My friends allotment is awash with strawberries. Delicious plump, sweet, ruby-red berries – she could open a pick-your-own! She generously gave me so many (and some plants) that I had enough for this cake, the strawberry and mascarpone tart from a week or so ago […]
Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a […]
This is a really delicious dessert. Like a combination of rhubarb and custard and bread pudding. I actually think it’s much nicer than the traditional version made with dried fruit, it’s not quite as sweet. The rhubarb gives it a nice tang whilst the strawberries prevent it from becoming too tart. The pudding has a deliciously crunchy golden crust on top of a lovely soft, creamy interior – perfect with a dollop of clotted cream.
serves 4 (generously)
200ml single cream
1 tsp vanilla paste
1 tbsp demerara sugar
Pre-heat your oven to 190°c and grease a baking dish with a little butter.
Slice the strawberries and chop the rhubarb into 1cm pieces. Toss the fruit in 1 tablespoon of the sugar and place it in another baking dish or a small roasting tin. Roast the fruit for 15-20 minutes, until the rhubarb is tender.
Meanwhile, thickly slice the brioche and spread each slice with a little butter. Whisk together the eggs, cream, sugar and vanilla until smooth. Arrange a layer of brioche in the greased baking tin, butter side up and top with some of the roasted fruit (keep any juices from cooking it – they’re great added to soda water or a G&T!) Repeat the layers of brioche and fruit until you have used it all and then carefully pour over the egg mixture. Leave the whole thing to soak and absorb some of the custard mixture for 30 minutes.
Sprinkle the demerara sugar over the top to give the pudding a nice crunchy crust and bake it for 30-35 minutes. If the top gets too brown just cover it with a piece of foil. Leave to cool for five minutes before serving.
Spending the first few years of my life living in Germany has definitely had a big influence on the way I celebrate Christmas. Even the baubles hanging from my tree are the ones that I inherited/pinched from my mum which she bought when we lived there.
I always remember getting rumkugeln (German rum/cake truffles) in my stocking when I was younger and I’m still quite partial to them now. I’ve given my homemade version a little spicy twist by using ginger cake in the recipe. Shop bought is fine but it crumbles more easily if it’s a little stale. I used a few undecorated sponges from my gingerbread latte cupcake recipe.
makes about 20 two-bite truffles
150g ginger cake, crumbled to a fine crumb
100g dark chocolate
100ml double cream
pinch of salt
2 tbsp rum
2 tbsp apricot jam
Roughly chop the chocolate and place it in a mixing bowl with the salt. Gently heat the cream with rum and the jam so that it is quite hot but not boiling. Pour this over the chocolate and let it sit for several minutes to melt. Stir thoroughly to create a rich smooth ganache. Fold in the cake crumbs, ensuring that they are well incorporated into the mixture.
Place in the fridge to cool and set. Once the truffle mixture is firm, use a teaspoon to take scoops of the mixture and gently roll the truffles into bitesize balls before coating well in chocolate sprinkles. Place the finished truffles on a sheet of parchment or a silicone mat until you are ready to package them up for gifting.
I know it’s not that long since I shared an ice cream recipe with but let’s face it, it’s not every year that the UK get’s a summer like this, so I feel like we should all be making the most of it.
Tart, sharp rhubarb. Sweet, fiery ginger. Rich, thick, creamy vanilla ice cream. Crunchy, nibbly biscuits. Sounds like a pretty delicious combo doesn’t it? Well you can take my word for it that it really, really is!
Adding cream cheese to the ice cream base makes it so thick and creamy, it’s truly impossible to resist. But then, why should you?
1 tbsp sugar
1/2 tsp ground ginger
1 large piece of stem ginger (from a jar)
1 1/2 tbsp syrup from the stem ginger
175g condensed milk
100g cream cheese
300ml double cream
1 tbsp vanilla extract
50g biscuits (I really like amaretti but use whatever you like)
Pre-heat your oven to 190°c. Wipe the rhubarb with some damp kitchen roll and then chop it into smallish chunks. Toss it in a baking tray with the sugar and ground ginger. Bake for 15-20 minutes, until it is really soft and breaks up easily. Finely chop the stem ginger and add this and the ginger syrup to the rhubarb before stirring it all together to create a rhubarb sauce. Leave this to cool.
Beat together the cream cheese and condensed milk in a large mixing bowl until they are smoothly combined. Add the cream and the vanilla before whipping it until the mixture is quite thick and fluffy. Crumble the biscuits and fold them into the mix.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the rhubarb through it. Freeze until solid.