Traditional Puddings and Desserts

8/13/2019 Traditional Puddings and Desserts

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MARY

BERRYS

Gorgeous classic recipes to treat family and friendpuddings& dessertsTraditional

Mantesh


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MARYBERRYSpuddings

& desserts

Traditional

Mantesh


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Gorgeous classic recipes to treat family and friends

MARYBERRYS

puddings& dessertsTraditional

Mantesh


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LONDON, NEW YORK, MELBOURNE,

MUNICH AND DELHI

EditorANDREW ROFFDesigner KATHRYN WILDING

Managing editorDAWN HENDERSONManaging art editor CHRISTINE KEILTY

Senior jacket creativeNICOLA POWLINGSenior production editor JENNY WOODCOCK

Production controllerBETHAN BLASEArt directorPETER LUFF

Publisher MARY-CLARE JERRAM

Photography EDWARD ALLWRIGHT AND WILLIAM REAVELL

DORLING KINDERSLEY (INDIA)

Editor SALONI TALWARDesigner NEHA AHUJA

Art Director SHEFALI UPADHYAYDTP designer TARUN SHARMA

DTP co-ordinator BALWANT SINGH

Head of publishingAPARNA SHARMA

Material first published in Mary Berrys Complete Cookbook in 1995

This edition published in Great Britain in 2009by Dorling Kindersley Limited

80 Strand, London, WC2R 0RLA Penguin Company

2 4 6 8 10 9 7 5 3 1

Copyright 1995, 2009 Dorling Kindersley Limited, LondonText copyright Dorling Kindersley Limited and Mary Berry

All rights reserved. No part of this publication may be reproduced,stored in a retrieval system, or transmitted in any form or byany means, electronic, mechanical, photocopying, recording

or otherwise, wiithout the prior written permissionof the copyright owner.

A CIP catalogue record for this book is available

from the British Library.

ISBN 978-1-4053-4019-9

Printed inChina by Leo

See our complete catalogue at

www.dk.com


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CONTENTS

CHILLED AND FRUITY DESSERTS

INTRODUCTION

RECIPE CHOOSERS

PIES, TARTS, AND CRUMBLES

HOT PUDDINGS

CHILLED AND CREAMY DESSERTS

DESSERT CAKES

INDEX

ACKNOWLEDGMENTS

06

10

252

256

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INTRODUCTION


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RECIPE CHOOSER

Magic Chocolate Puddingpage 96

Chocolate Cup Cakespage 248

CHOCOLATE DESSERTS

Chocolate Delicepage 168

Heavenly Chocolate Cakepage 214 Chocolate-rum Moussepage 170


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RECIPE CHOOSER

Chocolate Rouladepage 164

Devils Food Cakepage 220

Chocolate Terrinepage 192Chocolate and Orange Mousse Cakepage 224

White Chocolate Gteaupage 228

Chocolate Profiterolespage 234

Best-ever Browniespage 246

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RECIPE CHOOSER

Raspberry Meringue Rouladepage 204 Apple Brown Bettypage 76

Tropical Fruit Cheesecakepage 116

FRUIT DESSERTS

Double Crust Apple Piepage 64 Tropical Tartletspage 60

Raspberry Passionpage 130

French Apple Tartpage 48


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RECIPE CHOOSER

Cherry Cheesecakepage 132

Mid-summer Puddingpage 142 Tarte Tatinpage 26

Marbled Raspberry Cheescakepage 138

Apple Charlottepage 90

Tropical Fruit Saladpage 148

Strawberry and Rhubarb Piepage 68

Jamaican Bananaspage 104


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RECIPE CHOOSER

Tarte Tatinpage 26 Apple Tarte au Citronpage 38 Mille-feuillepage 44

French Apple Tartpage 48

OUT TO IMPRESS

Tart au Citronpage 58


Pecan Piepage 50

Raspberry Meringue Rouladepage 204

Chilled Lemon Soufflpage 120

Mincemeat and Almond Tartpage 56

Baklavapage 94

Cherry Cheesecakepage 132


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RECIPE CHOOSER

Hazelnut Meringue Gteaupage 182

Tropical Tartletspage 60

Divine Tiramisupage 200

Stem Ginger and Pineapple Pavlovapage 206 Baked Alaskapage 196

White Chocolate Gteaupage 228Marbled Raspberry Cheesecakepage 138

Chocolate Terrinepage 192

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RECIPE CHOOSER

Bakewell Tartpage 32 Mille-feuillepage 44 Mincemeat and Almond Tartpage 56

Rice Puddingpage 80

PREPARE AHEAD

Iced Lime Traybakepage 240

Treacle Tartpage 34 Chilled Lemon Soufflpage 120

Christmas Puddingpage 88

Austrian Cheesecakepage 160


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RECIPE CHOOSER

Luxury Crme Caramelpage 202

Old English Triflepage 154Mid-summer Puddingpage 142

Chocolate Delicepage 168


Chocolate and Orange Mousse Cakepage 224


Tropical Fruit Saladpage 148


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RECIPE CHOOSER

Apple Brown Bettypage 76 Rice Puddingpage 80 Magic Chocolate Puddingpage 96

French Pancakespage 98

KEEP IT SIMPLE

Lemon Sorbetpage 134

Tropical Fruit Saladpage 148 Gooseberry Foolpage 112


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RECIPE CHOOSER

Iced Lime Traybakepage 240

Meringue Raspberry Nestspage 176

Crme Brlepage 162Rich Vanilla Ice Creampage 186

Luxury Crme Caramelpage 202

Lemon Pannacottapage 210


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RECIPE CHOOSER

Pecan Piepage 50

Sticky Toffee Puddingpage 78


Magic Chocolate Puddingpage 96

INDULGENT DESSERTS

Chocolate Rouladepage 164

Treacle and Orange Puddingpage 108 Chocolate Delicepage 168

Rich Vanilla Ice Creampage 186

Iced Christmas Puddingpage 198

White Chocolate Gteaupage 228


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RECIPE CHOOSER


Chocolate-rum Moussepage 170

Chocolate and Orange Mousse Cakepage 224

Stem Ginger and Pineapple Pavlovapage 206

Chocolate Profiterolespage 234 Chocolate Terrinepage 192

Devils Food Cakepage 220

Baklavapage 94

Best-ever Browniespage 246


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RECIPE CHOOSER

Tropical Fruit Cheesecakepage 116 French Apple Tartpage 48 Lemon Meringue Piepage 52

Mincemeat and Almond Tartpage 56

DESSERTS FOR A CROWD


Mille-feuillepage 44 Old English Triflepage 154

Tarte au Citronpage 58 Rice Puddingpage 80


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RECIPE CHOOSER

Apple Tart au Citronpage 38


Stem Ginger and Pineapple Pavlovapage 206Rich Bread and Butter Puddingpage 106

Heavenly Chocolate Cakepage 214

Banoffi Piepage 36 Marbled Coffee Ring Cakepage 242

Chocolate and Orange Mousse Cakepage 224 White Chocolate Gteaupage 228


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Pies, Tarts, and Crumbles


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TARTE TATIN

1

2

3

4

5

SHALLOW 23CM (9IN) ROUND CAKE TIN

90g (3oz) butter90g (3oz) demerara sugar

1kg (2lb) Coxs apples or similar

firm eating apples

grated zest and juice of 1 lemon

SERVES 6


175g (6oz) plain flour

125g (4oz) chilled butter, cubed30g (1oz) icing sugar

1 egg yolk

about 1 tbsp cold water

PASTRY

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SHORTCRUSTPASTRYA blend of 2 parts flour, 1 part fat,and usually water, shortcrust pastryis used for sweet and savoury piesand tarts. Chill the pastry for thetime given in the recipe to stop it

shrinking when in the oven. Useshortcrust pastry to make TreacleTart (page 34), and Strawberryand Rhubard Pie (page 68). Thesequantities make sufficient pastryto line a 2325cm (910in) flandish, flan tin, or pie dish.

