Baking With Mary Berry (2 page)
Read Baking With Mary Berry Online
Authors: Mary Berry
Special equipment
9
1
/
2
in (24cm) pie dish
Ingredients
1lb (500g) tart apples, quartered, cored, peeled, and sliced
8oz (250g) sweet apples, quartered, cored, peeled, and sliced
about 2 tbsp granulated sugar, plus extra for sprinkling
2 tbsp water
milk for glazing
Method
1
Put a baking sheet in the oven and preheat the oven to 425°F (220°C). Put the apples into a large pan and add the sugar and water. Cover and cook gently, stirring, for about 10 minutes until the apples are soft and fluffy. Taste for sweetness and add more sugar if necessary. Transfer to a bowl and let the apples cool.
2
Divide the pastry into 2 portions, 1 portion slightly larger than the other. Roll out the larger portion on a lightly floured surface and use to line the pie dish.
3
Spoon the apple filling onto the pie crust, spreading it almost to the edge and then doming it in the middle.
4
Roll out the remaining dough. Brush the edge of the pie crust with a little water, then lay the pastry lid over the apple filling. Trim the edge, then crimp to seal. Make a small hole in the pastry lid to allow the steam to escape.
5
Use the pastry trimmings to make leaves to decorate the pie, attaching them with milk. Brush the pastry lid with milk and sprinkle with sugar.
6
Put the pie dish on the hot baking sheet (this helps ensure a crisp pie crust) and bake for 25–30 minutes until the crust is golden. I love to serve this pie warm with
pouring custard
or vanilla ice cream.
St. Clement’s apple pie
When cooking the apples, add the grated zest and juice of 1 large lemon and 3 tbsp fine-cut orange marmalade to the apples.
Double-crust apple pie
Tarte tatin
Serves 6
Special equipment
shallow 9in (23cm) round cake pan
Ingredients
Dough
1
1
/
3
cups all-purpose flour
9 tbsp chilled butter, cut into cubes
1
/
4
cup confectioners’ sugar
1 large egg yolk
about 1 tbsp cold water
Filling
6 tbsp butter
1
/
2
cup dark brown sugar
2lb (1kg) sweet apples
grated zest and juice of 1 lemon
Method
1
Make the dough: put the flour into a large bowl and add the butter. Rub in until the mixture resembles fine bread crumbs. Stir in the confectioners’ sugar, then mix in the egg yolk and enough water to make a soft, but not sticky, dough. Wrap and chill for 30 minutes.
2
Put the butter and sugar into a pan and heat very gently until the sugar dissolves. Increase the heat and cook gently for 4–5 minutes until the mixture turns dark golden brown and is thick, but pourable. Pour evenly over the bottom of the cake pan.
3
Peel, core, and slice the apples. Toss them with the lemon zest and juice.
Arrange in the cake pan
.
4
Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface into a round slightly larger than the pan. Lay the dough over the apples, tucking the excess down the side of the pan.
5
Bake for 25–30 minutes until the crust is crisp and golden. Invert a serving plate on top of the pan, turn the pan and plate over, and lift the pan to reveal the caramelized apples. Serve warm or cold with whipped cream.
Arranging the apples in the cake pan
Arrange
a single layer of the best apple slices in a circular pattern on top of the caramel mixture. Cover evenly with the remaining apple slices.
Tarte tatin
French apple tart
Serves 10
Special equipment
11in (28cm) loose-bottomed fluted tart pan
baking beans
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
1
/
2
cup granulated sugar
4 large egg yolks
6 tbsp butter
Purée
3lb (1.5kg) tart apples, quartered, cored, and cut into chunks
3 tbsp water
6 tbsp apricot jam
1
/
2
cup granulated sugar
grated zest of 1 large lemon
Apple topping and glaze
12oz (375g) sweet apples, quartered, cored, peeled, and sliced
juice of 1 lemon
1 tbsp granulated sugar
6 tbsp apricot jam
Method
1
Make the dough: put the flour into a bowl and rub in the butter until the mixture resembles fine bread crumbs. Stir in the sugar, then the egg yolks and a little cold water, if needed, to make a soft dough. Wrap and chill for 30 minutes.
2
Melt the butter in a large saucepan and add the tart apples and water. Cover and cook very gently for 20–25 minutes until the apples are soft.
3
Rub the apples through a nylon sieve into a clean pan. Add the jam, sugar, and lemon zest. Cook over high heat for 15–20 minutes, stirring constantly, until all the liquid has evaporated and the apple purée is thick. Let cool.
4
Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and use to line the tart pan.
Bake blind
for 10–15 minutes. Remove the beans and foil and bake for another 5 minutes. Cool.
5
Spoon the apple purée into the crust. Arrange the apple slices on top, brush with lemon juice, and sprinkle with granulated sugar. Return to the oven and bake for 30–35 minutes until the apples are tender and their edges lightly browned.
6
Heat the jam, work through a sieve, then brush over the apples. Serve the tart warm or cold.
French apple tart
Tarte au citron
Serves 10–12
Special equipment
11in (28cm) loose-bottomed fluted tart pan
baking beans
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
1
/
4
cup granulated sugar
1 large egg
1–2 tbsp water
Filling
9 large eggs
1
1
/
4
cups heavy cream
grated zest and juice of 5 large lemons
1
1
/
2
cups granulated sugar
confectioners’ sugar for dusting
lemon twists to decorate
Method
1
Make the dough: put the flour into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs.
2
Stir in the granulated sugar, then bind together with the egg and water to make a soft, pliable dough. Wrap in plastic wrap and chill for 30 minutes.
3
Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface and use to line the tart pan.
Bake blind
for 10 minutes.
4
Remove the baking beans and foil and bake the tart crust for 5 minutes or until the base has dried out. Remove from the oven and reduce the oven temperature to 350°F (180°C).
5
Beat the eggs in a bowl and add the cream, lemon zest and juice, and granulated sugar. Stir until smooth, and pour into the tart crust.
6
Bake for 35–40 minutes until the lemon filling has set. Cover the tart loosely with foil if the crust begins to brown too much.
7
Let the tart cool a little, then dust with confectioners’ sugar. Decorate with lemon twists and serve warm or at room temperature.
Tarte au citron
French apricot & almond pie
So often the star of French pâtissèrie, this golden fruit tart is easy enough to make at home.
Serves 10
Special equipment
11in (28cm) loose-bottomed fluted tart pan
baking beans
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
1
/
4
cup granulated sugar
1 large egg, beaten
1–2 tbsp water
Topping
2lb (1kg) fresh apricots, halved and pitted
juice of 1 lemon
1
/
2
cup water
1
/
4
cup granulated sugar
1 tsp arrowroot
1 tbsp brandy
1
/
4
cup toasted sliced almonds
Method
1
Make the dough: sift the flour into a large bowl. Add the butter and rub in until the mixture resembles fine bread crumbs.
2
Stir in the sugar, then mix in the egg and water to make a soft, pliable dough. Wrap in plastic wrap and chill for 30 minutes.
3
Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface and use to line the tart pan.
Bake blind
until the pie crust is beginning to brown at the edges. Remove the beans and foil and bake for another 5–10 minutes. Let cool.
4
Put the apricots, cut-side down, in a shallow pan with the lemon juice, measured water, and sugar. Cover tightly and bring to a boil. Lower the heat and simmer gently for 3 minutes or until just soft.
5
Remove the apricots with a slotted spoon, reserving the juices. Drain on paper towels and let cool.
6
Remove the pie crust from the tart pan and put on a serving plate. Spread the crème pâtissière over the pie crust and smooth the surface.
7
Arrange the apricots, cut-side down, on the crème pâtissière. Combine the arrowroot and brandy in a small bowl and stir in the reserved apricot juices.
8
Return the mixture to the pan and bring to a boil, stirring until thick. Add the toasted sliced almonds.
9
Spoon the glaze over the apricots, making sure they are evenly coated. (Add a little water to the glaze if it is too thick.) Let stand until the glaze has cooled and set. Serve the tart cold.
French apricot & almond pie
Apple tarte au citron
Serves 10
Special equipment
deep 10in (25cm) loose-bottomed tart pan
Ingredients
Dough
2 cups all-purpose flour
1
/
4
cup confectioners’ sugar
9 tbsp butter, cut into cubes
1 large egg, beaten
1–2 tbsp water
Filling
4 large eggs
1 cup granulated sugar
finely grated zest and juice of 2 lemons
9 tbsp butter, melted
2 large tart apples, e.g. Macintosh, quartered, cored, and peeled—about 12oz (350g) prepared weight
2 red sweet apples, quartered, cored, and thinly sliced (leave the red skin on)
about 2 tbsp dark brown sugar
fresh whipping cream to serve
Method
1
Make the dough: sift the flour and confectioners’ sugar into a bowl and rub in the cubes of butter until the mixture resembles bread crumbs. Stir in the egg and water and bring together to form a dough. (If making the dough in a food processor, process the flour, butter, and confectioners’ sugar until like bread crumbs, pour in the beaten egg, and pulse until the dough forms a ball.) Form the dough into a smooth ball, put into a plastic bag, and chill in the refrigerator for at least 30 minutes.
