Churros with Chocolate

To be honest, the cream’s a bit much.  But apart from that, lovely!  So, first make the chocolate sauce:

Put 200g dark chocolate (broken into pieces), 100ml double cream, 100ml whole milk and 3 tablespoons of golden syrup into a pan.  Warm gently until all of the ingredients have melted, then pour the sauce into smallish cups and leave it to cool.

Meanwhile, make the churros.  Put 250ml water, 120g butter and a pinch of salt into a medium-sized pan.  Bring to the boil, then whisk in 130g strong white bread flour, half a teaspoon of baking powder and a few drops of vanilla essence.  It will become unfeasibly thick but try to keep beating it over a low heat for a few more seconds.  Take the pan off the heat and beat in an egg, and then a second egg.  It should look a bit less worrying now.  Cover the mixture and leave at room temperature for 15 minutes to a couple of hours.

When you are ready to cook, put sunflower oil into a large frying pan.  It should be 2-3cm deep.  Heat it to maximum.  Put the churros mix into a large piping bag with a star nozzle.  When the oil is very hot, squeeze in lots of chipolata-sized churros, snipping or cutting them each time from the nozzle.  Be careful!  Turn them after a couple of minutes to cook the other side.  Place a large colander over an even larger pan.  With a slotted spoon, fish out the churros and place them into the colander as they turn golden-brown.  Once you have them all in there, shake the colander carefully to remove the oil, then sprinkle over some golden caster sugar and give them another shake.



Apple and Almond Cake


This cake is wet rather than moist, almost mousse-like.  Provided that you usually have some stewed apple hiding in your freezer, this is a very quick cake to make.  The apples should be stewed with a little sugar and some lemon juice, so that they are still quite tart; if they are too sweet, just add some extra lemon juice to the mix.  As Nigella says, this cake tastes buttery even though there is no butter in it.

Adapted very slightly from Nigella Lawson’s ‘Feast.’ (Damp Apple and Almond Cake)

Grease and line a 25cm springform tin.  Preheat the oven to 180 degrees.

In a biggish food processor, whoosh together 300g stewed apples, 325g ground almonds, 275g golden caster sugar, 8 large eggs, the juice and zest of 2 lemons (less if your apples are very tart) and a good grinding of nutmeg.  Scrape down the sides and whoosh again until smooth.  The mixture should be quite runny.

Bake for 35-45 minutes until the wobble has subsided and the cake is well-risen and golden.  It will sink again to horizontal as it cools.

Serve with a dusting of icing sugar.

Peach and Lime Cheesecake


I know that you can get baked cheesecakes everywhere now, but I didn’t have my first one until I was sixteen, when I bought a slice from a small bakery in Eichstätt on a snowy morning and ate it straight from the paper bag.  It was a very messy business, but totally magical.

Preheat the oven to 160 degrees and prepare a 20cm springform tin by putting tinfoil over the base, popping over the ring, then pulling the tinfoil up the outside of the tin.  Sit the tin on top of a second bigger piece of tinfoil and pull it up so that it covers the whole of the outside of the tin.

Fill and boil your kettle.

Whoosh up 200g of digestives (or any other dry biscuits) in the processor.  Add 80g soft (but not necessarily melted) butter and process until it feels like wet sand.  Press evenly over the base of your tin.  Place the tin in the fridge while you make the filling.

Quarter and roughly peel a juicy, soft peach and pop it in your already cleaned processor with the juice of two limes.  Give it a really good blast, then add 150g sugar and whoosh again.

Now add 600g cream cheese (I used 400g Philadelphia and 200g mascarpone) and process until smooth, pushing down the mixture from the edges to ensure a good mix.  Now add 4 whole eggs and one egg yolk and a teaspoon of vanilla extract.  Whoosh again for about 20 seconds, again pushing down the mixture from the edges halfway through.

Pour this into your springform tin.

Optional:  If you’d like a little zingy raspberry hit, take a tablespoon of raspberries and the juice of half a lime or lemon and process for a few seconds before swirling through your cheesecake.  It won’t look tidy and impressive as it does in the shops, though, so don’t be disappointed.

Put the tin into a large roasting tray and surround it with some boiling water.  Don’t make it so deep that it’s lethally turbulent as you transfer it to the oven.  Bake for 30 minutes, then check and turn 180 degrees.  I like it to brown a little, but if it’s going too far, cover with a very clean baking tray or tinfoil for a further 20 – 30 minutes.  When there’s still a tiny wobble, take it out of the oven, out of the bain marie and leave it to cool.  It will be much nicer on Day Two, so leave it be if you can.

Serve with roasted peaches (done in the same way as the nectarines:




Mum’s Apple Pie


I love Mum’s apple pie.  There’s nothing fancy about it.  It’s just delicious.

You need 3-4 Bramley apples, peeled, cored and sliced.  Put them in a pan and squeeze over the juice of half a lemon.  Sprinkle over some sugar, normally about 2 tablespoons, and 2 tablespoons of water.  Stew until the apple is soft but not mushy.  Allow to cool.

