A cake from Claire Ptak to serve with yoghurt or creme fraiche.
Orange, Ginger and Rye Upside Down Cake (8-10)
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Blog Archives
Seville Orange Gingerbread Pudding (6)
A moreish pudding from Waitrose.
Pears with Red Wine and Chocolate (3)
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.
Autumn Pudding with Blackberries and Bay (6-8)
A lovely variation on summer pudding from Thomasina Miers, best made with slightly stale sliced white bread. You will need a 1.5 litre pudding basin.
Apple, Marmalade and Whisky Trifle (10)
A showstopping dessert for the festive season from Diana Henry.
Cherry and Chocolate Tiramasu (8)
An inauthentic tiramisu from Thomasina Miers.
Figs in Red Wine (4)
A seasonal recipe for late summer from Nigel Slater’s ” Tender: Volume 11″
Apple and Vanilla Compote (4)
Its the beginning of the apple season here is the UK and as a member and the Treasurer of our local community orchard i know i can look forward to a bounty of apples over the coming weeks. I am trying to refrain from buying any more cookery books but came across ” Apple” by James Rich in my local charity shop today and it clearly had my name on it. James is the son of a Somerset cider farmer and has a wealth of knowledge about growing and using the fruit. You can be sure there will be quite a few recipes for apples coming your way over the next few weeks. Serve this with granola and yoghurt for breakfast.
Peach and Blueberry Cobbler (4)
Baked fruit with a scone topping from Sybil Kapoor’s ” Modern British Food”. Serve with clotted or double cream, or perhaps mascarpone.
Plum and Vanilla Compote (4)
When stone fruit is in season try this recipe from ” Bill’s Italian Food” by Bill Granger. Its great for breakfast or dessert and will keep in the fridge for up to a week. You can replace the plums with peaches or nectarines.Serve with yoghurt or ice cream.
Apricots with Vanilla, Cinnamon and Lavender (6)
A recipe from 30 Ingredients by Sally Clarke.