Then stir in the butter, double cream and caster sugar
Place the caster sugar
for the base into a small saucepan and add two tablespoons of water.
5g caster sugar
Freshly ground pepper Icing sugar, to dust
3 One tablespoon at a time, slowly add 225g of caster sugar
When you're ready to assemble the puds, put the cream, yoghurt and caster sugar
in a mixing bowl and use a hand-held electric whisk to beat the mixture until it holds soft peaks.
Moser Roth chocolate pots (serves 2) INGREDIENTS 75g Moser Roth 85% Dark Chocolate 2 Medium egg yolks 35g The Pantry Caster Sugar
20ml Napoleon brandy 150ml double cream METHOD 1.
Ingredients: 900g (2lb) Bramley apples, peeled, cored and sliced 75g (3oz) caster sugar
1 tsp ground cinnamon For the crumble: 175g (6oz) butter 225g (8oz) plain flour 100g (4oz) demerara sugar 175g (6oz) jumbo oats Method: | Preheat the oven to 200degC/400oF/Gas Mark 6.
500g (1lb 2oz) shop-bought sweet shortcrust pastry 650g (1lb 7oz) fresh red cherries, de-stoned 1 large dessert apple, peeled and chopped 100g (4oz) granulated sugar Pinch ground cinnamon 1 tsp vanilla extract 1 tbsp cornflour 1 tbsp full-fat milk 1 tbsp caster sugar
1 Place the strawberries, caster sugar
and lemon juice in a pan with 100ml water.
Br--lee 80g dark chocolate, 5 egg yolks, 300ml double cream, 1 vanilla pod, 1 strong shot of espresso, caster sugar
to sprinkle on top.
Sprinkle with 50g of caster sugar
, the vanilla and 2tsp of water.
BLACKCURRANT AND CHOCOLATE LAYER BY NIKKI DUFFY (SERVES 4) INGREDIENTS For the blackcurrant layer: 250g blackcurrants A squeeze of lemon juice Up to 100g caster sugar
50ml water For the chocolate layer: 25g cocoa powder 50g caster sugar
100ml water For the cream/yoghurt layer: 200ml double cream 200ml plain full-fat yoghurt 2tbsp caster sugar
To finish: 50g skinned hazelnuts 1tbsp Demerara sugar METHOD 1.
Serves 6-8 Ingredients Shortcrust pastry: 300g plain flour pinch of salt 75g lard, chilled and diced 75g unsalted butter, chilled and diced 2-3 tbsp chilled water Fruit filling: 1kg British plums (or dessert apples such as Cox's or russets, or pears) 75g caster sugar
1/2 tsp mixed spice (or cinnamon) 1 heaped tbsp each plain flour and caster sugar
, mixed 1 small egg white, for brushing Extra caster sugar
, for dredging Method 1.
Ingredients: | | Four gelatine leaves | | 30g caster sugar
| | Four tablespoons of milk | | 600g of natural yoghurt | | Two teaspoons of vanilla extract | Two squeezes of lemon juice | | One tablespoon of icing sugar | | 200g of raspberries | | 100g of blueberries Method: | | In a shallow dish, soak the gelatine leaves in cold water.
PERSIAN LOVE CAKE 200g unsalted butter 150g caster sugar
medium eggs cardamom pods 100g plain flour, sifted 275g ground almonds Zest and juice of 1 unwaxed lemon 1tbsp rose water 1tsp baking powder generous pinch of fine sea salt For the drizzle topping: 2tbsp caster sugar
Juice of 1/2 lemon 2tbsp rose water For the icing: 150g icing sugar Juice of 3/4 lemon 2tsp cold water decorate: 2tsp sliced pistachios 2tsp dried rose petals optional) METHOD Pre-heat the oven to 160C/ Gas 3.