You will need:
• 250 g caster sugar
• 180 g plain chocolate drops
• 180 g soft butter
• 110 g plain flour
• 1 vanilla extract
• 3 eggs
• Some butter for greasing
• 150 g walnuts
• Baking parchment
• Baking tin
• Oven gloves
• Heatproof bowl
• Small saucepan
• Wooden spoon
• Large mixing bowl
• Teaspoon
• Tablespoon
• Spatula
• Whisk
• Sharp knife
• Pallet knife
Serves: 10
Oven Temperature: 160° c - 320° f
1. Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter, line with a square of baking parchment.
Turn on the oven, and set it to 160 degrees Celsius, or 320 degrees Fahrenheit.
2. Fill the saucepan with a little water, and sit a heat proof bowl on top. The bottom of the bowl should not touch the water, and definitely not the bottom of the saucepan. Remove some of the water if this is the case.
Cut the butter up into small pieces. Place them in the bowl and add the chocolate.
3. Put the saucepan over a low heat. Make sure the saucepan handle is facing away from you, so you don't knock it. The chocolate and butter will gently melt over about 10 minutes. Don't be tempted to stir! This will solidify the chocolate, and you won't be able to melt it again after that.
4. When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl from the pan and leave it to cool.
5. Put the 3 eggs, 250 grams of sugar, and 1 teaspoon of vanilla extract into a large bowl. Whisk together.
6. Fold in the cooled chocolate mixture.
7. Now add 110 grams of plain flour. Use a method called cutting and folding to mix it, moving the spoon in a figure of 8. This helps to keep the mixture light and airy. If you would like, add 150g chopped walnuts, again using the cutting and folding action.
8. Put the mixture in a tin and smooth the top over evenly. Bake at 160 degrees Celsius for 20 to 30 minutes. If you can, set a timer to make sure they don't overcook. Check after 20 minutes. The chocolate brownies should still be soft but not springy.
9. Remove the chocolate brownies from the oven and leave to cool in the tin for at least 30 minutes.
10. Cut into squares with a sharp knife. Lift the baking parchment from the tin, and use a pallet knife to transfer the chocolate brownies to a serving plate.
This rich and boozy cheesecake makes a great dessert for grown ups. Substitute the rum with orange juice for an alcohol-free version.
Ingredients
10 digestive biscuits
50g/1¾oz butter, melted
600g/1lb 5oz cream cheese
2 tbsp plain flour
175g/6oz caster sugar
5 drops vanilla extract
2 free-range eggs, plus 1 egg yolk
2 x 142ml/5fl oz pots soured cream
150g/5½oz raisins, soaked in 100ml/3½fl oz white rum
2 tbsp icing sugar
Preparation method
1.Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin.
2.Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes.
3.Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy.
4.Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes.
5.Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve.
This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes.
Ingredients
For the biscuit base
10 digestive biscuits
75g/3oz butter, melted
1 tbsp clear honey
For the filling
700g/1½ lb mascarpone cheese
2 lemon, juice and zest
200g/7oz caster sugar, plus more to taste
4 tbsp icing sugar
mint, to garnish
For the sauce
450g frozen summer fruits, defrosted
icing sugar, to taste
Preparation method
1.Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
2.Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
3.Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
4.For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
5.Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
6.When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
7.For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
8.Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.
For the cheesecake
Ingredients
150g/6oz chocolate oat biscuits, crushed
75g/3oz butter
2 tbsp clear honey
4 bananas, peeled and cut into chunks
400g/14oz cream cheese
4 tbsp icing sugar
1 tbsp maple syrup
1 x 225g/8oz dulce de leche or canned caramel
For the chocolate sauce
40g/1½oz butter
175ml/7fl oz double cream
225g/8oz milk chocolate, roughly chopped
Preparation method
1.For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.
2.Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon.
3.Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown.
4.Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve.
5.Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel.
6.Spoon the sweet cream cheese mixture into the cake tin on top of the bananas.
7.Place in the fridge and leave to set for at least 30 minutes, preferably overnight.
8.Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat.
9.Add the chopped chocolate and stir to combine.
10.Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy.
11.To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce.
Preparation time: 10 mins Cooking time: 1 hr (including chilling time )
INGREDIENTS: serves 6-8
375g pack shortcrust pastry, at room temperature
250g golden syrup
175g fresh white breadcrumbs
1 lemon, juiced and zest finely grated
Method:
- Preheat oven to 200C and put a baking tray into heat. Roll out pastry to line a 20cm x 2.5cm deep, round, loose- bottomed tart tin. Chill for 20 minutes.
- Heat golden syrup in a saucepan over a low heat until warm and runny. Remove from heat and stir in breadcrumbs, lemon zest and juice. Pour into pastry case and spread evenly.