2
Roll out the chilled dough on a lightly floured surface and use to line the pan. Chill again for 30 minutes.
3
Place a baking sheet in the bottom third of the oven and preheat oven to 400°F (200°C). Prepare the filling: beat the eggs, granulated sugar, and lemon zest and juice in a bowl. Stir in the warm melted butter, then coarsely grate the tart apples directly into mixture and mix well.
4
Spread the runny lemon mixture in the chilled tart crust. Level the surface with the back of a spoon and arrange the red-skinned apples around the outside edge. Sprinkle with the dark brown sugar.
5
Bake on the hot baking sheet for about 40–50 minutes or until the center feels firm to the touch and the apples are tinged brown. Serve at once with fresh whipping cream.
Mississippi mud pie
Serves 12
Special equipment
10in (25cm) loose-bottomed fluted tart pan
baking beans
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
about 2–3 tbsp cold water
Filling
7oz (200g) dark chocolate
9 tbsp butter
1 tbsp coffee extract
3 large eggs
2
/
3
cup half-and-half
1 cup dark brown sugar
2
/
3
cup whipping cream to decorate
Method
1
Make the dough: put the flour into a large bowl. Add the butter and rub in until the mixture resembles fine bread crumbs. Add enough cold water to make a soft, pliable dough.
2
Wrap the dough and chill for 30 minutes. Preheat the oven to 400°F (200°C).
3
Roll out the dough on a lightly floured surface and use to line the tart pan.
4
Bake the pie crust blind
for about 10 minutes until the edges begin to brown.
5
Remove the baking beans and foil and bake for another 5 minutes or until the base has dried out. Remove the pie crust from the oven and reduce the oven temperature to 375°F (190°C).
6
Break the chocolate into pieces and place in a heavy pan with the butter and coffee extract. Heat gently, stirring occasionally, until the chocolate and butter have melted. Remove from the heat. Let the mixture cool slightly.
7
Beat the eggs, then add to the saucepan with the half-and-half and sugar. Stir thoroughly to mix.
8
Pour the filling into the pie crust. Bake for 30–35 minutes until the filling has set. Let cool.
9
Carefully pipe whipped cream rosettes around the edge of the pie before serving.
Pecan pie
Serves 8
Special equipment
9in (23cm) loose-bottomed fluted tart pan
baking beans
Ingredients
Dough
1
1
/
3
cups all-purpose flour
6 tbsp chilled butter, cut into cubes
about 2 tbsp cold water
1 extra large egg white, lightly beaten
Filling
1
1
/
3
cups pecan halves
2 tbsp unsalted butter
1
/
3
cup light brown sugar
2 tbsp granulated sugar
1
/
2
cup corn syrup
3 tbsp brandy
1 tsp vanilla extract
2 tbsp half-and-half
1
/
4
tsp ground cinnamon
pinch of grated nutmeg
1 large egg, lightly beaten
2 large egg yolks
Method
1
Make the dough: put the flour into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Add enough water to make a soft dough. Let chill for about 30 minutes.
2
Preheat the oven to 350°F (180°C). Roll out the dough on a lightly floured work surface and line the tart pan.
Bake blind
for 10 minutes.
3
Remove the beans and foil, lightly brush the crust with egg white, and return to the oven for 1–2 minutes. Remove from the oven and set aside.
4
Spread the pecans out on a baking sheet and roast in the oven, turning occasionally, for 10–15 minutes. Reserve a few pecan halves and coarsely chop the remainder. Leave the oven on.
5
Put the butter in a heavy saucepan and cook over low heat until it turns golden brown. Add the sugars and corn syrup and heat gently until the sugars dissolve. Add the brandy, bring to a boil, and cook for 5 minutes.
6
Remove from the heat and stir in the vanilla extract, half-and-half, cinnamon, and nutmeg.
7
Whisk together the egg and egg yolks. Whisk a little hot brandy mixture into the eggs. Add half of the brandy mixture, little by little, then add the remainder. Let cool.
8
Arrange the chopped pecans and pecan halves in the pie base. Pour the egg mixture over them. Bake in the oven for about 40 minutes until golden brown and set. Let cool before serving.
Pecan pie
Lemon meringue pie
Serves 8–10
Special equipment
10in (25cm) loose-bottomed fluted tart pan
baking beans
Ingredients
Dough
2 cups all-purpose flour
1
/
4
cup confectioners’ sugar
9 tbsp chilled butter, cut into cubes
1 large egg yolk
2 tbsp cold water
Filling
grated zest and juice of 4 large lemons
3
/
4
cup cornstarch
2
1
/
2
cups water
4 large egg yolks
2
/
3
cup granulated sugar
Meringue
5 large egg whites
1 cup granulated sugar
Method
1
Make the dough: sift the flour and confectioners’ sugar into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs.
2
Mix in the egg yolk and enough cold water to make a soft, pliable dough. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
3
Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface and use to line the tart pan.
Bake blind
for 10 minutes.
4
Remove the baking beans and foil and bake the pie crust for 5 minutes or until the base has dried out. Remove from the oven and reduce the temperature to 300°F (150°C).
5
Mix the lemon zest and juice with the cornstarch. Bring the water to a boil, then stir into the lemon mixture. Beat the egg yolks with the granulated sugar.
6
Let cool slightly, then stir in the egg yolk mixture and whisk until smooth. Pour into the pie crust.
7
Beat the egg whites with a hand-held electric mixer on maximum speed until stiff but not dry. Beat in the sugar 1 tsp at a time. Pile on top of the filling and spread over evenly. Bake for 45 minutes or until crisp and brown. Serve the pie warm or cold.
Lemon meringue pie
Key lime pie
Serves 8
Special equipment
9in (23cm) loose-bottomed fluted tart pan
baking beans
Ingredients
Dough
1
1
/
3
cups all-purpose flour
6 tbsp chilled butter, cut into cubes
about 2 tbsp cold water
Filling
1
1
/
4
cups heavy cream
1 x 14oz (400g) can full-fat sweetened condensed milk
grated zest and juice of 1 lime
lime slices to decorate
Method
1
Make the dough: put the flour into a large bowl, add the butter, and rub in until the mixture resembles fine bread crumbs. Add enough cold water to make a soft, pliable dough.
2
Wrap the dough in plastic wrap or foil and chill in the refrigerator for 30 minutes. Preheat the oven to 400°F (200°C).
3
Roll out the dough on a lightly floured surface and use to line the tart pan.
4
Bake the pie crust blind
for about 10 minutes. Remove the baking beans and foil and return the crust to the oven for 5 minutes. Cool slightly.
5
Whip the cream to soft peaks in a large bowl and mix together with the condensed milk. Slowly stir in the lime zest and juice until the mixture thickens.
6
Pour the mixture into the pie crust and smooth the top, or create a pattern with a palette knife. Chill in the refrigerator for at least 2 hours or until the filling is set firm.
7
Serve the pie chilled, decorated with lime slices.
Key lime pie
Plum & almond tart
Serves 6
Special equipment
9in (23cm) fluted tart pan
Ingredients
Dough
2 cups all-purpose flour
1 cup confectioners’ sugar, sifted
9 tbsp butter, cut into cubes
1 small egg, beaten
1–2 tbsp water
a little milk for glazing
Filling
6oz (175g) golden marzipan, grated
1lb (500g) ripe plums, halved and pitted
confectioners’ sugar for sifting
Method
1
Put a baking sheet in the oven and preheat the oven to 400°F (200°C).
2
Make the dough: put the flour, sugar, and butter into a food processor and pulse until the mixture resembles fine bread crumbs. Add the egg and pulse again until the dough holds together in a ball. (To make by hand, put the flour into a bowl and rub in the butter with your fingertips, then stir in the sugar, egg, and water.) Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap and chill for 10 minutes.
3
Remove a little less than half of the dough for the top of the tart and return it to the refrigerator. Roll out the remaining dough on a lightly floured surface and use to line the bottom and sides of the tart pan, making a rim around the top edge. If the dough cracks, press it together again, and patch it with rolled-out dough trimmings if necessary.
