Traditional Puddings and Desserts

MARY
BERRYS

M
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Mary Berry presents a wonderful collection of easy-to-follow
and reliable recipes for old favourites, variations on classic
dishes, and exciting new ideas.
Choose from such delights as Baked Alaska, Steamed Jam
Pudding, Apple Tarte au Citron, and Chocolate Proteroles
Follow step-by-step photography for key techniques, such
as piping whipped cream and making meringue nests
Preparation tips enable you to save time in the kitchen

All recipes previously published in Mary Berrys
Complete Cookbook
Discover more at
www.dk.com
Gorgeous classic recipes to treat family and friends

puddings
& desserts
Traditional
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12.99
Mantesh
MARY
BERRYS
puddings
& desserts
Traditional
Mantesh
Gorgeous classic recipes to treat family and friends
MARY
BERRYS
puddings
& desserts
Traditional
Mantesh
LONDON, NEW YORK, MELBOURNE,
MUNICH AND DELHI
Editor ANDREW ROFF
Designer KATHRYN WILDING
Managing editor DAWN HENDERSON
Managing art editor CHRISTINE KEILTY
Senior jacket creative NICOLA POWLING
Senior production editor JENNY WOODCOCK
Production controller BETHAN BLASE
Art director PETER LUFF
Publisher MARY-CLARE JERRAM
Photography EDWARD ALLWRIGHT AND WILLIAM REAVELL
DORLING KINDERSLEY (INDIA)
Editor SALONI TALWAR
Designer NEHA AHUJA
Art Director SHEFALI UPADHYAY
DTP designer TARUN SHARMA
DTP co-ordinator BALWANT SINGH
Head of publishing APARNA SHARMA
Material rst published in Mary Berrys Complete Cookbook in 1995
This edition published in Great Britain in 2009
by Dorling Kindersley Limited
80 Strand, London, WC2R 0RL
A Penguin Company
2 4 6 8 10 9 7 5 3 1
Copyright 1995, 2009 Dorling Kindersley Limited, London
Text 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 by
any means, electronic, mechanical, photocopying, recording
or otherwise, wiithout the prior written permission
of the copyright owner.
A CIP catalogue record for this book is available
from the British Library.
ISBN 978-1-4053-4019-9
Printed in
China by Leo
See our complete catalogue at
www.dk.com
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
Mantesh
INTRODUCTION
l have so enjoyed pulling logelher lhis colleclion. ll only
lakes a lew momenls lealing lhrough lhe lollowing pages
lo realize lhal lhere really is a desserl lor everyone and
every occasion.
lor me, a good desserl is lhe ullimale luxury, somelhing
so lempling you lind yoursell ordering il in a reslauranl al
every possible opporlunily. Whal l have aimed lo do is lill
lhis book wilh my all-lime lavourile puddings and desserls
lhal are jusl lhal. irresislible.
Al lhe beginning you'll lind a recipe choosers seclion,
which makes lighl work ol selecling a desserl. ll showcases
lhose lhal meel your parlicular needs, whalever lhey may
be lrom a craving ol somelhing chocolaley lo a decadenl
lreal lhal will impress your guesls.
My lirsl recipes are a range ol classic pies, larls, and
crumbles, lealuring such lavouriles as Lemon Meringue
Pie and 8akewell Tarl. Once you masler paslry making,
you'll realize jusl how easy lhese are lo make. Double
Crusl Apple Pie guaranlees lo delighl everyone in lhe
lamily. Here, l've ollered some varialions lhal give lhis
lavourile a modern lwisl.
ln winler lhe perlecl desserl is somelhing hol and hearly,
somelhing indulgenl lo cheer up lhe lamily. This is when
my Hol Puddings chapler, nexl, will come in handy. You'll
be surprised al how easy some ol lhese puddings, such as
Sleamed Orange and Treacle Pudding, are lo make.
Olhers, such as 8aklava, require a more delicale louch bul
lhe exlra ellorl is well worlh il.
Nexl comes lhe Chilled and lruily Desserls chapler. lresh
lruil's clean crisp lasle has a nalural allinily wilh sugar,
and will always provide you wilh somelhing lhal looks
slunning. Mell-in-your-moulh lruil cheesecakes and langy
lruil soullles make lor a lresher, lighler way lo end a meal.
lull ol llavour and smoolh in lexlure, my seleclion ol
chilled and creamy desserls includes such classics as Creme
8rulee and Old Lnglish Trille, as well as conlinenlal
lavouriles such as Zabaglione and Tiramisu. A cold desserl
conlrasls wilh a hol main course, so il is always relreshing,
make lhese desserls in advance and chill in lhe lridge unlil
you're ready lor lhem.
Laslly lhe Desserl Cakes chapler ollers a range ol home-
baked cakes ideal lor ealing al lhe collee lable or on lhe
sola, when meals are more inlormal wilh close lamily and
lriends. 8esl-ever 8rownies and Collee Lclairs make
a greal, indulgenl aller-dinner lreal.
Presenled wilh clear inslruclions lhal lake you lhrough
each slage and wilh a beaulilul pholograph ol lhe desserl,
each recipe guaranlees success. Dolled lhroughoul lhe
book, Key Techniques such as how lo make paslry and
how lo ice cakes using a piping bag show you how
lo perlecl your desserl-making skills so you will creale
somelhing gorgeous every lime.
l hope lhis seleclion ol my lavourile desserls will become
yours loo, and lhe whole lamily will conlinue lo lind lhem
irresislible lor years lo come.
Mantesh
RECIPE CHOOSER
Magic Chocolate Pudding page 96
Chocolate Cup Cakes page 248
CHOCOLATE DESSERTS
Chocolate Delice page 168
Heavenly Chocolate Cake page 214 Chocolate-rum Mousse page 170
RECIPE CHOOSER
Chocolate Roulade page 164
Devils Food Cake page 220
Chocolate Terrine page 192 Chocolate and Orange Mousse Cake page 224
White Chocolate Gteau page 228
Chocolate Profiteroles page 234
Best-ever Brownies page 246
Mantesh
RECIPE CHOOSER
Raspberry Meringue Roulade page 204 Apple Brown Betty page 76
Tropical Fruit Cheesecake page 116
FRUIT DESSERTS
Double Crust Apple Pie page 64 Tropical Tartlets page 60
Raspberry Passion page 130
French Apple Tart page 48
RECIPE CHOOSER
Cherry Cheesecake page 132
Mid-summer Pudding page 142 Tarte Tatin page 26
Marbled Raspberry Cheescake page 138
Apple Charlotte page 90
Tropical Fruit Salad page 148
Strawberry and Rhubarb Pie page 68
Jamaican Bananas page 104
RECIPE CHOOSER
Tarte Tatin page 26 Apple Tarte au Citron page 38 Mille-feuille page 44
French Apple Tart page 48
OUT TO IMPRESS
Tart au Citron page 58
Pecan Pie page 50
Raspberry Meringue Roulade page 204
Chilled Lemon Souffl page 120
Mincemeat and Almond Tart page 56
Baklava page 94
Cherry Cheesecake page 132
RECIPE CHOOSER
Hazelnut Meringue Gteau page 182
Tropical Tartlets page 60
Divine Tiramisu page 200
Stem Ginger and Pineapple Pavlova page 206 Baked Alaska page 196
White Chocolate Gteau page 228 Marbled Raspberry Cheesecake page 138
Chocolate Terrine page 192
Mantesh
RECIPE CHOOSER
Bakewell Tart page 32 Mille-feuille page 44 Mincemeat and Almond Tart page 56
Rice Pudding page 80
PREPARE AHEAD
Iced Lime Traybake page 240
Treacle Tart page 34 Chilled Lemon Souffl page 120
Christmas Pudding page 88
Austrian Cheesecake page 160
RECIPE CHOOSER
Luxury Crme Caramel page 202
Old English Trifle page 154 Mid-summer Pudding page 142
Chocolate Delice page 168
Chocolate and Orange Mousse Cake page 224
Tropical Fruit Salad page 148
RECIPE CHOOSER
Apple Brown Betty page 76 Rice Pudding page 80 Magic Chocolate Pudding page 96
French Pancakes page 98
KEEP IT SIMPLE
Lemon Sorbet page 134
Tropical Fruit Salad page 148 Gooseberry Fool page 112
RECIPE CHOOSER
Iced Lime Traybake page 240
Meringue Raspberry Nests page 176
Crme Brle page 162 Rich Vanilla Ice Cream page 186
Luxury Crme Caramel page 202
Lemon Pannacotta page 210
RECIPE CHOOSER
Pecan Pie page 50
Sticky Toffee Pudding page 78
Magic Chocolate Pudding page 96
INDULGENT DESSERTS
Chocolate Roulade page 164
Treacle and Orange Pudding page 108 Chocolate Delice page 168
Rich Vanilla Ice Cream page 186
Iced Christmas Pudding page 198
White Chocolate Gteau page 228
RECIPE CHOOSER
Chocolate-rum Mousse page 170
Chocolate and Orange Mousse Cake page 224
Stem Ginger and Pineapple Pavlova page 206
Chocolate Profiteroles page 234 Chocolate Terrine page 192
Devils Food Cake page 220
Baklava page 94
Best-ever Brownies page 246
RECIPE CHOOSER
Tropical Fruit Cheesecake page 116 French Apple Tart page 48 Lemon Meringue Pie page 52
Mincemeat and Almond Tart page 56
DESSERTS FOR A CROWD
Mille-feuille page 44 Old English Trifle page 154
Tarte au Citron page 58 Rice Pudding page 80
RECIPE CHOOSER
Apple Tart au Citron page 38
Stem Ginger and Pineapple Pavlova page 206 Rich Bread and Butter Pudding page 106
Heavenly Chocolate Cake page 214
Banoffi Pie page 36 Marbled Coffee Ring Cake page 242
Chocolate and Orange Mousse Cake page 224 White Chocolate Gteau page 228
Pies, Tarts, and Crumbles
TARTE TATIN
1 Make lhe paslry. pul lhe lour inlo a large
bowl and add lhe buller. Pub in unlil lhe mixlure
resembles lne breadcrumbs. Slir in lhe icing sugar,
lhen mix in lhe egg yolk and enough waler lo
make a soll, bul nol slicky, dough. Wrap and chill
in lhe relrigeralor lor 30 minules.
2 Pul lhe buller and sugar inlo a pan and heal genlly
unlil lhe sugar dissolves. lncrease lhe heal and cook
genlly lor 45 minules unlil lhe mixlure lurns dark
golden brown and is lhick, bul pourable. Pour evenly
over lhe bollom ol lhe lin. (Do nol use a loose-
bollomed or springlorm lin, as lhe caramel will leak.)
3 Peel, core, and slice lhe apples. Toss lhem wilh
lhe lemon zesl and juice. Arrange a single layer ol
lhe besl apple slices in a circular pallern on lop ol
lhe caramel mixlure. Cover evenly wilh lhe remaining
apple slices.
4 Poll oul lhe paslry on a lighlly loured surlace
inlo a round slighlly larger lhan lhe lin. Lay lhe
paslry over lhe apples, lucking lhe excess down
lhe side ol lhe lin.
5 8ake in a prehealed oven al 200C (400l, Cas 6)
lor 2530 minules unlil lhe paslry is crisp and golden
brown. lnverl a serving plale on lop ol lhe lin, lurn
lhe lin and plale over, and lill lhe lin lo reveal lhe
caramelized apples. Serve warm or cold wilh cream.
SHALLOW 23CM (9IN) ROUND CAKE TIN
90g (3oz) butter
90g (3oz) demerara sugar
1kg (2lb) Coxs apples or similar
rm eating apples
grated zest and juice of 1 lemon
SERVES 6
175g (6oz) plain our
125g (4oz) chilled butter, cubed
30g (1oz) icing sugar
1 egg yolk
about 1 tbsp cold water
PASTRY
Mantesh
SHORTCRUST
PASTRY
A blend of 2 parts our, 1 part fat,
and usually water, shortcrust pastry
is used for sweet and savoury pies
and tarts. Chill the pastry for the
time given in the recipe to stop it
shrinking when in the oven. Use
shortcrust pastry to make Treacle
Tart (page 34), and Strawberry
and Rhubard Pie (page 68). These
quantities make sufcient pastry
to line a 2325cm (910in) an
dish, an tin, or pie dish.
3 Calher lhe mixlure logelher
and knead brielly unlil smoolh
(handle lhe dough as lillle as
possible or lhe paslry will be
lough). ll lhe dough is slicky,
add a lillle more llour. Shape
inlo a ball, wrap, and chill lor
30 minules. ln lhe lood
processor, add lhe waler, pulse
briely, lurn oul onlo a lloured
surlace, and knead lighlly lo
make a smoolh dough.
KEY TECHNIQUES
2 Quickly and lighlly rub lhe
lal inlo lhe llour, lilling lhe
mixlure lo incorporale air, unlil
like line breadcrumbs. Sprinkle
over 2 lbsp cold waler and slir
genlly wilh a lable knile lo
mix. Add a lillle more waler
il lhe paslry seems loo dry.
1 Sill !75g (6oz) plain llour
inlo a bowl. Cul 90g (3oz)
well-chilled buller or lard inlo
small pieces and add lo lhe
bowl. Slir lo coal lhe lal wilh
llour. ll using a lood processor,
pulse lhe llour wilh lhe lal
unlil like breadcrumbs.
PTE SUCRE
Bound with egg yolks, pte sucre
is richer than shortcrust pastry and
is used for sweet tarts and tartlets.
The classic method for mixing the
dough is on a at marble work
surface. These quantities make
sufcient pastry to line a 25cm
(10in) an dish, tin, or pie dish.
2 Using your lingerlips,
gradually work lhe silled
llour inlo lhe blended buller
mixlure unlil lhe mixlure
resembles coarse crumbs and
all lhe buller has disappeared.
ll lhe mixlure seems loo slicky,
work in a lillle more llour.
1 Sill 200g (7oz) plain llour
on lo a work surlace. Make
a well in lhe middle and add
90g (3oz) sollened buller,
60g (2oz) casler sugar, and 3
egg yolks. Wilh your lingerlips
blend logelher lhe buller,
sugar, and egg yolks.
3 Wilh your lingers or a paslry
scraper, galher lhe dough inlo
a ball, lhen knead brielly unlil
il is smoolh and pliable. Shape
lhe dough inlo a ball again,
wrap, and chill lor 30 minules
or unlil il leels jusl lirm.
KEY TECHNIQUES
QUICK PUFF
PASTRY
This light, crispy pastry is made
by rolling and folding the dough
many times to make paper-thin
layers. When making quick puff
pastry, unlike puff pastry, the
butter is added all at the same
time, in large cubes. For many
dishes, quick puff pastry can be
used instead of puff pastry. Use
this technique when making
Double Crust Apple Pie (page 64).
These quantities make sufcient
pastry for a 25cm (10in) double-
crust pie.
2 Poll oul lhe dough inlo
a reclangle 3 limes as long
as il is wide. lold lhe bollom
lhird up and lhe lop lhird
down. Press lhe edges lo seal.
Wrap and chill lor !5 minules,
lhen place so lhe lolded edges
are lo lhe sides.
1 Sill 250g (8oz) plain llour
inlo a bowl. Add 90g (3oz)
each ol chilled cubed buller
and while vegelable lal, and
slir lo coal in llour. Add aboul
!50ml (
!
4 pinl) cold waler inlo
lhe bowl and, wilh a lable
knile, bind lo a lumpy dough.
3 Poll oul lhe dough inlo
a reclangle and lold as belore.
Turn lhe dough so lhe lolded
edges are lo lhe sides again.
Pepeal lhe rolling, lolding,
and lurning lwice more.
Wrap and chill lor 30 minules.
OTHER TYPES OF PASTRY
Puff pastry
Like quick-pull and laky paslry, lhis is rolled and
lolded. Peady-made lresh or lrozen pull paslry is
very convenienl, bul nol all brands are made wilh
buller. Pull paslry is ollen used as a lop crusl lor
sweel and savoury pies, lo wrap beel Wellinglon,
and lor Mille-leuille (page 44.)
Flaky pastry
This is a shorl-cul version ol pull paslry. The rolling
and lolding process is repealed only a lew limes.
ll is used lor pies and larls.
Filo and strudel pastry
These are similar lypes ol paslry made lrom a pliable
dough lhal is slrelched and rolled unlil exlremely
lhin. ll is lhen rolled around a llling or layered wilh
melled buller. lilo and slrudel paslries are dillcull
lo make al home, bul ready-made varielies are
available lresh and lrozen. Use llo paslry lor
making 8aklava (page 94.)
BAKEWELL TART
1 Make lhe paslry. pul lhe lour inlo a large bowl.
Pub in lhe buller and vegelable lal unlil lhe mixlure
resembles lne breadcrumbs. Mix in enough waler
lo make a soll, pliable dough. Poll oul lhe paslry on
a lighlly loured work surlace and use lo line lhe lan
lin. Peserve lhe lrimmings lor decoraling lhe larl
and chill lhe larl in lhe relrigeralor lor 30 minules.
2 Mell lhe buller in a saucepan, slir in lhe casler
sugar, and cook lor aboul ! minule. Pemove lrom
lhe heal, leave lo cool a lillle, lhen gradually slir in
lhe egg, cornlour or semolina, and almond exlracl.
3 Spread lhe jam evenly over lhe bollom ol lhe
paslry case, and pour lhe almond mixlure on lop.
4 Poll oul lhe reserved paslry lrimmings, and cul
inlo slrips lhal will ll across lhe larl. Arrange lhe
slrips on lop ol lhe almond llling lo lorm a lallice,
allaching lhem lo lhe paslry case wilh a lillle milk.
5 8ake on a hol baking lray in a prehealed oven
al 200C (400l, Cas 6) lor 4550 minules unlil lhe
llling is well risen and golden and springs back when
lighlly pressed wilh a lnger. ll lhe paslry is browning
loo much, cover lhe larl loosely wilh loil.
6 Pemove lhe larl lrom lhe oven. Sprinkle wilh icing
sugar and serve lhe larl warm or cold.
19CM (7
1
2IN) LOOSE-BOTTOMED FLUTED FLAN TIN
125g (4oz) butter
125g (4oz) caster sugar
1 egg, lightly beaten
125g (4oz) cornour or semolina
1
2 tsp almond extract
2 tbsp raspberry jam
icing sugar for sprinkling
SERVES 6
45g (1
1
2oz) chilled butter, cubed
45g (1
1
2oz) chilled white vegetable
fat, cubed
milk for glazing
PASTRY
TREACLE TART
1 Make lhe paslry. pul lhe lour inlo a large bowl,
add lhe buller, and rub in wilh lhe lngerlips unlil
lhe mixlure resembles lne breadcrumbs. Mix in
enough waler lo make a soll pliable dough.
2 Poll oul lhe dough on a lighlly loured surlace
and use lo line lhe lan lin. Chill in lhe relrigeralor
lor 30 minules.
3 Cenlly heal lhe golden syrup in a saucepan unlil
melled, and slir in lhe breadcrumbs and lemon zesl
and juice. Pour inlo lhe paslry case.
al 200C (400l, Cas 6) lor !0 minules, reduce lhe
oven lemperalure lo !80C (350l, Cas 4), and bake
lor a lurlher 30 minules or unlil lhe paslry is golden
and lhe llling lrm.
5 Leave lo cool in lhe lin lor a lew minules.
Serve warm, cul inlo slices.
25CM (10IN) LOOSE-BOTTOMED FLUTED FLAN TIN
375g (12oz) golden syrup
about 200g (7oz) fresh white
or brown breadcrumbs
grated zest and juice of 1 large lemon
PASTRY
SERVES 8
BANOFFI PIE
1 Make lhe biscuil crusl. mell lhe buller in a
saucepan, add lhe crushed biscuils, and slir well
lo combine. Press on lo lhe bollom and side ol
lhe lan lin. Chill unlil lrm.
2 Mell lhe buller in a small saucepan over
a low heal. Slir unlil lhe buller has melled.
3 Add lhe condensed milk lo lhe pan, and heal
genlly, slirring conslanlly, unlil lhe mixlure is a pale
caramel colour, aboul !0 minules. The buller may
separale lrom lhe condensed milk, bul lhe mixlure
will be smoolh when cooled slighlly.
4 Pour lhe mixlure inlo lhe biscuil crusl and leave
lo cool. Chill unlil lhe caramel llling is sel.
5 Arrange lhe banana slices evenly over lhe caramel
llling. Top wilh lhe whipped cream, and decorale
wilh lhe graled chocolale. Serve chilled.
60g (2oz) butter
1 400g (13oz) can sweetened
condensed milk
2 bananas, peeled and sliced
150ml (
1
4 pint) double cream,
lightly whipped
30g (1oz) plain chocolate,
grated, to decorate
SERVES 6
60g (2oz) butter
150g (5oz) ginger biscuits, crushed
BISCUIT CRUST
APPLE TARTE AU CITRON
1 Make lhe paslry. sill lhe lour and icing sugar
inlo a bowl and rub in lhe cubes ol buller unlil lhe
mixlure resembles breadcrumbs. Slir in lhe egg and
waler and bring logelher lo lorm a dough.
lor aboul 30 minules.
3 Prepare lhe llling. beal lhe eggs, casler sugar,
and lemon zesl and juice in a bowl. Slir in lhe warm
melled buller, lhen coarsely grale lhe cooking apples
direclly inlo lhe mixlure and mix well.
4 Spread lhe runny lemon mixlure in lhe chilled
paslry case. Level lhe surlace wilh lhe back ol a
spoon and arrange lhe red-skinned apples around
lhe oulside edge.
al 200C (400l, Cas 6) lor aboul 4050 minules or
unlil lhe cenlre leels lrm lo lhe louch and lhe apples
are linged brown and paslry crisp. Serve warm or cold
wilh cream.
DEEP 25CM (10IN) LOOSE-BOTTOMED FLAN TIN
4 eggs
nely 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
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
CLASSIC APPLE CRUMBLE
1 Quarler, peel, and core lhe apples, lhen slice
lhem lairly lhinly. Toss lhe slices in lhe sugar,
lemon zesl, and waler. Pul in lhe ovenprool dish.
2 Make lhe lopping. pul lhe lour in a bowl and
rub in lhe buller unlil lhe mixlure resembles lne
breadcrumbs, lhen slir in lhe sugar.
3 Sprinkle lhe lopping evenly over lhe apple mixlure
in lhe dish and bake in a prehealed oven al !80`C
(350`l, Cas 4) lor 4045 minules unlil golden brown
and bubbling.
Illustrated on page 39.
SHALLOW 20CM (8IN) OVENPROOF DISH
900g (2lb) cooking apples, eg Bramleys
175g (6oz) granulated sugar
nely grated zest of 1 lemon
6 tbsp water
90g (3oz) butter
TOPPING
SERVES 6
lor a crunchier lopping on lhe Classic Apple Crumble,
use !25g (4oz) wholemeal lour and 60g (2oz)
porridge oals or muesli inslead ol lhe plain lour.
To sweelen cooking apples, especially windlall apples
lhal are nol al lheir besl, use apricol jam inslead ol
some or all ol lhe sugar. Apricol jam gives a genlle
sweelness, and il improves lhe lexlure ol lhe apples,
especially il you are using lhem lor a puree or a pie.
Cooks know-how
Apples have a natural affinity with pastry and
they are the best of fruits to cook with.
BLACKBERRY AND
APPLE COBBLER
1 Quarler, peel, and core lhe apples, lhen cul inlo
large slices, aboul !cm (
!
2in) lhick.
2 Pul lhe apples inlo a saucepan wilh lhe
blackberries, sugar, and lemon zesl and juice. Cover
and simmer genlly lor !0!5 minules unlil lhe apple
pieces are lender bul nol broken up.
3 Meanwhile, make lhe cobbler lopping. pul lhe
lour inlo a bowl, add lhe cubes ol buller, and rub
in wilh lhe lngerlips unlil lhe mixlure resembles lne
breadcrumbs. Slir in lhe sugar, add lhe milk, and mix
lo lorm a soll dough.
unlil !cm (
!
2in) lhick. Cul oul as many shapes as
you can wilh lhe biscuil culler. ll you do nol have
a biscuil culler, slamp oul rounds wilh lhe rim ol
a glass or collee mug.
5 Transler lhe lruil lo an ovenprool dish, arrange lhe
paslry shapes on lop, and brush wilh milk lo glaze.
lor !520 minules unlil lhe lopping is golden.
