Ale pie
Ingredients
- Step 1 Cut steak into medium cubes. Heat oil in a large saucepan, add meat in batches and brown well on all sides over high heat. Set aside. Add onions and mushrooms, and cook over low-medium heat for 8-10 minutes until softened and golden. Stir in Worcestershire sauce and tomato paste. Return meat to pan with beer, stock and herbs. Bring to the boil, then cover and simmer for 1 1/2 hours. Blend corn flour with 2 tablespoons cold water, stir into steak mixture and cook for 1-2 minutes until thickened. Cool completely. Place in a 1.5L casserole dish. Place a pie funnel (see note) in centre.
- Step 2 Preheat oven to 190°C. Roll out the pastry to fit top of pie dish. Cut a 1cm-wide border from perimeter of pastry and use to line edges of dish, brush with water. Make sure remaining pastry fits the top of the dish, then cut a cross into the centre to allow the pie funnel to fit through. Place pastry on top, press edges to border to seal. Brush with egg and bake in the oven for 30 minutes until puffed and golden.
Apple and butterscotch sponge pudding
Ingredients
- Step 1 Preheat oven to 180°/160°C fan-forced. Melt butter in a large non-stick frying pan over medium heat. Add half the apple to pan. Cook, turning occasionally, for 6 to 8 minutes or until apple is caramelised and tender. Transfer to a greased 3cm-deep, 16.5cm x 24cm (base) baking pan. Repeat with remaining apple.
- Step 2 Add brown sugar and cream to pan. Cook, stirring, for 2 minutes or until sugar has dissolved and mixture has thickened slightly. Remove from heat. Pour over apple.
- Step 3 Using an electric mixer, beat eggs, sugar and vanilla in a bowl on high speed for 8 to 10 minutes or until thick and creamy. Using a large metal spoon, fold in sifted flours (see tip). Fold in boiling water and melted butter. Pour over apple mixture. Bake for 30 to 40 minutes or until a skewer inserted in sponge comes out clean (cover loosely with foil if over-browning). Dust with icing sugar. Serve with cream.
Apple cinnamon turnovers
Ingredients
- Step 1 Preheat oven to 200°C/180°C fan-forced. Pat apple dry with paper towel. Cut into 1cm cubes. Combine apple, cinnamon and sugar in a bowl. Using a 9cm round cutter, cut 25 rounds from pastry sheets. Spoon 2 teaspoons apple mixture in the centre of 1 round. Fold pastry over to enclose filling. Using a fork, press edges to seal. Place on tray lined with baking paper. Repeat with remaining apple mixture and pastry. Brush with egg. Bake for 18 to 20 minutes or until golden. Serve with double cream or ice-cream.
Apple crumble
Ingredients
- Step 1 Preheat oven to 180°C. Combine the flour, sugar, butter and oats in a bowl.
- Step 2 Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the walnuts.
- Step 3 Spoon the apple into a 1.5L (6-cup) capacity ovenproof dish. Scatter the walnut mixture evenly over the apples. Bake in oven for 20-25 minutes or until golden. Spoon the apple crumble into serving bowls. Serve with ice-cream.
Apple pudding
Ingredients
Method
- Step 1 Preheat oven to 180°C. Lightly grease a 6-cup capacity ovenproof dish. Place apples, 1/4 cup sugar and 2 tablespoons cold water in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium. Cook, stirring occasionally, for 10 to 12 minutes or until apples are tender but still holding their shape. Pour into prepared dish.
- Step 2 Using an electric mixer, beat eggs until pale. Gradually add remaining 1/4 cup sugar, beating until mixture is thick. Sift flours and custard powder together over egg mixture. Fold in until just combined.
- Step 3 Spoon mixture over apples. Bake for 20 minutes or until light golden. Dust with icing sugar. Serve with custard or ice-cream
Apple pudding
Ingredients
Method
- Step 1 Peel, core and chop the apples. Beat butter and sugar together until pale, then add apples, currants, almonds and nutmeg. Fold in breadcrumbs.
