• Author / Uploaded
• Martín Ignacio Larrain

Citation preview

Mary

Berry’s Traditional

puddings & desserts

Gorgeous classic recipes to treat family and friends

Mantesh

MARY

BERRY’S Traditional

puddings & desserts

Mantesh

MARY

BERRY’S Traditional

puddings & desserts

Gorgeous classic recipes to treat family and friends

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 first published in Mary Berry’s 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 06 INTRODUCTION 10 RECIPE CHOOSERS PIES, TARTS, AND CRUMBLES

CHILLED AND CREAMY DESSERTS

HOT PUDDINGS

DESSERT CAKES

CHILLED AND FRUITY DESSERTS

252 INDEX 256 ACKNOWLEDGMENTS

Mantesh

INTRODUCTION >]VkZhdZc_dnZYejii^c\id\Zi]Zgi]^hXdaaZXi^dc#>idcan iV`ZhV[ZlbdbZcihaZV[^c\i]gdj\]i]Z[daadl^c\eV\Zh idgZVa^oZi]Vii]ZgZgZVaan^hVYZhhZgi[dgZkZgndcZVcY ZkZgndXXVh^dc# ;dgbZ!V\ddYYZhhZgi^hi]Zjai^bViZajmjgn!hdbZi]^c\ hdiZbei^c\ndj[^cYndjghZa[dgYZg^c\^i^cVgZhiVjgVciVi ZkZgnedhh^WaZdeedgijc^in#L]Vi>]VkZV^bZYidYd^h[^aa i]^hWdd`l^i]bnVaa"i^bZ[Vkdjg^iZejYY^c\hVcYYZhhZgih i]ViVgZ_jhii]Vi/^ggZh^hi^WaZ# 6ii]ZWZ\^cc^c\ndj¼aa[^cYVgZX^eZX]ddhZghhZXi^dc! l]^X]bV`Zha^\]ildg`d[hZaZXi^c\VYZhhZgi#>ih]dlXVhZh i]dhZi]VibZZindjgeVgi^XjaVgcZZYh!l]ViZkZgi]ZnbVn WZ·[gdbVXgVk^c\d[hdbZi]^c\X]dXdaViZnidVYZXVYZci igZVii]Vil^aa^begZhhndjg\jZhih# Bn[^ghigZX^eZhVgZVgVc\Zd[XaVhh^Xe^Zh!iVgih!VcY XgjbWaZh![ZVijg^c\hjX][Vkdjg^iZhVhAZbdcBZg^c\jZ E^ZVcY7V`ZlZaaIVgi#DcXZndjbVhiZgeVhignbV`^c\! ndj¼aagZVa^oZ_jhi]dlZVhni]ZhZVgZidbV`Z#9djWaZ 8gjhi6eeaZE^Z\jVgVciZZhidYZa^\]iZkZgndcZ^ci]Z [Vb^an#=ZgZ!>¼kZd[[ZgZYhdbZkVg^Vi^dchi]Vi\^kZi]^h [Vkdjg^iZVbdYZgcil^hi# >cl^ciZgi]ZeZg[ZXiYZhhZgi^hhdbZi]^c\]diVcY]ZVgin! hdbZi]^c\^cYja\ZciidX]ZZgjei]Z[Vb^an#I]^h^hl]Zc bn=diEjYY^c\hX]VeiZg!cZmi!l^aaXdbZ^c]VcYn#Ndj¼aa WZhjgeg^hZYVi]dlZVhnhdbZd[i]ZhZejYY^c\h!hjX]Vh HiZVbZYDgVc\ZVcYIgZVXaZEjYY^c\!VgZidbV`Z# Di]Zgh!hjX]Vh7V`aVkV!gZfj^gZVbdgZYZa^XViZidjX]Wji i]ZZmigVZ[[dgi^hlZaaldgi]^i#

CZmiXdbZhi]Z8]^aaZYVcY;gj^in9ZhhZgihX]VeiZg#;gZh] [gj^i¼hXaZVcXg^heiVhiZ]VhVcVijgVaV[[^c^inl^i]hj\Vg! VcYl^aaValVnhegdk^YZndjl^i]hdbZi]^c\i]Viadd`h hijcc^c\#BZai"^c"ndjg"bdji][gj^iX]ZZhZXV`ZhVcYiVc\n [gj^ihdj[[a‚hbV`Z[dgV[gZh]Zg!a^\]iZglVnidZcYVbZVa# ;jaad[[aVkdjgVcYhbddi]^ciZmijgZ!bnhZaZXi^dcd[ X]^aaZYVcYXgZVbnYZhhZgih^cXajYZhhjX]XaVhh^XhVh8gƒbZ 7g’a‚ZVcYDaY:c\a^h]Ig^[aZ!VhlZaaVhXdci^cZciVa [Vkdjg^iZhhjX]VhOVWV\a^dcZVcYI^gVb^hj#6XdaYYZhhZgi XdcigVhihl^i]V]dibV^cXdjghZ!hd^i^hValVnhgZ[gZh]^c\0 bV`Zi]ZhZYZhhZgih^cVYkVcXZVcYX]^aa^ci]Z[g^Y\Zjci^a ndj¼gZgZVYn[dgi]Zb# AVhiani]Z9ZhhZgi8V`ZhX]VeiZgd[[ZghVgVc\Zd[]dbZ" WV`ZYXV`Zh·^YZVa[dgZVi^c\Vii]ZXd[[ZZiVWaZdgdci]Z hd[V!l]ZcbZVahVgZbdgZ^c[dgbVal^i]XadhZ[Vb^anVcY [g^ZcYh#7Zhi"ZkZg7gdlc^ZhVcY8d[[ZZwXaV^ghbV`Z V\gZVi!^cYja\ZciV[iZg"Y^ccZgigZVi# EgZhZciZYl^i]XaZVg^chigjXi^dchi]ViiV`Zndji]gdj\] ZVX]hiV\ZVcYl^i]VWZVji^[jae]did\gVe]d[i]ZYZhhZgi! ZVX]gZX^eZ\jVgVciZZhhjXXZhh#9diiZYi]gdj\]djii]Z Wdd`!@ZnIZX]c^fjZh·hjX]Vh]dlidbV`ZeVhignVcY ]dlid^XZXV`Zhjh^c\Ve^e^c\WV\·h]dlndj]dl ideZg[ZXindjgYZhhZgi"bV`^c\h`^aahhdndjl^aaXgZViZ hdbZi]^c\\dg\ZdjhZkZgni^bZ# >]deZi]^hhZaZXi^dcd[bn[Vkdjg^iZYZhhZgihl^aaWZXdbZ ndjghidd!VcYi]Zl]daZ[Vb^anl^aaXdci^cjZid[^cYi]Zb ^ggZh^hi^WaZ[dgnZVghidXdbZ#

