INGREDIENTS
225g self-raising flour, preferably organic
¼ tsp salt
50g slightly salted butter, chilled, cut in small pieces
25g golden caster sugar
125ml buttermilk
4 tbsp full-fat milk
a little extra flour for dusting
strawberry jam and clotted cream, to serve
PROCEDURE
- Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you’re using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it’s a little bit flaky. Now stir in the sugar.
- Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it’s not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don’t overwork at this point or you will toughen the dough.
- Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
- Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand – don’t twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
- Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
- Serve with strawberry jam and a generous mound of clotted cream (Cornish people put cream first, then jam, Devonians the other way round). Eat them as fresh as you can.
SOURCE: .bbcgoodfood.com
INGREDIENTS
500g pack shortcrust pastry
10cm piece fresh root ginger, peeled and roughly chopped
20g pack fresh parsley, preferably flat leaf
2 tbsp sunflower oil
250g fresh white crabmeat
2 eggs, plus 2 egg yolks
300ml crème fraîche
For the chilli dressing
4 spring onions, finely chopped
1 lime, juice only
1 red chilli, seeded and finely chopped
3 tbsp light soy sauce
6 tbsp sunflower oil
1 tsp golden caster sugar
PROCEDURE
- Heat oven to 200C/fan 180C/gas 6. On a lightly floured surface, roll out the pastry to 5mm thickness and use to line a 25cm loose-bottom shallow tart tin. Cover and chill for 15 mins.
- Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 mins until dry to touch, but not coloured. Remove the paper and beans and return the pastry case to the oven for a further 3-5 mins until it is just cooked. Reduce the oven to 180C/fan 160C/gas 4.
- In a small food processor, blend the ginger with the parsley and 2 tbsp of sunflower oil to a coarse paste. Spread over the base of the tart case. Scatter the crab meat over the ginger paste. Whisk together the eggs and egg yolks with the crème fraîche, then season. Put the tart tin on a baking sheet and pour in the egg mixture. Return the tart to the oven for 30-35 mins or until just set.
- Meanwhile, make the dressing. In a small bowl, whisk together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with 1 tbsp water. Serve the tart warm with a drizzling of dressing.
SOURCE: bbcgoodfood.com
INGREDIENTS
500g block rich shortcrust pastry
flour, to dust
200ml full-fat milk
200g double cream
3 eggs, plus 1 yolk
2 tbsp golden caster sugar
pinch freshly grated nutmeg, plus extra to serve
2 bananas, cut into chunks
juice of 1 lemon
PROCEDURE
- Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Line each pastry case with crumpled baking parchment, then fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the pastry is cooked and lightly golden. Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
- In a pan, heat the milk and cream together to scalding point. Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot milk and cream and gently beat, incorporating as little air as possible. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set. Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.
SOURCE: bbcgoodfood.com
INGREDIENTS
175g plain flour
85g butter
85g strong cheddar, grated
3 eggs
2 tbsp Dijon mustard
4 tbsp crème fraîche
250g cherry tomatoes
sprig thyme
PROCEDURE
- Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
- Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the pastry base
100g plain flour
50g ground almonds
85g butter
50g caster sugar
1 egg, separated
For the choux pastry
50g butter
70g plain flour, sifted into a bowl
2 eggs, lightly beaten
3 tbsp flaked almonds
For the filling
2 tbsp custard powder
2-3 tbsp caster sugar
300ml milk
1 tsp vanilla extract
284ml pot double cream
To finish
750g strawberries, hulled and halved if large
100g caster sugar
icing sugar, for dusting
PROCEDURE
- Make the pastry for the base: whizz the flour, almonds, butter and sugar in a food processor to fine crumbs. Add the egg yolk (reserve the white for later) and a few drops of water if necessary, then pulse until the dough comes together. Wrap in cling film, then chill for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Roll out pastry on a large square of baking parchment, then trim to a 26cm round using a cake tin or plate as a guide. Carefully transfer the pastry still on the paper to a large baking sheet. Bake for 12-15 mins until golden. Cool on the paper, then transfer to a large, flat serving plate. Can be made 2 days ahead.
