PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

WE LOVE… GALAKTOBOUREKO pg63 // HONEY TIRAMISU pg64 // RHUBARB COBBLER pg66

Lemon & ricotta hotcakes with blueberry syrup

SERVES 2

250g (9oz) ricotta

90g (3oz) self-raising flour

50g (1¾oz) caster sugar

3 Waitrose & Partners British Blacktail Large Free-Range Eggs, separated

grated zest of 2 lemons

2 tbsp unsalted butter, softened

2 tbsp extra thick half fat cream

For the blueberry cardamom syrup

150g (5½oz) blueberries

3 tbsp maple syrup

4 cardamom pods, cracked open

½ tsp vanilla extract

1 For the syrup, put half the blueberries in a small saucepan with the maple syrup, cardamom and vanilla. Bring to the boil, then turn down to simmer gently for 3-4 minutes until the berries have just burst. Take off the heat, stir in the remaining blueberries and set aside to cool.

2 For the hotcakes, put the ricotta, flour, sugar, egg yolks, lemon zest and a pinch of salt to a large mixing bowl and beat together with a wooden spoon. In a separate bowl, using electric beaters, whisk the egg whites to stiff peaks, then fold into the ricotta mixture.

3 Heat a large frying pan over a medium heat with 1 tbsp butter. Fry 3 hotcakes at a time (it makes 6 in total), using 2 dessert spoonfuls of the mixture per hotcake, and frying for about 3 minutes on each side. Repeat with the remaining 1 tbsp butter and hotcake mixture. Serve with the blueberry syrup (discard the cardamom pods) and a dollop of cream.

By Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes

BAKING TIP

BREAKFAST?

SERVE WITH YOGHURT INSTEAD OF CREAM. THEY ALSO WORK WITH ORANGE ZEST!

By Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes

A SPECTACULAR DINNER PARTY DESSERT WITH FRESH RASPBERRY COMPOTE THROUGH THE MIDDLE

Chocolate & raspberry torte

SERVES 10

200g (7oz) frozen raspberries

150g (5½oz) Fairtrade golden caster sugar

3 x 90g (3oz) bars Divine Fairtrade 70% Cocoa Smooth Dark Chocolate with Raspberries, broken into chunks

100g (3½oz) unsalted butter, softened

3 British Blacktail Medium Free Range Eggs

100g (3½oz) ground almonds

50g (1¾oz) self-raising flour

50g (1¾oz) Fairtrade cocoa powder, plus extra for dusting

150ml (5fl oz) soured cream

1 tsp freeze-dried raspberries, to decorate

1 Preheat the oven to 180°C/Gas Mark 4. Line a deep 20cm (8in) cake tin with baking parchment. Heat the raspberries and 50g (1¾oz) sugar in a small pan with 1 tbsp water until broken down, then simmer for 6-7 minutes until jammy, set aside to cool. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water; set aside to cool.