2 3/4 cups flour
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 36 to 42 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
Source
Cream-Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup (or more, if you like) powdered sugar
1/2 teaspoon vanilla
1 cup heavy cream
In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat it at medium speed until smooth. Pour the heavy cream in a slow, steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak, scraping the bottom of the bowl with a spatula occasionally to remove any lumps.
Makes enough to frost a two-layer cake. Can use with fresh strawberries etc.
Source
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, September 21, 2011
Gugelhupf (German chocolate cake)
2 cups yoghurt
4 cups sugar
1 ½ cups oil
4 eggs
6 cups flour
Baking powder
1 packet vanilla sugar (or about 1 tsp vanilla essence)
½ cup chocolate, grated (or melted)
1 tsp cocoa
Icing sugar, to serve
(1 cup = 125ml)
Mix yoghut, sugar, oil, eggs and vanilla until creamy. Mix in dry ingredients, pour into cake tin (traditionally a ring), bake at 180°C for around 30- 45 minutes.
What do the food critics say? The kids ate it, and they don't always eat chocolate cake.
What does the cook say? I have eaten but not made this - it looks easy though.
Source
4 cups sugar
1 ½ cups oil
4 eggs
6 cups flour
Baking powder
1 packet vanilla sugar (or about 1 tsp vanilla essence)
½ cup chocolate, grated (or melted)
1 tsp cocoa
Icing sugar, to serve
(1 cup = 125ml)
Mix yoghut, sugar, oil, eggs and vanilla until creamy. Mix in dry ingredients, pour into cake tin (traditionally a ring), bake at 180°C for around 30- 45 minutes.
What do the food critics say? The kids ate it, and they don't always eat chocolate cake.
What does the cook say? I have eaten but not made this - it looks easy though.
Source
Tuesday, September 20, 2011
Chestnut tart
2 sticks chestnut puree (around 250g)
3 eggs, separated
100g sugar
1 packet vanilla sugar (or else around 1 tsp vanilla, I guess)
100g butter
a little kirsch
Melt the butter. Mix together the egg yolks, sugar and vanilla sugar; add butter, chestnut puree and kirsch. Beat egg whites then add gently to mixture. Pour into a cake tin, cook at 200C for around 20-25 min. Serve with cream.
What do the food critics say? Chestnuts, mmmmmm
What does the cook say? I have eaten but not cooked this tart, but it looks pretty easy.
Source: C's cousin's wife, D
3 eggs, separated
100g sugar
1 packet vanilla sugar (or else around 1 tsp vanilla, I guess)
100g butter
a little kirsch
Melt the butter. Mix together the egg yolks, sugar and vanilla sugar; add butter, chestnut puree and kirsch. Beat egg whites then add gently to mixture. Pour into a cake tin, cook at 200C for around 20-25 min. Serve with cream.
What do the food critics say? Chestnuts, mmmmmm
What does the cook say? I have eaten but not cooked this tart, but it looks pretty easy.
Source: C's cousin's wife, D
Chestnut cake
150g butter
150g sugar
3 egg yolks
1 tsp cinnamon
2 tsp lemon juice
225g chestnut puree
100g frozen chestnuts, thawed and diced
250 g flour
1 tsp baking powder
3 egg whites, beaten
Icing:
1 egg white
150g icing sugar
1/2 tsp lemon juice
Cream butter and sugar, add egg yolks, cinnamon, lemon juice, chestnut puree and chestnuts, mix. Gently mix in flour and baking powder alternately with beaten eggwhites, using a spatula. Pour into greased 20cm cake tin, cook at 180C for around 60min. Turn out and cool.
For the icing: beat the egg white, add icing sugar and lemon juice. Pour over cake, let set.
Source: Coop magazine, 2 february 2010
150g sugar
3 egg yolks
1 tsp cinnamon
2 tsp lemon juice
225g chestnut puree
100g frozen chestnuts, thawed and diced
250 g flour
1 tsp baking powder
3 egg whites, beaten
Icing:
1 egg white
150g icing sugar
1/2 tsp lemon juice
Cream butter and sugar, add egg yolks, cinnamon, lemon juice, chestnut puree and chestnuts, mix. Gently mix in flour and baking powder alternately with beaten eggwhites, using a spatula. Pour into greased 20cm cake tin, cook at 180C for around 60min. Turn out and cool.
