Individual Banoffee Pavlovas

Individual Banoffee Pavlovas


These scrumptious pavlovas have a base of meringue topped with cream, toffee sauce and sliced bananas, then decorated with chocolate swirls.


Individual Banoffee Pavlovas
Prepares: 4 pavlovas
  • Preparation time: 30 minutes
  • Cooking time:1 hour 15 minutes

  • Ingredients
  • For the meringues
  • 2 large eggs/extra large eggs, whites only
  • 110g/4 oz caster sugar/fine white sugar
  • 2 tsp cornflour/cornstarch
  • ½ tsp white wine vinegar

  • For the cream topping
  • 140ml/5 fl oz/¼ pint double cream/whipping cream

  • For the banoffee topping
  • 110g/4 oz plain toffees*
  • 140ml/5 fl oz/¼ pint double cream/whipping cream
  • 2 bananas

  • For the chocolate swirls
  • 50g/2 oz plain/dark chocolate

  • *If you can’t find toffees in the confectionary aisle, caramel dessert/sauce topping would be a substitute. You will not need the second quantity of cream.

  • Equipment
  • Small disposable piping bag

  1. Method
  2. Preheat the oven to 140°C/275°F/gas mark 1.

  3. To make the meringue, whisk the egg whites until they are stiff. Then gradually add the sugar a spoonful at a time until the meringue is stiff and glossy. Sprinkle over the cornflour/cornstarch and vinegar and whisk in.

  4. Place a piece of baking parchment on a large baking sheet and secure by dabbing a little of the meringue mixture in the corners. Use the meringue from the edge of the whisk to do this (a Mary Berry tip).

  5. Spoon four separate large spoonfuls onto the paper and flatten to make circles about 2.5cm/1 inch thick.

  6. Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool.

  7. Pour 140ml/5 fl oz/¼ pint of the cream into a small pan and add the toffees. Put the pan over a low heat and, stir occasionally, until the toffees have melted. Leave to cool. (Omit this stage, if using caramel topping)

  8. Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted, remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.

  9. Whip the cream until it is thick, then gently spread over the meringues.

  10. Slice the bananas and add to the toffee mixture, stirring to coat the bananas. Or, if you are using caramel topping, spoon 6 tablespoons into a small bowl, add the sliced bananas, and stir to coat. Divide the mixture over the cream layer.

  11. Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.

  12. They can be chilled for up to one hour. Any longer and the bananas will start to discolour.





For these éclairs the choux pastry is filled with a crème pâtissière and coated with a simple white icing.


Prepares: 8 éclairs
  • Preparation time: 45 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • For the choux pastry
  • 140ml/5 fl oz cold water
  • 50g/2 oz butter, cut into small pieces
70g/2½ oz strong plain flour/all-purpose flour
  • 1 tsp caster sugar/fine white flour
  • 2 eggs, large (U.K.)/extra large (N.A.), well beaten

  • For the crème pâtissière
  • 200ml/7fl oz full-fat milk/whole milk
  • 50g/2 oz caster sugar/fine white sugar
  • 2 egg yolks, large (U.K.)/extra large (N.A.)
  • 20g/¾ oz cornflour/cornstarch
  • 20g/¾ oz butter, cut into small pieces

  • For the icing
  • 225g/8 oz icing sugar
  • 5 tsp boiling water

  • Equipment
  • Two nylon piping bags, one fitted with a plain 1cm/½ inch nozzle for piping the choux pastry and the other with a long thin nozzle for filling the éclairs.
  • A large baking sheet

  1. Method
  2. For the choux pastry
  3. Preheat the oven to 200°C/400°F/gas mark 6.

  4. The ingredients need to be measured out first.

  5. Put the water in a pan together with the butter and put to one side.

  6. Next weigh out the flour and sieve onto a piece of parchment paper with the sugar. Set to one side. Using the parchment paper like a funnel will allow the flour to be tipped into the melted butter very quickly.

  7. Now, place the pan of water and butter over a moderate heat and stir with a wooden spoon until the butter has melted and the mixture comes to the boil. The pan needs to be removed from the heat as soon as the mixture boils to prevent too much evaporation of the water. Holding the paper like a funnel, immediately tip in the flour and sugar. Beat vigorously with the wooden spoon or use a hand held electric whisk. Keep beating until the mixture has become a smooth ball of paste that has left the sides of the pan clean.

  8. Beat in the eggs, a little at a time, beating well between each addition until the paste has become smooth and glossy.