Mantesh

RECIPE CHOOSER

CHOCOLATE DESSERTS

Magic Chocolate Pudding page 96

Chocolate Cup Cakes page 248

Chocolate Delice page 168

Heavenly Chocolate Cake page 214

Chocolate-rum Mousse page 170

RECIPE CHOOSER

Devil’s Food Cake page 220

Chocolate and Orange Mousse Cake page 224

White Chocolate Gâteau page 228

Chocolate Terrine page 192

Best-ever Brownies page 246

Chocolate Roulade page 164

Chocolate Profiteroles page 234

Mantesh

RECIPE CHOOSER

FRUIT DESSERTS

Raspberry Passion page 130

Raspberry Meringue Roulade page 204

Apple Brown Betty page 76

Tropical Fruit Cheesecake page 116

Double Crust Apple Pie page 64

Tropical Tartlets page 60

French Apple Tart page 48

RECIPE CHOOSER

Strawberry and Rhubarb Pie page 68

Jamaican Bananas page 104

Tropical Fruit Salad page 148

Cherry Cheesecake page 132

Marbled Raspberry Cheescake page 138

Mid-summer Pudding page 142

Apple Charlotte page 90

Tarte Tatin page 26

RECIPE CHOOSER

OUT TO IMPRESS

Tarte Tatin page 26

Apple Tarte au Citron page 38

Mille-feuille page 44

French Apple Tart page 48

Pecan Pie page 50

Mincemeat and Almond Tart page 56

Tart au Citron page 58

Raspberry Meringue Roulade page 204

Baklava page 94

Tropical Fruit Cheesecake page 116

Chilled Lemon Soufflé page 120

Cherry Cheesecake page 132

RECIPE CHOOSER

Marbled Raspberry Cheesecake page 138

White Chocolate Gâteau page 228

Tropical Tartlets page 60

Chocolate Terrine page 192

Divine Tiramisu page 200

Stem Ginger and Pineapple Pavlova page 206

Mantesh

Hazelnut Meringue Gâteau page 182

Baked Alaska page 196

RECIPE CHOOSER

PREPARE AHEAD

Bakewell Tart page 32

Mille-feuille page 44

Mincemeat and Almond Tart page 56

Rice Pudding page 80

Iced Lime Traybake page 240

Christmas Pudding page 88

Treacle Tart page 34

Chilled Lemon Soufflé page 120

Austrian Cheesecake page 160

RECIPE CHOOSER

Chocolate and Orange Mousse Cake page 224

Mid-summer Pudding page 142

Old English Trifle page 154

Chocolate Delice page 168

Tropical Fruit Cheesecake page 116

Divine Tiramisu page 200

Tropical Fruit Salad page 148

Luxury Crème Caramel page 202

RECIPE CHOOSER

KEEP IT SIMPLE

Apple Brown Betty page 76

Rice Pudding page 80

French Pancakes page 98

Lemon Sorbet page 134

Tropical Fruit Salad page 148

Gooseberry Fool page 112

Magic Chocolate Pudding page 96

RECIPE CHOOSER

Meringue Raspberry Nests page 176

Rich Vanilla Ice Cream page 186

Crème Brûlée page 162

Luxury Crème Caramel page 202

Lemon Pannacotta page 210

Iced Lime Traybake page 240

RECIPE CHOOSER

INDULGENT DESSERTS

Pecan Pie page 50

Divine Tiramisu page 200

Magic Chocolate Pudding page 96

Treacle and Orange Pudding page 108

Iced Christmas Pudding page 198

Chocolate Roulade page 164

White Chocolate Gâteau page 228

Chocolate Delice page 168

Sticky Toffee Pudding page 78

Rich Vanilla Ice Cream page 186

RECIPE CHOOSER

Chocolate Profiteroles page 234

Chocolate Terrine page 192

Chocolate-rum Mousse page 170

Best-ever Brownies page 246

Devil’s Food Cake page 220

Chocolate and Orange Mousse Cake page 224

Baklava page 94

Stem Ginger and Pineapple Pavlova page 206

Hazelnut Meringue Gâteau page 182

RECIPE CHOOSER

DESSERTS FOR A CROWD

Tropical Fruit Cheesecake page 116

French Apple Tart page 48

Lemon Meringue Pie page 52

Mincemeat and Almond Tart page 56

Tarte au Citron page 58

Rice Pudding page 80

Hazelnut Meringue Gâteau page 182

Mille-feuille page 44

Old English Trifle page 154

RECIPE CHOOSER

Divine Tiramisu page 200

Rich Bread and Butter Pudding page 106

Stem Ginger and Pineapple Pavlova page 206

Heavenly Chocolate Cake page 214

Chocolate and Orange Mousse Cake page 224

White Chocolate Gâteau page 228

Banoffi Pie page 36

Apple Tart au Citron page 38

Marbled Coffee Ring Cake page 242

Pies, Tarts, and Crumbles

PIES, TARTS, AND CRUMBLES

SERVES 6

TARTE TATIN

SHALLOW 23CM (9IN) ROUND CAKE TIN

90g (3oz) butter 90g (3oz) demerara sugar 1kg (2lb) Cox’s apples or similar firm eating apples grated zest and juice of 1 lemon

PASTRY 175g (6oz) plain flour 125g (4oz) chilled butter, cubed 30g (1oz) icing sugar 1 egg yolk about 1 tbsp cold water