For the icing: beat the egg white, add icing sugar and lemon juice. Pour over cake, let set.
Source: Coop magazine, 2 february 2010
Fig tart
Pastry:
125g butter
100g icing sugar
255g plain flour
1 vanilla pod, scored lengthwise and seeds removed (optional)
zest of 1/2 lemon
2 large egg yolks
2T cold milk or water
Frangipane:
255g ground almonds
30g blanched whole almonds
55g plain flour
255g unsalted butter
255g caster sugar
2 large eggs, lightly beaten
1 vanilla pod, scored lengthwise and seeds removed
1T grappa
15 whole figs (or stone fruit)
30g caster sugar
2T water
2 sprigs fresh thyme, leaves picked
zest of 1 orange
Pastry:
Grease loose-bottomed 28cm tart tin with butter.
Cream together butter and icing sugar, then rub in flour, vanilla seeds, lemon zest and egg yolks. When mixture looks like coarse breadcrumbs, add cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour lightly. Don't work the pastry too much or else it will become elastic and chewy instead of flaky.
Wrap in cling film and place in fridge for at least 1 hour. Remove from fridge, roll it out, and line tart tin. Place in the freezer for at least 1 hour.
Bake pastry at 180C for around 12 minutes or lightly golden. Remove from oven and turn down to 170C.
Frangipane:
Cream butter and sugar, then add ground almonds, eggs, vanilla seeds and grappa and fold until completely mixed and smooth. Place in fridge for at least 30 min to firm up.
Remove stems from figs, score each one on the top with a cross, then push up from the base with your thumb to open each fig out.
Spoon the chilled frangipane into the pastry case, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle this over the figs. Roughly chop the remaining almonds and sprinkle over the top with the thyme leaves and orange zest.
Bake at 170C for about 40 min or until the frangipane mixture has become firm and golden on the outside but is still soft on the inside. Allow to cool for 30-40 min. Serve with marscapone or crème fraîche.
From Good Weekend, 17 March 2007
125g butter
100g icing sugar
255g plain flour
1 vanilla pod, scored lengthwise and seeds removed (optional)
zest of 1/2 lemon
2 large egg yolks
2T cold milk or water
Frangipane:
255g ground almonds
30g blanched whole almonds
55g plain flour
255g unsalted butter
255g caster sugar
2 large eggs, lightly beaten
1 vanilla pod, scored lengthwise and seeds removed
1T grappa
15 whole figs (or stone fruit)
30g caster sugar
2T water
2 sprigs fresh thyme, leaves picked
zest of 1 orange
Pastry:
Grease loose-bottomed 28cm tart tin with butter.
Cream together butter and icing sugar, then rub in flour, vanilla seeds, lemon zest and egg yolks. When mixture looks like coarse breadcrumbs, add cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour lightly. Don't work the pastry too much or else it will become elastic and chewy instead of flaky.
Wrap in cling film and place in fridge for at least 1 hour. Remove from fridge, roll it out, and line tart tin. Place in the freezer for at least 1 hour.
Bake pastry at 180C for around 12 minutes or lightly golden. Remove from oven and turn down to 170C.
Frangipane:
Cream butter and sugar, then add ground almonds, eggs, vanilla seeds and grappa and fold until completely mixed and smooth. Place in fridge for at least 30 min to firm up.
Remove stems from figs, score each one on the top with a cross, then push up from the base with your thumb to open each fig out.
Spoon the chilled frangipane into the pastry case, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle this over the figs. Roughly chop the remaining almonds and sprinkle over the top with the thyme leaves and orange zest.
Bake at 170C for about 40 min or until the frangipane mixture has become firm and golden on the outside but is still soft on the inside. Allow to cool for 30-40 min. Serve with marscapone or crème fraîche.
