How to make spiced apple and pear crisp recipe - Give a simple apple crisp an autumnal twist with juicy pears and gentle spicing.
SERVES 4–6
PREP TIME 20 mins, COOK TIME 35 mins
Ingredients:
2 tbsp butter
3 apples, peeled and thickly sliced
3 pears, peeled and thickly sliced
2 tbsp light brown sugar
pinch of ground cinnamon
pinch of ground ginger
juice of 1 lemon
vanilla ice cream, to serve
For the topping:
1 cup rolled oats
1 1⁄4 cups all-purpose flour
1 cup light brown sugar
8 tbsps (1 stick) butter, melted
1 tsp ground cinnamon
pinch of salt
Method:
1 Preheat the oven to 350ºF (180ºC). Melt the butter in a large saucepan over low heat. Add the apples, pears, sugar, cinnamon, ginger, and lemon juice. Simmer over medium-low heat, stirring occasionally, for 6–8 minutes, or until the apples and pears have browned and softened slightly.
2 Meanwhile, mix together the oats, flour, sugar, butter, cinnamon, and salt in a bowl. Spoon the fruit mixture into the bottom of a 8in (20cm) round flameproof casserole. Top with the oat mixture, spreading it evenly.
3 Bake in the oven for 30–35 minutes, or until golden brown and bubbling. Serve hot with vanilla ice cream on the side.
Tuesday, June 28, 2016
apple dumplings with vanilla ice cream
How to make apple dumplings with vanilla ice cream recipe - Simple to make, these individual apple dumplings look amazing on a plate. Serve with store-bought ice cream if time is short.
MAKES 4
PREP TIME 25 mins, plus chilling, COOK TIME 45 mins
Ingredients:
4 Golden Delicious apples, peeled and cored
4 tbsp butter
1 tsp ground cinnamon, plus extra for coating
1 egg, beaten
2 tbsp light brown sugar
For the pastry:
2 1⁄2 cups all-purpose flour, plus extra for dusting
1 tsp salt
3 tbsp sugar
3⁄4 cup butter, chilled and cut into cubes
1⁄4 cup vegetable shortening
For the ice cream:
1 cup whole milk
1 cup heavy cream
1 vanilla pod, split
4 egg yolks
1⁄2 cup light brown sugar
1 tsp ground cinnamon
Salted caramel sauce, to serve
Method:
1 First, make the ice cream. In a saucepan, whisk together the milk and cream, and add the vanilla pod. Let it simmer for 20 minutes on low heat. Remove from the heat and discard the vanilla pod.
2 In a separate saucepan, whisk together the egg yolks, sugar, and cinnamon. Spoon the cream mixture into the eggs, a little at a time, and whisk until well combined. Simmer on low heat for 10–12 minutes, or until thickened. Transfer to a bowl, cover, and chill for 1 hour, or until thoroughly chilled.
3 To make the pastry, combine the flour, salt, and sugar in a bowl. Rub the butter and shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Stir in 1⁄4 cup of cold water to form a soft dough. Wrap in plastic wrap and chill for 1 hour.
4 Pour the cream mixture into an ice-cream maker and churn it for 20–30 minutes, depending on the machine, or until creamy and firm. Transfer it to an airtight container and freeze for at least 30 minutes.
5 Preheat the oven to 325ºF (160ºC). Divide the dough into 4 equal pieces. Roll them out on a floured work surface to form 6in (15cm) rounds. Wrap each disk around an apple. Fill each apple core with a tbsp of butter and 1⁄4 tsp of cinnamon, and pinch the dough closed around the apple. Transfer the apples to a 9in (23cm) square baking sheet.
6 Brush each apple with the egg and sprinkle over the brown sugar and a little cinnamon. Bake for 45 minutes, or until the pastry is golden and the apple has softened. Serve each apple hot with a scoop of ice cream and a drizzle of Salted caramel sauce.
MAKES 4
PREP TIME 25 mins, plus chilling, COOK TIME 45 mins
Ingredients:
4 Golden Delicious apples, peeled and cored
4 tbsp butter
1 tsp ground cinnamon, plus extra for coating
1 egg, beaten
2 tbsp light brown sugar
For the pastry:
2 1⁄2 cups all-purpose flour, plus extra for dusting
1 tsp salt
3 tbsp sugar
3⁄4 cup butter, chilled and cut into cubes
1⁄4 cup vegetable shortening
For the ice cream:
1 cup whole milk
1 cup heavy cream
1 vanilla pod, split
4 egg yolks
1⁄2 cup light brown sugar
1 tsp ground cinnamon
Salted caramel sauce, to serve
Method:
1 First, make the ice cream. In a saucepan, whisk together the milk and cream, and add the vanilla pod. Let it simmer for 20 minutes on low heat. Remove from the heat and discard the vanilla pod.
2 In a separate saucepan, whisk together the egg yolks, sugar, and cinnamon. Spoon the cream mixture into the eggs, a little at a time, and whisk until well combined. Simmer on low heat for 10–12 minutes, or until thickened. Transfer to a bowl, cover, and chill for 1 hour, or until thoroughly chilled.
3 To make the pastry, combine the flour, salt, and sugar in a bowl. Rub the butter and shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Stir in 1⁄4 cup of cold water to form a soft dough. Wrap in plastic wrap and chill for 1 hour.
4 Pour the cream mixture into an ice-cream maker and churn it for 20–30 minutes, depending on the machine, or until creamy and firm. Transfer it to an airtight container and freeze for at least 30 minutes.
5 Preheat the oven to 325ºF (160ºC). Divide the dough into 4 equal pieces. Roll them out on a floured work surface to form 6in (15cm) rounds. Wrap each disk around an apple. Fill each apple core with a tbsp of butter and 1⁄4 tsp of cinnamon, and pinch the dough closed around the apple. Transfer the apples to a 9in (23cm) square baking sheet.
6 Brush each apple with the egg and sprinkle over the brown sugar and a little cinnamon. Bake for 45 minutes, or until the pastry is golden and the apple has softened. Serve each apple hot with a scoop of ice cream and a drizzle of Salted caramel sauce.
caramel and chocolate crunch sundae
How to make caramel and chocolate crunch sundae recipe - A topping of salted caramel sauce and crunchy chocolate pretzels take this homemade vanilla ice cream to another level.
SERVES 4
PREP TIME 15 mins, plus chilling and churning, COOK TIME 20 mins
Ingredients:
2 1⁄4 cups heavy cream
2 cups whole milk
6 egg yolks
1⁄2 cup sugar
1 tsp vanilla extract
chocolate-covered pretzels
For the salted caramel sauce:
1 cup sugar
1 stick (8 tbsps) butter, cut into cubes
1⁄2 cup heavy cream
1 tsp vanilla extract
1 tsp sea salt
Method:
1 Heat the cream and milk in a heavy-based saucepan over medium heat, until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Very gradually, whisk the hot cream and milk into the egg mixture in a thin stream, whisking constantly.
2 Return the custard to the rinsed-out pan and heat over medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Do not heat it too fast or for too long, or the eggs will “scramble.” Remove the custard from the heat and transfer to a clean, cold bowl immediately, whisking for a couple of minutes to cool it down.
3 Cool the custard completely, then cover the surface with a layer of plastic wrap (placing it directly on the custard) to prevent a skin forming. Transfer to the fridge and chill for a minimum of 4 hours, or overnight.
4 Pour the chilled custard into an ice-cream maker and churn it until it is a thick, scoopable ice cream. Transfer it to a plastic container and freeze until needed.
5 To prepare the salted caramel sauce, melt the sugar in a heavybased frying pan over medium heat. As it melts, whisk frequently for 7–10 minutes, until it becomes amber brown. Add the butter and whisk to combine.
6 Remove from the heat and add the cream. Continue whisking as the caramel bubbles, until it settles into a smooth mixture. Whisk in the vanilla extract and sea salt. Set aside to cool completely.
7 To serve, roughly crush some chocolate-covered pretzels in a plastic food bag and scatter over the ice cream. Finish with a drizzle of the salted caramel sauce.
COOK’S TIP
For a healthier version, try a spoonful of the Fresh berry compote with vanilla and thyme or the dried fruit compote, and top with a handful of fresh blueberries.
SERVES 4
PREP TIME 15 mins, plus chilling and churning, COOK TIME 20 mins
Ingredients:
2 1⁄4 cups heavy cream
2 cups whole milk
6 egg yolks
1⁄2 cup sugar
1 tsp vanilla extract
chocolate-covered pretzels
For the salted caramel sauce:
1 cup sugar
1 stick (8 tbsps) butter, cut into cubes
1⁄2 cup heavy cream
1 tsp vanilla extract
1 tsp sea salt
Method:
1 Heat the cream and milk in a heavy-based saucepan over medium heat, until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract. Very gradually, whisk the hot cream and milk into the egg mixture in a thin stream, whisking constantly.
