Dish type: Dessert Serves 4-6 Preparation and cooking time: 40 minutes Ingredients 2 ripe dessert pears (200g each), peeled, cored and cut into thick slices 400g of unsliced white farmhouse bread, roughly torn into chunks 4 free range medium eggs, beaten 70g of Delamere goat’s butter, softened 350ml of Delamere goat's milk 75ml of double cream 2 tsp ground ginger 110g white caster sugar Method 1. Preheat the oven. Mix 1 tsp ground ginger with the softened butter and spread onto the bread. Arrange the bread and pear pieces into an ovenproof dish. 2. Beat together the milk, cream, eggs, sugar and 1 tsp ginger and pour over the bread and
Dish type: Dessert Serves 6 Cooking and preparation time: 1 hour Ingredients 300g sugar 300g butter 300g self-raising flour 75g stem ginger Zest of 2 large lemons 6 large free-range eggs 1 punnet of blackberries Maple syrup Double cream to serve Method 1. Cream the butter and sugar then add the eggs one at a time, followed by the flour, ginger and lemon zest. It should resemble a thick batter. Keep to one side. 2. Place a generous dash of maple syrup and 3 or 4 blackberries in the bottom of 6 greased darioule moulds (or similar). 3. Pour the batter over the blackberries until ⅔ the way up the side of the mould.
Dish type: Dessert Serves 4 Preparation and cooknig time: 15 minutes Ingredients 100g/4oz softened butter 100g/4oz light soft brown sugar 100g/4oz self raising flour 2 medium eggs 4tbsp milk 225g/8oz Bramley apples, peeled, cored and diced 100g/4oz toffees 150ml/¼pt double cream Method 1. Place butter, sugar, flour, eggs and milk together in a large bowl. Use an electric whisk to beat together until smooth. Stir in the apples. 2. Divide the mixture between 4 greased microwave proof ramekins or teacups. Arrange the cups in a circle on the turntable and microwave on High for 3-3 ½ mins or until the surface of the sponges looks almost dry. Stand for 5mins. 3. Place the
The festive season is upon us, and whether for a dinner party or a cosy night in, there's nothing better at this time of year than a spot of indulgent baking. When the cold sets in and the nights draw in earlier, all we fancy is a piping hot winter pudding straight out of the oven. So for something truly traditional, a baked, boiled or steamed pudding really hits the spot. Rich and creamy, with a gorgeous melt-in-the-mouth texture, these homemade desserts are part of our culinary heritage and were first produced in the early Medieval period of Britain. CLICK ON PHOTO FOR FULL GALLERY But because