From Good Weekend, 17 March 2007
Monday, September 19, 2011
Pecan Topped Sweet Potatoes
3 lbs sweet potatoes
2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans
Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.
Add ¼ cup of the brown sugar, orange juice and seasonings.
Beat eggs and add to potatoes
Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.
Source
2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans
Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.
Add ¼ cup of the brown sugar, orange juice and seasonings.
Beat eggs and add to potatoes
Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.
Source
Carrot sorbet
1 cup sugar
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
Butternut Pumpkin Flan
1/3 cup plus ¼ cup packed light brown sugar
3 T fresh orange juice
3 cups milk (or soymilk)
4 extra-large eggs
¾ cup cooked pureed butternut squash*
1 t ground cinnamon
1 t vanilla extract
finely grated zest of 1 orange
In a small saucepan, combine 1/3 cup of the brown sugar and the orange juice, and cook over low heat until the sugar is melted and bubbles form across the surface of the syrup, about 3 minutes. Divide the syrup evenly among six 6-ounce ramekins.
In a medium saucepan, combine the milk and ¼ cup brown sugar. Heat over medium heat, stirring constantly, to dissolve the sugar. Set aside to cool.
In a bowl, whisk the egg . Add the pumpkin, cinnamon, and vanilla.
Stir in the cooled milk mixture. Strain the custard through a fine-mesh sieve to remove any traces of the pumpkin fibre.
Add the orange zest.
Divide the custard evenly among the ramekins, filling to within ¼ inch of the rim.
Place the ramekins in a rectangular baking pan with high sides and carefully pour 1 inch of boiling water into the pan. Cover each ramekin tightly with foil and bake on the middle rack of the oven for 30 minutes, or until the custards are no longer jiggly in the center and a toothpick inserted in the center comes out clean. Remove from the oven, take off the foil, and let the custards cool in the water bath. Once they are cool, remove from the pan, cover, and refrigerate for at least 3 hours.
To unmold, press gently around the edge of each flan to break the seal. Invert onto a dessert plate. If you prefer, the flan may be served right in the baking dish.
Top with seasonal fruit, and serve.
*Can bake by cutting the pumpkin in half and laying it cut side down on an oiled baking dish (use parchment paper if you want to have an easier clean up) and baking the squash at 350F for 30-45 minutes or until soft.
Source
3 T fresh orange juice
3 cups milk (or soymilk)
4 extra-large eggs
¾ cup cooked pureed butternut squash*
1 t ground cinnamon
1 t vanilla extract
finely grated zest of 1 orange
In a small saucepan, combine 1/3 cup of the brown sugar and the orange juice, and cook over low heat until the sugar is melted and bubbles form across the surface of the syrup, about 3 minutes. Divide the syrup evenly among six 6-ounce ramekins.
In a medium saucepan, combine the milk and ¼ cup brown sugar. Heat over medium heat, stirring constantly, to dissolve the sugar. Set aside to cool.
In a bowl, whisk the egg . Add the pumpkin, cinnamon, and vanilla.
Stir in the cooled milk mixture. Strain the custard through a fine-mesh sieve to remove any traces of the pumpkin fibre.
Add the orange zest.
Divide the custard evenly among the ramekins, filling to within ¼ inch of the rim.
Place the ramekins in a rectangular baking pan with high sides and carefully pour 1 inch of boiling water into the pan. Cover each ramekin tightly with foil and bake on the middle rack of the oven for 30 minutes, or until the custards are no longer jiggly in the center and a toothpick inserted in the center comes out clean. Remove from the oven, take off the foil, and let the custards cool in the water bath. Once they are cool, remove from the pan, cover, and refrigerate for at least 3 hours.
To unmold, press gently around the edge of each flan to break the seal. Invert onto a dessert plate. If you prefer, the flan may be served right in the baking dish.
Top with seasonal fruit, and serve.
*Can bake by cutting the pumpkin in half and laying it cut side down on an oiled baking dish (use parchment paper if you want to have an easier clean up) and baking the squash at 350F for 30-45 minutes or until soft.
