Appleberry pie

“Loads of filling and seasonal berries give the great British apple pie an American feel ”

For the pastry

500 g plain flour , plus extra for dusting

100 g icing sugar

1 pinch sea salt

250 g unsalted butter , chilled and cut into cubes

2 large free-range eggs

1 splash milk

For the filling

10 Granny Smith apples , peeled, cored and halved, 3 sliced

2 oranges , juice and zest of

7 heaped tablespoons caster sugar

400 g huckleberries or blueberries

1 heaped tablespoon plain flour

1 large free-range egg , beaten

1 small handful demerara sugar

good-quality vanilla ice cream , optional, to serve

cream , optional, to serve

custard , optional, to serve

Method

1. Even though it has a strong British heritage, America has embraced the apple pie to the point that it’s now considered a quintessentially American dessert. American pies often look like the ones from those Desperate Dan comics – big, robust and full of attitude. The crumble-like topping sprinkled over my pie is an idea I’ve been playing about with, and I think it helps make it unique. Because huckleberries grow wild in Wyoming, I felt it was only right to use them, but feel free to use fresh or frozen blueberries in their place for equally delicious results. Assembling your pie is dead easy, and I’ll talk you through it step by step, but if you’d like to see how it’s done before you start, check out the How to video for a demonstration.
2. You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage – you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour.
3. Meanwhile, put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside.
4. Preheat your oven to 180ºC/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar.
5. Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 to 55 minutes, until golden and beautiful. Serve with ice cream, cream or custard.

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Leftovers affogato

“Knock together this quick-fix affogato in just 45 seconds and reinvent any lovely leftover puds ”

75 g leftover dessert , Christmas pudding, chocolate mousse, tart, torte or pie

1 scoop good-quality vanilla ice cream

1 shot good-quality hot espresso

1-2 amaretti biscuits

Method

1. This is a quick fix pud that you can knock together in just 45 seconds. It’s a nice little recipe to have up your sleeve if you need to rustle something up with no notice. It’s also a fantastic way of bringing back to life any leftover puds you’ve got sitting in the fridge.
2. You can use cups, glasses or little bowls to make this pud. Spoon or crumble your leftover pudding into the bottom of each, then top with the scoop of ice cream and pour over the shot of espresso. If you’re doing this for kids, you could use decaffeinated coffee. Bash and crunch up your amaretti biscuits, then scatter one or two over the top of each pud and tuck in!

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Best-ever fruit crumble

“As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change ”

For the crumble

225 g plain flour

90 g caster sugar

1 pinch salt

1 teaspoon powdered ginger

115 g unsalted butter

For the filling

100 g sugar

100 ml water

4 nice ripe pears , peeled, cored and cut into chunks

5 pieces stem ginger in syrup , finely chopped

1 lime , juice and zest of, plus extra for serving

Method

1. You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
2. Preheat your oven to 200ºC/400ºF/gas 6.
3. Sift the flour into a bowl and add the sugar, salt and ginger.
4. Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
5. To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
6. Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
7. Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
8. Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
9. Tip: This crumble will work well with apples instead, if you prefer.

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Pear sorbet (Sorbetto di pere)

“Light and refreshing, this pear sorbet makes a great dessert or posh-looking palate cleanser ”

200 g caster sugar

200 ml water

1 kg soft pears , peeled, quartered and cores removed

1 lemon , juice and zest of

55 ml grappa , or to taste

Method

1. Sorbets are always a nice way to finish a meal if you don’t want anything too heavy. They can also be used as palate cleansers between courses. Either way, a sorbet is pretty much always made the same way – a fruit purée is mixed with a little stock syrup in the right quantity to make it freeze. It will become really shiny and soft to scoop.
2. This particular recipe for pear and grappa sorbet is a wicked combo and one of my favourites, so give it a bash. It’s great served in a bowl with lovely soft fruits scattered over the top. A good-quality vodka instead of grappa would be quite interesting and, without wanting to sound like a nutcase, absinthe would be nice too, but to be honest most good supermarkets and off-licences sell grappa these days. Nardini is a particularly good brand.
3. This recipe will make enough for 6 people to have a couple of scoops each, but for 4 you can make this amount and keep the rest in the freezer for another day. I suggest you use a fairly shallow earthenware or thick porcelain dish that you can put in the freezer beforehand – this speeds up the freezing process for the sorbet.
4. Try to get really ripe pears – even the ones they sell cheaply in the market. If they’re really really ripe and soft to the touch, simply remove the skin and put the flesh into a bowl – you won’t need to cook them at all. This is how I did it in Italy when the fruit guy called Pippo at the weekly Terranuova Bracciolini market near Montevarchi gave me a whole tray of pears for free. Go and say hello and he might do the same for you!
5. First of all put the sugar and water into a pan on the hob. Bring to the boil, then reduce the heat and simmer for 3 minutes. Add your quartered pears and, unless they’re super soft, continue to simmer for 5 minutes. Remove from the heat, leave to one side for 5 minutes, then add the lemon juice (minus the pips) and zest. Pour everything into a food processor and whiz to a purée, then push the mixture through a coarse sieve into the dish in which you want to serve it.
6. Add the grappa, give it a good stir, and taste. The grappa shouldn’t be overbearing or too powerful – it should be subtle and should work well with the pears. However, different brands do vary in strength and flavour, so add to taste. (This isn’t an excuse to add the whole bottle, though, because if you use too much alcohol the sorbet won’t freeze.) Put the dish into the freezer and whisk it up with a fork every half-hour – you’ll see it becoming pale in colour. After a couple of hours it will be ready. The texture should be nice and scoopable. Delicious served with ventagli or other delicate crunchy biscuits.
7. PS This sorbet will last in the freezer for a couple of days – after that it will crystallize.

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Chocolate clafoutis with caramelised oranges

“This grown-up chocolate sponge is gorgeously gooey and sticky in the middle ”

5 oranges

100 g good-quality dark chocolate (70% cocoa solids)

80 g unsalted butter

115 g self-raising flour

115 g ground almonds

115 g sugar

1 pinch salt

2 large free-range eggs

3 free-range egg yolks

180 ml full cream milk

100 g good-quality white chocolate , broken up

500 ml crème fraîche , optional

Method

1. Preheat your oven to 200ºC/400ºF/gas 6. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1cm-inch thick. Break the dark chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula.
2. You will need a deep 20cm metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until smooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your tin. Poke little pieces of white chocolate into the batter, then place the tin in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn’t mean it’s undercooked... it means it’s perfect! So be careful not to overcook it or it will just be like a boring sponge.
3. While it’s cooking, bring the other half of your sugar to the boil with about 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and, if using, a bowl of crème fraîche.
4. 
   • adapted from Jamie's Dinners

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Hazelnut torte

“This is one of the very first puddings I made when I started working, and I still love it! ”

115 g butter , softened to room temperature, plus extra for tin

125 g hazelnuts

125 g sugar

4 large free-range eggs , separated

1 orange , zest of

30 g plain flour

125 g ricotta cheese

2 tablespoons poppy seeds

1 pinch salt

3 heaped tablespoons jam , preferably apricot

50 g good-quality cooking chocolate (70% cocoa solids) , finely grated

Method

1. Preheat the oven to 190°C/375°F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whiz up in a food processor until you have a fine powder — be careful not to over-whiz. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor.
   
   Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the __cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky.
2. Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.