  9. Lightly grease a baking sheet and then sprinkle on a little cold water. This will create steam and will help the choux pastry rise.

  10. Spoon the pastry into the piping bag and pipe eight, 7.5cm/3 inch lengths, onto the baking sheet.

  11. Bake the éclairs on a high shelf for 10 minutes, then increase the temperature to 220°C/425°F/gas mark 7 and bake for a further 8–10 minutes until lightly golden.

  12. Remove to a wire rack and gently make a small hole with a skewer in the side of each éclair to allow any steam to escape. This will prevent them from becoming soggy. Leave to cool completely.

  13. For the crème pâtissière
  14. Pour the milk into a pan and bring to the boil, then remove from the heat.

  15. Put the sugar, egg yolks and cornflour/cornstarch in a large mixing bowl and whisk together. Pour a little of the hot milk onto the mixture, whisking continuously to loosen the mixture a little. Then gradually pour in the remaining hot milk and whisk until smooth. Return to the pan and, over a low heat, cook the mixture, stirring continuously, until it thickens.

  16. Remove from the heat and beat in the butter until it has melted. Leave to cool, covering the surface with cling film to prevent a skin forming on the top. Refrigerate to chill.

  17. Once chilled, spoon into the piping bag fitted with the long thin nozzle. Using the hole that was made with the skewer, carefully fill the éclairs with the crème pâtissière. 

  18. For the icing
  19. Measure the boiling water into a small bowl and sift in the icing sugar. Beat well to mix. The icing should be stiff. More water or sifted icing sugar can be added to achieve the right consistency.

  20. Cover the top of the éclairs with the icing and smooth with a palette knife.


Cheesy Chicken Cobbler

Cheesy Chicken Cobbler


This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.


Cheesy Chicken Cobbler
Prepares: 4 servings (picture shows 2 servings)
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 225g/8 oz cooked chicken
  • 225g/8 oz frozen mixed vegetables
  • 300g/10 fl oz can condensed cream of tomato soup
  • salt and pepper
  • 170g/6 oz self raising flour, plus extra to dust
  • ½ tbsp baking powder
  • 50g/2 oz Cheddar cheese, grated
  • 85ml/3 fl oz milk, plus extra to brush
  • 1 beaten egg, medium (U.K.)/large (N.A.)
  • ½ tbsp oil (not olive oil)

  • Equipment
  • 1 litre/1¾ pint shallow ovenproof dish

  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup and some seasoning. Spoon the mixture into the ovenproof dish and set aside.

  4. Sift the flour, baking powder and a pinch of salt into a large bowl. Add 40g/1½ oz of the cheese and set aside.

  5. In a separate bowl whisk together the milk, egg and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.

  6. Turn the dough out onto a floured surface and pat into a rectangle, roughly 9cm x 15cm/3½ in x 6 in. Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.

  7. Brush each scone with a little milk and then sprinkle over the remaining cheese.

  8. Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.


Sweet Berry Trifle

Sweet Berry Trifle


A sweet trifle with frozen mixed berries to create a light dessert that goes down so easily. The sponge is soaked in a fruity, sherry syrup, topped with the summer berries, a rich creamy custard and finished with flavoured whipped cream.


Sweet Berry Trifle
Prepares: 8 servings
  • Preparation time: 30 minutes
  • Standing time: 10 minutes
  • Refrigeration time: 1 hour 50 minutes

  • Ingredients
  • 6 sponge trifles or 1 packet lady fingers
  • 4 tbsp raspberry jam
  • 375g/12 oz frozen summer fruits/frozen mixed berries, thawed
  • 3 tbsp golden syrup
  • 4 tbsp sherry

  • For the custard
  • vanilla essence
  • 300ml/10 fl oz whole milk
  • 300ml/10 fl oz double cream/whipping cream
  • 3 egg yolks, medium (U.K.)/large (N.A.)
  • 85g/3 oz caster sugar/fine white sugar
  • 1 tbsp cornflour

  • For the topping
  • 300ml/10fl oz double cream/whipping cream
  • 1 tbsp golden syrup
  • 1 tbsp sherry

  • Equipment
  • Large, flat-bottomed glass bowl (trifle bowl) or 8 individual flat-bottomed, glass dishes

  1. Method
  2. Slice the trifle sponges or lady fingers in half and sandwich back together with the raspberry jam. Cut the sponges into large chunks and put in the bottom of the trifle bowl, or divide between the individual dishes.

