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

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 (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/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.

 

Floating Islands with Spun Sugar

Floating Islands with Spun Sugar

 

I saw Mary Berry create this recipe for floating islands on the Great British Bake Off Masterclass. I have always sprinkled cocoa powder over the meringue eggs (see here) but would certainly recommend this for a change.

 

Floating Islands with Spun Sugar
Prepares: 4 servings
 
  • Preparation time: 40 minutes

  • Ingredients
  • For the crème anglaise
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 180ml (7 fl oz) double cream/heavy cream (¾ cup)
  • ½ tsp vanilla bean paste or vanilla extract
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserve 3 egg whites for the meringue)
  • 85g (3 oz) caster/superfine sugar (⅓ cup)

  • For the meringues
  • 3 eggs, whites only (reserved from the crème anglaise)
  • 85g (3 oz) caster/superfine sugar (⅓ cup)

  • For the spun sugar
  • 115g (4 oz) caster/superfine sugar (½ cup)

  • You will also need a deep sided sauté or frying pan/skillet with lid and four shallow dessert bowls.


  1. Method
  2. For the spun sugar
  3. Melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Meanwhile, cover a rolling pin with parchment. When the sugar turns a deep golden-brown remove the pan from the heat. Leave to cool slightly, about 30 seconds, then, using the back of a fork or a whisk, quickly flick the caramel backwards and forwards over the rolling pin. (Take care as the sugar will still be very hot.) Gather the strands into a rough ball shape while gently pulling upwards and place on a clean sheet of parchment paper.

  4. For the poaching liquid
  5. This will become the crème anglaise. Pour the milk and cream in the sauté or frying pan/skillet and stir in the vanilla. Then bring to a simmer over a low heat while making the meringue.

  6. For the meringues
  7. In a large grease-free bowl, using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Now gradually whisk in the sugar, one tablespoon at a time, until stiff peaks form and the meringue is thick and glossy. 


  8. Have a glass or jug of water to hand. Then using two large tablespoons or serving spoons, shape large eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. The meringue should make 4 very large eggs. Place the meringue eggs in the poaching liquid as you form them. Cover the pan and, over a very low heat, poach the meringue eggs for about 8–9 minutes, flipping them halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain. 


  9. For the crème anglaise
  10. Strain the poaching milk through a sieve into a large jug. 


  11. In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. Pour over the warm poaching milk, whisking continuously. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.

  12. To serve
  13. Divide the crème anglaise amongst the dessert bowls and then float a meringue egg on top.

    Decorate with a ball of spun sugar.

Chelsea Buns

Chelsea Buns

 

A traditional Chelsea bun is a currant bun which was first created in the 18th century in the Bun House in Chelsea, London (demolished in 1839). It had a rich yeast dough which was filled with currants, spices and brown sugar.

This version has a light rich yeast dough which is filled with mixed fruit tossed in brown sugar and spices. The top is glazed with honey and sprinkled with sugar. So good!

 

Chelsea Buns
Prepares: 8 buns
 
  • Preparation time: 50 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the dough
  • 225g (8 oz) strong plain white/all-purpose flour (1¾ cups)
  • ½ tsp salt
  • 28g (1 oz) caster/superfine sugar (2 tbsp)
  • 14g (½ oz) butter (1 tbsp)
  • 7g sachet fast-action/quick-rise dried yeast (2 tsp)
  • 120ml (4 fl oz) tepid milk (½ cup)
  • 1 egg, eggs, large (U.K.)/extra large (N.A.), beaten

  • For the filling
  • 115g (4 oz) mixed dried fruit (currants, raisins and sultanas) (¾ cup)
  • 55g (2 oz) soft light brown sugar (¼ cup)
  • 1 tsp ground mixed spice/pumpkin pie spice
  • 28g (1 oz) butter, melted (2 tbsp, or ¼ stick)

  • For the topping
  • 2 tbsp runny/liquid honey
  • 6 sugar cubes, crushed OR
  • 2 tbsp granulated sugar

  • You will also need a 18cm (7 in) square deep baking tin/pan, lightly greased.


