pudding heaven
WE LOVE… FRANGIPANE CROUSTADES pg55 // STICKY BUNS pg56 // CHURROS
By Waitrose. Thousands of recipes can be found at
Kiwi lime pie
SERVES 8-10
200g (7oz) ginger nut biscuits
75g (2¾oz) unsalted butter, melted
200ml (7floz) double cream
200g (7oz) condensed milk zest and juice of 4 unwaxed limes
5 mint leaves, finely shredded
2 Waitrose 1 Perfectly Ripe Kiwis
1 Preheat the oven to 180°C/Gas Mark 4. Line the base of a 23cm (9in) loosebottomed tart case with a circle of parchment. Whizz the biscuits in a food processor until crushed. Add the melted butter and whizz again. Tip into the tart case and press in the base and up the sides with the back of a spoon. Bake for 10 minutes, then set aside to cool.
2 Put the double cream, condensed milk and lime zest and juice into a mixing bowl and whisk together lightly with a balloon whisk. Stir through the mint, then pour into the tart case. Chill for at least an hour.
3 Top and tail the kiwi fruit, then use a vegetable peeler to remove the skin. Slice the kiwis, then tumble over the tart.
Cook’s tip
Leftover condensed milk is brilliant for making iced coffee, or it can be simmered down to make caramel. It also freezes well.
Crêpes Suzette
SERVES 4
8 traditional French crépes
8 tbsp Bonne Maman Bitter Orange
Marmalade finely shredded or grated zest and juice of 1 lemon
3-4 tbsp Grand Marnier
50g (1¾oz) chilled unsalted butter, diced icing sugar, to dust
1 First make your crêpes and keep to one side.
2 In a medium frying pan, mix together the marmalade with the lemon zest, juice, Grand Marnier and 4 tbsp cold water.
3 Heat gently over a low heat until the marmalade has melted, then bubble for 1-2 minutes until the mixture turns a light toffee colour.
4 Lower the heat and add the butter to the pan, a few pieces at a time, swirling it into the citrus mixture. Bubble for 1-2 minutes until glossy.
5 Fold the crêpes into quarters and slide them into the pan, spooning over the sauce. Heat through for 1 minute before serving with a dusting of icing sugar.
TIP Try adding a scoop of vanilla ice cream to each serving.
Chocolate, banana and hazelnut galette
SERVES 6
200g (7oz) plain flour
60g (2¼oz) caster sugar
50g (1¾oz) ground hazelnuts a pinch of salt
125g (4½oz) cold unsalted butter,chopped
2 free-range egg yolks, lightly beaten
2 tbsp runny honey
100g (3½oz) dark chocolate (between 60-70% cocoa solids), roughly chopped
3 medium ripe bananas, peeled
1-2 tbsp demerara sugar, for sprinkling
1 free-range egg, lightly beaten with a splash of milk
1 First, make your dough. Using a fork or balloon whisk, whisk the flour, caster sugar, ground hazelnuts and salt together in a bowl to combine. Transfer to a food processor, add the butter and pulse to a breadcrumb consistency. Add the egg yolks, a little at a time, pulsing between additions, to make a shaggy dough. Tip out onto a work surface, knead briefly and shape into a disc. Wrap in clingfilm and chill for 30 minutes.