So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could do with a few more hours in the day to get everything done. You can make this dessert well ahead of time, even a couple of days if you need to, and then just forget about it until your guests are ready for pudding. It’s also really quite quick and easy to prepare. Do I need to give you any more reasons to make it?
250ml whipping cream
250ml whole milk
zest of 2 clementines
1 vanilla pod
1 tbsp sugar
3 leaves of gelatine
juice of two clementines
Soak the gelatine in a little cold water and set it aside.
Combine the cream, milk, sugar, clementine zest and vanilla in a pan and gently heat it but don’t let it get too hot. Remove the pan from the heat and fish out the vanilla pod, if you like you can scrape out the seeds and stir them into the cream mixture.
Squeeze the excess water from the gelatine and then stir this into the cream, ensuring that it dissolves. Set this aside to cool to almost room temperature.
Once cooled you can give it a stir and pour it into pretty glasses or jars and then transfer it to the fridge to set.
Combine the cranberries with the sugar and clementine juice in a small pan and gently simmer until the fruit has cooked down and become pulpy. Set this aside to cool and use it to top the panna cottas once they are set.
Doesn’t this just look like the perfect refreshing treat for a sunny day? Rich creamy cheesecake flavoured ice cream muddled with a tangy swirl of zesty lemon curd and studded with crunchy nuggets of biscuit. Who could resist diving straight into the tub? You can […]
After so many years away I’d forgotten how erratic the weather during British springtime can be. It actually snowed on my birthday last week. Snow in April. In the (almost) South West of England. Crazy. Admittedly it was quite sleety and only lasted for about 20 minutes but I think you get my point. We’ve had a few days of glorious warmth and sunshine too mind you. It just can’t seem to make up its mind.
So I don’t know if I should be making hearty warming food or lighter spring flavours. I’m in quite a pickle! Hence this pie, which is a mix of orchard fruits and summer berries and is equally delicious served hot or cold. The buttery, flaky, lemon infused pastry is really delicious and the fruit combine really well for both flavour and texture.
The amount of apples and pears that you’ll need really depends on how deep your pie dish is, mine is very deep so you may not need quite as much filling as I did. There should be plenty of pastry here to make a full top and bottom crust if you don’t like the idea of fiddling around with a lattice top.
300g plain flour
175g fridge-cold butter
pinch of salt
2 tsp sugar
1 tsp ground ginger
zest of 1 lemon
4-5 dessert apples
2 tbsp cornflour
4 tbsp sugar
pinch of salt
1 beaten egg and white sugar to finish off
Cut the cold butter into small pieces and gently rub it into the flour with the tips of your fingers, until it resembles bread crumbs. Mix through the ginger, lemon zest, salt and sugar with a fork. Use just enough cold water to bring the mixture together to form a soft ball of dough. I usually find 4-5 tbsp is enough. Flatten the ball of dough a little and wrap it in cling film. Pop it in the fridge to chill and relax for at least 30 minutes but you can leave it over night if you need to.
Pre-heat your oven to 220°c and lightly grease a 20cm pie tin.
Take the pastry from the fridge and cut off about a third of it. Roll the larger piece out so that it’s a few millimetres thick and large enough to line the pie tin. Do this either on a lightly floured surface or on a piece of parchment paper. I prefer to do it this way as it makes it easier to transfer it to the tin later.
Carefully place the rolled pastry into the pie tin and gently push it into the corners. Leave a little over hang at the edge.
Peel, core and slice the apples and pears quite thinly. Whisk together the sugar, salt and cornflour in a large bowl and then toss the fruit, including the berries, into this. Tip the fruit into the lined tin and spread it out.
Roll out the remaining dough, again so that it is a few millimetres thick and a little larger than the size of the pie. If you want to do some fancy cut outs on the top of the pie then now is the time to do it. Brush the edge of the pie with a little of the beaten egg and carefully place on the lid. Gently push it down around the edges to seal the pie. Trim and crimp the edge however you like. Add any extra pastry embellishments you like (made from any leftover scraps of pastry), using the beaten egg as a glue. Brush the whole pie with beaten egg and sprinkle with a little sugar. Bake the pie for 45 minutes, until the fruit is tender and the pastry is golden brown. If your pastry starts to brown too much during baking then just cover the top of the pie with a piece of kitchen foil.
Leave the pie to cool for at least 10 minutes before serving so that the juices can thicken.
I know what you’re thinking, ‘lemon meringue pie is a classic, you don’t need to mess around with it.’ But I say a change is as good as a rest so why not try something a little bit different?
This pie still has all the deliciousness of a pillowy cloud of meringue, crisp on the outside and soft and fluffy in the middle but the filling hiding below is a little bit sharper, a little more punchy.
Then there’s the crust. Rich and flaky and crisp with just a touch of thyme to complement all that citrus zing. So delicious!
I usually find 3 egg whites makes enough meringue for this pie but if you want to use more then you can, I’ve listed what you’ll need for each white that you use.
170g plain flour
2 tbsp cornflour
100g cold butter
50g icing sugar
1 tbsp fresh thyme leaves
1 egg yolk
25 ml of gin or cold water (gin is my secret weapon for crisp pastry)
4 limes (zest and juice) topped up to 200ml with water if you need to
4 egg yolks
175g sugar (you can add a touch more if your limes are really tart)
1 tbsp of butter
meringue (see note above)
for each egg white you use you’ll need:
1/4 tsp cornflour
1/2 tbsp elderflower cordial
Kick things off by making the pastry, which you can either do by hand or in a food processor. Sift together the flour, cornflour and icing sugar, ensuring that they are well blended. Cut the butter into small pieces and then lightly rub this into the flour mixture, until it looks like breadcrumbs. Mix through the thyme.
Beat together the egg yolk and the gin (or water) and use this to bring the dry mixture together to form a nice soft dough, you might not need all of the liquid so add it a bit at a time. If you do need more liquid then add a tiny splash more gin. As always, when making pastry, you want to keep the mixing and handling to the bare minimum so that it doesn’t become tough. Wrap the ball of dough in cling film, flatten it a little and pop it in the fridge for 20 minutes to relax. Grease a pie tin.
After the dough has done relaxing, roll it out so that it is big enough to fill the tin. I do this between pieces of cling film so that I don’t work any extra flour into it but by all means use a lightly floured surface if you prefer that. Line the tin with the pastry, gently pushing it into all the nooks and crannies. Trim away any excess. Recover the pastry case and put it back in the fridge to relax again for 15 minutes whilst the oven pre-heats to 190°c.
Prick the pastry base with a fork and cover it with a piece of grease-proof paper and then pile on some baking beans. Bake the pastry case for 20 minutes, then remove the beans and uncover it before returning it to the oven for a further 10 minutes.
Whilst the crust bakes you can make the filling. Mix together the lime juice, zest, sugar, cornflour and water (if needed) in a medium pan. Whisk in the egg yolks and gently heat the mixture. Add the butter and bring the mixture to boiling point, stirring continuously until the filling thickens. Pour the filling into the tart whilst it’s still warm and then leave it to cool.
Now you just need to give the pie its crowning glory, the meringue topping. Pre-heat the oven to 170°c. Whisk however many egg whites you want to use (see note above) until they hold a stiff peak. Add the sugar, cornflour and elderflower cordial (as specified above) and whisk again, until the meringue is smooth and stiff and glossy.
Pile the meringue onto the cooled filling, spreading it out to cover the edges and fluffing it up on top and sprinkle on a little extra sugar. Bake the pie for about 15 minutes, until the topping is crisp and golden. Serve warm or cold.