This pie is a lovely thing to enjoy at this time of year, rich and warming and full of delicious autumnal flavours. It’s part apple pie, part strudel and part tarte tatin, what’s not to like? Rich, deep caramel sauce coated apples nestled beneath light […]
It wasn’t until I travelled to Sicily last year and happened upon the pistachio festival in Bronte that it occurred to me that something as decadent as pistachio paste could exist. But it does! Either as a thick nut butter or (even more gloriously) the […]
Just because the sunny and warm weather is far behind us doesn’t meant that I can’t still enjoy some cool creamy ice cream now and again. Okay, to be fair it’s more ‘now’ than ‘again’, in fact I’d probably eat it for breakfast if I could find a way of justifying it to myself. I often think that if I was ever going to attempt (and succeed at) an eating challenge it would have to be ice cream based.
This is a wonderful combination of flavours. Rich, creamy ice cream studded with spicy stem ginger chunks and sweet amaretti biscuits and swirled with a rich dark chocolate sauce. Delicious!
The ginger wine is optional but it does help to prevent the chocolate sauce from freezing too firmly.
175g condensed milk
300ml double cream
3 balls of stem ginger
50g amaretti biscuits
50g dark chocolate
2 tbsp ginger wine (optional – see note)
1 tbsp syrup from the stem ginger
1 tbsp vegetable oil
Melt together the chocolate, syrup, oil and ginger wine (if using) to create a thick chocolate sauce and set aside.
Put the condensed milk and cream in the bowl of a stand mixer and whip on full power until it becomes thick and fluffy.
Finely chop the ginger and crush the biscuits. Fold these through the ice cream mix before rippling in the sauce. Transfer to a freezer-proof tub and freeze for several hours, until firm.
What’s not to love about this cosy autumn pudding? Richly spiced custard, crunchy, crisp buttery bread and soft sweet apple, this makes such a lovely change to the usual crumbles and pies that take centre stage once the cold weather sets in. This is also […]
This is such a wonderful bake, part cake, part tart – I love the crumbly, buttery pecan pastry on this, wrapped around the fluffy filling and sticky fruit. This is a lovely autumnal bake and you can easily adapt it to use different fruits and nuts but I really love this combination of toasty, buttery pecans and sweet, tart plums. It’s absolutely glorious served with a big dollop of cream!
To make the pecan meal simply toast the nuts in a hot oven (about 180°c) for 10-15 minutes and then leave them cool. Pulse them in a food processor until they resemble ground almonds.
50g pecan meal
135g plain flour
pinch of salt
1 tbsp butter
1 tbsp sugar
1 tbsp marsala
1 tsp vanilla extract
85g pecan meal
65g icing sugar
1 tsp baking powder
a little demerara sugar to finish
The quickest and easiest way to make the crust is to simply blitz all of the ingredients for it together in a food processor but if you don’t have one then simply rub the butter into the other ingredients until you have a soft, shortbread style dough. Chill this in the freezer whilst you pre-heat your oven to 200°c and cook the fruit for the filling.
Stone and slice the fruit and melt the butter in a non-stick frying pan. Stir in the sugar and add the fruit. Pour in the marsala and vanilla and cook the fruit until it becomes tender. Roll the crust dough out, making it large enough to overhang the sides of a well greased 7/8″ springform cake tin.
To make the filling blend together the nuts, butter, icing sugar and baking powder, ideally in a food processor. Add the eggs and flour and mix again. Finally fold through fruit and juices by hand and pour the whole lot into the pastry lined tin. Sprinkle with a little demerara sugar for a crunchy top. Bake the crostata for 20 mins before reducing the temperature to 180°c and baking for further 20 mins, cover the top with foil if it starts to get a little too brown. Leave to cool on a wire rack before removing from the tin and enjoying.
Cool, creamy coconut ice cream that you can whip up in few minutes, rippled with fragrant passion fruit sounds pretty good to me. This is an exotic dessert that you can keep stashed in the freezer for dreary days that need perking up. You can […]
I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends […]
Lately the weather has not been kind, certainly not what you hope August days to be. This has left me craving something comforting rather than the usual refreshing summer desserts. That said though, I still like to make use of what’s seasonal and I still have cherries stashed in my freezer from last year when the little tree in my garden was so prolific. For a so-called food blogger though my fridge is often very poorly stocked (although recently I’ve come to put that down to the tiny sleep thief who has entered our lives, causing all sorts of disruptions!) So, when I wanted to make a berry cobbler I found myself a little short of the usual ingredients I had to improvise a little, substituting some cream cheese in the topping in place of butter. Happily it worked beautifully, creating a deliciously light, fluffy layer on top of my lovely jammy homegrown cherries and resulting in a pudding that was wonderful served with a large dollop of cream!
400g pitted cherries/berries
2 tbsp soft light brown sugar
1 tbsp cornflour
150g plain flour
1 tsp baking powder
pinch of salt
100g cream cheese
splash of milk
sprinkle of demerara sugar
Preheat your oven to 220°c and lightly grease a baking dish. Combine the fruit with the soft brown sugar and the cornflour in the dish and pop it in the oven whilst you prepare the topping. It should start to become thick and jammy.
To make the topping sift together the flour and baking powder into a mixing bowl before whisking in the salt and sugar. Beat in the cream cheese to leave you with a thick dough before adding a splash of milk to loosen the mixture a little to a dropping consistency.
Dollop this onto the cooked fruit and then sprinkle with a little demerara sugar to give the finished cobbler a crisp, crunchy topping. Bake for 20 minutes, by which time the topping should have risen and become fluffy underneath and golden and crisp on top. Serve warm with a dollop of cream of a scoop of ice cream.