Chinese Egg Tarts.

Chinese Egg Tarts.

Flakey pastry cases filled with rich and creamy egg custard. These delicious tarts can be made with shortcrust or puff pastry and tailored to your sweet tolerance. I am using ready-made puff pastry and therefore my custard filling is rather sweet to offset the sugarless pastry.

Makes 24.

Equipment:

7.5cm round cookie cutter.

7.5cm deep pie cases.

Preparation:

The sugar syrup.

In a bowl, put in

-150g caster sugar,

-200ml hot water.

Stir well and leave to cool.

You'll need 2x250g already rolled puff pastry.

Use the cookie cutter to stamp out 12 circles from each sheet.

Press each disc into the pie case.

Prick the base lightly with a fork.

Place the cases on baking trays.

For the egg filling.

Whisk 7 eggs with,

-1tsp vanilla bean paste,

-100ml milk.

Whisk well to combine, gradually add,

-the sugar syrup.

Pass through a sieve into a jug.

Fill the tart cases with the custard mixture to come to 3/4 full.

Bake in 200c fan forced oven for 22-25 minutes.

Leave to cool before serving.

(Don't be tempted to try one straight out of the oven).

White Chocolate and Cranberry Biscuits.

White Chocolate and Cranberry Biscuits.

These seasonal biscuits are quick to make and bake in no time at all. They are perfect as afternoon treats with a very hot cup of coffee.

Makes 15.

In a saucepan, put in,

-150g white chocolate, with

-150g butter,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and smooth.

Take the pan off the heat, add

-80 caster sugar,

-1tsp vanilla bean paste.

Mix well to combine, add

-270g self raising flour.

Stir well, add

-1 whisked egg,

Divide into 15 equal portions.

Place onto 2 baking trays, lined with baking paper.

Bake in 180c fan forced oven for 12 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.

Pistachio Shortbread Biscuits.

Pistachio Shortbread Biscuits.

These buttery biscuits were such a hit with the little ones. I had dished up a huge plateful and they had almost disappeared when the teas and hot chocolates were made. The few that were left, were used to dunk the hot chocolate with. The adults loved them too, so it's great that these biscuits are quick and easy to make.

Equipment:

10cm cookie cutter.

Use an electric mixer, beat

-250g butter, at room temperature, with

-150g caster sugar,

-300g plain flour,

-1tsp vanilla bean paste,

-a good pinch of salt.

Beat well to combine, add

-50g chopped pistachios.

Mix well with a spoon.

Tip onto a lightly floured surface.

Roll out into 1cm in thickness.

Use the cookie cutter to stamp out 26 rounds.

Bake in 160c fan forced for 10 minutes.

Leave to cool completely on the baking tray.

Banana Loaf with Cream Cheese Icing.

Banana Loaf with Cream Cheese Icing.

A great way to use up over ripe bananas and a wonderful afternoon treat. The banana bread is not overly sweet, the cream cheese frosting is there to give additional sweetness.

Equipment:

2 litre capacity loaf tin generously greased with butter.

Use an electric mixer, beat together,

-4 ripe bananas,

-180g caster sugar,

-1tsp vanilla bean paste,

-150g softened butter,

-pinch of salt.

Beat well to combine, add

-350g self raising flour,

-1tsp baking powder,

-4 eggs.

Beat until the mixture is thoroughly combined.

Spoon into the prepared tin.

Bake in 180c fan forced oven for 45 minutes or until the skewer comes out clean.

(You may need to cover the cake with foil half way through the cooking time).

Leave to cool completely.

In a bowl, put in

-280g cream cheese,

-50g icing sugar,

-zest of 1 orange.

Mix well to combine.

Spread the icing over the cooled cake.

Vanilla Shortbread with Raspberry Cream.

Vanilla Shortbread with Raspberry Cream.

Buttery, rich and crumbly vanilla shortbread sandwiched with sweet whipped cream. The raspberry sauce provides relief from all that buttery creamy richness. Probably not the most diet friendly dessert in the world but it's rather delicious and quick and easy.

Equipment:

2x20cm loose bottomed cake tins.

For the shortbread.

Use an electric mixer, beat

-250g butter, at room temperature, with

-150g caster sugar,

-250g plain flour,

-100g rice flour,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine.

The mixture will seem very dry but it's perfectly ok.

The recipe should yield 700g.

Divide equally between the cake tins.

Sprinkle over 1tbsp caster sugar.

Bake in 160c fan forced for 25 minutes.

