Peach cobbler

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Peach cobbler
serves 4–6
ingredients
4 large peaches, peeled and thickly
sliced, with stones removed
175ml/6fl oz maple syrup
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
225g/8oz plain flour, sifted
225ml/8fl oz milk
2 egg whites

• Preheat the oven to 190°C/375°F/Gas mark 5.
• Arrange the peaches in a glass dish measuring about 20cm/8in in
diameter. Mix together the maple syrup with half of each of the ground
nutmeg, cinnamon, cloves and ginger. Drizzle the mixture over the
peaches, making sure that each piece of fruit is well coated. Allow to
stand for 10–15 minutes.
• In a mixing bowl, combine the flour, milk and egg whites and blend to
mix. Pour carefully over the top of the fruit, then sprinkle with the other
half of the spices.
• Bake, uncovered, in the oven for 45–50 minutes until the topping is
cooked and golden. Serve hot with cream or ice cream.

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Baked Alaska

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Baked Alaska
serves 6
ingredients
1.2 litres/2pt round tub of goodquality
vanilla ice cream
1 Victoria sponge or other plain
butter sponge cake
4 egg whites
75g/3oz caster sugar
1 tablespoon raspberry jam

• Freeze the ice cream in the coldest section of the freezer. Cut the sponge
to match the top of the ice-cream tub, then freeze the sponge on a
baking sheet overnight.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• To make the meringue, whisk the eggs whites with an electric mixer to
soft peaks, then increase the mixer speed and gradually add the sugar
until the peaks are firm. Take care not to exceed this point or the
meringue will separate.
• Spread the sponge with the jam. Turn out the ice cream to sit on top of
the jam. Smooth the meringue all over the ice cream with a palette knife,
taking it right down to the bottom edge of the cake to seal in the ice
cream entirely, making sure to leave no gaps.
• Bake in the oven for 4–5 minutes until the meringue is just beginning to
colour. Remove from the oven and serve immediately.

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Banana custard

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Banana custard
serves 4
ingredients
1 egg, lightly beaten
2 tablespoons custard powder
2 tablespoons sugar
225ml/8fl oz milk
125ml/4fl oz double cream
2 bananas, sliced into discs
• In a heatproof bowl, whisk the
egg, custard powder, sugar, milk
and cream until smooth.
• Put the bowl over a pan of
simmering water. Stir constantly
over a low heat for 5 minutes or
until the custard thickens slightly
and coats the back of a wooden
spoon. Remove the bowl from the
heat and gently stir in the banana.
• Serve hot.

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Rice pudding

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Rice pudding
serves 4
ingredients
50g/2oz pudding rice
50g/2oz granulated sugar
400g/14oz evaporated milk
300ml/10fl oz fresh milk
pinch of freshly grated nutmeg
25g/1oz butter
strawberry jam, to serve
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly oil a large
ovenproof dish.
• Sprinkle the rice and the sugar into the dish, and mix together.
• Bring the evaporated milk to the boil in a small pan, stirring
occasionally. Stir the evaporated and fresh milk into the rice, and mix
well until the rice is coated thoroughly.
• Sprinkle over the nutmeg, cover with foil and bake in the oven for
30 minutes.
• Remove the pudding from the oven and stir well, breaking up any lumps.
Cover with the same foil. Bake in the oven for a further 30 minutes.
• Remove from the oven and stir well again. Dot the pudding with butter
and bake for a further 45–60 minutes until the rice is tender and a
brown skin has formed on top.
• Divide the pudding into four individual serving bowls. Top each one with
a large spoonful of jam, and serve immediately.