1BV`Zi]ZeVhign/ejii]ZÅdjg^cidVaVg\Z

WdlaVcYVYYi]ZWjiiZg#GjW^cjci^ai]Zb^mijgZ gZhZbWaZhÄcZWgZVYXgjbWh#Hi^g^ci]Z^X^c\hj\Vg! i]Zcb^m^ci]ZZ\\nda`VcYZcdj\]lViZgid bV`ZVhd[i!Wjicdihi^X`n!Ydj\]#LgVeVcYX]^aa ^ci]ZgZ[g^\ZgVidg[dg(%b^cjiZh# 2Ejii]ZWjiiZgVcYhj\Vg^cidVeVcVcY]ZVi\Zcian

jci^ai]Zhj\VgY^hhdakZh#>cXgZVhZi]Z]ZViVcYXdd` \Zcian[dg)·*b^cjiZhjci^ai]Zb^mijgZijgchYVg` \daYZcWgdlcVcY^hi]^X`!WjiedjgVWaZ#EdjgZkZcan dkZgi]ZWdiidbd[i]Zi^c#9dcdijhZVaddhZ" WdiidbZYdgheg^c\[dgbi^c!Vhi]ZXVgVbZal^aaaZV`# 3EZZa!XdgZ!VcYha^XZi]ZVeeaZh#Idhhi]Zbl^i]

i]ZaZbdcoZhiVcY_j^XZ#6ggVc\ZVh^c\aZaVnZgd[ i]ZWZhiVeeaZha^XZh^cVX^gXjaVgeViiZgcdcided[ i]ZXVgVbZab^mijgZ#8dkZgZkZcanl^i]i]ZgZbV^c^c\ VeeaZha^XZh# 4Gdaadjii]ZeVhigndcVa^\]ianÅdjgZYhjg[VXZ

^cidVgdjcYha^\]ianaVg\Zgi]Vci]Zi^c#AVni]Z eVhigndkZgi]ZVeeaZh!ijX`^c\i]ZZmXZhhYdlc i]Zh^YZd[i]Zi^c# 57V`Z^cVegZ]ZViZYdkZcVi'%%•8)%%•;!ci]Z[ddY egdXZhhdg!VYYi]ZlViZg!ejahZ Wg^Z[n!ijgcdjidcidV[adjgZY hjg[VXZ!VcY`cZVYa^\]ianid bV`ZVhbddi]Ydj\]#

PIES, TARTS, AND CRUMBLES

PÂTE SUCRÉE Bound with egg yolks, pâte sucrée is richer than shortcrust pastry and is used for sweet tarts and tartlets. The classic method for mixing the dough is on a flat marble work surface. These quantities make sufficient pastry to line a 25cm (10in) flan dish, tin, or pie dish. 1H^[i'%%\,doeaV^c[adjg dcidVldg`hjg[VXZ#BV`Z VlZaa^ci]Zb^YYaZVcYVYY .%\(dohd[iZcZYWjiiZg! +%\'doXVhiZghj\Vg!VcY( Z\\nda`h#L^i]ndjg[^c\Zgi^eh WaZcYid\Zi]Zgi]ZWjiiZg! hj\Vg!VcYZ\\nda`h#

2Jh^c\ndjg[^c\Zgi^eh! \gVYjVaanldg`i]Zh^[iZY [adjg^cidi]ZWaZcYZYWjiiZg b^mijgZjci^ai]Zb^mijgZ gZhZbWaZhXdVghZXgjbWhVcY Vaai]ZWjiiZg]VhY^hVeeZVgZY# >[i]Zb^mijgZhZZbhiddhi^X`n! ldg`^cVa^iiaZbdgZ[adjg#

3L^i]ndjg[^c\ZghdgVeVhign hXgVeZg!\Vi]Zgi]ZYdj\]^cid VWVaa!i]Zc`cZVYWg^Z[anjci^a ^i^hhbddi]VcYea^VWaZ#H]VeZ i]ZYdj\]^cidVWVaaV\V^c! lgVe!VcYX]^aa[dg(%b^cjiZh dgjci^a^i[ZZah_jhi[^gb#

PIES, TARTS, AND CRUMBLES

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 sufficient pastry for a 25cm (10in) doublecrust pie.

1H^[i'*%\-doeaV^c[adjg ^cidVWdla#6YY.%\(do ZVX]d[X]^aaZYXjWZYWjiiZg VcYl]^iZkZ\ZiVWaZ[Vi!VcY hi^gidXdVi^c[adjg#6YYVWdji &*%ba&À)e^ciXdaYlViZg^cid i]ZWdlaVcY!l^i]ViVWaZ `c^[Z!W^cYidVajbenYdj\]#

2Gdaadjii]ZYdj\]^cid VgZXiVc\aZ(i^bZhVhadc\ Vh^i^hl^YZ#;daYi]ZWdiidb i]^gYjeVcYi]Zidei]^gY Ydlc#EgZhhi]ZZY\ZhidhZVa# LgVeVcYX]^aa[dg&*b^cjiZh! i]ZceaVXZhdi]Z[daYZYZY\Zh VgZidi]Zh^YZh#

3Gdaadjii]ZYdj\]^cid VgZXiVc\aZVcY[daYVhWZ[dgZ# Ijgci]ZYdj\]hdi]Z[daYZY ZY\ZhVgZidi]Zh^YZhV\V^c# GZeZVii]Zgdaa^c\![daY^c\! VcYijgc^c\il^XZbdgZ# LgVeVcYX]^aa[dg(%b^cjiZh#

PIES, TARTS, AND CRUMBLES

OTHER TYPES OF PASTRY Puff pastry

A^`Zfj^X`"ej[[VcYÅV`neVhign!i]^h^hgdaaZYVcY [daYZY#GZVYn"bVYZ[gZh]dg[gdoZcej[[eVhign^h kZgnXdckZc^Zci!WjicdiVaaWgVcYhVgZbVYZl^i] WjiiZg#Ej[[eVhign^hd[iZcjhZYVhVideXgjhi[dg hlZZiVcYhVkdjgne^Zh!idlgVeWZZ[LZaa^c\idc! VcY[dgB^aaZ"[Zj^aaZeV\Z))# Flaky pastry

I]^h^hVh]dgi"XjikZgh^dcd[ej[[eVhign#I]Zgdaa^c\ VcY[daY^c\egdXZhh^hgZeZViZYdcanV[Zli^bZh# >i^hjhZY[dge^ZhVcYiVgih# Filo and strudel pastry

I]ZhZVgZh^b^aVgineZhd[eVhignbVYZ[gdbVea^VWaZ Ydj\]i]Vi^hhigZiX]ZYVcYgdaaZYjci^aZmigZbZan i]^c#>i^hi]ZcgdaaZYVgdjcYVÄaa^c\dgaVnZgZYl^i] bZaiZYWjiiZg#;^adVcYhigjYZaeVhig^ZhVgZY^[ÄXjai idbV`ZVi]dbZ!WjigZVYn"bVYZkVg^Zi^ZhVgZ VkV^aVWaZ[gZh]VcY[gdoZc#JhZÄadeVhign[dg bV`^c\7V`aVkVeV\Z.)#

