image_pdfimage_print
  • ALL CATEGORIES,  Desert,  English / British,  Jeff

    Treacle Tart

    Ingredients For the pastry 225g/8oz Flour 110g/4oz butter, chilled, diced 1 medium free-range egg , lightly beaten For the filling 450g/1lb  golden syrup 85g/3oz fresh breadcrumbs generous pinch ground ginger 1 lemon, zest, finely grated and 2 tbsp of the juice   Method In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs. Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough. Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.…

  • 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,  Has video,  Ice Cream,  Italian,  Snack,  Vegaterian

    Raspberry ripple ice cream

    Ingredients 250g raspberry, plus extra to serve, if you like 225g caster sugar 2 large eggs , plus 4 egg yolks 600ml whipping cream sliced mango, sprinkles, or cones, to serve Method Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with a whisk – electric whisk makes it a lot easier, to combine, then place over a pan of gently simmering water –…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  English / British,  Has video,  Jeff,  Snack,  Vegaterian

    Chocolate Mousse Cake

    Ingredients: 300g best dark chocolate 50g best milk chocolate 175g unsalted butter 8 large eggs, separated 100g light brown sugar 100g caster sugar 1 tablespoon vanilla extract pinch of salt  25cm spring form tin foil  Method: Preheat the oven to gas mark 4/180°C and put the kettle on to boil. Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface.  Melt chocolate and butter in a double boiler or microwave, let it cool.  In another bowl beat the egg yolks and sugars until pale and really thick, like mayonnaise.  Whisk the egg…

  • ALL CATEGORIES,  Desert,  Italian

    Tiramisu

    Tiramisu 3 egg yolks 3 tbl castor sugar 1 1/3 cup ( 300 ml )  marsala ( cinzarno is tasty ) ¼ cup ( 60 ml ) strong espresso coffee 8 oz ( 250g )  mascarpone chesse ½  cup ( 100ish g)whipping cream 1 – 2 egg whites 4 oz  ( 120g ) savoiardi ( dried cake / sponge fingers ) I think these may be called lady fingers in the USA. Substitute for Ladyfingers For 1lb of ladyfingers use 1lb Sponge cake cut into strips and baked for 10 minutes until lightly crisp. OR – Use a 1lb pound cake baked for 10 minutes until lightly crisp. Both of…

  • ALL CATEGORIES,  Desert,  English / British,  Ice Cream,  Snack

    Chocolate Ice Cream

    Ingredients 100 g 70% cocoa dark chocolate , broken into pieces 300 ml full-fat milk 85 g sugar 3 free-range egg yolks 300 ml whipping cream Method Recipe by Ginny Rolfe Put the chocolate pieces and milk in a heavy-based saucepan.  ( Jeff Note, I prefer a bay marie  ) Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together ) Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard…

  • ALL CATEGORIES,  Desert,  English / British,  Ice Cream,  Jeff,  Snack

    Vanilla , Banana, Fruit Ice Cream

    OPTION, substitute milk for cream. Do not use low fat milk. NOTE: For soft scoop use 50/50 mix of white sugar and  sweetener. Makes 800ml. Method     1. Combine milk, vanilla ( split )  and 1/2 the sugar. 2. Warm in a pan to just below boiling point. 3. Remove from heat and leave for 15 mins to let flavours blend. 4. Combine, egg yolks and remaining sugar in a separate bowl. Beat until pale colour. 5.  Use a bay marie to combine and bring near boil, stir constantly. 6. Let it cool, then freeze / use ice cream maker.   Banana / Fruit versions. Slice the fruit. When…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  Jeff

    Choc / Mint Cheese Cake

    1 tub Ricota Cheese 1 pck Ginger Biscuits ( GingerNut) Some butter 1 bar dark chocolate 1 pack after 8 or other nice mint choc small ( 120 ml ish ) tub of whipping cream 2tbl coco   Make the base. Melt the choc Whip cream to peaks Mix with the cool  melted choc Add the coco Mix  Ricota & sugar Mix cream mix & ricota mix Add to base  in tin Decorate with after 8 ‘s Fridge for a minimum of 30 mins, longer the better.        

  • 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,  Desert,  English / British

    Spotted Dick

    Spotted Dick 8 oz Self-raising flour 4 oz Shredded suet 8 oz Currants or Raisins 150 ml Cold Water 1 oz Sugar 1 pinch salt   Method 1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough. 2. Roll into a long cylindrical shape that is about 8 inches long. 3. Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible. 4. Place this smaller pan into a larger one then fill the larger pan with boiling water – but do not fill so…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  English / British

    Rich Devil Food Choc Cake

    Ingredients Filling   Method Put butter and sugar in a bowl, beat , beat in eggs and gently heat over hot water. let it cool a little sieve in flour, choc powder and baking powder. Add milk and mix to combine. Pour mixture into 2 cake 8″ cake tins. ( sponge ) Cook 45mins @ 180C ( test after 30 mins ), skewer test. Cool on rack Filling Beat cream to soft peak. fold in melted choc.          