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Lavender crème brûlée

“Trust me, fresh and fragrant lavender makes an incredible combo with a classic crème brûlée ”

2 vanilla pods

150 ml double cream

150 ml single cream

200 ml semi-skimmed milk

8 large free-range yolks

75 g sugar

1 bunch lavender , flowers picked

4 tablespoons caster sugar

Method

1. Preheat the oven to 140°C/275°F/gas 1. Score the vanilla pods lengthways and scrape out the vanilla seeds with a knife or a teaspoon. Place the seeds into a saucepan, add the pods, all the cream and milk and slowly bring to the boil. Remove from the heat.
2. Meanwhile, get yourself a large bowl that will fit over your pan and beat together the egg yolks and sugar until light and fluffy. Remove the vanilla pods from the pan and, little by little, add the milk and cream to the egg mixture in the bowl, whisking continuously. Add 2.5cm of hot water to your dirty pan, bring to a simmer and put the bowl on top of the pan. Cook the mixture for 5 minutes over the simmering water, stirring often, until it thickens and coats the back of a spoon. Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.
3. Remove any bubbles or froth from the mixture before dividing it between your ramekins. Stand these in a high-sided roasting tray, and fill the tray with water halfway up the ramekins. Place carefully in the preheated oven and cook for around 30 to 45 minutes or until the mixture has set but is still slightly wobbly in the centre. Allow to cool at room temperature then place in the fridge until ready.
4. To serve, sprinkle each crème brûlée with a tablespoon of caster sugar and some more of the lavender flowers and caramelize under a very hot grill or using the chef’s torch.

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Figs in honey

“There's something so wonderful about the fig and honey combo – try it on a festive cheeseboard ”

24 figs , halved

2 clementines

2 teaspoons ground cinnamon

2 tablespoons caster sugar

1 large jar runny honey

Method

1. Preheat your oven to 110ºC/225ºF/gas ¼. Lay your figs, cut-side up, in a baking tray. Using a fine grater, zest your clementines over the figs then dust the figs with a sprinkling of cinnamon and a teaspoon of sugar.
2. Pop the figs in the oven to bake for 4 hours, checking on them every hour or so. When they come out of the oven you’ll have semi-dehydrated figs, which will be a bit like wine gums.
3. A really nice way of using them at Christmas is to turn them into a bit of a gift by popping a stack of them in a sterilised jar, covering them completely with honey then sealing the jar with an airtight lid. They’ll be beautiful as part of a cheese platter, baked in a tart, a sticky toffee pud, or even thrown into a roasting tray with some pork or other meat for a bit of added sweetness. Give them to your mates when you go round to theirs for dinner. They’ll love getting something unique, especially when you explain all the different things they can do with them.

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Bloomin' easy vanilla cheesecake

“A beautifully, simple American-style vanilla cheesecake recipe – an old-school favourite from the Fifteen restaurant menu. Absolutely delicious! ”

150 g unsalted butter , plus extra for greasing

250 g digestive biscuits

115 g caster sugar

3 tablespoons cornflour

900 g half-fat cream cheese , (at room temperature)

2 large free-range eggs

115 ml double cream

1 vanilla pod , or ½ teaspoon vanilla extract

1 lemon

1 orange

CHERRY COMPOTE

400 g cherries

3 heaped tablespoons caster sugar

1 swig port or whisky , optional

icing sugar , for dusting

Method

1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform __cake tin.
2. Melt the butter, and crush the biscuits, then mix together in a bowl. Lightly press into the base of the prepared tin and bake for 10 minutes. Remove from the oven and leave to cool.
3. Turn the oven up to 200ºC/400ºF/gas 6.
4. Combine the sugar and cornflour in a bowl, add the cream cheese and beat, ideally with an electric whisk, until creamy.
5. Crack in the eggs and beat well, then gradually add the cream, beating until smooth.
6. Halve the vanilla pod lengthways, then scrape out the seeds and add to the bowl (if using), or add the vanilla extract, then finely grate in the lemon and orange zest.
7. Scrape the mixture on to the biscuit base, and gently shake to level out the surface.
8. Bake the cheesecake in the centre of the oven for 40 to 45 minutes, or until the top is golden and the filling has set around the edges (cover with a piece of tin foil, if browning too much).
9. Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, place it in the fridge until it’s nice and cold.
10. Before serving, destone the cherries and place in a pan, then sprinkle over the sugar and add a splash of water. Put on a medium-low heat and simmer gently for 10 minutes – if you’ve got some port or whisky handy, feel free to add some.
11. Once reduced, it may be a little dry, so add a splash of water to loosen, if needed. Leave to cool, then serve spooned over the cheesecake with a dusting of icing sugar.

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Mrs Oliver's massive retro trifle

“A really good trifle recipe never goes out of fashion – this fruity number's an all-time classic ”

8 trifle sponges , or 1 Swiss roll, sliced

1 punnet strawberries , hulled and sliced

1 small wineglass Cointreau

135 g pack strawberry jelly

2 pints milk

4 teaspoons caster sugar

35 g sachet strawberry blancmange

450 g tinned mandarin segments , drained

135 g packet orange jelly

30 g custard powder , enough to make 600ml

300 ml double cream

good-quality chocolate , for grating

1 orange , zest of

Method

1. This trifle is a Christmas tradition at our house – and it looks amazing when it's finished! It takes a bit of time but is well worth it. Make sure you allow each layer time to set completely in the fridge.
2. Lay out the sponges or Swiss roll on the bottom of a large glass bowl. Scatter over the strawberries and drizzle with the Cointreau.
3. Tear up the strawberry jelly squares, put them in a jug and add 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour over the sponge, place in the fridge and allow to set.
4. Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil then add to the blancmange mix. Stir and return to the pan, whisking as you bring it back to the boil. Pour the blancmange into the bowl and allow to cool, whisking occasionally, then pour over the set strawberry jelly. Allow the blancmange layer to set in the fridge, then scatter over the mandarin.
5. Make the orange jelly the same way as the strawberry and allow to cool before pouring over the mandarins. Set in the fridge. Once set, make the custard using the remaining milk and sugar and the custard powder. Allow it to cool and pour it over the orange jelly. (If you want to add extra layers of blancmange and custard, go for it!)
6. Whip the double cream until you get soft peaks, then spread it over the top layer of custard. Sprinkle the trifle with the grated chocolate and orange zest before serving. What a finish!

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Icelandic rice pudding

“This little twist on good-old rice pudding is creamy, sticky, fresh and fruity – delicious! ”

SAUCE & TOPPING

150 g mixed dried fruit, such as cranberries, sour cherries, blueberries

50 ml vodka

6 teaspoons crème fraîche

150 g fresh redcurrants

RICE PUDDING

300g g pudding rice

1.5 litres semi-skimmed milk

500 ml single cream

3 tablespoons runny honey

1 cinnamon stick

1 vanilla pod

Method

1. Put the dried fruit and vodka into a large pan with just enough water to cover.
2. Place over a medium heat and cook gently for 10 minutes, then add 5 tablespoons of cold water and whiz in a blender until smooth.
3. Place the rice, milk, cream, honey and cinnamon in a deep pot. Score the vanilla pod lengthways, scrape the seeds out, adding both to the pot.
4. Stir well and bring gently to the boil, then simmer very gently for 30 to 35 minutes, or until all the liquid is absorbed and the rice is just cooked and oozy.
5. Spoon the cooked rice pudding into a serving dish, swirl the fruit sauce into it and top with crème fraîche. Scatter with fresh redcurrants, then serve.

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One-cup pancakes with blueberries

“These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug! ”

1 large free-range egg

1 cup of self-raising flour

1 cup of milk

sea salt

optional:

200 g blueberries

olive oil

4 tablespoons natural yoghurt

Method

1. To make the batter, crack the egg into a large mixing bowl.

2. Add the flour, milk and a tiny pinch of sea salt.

3. Whisk everything together until you have a lovely, smooth batter.

4. Fold through the blueberries, if using.

5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.

6. Carefully tilt the pan to spread the oil out evenly.

7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.

8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.

9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.

10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.

11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Tip: These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!