4
Prick all over the bottom of the dough with a fork and scatter with the grated marzipan. Arrange the plums cut-side down on top. Brush the rim with water. Roll out the reserved dough to a round that is slightly larger than the diameter of the pan and place over the plums. Press the dough edges together to seal, and trim off any excess. Brush with a little milk to glaze.
5
Place the pan on the hot baking sheet and bake for 30–35 minutes until pale golden. Sift confectioners’ sugar over the tart and serve warm.
Plum & almond tart
Raspberry tartlets
Makes 16
Special equipment
3in (7cm) pastry cutter
16 x 2
1
/
2
in (6cm) round tartlet pans
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
2 tbsp granulated sugar
3–4 tbsp cold water
Filling
8oz (250g) full-fat mascarpone
2 tbsp granulated sugar
12oz (350g) raspberries
3 tbsp red currant jelly
1–2 tsp lemon juice to taste
Method
1
Make the dough: put the flour into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, then add enough cold water to bind to a soft pliable dough. Wrap and chill for at least 30 minutes.
2
On a lightly floured surface, roll out the dough thinly. Using the pastry cutter, cut out 16 rounds. Preheat the oven to 375°F (190°C).
3
Gently press the rounds into the tartlet pans. Prick all over with a fork and bake for 12–15 minutes until golden. Leave in the pans for 10 minutes, then remove and transfer to a wire rack. Let cool completely.
4
Beat together the mascarpone and sugar and spoon into the tartlet crusts. Top with the raspberries, pressing them gently into the filling.
5
Melt the jelly with lemon juice to taste in a small pan, then spoon over the fruits. Let set before serving.
Tropical tartlets
Makes 10
Special equipment
10 x 3in (7cm) round tartlet pans or boat-shaped pans (barquette molds)
Ingredients
Almond dough
1
/
2
cup ground almonds
1 cup all-purpose flour
2 tbsp granulated sugar
6 tbsp chilled butter, cut into cubes
about 3 tbsp cold water
1
1
/
4
cups store-bought vanilla pudding
1 x 7oz (200g) can mandarin oranges in natural juice, well-drained
1 x 7oz (200g) can apricot halves in natural juice, well-drained and cut into pieces
about 3 tbsp apricot jam
about
1
/
3
cup toasted sliced almonds
Method
1
Make the dough: combine the almonds, flour, and sugar in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs. Add enough cold water to make a soft, pliable dough. Wrap and chill for 1 hour.
2
Put the dough on a floured surface and flatten slightly. Place a large sheet of parchment paper on top and roll out the dough, beneath the parchment, until about
1
/
8
in (3mm) thick. Line the tartlet pans with dough and chill for 2 hours. Preheat the oven to 375°F (190°C).
3
Prick the dough all over and bake for 10 minutes. Let the shells cool in the pans for 10 minutes. Remove and transfer to a wire rack to cool.
4
Spoon the vanilla pudding into each shell, then top with the mandarin oranges and apricots. Melt the jam in a small pan, sieve, then spoon over the fruit. Sprinkle with the almonds and let set before serving.
Blueberry puffs
Makes 8
Ingredients
1lb (500g) store-bought puff pastry
1 large egg, beaten
4oz (100g) blueberries
2
/
3
cup heavy or whipping cream
1 tbsp granulated sugar
1 ripe nectarine or peach, pitted and sliced
confectioners’ sugar for dusting
Method
1
Preheat the oven to 450°F (230°C). Roll out the pastry until
1
/
4
in (5mm) thick on a lightly floured surface. Cut into strips 3in (7cm) wide, then cut the strips diagonally into 8 diamond shapes.
2
With a sharp knife, score each pastry diamond
1
/
2
in (1cm) from the edge, being careful not to cut all the way through. Place on a dampened baking sheet and glaze with beaten egg.
3
Bake for 10–15 minutes until golden. Transfer to a wire rack. Remove the pastry centers, reserving them for lids if desired. Let cool.
4
Divide half of the blueberries among the pastry shells. Whip the cream and sugar and divide among the shells. Top with nectarine or peach slices, and the remaining blueberries. Dust the pastry lids with confectioners’ sugar, replace, and serve.
Clockwise from top:
Raspberry tartlets
,
Blueberry puffs
,
Tropical tartlets
.
Apricot & almond galette
This is also very good made with thinly sliced unpeeled sweet apples instead of apricots. Use about three per galette. Serve warm with cream.
Makes 2 (serves 12)
Ingredients
a little all-purpose flour, for dusting
1 x 13oz (375g) package all-butter puff pastry
a little milk
2 x 14oz (400g) cans apricots in natural juices, drained
9oz (250g) golden marzipan, coarsely grated
2 tbsp apricot jam
2 tsp water
Method
1
Preheat the oven to 425˚F (220˚C). Pop a baking sheet in to get hot. Lightly flour a piece of parchment paper and roll the pastry out into a 10 x 12in (25 x 30cm) rectangle, cut it in half lengthwise to make two strips, then arrange them neatly side by side.
2
With a knife, score a
1
/
2
in (1cm) border around the rectangles, being careful not to cut all the way through—this allows the strip to rise up around the apricots and keeps any liquid or fruit from leaking out. Brush the borders with a little milk.
3
Slice each apricot into four slices and arrange them in rows inside the borders. Sprinkle with the marzipan.
4
Slide the paper onto the hot baking sheet and bake for 20–25 minutes or until golden brown. Check halfway through cooking and, if they are getting too brown, cover loosely with foil.
5
Heat the apricot jam in a pan with the water, whisking until smooth. Brush the apricots with a thin layer to glaze them. Serve warm.
Apricot & almond galette
Mini apple, apricot, & hazelnut crumbles
These individual crumbles are scrumptious and so easy to make. Serve with cream, crème fraîche, or warm pouring custard.
Serves 6
Special equipment
6 x size 1 (5fl oz/150ml) ramekins
Ingredients
2lb (900g) Macintosh apples, peeled and cut into
1
/
2
in (1cm) cubes
6oz (175g) ready-to-eat dried apricots, cut into small pieces
1
/
2
cup apple juice
1 heaping tbsp dark brown sugar
Topping
3
/
4
cup all-purpose flour
3 tbsp cold butter, cut into cubes
1
/
2
cup dark brown sugar
1
/
4
cup hazelnuts, chopped
Method
1
Preheat the oven to 400˚F (200˚C). Put the apples, apricots, apple juice, and the dark brown sugar into a saucepan. Bring to a boil, cover with a lid, and simmer for 5–7 minutes or until the apples are just soft. Remove from the heat and divide among the ramekins.
2
Make the topping: put the flour and butter into a mixing bowl and rub together. Add the sugar and the hazelnuts and mix together.
3
Sprinkle the crumble topping over the apples in the ramekins, then place on a baking sheet and bake for 15 minutes or until the crumble is light golden brown and the fruit is bubbling around the edges. Serve with
pouring custard
.
Classic apple crumble
Serves 6
Special equipment
shallow 8in (20cm) ovenproof dish
Ingredients
2lb (900g) tart apples, e.g. Macintosh
2
/
3
cup granulated sugar
finely grated zest of 1 lemon
6 tbsp water
Topping
1
1
/
2
cups all-purpose flour
6 tbsp butter
1
/
3
cup dark brown sugar
Method
1
Preheat the oven to 350°F (180°C). Quarter, peel, and core the apples, then slice them fairly thinly. Toss the slices in the sugar, lemon zest, and water. Put in the dish.
2
Make the topping: put the flour in a bowl and rub in the butter until the mixture resembles fine bread crumbs, then stir in the sugar.
3
Sprinkle the topping evenly over the apple mixture in the dish and bake for 40–45 minutes until golden brown and bubbling. Serve at once.
Cook’s know-how
For a crunchier topping on the classic apple crumble, use 1 cup whole wheat flour and
1
/
2
cup rolled oats instead of the all-purpose flour. To sweeten tart apples, especially windfall apples that are not at their best, use apricot jam instead of some—or all—of the sugar. Apricot jam gives a gentle sweetness, and it improves the texture of the apples, especially if you are using them for a purée or a pie.
Plum crumble
Serves 6
Ingredients
2lb (1kg) plums, halved and pitted
1
/
3
cup light brown sugar
1 tsp ground cinnamon
Topping
1
3
/
4
cups whole wheat flour
9 tbsp butter
1
/
2
cup light brown sugar
Method
1
Preheat the oven to 350°F (180°C). Put the plums into a shallow, ovenproof dish and sprinkle with the sugar and cinnamon.
2
Make the topping: put the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar.
3
Sprinkle the topping evenly over the plums, without pressing it down, and bake for 30–40 minutes until golden. Serve the crumble hot.
