Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

Crêpes with Lemon and Sugar
Prepares: 8–10 large crêpes
 
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g (4 oz) plain/all-purpose flour (1 cup less 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) semi-skimmed milk (1 cup)
  • 60 ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter, melted (¼ cup, or ½ stick)

  • To serve
  • caster/superfine sugar
  • 2 lemons, halved

  • You will also need a 25.5cm (10 inch) heavy gauge aluminium frying pan/skillet.


  1. Method
  2. First mix the milk and water together.

  3. Then sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break in the eggs.

  4. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream.

  5. Spoon 2 tablespoons of the melted butter into the batter and whisk again. Reserve the remaining butter.

  6. Let the mixture stand for 20 minutes.

  7. Place five plates in a warm oven.

  8. Get the pan/skillet really hot, then turn the heat down to a medium setting.

  9. Smear a little of the reserved butter over the base of the pan/skillet between cooking each pancake.

  10. You will need about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first. Then pour the batter quickly into the centre of the pan/skillet, at the same time tipping the pan/skillet around from side to side to get the base evenly coated. If there are any holes, just fill them in with extra batter using a teaspoon. It should take less than a minute for the underside to turn golden. Check by lifting the edge with a palette knife.

  11. Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  12. Continue making the pancakes until all the batter is used. Stack them on the warmed plate as they are ready and keep them warm in the oven, covered loosely with foil.

  13. Serve with juice from the lemons squeezed over the pancakes and a generous sprinkling of sugar. They can then be rolled or folded into quarters.

Updated: April 24, 2019

Easter Lemon Pavlova

I am indebted to Mary Berry of The Great British Bakeoff for this recipe. It is very light, and the lemon makes it a refreshing end to a holiday meal with family and friends.

 

Easter Lemon Pavlova

 

This is a lovely dessert that really does taste heavenly and looks very impressive too. The one thing I like about it is that you can prepare a lot in advance. The candied lemon peel can easily be made the day before and the lemon curd a few days before. The meringue is best made on the day you wish to serve it but that takes very little time to prepare. Then all there is to do is to mix the whipped cream into the lemon curd and assemble everything.

 

Easter Lemon Pavlova
Prepares: 8–10 servings (picture shows 4–6)
 
  • Preparation time: 1 hour 25 minutes
  • Standing time: 2 hours or over night for the candied lemon zest
  • Cooking time: about 2 hours

  • Ingredients
  • For the candied lemon zest
  • 55g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp) plus extra for coating
  • 2 lemons

  • For the meringue
  • 6 egg whites
  • 340g (12 oz) caster/superfine sugar (1¾ cups)
  • 2 tsp white wine vinegar
  • 2 tsp cornflour/cornstarch

  • For the lemon curd filling
  • 6 egg yolks
  • 340g (12 oz) caster/superfine sugar (1¾ cups)
  • 
2 lemons at room temperature (plus the 2 reserved from making the candied lemon zest)
  • 225g (8 oz) butter, cubed (1 cup, or 2 sticks)
  • 480ml (16 fl oz) double/whipping cream (2 cups)

  • To serve
  • 30 chocolate mini eggs

  • You will also need a piping bag fitted with a rose nozzle.


  1. Method
  2. For the candied lemon zest
  3. (Can be made up to 24 hours ahead)

  4. Peel the zest from two lemons and cut into thin strips. (Reserve the lemons for their juice in the lemon curd.)

  5. Lay a piece of parchment ready on the work surface and spoon over the extra sugar for coating.

  6. Now dissolve the sugar in a pan with 60ml (2 fl oz) (¼ cup) water, then bring to the boil, stirring constantly.

  7. Add the zest and gently boil until syrupy, about 2–3 minutes.

  8. Drain the zest and tip onto the parchment paper. Then toss in the extra sugar until each one is well coated.

  9. Leave to dry in a warm place for at least two hours, or overnight.


  10. For the meringue
  11. Preheat the oven to 150°C (300°F) (gas mark 2)

  12. Draw a 25cm (10 inch) circle on a sheet of baking parchment. With the drawn side down, place on a baking tray/sheet.


  13. Add the egg whites to a bowl and whisk until stiff but before they get to peak stage. Use an electric hand-whisk or a free-standing mixer.

