Tag Archive: Dessert

  1. Pear & Plum Banana Bread by Ren Behan

    Leave a Comment

    This is the perfect recipe to get the kids involved and help towards their five a day. Quick and easy to make it can be rustled up in no time and provides a wonderful healthy snack. You can also use apples or blueberries for one of the layers.

    Kids in the Kitchen

    Mashing Bananas – Who doesn’t enjoy mashing stuff? Give your kids the task of peeling and mashing the ripe bananas in this recipe. Tip – here’s a fun song about bananas to sing along while your kids are prepping the bananas.

    Sifting Dry Ingredients – Bring on the mess! First measure how much flour you will need and let them go for it. A sieve will work but a handheld flour sifter if you have one would be really fun for the kids too.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye

    Serves: 6-8

    Prep time: 15 minutes

    Cooking Time: 1 hour

    Difficulty: Easy


    Equipment

    • Loaf Tin
    • Baking Paper
    • Electric Whisk
    • Sieve

    Ingredients

    • 150g unsalted butter (plus a bit extra for greasing)
    • 100g soft brown sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 200g self-raising flour
    • 1 teaspoon cinnamon (plus extra for dusting)
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 3 bananas, mashed
    • 120g sour cream
    • 1 pear, ripe, sliced
    • 2 plums, ripe, stone removed, sliced

    Cooking Method

    1. Preheat the oven to 180C/160 fan/gas 5. Grease the inside of a loaf tin with a little butter and line with a sheet of baking paper.
    2. Using an electric whisk, beat the butter with the sugar, eggs and vanilla.
    3. Sift in the dry ingredients and stir with a metal spoon. Stir in the mashed bananas and sour cream.
    4. Add one third of the mixture to the loaf tin and spread out using the back of a spoon. Next, add a layer of pear. Then a further third of the mixture followed by a layer of plum. Add the rest of the mixture and flatten the top. Dust with a little extra cinnamon.
    5. Bake the loaf for 1 hour. Leave the cake to cool in the tin for ten minutes before carefully taking it out to cool on a wire rack. Serve when warm or cold with extra fruit on the side.
  2. Salted Caramel Chocolate Oatmeal Bars by Ren Behan

    Leave a Comment

     

    If you love Salted Caramel and Chocolate these Oatmeal Bars are for you! You can be sure if there are any little ones around they will enjoy getting chocolaty for this recipe.

    Kids in the Kitchen

    Mixing – This has to be one of the best things to let kids do when baking or cooking with them. Even the smallest of youngsters can have a go!

    Pressing the Dough – Once everything is mixed together keep those little fingers busy by getting them to push the dough into the container.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye which she adapted from US blog Pinch of Yum

    Prep time: 10 minutes

    Cooking Time: 30-35 minutes in total

    Serves: 12


    Equipment


    Ingredients

    • 200g plain flour
    • 115g rolled oats
    • 220g soft brown sugar
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 125g unsalted butter, melted and cooled a little
    • 150g good quality (60%+) dark chocolate, chopped (Ren used Lindt 62%)
    • 180g caramel (Ren used Bonne Maman Confiture de Caramel)
    • An extra pinch of sea salt

    Cooking Method

    1. Preheat the oven to 180C. Melt the butter and leave it to one side to cool. Put the flour, oats, sugar, baking powder, and a pinch of salt into a mixing bowl. Pour in the butter and mix everything together with a spoon until a soft (but still crumbly) dough forms. If the dough feels sticky, add a little more flour.
    2. Take a 9 x 13 baking dish and press 2/3 of the dough into it, flattening it down. Save 1/3 for topping. Bake for 15 minutes or until the top is turning golden.
    3. While crust is baking, melt the caramel (adding an extra pinch of sea salt) in the microwave until it is runny and set to one side.
    4. Take the crust out of the oven and very carefully sprinkle over the grated or chopped chocolate. Next, pour the melted caramel over the chocolate chips. Then, crumble the remaining dough over the top of the bars. Bake for another 15-20 minutes, until the top layer is golden brown.
    5. The hardest part is letting it stand for an hour or so, until the caramel is cooled. Slice into bars with a sharp knife.
  3. Rhubarb and Custard Tart with Stem Ginger Ice Cream by Paris House

    Leave a Comment

     

    Forced Rhubarb is readily available just now and it makes a wonderful desserts. You might even have some in your garden!