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Plum and almond tart

“This rustic, nutty plum tart is incredible served warm with a scoop of vanilla ice cream ”

350 g blanched whole almonds

300 g unsalted butter

300 g caster sugar

3 whole free-range eggs

1 handful whole pistachio nuts , shelled

500 g shortcrust pastry

6-7 plums , halved and destoned

3 tablespoons vanilla sugar

Method

1. Line a 28cm/11 inch loose-bottomed flan tin with the pastry and bake it blind.
2. In a food processor, blitz the whole almonds to a fine powder and put into a bowl. Then blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and nice and smooth. Stir in the pistachio nuts, then place in the fridge to firm up slightly. Once the mixture has chilled, pour it into your tart case about three-quarters full. You don’t want to overfill it otherwise it will spill over the edge when you add the plums.
3. Toss the plums in the vanilla sugar, let them sit for 10 minutes, then push them into the tart mixture. Bake the tart on a tray at 180°C/350°F/gas 4 for about 1 hour, or until the almond mix has become firm and golden on the outside but is still soft in the middle. Allow to cool for about ½ an hour and serve with ice cream or crème fraîche.

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Jamie's leftover Christmas pudding and ice cream sundae

“If you didn't scoff the lot on the big day, this recipe uses up leftover Christmas pud brilliantly ”

200 g Christmas pudding , leftover

6 tablespoons cranberry sauce

red or mulled wine

2 teaspoons sugar , to taste, optional

500 ml good-quaity vanilla ice cream

1 large handful flaked almonds , toasted

100 g good-quality dark chocolate (70% cocoa solids)

Method

1. What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have leftover will really depend on how greedy your guests were on Christmas day.
2. But personally, I love Christmas pudding and I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
3. Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
4. Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

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Ile flottante

“This classic French meringue dessert is so easy to make, but utterly decadent and really impressive ”

800 g rhubarb , cut into 6cm pieces

4 tbsp golden caster sugar , or to taste

2 oranges , zest and juice of

500 ml whole milk

500 ml double cream

6 tbsp golden caster sugar

1 vanilla pod , split, seeds scraped

8 free-range egg yolks , 3 whites reserved for the meringues

150 g caster sugar

1.5 litres semi-skimmed milk

Method

1. This classic French dessert's name means 'floating island' – it's a meringue island in a lake of custard. Despite what you might think, it's really easy to make. If you fancy a bit of crunch on the top, scatter it with some toasted almonds.
2. Preheat the oven to 200°C/gas 6. Place the rhubarb in an ovenproof dish along with the sugar and orange zest and juice. Cover with foil and roast in the oven for 15–20 minutes, or until softened – the cooking time may vary, depending on the thickness of your rhubarb. Taste it and add a little more sugar if you like.
3. Transfer the rhubarb to a plate, set aside, and pour the roasting juices into a pan. Boil it for a few minutes until it forms a thick syrup, then set this aside too.
4. To make the custard, pour the milk, cream, 4 tablespoons of the sugar and the vanilla pod and seeds into a pan over a medium heat. Bring it to the boil, stirring continuously, then remove from the heat and leave to cool slightly.
5. Place the egg yolks in a large bowl and beat in the remaining sugar to combine. Remove the vanilla pod from the milk, then slowly whisk the warm milk mixture into the yolks. Return the custard to the pan and place over a low heat for a few minutes, stirring continuously, until it coats the back of a spoon. Sieve it into a clean bowl, cover the surface with a layer of cling film to stop it forming a skin, and set aside.
6. Make the meringues by placing the egg whites in a clean bowl and beating them with an electric whisk until they form firm peaks. Continue whisking as you add the sugar, then turn up the mixer and whisk for about 7 minutes, or until they’re white and glossy.
7. To poach the meringues, pour the milk into a wide, shallow saucepan over a medium heat and warm it through until it just begins to simmer. Float 3 or 4 heaped tablespoons of the meringue mixture on the hot milk, making sure they are well spaced out to allow them to expand. Cook for about 30 seconds, then turn over and cook for 30 seconds more, or until they’re firm.
8. Using a slotted spoon, transfer the meringues to a plate lined with kitchen paper, to absorb any milk. Repeat with the remaining meringue mixture, discarding the milk once you’ve finished.
9. Spoon the custard into serving bowls, top with the roasted rhubarb – stirring a little for a rippled effect, if you like – then finish by placing a meringue island on top. Drizzle with rhubarb syrup and serve right away.

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Prune & Armagnac cake

“A twist on a brownie – loaded with boozy prunes. The longer you soak the fruit the better! ”

100 g caster sugar

75 g plain flour

75 g ground almonds

Cocoa powder , for dusting

50 ml Armagnac

Zest of 1 orange

1 tsp ground cinnamon

1 tsp mixed spice

1/2 tsp ground nutmeg

A pinch of ground cloves

130 g semi-dried prunes

250 g 70% cocoa dark chocolate

200 g salted butter

5 free-range eggs , seperated

Method

1. Recipe by Will Torrent
   A twist on a brownie – loaded with boozy prunes. The longer you soak the fruit the better!
2. You can do this step well in advance, otherwise, make it the night before. Place the Armagnac in a pan with the zest and spices and bring to the boil. Pop the prunes in a bowl, pour over the spiced Armagnac, cover with clingfilm and place in the fridge.
3. When ready to make the cake, line a 20cm __cake tin and preheat your oven to 180C/gas 4. Place the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally, until melted, then take off the heat.
4. In a spotlessly clean bowl, whip the egg whites with 1 tablespoon of the sugar until it forms hard peaks. Place the yolks and remaining sugar in another bowl and whisk for about 5 minutes, until you can draw a figure of 8 in it and it retains its shape.
5. Pour the chocolate into the whisked yolks and stir to incorporate. Roughly purée the prunes in a food processor, then fold them into the mixture.
6. Combine the flour and ground almonds in a bowl then fold into the chocolate mixture. Carefully fold in the egg whites, in three stages, so you don’t lose any of the air you have whisked into it.
7. Once everything is thoroughly mixed in, pour the mixture into the tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean. Leave the __cake to cool slightly before turning out onto a plate and dusting with cocoa powder. Serve with more hot Armagnac-soaked prunes on the side.

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Dairy-free chocolate mousse

“Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert ”

150 g dairy-free dark chocolate , plus extra for serving

2 large ripe avocados

2 tablespoons cocoa powder

2 teaspoons vanilla bean paste

3 tablespoons maple syrup

1 x 160 g tin of coconut cream

Method

1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
2. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor, discarding the skins. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
3. Pour in the cooled chocolate, then pulse a final time until creamy and smooth. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate and a fresh fruit salad.

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Chocolate & caramel tart with hazelnuts

PASTRY

150 g plain flour

40 g cocoa

25 g icing sugar

120 g unsalted butter

1 large free-range egg yolk

FILLING

300 g caster sugar

60 ml runny honey

300 ml double cream

45 g unsalted butter

NUT BRITTLE

50 g blanched hazelnuts

100 g caster sugar

SPUN SUGAR

100 g caster sugar

1/2 tablespoon glucose syrup

Method

1. To make the pastry, sift the flour, cocoa and icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs and stir in a pinch of sea salt.
2. Stir in the egg yolk and 45ml water, then bring together into a dough, add more flour if necessary. Wrap in clingfilm and leave to rest in the fridge for 30 minutes.
3. Preheat the oven to 190ºC/375ºF/gas 5.
4. Line a 25cm fluted tart tin with the pastry, pressing into the sides. Line with baking paper and fill with baking beads or rice. Set on a baking sheet and rest in the fridge for 30 minutes.
   
