Tuesday, November 15, 2011
This pudding was easily my favourite thing I have cooked so far this year. Last month I had friends around for soup, Welsh rarebit, tea, and pudding. They also brought Koko Black truffles, and a huge tray of the most amazing almond biscuits in the whole world (from the Queen Vic markets). Good fare for [...]
Tuesday, November 15, 2011
Nigella Lawson’s Guinness chocolate cake, with vanilla cream cheese frosting. You’re going to need a very large and deep cake tin. Nigella suggests a 23cm, but I used a 25cm and wouldn’t have wanted to go smaller. Don’t bother with a springform tin, but line the cake tin completely with GladBake. My modifications in brackets. [...]
It’s almost impossible to provide a proper recipe for tiramisu because, in the first place, there is no standard-sized tiramisu receptacle. You want enough ingredients to be able to have two thick layers each of sponge and cream in the dish you choose. What tends to happen over the years is that you develop a [...]
Monday, November 15, 2010
Sticky Date Pudding 300g (1 1/2 cups) deseeded dried dates 312ml (1 1/4 cups) water 1 teaspoon bicarbonate of soda 60g (1/4 cup) salted butter, roughly chopped 2 x 60g eggs 1 teaspoon (5ml) vanilla extract 188g (1 1/4 cups) self-raising flour 150g dark brown sugar Butterscotch Sauce 100g dark brown sugar 300ml single cream [...]
Citrus-syrup yoghurt cake with crunchy almond toffee topping Cake: Makes two 20cm cakes or one very large and tall 25cm cake 250g butter, very soft 400g caster sugar 6 large eggs zest of one large navel orange (use a fine Microplane or don’t attempt cake) zest of one lemon (use a fine Microplane or don’t [...]
These brownies are a fabulous mix of textures — a pale, shiny, crisp surface that cracks open to reveal an extremely dark, fudgey middle. The edges are slightly crunchy and slightly chewy, like the edges of a meringue. I also cannot get over how delicious the mixture is raw — it tastes like chocolate mousse [...]
I’ve always been amazed the simplicity and tastiness of this recipe. It’s also incredibly cheap — and can be made entirely out of pantry ingredients, so it’s great for students. The coconut bread has an incredible golden, crunchy crust and a soft yet dense white crumb interior. It goes stale overnight, but is delicious re-warmed [...]
Saturday, November 15, 2008
This is the most delicious cake I have ever tasted. It’s also cheap and easy to make. A winner on all points! It’s basically warm, tart, oozing lemon curd in between two layers of sweet, short pastry. The bottom layer soaks up some of the curd to become rich and cakey, while the top crumble [...]
Wednesday, October 8, 2008
I’m hesitant to post recipes that are complicated, require special equipment, or are expensive. However, this particular one was so truly delicious and special that it is worth the effort and expense. It is incredibly moist with a tender, nutty crumb and a chewy, toasty crust. The sticky, tart, intense lemon toffee topping somehow brings [...]
Monday, September 8, 2008
I’m a carrot cake junkie, and this is the best recipe I have ever, ever found. It’s an incredibly moist cake and I’ve amped up the spices to make it almost gingerbready. I don’t need cream cheese frosting with this carrot cake at all; it’s that good. I was highly dubious about the inclusion of [...]