3

KEY TECHNIQUES

2

1


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PTE SUCREBound with egg yolks, pte sucreis richer than shortcrust pastry andis used for sweet tarts and tartlets.The classic method for mixing thedough is on a flat marble worksurface. These quantities makesufficient pastry to line a 25cm

(10in) flan dish, tin, or pie dish.2

1

3


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KEY TECHNIQUES

QUICK PUFFPASTRYThis light, crispy pastry is madeby rolling and folding the doughmany times to make paper-thinlayers. When making quick puffpastry, unlike puff pastry, the

butter is added all at the sametime, in large cubes. For manydishes, quick puff pastry can beused instead of puff pastry. Usethis technique when makingDouble Crust Apple Pie (page 64).These quantities make sufficientpastry for a 25cm (10in) double-crust pie.

2

1

3


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OTHER TYPES OF PASTRY

Puff pastry

Flaky pastry

Filo and strudel pastry


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BAKEWELL TART

1

2

3

4

5

6

19CM (712IN) LOOSE-BOTTOMED FLUTED FLAN TIN

125g (4oz) butter125g (4oz) caster sugar

1 egg, lightly beaten

125g (4oz) cornflour or semolina12tsp almond extract

2 tbsp raspberry jam

icing sugar for sprinkling

SERVES 6



45g (112oz) chilled butter, cubed

45g (112oz) chilled white vegetable

fat, cubed


milk for glazing

PASTRY


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TREACLE TART

1

2

3

4

5


375g (12oz) golden syrupabout 200g (7oz) fresh white

or brown breadcrumbs

grated zest and juice of 1 large lemon


90g (3oz) chil led butter, cubed


PASTRY

SERVES 8



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BANOFFI PIE

1

2

3

4

5


60g (2oz) butter1 400g (13oz) can sweetened

condensed milk

2 bananas, peeled and sliced

150ml (14 pint) double cream,

lightly whipped

30g (1oz) plain chocolate,

grated, to decorate

SERVES 6


60g (2oz) butter

150g (5oz) ginger biscuits, crushed

BISCUIT CRUST


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APPLE TARTE AU CITRON

1

2

3

4

5

DEEP 25CM (10IN) LOOSE-BOTTOMED FLAN TIN

4 eggs250g (8oz) caster sugar

finely grated zest and juice of 2 lemons

125g (4oz) butter, melted

2 large cooking apples, eg Bramleys,

quartered, cored, and peeled about

350g (12oz) prepared weight

2 red eating apples, quartered, cored,

and thinly sliced (leave the red skin on)

about 30g (1oz) demerara sugar


30g (1oz) icing sugar

125g (4oz) butter, cubed

1 egg, beaten

1 tbsp water

PASTRY

SERVES 10


clockwise from top left:Blackberry and Apple Cobbler,Classic Apple Crumble, and Apple Tarte au Citron


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CLASSIC APPLE CRUMBLE

1

2

3

Illustrated on page 39.

SHALLOW 20CM (8IN) OVENPROOF DISH

900g (2lb) cooking apples, eg Bramleys175g (6oz) granulated sugar

finely grated zest of 1 lemon

6 tbsp water


90g (3oz) butter

60g (2oz) demerara sugar

TOPPING

SERVES 6

Cooks know-how


Apples have a natural affinity with pastry andthey are the best of fruits to cook with.


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BLACKBERRY AND

APPLE COBBLER1

2

3

4

5

6


5CM (2IN) ROUND FLUTED BISCUIT CUTTER

2 cooking apples, eg Bramleys500g (1lb) blackberries

60g (2oz) caster sugar

finely grated zest and juice of 1 lemon

250g (8oz) self-raising flour

60g (2oz) butter, cubed

90g (3oz) caster sugar90ml (3fl oz) milk, plus extra for glazing

COBBLER TOPPING

SERVES 4


The rich, tart taste of fresh blackberries contrastswell with the sweet taste of cooked apples.


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MILLE-FEUILLE

1

2

3

4

5

6

250g (8oz) puff pastry, thawed if frozen

3 tbsp raspberry jam150ml (14pint) double or

whipping cream, whipped

2 eggs, beaten



300ml (

1

2

pint) milk12tsp vanilla extract

CRME PTISSIRE

SERVES 6


about 1 tbsp water

ICING


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MAKING APASTRY CASECareful handling of pastry doughshould ensure it does not shrinkor distort when baking. Use thistechnique when making BakewellTart (page 32), Treacle Tart (page

34), Apple Tart au Citron (page38), French Apple Tart (page 48),Pecan Pie (page 50), LemonMeringue Pie (page 52),Mincemeat and Almond Tart (page56), Tarte au Citron (page 58),Double Crust Apple Pie (page 64),and Strawberry and Rhubarb Pie(page 68).

3


KEY TECHNIQUES

2

1


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2

1

3


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FRENCH APPLE TART

1

2

3

4

5

6


BAKING BEANS

90g (3oz) butter

1.5kg (3lb) cooking apples, quartered,

cored, and cut into chunks

3 tbsp water

6 tbsp apricot jam


grated zest of 1 large lemon

375g (12oz) eating apples, quartered,

cored, peeled, and thinly sliced

juice of 1 lemon

1 tbsp caster sugar

6 tbsp apricot jam

APPLE TOPPING AND GLAZE

SERVES 810


250g (8oz) plain flour125g (4oz) chilled butter, cubed


4 egg yolks

PASTRY


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PECAN PIE

1

2

3

4

5

6


BAKING BEANS

150g (5oz) pecan halves

30g (1oz) unsalted butter

60g (2oz) light muscovado sugar


125ml (4fl oz) golden syrup

3 tbsp brandy

1 tsp vanilla extract

2 tbsp single cream14tsp ground cinnamon

pinch of grated nutmeg1 large egg, lightly beaten

2 egg yolks

SERVES 68





1 egg white, lightly beaten

PASTRY


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LEMON MERINGUE PIE

1

2

3

4

5

6


BAKING BEANS

grated zest and juice of 4 large lemons

90g (3oz) cornflour

600ml (1 pint) water

4 egg yolks


SERVES 810


5 egg whites


MERINGUE




1 egg yolk

2 tbsp cold water

PASTRY


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Pies and tarts

KEY TECHNIQUES

Decorative edges

DECORATING WITH PASTRY


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MICROWAVING PIES, TARTS,AND CRUMBLES

FREEZING PIES, TARTS,AND CRUMBLES


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1

2

3

4

5

DEEP 28CM (11IN) LOOSE-BOTTOMED FLUTED FLAN TIN

175g (6oz) butter, softened175g (6oz) caster sugar

4 eggs

175g (6oz) ground almonds

1 tsp almond essence

about 8 tbsp good-quality mincemeat



1 egg, beaten

1 tbsp water

PASTRY

SERVES 810

175g (6oz) icing sugar, sifted

juice of 12lemon

12 tbsp water60g (2oz) flaked almonds

TOPPING

MINCEMEAT AND

ALMOND TART


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TARTE AU CITRON

1

2

3

4

5

6

7

8


BAKING BEANS

9 eggs

300ml (12pint) double cream

grated zest and juice of 5 large lemons


icing sugar for dusting

lemon twists to decorate

SERVES 1012




1 egg

1 tbsp water

PASTRY


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10 7CM (3IN) ROUND TARTLET TINS OR

BOAT-SHAPED TINS (BARQUETTE MOULDS)

about 600ml (1 pint) ready-made

thick custard

1 200g (7oz) can mandarin oranges

in natural juice, well drained

1 200g (7oz) can apricot halves

in natural juice, well drained

and cut into pieces

about 3 tbsp apricot jam

about 60g (2oz) toasted flaked almonds

MAKES 10 TROPICAL TARTLETS

1

2

3

4



2 tbsp caster sugar

90g (3oz) chil led butter, cubed


ALMOND PASTRY


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RASPBERRY TARTLETS

1

2

3

4

5

16 6CM (212IN) ROUND TARTLET TINS

7CM (3IN) PASTRY CUTTER

250g (8oz) mascarpone

2 tbsp caster sugar

350g (12oz) raspberries

3 tbsp redcurrant jelly

12 tsp lemon juice to taste


125g (4oz) chilled butter, cubed2 tbsp caster sugar

34 tbsp cold water

PASTRY

MAKES 16

Freshly picked raspberries look stunning on tarts.Their tangy taste complements the creamy

texture of the filling too.


