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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

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About Baking Heaven

The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!