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Handful of raspberries
Handful of blackberries
Pistachios - chopped finely
200g good quality dark chocolate
1. Take a baking sheet and line with greaseproof paper.
2. Melt the chocolate over simmering water. Heat slowly.
3. When the chocolate is melted, pour over the greaseproof paper and smooth with a butter knife. Pop the fruit randomly into the chocolate and then...
375g sweet shortcrust pastry
jar of lemon curd
280g icing sugar
juice 1 lemon
For the sponge
100g very soft butter
100g golden caster sugar
50g ground almonds
50g self-raising flour, plus a little extra for dusting
¼ tsp almond extract
2 medium eggs, beaten
25g chopped candied peel
zest 1 lemon
zest ½ orange
50g block marzipan
serves 8
1. Roll out the pastry and...
500g sweet shortcrust pastry
100g butter, softened
100g caster sugar
zest and juice 1 lemon
2 large eggs
½ tsp almond extract
50g fresh white breadcrumbs
100g ground almonds
140g raspberry jam
for the topping
250g icing sugar
350g raspberries
1 tbsp toasted flaked almond
serves 8
1. Make and roll out the pastry. Line a 23cm loose-bottomed tart tin. Let rest in...
175g butter
175g dark brown Moscovado sugar
3 large eggs, beaten
175g plain flour
1 tsp baking powder
pinch of salt
½ tsp ground mixed spice
350g raisins, currants and sultanas
55g chopped mixed peel including glace cherries
½ tbsp. apricot jam
2 packets of store bought marzipan
Serves 8-10
1. Preheat the oven to 140C/275F/Gas 1. Grease and line an 18cm cake tin.
2. Cream...
800g of raspberries (frozen if you can’t get fresh)
1,5 lt of dry white wine, preferably Bordeaux
2 kg of sugar
Serves many and lasts for ages!
1. Put the raspberries in a large bowl with the white wine and cover with cling film. Place in the fridge or a cold, dark place for 48 hours.
2. After two days, strain the liquid through a fine sieve into a large...