   Transfer the tin to the oven on the baking sheet for 15 minutes. Roast the nuts for the brittle at the same time, until they are a golden brown. Remove the baking paper and beads or rice. Return the pastry to the oven for 5 minutes, or until the base has cooked through. Set aside.
5. To make the filling, place the sugar and honey into a pan and set over a medium heat. Once the sugar begins to melt, swirl in circular motions to start the caramel until it’s golden. Remove from the heat, whisk in the cream and butter. Place back onto the heat and whisk until the caramel turns golden brown. Remove and pour into the tart case, then set aside.
6. To make the nut brittle, line a baking tray with baking paper. Put the sugar in a pan with the thermometer and set over a medium heat. Have your roasted hazelnuts ready.
7. When the sugar starts to gently bubble at the edges, tilt the pan to ensure the sugar melts evenly. Before long (about 3 minutes) all of it will be melted. When it gets to 150ºC, remove the pan from the heat and swirl in the hazelnuts (do not stir with a spoon). Quickly pour it onto the tray and leave to aside.
8. When the nut brittle is cool, chop or blitz in a processor to small pieces. Sprinkle the pieces of brittle over the top of the finished tart.
9. To decorate with spun sugar, heat the sugar and glucose with 50ml water in the same pan, over a medium heat. Allow the sugar to melt, stir for even texture. Heat for 8 to 10 minutes, until 150ºC, then remove and quickly place into an ice bath to stop the process and set aside.
10. Take two forks and pull the sugar out, twirling the forks to make long strands into nests. Alternatively, place a piece of baking paper on your countertop. While holding a long metal spoon with one hand over the paper, pull the sugar from the pan and quickly flick it back and forth over the long spoon, allowing the sugar to form long thin strands, which you can gather. Use these to decorate the top of the tart.
11. Delicious served with crème fraîche or yoghurt.

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Clementine jelly

“You can use virtually any type of juice for jelly but clementines are delicious this time of year. ”

800 ml clementine juice , (from about 30 clementines)

White sugar , to taste

Small piece of fresh ginger , peeled

2 gelatine sachets , (23g in total, see note)

2 fresh clementines , peeled and sliced into thin rounds

1 big tsp vanilla syrup , (see note) or a few drops of vanilla extract

200g plain yoghurt

Good-quality dark chocolate

Method

1. Pour the clementine juice into a pan on a high heat to warm through – don’t let it boil. Add a little sugar to sweeten – not too much, you still want that zippy clementine flavour.
2. Grate in a tiny bit of ginger, then grate a bit more onto a chopping board then squeeze it over the pan of juice so you get a few drips of ginger juice in there. Take the juice off the heat. Sprinkle gelatine over the juice, then whisk in quickly.
3. Arrange 6 small serving glasses on a tray and put 2 clementine rounds in each. Sieve the juice mix into each glass, allow to cool, then refrigerate for about 3 hours, or until set.
4. To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top. Note: The amount of gelatine you’ll need will vary depending according to the type, so check packet instructions and adjust accordingly. Buy vanilla syrup at good supermarkets and delis.

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Baked cranberry cheesecake

“Cheesecake is a favourite at any time of year, but the cranberries in this version make it a perfect Christmas treat ”

150 g unsalted butter

75 g caster sugar

1 vanilla pod , split, seeds scraped

225 g flour

Cheesecake filling:

225 g caster sugar

1 vanilla pod , split seeds scraped

750 g cream cheese

3 tbsp cornflour

2 large free-range eggs

300 ml double cream

Cranberry topping

400 g fresh cranberries

1 lemon , juice of

150 g caster sugar

Method

1. Recipe by Dean McClumpha
2. A mousse ring is like a springform tin without a base; you can buy them at good kitchen shops, or just use a greased and lined springform __cake tin.
3. Preheat the oven to 170C/gas 3. Make a shortbread base by beating the butter, sugar and vanilla seeds together in a large bowl until smooth. Add the flour to the mix and beat until it comes together in a ball. Press into the bottom of a 25cm mousse ring, then place on a lined baking tray and bake in the oven for 15–20 minutes, until golden. Leave the oven on.
4. To make the filling, combine the sugar, vanilla seeds, cream cheese and cornflour in a bowl and mix until smooth. Stir in the eggs, then the cream, until combined. Pour the filling over the shortbread base and bake in the oven for 45–55 minutes, until the filling has just the slightest wobble.
5. For the topping, put 300g cranberries in a saucepan with the lemon juice, sugar and 50ml water and simmer for 5–10 minutes over a medium heat, or until the cranberries break down and the mixture thickens. Stir in the rest of the berries, then leave to cool slightly, before pouring over the cheesecake. Chill it in the fridge. When ready to serve, carefully remove from the tin and slice.

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Chocolate pumpkin brûlée pie

“The chocolate in this triple-layer pie serves as a delicious barrier between the filling and crust, keeping the pastry crisp ”

50 g cocoa powder

175 g plain flour

2 tbsp icing sugar

115 g butter , chilled and diced

1 egg yolk

100 g dark chocolate (no more than 62% cocoa solids) , melted

50 g granulated sugar

For the pumpkin filling:

425 g tin of puréed pumpkin , (or 1 butternut squash, roasted then puréed to give you 425g)

2 tbsp plain flour

1 orange , grated zest of

1 pinch of ground cloves

1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp grated nutmeg

100 g soft dark brown sugar

300 ml crème fraîche , beaten

2 large free-range eggs

2 large free-range egg yolks , beaten

Method

1. by Susie Theodorou
2. Sift the cocoa powder, flour, icing sugar and a pinch of salt into a food processor. Add the butter and process until it resembles fine crumbs. In a bowl, mix the egg yolk with 60ml of water and gradually pulse it into the flour mixture until you have a rough dough.
3. Place the dough on a clean surface and knead it for 30 seconds or until smooth, then flatten it into a disc. Wrap it in cling film and chill in the fridge for 30 minutes. After that, roll out the dough and use it to line a 23cm pie tin. Trim the excess pastry so you’re left with 2.5cm overhang. Tuck this under, ensuring it’s level with the rim to give a raised edge, and crimp with your fingers and thumb. Prick the base with a fork and pop it in the fridge for 30 minutes.
4. Heat the oven to 200°C/400°F/gas 6. Line the pie crust with baking paper and dried baking beans, then bake
   for 20 minutes. Remove the paper and beans and return it to the oven for 5 more minutes. Allow the pie crust to cool, then pour in the melted chocolate and allow it to set.
5. For the filling, combine all the ingredients in a bowl, then pour the mixture into the pie crust. Reduce the oven to 180°C/350°F/gas 4 and bake the pie for 40–50 minutes, until the filling is just set (be careful not to overcook it as it can crack). When it’s cooked, let it cool, then leave the pie in the fridge overnight to chill.
6. When ready to serve the pie, sprinkle the granulated sugar over the surface and caramelise it with a cook’s blowtorch.

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Pecan & buttered rum pie

150 ml spiced golden rum , such as Sailor Jerry

1 whole nutmeg , for grating

4 large free-range eggs

250 g caster sugar

200 g white chocolate

1 vanilla pod

300 ml single cream

Nut pastry

100 g pecans or walnuts

150 g plain flour , plus extra for dusting

2 tablespoons icing sugar

150 g unsalted butter , plus extra for greasing

1 teaspoon vanilla extract

Nut brittle

75 g pecans

200 g caster sugar

Method

1. Start by making the pastry. Pulse the nuts in a food processor until ground, but don’t overwork them, or they’ll become a paste. Transfer to a bowl.
2. Place the flour and icing sugar in the food processor. Cube and add 100g of the butter and a pinch of sea salt, then pulse until it’s the texture of breadcrumbs. Add the vanilla extract and a splash of cold water and blitz to form a dough, then pour in the ground nuts and pulse again until it comes together. Take it out, dust with flour, then wrap in clingfilm and chill for half an hour.
3. Remove the pastry from the fridge and preheat the oven to 180ºC/gas 4. Dust the work surface with flour, and roll out the dough to 5mm thick. Drape it over a deep 25cm fluted tart tin and ease it in. Prick all over with a fork, line with clingfilm and chill for 20 minutes.
4. Take your tart out of the fridge, and fill with baking beans or rice. Bake in the oven for 12 minutes, then remove the clingfilm and beans and bake for 3 to 4 minutes, or until golden. Remove from the oven and leave to cool.
5. To make the filling, melt the rest of the butter in a pan over a medium heat until it starts to turn golden. Pour in the rum, grate in some nutmeg, and warm through until light brown in colour. Remove from the heat.
6. In a bowl, whisk the eggs with the caster sugar until pale, then stir in the buttered rum. Melt and add the white chocolate. Halve the vanilla pod, scrape out the seeds and add to the mixture along with the cream and a good pinch of fine salt, until well combined.
7. Place the tart case on a baking sheet and pour in the rum filling. Bake in the oven for 30 minutes, checking halfway through that the crust isn’t burning (cover with tin foil if it is).
8. When the filling is set but is still soft in the middle, it’s done. Take it out and allow it to cool completely.
9. To make your brittle topping, grease a baking sheet, arrange the nuts on it and set aside. Place the sugar in a pan with 75ml water, and bring it to the boil. Don’t stir the caramel, just swirl it. When it’s a deep golden colour, pour it over the nuts and leave to set.
10. When the brittle is hard, break it into pieces, sprinkle it over the pie and serve.