PIES, TARTS, AND CRUMBLES

PIES, TARTS, AND CRUMBLES

SERVES 6

BAKEWELL TART

19CM (71⁄2IN) LOOSE-BOTTOMED FLUTED FLAN TIN

125g (4oz) butter 125g (4oz) caster sugar 1 egg, lightly beaten 125g (4oz) cornflour or semolina 1 ⁄2 tsp almond extract 2 tbsp raspberry jam icing sugar for sprinkling

1BV`Zi]ZeVhign/ejii]ZÅdjg^cidVaVg\ZWdla#

GjW^ci]ZWjiiZgVcYkZ\ZiVWaZ[Vijci^ai]Zb^mijgZ gZhZbWaZhÄcZWgZVYXgjbWh#B^m^cZcdj\]lViZg idbV`ZVhd[i!ea^VWaZYdj\]#Gdaadjii]ZeVhigndc Va^\]ianÅdjgZYldg`hjg[VXZVcYjhZida^cZi]ZÅVc i^c#GZhZgkZi]Zig^bb^c\h[dgYZXdgVi^c\i]ZiVgi VcYX]^aai]ZiVgi^ci]ZgZ[g^\ZgVidg[dg(%b^cjiZh#

PASTRY 175g (6oz) plain flour 45g (11⁄2oz) chilled butter, cubed 45g (11⁄2oz) chilled white vegetable fat, cubed about 2 tbsp cold water milk for glazing

2BZaii]ZWjiiZg^cVhVjXZeVc!hi^g^ci]ZXVhiZg

hj\Vg!VcYXdd`[dgVWdji&b^cjiZ#GZbdkZ[gdb i]Z]ZVi!aZVkZidXddaVa^iiaZ!i]Zc\gVYjVaanhi^g^c i]ZZ\\!XdgcÅdjgdghZbda^cV!VcYVabdcYZmigVXi# 3HegZVYi]Z_VbZkZcandkZgi]ZWdiidbd[i]Z

eVhignXVhZ!VcYedjgi]ZVabdcYb^mijgZdcide# 4Gdaadjii]ZgZhZgkZYeVhignig^bb^c\h!VcYXji

^cidhig^ehi]Vil^aaÄiVXgdhhi]ZiVgi#6ggVc\Zi]Z hig^ehdcided[i]ZVabdcYÄaa^c\id[dgbVaVii^XZ! ViiVX]^c\i]Zbidi]ZeVhignXVhZl^i]Va^iiaZb^a`# 57V`ZdcV]diWV`^c\igVn^cVegZ]ZViZYdkZc

Vi'%%•8)%%•;![i]ZeVhign^hWgdlc^c\ iddbjX]!XdkZgi]ZiVgiaddhZanl^i][d^a# 6GZbdkZi]ZiVgi[gdbi]ZdkZc#Heg^c`aZl^i]^X^c\

hj\VgVcYhZgkZi]ZiVgilVgbdgXdaY#

PIES, TARTS, AND CRUMBLES

SERVES 8

TREACLE TART

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 175g (6oz) plain flour 90g (3oz) chilled butter, cubed about 2 tbsp cold water

1BV`Zi]ZeVhign/ejii]ZÅdjg^cidVaVg\ZWdla!

VYYi]ZWjiiZg!VcYgjW^cl^i]i]ZÄc\Zgi^ehjci^a i]Zb^mijgZgZhZbWaZhÄcZWgZVYXgjbWh#B^m^c Zcdj\]lViZgidbV`ZVhd[iea^VWaZYdj\]# 2Gdaadjii]ZYdj\]dcVa^\]ianÅdjgZYhjg[VXZ

VcYjhZida^cZi]ZÅVci^c#8]^aa^ci]ZgZ[g^\ZgVidg [dg(%b^cjiZh# 3[i]ZeVhigng^hZh Yjg^c\WV`^c\!\ZcianegZhh ^iYdlcl^i]ndjg]VcY#

PIES, TARTS, AND CRUMBLES

SERVES 8–10

FRENCH APPLE TART

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

90g (3oz) butter 1.5kg (3lb) cooking apples, quartered, cored, and cut into chunks 3 tbsp water 6 tbsp apricot jam 125g (4oz) caster sugar grated zest of 1 large lemon

1BV`Zi]ZeVhign/ejii]ZÅdjg^cidVWdlaVcY

gjW^ci]ZWjiiZgjci^ai]Zb^mijgZgZhZbWaZhÄcZ WgZVYXgjbWh#Hi^g^ci]Zhj\Vg!i]Zci]ZZ\\nda`h VcYVa^iiaZXdaYlViZgidbV`ZVhd[iYdj\]#Gdaadji i]ZeVhigndcVa^\]ianÅdjgZYhjg[VXZVcYjhZida^cZ i]ZÅVci^c#8]^aa^ci]ZgZ[g^\ZgVidg[dg(%b^cjiZh# 2BZaii]ZWjiiZg^cVaVg\ZhVjXZeVc!VcYVYYi]Z

APPLE TOPPING AND GLAZE 375g (12oz) eating apples, quartered, cored, peeled, and thinly sliced juice of 1 lemon 1 tbsp caster sugar 6 tbsp apricot jam

PASTRY 250g (8oz) plain flour 125g (4oz) chilled butter, cubed 125g (4oz) caster sugar 4 egg yolks

