Category Archives: Fruit

Upside down pear and ginger cake

Cakes, Fruit

Ingredients

For the caramelised pears:

  • 3-4 pears peeled, cored and thinly sliced
  • Juice of 1 lemon
  • 100g caster sugar
  • 85g unsalted butter
  • 2 pieces stem ginger in syrup, finely sliced (plus 1tbsp syrup)

For the cake:

  • 250g unsalted butter
  • 250g caster sugar
  • 4 eggs
  • 70g Greek yoghurt
  • 260g self raising flour
  • 1tsp baking powder
  • 2tsp ground ginger

 

Method

  • Preheat the oven to 180C / 160C Fan. Grease and line a 20cm spring form cake tin
  • Toss the pear slices in the lemon juice
  • Make the caramel – add the sugar (100 g) to a medium-sized deep saucepan over a low heat until golden brown. Don’t stir until the sugar has melted. Be careful, the sugar will be extremely hot!
  • Once the sugar has completely melted, add in the butter (85 g) and stir with a long-handled spoon until melted. Take the pan off the heat, then add in the ginger (2 pieces) and 1 tbsp of ginger syrup. If the butter separates, add a splash of freshly boiled kettle water and whisk together (careful, it might spit!). Leave to stand for 15 minutes, until the caramel coats the back of a spoon.
  • Add the pears to the cake tin, arrange in a fan shape, then pour over the caramel to coat.
  • Whisk the softened butter (250 g) and sugar (250 g) until light and fluffy. Slowly whisk in the eggs (4) one by one, followed by the yogurt. Mix the flour (260 g), baking powder (1 tsp) and ground ginger (2 tsp) together, then gently fold through the butter and egg mixture until well combined.
  • Pour the cake batter on top of the pears and bake for 40-45 minutes, or until cooked through. Insert a skewer in the middle – if it comes out clean, it’s ready.
  • Carefully loosen and remove the sides of the cake tin using a pair of oven gloves (it’s important to do this while the cake is still warm, otherwise the caramel will harden). Place a serving plate on top of the cake and carefully flip over. Remove the baking paper.

Banana Bread

Cakes, Desserts, Fruit

Serves 8-10 people

Ingredients

  • 250g plain flour
  • 1tsp bicarbonate of soda (or 3 tsp baking powder)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 115g unsalted butter, softened
  • 150g soft light or dark brown sugar
  • 2 large eggs
  • 80g plain or greek yoghurt or sour cream
  • 3 large or 4 medium overripe bananas, mashed
  • 1tsp vanilla extract

Method

  • Pre-heat the oven to 180C without fan
  • Grease and line a loaf tin (9x5inch)
  • Mix the flour, bicarbonate of soda, salt and cinnamon in a bowl and set aside
  • Use an electric mixer on high speed to cream the butter and sugar together until smooth and creamy
  • On a low speed, mix in one egg at a time
  • Then beat in the mashed banana, yoghurt and vanilla extract
  • Using a wooden spoon, gradually mix in the dry ingredients until no flour pockets remain
  • The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
  • Let it cool for at least 15mins before removing from the tin and transferring to a wire rack

Apple, Honey and Walnut cake

Cakes, Desserts, Fruit

Ingredients

  • 2 large eggs, at room temperature
  • 75g caster sugar
  • 75g light soft brown sugar
  • 125ml vegetable/sunflower oil
  • 225g runny honey
  • 300g plain flour
  • 90g ground walnuts
  • 3tsp baking powder
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1 bramley apple, peeled, cored and grated
  • 2 red/braeburn apples
  • 1tbsp lemon juice