- Step 2 Beat eggs and egg yolks, then stir into apple mixture with the brandy. Pour into a greased 1-litre pudding basin, cover with baking paper pleated in the middle, secure with string and cover with foil. Place in a saucepan with water halfway up the sides. Bring to the boil, then reduce heat to low and steam for 3 hours (keep an eye on water level, top up when necessary). Set aside for 10 minutes. Turn out and serve with custard.
Apple sponge pudding
Ingredients
Method
- Step 1 Preheat oven to 180°C. Lightly grease a 5-cup capacity ovenproof dish.
- Step 2 Peel, core and chop apples. Place in a saucepan with 1/4 cup sugar and water. Cook, partially covered, over medium heat for 5 to 8 minutes or until apple is tender. Drain excess liquid. Spoon apple into prepared dish. Cover to keep warm.
- Step 3 Using an electric mixer, beat eggs until light and fluffy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until thick and creamy. Stir in vanilla.
- Step 4 Sift flour and mixed spice over batter. Using a metal spoon, fold through batter. Pour over hot stewed apple.
- Step 5 Bake for 30 minutes or until a skewer inserted into the sponge comes out clean. Dust with icing sugar. Serve pudding hot with ice-cream and cream.
Apricot fools with coconut macaroons
Ingredients
Coconut macaroons
Method
- Step 1 Preheat oven to 160°C. To make macaroons, line an oven tray with baking paper. Combine apricots, coconut, vanilla and condensed milk in a bowl. Whisk egg white to stiff peaks, then fold into coconut mixture. Place tablespoons of mixture in small mounds, 3cm apart, on prepared tray, then bake for 20 minutes or until golden. Cool completely on tray. Makes 12.
- Step 2 Meanwhile, place sugar, lemon zest and juice, and two-thirds of the apricots in a saucepan and stir over low-medium heat until sugar dissolves. Reduce heat to low and simmer, stirring occasionally, for 8 minutes or until apricots are soft. Stir in orange-blossom water and remaining apricots. Transfer mixture to a large bowl and refrigerate for 15 minutes or until chilled.
- Step 3 Whisk yoghurt and creme fraiche in a bowl until combined. Cover with plastic wrap and refrigerate until needed.
- Step 4 To assemble fools, layer apricot and yoghurt mixtures in glasses, then scatter with flaked almonds, if using.
- Step 5 Serve fools with macaroons.
Apricot steamed pudding
Ingredients
Method
- Step 1 Brush a 6-cup capacity pudding basin with melted butter. Refrigerate for 5 minutes. Brush again with melted butter and line basin with baking paper.
- Step 2 Beat butter, sugar and vanilla with an electric mixer until light and creamy. Add eggs, one at time, beating well after each addition. Transfer mixture to a large bowl.
- Step 3 Stir in apricots. Add milk and flours, alternately, folding until well-combined. Spoon into basin. Cover with baking paper, then foil. Secure with string.
- Step 4 Place basin on top of a trivet or upside-down saucer in a large saucepan. Fill pot with boiling water until it is two-thirds up the sides of the basin. Simmer for 2 hours.
- Step 5 Stir jam and water in a saucepan over low heat until simmering and well-combined. Sieve mixture until smooth.
- Step 6 Remove pudding from saucepan. Invert onto a serving plate. Spoon over warm jam and serve immediately.
Baby scones with jam and cream
Ingredients
Method
Step 1 Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
Step 2 Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
Step 3 Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream.
Babaganoush and roast beef pita crisps
Ingredients
Method
Step 1
Place the pita crisps on a serving platter. Top with babaganoush, roast beef and rocket. Serve with the Orange ouzo spider (see related recipe).