Xdd`^c\VeeaZhVcYlViZg#8dkZgVcYXdd`kZgn\Zcian [dg'%·'*b^cjiZhjci^ai]ZVeeaZhVgZhd[i# 3GjWi]ZVeeaZhi]gdj\]Vcnadch^ZkZ^cidVXaZVc

eVc#6YYi]Z_Vb!hj\Vg!VcYaZbdcoZhi#8dd`dkZg V]^\]]ZVi[dg&*·'%b^cjiZh!hi^gg^c\XdchiVcian! jci^aVaai]Za^fj^Y]VhZkVedgViZYVcYi]ZVeeaZ ejg‚Z^hi]^X`#AZVkZidXdda# 47V`Zi]ZeVhignXVhZWa^cYeV\Z),^cVegZ]ZViZY

dkZcVi&.%•8(,*•;!cVaVg\ZWdla!XdbW^cZi]ZÅdjg!hjZidg

WjiiZg!VabdcYh!XVggdi!gV^h^ch!XjggVcih!hjaiVcVh! WgZVYXgjbWh!cjibZ\!XVcY^ZYeZZa!hj\Vg!VcY aZbdcoZhi#6YYi]ZaZbdc_j^XZVcYZ\\h!VcY hi^gjci^alZaaXdbW^cZY# 2A^\]ianWjiiZgi]ZejYY^c\Wdla#Heddc^c

i]ZejYY^c\b^mijgZVcYaZkZai]Zhjg[VXZ# 38dkZgl^i]WjiiZgZY\gZVhZegdd[eVeZg!i]Zc

[d^a!Wdi]eaZViZY^ci]Zb^YYaZ#HZXjgZi]ZeVeZg VcY[d^a^ceaVXZWnin^c\hig^c\jcYZgi]Zg^bd[ i]ZWdlaeV\Z-'# 4Ejii]ZWdla^cidVhiZVbZgdghVjXZeVcd[

h^bbZg^c\lViZg!bV`^c\hjgZi]ZlViZgXdbZh ]Va[lVnjei]Zh^YZd[i]ZWdla#8dkZgVcYhiZVb! VYY^c\bdgZWd^a^c\lViZgVhcZZYZY![dg+]djgh# 5GZbdkZi]ZWdla[gdbi]ZhiZVbZgdgeVcVcY

aZVkZidXdda#GZbdkZi]ZeVeZgVcY[d^aXdkZg^c\# I]ZejYY^c\h]djaYWZVYVg`g^X]WgdlcXdadjg# BV`ZV[Zl]daZh^ci]ZejYY^c\l^i]VÄcZ h`ZlZg!VcYedjg^ci]ZgjbdgWgVcYn#8dkZg i]ZejYY^c\l^i][gZh]\gZVhZegdd[eVeZgVcY [d^a#HidgZ^cVXddaeaVXZ[dgjeid(bdci]h# 6BV`Zi]ZWgVcYnWjiiZg/XgZVbid\Zi]ZgVaai]Z

^c\gZY^Zcih#>iXVcWZhidgZY![gdoZc![dg(bdci]h# 7IdgZ]ZVii]ZejYY^c\[dghZgk^c\!hiZVb[dg'·(

]djgh#HZgkZVidcXZ!l^i]i]ZWgVcYnWjiiZg#

HOT PUDDINGS

HOT PUDDINGS

SERVES 6

APPLE CHARLOTTE

15CM (6IN) SQUARE CAKE TIN

1kg (2lb) cooking apples, quartered, cored, peeled, and sliced 125g (4oz) caster sugar 3 tbsp water 2 tbsp apricot jam 125g (4oz) butter, softened, plus extra for greasing 12 thin slices of white bread, crusts removed

1Ejii]ZVeeaZh!hj\Vg!VcYbZVhjgZYlViZg^cV

hVjXZeVcVcYXdd`dkZgVbZY^jb]ZVi[dgVWdji &%·&*b^cjiZhjci^ai]ZVeeaZhVgZhd[iWjihi^aa ]daY^c\i]Z^gh]VeZ#Hi^g^ci]ZVeg^Xdi_Vb# 2HegZVYi]ZWjiiZgdcdcZh^YZd[ZVX]ha^XZ

d[WgZVY#A^\]ianWjiiZgi]ZXV`Zi^c#JhZ-d[i]Z WgZVYha^XZhida^cZi]Zi^c!Xjii^c\i]Zb^cidhig^eh dghfjVgZhVhcZXZhhVgn!VcYeaVX^c\i]ZbWjiiZgZY" h^YZYdlc#Heddc^ci]ZVeeaZb^mijgZ#8jii]Z gZbV^c^c\ha^XZhd[WgZVY^cidfjVgiZghY^V\dcVaan# 6ggVc\Zi]ZfjVgiZgh!WjiiZgZY"h^YZje!dcided[ i]ZVeeaZb^mijgZ# 37V`Z^cVegZ]ZViZYdkZcVi'%%•8)%%•;!cVhZeVgViZWdla!l]^h`id\Zi]Zgi]ZbZaiZY

WjiiZg!Z\\h!VcYkVc^aaVZmigVXil^i]VcZaZXig^X l]^h`#6YYi]^hb^mijgZidi]ZYgn^c\gZY^Zcih VcYhi^gl^i]VlddYZcheddcjci^alZaaWaZcYZY# 3A^\]ianWjiiZgi]ZdkZcegdd[Y^h]#Edjgi]Z

b^mijgZ^cidi]ZY^h]# 4BV`Zi]ZhVjXZ/b^mid\Zi]Zgi]ZbjhXdkVYd

hj\VgVcYXdXdVedlYZg!VcY\gVYjVaanhi^g^c i]ZbZVhjgZY]dilViZg#Edjgi]Za^fj^YdkZg i]ZejYY^c\# 57V`Zi]ZejYY^c\^cVegZ]ZViZYdkZcVi&-%•8

(*%•;!cVhZeVgViZaVg\ZWdla!l]^h`i]ZZ\\l]^iZhjci^a

hi^[[WjicdiYgn#;daY^cidi]ZaZbdcb^mijgZ!VcY XVgZ[jaanedjg^cidi]ZegZeVgZYhdj[łY^h]#AZkZa i]Zhjg[VXZ!i]ZcX]^aa[dgVWdji)]djghjci^ahZi# 68VgZ[jaangZbdkZi]ZeVeZgXdaaVg#9ZXdgViZi]Z

djih^YZZY\Zd[i]Zhdj[łl^i]i]Za^\]ianidVhiZY VabdcYhVcYheg^c`aZhdbZ^ci]Zb^YYaZ#E^eZi]Z XgZVbeV\Z&-*VgdjcYi]ZZY\Zd[i]Zhdj[ł! VcYhZgkZX]^aaZY#

CHILLED AND FRUITY DESSERTS

SOUFFLÉ VARIATIONS

PASSION FRUIT SOUFFLÉ Db^ii]ZaZbdcoZhiVcY_j^XZ#GZeaVXZl^i]_j^XZVcY e^ehd[+[gZh]eVhh^dc[gj^i#8dci^cjZl^i]i]ZgZX^eZ#

STRAWBERRY SOUFFLÉ Db^ii]ZaZbdcoZhiVcY_j^XZ#Ejg‚Z*%%\&aW[gZh] higVlWZgg^Zh^cVegdXZhhdgdgWaZcYZg#6ihiZe)[daY ^ci]ZhigVlWZggnejg‚ZV[iZgVYY^c\i]ZXgZVb#