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Cherry pie

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Cherry pie
serves 6–8
ingredients
150g/5oz plain flour
25g/1oz icing sugar
100g/4oz butter, cubed
50g/2oz ground almonds
3 tablespoons chilled water
700g/11⁄2lb pitted Morello cherries
1 egg, lightly beaten
caster sugar for sprinkling
• Sift the flour and icing sugar into a bowl. Add the butter and rub in with
just your fingertips until the mixture is fine and crumbly. Stir in the
ground almonds, then add almost all the water and stir into the flour
mixture with a flat-bladed knife until the mixture forms a dough, adding
the remaining water if necessary.
• Turn the dough onto a lightly floured work surface and gather together
into a ball. Roll out on a sheet of baking parchment into a circle about
26cm/101⁄2in in diameter. Flatten slightly, cover with cling film and
refrigerate for 20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Spread the cherries in the bottom of a greased 23cm/9in pie dish.
• Cover the pie dish with the pastry, and trim the overhanging edge.
Brush the pastry top all over with beaten egg, and sprinkle lightly with
caster sugar. Put the pie dish on a baking tray, and cook for
35–40 minutes until golden brown.
• Serve warm with cream or ice cream.

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Mince pies

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Mince pies
serves 4–6
ingredients
150g/5oz butter, cut into pieces
225g/8oz plain flour
50g/2oz ground almonds
25g/1oz caster sugar
a few drops of almond essence
grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, lightly beaten

• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a 12-hole
bun tin or muffin pan.
• Rub the butter into the flour using your fingertips until the mixture
resembles coarse breadcrumbs. Add the almonds, sugar, almond
essence, orange zest, egg yolk and 1 tablespoon water. Mix to form
a firm dough. Knead briefly on a floured work surface, then wrap and
chill for 30 minutes.
• Roll out thinly, and stamp out 12 rounds, about 7.5cm/3in, using a
pastry cutter. Use the pastry to line the holes in the bun tin. Spoon in the
mincemeat to come two-thirds of the way up each hole. Use the
remaining pastry to cut into seasonal shapes – such as holly leaves or
Christmas trees – and place on top of the mincemeat.
• Bake for 20 minutes until crisp and golden brown. Serve warm with
cream or brandy butter.

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Christmas pudding

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Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1⁄4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31⁄2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.

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Apple strudel

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Apple strudel
serves 6–8
ingredients
100g/4oz dried breadcrumbs
900g/2lb cooking apples
juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons ground cinnamon
1⁄2 teaspoon freshly grated nutmeg
225g/8oz chopped walnuts
175g/6oz soft brown sugar
450g/1lb filo pastry sheets
175g/6oz butter

• Heat a dry frying pan over a medium heat. Pour in the breadcrumbs.
Stirring all the time, lightly toast the crumbs for 1–2 minutes. Remove
from the heat and set aside to cool.
• Peel, core and dice the apples, put them in a large bowl and toss in the
lemon juice to prevent browning. Add the cranberries, raisins, cinnamon,
nutmeg, walnuts and sugar. Mix well together.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Spread a moist tea towel on a clean work surface, and put the sheets of
pastry on it. Remove a single sheet of pastry, and place on a second
moist tea towel. Quickly cover the remaining pastry with a third moist
tea towel.
• Melt some of the butter in a pan, and brush over the single pastry sheet.
Sprinkle with some of the breadcrumbs. Uncover the pastry sheets, lift off
a second sheet of pastry and place this on top of the first. Cover the
remaining sheets as before.
• Brush the second sheet of pastry with melted butter and sprinkle with
breadcrumbs. Repeat this procedure with another 2 pastry sheets.
Spread half of the apple and walnut filling on the fourth sheet, leaving a
border around the edge. Using the tea towel underneath, slowly and
carefully roll the sheets of pastry away from you to form a log, tucking
the edges of the pastry inwards as you go.
• Repeat the entire procedure until you have 2 pastry logs, keeping the
first one moist under a tea towel while making the second.
• Lightly grease a baking tray, and carefully slide the strudel logs onto it.
Brush the tops of both logs with the remaining butter, and bake in the
oven for 30–40 minutes until brown and crisp. Remove from the oven
and allow to cool slightly before serving.