  3. Drain the fruit, reserving the juice, and layer over the sponge.

  4. Make up the reserved juice to 125ml/4 fl oz with boiling water and add the golden syrup and sherry. Stir well to combine and then spoon evenly over the fruit and sponge to moisten.

  5. For the custard
  6. Pour the milk, cream and the vanilla essence into a pan and heat until bubbling around the edges. Put to one side for 5 minutes. Meanwhile, in a large bowl, whisk together the egg yolks, caster sugar and cornflour until smooth. Then gradually whisk in the hot milk mixture. Return the custard to the pan, bring to the boil then simmer for 2–3 minutes, whisking constantly, until the custard has thickened. Leave to cool for 10 minutes.

  7. Pour the custard in an even layer over the fruit, then chill for 20 minutes, until the custard is cool and just beginning to set.

  8. For the topping
  9. Whip the cream with the golden syrup and sherry until it starts to hold its shape then spoon over the custard.

  10. Return to the fridge to chill for 1½ hours before serving.


Pork Meatballs in a Sweet and Sour Sauce

Pork Meatballs in a Sweet and Sour Sauce


Garlic flavoured meatballs and green peppers and carrots sautéed with ginger are then cooked in this delicious sweet and sour sauce. Just serve with rice to complete the dish and enjoy.


Pork Meatballs in a Sweet and Sour Sauce
Prepares: 4 servings
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes (hob)

  • Ingredients
  • For the meatballs
  • 450g/1 lb minced pork/ground pork
  • 2 garlic cloves, crushed
  • 50g/2 oz breadcrumbs
  • salt and pepper

  • 2 tbsp oil
  • 2 green peppers
  • 2 carrots
  • 2 garlic cloves
  • 2 tsp fresh grated ginger root

  • For the sauce
  • 1 orange
  • 4 tbsp soy sauce
  • 4 tbsp dry sherry
  • 2 tbsp white wine vinegar
  • 2 tbsp soft brown sugar
  • 2 tbsp tomato purée
  • 1 tsp chilli powder
  • 2 tbsp cornflour/cornstarch
  • 140ml/5 fl oz/¼ pint water
  • paprika to garnish

  • To serve
  • rice

  1. Method
  2. The meatballs, vegetables and sauce are best prepared before starting to cook the dish.

  3. For the meatballs
  4. Mix the pork, garlic and breadcrumbs and season well. Divide mixture to make 24 balls, put them on a plate and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.

  5. De-seed and slice the peppers, peel and slice the carrots, crush the garlic cloves and peel and grate the ginger. Set to one side.

  6. For the sauce
  7. Squeeze the juice from the orange and pour into a small bowl. Add the rest of the ingredients and whisk well to combine.

  8. To cook
  9. Heat 1 tablespoon of oil in a frying pan/skillet and brown the meatballs over a medium heat, for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place on kitchen paper in a single layer so any fat can be absorbed.

  10. Add the remaining oil to the pan, add the pepper and carrot, and stir-fry for 5 minutes to soften a little. Stir in the garlic and ginger and cook for a further minute.

  11. Pour in the sauce, stir and bring to the boil. Reduce the heat, add the meatballs and simmer for 15 minutes.

  12. Serve with rice and sprinkle with paprika.


Chicken in an Orange and Ginger Sauce

Chicken in an Orange and Ginger Sauce


Breasts of chicken are marinated and then baked in a zesty sauce of orange, ginger, garlic, olive oil and honey.


Chicken in an Orange and Ginger Sauce
Prepares: 4 servings
  • Preparation time: 15 minutes
  • Marinading time: 30minutes–1 hour
  • Cooking time: 35 minutes

  • Ingredients
  • 1 orange, zest and juice
  • 2 garlic cloves, crushed
  • 5cm/2 in piece of ginger, peeled and grated
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • salt and pepper

  • To serve
  • Roasted baby potatoes and seasonal vegetables
  • (recipe for the potatoes, below)

  • Equipment
  • A shallow baking dish large enough to take the chicken in one layer

  1. Method
  2. Zest the orange and put it along with the juice in the baking dish. Stir in the garlic, ginger, honey and olive oil until combined. Add the seasoning.

  3. Make three slits in the top of each chicken breast and turn them in the marinade. Leave to marinade for at least 30 minutes.

  4. Preheat the oven to 220°C/425°F/gas mark 7.

  5. Baste the chicken with the marinade, cover with foil, and bake for 25 minutes. Remove the foil, turn the chicken and bake, uncovered, for a further 10 minutes.

  6. Roasted baby potatoes
  7. Put the potatoes into a roasting tin and drizzle with oil (1 tablespoon olive oil per 1 lb potatoes). Season well and toss gently to mix everything together.