Crunchy apricot crumble
Substitute fresh apricots for the plums, and omit the cinnamon. Substitute rolled oats for half of the flour in the crumble topping, or use up to 1
1
/
4
cups chopped toasted hazelnuts. You can also use half white and half whole wheat flour.
Rhubarb and ginger crumble
Substitute 2lb (1kg) rhubarb, cut into 1in (2.5cm) pieces, for the plums. Put into a saucepan with the sugar, 2 tbsp water, and 1 tsp ground ginger instead of the cinnamon, and cook gently until the rhubarb is soft.
Plum crumble
Blackberry & apple cobbler
Serves 4
Special equipment
2in (5cm) round fluted cookie cutter
Ingredients
2 tart apples, e.g. Macintosh
1lb (500g) blackberries
1
/
4
cup granulated sugar
finely grated zest and juice of 1 lemon
Topping
2 cups self-rising flour
4 tbsp butter, cubed
1
/
3
cup granulated sugar
1
/
3
cup milk, plus extra for glazing
Method
1
Preheat oven to 425°F (225°C). Quarter, peel, and core the apples, then cut the apples into large slices, about
1
/
2
in (1cm) thick.
2
Put the apples into a saucepan with the blackberries, sugar, and lemon zest and juice. Cover and simmer gently for 10–15 minutes until the apple pieces are tender but not broken up.
3
Meanwhile, make the cobbler topping: put the flour into a bowl, add the cubes of butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, add the milk, and mix to form a soft dough.
4
Roll out the dough on a lightly floured surface until
1
/
2
in (1cm) thick. Cut out as many shapes as you can with the cookie cutter, then re-roll the trimmings and cut out more. If you do not have a cookie cutter, stamp out rounds with the rim of a glass or coffee mug.
5
Transfer the fruit to an ovenproof dish, arrange the dough shapes on top, and brush with milk to glaze.
6
Bake for 15–20 minutes until the cobbler topping is golden. Serve at once.
Clockwise from top right:
Classic apple crumble
,
Apple tarte au citron
,
Blackberry and apple cobbler
Apple strudel
Serves 8
Ingredients
four 10 x 18in (25 x 45cm) sheets of filo dough
4 tbsp butter, melted
1
/
2
cup fresh white bread crumbs
3 tbsp sliced almonds
confectioners’ sugar for dusting
Filling
1
1
/
2
lb (750g) tart apples, quartered, cored, peeled, and sliced
grated zest and juice of 1 lemon
3 tbsp light brown sugar
1
/
2
tsp ground pumpkin pie spice
1
/
2
tsp ground cinnamon
3
/
4
cup golden raisins
1
/
3
cup blanched almonds, roughly chopped
Method
1
Preheat the oven to 375°F (190°C). Make the filling: mix together the apples, lemon zest and juice, sugar, pumpkin pie spice, cinnamon, golden raisins, and almonds.
2
Lightly brush 1 sheet of filo dough with melted butter. Cover with the remaining sheets, brushing each with butter. Add the filling and
finish the strudel
.
3
Brush the strudel with the remaining melted butter and sprinkle with the almonds. Bake for 40–45 minutes until the dough is crisp and golden. Dust with confectioners’ sugar. Serve warm or cold.
Finishing the strudel
Sprinkle
the bread crumbs over the dough. Spoon the apple mixture along the middle of the dough.
Fold
the dough to enclose the filling, turn over onto a baking sheet, and bend into a horseshoe shape.
Apple strudel
Devon scones
Makes 12
Special equipment
2in (5cm) pastry cutter
Ingredients
4 tbsp chilled butter, cubed, plus extra for greasing
1
3
/
4
cups self-rising flour
2
1
/
2
tbsp granulated sugar
1 large egg
about
2
/
3
cup milk, plus extra for glazing
butter and jam to serve
Method
1
Preheat the oven to 425°F (220°C). Lightly butter a large baking sheet.
2
Sift the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar.
3
Break the egg into a liquid measuring cup and make up to
2
/
3
cup with milk. Beat lightly to mix. Add to the bowl and mix to a soft dough.
4
Lightly knead the dough on a floured work surface until smooth. Roll out until
1
/
2
in (1cm) thick, cut into rounds with the pastry cutter, and put on the baking sheet. Reroll the scraps and continue cutting until all the dough is used. Brush with milk.
5
Bake for about 10 minutes until risen and golden. Cool on a wire rack. Serve on the day of making, if possible, with butter and jam.
Cheese scones
Omit the sugar, and add 4oz (125g) grated aged cheddar cheese and
1
/
2
tsp mustard powder to the dry ingredients before mixing in the egg and milk. Roll out the dough into a 6in (15cm) round and cut it into wedges. Brush with milk and sprinkle with finely grated cheese. Bake as directed.
Devon scones
Welsh cakes
Makes 12
Special equipment
3in (7cm) pastry cutter
Ingredients
1
3
/
4
cups self-rising flour
9 tbsp butter
1
/
2
cup granulated sugar
1
/
2
cup currants
1
/
2
tsp ground pumpkin pie spice
1 large egg, beaten
about 2 tbsp milk
sunflower oil for greasing
Method
1
Sift the flour into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs.
2
Add the sugar, currants, and pumpkin pie spice and stir to mix. Add the egg and enough milk to form a soft, but not sticky, dough.
3
On a lightly floured work surface, roll out the dough to a thickness of
1
/
4
in (5mm). Cut into rounds with a pastry cutter.
4
Heat a flat griddle pan or a heavy frying pan and grease with a little oil. Cook the Welsh cakes on the hot pan over low heat for about 3 minutes on each side until cooked through and golden brown.
5
Let cool on a wire rack. Serve on the day of making, if possible.
Figgy seeded bites
Seeded bars are extremely popular in many coffee shops. They are also healthier than a slice of cake, so why not make your own? When I was testing these, the whole lot went in one go!
Makes 12 bars or 24 bites
Special equipment
7in (8cm) square shallow pan, lined with parchment paper and greased
Ingredients
5 tbsp butter
2 tbsp golden syrup or 1 tbsp corn syrup and 1 tbsp honey
1
/
2
cup granulated sugar
2 cups rolled oats
1
/
4
cup sunflower seeds
1
/
4
cup pumpkin seeds
1
/
2
cup shredded coconut
3
/
4
cup dried figs, sliced into tiny pieces
1
/
4
cup dried apricots, sliced into tiny pieces
Method
1
Preheat the oven to 350˚F (180˚C). Heat the butter, syrup, and sugar in a pan over gentle heat, stirring until melted and dissolved.
2
Put the remaining ingredients into a large mixing bowl, add the melted butter mixture, and stir well. Pour into the pan and level the top.
3
Bake for 30–35 minutes or until lightly golden and firm in the middle. Let cool slightly, then cut into 12 rectangles or 24 squares. Leave in the pan to harden, then transfer to a wire rack to cool completely.
Wimbledon cake
Cuts into 8 slices
Special equipment
2 x 7in (18cm) round cake pans
Ingredients
butter for greasing
3 large eggs
1
/
2
cup granulated sugar
1
/
2
cup self-rising flour
Filling and topping
1
1
/
4
cups whipping cream, whipped until thick
4oz (125g) strawberries, sliced
1 passion fruit, halved
strawberries, halved, to decorate
Method
1
Preheat the oven to 375°F (190°C). Lightly butter the cake pans, line the bottoms with parchment paper, then butter the parchment.
2
Put the eggs and sugar into a large bowl. Beat with an electric mixer at high speed until the mixture is pale and thick enough to leave a trail when the beaters are lifted out.
3
Sift in half of the flour and fold in gently. Repeat with the remaining flour.
4
Divide the mixture between the pans. Tilt to spread the mixture evenly.
5
Bake for 20–25 minutes until well-risen, golden, and beginning to shrink away from the sides of the pans. Turn onto a wire rack, peel off the lining paper, and let cool.
6
Spread half of the whipped cream over 1 of the cakes. Top with the sliced strawberries and passion fruit pulp. Put the other cake on top and press down gently.
7
Spread the remaining cream on top of the cake, smoothing it neatly with a palette knife. Decorate with strawberry halves.
Wimbledon cake
Victoria layer cake
Cuts into 8 slices
Special equipment
2 x 7in (18cm) round cake pans
Ingredients
12 tbsp soft butter or margarine, plus extra for greasing
2
/
3
cup granulated sugar
3 large eggs
1
1
/
2
cups self-rising flour
Filling
1
/
4
cup raspberry or strawberry jam
granulated sugar for sprinkling
Method
1
Preheat the oven to 350˚F (180˚C). Lightly grease the pans and line the bottoms with parchment paper.