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Classic spotted dick

“You can’t beat an old-school pudding like this one – melt-in-your-mouth sponge with a good old helping of custard, this is as British as it gets! ”

300 g mixed dried fruit , such as currants, golden sultanas, blueberries, cherries, sour cranberries

300 g self-raising flour

sea salt

75 g unsalted butter , plus extra for greasing

75 g suet

75 g golden caster sugar

180 ml semi-skimmed milk

50 ml brandy

Method

1. Place a medium pan over a high heat and add the dried fruit and 150ml water. Cover and simmer for around 5 minutes, or until the water has been absorbed, then leave aside to cool.
2. Sift the flour and a pinch of salt into a large bowl, then rub in the butter and suet until it resembles breadcrumbs. Mix in the sugar and the soaked dried fruit, then gradually add the milk, stirring continuously to combine.
3. Grease a 1.5 litre pudding bowl with butter. Cut a circle of greaseproof paper to roughly the diameter of the pudding bowl and grease lightly with butter. Scoop the dried fruit mixture into the pudding bowl, then cover with the greaseproof paper, butter-side down. Place a double layer of tin foil on top, scrunching it around the rim of the bowl (if it has a lid, then simply place that on top instead). Wrap about 2 metres of string twice around the rim, tie in a double knot, then attach the end to the opposite side with a double knot to make a loose handle – this will make pulling the bowl out at the end a lot easier.
4. Place a deep pan over a high heat and place a saucer upside-down on the bottom. Gently place the pudding bowl into the pan, topping up with boiling water so the bowl is half submerged. Pop the lid on and simmer gently for 1 hour 40 minutes, or until the sponge is firm, but still slightly sticky in the middle, checking the water levels from time to time to make sure it doesn't dry up.
5. Carefully remove the bowl from the pan, take off the tin foil and greaseproof paper, then leave it to cool in the bowl for a few minutes. Meanwhile, heat the brandy in a pan over a low heat.
6. Place a large plate face-down on top of the pudding bowl and carefully turn out the spotted dick. Bring it to the table, pour over the brandy, then set it alight. Serve with a good helping of custard, and enjoy!

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Dairy-free vanilla ice cream

“My dairy-free twist on classic vanilla ice cream ”

2 vanilla pods

1 teaspoon vanilla-bean paste

1 x 400 g tin of light coconut milk

300 ml unsweetened organic soya milk

165 g agave syrup

Method

1. Halve the vanilla pods lengthways, scrape out the seeds, then add to a large bowl, discarding the pods. Add the remaining ingredients and stir well to combine.
2. Transfer the mixture to an ice cream maker, then churn for 40 minutes, or until smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2 hours, or until set, then serve.
3. If you don’t have an ice cream maker, place the mixture into a large freezer-proof container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good whisk every 30 minutes or so.

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Fruity frozen yoghurt

“Healthier than ice cream... but just as delicious! Choose any flavour you like for a really tasty and refreshing snack – it’s great for keeping the kids happy ”

1 ripe banana

400 g ripe seasonal fruit, such as mangos, plums, pears, blueberries

runny honey , to taste

500 g natural yoghurt

150 g raspberries

Method

1. Discard any stalks from all the fruit, and peel, if necessary, then cut into bite-sized chunks.
2. Place the chopped fruit onto a tray in one even layer, then pop into the freezer for 2 hours, or until frozen.
3. If serving in glasses, rather than ice cream cones, place 6 small glasses in the freezer to get extra cold.
4. When you’re ready to go, place the honey and yoghurt into a food processor and blitz to combine.
5. Add the frozen fruit to the processor, then blitz again until smooth.
6. Remove the glasses from the freezer (if using). Divide the raspberries between the glasses or ice cream cones, then spoon the frozen yoghurt over the top. Serve straight away – keep any leftovers in an airtight container and freeze for another day.

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Croustade (apple tart)

“This is a Gascon apple pie, and the amazing crust is so unbelievably thin that locals call it a ‘wedding veil’ or ‘nun’s veil’. This spectacular pie keeps well for a day, or even two, and can be reheated. ”

1 kg apples , such as Golden Delicious or Chantecler

100 ml armagnac

55 g unsalted butter

12 sheets of filo pastry (270g)

115 g caster sugar , plus extra for sprinkling

1 teaspoon vanilla sugar or a few drops of vanilla extract

1 lemon

1 small sprig of fresh rosemary

Method

1. Peel, core and quarter the apples, then thinly slice and place into a bowl.
   Pour over the armagnac, cover with clingfilm and refrigerate overnight.
2. Preheat the oven to 190ºC/gas 5. Melt the butter, then use a little to brush a loose-based 25cm round flan tin.
3. Brush a sheet of pastry with the butter and lay it over the bottom of the tin, draping the excess over the sides.
4. Sprinkle over ½ teaspoon of sugar. Brush a second pastry sheet with butter and lay it at right angles to the first, then sprinkle with sugar.
5. Repeat the process with more pastry sheets, laying each sheet diagonally, until you have 4 pastry sheets left.
6. Drain the apple slices, but not too thoroughly as the armagnac flavour is so good, then mix them in a bowl with the remaining sugar, the vanilla and lemon zest. Pick and finely chop a few rosemary leaves, and add this too.
7. Pile the apple slices into the flan tin and spread them out evenly.
8. Brush the remaining pastry sheets with butter and sprinkle with sugar, as before, then drape over the apples, butter-side down, with each sheet at right angles to the one before it.
9. Draw the overhanging ends lightly over the top of the pie and arrange them so they stick up as much as possible, like crumpled tissue paper. They should completely cover the top of the pie, forming a light and airy crust. Brush lightly with butter.
10. Bake for 20 minutes, or until golden, then very loosely cover with a sheet of tin foil. Cook for a further 20 to 25 minutes, or until golden and bubbling.
11. Allow it to cool slightly in the tin before transferring to a serving plate. If you feel nervous about doing this, serve it from the flan tin.

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Saffron-poached pears

4 medium pears

10 cardamom pods

320 g caster sugar

½ a vanilla pod

100 mg saffron

1 small stick of cinnamon

Method

1. Peel the pears, leaving the stalk intact. Crush the cardamom pods.
2. Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep.
3. Before serving, remove the pears and set aside to bring to room temperature.
4. Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.

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Frozen yoghurt layer cake

“Frozen yoghurt __cake screams summer, and kids will pounce on this as soon as they see all those bright colours. There’s nothing artificial here, though – it’s the fruit that brings the colour. Use any fruit that you have to hand, everything works. ”

250 g strawberries

16 tablespoons natural yoghurt

250 g bananas

250 g raspberries

250 g blackberries

seasonal berries

Method

1. Line a loaf tin with clingfilm.
2. In a blender or food processor, blitz the strawberries with 4 tablespoons of yoghurt. Pour the fruit mixture into the tin and place in the freezer for at least 15 minutes.
3. Meanwhile, rinse out the blender or food processor, and blitz the bananas with another 4 tablespoons of yoghurt. Add this layer to the tin and return it to the freezer.
4. Repeat with the other 2 types of fruit and remaining yoghurt.
5. The __cake is ready as soon as the top layer is hard, but you can keep it in the freezer as long as you like. Slice the cake while still frozen and serve with berries.