- To make the choux pastry, line a large baking sheet with baking parchment. Heat the butter in a pan with 125ml water until melted, then increase heat until boiling. Remove from the heat, then add the flour in one go, quickly stirring until everything comes together as a thick paste. Leave to cool for 10 mins. Beat the eggs in to the paste, using a wooden spoon, a little at a time, until you have a thick, glossy mixture. Spoon 12 equal-size blobs of choux, a little apart, over the baking sheet. Lightly whisk the reserved egg white, then brush over each blob of pastry. Sprinkle with flaked almonds.
- Bake the buns for 25-30 mins until crisp and golden. Remove from the oven, carefully split each bun, then return to the oven for 5 mins more to dry out the insides. Cool on a rack, then scoop out any soft insides. Can be made 2 days ahead – if they go soft, briefly crisp them up in the oven.
- To make the filling, mix the custard powder and sugar in a pan, then blend in a little milk to a smooth paste. Add the rest of the milk, then gently bring to the boil, stirring, until you have a thick custard. Remove from the heat, then stir in the vanilla. Transfer to a bowl, then cover the surface with cling film. Cool. Can be made 2 days ahead.
- Now assemble the gâteau: stir the custard to loosen a little. Whip the cream to soft peaks, then fold into the custard. Slice a third of the strawberries. Spread a thin layer of custard over the pastry base. Add the sliced strawberries to the remaining custard, then use to fill the choux buns. Arrange buns around edge of the pastry base. Spoon any remaining custard into the centre, then top with the remaining strawberries.
- To make the caramel, tip the caster sugar into a heavy based pan with 2 tbsp cold water. Heat, without stirring, to dissolve the sugar, tipping the pan if necessary, then boil hard until it becomes a light caramel. Remove from the heat and, when the bubbles subside, drizzle carefully over the choux buns. Dust with icing sugar and serve. The gâteau can be chilled for up to 2 hrs before serving.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the pastry
300g plain flour, plus extra for dusting
140g unsalted butter, cut into small pieces, plus extra for greasing
1 medium egg
4 tbsp iced water
For the filling
85g unsalted butter
800g leeks, sliced lengthways then into 2½ cm/1in pieces
½ tbsp plain flour
300ml milk
200ml double cream
2 medium eggs
4 medium egg yolks, beaten together with the other eggs
100g Gruyère, grated
1 tsp English mustard
PROCEDURE
- Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
- Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.
- Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
- Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.
SOURCE: bbcgoodfood.com
INGREDIENTS
2kg mixed summer berries (we used 1kg halved strawberries, 500g blackberries and 500g mixed currants)
juice 2 lemons
2 x 1kg packs jam sugar with pectin
PROCEDURE
- Before you start, sterilise your jars and put a plate in the freezer to chill.
- Tip the berries, lemon juice and sugar into a preserving pan. Gently heat, stirring occasionally with a wooden spoon, until the sugar has melted and fruits are juicy.
- Bring to the boil and boil rapidly for 5 mins. Remove from the heat and drop a little of the mixture onto the chilled plate. Push your finger through it; it should wrinkle and have set like jam. If it doesn’t, boil for 2 mins more, then test again and, if necessary, keep repeating until it’s ready.
- The top of the jam may look like it has sediment on it, but if you stir it well as it cools, it should disappear. Allow to cool and settle for 10-15 mins before ladling into sterilised jars and sealing. The jam will keep unopened for 1 year but, once opened, store in the fridge.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the pastry
140g butter
100g golden caster sugar
250g plain flour
25g ground almonds
1 egg, beaten
For the filling
250g pack ready-to-eat dried apricots
175ml sweet dessert wine, such as Sauternes (one small glass)
100g golden caster sugar, plus 4 tbsp to top brûlee
1 vanilla pod, split and seeds scraped
284ml carton double cream
4 eggs
PROCEDURE
- For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 mins.
- While the pastry is chilling, make the filling. Tip the apricots into a bowl. Bring the wine and the sugar to a rolling boil, then pour over the apricots and leave to steep in the liquid. In the same saucepan (there's no need to wash it) bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with baking beans. Bake the tart for 20 mins until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more mins until the base starts to brown. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3.