2
Combine all the cake ingredients in a large bowl. Beat well for about 2 minutes until smooth.
3
Divide the mixture between the prepared pans and level the surfaces. Bake for about 25 minutes or until the cakes are well-risen, golden, and springy to the touch.
4
Turn onto a wire rack, peel off the lining paper, and let cool.
5
Sandwich the 2 cakes together with jam and sprinkle the top of the cake with granulated sugar.
Lemon layer cake
Add the finely grated zest of 1 lemon to the cake ingredients before beating. Sandwich the cakes together with
1
/
4
cup lemon curd and
1
/
2
cup whipping cream, whipped until thick. Dust with sifted confectioners’ sugar.
Dundee cake
Cuts into 12 slices
Special equipment
deep 8in (20cm) round loose-bottomed cake pan
Ingredients
10 tbsp butter, at room temperature, plus extra for greasing
1 cup light brown sugar
3 large eggs
1
3
/
4
cups all-purpose flour
1 tsp baking powder
1 cup golden raisins
1
/
2
cup currants
1
/
2
cup raisins
1
/
3
cup glacé cherries, quartered, rinsed, and dried
1
/
2
cup chopped mixed candied peel
2 tbsp ground almonds
grated zest of 1 large lemon
1
/
2
cup whole almonds, blanched and halved, to decorate
Method
1
Preheat the oven to 325˚F (160˚C). Lightly butter the cake pan and line the bottom with parchment paper.
2
Combine the butter, sugar, eggs, flour, and baking powder in a bowl and beat for 2 minutes or until well-blended. Stir in the fruit, mixed peel, ground almonds, and lemon zest.
3
Spoon the mixture into the prepared pan. Level the surface and arrange the halved almonds neatly in concentric circles on top.
4
Bake for 1
1
/
2
hours or until well-risen, golden, and firm to the touch. A fine skewer inserted into the middle of the cake should come out clean. Cover the cake with foil halfway through baking if it is browning too quickly.
5
Let the cake cool in the pan for a few minutes, then turn onto a wire rack and let cool completely. Store in an airtight container for about 1 week before eating.
Treacle tart
Serves 8
Special equipment
10in (25cm) loose-bottomed fluted tart pan
Ingredients
Dough
1
1
/
2
cups all-purpose flour
6 tbsp chilled butter, cut into cubes
about 2 tbsp cold water
1 cup golden syrup or
1
/
2
cup corn syrup plus
1
/
2
cup honey
about 2 cups fresh white or brown bread crumbs
grated zest and juice of 1 large lemon
Method
1
Make the dough: put the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Mix in enough water to make a soft, pliable dough.
2
Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
3
Preheat the oven to 400˚F (200˚C). Roll out the dough on a lightly floured surface and use to line the tart pan.
4
Gently heat the syrup in a saucepan until melted, and stir in the bread crumbs and lemon zest and juice. Pour into the tart crust.
5
Bake for 10 minutes; reduce the oven temperature to 350˚F (180˚C), and bake for another 30 minutes or until the tart is golden and the filling firm.
6
Let cool in the pan for a few minutes. Serve warm, cut into slices with a spoonful of cream and a little grated lemon zest.
Treacle tart
Bakewell tart
Serves 6
Special equipment
7
1
/
2
in (19cm) loose-bottomed fluted tart pan
Ingredients
Dough
1
1
/
2
cups all-purpose flour
6 tbsp chilled butter, cut into cubes
about 2 tbsp cold water
milk for glazing
9 tbsp butter
1
/
2
cup granulated sugar
1 large egg, lightly beaten
3
/
4
cup rice flour or semolina
1
/
2
tsp almond extract
2 tbsp raspberry jam
confectioners’ sugar for dusting
Method
1
Make the dough: put the flour into a large bowl. Rub in the butter and vegetable shortening until the mixture resembles fine bread crumbs. Mix in enough water to make a soft, pliable dough. Wrap in plastic wrap and chill for 30 minutes.
2
Preheat the oven to 400˚F (200˚C). Roll out the dough on a lightly floured work surface and use to line the tart pan. Reserve the trimmings.
3
Melt the butter in a saucepan, stir in the granulated sugar, and cook for about 1 minute. Remove from the heat, let cool a little, then gradually stir in the egg, rice flour or semolina, and almond extract.
4
Spread the jam evenly over the bottom of the tart crust, and pour the almond mixture on top.
5
Roll out the reserved trimmings and cut into thin strips, long enough to fit across the tart. Arrange the strips on top of the almond filling to form a lattice, attaching them to the edge of the tart crust with a little milk.
6
Bake for 45–50 minutes until the filling is well-risen and golden and springs back when lightly pressed with a finger. If the crust is browning too much, cover the tart loosely with foil.
7
Remove the tart from the oven. Sprinkle with confectioners’ sugar and serve the tart warm or cold.
Bakewell tart
Banoffi pie
Serves 8
Special equipment
8in (20cm) springform or loose-bottomed cake pan
Ingredients
6 tbsp butter, plus extra for greasing
1
/
2
cup light brown sugar
1 x 14oz (400g) can dulce de leche
Graham cracker crust
6 tbsp butter
1
3
/
4
cups graham crackers, crushed
Topping
2 bananas
2
/
3
cup heavy or whipping cream, lightly whipped
cocoa powder or chocolate curls to decorate
Method
1
Lightly grease the cake pan and line with parchment paper.
2
Make the graham cracker crust: melt the butter in a saucepan, add the crushed graham crackers, and stir well to combine. Press onto the bottom and sides of the tart pan. Place in the refrigerator to set.
3
Meanwhile, make the filling: put the butter and sugar into a saucepan and stir over low heat until melted and combined. Add the dulce de leche and stir until smooth. Bring to a boil over high heat, stirring. Boil for 1 minute only, then pour immediately over the crust in the pan. Chill for at least 30 minutes, until set. (The pie can be made up to this stage the day before serving.)
4
Make the topping: peel the bananas, cut into chunky slices, and arrange over the set toffee base. Spread the whipped cream over the bananas to cover them completely so they do not discolor. Chill the pie for at least 2 hours until firm enough to cut (it will keep in the refrigerator for up to 6 hours). Before serving, sift cocoa powder over the cream or decorate with chocolate curls.
Banoffi pie
Eve’s pudding
Serves 4
Special equipment
1-quart baking dish
Ingredients
butter for greasing
1lb (500g) tart apples, quartered, cored, peeled, and sliced
1
/
2
cup dark brown sugar
grated zest and juice of 1 lemon
Topping
9 tbsp margarine, straight from the refrigerator
1
/
2
cup granulated sugar
2 large eggs, beaten
1 cup self-rising flour
Method
1
Preheat the oven to 350˚F (180˚C). Lightly butter the ovenproof dish and arrange the apples in the bottom. Sprinkle with the dark brown sugar and the lemon zest and juice.
2
Make the cake topping: put the margarine, sugar, eggs, and flour in a large bowl and beat until smooth and well-blended. Spoon on top of the apple slices and level the surface.
3
Bake for about 45 minutes until the cake topping is well-risen, golden, and springy to the touch. Serve hot.
Spiced Eve’s pudding
Add 1 tsp ground cinnamon to the cake topping, and
1
/
3
cup raisins, 1 tsp ground cinnamon, and 1 tsp ground pumpkin pie spice to the apple mixture.
Queen of puddings
Serves 4
Special equipment
shallow 1-quart baking dish
Ingredients
4 large egg yolks
2
1
/
2
cups milk
2 tbsp butter, plus extra for greasing
1
/
3
cup granulated sugar
grated zest of 1 orange
1 cup fresh white bread crumbs
3 tbsp strawberry or raspberry jam
Meringue
4 large egg whites
2
/
3
cup granulated sugar
Method
1
In a large bowl, lightly beat the egg yolks. Set aside. Heat the milk in a small saucepan until bubbles appear around the edges. Add the butter, sugar, and orange zest, and heat gently until the butter has melted and the sugar dissolved.
2
Preheat the oven to 350˚F (180˚C). Lightly butter the baking dish and set aside. Gradually add the hot milk mixture to the egg yolks, whisking all the time.
3
Stir in the bread crumbs, then pour into the baking dish. Let stand for 15 minutes.
4
Bake the pudding for about 30 minutes until just set. Remove from the oven and set aside.
5
Warm the jam in a small saucepan until melted. Spread the warmed jam evenly over the surface of the pudding.
6
Make the meringue topping: whisk the egg whites until stiff but not dry. With an electric mixer, beat in the granulated sugar, 1 tsp at a time, keeping the mixer at full speed.