    This vegetable that thinks it’s a fruit is so versatile and the cheering bright vibrant colours will definitely bring a ray of sunshine to your day. 

    This recipe doesn’t have to be eaten with home made ice cream but if you have the time the combination of the stem ginger and the tartness of the rhubarb is a match made in heaven. 

    Recipe Courtesy of Paris House

    Serves: 4

    Difficulty: Medium


    Equipment


    Ingredients

    Ginger Ice Cream:

    • 250ml milk
    • 75g whipping cream
    • 50ml King’s Ginger Liqueur
    • 40g egg yolks
    • 65g sugar
    • 50g stem ginger (minced)

    Vanilla Pastry Cream:

    • 285ml milk
    • 1tsp vanilla extract
    • 1½ eggs
    • 50g sugar
    • 28g flour
    • 7g cornflour

    Poached Rhubarb:

    • 600g bright red forced rhubarb
    • 640g Sugar
    • 400g orange juice
    • 1 tbsp orange zest
    • 15g arrow root

    Puff Pastry Disks:

    • 1 pack of all butter puff pastry sheets
    • 1 yolk
    • 2 tbsp milk
    • 1 tbsp brown sugar

    Cooking Method

    Ginger Ice Cream:

    1. First make the ice cream, this can be done well in advance. Once it has been churned store it in the freezer until ready to use.
    2. Bring the milk, cream and King’s Ginger Liqueur to the boil in a heavy based pan.
    3. Whisk the sugar, stem ginger and the yolks until pale in a medium bowl.
    4. Pour 1/3rd of the boiling milk onto the eggs whilst whisking and mix well.
    5. With the pan off the heat, return the milk and egg mix to the pan with the remaining milk and mix well.
    6. Return to the stove on a low heat and gently bring the mix up to 80°C, continuously stirring to prevent catching.
    7. Transfer the mix into a bowl, cover the surface with cling film and chill in the fridge.
    8. Once the ice cream mix is fully chilled, churn the mix in an ice cream machine as per the manufacturer’s instructions.

    Vanilla Pastry Cream:

    1. Bring the milk and vanilla extract to the boil.
    2. In a medium bowl mix the sugar, eggs, flour and cornflour together.
    3. Whilst whisking pour 1/3rd of the hot milk onto the egg mix and incorporate well.
    4. Transfer the egg mix back into the pan with the remaining milk.
    5. Place the pan on a medium heat and continuously mix until it starts to simmer.
    6. Cook out for a further couple of minutes, whisking to ensure all lumps are mixed through.
    7. Transfer to a bowl, cover the surface with cling film and chill in the fridge.
    8. When the pastry cream is cold transfer to a piping bag and keep in the fridge till ready to serve.

    Pouched Rhubarb:

    1. Chop the rhubarb sticks in half cross ways and stack into a heat proof dish small enough to snugly hold the rhubarb.
    2. Bring the juice, zest and sugar to the boil.
    3. Add the rhubarb, remove the pan from the heat and allow to cool for 5 The rhubarb should be just starting to soften, if not, return to the heat and cook a little further. Once cooked the rhubarb should be tender but not too soft.
    4. Once cooked and chilled, portion the rhubarb into 2cm chunks ready to be laid into the tart.
    5. Bring 250g of the rhubarb cooking liquid to the boil. Mix 15g of arrow root with a little water, once the liquid is boiling whisk in the arrow root and cook till thickened and allow to cool to room temperature.

