugar.) To prevent naked dumplings sticking to

each other cover in a little butter.

Windies plums for 8

12 plums 5 tspn brandy

cinnamon 6 cloves

2 star anise 2 tblspn sugar

4 tblspn Dijon mustard 7 tblspn redcurrant jelly

1 orange 1 lemon

1 lime 1 tblspn flour (or arrowroot)

2 tblspn ginger 300 ml red wine

Cook the halved plums in a tiny bit of oil flesh-side down to golden. Add a large knob of butter and sugar and continue cooking for 10 mins, then add

half a glass of water and turn plums over for a quick cook. Fry flour gently to beige in a little butter or butter with oil, and add wine, brandy, cinnamon,

ginger, cloves and star anise (if using arrowroot instead of flour, add at this point). Simmer for 10 mins. Add juice from the three fruits, bring to the boil

and reduce by half. Add mustard and redcurrant. Cook a few minutes and pour over plums.

[ serve with Barbados cream which has some rum in it ]

Pumpkin pie for 12

4 eggs 300 ml sugar

1 kg pumpkin 1 tspn salt

1½ tspn cinnamon 1 tspn ginger

½ tspn cloves ½ tspn nutmeg

750 ml milk 150 g butter


250 g plain flour

Rub (or food-process) flour and butter together to fine crumbs and add a teaspoon water. Knead and chill for 30 mins in a tart tin. Boil pumpkin to soft –

about 10 to 15 mins – then mash. Beat the eggs slightly, add sugar, salt, cinnamon, ginger, cloves, nutmeg and pumpkin. Heat the milk and butter

together and add. Pour into pie crusts. Bake low in the oven at Mark 7 (215°C 425°F) for 15 mins then Mark 4 (180°C 350°F) for 30 mins.

Queen of puddings for 8

1¼ litre milk 8 eggs

150 g sugar 150 g crumbs

1 pinch salt 150 g sugar

50 ml raspberry or black cherry jam

Mix four eggs with the yolks for another four and with half the sugar, then add warm milk while stirring. Put jam in bottom of pie dish, pour on custard

and bake in Mark 2 (300°F 150°C) oven for 1 hour or until set. Whisk egg whites till set and fold in sugar. Put on top and return to over for 15 mins till

meringue sets.

Rakott palacsinta for 8

200 g flour 500 ml milk

2 yolk salt

2 tblspn butter

jam, drinking chocolate, curd cheese, raisins, walnuts, sugar, egg

Make pancakes. Lay one flat in a dish, cover with jam, cover with pancake, sprinkle with drinking chocolate, add pancake, curd cheese mixed with an

egg and raisins, pancake. Repeat till bored. Cover with pancake and then whipped egg white. Put in moderate oven for 10 mins to heat through.

Sabayon Madeira 4 yolks ½ lemon

caster sugar nutmeg

150 ml verdelho cinnamon

Whisk eggs till pale and frothy and then beat over double boiler till it thickens. Gradually add Madeira and juice from lemon and go on whisking to

whipped cream consistency. Pour into glasses, sprinkle with cinnamon and nutmeg, and serve with a slice of Madeira cake.

Semolina pudding 2 eggs 1 pint milk

semolina sugar

double cream

Simmer semolina in milk. Add sugar and when thick add blend in well-beaten eggs. Bake in Mark 2 oven for 35 mins.

[ serve with double cream, black cherry juice, or jam ]

Shortbread


for 8

160 g butter 225 g plain flour

4 tblspn cornflour ½ tspn baking powder

125 g sugar ¼ tspn salt

(1 tspn vanilla essence)

Rub diced butter, sugar, salt, flour and cornflour (plus vanilla essence if used) together. Use some of the butter to rub on baking tins, pack in mixture and

incise the top to mark out the bars where it will be broken up. Prick top all over with a fork. Refrigerate 30 mins to 1 hr then bake in Mark 4 (180°C

350°F) oven for 18 to 20 mins till surface just beginning to colour and firm to the touch.