Bacon and egg pie
Ingredients
Method
- Step 1 Process half the plain flour, half the self-raising flour and half the butter in a food processor until mixture resembles breadcrumbs. Add half the iced water and process until the mixture just starts to form small clumps. Turn onto a lightly floured surface. Repeat with the remaining plain flour, self-raising flour, butter and iced water, adding a little more iced water if necessary. Bring the mixtures together and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
- Step 2 Preheat oven to 180°C. Spray a 7cm-deep, 26 x 17cm (base measurement) baking dish with oil. Divide dough into 2 portions, making 1 portion slightly larger. Roll large portion out on a lightly floured surface to a rectangle large enough to line the base and sides of the dish. Line dish with pastry.
- Step 3 Coarsely chop the bacon. Top the pastry with half the bacon. Crack half the eggs over bacon. Top eggs with remaining bacon. Crack remaining eggs over the bacon. Season with pepper. Top with tomato. Drizzle over cream.
- Step 4 Roll out the remaining dough portion on a lightly floured surface to a rectangle large enough to cover the filling. Place pastry over the filling. Trim the edges. Pinch to seal. Combine egg yolk and water in a bowl. Brush pie with egg yolk mixture. Cut a few small slits in the top of pastry. Bake for 50 minutes or until golden and crisp. Set aside to cool.
Baked apples with rhubarb crumble
Ingredients
- Step 1 Place the rhubarb, caster sugar, cinnamon stick and the vanilla bean and seeds in a saucepan with 1/3 cup water. Bring to the boil, then reduce heat to low and cover. Simmer for 5 minutes or until the rhubarb is soft but still has some shape, then stir in the sultanas.
- Step 2 Slice the tops off the apples and remove the cores. Fill the hollows with the rhubarb mixture, piling it up on top. Place the apples in a lightly greased, shallow baking dish.
- Step 3 Preheat the oven to 180°C.
- Step 4 To make the topping, place the flour, baking powder, demerara sugar, oats, cinnamon and butter in the bowl of a food processor and process to combine. Cover the tops of the rhubarb-filled apples with the crumble mixture, pressing down only slightly. Bake in the oven for 25 minutes or until the crumble is golden. Serve the baked apples with cream or ice-cream.
Crumble topping
Method
Baked custard tart
Ingredients
- Step 1 Make pastry: Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together, adding 1 tablespoon cold water if necessary. Turn pastry on to a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Step 2 Preheat oven to 200°C/180°C fanforced. Grease a 6cm-deep, 20cm (base) springform cake pan. Line base with baking paper. Roll out pastry between 2 sheets of baking paper until 5mm thick. Cut a 28cm round from pastry. Line pan with pastry. Refrigerate for 10 minutes.
- Step 3 Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 5 to 7 minutes or until base is light golden. Set aside to cool. Brush pastry case with jam.
- Step 4 Meanwhile, reduce oven to 180°C/160°C. Scrape seeds from the centre of each vanilla bean half. Discard beans. Place milk, eggs, egg yolk, sugar and vanilla seeds in a large bowl. Whisk until combined. Pour milk mixture into pastry case. Bake for 25 minutes or until custard is just set. Sift nutmeg over mixture. Remove baking tray from oven. Allow to cool. Refrigerate for 2 hours or until chilled. Serve with fruit.
- Step 1 Preheat oven to 180°C. Whisk eggs, yolks, cream, milk, sugar and vanilla in a medium bowl. Pour mixture through a sieve into a 5 cup capacity ovenproof dish. Place dish in a roasting pan and pour enough boiling water in the pan to come halfway up the side of the dish. Bake for about 50 minutes until golden brown and just set. Remove from oven and roasting pan and allow to cool slightly.
- Step 2 Meanwhile, combine the strawberries, icing sugar, liqueur and zest in a medium bowl and stand at room temperature.
- Step 3 When custard is ready to be served, place strawberry mixture in a small saucepan and simmer over low heat for a few minutes, stirring occasionally, until strawberries have softened slightly and become syrupy. Serve immediately over a scoop of custard.