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DOUBLE CRUST APPLE PIE

1

2

3

4

5

6

24CM (912IN) PIE DISH

500g (1lb) cooking apples, preferablyBramleys, quartered, cored,

peeled, and sliced

250g (8oz) Coxs apples, quartered,

cored, peeled, and sliced

about 30g (1oz) caster sugar,

plus extra for sprinkling

2 tbsp water

quick puff pastry (page 30)

milk for glazing

SERVES 6


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SPICED APPLE PIE

CHRISTMAS APPLE PIE

RHUBARB AND ORANGE PIE

PLUM PIE

APPLE PIE VARIATIONS

clockwise from top left: Cinnamon sticks,mincemeat, rhubarb, and fresh plums.


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STRAWBERRY AND

RHUBARB PIE1

2

3

4

5

6

23CM (9IN) FLAN DISH OR TIN

150g (5oz) caster sugar, plus extrafor sprinkling

45g (11/2oz) cornflour

750g (11/2lb) rhubarb, cut into

1cm (1/2in) slices

1 cinnamon stick, halved

375g (12oz) strawberries,

hulled and halved

SERVES 68




PASTRY


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Hot Puddings


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HOT PUDDINGS


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PINEAPPLE UPSIDE-DOWN

PUDDING1

2

3

4

18CM (7IN) ROUND CAKE TIN

60g (2oz) butter, softened, plusextra for greasing


1 225g (712oz) can pineapple

rings in natural juice, drained,

and juice reserved

4 ready-to-eat dried apricots,

coarsely chopped

SERVES 8

HOT PUDDINGS

125g (4oz) butter, softened


2 eggs, beaten


1 tsp baking powder

SPONGE

Apricot upside-down pudding


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HOT PUDDINGS


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HOT PUDDINGS

EVES PUDDING

1

2

3

1.25 LITRE (2 PINT) OVENPROOF DISH

butter for greasing500g (1lb) cooking apples, quartered,

cored, peeled, and sliced



SERVES 6

125g (4oz) softened butter

125g (4oz) caster sugar2 eggs, beaten


1 tsp baking powder

2 tbsp milk

SPONGE TOPPING

Spiced eves pudding

Cooks know-how


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HOT PUDDINGS

APPLE BROWN BETTY

1

2

3

4

5

6

DEEP 1.52 LITRE (212312PINT) OVENPROOF DISH

3045g (1112oz) butter175g (6oz) fresh breadcrumbs

1kg (2lb) cooking apples, quartered,

cored, peeled, and thinly sliced

125g (4oz) caster sugar, plus

extra for sprinkling

1 tbsp lemon juice

12 tsp ground cinnamon

SERVES 6

Cooks know-how


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HOT PUDDINGS


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HOT PUDDINGS


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HOT PUDDINGS

STICKY TOFFEE PUDDING

1

2

3

4

5

6

DEEP 18CM (7IN) SQUARE CAKE TIN



2 eggs, beaten


1 tsp baking powder

175g (6oz) stoned dates, roughly chopped

90g (3oz) walnuts, roughly chopped

175ml (6fl oz) hot water

SERVES 8

125g (4oz) butter


6 tbsp double cream

60g (2oz) walnuts, roughly chopped

TOFFEE SAUCE

Cooks know-how


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HOT PUDDINGS

RICE PUDDING

1

2

3

4

900ML (112PINT) OVENPROOF DISH

15g (12oz) butter, plus extrafor greasing

60g (2oz) short-grain (pudding) rice

600ml (1 pint) full cream milk


1 strip of lemon zest14 tsp grated nutmeg

SERVES 4

Cooks know-how

Chilled rice with pears


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HOT PUDDINGS


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STEAMEDPUDDINGSLight sponges and rich suetmixtures can both be gentlycooked by steaming. Be sure tomake the seal tight so moisturecannot get inside. It is important

to keep the water in the saucepantopped up, so boil some waterready to add to the pan whenneeded. Use this technique whenmaking Steamed Jam Pudding(page 84), Christmas Pudding(page 88), and Treacle andOrange Pudding (page 108).

3

HOT PUDDINGS

KEY TECHNIQUES

2

1

far right: Ensure the water is simmeringso that when you lower the pudding in

it starts to cook straight away.


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HOT PUDDINGS


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HOT PUDDINGS


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HOT PUDDINGS

STEAMED JAM PUDDING

1

2

3

4

1.25 LITRE (2 PINT) PUDDING BOWL

125g (4oz) soft butter or margarine,plus extra for greasing

3 tbsp jam


2 eggs, beaten


1 tsp baking powder

about 1 tbsp milk

SERVES 46


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HOT PUDDINGS

TOFFEE APPLE STEAMED PUDDING

SYRUP STEAMED PUDDING

LEMON STEAMED PUDDING

DOUBLE APRICOTSTEAMED PUDDING

STEAMED PUDDING VARIATIONS

clockwise from top left: Dessert apples, goldensyrup, lemon and zest, and apricot jam.


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HOT PUDDINGS


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HOT PUDDINGS


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HOT PUDDINGS

CHRISTMAS PUDDING

1

2

3

4

5

6

7


90g (3oz) self-raising flour125g (4oz) shredded vegetable suet

or grated chilled butter

30g (1oz) blanched almonds,

shredded or chopped

125g (4oz) carrot, grated

250g (8oz) raisins

125g (4oz) currants

125g (4oz) sultanas

125g (4oz) fresh breadcrumbs14 tsp grated nutmeg60g (2oz) mixed candied peel, chopped



2 eggs, beaten

butter for greasing

75ml (212fl oz) dark rum or brandy

SERVES 810


250g (8oz) caster sugar or icing sugar

90ml (3fl oz) brandy

BRANDY BUTTER


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HOT PUDDINGS


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HOT PUDDINGS

APPLE CHARLOTTE

1

2

3

15CM (6IN) SQUARE CAKE TIN

1kg (2lb) cooking apples, quartered,cored, peeled, and sliced


3 tbsp water

2 tbsp apricot jam

125g (4oz) butter, softened,

plus extra for greasing

12 thin slices of white bread,

crusts removed

SERVES 6


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SWEET WHITE

HOT PUDDINGS

SAUCES FOR PUDDINGS

CUSTARD

SABAYON

As well as adding moisture tobaked desserts, a sauce also givesan interesting texture combinationon the palette. Try these sauceswith Classic Apple Crumble (page40), Blackberry and Apple Cobbler(page 42), Double Crust Apple Pie(page 64), Strawberry and RhubarbPie (page 68), Steamed Jam

Pudding (page 84), Rich Breadand Butter Pudding (page 106),and Treacle and Orange Pudding(page 108).

Far right: The consistency of custard is amatter of preference. Alter the quantity

of milk to find your perfect pour.