Leave to cool completely in the tins.

Cut each cake into 8 portions.

For the cream.

Use an electric mixer, beat

-300ml double cream,

-1tsp vanilla bean paste,

-2tbsp icing sugar.

Beat well until the cream just holds its shape.

Refrigerate until needed.

For the raspberry sauce.

In a small saucepan, put in

-100g frozen raspberries,

-1/2tsp cornflour,

-3tbsp water.

Bring up to a gentle simmer.

Continue to cook until the fruits have broken down.

Leave to cool completely.

To assemble.

Place the first portion of shortbread on a serving platter.

Spoon on the whipped cream

Drizzle over the raspberry sauce.

Top with the second portion of shortbread.

Mince Pie Tart.

Mince Pie Tart.

I love mince pies but they are fiddly and time consuming, so this large tart is really a must when you are feeling lazy but in need of some pudding. The only thing you'd have to make here is the tart case, which takes less than 10 minutes. The tart is filled with sweet, seasonal mincemeat and topped with an almonds and coconut paste. I love desiccated coconut and couldn't help adding this little Thai twist. I had fun stamping out the very festive star shapes but this is purely whimsical, although it is rather pretty. The left over rolled pastry was placed on a baking tray, sprinkled with some sugar and baked for 10 minutes. My older daughter preferred the shortbread-like off-cuts more than the tart itself. I loved it too and will now make more than needed pastry for the purpose of having yummy leftovers.

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-300g plain flour,

-150g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

The recipe should yield around 550g of dough.

Reserve 200g.

Roll 350g dough to fit the tart tin, about 1/2cm in thickness.

Prick the base with a fork.

Refrigerate for 20 minutes.

For the reserved dough.

Roll out to 1/2cm in thickness.

Stamp out your chosen shapes and sizes.

Place the left over pastry onto a baking tray.

Sprinkle with a tablespoon of sugar.

Bake alongside the tart at 180c fan forced for around 10 minutes.

Leave to cool slightly before serving.

Bake the chilled tart case in 180c fan forced oven for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

For the paste.

Use an electric mixer, beat

-250g ground almonds,

-30g desiccated coconut,

-150g caster sugar,

-150g softened butter,

-3 eggs,

-zest of 1 orange,

-pinch of salt.

Mix well to combine.

To assemble.

Spoon 150g mincemeat onto the cooked tart case.

Top with the sweet almonds paste.

Press the star shapes lightly into the filling.

Bake at 180c fan forced for 45 minutes.

Leave to cool to firm up.

Mincemeat Shortbread.

Mincemeat Shortbread.

Beautifully buttery shortbread spiced with the very seasonal mincemeat. The wonderfully crumbly texture contrasts perfectly with some soft hidden currants and raisins. To make this shortbread even more festive, I've added some orange zest for fruity freshness, it has also perfumed the shortbread with its amazing aroma. Super easy, quick and simple but extremely yummy. I've made this batch of shortbread using rice flour and plain flour but if you can't get rice flour, the recipe will totally work with just good old plain flour. (Rice flour is readily available in Oriental shops but I have not seen any in mainstream supermarkets).

Equipment:

23x33cm baking tray.

Use an electric mixer, beat

-250g butter, at room temperature, with

-110g caster sugar,

-250g plain flour,

-100g rice flour,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine.

Add,

- 3tbsp mince meat,

-zest of 1 orange.

Mix well with a spatula.

Spoon into the prepared tin.

Spread evenly.

Prick lightly with a fork.

Sprinkle over a tablespoon of caster sugar.

Bake in 160c fan forced for around 18 minutes or until golden brown.

Leave to cool completely in the tin.

Cut into 24 portions.

Almonds and Raisin Cookies.

Almonds and Raisin Cookies.

The last batch of cookies were such a hit, I started craving them as soon as they were gone. I have run out of cranberries but still had some ground almonds needed using up, so after a rummage in the pantry I came up with this recipe. The desiccated coconut never fails to make me happy but I have no great love for raisins, therefore the cranberry version is still my favourite. However, these cookies are still yummy with delicious nutty smokiness of the desiccated coconut. I love cookies, they take barely anytime to cook. I do preach 'leave to cool completely' but in reality I eat them as soon as they come out of the oven. The cookies don't hold their shape or taste as good piping hot but at least you get to try a little bit without impacting the rest of the batch.

In a saucepan, put in,

-200g caster sugar, with

-150g butter,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and is smooth.