Method

  • Line a 24cm springform tin with baking paper and grease the sides with butter
  • Preheat the oven to 180c/160 fan/gas mark 4
  • Beat the eggs and sugars with a hand held electric mixer for 5 minutes until pale and fluffy
  • Then beat in the oil and 200g of the honey
  • Mix together the flour, walnuts, baking powder, cinnamon and ginger, then fold it into the wet mixture. Be careful not to overwork the batter
  • Add the grated apple and stir carefully until it’s evenly distributed
  • Add the batter to the cake tin and smooth the top
  • Quarter and core the red apples, and cut each quarter into 2-3mm thick slices
  • Toss the slices in the lemon juice to stop them going brown
  • Fan the slices over the top of the cake, making sure they overlap. There will be enough for an outer and inner ring.
  • Bake for 50mins-1hr until golden and risen
  • Cover with foil and cook for another 15-20mins until a skewer comes out clean
  • Once the cake is done, heat the remaining 25g honey in a small saucepan on a low heat until very runny, and brush it over the warm cake.
  • Optional: sprinkle some crushed walnuts on top
  • Let it cool completely before serving

Overnight oats

Fruit, Sweets and Biscuits

Ingredients

  • 80g rolled oats
  • 100g Greek yoghurt
  • 200ml almond milk (or any milk of your choice)
  • 2tbsp honey
  • 1/2 tsp ground cinnamon

Method

  • Mix all of the ingredients in a bowl
  • Transfer to jars or a dish with a lid and soak in the fridge for at least 8 hours
  • Add your choice of toppings such as fruit, nuts and chocolate

Sticky Toffee Pudding

Cakes, Desserts, Fruit

Serves 4. Great with fresh cream or custard.

Ingredients

For the puddings

  • 125g pitted dates
  • 100ml boiling water
  • 50g unsalted butter
  • 80g light or dark muscovado sugar
  • 1 egg, beaten
  • 100g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp cinnamon
  • 60ml whole or semi-skimmed milk

For the toffee sauce

  • 40g unsalted butter
  • 80g light or dark muscovado sugar
  • 60ml single or double cream

Method

  • Preheat your oven to 180C/160C Fan
  • Grease 4 ramekins
  • Soak the dates in the boiled water for a few minutes, then drain and whizz into a paste.
  • Beat the butter and sugar in a mixing bowl until smooth and creamy.
  • Add the egg a bit at a time, making sure to beat it in well.
  • Mix the flour, bicarbonate of soda and cinnamon in a bowl, then add a third to the mixture and fold it in.
  • Add half of the milk and mix it well.
  • Continue with the next third of the dry ingredients, then the other half of the milk and the final third of the dry.
  • Mix in the date paste.
  • Split the mixture between the four ramekins and bake for 20-25mins.
  • The sauce only takes 10 minutes so you can start as the puddings are almost done or let the puddings cool and use them later on.
  • Add the butter, sugar and 40ml of the cream to a pan and melt over a low heat.
  • Stir consistently for 7-10mins until all of the sugar has dissolved and the sauce is a dark toffee colour.
  • Remove from the heat and stir in the remaining 20ml of cream.
  • Turn the puddings out onto a plate/bowl and spoon the toffee sauce on top.

Apple and Blackberry crumble

Fruit

Serves 4-6 people

Chef’s Tip: Try my custard recipe which goes perfectly with this crumble!

Ingredients

For the filling:

  • 3-4 cooking apples
  • 100-120g blackberries
  • 30g unsalted butter
  • 30g demerera sugar (or golden caster sugar)
  • 1/4 tsp ground cinnamon

For the crumble:

  • 50g golden caster sugar 
  • 100g plain flour
  • 80g butter
  • Optional: 1tbsp soft brown sugar
  • Optional: 2tbsp ground almonds

Method

  • Preheat the oven to 200C/180C Fan/Gas 6
  • Peel and chop the apples into small cubes.
  • Put the butter and sugar in a medium/large saucepan and melt together over a medium heat until it turns into a light caramel (around 3mins).
  • Stir in the apples and cook for 3-5mins.
  • Add the blackberries and cinnamon and cook for another 3mins.
  • Cover with a lid and remove from the heat to sit for another few minutes while you make the topping.
  • Add the sugar, flour and butter to a mixing bowl. 
  • At this point you can also add the optional ingredients which I highly recommend!
  • Use your hands to combine the ingredients until they are crumbly. 
  • Sprinkle the topping over your filling and bake for 10mins or until golden and crunchy on top.