Mango soufflé for 8

100 g sugar 4 eggs

40 g flour 1 tspn cornflour

300 ml milk 2 large mangoes

1 lemon 100 g apricots

2 tspn peach or brandy apricot 40 g butter

50 g dark chocolate

Beat 3 tblspns of the sugar with the yolks of three eggs and then add flour and cornflour. Slowly pour in hot milk. Simmer till it thickens. Blend the

mango to puree with the juice of the lemon and cook gently till reduced to half. Cover apricots with boiling water for 5 mins and simmer for 10 mins.

Puree apricots and add to the mango. Mix this into the milk and flour mixture with the brandy. Chill briefly. Rub ramekins with butter, coated with

grated chocolate. Whisk egg whites to stiffish and beat in rest of sugar and fold into the mango and fill ramekins. Bake at Mark 5 (190°C 375°F) for 10

to 15 mins. Serve fast.

Steamed sponge pudding 125 g butter 150g self-raising flour

125 g vanilla sugar milk

2 eggs 2 tblspn jam

(75 g mixed fruit)

Mix butter and sugar, add beaten eggs, fold in flour and add a little milk. Put jam in buttered 1½ pint basin, spoon mixture over that and cover with

greaseproof paper. Tie on cloth and steam for 1½ hours. (Add 75 g glace cherries or mixed fruit to mixture before folding in flour. Instead of jam 50 g

currants can be used with 2 tablespoons of syrup and a lemon's juice; or 2 thickly-sliced apples sprinkled with sugar.)

Lemon sponge pudding for 8

4 eggs 2 lemons

250 g sugar 3 tblspn flour

260 g milk

Mix grated rind and juice of lemon to beaten yolks. Add mixture of sugar and flour slowly. Beat well and add milk slowly. Fold in beaten egg whites.

Bake with dish sitting in water at Mark 3 (165°C 325°F)

Spotted dick for 8


250 g self-raising flour 100 g suet

200 ml milk 100 ml dark rum

180 g currants 100 g sugar

1 lemon 1 pinch salt

1 tspn cinnamon 1 tspn ginger

Add milk and rum to a mixture of the dry ingredients and mix to thick dough. Rest for 5 mins then roll out to 20 x 30 cm. Roll into floured tea-towel or

buttered double layer of greaseproof paper, and tie off ends to make it look like a cracker. Steam for about 2 hrs.

Summer pudding for 8

2 tblspn sugar (with optimum 150 g) 2 kg berries eg redcurrants, blackcurrants, raspberries, strawberries,

little lemon juice blackberries, blueberries

6-8 slices firm white bread (crust removed) recommended: 600g raspberries, 300 g redcurrants, 150 g blackcurrants

or 125g blackberries, 125g blueberries, 250g strawberries,

Cook mixture of fruit for 2 two 3 mins gently with sugar. Line a bowl completely with bread. Put in fruit but keep back a little of the juice, and weight it

down. Put in fridge for at least 1 hour. Turn out onto platter. Use the remaining juice to stain areas of bread which have remained white.

Syllabub for 8

1½ lemon 3 egg whites

150 ml sweet white wine 55 g caster sugar

rosemary 400 ml double cream

3 tblspn brandy nutmeg

Soak lemon rind and rosemary in wine a few hours, and add lemon juice and brandy. Strain and stir into stiffly-beaten whites and whipped cream. (You

can substitute Madeira or sherry for the wine and it does not have to be sweet, and the brandy can be replaced with Grand Marnier or Cointreau)

[serve with almond biscuit]

Raspberry syllabub Fold raspberry puree into syllabub

Tarte Tatin for 8


6 (1kg) granny smiths (bramleys) ½ tspn cinnamon

plus

1 pack of puff pastry

or

200 g flour 100 g butter

50 g icing sugar 2 yolks

If making your own pastry mix ingredients with a couple of tablespoons of water, roll out to a bit larger than the baking tin size and let it rest, or even

chill. Either way it should be about 3mm thick. Gently caramelise sugar to golden and add butter. Line base of sponge tin with greaseproof paper and


butter sides. Pour in half of the syrup. Place cored, peeled and sliced apples and sprinkle with cinnamon and pour on the rest of the syrup. Heat gently for

5 to 8 mins. Put on pastry and tuck down edges into bottom of pan. Put on top shelf of Mark5 (190°C 375°F) oven for 30 mins. Invert onto large plate.

