Desserts

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Baking, Desserts, Fruit

Hugh’s Fresh Cherry Cake with Streusel Topping

Available for only a few weeks of the year, delicious homegrown cherries are highly seasonal. What’s more, these summer gems are as coveted by the blackbirds as they are by us. Anyone lucky enough to have a cropping cherry tree will have to pit themselves against these feathered foragers in order to gather in a harvest. Otherwise you ll need to keep a sharp eye out for them in farm shops, markets or your local greengrocer’s. The crumbly, nutty streusel topping is a crunchy delight….

Baking, Desserts, Fruit

Delightful Lemon Tarte au Citron

Tarte au citron is another one of those classic puds for which countless different recipes exist. Many begin by making a lemon curd for the filling, but the method here is a lot simpler, and just as good as any curd-based tart. Photo by Simon Wheeler….

Desserts

Strawberry and Red Wine Granita

Hugh has always loved a granita, the simplest of all frozen desserts. In this one, the combination of strawberries and fruity red wine makes for a richly flavoured and rather grown-up iced pud….

Baking, Desserts

Quick Coffee and Walnut Cake

This traditional cake never fails to please; its bitter-sweet flavours make it one of Pam’s all-time favourites. She likes to use old-fashioned Camp coffee essence for the coffee bit, however, you can use instant coffee or very strong freshly brewed coffee instead….

Baking, Desserts, Fruit

Cherry and Chocolate Tart

Deliciously rich and dark but not too sweet, this is a properly luxurious pudding ideal for a special occasion. For those who back themselves in the pastry stakes, do make the chocolate pastry; alternatively, a simple sweet shortcrust works well. …

Baking, Desserts

Delicious Chocolate éclairs

Chocolate éclairs are long, puffy buns stuffed with cream (although in France it’s usually creme patissiere) and topped with rich chocolate icing. The buns are made with choux pastry, which unlike normal pastry is made by bringing butter and water to the boil, tipping in the flour and stirring it quickly until smooth. Eggs are then beaten in and the soft, glossy mixture is piped on to lined baking trays and baked until golden. Eclair is French for ‘a flash of lightning’. They take a little longer to make than that, although you may well find that, once served up, they disappear as fast as lightning….

Baking, Desserts, Fruit

Genoese Sponge Cake

This is a very useful recipe to have in your repertoire. The light but firm sponge is delicious filled with fresh fruit and cream, but is also ideal for a trifle. You do need to whisk the eggs and sugar together for about 10 minutes, but this is easy if you have a hand-held electric beater….

Baking, Desserts, Drinks, Fruit

Chocolate, Prune, and Brandy Pudding

Little chocolate ‘fondants’ – oozy-middled chocolate puddings – are divine, if somewhat ubiquitous these days. I love the combination of chocolate, prunes and brandy so I doctored the original idea a little. Timing is important here – a minute too long in the oven, or even waiting around to be served, and these little puds lose their lovely gooey centres. But you can prepare them in advance, ready to bake when you want to serve them….

Christmas, Desserts, Fruit

Boozy Prune and Armagnac Truffles

These are perfect for indulging in at Christmas, or for giving as a handmade gift in a presentation box. The flavours are even better if you can marinate the prunes in Armagnac for several weeks before you make them….

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