  • ALL CATEGORIES,  Desert,  English / British,  Jeff,  Nan

    Steamed Treacle , Golden Syrup Or Marmalade Sponge Pudding

    6 oz SR Flour 6 oz butter 3 Large Eggs 1 tsp baking powder 6 oz sugar ( light brown is nice ) Soften ( cream)  the butter with the sugar,  mix the flour and baking powder then put all into a bowl and mix Golden Syrup  or Marmalade into bottom of cooking bowl, add the mixture and cover the top with buttered baking /grease proof paper and a foil lid held on with string ( or I use an elastic band ). steam 2 hours. Another nice option is to add a couple of tbl spoons of golden syrup to the sponge mix. This makes a 1lb / 1kg…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert

    Chocolate Mousse Cake

    INGREDIENTS 400g butter, melted 400g dark chocolate, melted 400g sugar 8 eggs, separated 240g flour 1 tsp. baking powder 2 packs of vanilla sugar 400g dark chocolate 50g butter, both melted, for covering the cake INTRODUCTION This chocolate cake is very rich, moist and even more delicious. METHOD 1. First you melt butter and chocolate together and let it cool down a little 2.2. Separate the eggs and beat the egg whites until they really stiff (I always use a pinch of salt with it). 3.3. Beat the egg yolks, sugar and vanilla sugar together until the mixture is white and creamy, then slowly add the butter-chocolate-mixture. 4.4. Sieve the…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  English / British,  Rick,  Snack

    Chocolate Roule

    >X-POP3-Rcpt: jeff@percy.atoz.co.uk >Date: Mon, 26 Oct 1998 12:09:13 +1100 (EST) >From: Rick Hann <rick@cyberspace.net.au> >X-Sender: rick@advanced.ais.com.au >To: Jeff Arnold <jeff@atoz.co.uk> >Subject: Re: Probably a daft question > >Jon, > >Yep. Here ’tis. > >INGREDIENTS > >SPONGE >5 eggs, separated >1.25 cups caster sugar >185g (6oz) dark cooking chocolate >3 tblspns water >2 tblspns icing sugar >1 tblspn cocoa > >FILLING >300ml (.5 pint) tickened cream (I use about 500ml – I like lots of cream) >1 tspn vanilla >1 tblspn caster sugar >1 punnet strawberries > >TO DECORATE >extra sifted icing sugar >whipped cream >sliced strawberries > >METHOD >1. Grease a 38c30cm (12x15inch) Swiss roll tin and line base and…

  • ALL CATEGORIES,  Desert,  English / British,  Nan,  Snack

    Christmas Xmas Puddings

    Xmas Pudds – Makes 3  ( This is the full recipe , 1/2 it to fit in the big mixing bowl ) 1lb ( 500g ) Sultana 1lb ( 500g ) Raisins 1lb ( 500g ) Currents ( washed and dried ) ½ lb ( 250 g ) mixed peel 1lb (500g ) Sugar 1lb SR flour 1lb Breadcrumbs – can bulk out.  If making 1/2 the recipe to 250g can be 350g 1 tsp mixed spice ( 5ml ?? ) 1 tsp Nutmeg Juice 1 lemon ( 1tsp jif) 1lb Suet 1lb chopped cooking apples 1/4lb ( 125g ) chopped almonds 8 eggs Mix with barley wine as required…

  • ALL CATEGORIES,  Desert,  Nan,  Snack

    Christmas Cake ( Nans )

    Christmas Cake – JA – This is the one 10oz (280g) Butter 10oz (280g) Moist dark brown sugar 1 tbl black treacle 1 lemon rind ( finely grated ) 4 large or 5 medium eggs 3 tbs sherry, rum or brandy 12oz (340g) plain flour 1oz (25g) ground almonds ½ tsp powder cinnamon ½ tsp powder allspice 4oz (100g) chopped candied peel 4oz (100g) chopped glace cherry 1lb (½ kg ) currants 8oz ( 200g ) sultanas 12oz ( 340g) seedless raisins 2-4 oz ( 50g – 100g) chopped blanched almonds Cooking time 3 ½ – 3 ¾ Hours Makes 9” round or 8” square tin. Line the tin with…

