WE LOVE… APPLE PIE pg45 // GOAN BANANA FRITTERS pg46 // RASPBERRY OMBRE CHEESECAKE pg49
Elegance on a plate!
For the spiced red wine poached pears with butterscotch sauce, see page 44
Sugar-free banana soufflé
SERVES 4
1
tsp
butter,
for
greasing
3
free-range
eggs,
separated
4
ripe
bananas,
peeled
½
tsp
salt
35g
(1¼oz)
almond
meal
1
tsp
ground
cinnamon
¼
tsp
stevia
cream,
yoghurt
or
coconut
yoghurt,
to
serve
1 Preheat oven to 200°C/Gas Mark 6 and line 4 ramekins by greasing them generously with butter.
2 Beat the egg yolks, banana, almond meal, cinnamon, stevia and salt in a stand mixer fitted with the paddle attachment until well combined. Transfer to a large bowl.
3 Clean dry the mixer, then fit with the whisk attachment. Beat the egg whites to stiff peaks, then gently fold them into the banana mixture with a spatula.
4 Gently spoon the batter into the ramekins, filling them to just over the top edge, then place them on a baking tray and slide them into the oven, leaving enough room for them to puff up. 5 Immediately reduce the oven temperature to 180°C/Gas Mark 4 and bake for 14-15 minutes until nicely puffed up and golden, and only just cooked through. Serve immediately with generous amounts of cream or yoghurt.
Recipe taken from Egg of the Universe by
Bryony and Harry
Lancaster, photography by Alan Benson, published by Murdoch Books, £20.
Sticky apricot bread & butter pudding
SERVES 6
3
croissants
(stale
ones
are
perfect)
50g (1¾oz) Horlicks Original
50g (1¾oz) caster sugar
50g (1¾oz) dried apricots, sliced
3 free-range eggs
150ml (5fl oz) milk
150ml (5fl oz) double cream grated zest and juice of
1 orange
1 tsp vanilla essence
1 tbsp apricot jam
2 tbsp water
1 Preheat oven to 160°C/Gas Mark 2.
2 Dice the croissants into 5cm (2in) squares, then place in a buttered baking dish and add the juice and zest of the orange. Add the sliced dried apricots. 3 Beat the eggs in a bowl and whisk in the sugar.
4 In a saucepan, bring the Horlicks Original, milk, cream and vanilla to the boil. Remove from the heat and pour over the beaten eggs and sugar to form a custard.
5 Pour the custard over the diced croissants and bake in the oven until just set, about 20 minutes. The middle should still be soft custard.
6 Melt the jam with the water in a small saucepan to form a glaze. Brush the glaze on top of the pudding and bake for a further 5 minutes.
Spiced red wine poached pears with butterscotch sauce
By Lucie Wilson (@luciewilsonbakes)
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