    Puff Pastry Disks:

    1. Cut 4 x 12cm circles from the puff pastry sheet, use an espresso cup saucer or large cookie cutter.
    2. Then score a second circle 1cm from the outside edge but do not cut all the way through.
    3. With the prongs of a fork dock the inner circle to prevent it from rising when baked.
    4. Mix the yolk and milk to make an egg wash.
    5. Transfer the discs of pastry on to a paper lined baking sheet and lightly brush the tops with the egg wash.
    6. Bake at 220ºC for 7-10 minutes until puffed, golden and crisp.
    7. If the centres have risen push them back down.
    8. Allow to cool.
    9. To build the tart first pipe a layer of the pastry cream into the bottom of tart case, then stack the rhubarb chunks into the case with the cut sides facing up.Paris House Proware building up the Rhubarb Tart
    10. Glaze the top of the tarts with the thickened cooking liquid.

    To Serve:

    1. Flash through a medium oven for 3-4 minutes, place on a plate and top with a scoop of ginger ice cream. Serve immediately!
  4. Chocolate Fondue

    Leave a Comment

    Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering!  Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!

    Recipe by Chef Leslie Buddington from Brocco on the Park, Sheffield

     

    Makes:  Approx 1 litre
    Prep time: 1 minute
    Cooking time: 10 minutes


    Equipment


    Ingredients

    • 400g dark chocolate
    • 290ml double cream
    • 300ml whole milk
    • 80g unsalted butter

    Cooking Method

    1. Break the chocolate into smaller pieces and put it along with all the other ingredients in a pan. 
    2. Melt on a medium heat stirring constantly until all melted and glossy.
    3. Enjoy with marshmallow or seasonal fruits.
  5. Verdemanda Olive Oil & Pistachio Cake with Green Olive Ice Cream, Strawberries & Toasted Kasha By Josh Angus

    Leave a Comment

     

    We are so pleased to be sharing this delightfully fragrant Verdemanda Olive Oil and Pistachio Cake recipe with you by Josh Angus and in association with Belazu. We’re sure you will love it just as much as we do!

    Originally from Sheffield, Josh has worked in a string of Michelin starred restaurants including Le Manoir aux Quat’Saisons, Dabbous, L’Autre Pied and Elystan Street. Now head chef at Ollie Dabbous’ restaurant Hide, Josh is a driving force behind, what was deemed as the most exciting launch of last year.

    Serves: 8

    Baking Time: 25-30 minutes, plus cooling time and overnight chill


    Equipment


    Ingredients

    • 3 eggs
    • 200g caster sugar
    • 125ml Verdemanda Extra Virgin Olive Oil
    • 100g unsalted butter, melted
    • 2 lemons, juiced
    • 50g polenta
    • 200g pistachio nuts
    • 75g self-raising flour
    • 1tsp baking powder

    Ice Cream

    • 2L whole milk
    • 115g milk powder
    • 150g caster sugar
    • 75g atomised glucose
    • 5g stab 2000
    • 115ml Verdemanda Extra Virgin Olive Oil
    • 250g chopped rinsed Nocellara Olives