[ generally served cold but can be good hot in which case after baking allow to cool for 1 hr and then gently reheat and serve with cream ]

Tarte tatin poire for 8

6 William, Conference or Comice pear 150 g butter

750 g puff pastry 200 g sugar

1 tblspn fivespice 250 g walnuts

Quarter and core pears and let them stand to dry a little. Roll out pastry to 3 cm greater than dish, put on baking sheet, prick evenly with fork, and let it

stand covered with clingfilm. Spread butter on base of dish/pan, cover with sugar and fivespice. Press pears rounded side down into it. Cook in Mark 7

(220°C 430°F) oven sprinkled with a little wine or port, till pears soften and caramel begins to brown, which is about 10 to 12 mins. Remove from heat,

sprinkle with chopped walnuts. Cover with pastry, tucking in edges and bake at Mark 6 (200°C 400°F) for 15 mins to make pastry golden and crisp. Cool

and upend onto plate. If caramel sticks, heat on stove.

[ serve with ice cream ]

Pear and walnut tatin for 8

6 pears (Williams, Comice or Conference) 700 g puff pastry


1 tspn five-spice 5 tspn walnuts

Roll out pastry to something larger than the pan, prick all over and cover with clingfilm. Cover pan with the butter, then sugar and five-spice and press

quartered pears into the mixture rounded side down. Cook on medium heat 10 to 12 mins till pears soften and caramel is golden brown. Remove from

heat and add crushed walnuts. Cover with pastry and bake at Mark 6 (200°C 400°F) for 15 mins till pastry browns. Cool for 10 mins and then upend onto

large plate. If it sticks heat briefly on stove to soften.

[ serve with ice cream or creme fraiche ]

Trifle for 8

350 g sponges 250 g almonds

400 g raspberry jam 150 g ratafia/amoretti biscuits (almond macaroons)

300 ml oloroso sherry 450 ml double cream

custard

350 ml milk 1 lemon

350 ml double cream 1 vanilla pod

3 eggs 40 g sugar

5 yolks

Simmer milk with the 350 ml cream, rind of the lemon and vanilla for 5 mins. Remove lemon rind and vanilla pod leaving seeds. Whick in eggs, yolks

and sugar and cook over low hear stirring constantly 15 to 20 mins until thick. Cool over iced water. If it goes lumpy during coking put pan in iced water

and whisk. Cover bottom of bowl with broken sponge covered in jam, pour on sherry, and after 5 mins the custard. Just before serving, cover with

whipped cream and toasted almonds.

Satsumas in wine for 8

600 g satsumas 600 ml red wine


400 g caster sugar 2 sticks cinnamon

1 pod vanilla

Cover peeled satsumas with boiling water and leave 2 mins and replace with cold. Remove pith but leave satsumas as one piece. Boil wine with 200 ml

water, sugar, cinnamon and vanilla for 15 mins and reduce by half. Turn off heat and add fruit.

[ serve with whipped cream ]

Turoscsusza for 8

350 g lasagne 125 g sour cream

350 g smoked streaky bacon 250 g curd cheese

Boil broken lasagne. Fry Finely-chopped bacon to crisp. Spread lasagne in flat dish, cover with bacon, a little butter, curd cheese and sour cream. Bake at

Mark 8 (230°C 450°F) to sizzling which should take about 7 mins.

Victoria sponge for 8


8 eggs 500 g flour

3 tblspn baking powder 1 tspn salt

Mix ingredients in blender. Bake in tins lined with baking parchment at Mark 3 (160°C 320°F) for 35 to 40 mins. Put jam between layers.

Zabaglione 6 yolks 200 ml marsala

6 tblspn caster sugar

Whisk yolks and sugar in double boiler to thick and creamy.

Ricnut ricotta cheese ½ lemon

2 tblspn honey 1 egg

walnuts

Blind-bake pastry base, layer of crushed walnuts, put mixture on top with the juice of the lemon, and put into Mark 4 (180°C 350°F) oven for half an

hour.

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