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HOT PUDDINGS


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HOT PUDDINGS

BAKLAVA

1

2

3

4

5

6

SHALLOW 18 23CM (7 9IN) RECTANGULAR CAKE TIN

250g (8oz) walnut pieces, finely chopped60g (2oz) light muscovado sugar


175g (6oz) butter, melted, plus

extra for greasing

24 sheets of filo pastry, weighing

about 500g (1lb)

90ml (3fl oz) clear honey

2 tbsp lemon juice

MAKES 20 SQUARES


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HOT PUDDINGS


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HOT PUDDINGS


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HOT PUDDINGS

MAGIC CHOCOLATE

PUDDING1

2

3

4

5

1 LITRE (134 PINT) OVENPROOF DISH

60g (2oz) caster sugar60g (2oz) fine semolina

30g (1oz) cocoa powder

1 tsp baking powder

30g (1oz) butter, melted,


2 eggs, beaten1/2tsp vanilla extract


SERVES 4


2 tbsp cocoa powder

300ml (1/2pint) hot water

SAUCE

Nutty chocolate pudding


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HOT PUDDINGS


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HOT PUDDINGS

FRENCH PANCAKES

1

2

3

4

2 4-HOLE NON-STICK YORKSHIRE PUDDING TINS



2 eggs, beaten


300ml (1/2pint) milk

apricot jam and caster sugar to serve

SERVES 4


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HOT PUDDINGS


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HOT PUDDINGS

CRPES SUZETTE

1

2

3

4

1820CM (78IN) FRYING PAN

125g (4oz) plain flour1 egg

1 tbsp oil, plus extra for frying

300ml (12pint) milk

SERVES 4

ORANGE SAUCE

juice of 2 oranges


60g (2oz) caster sugar34 tbsp orange liqueur or brandy


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HOT PUDDINGS


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FRUIT FRITTERS

1

2

3

4

5

2 apples

3 bananasjuice of 12lemon

sunflower oil for deep-frying



SERVES 6

HOT PUDDINGS


1 tbsp icing sugar1 egg, separated

150ml (14pint) mixed milk and water

BATTER

Cooks know-how


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HOT PUDDINGS


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HOT PUDDINGS

JAMAICAN BANANAS

1

2

3


23 tbsp light muscovado sugar12tsp ground cinnamon

60ml (2fl oz) dark rum

4 firm but ripe bananas, cut in

half lengthways

vanilla ice cream to serve

SERVES 4

Cooks know-how


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HOT PUDDINGS


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HOT PUDDINGS

RICH BREAD AND

BUTTER PUDDING1

2

3

4

1.7 LITRE (3 PINT) OVENPROOF DISH

12 thin slices of white bread,crusts removed

about 125g (4oz) butter, softened,


85g (3oz) currants

85g (3oz) sultanas

grated zest of 2 lemons


300ml (12pint) milk


2 eggs

SERVES 6

Bread and butter pudding with marmalade


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HOT PUDDINGS


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TREACLE AND

ORANGE PUDDING1

2

3

4

900ML (112 PINT) PUDDING BOWL

butter for greasing90ml (3fl oz) golden syrup


125g (4oz) shredded vegetable suet

or grated chilled butter

125g (4oz) fresh white breadcrumbs


grated rind of 2 oranges

about 125ml (4fl oz) milk

SERVES 46

HOT PUDDINGS

SAUCE

juice of 2 oranges

90ml (3fl oz) golden syrup


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Chilled and Fruity Desserts


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GOOSEBERRY FOOL

1

2

3

500g (1lb) gooseberries, topped

and tailed1 tbsp water

60g (2oz) butter

2 elderflower heads (optional)

caster sugar to taste


whipped until thick

strips of blanched lime zest to decorate

SERVES 6


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RASPBERRY FOOL

APRICOT FOOL

BLACKBERRY FOOL

FOOL VARIATIONS

clockwise from top left: Freshly picked raspberries,apricots, and blackberries.


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TROPICAL FRUIT

CHEESECAKE1

2

3

4

5

6

7

23CM (9IN) LOOSE-BOTTOMED OR SPRINGFORM CAKE TIN

2 ripe mangoes150ml (14pint) mango or orange

juice from a carton

15g (12oz) powdered gelatine

250g (8oz) full-fat soft cheese,

at room temperature


2 eggs, separated

150ml (14pint) whipping cream,

whipped until thick

SERVES 10

125g (4oz) digestive biscuits, crushed



BISCUIT BASE

2 kiwi fruit, peeled and sliced1 250g (8oz) can pineapple pieces

in natural juice, drained

DECORATION


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KEY TECHNIQUES

DISSOLVINGGELATINEGelatine is a flavourless settingagent used in chilled desserts suchas fruit jellies. It is most commonlyavailable as a powder, in sachets.Leaf gelatine can also be used

(4 sheets in place of 1 sachet):soften in cold water for 5 minutes,then drain and melt in the hotdessert mixture, whisking well.Use this technique when makingTropical Fruit Cheesecake (page116), Chilled Lemon Souffl (page120), Cranberry and Vodka Jelly(page 126), Port and Claret Jelly(page 128), and Marbled

Raspberry Cheesecake (page 138).

2

1


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WHISKINGEGG WHITESA balloon whisk is the classic toolfor whisking egg whites, but anelectric mixer saves time and effort.Ensure all your equipment is clean,dry, and grease-free, and that the

egg whites are at roomtemperature.

Whisk quickly

FOLDING EGGWHITESTo retain as much air as possible,egg whites should be foldedgently and quickly into a mixtureusing a metal spoon or a rubberspatula, not a wooden spoon.

Fold gradually


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PASSION FRUIT SOUFFL

STRAWBERRY SOUFFL

LEMON AND LIME SOUFFL

SOUFFL VARIATIONS

clockwise from top left: Passion fruit,strawberries, and limes.


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6 INDIVIDUAL GLASS DISHES, OR A 1.5 LITRE (213PINT)

SHALLOW GLASS DISH, ABOUT 20CM (8IN) IN DIAMETER

8 trifle sponges

about 7 tbsp black cherry jam

1 420g (1312oz) can pear quarters

in natural juice, drained and juice

reserved

1 420g (1312oz) can stoned cherries,

drained and juice reserved

4 tbsp kirsch or other cherry liqueur

500ml (18fl oz) custard (ready made

or see page 92 and use double theamount of cornflour)

150ml (14pint) whipping cream

SERVES 6 JUBILEE TRIFLE

1

2

3

4

5

clockwise from top left:Port and ClaretJelly, Raspberry Passion, Cranberry and

Vodka Jelly, Jubilee Trifle.



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CRANBERRY AND

VODKA JELLY1

2


4 100ML (312FL OZ) GLASSES

2 sheets of leaf gelatine175ml (6fl oz) cranberry juice

125ml (4fl oz) vodka

squeeze of lime juice

small red fruits (eg raspberries, cherries,

redcurrants, wild strawberries) to serve

SERVES 4

The sharp taste of cranberry is a wonderfuladdition to a vodka dessert.

Cooks know-how


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RASPBERRY PASSION

1

2

3


6 300ML (12PINT) STEMMED GLASSES

3 ripe passion fruit500g (1lb) plain yogurt

200ml (7fl oz) half-fat crme frache



SERVES 6

Ripen passion fruit on a windowsill untilyoure ready to use them.