    Toasted Kasha

    • 100g Kasha
    • 25g icing sugar
    • splash of water

    Chantilly Cream

    • 500g whipping cream
    • 1/4 Tahitian vanilla pod
    • 20g caster sugar

    To Serve

    • Strawberry jam
    • Elderflower

     Cooking Method

    1. Pre-heat the oven to 180°C. Add the eggs and sugar to a heatproof bowl. Set over a pan of gently boiling water. Whisk over the heat until the mixture becomes light and fluffy. Gently mix in the Verdemanda, butter and lemon juice. Set aside. Blitz the polenta, pistachios, flour and baking powder into a fine crumb, then fold into the egg mixture. Line a cake tin and bake for 25-30 minutes. Leave to cool.
    2. For the ice cream, in a pan bring the milk to 45°C. Mix together the milk powder, caster sugar, atomised glucose and stab 2000. Add the powder to the milk and hand-blend to dissolve. Cook to 85°C, transfer to a gastro container or roaster, blitz the Verdemanda in, then blast-chill and leave overnight. Once chilled, blitz through a blender with the chopped and rinsed olives.
    3. Lightly toast the Kasha in a warm frying pan. Add the icing sugar and toast for a further minute then add a splash of water on the heat. Stir, remove from the heat and transfer to a non-stick baking sheet to dry out. Once fully dry break the kasha apart.
    4. Pour 100g of cream into a bowl, scrape out the vanilla and add, mashing to a paste; add the left-over cream and mix. Beat the cream with caster sugar to medium peaks, then transfer to a piping bag lined with the medium filling nozzle.

    To serve

    Place a slice of cake on the plate and spread some strawberry jam then pipe the Chantilly on top placing the strawberries pointing up with elderflower sprinkled on top and marigold. To the side of the cake add a scoop of ice cream on top of the Kasha.

    Photo of Josh using our Stainless Steel Tri-Ply pans to make this recipe at Taste of London 2019.

  6. Basil and Buttermilk Pudding with Poached Figs By Mark Dodson

    Leave a Comment

     

    There’s no better way to end a Provençal meal than with this fresh and aromatic dessert and we’re delighted that Mark Dodson is sharing it with us. The basil brings a touch of sweet aniseed to this buttermilk pudding served with poached figs, a simple shortbread and raspberry coulis the combination is a taste sensation!

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 4

    Cooking Time: 40 minutes, plus setting time


    Equipment


    Ingredients

    • 200ml double cream
    • 1 vanilla pod, split and seeds scraped
    • 100g caster sugar
    • 10g basil leaves
    • 5g gelatine leaves
    • 250ml buttermilk
    • Edible flowers, to garnish

    Figs

    • 4 ripe figs
    • 500ml water
    • 250g sugar
    • 1tsp cardamom pods
    • 1 star anise

    Shortbread

    • 125g butter, cold and diced
    • 180g flour
    • 1tsp lemon zest
    • 65g caster sugar

    Raspberry coulis

    • 125g raspberries
    • 25g caster sugar
    • ½ lemon, juiced

     Cooking Method

    1. Soak the gelatine in cold water until soft. Bring the cream, basil, vanilla pod and seeds and sugar to a simmer in a pan over a medium heat. Lower the heat and cook for 3 minutes.
    2. Squeeze the gelatine to remove the excess water and whisk into the cream mixture until dissolved. Pass the mixture through a fine sieve into a jug with the buttermilk and stir. Decant into moulds or glasses and place in the fridge to set for at least 2 hours.
    3. For the figs, use a pin to prick the figs all over and neaten up the stalks with a knife. Bring the water, sugar, cardamom and star anise to a rapid boil in a pan, then add the figs. Bring back to the boil then remove from the heat. Cover the pan with cling film and set aside to cool.Mark Dodson Buttermilk Pudding with Poached Figs
    4. For the biscuits, preheat the oven to 180°C/gas mark 4. Combine the butter, flour, lemon zest and sugar in a mixing bowl until a dough forms, then roll out until 1cm thick. Use a circular cutter to create 4 biscuits, then transfer these to a baking tray lined with greaseproof paper. Bake for 15 minutes or until golden brown, then set aside to cool.
    5. For the coulis, place the raspberries, sugar and lemon juice in a pan and bring to the boil, stirring regularly. Transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve into a squeeze bottle and set aside to cool.
    6. Once the bouillon has been simmering for a few hours remove from the heat and blitz with a hand blender until smooth. Pass through a fine sieve into a clean pan and reduce by one-third. Check for seasoning and set aside to reheat later.