2 Return the custard to the rinsed-out pan and heat over medium heat, whisking constantly, until it thickens and just coats the back of a spoon. Do not heat it too fast or for too long, or the eggs will “scramble.” Remove the custard from the heat and transfer to a clean, cold bowl immediately, whisking for a couple of minutes to cool it down.
3 Cool the custard completely, then cover the surface with a layer of plastic wrap (placing it directly on the custard) to prevent a skin forming. Transfer to the fridge and chill for a minimum of 4 hours, or overnight.
4 Pour the chilled custard into an ice-cream maker and churn it until it is a thick, scoopable ice cream. Transfer it to a plastic container and freeze until needed.
5 To prepare the salted caramel sauce, melt the sugar in a heavybased frying pan over medium heat. As it melts, whisk frequently for 7–10 minutes, until it becomes amber brown. Add the butter and whisk to combine.
6 Remove from the heat and add the cream. Continue whisking as the caramel bubbles, until it settles into a smooth mixture. Whisk in the vanilla extract and sea salt. Set aside to cool completely.
7 To serve, roughly crush some chocolate-covered pretzels in a plastic food bag and scatter over the ice cream. Finish with a drizzle of the salted caramel sauce.
COOK’S TIP
For a healthier version, try a spoonful of the Fresh berry compote with vanilla and thyme or the dried fruit compote, and top with a handful of fresh blueberries.
 |
| caramel and chocolate crunch sundae |
peanut butter ice cream sandwiches
How to make peanut butter ice cream sandwiches recipe - Soft, rich chocolate cookies, salty peanut butter, and creamy vanilla ice cream the perfect trio for the ultimate treat.
MAKES 4
PREP TIME 20 mins, COOK TIME 10 mins, plus cooling and freezing
Ingredients:
1⁄2 cup solid semisweet or dark chocolate (70 percent cocoa)
3 1⁄2 tbsp unsalted butter
1⁄4 cup sugar
1⁄4 cup light brown sugar
1 egg
1 tbsp whole milk
1 tsp vanilla extract
1 cup all-purpose flour
4 tbsp crunchy peanut butter
4 scoops of good-quality vanilla ice cream
Method:
1 Preheat the oven to 350ºF (180ºC). Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water (see technique for melting chocolate). Stir constantly and remove the bowl from the heat as soon as the chocolate has melted. Set aside to cool.
2 When the chocolate mixture has cooled, beat in the sugars, egg, milk, and vanilla extract. Sift in the flour and fold to combine. Place large tablespoons of the batter, spaced well apart, on 2 baking trays lined with parchment paper to make 8 large cookies. Bake in the center of the oven for 10 minutes, until just crispy at the edges but still soft in the middle. The cookies will firm up further as they cool.
3 Leave the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely, then put them in the freezer for 10 minutes before serving.
4 To serve, spread the flat half of a cookie with a tablespoonful of the peanut butter. Spread the flat half of another (try to match up the sizes of the pairs of cookies) with a scoop of the vanilla ice cream, sandwich together, and serve immediately.
COOK’S TIP
For an even richer cookie, add a handful of white or dark chocolate chips to the mixture before baking. You can even experiment with different ice cream flavors for the filling.
MAKES 4
PREP TIME 20 mins, COOK TIME 10 mins, plus cooling and freezing
Ingredients:
1⁄2 cup solid semisweet or dark chocolate (70 percent cocoa)
3 1⁄2 tbsp unsalted butter
1⁄4 cup sugar
1⁄4 cup light brown sugar
1 egg
1 tbsp whole milk
1 tsp vanilla extract
1 cup all-purpose flour
4 tbsp crunchy peanut butter
4 scoops of good-quality vanilla ice cream
Method:
1 Preheat the oven to 350ºF (180ºC). Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water (see technique for melting chocolate). Stir constantly and remove the bowl from the heat as soon as the chocolate has melted. Set aside to cool.
2 When the chocolate mixture has cooled, beat in the sugars, egg, milk, and vanilla extract. Sift in the flour and fold to combine. Place large tablespoons of the batter, spaced well apart, on 2 baking trays lined with parchment paper to make 8 large cookies. Bake in the center of the oven for 10 minutes, until just crispy at the edges but still soft in the middle. The cookies will firm up further as they cool.
3 Leave the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely, then put them in the freezer for 10 minutes before serving.
4 To serve, spread the flat half of a cookie with a tablespoonful of the peanut butter. Spread the flat half of another (try to match up the sizes of the pairs of cookies) with a scoop of the vanilla ice cream, sandwich together, and serve immediately.
COOK’S TIP
For an even richer cookie, add a handful of white or dark chocolate chips to the mixture before baking. You can even experiment with different ice cream flavors for the filling.
american blueberry ripple cheesecake
How to make american blueberry ripple cheesecake recipe - The marbled effect on this cheesecake is simple to achieve and always looks impressive.
SERVES 8
PREP TIME 20 mins, COOK TIME 40 mins, plus cooling
Ingredients:
3 1⁄2 tbsp unsalted butter, plus extra for greasing
4 1⁄2oz (125g) graham crackers
5 1⁄2oz (150g) blueberries
3⁄4 cup sugar, plus 3 tbsp
1 3⁄4 cup cream cheese
1 cup mascarpone
2 large eggs, plus 1 large egg yolk
1⁄2 tsp vanilla extract
2 tbsp all-purpose flour, sifted
For the compote:
3 1⁄2oz (100g) blueberries
1 tbsp sugar
squeeze of lemon
Method:
1 Preheat the oven to 350ºF (180ºC). Grease the base and sides of a 8in (20cm) round deep springform cake pan. Put the crackers into a plastic food bag and crush with a rolling pin until they turn into fine crumbs.
2 Melt the butter in a saucepan set over low heat; it should not begin to turn brown. Add the crumbs to the pan and stir until they are coated in butter. Remove from the heat. Press the crumbs into the base of the pan, pushing them down with the back of a spoon.
3 Put the blueberries and 3 tbsp sugar in a food processor, and process until smooth. Push the mixture through a nylon sieve (metal will taint it) into a small saucepan. Bring to a boil, then simmer for 3–5 minutes, or until thickened and jammy. Set aside.
4 Place the remaining sugar and the next 5 ingredients for the cheese mix in the processor. Process the cream cheese mixture until smooth and very well combined. Pour the mixture onto the cracker base and smooth the top with a palette knife. Drizzle over the berry jam and make swirls by drawing a metal skewer through the mix.
5 Boil a few cups of water. Wrap the sides of the cake pan with tin foil and place in a deep roasting pan. Pour hot water into the pan, to come halfway up the cake pan; this prevents the mixture from cracking.
6 Bake for 40 minutes until set but still a bit wobbly. Turn off the oven and wedge open the door. After 1 hour, remove the cake from the oven and place on a wire rack. Remove the sides of the pan. Slide 1 or 2 spatulas between the cracker base and the base of the pan. Transfer the cheesecake to a serving plate or cake stand, and leave to cool completely.
7 Meanwhile, put all the ingredients for the compote in a small pan. Heat gently, stirring occasionally, until all the sugar dissolves. Transfer the compote to a small pitcher to serve.
COOK’S TIP
The compote can be made 3 days in advance and chilled until needed.
SERVES 8
PREP TIME 20 mins, COOK TIME 40 mins, plus cooling
Ingredients:
3 1⁄2 tbsp unsalted butter, plus extra for greasing
4 1⁄2oz (125g) graham crackers
5 1⁄2oz (150g) blueberries
3⁄4 cup sugar, plus 3 tbsp
1 3⁄4 cup cream cheese
1 cup mascarpone
2 large eggs, plus 1 large egg yolk
1⁄2 tsp vanilla extract
2 tbsp all-purpose flour, sifted
For the compote:
3 1⁄2oz (100g) blueberries
1 tbsp sugar
squeeze of lemon
Method:
1 Preheat the oven to 350ºF (180ºC). Grease the base and sides of a 8in (20cm) round deep springform cake pan. Put the crackers into a plastic food bag and crush with a rolling pin until they turn into fine crumbs.
2 Melt the butter in a saucepan set over low heat; it should not begin to turn brown. Add the crumbs to the pan and stir until they are coated in butter. Remove from the heat. Press the crumbs into the base of the pan, pushing them down with the back of a spoon.
3 Put the blueberries and 3 tbsp sugar in a food processor, and process until smooth. Push the mixture through a nylon sieve (metal will taint it) into a small saucepan. Bring to a boil, then simmer for 3–5 minutes, or until thickened and jammy. Set aside.
4 Place the remaining sugar and the next 5 ingredients for the cheese mix in the processor. Process the cream cheese mixture until smooth and very well combined. Pour the mixture onto the cracker base and smooth the top with a palette knife. Drizzle over the berry jam and make swirls by drawing a metal skewer through the mix.
5 Boil a few cups of water. Wrap the sides of the cake pan with tin foil and place in a deep roasting pan. Pour hot water into the pan, to come halfway up the cake pan; this prevents the mixture from cracking.
