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  • English / British,  Gary Rhodes,  Snack

    Gary Rhodes Brownie

    It is very rich and tasty and can be used as petits fours or as a biscuit to go with ice-cream. Remember that when melting butter or chocolate, don’t let it heat above room temperature. Ingredients 300 g (10 oz) caster sugar 4 eggs 225 g (8 oz) unsalted butter 75 g (3 oz) cocoa 75 g (3 oz) plain flour 225 g (8 oz) good quality plain chocolate 100 g (4 oz) hazel or pecan nuts, chopped 100 g (4 oz) white chocolate, cut into 1 cm (½ in) chunks Method Pre-heat the oven to 180–200°C/350-400°F/gas 4–6 and lightly grease a 20 cm (8 in) tin. Beat together the…

  • Desert,  Gary Rhodes,  Snack

    Gary Rhodes Bread & Butter Pudding

    This is posted in honour and as a tribute to the late great Gary Rhodes.Thank you for your inspired cooking. Ingredients 12 medium slices white bread 50 g (2 oz) unsalted butter, softened 8 egg yolks 175 g (6 oz) caster sugar 1 vanilla pod or a few drops of vanilla essence 300 ml (10 fl oz) milk 300 ml (10 fl oz) double cream 25 g (1 oz) sultanas 25 g (1 oz) raisins To finish caster sugar Method Grease a 1.75 litre (3 pint) pudding basin with butter. Firstly, remove the crusts and butter the bread. Whisk the egg yolks and caster sugar together in a bowl. Split…

  • ALL CATEGORIES,  Desert,  English / British,  Gary Rhodes,  Pudding

    Inside Out Orange or Apple Pudding

    Ingredients Method 1. Cream butter, sugar and orange zest 2.Stir in egg yolks then the flour 3. Add the marmalade , OJ and milk 4. Whisk egg whites to soft peaks. 5. Fold the whites into the mixture. 6.Spoon into a cooking bowl. 7. Place in a roasting tin and pour about 1cm deep boiling water 8.Bake at 190C for about 50 -55 mins 9.To glaze mix marmalade  with 3-4 tasp of warm water and brush over.      

  • ALL CATEGORIES,  English / British,  Gary Rhodes,  Snack

    Gary Rhodes’ digestive biscuits recipe

    Ingredients 4oz/100g wholewheat flour 4oz/100g medium oatmeal 2oz/50g soft brown or caster sugar 1teaspoon baking powder or ½ teaspoon of bicarbonate of soda pinch of salt 4oz/100g butter or margarine 1-2 tablespoons milk You will also need a lightly greased baking sheet and some cling film. Method Pre-heat the oven to gas mark 4/350F/180C. Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix. This creates a reasonably delicate dough so it’s important to roll between the sheets of cling film with great care. When 3mm…