  1. Method
  2. Sift the flour and salt into a large mixing bowl and add the sugar.

  3. Then cube the butter, add to the bowl and rub in until the mixture is crumbly.

  4. Now sprinkle over the yeast and mix in.

  5. Make a well in the centre of the mixture. Pour in the warmed milk and beaten egg and mix well to form a soft, slightly sticky dough. Then turn the dough onto a lightly floured surface and knead for around 10 minutes (6 minutes if using a mixer with a dough hook) until the dough is silky smooth.

  6. Roll out the dough on a lightly floured surface to 30 x 23cm (12 x 9 ins).

  7. Now for the filling. Mix together the dried fruit and brown sugar. Stir though the spice and melted butter until the fruit is well coated.

  8. Evenly distribute the mixture over the dough to within 5cm (¼ in) of the edge.

  9. Now carefully roll the dough up as tightly as possible from the long side, like a Swiss/jelly roll.

  10. Cut the rolled dough into nine equal sized slices and place in the prepared tin with the cut sides down, spacing evenly apart.

  11. Loosely cover the tin/pan with cling film/wrap and leave in a warm place to prove, about 30 minutes. The buns should rise, feel springy when lightly pressed with a finger but retain a slight indentation.

  12. Meanwhile, heat the oven to 200°C (400°F) (gas 6)

  13. Bake the buns for 25–30 minutes until they are golden brown and feel firm when lightly pressed with a finger.

  14. Remove the buns from the oven. Gently heat the honey in a small pan until just warm and then, using a wetted brush, brush the honey all over the buns. Sprinkle the crushed sugar over the top.

  15. Allow to cool in the tin/pan before removing and then separate the buns by gently pulling them apart.

Updated: January 7, 2019

Lemon Surprise Pudding

This week we’ve had a couple of nights where it feels quite cool – it seems as though the time has come to say goodbye to summer and all those lovely berry desserts.

The coming of fall, although a beautiful but short season here in Ontario, will mean that winter is just around the corner. Now being a summer person, that is not my favourite time of year. It means there is often a very reluctant dog (our yellow labrador) and us to venture out on walks. The bright sunny, even snowy days, are a delight – it’s the ice and wind I could do without!

So – where I was going – it seems that it’s now time to start bringing out the fall recipes with that bit of comfort food about them. The first one we had again for supper last evening – a Lemon Surprise Pudding – which has just been added to the blog. I hope that you will want to try it.

 

Lemon Surprise Pudding

 

This Lemon Surprise Pudding makes a lovely, citrus dessert. The mixture creates a thick, very lemony sauce that is covered with a really light and airy sponge.

 

Lemon Surprise Pudding
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 2 large lemons
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 55g (2 oz) plain/cake and pastry flour (⅓ cup + 1 tbsp)
  • 150ml (5 fl oz) full fat/whole milk (⅔ cup)

  • To serve
  • Double/whipping or heavy cream

  • You will also need a 1 litre (1¾ pint) (4 cups) ovenproof dish.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. First, zest one of the lemons and then squeeze out the juice from both of them. The juice should yield 150 ml (5 fl oz) (⅔ cup).

  4. Cream the butter and lemon zest together in a large bowl. Then, a spoonful at a time, add the sugar, beating well between each addition, until the mixture becomes light and fluffy.

  5. Separate the eggs, putting the whites into a bowl to whip later and adding the yolks to the mixture.

  6. Sieve the flour into a separate bowl. Now add a tablespoon of flour followed by a tablespoon of milk, beating well between each addition, until all the flour and milk have been incorporated.

  7. Slowly add the lemon juice. It may start to curdle but that will not be a problem.

  8. Finally, whip the egg whites until they are just stiff and then lightly fold in.

  9. Generously butter the ovenproof dish and then pour in the mixture.

  10. Bring a kettle of water to the boil. Place the ovenproof dish in a roasting tin/pan and then add the boiling water to the tin/pan until it reaches halfway up the sides of the ovenproof dish.

