I love Summer, and get a bit carried away buying soft fruits when they’re in season.
To use up the mountain of fruit I bought I decided to come up with this take on a recipe that featured in the Great British Bake Off. This pie usually doesn’t hang around long after it comes out of the oven because it smells so good, but it’s best eaten the day it’s made. It’s also handy that you don’t have to faff around with flan tins.
200 Grams Plain flour
100 Grams Butter
1/4 Tsp Salt
1 Egg yolk
1 Tbsp Caster Sugar
3 Tbsp Cold water
150 Grams Blueberries
59 Grams Caster
1 1/2 Tbsp Cornflour
29 Grams Melted butter for brushing
Sift the flour and salt together, and along with sugar and the butter (cut into cubes) add to a food processor and whizz until the mixture looks like fine breadcrumbs
Add the cold water gradually, until the mixture starts to form ball
Form into a ball and wrap in cling, put in the fridge to chill for 30 minutes
While the pastry is chilling, slice the peaches into quarters and put in a bowl with the blueberries. Sprinkle the cornflour and sugar over the fruit making sure the fruit is well coated
Preheat your oven to 200 degrees, and roll out your pastry into a thin flat disc. My kitchen was really hot the day I made this, so I found it easier to roll the pastry out between two sheets of grease proof paper, before transferring to a baking sheet
Pile the fruit into the centre of the pastry, leaving a 4 or 5cm gap around the edge of the pastry
Start folding in the edges of the pastry in pleats, and then brush with the melted butter
Bake in the oven for 40 minutes until the pastry is golden brown. You can dust the pie with some icing sugar if you want to be fancy, this is delicious with vanilla ice cream
This is a really quick and tasty tray bake, and is always a
It’s also a good recipe to make with kids, if you can stop them eating all the honeycomb and have no moral objection to fighting a small child to lick the spoon.
600gm Chocolate (I use a mixture of dark and milk chocolate)
2 Tbsp. Golden syrup
125gm Ginger nuts
125gm Honeycomb (I use honeycomb bars available in
Break the chocolate into small pieces, add to the
butter and golden syrup in a glass bowl placed over a pan of simmering water
until melted, making sure the bowl doesn’t touch the water (you can melt this
in a microwave if you prefer, I’d recommend giving the mixture blasts of 30
seconds and checking so as not to burn the chocolate)
Break the honeycomb and ginger biscuits into
chunks (I prefer these on the chunkier side, this works best if these pieces
aren’t too fine)
Line a 12cm by 12cm dish with parchment paper
Add two thirds of the chocolate mix to the
honeycomb and biscuits and mix well, spread this mix even in the dish lined
with parchment paper
Spread the rest of the chocolate mix on top and smooth out. Allow the chocolate to set, and then cut into slices
When I went to Morocco I fell in love with the taste of the orange flower water they include in sweet dishes. You can pick it up cheaply in most Asian supermarkets.
You can make this
cake without it and it will still be delicious but add a teaspoon of orange
flower water and it takes it to a whole other level. You can also put this in your bath and it
will smell fabulous.
But a final word of caution, if you are going to use it, only use a teaspoonful. Like rose water, a little bit makes things taste amazing, too much and the dish you slaved over tastes like a tart’s hand bag.
This is a brilliant
cake if you’re entertaining, as it’s flourless you’re covered if you have a
guest who’s gluten intolerant. Fancy
things up, and poach some orange segments in a little sugar and water (you
could even add some orange liqueur if you want to push the boat out). Both the cake and the poached oranges can be
made a day in advance so all you have to do is serve it up with some crème
fraiche or Greek yoghurt for a simple but effective dessert. You can also devour it on its own with a big
mug of coffee.
grams Caster sugar
grams Ground Almonds
Tsp Orange flower water (optional)
Tsp Baking powder
Put the 2 oranges into a pan with enough water to just cover them, bring to the boil and then simmer for 2 hours, I cover with a lid and check every now and again
After 2 hours, remove from the water allow to cool, chop into quarters (removing any obvious pips, and blend to a pulp using a hand blender or food processor
Pre heat the oven to 200c, and line a 20 cm cake tin with baking parchment
In a bowl combine the eggs and sugar, whisk until the they have turned pale yellow and fluffy
Stir in the baking powder, orange flower water and orange pulp before gradually folding in the ground almonds
Transfer the mix into you lined tin and bake for 50-55 minute, or until a skewer comes out cleanly with no cake mixture on it. This cake does go quite dark, but if you’re worried it’s not cooked and it’s getting too dark, then cover with some aluminium foil.
Allow to cool in the tin for 30 minutes, remove from the tin and dust with icing sugar
These were inspired by the great minds at Thug Kitchen, these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot. You can also use vegan dark chocolate if that’s your thing.
Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee. But f*ck it, eat them how you like.
6 Lollipop sticks
100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)
1 Tsp. Coconut Oil
50 grams chopped almonds (peanuts,
or hazelnuts also work really well)
Line a baking sheet or plate with grease proof paper.
Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt. You can also try melting this in the microwave, by give it blasts of 30 seconds at a time. Once the chocolate has melted, stir in the teaspoon of coconut oil.
While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
When frozen if you aren’t going to eat these immediately, but them in freezer bag.
I’m going to be honest, I stole
this recipe from one of my roles models in life, the fabulous Ms Dolly Parton.
One rainy afternoon while I was
firmly wedged on the sofa watching Steel Magnolias, Dolly Parton’s character
calls out this recipe to a friend. When
I had recovered from having a little cry at the film, I decided to go shopping
and see if this recipe would work, and it did.
I think it’s more of pudding than a cake, but you’ll enjoy it none the
Dolly’s recommendation is to serve this with ice cream (to cut the sweetness), and it does go extremely well. So have a go at this recipe, put on Steel Magnolias and treat yourself to some cuppa cuppa cuppa cake.
1 cup flour
1 cup sugar
1 cup tinned fruit cocktail in
Preheat your oven to 180 Celsius
Combine all the ingredients, mix
well, and transfer to a greased cake tin.
Bake for 30 – 40 mins, or until golden and crunchy on top.