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Chai sticky date pudding with toffee sauce

“Decorate this rich, fragrant pudding simply with holly or, for a real wow factor, drizzle with warmed brandy and carefully set it alight. ”

150 g unsalted butter , (at room temperature), plus extra for greasing

500 g self-raising flour , plus extra for dusting

500 g dried pitted dates

1 orange

2 chai tea bags

20 g bicarbonate of soda

350 g dark brown sugar

5 large free-range eggs

1 teaspoon vanilla extract

50 g golden syrup

75 g black treacle

TOFFEE SAUCE

125 g double cream

50 g unsalted butter

50 g dark brown sugar

30 g golden syrup

1 lug of brandy

Method

1. Preheat the oven to 160C/gas 2-3 and place a tray of water in the bottom (this creates steam during cooking to keep the pudding moist). Butter and flour a 25cm bundt tin and set aside.
2. Roughly chop the pitted dates, and zest the orange.
3. In a pan, bring 400ml of water to the boil, turn the heat off, add the tea bags and leave to infuse for 3 minutes.
4. Discard the tea bags and bring back to the boil. Whisk in the bicarbonate of soda and add the dates. Leave to one side to cool to room temperature.
5. Cream the butter and sugar in a food processor or with a hand-held mixer until incorporated, light and fluffy.
6. In a bowl, whisk together the eggs, vanilla, orange zest, golden syrup and treacle until just combined. Pour into the butter mixture in stages, beating until smooth each time.
7. Sieve the flour and fold gently into the batter. Stir in the date mixture, then pour into the bundt tin.
8. Bake for 1 hour, or until a knife inserted into the centre comes out clean. Leave to cool in the tins for 5 minutes.
9. Pop all the sauce ingredients in a small pan and bring to the boil over a medium heat. Simmer for 5 minutes, stirring, then remove from the heat.
10. Invert the pudding onto a platter and baste with a little of the sauce. Delicious served with clotted cream and the remaining sauce on the side.

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Summer Fruit Roulade

4 large free-range egg whites

200 g sugar

1 teaspoon cornflour

1 vanilla pod

450 ml double cream

2 teaspoons elderflower cordial

450 g mixed berries, such as strawberries, raspberries, blueberries, redcurrants, blackberries

Method

1. Preheat the oven to 160ºC/gas 2-3. Line a Swiss roll tin (about 23 x 30cm) with a large sheet of baking paper.
2. With an electric hand whisk or a free-standing mixer, whisk the egg whites with a pinch of sea salt until stiff.
3. Add the sugar a little at a time and keep whisking until all of it is combined. Sift in the cornflour and whisk on high for 5 minutes, or until stiff and glossy.
4. Spoon onto the paper-lined tin and bake for 20 to 25 minutes, or until crisp on the outside and cooked through – it should be fluffy on the inside. Leave to cool.
5. Meanwhile, halve the vanilla pod and scrape out the seeds, then whisk with the cream and the elderflower until soft peaks form. Squish a handful of the berries and swirl them through the mixture.
6. Lay the cooled meringue on a fresh piece of baking paper (remove and discard the old one). Spread with a layer of rippled cream to about three-quarters of the way along, then top with a layer of berries.
7. Carefully roll the meringue, shortest end to shortest end, using the paper to help you. Serve on a board or platter.

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Crema Catalana

500 ml whole milk

½ an orange

½ a lemon

½ a stick of cinnamon

1 vanilla pod

7 large free-range egg yolks

95 g sugar, plus extra to serve

1 heaped tesapoon cornflour

Method

1. Put the milk, orange and lemon zest and cinnamon in a saucepan. Split the vanilla pod lengthways and add this too, then gently bring to the boil.
2. Remove from the heat and allow to infuse for 15 minutes.
3. Meanwhile, whisk the egg yolks with the sugar and cornflour until pale and creamy.
4. Pass the milk through a sieve and discard everything else, then return the milk to the pan and place over a medium heat.
5. Just before it reaches boiling point, slowly add the egg mixture, whisking continuously for about 7 minutes, or until it begins to thicken and coats the back of a wooden spoon.
6. Remove it from the heat and pour into individual dishes or ramekins.
7. Cover each serving with a disc of greaseproof paper to prevent a skin from forming, and let it cool before placing in the fridge.
8. To serve, remove the greaseproof paper, sprinkle 1 tablespoon of sugar on top of each crema and caramelise using a blowtorch. Alternatively, place the sugared cremas on a tray under a preheated gas grill for a few minutes, until the sugar turns dark brown. Allow the sugar to harden, then serve immediately.

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Rhubarb tartlets

“For a posh picnic, pack the tart cases, custard and rhubarb separately, and put them together when you’re ready to eat. ”

unsalted butter , for greasing

plain flour , for dusting

375 g sweet shortcrust pastry

2 tablespoons stem ginger

1 orange

300 g rhubarb stems

2 tablespoons golden caster sugar

CUSTARD

290 ml milk

2 large free-range egg yolks

55 g golden caster sugar

20 g cornflour

100 ml double cream

½ teaspoon quality vanilla extract

Method

1. Grease 4 x 12cm loose-bottomed tart tins with butter. Dust a work surface with flour.
2. Roll the pastry out to about 5mm thick. Line each tin with the pastry, easing it into the sides. Prick base of each tart with a fork a couple of times, then refrigerate for 30 minutes.
3. Preheat the oven to 180ºC/gas 4.
4. Bake the pastry cases for 15 to 20 minutes, or until golden brown. Allow to cool.
5. Finely chop the ginger, finely grate the orange zest and put aside, then cut the rhubarb into 5cm pieces.
6. Place the rhubarb in a frying pan, squeeze over half the orange juice, then add the sugar and ginger. Simmer gently for 12 to 15 minutes till softened and syrupy. Let cool, then chill until needed.
7. To make the custard, heat the milk in a pan to just below boiling. Beat the egg yolks and sugar in a large bowl. Mix in a little hot milk, then the cornflour. Mix in the remaining milk.
8. Rinse out milk pan, then return the custard to the pan and bring slowly to the boil, stirring continuously. Boil for 1 minute, stirring, to thicken, then pass through a sieve into a bowl. Place damp greaseproof paper directly on the surface to prevent a skin forming and allow to cool.
9. Lightly whip the cream. Once cool, fold in the cream, vanilla extract and reserved orange zest.
10. Spoon custard into each tart case, top with rhubarb and drizzle over some juices.

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Roasted grapes with cheese

“The sweet-sourness of the roasted grapes in this dead-easy dish complement the beautiful cheeses perfectly. Teamed with crispy sage, crunchy walnuts and hunks of fresh bread, this is an outright winner, every time. ”

1 kg black grapes , on the vine

a few sprigs of fresh thyme

1 tablespoon golden caster sugar

extra virgin olive oil

1 splash of red wine vinegar

50 g Westcombe Cheddar cheese

75 g crème fraîche

250 g Tunworth cheese (or any good Camembert-style cheese)

1 bunch of fresh sage

fresh bread

walnuts

Method

1. When the temperature on your wood-fired oven has reached roughly 220ºC (check with your thermometer) and the smoke and flames have died down, start cooking (or preheat your regular oven to 220ºC/425ºF/gas 7).
   
   Place the grapes in a large roasting tray, pick over the the thyme leaves, sprinkle with the sugar, then drizzle with oil and the vinegar.
2. Roast for 5 to 10 minutes, or until the grapes are just starting to catch and burst open, keeping an eye on them and turning when necessary.
3. Roughly chop the Cheddar into large chunks. Remove the tray from the oven and spoon over dollops of crème fraîche, scatter over the Cheddar chunks, then tear up the Tunworth and nestle the pieces in and among the grapes.
   
   Pick the sage leaves, then drizzle with oil and scatter over the top. Pop the dish back in the oven for 5 minutes, or until the cheese starts to melt.
4. Serve in the middle of the table with your favourite bread, a bowl of walnuts, and a lovely bottle of red.