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Classic custard

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Classic custard
serves 4
ingredients
3 eggs
350ml/12fl oz milk
50g/2oz caster sugar
1 teaspoon vanilla essence
• Whisk the eggs and milk in a
heatproof bowl. Add the sugar
gradually, whisking to dissolve. Stir
in the vanilla essence.
• Put the bowl over a pan of
simmering water, making sure that
the bottom does not touch the
water. Heat gently, stirring, until it
thickens and coats the back of a
wooden spoon. Serve hot.

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Apple pie

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Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water

• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.

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Bread & butter pudding

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Bread & butter pudding
serves 6
ingredients
50g/2oz butter, softened
6 slices white bread
25g/1oz currants
25g/1oz sultanas
3 eggs
550ml/18fl oz milk
50g/2oz light muscovado sugar
pinch of mixed spice
single cream for drizzling
• Lightly grease a 1.2-litre/2pt ovenproof dish with a little of the butter.
Use the rest to spread evenly over the bread, then cut each slice in
half diagonally.
• Arrange the slices in the dish, each one slightly overlapping the last, and
sprinkle the currants and sultanas over the top.
• Beat together the eggs, milk, sugar and mixed spice in a bowl, and pour
over the bread. Leave to soak for 30 minutes. Preheat the oven to
180°C/350°F/Gas mark 4.
• Bake the pudding for 45–55 minutes until golden brown but still slightly
moist in the centre. Serve with a drizzle of single cream.

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Hot plum batter

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Hot plum batter
serves 4
ingredients
450g/1lb red plums, quartered
and stoned
200ml/7fl oz skimmed milk
4 tablespoons skimmed
milk powder
1 tablespoon muscovado sugar
1 teaspoon vanilla essence
75g/3oz self-raising flour
2 egg whites
icing sugar for dusting
• Preheat the oven to 220°C/
425°F/Gas mark 7. Lightly oil a
wide shallow ovenproof dish with
vegetable oil, and add the plums.
• Put the milk, milk powder, sugar,
vanilla essence, flour and egg
whites in a food processor. Whiz
until smooth.
• Pour the batter over the plums.
Bake for 25–30 minutes until well
risen and golden. Lightly dust with
icing sugar, and serve immediately.

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Crêpes Suzettes

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Crêpes Suzettes serves 4
ingredients
For the cr?pe batter
100g/4oz plain flour
Pinch of salt
2 eggs
300ml/10fl oz milk
25g/1oz butter, melted
2 teaspoons vegetable oil
For the sauce
50g/2oz butter
25g/1oz caster sugar, sifted
finely grated zest and juice of
1 large orange
finely grated zest of 1 large lemon
3 tablespoons Cointreau
2 tablespoons brandy

• To make the crêpe batter, put all the ingredients except the oil in a
blender or food processor. Add 150ml/5fl oz cold water, and blend to
a smooth batter. Alternatively, sift the flour and salt into a bowl, add the
eggs and about half of the milk. Whisk to a thick paste. Whisk in the
remaining milk and 150ml/5fl oz water for a smooth pouring batter,
then add the melted butter. Cover and set aside for 30 minutes.
• Heat 1⁄2 teaspoon of the oil in a non-stick 18 cm/7in frying pan. Pour in
4 tablespoons batter and swirl around. Cook for 15 seconds until the
edges brown. Turn the pancake over and cook until lightly browned.
• Repeat with the rest of the batter to make about 14 pancakes, adding
more oil as necessary. Stack them between sheets of greaseproof paper
on a plate as you cook them. Rest the plate over a saucepan of
simmering water to keep warm.
• To make the sauce, put the butter, sugar, zests and juice in a frying pan,
and warm gently until the butter has melted. Add the pancakes and
warm through gently, turning once.
• Pour in the Cointreau and brandy, and swirl carefully over the heat to
warm through gently. Once the alcohol is warm, flame the pancakes
with a lighted match. Serve immediately.

