Friday, 25 May 2012

Tart Tatin

The thing about tart tatin is that it is made in a pan and put straight in the oven so you need to make sure your pan is oven proof, I bought a cast iron pan in Lidl for €25, make sure you keep an eye out for deals. That’s the main problem with tart tatin you could….. caramelise the apples a little and line a tart mould place the apples in and some puff pastry on top prick a few holes and cook it that way you could do individual ones and it would be a way around making them if you didn’t have an oven proof pan. Alternatively you can make mini individual ones using mini tart-let moulds with the apple on the bottom if it is not non stick you may need some parchment paper to help to take out the tart.

6 Medium Dessert Apples (Bramley)
1 Lemon – Juiced
113g Butter
227g Caster Sugar
255g Puff Pastry Trimmings


  1. Peel, core and halve the apples, sprinkle with the lemon juice, set aside to chill.
  2. Spread the butter evenly on the base of a sautuer, sprinkle the bottom of the pan with the sugar.
  3. Arrange the apples rounded side down on the bottom of the pan, cook on top of range till just coloured then cover with a disk of puff paste.
  4. Transfer to a hot oven and cook for a further 20 minutes, until the pastry is risen and golden.
  5. As soon as the tart is cook, carefully turn it out on to a round serving dish, the pastry is now on the
  6. Bottom with the apples on top, serve hot with vanilla ice cream

Thursday, 17 May 2012

Lemon Curd

Lemons, zingy, sweet, sour they are a little bit of everything, very versatile; lemon tart, lemon and poppy seed muffins, lemon ice-cream, lemon meringue pie. For most of these recipes you need a curd then you add that curd into whatever dessert you want. Light and refreshing - definitely something to try out. when you have it pop into a jar and leave it in the fridge, if all of the ingredients are fresh I would leave it maximum of 10 days.

Here is an idea for a quick fix dessert: all you need is some egg whites and some store bought puff pastry and you have easy lemon meringue pie. Lemon curd can also be added to a tartlet to make mini lemon tarts.
Lemon Curd:
180g Lemon Juice
400g Icing Sugar
50g Butter
100g Egg
200g Egg Yolk

1.      Place all of the ingredients in a saucepan and cook until it bubbles
2.      Stirring continuously
3.      Allow to cool

Thursday, 3 May 2012

Banana Sticky Toffee Pudding

This recipe is great for dinner parties as you can make a lot at one time, it is so indulgent and rich and yet it is surprisingly light with the banana and goes great with some butterscotch sauce and some vanilla ice -cream (homemade or store bought),  I was thought this recipe while on my summer placement, enjoy!

This should make 20-25 portions approx. and can last up to 10 days wrapped well and kept in the fridge, perfect for a party!

300ml Water
16g Bread Soda
333g (Dried) Dates
(you need to soak these ingredients overnight)

333g Bananas
250g Butter
500g Sugar
7 Eggs
500g Self-Raising Flour
3g Mixed Spice
3g Cinnamon
100g Yogurt


Prep Work:

  1. Combine all of the dry ingredients.
  2. It may be easier to pulse the date mix quickly just to break them down so you don't have large pieces of dates in the puddings.

  1. Cream the butter and the bananas, then add the sugar.
  2. Combine the yogurt and the dates. 
  3. Add the yogurt mix to the banana/sugar mix.
  4. Add the eggs to the mix.
  5. Then add the dry ingredients.
  6. Mix well and cook at 175/180 degrees or gas mark 4 for 30 mins. 
  7. Check it's cooked by using a knife.
Once these are done turn out onto a wire tray and allow to cool. while they are cooking in the oven you can be making the Butterscotch Sauce, now this can be tricky but i'm going to try and explain it as best i can:

This should make about 1 litre, it may seem like a lot but you need some to seal the puddings and then for serving. This dish is such a comfort food dish its perfect for winter. The sauce will also keep in the fridge and can be served with some ice cream it will last up to 2 weeks in an airtight container.

220g Sugar (252g)
64ml Water (96ml)
*64g Glucose
400ml Cream
20g Butter

* i didn't have glucose at home when i made this recipe, if you do fantastic but if you don't im gonna try and explain how to do it and get the same/similar results.


  1. Heat a saucepan on high heat, i have a gas cooker so its more of a direct heat and would give the best results electric stoves tend to remain at a set temperature. But everyone knows how to work in their own kitchen and knows how to use their appliances.
  2. Add the sugar, water and glucose to a saucepan, (if you have no glucose add half as extra sugar and half the amount as extra water, i have the measurements above in brackets).
  3. Bring this mix to the boil.
  4. Cook to a caramel stage, do not stir. 
  5. Allow the sugar to completely dissolve in the water.
  6. The colour should be reddish-brown, if you go further than this you risk burning the sugar.
  7. Once you have reached this stage add the cream, the sauce should slowly begin to thicken.
  8. Then add the butter.
  9. Allow to cool.
  10. Keep stored in the fridge. 
Next Stage:

Keep some of the sauce on the heat and dip the puddings into the sauce the just lightly coat them then return to the tray to cool, this just helps to retain their flavour by sealing them. This also helps to prolong their shelf life, it also gives them a moist appearance. 

And that's it! i really hope you enjoy this recipe, its a winter and party favourite yes the sauce is rich but the pudding itself is so light. I would serve this with some good quality vanilla ice-cream i usually make my own as i love the rich home-made ice-cream flavour.