Take the pan off the heat, add

-150g ground almonds,

-25g rolled oats,

-25g desiccated coconut,

Stir well to combine.

Divide into 20 equal portions.

Place onto baking trays, lined with baking paper, 3cm apart.

Flatten slightly with the back of a spoon.

Bake in 180c fan forced oven for 8 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.

Almonds and Cranberry Cookies.

Almonds and Cranberry Cookies.

These cookies are gloriously delicious with a texture that of a biscuit and a shortbread. They are perfect as an afternoon treat with a hot cup of tea to ward off the chills. Extremely easy, a one pot recipe but tastes amazing and inadvertently gluten free.

In a saucepan, put in,

-200g caster sugar, with

-150g butter,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and is smooth.

Take the pan off the heat, add

-250g ground almonds.

-200g dried cranberries

Stir well to combine.

Divide into 25 equal portions.

Place onto baking trays, lined with baking paper, 3cm apart.

Flatten slightly with the back of a spoon.

Bake in 180c fan forced oven for 8 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.

Passion fruit Panna Cotta.

Passion fruit Panna Cotta.

Refreshingly fruity and cooling after a warming and spicy curry. The passion fruit panna cotta is a perfect palate cleanser and tastes no less exotic than the Punjabi's Murgh Makhani or Butter Chicken.

Equipment:

4x300ml capacity glasses.

In a large heatproof bowl, put in

-a small heatproof bowl with 50ml hot water, add

-12g gelatine granules.

Add hot water to half way up the smaller bowl.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

Get on with the next bit.

For the passion fruit cream.

In a large saucepan, put in

-600ml double cream,

-200ml whole milk,

-4tbsp passion fruit curd,

-50g caster sugar.

Leave to come up to the simmer on medium-low heat.

Stirring occasionally.

When the cream mixture is almost at boiling point, turn the heat off.

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Pour into the prepared glasses.

Leave to stand for 30 minutes.

Refrigerate until set, around 2 hours.

Serve with some sharp fruits or raspberry sauce to balance the sweetness.

Pumpkin Pie.

Pumpkin Pie.

Probably not the most loved pie but I can assure you it's delicious. The pumpkin pie filling is beautifully spiced and has subtle creamy sweetness. This pie is made with roasted butternut squash, seasoned with cinnamon and ginger, and mascarpone. I had made pumpkin pie using pumpkins but butternut squash is definitely the way to go.

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness.

Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

The butternut squash.

In an oven tray, put in,

-2kg butternut squash, cut into 4cm chunks,

-5tbsp golden syrup,

-1tsp ground ginger,

-1tsp ground cinnamon.

Mix well.

Bake at 180c fan forced around 1 hour.

Leave to cool completely.

Scoop out the flesh into a sieve.

Drain any excess liquid.

Place the cooled pumpkin flesh into a large bowl, add

-3 eggs,

-50g caster sugar,

-250g mascarpone cheese.

Use an electric mixer to mix together.

Spoon into the tart case.

Bake at 160c fan forced for 30-35 minutes.

Leave to firm up for 2 hours.

Almonds and Coconut Apple Tart.

Almonds and Coconut Apple Tart.

Adding my own Thai twist to this very French tart with some desiccated coconut. I love coconut in both savoury and sweet recipes. I love the sweet smokiness desiccated coconut gives to sweet dishes and coconut milk provides creaminess to savoury meals. Being Thai it would be treasonous not to like coconut. In this apple tart, the ground almonds and coconut paste is sweet, buttery and nutty against the sweet and sour apples...delicious!

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

The almond and coconut paste.

In a bowl, put in

-150g ground almonds,

-50g desiccated coconut,

-150g softened butter,

-180g caster sugar,

-3 eggs.

Mix well to combine.

To assemble.

Spoon the almond and coconut paste into the tart case.

Top with 2 thinly sliced eating apples.

Bake at 160c fan forced for 45 minutes.

Leave to cool completely to firm up.

Optional extra.

Microwave 3tbsp of raspberry jam.

Brush the tart with the jam for colour and shine.

Croissant French Toast.

Croissant French Toast.

These are not our breakfast but dessert. Rich, sweet and buttery, all the hallmarks of a naughty treat. Serve hot with lashings of golden syrup, (the girls are not a fan of maple syrup) this is one pudding to beat those winter chills.

In a large bowl, put in

-3 large eggs,

-1tsp vanilla bean paste.

Whisk well to combine, add

-4 croissant, split in half.