With your fingertips, nip together 8.5 oz of self-raising flour with 5 oz butter until it resembles breadcrumbs.  Carefully add just enough cold water for it to bind together without becoming sticky.  As soon as it comes together, pop it into a plastic bag in the fridge for half an hour.

Take a 7-8″ pie tin.  Cut your pastry in half and roll out on a floured surface the first of your circles.  Place on the bottom of your tin.  Dot around the edge with water, egg or milk.  This is your glue.  Now pour in the apples.  Roll out your lid and place on top, gently pressing the edges to seal.  Trim the edges, pop a couple of small slits in the top with a sharp knife, brush all over the top with a little egg or milk, then place in the oven (190 degrees) for about 25-30 minutes.  As soon as it comes out, sprinkle with some sugar.



Raspberry Pavlova


My mum makes the best pavlova in the world.  I asked her to send me a photo of the latest one for the blog and she sent me this.  I was a bit disappointed, even though it’s a great photo, saying that I would have loved a cross-sectional photo of one piece, showing the chewy meringue merging with the soft cream.  She said, “Hard luck!  We’ve eaten it already.”  Anyway, here’s the recipe:

4 egg whites
9oz caster sugar
1 rounded dessertspoon cornflour
Whisk egg whites until really stiff (turn upside down in bowl and it doesn’t move).
Add half of the sugar and whisk again until stiff.
Add the remainder of sugar and cornflour and whisk.
Cover the baking tin with either tin foil or baking parchment and arrange on the tin bringing it up at sides. Put in oven (temperature 150 degrees) for one hour, then switch off the oven, leaving the meringue in there for a further hour.  If you see it turning brown turn the oven down as all ovens vary in temperature.  Leave to cool completely.
Whisk double cream to soft peaks and put on top of pavlova and decorate with either raspberries, strawberries or mixture of fruits and a little grated chocolate.

Plum and Stem Ginger Pudding with Custard


It’s a bit of a cheat, putting this recipe in, because it is in fact Andrea’s Steamed Ginger Pudding again, only with a couple of sliced plums arranged artistically at the bottom of the bowl.  To compensate, however, I will include a foolproof recipe for homemade custard.

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175g soft butter

175g self-raising flour

175g caster sugar

3 large eggs

a teaspoonful of ground ginger

3-4 tablespoons milk

stem ginger in syrup

150g golden syrup

Put the kettle on to boil and butter a pudding bowl.  A bowl which is purpose built with its own lid is handy here.  I used these ones:

Put the first six ingredients plus four balls of stem ginger into the food processor and whoosh up until smooth.  Add a little more milk if necessary to make it a pourable mixture.

Put the boiling water into a large, lidded saucepan and turn on the heat.

Slice a couple of plums and layer them over the bottom of the basin.  Pour about 50g stem ginger syrup and 150g golden syrup over the plums.  Pour the sponge mixture over the syrups.  Put the buttered lid on top, then pop it into the pan of hot water.  Keep it boiling, but not ferociously and keep the pan lid on.  Keep topping up the hot water; it should more than half fill the pan.

Let it cook for at least two hours.

When you’re ready to serve it, make the custard.

Bring 300ml double cream gently to a simmer with a vanilla pod (cut open along its length).

Meanwhile, whisk 3 egg yolks with a dessertspoon of sugar.

Just as the cream is starting to wrinkle, pour it into the eggs, whisking all the time.  If it looks right, serve immediately; if you want it thicker, pour it back into the pan through a sieve and warm it a bit more, whisking all the time.  This will probably take no longer than 30 seconds.  If you do get a few lumps, pour it into your jug via the sieve again!

C-L’s Banoffee Pie

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It’s years since I ate Banoffee Pie, but this version that the multi-talented Claire-Louise made for us on Thursday was so much more delicious than the ones I’ve eaten in the past.  Why multi-talented, you wonder?  Well, she makes exactly the sort of jewellery that I love – vivid glass beads in all sorts of wonderful colours and combinations.  Purple and orange, indeed!  Have a look at if you’re interested.  If you’re not, then at least enjoy her banoffee pie!

Biscuit base

8oz digestive biscuits
4oz butter (I used slightly salted)
1tbsp golden syrup
3 bananas
1 lemon


4oz butter (I used slightly salted)
2 tbsp golden syrup
1 tin of sweetened condensed milk
1 large double cream tub
2 Cadbury’s flakes


Crush the biscuits.
Melt the butter and syrup in a saucepan.
Add crushed biscuits and stir.
Grease a large dish and press the mixture firmly into it.
Slice banana and dip in the juice of the lemon.
Arrange the sliced banana onto the top of the biscuit base.
Place in the fridge.

Melt the butter, syrup and condensed milk in a pan.
Bring up to the boil.
Now let it simmer until it turns a toffee colour whilst stirring all the time (about 15 mins).
Pour the mixture onto the banana and biscuit base and place back into the fridge and leave for a hour.
Once cool, whip up the double cream and add as much as you like to the top.
Sprinkle a crushed flake onto the top and serve.

Eat within 2 days.

C-L x