- Place tart on the hot baking sheet and bake for 10 minutes. Reduce oven temperature to 180c and bake for a further 20 minutes or until the filling is lightly set and pastry golden. cool in tin for 10 minutes, then carefully remove and transfer to a board. Cut into slices and serve with ice cream, custard or cream.
preparation time: 10 mins Cooking time: 1 hour 10 mins
INGREDIENTS: serves 6
1 25cm shortcrust pastry shell, cooked
4 eggs
125g caster sugar
2 lemon, juiced and zest finely grated
200ml double cream
Icing sugar for dusting
Method:
- Preheat oven to 180C. To make the filling, place eggs and sugar in a food processor and blend thoroughly. Or put in a bowl and beat with a hand-whisk until creamy. Add grated lemon rind and lemon juice and stir to combine, then add double cream and mix well.
- Pour this mixture into the pastry shell, then place it on a baking tray and bake for 25-30 minutes or until custard has set. Remove from oven and allow to cool completely.
- Remove outer rim of the tin and place the tart on a plate. Sprinkle with icing sugar and serve alone or with whipped cream. For an attractive presentation, cut 30cm paper strips and place them on the tart, overlapping them to make a pattern of your choice, such as the diamond pattern shown above. Dust with icing sugar, then remove paper carefully to reveal the pattern.
preparation time: 10 mins Cooking time: 10 mins
INGREDIENTS: Serves 1
2 egg yolks
15g brown sugar
20g baking powder
50g flour, sifted
5g cinnamon powder
10g lemon juice
15g water ( if needed)
1 apple , cut into 2cm cubes and soaked in additional mixture of lemon juice and water for 2-3 minutes
Oil, for deep- frying
20g icing sugar
Ice cream and a sprig of mint for serving
Method:
- Beat the egg yolks, brown sugar and baking powder together until stiff. Slowly add flour, cinnamon and lemon juice. If the batter is too thick, add water. Set aside for a few minutes.
- Dip apple pieces into prepared batter mix, then deep-fry until golden brown, turning in oil constantly to ensure they cook evenly.Drain and transfer on to a plate lined with kitchen towel.
- Sprinkle icing sugar over just before serving with ice cream and sprig of mint.
preparation time: 10 mins Cooking time: 30 mins
INGREDIENTS: makes 12-16
90g flour
6g baking powder
1 tsp salt
225g dark brown sugar
75ml butter, melted
1 extra-large egg
1 tsp vanilla extract
30g walnuts, coarsely chopped toasted
Method:
- Heat oven to 160C. In a medium bowl, stif together flour, baking powder and salt and set aside. In a large bowl, stir brown sugar into melted butter. Stir in egg, then vanilla.
- Stir in dry ingredients, then fold in nuts.
- Place batter in a greased 20cm square baking pan and bake until set ( a toothpick inserted will have moist crumbs), 25 to 30 minutes. Cool slightly before serving.
preparation time: 45 mins Cooking time: 1 hour
INGREDIENTS: Serves 4
1.2 litre heavy cream
1/2 vanilla bean, split
225g sugar
285g egg yolks, beaten
Method:
- In a saucepan, combine the heavy cream, vanilla bean, and half the sugar, bring to a boil.
- In a bowl, combine the egg yolks and remaining sugar. Temper egg -sugar mixture into hot heavy cream; cook until thick enough to a coat the back of a spoon, strain through a fine sieve. Fill ramekins and place in a water bath.
- Bake in a 165C oven until just barley set, approximately 45 minutes; remove from water bath when cool. Wipe bottom of ramekins and refrigerate overnight.
- Cover the surface of each custard lightly with sugar, set ramekins in a hot pan. Caramelise sugar under the boiler. Serve at once.
Preparation time: 30 mins Cooking time: 35 mins
INGREDIENTS: Serves 6
Readymade pastry, rolled out to 15cm diameter disc.
For the caramel apple filling:
3/4 cup sugar
50g unsalted butter, chilled, cut into small cubes
10 apples preferably Granny Smiths, quartered
2 tbsp sugar
Method:
- Melt butter in a shallow, 15cm-diameter oven-proof pan. Sprinkle sugar over butter; add 2 tbsp of water to prevent it from crystalling. Caramalise the sugar over a low heat.
- Remove pan from heat.Add apples, ensuring the pieces are close to each other. Do not stir.
- Put the pastry disc on the top of the fruit and gently make 3-4 holes in it. Place the pan in a 200C preheated oven. Bake for 20 minutes and then let it rest for 15 minutes. (it is important you do this, otherwise the apples will fall apart when you turn it over.) cover the pan with a dinner plate that is larger than it. While holding the plate over the pan, turn it over. cut the tart wedges and serve with vanilla ice cream, if desired.