Leave the croissant halves to soak up the egg mixture for 10 minutes or so.

Fry in vegetable oil on low heat.

Drain well.

Coffee Crème Caramel.

Coffee Crème Caramel.

Deliciously rich, creamy and cool with a hint of bitter sweetness. The coffee adds such subtle lovely smokiness, totally and gloriously indulgent. This is not a very diet friendly version with the pudding made entirely from double cream. For those who can resist the temptation of the double cream's calorific deliciousness, you can substitute it with whole milk.

Equipment:

-6x200ml capacity ramekins.

-Deep oven tray.

For the caramel.

In a saucepan, put in

-50ml water,

-150g caster sugar.

Cook, without stirring on low heat until the sugar has dissolved.

Bring to the boil, turn the heat up to medium, cook for around 10-15 minutes, until the mixture has become golden.

Divide equally between the ramekins and leave aside.

In a large bowl, whisk

-4 eggs with

-100g caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Leave aside.

Oven at 140c fan forced.

Put the kettle on to boil.

In a large saucepan, put in 

-600ml double cream,

-2tbsp coffee granules.

Cook on low heat to just below boiling point.

Add 1/2 cup of hot milk to egg/ sugar mixture, whisking all the time.

Continue to add hot milk this way until at least 2 cups of milk have been used.

This is to stop the egg mixture curdling.

Then add the rest of the mixture.

Transfer to a jug.

Pour into the ramekins

Place the ramekins in the deep oven tray.

Fill the tray with hot water, from the kettle, to half way up the ramekins.

Bake 35 minutes.

Leave the crème caramel to cool to room temperature.

Refrigerate at least 4 hrs.

Invert onto the serving plate, serve cold.

Chocolate Pancakes with Chocolate Sauce.

Chocolate Pancakes with Chocolate Sauce.

These thick, soft and spongy pancakes are the girls' dessert rather than breakfast. They are extremely rich, chocolatey and fringing on bitter, not my taste but the girls seem to love them. I didn't need to fight the girls for these and there are a few left for tomorrow's breakfast.

Preparation:

40g butter, melted and leave to cool.

200g melted dark chocolate.

In a large bowl, put in,

-250g plain flour,

-50g cocoa powder

-3tbsp caster sugar,

-1tsp vanilla bean paste,

-1/2tsp salt,

-1tbsp baking powder.

Stir well to combine, add

-2 whisked eggs,

-370ml whole milk.

Whisk well to combine, add

-melted butter,

-100g melted chocolate.

Whisk and transfer into a jug.

Cook in a frying pan, on medium-low heat, greased with butter.

For the chocolate sauce.

In a small saucepan, put in

-reserved melted chocolate,

-50g butter,

-3tbsp golden syrup,

-100g double cream.

Cook, stirring constantly on low heat until the ingredients have melted and the sauce is thick and glossy.

Toffee Apple Traybake.

Toffee Apple Traybake.

A deliciously spiced apple traybake topped with gooey, stick-to-your-teeth rich and sweet toffee. I hope you are not bored with my endless traybake recipes. In my defence I was planning to make a cake but the amount of batter I ended up with would not fit in any cake tins available. We have had a couple of windy days and the fallen apples needed to be used up, hence this HUGE traybake. I will be back with something more sophisticated soon.

Equipment:

20x30 baking tray lined with baking paper.

For the apples.

-1.2kg Bramley apples, peeled, cored and sliced into 1cm in thickness.

In a large sauté pan on medium heat, with 50g butter, add

-the apples,

-1 stick cinnamon or 1tsp ground cinnamon,

-150g brown sugar,

-pinch of salt.

Cook, stirring occasionally until the apples have cooked down, around 15-20 minutes.

Leave to cool for half an hour.

For the cake.

Use an electric mixer, beat,

-300g self raising flour,

-200g caster sugar,

-1tsp baking powder,

-pinch of salt.

-4 eggs,

-1tsp vanilla bean paste,

-100ml milk.

Beat well to combine, add

-the cooled apples.

Beat to combine.

Spoon into the prepared tin.

Bake 35-40 minutes.

Skewer should come out clean.

Leave to cool for around an hour.

For the toffee.

In a medium saucepan, put in

-250g caster sugar,

-100g golden syrup.

Cook, on medium-low heat until the sugar has dissolved.

Turn the heat up to medium.

Continue to cook until golden brown, around 15 minutes.

Turn the heat down to medium-low, add

-50g butter,

-200ml double cream.

Stir well to combine.