  8. Roast for 35 minutes (same temperature as the chicken dish) tossing occasionally, until tender.


Stuffed Sole

Stuffed Sole


Sole fillets are a delicate fish and here they are cooked with a cream cheese, parsley and lemon stuffing, which adds to the flavour of the fish without overpowering it. Cooks in just 20 minutes for a delicious meal.


Stuffed Sole
Prepares: 4 servings
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 8 sole fillets (about 140g/5 oz each)
  • 50g/2 oz cream cheese, softened
  • ½ cup soft breadcrumbs
  • 2 tbsp parsley, chopped
  • 1½ lemons, juice only
  • pepper
  • paprika

  • To serve
  • Serve with asparagus, when in season, or French beans/fine green beans. Asparagus is delicious with this dish as it complements the delicacy of the sole.

  • Equipment
  • An ovenproof dish large enough to take 4 fillets in a single layer

  1. Method
  2. Preheat the oven to 200°C400°F/gas mark 6

  3. Tip the breadcrumbs in a large frying pan/skillet and, over a medium heat, toast them until quite crispy, about 5 minutes. Shake the pan often to turn the crumbs.

  4. In a mixing bowl combine the breadcrumbs with the cream cheese, 2 tablespoons of the chopped parsley, pepper and the juice of one lemon.

  5. Place four of the fillets in the ovenproof dish in a single layer. Spread the filling over the four fillets. Top with the four remaining fillets.

  6. Sprinkle paprika over the top of the fish and squeeze over the juice of the remaining half lemon.
  7. Bake, uncovered, in the oven for 20 minutes, until the fish flakes easily with a fork.

  8. This can also be microwaved, covered, on a high for 8 minutes. Let stand, covered, for 5 minutes before serving.


Spicy Oven Chicken

Spicy Oven Chicken


Succulent chicken pieces with a spicy flour and cheese coating, cooked in butter in the oven and served with sautéed diced tomatoes and a creamy spice sauce.


Spicy Oven Chicken
Prepares: 4 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes (oven 25, hob 5)

  • Ingredients
  • 140g (5 oz) butter (½ cup + 2 tbsp, or 1¼ sticks)
  • 3 tbsp flour
  • salt and pepper
  • 1 tsp curry powder or chilli powder
  • 4 chicken portions (breasts, legs or quarters, skins left on)
  • 3 tbsp Parmesan cheese, finely grated
  • 150ml (5 fl oz) chicken stock* (⅔ cup)
  • 150ml (5 fl oz) single cream (table cream) (⅔ cup)
  • 4 tomatoes, diced

  • *The sauce is enhanced by using a good stock. In Canada I can recommend ‘Better Than Bouillon’. It really makes a tasty stock and doesn’t contain a lot of additives. In the U.K. I would choose the organic range.

  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Mix the flour, seasoning and curry or chilli powder together and spread on a plate. Spread the Parmesan cheese on a second plate.

  4. In a small roasting pan, melt 115g (4 oz) (½ cup, or 1 stick) of the butter in the oven. This will only take about 1 minute. Then remove.

  5. Turn the chicken pieces in the butter, shaking them a little when lifting to remove any excess butter. Coat in the flour mixture and then the cheese. Reserve remaining flour.

  6. Return the chicken to the pan in a singe layer, skin side down. Cover with foil, and bake for 20 minutes.

  7. Remove the foil, turn the chicken and return to the oven for a further 5 minutes to crisp up.

  8. Melt the remaining 28g (1 oz) (2 tbsp) butter in a large frying pan/skillet. Add the tomatoes and cook over a medium heat while making the sauce. Shake the pan frequently to keep turning the tomatoes.

  9. Take the chicken out of the pan and keep warm while making the sauce.

  10. Mix the reserved flour into the buttery residue in the pan and stir well, scraping up any sticky bits from the bottom of the pan. Over a low heat, cook for 1 minute. Slowly blend in the chicken stock and then add the cream. Stir well and bring to the boil to thicken. Remove from the heat.

  11. Serve the chicken with the tomatoes and sauce.

  12. Chunky home fries go well with this dish.

Updated April 24, 2017

Apple Strudel

Apple Strudel


Apple strudel is one of the most popular dishes in Austria, the oldest record being a handwritten recipe from 1696 housed in the Vienna City and State Library. However, it’s likely to have been adopted from other countries that made up the Habsburg Empire. Early recipes used a pastry made from unleavened dough and today it’s usual to use filo/phyllo pastry – a modern version. It is delicious served with ice cream, cream, or vanilla sauce.