Apricot soufflé

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Apricot soufflé
serves 2
ingredients
8 large fresh apricots, stoned
175ml/6fl oz double cream
21⁄4 teaspoons plain flour
50g/2oz caster sugar, plus extra
for dusting
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230°C/450°F/Gas mark 8. Slice half of the apricots
and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large
saucepan. Bring to a simmer over a medium heat and cook, whisking
until thick, for 3 minutes. Remove from the heat, add the Kirsch, then
whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small soufflé dish and dust with caster sugar. Spread 50g/2oz
of the apricot mixture on the bottom. Add about a third of the egg whites
to the remaining apricot mixture. Gently fold together. Carefully fold in
the remaining egg whites in two batches. Spoon over the apricot mixture
in the soufflé dish. Bake for 12–15 minutes until lightly browned on top.
Dust generously with icing sugar, and arrange sliced apricots on top.
Serve immediately.

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Zabaglione

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Zabaglione
serves 4
ingredients
5 egg yolks
100g/4oz caster sugar
150ml/5fl oz Marsala or sweet
sherry
• Put the egg yolks in a large mixing bowl. Add the caster sugar, and
whisk until the mixture is thick, very pale and doubled in volume.
• Set the bowl containing the egg yolk and sugar mixture over a saucepan
of gently simmering water. Add the Marsala and continue whisking until
the mixture becomes warm. This may take up to 10 minutes.
• Pour the mixture, which should be frothy and light, into four wine
glasses. Serve warm.

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Chocolate crêpes

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serves 6
ingredients
75g/3oz plain flour
1 tablespoon cocoa powder
1 teaspoon caster sugar
2 eggs, lightly beaten
175ml/6fl oz milk
2 teaspoons dark rum
25g/1oz butter, melted, plus extra
for brushing
For the filling
5 tablespoons double cream
225g/8oz dark chocolate (at least
70% cocoa solids)
3 eggs, separated
25g/1oz caster sugar
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Sift the flour, cocoa and sugar into a bowl. Make a well in the centre,
add the eggs and beat them in a little at a time, drawing in the flour
mixture from the edge of the bowl. Add the milk, rum and butter, and
beat until smooth. Cover and set aside for 30 minutes.
• Brush an 18cm/7in crêpe pan with melted butter, and set over a
medium heat. Pour 3 tablespoons of the batter into the pan, swirling it to
cover the bottom. Cook for 3 minutes, turning once, then slide onto a
plate. Cook another 11 crêpes in the same way. Stack, interleaved with
baking parchment, and keep warm.
• For the filling, put the cream and chocolate in a pan and melt gently,
stirring. In a bowl, beat the egg yolks with half of the sugar until creamy,
beat in the chocolate cream and leave to cool. In a separate bowl,
whisk the egg whites into soft peaks, add the rest of the sugar and beat
until stiff. Stir a spoonful of the whites into the chocolate mixture, then
fold in the remainder.
• Spread each crêpe with 1 tablespoon of the filling, then fold into
quarters. Brush with melted butter, place on a buttered baking tray and
bake in the oven for 20 minutes. Serve hot.

Black cherry crêpes

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serves 4
ingredients
For the cr?pe batter
100g/4oz plain flour
1 egg
300ml/10fl oz milk
For the filling
375g/13oz fresh black cherries
25g/1oz icing sugar
150g/5oz Greek-style yogurt
2 tablespoons vegetable oil
• To make the crêpe batter, whisk together the flour, egg and milk until
smooth. Cover and set aside for 30 minutes.
• For the filling, pit the cherries and halve or quarter them if they are
large. Stir the icing sugar into the yogurt.
• Brush a 15cm/6in non-stick crêpe pan very lightly with oil, and heat
until hot.
• Whisk the batter well, and thin it with a little extra milk if it is too thick.
Pour one-eighth of the batter into the hot pan, and swirl it around to
cover the bottom. Cook for 1–2 minutes until golden underneath, then
turn over and cook the other side.
• Turn the crêpe out of the pan. Repeat with the remaining mixture until
you have 8 crêpes, adding more oil as necessary. Stack them between
sheets of greaseproof paper on a plate as you cook them. Rest the plate
over a saucepan of simmering water to keep warm.
• To serve, put a spoonful of sweetened yogurt in the centre of each crêpe,
and top with a spoonful of cherries. Fold the crêpe into quarters, and
serve warm.

