150ml full fat milk70g sugar330ml double cream1 teaspoon vanilla extract Pour the milk and sugar into a bowl and whisk until the sugar has dissolved. Stir in the cream and vanilla, cover and refrigerate for at least 2 hours.Whisk the mixture and pour into the …
Whole milk – 2 litresStarter yoghurt – half a small pot of normal plain yoghurt (activia works well) or a large spoonful from your last batch of homemade yoghurt. Put some water in a large saucepan and leave to stand for 10 minutes. This primes …
So rich and sweet, it will make your head spin. 230gm self raising flour110gm shredded suet110gm butter diced110gm demerara sugar1 large thin skinned lemon1.15 litre pudding basin greased Put a pan half filled with water with a steamer above it on to boil.The water must …
Refreshingly sharp and tangy 1.5 kg plums, halved and stoned1 vanilla pod 200g caster sugar, or more depending on the sweetness of the plums Make the sorbet at least 12 hours before you want to serve it. Preheat the oven to 200C. Put the plums in a roasting …
Allow at least 24 hours for the flavours to amalgamate. 4 oranges125g sugar125 ml water6 cloves2 tbsp orange flavoured liqueur Put the sugar, water and cloves into a heavy based saucepan.Simmer until the sugar is dissolved then boil hard without stirring until the syrup thickens …
serves 2 people 50g 70% dark chocolate50g butter (diced, room temperature)1 egg25g granulated sugar12g flour Preheat oven to 180cMelt chocolate on low flame in a bain-marie. When melted, take off the heat Stir in diced butter until it melts. In another bowl, beat eggs and …
A simple way to bring out the delicious flavour of fresh apricots. Ingredients: Apricots Caster sugar. Halve the apricots and remove the stones. Place cut side up in a shallow oven proof dish or baking tray. Fill the cavity (where the stone was) of each …
A dangerously addictive sweet 1/4 pt water 175g butter 1lb caster sugar 75g condensed milk In a pan: Heat water and melt in the butter, before it boils add and dissolve the sugar. Bring to the boil then turn down to a simmer. Add the …
Like a crumble but richer and even easier! 100 g butter, at room temperature 100g sugar, granulated 100g plain flour 450 g Bramley apples Pre-heat the oven to 170 Degrees celsius METHOD For the crump topping, place the flour into an oven proof bowl and …
Here in France granny smith is a good choice of apple but bramley apples are better if you can get them. Ingredients: 4 granny smith apples 100 g brown sugar 50 g butter 2 teaspoons ground cinnamon. 25 g raisins Preheat oven to 175 degrees …