- While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk, then drain the apricots and mix the liquid in with the vanilla cream and the eggs to make a custard. Pull the apricots apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 mins until the filling is just set. Remove the tart from the oven and leave to cool. To serve, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve. As there are so many lovely flavours in the tart already it needs no accompaniment
SOURCE: .bbcgoodfood.com
INGREDIENTS
3 egg yolks
85g caster sugar
1 tbsp plain flour
1 heaped tbsp cornflour
250ml skimmed milk
zest 1 orange
For the base and to decorate
1 egg white
3 large sheets filo pastry, halved
3 oranges, skin and pith removed, sliced into rounds
50g caster sugar
PROCEDURE
- Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it’s starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
- Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you’ll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
- The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.
SOURCE: bbcgoodfood.com
INGREDIENTS
600g forced rhubarb, washed, trimmed and roughly chopped
4 large eggs
200g butter, diced
4 tsp cornflour
175g caster sugar
splash of grenadine (optional)
PROCEDURE
- Put the rhubarb in a blender or food processor and whizz until as fine as it will go. Set a sieve over a bowl, and tip in the rhubarb, pushing pulp with a wooden spoon to get through as much juice as you can.
- Add the eggs, butter, cornflour, sugar and 250ml rhubarb juice (save the rest) to a pan and set over a very low heat. Whisk until all the butter has melted, then, using a wooden spoon, stir constantly until the curd has thickened to a consistency a little thicker than custard. Don’t be tempted to increase the heat to speed up the process, as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
- Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in 100ml more of the reserved juice and a small splash of grenadine if you would like your curd a bit pinker, before chilling. Once cold, taste – add a splash more rhubarb juice if it needs sharpening, then spoon into jars. The curd will keep, stored in the fridge, for up to a week. Eat on scones, crumpets or hot buttered toast, or dollop into sweet pastry cases to make mini curd tarts.
SOURCE: bbcgoodfood.com
INGREDIENTS
1kg apricots, halved and stoned, larger halves halved again
750g preserving sugar
juice 1 lemon
1 tbsp orange blossom water
few knobs butter (optional)
PROCEDURE
- Mix the apricots and sugar together, cover and leave to stand overnight.
- Put a saucer in the freezer. Tip the syrupy apricots into a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is ideal). Add the lemon juice and place over a gentle heat. Once any last bits of sugar have melted, turn up the heat and boil for 15 mins. Turn off the heat and spoon a little hot syrupy jam onto the cold saucer. Once cool, push the jam with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in stages of 2-3 mins, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim the surface, then stir in the orange blossom and knobs of butter, if you like – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) – this allows the fruit to settle so it doesn’t sink to the bottom. Will keep in the fridge for 6 weeks.
SOURCE: bbcgoodfood.com
INGREDIENTS
1 x Roasted rhubarb see 'goes well with', below
375g pack dessert pastry
For the custard
142ml carton double cream
150ml milk
1 vanilla pod, split lengthways
85g caster sugar
3 eggs
PROCEDURE
- Prepare the Roasted rhubarb and leave to cool. Turn oven to 190C/fan 170C/gas 5. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity. Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally. Remove the pastry case from the oven and reduce the temperature to 160C/fan 140C/gas 3.
- While the pastry is baking, make the custard. Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.
- Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard. Bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.
SOURCE: bbcgoodfood.com
INGREDIENTS
750g/ 1lb 10oz rhubarb, cut into 5cm/ 2in batons
150g/ 5 ½oz caster sugar, plus extra to taste
juice ½ lemon
½ tsp rose water
500ml/ 18fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
6 large egg yolks
For the rose petals
1 egg white
100g/4oz wild rose petals
140g/ 5oz caster sugar
PROCEDURE
- Place the rhubarb, 50g of the sugar, lemon juice, rose water and 2 tbsp water in a pan. Slowly cook over a gentle heat for 10-15 mins until the rhubarb has broken up. Continue cooking, stirring gently, until you have a thick compote. Add caster sugar to taste, but leave tasting a little sharp. Let cool. Divide compote between 6 ramekins and chill in the fridge.
