All posts tagged: Baking & desserts

Rhubarb, apple and raspberry pudding with sour cream and marmalade sponge

Rhubarb, apple and raspberry pudding with sour cream and marmalade sponge

Published by Sam Flores

It might seem odd to mix three fruits for this, but it’s an incredible combination. The apples give the fruit a bit more structure and the raspberries create wonderful juice, which mixes with the rhubarb and apple juice.  As it’s only a small amount, I used fresh raspberries for it. Some of them have an astonishing flavour of violets. Mix a couple of tablespoons of marmalade into whipped cream to serve on the side, if you want to echo the marmalade in the sponge. Requires 20 minutes macerating time   Source link

Sticky toffee pudding cake recipe

Sticky toffee pudding cake recipe

Published by Sam Flores

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    Source link

Normandy apple tart

Normandy apple tart

Published by Sam Flores

I first cooked this at 18 and it is the tart I make more than any other. The recipe seems long, but is easy, and you produce something worthy of a French patisserie. The recipe, slightly adapted, is by the redoubtable Anne Willan, from her excellent book The Observer French Cookery School. Requires 30 minutes chilling time  Source link

Why do we eat pancakes on Shrove Tuesday and best recipes to try

Why do we eat pancakes on Shrove Tuesday and best recipes to try

Published by Sam Flores

The most indulgent day of the year is here once again. No, we’re not talking about Christmas, or Easter – it’s Pancake Day. The one date in the calendar when you can absolutely eat the same dish for breakfast, lunch and dinner – without guilt, without shame. Seasoned flippers have been practising, supermarkets have been stocking up on sauces and spreads for alternative toppings, and now the time is finally here to show off your skills. Skip to: So, gather your ingredients, grease your pan and don your apron. Here’s everything you need to know about this year’s traditional feast day, from why it’s celebrated to how to make pancakes as light as clouds – whether you favour a thin British classic or a fluffy American stack. And if you’re after the simplest batter and a fail-safe cooking method, try Mary Berry’s easy pancake recipe for Shrove Tuesday. Pancake Day has been celebrated in Britain for centuries as the feast day before Ash Wednesday, when the fasting season begins. Historically, Anglo-Saxon Christians would go to …

Toffee honeycomb ice-cream roll with roast apricots

Toffee honeycomb ice-cream roll with roast apricots

Published by Sam Flores

The melted butter is a trick – this kind of sponge shouldn’t contain fat – but it makes the sponge more flexible so you can roll it. I’m not going to pretend this is something you just whip up, but it’s fun to make, in a ‘Blue Peter’-ish kind of way. You can serve raw berries with the roll instead of apricots and, of course, blend the ice cream with other ingredients, such as toasted nuts, chocolate chips or crushed chocolate-covered coffee beans. Requires freezing time Source link

Pineapple upside-down cake

Pineapple upside-down cake

Published by Sam Flores

My introduction to proper cooking came when I opted for domestic science in the fifth year at school instead of technology. I loved woodwork, but found metalwork painfully dull. Filing away at a piece of metal for four weeks seemed a dreary way to get a key ring. That was when, for the first time in history, boys could do domestic science instead of another subject. Only four of us joined Miss Bell, a young Delia lookalike, for cookery lessons, but we had a bit of a laugh. Our first achievement was pineapple upside-down cake. Source link