A truly seasonal treat, this almond, gooseberry and elderflower cake is frankly irresistible. Continue reading
Gooseberry and Elderflower Cake
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Category Archives: Desserts, cakes and biscuits
Raspberry Tartlets
Raspberry tartlets. A crisp, biscuity pastry, lemon mascarpone cream and fresh raspberries – summer desserts don’t get much better than this. Continue reading
Elderflower and Strawberry Syllabub
The hedgerows are frothing with elder blossom and the strawberry beds spilling over with fruit. I can’t think of a better way to bring them together than in this fresh, seasonal interpretation of a centuries-old recipe, an elderflower and strawberry syllabub. Continue reading
Rhubarb Eton Mess
A seasonal twist on a perennial favourite, this Eton Mess sparkles with the springtime tang of rhubarb and is a little lighter than the traditional version, thanks to the addition of some Greek yoghurt. Continue reading
Date and Almond Tart
This date and almond tart is inspired by one I ate in one of my favourite restaurants, Michelin-starred Pea Porridge here in Suffolk. I enjoyed it so much I’ve had a crack at my own version and by happy chance I’d just bought some fresh dates from a lovely fruit and veg stall in Norwich’s central market. Continue reading
Galette des Rois
Galette des Rois, King Cake, Twelfth Cake … there are different names and different recipes for this always irresistible concoction depending on the country of origin. Some are like brioche, some are a fruit cake but this is a French version, with buttery puff pastry enclosing a frangipane filling. Continue reading
Spiced Rice Pudding
It’s rice pudding, Jim, but not as we know it. This is a version of the Spanish arroz con leche and it’s delicately spiced with lemon zest and cinnamon. You can eat it warm or lightly chilled. Continue reading
Mincemeat Swirls
“Better than mince pies,” said my husband, devouring two in quick succession. These mincemeat swirls, or pinwheels, are the lazy girl’s answer to Christmas catering. With a bigger than average ratio of filling to pastry, they require less than an hour of your time and only three ingredients. Continue reading
Screaming Skull Cookies
I have warped a blameless biscuit into a Hallowe’en horror. With apologies to Edvard Munch (apt name) and to Germans, Austrians and Swiss everywhere, I present … my Screaming Skull Cookies. Continue reading
Spiced Plum and Blackberry Crumble
This wonderfully warming, autumnal crumble is very adaptable: I love the combination of plum and blackberries with the spices and hazelnuts, but you can use plums alone, or swap them for blackberry and apple, or just apples.
And it has one big advantage: you make the filling and topping a day or more ahead and bring them together just before you want to eat, giving you more time to spend with family and friends. And we all need a bit of that after the past 18 months.