- In a saucepan, heat the cream and vanilla pod and seeds. Remove from the heat just before boiling point, allow to infuse for 5 mins, then remove the pod.
- In a large bowl, beat the yolks with the remaining sugar until pale and, while still whisking, pour over the hot cream, whisk well, then strain through a sieve into a clean jug. Let cool to room temperature. Heat oven to 140C/120C fan/gas 1.
- Remove ramekins from the fridge and pour the custard over the compote. Put ramekins in a large deep baking tray and pour in enough water to come halfway up the ramekins. Put the tray in the middle of the oven and bake for 30 mins until you can see a slight wobble. Remove ramekins from the tray and chill for at least 2 hrs or preferably overnight.
- For the rose petals, mix the egg white with 3 tbsp water. Using a fine paintbrush, carefully brush the petals with the egg white, then lightly dust with the sugar. Place on baking trays lined with baking parchment and sit somewhere warm, an airing cupboard is ideal. Alternatively, once you have finished cooking, place trays in the warm oven and keep the door ajar. Leave the petals overnight or until they have completely dried out. They will keep well in an airtight jar for a few weeks. Serve the custards scattered with the crystallised petals.
SOURCE: bbcgoodfood.com
INGREDIENTS
1kg pink rhubarb, trimmed weight
1kg jam sugar (which has added pectin)
zest and juice 1 lemon
50g stem or crystallised ginger, finely chopped
4cm piece ginger, peeled
PROCEDURE
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
SOURCE: bbcgoodfood.com
INGREDIENTS
a little sunflower oil, for greasing
For the rhubarb layer
700g rhubarb, chopped
175g golden caster sugar
6 gelatine leaves
pink food colouring (optional)
For the custard layer
350ml whole milk
300ml pot double cream
1 vanilla pod, split lengthways and seeds scraped out
5 gelatine leaves
140g golden caster sugar
4 large egg yolks
2 tbsp custard powder
PROCEDURE
- Very lightly grease a 1-litre jelly mould with oil, then make the rhubarb layer. Put the rhubarb and caster sugar in a pan with 250ml water, cover with a lid and simmer for 5-8 mins until the rhubarb is really soft, then remove from the heat. Put the gelatine in a small bowl of very cold water to soften.
- Line a large sieve with muslin or a J-cloth, place over a bowl and pour in the rhubarb liquid, then leave to drip through. Once all the liquid has dripped through, return the juice to the pan over a low heat. If your rhubarb juice isn’t very pink, you can add a drop of food colouring. Once soft, remove the gelatine from the water and squeeze out any excess, then add to the warm rhubarb juice, stirring until the gelatine dissolves. Pour half the rhubarb liquid into your jelly mould and put in the fridge to set for 3 hrs. Leave the remaining rhubarb juice at room temperature.
- Meanwhile, make the custard layer. Put the milk, cream, and vanilla pod and seeds in a pan, heat gently until just simmering, then remove from the heat. Soak the gelatine in a bowl of very cold water. In a large bowl, whisk the sugar, egg yolks and custard powder until smooth and pale. Pour over the warmed milk, whisking to combine. Pour the hot mixture into the pan and heat gently until thickened slightly, then remove from the heat. Remove the gelatine leaves from the water, squeeze out any excess liquid, add to the custard and stir well. Leave to cool.
- Once the first layer of jelly has set, pour over half the cooled custard layer. Chill for a further 3 hrs.
- Repeat the process with the remaining jelly, making sure each layer is well set before you add the next. If the jelly starts to set at room temperature, you can reheat it very gently on the hob – just make sure it doesn’t boil, as this will stop the gelatine from setting. Once the jelly has had its total setting time, ease the edges away with your fingers, then turn out onto a plate (you may have to give a little jiggle to dislodge the jelly) and serve.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the creme caramel
300ml full-fat milk
2-3 marjoram or oregano sprigs (leaves on), plus extra small leaves to decorate
150g caster sugar
2 eggs
For the rhubarb
200g caster sugar
4 star anise
1 vanilla pod, split
about 6 long sticks rhubarb, cut into 7cm lengths (you need 5 lengths per serving)
red food colouring, optional
For the crumble
50g plain flour
25g butter, cut in pieces
1 tbsp caster sugar
PROCEDURE
- For the crème caramel, put the milk and marjoram sprigs into a saucepan, then bring the milk just to the boil. Remove from the heat and allow to cool and infuse. Heat oven to 140C/120C fan/ gas 1. Put 4 x 125-150ml ramekin dishes in a small roasting tin.