Pastry
Method
Baked custard with strawberry compote
Ingredients
Method
Baked rice pudding
Ingredients
Method
- Step 1 Preheat oven to 180°C. Lightly grease a 4-cup capacity ovenproof dish.
- Step 2 Place 1/3 cup orange juice in a small microwave-safe bowl. Cover and microwave on HIGH (100%) for 1 minute or until hot. Add sultanas and set aside to cool. Meanwhile, combine 1 1/2 teaspoons orange rind, milk and 1/4 teaspoon nutmeg in a saucepan over medium-high heat. Bring to the boil. Add rice and reduce heat to low. Simmer, uncovered, for 12 to 15 minutes or until rice is just tender. Remove from heat.
- Step 3 Using an electric mixer, beat egg yolks and sugar in a large bowl until pale and creamy. Add rice mixture and fold gently to combine. Stir in sultana mixture. Spoon into prepared dish and sprinkle with remaining nutmeg.
- Step 4 Place dish in a roasting pan. Pour boiling water into roasting pan so it comes half way up side of bowl (this is known as a 'water bath'). Bake, uncovered, for 35 to 40 minutes or until custard is set. Serve warm with blueberries.
Banoffee pies
Ingredients
Caramel filling
- Step 1 Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required.
- Step 2 To make caramel filling, place condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).
- Step 3 Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 1 hour to chill.
- Step 4 Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream and serve immediately.
- Step 1 Line 2 baking trays with baking paper. Using a pencil, draw a 19cm (diameter) circle in the centre of each sheet. Turn paper over.
- Step 2 Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
- Step 3 Divide mixture in half. Gently press each half into a round. Place 1 round onto each baking tray. Using circle marks as a guide, gently press out to form 1.5cm-thick, 19cm (diameter) rounds.
- Step 4 Use a knife to mark each round into 8 even triangles (don't cut right through). Pinch edges to form a frill. Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.
- Step 5 Make topping Brush each shortbread round with eggwhite. Sprinkle with sugar. Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut right through markings. Serve.
Method
Basic shortbread
Ingredients
Basic topping
Method
Beef and mushroom pies
Ingredients
- Step 1 Preheat oven to 150°C. Heat half the oil and 10g of the butter in a flameproof casserole dish over high heat. Add one-quarter of the beef and cook, stirring, for 3-4 minutes or until brown. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef, reheating the pan between batches.
- Step 2 Heat the remaining oil and 10g of the remaining butter in the same pan. Add the onions and cook, stirring, for 5 minutes or until golden. Transfer to the bowl with the beef. Add the mushrooms to pan and cook, stirring, for 5 minutes or until tender. Add the bacon and garlic and cook, stirring, for 5 minutes or until brown. Transfer to the bowl.
- Step 3 Melt the remaining butter in the pan over medium heat until foaming. Add the flour and cook, stirring with a wooden spoon to dislodge any bits that have cooked onto the base, for 2 minutes or until the mixture bubbles. Return the beef mixture to the pan. Add the wine and stock and cook, stirring, for 1 minute or until combined. Bring to the boil. Remove from heat. Stir in the rosemary, thyme and bouquet garni. Season with salt and pepper. Bake in oven, covered, stirring occasionally, for 2 hours or until the beef is tender and the sauce thickens slightly. Set aside for 30 minutes to cool.
- Step 4 Increase oven to 200°C. Spoon the beef mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes. Use a 10cm-round pastry cutter to cut three discs from each pastry sheet. Brush the top edge of one of the dishes with a little of the egg. Top with a pastry disc and press the edges to seal. Repeat with the remaining egg and pastry discs. Brush pies with any remaining egg and decorate with leftover pastry. Place pies on a baking tray. Bake for 20 minutes or until pastry is golden and puffed.
- Step 5 Top the pies with the extra thyme sprigs and serve immediately
- Step 1 Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tablespoonful of the Frangelico and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined.
