Ingredients 50 gm Dried apricots 50 gm Dried pears 50 gm Dried peaches 50 gm Dried apples 50 gm Stoned dried dates 50 gm Dried cherries 50 gm Dried cranberries 100 gm Sultanas 100 gm Raisins 100 gm Currants 50 gm Stem ginger 2 Tbsp Candied peel 50 gm Flaked almonds 50 gm Ground almonds 50 gm Brazil nuts 50 gm Walnuts 100 gm Breadcrumbs 100 gm Grated cooking apples 100 gm Amaretti biscuit crumbs 1 Tbsp Muscavado sugar 2 Tbsp Suet � tsp Ground ginger � tsp Mace � tsp Ground cloves 1 tsp Cinnamon 1 tsp Allspice 1 tsp Cardamon 1 Bottle Port 3 Egg(s) Method Mix all the dry ingredients, the grated apple and the whole bottle of port and leave to stand overnight.
24 Sep 2023
Ingredients 570 ml Double cream 6 Egg yolk(s) 2 Tbsp Caster sugar 4 tsp Cornflour Vanilla essence Topping 175 gm Caster sugar Method Heat the cream to boiling point in a saucepan. Blend the egg yolks, cornflour, caster sugar and vanilla essence in a bowl. Pour over the hot cream stirring to avoid scrambling the eggs. Return the mixture to the saucepan and heat gently still stirring until the mixture thickens - about a minute or two.
24 Sep 2023
Ingredients 3 Egg(s) 3 Egg yolk(s) 2 Tbsp Caster sugar 500 ml Single cream 2 Tbsp Grand Marnier Demerara sugar Method Beat all the eggs with the caster sugar until creamy. Heat the cream and Grand Marnier. Put the egg mixture into a bowl over a pan of boiling water (or a bain marie). Pour the cream onto the egg mixture slowly and cook until it thickens. Be careful not to overcook it.
24 Sep 2023
Ingredients Ginger pastry 1 Condensed milk 4 Lime(s), juice and zest 2 Egg(s) 100 gm Caster sugar 50 gm Preserved ginger Method Pre-heat the oven to 200�C. Line the tart case with the pastry (see Ginger pastry recipe) and blind bake for 15 minutes. Bake for a further 5 minutes without any covering. Separate the eggs. In a bowl whisk together the condensed milk, lime juice and zest and the egg yolks until the mixture thickens.
24 Sep 2023
Ingredients 2 Tbsp Ginger syrup 2 Tbsp Golden syrup 400 ml Water 2 tsp Custard powder 1 Tbsp Gelatine (or pectin) 2 Tbsp Stem ginger Base 200 gm Ginger biscuits 100 gm Butter 1 tsp Cinnamon Method To make the base, crush the ginger biscuits into crumbs using a food processor. Melt the butter and add the biscuit crumbs and the cinnamon. Line the sides and base of a flan dish with the biscuit mixture.
24 Sep 2023
Ingredients 250 ml Milk 2 Tbsp Honey 2 Egg(s) 100 gm Raisins 2 tsp Ground nutmeg 250 ml Double cream 4 Tbsp Flaked almonds Method Heat the milk and honey and pour them over the well beaten eggs, stirring well to prevent the egss from being scrambled. Return the mixture to the saucepan and heat gently without boiling, stirring until the mixture thickens. Strain the custard into a bowl and add the raisins, nutmeg and almonds if used.
24 Sep 2023
Ingredients 400 gm Condensed milk 275 ml Double cream 400 ml Creme fraiche 2 tsp Vanilla essence Method Beat the cream, creme fraiche, condensed milk and vanilla together well. Pour into a freezing tray and put into the freezer. Notes If you prefer sweeter ice cream, reduce the amount of cream and creme fraiche. YOu can use only cream or only creme fraiche if you prefer. You can also replace some of the cream with yoghurt, mascarpone and/or evaporated milk.
24 Sep 2023
Ingredients 600 ml Double cream 400 gm Condensed milk 410 gm Evaporated milk 2 Tbsp Milk powder 2 tsp Cardamon Method Whisk all the ingredients together. Pour into a plastic container and freeze. To serve, remove the kulfi from the freezer and allow to thaw a little.
24 Sep 2023
Ingredients � Tbsp Cornflour 50 gm Granulated white sugar 2 Lemon(s), juice and zest 2 Egg yolk(s) 125 ml Milk Base Shortcrust pastry Meringue 2 Egg white(s) 50 gm Caster sugar Method Pre-heat the oven to 200�C. Line a pie or flan dish with the shortcrust pastry (see recipe under pastry). Blind bake until golden brown. Reduce the oven temperature to 175�C. Mix the cornflour and milk in a saucepan and bring to the boil, stirring constantly to avoid lumps.
24 Sep 2023
Ingredients 1 Tbsp Butter 1 Lemon(s), juice and zest 200 ml Milk 2 Tbsp Plain flour 2 Egg(s) 100 gm Granulated white sugar Method Pre-heat the oven to 120�C. Separate the eggs. Cream the butter and sugar. Add the well beaten egg yolks. Add the flour, lemon juice and zest and then the milk. Beat well. Beat the egg whites until stiff. Fold the egg whites into the lemon mixture. Turn into a well buttered oven dish and stand the dish in a pan of cold water.
24 Sep 2023
Ingredients 4 Lime(s), juice and zest 400 gm Condensed milk 3 Egg yolk(s) Base 150 gm Digestive biscuits 100 gm Butter Method Pre-heat the oven to 180�C. Crush rhe digestive biscuits using a food processor if available. Melt the butter and add the biscuit crumbs. Line a flan dish with the crumb mixture and bake for 10 minutes. Beat the egg yolks and the lime zest. Add the tin of condensed milk and whisk.
24 Sep 2023
Ingredients 250 ml Orange juice 125 ml Lemon juice 100 gm Granulated white sugar 250 ml Water 1 Tbsp Gelatine (or pectin) 250 ml Milk Method Dissolve the sugar in the fruit juice. Dissolve the gelatine in the boiling water and add to the juice. Mix well to ensure the gelatine has properly dissolved. Pour the jelly into a serving bowl and carefully pour in the milk. Do not stir - you want the milk to separate slightly.
24 Sep 2023