I don’t know anyone who doesn’t enjoy homemade ice cream and the addition of nougat creates an enticing texture combination of gooey-and-crisp almond nut.
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Finding an exceptional baked-cheesecake recipe has taken me a number of years. Made with Wedgewood’s biscuits as a base, and incorporating nougat, makes a delicious tea option.
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Karen Edwards' photograph of my chocolate profiteroles clearly illustrates how tasty these little chocolate delights are. I would have a chocolate profiterole every day of my life; if that was at all possible.
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I’m not sure whether it was the poached-apple puff tart or the Amurala ice cream that convinced Karen Edwards to keep coming back for tasters. At that stage my sous chef, Elaine Boshoff, and I were taking very unprofessional photographs with our very basic cameras. With her keen eye, Karen made a huge difference to our column all those years back.
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It seems John was also a lover of steamed puddings so you may like to try his version of Malva.
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I look forward to trying this recipe because steamed puds are very close to my heart - especially with the advent of winter.
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While waiting for water to boil for her and her brothers' bath ‘Nan’ would spoil them with freshly-made crumpets that were always served with butter and apricot or strawberry jam. To ensure complete decadence the rule was to eat these as they popped out of pan.
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This is Julie Trubshaw's, from Tantallon Guest House and Cookery Studio in the Midlands, Walnut or Pecan Nut Toffee pudding. It looks like a recipe to try and then keep for a chilly upcoming evening. Winter Indulgence!
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It will take some serious chocolate-tart recipe to surpass my chocolate tart with raisins, and remember there’s no reason to change a recipe unless you can add, considerably, to the flavour. Those with high blood pressure will be pleased to know that dark chocolate as well as raisins help reduce this condition.
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If you are having a problem sleeping then bananas should form part of your dessert option. Give me a whole banana any day but a mushy banana is a ‘no-go’ for me. I do, however, enjoy banana white-chocolate ganache. In the past I made tiny Smartie-sized bites which we covered in hand-tempered chocolate and served to accompany a dessert. For home consumption I suggest eating it by the spoonful.
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