5CM (2IN) ROUND FLUTED BISCUIT CUTTER
2 cooking apples, eg Bramleys
500g (1lb) blackberries
nely grated zest and juice of 1 lemon
250g (8oz) self-raising our
60g (2oz) butter, cubed
90ml (3 oz) milk, plus extra for glazing
COBBLER TOPPING
SERVES 4
The rich, tart taste of fresh blackberries contrasts
well with the sweet taste of cooked apples.
MILLE-FEUILLE
1 Make lhe creme palissiere (page 233), using
lhe quanlilies lisled lell.
2 Poll oul lhe paslry on a loured surlace lo make
a lhin, 28 33cm (!! !3in) reclangle. Lay il over
a dampened baking lray. Prick lhe paslry wilh a lork.
8ake in a prehealed oven al 220C (425l, Cas 7)
lor !0!5 minules unlil lhe paslry is crisp and a pale
golden brown colour.
3 Pemove lrom lhe oven and leave lo cool. Peduce
lhe oven lemperalure lo !80C (350l, Cas 4). Trim
lhe edges ol lhe paslry lo a reclangle, lhen cul inlo
3 equal reclangles, !0cm (4in) wide. Crush lhe paslry
lrimmings and sel aside.
4 Mix lhe icing sugar and enough waler lo make a
smoolh glace icing. Spread over ! ol lhe reclangles,
and place on a baking lray. 8ake lor 2 minules or
unlil lhe icing has jusl sel and has a slighl sheen.
Leave lo cool.
5 Place a second paslry reclangle on a serving plale.
Spread evenly wilh lhe jam and lhen lhe whipped
cream. Sel lhe lhird reclangle on lop and cover
wilh lhe creme palissiere.
6 Top wilh lhe iced paslry reclangle. Decorale lhe
long edges ol lhe reclangle wilh lhin rows ol crushed
paslry lrimmings. Chill lhe mille-leuille in lhe
relrigeralor unlil ready lo serve.
250g (8oz) puff pastry, thawed if frozen
3 tbsp raspberry jam
150ml (
1
4 pint) double or
whipping cream, whipped
2 eggs, beaten
30g (1oz) plain our
300ml (
1
2 pint) milk
1
2 tsp vanilla extract
CRME PTISSIRE
SERVES 6
about 1 tbsp water
ICING
MAKING A
PASTRY CASE
Careful handling of pastry dough
should ensure it does not shrink
or distort when baking. Use this
technique when making Bakewell
Tart (page 32), Treacle Tart (page
34), Apple Tart au Citron (page
38), French Apple Tart (page 48),
Pecan Pie (page 50), Lemon
Meringue Pie (page 52),
Mincemeat and Almond Tart (page
56), Tarte au Citron (page 58),
Double Crust Apple Pie (page 64),
and Strawberry and Rhubarb Pie
(page 68).
3 Cenlly ease lhe paslry inlo
lhe dish, pressing il lirmly
and neally inlo lhe bollom
edge. 8e very carelul nol lo
slrelch lhe paslry. Carelully
lrim oll lhe excess paslry wilh
a lable knile. ll lhere are any
holes, palch lhem wilh lhe
lrimmings ol paslry dough.
KEY TECHNIQUES
2 ll lining a pie dish, roll oul
lhe paslry dough lo a round
5cm (2in) larger lhan lhe lop
ol lhe dish, a paslry lid should
also be 5cm (2in) larger. Poll
lhe paslry up loosely around
lhe rolling pin, and unroll
over lhe edges ol lhe dish.
1 Pul lhe paslry dough on
a lloured work surlace and
llour lhe rolling pin lo slop
lhe paslry slicking. Poll oul
inlo a round, slarling in lhe
middle each lime and lilling
and lurning lhe paslry round
a quarler lurn aller each roll.
2 lill lhe case wilh ceramic
baking beans, dried pulses,
or uncooked rice, and bake
in a prehealed oven al !90C
(375l, Cas 5) lor !0 minules.
1 Prick lhe paslry case all over
wilh a lork. Line wilh loil or
greaseprool paper, allowing il
lo come above lhe rim so lhe
baked larl will lill oul easily.
3 Pemove lhe beans and loil.
Pelurn lhe case lo lhe oven
and bake lor 5 minules (parl-
baked) or !5 minules (lully
baked). ll lhe paslry rises
during baking, genlly press
il down wilh your hand.
FRENCH APPLE TART
1 Make lhe paslry. pul lhe lour inlo a bowl and
rub in lhe buller unlil lhe mixlure resembles lne
breadcrumbs. Slir in lhe sugar, lhen lhe egg yolks
and a lillle cold waler lo make a soll dough. Poll oul
lhe paslry on a lighlly loured surlace and use lo line
lhe lan lin. Chill in lhe relrigeralor lor 30 minules.
2 Mell lhe buller in a large saucepan, and add lhe
cooking apples and waler. Cover and cook very genlly
lor 2025 minules unlil lhe apples are soll.
3 Pub lhe apples lhrough a nylon sieve inlo a clean
pan. Add lhe jam, sugar, and lemon zesl. Cook over
a high heal lor !520 minules, slirring conslanlly,
unlil all lhe liquid has evaporaled and lhe apple
puree is lhick. Leave lo cool.
4 8ake lhe paslry case blind (page 47) in a prehealed
oven al !90C (375l, Cas 5) lor !0!5 minules.
Pemove lhe beans and loil and bake lor anolher
5 minules. Leave lo cool.
5 Spoon lhe puree inlo lhe case. Arrange lhe apple
slices on lop, brush wilh lemon juice, and sprinkle
wilh casler sugar. 8ake lor anolher 3035 minules
unlil lhe apples are lender and lheir edges browned.
6 Heal lhe jam, work lhrough a sieve, lhen brush
over lhe apples. Serve warm or cold.
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
4 egg yolks
PASTRY
PECAN PIE
1 Make lhe paslry. pul lhe lour inlo a bowl, add
lhe buller, and rub in wilh lhe lngerlips unlil lhe
mixlure resembles lne breadcrumbs. Add enough
waler lo make a soll dough. Poll oul lhe paslry on
a lighlly loured work surlace and line lhe lan lin.
Chill in lhe relrigeralor lor 30 minules.
2 8ake blind (page 47) in a prehealed oven al !80C
(350l, Cas 4) lor !0 minules. Pemove lhe beans and
loil, lighlly brush lhe paslry case wilh egg while, and
relurn lo lhe oven lor aboul anolher 5 minules or
unlil cooked.
3 Meanwhile, loasl lhe pecans in a prehealed
oven al !80C (350l, Cas 4), lurning occasionally,
lor !0!5 minules. Peserve a lew pecan halves
and coarsely chop lhe remainder.
4 Pul lhe buller inlo a heavy-based saucepan and
cook over a genlle heal unlil golden brown. Add lhe
sugars and golden syrup, and heal genlly unlil lhe
sugars dissolve. Add lhe brandy, bring lo a boil, and
cook lor 5 minules. Pemove lrom lhe heal and slir
in lhe vanilla exlracl, cream, cinnamon, and nulmeg.
5 Whisk logelher lhe egg and egg yolks. Whisk a
lillle hol syrup inlo lhe eggs. Add hall ol lhe syrup,
lillle by lillle, lhen add lhe remainder. Leave lo cool.
6 Arrange lhe chopped pecans and pecan halves in
lhe paslry case. Pour lhe syrup and egg mixlure over
lhem. 8ake in a prehealed oven al !80C (350l, Cas
4) lor 40 minules unlil golden and sel. Serve cool.
BAKING BEANS
150g (5oz) pecan halves
30g (1oz) unsalted butter
60g (2oz) light muscovado sugar
125ml (4 oz) golden syrup
3 tbsp brandy
2 tbsp single cream
1
4 tsp ground cinnamon
pinch of grated nutmeg
1 large egg, lightly beaten
2 egg yolks
SERVES 68
1 egg white, lightly beaten
PASTRY
LEMON MERINGUE PIE
1 Make lhe paslry. sill lhe lour and icing sugar
inlo a large bowl. Add lhe buller and rub in wilh
lhe lngerlips unlil lhe mixlure resembles lne
breadcrumbs. Mix in lhe egg yolk and enough cold
waler lo make a soll, pliable dough. Poll oul lhe
dough on a lighlly loured surlace and use lo line
lhe lan lin. Chill in lhe relrigeralor lor 30 minules.
2 8ake blind (page 47) in a prehealed oven al 200C
(400l, Cas 6) lor !0 minules.
3 Pemove lhe baking beans and loil and bake
lhe paslry case lor 5 minules or unlil lhe base
has dried oul. Pemove lrom lhe oven and reduce
lhe lemperalure lo !50C (300l, Cas 2).
4 Mix lhe lemon zesl and juice wilh lhe cornlour.
8ring lhe waler lo a boil, lhen slir inlo lhe lemon
mixlure. Pelurn lo lhe pan and bring back lo a boil,
slirring, unlil lhe mixlure lhickens. Pemove lrom heal.
5 Leave lo cool slighlly, lhen slir in lhe egg yolks
and sugar. Pelurn lo a low heal and cook, slirring,
unlil jusl simmering. Pour inlo lhe paslry case.
6 Whisk lhe egg whiles unlil slill bul nol dry. Whisk
in lhe sugar, ! lsp al a lime, on lull speed. Pile on
lop ol lhe llling and spread over evenly. 8ake lor
45 minules or unlil crisp and pale brown. Serve
lhe pie warm or cold.
BAKING BEANS
grated zest and juice of 4 large lemons
90g (3oz) cornour
600ml (1 pint) water
4 egg yolks
SERVES 810
5 egg whites
MERINGUE
1 egg yolk
2 tbsp cold water
PASTRY
Pies and tarts
Keep paslry lrimmings lo make small decoralive
shapes. Cul lhem lreehand or use cullers. They can
be lxed lo lhe edge ol a paslry case or arranged on
a lid. ll lhe paslry has a glaze, allach lhe shapes wilh
waler, lhen apply lhe glaze all over lhe pie, brushing
il on genlly so lhe shapes are nol dislurbed.
A paslry lid can be brushed wilh a glaze belore
baking. A lillle milk or bealen egg will give a shiny
lnish, as will egg while alone lhis is a good way
lo use up whiles when lhe paslry is made wilh egg
yolks. Sprinkle a paslry lid wilh sugar lor a crisp,
sweel glaze.
KEY TECHNIQUES
Decorative edges
A simple way lo give a decoralive lnish lo a pie is
lo crimp lhe edge. Place lhe lips ol lhe lhumb and
lorelnger ol one hand againsl lhe oulside rim ol lhe
dish. Wilh lhe lorelnger ol your olher hand, genlly
push lhe paslry edge oulwards belween lhe lhumb
and lnger, and pinch lhe paslry lo make a rounded
"V" shape. Pepeal lhis aclion all around lhe paslry
lid. Allernalively, push and pinch in lhe opposile
direclion, working lrom lhe oulside ol lhe edge
inwards lo achieve a dillerenl pallern.
DECORATING WITH PASTRY
MICROWAVING PIES, TARTS,
AND CRUMBLES
The microwave can be a helplul lool when preparing
pies, larls, and hol desserls. lor baking paslry-based
pies and larls, however, lhere really is no subslilule
lor lhe convenlional oven.
The microwave is perlecl lor cooking lruil lllings lor
pies and larls. The lruil remains plump and colourlul.
ll can also be used lo mell or sollen buller and lo
heal liquids in which lruil is lell lo soak. Under carelul
walch, lhe microwave can be used lo mell chocolale
and lo make caramel.
FREEZING PIES, TARTS,
AND CRUMBLES
Crumbles lreeze well bolh belore and aller cooking.
Paslry dough is an excellenl lreezer slandby, lhaw
belore rolling oul. Unbaked paslry cases are ideal
lor lasl-minule desserls as lhey can be baked lrom
lrozen. 8aked paslries you can lreeze include Treacle
Tarl (page 34), Mincemeal and Almond Tarl (page
56), and Pecan Pie (page 50).
Add lhe buller and rub in wilh lhe lngerlips unlil
lhe mixlure resembles lne breadcrumbs. Slir in lhe
sugar, lhen mix in lhe egg and waler lo bind lo a
soll, pliable dough. Poll oul lhe dough on a lighlly
loured surlace and use lo line lhe lin. Prick lhe
bollom wilh a lork. Cover and chill while preparing
lhe llling.
2 Pul lhe buller and sugar inlo a large bowl and
cream logelher unlil pale and lully. Add lhe eggs
one al a lime, bealing well aller each addilion,
lhen mix in lhe ground almonds and almond essence.
3 Spread lhe mincemeal evenly over lhe bollom
ol lhe paslry case. Pour lhe almond mixlure over
lhe mincemeal.
4 8ake on a hol baking lray in a prehealed oven al
!90C (375l, Cas 5) lor aboul 40 minules unlil lhe
llling is golden and lrm lo lhe louch. Cover loosely
wilh loil il il is browning loo much.
5 Meanwhile, make lhe lopping. slir logelher lhe
icing sugar, lemon juice, and enough waler lo make
a lhin glace icing. Spread evenly over lhe larl, lhen
sprinkle wilh lhe almonds. Pelurn lo lhe oven lor 5
minules or unlil lhe icing is shiny and lhe almonds
lighlly coloured. Serve warm or cold.
DEEP 28CM (11IN) LOOSE-BOTTOMED FLUTED FLAN TIN
175g (6oz) butter, softened
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
1
2 lemon
12 tbsp water
60g (2oz) aked almonds
TOPPING
MINCEMEAT AND
ALMOND TART
TARTE AU CITRON
Add lhe buller and rub in wilh lhe lngerlips unlil
lhe mixlure resembles lne breadcrumbs. Slir in lhe
casler sugar, lhen bind logelher wilh lhe egg and
waler lo make a soll, pliable dough.
lor 30 minules.
3 Meanwhile, beal lhe eggs in a bowl and add lhe
cream, lemon zesl and juice, and casler sugar. Slir
unlil smoolh.
4 8ake lhe paslry case blind (page 47) in a prehealed
oven al 200C (400l, Cas 6) lor !0 minules.
5 Pemove lhe baking beans and loil and bake
lhe paslry case lor 5 minules or unlil lhe base
has dried oul. Pemove lrom lhe oven and reduce
lhe lemperalure lo !80C (350l, Cas 4).
6 Pour lhe lemon mixlure inlo lhe paslry case.
7 8ake lor 3540 minules unlil lhe lemon llling
has sel. Cover lhe larl loosely wilh loil il lhe paslry
begins lo brown loo much.
8 Leave lhe larl lo cool a lillle, lhen dusl wilh icing
sugar. Decorale wilh lemon lwisls, and serve warm
or al room lemperalure.
BAKING BEANS
9 eggs
300ml (
1
2 pint) 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
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 aked almonds
MAKES 10
TROPICAL TARTLETS
1 Make lhe paslry. combine lhe almonds, lour,
and sugar in a bowl. Add lhe buller and rub in
wilh lhe lngerlips unlil lhe mixlure resembles
lne breadcrumbs. Add enough cold waler lo
make a soll pliable dough.
2 Pul lhe paslry on a loured surlace and lallen
slighlly. Place a large sheel ol baking parchmenl on
lop and roll oul lhe paslry, benealh lhe parchmenl,
unlil aboul 3mm (
!
8in) lhick. Line lhe larllel lins wilh
paslry and chill in lhe relrigeralor lor !5 minules.
3 Prick lhe paslry all over and bake in a prehealed
oven al !90C (375l, Cas 5) lor !2!5 minules.
Leave lhe cases lo cool in lhe lins lor !0 minules.
Pemove and lransler lo a wire rack. Leave lo cool.
4 Spoon cuslard inlo each case, lhen lop wilh lhe
mandarin oranges and apricols. Mell lhe jam in a
small pan, sieve, lhen spoon over lhe lruil. Sprinkle
wilh lhe almonds and leave lo sel belore serving.
2 tbsp caster sugar
ALMOND PASTRY
RASPBERRY TARTLETS
1 Make lhe paslry. pul lhe lour inlo a bowl, add
lhe buller, and rub in wilh lhe lngerlips unlil lhe
mixlure resembles lne breadcrumbs. Slir in lhe sugar,
lhen add enough cold waler lo lhe paslry lo make
a soll pliable dough.
2 On a lighlly loured surlace, roll oul lhe paslry
lhinly. Using lhe paslry culler, cul oul !6 rounds.
Cenlly press lhe rounds inlo lhe larllel lins and
chill in lhe relrigeralor lor !5 minules.
3 Prick all over wilh a lork and bake blind (page 47)
in a prehealed oven al !90C (375l, Cas 5) lor
!2!5 minules unlil golden. Leave in lhe lins lor
!0 minules, lhen remove and lransler lo a wire rack.
Leave lo cool complelely.
4 8eal logelher lhe mascarpone and sugar and
spoon inlo lhe paslry cases. Top wilh lhe raspberries,
pressing lhem genlly inlo lhe llling.
5 Mell lhe jelly wilh lemon juice lo lasle in a
small pan, lhen spoon over lhe lruils. Leave lo
sel belore serving.
16 6CM (2
1
2IN) 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
2 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.
DOUBLE CRUST APPLE PIE
1 Pul lhe apples inlo a large pan and add lhe sugar
and waler. Cover and cook genlly, slirring, lor aboul
!0 minules unlil lhe apples are soll and lully. Tasle
lor sweelness and add more sugar il necessary. Turn
inlo a bowl and leave lhe apples lo cool.
2 Divide lhe paslry inlo 2 porlions, ! porlion slighlly
larger lhan lhe olher. Poll oul lhe larger porlion on
a lighlly loured surlace and use lo line lhe pie dish.
3 Spoon lhe apple llling on lo lhe paslry case,
spreading il almosl lo lhe edge and lhen doming
il in lhe middle.
4 Poll oul lhe remaining paslry. 8rush lhe edge ol
lhe paslry case wilh a lillle waler, lhen lay lhe paslry
lid over lhe apple llling. Trim lhe edge, lhen crimp
lo seal. Make a small hole in lhe paslry lid lo allow
lhe sleam lo escape.
5 Use lhe paslry lrimmings lo make leaves lo
decorale lhe pie, allaching lhem wilh milk. 8rush
lhe paslry lid wilh milk and sprinkle wilh sugar.
6 Pul lhe pie dish on a hol baking lray in a prehealed
oven al 220C (425l, Cas 7) and bake lor 2530
minules unlil lhe paslry is golden.
24CM (9
1
2IN) PIE DISH
500g (1lb) cooking apples, preferably
Bramleys, 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
SPICED APPLE PIE
lor a change add
!
2 lsp ol cinnamon, lsp mixed spice,
and 75g (3oz) sullanas lo lhe apple mixlure belore
spooning inlo lhe dish.
CHRISTMAS APPLE PIE
lor a lreal al Chrislmas spoon a 450g (!lb) jar ol good
mincemeal inlo lhe dish and spread evenly. Arrange apple
on lop and conlinue wilh lhe recipe. You may need
a slighlly deeper dish il adding lhe mincemeal.
RHUBARB AND ORANGE PIE
When rhubarb is in season, lhere is nolhing nicer you
can use lhe young, sweel pink rhubarb or older rhubarb
bul lasle lor sweelness and add sugar accordingly. Peplace
lhe apples wilh lhe same amounl ol lresh rhubarb. Cul
inlo pieces, lip inlo a pan, add lnely graled zesl and juice
ol ! large orange. Add ! lbsp ol sugar and slew lhe
rhubarb over a low heal lor aboul !0 minules unlil
jusl lender. ll needed add more sugar. Conlinue wilh
lhe recipe.
PLUM PIE
When plums are in season, plum pie is delicious. Peplace
lhe apples wilh lhe same amounl ol lresh plums. Cul
inlo halves, remove lhe slone and slew lhe plums over
a low heal lor aboul !0 minules unlil jusl soll. Tasle lor
sweelness, il a lillle sharp, sprinkle in a lillle casler sugar.
Conlinue wilh lhe recipe.
APPLE PIE VARIATIONS
clockwise from top left: Cinnamon sticks,
mincemeat, rhubarb, and fresh plums.
STRAWBERRY AND
RHUBARB PIE
1 Make lhe paslry. pul lhe lour inlo a large bowl,
add lhe buller, and rub in wilh lhe lngerlips unlil
lhe mixlure resembles lne breadcrumbs. Add enough
waler lo bind lo a soll, bul nol slicky dough. On a
lighlly loured surlace, divide lhe dough in hall and
roll oul one hall inlo a lhin round lo line lhe bollom
and sides ol lhe lan dish. Chill in lhe relrigeralor lor
aboul 30 minules.
2 Meanwhile, combine lhe sugar wilh lhe cornlour
and loss wilh lhe rhubarb, cinnamon, and
slrawberries. Leave lo soak lor !520 minules.
3 Pul lhe soaked lruil inlo lhe paslry case, removing
lhe cinnamon.
4 Poll oul lhe second hall ol paslry lo lhe same
size as lhe lrsl round. Cul a !cm (
!
/2in) slrip lrom
around lhe edge ol lhe paslry.
5 Cul lhe remaining paslry inlo !cm (
!
/2in) slrips
and arrange in a lallice on lop ol lhe pie. 8rush
lhe ends wilh waler and allach lhe long slrip around
lhe rim ol lhe pie. Sprinkle wilh !2 lbsp sugar.
6 8ake on a hol baking lray in a prehealed oven al
220C (425l, Cas 7) lor !0 minules, reduce lhe oven
lemperalure lo !80C (350l, Cas 4), and bake lor
a lurlher 3040 minules unlil lhe lruil is jusl cooked,
and lhe paslry golden. Serve warm or cold.
23CM (9IN) FLAN DISH OR TIN
150g (5oz) caster sugar, plus extra
for sprinkling
45g (1
1
/2oz) cornour
750g (1
1
/2lb) rhubarb, cut into
1cm (
1
/2in) slices
1 cinnamon stick, halved
375g (12oz) strawberries,
hulled and halved
SERVES 68
PASTRY
Hot Puddings
HOT PUDDINGS
PINEAPPLE UPSIDE-DOWN
PUDDING
1 Lighlly buller lhe lin and line lhe bollom wilh
baking parchmenl. Cream logelher lhe buller and
sugar and spread evenly over lhe baking parchmenl.
2 Arrange lhe pineapple rings on lop ol lhe buller
and sugar mixlure, and sprinkle lhe chopped dried
apricols belween lhe pineapple rings.
3 Make lhe sponge. pul lhe buller, casler sugar,
eggs, lour, and baking powder inlo a bowl wilh
2 lbsp ol lhe reserved pineapple juice. 8eal lor 2
minules or unlil smoolh and well blended. Spoon
lhe mixlure on lop ol lhe pineapple rings and level
lhe surlace.
4 8ake in a prehealed oven al !80C (350l, Cas 4)
lor aboul 45 minules unlil lhe sponge is well risen
and springy lo lhe louch. lnverl lhe sponge on lo
a warmed serving plale, and serve al once.
18CM (7IN) ROUND CAKE TIN
60g (2oz) butter, softened, plus
extra for greasing
1 225g (7
1
2oz) can pineapple
rings in natural juice, drained,
and juice reserved
4 ready-to-eat dried apricots,
coarsely chopped
SERVES 8
HOT PUDDINGS
2 eggs, beaten
1 tsp baking powder
SPONGE
Subslilule ! 400g (!3oz) can apricol halves lor lhe
pineapple, and 2 lbsp peeled and chopped slem ginger
lor lhe dried apricols.
Apricot upside-down pudding
HOT PUDDINGS
HOT PUDDINGS
EVES PUDDING
1 Lighlly buller lhe ovenprool dish and arrange
lhe apples in lhe bollom. Sprinkle over lhe demerara
sugar and lhe lemon zesl and juice.
2 Make lhe sponge lopping. pul lhe buller, sugar,
eggs, lour, baking powder, and milk in a large bowl,
and beal unlil smoolh and well blended. Spoon on
lop ol lhe apple slices, and level lhe surlace.
lor aboul 45 minules unlil lhe sponge lopping is well
risen, golden, and springy lo lhe louch. Serve hol.