Source
Sunday, September 18, 2011
Strawberry and balsamic ice cream
450g (1lb) strawberries, washed, hulled and chopped
3tbsp balsamic vinegar
300ml (10fl oz) double cream
1 x 218g tin condensed milk
200ml (7fl oz) ready-made custard
Line a 900g (2lb) loaf tin with clingfilm. Place the strawberries in a bowl with the vinegar. Stir and leave to marinate for about 30 minutes.
Whizz the strawberries in a food processor until smooth. Pour the double cream into a bowl and whisk until it forms soft peaks. Stir in the condensed milk, custard and strawberry purée.
Pour the mixture into the lined tin and freeze for up to 6 hours. Remove from the freezer 10 minutes before serving.
Source
3tbsp balsamic vinegar
300ml (10fl oz) double cream
1 x 218g tin condensed milk
200ml (7fl oz) ready-made custard
Line a 900g (2lb) loaf tin with clingfilm. Place the strawberries in a bowl with the vinegar. Stir and leave to marinate for about 30 minutes.
Whizz the strawberries in a food processor until smooth. Pour the double cream into a bowl and whisk until it forms soft peaks. Stir in the condensed milk, custard and strawberry purée.
Pour the mixture into the lined tin and freeze for up to 6 hours. Remove from the freezer 10 minutes before serving.
Source
Sparkling strawberry jelly
450g (1lb) strawberries, washed, hulled and quartered
Juice of 1 lemon
100g (3½oz) caster sugar
8 gelatine sheets
1 bottle of sparkling rosé wine or prosecco
24 halved strawberries
Place the 1lb of strawberries in a bowl and sit over a pan of simmering water. Add the lemon juice and caster sugar. Cover and steam for 30 minutes.
Pour the strawberries and juice into a muslin-lined sieve and leave to drip for 2-3 hours. Do not press the pulp through the sieve, or this will make the juice cloudy.
Discard the pulp. Soak the gelatine sheets in a bowl of cold water to soften. Heat the strawberry juice in a pan until just beginning to boil.
Squeeze excess water from the gelatine sheets, add to the hot juice and stir until dissolved. Cool slightly. Mix in the sparkling wine and leave to cool completely.
Place 3 or 4 strawberry halves in the glasses and pour over the jelly. Chill until set
Source
Juice of 1 lemon
100g (3½oz) caster sugar
8 gelatine sheets
1 bottle of sparkling rosé wine or prosecco
24 halved strawberries
Place the 1lb of strawberries in a bowl and sit over a pan of simmering water. Add the lemon juice and caster sugar. Cover and steam for 30 minutes.
Pour the strawberries and juice into a muslin-lined sieve and leave to drip for 2-3 hours. Do not press the pulp through the sieve, or this will make the juice cloudy.
Discard the pulp. Soak the gelatine sheets in a bowl of cold water to soften. Heat the strawberry juice in a pan until just beginning to boil.
Squeeze excess water from the gelatine sheets, add to the hot juice and stir until dissolved. Cool slightly. Mix in the sparkling wine and leave to cool completely.
Place 3 or 4 strawberry halves in the glasses and pour over the jelly. Chill until set
Source
Cherry and frangipane tart
375g (13oz) dessert pastry
110g (4oz) soft butter, room temperature
110g (4oz) caster sugar
Grated zest of 2 small oranges
A few drops of almond extract, optional
2 eggs
110g (4oz) ground almonds
30g (1oz) plain flour
600g (1lb 5oz) English cherries, stalks removed washed and pitted
TO SERVE:
Lightly whipped cream or vanilla ice-cream
Icing sugar
Preheat the oven to 200C/ 170C fan/gas 6. Unroll the dessert pastry, then fold it up and form it into a ball - this makes bought pastry more pliable. Roll out the pastry on a lightly floured surface as thinly as possible and use to line a 22cm (8½in) deep-fluted tin.
To remove excess pastry, roll over the top of the tin with a rolling pin. Prick the pastry base with a fork and chill for 30 minutes. Then cover with a circle of baking parchment before filling with dry beans or ceramic beans and bake 'blind' for 20 minutes.