Apple Strudel
Prepares: 8 servings
  • Preparation time: 35 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 1kg/2 lb 2 oz tart dessert apples, Granny Smiths are good
  • 1 lemon, juice only
  • 4 tbsp caster sugar/fine white sugar
  • 85g/3 oz walnuts, coarsely chopped
  • 4 tbsp sultanas
  • 1 tsp ground cinnamon
  • 85g/3 oz ground almonds*
  • 16 sheets filo/phyllo pastry**
  • 50g/2 oz butter, melted
  • icing sugar to dust

  • *The almonds will absorb any excess juices which will prevent the pastry from becoming soggy.

  • **Filo pastry dries out very quickly. Remove only the number of sheets from the packet that are required for the recipe and keep these covered with clingfilm until needed.

  • Equipment
  • 1 large baking sheet, oiled

  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. Peel, core and roughly chop the apples into small pieces. Put them in a mixing bowl and toss together with the lemon juice. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix well. Set aside.

  4. Now to make the four parcels.

  5. Using four sheets of pastry, take one sheet and lay it on a clean tea towel then brush lightly with the melted butter. Place another sheet directly on top and brush this one with butter. Repeat with the other two sheets. Spread a quarter of the apple filling lengthways down the middle of the pastry, flattening it out and leaving a 2.5cm/1 inch border on the shorter edges.

  6. Brush a little butter along the long edge that is furthest away from you and both the shorter edges. Using the tea towel, lift the long edge nearest you over the filling and then continue rolling to form a sausage shape with the seam finishing up underneath. (The extra butter round the edges will seal the parcel.) Carefully transfer it to the baking sheet.

  7. Repeat with the remaining sheets of pastry until there are four parcels.

  8. Bake for 40 minutes until golden. Cover the pastry during the last 10 minutes if it is colouring too quickly.

  9. Just before serving, dust the parcels with icing sugar using a small sieve.

  10. Apple Strudel on tray

  11. Then cut the parcels into thick slices (a pizza slice does this brilliantly). It can be served warm or cold.


Lamb Meatballs in a Creamy Sauce

Lamb Meatballs in a Creamy Sauce


These tasty nutmeg seasoned meatballs are cooked in a creamy, wholegrain mustard sauce and served with tagliatelle.


Lamb Meatballs in a Creamy Sauce
Prepares: 4 servings
  • Preparation time: 50 minutes
  • Refrigeration time: 1 hour
  • Cooking time: 1 hour

  • Ingredients
  • 2 slices white bread
  • 2 tbsp milk
  • 1 small onion, peeled and finely chopped
  • 560g/1¼ lb lamb mince/ground lamb
  • 2 eggs, medium (U.K.)/large (N.A.), beaten
  • salt and pepper
  • freshly grated nutmeg
  • 25g/1 oz butter
  • 600ml/20 fl oz/1 pint chicken stock
  • 1 tbsp wholegrain mustard
  • 300ml/10 fl oz/½ pint natural or Greek yogurt
  • 2 tbsp cornflour/cornstarch

  • To serve
  • Serve with tagliatelle and a green salad

  • Equipment
  • casserole dish

  1. Method
  2. Preheat oven to 180°C/350°F/gas mark 4.

  3. Remove the crusts from the bread and cut into rough pieces. Place in a bowl and moisten with the milk. Mix with a fork to break up into crumbs.

  4. In a large mixing bowl, mix in the breadcrumbs, onion, lamb, eggs, seasoning and nutmeg until throughly combined.

  5. Shape into 40 small meatballs, using wet fingers. Just keep a small bowl of water nearby. (Fingers dipped in flour will just become sticky.) Chill the meatballs for 1 hour to firm up.

  6. Heat half the butter in a frying pan/skillet over a medium heat. When the butter is frothy and hot add half the meatballs. Shake them in the pan to keep them moving and cook until browned all over, about 5 minutes. Remove, using a slotted spoon, and transfer them to the casserole dish. Repeat with the remaining meatballs, adding extra butter if needed.

  7. Add the stock to the pan and scrape off any bits stuck to the bottom of the pan. Bring to the boil then stir in the mustard. Pour over the meatballs, cover the dish and cook above the centre of the oven for 45 minutes.

  8. Mix the yogurt and cornflour together in a bowl, then stir into the casserole until well blended. Return to the oven for a further 15 minutes, uncovered, until bubbling. The sauce will become thick.


