- 600ml double cream
- 150gm caster sugar
- 240ml lemon juice
- Serves eight depending on size of ramekins. Freezes well
Put cream in a pan and add sugar.
Slowly bring to boil stirring all the time.
Bubble for 3 mins stirring all time.
Remove from heat and add lemon juice and this will make mixture thicken slightly.
Cool slightly and then pour into small ramekins.
Cover and chill for 2 hours.
Easiest to pour into a jug and then dishes…cleaner!
Serve with cats tongue biscuits and a dust of icing sugar or in a sweet pastry shell as a filling.
Very rich so a small amount is fine!
- 40g/11/2oz amaretti biscuits, crushed fairly small
- 110g/4oz plain flour
- Pinch salt
- 50g/2oz butter, at room temperature
- 60g/21/2oz caster sugar
- 700g/1lb 8oz even sized Bramley apples, about 175g/6oz each
- 1/2 rounded tsp ground cinnamon
- 25g/1oz butter, melted
1. Preheat the oven to 200C/400F/Gas 6. To make the base, sift the flour and salt into a mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs, then stir in the sugar and biscuit crumbs. Press this mixture firmly into a 9 inch/23cm loose-bottomed, lightly greased flan tin.
2. For the topping, peel, quarter and core the apples. Then take an apple quaarter and slice it finely, holding the slices together as you cut. Repeat with the rest of the apples. Then take an apple section and, pushing down on it gently, fan the slices out slightly. Arrange these on top of the crumble crumble base in cocentric circles, ends pointing into the centre. Make sure that there are no gaps and that the apple slices are close together so that you can fit all the fruit on.
3. Mix the sugar and cinnamon together in a small bowl. Brush the tart generously with the melted butter, then sprinkle the cinnamon sugar all over the top.
4. Bake in the oven on a high shelf for 35-40 minutes, until the apples are tender and tinged brown at the edges. Allow the tart to cool in the tin then serve at room temperature.
- SERVES 10-12
- Oreo biscuits 16
- Butter, melted 50g
- Creme fraiche 200ml
- Philadelphia cream cheese 600g
- Sugar 200g
- Cornflour 20g
- White chocolate, melted 220g
- Essence of vanilla 2.5ml
- Eggs, lightly beaten 4
- White chocolate Shavings to serve
Heat the oven to 140C/fan oven120C. Line a 20cm springform cake tin with non stick baking paper. Put the Oreo biscuits into a food processor and make into crumbs, then add the melted butter whilst still running. Put into prepared tin and press flat. Chill
Use an electric mixer to beat together the cream cheese, creme fraiche, sugar and cornflour. Add the melted white choc (I melt it in the microwave).Stirin the eggs, Add the vanilla essence and make sure all is mixed well and pour over the cookie base. Bake for 70 minutes- time is very important. Turn off the oven and leave the cheesecake in for a further hour. Chill overnight then cover surface with grated white chocolate. Loosen the ring and put on serving plate. Try not to eat too much!!!
This recipe was very kindly given to me when visiting a town called Marathon near the Big Bend national park in Texas. the lady who made them first was Barbara Novovitch. Do try this they are great.
- 2 cups plain flour
- 1 tbsp baking powder
- 1/2 teasp salt
- 1/4 cup sugar
- 1/2 cup chopped dried fruit (Apricots Prunes Mango Blueberries Cranberries Papaya all work well or any mixture)
- 1/4 cup raisins
- 1 1/4 cup double cream
- Glaze 1oz of butter melted and a little more sugar
Combine flour, baking powder,salt,sugar, dried fruit and raisins in a bowl. Stir in the cream with a fork mixing until the dough holds together in a sticky mass. Lightly flour a board and turn out the dough kneading it eight or ten times until it holds together well. Pat into a circle about 10 inches round. Paint the melted butter on top and sprinkle on the extra sugar. Cut into 12 wedges and place on an ungreased baking sheet about 1 inch apart. bake at 220deg C or 200 in fan assisted oven for 16 to 17 minutes until golden brown,
THESE ARE BEST ON THE DAY THEY ARE MADE
- 6oz fresh wholemeal breadcrumbs
- 6oz grated milk chocolate
- 2oz demerara sugar
- 2tbsp drinking choc
- 1 pint double cream
- 1 chocolate flake to decorate
Mix dry ingredients together
Lightly whip cream
Place alternate layers of choc mix and cream in a glass bowl ending with a cream layer.
decorate with a crumbled Flake.
Leave for at least 6 hours or overnight before serving.
Store in fridge.