6 Bake for 40 minutes until set but still a bit wobbly. Turn off the oven and wedge open the door. After 1 hour, remove the cake from the oven and place on a wire rack. Remove the sides of the pan. Slide 1 or 2 spatulas between the cracker base and the base of the pan. Transfer the cheesecake to a serving plate or cake stand, and leave to cool completely.
7 Meanwhile, put all the ingredients for the compote in a small pan. Heat gently, stirring occasionally, until all the sugar dissolves. Transfer the compote to a small pitcher to serve.
COOK’S TIP
The compote can be made 3 days in advance and chilled until needed.
pineapple upside down cakes with basil cream
How to make pineapple upside down cakes with basil cream recipe - This classic dessert gets a gourmet makeover with the addition of a light, creamy sauce laced with basil.
MAKES 4
PREP TIME 20 mins, COOK TIME 40 mins
Ingredients:
3 1⁄2 tbsp unsalted butter, plus extra for greasing
1⁄2 cup light brown sugar
For the cakes:
15oz (425g) can pineapple chunks in natural juice
5 tbsp unsalted butter, softened
1⁄2 cup sugar
2 eggs
1⁄2 tsp vanilla extract
1 cup self-rising flour
For the pineapple and basil cream:
1 cup juice from the canned pineapple
1⁄2 cup heavy cream
1 tsp finely chopped basil
1 tsp lime juice
Method:
1 Melt the butter in a small, heavy-based saucepan over medium heat. Add the brown sugar and cook for 2–3 minutes, stirring constantly, until the sugar has dissolved. Divide the mixture between 4 large greased ramekins.
2 Drain the pineapple and reserve the liquid. Take 2⁄3 cup of the pineapple and reserve the rest for another time. If the chunks are large, dice them first and then divide between the ramekins.
3 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk, cream the butter and sugar together in a bowl until light and fluffy. Beat in the eggs and vanilla extract until well combined. Sift in the flour and gently fold it in. Distribute the mixture evenly between the ramekins.
4 Place the ramekins on a baking tray and bake in the center of the oven for 25–30 minutes, until well risen and golden brown, and a toothpick inserted into the center comes out clean.
5 Meanwhile, pour the reserved pineapple juice into a small, heavybased saucepan and bring to a boil. Cook for about 5 minutes, until it has reduced to 1⁄2 cup. Add half the cream and continue to reduce for a further 5–7 minutes, until you have only 3 tablespoons left. Remove from the heat and chill until needed.
6 Remove the cakes from the oven and allow them to cool in the ramekins before placing them on serving plates. Leave the ramekins over the cakes for 2–3 minutes to ensure that all the syrup drips down into the cake.
7 When you are ready to serve (they should be warm, but not too hot), mix the remaining cream into the chilled pineapple cream. Add the chopped basil and lime juice, and whisk together until thick. Serve alongside the warm cakes.
COOK’S TIP
If the cakes have risen to a peak, cut off a little from the top to give a flatter finish to the cakes. This will enable them to stand up properly when turned out.
MAKES 4
PREP TIME 20 mins, COOK TIME 40 mins
Ingredients:
3 1⁄2 tbsp unsalted butter, plus extra for greasing
1⁄2 cup light brown sugar
For the cakes:
15oz (425g) can pineapple chunks in natural juice
5 tbsp unsalted butter, softened
1⁄2 cup sugar
2 eggs
1⁄2 tsp vanilla extract
1 cup self-rising flour
For the pineapple and basil cream:
1 cup juice from the canned pineapple
1⁄2 cup heavy cream
1 tsp finely chopped basil
1 tsp lime juice
Method:
1 Melt the butter in a small, heavy-based saucepan over medium heat. Add the brown sugar and cook for 2–3 minutes, stirring constantly, until the sugar has dissolved. Divide the mixture between 4 large greased ramekins.
2 Drain the pineapple and reserve the liquid. Take 2⁄3 cup of the pineapple and reserve the rest for another time. If the chunks are large, dice them first and then divide between the ramekins.
3 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk, cream the butter and sugar together in a bowl until light and fluffy. Beat in the eggs and vanilla extract until well combined. Sift in the flour and gently fold it in. Distribute the mixture evenly between the ramekins.
4 Place the ramekins on a baking tray and bake in the center of the oven for 25–30 minutes, until well risen and golden brown, and a toothpick inserted into the center comes out clean.
5 Meanwhile, pour the reserved pineapple juice into a small, heavybased saucepan and bring to a boil. Cook for about 5 minutes, until it has reduced to 1⁄2 cup. Add half the cream and continue to reduce for a further 5–7 minutes, until you have only 3 tablespoons left. Remove from the heat and chill until needed.
6 Remove the cakes from the oven and allow them to cool in the ramekins before placing them on serving plates. Leave the ramekins over the cakes for 2–3 minutes to ensure that all the syrup drips down into the cake.
7 When you are ready to serve (they should be warm, but not too hot), mix the remaining cream into the chilled pineapple cream. Add the chopped basil and lime juice, and whisk together until thick. Serve alongside the warm cakes.
COOK’S TIP
If the cakes have risen to a peak, cut off a little from the top to give a flatter finish to the cakes. This will enable them to stand up properly when turned out.
 |
| pineapple upside down cakes with basil cream |
american peach cobbler
How to make american peach cobbler recipe - Gently poaching firmer peaches helps to break them down so that they cook more evenly.
SERVES 6–8
PREP TIME 25 mins, COOK TIME 30–35 mins
Ingredients:
1⁄4 cup sugar
8 ripe peaches, peeled, pitted, and quartered
1 tsp cornstarch
juice of 1⁄2 lemon
For the topping:
2 cups self-rising flour
2 tsp baking powder
1⁄3 cup sugar
pinch of salt
1⁄2–3⁄4 tsp ground cinnamon, to taste
5 tbsp unsalted butter
1 egg
1⁄2 cup buttermilk
1 tbsp light brown sugar
ice cream, custard, or cream, to serve
Method:
1 Preheat the oven to 375ºF (190ºC). For the filling, heat the sugar and 3–4 tbsp of water in a large, wide, heavy-based saucepan. Once the sugar has dissolved, add the quartered peaches, cover, and cook over medium heat for 2–3 minutes.
2 In a small bowl, mix the cornstarch with the lemon juice to make a paste, then add it to the peaches. Continue to cook uncovered over low heat until the liquid thickens around the peaches. Transfer the peaches and syrup to a shallow ovenproof dish.
3 To make the topping, sift the flour, baking powder, sugar, salt, and cinnamon into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Whisk together the egg and buttermilk in a separate bowl. Add the liquid to the dry ingredients and bring together to form a soft, sticky dough.
4 Drop heaped tablespoons of the dough over the surface of the fruit, leaving a little space between them. Sprinkle with the sugar. Bake for 25–30 minutes until golden and bubbling. It is ready when a skewer inserted into the center of the topping comes out clean. Set aside to cool for 5 minutes before serving with ice cream, custard, or cream.
SERVES 6–8
PREP TIME 25 mins, COOK TIME 30–35 mins
Ingredients:
1⁄4 cup sugar
8 ripe peaches, peeled, pitted, and quartered
1 tsp cornstarch
juice of 1⁄2 lemon
For the topping:
2 cups self-rising flour
2 tsp baking powder
1⁄3 cup sugar
pinch of salt
1⁄2–3⁄4 tsp ground cinnamon, to taste
5 tbsp unsalted butter
1 egg
1⁄2 cup buttermilk
1 tbsp light brown sugar
ice cream, custard, or cream, to serve
Method:
1 Preheat the oven to 375ºF (190ºC). For the filling, heat the sugar and 3–4 tbsp of water in a large, wide, heavy-based saucepan. Once the sugar has dissolved, add the quartered peaches, cover, and cook over medium heat for 2–3 minutes.
2 In a small bowl, mix the cornstarch with the lemon juice to make a paste, then add it to the peaches. Continue to cook uncovered over low heat until the liquid thickens around the peaches. Transfer the peaches and syrup to a shallow ovenproof dish.
3 To make the topping, sift the flour, baking powder, sugar, salt, and cinnamon into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Whisk together the egg and buttermilk in a separate bowl. Add the liquid to the dry ingredients and bring together to form a soft, sticky dough.
4 Drop heaped tablespoons of the dough over the surface of the fruit, leaving a little space between them. Sprinkle with the sugar. Bake for 25–30 minutes until golden and bubbling. It is ready when a skewer inserted into the center of the topping comes out clean. Set aside to cool for 5 minutes before serving with ice cream, custard, or cream.
 |
| american peach cobbler |
lattice topped cherry pie
How to make lattice topped cherry pie recipe - The juice from the fruit is thickened with flour to help bring the filling together in this hugely popular pie.
SERVES 8
PREP TIME 40–45 mins, plus chilling, COOK TIME 20–25 mins
Ingredients:
2 cups all-purpose flour, plus extra for dusting
1⁄2 tsp salt
1⁄2 cup shortening, chilled and diced
5 tbsp unsalted butter, chilled and diced
For the filling and glaze:
1lb 2oz (500g) cherries, pitted
1 cup sugar, plus 1 tbsp for sprinkling
1⁄4 cup all-purpose flour
1⁄4 tsp almond extract (optional)
1 egg, beaten
Method:
1 Sift together the flour and salt into a bowl. Rub the shortening and butter into the flour with your fingertips until crumbs begin to form. Sprinkle with 3 tbsp of water and blend until the dough turns into a ball. Wrap in plastic wrap and chill for 30 minutes.