1.25 LITRE (2 PINT) OVENPROOF DISH
butter for greasing
500g (1lb) cooking apples, quartered,
SERVES 6
125g (4oz) softened butter
2 eggs, beaten
1 tsp baking powder
2 tbsp milk
SPONGE TOPPING
Add ! lsp ground cinnamon lo lhe sponge lopping,
and 60g (2oz) raisins, ! lsp ground cinnamon, and
!lsp ground mixed spice lo lhe apple mixlure.
Spiced eves pudding
lnslead ol lhe demerara sugar on lop ol lhe apples,
you can use apricol jam, wilh lhe graled zesl and
juice ol an orange ralher lhan lhe lemon. To make a
Chrislmas Lve's Pudding, use mincemeal inslead ol lhe
sugar or jam, or a mixlure ol chopped dried cranberries
and apricols wilh 30g (!oz) demerara sugar and a splash
ol brandy, rum, or sherry.
Cooks know-how
HOT PUDDINGS
APPLE BROWN BETTY
1 Mell lhe buller in a lrying pan. Add lhe
breadcrumbs and slir over a medium heal lor
5 minules or unlil lhe crumbs are crisp and
golden. Pemove lrom lhe heal.
2 Toss lhe apples wilh lhe casler sugar, lemon
juice, and ground cinnamon.
3 Press one-quarler ol lhe crisp breadcrumbs over
lhe bollom ol lhe dish. Cover wilh hall ol lhe apple
mixlure and sprinkle wilh a lurlher one-quarler ol
lhe breadcrumbs.
4 Arrange lhe remaining apple mixlure on lop ol
lhe breadcrumbs, spoon over any juices, and cover
wilh lhe remaining breadcrumbs. Sprinkle lhe lop
ol lhe pudding lighlly wilh casler sugar.
5 Cover lhe dish wilh loil. 8ake in a prehealed oven
al 200C (400l, Cas 6) lor aboul 20 minules.
6 Pemove lhe loil and conlinue baking lor a lurlher
20 minules or unlil lhe apples are lender and lhe lop
is golden brown. Serve warm.
DEEP 1.52 LITRE (2
1
23
1
2 PINT) OVENPROOF DISH
3045g (11
1
2oz) butter
175g (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
SERVES 6
While or brown bread can be used lor lhe breadcrumbs.
Wholemeal gives a nully lavour, and granary gives an
inleresling lexlure. lor besl resulls, lhe bread should
be aboul 2 days old.
Cooks know-how
HOT PUDDINGS
HOT PUDDINGS
HOT PUDDINGS
STICKY TOFFEE PUDDING
1 8uller lhe cake lin and line lhe bollom wilh
baking parchmenl.
2 Pul lhe buller, sugar, eggs, lour, and baking
powder inlo a large bowl. 8eal well unlil smoolh
and lhoroughly blended.
3 Slir in lhe dales and walnuls, and lhen lhe
measured hol waler. Pour lhe mixlure inlo lhe lin.
lor 4550 minules unlil lhe pudding is well risen,
browned on lop, and springy lo lhe louch.
5 Aboul !0 minules belore lhe pudding is ready,
make lhe lollee sauce. pul lhe buller and sugar inlo
a small saucepan, and heal genlly, slirring, unlil lhe
buller has melled and lhe sugar dissolved. Slir in lhe
cream and walnuls and heal genlly lo warm lhrough.
6 Cul lhe pudding inlo 8 even-sized squares, and
lransler lo serving plales. Spoon over lhe lollee
sauce, and serve al once.
DEEP 18CM (7IN) SQUARE CAKE TIN
extra for greasing
2 eggs, beaten
1 tsp baking powder
175g (6oz) stoned dates, roughly chopped
90g (3oz) walnuts, roughly chopped
175ml (6 oz) hot water
SERVES 8
125g (4oz) butter
6 tbsp double cream
60g (2oz) walnuts, roughly chopped
TOFFEE SAUCE
Serve lhe lollee sauce wilh olher hol or cold desserls,
such as sleamed puddings or ice cream.
Cooks know-how
HOT PUDDINGS
RICE PUDDING
1 Lighlly buller lhe ovenprool dish. Pinse lhe
rice under cold running waler and drain well.
2 Pul lhe rice inlo lhe dish and slir in lhe milk. Leave
lor aboul 30 minules lo allow lhe rice lo sollen.
3 Add lhe casler sugar and lemon zesl lo lhe rice
mixlure, and slir lo mix. Sprinkle lhe surlace ol lhe
milk wilh lreshly graled nulmeg and dol wilh small
knobs ol buller.
lor aboul 22
!
2 hours unlil lhe skin ol lhe pudding
is brown. Serve al once.
900ML (1
1
15g (
1
2oz) butter, plus extra
for greasing
60g (2oz) short-grain (pudding) rice
600ml (1 pint) full cream milk
1 strip of lemon zest
1
4 tsp grated nutmeg
SERVES 4
Pudding rice has shorl, rounded grains, which absorb
lhe milk lo give a rich, creamy consislency. ll you don'l
have lull cream milk, use cream and semi-skimmed milk.
Cooks know-how
Lel lhe pudding cool, lhen lill oll lhe skin. Chill lhe
pudding and serve in glass dishes, lopped wilh slices
ol poached lresh or canned pears, lopped wilh melled
slrawberry jam.
Chilled rice with pears
HOT PUDDINGS
STEAMED
PUDDINGS
Light sponges and rich suet
mixtures can both be gently
cooked by steaming. Be sure to
make the seal tight so moisture
cannot get inside. It is important
to keep the water in the saucepan
topped up, so boil some water
ready to add to the pan when
needed. Use this technique when
making Steamed Jam Pudding
(page 84), Christmas Pudding
(page 88), and Treacle and
Orange Pudding (page 108).
3 Pul a lrivel or melal jam
jar lid in lhe bollom ol a
saucepan and hall lill wilh
waler. 8ring lo a simmer.
Lower lhe bowl inlo lhe
saucepan, add more boiling
waler lo come hallway up lhe
side ol lhe bowl. Cover lighlly
and sleam lor lhe required
lime. Make sure lhal lhe waler
slays al simmering poinl and
lop up when necessary.
HOT PUDDINGS
KEY TECHNIQUES
2 Place lhe loil and paper,
bullered-side down, over
lhe lop ol lhe bowl. Secure
by lying slring lighlly under
lhe rim. lorm a handle wilh
anolher piece ol slring across
lhe lop ol lhe loil. Trim away
excess paper and loil.
1 Turn lhe mixlure inlo a
greased, healprool bowl. Layer
a piece ol greaseprool paper
wilh a piece ol loil and make
a pleal across lhe middle,
lo allow lor lhe pudding's
expansion during cooking.
8uller lhe paper.
far right: Ensure the water is simmering
so that when you lower the pudding in
it starts to cook straight away.
HOT PUDDINGS
HOT PUDDINGS
HOT PUDDINGS
STEAMED JAM PUDDING
1 Lighlly buller lhe pudding bowl, and spoon
lhe jam inlo lhe bollom.
2 Pul lhe buller or margarine, sugar, eggs, lour,
and baking powder inlo a large bowl, and beal
unlil smoolh and lhoroughly blended. Add enough
milk lo give a dropping consislency.
3 Spoon lhe mixlure inlo lhe pudding bowl, and
smoolh lhe surlace. Cover wilh bullered greaseprool
paper and loil, bolh plealed in lhe middle. Secure
wilh slring (page 82).
4 Pul lhe bowl inlo a sleamer or saucepan ol
simmering waler, making sure lhe waler comes
hallway up lhe side ol lhe bowl. Cover and sleam,
lopping up wilh boiling waler as needed, lor aboul
!
!
2 hours. Turn lhe pudding oul on lo a warmed
plale, and serve hol.
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
HOT PUDDINGS
TOFFEE APPLE STEAMED PUDDING
You will need a slighlly large basin il adding lruil. Peel and
remove lhe core lrom 450g (!lb) desserl apples, cul inlo
raisin sized cubes. Transler lo a saucepan. Add 25g (!oz)
buller and !00g (4oz) Demerara sugar. Heal genlly, slirring
unlil lhe buller and sugar have dissolved. Pour inlo lhe
base ol lhe prepared basin. Conlinue wilh lhe recipe
omilling lhe jam.
SYRUP STEAMED PUDDING
Pour 4 lbsp ol golden syrup inlo lhe base ol lhe pudding
basin. Conlinue wilh lhe recipe, omilling lhe jam. To make
exlra special, lurn oul lhe pudding and jusl belore serving
pour over some more healed golden syrup.
LEMON STEAMED PUDDING
Peplace lhe jam wilh 3 lbsp ol luxury lemon curd. Add
lnely graled zesl ol 2 lemons lo lhe sponge mixlure.
DOUBLE APRICOT
STEAMED PUDDING
Peplace lhe jam wilh 3 lbsp ol apricol jam. Slir in 50g (2oz)
chopped dried apricols and 25g (!oz) sullanas inlo lhe
sponge mixlure. Conlinue wilh lhe recipe.
STEAMED PUDDING VARIATIONS
clockwise from top left: Dessert apples, golden
syrup, lemon and zest, and apricot jam.
HOT PUDDINGS
HOT PUDDINGS
HOT PUDDINGS
CHRISTMAS PUDDING
1 ln a large bowl, combine lhe lour, suel or
buller, almonds, carrol, raisins, curranls, sullanas,
breadcrumbs, nulmeg, candied peel, sugar, and
lemon zesl. Add lhe lemon juice and eggs, and
slir unlil well combined.
2 Lighlly buller lhe pudding bowl. Spoon in
lhe pudding mixlure and level lhe surlace.
3 Cover wilh bullered greaseprool paper, lhen
loil, bolh plealed in lhe middle. Secure lhe paper
and loil in place by lying slring under lhe rim ol
lhe bowl (page 82).
hallway up lhe side ol lhe bowl. Cover and sleam,
adding more boiling waler as needed, lor 6 hours.
5 Pemove lhe bowl lrom lhe sleamer or pan and
leave lo cool. Pemove lhe paper and loil covering.
The pudding should be a dark rich brown colour.
Make a lew holes in lhe pudding wilh a lne
skewer, and pour in lhe rum or brandy. Cover
lhe pudding wilh lresh greaseprool paper and
loil. Slore in a cool place lor up lo 3 monlhs.
6 Make lhe brandy buller. cream logelher all lhe
ingredienls. ll can be slored, lrozen, lor 3 monlhs.
7 To reheal lhe pudding lor serving, sleam lor 23
hours. Serve al once, wilh lhe brandy buller.
125g (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 breadcrumbs
1
4 tsp grated nutmeg
60g (2oz) mixed candied peel, chopped
2 eggs, beaten
butter for greasing
75ml (2
1
2 oz) dark rum or brandy
SERVES 810
250g (8oz) caster sugar or icing sugar
90ml (3 oz) brandy
BRANDY BUTTER
HOT PUDDINGS
HOT PUDDINGS
APPLE CHARLOTTE
1 Pul lhe apples, sugar, and measured waler in a
saucepan and cook over a medium heal lor aboul
!0!5 minules unlil lhe apples are soll bul slill
holding lheir shape. Slir in lhe apricol jam.
2 Spread lhe buller on one side ol each slice
ol bread. Lighlly buller lhe cake lin. Use 8 ol lhe
bread slices lo line lhe lin, culling lhem inlo slrips
or squares as necessary, and placing lhem bullered-
side down. Spoon in lhe apple mixlure. Cul lhe
remaining slices ol bread inlo quarlers diagonally.
Arrange lhe quarlers, bullered-side up, on lop ol
lhe apple mixlure.
lor aboul 40 minules unlil crisp and golden.
Serve hol.
15CM (6IN) SQUARE CAKE TIN
1kg (2lb) cooking apples, quartered,
3 tbsp water
2 tbsp apricot jam
125g (4oz) butter, softened,
12 thin slices of white bread,
crusts removed
SERVES 6
SWEET WHITE
8lend ! lbsp cornllour wilh
! lbsp casler sugar, and a
lillle milk laken lrom 300ml
(
!
2 pinl). 8ring lhe remaining
milk lo a boil and slir inlo lhe
cornllour mixlure. Pelurn lo
lhe saucepan and heal genlly,
slirring, unlil lhickened. ll
prelerred, add llavourings such
as graled orange zesl, brandy,
rum, or vanilla exlracl lo lhe
sauce. Serve warm.
HOT PUDDINGS
SAUCES FOR PUDDINGS
CUSTARD
8lend logelher 3 eggs, 30g
(!oz) casler sugar, and ! lsp
cornllour. Heal 600ml (! pinl)
lull cream milk lo jusl below
boiling and slir inlo lhe eggs.
Pelurn lo lhe pan and heal
genlly, slirring, unlil lhickened.
Slrain inlo a cold bowl. Serve
warm or cold. Use 300ml (
!
2
pinl) each ol cream and milk
lor a richer cuslard.
SABAYON
Pul 4 egg yolks, 60g (2oz)
casler sugar, and !50ml
(
!
4 pinl) dry while wine inlo
a bowl over a saucepan ol
genlly simmering waler. Whisk
lor 58 minules or unlil lhe
mixlure is lrolhy and lhick.
Pemove lrom lhe heal and
whisk in lhe graled zesl ol !
orange. Serve al once or, lo
serve cool, conlinue whisking
lhe mixlure unlil cool.
As well as adding moisture to
baked desserts, a sauce also gives
an interesting texture combination
on the palette. Try these sauces
with Classic Apple Crumble (page
40), Blackberry and Apple Cobbler
(page 42), Double Crust Apple Pie
(page 64), Strawberry and Rhubarb
Pie (page 68), Steamed Jam
Pudding (page 84), Rich Bread
and Butter Pudding (page 106),
and Treacle and Orange Pudding
(page 108).
Far right: The consistency of custard is a
matter of preference. Alter the quantity
of milk to find your perfect pour.
HOT PUDDINGS
HOT PUDDINGS
BAKLAVA
1 Mix logelher lhe walnuls, sugar, and cinnamon.
Lighlly buller lhe cake lin and lay ! sheel ol llo
paslry in lhe bollom ol lhe lin, allowing lhe paslry
lo come up lhe sides. (ll necessary, cul lhe sheels
in hall lo ll in lhe lin.) 8rush lhe paslry wilh
a lillle melled buller.
2 Pepeal wilh 5 more llo sheels, layering and
brushing each one wilh lhe buller. Sprinkle wilh
one-lhird ol lhe nul mixlure.
3 Pepeal lhis process lwice, using 6 more sheels ol
llo paslry each lime, brushing each sheel wilh buller
and sprinkling lhe nul mixlure over each sixlh sheel.
linish wilh 6 bullered sheels ol llo paslry, and lighlly
brush lhe lop wilh melled buller.
4 Trim lhe edges ol lhe llo, lhen, using a sharp
knile, cul aboul hallway lhrough lhe paslry layers
lo make 20 squares.
lor !5 minules, lhen reduce lhe oven lemperalure
lo !80C (350l, Cas 4) and bake lor !0!5 minules
unlil lhe paslry is crisp and golden brown. Pemove
lhe baklava lrom lhe oven.
6 Heal lhe honey and lemon juice in a heavy
saucepan unlil lhe honey has melled. Spoon over
lhe hol baklava. Leave lo cool in lhe lin lor !2
hours. Cul inlo lhe marked squares, and serve lhe
baklava al room lemperalure or reheal unlil jusl hol.
SHALLOW 18 23CM (7 9IN) RECTANGULAR CAKE TIN
250g (8oz) walnut pieces, nely chopped
175g (6oz) butter, melted, plus
extra for greasing
24 sheets of lo pastry, weighing
about 500g (1lb)
90ml (3 oz) clear honey
2 tbsp lemon juice
MAKES 20 SQUARES
HOT PUDDINGS
HOT PUDDINGS
HOT PUDDINGS
MAGIC CHOCOLATE
PUDDING
1 Mix logelher lhe sugar and semolina in a large
bowl. Sill lhe cocoa powder and baking powder
inlo lhe bowl, and mix lhoroughly.
2 ln a separale bowl, whisk logelher lhe melled
buller, eggs, and vanilla exlracl wilh an eleclric
whisk. Add lhis mixlure lo lhe dry ingredienls
and slir wilh a wooden spoon unlil well blended.
3 Lighlly buller lhe ovenprool dish. Pour lhe
mixlure inlo lhe dish.
4 Make lhe sauce. mix logelher lhe muscovado
sugar and cocoa powder, and gradually slir in
lhe measured hol waler. Pour lhe liquid over
lhe pudding.
5 8ake lhe pudding in a prehealed oven al !80C
(350l, Cas 4) lor 30 minules or unlil lhe liquid has
sunk lo lhe bollom and lhe sponge is well risen and
springy lo lhe louch. Sprinkle wilh icing sugar, and
serve al once.
1 LITRE (1
3
60g (2oz) ne semolina
30g (1oz) cocoa powder
1 tsp baking powder
30g (1oz) butter, melted,
2 eggs, beaten
1
/2 tsp vanilla extract
SERVES 4
2 tbsp cocoa powder
300ml (
1
/2 pint) hot water
SAUCE
lor a crunchier pudding, add 60g (2oz) chopped pecan
nuls or walnuls lo lhe dry ingredienls in slep !.
Nutty chocolate pudding
HOT PUDDINGS
HOT PUDDINGS
FRENCH PANCAKES
1 Combine lhe buller and sugar in a bowl and cream
logelher unlil soll. 8eal in lhe eggs, a lillle al a lime,
lhen lold in lhe lour.
2 ln a small saucepan, heal lhe milk lo jusl below
boiling poinl. Slir inlo lhe creamed mixlure.
3 Lighlly buller lhe yorkshire pudding lins, and divide
lhe baller equally among lhem. 8ake in a prehealed
oven al !90C (375l, Cas 5) lor aboul 20 minules
unlil lhe pancakes are well risen and golden brown.
4 Slide lhe pancakes oul ol lhe lins, and serve wilh
apricol jam and casler sugar. Serve wilh lhe apricol
jam and sprinkle wilh sugar.
2 4-HOLE NON-STICK YORKSHIRE PUDDING TINS
extra for greasing
2 eggs, beaten
300ml (
1
/2 pint) milk
apricot jam and caster sugar to serve
SERVES 4
HOT PUDDINGS
HOT PUDDINGS
CRPES SUZETTE
1 Make lhe crepes. sill lhe lour inlo a bowl. Make
a well in lhe middle. Mix logelher lhe egg, ! lbsp oil,
and lhe milk, and pour inlo lhe well. Cradually beal
in lhe lour, lo make a lairly lhin baller.
2 Heal a lillle oil in lhe lrying pan, lhen wipe away
lhe excess oil. Add 23 lbsp baller lo lhe pan, lilling
il lo coal lhe bollom evenly. Cook lor 4560 seconds,
lhen lurn over, and cook lhe olher side lor aboul 30
seconds. Slide lhe crepe oul on lo a warmed plale.
3 Pepeal lo make 7 more crepes. Slack lhe crepes
on lop ol each olher as soon as lhey are cooked
(lhey will nol slick logelher).
4 Pul lhe orange juice, buller, sugar, and liqueur or
brandy inlo a large lrying pan, and boil lor 5 minules
unlil reduced. Place ! crepe in lhe pan, coal wilh
sauce, lold in hall, lhen in hall again. Move lo one
side ol lhe pan. Add anolher crepe. Coal wilh lhe
sauce, and lold as belore. Pepeal wilh lhe remaining
crepes. Heal lo warm lhrough.
1820CM (78IN) FRYING PAN
1 egg
1 tbsp oil, plus extra for frying
300ml (
1
2 pint) milk
SERVES 4
ORANGE SAUCE
juice of 2 oranges
34 tbsp orange liqueur or brandy
HOT PUDDINGS
FRUIT FRITTERS
1 Quarler, core, and peel lhe apples. Cul lhe apples
and bananas inlo bile-sized pieces. Toss lhe pieces in
lhe lemon juice lo prevenl discoloralion.
2 Make lhe baller. sill lhe lour and sugar inlo a
bowl, and make a well. Add lhe egg yolk and a lillle
ol lhe milk mixlure and whisk logelher. Whisk in hall
ol lhe remaining milk mixlure, drawing in lhe lour
lo lorm a smoolh baller. Add lhe remaining milk.
3 Whisk lhe egg while in a separale clean bowl
unlil slill bul nol dry. lold inlo lhe baller unlil
evenly mixed.
4 Heal lhe oil in a deep-lal lryer lo !90C (375l).
Pal lhe lruil dry. Dip each piece ol lruil inlo lhe
baller, lower inlo lhe hol oil, and cook in balches lor
34 minules unlil golden and crisp. Drain on paper
lowels and keep warm while cooking lhe remainder.
5 Combine lhe casler sugar and cinnamon, sprinkle
generously over lhe lrillers, and serve al once.
2 apples
3 bananas
juice of
1
2 lemon
sunower oil for deep-frying
SERVES 6
HOT PUDDINGS
1 tbsp icing sugar
1 egg, separated
150ml (
1
4 pint) mixed milk and water
BATTER
lor a lighl, crisp baller, lhe egg while should be whisked
and lolded in jusl belore you are ready lo cook lhe
lrillers don'l leave lhe baller lo sland or il will lose
ils airy lexlure.
Cooks know-how
HOT PUDDINGS
HOT PUDDINGS
JAMAICAN BANANAS
1 Pul lhe buller and sugar inlo a large heavy lrying
pan, and heal genlly unlil lhe buller has melled
and sugar dissolved. Slir lo blend logelher, lhen
cook genlly, slirring, lor aboul 5 minules.
2 Slir lhe cinnamon and rum inlo lhe caramel
mixlure, lhen add lhe banana halves. Cook lor
3 minules on each side unlil warmed lhrough.
3 Transler lhe bananas and hol sauce lo serving
plales. Serve al once, wilh scoops ol vanilla
ice cream.
3045g (11
1
2oz) unsalted butter
23 tbsp light muscovado sugar
1
60ml (2 oz) dark rum
4 rm but ripe bananas, cut in
half lengthways
vanilla ice cream to serve
SERVES 4
ll you wanl lo serve lhese bananas lo children, use lhe
lreshly squeezed juice ol an orange inslead ol lhe rum,
plus lhe graled orange zesl il you lhink lhey will like il.
ln summer you could bake lhe bananas wrapped in loil
on lhe barbecue and make lhe sauce separalely.
Cooks know-how
HOT PUDDINGS
HOT PUDDINGS
RICH BREAD AND
BUTTER PUDDING
1 Spread one side ol each slice ol bread wilh
a lhick layer ol buller. Cul each slice ol bread in
hall diagonally. Lighlly buller lhe ovenprool dish
and arrange !2 ol lhe lriangles, bullered-side
down, in lhe bollom ol lhe dish.
2 Sprinkle over hall ol lhe dried lruil, lemon zesl,
and sugar. Top wilh lhe remaining bread, bullered-
side up. Sprinkle over lhe remaining lruil, lemon
zesl, and sugar.
3 8eal logelher lhe milk, cream, and eggs, and slrain
over lhe bread. Leave lor ! hour so lhal lhe bread
can absorb some ol lhe liquid.
lor aboul 40 minules unlil lhe bread slices on lhe
lop ol lhe pudding are a golden brown colour and
crisp, and lhe cuslard mixlure has sel complelely.
Serve al once.
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 (
1
2 pint) milk
300ml (
1
2 eggs
SERVES 6
Spread 6 ol lhe slices ol bread wilh lhick-cul marmalade
aller spreading all ol lhem wilh lhe buller. Halve lhe
slices, and arrange lhe bullered ones bullered-side
down in lhe dish. Sprinkle wilh lhe dried lruil, lemon
zesl, and sugar, lhen arrange lhe remaining lriangles,
marmalade-side up, on lop.
Bread and butter pudding with marmalade
HOT PUDDINGS
TREACLE AND
ORANGE PUDDING
1 Lighlly buller lhe bowl and spoon lhe golden
syrup inlo lhe bollom.
2 Pul lhe lour, suel or buller, breadcrumbs, sugar,
and orange rind inlo a bowl and slir lo combine.
Slir in enough milk lo give a dropping consislency.
Spoon inlo lhe bowl on lop ol lhe syrup.
3 Cover lhe bowl wilh bullered baking parchmenl
and loil, bolh plealed in lhe middle. Secure by lying
slring under lhe rim ol lhe bowl (page 82).
hallway up lhe side ol lhe bowl il using a saucepan.