  11. Bake for 35 minutes until the top is beginning to brown and the sponge springs back when lightly pressed with the tip of a finger.

  12. Serve immediately along with a jug of cream. You will find there will be a lovely, thick lemon sauce at the bottom of the dish covered with a very light and airy sponge.

Updated: October 2, 2018

Plum and Apple Crumble

Plum and Apple Crumble

 

Plums and apples go so well together and here they are used in a crumble — just right for this time of year when summer is nearly gone.

Adding cinnamon and lemon to the fruit give it a lot of flavour and, adding rolled oats and demerara sugar to the buttery crumble really do make a difference to the taste.

 

Plum and Apple Crumble
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the filling
  • 4 large ripe plums
  • 340g (12 oz) Bramley or dessert apples (about 2 apples)
  • 40g (1½ oz) light muscovado sugar/soft light brown sugar (3 tbsp)
  • ½ tsp ground cinnamon
  • ½ lemon zest only

  • For the crumble
  • 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
  • 70g (2½ oz) butter, chilled and cut into cubes (¼ cup or ½ stick, plus 1 tbsp)
  • 40g (1½ oz) rolled oats (¾ cup)
  • 55g (2 oz) demerara sugar (¼ cup)

  • To serve
  • Hot custard or vanilla ice cream make a good accompaniment.

  • You will also need a shallow, ovenproof serving dish.


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

  3. For the filling
  4. Halve the plums, remove the stones and then roughly chop. Place them in a large pan.

  5. Peel, core and roughly chop the apples and add to the plums.

  6. Now add the sugar, cinnamon, lemon zest, and 3 tablespoons of water. Stir, cover the pan and heat gently until the apples are softened, about 5 minutes.

  7. Spoon into the ovenproof dish and set to one side.

  8. For the crumble
  9. Sift the flour into a mixing bowl and rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.

  10. Now mix in the oats and sugar and then scatter over the fruit.

  11. Bake for 25–30 minutes until the crumble is golden and the fruit is bubbling round the edge.

  12. Serve immediately.

 

Coffee Meringues

Coffee Meringues

 

Very simple coffee flavoured meringues that just melt in the mouth. Sandwiched with whipped cream and dusted with cocoa powder. They are very light.

 

Coffee Meringues
Prepares: 10 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringues
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • 2 tsp coffee essence

  • For the filling
  • 300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)

  • For the decoration
  • 1 level tsp cocoa powder

  • You will also need a large piping bag fitted with a medium sized nozzle.


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (gas 1).

  4. Whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a spoonful at a time, whisking well between each addition. Sprinkle over the coffee essence and whisk again until blended in. The meringue should form stiff peaks and be glossy.

  5. Line two baking sheets with baking paper. Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.

  6. Spoon the meringue into the piping bag and pipe 20 swirls of meringue onto the paper. Bake in the centre of the oven for 1 hour 15 minutes until the meringues are dry. Allow to cool, then remove from the paper.

  7. For the filling
  8. Whip the cream until it forms soft peaks and use it to sandwich the meringues together in pairs.

  9. To serve
  10. Dust a coating of cocoa powder over the meringues using a small sieve.

  11. Tip
  12. If you like your meringues really crisp and have the time, leave them to cool in the oven with the door slightly ajar.

Updated: September 22, 2018

English Sherry Trifle

English Sherry Trifle

 

There are many different recipes for a trifle but a sherry-soaked sponge first brings to mind the traditional English trifle. The delicious flavour of raspberries make this the fruit of choice with a silky, smooth custard topped with dollops of whipped cream and then decorated with more raspberries and toasted flaked almonds.  Just a heavenly dessert.

