Triple-Tested recipes
BAKE IT personal
From must-have moreish cookies to a showstopping but ridiculously simple retro pudding, these sweet treats will help even the most reluctant cooks make something sensational for that special person in their life this Mother’s Day
Photography MIKE ENGLISH
Cheat’s Tropical Fruit Charlotte
Our cheaty take on this unashamedly retro dessert has only 6 ingredients and can be topped with whatever fruit you prefer – or left completely plain. Either way, it’s a showstopper that’s amazingly easy to pull together and can be made well in advance.
Hands-on time 20min, plus cooling and setting. Cooking time about 8min. Serves 8-10
• 425g tinned mango, drained
• 135g pack lemon jelly, we used Hartley’s
• 100ml tropical fruit juice
• 175g pack sponge fingers
• 300ml whipping cream
• 150ml thick ready-made custard, we used Ambrosia
• Extra fruit to serve, optional, we used sliced mango and passionfruit pulp
1 Whizz the mango until smooth in a small pan using a stick blender (or in a mini food processor, then transfer to pan). Add jelly cubes and cook over low heat, stirring regularly, until all the jelly has melted. Set aside to cool to room temperature.
2 Meanwhile, wet the inside of a 20.5cm springform tin and line base and sides with baking parchment (this helps the parchment stick). Put juice in a shallow dish. Working 1 or 2 at a time, briefly dip sponge fingers into the juice to soften, then arrange in a ring around the edge of the tin, with sugared edges against the tin, packing them in really tightly (as they soften, they’ll become easy to push together). Set aside.
3 In a large bowl, using an electric hand whisk, beat the cream to soft peaks. Add the cooled mango mixture and whisk briefly to combine. Add the custard and gently fold together.