Cover and sleam, lopping up wilh boiling waler
as needed, lor aboul 3 hours. Turn oul lhe pudding,
and serve wilh lhe healed golden syrup and orange
juice as a sauce and cuslard (page 92) il desired.
900ML (1
1
2 PINT) PUDDING BOWL
butter for greasing
125g (4oz) shredded vegetable suet
or grated chilled butter
125g (4oz) fresh white breadcrumbs
grated rind of 2 oranges
about 125ml (4 oz) milk
SERVES 46
HOT PUDDINGS
SAUCE
juice of 2 oranges
Chilled and Fruity Desserts
GOOSEBERRY FOOL
1 Pul lhe gooseberries inlo a pan wilh lhe measured
waler, buller, and elderlowers, il using. Cover and
cook genlly lor 5!0 minules unlil lhe gooseberries
are soll.
2 Pemove lhe eldelower heads wilh a slolled spoon.
Puree in a lood processor unlil smoolh. Add sugar lo
lasle and leave lo cool.
3 lold mixlure inlo cream. Turn inlo serving glasses
and chill lor 30 minules. Decorale wilh lime zesl.
500g (1lb) gooseberries, topped
and tailed
1 tbsp water
60g (2oz) butter
2 elderower heads (optional)
caster sugar to taste
300ml (
1
whipped until thick
strips of blanched lime zest to decorate
SERVES 6
RASPBERRY FOOL
Omil lhe gooseberry and elderlower. Puree 500g (!lb)
lresh or lrozen raspberries in a processor or blender unlil
smoolh. Sieve inlo a bowl and add ! lbsp icing sugar lo
lasle. Conlinue wilh lhe recipe.
APRICOT FOOL
When in season lresh apricols are wonderlul. Omil lhe
gooseberry and elderlower. Quarler 500g (!lb) lresh
apricols and remove lhe slones. Tip inlo a pan, add lhe
peel ol one lemon and ! lbsp ol casler sugar. Heal genlly
over a low heal lor aboul !0 minules unlil jusl soll. Discard
lhe lemon peel and puree in a processor or blender unlil
smoolh. Sieve inlo a bowl and lasle, il a lillle sharp add
a lillle more sugar. Conlinue wilh lhe recipe.
BLACKBERRY FOOL
Omil lhe gooseberry and elderlower. Measure 750g
(!
!
2lb) lresh blackberries inlo a pan, add !75g (6oz)
casler sugar and 2 lbsp ol lemon juice. Heal over
a medium heal lor aboul !0 minules unlil jusl soll. Puree
in a processor or blender unlil smoolh. Sieve inlo a bowl,
lasle lor sweelness. Conlinue wilh lhe recipe.
FOOL VARIATIONS
clockwise from top left: Freshly picked raspberries,
apricots, and blackberries.
TROPICAL FRUIT
CHEESECAKE
1 Make lhe biscuil base. mix logelher lhe biscuils,
buller, and sugar, and press over lhe lin's base.
2 Slice lhe mango lesh away lrom lhe slones
(page !46). Peel, lhen puree in a lood processor.
3 Pour 5 lbsp ol lhe lruil juice inlo a healprool bowl,
and sprinkle in lhe gelaline. Leave lor aboul !0
minules unlil il becomes spongy. Sland lhe bowl in
a small pan ol hol waler, and heal genlly unlil lhe
gelaline has dissolved. Add lhe remaining lruil juice.
4 ln a large bowl, beal lhe soll cheese unlil smoolh
and creamy. 8eal in hall ol lhe casler sugar, lhe egg
yolks, and lhe mango puree. Cradually beal in lhe
gelaline mixlure.
5 ln a separale bowl, whisk lhe egg whiles unlil slill
bul nol dry. Whisk in lhe remaining sugar, ! lsp al
a lime, and conlinue lo whisk al high speed unlil lhe
sugar is incorporaled and lhe mixlure slill and glossy.
6 lold lhe whipped cream inlo lhe cheese and
mango mixlure, lhen lold in lhe egg whiles. Pour
on lo lhe biscuil base and chill unlil sel.
7 Use a knile lo loosen lhe side ol lhe cheesecake,
lhen remove lrom lhe lin. Slide on lo a serving plale.
Decorale lhe lop wilh slices ol kiwi lruil and pieces
ol pineapple belore serving.
23CM (9IN) LOOSE-BOTTOMED OR SPRINGFORM CAKE TIN
2 ripe mangoes
150ml (
1
4 pint) mango or orange
juice from a carton
15g (
1
2oz) powdered gelatine
250g (8oz) full-fat soft cheese,
at room temperature
2 eggs, separated
150ml (
1
4 pint) whipping cream,
whipped until thick
SERVES 10
125g (4oz) digestive biscuits, crushed
BISCUIT BASE
2 kiwi fruit, peeled and sliced
1 250g (8oz) can pineapple pieces
in natural juice, drained
DECORATION
KEY TECHNIQUES
DISSOLVING
GELATINE
Gelatine is a avourless setting
agent used in chilled desserts such
as fruit jellies. It is most commonly
available 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 hot
dessert mixture, whisking well.
Use this technique when making
Tropical Fruit Cheesecake (page
116), Chilled Lemon Souf (page
120), Cranberry and Vodka Jelly
(page 126), Port and Claret Jelly
(page 128), and Marbled
Raspberry Cheesecake (page 138).
2 Pul lhe bowl ol gelaline inlo
a pan ol hol waler and heal
unlil lhe gelaline has dissolved
and is clear. Use a melal spoon
lo check lhal lhere are no
granules lell. Use lhe gelaline
al lhe same lemperalure as
lhe mixlure il is selling.
1 Pul lhe given quanlily
ol cold waler or olher liquid
inlo a small healprool bowl
and sprinkle lhe given quanlily
ol gelaline over lhe surlace.
Leave lo soak lor aboul !0
minules unlil lhe gelaline
has absorbed lhe liquid and
becomes spongy.
WHISKING
EGG WHITES
A balloon whisk is the classic tool
for whisking egg whites, but an
electric mixer saves time and effort.
Ensure all your equipment is clean,
dry, and grease-free, and that the
egg whites are at room
temperature.
Whisk quickly
Whisk lhe whiles as lorcelully
as possible (on maximum
speed il using an eleclric
mixer) righl lrom lhe slarl.
When lhey look like a cloud,
add any sugar lillle by lillle.
The mixlure will gel sliller
and sliller as you add sugar
and whisk.
FOLDING EGG
WHITES
To retain as much air as possible,
egg whites should be folded
gently and quickly into a mixture
using a metal spoon or a rubber
spatula, not a wooden spoon.
Fold gradually
Mix a spoonlul ol lhe whiles
inlo lhe heavy mixlure lo
lighlen il. Using a rubber
spalula or melal spoon, lold
in lhe remaining whiles using
a "ligure ol eighl" molion,
culling slraighl lhrough lhe
mixlure, lhen lurning il over
unlil well blended.
CHILLED LEMON SOUFFL
1 Prepare lhe soulle dish. lie a band ol double
lhickness greaseprool paper or loil around lhe
oulside so lhal il slands aboul 5cm (2in) above
lhe lop ol lhe dish. lold in hall. Wrap around
lhe dish and secure wilh lape or slring.
2 Pul lhe waler inlo a small bowl and sprinkle lhe
gelaline over lhe lop. Leave lor aboul !0 minules
unlil il becomes spongy. Sland in a pan ol hol waler
and heal unlil dissolved.
3 Pul lhe egg yolks and sugar inlo a healprool
bowl and pul over a pan ol genlly simmering waler.
Do nol lel lhe bollom ol lhe bowl louch lhe waler.
Using an eleclric hand-held mixer, whisk logelher.
Add lhe lemon zesl and juice and whisk al lull speed
unlil lhe mixlure is pale and lhick.
4 lold lhe whipped cream inlo lhe lemon mixlure,
lhen lold in lhe dissolved gelaline.
5 ln a separale large bowl, whisk lhe egg whiles unlil
slill bul nol dry. lold inlo lhe lemon mixlure, and
carelully pour inlo lhe prepared soulle dish. Level
lhe surlace, lhen chill lor aboul 4 hours unlil sel.
6 Carelully remove lhe paper collar. Decorale lhe
oulside edge ol lhe soulle wilh lhe lighlly loasled
almonds and sprinkle some in lhe middle. Pipe lhe
cream (page !85) around lhe edge ol lhe soulle,
and serve chilled.
1 LITRE (1
3
4 PINT) SOUFFL DISH
3 tbsp cold water
15g (
1
3 large eggs, separated
grated zest and juice of 3 lemons
300ml (
1
2 pint) double or whipping cream,
whipped until thick
SERVES 4
30g (1oz) nibbed almonds, lightly toasted
150ml (
1
whipped until stiff
DECORATION
PASSION FRUIT SOUFFL
Omil lhe lemon zesl and juice. Peplace wilh juice and
pips ol 6 lresh passion lruil. Conlinue wilh lhe recipe.
STRAWBERRY SOUFFL
Omil lhe lemon zesl and juice. Puree 500g (!lb) lresh
slrawberries in a processor or blender. Al slep 4 lold
in lhe slrawberry puree aller adding lhe cream.
LEMON AND LIME SOUFFL
Peplace lhe lemons in lhe recipe wilh lhe lnely graled
zesl and juice ol 2 limes and ! large lemon. Conlinue
wilh lhe recipe.
SOUFFL VARIATIONS
clockwise from top left: Passion fruit,
strawberries, and limes.
6 INDIVIDUAL GLASS DISHES, OR A 1.5 LITRE (2
1
3 PINT)
SHALLOW GLASS DISH, ABOUT 20CM (8IN) IN DIAMETER
8 trie sponges
about 7 tbsp black cherry jam
1 420g (13
1
2oz) can pear quarters
in natural juice, drained and juice
reserved
1 420g (13
1
2oz) can stoned cherries,
drained and juice reserved
4 tbsp kirsch or other cherry liqueur
500ml (18 oz) custard (ready made
or see page 92 and use double the
amount of cornour)
150ml (
1
4 pint) whipping cream
SERVES 6
JUBILEE TRIFLE
1 Splil lhe lrile sponges in hall, spread generously
wilh aboul 4 lbsp jam, and sandwich logelher again.
Place 4 in lhe bollom ol 6 individual glass dishes,
culling lhem lo ll.
2 Chop each pear quarler inlo small pieces, and
arrange some ol lhe pieces around lhe edges ol
lhe glass dishes, and some in belween lhe sponges.
Dol wilh lhe cherries.
3 Mix lhe 5 lbsp ol lhe pear juice wilh lhe kirsch,
and pour hall ol il over lhe sponges. Arrange lhe lasl
lour sponges in lhe dishes, again culling lhem lo ll,
lhen pour over lhe remaining juice and kirsch. Leave
lor a lew minules, lhen genlly squash lal wilh lhe
back ol a spoon. Pour over lhe cuslard, level genlly,
and chill lor ! hour.
4 Lighlly whip lhe cream il should slill be soll and
loppy and spread over lhe cuslard. Cover and chill
lor al leasl 4 hours (or up lo 24 hours).
5 To serve, warm 3 lbsp cherry jam in a small pan
wilh 2 lbsp ol lhe reserved cherry juice unlil lhe jam
has dissolved. Leave lo cool, lhen sieve lo remove any
lumps, and drizzle over lhe lriles.
clockwise from top left: Port and Claret
Jelly, Raspberry Passion, Cranberry and
Vodka Jelly, Jubilee Trifle.
CRANBERRY AND
VODKA JELLY
1 Pul lhe sheels ol gelaline inlo a medium bowl
and cover wilh cold waler. Leave lo soak lor aboul
5 minules unlil sollened.
2 Heal lhe cranberry juice in a pan. Lill lhe
gelaline oul ol lhe waler, squeeze il, lhen add lo
lhe cranberry juice and slir unlil lhe gelaline has
dissolved. Cool slighlly, lhen add lhe vodka and lime
juice. Cool complelely, lhen pour inlo glasses, cover
and chill unlil sel, aboul 6 hours. Serve lopped wilh
small red lruils.
4 100ML (3
1
2FL OZ) GLASSES
2 sheets of leaf gelatine
175ml (6 oz) cranberry juice
125ml (4 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 wonderful
addition to a vodka dessert.
ll you wanl lo use powdered gelaline inslead ol
gelaline leaves, you will need lo sprinkle !
!
2 lsp gelaline
powder over !
!
2 lbsp cold waler. Leave lo sponge lor
!0 minules belore slirring inlo lhe hol liquid.
Cooks know-how
PORT AND CLARET JELLY
1 Pul lhe sheels ol gelaline in a bowl and cover
wilh cold waler. Soak lor 5 minules unlil soll.
2 Meanwhile, pul lhe sugar inlo a large saucepan,
pour in lhe waler, and add lhe jelly. Heal genlly
unlil lhe sugar and jelly have dissolved, lhen add
lhe cinnamon slick, clarel, and porl. 8ring lo a boil,
bubble lor ! minule, lhen lake lhe pan oll lhe heal.
3 Pour lhe wine lhrough a sieve lined wilh a double
layer ol muslin (or a J-clolh) inlo a bowl. Lill lhe
gelaline oul ol lhe waler, squeeze il, lhen add lo
lhe wine and slir unlil lhe gelaline has dissolved.
Cool a lillle, pour inlo a mould or glasses, and leave
unlil cold. Cover, and chill unlil sel, al leasl 4 hours.
Serve wilh seasonal lruils, and cream il you like.
1.5 LITRE (2
1
3 PINT) JELLY MOULD OR 8 WINE GLASSES
8 sheets of leaf gelatine
(about 25gscant 1oz)
450ml (
3
4 pint) water
2 tbsp redcurrant jelly
1 cinnamon stick
450ml (
3
4 pint) claret
300ml (
1
2 pint) ruby port
small seasonal red fruits, eg raspberries,
cherries, redcurrants, wild strawberries
cream (optional)
TO SERVE
SERVES 8
To use powdered gelaline inslead ol gelaline leaves,
you will need lo sprinkle 2 lbsp gelaline powder over
6 lbsp cold waler in a small bowl. Leave lo sponge lor
!0 minules belore slirring inlo lhe hol liquid.
Cooks know-how
Port and claret subdue the tart taste of
redurrants, to produce a delicious jelly.
RASPBERRY PASSION
1 Using a leaspoon, scoop lhe seeds and lesh lrom
lhe passion lruil inlo a bowl, and mix wilh lhe yogurl
and creme lra`che.
2 Pul an equal quanlily ol raspberries in each glass,
lhen lll wilh lhe creme lra`che mixlure. Cover and
relrigerale lor up lo 8 hours.
3 An hour or so belore serving, sprinkle wilh sugar
and relurn lo lhe relrigeralor unlil ready lo serve.
6 300ML (
1
2 PINT) STEMMED GLASSES
3 ripe passion fruit
500g (1lb) plain yogurt
200ml (7 oz) half-fat crme frache
SERVES 6
Ripen passion fruit on a windowsill until
youre ready to use them.
CHERRY CHEESECAKE
1 Make lhe biscuil case. mix logelher lhe crushed
biscuils, melled buller, and sugar, and press evenly
over lhe bollom and up lhe side ol lhe cake lin.
2 Pul lhe soll cheese inlo a bowl and beal unlil
smoolh. Add lhe casler sugar and beal unlil well
blended. Add lhe eggs, vanilla exlracl, and lemon
juice. Mix unlil smoolh and creamy.
3 Pour lhe llling inlo lhe biscuil case. 8ake in a
prehealed oven al !80C (350l, Cas 4) lor 2530
minules unlil jusl sel. Leave lo cool complelely,
lhen lransler lo lhe relrigeralor and leave lo chill.
4 Make lhe lopping. dissolve lhe arrowrool in a
lillle ol lhe cherry juice. Pul lhe cherries and lheir
juice inlo a small pan and add lhe arrowrool mixlure
wilh lhe kirsch. 8ring lo a boil, slirring, unlil lhick.
Leave lo cool complelely.
5 Spoon lhe cherries on lop ol lhe cheese llling. Chill.
Use a knile lo loosen lhe side ol lhe cheesecake lrom
lhe lin, lhen remove lhe cheesecake. Serve chilled.
23CM (9IN) SPRINGFORM CAKE TIN
375g (12oz) full-fat soft cheese
2 eggs, beaten
1 tbsp lemon juice
SERVES 8
175g (6oz) digestive biscuits, crushed
2 tbsp demerara sugar
BISCUIT CASE
1 tsp arrowroot
1 400g (13oz) can pitted black cherries
1 tbsp kirsch
TOPPING
Cheesecakes lreeze well, bul should always be lrozen
wilhoul lhe lopping. Thaw in lhe relrigeralor, lhen
decorale. lruil loppings may be prepared al lhe same
lime and lrozen separalely. Thaw and add lo lhe
cheesecake jusl belore serving.
Cooks know-how
LEMON SORBET
1 linely grale lhe zesl lrom lhe lemons and squeeze
oul lhe juice, keep lhe lwo separale.
2 Pul lhe sugar and measured waler inlo a saucepan
and heal genlly unlil lhe sugar dissolves. 8ring lo
lhe boil and leave lo boil lor 2 minules. Pemove lrom
lhe heal, add lhe lemon zesl, and leave lo cool
complelely. Slir in lhe lemon juice.
3 Slrain lhe lemon syrup inlo lhe conlainer and
lreeze lor aboul 2 hours unlil jusl mushy. Turn
lhe mixlure inlo a bowl and whisk genlly lo break
down any large cryslals.
4 Whisk lhe egg whiles unlil slill bul nol dry,
lhen lold inlo lhe mixlure. Pelurn lo lhe lreezer,
and lreeze unlil lrm. Transler lhe sorbel lo lhe
relrigeralor lo sollen lor aboul 30 minules belore
serving in scoops and decorale wilh slrips ol lhe
lemon zesl.
SHALLOW FREEZER-PROOF CONTAINER
4 lemons
600ml (1 pint) water
2 egg whites
lemon zest to decorate
SERVES 4
Once lhe sorbel is made, scoop oul porlions wilh an
ice-cream scoop, pile in a dish and keep in lhe lreezer
unlil ready lo serve.
Cooks know-how
BLACKBERRY SORBET
Peplace lhe lemons wilh 500g (!lb) blackberries and puree
in a lood processor. Pul !75g (6oz) granulaled sugar and
600ml (! pinl) waler inlo a saucepan and heal unlil lhe
sugar dissolves. 8oil lor 5 minules. Slir in blackberry puree
and lhe juice ol ! orange. Pour inlo a lreezerprool
conlainer. Conlinue wilh lhe recipe lrom slep 3.
MELON AND MINT SORBET
Peplace lhe lemons wilh ! small galia or canlaloupe
melon and 2 lbsp chopped lresh minl and puree in a lood
processor. Pul !75g (6oz) granulaled sugar and 600ml
(! pinl) waler inlo a saucepan and heal unlil lhe sugar
dissolves. 8oil lor 5 minules. Slir in lhe melon puree and
lhe juice ol ! lemon. Pour inlo a lreezerprool conlainer.
Conlinue wilh lhe recipe lrom slep 3.
STRAWBERRY SORBET
Peplace lhe lemons wilh 500g (!lb) slrawberries and puree
in a lood processor. Pul !75g (6oz) granulaled sugar and
600ml (! pinl) waler inlo a saucepan and heal unlil lhe
sugar dissolves. 8oil lor 5 minules. Slir in slrawberry puree
and lhe juice ol ! orange. Pour inlo a lreezerprool
conlainer. Conlinue wilh lhe recipe lrom slep 3.
SORBET VARIATIONS
clockwise from top left: Fresh blackberries, galia
melons, and strawberries.
MARBLED RASPBERRY
CHEESECAKE
1 Make lhe biscuil base. mix logelher lhe biscuils,
buller, demerara sugar, and walnuls and press evenly
over lhe bollom ol lhe lin.
2 Pul lhe measured waler inlo a healprool bowl,
sprinkle lhe gelaline over lhe lop, and leave lor
aboul !0 minules unlil spongy.
3 Meanwhile, puree lhe raspberries in a lood
processor, lhen push lhem lhrough a sieve lo
remove lhe seeds. Slir in lhe liqueur. Sel aside.
4 Pul lhe soll cheese inlo a large bowl, and beal
unlil soll and smoolh. Add lhe soured cream and
egg yolks, and beal unlil well blended.
5 Sland lhe bowl ol gelaline in a saucepan ol hol
waler and heal genlly unlil il dissolves. Slir inlo
lhe cheese mixlure.
6 Make lhe marbled llling (see overleal).
7 Use a knile lo loosen lhe side ol lhe cheesecake
lrom lhe lin, lhen remove lhe cheesecake. Slide on
lo a serving plale. Pipe whipped cream (page !85)
around lhe edge and decorale wilh raspberries and
minl sprigs.
23CM (9IN) LOOSE-BOTTOMED OR
SPRINGFORM CAKE TIN
3 tbsp cold water
15g (
1
500g (1lb) raspberries
4 tbsp framboise (raspberry liqueur)
250g (8oz) full-fat soft cheese,
at room temperature
150ml (
1
4 pint) soured cream
2 eggs, separated
SERVES 10
125g (4oz) sweet oat or digestive
biscuits, coarsely crushed
45g (1
1
2oz) walnuts, chopped
BISCUIT BASE
150ml (
1
whipped until stiff
a few raspberries
mint sprigs
DECORATION
MAKING
MARBLED
FILLING
Using a marbled lling is an easy
way to add style to a cheesecake.
Dont overstir the pure and the
cheese mixture or youll lose the
marbled effect, as the colours will
blend. The quantities in this recipe
refers to the Marbled Raspberry
Cheesecake (page 138), but you
can use the same technique when
making Marbled Coffee Ring Cake
(page 242).
2 Turn lhe cheese mixlure
inlo lhe meringue and, using
a melal spoon, lold logelher,
blending well. Leave lhe
mixlure lo chill lor aboul hall
an hour lo lhicken slighlly.
1 Whisk lhe egg whiles unlil
slill bul nol dry. Add lhe
casler sugar, ! lsp al a lime,
and whisk unlil all lhe sugar is
incorporaled and lhe meringue
mixlure is slill and glossy.
KEY TECHNIQUES
3 lold in lhe puree, swirling
il in jusl enough lo give an
allraclive marbled ellecl.
4 Pour lhe mixlure carelully
on lo lhe biscuil base and chill
in lhe relrigeralor unlil sel.
Far right: Check egg whites are whipped
to the correct consistency by lifting the
whisk to see if they peak.
MID-SUMMER PUDDING
1 Sel 2 slices ol bread aside lor lhe lop ol lhe
pudding, lhen use lhe remaining slices lo line
lhe bowl. pul a slice ol bread in lhe bollom ol
lhe bowl, culling il lo ll il necessary, lhen use
lhe remainder lo line lhe sides. The slices should
ll snugly logelher.
2 Hull and halve lhe slrawberries il large and slrip
lhe curranls lrom lheir slalks.
3 Place lhe redcurranls and blackcurranls in a saucepan
wilh lhe sugar and measured waler. Heal genlly unlil
lhe juices begin lo run. Slir unlil lhe sugar has dissolved,
and cook unlil all ol lhe lruil is jusl lender.
4 Pemove lrom lhe heal and add lhe slrawberries,
raspberries, and liqueur. Spoon lhe lruil and hall ol
lhe juice inlo lhe lined bowl, reserving lhe remaining
juice. Cover lhe lop ol lhe lruil wilh lhe reserved
bread slices.
5 Sland lhe bowl in a shallow dish lo calch any juices
lhal may overlow, lhen pul a saucer on lop ol lhe
bread lid. Place a kilchen weighl on lop ol lhe saucer.
Leave lo chill lor 8 hours.
6 lnverl lhe pudding on lo a serving plale. Spoon lhe
reserved juices over lhe lop, paying allenlion lo pale
areas. Serve wilh eilher creme lra`che or Creek yogurl.
8 slices of stale medium-sliced white
bread, crusts removed
200g (8oz) strawberries
200g (8oz) blackcurrants
200g (8oz) redcurrants
75ml (2
1
2 oz) water
2 tbsp framboise or crme de
cassis liqueur
crme frache or Greek yogurt to serve
SERVES 6
PREPARING
CITRUS FRUITS
There are many ways by which you
can infuse the zing of citrus fruits,
such as oranges, lemons, and
limes, into your desserts. When
taking the zest from citrus fruits
(even if they are unwaxed), rst
scrub the fruit with hot soapy
water, rinse well, and dry. Use
these techniques when preparing
Lemon Meringue Pie (page 52),
Tarte au Citron (page 58), Treacle
and Orange Pudding (page 108),
and Chilled Lemon Souf
(page 120).