Banana chocolate chip soufflés

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Banana chocolate
chip soufflés
serves 6
ingredients
3 egg whites
75g/3oz granulated sugar
2 bananas
21⁄2 tablespoons mini
chocolate chips
• Preheat the oven to 230°C/450°F/Gas mark 8. Lightly grease six
175ml/6fl oz ramekins.
• In a bowl, beat the egg whites with an electric mixer until soft peaks
form, then gradually beat in the sugar until the mixture holds stiff peaks.
• Thinly slice the bananas onto the mixture, and gently fold in the
chocolate chips.
• Arrange the ramekins on a baking tray, and divide the mixture evenly
among them. Run a knife around the sides of the ramekins, and bake the
soufflés in the middle of the oven for 15 minutes or until golden brown.
Serve immediately.

Baked coconut rice pudding

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serves 4–6
ingredients
100g/4oz short-grain rice
600ml/1 pint coconut milk
300ml/10fl oz milk
50g/2oz caster sugar
1–2 teaspoons butter
• Lightly grease a 1.2-litre/2pt
shallow ovenproof dish.
• Mix the rice with the coconut milk,
milk and sugar until all the
ingredients are well blended.
• Pour the rice mixture into the
prepared dish, and dot the surface
with the butter. Bake in the oven
for about 30 minutes. Serve hot.

Creamy puddings

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Creamy puddings
serves 6
ingredients
300ml/10fl oz double cream
250g/9oz ricotta cheese
50g/2oz caster sugar
100g/4oz white chocolate, broken
into pieces
350g/12oz mixed summer fruits,
such as strawberries, blueberries
and raspberries
2 tablespoons Cointreau
• Whip the cream until soft peaks form. Fold in the ricotta cheese and half
the of sugar.
• Put the chocolate in a heatproof bowl set over a saucepan of simmering
water. Stir until melted. Remove from the heat and leave to cool, stirring
occasionally. Stir into the cheese mixture until well blended.
• Spoon the mixture into six individual pudding moulds, and level the
surface of each pudding with the back of a spoon. Put in the freezer and
freeze for 8 hours or overnight.
• Put the fruits and the remaining sugar in a pan, and heat gently, stirring
occasionally, until the sugar has dissolved. Stir in the Cointreau.
• Dip the pudding moulds in hot water for 30 seconds, and invert onto
serving plates. Spoon the hot fruit compote over the puddings, and
serve immediately.

Fruity bread pudding

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Fruity bread pudding
serves 4
ingredients
75g/3oz mixed dried fruit
150ml/5fl oz unsweetened
apple juice
3–4 slices day-old white bread,
cubed
1 teaspoon mixed spice
1 large banana, sliced
150ml/5fl oz milk
1 tablespoon Demerara sugar
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the dried fruit in a
small pan with the apple juice, and bring to the boil.
• Remove the pan from the heat and stir in the bread cubes, mixed spice
and banana. Spoon the mixture into a shallow 1.2-litre/2pt ovenproof
dish and pour the milk over.
• Sprinkle with the sugar, and bake for 25–30 minutes until firm and
golden brown. Serve hot or cold.

Treacle pudding

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serves 6
ingredients
50g/2oz butter
100g/4oz caster sugar
2 eggs
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons milk
4 tablespoons golden syrup
• Cream the butter and sugar in a bowl. Beat in the eggs, one at a time.
• Sift the flour, baking powder and salt together, and fold into the mixture,
adding just enough milk to give a dropping consistency.
• Butter a 1.2-litre/2pt pudding basin, then pour the syrup into the bottom.
Spoon in the batter to fill the basin. Cover the top with a round of
buttered baking parchment, and secure pleated foil over that with string.
• Stand in a pan of simmering water with a lid on, and steam for
11⁄2 hours, topping up with boiling water when necessary. Invert the
pudding onto a serving plate. Serve hot.