- Meanwhile, make the caramel. Tip 100g of the sugar and 2 tbsp of water into a medium, heavy-based saucepan. Heat over a very low heat until the sugar has dissolved – about 7-8 mins, then turn the heat to high and boil, without stirring, until the syrup turns a deep golden caramel colour, 4-5 mins. Remove from the heat, let the bubbles briefly subside, then carefully pour the hot caramel into ramekins. Leave to set, 5 mins. Whisk together (using a wire whisk or fork) the eggs and the remaining 50g of sugar for the crème caramel. Pour the cooled milk over the eggs and sugar, then whisk again.
- Strain the milk mixture into a jug, then pour into the ramekins. Pour enough hot water into the roasting tin to come halfway up the ramekins. Bake for 30 mins, or until set with a slight wobble in the middle. Carefully remove from the water, leave to cool, then refrigerate for a few hrs or overnight. Meanwhile, increase the oven to 190C/170C fan/gas 5.
- For the rhubarb, pour 200ml water into a wide shallow pan. Tip in the sugar, the star anise, scrape out the seeds from the vanilla pod into the pan, then drop in the pod. Heat very slowly until the sugar has dissolved. Bring to the boil, then boil to reduce by a third (takes about 6-8 mins). Lay the rhubarb in the pan in a single layer then simmer very gently for about 2-3 mins for young, thin pieces or up to 5 mins for thicker pieces, until just soft but still holding its shape. Stir in a tiny bit of red food colouring if you want to make the syrup a shade pinker. Leave rhubarb to marinate in the syrup until cold.
- To make the crumble, rub the flour, butter and sugar through your fingers to make fine crumbs. Scatter onto a small baking tray in an even layer and bake about 12-15 mins, or until pale golden brown. Remove and cool. All can be prepared a day ahead to this stage.
- To serve, drain the rhubarb, reserving the syrup. If this is very thin, reduce in a small pan to a thick-ish syrup. Turn out each crème caramel onto a small plate, then, using a wide palette knife or spatula, carefully lift each one onto a larger serving plate, placing it to one side. Spoon a little of the drained caramel on top. Arrange a small, neat pile of 5 rhubarb pieces per serving next to each crème caramel. Scatter a little crumble and a few marjoram leaves over the rhubarb. (Any leftover crumble can be used to sprinkle over other desserts.) Finish with a drizzle of syrup around the rhubarb and serve the rest separately.
SOURCE: bbcgoodfood.com
INGREDIENTS
100g milk chocolate, melted
100g plain chocolate, melted
100g white chocolate, melted
sprinkles and sweets to decorate
PROCEDURE
- Ask a grown-up to tear off some big sheets of baking parchment. Draw around a glass or saucer with a pencil to make big button shapes. Turn the paper over.
- Spoon a blob of chocolate into the middle of each circle and use a paint brush to spread it to the edges of the circle. Don’t worry if it isn’t neat.
- Decorate each button with sprinkles, sweets or blobs of other coloured chocolate.
- Leave the buttons to cool and set really hard, in the fridge if the room is hot. Once they are hard, peel them off the paper carefully and wrap up or eat.
SOURCE: .bbcgoodfood.com
INGREDIENTS
400g rhubarb, cut into small cubes
thumb-sized piece piece ginger, peeled and finely chopped
75g caster sugar
100ml white wine
100g light mascarpone
300ml double cream
50g icing sugar
2 pieces crystallised ginger, finely chopped
PROCEDURE
- Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
- In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
- Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.
SOURCE: bbcgoodfood.com
INGREDIENTS
400g strawberries, hulled
4 tbsp caster sugar
4 tbsp rosé wine
170ml tub double cream
4 strawberry leaves, to decorate
PROCEDURE
- Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy.
- Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.
- Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.
SOURCE: bbcgoodfood.com
INGREDIENTS
25g caster sugar
2 large mangoes, peeled, stoned, then cut into 2cm cubes
handful basil leaves, chopped, plus small sprigs, to serve
1 quantity meringue
1 portion pâté à bombe, thawed if frozen
142ml pot double cream
2-3 ripe/wrinkled passion fruit
crème fraîche, to serve
PROCEDURE
- Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
- Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the meringues
2 large egg whites
½ tsp lemon juice
50g golden caster sugar
50g icing sugar
25g hazelnuts, ground in a food processor
For the hazelnut praline cream
50g caster sugar
50g hazelnuts
75ml whipping cream
For the chocolate sauce
25g golden caster sugar
25g cocoa powder
25g dark chocolate, finely chopped
icing sugar and cocoa powder, to serve
PROCEDURE
- Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
- To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
- Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
- To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce
SOURCE: bbcgoodfood.com
INGREDIENTS
150g dark chocolate, at least 60% cocoa solids
1 quantity meringue
1 portion pâté à bombe
1 tbsp cassis or brandy
142ml pot double cream
50g shelled pistachios, toasted, then roughly chopped
3 tbsp grated dark chocolate, to serve
PROCEDURE
- Break up and melt the chocolate, either in a bowl set over a pan of gently simmering water or for 2-3 mins in a microwave. Stir until smooth, then cool. Fold the cooled chocolate into the meringue, followed by the pâté à bombe and cassis or brandy.
- Whip the cream into soft peaks and fold in with most of the pistachios. Pipe or spoon into 6 elegant glasses, sprinkle with the remaining pistachios and grated chocolate, then chill.
SOURCE: bbcgoodfood.com
INGREDIENTS
50g desiccated coconut
2 tbsp granulated white sugar
1 egg white
For the passion-mango mousse
4 really ripe mangoes
6 really ripe passion fruits, nice and wrinkled on the outside
juice 1 lime
2 gelatine leaves
150ml double cream
2 large egg whites
85g golden caster sugar
For the coconut whip
1 large egg white
3 tbsp caster sugar
2 tbsp Malibu
PROCEDURE
- First collect 8 glasses to serve your mousses in, and put to one side. Put the coconut and granulated sugar in a bowl and, using a hand blender, whizz together until finely chopped. In another bowl, froth the egg white using a fork. Dip each glass rim into the egg, shake off any excess, then dip into the coconut mixture. Leave to set and dry.
- To make the mousse, cut all the flesh from the mangoes. Put the fruit into a blender or food processor with the pulp from the passion fruit and lime juice. Blend to a smooth purée, then set a sieve over a large bowl and sieve to remove any passion fruit seeds. Put the gelatine leaves in a bowl of cold water to soften.
- Heat the cream in a small saucepan until it’s just about to start bubbling. Turn off the heat. Squeeze out the softened gelatine leaves to remove excess water, then stir into the cream. When they have completely melted and no gelatine streaks remain, stir this into the mango mixture.
- Beat the egg whites until stiff. Add the sugar and beat to a thick, shiny meringue mixture. Fold a little of the mango mixture into the meringue with a big metal spoon or spatula. Gently fold in the rest (you’re trying to get rid of all the meringue streaks, while retaining as much air in the mousse as possible . Ladle into a jug and divide between the glasses. Chill overnight to set.