2 Preheat the oven to 400ºF (200ºC) and put in a baking sheet. On a floured surface, roll out two-thirds of the dough to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) pie dish, leaving an overhang of at least 3⁄4in (2cm). Press the dough into the dish and chill for 15 minutes.
3 For the filling, put the cherries in a bowl and add the sugar, flour, and almond extract (if using). Mix well, then spoon into the case.
4 Roll out the remaining dough into a rectangle. Cut out 12 strips, each 1⁄2in (1cm) wide, and arrange them in a latticelike pattern on top of the pie; trim the pastry. Use the beaten egg to glaze the lattice and secure the strips to the edge of the pie. Sprinkle the sugar over the top, place on the baking sheet, and bake for 20–25 minutes until the pastry is golden brown. Serve at room temperature or chilled.
SERVES 8
PREP TIME 40–45 mins, plus chilling, COOK TIME 20–25 mins
Ingredients:
2 cups all-purpose flour, plus extra for dusting
1⁄2 tsp salt
1⁄2 cup shortening, chilled and diced
5 tbsp unsalted butter, chilled and diced
For the filling and glaze:
1lb 2oz (500g) cherries, pitted
1 cup sugar, plus 1 tbsp for sprinkling
1⁄4 cup all-purpose flour
1⁄4 tsp almond extract (optional)
1 egg, beaten
Method:
1 Sift together the flour and salt into a bowl. Rub the shortening and butter into the flour with your fingertips until crumbs begin to form. Sprinkle with 3 tbsp of water and blend until the dough turns into a ball. Wrap in plastic wrap and chill for 30 minutes.
2 Preheat the oven to 400ºF (200ºC) and put in a baking sheet. On a floured surface, roll out two-thirds of the dough to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) pie dish, leaving an overhang of at least 3⁄4in (2cm). Press the dough into the dish and chill for 15 minutes.
3 For the filling, put the cherries in a bowl and add the sugar, flour, and almond extract (if using). Mix well, then spoon into the case.
4 Roll out the remaining dough into a rectangle. Cut out 12 strips, each 1⁄2in (1cm) wide, and arrange them in a latticelike pattern on top of the pie; trim the pastry. Use the beaten egg to glaze the lattice and secure the strips to the edge of the pie. Sprinkle the sugar over the top, place on the baking sheet, and bake for 20–25 minutes until the pastry is golden brown. Serve at room temperature or chilled.
 |
| lattice topped cherry pie |
pecan and maple pumpkin pie
How to make pecan and maple pumpkin pie recipe - This version of the classic dessert produces a delicate, just-set pie, gently flavored with cinnamon and mixed spice.
SERVES 6–8
PREP TIME 30 mins, plus chilling, COOK TIME 1–1 1⁄4 hrs, plus cooling
Ingredients:
1 1⁄4 cup all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled and diced
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract
For the filling:
2 1⁄2oz (75g) pecans, roughly chopped
3 eggs
1⁄2 cup light brown sugar
2 tsp ground cinnamon
1 tsp mixed spice
4 tbsp maple syrup
1 3⁄4 cups heavy cream
14oz can processed pumpkin, or 14oz (400g) roasted and puréed pumpkin
Method:
1 To make the pastry, rub the flour and butter together in a large bowl with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. In a separate bowl, beat together the egg yolk and vanilla extract, then add to the flour mixture and bring the mixture together to form a soft dough, adding a little water if needed. Wrap in plastic wrap and chill for 30 minutes.
2 Preheat the oven to 350ºF (180ºC). On a lightly floured surface, roll out the pastry to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) loose-bottomed tart pan, leaving an overlapping edge of at least 3⁄4in (2cm). Prick the bottom with a fork, line with parchment paper, and fill with baking beans.
3 Place the pan on a baking tray and bake for 20 minutes. Remove the beans and parchment paper, and bake for a further 5 minutes if the center is uncooked. Sprinkle the pecans over the bottom of the pastry case.
4 For the filling, whisk the eggs, brown sugar, half the cinnamon, the mixed spice, half the maple syrup, and half the cream together in a large bowl. When they are well blended, beat in the pumpkin to make a smooth filling. Partially pull out an oven rack from the oven and place the pan on it. Pour the filling into the case and slide the rack back into the oven.
5 Bake for 45–50 minutes until the filling is set, but before it begins to bubble up at the edges. Trim off the pastry edge while still warm, then set the pie aside to cool in its pan for 15 minutes before turning out.
6 Lightly whip the remaining cream until soft peaks start to form, stir in the remaining cinnamon and maple syrup, and serve with the pie.
COOK'S TIP
The pie will keep for up to 2 days, chilled in an airtight container.
SERVES 6–8
PREP TIME 30 mins, plus chilling, COOK TIME 1–1 1⁄4 hrs, plus cooling
Ingredients:
1 1⁄4 cup all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled and diced
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract
For the filling:
2 1⁄2oz (75g) pecans, roughly chopped
3 eggs
1⁄2 cup light brown sugar
2 tsp ground cinnamon
1 tsp mixed spice
4 tbsp maple syrup
1 3⁄4 cups heavy cream
14oz can processed pumpkin, or 14oz (400g) roasted and puréed pumpkin
Method:
1 To make the pastry, rub the flour and butter together in a large bowl with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. In a separate bowl, beat together the egg yolk and vanilla extract, then add to the flour mixture and bring the mixture together to form a soft dough, adding a little water if needed. Wrap in plastic wrap and chill for 30 minutes.
2 Preheat the oven to 350ºF (180ºC). On a lightly floured surface, roll out the pastry to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) loose-bottomed tart pan, leaving an overlapping edge of at least 3⁄4in (2cm). Prick the bottom with a fork, line with parchment paper, and fill with baking beans.
3 Place the pan on a baking tray and bake for 20 minutes. Remove the beans and parchment paper, and bake for a further 5 minutes if the center is uncooked. Sprinkle the pecans over the bottom of the pastry case.
4 For the filling, whisk the eggs, brown sugar, half the cinnamon, the mixed spice, half the maple syrup, and half the cream together in a large bowl. When they are well blended, beat in the pumpkin to make a smooth filling. Partially pull out an oven rack from the oven and place the pan on it. Pour the filling into the case and slide the rack back into the oven.
5 Bake for 45–50 minutes until the filling is set, but before it begins to bubble up at the edges. Trim off the pastry edge while still warm, then set the pie aside to cool in its pan for 15 minutes before turning out.
6 Lightly whip the remaining cream until soft peaks start to form, stir in the remaining cinnamon and maple syrup, and serve with the pie.
COOK'S TIP
The pie will keep for up to 2 days, chilled in an airtight container.
american apple pie
How to make american apple pie recipe - Thinly slicing the apples in this classic American pie gives the filling a soft, melting texture.
SERVES 6–8
PREP TIME 25 mins, plus chilling, COOK TIME 1 hr
Ingredients:
2 1⁄3 cups all-purpose flour
1⁄3 cup sugar
13 tbsp unsalted butter, chilled
For the filling:
14oz (400g) Granny Smith (or other tart apples),
peeled and cored weight
14oz (400g) Royal Gala (or other sweet apples), peeled and cored weight
2 tbsp lemon juice
3 tbsp all-purpose flour
4 tbsp sugar
4 tbsp light brown sugar
1 tsp ground cinnamon
1 egg, beaten with 1 tbsp cold water, for glazing
Method:
1 In a food processor or by hand, mix together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Add 5–6 tbsp of ice water and bring it together to form a soft dough. Wrap the pastry in plastic wrap and chill for 1 hour before using.
2 Preheat the oven to 375ºF (190ºC). Remove the pastry from the fridge, cut off one-third, then rewrap the smaller piece and return it to the fridge.
3 On a floured work surface, roll out the larger piece of pastry into a disk large enough to line a 91⁄2in (24cm) pie dish. Lightly press the pastry into the dish and trim off any excess with a pair of scissors, allowing a 1⁄2in (1cm) overhang all around. Place in the fridge.
4 Cut the apples into 1⁄4in (5mm) slices and mix with the lemon juice in a large bowl until well combined. Sprinkle the flour, 3 tbsp of sugar, the brown sugar, and the cinnamon over the apples and toss them together so all the pieces are coated in the mixture.
5 Pack the apples into the pie case, mounding the fruit slightly higher in the middle and ensuring it is well pressed down. Roll the reserved pastry into a disk large enough to fit the pie. Brush the edges of the pastry with a little egg wash, place the lid on top, and use your fingers to crimp the pieces of pastry together. Trim off any excess pastry with a small, sharp knife. Brush the top with egg wash, sprinkle with the remaining sugar, and cut 2 small slits in the top.
