I still have a larder and fridge well overstocked with festive food offerings due to unavoidable but last minute plan changes in the numbers catered for at several points. So I have been searching around looking for new ways to use this up. Here’s a dessert offering from Matt Tebbutt .
I visited a local Italian restaurant with friends last night and unfortunately the food was somewhat underwhelming . The best course was my dessert of Torta Caprese, but even then I felt there was room for improvement. This is a chocolatey, moist and dense cake from Rachel Roddy’s ” Two Kitchens”. You can eat as a cake or serve as a pudding with cold cream or ice cream as you prefer.
A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.
A fudgy indulgent cake made without flour from Claire Ptak of the Violet Bakery, London. You could also omit the frosting and serve warm as a pudding with creme fraiche.
A dark, soft and moist cake for a special occassion from Nigel Slater. It will keep well for a day or two in an airtight container. Serve with cream or creme fraiche if you like.
A rich, moist and intense cake from Nigel Slater. Serve in thin slices with sour cream or creme fraiche. It will keep for a day or two, wrapped in cling film or foil.
This is Thomasina Miers version and I cannot think of anyone better to turn to for a definitive recipe. If you cannot get hold of chipotles en adobe mix two tablespoons of tomato puree or ketchup with a tablespoon of hot smoked pimenton and add dried chillies to taste. Make this the day before if you can as the flavour will be much improved the next day.
A new version of Pears in Red Wine from Nigel Slater. Cook the pears for as long as you dare so they are truly tender – a spoon should slide easily through the soft flesh.
A small but perfectly formed dessert from Felicity Cloake. You can replace the whisky with dark rum, amaretto or any other drink that goes well with chocolate.