LEMON AND LIME SOUFFLÉ GZeaVXZi]ZaZbdch^ci]ZgZX^eZl^i]i]ZÄcZan\gViZY oZhiVcY_j^XZd['a^bZhVcY&aVg\ZaZbdc#8dci^cjZ l^i]i]ZgZX^eZ#

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

CHILLED AND FRUITY DESSERTS

CHILLED AND FRUITY DESSERTS

SERVES 6

JUBILEE TRIFLE

6 INDIVIDUAL GLASS DISHES, OR A 1.5 LITRE (21⁄3 PINT) SHALLOW GLASS DISH, ABOUT 20CM (8IN) IN DIAMETER

8 trifle sponges about 7 tbsp black cherry jam 1 × 420g (131⁄2oz) can pear quarters in natural juice, drained and juice reserved 1 × 420g (131⁄2oz) can stoned cherries, drained and juice reserved 4 tbsp kirsch or other cherry liqueur 500ml (18fl oz) custard (ready made or see page 92 and use double the amount of cornflour) 150ml (1⁄4 pint) whipping cream

1Hea^ii]Zig^ÅZhedc\Zh^c]Va[!hegZVY\ZcZgdjhan

l^i]VWdji)iWhe_Vb!VcYhVcYl^X]id\Zi]ZgV\V^c# EaVXZ)^ci]ZWdiidbd[+^cY^k^YjVa\aVhhY^h]Zh! Xjii^c\i]ZbidÄi# 28]deZVX]eZVgfjVgiZg^cidhbVaae^ZXZh!VcY

VggVc\ZhdbZd[i]Ze^ZXZhVgdjcYi]ZZY\Zhd[ i]Z\aVhhY^h]Zh!VcYhdbZ^cWZilZZci]Zhedc\Zh# 9dil^i]i]ZX]Zgg^Zh# 3B^mi]Z*iWhed[i]ZeZVg_j^XZl^i]i]Z`^ghX]!

VcYedjg]Va[d[^idkZgi]Zhedc\Zh#6ggVc\Zi]ZaVhi [djghedc\Zh^ci]ZY^h]Zh!V\V^cXjii^c\i]ZbidÄi! i]ZcedjgdkZgi]ZgZbV^c^c\_j^XZVcY`^ghX]#AZVkZ [dgV[Zlb^cjiZh!i]Zc\ZcianhfjVh]ÅVil^i]i]Z WVX`d[Vheddc#EdjgdkZgi]ZXjhiVgY!aZkZa\Zcian! VcYX]^aa[dg&]djg# 4A^\]ianl]^ei]ZXgZVb·^ih]djaYhi^aaWZhd[iVcY

Ådeen·VcYhegZVYdkZgi]ZXjhiVgY#8dkZgVcYX]^aa [dgViaZVhi)]djghdgjeid')]djgh# 5IdhZgkZ!lVgb(iWheX]Zggn_Vb^cVhbVaaeVc

l^i]'iWhed[i]ZgZhZgkZYX]Zggn_j^XZjci^ai]Z_Vb ]VhY^hhdakZY#AZVkZidXdda!i]Zch^ZkZidgZbdkZVcn ajbeh!VcYYg^ooaZdkZgi]Zig^ÅZh#

clockwise from top left: Port and Claret Jelly, Raspberry Passion, Cranberry and Vodka Jelly, Jubilee Trifle.

CHILLED AND FRUITY DESSERTS

CHILLED AND FRUITY DESSERTS

SERVES 4 4 × 100ML (31⁄2FL OZ) GLASSES

2 sheets of leaf gelatine 175ml (6fl oz) cranberry juice 125ml (4fl oz) vodka squeeze of lime juice small red fruits (eg raspberries, cherries, redcurrants, wild strawberries) to serve

CRANBERRY AND VODKA JELLY 1Ejii]Zh]ZZihd[\ZaVi^cZ^cidVbZY^jbWdla

VcYXdkZgl^i]XdaYlViZg#AZVkZidhdV`[dgVWdji *b^cjiZhjci^ahd[iZcZY# 2=ZVii]ZXgVcWZggn_j^XZ^cVeVc#A^[ii]Z

\ZaVi^cZdjid[i]ZlViZg!hfjZZoZ^i!i]ZcVYYid i]ZXgVcWZggn_j^XZVcYhi^gjci^ai]Z\ZaVi^cZ]Vh Y^hhdakZY#8ddaha^\]ian!i]ZcVYYi]ZkdY`VVcYa^bZ _j^XZ#8ddaXdbeaZiZan!i]Zcedjg^cid\aVhhZh!XdkZg VcYX]^aajci^ahZi!VWdji+]djgh#HZgkZideeZYl^i] hbVaagZY[gj^ih# Illustrated on page 125.

Cook’s know-how >[ndjlVciidjhZedlYZgZY\ZaVi^cZ^chiZVYd[ \ZaVi^cZaZVkZh!ndjl^aacZZYidheg^c`aZ&&À'ihe\ZaVi^cZ edlYZgdkZg&&À'iWheXdaYlViZg#AZVkZidhedc\Z[dg &%b^cjiZhWZ[dgZhi^gg^c\^cidi]Z]dia^fj^Y#

The sharp taste of cranberry is a wonderful addition to a vodka dessert.

CHILLED AND FRUITY DESSERTS

CHILLED AND FRUITY DESSERTS

SERVES 8

PORT AND CLARET JELLY

1.5 LITRE (21⁄3 PINT) JELLY MOULD OR 8 WINE GLASSES

8 sheets of leaf gelatine (about 25g⁄scant 1oz) 250g (8oz) caster sugar 450ml (3⁄4 pint) water 2 tbsp redcurrant jelly 1 cinnamon stick 450ml (3⁄4 pint) claret 300ml (1⁄2 pint) ruby port

1Ejii]Zh]ZZihd[\ZaVi^cZ^cVWdlaVcYXdkZg

l^i]XdaYlViZg#HdV`[dg*b^cjiZhjci^ahd[i# 2BZVcl]^aZ!ejii]Zhj\Vg^cidVaVg\ZhVjXZeVc!