6 Bake in the oven for 1 hour. (If using a ceramic or glass pie dish, place on a metal baking sheet to ensure the pastry bottom cooks thoroughly, extending the cooking time if necessary.) If the crust browns too early, cover it with foil, but remove it 5 minutes before the end of the cooking time to allow the top to remain crisp. Remove from the oven and leave to cool. Serve with vanilla ice cream or whipped cream.
SERVES 6–8
PREP TIME 25 mins, plus chilling, COOK TIME 1 hr
Ingredients:
2 1⁄3 cups all-purpose flour
1⁄3 cup sugar
13 tbsp unsalted butter, chilled
For the filling:
14oz (400g) Granny Smith (or other tart apples),
peeled and cored weight
14oz (400g) Royal Gala (or other sweet apples), peeled and cored weight
2 tbsp lemon juice
3 tbsp all-purpose flour
4 tbsp sugar
4 tbsp light brown sugar
1 tsp ground cinnamon
1 egg, beaten with 1 tbsp cold water, for glazing
Method:
1 In a food processor or by hand, mix together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Add 5–6 tbsp of ice water and bring it together to form a soft dough. Wrap the pastry in plastic wrap and chill for 1 hour before using.
2 Preheat the oven to 375ºF (190ºC). Remove the pastry from the fridge, cut off one-third, then rewrap the smaller piece and return it to the fridge.
3 On a floured work surface, roll out the larger piece of pastry into a disk large enough to line a 91⁄2in (24cm) pie dish. Lightly press the pastry into the dish and trim off any excess with a pair of scissors, allowing a 1⁄2in (1cm) overhang all around. Place in the fridge.
4 Cut the apples into 1⁄4in (5mm) slices and mix with the lemon juice in a large bowl until well combined. Sprinkle the flour, 3 tbsp of sugar, the brown sugar, and the cinnamon over the apples and toss them together so all the pieces are coated in the mixture.
5 Pack the apples into the pie case, mounding the fruit slightly higher in the middle and ensuring it is well pressed down. Roll the reserved pastry into a disk large enough to fit the pie. Brush the edges of the pastry with a little egg wash, place the lid on top, and use your fingers to crimp the pieces of pastry together. Trim off any excess pastry with a small, sharp knife. Brush the top with egg wash, sprinkle with the remaining sugar, and cut 2 small slits in the top.
6 Bake in the oven for 1 hour. (If using a ceramic or glass pie dish, place on a metal baking sheet to ensure the pastry bottom cooks thoroughly, extending the cooking time if necessary.) If the crust browns too early, cover it with foil, but remove it 5 minutes before the end of the cooking time to allow the top to remain crisp. Remove from the oven and leave to cool. Serve with vanilla ice cream or whipped cream.
 |
| american apple pie |
meringue topped sweet potato pie
How to make meringue topped sweet potato pie recipe - Another classic and a close relative of the pumpkin pie, here a rich, sweet shortcrust is used for a truly crisp crust.
SERVES 6
PREP TIME 15 mins, plus chilling, COOK TIME 1 1⁄2 hours
Ingredients:
1 1⁄4 cups all-purpose flour, plus extra for dusting
7 tbsp unsalted butter
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract
For the filling:
14oz (400g) sweet potato, peeled and chopped into small chunks
6 tbsp unsalted butter
1⁄2 cup muscovado sugar
3 tbsp half-and-half
1 egg
1⁄2 tsp ground nutmeg
1⁄2 tsp ground cinnamon
confectioners’ sugar, for dusting
For the meringue:
3 egg whites, at room temperature
1⁄2 cup sugar
1 tsp cornstarch
Method:
1 For the pastry, rub the flour and butter together in a bowl with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolk and vanilla extract to the flour
mixture and bring together to form a smooth dough, adding 1–2 teaspoons cold water, if needed. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
2 For the filling, cook the sweet potato chunks in a saucepan of boiling water for 10–15 minutes, or until tender. Drain, return to the pan, and mash. Stir in the butter, sugar, cream, egg, and spices. Beat well to combine, then set aside.
3 Preheat the oven to 350ºF (180ºC). Roll out the pastry on a floured surface to a round large enough to line a 8in (20cm) loosebottomed tart pan. Place the pastry in the pan, pressing down well into the bottom and around the edges. Trim off any excess pastry, prick the bottom with a fork, and line with parchment paper. Place the pan on a baking sheet and fill with baking beans. Bake for 20 minutes. Remove the beans and paper and bake for a further 5 minutes if the center is uncooked.
4 Spoon the filling into the pastry case and level with the back of a spoon. Bake for 35–45 minutes, or until the filling is set. Just before the filling is set, whisk the egg whites to stiff peaks. Whisk in the sugar and cornstarch.
5 Remove the pie from the oven and spread the meringue over the top, making sure it is attached to the pastry on all sides (this will keep it from shrinking). Return the pie to the oven and cook for a further 10–15 minutes until the meringue is golden. Sprinkle with confectioners’ sugar before serving.
SERVES 6
PREP TIME 15 mins, plus chilling, COOK TIME 1 1⁄2 hours
Ingredients:
1 1⁄4 cups all-purpose flour, plus extra for dusting
7 tbsp unsalted butter
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract
For the filling:
14oz (400g) sweet potato, peeled and chopped into small chunks
6 tbsp unsalted butter
1⁄2 cup muscovado sugar
3 tbsp half-and-half
1 egg
1⁄2 tsp ground nutmeg
1⁄2 tsp ground cinnamon
confectioners’ sugar, for dusting
For the meringue:
3 egg whites, at room temperature
1⁄2 cup sugar
1 tsp cornstarch
Method:
1 For the pastry, rub the flour and butter together in a bowl with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolk and vanilla extract to the flour
mixture and bring together to form a smooth dough, adding 1–2 teaspoons cold water, if needed. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
2 For the filling, cook the sweet potato chunks in a saucepan of boiling water for 10–15 minutes, or until tender. Drain, return to the pan, and mash. Stir in the butter, sugar, cream, egg, and spices. Beat well to combine, then set aside.
3 Preheat the oven to 350ºF (180ºC). Roll out the pastry on a floured surface to a round large enough to line a 8in (20cm) loosebottomed tart pan. Place the pastry in the pan, pressing down well into the bottom and around the edges. Trim off any excess pastry, prick the bottom with a fork, and line with parchment paper. Place the pan on a baking sheet and fill with baking beans. Bake for 20 minutes. Remove the beans and paper and bake for a further 5 minutes if the center is uncooked.
4 Spoon the filling into the pastry case and level with the back of a spoon. Bake for 35–45 minutes, or until the filling is set. Just before the filling is set, whisk the egg whites to stiff peaks. Whisk in the sugar and cornstarch.
5 Remove the pie from the oven and spread the meringue over the top, making sure it is attached to the pastry on all sides (this will keep it from shrinking). Return the pie to the oven and cook for a further 10–15 minutes until the meringue is golden. Sprinkle with confectioners’ sugar before serving.
lemon and grapefruit meringue pie
How to make lemon and grapefruit meringue pie recipe - An all-time classic dessert, the addition of grapefruit to the more usual lemon juice enhances the sweet and sour flavor.
SERVES 12
PREP TIME 25 mins, plus chilling, COOK TIME 1 hr
For the pastry:
1 1⁄4 cups all-purpose flour
2 tbsp sugar
pinch of salt
6 tbsp butter, chilled and cut into cubes
1 tbsp vegetable shortening
For the filling:
juice of 2 large lemons
juice of 1 small grapefruit
3⁄4 cup sugar
1⁄2 cup cornstarch
5 egg yolks
1 tsp vanilla extract
For the meringue:
6 egg whites
3 tbsp sugar
¼ tsp vanilla extract
1 tsp cream of tartar
Method:
1 For the pastry, sift the flour, sugar, and salt into a medium bowl and mix well to combine. Rub the butter and shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Stir in 1⁄4 cup of cold water and mix until a rough ball forms. Wrap in plastic wrap and chill for 1 hour.
2 Preheat the oven to 350ºF (180ºC). Roll the pastry out on a floured work surface to fit the base of a lined 9in (23cm) square baking pan, gently pushing it into the edges to form a flat square. Bake for 30 minutes, or until golden brown. Remove from the oven and increase the temperature to 375ºF (190ºC).
3 To make the filling, combine 2 cups of water, the lemon and grapefruit juice, sugar, and cornstarch in a saucepan over medium heat. Whisk for 2–3 minutes, until thickened. Put the egg yolks in a large bowl.
4 Spoon the lemon and grapefruit mixture into the egg yolks, a little at a time, stirring well to incorporate. Return the filling to the pan and cook over medium heat for a further 5 minutes. Remove from the heat and add the vanilla extract. Stir in more lemon juice to taste, if necessary. Spread the filling evenly over the pie crust.
5 For the meringue, whisk the egg whites, sugar, vanilla extract, and cream of tartar with an electric hand whisk on high speed until stiff peaks form.
