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Ice Cream and other Pudding Recipes

Tia Maria Ice Cream

Tia Maria Ice Cream

Reader Claire Boley’s wonderfully luxurious ice cream dessert ideal for those who are not keen on Christmas pudding. Ingredients 4 egg yolks 220g thick honey 1 pint double cream 57g Tia Maria (measure carefully – if you use too much it will not set) Method Whisk the egg yolks with the honey until the mixture […]

By November 16, 2017 0 Comments Read More →
Amaretto Trifle

Amaretto Trifle

City Cottage’s Diana Peacock’s Amaretto Trifle is definitely one for special occasions. The amaretto goes so well with the apricots. INGREDIENTS 12–15 amaretti biscuits, crushed until quite fine 4 tbsp amaretto liqueur 1 can apricots in juice 350ml/12fl oz whole milk 1/2 tsp almond extract 2 tbsp corn flour 1 tbsp golden caster sugar 1 […]

By November 13, 2017 0 Comments Read More →
Blackcurrant Ripple Ice Cream

Blackcurrant Ripple Ice Cream

The bushes are dripping with blackcurrants – time to make this ice cream with a seam of delicious, feisty blackcurrant sauce running throughout. When preparing the fruit don’t worry too much about removing the stalks and whatnot (some of it impossible anyway), you will be sieving through to remove the gubbins during the process anyway. […]

How to Make Pimms Ice Lollies

How to Make Pimms Ice Lollies

Is it Pimm’s time yet? Contributor LizzieB’s Pimm’s ice lollies are a real treat for a summer party – not only do they taste great, they also look fabulous. These lollies are made with more traditional ingredients, including cucumber, strawberries and mint, but there is nothing to stop you adding whatever fruit you like. Simply […]

Caramel-swirl Ice Cream

Caramel-swirl Ice Cream

This concoction is supremely indulgent and definitely not for those watching their waistlines says Elizabeth MacCorquodale. It is the best caramel ice cream I have ever tasted. The trick to achieving the depth of flavour is to use brown sugar rather than white – the darker you go, the deeper the flavour.  INGREDIENTS FOR THE […]

By March 27, 2017 0 Comments Read More →
How to Make Cinnamon-Sugared Ring Doughnuts

How to Make Cinnamon-Sugared Ring Doughnuts

Strictly speaking doughnuts should be made with yeast but these are the American ‘cake’ style doughnuts that are wonderful nontheless, especially when sprinkled with a cinnamon-sugar mix. You can, of course, have different icings –  lemon icing is particularly good. Ingredients 200g self-raising flour 40g caster sugar (plus extra for sprinking) 40g butter 30ml milk […]

By October 4, 2016 0 Comments Read More →
How to Make Clotted Cream

How to Make Clotted Cream

Here is a recipe from Diana Peacock of City Cottage for making your own clotted cream, a must for a traditional cream tea with rich Devonshire scones and a delicious, fruity strawberry jam. You MUST use milk with a high fat content, like Jersey milk or it just won’t work. You can not make clotted […]

Turkish Delight Ice Cream

Turkish Delight Ice Cream

I’ve seen variations which involve using actual pieces of Turkish delight (but not the one with the chocolate coating) that have been cut up and put into a base mixture. I’ve also read comments about the problems of freezing the said ‘delight’. My own preferred method is to use a mixture of geranium, rose and […]

By February 23, 2016 0 Comments Read More →
How to make Pistachio Meringues

How to make Pistachio Meringues

Fancy something a bit different, this recipe puts a bit of ‘something else’ into your meringues. Fantastic if served with Turkish Delight ice cream. You can buy *ground pistachio’s from Asian supermarkets costing a fraction of the cost of pistachio nuts themselves. See also: Turkish Delight Ice Cream hazelnut-macaroons INGREDIENTS 6 egg whites 300g caster […]

By February 23, 2016 0 Comments Read More →
Apple Pie with Cheddar Cheese Crust

Apple Pie with Cheddar Cheese Crust

Diane Sutton’s tasty twist on a family favourite is best served with crème fraiche See Also: Fudgy Apple Pudding Spiced Apple and Pear Pie Sticky Salted Caramel Apple Jam   Ingredients For the Pastry 120g plain white flour 100g wholemeal flour 50g butter 60g lard (both fats cut into cubes and chilled until needed) 100g […]

By February 10, 2016 0 Comments Read More →

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