edjg^ci]ZlViZg!VcYVYYi]Z_Zaan#=ZVi\Zcian jci^ai]Zhj\VgVcY_Zaan]VkZY^hhdakZY!i]ZcVYY i]ZX^ccVbdchi^X`!XaVgZi!VcYedgi#7g^c\idVWd^a! WjWWaZ[dg&b^cjiZ!i]ZciV`Zi]ZeVcd[[i]Z]ZVi#

TO SERVE small seasonal red fruits, eg raspberries, cherries, redcurrants, wild strawberries cream (optional)

3Edjgi]Zl^cZi]gdj\]Vh^ZkZa^cZYl^i]VYdjWaZ

aVnZgd[bjha^cdgV?"Xadi]^cidVWdla#A^[ii]Z \ZaVi^cZdjid[i]ZlViZg!hfjZZoZ^i!i]ZcVYYid i]Zl^cZVcYhi^gjci^ai]Z\ZaVi^cZ]VhY^hhdakZY# 8ddaVa^iiaZ!edjg^cidVbdjaYdg\aVhhZh!VcYaZVkZ jci^aXdaY#8dkZg!VcYX]^aajci^ahZi!ViaZVhi)]djgh# HZgkZl^i]hZVhdcVa[gj^ih!VcYXgZVb^[ndja^`Z# Illustrated on page 125.

Cook’s know-how IdjhZedlYZgZY\ZaVi^cZ^chiZVYd[\ZaVi^cZaZVkZh! ndjl^aacZZYidheg^c`aZ'iWhe\ZaVi^cZedlYZgdkZg +iWheXdaYlViZg^cVhbVaaWdla#AZVkZidhedc\Z[dg &%b^cjiZhWZ[dgZhi^gg^c\^cidi]Z]dia^fj^Y#

Port and claret subdue the tart taste of redurrants, to produce a delicious jelly.

CHILLED AND FRUITY DESSERTS

CHILLED AND FRUITY DESSERTS

SERVES 6

RASPBERRY PASSION

6 × 300ML (1⁄2 PINT) STEMMED GLASSES

3 ripe passion fruit 500g (1lb) plain yogurt 200ml (7fl oz) half-fat crème fraîche 375g (12oz) raspberries 90g (3oz) light muscovado sugar

1Jh^c\ViZVheddc!hXddei]ZhZZYhVcYÅZh][gdb

i]ZeVhh^dc[gj^i^cidVWdla!VcYb^ml^i]i]Znd\jgi VcYXgƒbZ[gVˆX]Z# 2EjiVcZfjVafjVci^ind[gVheWZgg^Zh^cZVX]\aVhh!

i]ZcÄaal^i]i]ZXgƒbZ[gVˆX]Zb^mijgZ#8dkZgVcY gZ[g^\ZgViZ[dgjeid-]djgh# 36c]djgdghdWZ[dgZhZgk^c\!heg^c`aZl^i]hj\Vg

VcYgZijgcidi]ZgZ[g^\ZgVidgjci^agZVYnidhZgkZ# Illustrated on page 125.

Ripen passion fruit on a windowsill until you’re ready to use them.

CHILLED AND FRUITY DESSERTS

CHILLED AND FRUITY DESSERTS

CHILLED AND FRUITY DESSERTS

SERVES 8

CHERRY CHEESECAKE

23CM (9IN) SPRINGFORM CAKE TIN

375g (12oz) full-fat soft cheese 125g (4oz) caster sugar 2 eggs, beaten 1 tsp vanilla extract 1 tbsp lemon juice

1BV`Zi]ZW^hXj^iXVhZ/b^mid\Zi]Zgi]ZXgjh]ZY

W^hXj^ih!bZaiZYWjiiZg!VcYhj\Vg!VcYegZhhZkZcan dkZgi]ZWdiidbVcYjei]Zh^YZd[i]ZXV`Zi^c# 2Ejii]Zhd[iX]ZZhZ^cidVWdlaVcYWZVijci^a

BISCUIT CASE 175g (6oz) digestive biscuits, crushed 90g (3oz) butter, melted 2 tbsp demerara sugar

TOPPING 1 tsp arrowroot 1 × 400g (13oz) can pitted black cherries 1 tbsp kirsch

hbddi]#6YYi]ZXVhiZghj\VgVcYWZVijci^alZaa WaZcYZY#6YYi]ZZ\\h!kVc^aaVZmigVXi!VcYaZbdc _j^XZ#B^mjci^ahbddi]VcYXgZVbn# 3Edjgi]ZÄaa^c\^cidi]ZW^hXj^iXVhZ#7V`Z^cV

egZ]ZViZYdkZcVi&-%•8(*%•;!cVWdla!b^mid\Zi]Zgi]ZZ\\nda`h!hj\Vg!VcY

XdgcÅdjg#LVgbi]Zb^a`^cV]ZVknhVjXZeVc!i]Zc edjg^i^cidi]ZZ\\nda`b^mijgZ!hi^gg^c\XdchiVcian# GZijgci]Zb^mijgZidi]ZeVcVcYXdd`dkZgVadl ]ZVi!hi^gg^c\XdchiVcian!jci^ai]ZXjhiVgYi]^X`Zch# AZVkZi]ZXjhiVgYidXddaha^\]ian# 5Edjgi]ZXjhiVgYdkZgi]Zhedc\Zh![gj^i!VcY

W^hXj^ih^ci]Z\aVhhWdla#8dkZgi]Zhjg[VXZd[i]Z XjhiVgYl^i]Vh]ZZid[Xa^c\Äab!idegZkZciVh`^c [gdb[dgb^c\!VcYX]^aajci^ahZi!egZ[ZgVWandkZgc^\]i idaZii]Zhedc\ZVWhdgWi]Z_j^XZh# 6L]^ei]ZXgZVbjci^ai]^X`VcYhegZVYdkZgi]Z

XjhiVgY#HXViiZgi]ZVabdcYhdkZgi]ZideidYZXdgViZ# HZgkZX]^aaZY#

CHILLED AND CREAMY DESSERTS

TRIFLE VARIATIONS

BAILEYS AND CHOCOLATE TRIFLE GZeaVXZi]Zh]Zggnl^i]i]ZhVbZVbdjcid[7V^aZnhXgZVb a^fjZjg#[WV`^c\hZkZgVaXV`ZaVnZgh!hiV\\Zgi]Zbdci]Z dkZch]ZakZhhddcZ^hcdiY^gZXianWZcZVi]Vcdi]Zg# 7V`Z[dgi]Zb^c^bjbi^bZ\^kZc^ci]ZgZX^eZWZ[dgZ deZc^c\i]ZdkZcYddg#>[i]ZYddg^hdeZcZYidd hddc^ibVnXVjhZhdbZXV`ZhidYZÅViZ# >[VXV`Zadd`hVhi]dj\]^i^hWgdlc^c\iddfj^X`an! XdkZgi]ZideaddhZanl^i][d^a#