6 Use a pastry knife or large spoon to spread the meringue over the filling. Bake for 20 minutes, or until golden brown. Allow to cool completely before serving.
SERVES 12
PREP TIME 25 mins, plus chilling, COOK TIME 1 hr
For the pastry:
1 1⁄4 cups all-purpose flour
2 tbsp sugar
pinch of salt
6 tbsp butter, chilled and cut into cubes
1 tbsp vegetable shortening
For the filling:
juice of 2 large lemons
juice of 1 small grapefruit
3⁄4 cup sugar
1⁄2 cup cornstarch
5 egg yolks
1 tsp vanilla extract
For the meringue:
6 egg whites
3 tbsp sugar
¼ tsp vanilla extract
1 tsp cream of tartar
Method:
1 For the pastry, sift the flour, sugar, and salt into a medium bowl and mix well to combine. Rub the butter and shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Stir in 1⁄4 cup of cold water and mix until a rough ball forms. Wrap in plastic wrap and chill for 1 hour.
2 Preheat the oven to 350ºF (180ºC). Roll the pastry out on a floured work surface to fit the base of a lined 9in (23cm) square baking pan, gently pushing it into the edges to form a flat square. Bake for 30 minutes, or until golden brown. Remove from the oven and increase the temperature to 375ºF (190ºC).
3 To make the filling, combine 2 cups of water, the lemon and grapefruit juice, sugar, and cornstarch in a saucepan over medium heat. Whisk for 2–3 minutes, until thickened. Put the egg yolks in a large bowl.
4 Spoon the lemon and grapefruit mixture into the egg yolks, a little at a time, stirring well to incorporate. Return the filling to the pan and cook over medium heat for a further 5 minutes. Remove from the heat and add the vanilla extract. Stir in more lemon juice to taste, if necessary. Spread the filling evenly over the pie crust.
5 For the meringue, whisk the egg whites, sugar, vanilla extract, and cream of tartar with an electric hand whisk on high speed until stiff peaks form.
6 Use a pastry knife or large spoon to spread the meringue over the filling. Bake for 20 minutes, or until golden brown. Allow to cool completely before serving.
boston cream trifle
How to make boston cream trifle recipe - This rich trifle draws inspiration from the traditional Boston cream pie, with its luscious layers of cake and creamy custard.
SERVES 10
PREP TIME 45 mins, plus, cooling and chilling, COOK TIME 45 mins, plus cooling
Ingredients:
1 1⁄2 cup all-purpose flour
2 tsp baking powder
pinch of salt
1 stick (8 tbsps) butter, softened
3⁄4 cup sugar
2 eggs, at room temperature
1 tsp vanilla extract
1⁄2 cup milk
1lb 5oz (600g) berries, such as blackberries, strawberries (hulled and halved), raspberries, and blueberries
For the custard:
1 cup milk
1 cup heavy cream
1 vanilla pod, split and seeds scraped
3 egg yolks
2 tbsp cornstarch
1⁄3 cup sugar
pinch of salt
1 tbsp unsalted butter, softened
1 tsp vanilla extract
For the ganache:
3 cups semisweet chocolate, broken into small pieces
1 cup heavy cream
Method:
1 For the custard, heat the milk, cream, and vanilla pod in a saucepan over medium heat. Bring it to a simmer and remove from the heat immediately.
2 In a medium bowl, whisk together the yolks, cornstarch, sugar, and salt. Gradually add the hot milk mixture, whisking constantly. Transfer to a clean saucepan and cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Sieve the custard into a bowl to remove the vanilla pod and any lumps. Stir in the butter and vanilla extract. Place a sheet of plastic wrap over the bowl, making sure it touches the top of the custard, and chill.
3 Preheat the oven to 350ºF (180ºC). Double sift the flour, baking powder, and salt into a bowl and set aside. Using an electric hand whisk, cream together the butter and sugar in a separate bowl until light and fluffy. Add the eggs, one at a time, whisking between additions, then add the vanilla extract. Fold in the flour mixture using a large metal spoon, one-third at a time, alternating with the milk. Continue to fold until the batter is smooth and everything is well incorporated.
4 Grease and line a 9in (23cm) square cake pan and pour the batter into the pan, making sure it spreads evenly. Bake for 25 minutes,or until golden brown and springy to the touch. Remove from the oven and let it cool.
5 For the ganache, heat the chocolate and cream in a small heatproof bowl over a saucepan of simmering water (see technique for melting chocolate. The bowl should not touch the water. Stir occasionally until the chocolate melts. Remove from the heat and set aside.
6 Slice the cake into 5 x 5in (12 x 12cm) squares and place a layer of cake at the bottom of a tall glass bowl. Spread the berries evenly on top of the cake, reserving a handful for garnishing. Pour the custard evenly over the berries, then top with the remaining cake slices. Pour the ganache over the top and smooth it out. Top with the reserved berries and place in the fridge to chill. Serve chilled.
SERVES 10
PREP TIME 45 mins, plus, cooling and chilling, COOK TIME 45 mins, plus cooling
Ingredients:
1 1⁄2 cup all-purpose flour
2 tsp baking powder
pinch of salt
1 stick (8 tbsps) butter, softened
3⁄4 cup sugar
2 eggs, at room temperature
1 tsp vanilla extract
1⁄2 cup milk
1lb 5oz (600g) berries, such as blackberries, strawberries (hulled and halved), raspberries, and blueberries
For the custard:
1 cup milk
1 cup heavy cream
1 vanilla pod, split and seeds scraped
3 egg yolks
2 tbsp cornstarch
1⁄3 cup sugar
pinch of salt
1 tbsp unsalted butter, softened
1 tsp vanilla extract
For the ganache:
3 cups semisweet chocolate, broken into small pieces
1 cup heavy cream
Method:
1 For the custard, heat the milk, cream, and vanilla pod in a saucepan over medium heat. Bring it to a simmer and remove from the heat immediately.
2 In a medium bowl, whisk together the yolks, cornstarch, sugar, and salt. Gradually add the hot milk mixture, whisking constantly. Transfer to a clean saucepan and cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Sieve the custard into a bowl to remove the vanilla pod and any lumps. Stir in the butter and vanilla extract. Place a sheet of plastic wrap over the bowl, making sure it touches the top of the custard, and chill.
3 Preheat the oven to 350ºF (180ºC). Double sift the flour, baking powder, and salt into a bowl and set aside. Using an electric hand whisk, cream together the butter and sugar in a separate bowl until light and fluffy. Add the eggs, one at a time, whisking between additions, then add the vanilla extract. Fold in the flour mixture using a large metal spoon, one-third at a time, alternating with the milk. Continue to fold until the batter is smooth and everything is well incorporated.
4 Grease and line a 9in (23cm) square cake pan and pour the batter into the pan, making sure it spreads evenly. Bake for 25 minutes,or until golden brown and springy to the touch. Remove from the oven and let it cool.
5 For the ganache, heat the chocolate and cream in a small heatproof bowl over a saucepan of simmering water (see technique for melting chocolate. The bowl should not touch the water. Stir occasionally until the chocolate melts. Remove from the heat and set aside.
6 Slice the cake into 5 x 5in (12 x 12cm) squares and place a layer of cake at the bottom of a tall glass bowl. Spread the berries evenly on top of the cake, reserving a handful for garnishing. Pour the custard evenly over the berries, then top with the remaining cake slices. Pour the ganache over the top and smooth it out. Top with the reserved berries and place in the fridge to chill. Serve chilled.
 |
| boston cream trifle |
pecan, maple, and bourbon pie
How to make pecan, maple, and bourbon pie recipe - This sweet, crunchy pie originated in the South, where pecans are widely grown.
SERVES 6–8
PREP TIME 20 mins, plus chilling, COOK TIME 1 hr 20 mins, plus cooling
Ingredients:
1 1⁄4 cups all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled and diced
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract
whipped cream, to serve
(optional)
For the filling:
2⁄3 cup maple syrup
4 tbsp butter
3⁄4 cup light brown sugar
few drops of vanilla extract
pinch of salt
3 eggs
2 tbsp bourbon
1 3⁄4 cups pecans
Method:
1 Using your fingertips, rub together the flour and butter, or pulse in a food processor until the mixture forms fine crumbs. Stir in the sugar. Beat the egg yolk with the vanilla and mix them into the dry ingredients, bringing the mixture together to form a soft dough. Add a little water to bring the dough together, if needed. Wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350ºF (180ºC).
2 Roll out the pastry on a well-floured surface to 1⁄8in (3mm) thick. It will be fragile, so if it begins to crumble, bring it together again with your hands and gently knead to get rid of any joins. Use it to line a 9in (23cm) loose-bottomed tart pan, leaving an overlapping edge of at least 3⁄4in (2cm). Prick the base all over with a fork.
3 Line the pastry case with parchment paper and weigh it down with baking beans. Place the case on a baking sheet and blind bake for 20 minutes. Remove the beans and paper, and bake for a further 5 minutes if the center still looks a little uncooked.
