Chocolate and Baileys Bread and Butter Pudding

This is a recipe I stole and bastardised from a Delia favourite. I’ve fiddled with all the quantities and I do the bread sizing a bit differently, plus I’ve swapped out the rum for Baileys. :) 10 slices of white bread, with the crusts cut off (I actually bought that bread with no crusts designed for overly fussy children) 150g dark chocolate (at least 70% … Continue reading Chocolate and Baileys Bread and Butter Pudding

Flourless Chocolate Cake

This is probably the richest chocolate cake I’ve ever tasted but it’s a great treat every now and then! It’s fairly simple to make but can be time consuming. Ingredients: 375g good dark chocolate 250g butter 5 eggs 375g caster sugar chocolate for decoration whipped cream Firstly melt the butter and chocolate over a bain Marie together slowly. At the same time whisk the eggs … Continue reading Flourless Chocolate Cake

Guest-ipe: White Chocolate Cheesecake

Today’s guest-ipe comes from my lovely friend Catherine. This is a gorgeous, rich cheesecake with a hint of ginger (an inspired base!) and a lovely combination of vanilla and raspberry. Yum. You will need: For the biscuit base If you prefer a thicker base, then double this quantity 75 g digestive biscuits, crushed 75 g gingernut biscuits, crushed (you can alter the ratios of biscuit … Continue reading Guest-ipe: White Chocolate Cheesecake

Pavlova

Pavlova is a quintessential dish for British dinner parties. It’s light and fluffy enough not to leave you with a food baby, but indulgent enough to leave you sure you’ve had a good dessert. You can use almost any fruit with this pavlova – I like to use strawberries and raspberries, but if they’re not in season, why not use kiwi and mandarin (tinned works … Continue reading Pavlova

Cherrylicious!

Cheeky Cherry Pavlovas

I’ve been doing some research into the difference between a meringue and a pavlova. Opinion seems to be split, so I’m not entirely clear… Some say that the difference is that a meringue is solid and dry throughout, whereas a pavlova is crisp on the outside and squidgy in the middle. In which case, these are most definitely pavlovas! I topped my pavlovas with whipped … Continue reading Cheeky Cherry Pavlovas

Lemon & Raspberry Tart

You will need: 5 eggs 140g caster sugar 150ml Double Cream 3 Lemons (To Make: 100ml juice & 2 tbsp zest) 1 or 2 packs of Raspberries 1 quantity of pastry (SEE PASTRY RECIPE) Heat oven to 160C/140C fan/Gas 3 Beat all the ingredients, except for the zest and raspberries, together. Sieve the mixture, and then stir in the zest and raspberries. Pour the fruity … Continue reading Lemon & Raspberry Tart

Raspberry

Raspberry and Blackberry Cakes with Honey Cream Topping

I do not use the word cupcake. Cupcakes drum up images of over sugary, overly pink objects that act as a handy professional endeavour for all recent rom-com leads. Katharine Heigl, you know what you’ve done.  Not that I don’t love a cupcake, but these my friends are different, these are SMALL CAKES. SMALL CAKES are for people who eat CAKE. Big caps locked cake, … Continue reading Raspberry and Blackberry Cakes with Honey Cream Topping

Meringues

Meringues are notoriously difficult to get right, so if you don’t have a good recipe, you might as well buy ready-made ones from Tesco. Fortunately for us, Delia has a simply brilliant recipe which is almost foolproof. Meringues have been around since the 16th century, though the exact origin is still a hotly debated topic among enthusiasts. Some argue Italy, others argue Switzerland, and some … Continue reading Meringues