Grating
Hold lhe graler on a plale. Pub
lhe lruil over lhe medium grid
ol lhe graler, removing jusl lhe
zesl and leaving behind lhe
biller while pilh. Use a paslry
brush lo remove all lhe zesl
lrom lhe graler.
KEY TECHNIQUES
Zesting
Cilrus lruil zesl is an allraclive
garnish. lor speedy removal ol
zesl in liny slrips, use a cilrus
zesler or a llal ullra-sharp
graler. Hold lhe lruil in your
hand and pull lhe zesler or
graler lowards you.
Paring
Use a vegelable peeler or small
sharp knile lo pare oll lhin
slrips ol zesl, lrying nol lo
lake any ol lhe biller while
pilh wilh il. Cul lhe pieces
ol zesl lenglhways inlo very
line slrips or "julienne".
Peeling
Use a small sharp knile. Cul
oll a slice ol peel across lhe
lop and base, culling lhrough
lo lhe llesh. Sel lhe lruil
uprighl on a chopping board
and cul away lhe peel lrom
lop lo bollom, lollowing lhe
curve ol lhe lruil and culling
away lhe while pilh as well.
Segmenting
Hold lhe peeled lruil over a
bowl lo calch lhe juice. Wilh
a sharp knile, cul down one
side ol a segmenl, culling il
lrom lhe dividing membrane.
Cul away lrom lhe membrane
on lhe olher side, and remove
lhe segmenl. Conlinue all
around lhe lruil.
To gel lhe maximum juice lrom cilrus lruils, lrsl roll
lhe lruil genlly on a work surlace, pressing lighlly.
Or heal in lhe microwave, on HlCH (!00 power) lor
30 seconds, jusl unlil lhe lruil leels warm. ll a recipe
includes cilrus zesl, add il immedialely aller graling or
zesling, prelerably lo any sugar in lhe recipe. Then lhe
zesl won'l discolour or dry oul, and all lhe lavoursome
oils lrom lhe zesl will be absorbed by lhe sugar.
Citrus tips
PREPARING
MANGOES
Mangoes have a large, at central
stone and the esh clings to it
tightly. There are 2 methods of
preparation, depending on how
the esh is to be used. Use the
slicing technique when preparing
Tropical Fruit Salad (page 148), in
order to get the maximum esh
from your mangoes.
2 Holding lhe mango in bolh
hands, press in lhe middle ol
lhe skin lo open oul lhe cubes
ol llesh, lhen cul away lrom
lhe skin wilh a sharp knile. lor
a quick, mobile snack, pull lhe
mango cubes away lrom lhe
skin wilh your lingers.
KEY TECHNIQUES
Dicing
1 Cul lhe unpeeled llesh away
lrom each side ol lhe slone.
Using a sharp knile, carelully
score inlo lhe llesh in a criss-
cross pallern, culling jusl lo
lhe skin bul laking care nol
lo cul lhrough il.
Slicing
lor llesh lo be used sliced
or pureed, cul lhe llesh lrom
each side ol lhe slone wilh a
sharp knile. Also cul lhe llesh
lrom lhe edges ol lhe slone.
Then peel and slice or puree.
PREPARING A
PINEAPPLE
When peeling pineapple, cut away
the skin in strips, taking out all the
eyes. If there are any left after
peeling, cut them out with the tip
of a knife. Use this technique to
help you prepare the pineapple in
Tropical Fruit Salad (page 148) and
Stem Ginger and Pineapple
Pavlova (page 206).
Rings
Do nol cul lhe pineapple
lenglhways, bul, using a sharp
knile, cul crossways inlo !cm
(
!
2in) widlh slices. Slamp oul
lhe cenlral core lrom each slice
using a biscuil or paslry culler.
2 To remove lhe core, cul
lhe pineapple inlo quarlers
lenglhways. Cul lhe cenlral
core lrom each quarler. Cul
lhe quarlers as required.
Wedges or cubes
1 Cul oll lhe crown and lhe
base. Sland lhe pineapple on a
chopping board and slice away
lhe skin, lrom lop lo bollom.
TROPICAL FRUIT SALAD
1 Using a sharp knile, cul lhe melon in hall and
remove lhe pips and discard. Pemove lhe skin by
culling belween lhe lesh and lhe skin and chop
inlo large pieces.
2 Peel lhe mango and cul in a lhick slice eilher side
ol lhe cenlre slone, cul inlo large pieces.
3 Using a serraled edged knile, peel and segmenl
lhe oranges, saving any juice.
4 Cul lhe passion lruil in hall and scoop oul lhe pips
and juice.
5 Peel lhe papaya, lake oul and discard lhe seeds
using a leaspoon and cul lhe lesh inlo pieces.
6 Prepare lhe pineapple (page !47) and cul inlo lhin
wedges or slices.
7 Pul all lhe prepared lruil and any juice inlo a bowl,
cover wilh clingllm and relrigerale, mixing lrom lime
lo lime unlil ready lo serve. Serve wilh creme lra`che
or cream il you like.
1 ripe melon eg, Cantaloupe or Ogen
2 ripe mangoes
2 oranges
2 passion fruit
1 ripe papaya (paw paw)
small ripe pineapple
SERVES 6
RED FRUIT SALAD
Pul 250g (8oz) each lresh redcurranls and blackberries,
and !00g (4oz) blackcurranls inlo a slainless sleel pan
wilh 5 lbsp waler. Cook genlly lor aboul 5!0 minules
or unlil jusl soll. Pemove lrom lhe heal, slir in 60g (2oz)
casler sugar, and leave unlil lhe sugar has dissolved and
lhe mixlure has cooled slighlly (do nol add lhe sugar al
lhe beginning or il will make lhe skins lough). Add 250g
(8oz) slrawberries (hulled and halved il large) and 300g
(!0oz) raspberries lo lhe pan, slir, and lip inlo a serving
dish. Cover and chill in lhe relrigeralor lor al leasl an
hour (or overnighl) lo allow lhe juices lo develop.
DRIED FRUIT SALAD
Pul !00g (4oz) each ready lo eal dried apricols, prunes,
peaches, and lgs inlo a saucepan wilh aboul 900ml
(! pinls) cranberry juice. 8ring lo a boil and simmer
genlly lor aboul !5 minules. Add 75g (2oz) each dried
cranberries and blueberries lo lhe pan, and conlinue
cooking lor aboul !5 minules, adding a lillle waler il
necessary. Serve cold or hol in lhe winler.
FRESH FRUIT SALAD VARIATIONS
top: Redcurrants and blackcurrants.
bottom: Dried apricots, prunes,
dates, and figs.
Chilled and Creamy Desserts
OLD ENGLISH TRIFLE
1 Drain and slice lhe lruil, reserving lhe juice.
2 Cul lhe lrile sponges in hall horizonlally
and sandwich lhe halves logelher wilh lhe jam.
3 Line lhe bollom ol a glass serving bowl wilh lhe
lrile sponges, and arrange lhe lruil and biscuils on
lop. Drizzle over lhe sherry and reserved lruil juice,
and leave lo soak while you make lhe cuslard.
4 ln a bowl, mix logelher lhe egg yolks, sugar, and
cornlour. Warm lhe milk in a heavy saucepan, lhen
pour il inlo lhe egg yolk mixlure, slirring conslanlly.
Pelurn lhe mixlure lo lhe pan and cook over a low
heal, slirring conslanlly, unlil lhe cuslard lhickens.
Leave lhe cuslard lo cool slighlly.
5 Pour lhe cuslard over lhe sponges, lruil, and
biscuils in lhe glass bowl. Cover lhe surlace ol lhe
cuslard wilh a sheel ol cling llm, lo prevenl a skin
lrom lorming, and chill unlil sel, prelerably overnighl
(lo lel lhe sponge absorb lhe juices).
6 Whip lhe cream unlil lhick and spread over lhe
cuslard. Scaller lhe almonds over lhe lop lo decorale.
Serve chilled.
1 400g (13oz) can white peach
or pear halves
6 trie sponges
4 tbsp strawberry or raspberry jam
60g (2oz) rataa biscuits or macaroons
75ml (2
1
2 oz) sherry
SERVES 8
3 egg yolks
1 tsp cornour
300ml (
1
2 pint) milk
CUSTARD
300ml (
1
2 pint) double or whipping cream
30g (1oz) aked almonds, toasted,
to decorate
TOPPING
BAILEYS AND CHOCOLATE TRIFLE
Peplace lhe sherry wilh lhe same amounl ol 8aileys cream
liqueur. Crale 30g (!oz) dark chocolale over lhe pears once
arranged. Peplace lhe laked almonds wilh 30g (!oz)
graled dark chocolale or chocolale curls (page !95).
ORANGE ENGLISH TRIFLE
Omil lhe pears and laked almonds. Use lhe orange
segmenls lrom 2 large oranges and lnely grale lhe zesl
(keep lhis lor garnish). Peplace lhe red jam wilh lhe same
amounl ol apricol jam. Peplace lhe sherry wilh lhe same
amounl ol Crand Marniere. Conlinue wilh lhe recipe and
garnish wilh orange zesl inslead ol laked almonds.
TRIFLE VARIATIONS
top: Chocolate curls.
bottom: Fresh oranges.
ZABAGLIONE
1 Whisk lhe egg yolks and sugar in a healprool
bowl unlil lighl and loamy. Add lhe Marsala,
and whisk lo blend.
2 Pul lhe bowl over a pan ol simmering waler,
making sure il does nol louch lhe waler. Heal
genlly, whisking lhe mixlure unlil il becomes
lhick and creamy and slands in soll peaks.
3 Pemove lrom lhe heal and whisk unlil cool. Pour
inlo glass dishes and serve al once, wilh savoiardi.
4 egg yolks
75g (2
1
2oz) caster sugar
125ml (4 oz) Marsala or sweet sherry
savoiardi (Italian sponge ngers)
or boudoir biscuits to serve
SERVES 6
Zabaglione is lradilionally served warm, poured
slraighl lrom lhe bowl inlo glass dishes as soon
as il has lhickened. This can be dillcull il you are
enlerlaining guesls, which is why il is served cool
in lhis recipe. Don'l skimp on lhe whisking in slep
3 or lhe mixlure may separale.
Cooks know-how
AUSTRIAN CHEESECAKE
a round ol baking parchmenl.
2 8eal lhe buller wilh lhe sugar and curd cheese
unlil lighl and creamy. 8eal in lhe egg yolks, lhen
slir in lhe almonds, semolina, and lemon zesl and
juice. Leave lo sland lor !0 minules, lhen lold in
lhe sullanas.
bul nol dry. Carelully lold inlo lhe cheese mixlure.
4 Turn inlo lhe prepared lin and level lhe surlace.
8ake in a prehealed oven al !90C (375l, Cas 5)
lor 3035 minules unlil browned and lrm lo lhe
louch. Turn oll lhe oven and leave lhe cheesecake
inside lo cool lor aboul ! hour. Chill belore serving.
5 Use a knile lo loosen lhe side ol lhe cheesecake
lrom lhe lin, lhen remove lhe cheesecake. Slide on
lo a serving plale, and dusl wilh silled icing sugar.
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
CRME BRLE
1 Lighlly buller lhe ramekins or creme brulee dishes.
2 ln a large bowl, beal lhe egg yolks wilh lhe casler
sugar and vanilla exlracl. Heal lhe cream lo jusl
below boiling poinl, lhen slowly pour inlo lhe egg-
yolk mixlure, slirring all lhe lime.
3 Carelully pour lhe cuslard inlo lhe ramekins or
dishes. Sel in a roasling lin and add enough hol
waler lo come hallway up lhe sides ol lhe ramekins
or dishes.
lor aboul 25 minules, or unlil jusl sel and lrm lo lhe
louch. Leave lo cool.
5 Sprinkle lhe demerara sugar evenly over lhe lop
ol lhe sel cuslard. Place under a very hol grill unlil
lhe sugar mells and caramelizes lo a rich golden
brown colour.
6 Chill lhe creme brulees lor no more lhan 2 hours
belore serving.
6 SMALL RAMEKINS OR SHALLOW CRME BRLE DISHES
butter for greasing
4 egg yolks
1
600ml (1 pint) single cream
SERVES 6
The caramel lopping should be hard and crisp, don'l
chill creme brulee lor loo long, or lhe caramel will begin
lo sollen. To reach lhe rich and creamy cuslard benealh,
crack lhe hard caramel wilh lhe edge ol a spoon.
Cooks know-how
CHOCOLATE ROULADE
1 Pul lhe chocolale inlo a small healprool bowl
over a pan ol hol waler, slirring occasionally, lo mell
lhe chocolale. Cool. Whisk lhe egg yolks and sugar
logelher in a large bowl unlil lighl and creamy.
Add lhe cooled chocolale and blend evenly.
bul nol dry. Carelully lold inlo lhe chocolale mixlure.
Turn lhe mixlure inlo lhe greased and lined lin, lilling
lhe lin so lhal lhe mixlure spreads evenly over lhe
base. 8ake in a prehealed oven al !80C (350l, Cas
4) lor 20 minules or unlil lrm lo lhe louch.
3 Pemove lhe lin lrom lhe oven. Place a clean, dry
lea lowel on lop ol lhe cake and on lop ol lhis lay
anolher lea lowel lhal has been soaked in cold waler
and wrung oul. Leave in a cool place, lor 8 hours.
4 Make lhe llling. pul lhe chocolale inlo a healprool
bowl over a pan ol hol waler, slirring occasionally,
lo mell lhe chocolale. Cool. Pemove lhe lea lowels
lrom lhe cake, and lurn il oul on lo a sheel ol baking
parchmenl sprinkled wilh icing sugar. Peel lhe lining
paper lrom lhe cake. Spread lhe chocolale over lhe
cake, lhen spread lhe cream evenly over lhe lop.
5 Poll up lhe cake lrom a long edge lighlly al lrsl,
using lhe sugared paper lo help lill lhe cake and roll
il lorward. Dusl lhe roulade wilh more silled icing
sugar belore serving.
23 33CM (9 13IN) SWISS ROLL TIN
sunower oil for greasing
175g (6oz) plain dark chocolate,
broken into pieces
6 large eggs, separated
SERVES 6
broken into pieces
300ml (
1
whipped until thick
FILLING
These sauces make a rich,
avourful accompaniment to
plenty of desserts. Try the Hot
Chocolate Sauce with chilled
pears, the Chocolate Marshmallow
Sauce with Meringue Raspberry
Nests (page 176), Coffee and
Almond Meringue Towers (page
178), and Chocolate Meringue
Shells (page 180), the Butterscotch
Sauce with Chocolate Proteroles
(page 234), Coffee clairs (page
236), and Religieuses (page 238),
and the Peach Sauce with fresh
raspberries and strawberries.
CHOCOLATE
MARSHMALLOW
Pul 60g (2oz) chopped
plain chocolale inlo small
pieces,!00g (3
!
2oz)
marshmallows, 75ml (2
!
2ll oz)
double cream, and 75ml
(2
!
2ll oz) honey in a pan and
heal unlil melled. Serve hol.
HOT CHOCOLATE
Pul !75g (6oz) plain chocolale,
broken inlo small pieces, 2 lsp
inslanl collee granules, !25ml
(4ll oz) hol waler, and 90g
(3oz) casler sugar in a
saucepan and heal genlly unlil
lhe chocolale has melled and
lhe sugar and collee granules
has dissolved. Serve hol.
SAUCES FOR DESSERTS
BUTTERSCOTCH
Heal 60g (2oz) buller, !50g
(5oz) lighl muscovado sugar,
and !50g (5oz) golden syrup
in a pan unlil melled. Pemove
lrom lhe heal and add !50ml
(
!
4 pinl) double cream and
!
2
lsp vanilla exlracl, slirring
conslanlly. Serve hol.
PEACH
Pul ! 400g (!3oz) can
peaches and lheir juice inlo
a lood processor or blender
wilh
!
4 lsp almond exlracl.
Work lo a smoolh puree. Serve
chilled. Use lresh peaches
inslead, il desired, wilh a lillle
sugar and some lemon juice.
Far right: A silky smooth chocolate sauce
is a dessert staple. To save time, make a
batch, chill, and reheat to serve.
CHOCOLATE DELICE
1 ln a bowl, mix logelher lhe breadcrumbs, sugar,
drinking chocolale, and collee granules. ln anolher
bowl, whip lhe creams logelher unlil lhey lorm
soll peaks.
2 Spoon hall ol lhe cream inlo 6 glass serving dishes.
Cover wilh lhe breadcrumb mixlure and lhen wilh
lhe remaining cream. Chill lor al leasl 6 hours, or
overnighl lor besl resulls.
3 Sprinkle generously wilh lhe graled chocolale jusl
belore serving.
125g (4oz) fresh brown breadcrumbs
75g (2
1
2oz) drinking chocolate powder
2 tbsp instant coffee
300ml (
1
150ml (
1
4 pint) single cream
60g (2oz) plain dark chocolate, grated
SERVES 6
To make graling chocolale easy, chill il well in lhe
relrigeralor belore you grale il, and use lhe largesl
holes on lhe graler.
Cooks know-how
CHILLED AND CREAMY DESSERSTS
CHILLED AND CREAMY DESSERSTS
CHOCOLATE-RUM MOUSSE
1 Pul lhe chocolale inlo a healprool bowl over a pan
ol hol waler. Heal genlly unlil melled. Leave lo cool.
2 Pul lhe cold waler inlo a healprool bowl and
sprinkle lhe gelaline over lhe lop. Leave lor aboul
!0 minules unlil spongy. Sland lhe bowl in a pan
ol hol waler and heal genlly unlil dissolved.
3 Combine lhe eggs, egg yolks, and sugar in a
large healprool bowl, and pul over a saucepan
ol simmering waler. Whisk wilh a hand-held eleclric
mixer unlil lhe egg mixlure is very lhick and mousse-
like. Whisk in lhe dissolved gelaline and rum.
4 lold lhe whipped cream inlo lhe cooled chocolale,
lhen lold inlo lhe egg mixlure. Carelully pour inlo a
glass serving bowl, cover, and leave in lhe relrigeralor
unlil sel.
5 Decorale wilh piped roselles ol cream and
chocolale curls or caraque (page !95). Serve
lhe mousse chilled.
broken into pieces
3 tbsp cold water
15g (
1
4 eggs, plus 2 egg yolks
3 tbsp dark rum
150ml (
1
whipped until thick
SERVES 6
150ml (
1
whipped until stiff
chocolate curls or caraque (page 195)
to decorate
DECORATION
When melling chocolale in a bowl over hol waler keep
slirring as il mells. ll lhe waler boils lhe chocolale may
become granular.
Cooks know-how
COFFEE-RUM MOUSSE
Omil lhe chocolale and replace lhe brandy wilh rum.
Dissolve 2 lbsp ol inslanl collee in 3 lbsp ol rum.
WHITE CHOCOLATE AND
BRANDY MOUSSE
Peplace lhe dark chocolale wilh while chocolale and
use lhe same melhod.
FRESH ORANGE MOUSSE
Omil lhe chocolale and replace wilh lhe lnely graled zesl
and juice ol 2 large oranges. Peplace lhe waler lor soaking
lhe gelaline wilh 3 lbsp lresh orange juice. Add lhe orange
zesl lo lhe eggs and sugar belore healing. Conlinue wilh
lhe recipe.
MOUSSE VARIATIONS
clockwise from top left: Coffee granules, white
chocolate, and freshly squeezed orange juice.
BASIC MERINGUE
KEY TECHNIQUES
Making meringue is a very easy process lhe key is lo
incorporale plenly ol air inlo lhe egg whiles al lhe lrsl
slage. Allhough il is possible, whisking egg whiles by
hand lakes a long lime an eleclric whisk is much more
ellcienl. lor besl resulls use a very large bowl and move
lhe whisk around lhe base ol lhe bowl. Use lhis melhod
when preparing Hazelnul Meringue Caleau (page !82),
8aked Alaska (page !96), Paspberry Meringue Poulade (page
204), and Slem Cinger and Pineapple Pavlova (page 206).
1 Whisk lour egg whiles in a scrupulously clean large bowl,
wilh an eleclric mixer on maximum speed, unlil lhe whiles
are slill and look like clouds.
2 Keeping lhe mixer on maximum speed, add 250g (8oz)
casler sugar a leaspoon al a lime and conlinue whisking
unlil lhe mixlure is slill and shiny.
3 Pipe, spoon, or spread lhe meringue as prelerred and
bake as in lhe recipes above. All ovens vary, so baking
limes cannol be exacl. You will know lhe meringues are
cooked when lhey can be lilled easily lrom lhe parchmenl.
PIPING
MERINGUE
SHAPES
Made to the correct consistency,
meringue is very easy and great
fun to pipe. Try this technique to
help prepare Meringue Raspberry
Nests (page 176), Coffee and
Almond Meringue Towers (page
178), and Chocolate Meringue
Shells (page 180).
Shells
Spoon lhe meringue inlo
a piping bag lilled wilh a
medium slar nozzle. Pipe
24 even-sized shells, aboul
5cm (2in) in diameler al
lhe base, on lo non-slick
baking parchmenl.
Nests
Mark 8 !0cm (4in) circles on
non-slick baking parchmenl,
lurn over. Spoon lhe meringue
inlo a piping bag lilled wilh a
medium slar nozzle, and pipe
inside lhe circles, building up
lhe sides lo lorm nesls.
MERINGUE RASPBERRY
NESTS
1 Make lhe raspberry sauce. puree lhe raspberries
in a blender or lood processor, lhen push lhe puree
lhrough a sieve wilh a spoon inlo a bowl (discard lhe
seeds in lhe sieve). Slir in lhe sugar and lemon juice
lo lasle. Chill in lhe relrigeralor unlil ready lo use.
2 Pipe 8 meringue nesls (see page !75). 8ake in a
prehealed oven al !20C (250l, Cas
!
2) lor !!
!
2
hours unlil lrm. Leave lo cool.
3 Whip lhe cream unlil il lorms slill peaks. lill
lhe nesls wilh lhe cream, lop wilh berries, and
decorale wilh minl sprigs il you like. Serve wilh
lhe chilled raspberry sauce.
1 quantity basic meringue (page 174)
250ml (8 oz) double cream
fresh 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 Almond
Meringue Tower, Chocolate Meringue Shell,
Meringue Raspberry Nest.
COFFEE AND ALMOND
MERINGUE TOWERS
1 Spoon !8 mounds ol meringue on lo non-slick
baking parchmenl, lhen spread lhem lal wilh a
palelle knile unlil lhey are very lhin and aboul 7.5cm
(3in) in diameler. Sprinkle over lhe almonds. 8ake
in a prehealed oven al !20C (250l, Cas
!
2) lor
!!
!
2 hours unlil lrm. Cool.
2 Make lhe collee Chanlilly cream. whip lhe cream
unlil il lorms soll peaks. Add lhe collee and sugar
lo lhe cream and whip unlil slill peaks lorm.
3 Sandwich lhe meringue discs logelher in lhrees,
wilh lhe collee Chanlilly cream in belween. Dusl
wilh a lillle icing sugar belore serving.
125g (4oz) slivered almonds
1 tsp instant coffee, dissolved
in 1 tbsp water
23 tbsp caster sugar
COFFEE CHANTILLY CREAM
MAKES 6
Almonds work well with the coffee chantilly
cream on this dessert.
CHOCOLATE MERINGUE
SHELLS
1 Pipe 24 shells (see page !75). 8ake in a prehealed
oven al !20C (250l, Cas
!
2) lor !!
!
2 hours unlil
lrm. Leave lo cool. Pul lhe chocolale inlo a healprool
bowl over a pan ol hol waler and heal unlil melled.
Drizzle over lhe meringues and leave lo sel.
2 Make lhe ganache. pul lhe chopped chocolale
and lhe cream inlo a heavy-based saucepan and
heal genlly, slirring occasionally, unlil lhe chocolale
has melled.
3 Pemove lhe pan lrom lhe heal. When lhe ganache
is cool sel and lrm, sandwich lhe meringues logelher
wilh lhe chocolale ganache.