- Step 2 Use an 8cm round pastry cutter to cut discs from the panettone slices. Brush four discs with a little of the remaining Frangelico. Place in the base of four 1-cup (250ml) capacity serving glasses. Spoon half the berries evenly among serving glasses. Top with half the mascarpone mixture.
- Step 3 Continue layering with remaining berries, mascarpone mixture, panettone and Frangelico, finishing with a layer of mascarpone. Cover with plastic wrap and place in the fridge for 30 minutes to chill before serving.
Method
Berry and mascarpone trifle
Ingredients
Method
Berry and passionfruit pudding
Ingredients
Ingredients
Method
- Step 1 Cut sponge into 2cm-thick wedges. Arrange sponge in a 3cm-deep, 20cm (base) square serving dish. Drizzle with orange liqueur (or juice). Set aside for 5 minutes.
- Step 2 Meanwhile, using electric hand beaters, whip cream and 1 tablespoon icing sugar in a bowl until soft peaks form. Fold through pulp from 3 passionfruit.
- Step 3 Spoon cream over sponge. Top with raspberries. Drizzle with remaining passionfruit pulp. Dust with remaining icing sugar. Serve.
- Step 1 In a large heatproof bowl whisk together jelly crystals and boiling water. Stir in cold water and refrigerate for 1-1 1/2 hours or until jelly is just beginning to set.
- Step 2 Add evaporated milk and beat with an electric hand mixer for a few minutes until the mixture is thick and fluffy. Set aside a few berries and fold the rest through the pudding mixture. Spoon into glasses and decorate with the reserved berries. Refrigerate until required.
- Step 1 Preheat oven to 180°C/160°C fan-forced. Whisk eggs, sweetener, vanilla, cinnamon and milk together in a bowl.
- Step 2 Spread both sides of bread slices with spread. Cut slices in half diagonally to make triangles. Layer bread, in rows, in a 6cm-deep, 22cm x 13cm (base), 4 cup-capacity ovenproof dish. Sprinkle with raspberries. Pour over egg mixture.
- Step 3 Place dish in a large baking dish. Pour boiling water into baking dish until halfway up the side of smaller dish. Bake for 40 minutes or until golden and just set. Set aside to cool for 5 minutes. Dust with sweetener. Serve
- Step 1 Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Beat in the vanilla. Add the flour, custard powder and milk. Stir until a soft dough forms. Turn onto a well-floured surface and bring together. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
- Step 2 Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Cut the dough in half. Roll out 1 dough portion on a floured surface until 4mm thick. Use a 7cm star-shaped cutter to cut stars from the dough, re-rolling when necessary. Place on the prepared trays.
- Step 3 Bake, swapping trays halfway through cooking, for 15 minutes or until light golden underneath. Set aside on the trays to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining dough.
Berry puddings
Ingredients
Method
Berry vanilla bread and butter pudding
Ingredients
Method
Biscuit dough
Ingredients
Method
Black Forest trifle
Ingredients
- Step 1 Mix cornflour with 2 tablespoons of the reserved cherry juice. Place remaining juice in a pan with sugar over medium-low heat and stir for 2 minutes to dissolve sugar. Add cornflour mixture and stir for 1-2 minutes until sauce thickens. Stir in the cherries and kirsch, then remove from heat and cool. Chill until needed.
- Step 2 For the custard, heat milk and cream in a pan over medium heat to just below boiling point. Remove from heat. Whisk egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into yolk mixture. Return to a clean pan over medium-low heat. With a wooden spoon, stir gently but constantly, for 4-5 minutes, reaching the base and corners, until the custard is thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail). Remove from the heat. Strain through a fine sieve into a container. Cool for 15 minutes, stirring occasionally. Stir in the jam, cover and chill.