7
Spoon the meringue on top of the pudding, spreading it to the edges and pulling it up to form peaks.
8
Return the pudding to the oven and bake for another 10–15 minutes until the top of the meringue is crisp and golden brown. Serve at once.
Treacle pudding
Serves 4–6
Special equipment
3-cup pudding bowl
Ingredients
8 tbsp grated chilled butter, plus extra for greasing
1
/
3
cup golden syrup or 2
1
/
2
tbsp corn syrup plus 2
1
/
2
tbsp honey
1 cup self-rising flour
1
1
/
2
cups fresh white bread crumbs
1
/
3
cup granulated sugar
about
1
/
2
cup milk
Method
1
Lightly butter the bowl and spoon the syrup and honey into the bottom.
2
Put the butter, flour, bread crumbs, and sugar into a bowl and stir to combine. Stir in enough milk to give a dropping consistency. Spoon into the bowl on top of the syrup.
3
Cover the bowl with buttered parchment paper and foil, both pleated in the middle. Secure by
tying string under the rim
of the bowl.
4
Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the sides of the bowl if using a saucepan. Cover and steam, adding more boiling water as needed, for about 3 hours. Turn out the pudding and serve with vanilla ice cream or the traditional British way—with
pouring custard
.
Pouring custard
Heat 1
1
/
4
cups of milk in a pan until hot. Turn off the heat and add 1 vanilla bean, split open. Cover and infuse for 20 minutes. In a bowl, whisk 3 extra large egg yolks, 2 tbsp granulated sugar, and 1 tsp cornstarch until combined. Remove the vanilla bean. Whisk the milk into the egg yolk mixture. Return to the pan and stir over low heat with a wooden spoon. Cook for about 5 minutes, stirring constantly, until the custard is smooth and coats the back of the spoon.
Treacle pudding
Sticky toffee pudding
Serves 8
Special equipment
deep 8in (20cm) square cake pan
Ingredients
6 tbsp butter, softened, plus extra for greasing
1 cup light brown sugar
2 large eggs, beaten
1 tbsp coffee extract
1
1
/
2
cups self-rising flour
1 cup pitted dates, coarsely chopped
1 cup walnuts, coarsely chopped
3
/
4
cup hot water
Toffee sauce
9 tbsp butter
1
1
/
4
cups light brown sugar
6 tbsp heavy cream
3
/
4
cup walnuts, coarsely chopped
Method
1
Preheat the oven to 350˚F (180˚C). Butter the cake pan and line the bottom with parchment paper.
2
Put the butter, sugar, eggs, coffee extract, and flour into a large bowl. Beat well until smooth and thoroughly blended.
3
Stir in the dates and walnuts, and then the measured hot water. Pour the mixture into the pan.
4
Bake for 45–50 minutes until the pudding is well-risen, browned on top, and springy to the touch.
5
About 10 minutes before the pudding is ready, make the toffee sauce: put the butter and sugar into a small saucepan and heat gently, stirring, until the butter has melted and the sugar dissolved. Stir in the cream and walnuts and heat gently to warm through.
6
Cut the pudding into 8 even-sized squares and transfer to serving plates. Spoon over the toffee sauce and serve at once.
Sticky toffee pudding
Christmas pudding
This is a rich, dark pudding, laden with dried fruit, spices, and alcohol—the traditional British way to finish the festive meal.
Serves 8–10
Special equipment
1-quart pudding bowl
Ingredients
1
/
2
cup self-rising flour
8 tbsp grated chilled butter, plus extra for greasing
1
/
4
cup blanched almonds, shredded
2 medium carrots, grated
1
1
/
4
cups raisins
1 cup currants
3
/
4
cup golden raisins
1
1
/
4
cups fresh bread crumbs
1
/
4
tsp grated nutmeg
1
/
2
cup mixed candied peel, chopped
1
/
2
cup light brown sugar
grated zest and juice of 1 lemon
2 large eggs, beaten
1
/
3
cup dark rum or brandy
brandy butter
to serve
Method
1
In a large bowl, combine the flour, butter, almonds, carrots, raisins, currants, golden raisins, bread crumbs, nutmeg, candied peel, sugar, and lemon zest. Add the lemon juice and eggs, and stir until well-combined.
2
Lightly butter the pudding bowl. Spoon in the pudding mixture and level the surface.
3
Cover with buttered parchment paper, then foil, both pleated in the middle. Secure the paper and foil in place by
tying string under the rim
of the bowl.
4
Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the sides of the bowl. Cover and steam, adding more boiling water as needed, for about 6 hours.
5
Remove the bowl from the steamer or pan and let cool. Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer and pour in the rum or brandy.
6
Cover the pudding with fresh parchment paper and foil. Store in a cool place for up to 3 months. To reheat for serving, steam the pudding for 2–3 hours. Serve at once with
brandy butter
.
Brandy butter
Make your own brandy butter by creaming together 16 tbsp unsalted butter, 1 cup granulated sugar or confectioners’ sugar, and
1
/
3
cup brandy. The brandy butter can be frozen for up to 3 months.
Christmas pudding
Steamed jam pudding
Serves 4–6
Special equipment
1-quart pudding bowl
Ingredients
9 tbsp soft butter or margarine, plus extra for greasing
3 tbsp jam
1
/
2
cup granulated sugar
2 large eggs, beaten
1
1
/
4
cups self-rising flour
1 tsp baking powder
about 3 tbsp milk
Method
1
Lightly grease the pudding bowl and spoon the jam into the bottom.
2
Put the butter or margarine, sugar, eggs, flour, and baking powder into a large bowl, and beat until smooth and thoroughly blended. Add enough milk to give a dropping consistency.
3
Spoon the mixture into the pudding bowl and smooth the surface. Cover with greased parchment paper and foil, both pleated in the middle. Secure with
string
.
4
Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the sides of the bowl. Cover and steam, adding more boiling water as needed, for about 2 hours or until it is a light, fluffy sponge all the way through. Turn the pudding onto a warmed plate and serve hot with
pouring custard
.
Steamed jam pudding
Magic chocolate pudding
Serves 4
Special equipment
1-quart baking dish
Ingredients
1
/
3
cup granulated sugar
1
/
3
cup fine semolina
1
/
3
cup cocoa powder
1 tsp baking powder
2 tbsp butter, melted, plus extra for greasing
2 large eggs, beaten
2–3 drops of vanilla extract
confectioners’ sugar for dusting
Sauce
1
/
2
cup light brown sugar
2 tbsp cocoa powder
1
1
/
4
cups hot water
Method
1
Mix together the sugar and semolina in a large bowl. Sift the cocoa powder and baking powder into the bowl and mix thoroughly.
2
In a separate bowl, beat together the melted butter, eggs, and vanilla extract with a hand-held mixer. Add this mixture to the dry ingredients and stir with a wooden spoon until well-blended.
3
Preheat the oven to 350˚F (180˚C). Lightly butter the baking dish. Pour the mixture into the dish.
4
Make the sauce: mix together the brown sugar and cocoa powder, and gradually stir in the measured hot water. Pour the liquid over the pudding.
5
Bake the pudding for 30 minutes or until the liquid has sunk to the bottom and the cake is well-risen and springy to the touch. Sprinkle with confectioners’ sugar and serve at once.
Nutty chocolate pudding
Add
1
/
2
cup chopped pecans or walnuts to the dry ingredients in step 1.
Magic chocolate pudding
Magic lemon pudding
Serves 4
Special equipment
2-cup baking dish
Ingredients
4 tbsp butter, softened, plus extra for greasing
grated zest and juice of 1 large lemon
1
/
2
cup granulated sugar
2 large eggs, separated
1
/
4
cup all-purpose flour
3
/
4
cup milk
lemon or lime slices to decorate
Method
1
Preheat the oven to 325˚F (160˚C). Put the butter, lemon zest, and sugar into a bowl and beat together until pale and fluffy.
2
Add the egg yolks, flour, and lemon juice, and stir to combine. Gradually stir in the milk until evenly mixed.
3
Whisk the egg whites until stiff but not dry. Gradually fold into the lemon mixture.
4
Lightly butter the baking dish. Pour the lemon mixture into the dish and put the dish into a roasting pan. Add enough hot water to the roasting pan to come almost to the rim of the dish. Bake for 40 minutes or until the cake feels springy. Serve hot, decorated with lemon or lime slices. Leftovers are good cold.
Cook’s know-how
This “magic” pudding separates during cooking to form a cake topping with a tangy lemon sauce beneath.