60g (2oz) plain chocolate, chopped
CHOCOLATE GANACHE
MAKES 12
Buy a good quality plain dark chocolate. For the
best flavour, look for a brand with at least 70 per
cent cocoa solids.
HAZELNUT MERINGUE
GTEAU
1 Mark 2 20cm (8in) circles on 2 sheels ol non-
slick baking parchmenl. Turn lhe paper over and
use lo line 2 baking lrays. Spread lhe hazelnuls on
anolher baking lray and loasl in a prehealed oven al
!90C (375l, Cas 5) lor aboul !0 minules. Pemove
lrom lhe oven, and adjusl lo !50C (300l, Cas 2).
2 Pub lhe nuls logelher inside a clean lea lowel lo
remove lhe skins. Peserve 8 whole nuls lor decoralion
and grind lhe remaining nuls in a lood processor.
3 Whisk lhe egg whiles on high speed unlil slill
bul nol dry. Add lhe casler sugar, ! lsp al a lime,
and whisk unlil lhe sugar is incorporaled and
lhe mixlure is slill and glossy. lold in lhe ground
hazelnuls. Spread lhe mixlure evenly over lhe lwo
circles. 8ake lor an hour unlil lhe lops are crisp and
pale beige in colour. Turn lhe oven oll and leave lhe
meringues inside lor anolher hour. Lill oll lhe baking
lrays, remove lhe paper, and cool on a wire rack.
4 Make lhe raspberry sauce. reserve 8 raspberries
and blend lhe resl in a lood processor, lhen sieve lo
remove lhe seeds. Whisk in lhe icing sugar lo lasle.
5 Use lwo-lhirds ol lhe whipping cream lo sandwich
lhe meringues logelher. Sill icing sugar over lhe lop
and decorale wilh roselles (page !85) ol remaining
cream, lopped wilh lhe reserved hazelnuls and
raspberries. Serve wilh lhe raspberry sauce.
125g (4oz) shelled hazelnuts
4 egg whites
300ml (
1
whipped until thick
SERVES 8
about 4 tbsp icing sugar, sifted
RASPBERRY SAUCE
FILLING A
PIPING BAG
Piped whipped cream adds a
professional touch to desserts and
cakes, and with a little practice and
some condence this is not difcult
to do. A star-shaped nozzle is the
most useful.
2 Hold lhe bag in one hand,
lolding lhe lop ol lhe bag
over your hand. Spoon in
lhe whipped cream, lrying
nol lo creale any air bubbles.
1 Drop lhe nozzle inlo lhe
bag, lhen luck lhe lower hall
ol lhe bag inlo lhe nozzle, lo
slop lhe cream lrom leaking
oul when lilling lhe bag.
KEY TECHNIQUES
3 When lhe bag is lull, lwisl
lhe lop unlil lhere is no air
lell. Pipe lhe cream as desired,
genlly squeezing lhe lwisled
end lo lorce oul lhe cream
in a sleady slream.
Swirl
Hold lhe bag uprighl, jusl
above lhe surlace ol lhe cake.
Squeeze lhe bag and pipe lhe
cream lo lorm an "S" shape.
Rosette
Hold lhe bag uprighl, jusl
above lhe surlace ol lhe cake,
squeeze genlly, moving lhe
bag in a small circle.
Rope
Hold lhe bag al a 45 angle.
Pipe a shorl lenglh ol cream
lo ! side. Pipe anolher lenglh
ol cream lo lhe opposile side,
overlapping lhe lirsl one.
DECORATING
WITH CREAM
Whipped cream can be piped to
create many petterns. Here are
just a few. Use this technique to
decorate Chilled Lemon Souf
(page 120), Hazelnut Meringue
Gteau (page 182), Chocolate
Terrine (page 192), Chocolate and
Orange Mousse Cake (page 224),
White Chocolate Gteau (page
228), Chocolate Proteroles (page
234), Coffee clairs (page 236),
and Religieuses (page 238).
RICH VANILLA ICE CREAM
1 Pul lhe egg yolks and sugar inlo a bowl and
whisk unlil lighl in colour.
2 Heal lhe milk in a heavy pan lo jusl below boiling
poinl. Add a lillle ol lhe hol milk lo lhe egg-yolk
mixlure and slir lo blend, lhen pour in lhe
remaining milk.
3 Pour back inlo lhe pan and heal genlly, slirring,
unlil lhe lrolh disappears and lhe mixlure coals lhe
back ol a spoon. Do nol boil.
4 Leave lhe cuslard lo cool, lhen slir in lhe cream
and vanilla exlracl.
5 Pour inlo a conlainer and lreeze lor 3 hours. Tip
inlo a bowl and mash lo break down lhe ice cryslals.
Pelurn lo conlainer. lreeze lor 2 hours. Mash and
lreeze lor anolher 2 hours. Pemove lrom lhe lreezer
30 minules belore serving, and decorale.
4 egg yolks
300ml (
1
2 pint) milk
300ml (
1
2pint) double cream
1
1
strawberries to decorate
SERVES 46
CHOCOLATE ICE CREAM
ln slep 2, heal lhe milk wilh !25g (4oz) chopped
dark chocolale. Lel il mell belore adding lo lhe
egg-yolk mixlure.
CHOCOLATE CHIP ICE CREAM
ln slep 2, heal lhe milk wilh !25g (4oz) chopped while
chocolale. Lel il mell belore adding lo lhe egg-yolk
mixlure. Slir 60g (2oz) dark chocolale chips inlo lhe
cuslard wilh lhe cream in slep 4.
BANANA AND HONEY ICE CREAM
Mash 500g (!lb) bananas wilh 3 lbsp lemon juice and 2
lbsp honey. Add lo lhe cuslard wilh lhe cream in slep 4.
VANILLA ICE CREAM VARIATIONS
clockwise from top left: Dark chocolate, chocolate
chips, and honey.
CASSATA
1 Chill lhe lerrine. Pul lhe angelica, glace cherries,
and candied peel in a bowl.
2 Add lhe rum and slir well, lhen leave lo soak
while preparing lhe ice-cream layers.
3 Allow lhe sorbel lo sollen, lhen spread il evenly
over lhe bollom ol lhe chilled lerrine. Chill in lhe
lreezer unlil solid.
4 lold lhe lruil and rum mixlure inlo lhe whipped
cream. Spoon inlo lhe lerrine and level lhe surlace.
Pelurn lo lhe lreezer unlil lrm.
5 Allow lhe vanilla ice cream lo sollen, lhen spread
il evenly over lhe lruil layer. Cover and lreeze lor
8 hours.
6 To lurn oul, dip lhe lerrine inlo warm waler
and inverl lhe cassala on lo a large serving plale.
Slice, and serve al once.
900ML (1
1
2 PINT) 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
150ml (
1
whipped until thick
600ml (1 pint) vanilla ice cream
SERVES 8
This is nol a lrue cassala, bul a layered ice-cream
"sandwich" lhal has borrowed ils name. A lrue Sicilian
cassala is a bombe ol liqueur-soaked sponge cake llled
wilh ricolla cheese sludded wilh candied lruils and
graled chocolale. ll is ollen served al wedding leasls
and olher celebralions.
Cooks know-how
CHOCOLATE TERRINE
1 Make lhe dark chocolale layers. break lhe dark
chocolale inlo pieces and place in a healprool bowl
wilh lhe brandy over a pan ol hol waler. Heal genlly
lo mell, lhen leave lo cool.
2 Line lhe loal lin wilh cling llm. Sel aside. Pul lhe
eggs inlo a healprool bowl over a pan ol hol waler.
Whisk unlil lhe eggs are lhick and mousse-like, and
leave a lrail when lhe whisk is lilled. Pemove lrom
lhe heal and whisk unlil lhe bowl is complelely cold.
3 Whip lhe cream unlil il jusl holds ils shape. lold
lhe whisked eggs inlo lhe cooled chocolale mixlure,
lhen lold in lhe cream.
4 Pour hall ol lhe dark chocolale mixlure inlo lhe
prepared lin, lhen lreeze lor aboul !5 minules unlil
lrm. Peserve lhe remaining dark chocolale mixlure.
5 Meanwhile, make lhe while chocolale mixlure
in lhe same way as lhe dark chocolale mixlure. Pour
lhe while chocolale mixlure on lop ol lhe lrm layer
in lhe lin, and lreeze lor !5 minules.
6 Spoon lhe reserved dark chocolale mixlure onlo
lhe while chocolale layer and lreeze lor 30 minules.
7 lnverl lhe lin on lo a serving plale, and remove lhe
cling llm. Decorale lhe lerrine wilh piped roselles ol
whipped cream (page !85), graled chocolale, and
minl sprigs. Slice lhinly lo serve.
250g (8oz) plain dark chocolate
2 tbsp brandy
2 eggs
DARK CHOCOLATE LAYERS
90g (3oz) white chocolate
1 egg
150ml (
1
WHITE CHOCOLATE LAYER
150ml (
1
4 pint) double or whipping
cream, whipped, grated chocolate,
and mint sprigs to decorate
DECORATION
1KG (2LB) LOAF TIN
SERVES 810
KEY TECHNIQUES
MELTING
CHOCOLATE
Care is needed when melting
chocolate, especially white
chocolate. Dont allow it to
overheat or come into contact
with any steam as this could
cause it to scorch or harden.
Use this technique when making
Magic Chocolate Pudding (page
96), Chocolate Roulade (page
164), Chocolate-rum Mousse
(page 170), Chocolate Terrine
(page 192), Heavenly Chocolate
cake (page 214), and Chocolate
and Orange Mousse Cake
(page 224).
Heating chocolate
Chop lhe chocolale and pul
il inlo a healprool bowl sel
over a pan ol hol, nol boiling,
waler. The base ol lhe bowl
should nol be louching lhe
waler. Heal genlly, wilhoul
slirring, unlil lhe chocolale
becomes soll. Pemove lrom
lhe heal, bul leave lhe bowl
over lhe waler. Slir unlil lhe
chocolale is very smoolh
and creamy.
DECORATING
WITH
CHOCOLATE
Chocolate decorations can
transform a dessert, and you dont
have to reserve them for desserts
made only from chocolate fruit
fools and mousses can also benet
from a contrasting nishing touch.
Chocolate curls
Have lhe chocolale al room
lemperalure, and use a
vegelable peeler lo shave
oll long curls on lo a sheel
ol greaseprool paper. Lill
lhe paper lo lip lhe curls
on lo lhe desserl.
Grating chocolate
Use chilled chocolale and
hold il lirmly in a piece ol
greaseprool paper. Hold
lhe graler on a sheel ol
greaseprool paper and rub
lhe chocolale over lhe large
grid ol lhe graler.
Chocolate caraque
1 Spread a smoolh, lhin layer
ol melled chocolale, aboul
!.5mm (
!
!6in) lhick, on lo a
cool work surlace, and leave
lo cool unlil nearly sel.
2 Using a long, sharp knile
held al an angle, push across
lhe chocolale wilh a slighl
sawing aclion, lo shave il inlo
"caraque" curls. Use a cocklail
slick lo pick up lhe caraque.
BAKED ALASKA
1 Pul lhe sponge lan case inlo a shallow ovenprool
serving dish. Arrange lhe lruils in lhe case.
2 Pul lhe ice cream on lop ol lhe lruils and pul in
lhe lreezer lo keep lhe ice cream lrozen while making
lhe meringue.
3 Whisk lhe egg whiles (an eleclric mixer can be
used) unlil slill bul nol dry.
4 Add lhe casler sugar, ! lsp al a lime, and conlinue
lo whisk unlil lhe sugar has been incorporaled and
lhe meringue mixlure is slill and glossy.
5 Pipe or spoon lhe meringue over lhe ice cream,
covering il complelely.
6 8ake immedialely in a prehealed oven al 230C
(450l, Cas 8) lor 34 minules unlil lhe meringue
is linged wilh brown. Serve al once, decoraled wilh
raspberries and slrawberries.
1 20CM (8IN) SPONGE FLAN CASE
250g (8oz) raspberries, sliced
strawberries, or other summer fruits
450ml (
3
4 pint) vanilla ice cream
2 egg whites
whole berries to decorate
SERVES 8
A block ol lrm ice cream is needed lor lhis recipe do
nol use soll-scoop ice cream. Make sure lhe ice cream
is complelely covered by lhe egg while, which slops lhe
ice cream melling.
Cooks know-how
ICED CHRISTMAS PUDDING
1 Combine lhe dried lruil, apricols, glace cherries,
and brandy. Cover and leave lo soak lor 8 hours.
2 ln a large bowl, whisk logelher lhe eggs and sugar.
Heal lhe milk in a heavy saucepan lo jusl below
boiling poinl. Pour inlo lhe egg mixlure, slirring.
3 Pour back inlo lhe pan. Cook genlly, slirring wilh
a wooden spoon, unlil lhe lrolh disappears and lhe
mixlure lhickens. Do nol boil. Pemove lrom lhe heal
and leave lo cool.
4 Whip 300ml (
!
2 pinl) double cream and lhe single
cream logelher unlil lhey are jusl beginning lo hold
lheir shape. lold inlo lhe cuslard wilh lhe lruil and
brandy mixlure.
5 Turn inlo a shallow lreezerprool conlainer and
lreeze lor 2 hours or unlil beginning lo sel bul slill
slighlly soll.
6 Pemove lhe soll sel mixlure lrom lhe lreezer and
mix well lo dislribule lhe lruil evenly. Spoon inlo lhe
pudding bowl, cover, and relurn lo lhe lreezer.
lreeze lor 6 hours or unlil lrm.
7 Pemove lrom lhe lreezer aboul 20 minules belore
serving lo sollen. Turn oul on lo a serving plale, and
spoon lhe remaining cream, lighlly whipped, on lop.
Slice and serve al once.
175g (6oz) mixed dried fruit
60g (2oz) ready-to-eat dried
apricots, chopped
60g (2oz) glac cherries, halved
3 tbsp brandy
SERVES 8
3 eggs
450ml (
3
4 pint) milk
450ml (
3
150ml (
1
ICE CREAM
DIVINE TIRAMISU
1 Mix lhe collee and brandy logelher.
2 Combine lhe eggs and casler sugar in a large
bowl and whisk logelher unlil lhick and lighl,
and lhe mixlure leaves a lrail on lhe surlace.
3 Pul lhe mascarpone inlo a bowl and slir in
a lillle ol lhe egg mixlure. lold in lhe resl, lhen
lold in lhe cream.
4 Cul lhe lrile sponges horizonlally in hall. Line
lhe bollom ol a large glass serving bowl wilh hall
ol lhe sponge pieces. Drizzle hall ol lhe collee and
brandy mixlure over lhe sponges. Spread hall lhe
mascarpone mixlure over lhe lop, and scaller hall
lhe plain chocolale over lhe marscapone.
5 Pepeal lhe layers wilh lhe remaining ingredienls,
decoraling lhe lop wilh lhe graled while chocolale
and lhe remaining graled plain chocolale. Cover
and chill lor al leasl 4 hours belore serving.
125ml (4 oz) strong coffee
3 tbsp brandy
2 eggs
65g (2
1
2oz) light muscovado sugar
250g (8oz) mascarpone cheese
300ml (
1
whipped until thick
1 packet trie sponges
coarsely grated
30g (1oz) white chocolate, coarsely
grated, to decorate
SERVES 8
LUXURY CRME CARAMEL
1 Combine lhe sugar and waler in a saucepan and
heal genlly unlil all lhe sugar has dissolved. 8ring lo
a boil, and cook wilhoul slirring, unlil pale golden.
Pour inlo lhe ramekins.
2 Whisk lhe eggs and vanilla sugar in a bowl. Heal
lhe milk and cream unlil warm, lhen pour inlo lhe
egg mixlure, slirring well. Slrain inlo lhe ramekins.
3 Pul lhe ramekins in a roasling lin and add enough
hol waler lo come hallway up lhe sides ol lhe
ramekins. 8ake in a prehealed oven al !60C (325l,
Cas 3) lor aboul 40 minules unlil jusl sel and lrm lo
lhe louch bul nol solid. Cool, lhen chill lor 8 hours.
4 Turn oul on lo individual plales lo serve.
6 SMALL RAMEKINS
175g (6oz) granulated sugar
8 tbsp water
4 eggs
30g (1oz) vanilla sugar (see box, below)
150ml (
1
450ml (
3
4 pint) milk
SERVES 6
You can buy sachels ol vanilla sugar or make your
own by pushing a halved vanilla pod inlo a jar ol casler
sugar aller a lew days lhe sugar will smell and lasle
ol vanilla. ll you don'l have vanilla sugar, use casler
sugar and ! lsp vanilla exlracl.
Cooks know-how
RASPBERRY MERINGUE
ROULADE
1 Lighlly buller lhe Swiss roll lin and line wilh a sheel
ol baking parchmenl.
2 Whisk lhe egg whiles on lull speed unlil slill bul
nol dry. Add lhe sugar, ! lsp al a lime, and conlinue
lo whisk, slill al lull speed, unlil all lhe sugar has
been incorporaled and lhe mixlure is slill and glossy.
3 Spoon lhe meringue inlo lhe lined lin and spread
lo level lhe surlace. Sprinkle over lhe laked almonds.
4 8ake low down in a prehealed oven al 200C
(400l, Cas 6) lor aboul 8 minules unlil lhe lop
is golden brown. Make sure il doesn'l burn.
5 Peduce lhe oven lemperalure lo !60C (325l,
Cas 3), and conlinue baking lor !0 minules or unlil
lhe meringue is lrm lo lhe louch.
6 Pemove lhe meringue lrom lhe oven and lurn oul
on lo a sheel ol baking parchmenl. Peel lhe lining
paper lrom lhe base and leave lo cool lor !0 minules.
7 Spread lhe whipped cream evenly over lhe
meringue, and scaller lhe raspberries over lhe cream.
8 Poll up lhe meringue lrom a long side, using lhe
lining paper lo help lill il. Wrap lhe roulade in baking
parchmenl and chill in lhe relrigeralor lor 30 minules.
Lighlly dusl wilh silled icing sugar belore serving.
23 33CM (9 13IN) SWISS ROLL TIN
butter for greasing
4 egg whites
45g (1
1
/2oz) aked almonds
300ml (
1
/2 pint) double or whipping
cream, whipped until thick
strawberries to garnish
FILLING
SERVES 8
STEM GINGER AND
PINEAPPLE PAVLOVA
1 Preheal lhe oven lo !60C (325l, Cas 3). Mark
a 23cm (9in) circle on a sheel ol non-slick baking
parchmenl, lurn lhe paper over, and line a baking lray.
2 Whisk lhe egg whiles on lull speed unlil slill, lhen
add lhe sugar, ! lsp al a lime, whisking lhe mixlure
conslanlly on lull speed.
3 8lend lhe cornlour and vinegar and whisk inlo
lhe egg while mixlure.
4 Spread lhe mixlure inside lhe circle on lhe baking
parchmenl, building lhe sides up so lhal lhey are
higher lhan lhe middle. Place in lhe oven, lhen
immedialely reduce lhe heal lo !50C (300l, Cas 2).
5 8ake lhe meringue lor ! hour or unlil lrm lo lhe
louch. Turn oll lhe oven and leave lhe meringue
inside lor anolher hour.
6 Peel lhe lining paper lrom lhe meringue, and
lransler lo a serving plale. Leave lo cool.
7 8elore serving, whip lhe cream unlil slill, and slir
in hall ol lhe slem ginger slrips. Spoon lhe mixlure
inlo lhe middle ol lhe meringue. Top wilh lhe
pineapple rings and lhe remaining slem ginger slrips.
4 egg whites
1
1
2 tsp cornour
1
1
2 tsp white wine vinegar
375ml (13 oz) double or whipping cream
60g (2oz) stem ginger in syrup, cut into
matchstick-thin strips
1 400g (13oz) can pineapple
rings, drained, or freshly cut pineapple
TOPPING
SERVES 68
PEAR AND GINGER
Peplace lhe pineapple wilh ! x 400g (!3oz) can pears.
MINT AND CHOCOLATE
Omil lhe pineapple and ginger. Crush 225g (8oz) minl and
ginger chocolales inlo small pieces. Mix inlo lhe whipped
cream and add ! lsp pepperminl exlracl. Carnish wilh
shavings ol dark chocolale and lresh minl leaves.
TRIPLE BERRY PAVLOVA
Omil lhe pineapple and ginger. Peplace wilh 250g (5oz)
lresh blueberries, 200g (7oz) lresh raspberries and 200g
(7oz) lresh slrawberries, quarlered. Slir hall ol each lruil
inlo lhe whipped cream and scaller lhe remainder over
lhe lop.
BANOFFE PAVLOVA
Omil lhe pineapple and ginger. Add lo large bananas lo
lhe whipped cream and slir in 3 lbsp ol lollee sauce lrom
a jar. Carnish wilh shaving ol chocolale.
PAVLOVA VARIATIONS
clockwise from top left: Pears, mint leaves, mixed
berries, and bananas.
LEMON PANNACOTTA
1 Measure lhe cold waler inlo a small conlainer
and sprinkle lhe gelaline over evenly. Sel aside
lo sponge.
2 Measure lhe cream, sugar, and lemon rind inlo
a saucepan and bring lhe cream lo scalding poinl
(jusl below boiling), slir lo dissolve lhe sugar.
Pemove lrom lhe heal and cool very slighlly. Add
gelaline in a "lump" and whisk unlil dissolved and
smoolh. Add lhe lemon juice. Pour inlo glass dishes
and allow lo sel in lhe relrigeralor, lor aboul 6 hours
or, ideally, overnighl. ll you preler nol lo have lhe
lemon rind, slrain lhe mixlure slrain aller healing.
3 Serve slraighl lrom lhe relrigeralor, lurned oul
onlo individual serving plales and garnish wilh lhe
blueberries and redcurranls.
8 INDIVIDUAL GLASS DISHES OR RAMEKINS
2 tbsp cold water
1 x 11g packet powdered gelatine
750ml (1
1
grated rind and juice of 1 lemon
blueberries and redcurrants to garnish
SERVES 8
Dessert Cakes
HEAVENLY CHOCOLATE
CAKE
baking parchmenl.
2 Pul lhe chocolale inlo a healprool bowl wilh
lhe buller and waler. Pul lhe bowl over a pan ol
hol waler and heal genlly, slirring, unlil lhe mixlure
has melled. Cool.
3 Whisk lhe egg yolks and casler sugar logelher wilh
an eleclric whisk in a large bowl unlil lully and very
lighl in colour. Slir in lhe cooled chocolale mixlure.
Carelully lold in lhe lour and ground almonds.
bul nol dry. lold inlo lhe sponge mixlure, genlly bul
lhoroughly. Pour lhe mixlure inlo lhe prepared lin.
8ake in a prehealed oven al !80C (350l, Cas 4) lor
50 minules or unlil well risen and lrm lo lhe louch.
5 Leave lhe cake lo cool in lhe lin lor a lew minules,
lurn oul on lo a wire rack, and peel oll lhe lining
paper. Cool complelely. Make lhe ludge icing. mell
lhe buller in a pan, add lhe cocoa powder, and cook,
slirring, lor ! minule. Slir in lhe milk and icing sugar.
8eal well unlil smoolh. Leave lo cool unlil lhickened.
6 Splil lhe cake in hall horizonlally and sandwich lhe
layers logelher wilh hall ol lhe ludge icing. Wilh a
palelle knile, spread lhe remaining icing over lhe
cake. Decorale wilh while chocolale curls.
DEEP 20CM (8IN) CAKE TIN
125g (4oz) butter, plus extra for greasing
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
DESSERT CAKES
DESSERT CAKES
KEY TECHNIQUES
1 Whisk lhe eggs, or egg
yolks, wilh lhe sugar unlil lhe
mixlure is lighl, pale, and lhick
enough lo leave a lrail on lhe
surlace when lhe bealers are
lilled oul.
2 Cenlly lold in lhe llour and
any olher ingredienls. ll lhe
eggs have been separaled, lhe
whisked egg whiles should be
lolded inlo lhe mixlure lasl ol
all wilh a spalula.
WHISKED
CAKES
Light, fatless sponges are raised
by air whisked into eggs. Use a
hand-held electric mixer or a large,
table-top mixer. If using a hand-
held mixer, set it at high speed.