 

Mince Pies

Christmas, Desserts, Fruit

Ingredients

  • 140g/5oz cold butter, diced
  • 225g/8oz plain flour
  • 50g/2oz ground almonds
  • 50g/2oz golden caster sugar
  • 1 orange, zest only
  • pinch of salt
  • 1 egg yolk
  • 1-2 tsp cold water
  • 280g/10oz good quality mincemeat
  • 1 egg, beaten
  • icing sugar for dusting

Method

  • Preheat oven to 200C/400F/Gas 6.
  • Rub the butter into the flour and add the almonds, caster sugar, orange rind and salt until the mixture is a bit crumbly.
  • Combine mixture with the egg yolk and 1-2 teaspoons of water until it forms soft dough, then put it into a plastic bag and chill for 20 – 30 minutes.
  • Roll out the pastry to a thickness of 2-3mm(0.1in) and cut out about 18 rounds measuring 7.5cm(3in) with a pastry cutter.
  • Place in lightly greased patty tins and spoon the mincemeat evenly into the pies.
  • Re-roll the leftover pastry and cut out round lids, stars or other festive shapes to fit on top of the mincemeat.
  • Lightly brush the pastry tops with the beaten egg and bake in the oven for 12 – 15 minutes until golden.
  • Remove from oven and leave for a few minutes before removing from tins and cooling on a wire rack.
  • Dust with icing sugar.

Mango Creme Brulee

Desserts, Fruit

Ingredients

  • 1 large mango, pureed in a blender
  • 500ml/18fl oz double cream
  • 1 vanilla pod/1-2tsp vanilla extract
  • 75g/4oz caster sugar (plus extra for the topping)
  • 6 free-range egg yolks

Method

  • Preheat the oven to 150C/140C Fan/Gas 2.
  • Pour the cream into a saucepan.
  • Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
  • Meanwhile, in a separate bowl, beat the sugar, vanilla and egg yolks together in a large heatproof bowl until fluffy.
  • Bring the cream back to boiling point, then pour it over the egg mixture, whisking continuously until thickened.
  • Fill the six ramekins with a layer of pureed mango on the bottom, then fill them to about two-thirds full with the mixture.
  • Place the ramekins into a large roasting tray and fill with enough hot water to come halfway up their outsides (a bain-marie).
  • Place the bain-marie onto the middle shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
  • Remove the ramekins from the water and set aside to cool to room temperature.
  • When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blowtorch.

Baked Italian Cheesecake

Cakes, Desserts, Fruit

Ingredients

  • 300g digestive biscuits
  • 100g butter
  • 250g creme fraiche
  • 250g ricotta
  • 250g Greek yoghurt
  • 150g caster sugar
  • 3 eggs
  • Make Jam for the topping (or use a jar if you’re being lazy), or use fresh strawberries.

Method

  • Crush the biscuits.
  • Add the butter to the biscuits and mix with your hands.
  • Press the biscuit mixture into the bottom of your dish
  • Separate the eggs and keep the whites to one side
  • Add the sugar to the egg yolks and beat well. Add the creme fraiche, ricotta and yoghurt.
  • Whip the eggs to stiff peaks (you should be able to turn the bowl upside down without them falling out).
  • Mix in the cheese mixture
  • Spread the mixture on top of the biscuit base
  • Bake for 30-40mins on 180.
  • When the cake is cool, add the jam or strawberries (or whatever topping you like) to the top.

Strawberry Jam

Desserts, Fruit, Sides

Ingredients

  • 500g strawberries
  • 500g jam sugar (this is way too much in my opinion, I would use 300- 400g)
  • Knob of butter
  • Dash of lemon juice

Method

  • Take the tops off and middles out of the strawberries and place the good bits in a saucepan.
  • Put these on a low heat and when they soften a bit, add the sugar
  • Stir until the sugar dissolves and then add the butter
  • Turn the heat up and make it boil fast. You should not be able to control the bubbles by stirring.
  • When it gets to this point, time it for 4 minutes and then remove from the heat.