Magic lemon pudding
Bread & butter pudding
Serves 6
Special equipment
6-cup baking dish
Ingredients
12 thin slices of white bread, crusts removed
about 9 tbsp butter, softened, plus extra for greasing
1 cup mixed dried fruit
grated zest of 2 lemons
2
/
3
cup dark brown sugar
2
1
/
2
cups milk
2 large eggs
Method
1
Preheat the oven to 350˚F (180˚C). Spread one side of each slice of bread with a thick layer of butter. Cut each slice of bread in half diagonally. Lightly butter the baking dish and arrange 12 of the triangles, buttered-side down, in the bottom of the dish.
2
Sprinkle with half of the dried fruit, lemon zest, and sugar. Top with the remaining bread, buttered-side up. Sprinkle with the remaining fruit, lemon zest, and sugar.
3
Beat together the milk and eggs and strain over the bread. Leave for 1 hour so that the bread can absorb some of the liquid.
4
Bake for about 40 minutes until the bread slices on the top of the pudding are a golden brown color and crisp, and the custard mixture has set completely. Serve at once.
Bread & butter pudding
Cherry cheesecake
Cuts into 8 slices
Special equipment
9in (23cm) springform cake pan
Ingredients
Graham cracker crust
1
1
/
4
cups graham crackers, crushed
6 tbsp butter, melted
2 tbsp dark brown sugar
Filling
12oz (375g) full-fat cream cheese
1
/
2
cup granulated sugar
2 large eggs, beaten
a few drops of vanilla extract
1 tbsp lemon juice
Topping
1 tsp arrowroot
1 x 14oz (400g) can pitted black cherries
1 tbsp kirsch
Method
1
Preheat the oven to 350°F (180°C). Make the graham cracker crust: mix together the crushed graham crackers, melted butter, and sugar, and press evenly over the bottom and up the sides of the cake pan.
2
Make the filling: put the cream cheese into a bowl and beat until smooth. Add the granulated sugar and beat until well-blended. Add the eggs, vanilla extract, and lemon juice. Mix until smooth and creamy.
3
Pour the filling into the graham cracker crust. Bake for 25–30 minutes until just set. Let cool completely, then transfer to the refrigerator and let chill.
4
Make the topping: dissolve the arrowroot in a little of the cherry juice. Put the cherries and their juice into a small pan and add the arrowroot mixture with the kirsch. Bring to a boil, stirring, until thick. Let cool completely.
5
Spoon the cherries on top of the cheese filling. Chill. Use a knife to loosen the side of the cheesecake from the pan, then remove the cheesecake. Serve chilled.
Cherry cheesecake
Rich fruit Christmas cake
Cuts into about 30 slices
Special equipment
deep 9in (23cm) round or 8in (20cm) square cake pan
Ingredients
2
1
/
2
cups currants
1
1
/
2
cups golden raisins
1
1
/
2
cups raisins
1
1
/
2
cups glacé cherries, quartered, rinsed, and dried
1 cup dried apricots, sliced into small pieces
1
/
3
cup mixed candied peel, coarsely chopped
1
/
4
cup brandy, plus extra for soaking
2
1
/
3
cups all-purpose flour
1 tsp ground pumpkin pie spice
1
/
2
tsp grated nutmeg
21 tbsp soft butter, plus extra for greasing
1
1
/
3
cups dark brown sugar
5 large eggs
1
/
4
cup whole unblanched almonds, coarsely chopped
1 tbsp blackstrap molasses
finely grated zest of 1 large lemon
finely grated zest of 1 large orange
Method
1
Combine the fruit and candied peel in a large bowl. Add the brandy and stir to mix well. Cover and leave overnight.
2
Preheat the oven to 275˚F (140˚C). Put the remaining ingredients into a large bowl and beat well with an electric mixer until thoroughly blended. Stir in the soaked fruits and any liquid.
3
Grease the cake pan with butter, line the bottom and sides with a double layer of parchment paper, and grease the paper. Spoon the mixture into the prepared pan. Level the surface and cover the top of the cake with parchment paper.
4
Bake for 4
3
/
4
–5 hours until firm to the touch and a skewer inserted into the middle of the cake comes out clean. Let the cake cool in the pan.
5
When the cake has cooled, pierce it in several places with a fine skewer and pour in a little brandy. Remove the cake from the pan, but leave the lining paper on. Wrap the cake in more parchment paper, then overwrap with foil. Store the cake in a cool place for up to 3 months to mature, unwrapping and spooning over more brandy (1–2 tbsp) occasionally.
6
Decorate the cake with glacé fruit,
almond paste
, or ready-to-use
royal icing
. Tie a ribbon around the cake, if wished.
Marzipan (almond paste)
Ingredients
2
1
/
4
cups ground almonds
1 cup granulated sugar
2 cups confectioners’ sugar, sifted, plus extra for dusting
6 drops of almond extract
about 4 large egg yolks, or 2 whole eggs
Method
1
Mix the ground almonds in a bowl with the two different types of sugar until evenly combined. Lightly beat together the extract and egg yolks or whole eggs. Add almost all of this mixture to the dry ingredients and mix together until a stiff paste forms; it is best to do this with your hands. Add the remaining egg if needed so that the mixture comes together well.
2
Dust a flat surface lightly with confectioners’ sugar, turn the mixture onto it, and knead with your hands to make a stiff paste. Be careful not to over-knead or the paste will be oily. Wrap in plastic wrap and store in the refrigerator until required.
Royal icing
Ingredients
2 large egg whites
5 cups confectioners’ sugar, sifted
4 tsp lemon juice
Method
1
Whisk the egg whites in a large bowl lightly with a fork until bubbles begin to form on the surface. Add about half the confectioners’ sugar and all of the lemon juice and beat well with a wooden spoon for about 10 minutes until brilliant white.
2
Gradually stir in the remaining confectioners’ sugar until the consistency is just right for spreading or piping. If not using immediately, keep the bowl covered with a damp cloth to prevent the icing from drying out.
Cake decorations
Whichever cake you choose, you need to melt and sieve about
1
/
4
cup apricot jam before you apply any of the decorations or icing. The jam prevents the cake from drying out and suppresses any crumbs.
Candied fruit cake
This looks most dramatic if it is made in a square pan. Brush the jam over the top of the cake and then arrange nuts and whole or sliced candied fruits and peel in a decorative pattern while the jam is still warm and sticky. Glaze with more jam and leave until set firmly in place before tying a ribbon around the sides of the cake.
Snow white cake
Brush the jam over the top and sides of the cake. Roll out the marzipan and use it to cover the cake completely, then smooth it in place with your hands and trim off any excess. Let the marzipan dry out for a few days before covering with royal icing. Use a palette knife to rough up the icing into peaks, immediately after you have spread it all over the cake. If you are using store-bought decorations for the top of the cake (here, silver dragées and fresh cranberries), you need to gently press them in before the icing sets hard.
Clockwise from top:
Candied fruit cake
,
Snow white cake
.
Rich fruit cake
Cuts into 10 slices
Special equipment
deep 8in (20cm) round cake pan
Ingredients
16 tbsp soft butter or margarine, plus extra for greasing
1 cup light brown sugar
4 large eggs
1
3
/
4
cups self-rising flour
1
1
/
2
cups raisins
1
1
/
2
cups golden raisins
3
/
4
cup glacé cherries, halved and rinsed
1
/
2
tsp ground pumpkin pie spice
1 tbsp brandy
Method
1
Preheat oven to 275˚F (140˚C). Lightly grease the pan and line the bottom with parchment paper.
2
Combine all the ingredients in a large bowl and mix well until combined. Turn the mixture into the prepared cake pan and level the surface.
3
Bake for 2–2
1
/
4
hours. Cover the top of the cake with foil after about 1 hour to prevent the top from becoming too brown.
4
When cooked, the cake should be firm to the touch and a fine skewer inserted in the middle of the cake should come out clean. Let the cake cool in the pan before turning out. Store in an airtight container.
Hot chocolate soufflé
Makes 4
Special equipment
4 x 8oz (300 ml) soufflé dishes
Ingredients
4oz (125g) dark chocolate
2 tbsp water
1
1
/
4
cups milk
3 tbsp butter, plus extra for greasing
1
/
3
cup all-purpose flour
2–3 drops of vanilla extract
1
/
4
cup granulated sugar
4 large egg yolks
5 large egg whites
sifted confectioners’ sugar for dusting
Method
1
Place a baking sheet in the oven and preheat the oven to 375°F (190°C). Break the chocolate into pieces and put into a small saucepan with the measured water and a few tablespoons of the milk. Heat gently, whisking, until the chocolate has melted. Add the remaining milk, whisking to blend.