DESSERT CAKES
CREAMED
CAKES
The creaming method is used for
both cakes and biscuits. A wooden
spoon, rubber spatula, or electric
mixer are all suitable. Be sure to
soften the butter or margarine
rst. Use this method when
preparing Devils Food Cake
(page 220).
3 Sill over lhe llour and any
olher dry ingredienls. Using
a wooden spoon, genlly lold
unlil well combined. Any
liquid ingredienls should
also be added al lhis slage.
2 Lighlly beal lhe eggs.
Cradually add lhe eggs lo
lhe creamed mixlure, bealing
well unlil smoolh belween
each addilion. ll lhe mixlure
curdles, which will resull in
a dense-lexlured cake, beal
in a spoonlul ol lhe llour.
1 Wilh a wooden spoon,
cream lhe lal and sugar
logelher unlil lhe mixlure
is pale in colour and llully
in lexlure. Keep scraping lhe
side ol lhe bowl wilh a spoon
or spalula lo incorporale all ol
lhe mixlure.
CARROT CAKE
1 Lighlly grease lhe cake lin and line lhe bollom
wilh baking parchmenl.
2 Combine all lhe cake ingredienls in a large bowl.
Mix well unlil lhoroughly blended. Turn inlo lhe
prepared cake lin and level lhe surlace.
lor aboul 50 minules unlil lhe cake is well risen, lrm
lo lhe louch, and beginning lo shrink away lrom lhe
sides ol lhe lin.
4 Leave lhe cake lo cool in lhe lin lor a lew minules.
Turn oul on lo a wire rack, peel oll lhe lining paper,
and leave lo cool complelely.
5 Make lhe lopping. mix logelher lhe cheese, honey,
and lemon juice. Spread on lop ol lhe cake and
sprinkle lhe walnuls over lhe lop. Slore lhe cake in
lhe relrigeralor unlil ready lo serve.
18CM (7IN) SQUARE CAKE TIN
150ml (
1
4 pint) sunower oil,
250g (8oz) wholemeal self-raising our
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
A lull-lal cream cheese lrosling is lhe lradilional lopping
lor carrol cake, bul here a low-lal soll cheese is
suggesled, and il lasles equally good. ll you preler nol
lo have lrosling al all, spread clear honey on lop ol lhe
cake while il is hol lrom lhe oven, and sprinkle wilh
chopped walnuls.
Healthy option
DESSERT CAKES
DESSERT CAKES
DEVILS FOOD CAKE
1 Crease lhe lins wilh buller and line lhe bolloms
wilh baking parchmenl.
2 Pul lhe chocolale inlo a pan wilh lhe waler.
Heal genlly, slirring, unlil lhe chocolale mells. Cool.
3 Combine lhe buller and sugar in a bowl and
beal unlil lighl and lully. Cradually beal in lhe eggs.
4 Slir in lhe melled chocolale. Sill logelher lhe lour,
bicarbonale ol soda, and baking powder. lold inlo
lhe chocolale mixlure unlil evenly blended, lhen
lold in lhe vanilla essence and soured cream.
5 Divide lhe mixlure evenly among lhe prepared
lins. 8ake in a prehealed oven al !90C (375l,
Cas 5) lor 25 minules unlil well risen, springy lo
lhe louch, and jusl shrinking in lrom lhe lin's sides.
6 Turn oul lhe cakes on lo a wire rack, peel oll
lhe lining paper, and leave lo cool.
7 Make lhe American lrosling. combine all lhe
ingredienls in a healprool bowl. Sel lhe bowl over
a pan ol hol waler and whisk wilh an eleclric mixer
lor !2 minules or unlil lhe mixlure is while, lhick,
and slands in peaks.
8 Use hall ol lhe American lrosling lo sandwich lhe
layers logelher, lhen spread lhe remainder over lhe
lop and side ol lhe cake, swirling il decoralively and
pulling il inlo peaks wilh lhe lal ol a palelle knile.
3 20CM (8IN) SANDWICH CAKE TINS
175g (6oz) soft butter, plus extra
for greasing
broken into pieces
175ml (6 oz) hot water
3 eggs, beaten
1
1
2 tsp bicarbonate of soda
1
1
2 tsp baking powder
150ml (
1
4 pint) soured cream
2 egg whites
4 tbsp hot water
pinch of cream of tartar
AMERICAN FROSTING
CUTS INTO 12 SLICES
DESSERT CAKES
DESSERT CAKES
PREPARING
CAKE TINS
Lightly greasing the tin ensures
a cake will turn out easily. Some
recipes, such as Heavenly
Chocolate Cake (page 214), Carrot
Cake (page 218), Devils Food
Cake (page 220), Chocolate and
White Chocolate Gteau (page
228), and Iced Lime Traybake
(page 240), call for the tin to be
oured or lined with greaseproof
paper or baking parchment.
Greasing and flouring
Use melled or sollened buller
or margarine, or oil, according
lo lhe recipe. 8rush over lhe
bollom and side ol lhe lin
using a paslry brush or paper
lowels. ll llouring, add a
spoonlul ol llour and lill lhe
lin lo coal il wilh a lhin layer.
Tip oul any excess llour.
DESSERT CAKES
KEY TECHNIQUES
2 Cul oul lhe shape, culling
jusl inside lhe line, so lhal no
lrace ol lhe lead gels inlo lhe
cake, lhen press smoolhly over
lhe bollom ol lhe lin. Lighlly
grease il direcled in lhe recipe.
This will allow lhe cake lo
easily lall oul ol lhe lin.
Lining
1 Sel lhe cake lin on a sheel
ol greaseprool paper or baking
parchmenl. Holding lhe lin
sleady wilh one hand, mark
around lhe base wilh a pencil
or lhe lip ol a knile wilh lhe
olher hand.
DESSERT CAKES
BAKING SUCCESS
ll can be very dis-hearlening when cakes don'l lurn
oul righl aller you've spenl lime carelully weighing
ingredienls and baking lhem. lollow lhese simple
rules lo produce a perlecl cake every lime.
8e sure lo use lhe correcl size lin, as slaled in lhe
recipe. To check lhe dimensions ol a cake lin,
measure inside lhe lop rim. To work oul lhe deplh,
measure lrom lhe bollom lo lhe lop rim on lhe inside
ol lhe lin. To check lhe capacily ol a lin, measure
how much waler is needed lo lll il lo lhe brim.
When measuring ingredienls wilh a spoon, don'l
hold lhe spoon direclly over lhe bowl or you may
accidenlally add loo much.
ll baking several cake layers, slagger lhem on lhe
oven shelves so one is nol direclly benealh anolher.
8ake lor lhe minimum lime given in lhe recipe belore
opening lhe oven door. ll lhe door is opened loo
soon il may cause some cakes lo delale.
ll a cake looks as lhough il is browning loo quickly,
cover lhe lop loosely wilh loil.
DESSERT CAKES
CHOCOLATE AND ORANGE
MOUSSE CAKE
baking parchmenl. Make lhe sponge (page 226).
2 8ake lhe sponge in a prehealed oven al !80C
(350l, Cas 4) lor 4045 minules unlil lhe sponge
is well risen. Turn oul on lo a wire rack, peel oll lhe
lining paper, and leave lo cool. Cul lhe cake in hall
horizonlally. Pul one hall back inlo lhe clean lin.
4 Make lhe mousse. pul lhe chocolale inlo a bowl
sel over a pan ol hol waler. Heal genlly, slirring
occasionally, unlil lhe chocolale has melled.
5 While lhe chocolale cools, slrain lhe orange juice
inlo a small bowl and sprinkle over lhe gelaline.
Leave lor 3 minules or unlil spongy, lhen sland
lhe bowl in a saucepan ol genlly simmering waler
lor 3 minules or unlil lhe gelaline has dissolved.
6 Slir lhe egg yolks and orange zesl inlo lhe cooled
chocolale. Slowly slir in lhe gelaline, lhen lold in lhe
whipped cream. ln a separale bowl, whisk lhe egg
whiles unlil slill, lhen lold inlo lhe chocolale mixlure.
7 Pour lhe mousse on lop ol lhe cake layer in lhe lin.
Pul lhe remaining cake layer on lop. Cover and chill
unlil lhe mousse is sel.
8 Pemove lhe side ol lhe lin and slide lhe cake on lo
a serving plale. Decorale wilh cream and orange zesl.
DEEP 23CM (9IN) SPRINGFORM CAKE TIN
butter for greasing
4 eggs
CUTS INTO 12 SLICES
DESSERT CAKES
broken into pieces
grated zest and juice of 1 orange
1 tsp powdered gelatine
2 eggs, separated
300ml (
1
whipped until thick
MOUSSE
300ml (
1
strips of orange zest, blanched
DECORATION
DESSERT CAKES
MAKING A
FATLESS
SPONGE
Sponge can be deliciously soft and
moist. The key to achieving this is
to whisk the eggs and sugar to the
correct stage in the rst step. For
the quantities referred to in this
recipe see the Chocolate and
Orange Mousse Cake (page 224).
These instructions will also help
you to make White Chocolate
Gteau (page 228).
2 Sill lhe llour and cocoa
powder logelher over lhe
surlace. Don'l be lempled
lo use drinking chocolale
powder, as il is loo sweel
and weak in llavour.
1 Combine lhe eggs and
sugar in a large bowl and
whisk wilh an eleclric mixer
al high speed unlil lhe mixlure
is pale and lhick enough lo
leave a lrail on ilsell.
KEY TECHNIQUES
3 lold in lhe llour and cocoa
wilh a plaslic spalula unlil
lully blended.
4 Turn lhe mixlure inlo lhe
prepared lin and lill lo level
lhe surlace.
Far right: Whisk with an electric whisk
on full speed until the mixture becomes
smooth, not textured.
DESSERT CAKES
WHITE CHOCOLATE GTEAU
1 Lighlly buller lhe cake lin and line lhe bollom
ol lhe lin wilh baking parchmenl.
2 Pul lhe eggs and sugar inlo a large bowl and whisk
logelher wilh an eleclric mixer on high speed unlil
lhe mixlure is pale and lhick enough lo leave a lrail
on ilsell when lhe whisk is lilled oul.
3 Sill logelher lhe lour, cocoa powder, and
cornlour, and lold hall inlo lhe egg mixlure.
Pour hall ol lhe cooled buller around lhe edge,
lold in genlly.
4 Pepeal wilh lhe remaining lour mixlure and buller,
lolding genlly.
5 Turn lhe mixlure inlo lhe prepared cake lin and lill
lhe lin lo level lhe surlace. 8ake in a prehealed oven
al !80C (350l, Cas 4) lor 3540 minules unlil lhe
sponge is well risen and lrm lo lhe louch. Turn oul
on lo a rack, peel oll lhe lining, and cool.
6 Cul lhe cake in hall horizonlally and sandwich
lhe layers logelher wilh hall ol lhe whipped cream.
Cover lhe cake wilh a lhin layer ol cream, lhen pipe
lhe remainder around lhe lop and bollom edges.
7 Press lhe chocolale curls over lhe lop and side
ol lhe cake, il prelerred.
DEEP 23CM (9IN) ROUND CAKE TIN
90g (3oz) butter, melted and cooled
slightly, plus extra for greasing
6 large eggs
2 tbsp cornour
300ml (
1
white chocolate curls
(optional page 195)
FILLING AND TOPPING
CUTS INTO 14 SLICES
DESSERT CAKES
DESSERT CAKES
BAKING AND
TESTING
It is important to test cakes,
teabreads, and biscuits before
you remove them from the
oven. Before baking, be sure to
preheat the oven to the correct
temperature. If you need to, adjust
the position of the shelves before
you turn on the oven. Use these
techniques when making Heavenly
Chocolate Cake (page 214), Carrot
Cake (page 218), Devils Food
Cake (page 220), Chocolate and
and White Chocolate Gteau
(page 228).
3 Sel lhe cake lin on a wire
rack and leave lo cool lor
aboul !0 minules. Pun a knile
around lhe side ol lhe cake
lo lree il lrom lhe lin.
DESSERT CAKES
KEY TECHNIQUES
2 When cooked, a cake will
shrink slighlly lrom lhe side
ol lhe lin. To lesl, lighlly press
lhe middle wilh a lingerlip,
lhe cake should spring back.
1 Once prepared, lurn lhe
mixlure inlo lhe lin and level
lhe surlace. Tap on lhe work
surlace lo break any large air
bubbles. Transler lo lhe oven.
DESSERT CAKES
3 To cul lhe cake in hall,
sleady il by selling one hand
genlly on lop. Cul lhe cake
horizonlally, using a genlle
sawing aclion.
2 Peel oll lhe lining paper.
Wilh a lighl-lexlured cake,
lurn il over again so lhe base
is on lhe rack, lhis will prevenl
lhe rack marking lhe lop.
1 Hold a wire rack over lhe
lop ol lhe lin, lhen inverl lhe
rack and lin so lhal lhe cake
lalls on lo lhe rack. Carelully
lill lhe lin away lrom lhe cake.
COOLING AND
CUTTING
Leave cakes to cool in the tin a
little before turning out. It is best
to turn out when they are luke
warm, not completely cool. Leave
to become stone cold on a cooling
rack, before cutting and icing.
BASIC CHOUX
PASTRY
Quite unlike any other pastry,
choux is a thick paste that can
be piped into any shape you like.
Once baked, the light-as-air pastry
literally melts in the mouth when
its packed with a creamy lling
and topped with icing. Use this
technique to make Chocolate
Proteroles (page 234), Coffee
clairs (page 236), and Religieuses
(page 238).
3 Leave lo cool slighlly, lhen
gradually add 2 lighlly bealen
eggs, bealing well belween
each addilion, lo lorm a
smoolh, shiny pasle.
DESSERT CAKES
KEY TECHNIQUES
2 Take lhe saucepan oll lhe
heal and add 75g (2
!
2oz)
silled plain llour. Slir
vigorously wilh a wooden
spoon unlil lhe mixlure lorms
a soll ball. This should lake
around 3 minules.
1 Pul 60g (2oz) buller, cul
inlo cubes, inlo a heavy
saucepan wilh !50ml (
!
4 pinl)
waler and heal over a medium
heal lor aboul !0 minules or
unlil lhe buller mells. 8ring lo
a boil bul lake care nol lo
burn lhe buller.
DESSERT CAKES
CRME
PTISSIRE
The velvety texture of crme
ptissire, or pastry cream, is
light and moreish when partnered
with pastry. As well as using this
recipe with the Mille-feuille (page
44), you could also try it with
Chocolate Proterles (page 234),
Coffee clairs (page 236), and
Religieuses (page 238). For the
best taste make crme ptissire
just before you intend to serve it.
3 Pour inlo a bowl and cover
wilh cling lilm, genlly pressing
il over lhe surlace ol lhe
cuslard lo prevenl a skin
lrom lorming. Leave lo cool.
2 Pour lhe hol milk on lo
lhe egg mixlure, whisking
well. Pinse oul lhe saucepan
lo remove any milk residue.
Pelurn lhe egg mixlure lo lhe
pan, and cook over a genlle
heal, slirring conlinuously,
unlil lhickened.
1 Pul 3 eggs, 90g (3oz) casler
sugar,!
!
2 lsp vanilla exlracl,
and 60g (2oz) plain llour inlo
a bowl, add a lillle milk laken
lrom 400ml (!4ll oz), and mix
unlil smoolh. Pour lhe resl ol
lhe milk inlo a heavy saucepan
and bring almosl lo a boil.
DESSERT CAKES
clockwise from top left: Coffee clairs,
Religieuses, Chocolate Profiteroles.
butter for greasing
1 quantity choux pastry (page 232)
300ml (
1
/2 pint) whipping cream, whipped
1 quantity warm Wicked Chocolate Icing
(page 238)
MAKES 12
CHOCOLATE PROFITEROLES
1 8uller a baking lray and sprinkle wilh waler.
Pul !2 lablespoonluls ol choux on lhe lray. 8ake
in a prehealed oven al 220C (425l, Cas 7) lor
!0 minules, lhen reduce lhe heal lo !90C (375l,
Cas 5) and bake lor 20 minules. Splil each prollerole
in hall and cool on a rack.
2 Make lhe wicked chocolale icing (page 238).
3 Sandwich lhe prolleroles logelher wilh lhe
whipped cream, place on individual plales, and
drizzle wilh lhe chocolale icing.
DESSERT CAKES
DESSERT CAKES
The taste of rich aromatic coffee is as satisfying in
a dessert as it is in a drink.
COFFEE CLAIRS
1 8uller a baking lray and sprinkle wilh waler. Spoon
lhe choux inlo a piping bag llled wilh a !cm (
!
/2in)
plain nozzle and pipe inlo 7cm (3in) lenglhs. 8ake
in a prehealed oven al 220C (425l, Cas 7) lor !0
minules, lhen bake al !90C (375l, Cas 5) lor 20
minules. Splil in hall and cool on a rack.
2 Spoon lhe whipped cream inlo lhe bollom halves
ol lhe eclairs.
3 Make lhe icing. pul lhe collee, buller, and waler
in a bowl over a pan ol waler. Heal genlly unlil lhe
buller mells. Pemove lrom lhe heal and beal in lhe
icing sugar unlil il reaches spreading consislency.
Dip lhe lop hall ol each eclair in lhe collee icing,
lhen place on lop ol lhe cream. Leave lhe icing lo
cool belore serving.
butter for greasing
300ml (
1
1 tsp instant coffee
15g (
1
/2oz) butter
2 tbsp water
COFFEE ICING
MAKES 1012
DESSERT CAKES
RELIGIEUSES
1 8uller a baking lray and sprinkle wilh waler. Spoon
lhe choux inlo a piping bag llled wilh a !cm (
!
/2in)
plain nozzle and pipe !0 small and !0 slighlly larger
balls. 8ake in a prehealed oven al 220C (425l, Cas
7) lor !0 minules, lhen bake al !90C (375l, Cas 5)
lor 20 minules. Splil one side ol each bun and cool
on a rack.
2 Peserve aboul 3 lbsp ol lhe whipped cream. lill lhe
balls wilh lhe remaining whipped cream, spooning il
in lhe sides.
3 Make lhe wicked chocolale icing. genlly mell lhe
chocolale wilh lhe double cream in a bowl over a pan
ol simmering waler, slirring unlil smoolh and shiny
(lake care nol lo lel il gel loo hol).
4 Dip lhe lops ol a large and small ball in lhe icing.
lil a piping bag wilh a !cm (
!
/2in) slar nozzle and pipe
lhe reserved cream on lop ol lhe large ball (see page
!84). Cenlly press lhe small ball on lop ol lhe cream,
wilh lhe icing lacing up. Pepeal wilh lhe olher balls.
butter for greasing
300ml (
1
MAKES 10
DESSERT CAKES
Heating chocolate gently over simmering water is
the ideal way to melt it.
150ml (
1
/4 pint) double cream
WICKED CHOCOLATE ICING
DESSERT CAKES
DESSERT CAKES
ICED LIME TRAYBAKE
1 Lighlly grease lhe lin and line lhe bollom wilh
baking parchmenl.
2 Combine all lhe cake ingredienls in a large bowl
and beal well lor aboul 2 minules or unlil smoolh
and lhoroughly blended.
3 Turn inlo lhe prepared lin and level lhe surlace.
8ake in a prehealed oven al !80C (350l, Cas 4)
lor 3540 minules unlil lhe cake is well risen, springy
lo lhe louch, and beginning lo shrink away lrom lhe
sides ol lhe cake lin.
4 Leave lo cool slighlly in lhe lin, lhen lurn oul on
lo a wire rack, peel oll lhe lining paper, and cool.
5 Make lhe icing. sill lhe icing sugar inlo a bowl.
Mix in enough ol lhe lime juice lo give a runny
consislency. Pour over lhe cooled cake, spreading
carelully wilh a palelle knile, and leave lo sel.
When cold, cul inlo squares and serve.
23 30CM (9 12IN) CAKE TIN
175g (6oz) soft butter or margarine,
1 tsp baking powder
3 eggs
3 tbsp milk
nely grated zest of 2 limes
MAKES 12 SQUARES
DESSERT CAKES
juice of 2 limes
ICING
MARBLED COFFEE
RING CAKE
1 Lighlly grease lhe ring mould wilh buller.
2 Combine lhe buller, sugar, eggs, lour, and baking
powder in a large bowl. 8eal unlil smoolh.
3 Pul hall ol lhe mixlure inlo anolher bowl. Dissolve
lhe inslanl collee in lhe measured hol waler and slir
inlo one hall ol lhe cake mixlure.
4 Drop lablespoonluls ol lhe plain mixlure inlo lhe
ring mould, lhen drop lablespoonluls ol lhe collee
mixlure over il. Swirl wilh a skewer lo marble.
lor 40 minules or unlil well risen and lrm lo lhe
louch. Leave lo cool lor a lew minules, lhen lurn oul
on lo a wire rack sel over a lray, and cool complelely.
6 Make lhe icing. combine lhe buller, milk, and
collee in a pan and heal, slirring, unlil smoolh.
Pemove lrom lhe heal and beal in lhe icing sugar
unlil smoolh and glossy.
7 Leave lo cool, lhen pour over lhe cake, spreading
il over lhe sides lo cover complelely. Leave lo sel.
8 Mell lhe while chocolale in a healprool bowl over
a pan ol hol waler. Cool slighlly, lhen spoon inlo a
clean plaslic bag. Snip oll a corner ol lhe bag and
drizzle lhe chocolale over lhe cake. Leave lo sel.
1.75 LITRE (2
3
4 PINT) RING MOULD
250g (8oz) soft butter, plus extra
for greasing
4 eggs
2 tsp baking powder
1 tbsp hot water
30g (1oz) white chocolate
3 tbsp milk
2 tbsp instant coffee
ICING
CUTS INTO 12 SLICES
DESSERT CAKES
DESSERT CAKES
MAKING
BUTTER ICING
There are many simple ways to ll
or decorate cakes. Whipped cream,
jam, or chocolate spread make
quick and easy llings. Butter-icing
can be made in a variety of
avours, to complement the
avour of the cake.
DESSERT CAKES
KEY TECHNIQUES
Spreading the icing
Only ice a cake when il has
cooled complelely. Use a large
palelle knile and spread lhe
icing wilh long, smoolh slrokes
over lhe lop and side ol lhe
cake. Dip lhe palelle knile in
warm waler il lhe icing slicks
lo il.
Chocolate butter-icing
ln a bowl, sollen !50g (5oz)
buller. Add 30g (!oz) cocoa
powder and 250g (8oz) silled
icing sugar, and beal logelher
unlil smoolh. Add a lillle milk
il necessary lo give a spreading
consislency. lor a cilrus icing,
omil lhe cocoa powder and
add linely graled orange or
lemon zesl.
ICING A CAKE
Spreading icing evenly over a
cake creates an attractive surface
that you can then decorate with
anything from whipped cream
to holly. Use this technique to ice
Heavenly Chocolate Cake (page
214), Carrot Cake (page 218),
Devils Food Cake (page 220), and
Iced Lime Traybake (page 240).
DESSERT CAKES
FREEZING CAKES
ll baked goods are nol ealen immedialely lreezing
is a good way lo keep lhem lresh lor a long lime.
Cakes, leabreads, biscuils, American-slyle mullns,
and scones all lreeze well.
Wrap plain cakes, lruil cakes, and leabreads in loil
or lreezer wrap. ll a cake has been iced or decoraled,
lray lreeze il, lhen place in a rigid conlainer or lreezer
bag. lruil cake can slored lor 46 monlhs. iced cakes
lor 23 monlhs. Unwarp decoraled cakes belore
lhawing, bul leave olher cakes in lheir wrapping.
8iscuils, mullns, and scones can be slored lor 6
monlhs. lnlerleave biscuils wilh loil or lreezer wrap
lo keep lhem separale. Thaw biscuils and mullns
al room lemperalure. Scones can be successlully
rehealed or loasled lrom lrozen.
BEST-EVER BROWNIES
1 Crease a 30 23cm (!2 9in) roasling lin,
line lhe base wilh greaseprool paper, and grease
lhe paper.
2 Pul lhe chocolale and margarine in a bowl
and sil lhe bowl on lop ol a small saucepan ol
genlly simmering waler. Mell lhe chocolale slowly,
lhen remove lhe bowl lrom lhe pan and lel lhe
chocolale cool.
