Easter Pudding...

I spotted this idea in an M&S magazine that was lying around. We didn't make it for Easter, but rather the week after when they were selling Hot Cross Buns off cheaply. It is essentially a bread and butter pudding, with the addition of some chopped apple. At any other time of the year you could make this with fruit buns or fruit loaf of course, there's no reason for it to be Hot Cross Buns.

Ingredients:
• 12 Hot Cross Buns
• 400ml Double Cream/Single Cream/Milk blend (depending on how rich you want it)
• 2 or 3 Eggs
• 50g Demerara Sugar
• 3 small dessert Apples
• Butter

Method:
• Slice and butter the buns, arrange in a greased tray so the tops are showing.
• Chop the apples into cubes and spread liberally amongst the buns.
• Beat the eggs and stir in the milk/cream. Pour over the buns.
• Sprinkle sugar generously over the top.
• Bake for 30 minutes at 170°C until the custard is set.

(Serves 12)

Notes:
• The original recipe added pears, we only had apples in at the time.
• I added some vanilla syrup (the stuff you'd add to coffee) drizzled over then buns. I can't prove this made it tastier, but it seemed a good idea if you have somehting like that around.

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Quiche...

I'd been wanting to make a quiche for quite a long time, but just never got around to it. Well, finally did it and the result was really tasty. Obviously you can add whatever you fancy to the basic mixture, I added chunks of feta cheese, peppers and tomatoes which proved a very tasty combination of sweet and salty.

Ingredients:
6 Eggs
150ml Single Cream
200g Plain Flour
100g Butter
Cold Water
100g Cheese

• To make the pastry, blend the flour and butter together then combine to a soft dough with a little cold water. Refrigerate for 30 minutes.
• Roll out to 3-4mm thick and use to line a 20cm tart tray.
• Blind bake the pastry case for 10-15 minutes at 180°C (weighed down with pulses or similar)
• Whilst the pastry is baking, fry seom chopped onions and any other vegetables you want in the filling for a few minutes until softened.
• Remove the pastry from the oven and sprinkle a little grated cheese in the base along with the vegetables and fillings.
• Beat the eggs and cream together, season, then pour into the pastry case.
• Top with the remaining grated cheese then bake for 30 minutes at 180°C until golden on top and egg is set.

(serves 6)

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White Chocolate Cheesecake with Berry Sauce...

I first had this cheesecake at some friends' house, and couldn't believe how good it was. So, inevitably I looked up the recipe and have actually changed very little. As it's gluten free in the original I've substituted for normal digestives which I prefer to the chocolatey base. There are loads of potential vaiations to this once you have the basic cheesecake mixture you can just go with whatever you can lay your hands on. This time round I made a simple berry sauce for a topping.

• Melt the butter and crush the biscuits then combine and press into the base of a 20cm tin (ideally with removable base or spring-form). Chill for 2 hours.
• Melt the chocolate and cool slightly.
• Meanwhile beat the cheese, cream and icing sugar in a bowl until well combined.
• Fold in the cooled chocolate thoroughly, then pour over the biscuit base.
• Chill for 2-3 hours to set.

Notes:
• For the berry topping I heated up 200g mixed berries with about the same amount of sugar until it began to thicken. Cooled and then poured over the set cheesecake.

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Gratin Dauphinoise...

You don't need to say much regarding this dish, it's simplicity and flavour speak for themselves. Thinly sliced potato, baked in cream with onions and garlic... it's probably my favourite way for potatoes.

• Finely slice the onion and crush the garlic.
• Slowly sweat down in a pan with a little butter/oil. Do not burn.
• Meanwhile, finely slice the potatoes and begin to arrange in a dish.
• Every so often add some of the onion/garlic mixture and seasoning before continuing to layer potatoes.
• Thin the creme fraiche with some milk to a consistency like double cream and combine with the double cream.
• Pour the creams over the potatoes and cover with foil.
• Bake in a preheated oven (170°C) for around 2 hours.
• The last 20 minutes should be uncovered to crisp the top up.

Notes:
• You can top with grated cheese (Gruyere/Cheddar) for a lovely cheesy top (see picture).
• My recipe roughly follows that of Leith's Cookery Bible.

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Chocolate & Chilli Fudgey Cake...

A colleague of mine brought this cake in to work a few weeks back. A few of our more conservative colleagues were not convinced, but I loved it and had a good few portions.
Naturally, I wanted to recreate it so got the recipe from her.

Ingredients:
300g Caster Sugar/Light Brown Sugar
250g Butter
3 Eggs
100g Plain Flour
100g Self-raising Flour
500g Dark Chocolate
1 or 2 medium-sized Chillies
200ml Double Cream

• Preheat oven to 150°C and line a 20cm cake tin.
• Beat the butter and sugar together until creamed.
• Beat in the eggs, one at a time.
• Melt 300g of chocolate, cool slightly and add to the mixture.
• Stir in the flour and finely chopped chilli.
• Bake for around 1¼ hours, leave to cool for 10 minutes in the tin.

Icing:
• Melt the remaining chocolate and mix into the cream. Cool slightly to thicken.
• When the cake is fully cooled, spread the icing on top.

Notes:
• It’s hard to define how much chilli to put in. Chocolate masks chilli quite well, so I added finely chopped chilli to the mixture until I could taste it. The resulting cake has only a hint and a very slight tingle on the tongue. It also takes away the sweetness of the chocolate leaving just the rich flavour.
• Adapted from this recipe
• Makes at least 12 slices.

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Pavlova...

Great summery dish, with a bit of a ‘wow’ factor too. It’s something of a family favourite, with my mum’s having a very good reputation! I can remember more than a few rows over who’d had the biggest piece or got to finish the extra slice…
That said, I’ve never quite succeeded in replicating the mallow fluffiness of my mum’s, but the results are still pretty good and taste amazing.

• Preheat oven to 150°C and line a large baking sheet

Meringue
• Whisk the egg whites until they are really stiff, then whisk in half the sugar until shiny and stiff
• Fold in the remaining sugar with cornflour, a teaspoon of lemon juice and few drops of vanilla essence
• Spread thickly onto the baking sheet and place in oven for 1¼-1½hours
• Allow to cool for a good hour before topping

Topping
• Whip the cream and fold in a couple of table spoons of crème fraiche.
• Spread over the meringue and top with fruit.

Notes:
• Serves 8-10.
• To whip egg white successfully, you need a totally clean bowl with no drops of water in it and no egg yolk contaminating the whites.
• The addition of crème fraiche tones down the richness of the cream, but it’s optional.
• All summer fruits are excellent additions. You’ll notice I added some kiwi in the final picture.
• As a variation to the usual theme, I've been wondering about trying a kind of banoffee pie/pavlova blend, topping the pavlova with bananas, toffee sauce, crushed biscuit and flaked chocolate. Will let you know if I do.

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