DESSERTS:
| # | Post |
|---|---|
| 351 | awesome recipes here wise_one - 2013-10-29 15:10:00 |
| 352 | This message was deleted. cookessentials - 2014-02-03 15:41:00 |
| 353 | cookessentials wrote: pam.delilah - 2014-02-03 16:36:00 |
| 354 | This message was deleted. cookessentials - 2014-02-19 14:53:00 |
| 355 | Bump. chicco2 - 2014-04-12 15:53:00 |
| 356 | This message was deleted. elliehen - 2014-04-12 22:46:00 |
| 357 | This message was deleted. cookessentials - 2014-05-16 08:50:00 |
| 358 | This message was deleted. cookessentials - 2014-09-08 18:37:00 |
| 359 | Here's my recipe. Let me know how it works out with guten-free pastry - I haven't made it since I stopped eating gluten and it was one of my favourite desserts. Frangipane Tart Serves 8 Р10 P̢t̩ sucr̩e (not gluten-free, obviously) (In food processor) 125g unsalted butter Process butter, sugar & flour, add egg and water as necessary to make stiff dough. Form into flattened disc, wrap in Gladwrap & either chill 1 Р24 hours or freeze. Roll out and line tart tin Р1 x 23cm or 2 x 16cm. Put in freezer 30 min Р2 hrs. Heat oven to 200 C, bake tart shell about 15 min until just starting to colour. Lower heat to 180C. Frangipane 120g unsalted butter Cream butter & sugar, add rest of ingredients. Tart 2 punnets blueberries/ red plums/ peaches/ gooseberries etc. etc. As soon as tart comes out of oven spread a thinnish layer of frangipane over it. Place fruit on top, spread with rest of frangipane. Bake at 180C about 25 minutes, until well browned but before fruit starts to ooze too much. Quote bev00 - 2014-10-17 23:32:00 |
| 360 | Ann O'Carroll's Treacle Tart, serves 10 or 20 miniature Peter reckons this is the most delicious treacle tart to be found in London. I would go further and say the world. Sweet lemon pastry: 200g/7oz unsalted butter, chilled and diced 350g/12oz plain flour 112 tsp finely grated lemon zest 110g/4oz icing sugar, sifted 1 small egg, lightly beaten Filling: 4 eggs finely grated zest and juice of 1 lemon 550 ml/19 fl oz golden syrup 400ml/15fl oz double cream 150g/5oz brioche crumbs (or bread or croissant crumbs) 1 eating apple, peeled and grated Place the flour and butter in a food processor, give it a quick burst at high speed to reduce it to a crumb-like consistency, then add the lemon zest and icing sugar and give it another quick burst. Add the egg to bring the dough together, if necessary you can add a drop of milk, remove and knead it for a few seconds. Wrap it in clingfilm and chill for 30 minutes. Lightly flour a worksurface and thinly roll out the pastry. Line the base and sides of a 30.5 cm/12in tart tin 2.5 cm/1in deep by slipping the base of the tin under the rolled out pastry and then into the tin, don't worry if you end up partly pressing it into the tart tin. Trim the edges and chill for 1 hour. Preheat the oven to 170C (fan oven)/180C (electric oven)/350F/Gas 4. Line the case with paper parchment and baking beans and cook for 15 minutes. Remove the paper and beans and cook for another 10-15 minutes until the case is evenly gold. Heat the oven to 150C (fan oven)/160C (electric oven)/320F/Gas 2.6. Whisk the eggs, lemon juice and zest for half a minute, then add the golden syrup and cream and whisk until the mixture emulsifies. Add the crumbs and grated apple and mix well. Pour the mixture immediately into the precooked tart case, place it on a baking tray and bake for 55 minutes. The filling should be golden and slightly puffy, if you move the tart around it should wobble without showing any signs of being liquid. `The Sugar Club Cookbook', by Peter Gordon, is published by Hodder and Stoughton, pounds 20 Edited by bev00 at 12:35 am, Sat 7 Feb bev00 - 2015-02-07 00:33:00 |