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Strawberry shortcake

unsalted butter , for greasing

270 g plain flour , plus extra for dusting

1 tablespoon baking powder

55 ml double cream , plus extra for brushing

450 g ripe strawberries , sliced

2 tablespoons caster sugar

1 tablespoon icing sugar

1 tablespoon vanilla extract

Method

1. Preheat the oven to 220ºC/gas 7. Lightly grease a baking sheet with butter.
2. Sift the flour, baking powder and a pinch of sea salt into a bowl. Add 300ml of the cream and mix into a dough.
3. Gently knead on a lightly floured surface, then pat into a 25cm round, about 7mm thick.
4. Cut out 4 rounds with a lightly floured 7.5cm to 8cm cutter and place on the baking sheet. Gather scraps of dough and pat out again. Cut out another 2 rounds.
5. Brush the tops of the shortcakes with cream and bake for 15 to 20 minutes, or until golden. Transfer to a rack to cool.
6. Slice the strawberries and place in a bowl with the caster and icing sugars and vanilla extract, stirring to combine or gently mashing.
7. Beat the remaining cream in a bowl until it’s just holding soft peaks.
8. Split the shortcakes in half and dollop with the whipped cream, then add some of the strawberry mixture and sandwich together. Serve with any remaining cream and strawberries.

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Treacle tart

unsalted butter , for greasing

30 g molasses

400 g golden syrup

100 g porridge oats

100 g breadcrumbs

1 lemon

2 large free-range eggs

SWEET PASTRY

200 g unsalted butter

90 g sugar

280 g flour , plus extra for dusting

Method

1. For the pastry, cream the butter and sugar with an electric mixer. Gently mix in the flour to form a paste – this pastry is very soft.
2. Gently form a ball, wrap in clingfilm and chill for at least 4 hours.
3. Preheat the oven to 160ºC/gas 2½ and grease a round 22cm tart tin with a removeable base.
4. Roll out the pastry on a lightly floured surface to about 3mm thick.
5. Line the tin with the pastry, prick the base with a fork and blind bake for 10 to 12 minutes, until golden brown.
6. Remove from the oven and spread the molasses over the base.
7. Warm the golden syrup in a pan over a low heat. Blitz the oats in a food processor and add most of them to the syrup with most of the breadcrumbs, reserving a handful of each.
8. Add the lemon zest and juice and stir to combine. Beat and stir in the eggs, making sure the syrup mixture isn’t too hot.
9. Pour the mixture into the case and sprinkle over the remaining breadcrumbs and oats.
10. Cook in the oven for 30 to 35 minutes until the filling has lightly set and the top is a deep golden colour.
11. Cool in the tin for at least 5 minutes, then serve with double cream.

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Profiteroles

50 g shelled pistachios

250 ml double cream

3 tablespoons icing sugar

1 teaspoon vanilla essence

100 g dark chocolate (70%)

CHOUX PASTRY

85 g unsalted butter , plus extra for greasing

100 g plain flour

3 large free-range eggs

Method

1. Preheat the oven to 200ºC/gas 6 and grease a baking sheet.
2. For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
3. Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
4. Beat the pastry mixture vigorously with a wooden spoon until it’s smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
5. Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
6. Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
7. Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
8. Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
9. When you’re ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
10. Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
11. Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.

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Raw chocolate cake

“This __cake is pure indulgence. If you can get your hands on some bee pollen, I highly recommend it for its intense burst of honey flavours and satisfying crunch. ”

300 g pecan nuts

150 g medjool dates

150 g dried figs

3 tablespoons raw honey

5 tablespoons raw cacao powder , (see note)

1½ teaspoons vanilla extract

BASE

60 g cacao butter , (see note)

150 g hazelnuts

3 tablespoons raw cacao powder

1½ tablespoons raw honey

ICING

200 g coconut oil

120 g cacao powder

2 teaspoons raw dark agave nectar , (see note)

2 tablespoons bee pollen , optional

Method

1. Line a 20cm springform __cake tin with greaseproof paper.
2. To make the base, shave the cacao butter very finely into a small bowl, then place in a large bowl of hot water and allow to melt (it melts at about 34ºC, so is still considered raw).
3. Blitz the hazelnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
4. Blitz the pecan nuts until very fine, then add the remaining ingredients (remember to destone the dates) and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
5. Combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
6. Run a round-bladed knife around the edge of the cake and remove from the tin. Spread the icing on the cake with a palette knife and dust with the bee pollen (if using).

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Gluhwein tart

“This recipe turns mulled wine into a delicious winter tart with a spicy, sticky filling and a crumbly topping. ”

375 g sweet pastry

350 ml red wine

1 stick of cinnamon

2 star anise

4 cloves

1 vanilla pod

1 orange

500 g cranberries

440 g light brown sugar

340 g redcurrant jelly

40 g unsalted butter

80 g plain flour

½ teaspoon ground cinnamon

40 g pine nuts

1 tablespoon demerara sugar

Method

1. Roll the pastry to 5mm thick and line a 26cm loose-bottomed tart tin. Prick the base with a fork and refrigerate.
2. Pour the wine into a saucepan and add the cinnamon stick, star anise and cloves, then split and add the vanilla pod. Finely grate in the orange zest and squeeze in the juice.
3. Bring to the boil, then simmer for 15 minutes to infuse. Remove the spices; add the cranberries and 400g brown sugar. Stir in the redcurrant jelly, bring back to the boil, then leave to simmer on a low heat for 45 minutes, stirring occasionally, until the mixture is thick and jammy and the cranberries have broken down.
4. While your cranberry filling is cooking, make the crumble topping. Rub the butter and flour together in a bowl until you have fine breadcrumbs, then fold in remaining brown sugar, cinnamon, pine nuts and demerara sugar (if using).
5. Preheat the oven to 180ºC/gas 4.
6. Remove the pastry case from the fridge, line with greaseproof paper and rice or baking beans and blind bake for 12 minutes. Remove the baking beans and paper and bake for a further 10 minutes, or until lightly golden.
7. Pour the cranberry sauce into the case and sprinkle over the crumble topping. Return to the oven and bake for a further 20 minutes, or until golden and crisp.
8. Leave to cool and serve with crème fraîche, ice cream or whipped cream.

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Chocolate calzone

“Oozing with homemade nutella, this sweet take on the Italian calzone is totally filthy – carve them up on a big board and let everyone help themselves. ”

DOUGH

1 kg tip 00 flour , plus extra for dusting

1 x 7 g sachet of dried yeast , or 5g fresh yeast

1 tablespoon caster sugar

HOMEMADE NUTELLA FILLING

350 g hazelnuts

100 g golden caster sugar

450 g quality dark chocolate (70%)

225 ml double cream

150 g unsalted butter , at room temperature

Method

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. To make the dough, sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle.
3. Combine the yeast, sugar and 650ml of tepid water in a jug, leave for a few minutes until it starts to froth, then pour into the well.
4. Using a fork, gradually bring the flour in from the sides and swirl it into the liquid. Keep mixing and incorporating the flour until it comes together into a rough dough. With clean, flour-dusted hands, work the rest of the flour into the dough, then knead until it forms a smooth, springy and slightly wet dough.
5. Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth. Leave in a warm place for about 1 hour, or until doubled in size.
6. To make the filling, spread the hazelnuts out on a baking tray, then place in the oven for 10 minutes, or until golden. Leave to cool completely.
7. Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste.
8. Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted.
9. Add the cream and 100g of butter, then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste.
10. Knock back the risen dough, then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16cm rounds.
11. Spoon 1 heaped tablespoon of the chocolate mixture onto one side of each pastry round, then fold the pastry over the filling into a half-moon shape, crimping the edges to seal – they should look like Cornish pasties.
12. Melt a small knob of the remaining butter in a large frying pan on a medium-low heat, then add as many calzones as will fit, being careful not to break or pierce them. Cook for 8 to 10 minutes, or until golden and crisp, turning halfway.
13. Roughly chop or bash the reserved toasted nuts.
14. Slice the calzones into wedges or halves, if you like, then serve straightaway with a few toasted hazelnuts scattered on top. If you have any leftover chocolate, melt it and drizzle on top. Repeat with the remaining calzones, serving as you go.