- Step 3 Whip the cream with the icing sugar to soft peaks. Slice cake horizontally into 3 even rounds. Place 1 cake layer in a 2-litre serving bowl, trimming to fit if necessary. Spread with half the custard, then top with one-third of the cherry mixture. Repeat this process, then top with the final layer of cake. Top with the whipped cream, then arrange the remaining cherries on top. Chill for at least 2 hours for flavours to develop, then serve garnished with grated chocolate
Custard
Method
Blood orange and Frangelico marmalade with scones
Ingredients
Blood orange & Frangelico marmalade
Method
- Step 1 To make the blood orange & Frangelico marmalade, place the orange in a large glass bowl. Pour over the water. Cover and set aside overnight to soak. Transfer to a large stock pot. Bring to the boil over high heat. Reduce heat to medium and simmer, covered, for 45 minutes or until the oranges are tender. Add the sugar and Frangelico and stir to combine. Bring to the boil and cook, stirring occasionally, for 40 minutes or until mixture thickens and is at setting point. (To test if the mixture is at setting point, place a saucer in the freezer for 5 minutes. Spoon a little marmalade onto the saucer. Return the saucer to the freezer for 2 minutes or until the marmalade is cold. Touch with your finger to see if it is set and gel-like. If not, continue cooking, testing every 5 minutes.) To store, see below.
- Step 2 To make the scones, preheat oven to 220°C. Brush a baking tray with melted
- Step 3 Sift together the flour and icing sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
- Step 4 Turn the dough onto a lightly floured surface and bring together. Use a lightly floured rolling pin to roll out the dough until about 1.5cm thick. Using a 5cm-diameter pastry cutter, dipped in flour, cut 15 scones from the dough. Place scones on the prepared tray about 5mm apart. Brush the top of each scone with extra milk. Bake for 10-12 minutes or until golden and scones sound hollow when tapped on top. Set aside to cool slightly.
- Step 5 Serve with marmalade and cream.
Blue cheese and hazelnut scones
Ingredients
Method
- Step 1 Preheat oven to 180°C. Sift the flour into a large bowl. Add the sugar and stir to combine.
- Step 2 Spread hazelnuts over an oven tray. Cook in oven for 7 minutes or until toasted. Place hazelnuts in a tea towel and rub to remove the skins. Roughly chop and set aside until required. Increase oven to 200°C.
- Step 3 Use your fingers to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add blue cheese and hazelnuts, and stir to combine. Add milk and use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together (do not over mix). The dough should be soft and sticky. If it is a little dry, add a bit more milk. Bring the dough together with your hands.
- Step 4 Turn dough onto a lightly floured surface and knead gently. With a lightly floured rolling pin, roll out dough to about 2.5cm thick. Use a 5cm-diameter fluted pastry cutter dipped in flour to cut out the scones. Place the scones on a baking tray, about 1cm apart, and brush tops with the extra milk. Bake in preheated oven for 12 minutes or until golden and cooked through. (The scones should sound hollow when you tap the tops.)
- Step 5 Remove from oven and serve warm with fig jam and double cream.
Blueberry and apricot rice pudding
Ingredients
Method
- Step 1 Place milk and 1 cup water in a saucepan over medium heat. Bring to the boil, reduce heat and add rice, sugar and vanilla extract. Simmer for 20-25 minutes, stirring regularly until rice is tender and liquid is reduced and creamy.
- Step 2 Fold through apricots and blueberries. Serve rice pudding warm or chilled with a drizzle of honey.
- Step 1 The day before you want to serve the puddings, prick them all over with a skewer, then drizzle with 3 tablespoons of the brandy. Cover and refrigerate overnight so the puddings absorb all the brandy.
- Step 2 Place the ready-made custard, thin cream, icing sugar and remaining brandy in a saucepan. Stir over low heat for 5-6 minutes or until just heated through.
- Step 3 Microwave the puddings, uncovered, for 1-2 minutes on high. Invert onto serving plates and serve with custard, a generous spoonful of thick cream, and fresh raspberries.
Boozy puddings with cheat's custard
Ingredients
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