  14. Then gradually add the sugar, a spoonful at a time, while still whisking on the maximum speed, until the mixture is stiff and shiny, and stands in peaks. 


  15. Blend the vinegar and cornflour/cornstarch together in a small bowl until smooth. Then gently stir this into the meringue. 


  16. Take half the meringue and spread it onto the baking parchment within the lines of the drawn circle. Now fill the piping bag with the remaining meringue and carefully pipe 10 separate nests equally around the edge of the meringue base. 


  17. Place on the middle shelf of the oven and bake for 1½–2 hours. The pavlova will be a pale cream colour and will lift off the paper easily when ready. Begin to check periodically after 1¼ hours until it has reached this stage. Then turn off the oven but leave the pavlova on the oven shelf, with the door slightly ajar, until cold. 


  18. For the lemon curd
  19. (The lemon curd can also be made ahead of time and, once cooled, it can be refrigerated covered with cling film/plastic wrap until needed. It will keep in a refrigerator for up to seven days.)

  20. Squeeze the juice from the four lemons. (4 medium lemons should yield ¾ cup.)

  21. Place a heatproof bowl over a pan of gently simmering water. Add the egg yolks, sugar, and lemon juice to the bowl and whisk until the sugar has dissolved.

  22. Now gradually add the butter to the pan, stirring until the butter has melted.

  23. Continue stirring until the mixture starts to thicken, about 10 minutes. It should resemble pouring cream and coat the back of a spoon. Then remove from the heat and leave to cool. It will thicken further on cooling.

  24. To assemble
  25. Once the lemon curd has cooled completely, pour the cream into a large bowl and whisk until really thick. Then add it to the lemon curd, gently swirling it through.

  26. Spoon a little into each nest. Then fill the middle of the pavlova with the remainder (you may not need it all).

  27. Finally, place three chocolate mini-eggs in each nest and then sprinkle the candied zest in the middle of the pavlova, creating a mound.

Updated: April 22, 2019

Apple Amber

Apple Amber

 

A shortcrust pastry flan is filled with a cooked apple filling and topped with meringue.

 

Apple Amber
Prepares: 6 servings
 
  • Preparation time: 45 minutes
  • Chilling time: 20 minutes
  • Cooking time: 1 hour

  • Ingredients
  • For the shortcrust pastry
  • 225g (8 oz) plain flour/cake and pastry flour (1¾ cups)
  • pinch salt
  • 55g (2 oz) butter, cubed (¼ cup, or ½ stick)
  • 55g (2 oz) shortening, cubed (¼ cup)
  • 3 tbsp cold water

  • For the filling
  • 300ml (10 fl oz) water
  • 100g (3½ oz) sugar (½ cup)
  • 450g (1 lb) granny smith apples (about 3 medium)
  • strip of lemon rind
  • squeeze of lemon juice
  • 28g (1 oz) butter (2 tbsp)
  • 2 egg yolks (reserve the whites for the meringue)

  • For the meringue
  • 2 egg whites
  • 115g (4 oz) caster/superfine sugar (½ cup)

  • You will also need a 20.5 cm (8 inch) loose bottomed flan case and a baking tray/sheet.


  1. Method
  2. For the pastry
  3. Sieve the flour and salt into a large bowl.

  4. Rub the butter and shortening into the flour until there are no lumps and the mixture resembles fresh breadcrumbs.

  5. Now sprinkle the water evenly over the surface (if the water is added unevenly, it can cause blistering when the pastry is cooked). Then, using a pallet knife, bring the mixture together.

  6. Once it starts to clump together, remove from the bowl and knead lightly to form a firm, smooth dough.

  7. Pop in a plastic bag or cover with cling film/plastic wrap and chill for 20 minutes.

  8. Meanwhile, preheat the oven to 425°F (225°C) (gas 7).

  9. Now, on a floured surface, roll out the pastry in one direction only, turning it occasionally, until there is a round that is 5cm (2 inches) larger than the flan case. Line the flan case and trim the edges to neaten. Prick the base of the pastry with the tines of a fork to make sure no air gets trapped underneath the pastry.

