This is a cheat’s version of cherry and almond tarts, knocked up almost entirely from ready-made ingredients. They are so good though … make them before the stoned fruit season is over. Continue reading
Cherry and Almond Tartlets
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Category Archives: Desserts, cakes and biscuits
Grilled Figs with Boozy Fruits
A ridiculously easy but mouth-watering pud, this is elegant enough to serve at a supper with friends but it’s just as good devoured with your loved one, head down, wings out, at the kitchen table. Continue reading
Redcurrant and Almond Cake
T
he squirrels got the cherries, the blackbirds scoffed the white currants, but we had a good haul of redcurrants from the garden this year. They usually end up made into jelly and the occasional summer pudding, but I thought it was time for a change. Continue reading
Buttermilk Pudding with Raspberries
Not long ago I was lucky enough to eat, courtesy of the Guild of Food Writers, at Jeremy Lee’s Quo Vadis in London’s Soho. It’s a place with a colourful past, having been both a brothel and home to Karl Marx, though not, I think, at the same time. Continue reading
Rhubarb and Raspberry Brownie
It’s been such a long winter but the first tender young stems of rhubarb are finally springing up in the kitchen garden. There aren’t enough yet to go to town with but I really wanted to taste some, so I mixed a few stalks with a handful of last year’s frozen raspberries to make this sumptuous brownie. I love the contrast between the rich, sweet chocolate and the sharp fruit. Continue reading
Not Hot Cross Buns
I love a well-made hot cross bun but I haven’t had much time this week, so if you find yourself in a similar position, you might like this fruity, spiced soda bread. It’ll feed a lot more people than a bag of HCBs from the shop. Continue reading
Pistachio Shortbreads
I have a weakness for auctions, antiques fairs and junk shops. I love prowling round looking for bits and pieces to add to my already overloaded shelves. There’s scarcely a cupboard in the house that doesn’t contain assorted plates, bowls and what dealers these days call kitchenalia. Hideous word. Continue reading
Cranberry Cranachan
This is about as authentic as a fake fur sporran but it tastes good and if you have some cranberries left over from Christmas it’s an excellent way to use them up, perhaps as a New Year’s Eve pud. Continue reading
Cheese and Biscuits
Historically, Suffolk cheese doesn’t have a good reputation. The most infamous was Suffolk Bang, which was so hard it was reputedly stored hanging from the kitchen ceiling, so it could be swung over the fire to soften it enough to cut. Continue reading
Basics: No-bake Lemon Cheesecake
Does the world need another cheesecake recipe? Probably not, but I’m sharing this because it’s easy, it works, and it tastes good. Lemon desserts are always my preferred choice, they’re a refreshing end to a meal even when (*cough*) they are quite rich. Continue reading