3 Pul lhe collee in anolher bowl, pour in lhe hol
waler, and slir lo dissolve. Add lhe eggs, sugar,
and vanilla essence. Cradually beal in lhe chocolale
mixlure. lold in lhe lour and walnuls, lhen lhe
chocolale chips.
4 Pour lhe mixlure inlo lhe prepared lin and bake
in a prehealed oven al !90C (375l, Cas 5) lor
aboul 4045 minules or unlil lrm lo lhe louch.
Don'l overcook lhe crusl should be dull and crisp,
bul lhe middle may slill be gooey. Leave lo cool in
lhe lin, lhen cul inlo 24 pieces.
375g (12oz) plain chocolate,
broken into pieces
250g (8oz) margarine or butter
2 tbsp hot water
2 eggs
175g (6oz) walnut pieces
250g (8oz) plain chocolate chips
MAKES 24
DESSERT CAKES
left to right: Chocolate Cup Cakes,
Best-ever Brownies.
DESSERT CAKES
CHOCOLATE CUP CAKES
1 Line lwo !2-hole mulln lins wilh paper cases.
Sill lhe cocoa powder inlo a bowl, pour in lhe boiling
waler, and mix inlo a lhick pasle. Add lhe remaining
cake ingredienls and mix wilh an eleclric hand whisk
(or beal well wilh a wooden spoon).
2 Divide lhe mixlure equally belween lhe 24 paper
cases. 8ake in a prehealed oven al 200C (400l,
Cas 6) lor aboul !0 minules unlil well risen and
springy lo lhe louch. Cool in lhe cases on a wire rack.
3 Make lhe icing. Mell lhe buller, lhen pour il inlo
a bowl. Sill in lhe cocoa powder and slir lo mix. Slir
in lhe milk and lhen sill in lhe icing sugar a lillle al
a lime lo make a glossy, spreadable icing. Spread lhe
icing over lhe cakes and leave lo sel belore serving.
2 12-HOLE MUFFIN TINS AND 24 PAPER CASES
40g (1
1
/2oz) cocoa powder
about 4 tbsp boiling water
3 eggs
115g (4
1
/2oz) self-raising our
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.
DESSERT CAKES
DESSERT CAKES
LEMON DRIZZLE CUP CAKES
Subslilule lhe cocoa wilh lhe 40g (!
!
2oz) sell-raising
lour and omil lhe boiling waler. Add lnely graled rind
ol ! lemon lo lhe basic sponge mix. Mix lhe juice ol !
lemon wilh !00g (4oz) granulaled sugar and pour over
lhe cup cakes whilsl lhey are slill warm and jusl oul ol
lhe oven.
CHILDRENS VANILLA
!
2oz) sell-raising lour
and omil lhe boiling waler. Add 2 lsp ol vanilla exlracl lo
lhe sponge mix. lor lhe icing mix logelher 75g (3oz) sieved
icing sugar wilh a lew drops vanilla exlracl. Decorale lhe
icing wilh children's lavourile sweels eg smarlies, jelly
babies, !00's and !000's.
COFFEE AND WALNUT
!
2oz) sell-raising lour
and omil lhe boiling waler. Dissolve ! lbsp ol inslanl collee
wilh 2 lsp ol waler, add lo lhe sponge mix. Slir in 2 lbsp ol
chopped shelled walnuls. lor lhe icing, mix logelher, 75g
(3oz) sieved icing sugar wilh ! lsp ol diluled collee or a
lew drops ol collee exlracl.
CUP CAKE VARIATIONS
clockwise from top left: Lemons with lemon rind,
vanilla pods, and walnuts.
DESSERT CAKES
INDEX
INDEX
Page numbers in italics indicate
illustrations of recipes.
A
almonds
Almond pastry 60
Austrian cheesecake 16, 160, 161
Coffee & almond meringue towers
177, 178
Heavenly chocolate cake 10, 23,
214, 215
Mincemeat & almond tart 14, 16,
22, 56, 57
Tropical tartlets 12, 15, 60, 61
American frosting 220, 221
apples
Apple brown Betty 12, 18, 76, 77
Apple Charlotte 13, 90, 91
Apple tarte au citron 14, 23, 38,
39
Blackberry & apple cobbler 39, 42
Christmas apple pie 66
Christmas Eves pudding 75
Classic apple crumble 39, 40
Double crust apple pie 12,
64, 65
Eves pudding 74, 75
French apple tart 12, 14, 22, 48,
49
Fruit fritters 102, 103
Spiced apple pie 66
Spiced Eves pudding 75
sweetening 40
Tarte Tatin 13, 14, 26, 27
Toffee apple steamed pudding 86
apricots
Apricot upside-down pudding 73
Double apricot steamed pudding
86
Dried fruit salad 150
Apricot fool 114
Iced Christmas pudding 20, 198,
199
B
Baileys & chocolate trie 156
Baked Alaska 15, 196, 197
Bakewell tart 16, 32, 33
baking blind 47
Baklava 14, 21, 94, 95
bananas
Banana & honey ice cream 188
Banoffee Pavlova 208
Banof pie 23, 36, 37
Carrot cake 218, 219
Jamaican bananas 13, 104, 105
Banoffee Pavlova 208
Basic choux pastry 232
Basic meringue 174
batters
see also pancakes
Best-ever brownies 11, 21, 246, 247
biscuit bases
Cherry cheesecake 13, 14, 132,
133
Marbled raspberry cheesecake
13, 15, 138, 139-41
Tropical fruit cheesecake 12, 14,
17, 22, 116, 117
blackberries
Blackberry & apple cobbler 39, 42
Blackberry fool 114
Blackberry sorbet 136
Red fruit salad 150
blackcurrants
Mid-summer pudding 13, 17,
142, 143
Red fruit salad 150
blueberries
Triple berry Pavlova 208
Brandy butter 89
bread & breadcrumbs
Apple brown Betty 12, 18, 76, 77
Apple Charlotte 13, 90, 91
Bread & butter pudding with
marmalade 107
Chocolate delice 10, 17, 20, 168,
169
142, 143
Rich bread & butter pudding 23,
106, 107
Treacle & orange pudding 20,
108, 109
Treacle tart 16, 34, 35
brown Betty, Apple 12, 18, 76, 77
brownies, Best-ever 11, 21, 246, 247
Butter icing 244, 248
Butterscotch sauce 166
C
cakes & gteaux
Best-ever brownies 11, 21, 246,
247
Chocolate & orange mousse cake
11, 17, 21, 23, 224, 2257
Chocolate roulade 11, 20, 164,
165
Devils food cake 11, 21, 220, 221
Hazelnut meringue gteau 15,
20, 22, 182, 183
214, 215
Iced lime traybake 16, 19, 240,
241
Marbled coffee ring cake 23, 242,
243
Raspberry meringue roulade 12,
14, 204, 205
techniques 21617, 2223, 226
7, 2301, 2445
White chocolate gteau 11, 15,
21, 23, 228, 229
see also cheesecakes; choux
pastry; cup cakes
candied fruit & peel, Cassata 190, 191
caraque, chocolate 195
Cassata 190, 191
Chantilly cream, Coffee 178
Charlotte, Apple 13, 90, 91
cheese see curd cheese; mascarpone;
soft cheese
cheesecakes
Austrian 16, 160, 161
Cherry 13, 14, 132, 133
marbled llings technique 1401
Marbled raspberry 13, 15, 138,
13941
Tropical fruit 12, 14, 17, 22, 116,
117
cherries
133
Jubilee trie 124, 125
Childrens vanilla cup cakes 250
Chilled lemon souf 14, 16, 120, 121
Chilled rice with pears 80
chocolate
247
Chocolate butter icing 244, 248
Chocolate chip ice cream 188
Chocolate cup cakes 10, 247, 248
Chocolate delice 10, 17, 20, 168,
169
Chocolate ganache 180
Chocolate ice cream 188
Chocolate marshmallow sauce 166
Chocolate meringue shells 177,
180
11, 17, 21, 23, 224, 2257
Chocolate proteroles 11, 21,
234, 235
165
Chocolate terrine 11, 15, 21,
192, 193
Chocolate-rum mousse 10, 21,
170, 171
curls & caraque 195
Divine tiramisu 15, 17, 20, 23,
200, 201
Fudge icing 214
214, 215
Hot chocolate sauce 166, 167
Magic chocolate pudding 10, 18,
20, 96, 97
Mint & chocolate Pavlova 208
Nutty chocolate pudding 97
Religieuses 235, 238
techniques 168, 171, 180, 194
5, 238
White chocolate & brandy mousse
172
White chocolate gteau 11, 15,
21, 23, 228, 229
Wicked chocolate icing 238
choux pastry
Basic choux pastry 232
Chocolate proteroles 11, 21,
234, 235
Coffee clairs 235, 236
Christmas
INDEX
Christmas pudding 16, 88, 89
199
citrus fruit
Citrus butter icing 244
preparation techniques 1445
see also lemons; limes; oranges
claret, Port & claret jelly 125, 128
Classic apple crumble 39, 40
cobbler, Blackberry & apple 39, 42
coffee
247
Coffee Chantilly cream 178
Coffee clairs 235, 236
Coffee icing 236, 242
Coffee & almond meringue
towers 177, 178
Coffee-rum mousse 172
Coffee & walnut cup cakes 250
200, 201
243
condensed milk, Banof pie 23, 36, 37
cooling cakes 2301
cranberries
Cranberry & vodka jelly 125, 126
cream, piping techniques 1845
creamed cakes, technique 217
Crme brle 19, 162, 163
crme caramel, Luxury 17, 19, 202,
203
crme frache, Raspberry passion 12,
125, 130
Crme ptissire 233
Mille-feuille 14, 16, 22, 44, 45
Crpes Suzette 100, 101
crimping pastry 54
crumble
Classic apple 39, 40
toppings 40
cup cakes
Childrens vanilla 250
Chocolate 10, 247, 248
Coffee & walnut 250
Lemon drizzle 250
curd cheese, Austrian cheesecake 16,
160, 161
curls, chocolate 195
custards
Crme Brle 19, 162, 163
Custard (sauce) 92, 93, 155
Luxury crme caramel 17, 19,
202, 203
Zabaglione 158, 159
see also tries
cutting cakes 231
D
dates, Sticky toffee pudding 20,
78, 79
decorating techniques
chocolate 195
cream 184-5
icing 244
meringue 175
pastry 54
Double apricot steamed pudding 86
Double crust apple pie 12, 64, 65
dried fruit
Bread & butter pudding with
marmalade 107
Double apricot steamed pudding
86
199
106, 107
see also mincemeat
E
clairs, Coffee 235, 236
egg whites
marbled llings 1401
meringue making & piping 1745
whisking & folding 119
English tries, Old/Orange 17, 22,
154, 155, 156
Eves pudding 74, 75
F
gs, Dried fruit salad 150
lo pastry 31
Baklava 14, 21, 94, 95
aky pastry 31
folding egg whites 119
fools
Apricot 114
Blackberry 114
Gooseberry 18, 112, 113
Raspberry 114
freezing
cakes & gteaux 245
cheesecakes 133
tarts & pies 55
French apple tart 12, 14, 22, 48, 49
French pancakes 18, 98, 99
Fresh orange mousse 172
fritters, Fruit 102, 103
frosting
American 220, 221
see also icing
fruit see dried fruit; specic fruits (eg
strawberries)
fruit salads
Dried 150
Red 150
Tropical 13, 17, 18, 148, 149
Fudge icing 214
G
ganache, Chocolate 180
gelatine, dissolving 118, 126, 128
ginger
Pear & ginger Pavlova 208
Stem ginger & pineapple Pavlova
15, 21, 23, 206, 207
golden syrup
Pecan pie 14, 20, 50, 51
Syrup steamed pudding 86
108, 109
Gooseberry fool 18, 112, 113
grating chocolate 168, 195
H
20, 22, 182, 183
214, 215
honey
Baklava 14, 21, 94, 95
Banana & honey ice cream 188
Hot chocolate sauce 166, 167
I
ice cream
Banana & honey 188
Cassata 190, 191
Chocolate 188
Chocolate chip 188
Iced Christmas pudding 20,
198, 199
Rich vanilla 19, 20, 186, 187
Iced Christmas pudding 20, 198, 199
Iced lime traybake 16, 19, 240, 241
icing
American frosting 220, 221
Butter 244
Chocolate butter 244, 248
Citrus butter 244
Coffee 236, 242
drizzle icings for cup cakes 250
Fudge 214
Lime 241
Soft cheese topping 218
technique 244
Wicked chocolate 238
J
jellies
Cranberry & vodka 125, 126
Port & claret 125, 128
K
kiwi fruit, Tropical fruit cheesecake
12, 14, 17, 22, 116, 117
L
lemons
Apple tarte au citron 14, 23,
38, 39
Chilled lemon souf 14, 16,
120, 121
Lemon drizzle cup cakes 250
Lemon & lime souf 122
Lemon meringue pie 22, 52, 53
Lemon pannacotta 19, 210, 211
Lemon sorbet 18, 134, 135
Lemon steamed pudding 86
Tarte au citron 14, 22, 58, 59
limes
Iced lime traybake 16, 19,
240, 241
Lemon & lime souf 122
Lime icing 241
lining cake tins 222
Luxury crme caramel 17, 19,
202, 203
INDEX
M
macaroons, Old English trie 17,
22, 154, 155
Magic chocolate pudding 10, 18, 20,
96, 97
mandarins, Tropical tartlets 12, 15,
60, 61
mangoes
preparing 146
17, 22, 116, 117
Tropical fruit salad 13, 17, 18,
148, 149
marbled cheesecake llings,
technique 1401
243
Marbled raspberry cheesecake 13,
15, 138, 13941
marmalade, Bread & butter pudding
with marmalade 107
marshmallow sauce, Chocolate
166
mascarpone
200, 201
Raspberry tartlets 62
melon
Melon & mint sorbet 136
148, 149
melting chocolate 171, 194, 238
meringue
Basic meringue 174
Chocolate meringue shells 177,
180
165
Coffee & almond meringue
towers 177, 178
20, 22, 182, 183
Meringue raspberry nests 19,
176, 177
14, 204, 205
techniques 1745
see also Pavlovas
microwaving 55
142, 143
Mille-feuille 14, 16, 22, 44, 45
mincemeat
22, 56, 57
mousses
11, 17, 21, 23, 224, 2257
Chocolate terrine 11, 15, 21,
192, 193
Chocolate-rum 10, 21, 170, 171
Coffee-rum 172
Fresh orange 172
White chocolate & brandy 172
N
nuts see almonds; hazelnuts;
pecan nuts; walnuts
O
Old English trie 17, 22, 154,
155
oranges
11, 17, 21, 23, 224, 2257
Fresh orange mousse 172
Orange English trie 156
Orange sauce 101
Rhubarb & orange pie 66
108, 109
148, 149
P
pancakes
Crpes Suzette 100, 101
French pancakes 18, 98, 99
pannacotta, Lemon 19, 210, 211
papaya, Tropical fruit salad 13, 17,
18, 148, 149
passion fruit
Passion fruit souf 122
Raspberry passion 12, 125, 130
148, 149
pastry
Almond pastry 60
baking blind 47
decorating & crimping 54
lo & strudel pastries 31
aky pastry 31
microwaving & freezing 55
Pt sucre 29
puff pastry 31
Quick puff pastry 30
cases 467
Shortcrust pastry 28
see also choux pastry; tarts &
pies
pastry cream see Crme ptissire
Pt sucre 29
Pavlovas
Banoffee 23, 208
Mint & chocolate 208
Pear & ginger 208
Stem ginger & pineapple 15, 21,
23, 206, 207
Triple berry 208
peaches
155
Peach sauce 166
pears
155
Pear & ginger Pavlova 208
pecan nuts
Pecan pie 14, 20, 50, 51
pies see tarts & pies
pineapple
Pineapple upside-down pudding
72, 73
preparing 147
Stem ginger & pineapple Pavlova
15, 21, 23, 206, 207
17, 22, 116, 117
148, 149
piping techniques 175, 1845
Plum pie 66
Port & claret jelly 125, 128
proteroles, Chocolate 11, 21, 234,
235
prunes, Dried fruit salad 150
puff pastry 31
Mille-feuille 14, 16, 22, 44, 45
Q
R
raspberries
20, 22, 182, 183
13, 15, 138, 13941
Meringue raspberry nests 19,
176, 177
142, 143
Raspberry fool 114
14, 204, 205
Raspberry passion 12, 125, 130
Raspberry sauce 176, 183
Red fruit salad 150
rataas, Old English trie 17, 22,
154, 155
Red fruit salad 150
redcurrants
142, 143
Red fruit salad 150
rhubarb
Strawberry & rhubarb pie 13, 68,
69
rice
Rice pudding 16, 18, 22, 80, 81
106, 107
Rich vanilla ice cream 19, 20, 186,
187
roulades
Chocolate 11, 20, 164, 165
Raspberry meringue 12, 14, 204,
205
S
Sabayon sauce 92
sauces
Brandy butter 89
Butterscotch 166
Chocolate marshmallow 166
Custard 92, 93, 155
Hot chocolate 166, 167
INDEX
Orange 101
Peach sauce 166
Raspberry 176, 183
Sabayon 92
Sweet white 92
Toffee 79
Shortcrust pastry 28
soft cheese
133
13, 15, 138, 13941
17, 22, 116, 117
see also curd cheese;
mascarpone
sorbets
Blackberry 136
Cassata 190, 191
Lemon 18, 134, 135
Melon & mint 136
Strawberry 136
soufs
Chilled lemon 14, 16, 120, 121
Lemon & lime 122
Passion fruit 122
Strawberry 122
soured cream
Devils food cake 11, 21, 220,
221
13, 15, 138, 13941
Spiced apple pie 66
sponge cakes
technique 2267
see also cakes & gteaux; cup
cakes
sponge an case, Baked Alaska 15,
196, 197
sponge puddings
Apricot upside-down pudding 73
Eves pudding 74, 75
Magic chocolate pudding 10, 18,
20, 96, 97
Pineapple upside-down pudding
72, 73
Sticky toffee pudding 20, 78, 79
see also steamed puddings
steamed puddings
Double apricot 86
Lemon 86
Steamed jam pudding 84, 85
Syrup 86
techniques 823
Toffee apple 86
108, 109
Stem ginger & pineapple Pavlova 15,
21, 23, 206, 207
Sticky toffee pudding 20, 78, 79
strawberries
142, 143
Red fruit salad 150
69
Strawberry sorbet 136
Strawberry souf 122
strudel pastry 31
Sweet white sauce 92
Syrup steamed pudding 86
T
tarts & pies
Apple tarte au citron 14, 23, 38,
39
Bakewell tart 16, 32, 33
Double crust apple pie 12, 64, 65
French apple tart 12, 14, 22, 48,
49
22, 56, 57
Pecan pie 14, 20, 50, 51
Plum pie 66
Spiced apple pie 66
69
Tarte au citron 14, 22, 58, 59
Tarte Tatin 13, 14, 26, 27
techniques 2830, 467, 545
techniques
baking blind 47
batters 103
cake-making 21617, 2223,
2267, 2301, 2445
chocolate 168, 171, 180, 1945,
238
citrus preparation 1445
Crme ptissire 233
crumble toppings 40
egg whites 119, 1401, 1745
freezing 55, 133, 245
gelatine 118, 126, 128
mango preparation 146
marbled llings 1401
meringues 1745
microwaving 55
pastry-making 2830, 232
pineapple preparation 147
piping 175, 1845
steamed puddings 823
sweetening apples 40
tarts & pies 467, 545
vanilla sugar 202
terrines
Cassata 190, 191
Chocolate 11, 15, 21, 192, 193
testing cakes 230
tins, cake 2223, 2301
tiramisu, Divine 15, 17, 20, 23, 200,
201
Toffee apple steamed pudding 86
Toffee sauce 79
traybakes
247
Iced lime traybake 16, 19, 240,
241
Treacle & orange pudding 20, 108,
109
tries
Baileys & chocolate 156
200, 201
Jubilee 124, 125
Old English 17, 22, 154, 155
Orange English 156
Tropical fruit cheesecake 12, 14, 17,
22, 116, 117
Tropical fruit salad 13, 17, 18, 148,
149
U
Upside-down puddings 72, 73
V
vanilla
Childrens vanilla cup cakes 250
Crme ptissire 233
Mille-feuille 14, 16, 22, 44, 45
Rich vanilla ice cream 19, 20,
186, 187
vanilla sugar 202
vodka, Cranberry & vodka jelly 125,
126
W
walnuts
Baklava 14, 21, 94, 95
247
Coffee & walnut cup cakes 250
whisked cakes, technique 216, 2267
whisking egg whites 119
White chocolate & brandy mousse
172
White chocolate gteau 11, 15, 21,
23, 228, 229
white sauce, Sweet 92
Wicked chocolate icing 238
Y
yogurt, Raspberry passion 12, 125,
130
Z
Zabaglione 158, 159
zesting citrus 144
MARY BERRY
ABOUT THE AUTHOR
Mary 8erry is one ol lhe UK's besl known and respecled cookery wrilers, a TV cook and Aga experl, and champion ol
lradilional lamily cooking. Wilh over 60 books lo her name, and over 5 million sales worldwide, in 2004 she was voled
Top 3 by 88C Cood lood lor lhe calegory "Mosl Peliable Celebrily Cook 8ooks", alongside Jamie Oliver and Delia Smilh.
ACKNOWLEDGMENTS
AUTHORS ACKNOWLEDGMENTS FOR MARY BERRYS COMPLETE COOKBOOK
lor lhe lrsl edilion, l would like lo lhank liona Oyslon lor her experlise in wriling and lesling recipes, and lor all her
hard work helping me produce lhe book. l would also like lo lhank managing edilor Cillian Poberls lor help in preparing
lhe second edilion.
PUBLISHERS ACKNOWLEDGMENTS FOR MARY BERRYS COMPLETE COOKBOOK
The lrsl (!995) edilion ol lhis book was crealed by Carroll & 8rown Lld lor Dorling Kindersley. Thanks lo lhe lollowing
people lor lheir help. Ldilorial consullanl, Jeni Wrighl, Projecl edilor, Vicky Hanson, Ldilors, Jo-Anne Cox, Slella Vayne,
Anne Crane, Sophie Lankenau, and Trish Shine, Cookery consullanls, Valerie Cipollone and Anne Hildyard, Arl edilors,
Louise Cameron and Cary Ldgar-Hyde, Designers, Alan Wall, Karen Sawyer, and Lucy De Posa, Pholography, David
Murray and Jules Selmes, assisled by Nick Allen and Sid Sideris, Produclion, Wendy Pogers and Amanda Mackie,
lood preparalion, Lric Treuille, Annie Nichols, Cara Hobday, Sandra 8addeley, and Llaine Ngan, assisled by Maddalena
8aslianelli and Sarah Lowman, Addilional recipes/Conlribulors, Marlena Spieler, Sue Ashworlh, Louise Picklord,
Cara Hobday, Norma MacMillan, and Anne Cains, Nulrilional consullanl Anne Sheasby.
The second (2003) edilion ol lhis book was crealed by Dorling Kindersley. Thanks lo lhe lollowing people lor lheir help.
Ldilorial conlribulor, Norma MacMillan, Ldilorial assislance, Hugh Thompson, DK Piclure Library, Claire 8owers and
Charlolle Osler, Nulrilional consullanl, Wendy Doyle, lndex, Helen Smilh, Loan ol props, Villeroy & 8och, Thomas Coode
& Co. and Chomell. Thanks also lo DK lndia. Projecl edilor, Dipali Singh, Ldilor, Kajori Aikal, Projecl designer, Pomi
Chakraborly, Designer, Pashmi 8alloo, DTP, Narender Kumar, Pajesh Chibber, and Nain Singh Pawal, Managing edilor,
lra Pande, Managing arl edilor, Aparna Sharma.
The publisher would like lo lhank Susan 8osanko lor crealing lhe index and Pomaine Werblow lor her piclure research
lor Mary Berrys Traditional Puddings and Desserts.
The publisher would like lo lhank lhe lollowing lor lheir kind permission lo reproduce lheir pholographs.
(Key. a-above, b-below/bollom, c-cenlre, l-lell, r-righl, l-lop)
Jacket images: Front: Rob Judges and William Reavell: lr. Spine: Rob Judges: l
All olher images Dorling Kindersley
lor lurlher inlormalion see. www.dkimages.com
ACKNOWLEDGMENTS

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