  10. Bake blind for 15 minutes. Then remove from the oven and reduce the heat to 300°F (150°C) (gas 3).

  11. For the filling
  12. While the pastry is cooking start preparing the filling.

  13. In a medium-sized pan make a sugar syrup by gently dissolving the sugar in the water over a low heat.

  14. While the sugar in dissolving, peel, core and cut the apples into small chunks.

  15. Once the sugar has dissolved, add the apples along with the strip of lemon rind and a good squeeze of lemon juice. Let it simmer for about 10 minutes until the apples have softened but still hold their shape.

  16. Drain the apples and then add the butter. Stir to melt the butter into the apples, mashing them slightly. Now add the egg yolks and mix in.

  17. Once the flan case has cooled, carefully remove the pastry case and sit it on a baking tray/sheet. Fill with the apple.

  18. For the meringue
  19. Whisk the egg whites until stiff. Then gradually add the sugar, one tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  20. Pile the meringue on top the apple, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.

  21. Bake in the oven for 45 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.

 

Baked Apple and Orange Pudding

Baked Apple and Orange Pudding

 

Apple slices are baked within an orange-flavoured moist sponge and then dredged with icing/powdered sugar to serve.

 

Baked Apple and Orange Pudding
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 Bramley cooking apples, or 2 large apples suitable for cooking
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 1 medium orange, zest and juice
  • 2 eggs, large (U.K.)/extra large (N.A.), separated
  • 55g (2 oz) self raising/self rising flour (⅓ cup + 1 tbsp)
  • ½ tsp ground cinnamon
  • 300ml (10 fl oz) milk (1¼ cups)
  • icing/powdered sugar for dredging

  • You will also need a 23cm (9 inch) round, shallow baking dish


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Cream the butter, sugar, and orange zest together until light and fluffy. Then beat in the egg yolks. Next fold in the flour and cinnamon.

  4. Stir in the milk and orange juice until well combined. The mixture will tend to curdle at this stage but don’t be concerned.

  5. Whisk the egg whites until just before they reach the soft peak stage, then gently fold into the mixture.

  6. Put to one side while preparing the apples.

  7. Peel the apples and core with an apple corer to keep them whole. Then thinly slice crossways and layer them in the baking dish in circles.

  8. Now pour the pudding mixture over the apples.

  9. Place the dish on a baking tray and bake above the centre of the oven for about 40 minutes until the top is set and golden in colour.

  10. Dredge with icing/powdered sugar just before serving.

 

Apple Crisp

Apple Crisp

 

A classic simple dish of apples with a crumbly topping baked in the oven until the apple juices are bubbling and the topping is crisp. Serve with vanilla ice cream or whipped cream. Delicious.

 

Apple Crisp
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the apples
  • 450g (1 lb) apples, suitable for cooking (3 medium)
  • 70g (2½ oz) granulated/white sugar (⅓ cup)

  • For the topping
  • 55g (2 oz) flour, sifted (⅓ cup)
  • 55g (2 oz) porridge oats/quick rolled oats (⅔ cup)
  • 70g (2½ oz) light muscovado/soft brown sugar (⅓ cup)
  • pinch salt
  • 55g (2 oz) butter, melted (¼ cup, or ½ stick)

  • You will also need a 2 pint ovenproof dish measuring 25 × 15cm (9 × 6 inches)


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Peel and core the apples. Slice them fairly thinly and place in a bowl with the sugar. Toss together and then spread over the base of the ovenproof dish.

  4. Mix together the first four ingredients of the topping. Pour the butter over the top and mix in until the mixture has become crumbly. Sprinkle evenly over the apples.

  5. Bake for 30 minutes or until the apples are tender and the juices are bubbling around the edge.

  6. Best served with ice cream or whipped cream.