Remove the baking parchment and beans, and bake for a further 6 minutes, or until crisp and pale golden. Place on a rack to cool completely. This can be made and kept in an airtight tin for a few days before you need it.
Set the oven to 190C/160C fan/gas 5. Cream the butter, sugar and almond extract together until creamy.
Mix in the orange zest and whisk in the eggs, one at a time. Mix the ground almonds and flour together.
Add a handful to the butter and egg mixture and whisk, then beat in the remainder with a wooden spoon. Pile onto the pastry base and spread.
Add the cherries evenly (but don't worry if they are on top of each other) and bake for 40-45 minutes, until set and pale golden. When cool, dust with sifted icing sugar. Serve with the cream or ice-cream.
Source
110g (4oz) soft butter, room temperature
110g (4oz) caster sugar
Grated zest of 2 small oranges
A few drops of almond extract, optional
2 eggs
110g (4oz) ground almonds
30g (1oz) plain flour
600g (1lb 5oz) English cherries, stalks removed washed and pitted
TO SERVE:
Lightly whipped cream or vanilla ice-cream
Icing sugar
Preheat the oven to 200C/ 170C fan/gas 6. Unroll the dessert pastry, then fold it up and form it into a ball - this makes bought pastry more pliable. Roll out the pastry on a lightly floured surface as thinly as possible and use to line a 22cm (8½in) deep-fluted tin.
To remove excess pastry, roll over the top of the tin with a rolling pin. Prick the pastry base with a fork and chill for 30 minutes. Then cover with a circle of baking parchment before filling with dry beans or ceramic beans and bake 'blind' for 20 minutes.
Remove the baking parchment and beans, and bake for a further 6 minutes, or until crisp and pale golden. Place on a rack to cool completely. This can be made and kept in an airtight tin for a few days before you need it.
Set the oven to 190C/160C fan/gas 5. Cream the butter, sugar and almond extract together until creamy.
Mix in the orange zest and whisk in the eggs, one at a time. Mix the ground almonds and flour together.
Add a handful to the butter and egg mixture and whisk, then beat in the remainder with a wooden spoon. Pile onto the pastry base and spread.
Add the cherries evenly (but don't worry if they are on top of each other) and bake for 40-45 minutes, until set and pale golden. When cool, dust with sifted icing sugar. Serve with the cream or ice-cream.
Source
Caramelised toffee pecan tarts
4 all-butter tartlet cases
5 rounded tablespoons rich caramel toffee sauce (about 250ml [9fl oz])
150g (5½oz) pecans
chilled clotted cream, to serve
Preheat the grill to its highest setting for a minimum of 10 minutes. First, warm the toffee sauce in a small pan or in a microwave bowl. Place the tartlet cases on a baking tray, then in another bowl combine the pecans with two-thirds of the warmed sauce, tossing them all around to get a good coating.
Now spoon these into the tartlet cases and top each one with the rest of the sauce.
Now place the tray under the grill 10cm (4in) from the heat and watch carefully. Wait until the tarts warm up and the sauce begins to bubble and caramelise (about 1-2 minutes).
Serve warm from the grill with clotted cream. (you can assemble these in advance and just grill before serving.)
Source
5 rounded tablespoons rich caramel toffee sauce (about 250ml [9fl oz])
150g (5½oz) pecans
chilled clotted cream, to serve
Preheat the grill to its highest setting for a minimum of 10 minutes. First, warm the toffee sauce in a small pan or in a microwave bowl. Place the tartlet cases on a baking tray, then in another bowl combine the pecans with two-thirds of the warmed sauce, tossing them all around to get a good coating.
Now spoon these into the tartlet cases and top each one with the rest of the sauce.
Now place the tray under the grill 10cm (4in) from the heat and watch carefully. Wait until the tarts warm up and the sauce begins to bubble and caramelise (about 1-2 minutes).
Serve warm from the grill with clotted cream. (you can assemble these in advance and just grill before serving.)
