my blog


raspberry, blackberry + pistachio brittle

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...

citrus + marzipan bakewell tart

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...

raspberry bakewell tart

 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...

simnel cake

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...

crème de framboises or raspberry liqueur

    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...