 

English Sherry Trifle
Prepares: 6 servings
 
  • Preparation time: 30 minutes
  • Standing and chilling time: about 2 hours

  • Ingredients
  • Plain sponge cake, for example a Madeira cake
  • 3 tbsp raspberry conserve
  • 350g (12 oz) raspberries (2¾ cups)
  • 6 tbsp medium or sweet sherry
  • 480ml (16 fl oz) double cream/whipping or heavy cream (1¾ cups)
  • 14g (½ oz) toasted flaked almonds
  • icing/powdered sugar for dusting

  • For the custard
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 3 tbsp cornflour/cornstarch
  • 1 tsp vanilla extract
  • 85g (3 oz) caster/white sugar (½ cup less 1 tbsp)
  • 600ml (20 fl oz) milk (2½ cups)

  • You will also need a large, flat-based glass serving bowl for this dish. Alternatively, if you need fewer than 6 servings, you can make these trifles in individual dishes (as seen in the photograph), reducing the quantities of ingredients in proportion as needed.


  1. Method
  2. First make the custard. Whisk together the egg yolks, cornflour/cornstarch, vanilla, sugar, and three tablespoons of the milk.

  3. Heat the remaining milk in a small pan and, as it comes to a boil, remove from the heat and whisk into the egg mixture. Now pour this back into the pan and, over a gentle heat, stir until the mixture has thickened enough to coat the back of a spoon.

  4. Pour into a jug and cover the surface of the custard with cling film/wrap to prevent it forming a skin, then leave to cool.

  5. Now to make the trifle. You will need enough of the cake to cover the base of the serving dish and be about 2.5cm (1 inch) deep. Slice the cake in half horizontally and then spread one half with the raspberry conserve. Now sandwich back together and lay in the base of the serving bowl, cutting it to fit as necessary.

  6. Scatter ⅔ of the raspberries over the sponge, reserving the rest for decoration.

  7. Now spoon the sherry over the sponge and raspberries, top with the custard, smoothing the surface, and then chill for at least one hour.

  8. Whip the cream until it just holds its shape and dollop spoonfuls over the custard but this time don’t smooth the top.

  9. Decorate with the reserved raspberries and toasted almonds then, just before serving, dust the top with icing/powdered sugar.

 

Classic Crème Brûlée

Classic Crème Brûlée

 

These crème brûlées are so creamy they make just the perfect dessert. Egg yolks, sugar and cream flavoured with vanilla make the creamy custard, and it’s topped with brittle caramel.

I have shared two methods for creating the caramelized topping, one using a chef’s blowtorch and the other using the grill/broiler.

 

Classic Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 25–40 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on day of serving


  • Ingredients
  • For the custard
  • butter, for greasing
  • 
4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 
40g (1½ oz) caster sugar/white sugar (3 tbsp)
  • 
½ tsp vanilla extract
  • 300ml (10 fl oz) single/half and half cream (1¼ cups)
  • 
300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)

  • For the topping

  • 4–6 tbsp golden caster/white sugar, if using a chef’s blowtorch
  • 100g (3½ oz) caster sugar/white sugar (½ cup), if not using a chef’s blowtorch

  • You will also need 6 x 150ml (5 fl oz) (⅔ cup) heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C (325°F) gas 3.

  4. Lightly grease ramekins with butter and put to one side.

  5. Boil a kettle of water. Meanwhile, line a deep-sided ovenproof dish or small roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (the paper prevents the ramekins from slipping).

  6. Next pour both creams into a pan and heat until scalding. Remove from the heat and cool a little.

  7. While the cream is cooling, put the egg yolks, sugar, and vanilla extract into a large bowl and whisk to combine.

  8. Then gradually pour the cream into the bowl, while whisking at the same time, until the cream is blended into the egg mixture. Strain the custard into a jug and then divide between the six ramekins.

  9. Carefully pour enough of the boiling water into the ovenproof dish or roasting tin/pan to come halfway up the sides of the ramekins.

  10. Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it. Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  11. Now take the ramekin dishes out of the water, cover them and refrigerate for at least 6 hours or overnight.

  12. For the topping, using a chef’s blowtorch
  13. Sprinkle 2–3 teaspoons of sugar evenly over the custard in each ramekin. The sugar needs to cover the custard completely.