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CHERRY CHEESECAKE

1

2

3

4

5

23CM (9IN) SPRINGFORM CAKE TIN

375g (12oz) full-fat soft cheese125g (4oz) caster sugar

2 eggs, beaten


1 tbsp lemon juice

SERVES 8

175g (6oz) digestive biscuits, crushed

90g (3oz) butter, melted2 tbsp demerara sugar

BISCUIT CASE

1 tsp arrowroot

1 400g (13oz) can pitted black cherries

1 tbsp kirsch

TOPPING

Cooks know-how


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LEMON SORBET

1

2

3

4

SHALLOW FREEZER-PROOF CONTAINER

4 lemons225g (8oz) caster sugar

600ml (1 pint) water

2 egg whites

lemon zest to decorate

SERVES 4


Cooks know-how


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MARBLED RASPBERRY

CHEESECAKE1

2

3

4

5

6

7

23CM (9IN) LOOSE-BOTTOMED OR

SPRINGFORM CAKE TIN

3 tbsp cold water


500g (1lb) raspberries

4 tbsp framboise (raspberry liqueur)

250g (8oz) full-fat soft cheese,

at room temperature

150ml (14pint) soured cream

2 eggs, separated


SERVES 10

125g (4oz) sweet oat or digestive

biscuits, coarsely crushed



45g (112oz) walnuts, chopped

BISCUIT BASE

150ml (14 pint) whipping cream,

whipped until stiff

a few raspberries

mint sprigs

DECORATION


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MID-SUMMER PUDDING

1

2

3

4

5

6


8 slices of stale medium-sliced whitebread, crusts removed

200g (8oz) strawberries


200g (8oz) blackcurrants

200g (8oz) redcurrants


75ml (212 fl oz) water

2 tbsp framboise or crme de

cassis liqueur

crme frache or Greek yogurt to serve

SERVES 6


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PREPARINGCITRUS FRUITSThere are many ways by which youcan infuse the zing of citrus fruits,such as oranges, lemons, andlimes, into your desserts. Whentaking the zest from citrus fruits

(even if they are unwaxed), firstscrub the fruit with hot soapywater, rinse well, and dry. Usethese techniques when preparingLemon Meringue Pie (page 52),Tarte au Citron (page 58), Treacleand Orange Pudding (page 108),and Chilled Lemon Souffl(page 120).

Grating

KEY TECHNIQUES


Zesting

Paring


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Peeling


Segmenting

Citrus tips


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PREPARINGMANGOESMangoes have a large, flat centralstone and the flesh clings to ittightly. There are 2 methods ofpreparation, depending on howthe flesh is to be used. Use the

slicing technique when preparingTropical Fruit Salad (page 148), inorder to get the maximum fleshfrom your mangoes.

2


KEY TECHNIQUES

Dicing

1

Slicing


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PREPARING APINEAPPLEWhen peeling pineapple, cut awaythe skin in strips, taking out all theeyes. If there are any left afterpeeling, cut them out with the tipof a knife. Use this technique to

help you prepare the pineapple inTropical Fruit Salad (page 148) andStem Ginger and PineapplePavlova (page 206).

Rings

2

Wedges or cubes

1


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TROPICAL FRUIT SALAD

1

2

3

4

5

6

7

1 ripe melon eg, Cantaloupe or Ogen

2 ripe mangoes2 oranges

2 passion fruit

1 ripe papaya (paw paw)

small ripe pineapple

SERVES 6


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RED FRUIT SALAD

DRIED FRUIT SALAD

FRESH FRUIT SALAD VARIATIONS

top: Redcurrants and blackcurrants.bottom: Dried apricots, prunes,

dates, and figs.


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Chilled and Creamy Desserts


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OLD ENGLISH TRIFLE

1

2

3

4

5

6

1 400g (13oz) can white peach

or pear halves6 trifle sponges

4 tbsp strawberry or raspberry jam

60g (2oz) ratafia biscuits or macaroons

75ml (212fl oz) sherry

SERVES 8

3 egg yolks

30g (1oz) caster sugar1 tsp cornflour

300ml (12 pint) milk

CUSTARD

300ml (12pint) double or whipping cream

30g (1oz) flaked almonds, toasted,

to decorate

TOPPING


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BAILEYS AND CHOCOLATE TRIFLE

ORANGE ENGLISH TRIFLE

TRIFLE VARIATIONS

top: Chocolate curls.bottom: Fresh oranges.


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ZABAGLIONE

1

2

3

4 egg yolks

75g (212oz) caster sugar125ml (4fl oz) Marsala or sweet sherry

savoiardi (Italian sponge fingers)

or boudoir biscuits to serve

SERVES 6

Cooks know-how


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AUSTRIAN CHEESECAKE

1

2

3

4

5

20CM (8IN) LOOSE-BOTTOMED OR

SPRINGFORM CAKE TIN

90g (3oz) butter, at room temperature,



300g (10oz) curd cheese

2 eggs, separated


2 tbsp semolina

grated zest and juice of 1 large lemon

60g (2oz) sultanas


SERVES 8


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CRME BRLE

1

2

3

4

5

6

6 SMALL RAMEKINS OR SHALLOW CRME BRLE DISHES

butter for greasing4 egg yolks

30g (1oz) caster sugar12 tsp vanilla extract

600ml (1 pint) single cream


SERVES 6

Cooks know-how


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CHOCOLATE ROULADE

1

2

3

4

5

23 33CM (9 13IN) SWISS ROLL TIN

sunflower oil for greasing175g (6oz) plain dark chocolate,

broken into pieces

6 large eggs, separated



SERVES 6

90g (3oz) plain dark chocolate,broken into pieces

300ml (12 pint) double or whipping cream,

whipped until thick

FILLING


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These sauces make a rich,flavourful accompaniment toplenty of desserts. Try the HotChocolate Sauce with chilledpears, the Chocolate MarshmallowSauce with Meringue RaspberryNests (page 176), Coffee andAlmond Meringue Towers (page178), and Chocolate Meringue

Shells (page 180), the ButterscotchSauce with Chocolate Profiteroles(page 234), Coffee clairs (page236), and Religieuses (page 238),and the Peach Sauce with freshraspberries and strawberries.

CHOCOLATE

MARSHMALLOW

HOT CHOCOLATE

SAUCES FOR DESSERTS

BUTTERSCOTCH

PEACH

Far right: A silky smooth chocolate sauceis a dessert staple. To save time, make a

batch, chill, and reheat to serve.


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CHOCOLATE DELICE

1

2

3

125g (4oz) fresh brown breadcrumbs

90g (3oz) demerara sugar75g (212oz) drinking chocolate powder

2 tbsp instant coffee

300ml (12 pint) double cream

150ml (14 pint) single cream

60g (2oz) plain dark chocolate, grated

SERVES 6

Cooks know-how


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CHILLED AND CREAMY DESSERSTS


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CHILLED AND CREAMY DESSERSTS

CHOCOLATE-RUM MOUSSE

1

2

3

4

5

250g (8oz) plain dark chocolate,

broken into pieces3 tbsp cold water


4 eggs, plus 2 egg yolks


3 tbsp dark rum

150ml (14 pint) whipping cream,

whipped until thick

SERVES 6

150ml (14pint) double or whipping cream,

whipped until stiff

chocolate curls or caraque (page 195)

to decorate

DECORATION

Cooks know-how


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COFFEE-RUM MOUSSE

WHITE CHOCOLATE ANDBRANDY MOUSSE

FRESH ORANGE MOUSSE

MOUSSE VARIATIONS

clockwise from top left: Coffee granules, whitechocolate, and freshly squeezed orange juice.


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BASIC MERINGUE

KEY TECHNIQUES

1

2

3


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PIPINGMERINGUESHAPESMade to the correct consistency,meringue is very easy and greatfun to pipe. Try this technique to

help prepare Meringue RaspberryNests (page 176), Coffee andAlmond Meringue Towers (page178), and Chocolate MeringueShells (page 180).

Shells

Nests


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MERINGUE RASPBERRY

NESTS1

2

3

1 quantity basic meringue (page 174)

250ml (8fl oz) double creamfresh raspberries and mint sprigs

(optional) to decorate

250g (8oz) fresh or frozen raspberries

2 tbsp icing sugar

a squeeze of lemon juice, to taste

RASPBERRY SAUCE

MAKES 8

clockwise from top left:Coffee and AlmondMeringue Tower, Chocolate Meringue Shell,

Meringue Raspberry Nest.


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COFFEE AND ALMOND

MERINGUE TOWERS1

2

3



125g (4oz) slivered almondsicing sugar for dusting

250ml (8fl oz) double cream

1 tsp instant coffee, dissolved

in 1 tbsp water

23 tbsp caster sugar

COFFEE CHANTILLY CREAM

MAKES 6

Almonds work well with the coffee chantillycream on this dessert.


