Damson and Apple Cheese

Image of damson treeWe have masses of damsons this year, one of my favourite stoned fruits. Rather than endless pots of jam, I decided to make a damson cheese, which we love to eat with actual cheese.

A fruit cheese is denser than a jam, softer than a fruit leather. If you’re familiar with membrillo, or quince cheese, you’ll get the idea. Damsons are easier than quince to source and I reckon the result is just as good. Continue reading

Strawberry Tart

Image of a bowl of strawberries

Cor, look! We’ve had a bumper crop of strawberries this year and it’s been way too hot to make jam, so with friends coming for supper I made a strawberry tart. Few things look more lusciously edible but I have to say I’m not a huge fan of crème pât, Great British Bake Off notwithstanding. The contestants seem to bathe in the stuff. This tart has a much quicker and easier filling and one that I think is nicer to eat.  Continue reading

Rhubarb Bakewell Tart

The first time I made this the rhubarb sank without trace and the flaked almonds slid inexorably sideways as the topping rose. Then I glanced at Instagram to see a five year old had knocked up a perfect rhubarb frangipane tart after she got home from school. Her mum Jess says she’s hoping for a three course meal by the time the prodigy hits 10. Continue reading

Raspberry and Rose Meringue Torte

Before I started writing this blog I used to write recipes longhand into a series of exercise books. On page one of desserts is one from my sister and scrawled at the bottom are the words ‘possibly the best pudding in the world’. Continue reading

Orange Ice Cream with Pistachio Biscotti

Image of citrus fruit basketI’ve gone a bit nuts over oranges this last month. I blame Catherine Phipps, whose lovely book Citrus pushed me over the edge. I’ve probably bought Suffolk’s entire stock of blood oranges, Sevilles and Jaffas on top of lemons, limes and grapefruit. More exotic varieties elude me. Continue reading

Caramelised Blood Oranges with Orange Shortbreads

I could cheerfully eat my own not inconsiderable body weight in blood oranges, they’re such a seasonal treat. Straight out of the fruit basket, sliced up with other citrus for breakfast, baked into cakes. This, though, makes a refreshing dessert, particularly good if you want something light at the end of a hefty meal.  Continue reading