This is a lovely easy winter warmer which only takes 5 mins to prepare and 5 mins to cook in the microwave!
It is nice when you just want a hot pudding but don’t have time to turn the oven on.
It’s pretty rustic, so not dinner party material, but homely and family friendly.
Ingredients : to serve 6
100g self-raising flour
4 tbsp raspberry jam
The ingredients can easily be halved to make a pudding for 3
How to: Put the flour into a food processor. Add the sugar, butter, milk and eggs and whiz to make a smooth paste. Grease a glass pudding basin and dust the sides with a little flour. Spoon the jam into the bottom of the basin and pour the sponge mixture on top. Cover loosely with cling film and microwave on High for about 5 mins until the sponge is well spongy to the touch. (If making a smaller pudding, reduce the cooking time accordingly). Turn the pudding out onto a plate, slice and serve with cream, custard, yoghurt or ice-cream.
Filed under cakes, Dessert
This year I made a galette filled with a mixture of frangipane and soft apple pieces.
Pretty similar to the traditional galette des rois but with less almond paste and lots of apple!
Ingredients (for 6 big people):
2 rounds of puff pastry or about 500g of puff pastry
80 g ground almonds
80 g sugar
1 large egg
80 g of butter
2 tablespoonfuls of créme fraîche or natural yoghurt
3 apples, peeled, cored and cubed
1 egg yolk to brush onto pastry before baking
A lucky charm (a figurine, a fève) to hide inside the cake
How to : Place 1 pastry round on the baking sheet and prick all over with a fork. Sauté the apples in a little butter and a tbsp of brown sugar until softish. Leave to cool. Meanwhile mix all the other ingredients (almond powder, sugar, egg, butter, créme) together in the processor or in a bowl until you’ve got a thick paste. Mix the apples into the paste then spread the mixture over the pastry circle, leaving about a 2cm gap between the mixture and the edge of the pastry. Position the charm somewhere in the mixture – preferably towards the edge of the circle to minimize the chances of finding it when cutting the cake later.
Paint round the pastry edge with warm water, lay the second pastry circle on top and press the edges together well. Use a knife to gently score the pastry which will leave a nice pattern when baked. Paint the top pastry with beaten egg to ensure the cake is glossy when it comes out of the oven. Finally, to avoid the cake swelling up or drying out, pierce a small hole in the center to allow air to escape. I read somewhere that the galette should then be chilled for 20 mins or so before being put in the hot oven as the sudden temperature change makes the puff pastry rise more evenly, so I put mine in the fridge and then baked it at 210 ° C for approximately 25 minutes (check the cake after 20 mins, but don’t hesitate to leave it for up to 35 mins if necessary). It can be eaten warm or cold, on its own or with ice-cream, with a cup of tea or a glass of wine…
Swiss roll, roulade, bûche de noël, chocolate log … whatever its called, it’s deliciously light and airy and it doesn’t contain any flour! A gluten free delight!
It is an impressive dessert and isn’t really difficult. I filled mine with crème fraîche and mango but there are 100’s of variations for fillings!
Ingredients for sponge
4 eggs (separated)
100g icing sugar
2tbsp cocoa powder
How to: Beat the egg whites until stiff, then slowly add the sifted sugar and cocoa to the whites, beating after each addition. In a different bowl beat the yolks until a pale yellow colour. Finally, using a spoon, fold the yolks gently into the whites/sugar. Spoon the mixture onto a swiss roll tin (mine is about 23cm x 23cm) which has been lined with grease proof paper. Smooth with a spatula and bake at 180°C for 20 mins until springy to the touch.
Remove the tin from the oven and sprinkle some caster sugar over the surface. Cover the sugary sponge with a tea-towel and then cover the tea-towel with another swiss roll tin. Turn the whole lot over so you have the hot swiss roll tin facing upwards. Lift the tin off and then using a spatula, peel the grease proof paper away from the sponge. Sprinkle this side of the cake with caster sugar. Roll the sponge up inside the tea-towel starting with a long side. Leave to cool while preparing the filling.
Filling – mix 100g crème fraîche with 100g fromage frais and just enough sugar to sweeten (about 1 tbsp). Unroll the sponge carefully and spread with the filling before re-rolling. Don’t worry if it cracks a bit. Dust with cocoa or icing sugar.
Other ideas for filling
-beat 200g mascarpone, 100g melted chocolate and enough icing sugar together.
-mix a tbsp of sugar into 200g greek yoghurt and stir in the pulp of a couple of passion fruit, some mango (apricot or peach are good too) and raspberries.
-spread a mixture of 200g marscapone, 1tbsp maple syrup and 3tbsp double cream onto the sponge then scatter sliced banana over before rolling up.
Use Google to find your favourite filling!
In all cases, it’s best to put the filling on shortly before serving otherwise the sponge can get a bit soggy.
I had 4 egg whites left over after making a tray full of posh jammy biscuits
so I made some meringues!
This meringue recipe is so simple and quick I don’t know why I don’t make them more often.
Only 2 ingredients!
Rich, hot and chocolaty – the perfect prepare-ahead dessert for a cold day!
This is a Gordon Ramsey recipe and although I don’t make these very often, this is the fail-safe recipe I always go to when I need a fancy chocolate dessert!
I love cooking with apples and this recipe is for a quick apple cake with a crumble topping. It’s a good way to use up windfall apples and makes a change from the usual crumble.
It can also be frozen which is a real benefit and defrosts so nicely, you’d never know it’d been frozen!