4 For the filling, pour the maple syrup into a saucepan, and add the butter, sugar, vanilla extract, and salt. Place the pan over low heat, and stir constantly until the butter has melted and the sugar dissolved. Remove the pan from the heat and leave the mixture to cool until it feels just tepid, then beat in the eggs, one at a time, along with the bourbon. Stir in the pecan nuts, reserving enough for the top, then pour the mixture into the pastry case. Arrange the reserved pecans evenly across the top, pushing them in slightly.
5 Bake for 40–50 minutes, or until just set. Cover with a sheet of foil if it is browning too quickly. Remove the pie from the oven, transfer to a wire rack, and leave to cool for 15–20 minutes. Remove from the pan and either serve it warm or leave it on the wire rack to cool completely. Serve with whipped cream, if desired.
SERVES 6–8
PREP TIME 20 mins, plus chilling, COOK TIME 1 hr 20 mins, plus cooling
Ingredients:
1 1⁄4 cups all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled and diced
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract
whipped cream, to serve
(optional)
For the filling:
2⁄3 cup maple syrup
4 tbsp butter
3⁄4 cup light brown sugar
few drops of vanilla extract
pinch of salt
3 eggs
2 tbsp bourbon
1 3⁄4 cups pecans
Method:
1 Using your fingertips, rub together the flour and butter, or pulse in a food processor until the mixture forms fine crumbs. Stir in the sugar. Beat the egg yolk with the vanilla and mix them into the dry ingredients, bringing the mixture together to form a soft dough. Add a little water to bring the dough together, if needed. Wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350ºF (180ºC).
2 Roll out the pastry on a well-floured surface to 1⁄8in (3mm) thick. It will be fragile, so if it begins to crumble, bring it together again with your hands and gently knead to get rid of any joins. Use it to line a 9in (23cm) loose-bottomed tart pan, leaving an overlapping edge of at least 3⁄4in (2cm). Prick the base all over with a fork.
3 Line the pastry case with parchment paper and weigh it down with baking beans. Place the case on a baking sheet and blind bake for 20 minutes. Remove the beans and paper, and bake for a further 5 minutes if the center still looks a little uncooked.
4 For the filling, pour the maple syrup into a saucepan, and add the butter, sugar, vanilla extract, and salt. Place the pan over low heat, and stir constantly until the butter has melted and the sugar dissolved. Remove the pan from the heat and leave the mixture to cool until it feels just tepid, then beat in the eggs, one at a time, along with the bourbon. Stir in the pecan nuts, reserving enough for the top, then pour the mixture into the pastry case. Arrange the reserved pecans evenly across the top, pushing them in slightly.
5 Bake for 40–50 minutes, or until just set. Cover with a sheet of foil if it is browning too quickly. Remove the pie from the oven, transfer to a wire rack, and leave to cool for 15–20 minutes. Remove from the pan and either serve it warm or leave it on the wire rack to cool completely. Serve with whipped cream, if desired.
chocolate crusted key lime pie
How to make chocolate crusted key lime pie recipe - This pie takes its name from the small limes that grow in the Florida Keys, where the recipe originated.
SERVES 6–8
PREP TIME 20 mins, COOK TIME 15–20 mins, plus cooling
Ingredients:
9oz (250g) chocolate graham crackers
1⁄3 cup sugar
9 tbsp unsalted butter, melted and cooled
5 limes
3 large egg yolks
14oz (400g) can condensed milk
cream, to serve
Method:
1 Preheat the oven to 350ºF (180ºC). Crush the graham crackers in a plastic food bag with a rolling pin, or use a food processor. Mix the cracker crumbs and sugar with the butter in a large bowl until it resembles wet sand.
2 Pour the cracker mixture into a 9in (23cm) loose-bottomed tart pan and press it firmly into the bottom and sides of the pan. Make sure the filling is packed as firmly as possible, and that there is a good side to the case so that the filling can be contained, unlike a cheesecake base. Place the tart pan on a baking sheet and bake for 10 minutes. Set aside to cool.
3 Meanwhile, finely grate the zest of 3 limes into a bowl and, if you like, use a zester to pare long strands of zest from a fourth lime to decorate. Juice all 5 limes and set aside.
4 Place the egg yolks into the bowl with the lime zest, and whisk with an electric whisk until the egg has thickened. Pour in the condensed milk and continue whisking for another 5 minutes. Add
the lime juice and whisk again until it is incorporated. Pour the mixture into the pan and bake for 15–20 minutes, or until set but still wobbly in the center.
5 Remove the pie from the oven and leave it to cool completely. Serve the pie decorated with the fine strands of lime zest, if using, and accompanied by cream.
COOK’S TIP
A common baking mistake with deep-filled sweet tarts is to overcook them. Remove them from the oven when they still have a slight wobble to them at the center. They will cool and set to an unctuous, creamy texture. Overcooking will result in a tart with an unpleasantly “rubbery” texture.
SERVES 6–8
PREP TIME 20 mins, COOK TIME 15–20 mins, plus cooling
Ingredients:
9oz (250g) chocolate graham crackers
1⁄3 cup sugar
9 tbsp unsalted butter, melted and cooled
5 limes
3 large egg yolks
14oz (400g) can condensed milk
cream, to serve
Method:
1 Preheat the oven to 350ºF (180ºC). Crush the graham crackers in a plastic food bag with a rolling pin, or use a food processor. Mix the cracker crumbs and sugar with the butter in a large bowl until it resembles wet sand.
2 Pour the cracker mixture into a 9in (23cm) loose-bottomed tart pan and press it firmly into the bottom and sides of the pan. Make sure the filling is packed as firmly as possible, and that there is a good side to the case so that the filling can be contained, unlike a cheesecake base. Place the tart pan on a baking sheet and bake for 10 minutes. Set aside to cool.
3 Meanwhile, finely grate the zest of 3 limes into a bowl and, if you like, use a zester to pare long strands of zest from a fourth lime to decorate. Juice all 5 limes and set aside.
4 Place the egg yolks into the bowl with the lime zest, and whisk with an electric whisk until the egg has thickened. Pour in the condensed milk and continue whisking for another 5 minutes. Add
the lime juice and whisk again until it is incorporated. Pour the mixture into the pan and bake for 15–20 minutes, or until set but still wobbly in the center.
5 Remove the pie from the oven and leave it to cool completely. Serve the pie decorated with the fine strands of lime zest, if using, and accompanied by cream.
COOK’S TIP
A common baking mistake with deep-filled sweet tarts is to overcook them. Remove them from the oven when they still have a slight wobble to them at the center. They will cool and set to an unctuous, creamy texture. Overcooking will result in a tart with an unpleasantly “rubbery” texture.
American strawberry shortcake
How to make American strawberry shortcake recipe - This classic summer dessert is best served with freshly baked shortcake and ripe, juicy strawberries.
MAKES 12
PREP TIME 20 mins, COOK TIME 35 mins
Ingredients:
1 1⁄2 cups all-purpose flour
1⁄2 cup cornmeal or polenta
1 tbsp baking powder
1⁄4 tsp salt
1⁄4 cup sugar
1 stick (8 tbsps) butter, chilled and diced, plus extra for greasing
1⁄2 cup whole milk
1⁄2 cup buttermilk
2 tsp vanilla extract
For the filling:
15–20 large strawberries, hulled and halved
1 tbsp honey
1 cup heavy cream
1⁄4 cup sugar
Method:
1 Preheat the oven to 350ºF (180ºC). In a medium bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. Add the butter to the flour mixture and work it into the dry ingredients with your hands, incorporating well, until the mixture resembles coarse breadcrumbs. Stir the milk, buttermilk, and 1 tsp vanilla extract into the dry ingredients and mix well.
2 Grease the base and sides of a 12-hole muffin pan. Pour in the batter and bake in the oven for 35 minutes, or until golden brown. Remove and leave to cool slightly on a wire rack.
3 For the filling, put the strawberries into a bowl, add the honey, and toss until well coated. Using an electric hand whisk or mixer, whisk the cream, sugar, and the remaining vanilla extract until stiff.
4 Slice the shortcakes in half and fill each with whipped cream and strawberries. Serve warm.
MAKES 12
PREP TIME 20 mins, COOK TIME 35 mins
Ingredients:
1 1⁄2 cups all-purpose flour
1⁄2 cup cornmeal or polenta
1 tbsp baking powder
1⁄4 tsp salt
1⁄4 cup sugar
1 stick (8 tbsps) butter, chilled and diced, plus extra for greasing
1⁄2 cup whole milk
1⁄2 cup buttermilk
2 tsp vanilla extract
For the filling:
15–20 large strawberries, hulled and halved
1 tbsp honey
1 cup heavy cream
1⁄4 cup sugar
Method:
1 Preheat the oven to 350ºF (180ºC). In a medium bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. Add the butter to the flour mixture and work it into the dry ingredients with your hands, incorporating well, until the mixture resembles coarse breadcrumbs. Stir the milk, buttermilk, and 1 tsp vanilla extract into the dry ingredients and mix well.