| 361 | hmmmm, some winter desserts in here.... valentino - 2015-05-06 16:11:00 |
| 362 | Self sauce pudding question. carol113 - 2015-05-09 07:38:00 |
| 363 | carol113 wrote:
When reheating and such desserts is best done in low heat - say about 150 to 165C until is heated all through by checking with a spoon into and lift a small bit out to taste. Also cover with Foil or baking paper at least to stop further browning of top. If dry out a little, one can always add a bit of cream, ice cream, custard etc to moisten to suit. Quite often a slow cooker is great for reheating and basically to replicate this is ideal. Editing to note for example if Choc Self Saucing then one can make a small batch of sauce in small saucepan to top up on sauce if required for extra moisture and taste. Cheers Edited by valentino at 9:12 am, Sat 9 May valentino - 2015-05-09 09:10:00 |
| 364 | Bumping as I was looking for a dessert recipe and thought this was a great thread with some good winter desserts. suzanna - 2015-06-12 22:29:00 |
| 365 | bumping so I can find pudding ideas in the school holidays. My favourite is no longer possible as persimmons are out of season so no more over ripe persimmons to squeeze straight onto ice-cream until next season. aasha - 2015-07-02 21:24:00 |
| 366 | Jamies' Frangipane and Raspberry Jam Tarts Method Edited by 245sam at 8:48 pm, Fri 18 Jul Quote http://www.mahnke.net/recipe/index.cgi?page=open&key=94[ Hi 5 ! Brilliant thank you... Quote bev00 - 2015-07-19 00:27:00 |
| 367 | Bump for treacle tart recipe unknowndisorder - 2015-12-31 20:52:00 |
| 368 | Thanks for bumping this. My husband doesn't eat eggs, do all treacle tarts require them? hezwez - 2015-12-31 21:03:00 |
| 369 | Hmm, will google on that :) Edited by unknowndisorder at 9:12 pm, Thu 31 Dec unknowndisorder - 2015-12-31 21:09:00 |
| 370 | CLAFOUTI Butter a 25cm Ø fluted baking dish and scatter evenly with the cherries. Sprinkle with the 1 tbsp caster sugar. Hope that helps. :-)) Quote bev00 - 2016-01-13 22:24:00 |
| 371 | Bump wendalls - 2016-06-08 19:47:00 |
| 372 | last post a year ago !!!! Worth Keeping???? valentino - 2017-06-08 15:41:00 |
| 373 | Sybils Pudding: 1 Tblspn Butter. 1 large Tblspn Sugar. 1 tspn Baking Soda. 1 cup Dried Fruit. 1 cup Boiling Water. 1 tspn Baking Powder. 1 Cup Flour. 1 tspn Mixed Spice. Pour boiling water over butter, sugar, Baking Soda, Dried Fruit and mix well. While still hot add flour and Baking Powder and Mixed spice, mix well. Cover and Steam for 1 1/2 hours. The basin for mixing in, is the basin to steam in. willman - 2017-06-09 18:09:00 |
| 374 | Just the easiest Golden Syrup Pudding, ever! It tastes just like the Steamed Golden Syrup Puddings that take ages to steam - THIS version will be ready in around 10 minutes - from making to finished baking! Memories of childhood winter comfort food is so easily and quickly made, and - better yet - it's a great way to feed a family of four, with the simplest of ingredients from the pantry, or extend a meal to accomodate unexpected guests, without loosing your cool or rushing out to the supermarket! Microwave Golden Syrup Pudding Ingredients Edited by autumnwinds at 12:40 am, Sat 10 Jun autumnwinds - 2017-06-10 00:39:00 |
| 375 | A very nice quick and easy Fruit Pudding in this thread suitable for someone looking for as such. Post number 30 I think. Cheers Edited by valentino at 11:19 am, Thu 13 Jul valentino - 2017-07-13 11:18:00 |
| 376 | Such a plethora of puddings! autumnwinds - 2018-07-04 01:58:00 |
| 377 | Indeed. I've just printed out the microwave golden syrup pudding recipe. My lot will love that! wasala - 2018-07-04 14:33:00 |
| 378 | bump bev00 - 2019-06-23 21:42:00 |