Indian bread pudding

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serves 6
ingredients
6 medium slices white bread
75g/3oz ghee or butter
150g/5oz granulated sugar
3 green cardamom pods, husks
removed
600ml/1pt milk
175ml/6fl oz evaporated milk
1⁄2 teaspoon saffron threads
• Cut the bread slices into quarters. Heat the ghee or butter in a large
heavy frying pan. Add the bread slices and fry, turning once, until
golden brown.
• Put the fried bread in the bottom of a heatproof dish and set aside.
• To make a syrup, put the sugar, 300ml/10fl oz water and cardamom
seeds in a saucepan. Bring to the boil over a medium heat, stirring
constantly, until the sugar has dissolved. Boil until the syrup thickens.
Pour the syrup over the fried bread.
• Put the milk, evaporated milk and saffron in a separate saucepan, and
bring to the boil over a low heat. Simmer until it has halved in volume.
Pour the mixture over the syrup-coated bread. Serve warm.

Chocolate & pear crumble

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Chocolate & pear crumble
serves 4
ingredients
4 pears, cored and sliced
25ml/1fl oz apple juice
100g/4oz plain flour
15g/1⁄2oz cocoa powder
50g/2oz butter
2 teaspoons granulated sugar
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Peel, core and slice the pears, and
put in an ovenproof dish with the
apple juice.
• Sift the flour and cocoa into a
bowl. Rub the butter into the
mixture with your fingertips. Stir in
the sugar. Sprinkle over the pears,
and press down lightly.
• Bake for about 40 minutes until
cooked through. Serve hot.

Oat & fruit puddings

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Oat & fruit puddings
serves 4
ingredients
100g/4oz rolled oats
50g/2oz butter, melted
2 tablespoons chopped almonds
1 tablespoon clear honey
pinch of ground cinnamon
2 dessert pears
1 tablespoon marmalade
custard or yogurt, to serve
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottoms
of four individual pudding bowls, and line each one with a small circle
of baking parchment.
• Mix together the oats, butter, almonds, honey and cinnamon in a small
bowl. Using a spoon, spread two-thirds of the oat mixture over the base
and around the sides of the pudding bowls.
• Peel, core and finely chop the pears. Toss together with the marmalade,
and spoon into the oat cases. Scatter the remaining oat mixture over to
cover the pears and marmalade.
• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes
before removing the pudding bowls. Serve hot with custard or yogurt.

Caramelized apple tarts

funny menu for you
serves 6
ingredients
1 pastry sheet from a 375g/13oz
pack puff pastry
100g/4oz white marzipan, chilled
and coarsely grated
4 Braeburn apples, quartered, cored
and sliced
50g/2oz butter
juice of 1 large lemon
25g/1oz Demerara sugar
1⁄2 teaspoon mixed spice
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease the bottoms of
six 7.5cm/3in individual tartlet tins.
• Roll out the pastry sheet more thinly. Stamp out six 12.5cm/5in rounds
of pastry using a pastry cutter. Use to line the tins, and prick the bases
twice with a fork. Chill for 10 minutes.
• Line the pastry with foil and baking beans. Bake blind for 10 minutes.
Remove the foil and beans, sprinkle in the marzipan and cook for a
further 5 minutes.
• Quarter, core and slice the apples. Heat the butter in a large non-stick
frying pan. Add the apples, lemon juice, sugar and mixed spice, and
cook over a high heat for 5 minutes, turning as needed, until most of the
lemon juice has evaporated and the apples are just tender.
• Pile the apple mixture into the warm pastry cases, then put back in the
oven for 2–3 minutes. Serve the tartlets warm with crème fraîche.