Source
Mango & custard fools
4 firm, ripe, sweet mangoes
200ml (7fl oz) mango purée
50g (1¾oz) caster sugar
150ml (5fl oz) double cream
¼tsp crushed cardamom seeds
200ml (7fl oz) fresh custard
Peel, stone and cut the mango flesh into bite-sized cubes. Place ¾ of the mango in a blender with the mango purée and sugar. Blend until smooth.
Lightly whisk the cream and cardamom seeds until softly peaked and stir in the custard.
Gently fold in the purée to give a rippled effect and divide the mixture between 4 serving glasses.
Chill for an hour then decorate with the remaining mango cubes to serve.
Source
200ml (7fl oz) mango purée
50g (1¾oz) caster sugar
150ml (5fl oz) double cream
¼tsp crushed cardamom seeds
200ml (7fl oz) fresh custard
Peel, stone and cut the mango flesh into bite-sized cubes. Place ¾ of the mango in a blender with the mango purée and sugar. Blend until smooth.
Lightly whisk the cream and cardamom seeds until softly peaked and stir in the custard.
Gently fold in the purée to give a rippled effect and divide the mixture between 4 serving glasses.
Chill for an hour then decorate with the remaining mango cubes to serve.
Source
Prune pudding
290g tin pitted prunes
100g (3½oz) plain flour
50g (1¾oz) soft dark brown sugar
50g (1¾oz) unsalted butter, room temperature
1 heaped tsp ground ginger
½ level tsp bicarbonate of soda
75ml (2½fl oz) milk
1 egg
Golden syrup and créme fraîche, to serve
Get 4 cups that will all fit into your microwave at the same time. Divide the prunes between the 4 cups, with 1tbsp of the syrupy juice in each cups too.
Put the flour, sugar, butter, ground ginger and bicarbonate of soda into a food processor and whiz. Crack in the egg, then add the milk. Let it whiz until smooth (you may need to scrape round the edge and whiz again), then divide between the cups (they should be two-thirds full) and put to one side.
Just before serving, pop the puddings into the microwave to cook on full power for 6 minutes.
Drizzle over a little golden syrup, top with créme fraîche and go for it (use a spoon to turn them upside down in the cups and you'll be in for a treat).
Source
100g (3½oz) plain flour
50g (1¾oz) soft dark brown sugar
50g (1¾oz) unsalted butter, room temperature
1 heaped tsp ground ginger
½ level tsp bicarbonate of soda
75ml (2½fl oz) milk
1 egg
Golden syrup and créme fraîche, to serve
Get 4 cups that will all fit into your microwave at the same time. Divide the prunes between the 4 cups, with 1tbsp of the syrupy juice in each cups too.
Put the flour, sugar, butter, ground ginger and bicarbonate of soda into a food processor and whiz. Crack in the egg, then add the milk. Let it whiz until smooth (you may need to scrape round the edge and whiz again), then divide between the cups (they should be two-thirds full) and put to one side.
Just before serving, pop the puddings into the microwave to cook on full power for 6 minutes.
Drizzle over a little golden syrup, top with créme fraîche and go for it (use a spoon to turn them upside down in the cups and you'll be in for a treat).
Source
Blackberry cobbler
4 cups fresh blackberries
1 egg
1 cup sugar
1 cup flour
6 tablespoons melted butter
vanilla ice cream
Put blackberries in a gresed 8"x8-2 pan pan and sprinkle with a dusting of sugar if you like
Mix egg, sugar and flour in a bowl. Stir until the mix has a cornmeal-like consistency.
Sprinkle mixture over blackberries, drizzle melted butter over all. Do not stir.
Cook 30-35 minutes at 375 degree F or until lightly browned on top.
Serve with ice cream.
From here
1 egg
1 cup sugar
1 cup flour
6 tablespoons melted butter
vanilla ice cream
Put blackberries in a gresed 8"x8-2 pan pan and sprinkle with a dusting of sugar if you like
Mix egg, sugar and flour in a bowl. Stir until the mix has a cornmeal-like consistency.
Sprinkle mixture over blackberries, drizzle melted butter over all. Do not stir.
Cook 30-35 minutes at 375 degree F or until lightly browned on top.
Serve with ice cream.
From here
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