Ginger Snap Biscuits

Ginger Snap Biscuits


The ginger snap is the biscuit to dunk in your tea or coffee. There are many different recipes for this humble biscuit which originally dates back to the early 1800s in England. This is one of my recipes for this great little biscuit.


Ginger Snap Biscuits
Prepares: 16 biscuits
  • Preparation time: About 15 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 55g (2 oz) butter, cut into cubes (¼ cup, or ½ stick)
  • 85g (3 oz) golden syrup* (½ cup + 2 tbsp)
  • 115g (4 oz) self-raising flour/self-rising flour
  • ½ tsp bicarbonate of soda/baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tsp caster sugar/white sugar

  • *Golden syrup isn’t readily available in North America. There are some supermarkets that sell it in Canada. Otherwise I manage to get it in the small British stores that are around. The closest alternative would be runny honey. It is not quite as stiff as golden syrup but close, and it does have some flavour too.

  • Equipment
  • 2 x insulated baking sheets/insulated cookie sheets
  • (I first discovered these insulated cooking sheets when we first came to Canada and use them all the time now to cook biscuits and cookies. They produce a very even bake and I have no problem with the underside or edges crisping up before the centres are done. They aren’t as widely available in the U.K. but John Lewis and Amazon stock them.)

  1. Method
  2. Preheat the oven to 180°C/350°F/gas mark 4.

  3. Put the butter in a small pan and weigh in the golden syrup. Over a low heat, melt the butter stirring it into the golden syrup. When melted and well mixed in, remove from the heat and set aside.

  4. Sift the flour, soda, ginger and cinnamon into a mixing bowl. Mix in the sugar then stir in the golden syrup mixture until well blended. Leave to firm up for 10 minutes.

  5. Divide the dough into 16 equal pieces and, using floured hands, roll each into a ball. Space them apart on the baking sheets and flatten them a little.

  6. Bake for 12 minutes. Transfer to a wire rack to cool completely.

Updated: March 28, 2017

Basic Baked Sponge Puddings

Lemon Baked Sponge


Baked sponge puddings are similar to my steamed sponge puddings (click to view), but they take half the time to cook. The texture is that of a cake and so I tend to keep my steamed puddings for cold, winter days and use this basic recipe at other times. Again, there are a number of variations using the basic recipe, as shown below.


Baked Sponge Puddings
Prepares: 4 servings
  • Preparation time: About 10 minutes
  • Cooking time: 30–40 minutes

  • Ingredients
  • 85g (3 oz) butter (⅜ cup, or ¾ stick)
  • 85g (3 oz) caster sugar/superfine sugar (⅓ cup + 1½ tbsp)
  • 1 egg, large (U.K.)/extra large (N.A.), beaten
  • 140g (5 oz) self raising flour/self-rising flour, sifted (1 cup)
  • ½ tsp vanilla essence
  • milk to mix

  • To serve
  • Egg custard (recipe below)

  • Equipment
  • 600ml/1 pint pie dish, greased

  1. Method
  2. Preheat oven to 180°C/350°F/gas mark 4.

  3. Cream the butter and sugar together until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Then fold in the flour with the vanilla essence.

  4. Or use a food mixer.

  5. Add enough milk until there is a dropping consistency (the mixture should drop freely from a spoon).

  6. Spoon into the prepared dish and bake for 30–40 minutes until well risen and golden.The top should spring back when lightly touched.

  7. Variations of the basic baked sponge pudding

  8. Lemon Baked Sponge Pudding
  9. Lemon Baked Sponge
  10. Add the zest of a lemon to the creamed mixture and replace the milk with lemon juice.

  11. Orange Baked Sponge Pudding
  12. Add the zest of an orange to the creamed mixture and replace the milk with orange juice.

Egg Custard
Prepares: 4 servings
  • Preparation and cooking time: About 10 minutes

  • Ingredients
  • 2 eggs
  • 1 tbsp granulated sugar/superfine sugar
  • 300ml (10 fl oz) milk (1¼ cups)
  • ½ tsp vanilla essence

  1. Method
  2. Put the eggs, sugar and 45ml (3 tbsp) milk in a mixing bowl and whisk until combined.

  3. Pour the remaining milk into a pan with the vanilla essence and bring slowly to the boil.

  4. Gradually pour the milk onto the egg mixture stirring until smooth. Then strain and return to the pan. Stir over a medium heat until the mixture thickens. It should coat the back of a spoon. Do not let it boil.

Updated: March 29, 2017