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CHOCOLATE MERINGUE

SHELLS1

2

3



60g (2oz) plain chocolate, chopped



CHOCOLATE GANACHE

MAKES 12

Buy a good quality plain dark chocolate. For thebest flavour, look for a brand with at least 70 per

cent cocoa solids.


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HAZELNUT MERINGUE

GTEAU1

2

3

4

5

125g (4oz) shelled hazelnuts

4 egg whites275g (9oz) caster sugar

300ml (12pint) whipping cream,

whipped until thick


SERVES 8


about 4 tbsp icing sugar, sifted

RASPBERRY SAUCE


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FILLING APIPING BAGPiped whipped cream adds aprofessional touch to desserts andcakes, and with a little practice andsome confidence this is not difficultto do. A star-shaped nozzle is the

most useful.

2

1

KEY TECHNIQUES


3


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Swirl

Rosette

Rope

DECORATINGWITH CREAMWhipped cream can be piped tocreate many petterns. Here arejust a few. Use this technique todecorate Chilled Lemon Souffl(page 120), Hazelnut Meringue

Gteau (page 182), ChocolateTerrine (page 192), Chocolate andOrange Mousse Cake (page 224),White Chocolate Gteau (page228), Chocolate Profiteroles (page234), Coffee clairs (page 236),and Religieuses (page 238).


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RICH VANILLA ICE CREAM

1

2

3

4

5

4 egg yolks

125g (4oz) caster sugar300ml (12 pint) milk



strawberries to decorate

SERVES 46


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CASSATA

1

2

3

4

5

6

900ML (112PINT) TERRINE OR LOAF TIN

30g (1oz) candied angelica, rinsed,dried, and chopped

30g (1oz) glac cherries, rinsed,

dried, and chopped

30g (1oz) chopped mixed candied peel

2 tbsp dark rum

600ml (1 pint) raspberry sorbet


whipped until thick

600ml (1 pint) vanilla ice cream

SERVES 8

Cooks know-how


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CHOCOLATE TERRINE

1

2

3

4

5

6

7

250g (8oz) plain dark chocolate

2 tbsp brandy

2 eggs


DARK CHOCOLATE LAYERS

90g (3oz) white chocolate

1 egg


WHITE CHOCOLATE LAYER

150ml (14 pint) double or whipping

cream, whipped, grated chocolate,

and mint sprigs to decorate

DECORATION

1KG (2LB) LOAF TIN

SERVES 810


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KEY TECHNIQUES


MELTINGCHOCOLATECare is needed when meltingchocolate, especially whitechocolate. Dont allow it tooverheat or come into contactwith any steam as this could

cause it to scorch or harden.Use this technique when makingMagic Chocolate Pudding (page96), Chocolate Roulade (page164), Chocolate-rum Mousse(page 170), Chocolate Terrine(page 192), Heavenly Chocolatecake (page 214), and Chocolateand Orange Mousse Cake(page 224).

Heating chocolate


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DECORATINGWITHCHOCOLATEChocolate decorations cantransform a dessert, and you donthave to reserve them for desserts

made only from chocolate fruitfools and mousses can also benefitfrom a contrasting finishing touch.

Chocolate curls

Grating chocolate

Chocolate caraque

1

2



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BAKED ALASKA

1

2

3

4

5

6

1 20CM (8IN) SPONGE FLAN CASE

250g (8oz) raspberries, slicedstrawberries, or other summer fruits

450ml (34pint) vanilla ice cream

2 egg whites


whole berries to decorate

SERVES 8


Cooks know-how


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ICED CHRISTMAS PUDDING

1

2

3

4

5

6

7


175g (6oz) mixed dried fruit60g (2oz) ready-to-eat dried

apricots, chopped

60g (2oz) glac cherries, halved

3 tbsp brandy

SERVES 8


3 eggs

125g (4oz) caster sugar450ml (34pint) milk


150ml (14pint) single cream

ICE CREAM


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LUXURY CRME CARAMEL

1

2

3

4

6 SMALL RAMEKINS

175g (6oz) granulated sugar8 tbsp water

4 eggs

30g (1oz) vanilla sugar (see box, below)


450ml (34pint) milk

SERVES 6

Cooks know-how



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RASPBERRY MERINGUE

ROULADE1

2

3

4

5

6

7

8

23 33CM (9 13IN) SWISS ROLL TIN

butter for greasing4 egg whites


45g (11/2oz) flaked almonds


300ml (1/2pint) double or whipping

cream, whipped until thick250g (8oz) raspberries

strawberries to garnish

FILLING

SERVES 8



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STEM GINGER AND

PINEAPPLE PAVLOVA1

2

3

4

5

6

7

4 egg whites

250g (8oz) caster sugar112tsp cornflour

112tsp white wine vinegar

375ml (13fl oz) double or whipping cream

60g (2oz) stem ginger in syrup, cut into

matchstick-thin strips

1 400g (13oz) can pineapplerings, drained, or freshly cut pineapple

TOPPING

SERVES 68



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PEAR AND GINGER

MINT AND CHOCOLATE

TRIPLE BERRY PAVLOVA

BANOFFE PAVLOVA

PAVLOVA VARIATIONS

clockwise from top left: Pears, mint leaves, mixedberries, and bananas.


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LEMON PANNACOTTA

1

2

3

8 INDIVIDUAL GLASS DISHES OR RAMEKINS

2 tbsp cold water1 x 11g packet powdered gelatine

750ml (114pint) single cream


grated rind and juice of 1 lemon

blueberries and redcurrants to garnish

SERVES 8


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Dessert Cakes


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HEAVENLY CHOCOLATE

CAKE1

2

3

4

5

6

DEEP 20CM (8IN) CAKE TIN

125g (4oz) butter, plus extra for greasing200g (7oz) plain dark chocolate,

broken into pieces

2 tbsp water

3 eggs, separated




60g (2oz) butter


3 tbsp milk


white chocolate curls (page 195)

to decorate

FUDGE ICING

CUTS INTO 8 SLICES

DESSERT CAKES


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DESSERT CAKES


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DESSERT CAKES

KEY TECHNIQUES

1

2

WHISKEDCAKESLight, fatless sponges are raisedby air whisked into eggs. Use ahand-held electric mixer or a large,table-top mixer. If using a hand-held mixer, set it at high speed.


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DESSERT CAKES

CREAMEDCAKESThe creaming method is used forboth cakes and biscuits. A woodenspoon, rubber spatula, or electricmixer are all suitable. Be sure tosoften the butter or margarine

first. Use this method whenpreparing Devils Food Cake(page 220).

3

2

1


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CARROT CAKE

1

2

3

4

5

18CM (7IN) SQUARE CAKE TIN

150ml (14pint) sunflower oil,plus extra for greasing

250g (8oz) wholemeal self-raising flour

2 tsp baking powder


60g (2oz) walnuts, coarsely chopped

125g (4oz) carrots, grated

2 ripe bananas, mashed

2 eggs

1 tbsp milk

250g (8oz) low-fat soft cheese,

at room temperature

2 tsp clear honey

1 tsp lemon juice

chopped walnuts to decorate

TOPPING

CUTS INTO 10 SQUARES

Healthy option

DESSERT CAKES


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DESSERT CAKES


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DESSERT CAKES


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PREPARINGCAKE TINSLightly greasing the tin ensuresa cake will turn out easily. Somerecipes, such as HeavenlyChocolate Cake (page 214), CarrotCake (page 218), Devils Food

Cake (page 220), Chocolate andOrange Mousse Cake (page 224),White Chocolate Gteau (page228), and Iced Lime Traybake(page 240), call for the tin to befloured or lined with greaseproofpaper or baking parchment.