2
Melt the butter in a pan, add the flour, and cook, whisking, for 1 minute. Remove from the heat and gradually add the chocolate and milk mixture, whisking until smooth before adding more milk. Stir in the vanilla extract and granulated sugar and let cool.
3
Beat the egg yolks into the cooled chocolate mixture. Lightly butter the individual soufflé dishes and set aside.
4
Whisk the egg whites until stiff but not dry. Fold 1 large spoonful of the egg whites into the chocolate mixture, then carefully fold in the remainder. Divide the mixture among the 4 soufflé dishes.
5
Place on the hot baking sheet and bake for 30 minutes in the lower third of the oven until the soufflés are well-risen and firm. Dust with sifted confectioners’ sugar. Serve the soufflés at once.
Hot chocolate soufflé
Summer berry soufflés
Makes 6
Special equipment
6 x 5
1
/
2
oz (150ml) soufflé dishes
Ingredients
14oz (400g) frozen mixed summer berries
1 heaping tbsp cornstarch
2 tbsp cassis (black currant liqueur)
butter for greasing
3 extra large egg whites
2
/
3
cup granulated sugar
Method
1
Measure half of the berries into a saucepan and heat gently for a few minutes until the fruit is soft.
2
Put the cornstarch and cassis into a small bowl and mix until smooth. Add a little of the hot berry juices to the cornstarch mix, stir, and pour back into the saucepan. Heat, stirring, until thickened, then press through a sieve into a bowl, leaving just the seeds behind in the sieve. Set the berry purée aside to cool.
3
Put a baking sheet in the oven, and preheat the oven to 375°F (190°C). Butter the soufflé dishes.
4
Put the egg whites into a large bowl, and beat with a hand-held mixer on high speed until stiff but not dry. Add half of the sugar a teaspoon at a time, and keep beating until stiff and shiny. Stir a little of the whites into the berry purée, then carefully fold in the remainder until evenly combined.
5
Spoon the mixture into the prepared dishes, level the tops, then run a knife inside the rim of each dish—this will ensure that the soufflés rise evenly. Place the dishes on the hot baking sheet and bake for 8–10 minutes until the soufflés are well-risen and light golden on top.
6
Meanwhile, make a compote: heat the remaining berries and sugar in a pan over low heat, stirring until the sugar has dissolved and the fruit has defrosted. Check for sharpness and add a little more sugar if the fruit does not taste sweet enough.
7
Serve the soufflés as soon as they come out of the oven with the warm compote.
Twice-baked lemon soufflés
These individual soufflés look impressive and, despite their rather complicated-sounding name, are extremely simple to make.
Makes 6
Special equipment
6 x (5fl oz/150ml) ramekins
8in (20cm) ovenproof dish
Ingredients
butter for greasing
3 large eggs, separated
2
/
3
cup granulated sugar
2
1
/
2
tbsp cornstarch
finely grated zest of 2 large lemons
juice of 1 large lemon
9oz (250g) low-fat cream cheese, softened
1 large tbsp lemon curd
Lemon sauce
3
/
4
cup heavy cream
1 tbsp lemon curd
finely grated zest and juice of 1 lemon
Method
1
Preheat the oven to 375°F (190°C). Grease the ramekins and line the bottoms with a disc of parchment paper. Put the egg yolks and half the sugar into a large mixing bowl and beat with a hand-held mixer until pale, thick, and frothy.
2
Mix the cornstarch, lemon zest, and lemon juice in a bowl until smooth. Fold in the egg-yolk mixture, then beat in the cream cheese and lemon curd with a spatula.
3
Beat the egg whites with a hand-held mixer until they resemble clouds. Whisking constantly, add the remaining sugar a teaspoon at a time until the whites are stiff and shiny.
4
Carefully fold the egg-white mixture into the mixing bowl, then spoon into the ramekins. Run a knife around the edge of each one to make sure they rise evenly. Set the ramekins snugly in a roasting pan, then pour in enough boiling water to come halfway up the sides of the pan.
5
Bake for 15–20 minutes or until the soufflés have risen well and are just cooked. Set aside to cool completely. Increase the oven temperature to 400°F (200°C).
6
Turn the soufflés out of the ramekins, remove the paper bases, and arrange snugly in one layer in the dish.
7
To make the sauce, put all the ingredients into a mixing bowl and whisk until smooth. Pour the sauce around the soufflés in the dish, then bake for 15–20 minutes or until bubbling and lightly browned. Serve at once.
Pavlova with pineapple & ginger
Serves 6–8
Ingredients
4 large egg whites
1 cup granulated sugar
1
1
/
2
tsp cornstarch
1
1
/
2
tsp white wine vinegar
Topping
1
1
/
2
cups heavy or whipping cream
1
/
3
cup candied ginger in syrup, cut into matchstick-thin strips
1 x 14oz (400g) can pineapple rings, drained
Method
1
Preheat the oven to 325°F (160°C). Draw a 9in (23cm) circle on a sheet of nonstick parchment paper, turn the paper over, and use it to line a baking sheet.
2
Beat the egg whites with a hand-held electric mixer on maximum speed until stiff, then add the sugar, 1 tsp at a time, beating the mixture constantly.
3
Blend the cornstarch and vinegar and beat into the egg white mixture.
4
Spread the mixture inside the circle on the parchment paper, building the sides up so that they are higher than the middle. Place in the oven, then immediately reduce the heat to 300°F (150°C).
5
Bake the meringue for 1 hour or until firm to the touch. Turn off the oven and leave the meringue inside for another hour.
6
Peel the parchment paper from the meringue and transfer the meringue to a serving plate. Let cool.
7
Before serving, whip the cream until stiff and stir in half of the candied ginger strips. Spoon the mixture into the middle of the meringue. Top with the pineapple rings and the remaining candied ginger strips.
Cook’s know-how
Keep the oven door closed when you leave the meringue to dry out, but if you have a convection oven, you should leave the door slightly open. The meringue base can be made a day in advance and kept in an airtight container in a cool place until needed. Add the cream and fruit topping just before serving.
Pavlova with pineapple & ginger
Party pavlova pyramid
You don’t get successful pavlovas if you use more than six egg whites at one time, which is why I make them in two batches for this party pyramid. It is the most spectacular dessert you’ll ever make.
Serves 35–40
Ingredients
2 x 6 large egg whites
2 x 1
3
/
4
cups granulated sugar
2 x 1 tsp white wine vinegar
2 x 1 tsp cornstarch
Filling
6 cups heavy cream
16oz (500g) tub full-fat Greek yogurt
2lb (900g) strawberries, hulled
1lb 10oz (750g) raspberries
1lb (450g) blueberries
a few mint leaves to decorate (optional)
Method
1
Preheat the oven to 325˚F (160˚C). Make a first batch of pavlova by putting six egg whites into a mixing bowl and beating with a hand-held mixer until they look like clouds. Gradually add the sugar a little at a time, beating on maximum speed until they are stiff and glossy. Mix the vinegar and cornstarch in a cup until smooth, then beat into the egg whites.
2
Line a baking sheet with parchment paper and spread the pavlova mixture out—it should be about 12in (30cm) in diameter and about 2in (5cm) thick. This will be the base for the pyramid. Slide into the oven, then immediately reduce the temperature to 250˚F (120˚C) and bake for 1 hour. Turn the oven off and leave the pavlova inside for an hour or overnight to dry.
3
Prepare a second batch of pavlova mixture in the same way. Use to make one pavlova measuring 10in (25cm) in diameter, another measuring 8in (20cm) in diameter, and a third that is 5in (12cm) in diameter. The smallest one can be fairly thin and should fit on a baking sheet with the 8in (20cm) pavlova.
4
Put the 10in (25cm) pavlova in the oven and bake for 15 minutes, then pop the two smaller pavlovas in as well and bake for another 45 minutes. Switch off the oven and let dry out for an hour or overnight.
5
To assemble, whip the cream until just stiff and mix with the yogurt. Place the largest pavlova on a foil-covered board or pan (it needs to be sturdy), then cover with whipped cream and half the fruit. Make sure the fruit can be seen around the edges, so the pyramid will look attractive.
6
Place the next-largest pavlova on top and cover with cream and fruit. Continue in the same way with the other pavlovas. Finish with the last of the cream and a pretty arrangement of fruit and mint leaves on top, if using. To serve, cut in wedges, starting from the top.
Party pavlova pyramid
Pear & ginger pavlova
Pear and ginger is one of my all-time favorite combinations. This pavlova is sprinkled with pomegranate seeds just before serving—they look so pretty and glisten like little gems.
Serves 6
Ingredients
3 large egg whites
2