- To serve, beat the egg whites until stiff. Add the sugar and beat to a shiny, thick meringue, then beat in the Malibu. Spoon into a piping bag (or food bag with the corner snipped off) and pipe a blob onto each mousse. To save time, do this 1 hr ahead and pop them back into the fridge.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the parfait
100g smooth peanut butter
2 tbsp Frangelico (hazelnut liqueur)
75ml double cream
250g caster sugar
4 eggs, 2 left whole and 2 separated
175g whipping cream, semi-whipped
For the cherry compote
500g cherries, stoned
100g granulated sugar
1 tbsp Armagnac or brandy
squeeze lemon juice
PROCEDURE
- Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
- To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
- Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
- Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
- To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
- Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the praline
200g caster sugar
100g whole blanched hazelnuts
sunflower oil, for greasing
For the parfait
2 ripe bananas (the skin should be very spotty, but not bruised or black)
2 tsp lemon juice
300ml double cream
2 egg whites
100g caster sugar
To serve
4 ripe but firm bananas
100g caster sugar
PROCEDURE
- To make the praline, put the sugar into a heavy-based pan with 3 tbsp water. Place over a low heat until the sugar has dissolved and is clear. Don't stir, or it will crystallise. Increase the heat and bubble to a dark caramel (see video technique), about 5 mins. Remove from the heat, stir through the nuts, then tip onto a lightly greased non-stick baking tray. Spread to level and leave to cool. Be careful as the tray will get very hot.
- When the praline is cold and brittle, break it into pieces. Then, using the end of a rolling pin, smash it up until fairly well crushed. If this is proving hard work, tip into a food processor and pulse until it’s the texture of coarse breadcrumbs.
- Line a 1.2-litre loaf tin with a strip of baking parchment (this size tin gives a neat shape, but you can set the parfait in any shaped tin, or individual pudding basins or ramekins). In a bowl, mash the bananas with half the lemon juice until you have a rough purée, then set aside.
- Put the cream into a bowl and whip until it holds its shape but is still a little soft. In another very clean bowl and using a very clean electric whisk, beat the egg whites with a squeeze more lemon juice until stiff. Slowly add the sugar until you have a stiff, shiny meringue.
- Gently fold the whipped cream and meringue together, then add the banana and most of the praline, leaving about 4 tbsp to serve. Spoon into the loaf tin, smooth the top and freeze until firm, preferably overnight.
- To serve, remove the parfait from the freezer 10 mins before serving and leave in the fridge to soften slightly. Meanwhile, slice the bananas on a slant, allowing 3 slices for each serving. Lay the slices on a baking tray set on a wooden board and scatter heavily with the sugar. Use a blowtorch to caramelise the banana, then set aside. Be very careful as the tray will be extremely hot. If you don't have a blowtorch, place the slices into a hot, dry frying pan and sear the sugar-coated sides until caramelised. Lift and flip them over to a tray.
- To plate up, sprinkle a neat line of praline just off-centre on each plate. Arrange the slices of caramelised banana at opposing angles. Unmould the parfait, then use a warmed knife to neaten the sides and cut into finger-thick slices. Lay the slice on the opposite side of the plate to the banana and serve straight away.
SOURCE: bbcgoodfood.com
INGREDIENTS
4 large mangoes, peeled and stoned, 2 finely chopped
10 green cardamom pods, seeds removed
finely grated zest and juice 2 limes
85g icing sugar
4 tbsp brandy
568ml pot double cream
4 meringues shells, lightly crushed
mint sprigs, to serve
PROCEDURE
- Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.
- Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.
- Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.
SOURCE: bbcgoodfood.com
INGREDIENTS
2 large ripe mangoes
4 passion fruits, halved
2 x 150g/5oz tubs Greek yogurt (use low-fat if you prefer)
juice 1 lime
PROCEDURE
- Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
- Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
- Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
SOURCE: bbcgoodfood.com
INGREDIENTS
140g self-raising flour
1 tsp ground cinnamon
3 tbsp muscovado sugar or brown sugar
1 large egg
300ml milk
1 tsp vanilla extract
2 tbsp melted butter, plus extra for frying
½ quantity apple, pear & cherry compote, to serve (see 'Goes well with')
PROCEDURE
- First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.
- In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.
- Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.
SOURCE: bbcgoodfood.com
INGREDIENTS
500g ripe fresh apricots, halved and stoned
finely grated zest and juice of 1 lemon
140g golden caster sugar
3 tbsp Cointreau or other orange flavoured liqueur
500g carton mascarpone
142ml carton double cream
18 amaretti biscuits, plus extra to serve
PROCEDURE
- Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
- Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool – about 20-30 minutes.
- Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl – you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
- Spoon the mixture into six wine glasses. (At this point, they’ll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.