Greasing and flouring

DESSERT CAKES

KEY TECHNIQUES

2

Lining

1


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DESSERT CAKES

BAKING SUCCESS


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DESSERT CAKES


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CHOCOLATE AND ORANGE

MOUSSE CAKE1

2

4

5

6

7

8

DEEP 23CM (9IN) SPRINGFORM CAKE TIN

butter for greasing4 eggs




CUTS INTO 12 SLICES

DESSERT CAKES

175g (6oz) plain dark chocolate,

broken into piecesgrated zest and juice of 1 orange

1 tsp powdered gelatine

2 eggs, separated

300ml (12pint) double cream,

whipped until thick

MOUSSE

300ml (12pint) double or whipping

cream, whipped until thickstrips of orange zest, blanched

DECORATION


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DESSERT CAKES

MAKING AFATLESSSPONGESponge can be deliciously soft andmoist. The key to achieving this isto whisk the eggs and sugar to the

correct stage in the first step. Forthe quantities referred to in thisrecipe see the Chocolate andOrange Mousse Cake (page 224).These instructions will also helpyou to make White ChocolateGteau (page 228).

2

1

KEY TECHNIQUES

3

4

Far right: Whisk with an electric whiskon full speed until the mixture becomes

smooth, not textured.


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DESSERT CAKES


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WHITE CHOCOLATE GTEAU

1

2

3

4

5

6

7

DEEP 23CM (9IN) ROUND CAKE TIN

90g (3oz) butter, melted and cooledslightly, plus extra for greasing

6 large eggs




2 tbsp cornflour

300ml (12pint) double or whipping

cream, whipped until thick

white chocolate curls

(optional page 195)

FILLING AND TOPPING

CUTS INTO 14 SLICES

DESSERT CAKES


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DESSERT CAKES


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BAKING ANDTESTINGIt is important to test cakes,teabreads, and biscuits beforeyou remove them from theoven. Before baking, be sure topreheat the oven to the correct

temperature. If you need to, adjustthe position of the shelves beforeyou turn on the oven. Use thesetechniques when making HeavenlyChocolate Cake (page 214), CarrotCake (page 218), Devils FoodCake (page 220), Chocolate andOrange Mousse Cake (page 224),and White Chocolate Gteau(page 228).

3

DESSERT CAKES

KEY TECHNIQUES

2

1


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DESSERT CAKES

3

2

1

COOLING ANDCUTTINGLeave cakes to cool in the tin alittle before turning out. It is bestto turn out when they are lukewarm, not completely cool. Leaveto become stone cold on a cooling

rack, before cutting and icing.


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DESSERT CAKES

CRMEPTISSIREThe velvety texture of crmeptissire, or pastry cream, islight and moreish when partneredwith pastry. As well as using thisrecipe with the Mille-feuille (page

44), you could also try it withChocolate Profiterles (page 234),Coffee clairs (page 236), andReligieuses (page 238). For thebest taste make crme ptissirejust before you intend to serve it.

3

2

1


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DESSERT CAKES

clockwise from top left:Coffee clairs,Religieuses, Chocolate Profiteroles.

butter for greasing

1 quantity choux pastry (page 232)300ml (1/2pint) whipping cream, whipped

1 quantity warm Wicked Chocolate Icing

(page 238)

MAKES 12 CHOCOLATE PROFITEROLES

1

2

3


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DESSERT CAKES


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DESSERT CAKES

The taste of rich aromatic coffee is as satisfying ina dessert as it is in a drink.

COFFEE CLAIRS

1

2

3


butter for greasing


1 tsp instant coffee

15g (1/2oz) butter

2 tbsp water


COFFEE ICING

MAKES 1012


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DESSERT CAKES


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RELIGIEUSES

1

2

3

4


butter for greasing


MAKES 10

DESSERT CAKES

Heating chocolate gently over simmering water isthe ideal way to melt it.


150ml (1/4pint) double cream

WICKED CHOCOLATE ICING


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DESSERT CAKES


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DESSERT CAKES


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ICED LIME TRAYBAKE

1

2

3

4

5

23 30CM (9 12IN) CAKE TIN

175g (6oz) soft butter or margarine,plus extra for greasing



1 tsp baking powder

3 eggs

3 tbsp milk

finely grated zest of 2 limes

MAKES 12 SQUARES

DESSERT CAKES


juice of 2 limes

ICING


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MARBLED COFFEE

RING CAKE1

2

3

4

5

6

7

8

1.75 LITRE (234PINT) RING MOULD

250g (8oz) soft butter, plus extrafor greasing


4 eggs


2 tsp baking powder

2 tsp instant coffee

1 tbsp hot water

30g (1oz) white chocolate


3 tbsp milk

2 tbsp instant coffee


ICING

CUTS INTO 12 SLICES

DESSERT CAKES


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DESSERT CAKES


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MAKINGBUTTER ICINGThere are many simple ways to fillor decorate cakes. Whipped cream,jam, or chocolate spread makequick and easy fillings. Butter-icingcan be made in a variety of

flavours, to complement theflavour of the cake.

DESSERT CAKES

KEY TECHNIQUES

Spreading the icing

Chocolate butter-icing

ICING A CAKESpreading icing evenly over acake creates an attractive surfacethat you can then decorate withanything from whipped creamto holly. Use this technique to iceHeavenly Chocolate Cake (page214), Carrot Cake (page 218),Devils Food Cake (page 220), and

Iced Lime Traybake (page 240).


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DESSERT CAKES

FREEZING CAKES


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DESSERT CAKES


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CHOCOLATE CUP CAKES

1

2

3


2 12-HOLE MUFFIN TINS AND 24 PAPER CASES

40g (11/2oz) cocoa powderabout 4 tbsp boiling water

3 eggs



115g (41/2oz) self-raising flour

1 rounded tsp baking powder

60g (2oz) butter


about 3 tbsp milk


ICING

MAKES 24

DESSERT CAKES

Cocoa lends a rich full flavour to these desserts.


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DESSERT CAKES


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DESSERT CAKES

LEMON DRIZZLE CUP CAKES

CHILDRENS VANILLA

COFFEE AND WALNUT

CUP CAKE VARIATIONS

clockwise from top left: Lemons with lemon rind,vanilla pods, and walnuts.


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DESSERT CAKES


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INDEX

INDEXPage numbers in italicsindicateillustrations of recipes.

Aalmonds

Almond pastry 60Austrian cheesecake 16, 160, 161Coffee & almond meringue towers

177, 178Heavenly chocolate cake 10, 23,

214, 215Mincemeat & almond tart 14, 16,

22, 56, 57

Tropical tartlets 12, 15, 60, 61American frosting 220, 221apples

Apple brown Betty 12, 18, 76, 77Apple Charlotte 13, 90, 91Apple tarte au citron 14, 23, 38,

39

Blackberry & apple cobbler39, 42Christmas apple pie 66Christmas Eves pudding 75Classic apple crumble39, 40Double crust apple pie 12,

64, 65Eves pudding 74, 75

French apple tart 12, 14, 22, 48,49

Fruit fritters 102, 103Spiced apple pie 66Spiced Eves pudding 75sweetening 40Tarte Tatin 13, 14, 26, 27Toffee apple steamed pudding 86

apricotsApricot upside-down pudding 73Christmas Eves pudding 75Double apricot steamed pudding

86Dried fruit salad 150

Apricot fool 114Iced Christmas pudding 20, 198,199

Tropical tartlets 12, 15, 60, 61Austrian cheesecake 16, 160, 161

BBaileys & chocolate trifle 156Baked Alaska 15, 196, 197Bakewell tart 16,32, 33

baking blind 47Baklava 14, 21, 94, 95bananas

Banana & honey ice cream 188Banoffee Pavlova 208Banoffi pie 23,36, 37Carrot cake 218, 219Fruit fritters 102, 103Jamaican bananas 13, 104, 105

Banoffee Pavlova 208Banoffi pie 23,36, 37Basic choux pastry 232Basic meringue 174batters

