Oranges in Caramel Sauce
Using a serrated knife, cut the rind, pith and outer membrane from the oranges. Leave whole or cut into slices and place in a rigid container. Place the… Read More »
Rich Lemon Cheesecake
Melt the butter gently in a saucepan, remove from the heat and add the crushed biscuits and brown sugar. Mix well and turn the crumbs into an 18… Read More »
Chocolate Profiteroles
Chocolate Sauce ; Pastry Cream ; Sift the flour and salt together. Place the water and butter in a saucepan and heat gently until the butter melts, then increase the… Read More »
Charlotte Russe
Make up the jelly as directed on the packet and pour a thin layer of it into the bottom of a 600 ml. / 1 pint mould or… Read More »
Honey Lemon Cream Pie
Gently melt the butter in a saucepan, remove from the heat and stir in the biscuit crumbs and brown sugar. Press around the base of an 18 cm…. Read More »
Milanese Souffle
Firmly tie a double band of oiled foil or greaseproof paper round a 15 cm. / 6 in. souffle dish, so that the band stands 5 cm. /… Read More »
Strawberry Souffle
Firmly tie a double band of oiled foil or greaseproof paper round a 15 cm. / 6 in. souffle dish so that the band stands 5 cm. /… Read More »
Gooseberry Fool
Frozen gooseberry puree can be used in this recipe; you will need 450 ml (3/4 pint) thick puree, partially thawed. Place the gooseberries in a saucepan with the… Read More »
Cherub Peaches
Place the butter, sugar, wine and cinnamon in a large saucepan and stir over a low heat until the sugar dissolves. Bring slowly to simmering point and add… Read More »
Raspberry Sorbet
This may also be made with blackcurrants. Thaw the raspberries at room temperature for 3-4 hours. When soft, pass them through a sieve. Put the sugar and water… Read More »