  14. Caramelize the sugar under a direct flame.

  15. Leave to cool and then refrigerate for two hours before serving.

  16. For the topping, without using a chef’s blowtorch
  17. First, have a piece of parchment paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour, it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  18. Now turn on the grill/broiler to high and leave for 5 minutes to become really hot.

  19. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  20. Put the ramekins on a baking tray and place under the heat source as close as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  21. Leave to cool and then refrigerate for two hours before serving.

Updated: July 29, 2018

Creamy Iced Lemon Pots

Summer has now arrived and we can look forward to a few months of hot sunny weather. This is certainly my time of year and I have just made one of my favourite desserts – creamy iced lemon pots.

I tend to make them for the summer because they are very refreshing and very creamy.

Very easy to make too. Four ingredients – cream, milk, the zest and juice of 2 lemons, and sugar. Basically, it is all mixed together and frozen. I make up a batch which will fill 8 glass ramekin dishes and, because they are frozen, you can just take as many out of the freezer as you need at a time. They are a great little standby when you want something quick for a dessert.

 

Creamy Iced Lemon Pots

 

Perfect for a hot summer’s day. These little pots are so refreshing and so creamy.

Very easy to make. Basically mixing together cream, milk, the zest and juice of two lemons and sugar then freezing.

This recipe makes 8 pots so you can take as many out of the freezer as you need and leave the rest for another day – a super little standby.

 

Creamy Iced Lemon Pots
Prepares: 8 servings
 
  • Preparation time: 20 minutes
  • Freezing time: 6 hours plus overnight
  • Standing time: 15 minutes

  • Ingredients
  • For the Creamy Iced Lemon Pots
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 2 lemons
  • 340g (12 oz) caster/superfine sugar (1¾ cups)
  • 600ml (20 fl oz) full fat/whole milk (2½ cups)

  • For decoration
  • 150ml (5 fl oz) whipping cream or heavy cream (⅔ cup)
  • 1 lemon

  • You will also need a 1.5 litre (2½ pint) plastic container with lid and 8 glass ramekin dishes.


  1. Method
  2. Whisk the cream in a large bowl until it forms soft peaks.

  3. Zest the lemons and add to the cream. Now squeeze out the juice (they should yield about 6 tablespoons of juice) and add to the cream along with the sugar and milk. Whisk on the lowest setting until thoroughly mixed.

  4. Pour into the plastic container, cover with the lid, and freeze for at least six hours until firm.

  5. The mixture will now have begun to freeze, so break it up into chunks, pop in a blender and liquidise until smooth and creamy.

  6. Pour into the ramekin dishes, cover the dishes and freeze overnight.

  7. Before serving, transfer the ramekins from the freezer to the refrigerator for 15 minutes.

  8. Meanwhile whip the cream and then dollop a small spoonful on top of each lemon pot.

  9. Cut four thin slices from the remaining lemon and cut these into two. Twist each piece and place on top of the cream for decoration.

  10. Note
  11. These will keep in the freezer for up to a month. Just remove from the freezer for 10 minutes while preparing the decoration.

Updated: June 25, 2019

Quick BBQ Sauce

Quick BBQ Sauce

 

Oh, no! What do you do when you realise you are out of BBQ sauce and there is no time to go to the grocery store. Well here is a good substitute that is very easy to put together.

 

Quick BBQ Sauce
Prepares: 6 servings
 
  • Preparation time: less than 10 minutes
  • Cooking time: less than 5 minutes

  • Ingredients
  • 140g (5 oz) tomato ketchup (⅝ cup)
  • 2 tbsp soy sauce
  • 1 tbsp dark muscovado sugar/soft dark brown sugar
  • 1 tbsp tomato purée/paste
  • Worcestershire sauce
  • salt and freshly ground black pepper


  1. Method
  2. Put the ketchup into a small pan and add the soy sauce, sugar, and tomato purée/paste. Now add a dash of Worcestershire sauce and season.

  3. Stir everything together then bring to the boil and let it bubble for a few minutes, stirring occasionally.

  4. Remove from the heat and leave to cool.