Fruit fritters 102, 103see alsopancakes

Best-ever brownies 11, 21, 246, 247biscuit bases

Banoffi pie 23,36, 37Cherry cheesecake 13, 14, 132,

133Marbled raspberry cheesecake

13, 15, 138, 139-41Tropical fruit cheesecake 12, 14,

17, 22, 116, 117blackberries

Blackberry & apple cobbler39, 42Blackberry fool 114

Blackberry sorbet 136Red fruit salad 150

blackcurrantsMid-summer pudding 13, 17,

142, 143Red fruit salad 150

blueberriesDried fruit salad 150Triple berry Pavlova 208

Brandy butter 89bread & breadcrumbs

Apple brown Betty 12, 18, 76, 77Apple Charlotte 13, 90, 91Bread & butter pudding with

marmalade 107Chocolate delice 10, 17, 20, 168,169

Mid-summer pudding 13, 17,142, 143

Rich bread & butter pudding 23,106, 107

Treacle & orange pudding 20,108, 109

Treacle tart 16, 34,35brown Betty, Apple 12, 18, 76, 77

brownies, Best-ever 11, 21, 246, 247Butter icing 244, 248Butterscotch sauce 166

Ccakes & gteaux

Best-ever brownies 11, 21, 246,247

Carrot cake 218, 219Chocolate & orange mousse cake

11, 17, 21, 23, 224, 2257Chocolate roulade 11, 20, 164,

165

Devils food cake 11, 21, 220, 221Hazelnut meringue gteau 15,

20, 22, 182, 183Heavenly chocolate cake 10, 23,

214, 215Iced lime traybake 16, 19, 240,

241Marbled coffee ring cake 23, 242,

243

Raspberry meringue roulade 12,14, 204, 205

techniques 21617, 2223, 2267, 2301, 2445

White chocolate gteau 11, 15,

21, 23, 228, 229see alsocheesecakes; choux

pastry; cup cakescandied fruit & peel, Cassata 190, 191caraque, chocolate 195Carrot cake 218, 219Cassata 190, 191Chantilly cream, Coffee 178Charlotte, Apple 13, 90, 91cheeseseecurd cheese; mascarpone;soft cheesecheesecakes

Austrian 16, 160, 161Cherry 13, 14, 132, 133

marbled fillings technique 1401Marbled raspberry 13, 15, 138,13941

Tropical fruit 12, 14, 17, 22, 116,117

cherriesCherry cheesecake 13, 14, 132,

133Jubilee trifle 124, 125

Childrens vanilla cup cakes 250Chilled lemon souffl 14, 16, 120, 121

Chilled rice with pears 80chocolate

Baileys & chocolate trifle 156Best-ever brownies 11, 21, 246,

247

Chocolate butter icing 244, 248Chocolate chip ice cream 188Chocolate cup cakes 10, 247, 248Chocolate delice 10, 17, 20, 168,

169

Chocolate ganache 180Chocolate ice cream 188Chocolate marshmallow sauce 166Chocolate meringue shells 177,

180Chocolate & orange mousse cake

11, 17, 21, 23, 224, 2257Chocolate profiteroles 11, 21,

234, 235Chocolate roulade 11, 20, 164,

165Chocolate terrine 11, 15, 21,

192, 193Chocolate-rum mousse 10, 21,

170, 171curls & caraque 195Devils food cake 11, 21, 220, 221Divine tiramisu 15, 17, 20, 23,

200, 201Fudge icing 214Heavenly chocolate cake 10, 23,

214, 215Hot chocolate sauce 166, 167Magic chocolate pudding 10, 18,

20, 96, 97Mint & chocolate Pavlova 208Nutty chocolate pudding 97Religieuses 235, 238techniques 168, 171, 180, 194

5, 238White chocolate & brandy mousse

172

White chocolate gteau 11, 15,21, 23, 228, 229

Wicked chocolate icing 238choux pastry

Basic choux pastry 232Chocolate profiteroles 11, 21,

234, 235Coffee clairs 235, 236Religieuses 235, 238

ChristmasChristmas apple pie 66


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INDEX

Christmas Eves pudding 75Christmas pudding 16, 88, 89Iced Christmas pudding 20, 198,

199

citrus fruitCitrus butter icing 244preparation techniques 1445

see alsolemons; limes; orangesclaret, Port & claret jelly 125, 128Classic apple crumble39, 40cobbler, Blackberry & apple39, 42coffee

Best-ever brownies 11, 21, 246,247

Coffee Chantilly cream 178Coffee clairs 235, 236Coffee icing 236, 242Coffee & almond meringue

towers 177, 178Coffee-rum mousse 172Coffee & walnut cup cakes 250Divine tiramisu 15, 17, 20, 23,

200, 201Marbled coffee ring cake 23, 242,

243

condensed milk, Banoffi pie 23,36, 37cooling cakes 2301cranberries

Christmas Eves pudding 75Cranberry & vodka jelly 125, 126Dried fruit salad 150

cream, piping techniques 1845

creamed cakes, technique 217Crme brle 19, 162, 163crme caramel, Luxury 17, 19, 202,203

crme frache, Raspberry passion 12,125, 130Crme ptissire 233

Mille-feuille 14, 16, 22, 44, 45Crpes Suzette 100, 101crimping pastry 54crumble

Classic apple39, 40toppings 40

cup cakes

Childrens vanilla 250Chocolate 10, 247, 248Coffee & walnut 250Lemon drizzle 250

curd cheese, Austrian cheesecake 16,160, 161curls, chocolate 195custards

Crme Brle 19, 162, 163Custard (sauce) 92, 93, 155Luxury crme caramel 17, 19,

202, 203Tropical tartlets 12, 15, 60, 61Zabaglione 158, 159

see alsotrifles

cutting cakes 231

Ddates, Sticky toffee pudding 20,

78, 79decorating techniques

chocolate 195cream 184-5icing 244meringue 175pastry 54

Devils food cake 11, 21, 220, 221Double apricot steamed pudding 86

Double crust apple pie 12, 64, 65dried fruit

Bread & butter pudding withmarmalade 107

Christmas pudding 16, 88, 89Double apricot steamed pudding

86Dried fruit salad 150Iced Christmas pudding 20, 198,

199

Rich bread & butter pudding 23,106, 107

see alsomincemeat

Eclairs, Coffee 235, 236egg whites

marbled fillings 1401meringue making & piping 1745whisking & folding 119

English trifles, Old/Orange 17, 22,154, 155, 156Eves pudding 74, 75

Ffigs, Dried fruit salad 150filo pastry 31

Baklava 14, 21, 94, 95flaky pastry 31folding egg whites 119fools

Apricot 114Blackberry 114Gooseberry 18, 112, 113Raspberry 114

freezing

cakes & gteaux 245cheesecakes 133tarts & pies 55

French apple tart 12, 14, 22, 48, 49

French pancakes 18, 98, 99Fresh orange mousse 172fritters, Fruit 102, 103frosting

American 220, 221see alsoicing

fruitseedried fruit; specific fruits (egstrawberries)Fruit fritters 102, 103fruit salads

Dried 150Red 150Tropical 13, 17, 18, 148, 149

Fudge icing 214

Gganache, Chocolate 180gelatine, dissolving 118, 126, 128ginger

Mint & chocolate Pavlova 208Pear & ginger Pavlova 208Stem ginger & pineapple Pavlova

15, 21, 23, 206, 207golden syrup

Pecan pie 14, 20, 50, 51Syrup steamed pudding 86Treacle & orange pudding 20,

108, 109Treacle tart 16, 34,35

Gooseberry fool 18, 112, 113grating chocolate 168, 195

HHazelnut meringue gteau 15,

20, 22, 182, 183Heavenly chocolate cake 10, 23,214, 21

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Traditional Puddings and Desserts

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