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- Category: Desserts
125g Caster Sugar
75g Butter
4 or 5 eating apples (we generally use golden delicious)
225g Ready made puff pastry
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- Category: Desserts
1lb plums - stoned and chopped
1tsp ginger - ground (powder) or grated fresh root
1tsp cinnamon
115g (4oz) butter/suet
115g (4oz) caster or soft brown sugar
2 eggs
170g (6oz) plain flour
1 tablespoon baking powder
2 tablespoons milk
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- Category: Desserts
Especially for Margaret, Bear and Gypsy
Base:
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100g (3½oz) butter, melted
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250g (9oz) digestive biscuits
Filling:
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100g (3½oz) butter
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100g (3½oz) dark brown soft sugar
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397g can Carnation Condensed Milk
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- Category: Desserts
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- Category: Desserts
Crumble topping:
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- Category: Desserts
The hedgerows round Spruisty Farm are heaving with blackberries so I found this great recipe to put them to good use!
150g digestive biscuits, or Nice biscuits
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50g butter, melted
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450g curd cheese,
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2 eggs, beaten
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1 lemon, zest only
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175g caster sugar,
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300g blackberries, stalks removed
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- Category: Desserts
Chocolate and raspberry cheesecake brownies. What a fab recipe!
For the brownie mix
- 280g unsalted butter, plus extra for greasing
- 170g dark (70% cocoa solids) chocolate
- 350g unrefined golden caster sugar
- 70g plain flour
- Pinch of salt
- 5 medium free-range eggs
- 2 teaspoons vanilla extract
- 100g white chocolate, broken into small pieces
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- Category: Desserts
The cake
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2 eggs
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2 egg yolks
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3 tbsp caster sugar
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100g/4oz bar dark chocolate (minimum 70% solids), broken into pieces
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100g unsalted butter , cut into cubes
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50g plain flour
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- Category: Desserts
- 200 g plain flour
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1 tsp ground cinnamon
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1 tsp mace
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1 tsp ground cloves
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1 tsp ground ginger
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1 tsp ground allspice
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200 g sultanas
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200 g raisins
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200 g currants
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225 g pitted ready-to-eat Agen prunes
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225 g dried apricots
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225 g stoned dates
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450 g molasses sugar
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110 g shelled brazil nuts, chopped
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110 g almonds
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200 g brown breadcrumbs
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- Category: Desserts
Pastry
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175g plain flour
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100g cold butter , cut in small pieces
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1 tbsp icing sugar
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1 egg yolk
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- Category: Desserts
A delicious summery dessert using seasonal ingredients
Pastry
125g Plain Flour
60g Butter
1tbsp Caster Sugar
12 Egg Yolk
2 – 3tbsp water
Filling
2 Egg Yolks
50g Caster Sugar
2tsp cornflour
2 tsp plain flour
300ml milk
2 tbsp elderflower cordial
200g raspberries
Icing Sugar to decorate
Preheat the oven to 180 gas 4
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- Category: Desserts
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175g digestive biscuits
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85g butter, melted
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397g can caramel (we used Carnation caramel)
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1 tsp sea salt plus extra to serve
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300g plain chocolate (70% solids), broken into chunks
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600ml tub double cream
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25g icing sugar
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2 tsp vanilla extract
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salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury's or Marks & Spencer)
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single cream to serve (optional)
- Details
- Category: Desserts
- 1 x 23cm shortcrust pastry case
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1kg/2lb 3½oz Bramley apples
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pinch sugar, to taste
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1 tbsp water or apple juice
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100g/3½oz plain flour
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1 tsp cinnamon
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1tsp ground ginger
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175g/6oz butter
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50g/2oz rolled oats
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100g/3½oz demerara sugar
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- Category: Desserts
This is the basic plain sweet pudding to which you can add any flavourings you fancy.
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115g (4oz) butter/suet
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115g (4oz) caster or soft brown sugar
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2 eggs
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170g (6oz) plain flour
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1 tablespoon baking powder
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2 tablespoons milk
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- Category: Desserts
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350 g strawberries
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Juice of 1 orange and 1 lemon
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175 g vanilla sugar
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40 cl single cream
- Details
- Category: Desserts
Having talked about adding Elderflower syrup to meringues, I was inundated with requests for my recipe. So here it is!
- 4 large egg whites, at room temperature
- 115g caster sugar
- 115g icing sugar
- Details
- Category: Desserts
2 tablespoons butter
750g dessert apples, peeled, cored and thinly sliced
100g dark brown soft sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 packets trifle sponges, broken apart
1 300g packet toffee sauce
100g chopped walnuts or pecans
1 500g tub custard
1 pot whipping cream, whipped
In a large frying pan over medium heat, melt the butter and saute the apples. Once the apples are a bit soft, add the sugar, cinnamon and nutmeg. Continue to cook until apples are tender, 10 to 15 mins. Allow the mixture to cool.
In a trifle bowl, arrange some of the sponge pieces in the bottom. Spoon over 1/4 of the apple mixture, including the juices. Drizzle with 1/4 of the toffee sauce, sprinkle with 1/4 of the nuts, then spoon over 1/4 of the custard and 1/4 of the cream. Continue with the layers, ending with a layer of whipped cream. Place in the fridge and chill at least 1 hour before serving. For decoration, drizzle some toffee sauce over the top of the trifle just before serving, and dust with freshly grated nutmeg.