    When ready to serve

    Bring the figs back to the boil, then remove them from the syrup (allow the syrup to continue cooking until thickened). De-mould the puddings by dipping them in hot water for a few seconds, then loosen the edges and upturn them onto plates. Halve the figs and brush them with a little of the syrup, then arrange them around the pudding. Place the biscuits on the side and place dots of the raspberry coulis around. Drizzle with a little more syrup and garnish with edible flowers.

     

  7. Chocolate Torte by Great British Chef Shaun Hill

    Leave a Comment

     

    We are delighted to share this recipe by Great British Chef Shaun Hill for this delicious Chocolate Torte. With layers of light cake and rich ganache topping a chocolaty biscuit base, this has to be one of the finest examples of chocolate cake in existence. Serve with some fresh raspberries to add tartness and extra thick double cream…delicious!

    Serves: 12

    Preparation Time: 1 hour 55 minutes

    Cooking Time: 55 minutes


    Equipment

    • Blender
    • 22cm Spring-Form Cake Tin

    Ingredients

    Chocolate Torte

    • 225g of 70% dark chocolate, broken into pieces
    • 160g of ground almonds
    • 140g of dried white breadcrumbs
    • 225g of unsalted butter
    • 340g of caster sugar
    • 6 eggs
    • 1 drop of vanilla essence

    Biscuit Base

    • 175g of digestive biscuits
    • 1tbsp of cocoa powder
    • 85g of butter, melted

    Chocolate Ganache

    • 110g of 70% dark chocolate, broken into pieces
    • 225ml of double cream
    • 125g of icing sugar

    To Serve

    • 1 punnet of raspberries
    • Extra thick double cream

    Cooking Method

    1. Preheat the oven to 160°C/gas mark 3 and line the cake tin with grease-proof paper. To make the biscuit base, blitz the biscuits and cocoa powder to a fine crumb in a blender. Pour in the butter and pulse until fully combined. Spoon the mixture into the cake tin and spread out to create an even layer.
    2. To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine. Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla. Add the chocolate mixture to the butter and eggs and mix until smooth and incorporated. Pour the mixture into the cake tin and bake in the oven for 55 minutes, until set and cooked through. Allow to cool.
    3. For the chocolate ganache, place the chocolate in a large bowl. Bring the cream and icing sugar to the boil in a saucepan then pour over the chocolate, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool.
    4. Spread the ganache over the cooled chocolate torte, using a hot palette knife to ensure it is distributed evenly. Once the ganache has set, slice the torte and serve with raspberries and cream.
  8. Rhubarb and Ginger Crumble by Leiths School of Food and Wine

    2 Comments

     

    We are delighted to share this tasty dessert recipe with you by Leiths School of Food and Wine. You will be able to find Rhubarb in supermarkets now and home grown from as early as mid-spring. What nicer way to enjoy a super easy, lightly spiced fruit crumble.

    Serves: 4


    Equipment

    • Ovenproof dish
    • Mixing Bowl

    Ingredients

    • 500g rhubarb
    • Butter for greasing
    • 3 – 5 tbsps soft light brown sugar
    • 2 pieces stem ginger in syrup
    • 2 tbsp the ginger syrup from the jar

    For the crumble topping

    • 200g plain flour
    • ½ – 1 tsp ground ginger
    • 125g butter
    • 60g caster sugar
    • Pinch of salt

     Cooking Method

    1. Heat the oven to 200°C/gas mark 6.
    2. Trim the ends off the rhubarb and cut it into 3 cm pieces. Grease an ovenproof dish with butter and place the rhubarb in it.
    3. Roughly chop the stem ginger and stir it into the rhubarb with the sugar and the ginger syrup.
    4. Sift the flour with a pinch of salt and the ground ginger into a bowl. Cut the butter into small cubes and rub it in with your fingers until the mixture has the texture of coarse breadcrumbs. Stir in the sugar and sprinkle the crumble mixture over the rhubarb.
    5. Cook in the oven for 40 – 50 minutes or until the rhubarb is soft when tested with a sharp knife and the crumble topping is lightly browned. Serve with ice cream or custard.