Pour over the cake.

Sticky Toffee Pudding Traybake with Butterscotch Sauce.

Sticky Toffee Pudding Traybake with Butterscotch Sauce.

Everyone around me loves sticky toffee pudding, so I have come up with this huge traybake to ensure everyone gets a piece. Deliciously rich, sweet and stodgy in the best possible way.

Serves 12.

Equipment:

20x30 baking tray lined with baking paper.

In a large heat proof bowl, put in

-2 tea bags, with

-300g chopped dates,

-500ml boiling water,

-1tsp bicarbonate of soda.

Stir and leave for 15 minutes.

Discard tea bags.

For the cake.

Use an electric mixer, beat,

-300g self raising flour,

-120g softened butter,

-120g caster sugar,

-good pinch of salt,

-4 eggs.

Beat well to combine, add

-the date mixture.

Beat well.

Pour into the prepared tin.

Bake 30 minutes.

Skewer should come out clean.

Leave to cool for 10 minutes or so before serving.

For the butterscotch sauce.

In a saucepan, put in,

-600ml double cream

-120g butter.

-300g dark brown sugar,

-2tbsp golden syrup.

-pinch of salt.

Cook, stirring on low heat until the sugar and butter have melted.

Carry on cooking for 5 minutes or so to infuse the flavour.

Cut the cake into slices.

Serve with the sauce.

Stem Ginger and Coconut Crumble Traybake.

Stem Ginger and Coconut Crumble Traybake.

These are absolutely delicious! Spicy, moist and slightly caramelised. The ground almonds add nuttiness, the desiccated coconut is sweet and beautifully perfumed. The crumble topping is almost a necessity in all of my bakes. The contrasting flavour and textures are absolutely delicious and addictive.

Equipment:

20x 30cm baking tray lined with baking paper.

For the crumble.

In a saucepan, put in,

-100g butter,

-100g caster sugar,

-100g plain flour,

-40g ground almonds,

-40g chopped pecans,

-40g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Leave aside.

The syrup.

In a large saucepan, put in,

-250g butter,

-150g golden syrup,

-225g soft brown sugar,

-130g finely sliced stem ginger (and a couple tablespoons of ginger syrup),

-pinch of salt.

Cook, stirring, until the butter and sugar have melted.

Leave to cool for 5-10 minutes.

For the cake.

Use an electric mixer, beat,

-300g self raising flour,

-1tsp baking powder,

-1tsp ground ginger,

-4 eggs,

-1tsp vanilla bean paste,

-100ml milk.

Beat well to combine.

Stir through,

-the cooled syrup.

Pour into the prepared tin.

Bake 30 minutes.

Skewer should come out clean.

Leave to cool completely.

Pancakes with Bacon and Syrup.

Pancakes with Bacon and Syrup.

Thick, soft and spongy pancakes served alongside salted crispy bacon and lashings of golden syrup, naughtiness at its best. The girls have woken me up extra early to make these, they were full of praise so they're forgiven. The batter yields 14 pancakes and they've left me 2!!! My younger daughter has said they are my best yet!

Preparation:

40g butter, melted and leave to cool.

In a large bowl, put in,

-250g plain flour,

-2tbsp caster sugar,

-1tsp vanilla bean paste,

-1/2tsp salt,

-1tbsp baking powder.

Stir well to combine, add

-2 whisked eggs,

-330ml whole milk.

Whisk well to combine, add

-melted butter.

Whisk and transfer into a jug.

Cook in a frying pan, on medium-low heat, greased with butter.

Double Chocolate Muffins.

Double Chocolate Muffins.

The girls have been busy.

Equipment:

12 hole muffin tins.

12 muffin cups.

Makes 12

Oven 160c fan forced.

   Dry ingredients:

-250g plain flour.

-200g caster sugar.

-2tsp baking powder.

-100g milk chocolate chips.

-pinch salt.

Combine the above ingredients in a large bowl and leave aside.

In a saucepan, melt

-150g dark chocolate,

Cook stirring over low heat until all the chocolate chunks have melted.

Leave aside and get on with the next bit.

   Wet ingredients:

-200ml milk.

-2 eggs.

-4 tbsp vegetable oil.

-1tsp vanilla bean paste.

Stir the above ingredients together, add to

-dry ingredients, add

-melted chocolate.

Transfer into a jug

Pour into the prepared tins lined with muffin cups.

Bake around 20 minutes, there should still be moist crumbs on the skewer.

Cool on rack.