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Peach ice cream

“Some people find the double cream cloying. You can make this with a custard made from 5 egg yolks, well-whisked with 150g caster sugar, to which you add 300ml of almost boiling single cream. Add fruit and alcohol and cool before freezing. ”

500 g ripe peaches

150 g caster sugar

1-2 tablespoons brandy or peach schnapps

275 ml double cream

Method

1. Peel, stone and thickly dice the peaches, then place in a heatproof bowl.
2. Make a sugar syrup by boiling the sugar with 300ml water for 5 minutes, then pour over the fruit (if you’re using an ice cream maker with its own cooling unit, you can do this in the well of the machine, and leave to cool before switching it on).
3. Next, add the alcohol, then the cream.
4. Let the mixture cool, then freeze according to your machine’s instructions, or freeze the mixture in trays, stirring it at least once when it’s half-frozen.

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Queen of puddings

25 g butter , plus extra for greasing

285 ml milk

100 g sugar

85 g fresh white breadcrumbs

1 large lemon

2 large free-range eggs

2 tablespoons raspberry jam

Method

1. Preheat the oven to 180ºC/gas 4. Grease a 20cm pie dish.
2. Place the butter, milk and 1 tablespoon of sugar in a saucepan over a low heat and bring almost to the boil, stirring occasionally.
3. Place the breadcrumbs in a bowl and pour over the hot milk mixture. Allow to soak for 15 minutes.
4. Separate the egg yolks and whites, and lightly beat the yolks.
5. Stir the lemon zest and juice into the soaked bread mixture, then add the beaten egg yolks.
6. Pour into the pie dish and bake in the oven for 25 to 30 minutes, or until firmly set.
7. Remove and allow to cool, leaving the oven on.
8. Lightly warm the jam in a pan, then spread it evenly over the pudding.
9. For the meringue topping, whisk the egg whites until soft peaks form, then gradually add the remaining sugar and whisk until smooth and glossy.
10. Spread the meringue over the jam and return the pudding to the oven for 15 to 20 minutes, or until the meringue is lightly browned on top. Serve the pudding hot, with cream.

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Peaches & cream pie

“The combination of peaches and cream make this more luxurious than your average fruit pie. ”

225 g cold unsalted butter , plus extra for greasing

500 g plain flour

100 g icing sugar , plus extra to serve

4 large free-range eggs

175 ml semi-skimmed milk , plus extra for the dough

1 teaspoon vanilla extract

1 tablespoon cornflour

175 g fat-free Greek yoghurt

275 g caster sugar

2 x 410 g tins of peach slices

Method

1. Cube 200g of the butter and pulse in a food processor with 400g of the flour, until it resembles fine breadcrumbs.
2. Pulse in the icing sugar and 2 eggs, then bring it together with a splash of milk.
3. Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20 minutes.
4. Preheat your oven to 180ºC/gas 4. Grease a 30cm pie dish with butter.
5. Roll out the dough to a 40cm circle, then place into the pie dish, firming it in place.
6. Prick all over with a fork, cover with greaseproof paper, fill with baking beans and pop in the oven to blind bake for 10 to 15 minutes, or until cooked.
7. Crack the remaining eggs into a bowl with the vanilla, cornflour, milk and yoghurt. Add 200g of the caster sugar, 1 tablespoon of the remaining flour and 1 pinch of sea salt. Whisk until combined and leave to one side.
8. Drain and arrange the peaches in the bottom of the baked pastry case, then pour over the custard.
9. Return to the oven and bake for about 40 minutes, or until the custard is set to the touch but still has a slight wobble. Cover the pastry edge with foil if it colours too quickly.
10. Make the crumble topping. In a bowl, rub the remaining 25g of butter and 90g of flour with your fingers until it resembles breadcrumbs, then stir in the remaining 75g of sugar.
11. Sprinkle over the pie and return to the oven for a further 15 minutes, or until golden. Leave to cool completely before dusting with icing sugar and serving.

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Whisky Simnel Cake

“This fruitcake with a marzipan layer is a traditional Easter treat, the 11 balls on top representing the 12 apostles, minus Judas. The fruit needs to be soaked in whisky overnight, but it’s worth the wait. ”

4 pieces of stem ginger

200 g sultanas

150 g currants

60 g mixed peel

50 g glacé cherries

1 orange

100 ml Scotch whisky

240 g unsalted soft butter

240 g light brown sugar

220 g self-raising flour

4 large free-range eggs

½ teaspoon mixed spice

FILLING & TOPPING

500 g marzipan

4 tablespoons apricot jam

1 large free-range egg

Method

1. The night before you want to bake the cake, chop the stem ginger, then place in a bowl with all the dried fruit, the orange zest and whisky. Set aside to soak.
2. The next day, drain the soaked fruit (discard any whisky that hasn’t been absorbed), line a 20cm __cake tin, and preheat the oven to 150ºC/gas 2.
3. In a bowl, beat together the butter, sugar, flour, eggs and mixed spice with an electric whisk for 2 to 3 minutes until combined, then stir through the soaked fruit.
4. Spoon half of the mixture into the tin and level the surface.
5. Take a third of the marzipan, roll it out to 20cm in diameter, then place it on top of the __cake mix in the tin.
6. Spoon the rest of the mixture on top and level it out evenly.
7. Pop it in the oven and bake for 2 hours, or until golden. Test the cake by inserting a skewer – if it comes out clean, it’s cooked (remembering there’s a layer of marzipan in the middle). If it doesn’t, bake for 10 more minutes, covering it with tin foil if it’s browning too much.
8. Remove it from the oven and allow to cool in the tin for 20 minutes, then take it out and allow to cool completely on a wire rack.
9. Melt the apricot jam in a pan, then brush the top of the cake with it. Roll out another third of the marzipan to 20cm in diameter, and place on top, pinching the edges to decorate.
10. Take the final third of marzipan and roll out 11 balls, arranging them around the edge of the cake.
11. Brush the top with beaten egg, then pop it under a hot grill for a couple of minutes, or until the marzipan is golden.

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Delicious chocolate mousse

“This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients ”

300 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces

sea salt

8 large free-range eggs

100 g caster sugar

300 ml double cream

Amaretto

2 tablespoons good-quality cocoa powder , plus extra for dusting

2 packs sesame snaps

400 g sour cherries

Method

1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!

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Fruity caramel baked apples

“Puddings don't get much simpler than a good-old baked apple – brandy or whisky creams a tasty touch ”

4 good-sized eating apples

50 g butter

50 g brown sugar

2 handfuls dried fruit (chopped apricots, raisins and cherries)

1 piece stem ginger in syrup , chopped

1 orange , zest of

2 tablespoons runny honey

284 ml double cream

1 tablespoon icing sugar

1 pinch mixed spice

1 splash brandy or whisky , optional

Method

1. Indulge yourself with this delicious dessert.
2. Preheat the oven to 180°C/350°F/gas 4. Carefully remove the core from the apples with a sharp knife or apple corer. Be careful not to split them in half. Place them on a baking tray.
3. Heat the butter and sugar in a small saucepan with the dried fruit, stem ginger and orange zest. Stir until the butter has melted and all the grains of sugar have disappeared. Pour the caramel mixture into the middle of the apples, drizzling any extra mixture over the top along with the honey. Bake the apples in the preheated oven for 20 minutes.
4. Meanwhile, whip the double cream with the icing sugar and mixed spice until you have soft peaks. Fold in the brandy or whisky for a bit of a kick if you like.
5. Serve each apple with a big spoonful of whipped cream and any leftover caramel juices from the tray.
6. Tip: Try using seasonal British apples like Cox’s or Russets.

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