DESSERT CAKES

DESSERT CAKES

CUTS INTO 12 SLICES DEEP 23CM (9IN) SPRINGFORM CAKE TIN

butter for greasing 4 eggs 125g (4oz) caster sugar 90g (3oz) self-raising flour 30g (1oz) cocoa powder

MOUSSE 175g (6oz) plain dark chocolate, broken into pieces grated zest and juice of 1 orange 1 tsp powdered gelatine 2 eggs, separated 300ml (1⁄2 pint) double cream, whipped until thick

CHOCOLATE AND ORANGE MOUSSE CAKE 1A^\]ianWjiiZgi]Zi^cVcYa^cZi]ZWdiidbl^i]

WV`^c\eVgX]bZci#BV`Zi]Zhedc\ZeV\Z''+# 27V`Zi]Zhedc\Z^cVegZ]ZViZYdkZcVi&-%•8

(*%•;!cVhZeVgViZWdla!l]^h`i]ZZ\\ l]^iZhjci^ahi^[[!i]Zc[daY^cidi]ZX]dXdaViZb^mijgZ# 7Edjgi]ZbdjhhZdcided[i]ZXV`ZaVnZg^ci]Zi^c#

Ejii]ZgZbV^c^c\XV`ZaVnZgdcide#8dkZgVcYX]^aa jci^ai]ZbdjhhZ^hhZi# 8GZbdkZi]Zh^YZd[i]Zi^cVcYha^YZi]ZXV`Zdcid

VhZgk^c\eaViZ#9ZXdgViZl^i]XgZVbVcYdgVc\ZoZhi#

DESSERT CAKES

KEY TECHNIQUES 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 first 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 Gâteau (page 228).

Far right: Whisk with an electric whisk on full speed until the mixture becomes smooth, not textured.

18dbW^cZi]ZZ\\hVcY hj\Vg^cVaVg\ZWdlaVcY l]^h`l^i]VcZaZXig^Xb^mZg Vi]^\]heZZYjci^ai]Zb^mijgZ ^heVaZVcYi]^X`Zcdj\]id aZVkZVigV^adc^ihZa[#

2H^[ii]Z[adjgVcYXdXdV edlYZgid\Zi]ZgdkZgi]Z hjg[VXZ#9dc¼iWZiZbeiZY idjhZYg^c`^c\X]dXdaViZ edlYZg!Vh^i^hiddhlZZi VcYlZV`^c[aVkdjg#

3;daY^ci]Z[adjgVcYXdXdV l^i]VeaVhi^XheVijaVjci^a [jaanWaZcYZY#

4Ijgci]Zb^mijgZ^cidi]Z egZeVgZYi^cVcYi^aiidaZkZa i]Zhjg[VXZ#

DESSERT CAKES

DESSERT CAKES

CUTS INTO 14 SLICES

WHITE CHOCOLATE GÂTEAU

DEEP 23CM (9IN) ROUND CAKE TIN

90g (3oz) butter, melted and cooled slightly, plus extra for greasing 6 large eggs 175g (6oz) caster sugar 125g (4oz) self-raising flour 30g (1oz) cocoa powder 2 tbsp cornflour

1A^\]ianWjiiZgi]ZXV`Zi^cVcYa^cZi]ZWdiidb

d[i]Zi^cl^i]WV`^c\eVgX]bZci# 2Ejii]ZZ\\hVcYhj\Vg^cidVaVg\ZWdlaVcYl]^h`

id\Zi]Zgl^i]VcZaZXig^Xb^mZgdc]^\]heZZYjci^a i]Zb^mijgZ^heVaZVcYi]^X`Zcdj\]idaZVkZVigV^a dc^ihZa[l]Zci]Zl]^h`^ha^[iZYdji#

FILLING AND TOPPING 300ml (1⁄2 pint) double or whipping cream, whipped until thick white chocolate curls (optional – page 195)

3H^[iid\Zi]Zgi]ZÅdjg!XdXdVedlYZg!VcY

XdgcÅdjg!VcY[daY]Va[^cidi]ZZ\\b^mijgZ# Edjg]Va[d[i]ZXddaZYWjiiZgVgdjcYi]ZZY\Z0 [daY^c\Zcian# 4GZeZVil^i]i]ZgZbV^c^c\Ådjgb^mijgZVcYWjiiZg!

[daY^c\\Zcian# 5Ijgci]Zb^mijgZ^cidi]ZegZeVgZYXV`Zi^cVcYi^ai

i]Zi^cidaZkZai]Zhjg[VXZ#7V`Z^cVegZ]ZViZYdkZc Vi&-%•8(*%•;![VXV`Z]VhWZZc^XZYdgYZXdgViZY! igVn[gZZoZ^i!i]ZceaVXZ^cVg^\^YXdciV^cZgdg[gZZoZg WV\#;gj^iXV`ZXVchidgZY[dg)·+bdci]h/^XZYXV`Zh [dg'·(bdci]h#JclVgeYZXdgViZYXV`ZhWZ[dgZ i]Vl^c\!WjiaZVkZdi]ZgXV`Zh^ci]Z^glgVee^c\# 7^hXj^ih!bj[Äch!VcYhXdcZhXVcWZhidgZY[dg+ bdci]h#>ciZgaZVkZW^hXj^ihl^i][d^adg[gZZoZglgVe id`ZZei]ZbhZeVgViZ#I]VlW^hXj^ihVcYbj[Äch VigddbiZbeZgVijgZ#HXdcZhXVcWZhjXXZhh[jaan gZ]ZViZYdgidVhiZY[gdb[gdoZc#

DESSERT CAKES

MAKES 24 375g (12oz) plain chocolate, broken into pieces 250g (8oz) margarine or butter 2 tsp instant coffee 2 tbsp hot water 2 eggs 250g (8oz) caster sugar 1 tsp vanilla extract 90g (3oz) self-raising flour 175g (6oz) walnut pieces 250g (8oz) plain chocolate chips

BEST-EVER BROWNIES 1