2 Grease the base and sides of a 12-hole muffin pan. Pour in the batter and bake in the oven for 35 minutes, or until golden brown. Remove and leave to cool slightly on a wire rack.
3 For the filling, put the strawberries into a bowl, add the honey, and toss until well coated. Using an electric hand whisk or mixer, whisk the cream, sugar, and the remaining vanilla extract until stiff.
4 Slice the shortcakes in half and fill each with whipped cream and strawberries. Serve warm.
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| American strawberry shortcake |
pound cake banana pudding
How to make pound cake banana pudding recipe - This Southern version of an English trifle often uses vanilla wafers. Here, homemade pound cake makes a far tastier version.
SERVES 8–10
PREP TIME 30 mins, COOK TIME 10 mins, plus chilling
Ingredients:
1 pound cake
6 ripe bananas, cut into 1⁄4in (5mm) slices
For the pudding:
2 cups whole milk
4 tbsp cornstarch
1⁄2 cup sugar
1 tbsp butter
1 tsp vanilla extract
For the whipped cream:
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla extract
Method:
1 Preheat the oven to 375ºF (190ºC). First, make the pudding. In a saucepan, bring the milk almost to a boil over high heat, then reduce the heat to a simmer. Stir in the cornstarch and sugar, and whisk continuously until thickened. Remove from the heat and add the butter and vanilla. Chill.
2 Cut the pound cake into 1⁄2in (1cm) thick slices and toast them on a baking sheet in the oven for 10 minutes, or until both sides are well toasted. Place half the cake slices in a single layer at the bottom of a 9 x 13in (23 x 33cm) cake pan. Top with half the banana slices.
3 Pour the pudding over the first layer evenly. Add the second layer of cake and top with the remaining bananas.
4 In a large bowl, whisk the cream, sugar, and vanilla extract with an electric hand whisk until stiff. Using a spatula, spread it over the bananas. Chill for 45 minutes to 1 hour before serving.
SERVES 8–10
PREP TIME 30 mins, COOK TIME 10 mins, plus chilling
Ingredients:
1 pound cake
6 ripe bananas, cut into 1⁄4in (5mm) slices
For the pudding:
2 cups whole milk
4 tbsp cornstarch
1⁄2 cup sugar
1 tbsp butter
1 tsp vanilla extract
For the whipped cream:
2 cups heavy cream
2 tbsp sugar
1 tsp vanilla extract
Method:
1 Preheat the oven to 375ºF (190ºC). First, make the pudding. In a saucepan, bring the milk almost to a boil over high heat, then reduce the heat to a simmer. Stir in the cornstarch and sugar, and whisk continuously until thickened. Remove from the heat and add the butter and vanilla. Chill.
2 Cut the pound cake into 1⁄2in (1cm) thick slices and toast them on a baking sheet in the oven for 10 minutes, or until both sides are well toasted. Place half the cake slices in a single layer at the bottom of a 9 x 13in (23 x 33cm) cake pan. Top with half the banana slices.
3 Pour the pudding over the first layer evenly. Add the second layer of cake and top with the remaining bananas.
4 In a large bowl, whisk the cream, sugar, and vanilla extract with an electric hand whisk until stiff. Using a spatula, spread it over the bananas. Chill for 45 minutes to 1 hour before serving.
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| pound cake banana pudding |
chocolate bread pudding
How to make chocolate bread pudding recipe - A few pantry essentials can turn stale bread into this simple yet delicious dessert.
SERVES 8
PREP TIME 15 mins, COOK TIME 35 mins, plus soaking
Ingredients:
1 day-old baguette
2 cups semisweet or dark chocolate chips
4 eggs
1 tsp vanilla extract
2 cups whole milk
1⁄2 cup light brown sugar
vanilla ice cream or whipped cream, to serve
Method:
1 Preheat the oven to 350ºF (180ºC). Remove the ends of the baguette and cut the bread into 1⁄2in (1cm) thick slices. Put one layer of bread in a flameproof casserole and sprinkle over some chocolate chips. Add more layers of bread, sprinkling chocolate chips between the layers as you go. Top with the remaining chips.
2 In a bowl, mix the eggs, vanilla extract, milk, and sugar. Pour the mixture over the bread and leave to soak for 10–15 minutes.
3 Put the casserole in the oven and bake for about 35 minutes, or until the liquid is absorbed and the bread is crisp. Slice and serve with vanilla ice cream or whipped cream.
SERVES 8
PREP TIME 15 mins, COOK TIME 35 mins, plus soaking
Ingredients:
1 day-old baguette
2 cups semisweet or dark chocolate chips
4 eggs
1 tsp vanilla extract
2 cups whole milk
1⁄2 cup light brown sugar
vanilla ice cream or whipped cream, to serve
Method:
1 Preheat the oven to 350ºF (180ºC). Remove the ends of the baguette and cut the bread into 1⁄2in (1cm) thick slices. Put one layer of bread in a flameproof casserole and sprinkle over some chocolate chips. Add more layers of bread, sprinkling chocolate chips between the layers as you go. Top with the remaining chips.
2 In a bowl, mix the eggs, vanilla extract, milk, and sugar. Pour the mixture over the bread and leave to soak for 10–15 minutes.
3 Put the casserole in the oven and bake for about 35 minutes, or until the liquid is absorbed and the bread is crisp. Slice and serve with vanilla ice cream or whipped cream.
pecan and orange bananas foster
How to make pecan and orange bananas foster recipe - This decadent dessert, with its rich, buttery sauce drizzled on toasted brioche, takes only minutes to prepare.
SERVES 4
PREP TIME 15 mins, COOK TIME 10 mins
Ingredients:
1⁄2 cup pecans, roughly chopped
4 tbsp unsalted butter
4 heaped tbsp dark brown sugar
grated zest and juice of 1 orange
2 large underripe (not green) bananas, peeled and cut into 1⁄2in (1cm) cubes
4 tbsp dark rum
4 thickly cut slices of brioche bread
4 large scoops of good-quality vanilla ice cream
Method:
1 In a large, heavy-based frying pan, dry-fry the pecans over medium heat for 3–4 minutes, stirring occasionally, until they begin to brown in places. Remove from the heat and set aside. Wipe the pan clean.
2 Heat the butter, sugar, and the orange juice and zest (reserving a little zest for garnishing) over medium heat, stirring until the sugar dissolves. Increase the heat and cook for 2–3 minutes, until the sauce reduces slightly and begins to look glossy.
3 Add the bananas to the pan and cook for a further 2–3 minutes over high heat, until the sauce reduces further. Meanwhile, toast the brioche. If desired, cut the bread into 23⁄4in (7cm) rounds.
4 When the bananas are just tender, add the pecans and the rum and cook for 1 minute to heat it up, then use a match to carefully light the alcohol. The pan will flare up, so be careful, but the flames should die away within 1 minute.
5 Top each brioche round with a scoop of ice cream, pour over a quarter of the caramelized bananas, and garnish with the reserved orange zest. Serve immediately.
WHAT’S THE STORY?
Bananas Foster a dessert flambéed with rum and served with ice cream and caramel sauce—was first made at Brennan’s restaurant in New Orleans in 1951. At the time, the city was the main port of entry for imported bananas, and the dish was created in honor of regular diner and good friend of the restaurant’s owner, Richard Foster.
SERVES 4
PREP TIME 15 mins, COOK TIME 10 mins
Ingredients:
1⁄2 cup pecans, roughly chopped
4 tbsp unsalted butter
4 heaped tbsp dark brown sugar
grated zest and juice of 1 orange
2 large underripe (not green) bananas, peeled and cut into 1⁄2in (1cm) cubes
4 tbsp dark rum
4 thickly cut slices of brioche bread
4 large scoops of good-quality vanilla ice cream
Method:
1 In a large, heavy-based frying pan, dry-fry the pecans over medium heat for 3–4 minutes, stirring occasionally, until they begin to brown in places. Remove from the heat and set aside. Wipe the pan clean.
2 Heat the butter, sugar, and the orange juice and zest (reserving a little zest for garnishing) over medium heat, stirring until the sugar dissolves. Increase the heat and cook for 2–3 minutes, until the sauce reduces slightly and begins to look glossy.
3 Add the bananas to the pan and cook for a further 2–3 minutes over high heat, until the sauce reduces further. Meanwhile, toast the brioche. If desired, cut the bread into 23⁄4in (7cm) rounds.
4 When the bananas are just tender, add the pecans and the rum and cook for 1 minute to heat it up, then use a match to carefully light the alcohol. The pan will flare up, so be careful, but the flames should die away within 1 minute.
5 Top each brioche round with a scoop of ice cream, pour over a quarter of the caramelized bananas, and garnish with the reserved orange zest. Serve immediately.
WHAT’S THE STORY?
Bananas Foster a dessert flambéed with rum and served with ice cream and caramel sauce—was first made at Brennan’s restaurant in New Orleans in 1951. At the time, the city was the main port of entry for imported bananas, and the dish was created in honor of regular diner and good friend of the restaurant’s owner, Richard Foster.
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| pecan and orange bananas foster |