  • ALL CATEGORIES,  Desert,  English / British,  Jeff,  Nan,  Sauce,  Snack

    Mince Meat

    Ingredients Method 1. Combine everything except the Rum 2. Cover the bowl and leave over night. 3. Pre heat oven to 110C 4. Use a covered dish or tray covered with foil. 5. Cook for 3 hours 6. Remove the bowl and allow to cool slowly. It may appear fatty thats fine. 7. Stir occasionally until cool. It should all come together and not look tiny shreds. 8. When cool stir in Rum  

  • ALL CATEGORIES,  Desert,  English / British,  Jeff,  Snack

    Choc Pots – Choc Bomb

    250 ml single cream 200g 70% choc 2 large egg whites 3 tbl rum 20g butter heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the choc and let stand for 1 minute to let choc melt, then stir until smooth. Whisk egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into about eight ramekins. fridge until set.

  • ALL CATEGORIES,  Desert,  English / British,  Main,  Snack

    Yorkshire Pudding

    Best Yorkshire puddings Ingredients 4 heaped tbsp flour ½ tsp salt 2 free-range eggs, beaten milk, to bind 2 tbsp sunflower oil for cooking Method Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. To make the batter, add 4 heaped tbls plain flour into a bowl / jug and beat in 2 eggs until smooth. Gradually add milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.  Remove the hot tins from the oven. Carefully and evenly pour the batter into the…

  • ALL CATEGORIES,  Desert,  English / British,  Snack

    Low Fat Carrot Cake

    Ingredients 6 oz (175 g) dark brown soft sugar, sifted 2 large eggs at room temperature 4 fl oz (120 ml) sunflower oil 7 oz (200 g) wholemeal self-raising flour 1½ level teaspoons bicarbonate of soda 3 rounded teaspoons mixed spice grated zest 1 orange 7 oz (200 g) carrots, peeled and coarsely grated 6 oz (175 g) sultanas For the topping: 9 oz (250 g) Quark (skimmed-milk soft cheese) ¾ oz (20 g) caster sugar 2 teaspoons vanilla extract 1 rounded teaspoon ground cinnamon, plus a little extra for dusting For the syrup glaze: juice ½ small orange 1 dessertspoon lemon juice 1½ oz (40 g) dark brown soft…

  • ALL CATEGORIES,  Desert

    Raspberry Frozen Yoghurt

    3 cups raspberries 2/3 cup sugar 1 tablespoon cornstarch 1 cup milk 1/4 cup corn syrup 1 cup plain yoghurt In food processor purée the raspberries for about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine the sugar and cornstarch in a small saucepan. Add the milk and bring to a boil. Cook 1 minute, stirring constantly. Remove from the heat. Stir in raspberry purée and corn syrup. Let the mixture cool completely. Combine the raspberry mixture and yoghurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a ice cream machine. Freeze according to manufacturer’s instructions.

  • ALL CATEGORIES,  Desert,  Snack

    Vanilla Frozen Yoghurt

    1 teaspoon vanilla extract 2 1/4 cup milk 1/2 cup sugar 1 envelope gelatin 1/8 teaspoon salt 1 1/2 cup plain yoghurt 1/4 cup corn syrup Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yoghurt, and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer’s instructions.

  • ALL CATEGORIES,  Desert,  English / British,  Jeff

    UPSIDE – DOWN APPLE CAKE

    3 tbsp. shortening 300g ( 1 1/2 c) brown sugar 1/2 tsp. cinnamon 1 egg, beaten 1/2 tsp. baking powder 1/2 c. milk, heated 1 c. flour 7 c. apples, peeled and sliced Melt 1 cup brown sugar and shortening together in a small saucepan. Put in bottom of 8 x 8 inch baking dish. Mix together peeled apples and cinnamon. Pour over brown sugar mixture. Mix the rest of the ingredients together. Pour over apples. Bake at 350 degrees until the apples are done, approximately 45 minutes.

  • Desert,  English / British,  Jeff,  Marmalade-Jam,  Snack,  Vegaterian

    Marmalade ( Oxford Style) Pressure Cooker

    Ingredients circa 6 jars Remove trivet from pot. 1lb – 1/2 kg seedless orange / clementines 0r remove pips when cutting. Slice them, thickness to taste. Place in pot. 1.5 l water. Use 500 mls ( vary for your pressure cooker ) to pressure, add the rest later 1kg sugar. Add 1/2 to pot before cook cooking, add the rest later. 2 tbl dark treacle or to taste. Stir just to combine. Pressure for 10 mins. After let pot cool naturally – do not force de-steam. It can sit for as long as you want. Remove lid, then add the remaining water and sugar. Add the dark treacle. Swig of…