Blackberry batter pudding

funny menu for you
Blackberry batter pudding
serves 8
ingredients
350g/12oz blackberries
250g/9oz granulated sugar
3 tablespoons plain flour
grated zest of 1 lemon
1⁄4 teaspoon ground nutmeg
For the topping
225g/8oz plain flour
225g/8oz granulated sugar
1 tablespoon baking powder
pinch of salt
250ml/9fl oz milk
75g/3oz butter, melted
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a large mixing bowl, combine the blackberries with 225g/8oz sugar.
• Add the flour and lemon zest. Using a large spoon, stir gently to blend.
Transfer to a 2-litre/31⁄2pt baking dish.
• To make the topping, sift the flour, sugar, baking powder and salt into a
large bowl. Set aside. In a jug, combine the milk and butter. Gradually
stir the milk mixture into the dry ingredients, and keep stirring until the
batter is just smooth. Spoon the batter over the berries.
• Mix the remaining sugar with the nutmeg, then sprinkle the mixture over
the pudding. Bake in the oven for about 50 minutes until the topping is
set. Serve hot.
580

Sticky marmalade pudding

funny menu for you
serves 8
ingredients
175g/6oz butter
175g/6oz muscovado sugar
300g/11oz marmalade
2 seedless oranges, peeled,
all pith removed and sliced
thinly into rounds
2 large eggs, beaten
175g/6oz self-raising flour
11⁄2 teaspoons ground ginger
50g/2oz fresh root ginger,
finely chopped
• Preheat the oven to 180°C/375°F/Gas mark 4. Line the bottom of
a 23cm/9in round cake tin, at least 5cm/2in deep, with non-stick
baking parchment.
• Warm together 50g/2oz each of the butter and sugar, and half of the
marmalade. Spoon into the tin, then arrange the orange slices over the
top of the marmalade mixture.
• Beat together the remaining butter and sugar. Gradually beat in the
eggs. Sift the flour and ground ginger together, and fold into the mixture
with the remaining marmalade and the fresh ginger. Carefully pour over
the oranges, and spread to fill the tin.
• Stand the tin on a baking tray, and bake for 1 hour 10 minutes or until
just firm to the touch.
• Invert the pudding onto a serving plate, and serve warm with custard.

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Sticky toffee pudding

funny menu for you
serves 4
ingredients
100g/4oz butter
50g/2oz caster sugar
150ml/5fl oz double cream
100g/4oz muscovado sugar
4 eggs, separated
150g/5oz plain flour
11⁄2 teaspoons baking powder
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease four moulds
measuring 300ml/10fl oz.
• In a saucepan, dissolve the caster sugar in 2 tablespoons water over a
low heat. Warm the double cream in another pan. When the sugar has
dissolved, increase the heat under that pan, and boil until golden brown.
Remove from the heat and add the hot cream, stirring. Pour equally
between the moulds.
• Using an electric whisk, cream the butter and muscovado sugar until
off-white, then whisk in the egg yolks, one at a time.
• In a glass bowl, whisk the egg whites to soft peaks and reserve.
• Sift the flour and baking powder into a bowl, then whisk into the butter
cream. Fold the whisked egg whites into the mixture.
• Spoon into the moulds, and cover the tops with buttered rounds of
baking parchment. Put into a roasting tin, and pour in enough hot water
from the kettle to come halfway up the moulds. Bake in the oven for
40–50 minutes. Serve hot on their own, or with cream or ice cream.

Ginger upside-down pudding

funny menu for you
serves 4–6
ingredients
1 tablespoon brown sugar
4 peaches, halved and stoned
8 walnut halves
150g/5oz wholemeal flour
1⁄2 teaspoon bicarbonate of soda
11⁄2 teaspoons ground ginger
1 teaspoon ground cinnamon
100g/4oz molasses sugar
1 egg
125ml/4fl oz milk
50ml/2fl oz sunflower oil
• Preheat the oven to 180°/350°F/Gas mark 4. Brush the bottom and
side of a 23cm/9in round springform cake tin with a little sunflower oil.
Sprinkle the brown sugar over the bottom of the tin.
• Arrange the peaches cut side down in the tin, with the walnut halves in
place of the stones.
• For the base, sift together the flour, bicarbonate of soda, ginger and
cinnamon, then stir in the sugar. Whisk together the egg, milk and oil,
then mix into the dry ingredients until smooth.
• Pour the mixture evenly over the peaches, and bake for 35–40 minutes
until firm to the touch. Turn out onto a serving plate. Serve hot with
custard, cream or ice cream.