HOT CROSS BUNS
Hot cross buns like Mince Pies are festive foods, and they deserve to be treated as such. Special. A rich, golden dough, heavy with spice and sweet with dried … Continue Reading →
Category: DESSERT
POACHED PEARS IN WHITE WINE WITH CARDAMOM
A light, easy to make and beautiful poached pears with white wine. A perfect finish to our Middle Eastern themed meal. INGREDIENTS 500 ml dry white wine 1½ tablespoons lemon … Continue Reading →
BARA BRITH
Bara brith (literally “mottled bread”) No Welsh afternoon tea would ever be complete without this delicious fruity tea bread would ever be complete without this delicious fruity tea brea … Continue Reading →
BROICHE PERDU AU CARAMEL BEURRE SALÉ
Pain perdu means ‘lost bread,’ but this dish finds its way to my stomach quite easily. I’ve topped it with salted caramel. I’ve given the recipe, but you could always … Continue Reading →
NIFLETTES
Niflette was a pastry distributed to orphans? In Latin, it means “do not weep” and is traditionally made at the time of All Saints. They remind me of Pastéis de … Continue Reading →
APPLE CHARLOTTE
I read a Guardian article by Felicity Cloake (who I follow avidly) How to make the Perfect Apple Charlotte – so that’s the dessert of (my) choice. I … Continue Reading →
CREMET D’ANJOU
A traditional French dessert from the Loire Valley region. Sheila used Coeur â la Crème hearts that she lines with damp muslin. Cathy suggested you can use old yoghurt … Continue Reading →
BLACKCURRANT FRAGIPANE TART
At once sweet and piercingly tart, blackcurrants are the most lovable of summer fruits, here paired with ground almonds in a tasty tart. Fudgy inside and the blackcurrants burst and … Continue Reading →