SOURCE: bbcgoodfood.com
INGREDIENTS
For the roasted rhubarb
700g forced pink rhubarb
zest and juice 1 orange
splash sweet sherry
85g golden caster sugar
For the trifle
200g shortbreads biscuits (about 9), broken into large crumbs
For the fool
568ml carton double cream
100g sugar
500ml carton thick Devon custard
PROCEDURE
- Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthways, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the orange juice and sherry. Tuck the orange zest around and sprinkle with sugar. Cover tightly with foil and roast for 30-40 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy, then leave to cool.
- To assemble the trifle, scatter the shortbread in the bottom of a trifle dish. Drain two-thirds of the rhubarb from its syrup. To make the fool, whip the cream and sugar together, then fold half into the custard. Fold in the rhubarb so the mix is swirled pink. Spoon the mix on top of the shortbread, then spoon the rest of the cream around the edge of the bowl. Use a slotted spoon to lift the remaining rhubarb into the middle of the trifle. Serve with the syrup in a separate jug. Once assembled, will keep in the fridge for up to a day.
SOURCE: bbcgoodfood.com
INGREDIENTS
2 medium red onions, peeled and cut into thin wedges
1 small red pepper, seeded and cut into small chunks
2 tbsp olive oil
1 plump red chilli, seeded and chopped
2 large garlic cloves, chopped
1 small knob fresh ginger, chopped
200ml red wine vinegar
140g light muscovado sugar
1 tsp five spice powder
200g redcurrants, stripped from stalks
PROCEDURE
- Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
- Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
SOURCE: bbcgoodfood.com
INGREDIENTS
200g cranberries, plus 15 extra to decorate
200g caster sugar, plus 3 tbsp extra to decorate
400ml double cream
1 egg white
PROCEDURE
- Put the cranberries in a pan with 150g of the sugar. Gently heat until the sugar begins to melt, then cover and cook for 5-10 mins until the berries are soft. Mash with a potato masher and transfer to a large mixing bowl. Stir in 200ml of the cream and chill until cool.
- In a bowl, whip the remaining cream with the remaining 50g sugar until soft peaks form. Scrape onto the cranberry mixture and fold 1-2 times to very lightly marble. Spoon between 5 small bowls – the fool will marble more as you spoon into the dishes. Cover and chill for at least 2 hrs or up to 24 hrs.
- Froth the egg white with a fork. Put the extra 3 tbsp sugar on a small plate. Tip the extra cranberries for decoration into the egg white, then drop into the sugar. Shake the plate to roll and coat the berries. Repeat a few times, leaving the sugar to set for a couple of mins between each. Chill until ready to serve.
- To serve, top each fool with a few sugared cranberries and serve with Cinnamon shortbread (see 'Goes well with').
SOURCE: bbcgoodfood.com
INGREDIENTS
4 overripe bananas - the blacker the better - about 375 after peeling
500g pot full-fat Greek yogurt
175g condensed milk
big handful banana chips
PROCEDURE
- Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
- Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin – like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.
SOURCE: bbcgoodfood.com
INGREDIENTS
250ml double cream
6 tbsp sweetened chestnut purée
2 tbsp soft brown sugar
2 tbsp Grand Marnier or brandy
pinch ground cinnamon
250ml Greek yogurt
PROCEDURE
- Whisk the cream, chestnut purée, sugar, Grand Marnier and cinnamon together until it forms soft peaks. Fold through the yogurt and spoon into a serving dish. Chill until ready to serve with the friands (see 'Goes well with').
SOURCE: bbcgoodfood.com
INGREDIENTS
3 oranges
1 pink grapefruit or pomello
1 red grapefruit
2 tbsp clear honey
1-2 tbsp orange blossom water
PROCEDURE
- Top and tail all the oranges and grapefruits. One at a time, sit each on a board and using a small, sharp serrated knife slice away the peel and pith. Thinly slice into rounds. Arrange on a platter, drizzle over honey and orange blossom water, and set aside at room temperature, loosely covered with cling film until ready to serve. Serve with the pastries and orange cream (see 'Goes well with').
SOURCE: bbcgoodfood.com
