This pavlova screams Autumn; each element contains a seasonal hero and I definitely (big statement) prefer the combination of hazelnut meringue, blackberry cream and bay poached pears over the classic summer berry meringue we all know and love here in England. Make it for an Autumn gathering (or dare I say it- Christmas) and it is sure to be a crowd pleaser.
For the pavlova:
5 egg whites
300g caster sugar
1tsp corn flour
1tsp white wine vinegar
200g chopped hazelnuts
For the poached pears:
4 pears, peeled
200ml blackberry rum (or sloe gin)
1 vanilla pod, split
1 cinnamon stick
3 bay leaves
75g caster sugar
For the blackberry cream:
400ml double cream
2-3tbsp icing sugar
1tsp vanilla extract
250g lightly crushed defrosted frozen blackberries (these work really well for rippling as they are usually soft and juicy)
Preheat the oven to 130c and line a large baking tray with greaseproof paper. To start, make the pavlova. To do this place the egg whites in a large clean bowl (or bowl of a stand mixer) and whisk to stiff (but not dry) peaks. Once you reach this stage add the caster sugar 1tbsp at a time and keep whisking until you have a thick, glossy, grain free meringue. Now tip in the cornflour and white wine vinegar and briefly whisk once more to thoroughly combine. Finally, pour 150g of the chopped hazelnuts into the bowl and fold gently with a large metal spoon.
Spoon the meringue onto your prepared tray and shape into a rough circle with a dip in the middle. Bake for 1-1 1/2 hours until the pavlova is crisp to the touch and peels away from the paper with ease, then switch off the oven and allow it to cool with the door ajar to avoid any major cracks.
While the meringue is cooking and cooling, poach the pears. Pop the peeled pears in a saucepan along with the blackberry rum, vanilla pod, cinnamon stick, bay leaves and caster sugar then top up with water so that the pears are just covered. Simmer for around 25-30 minutes until the pears are tender but not mushy. Once ready, pick out the pears and leave to cool, then return the liquid to the hob, turn up the heat and boil until it reaches a syrupy consistency. Set aside to use later.
For the blackberry cream, whisk the cream, icing sugar and vanilla to soft peaks then fold through the defrosted blackberries with a little juice (reserve a few whole ones for decoration).
Now you are ready to assemble your pavlova. Put the meringue on a plate or serving platter and fill the dip with the blackberry cream. Pile up the pears on top, sprinkle with the remaining hazelnuts and drizzle over your syrup. Decorate with bay leaves or gold leaf, if you like.
This tart is simple but indulgent and marries together an Autumn favourite (pear) with my biggest weakness (chocolate). It makes for a delicious weekend treat served warm with ice cream but would equally round off a dinner party with a topping of lightly whipped Calvados cream; either way you can’t go far wrong with chocolate pastry and almond frangipane studded with ripe pears and oozing dark chocolate…
For the pastry:
200g plain flour
25g icing sugar
25g cocoa powder
140g cold cubed butter
2 egg yolks
2tbsp cold water
For the filling:
125g caster sugar
300g ground almonds
1tsp vanilla extract
3 pears, sliced
100g dark chocolate, broken into pieces
50g dark chocolate
Start off with the pastry. Place the flour, cocoa, icing sugar and butter in a food processor and blitz until it takes on the texture of coarse breadcrumbs (you could also do this by rubbing these ingredients between your fingers then stirring in the egg and water with a cutlery knife). Add the egg yolks and water and pulse. Stop when the crumbs start to clump together to form large lumps of pastry then tip out, push together and shape into a disc. Wrap in cling film and chill for 10 minutes.
Preheat the oven to 180c. Lightly grease a 22x22cm loose bottom tart tin with butter. Take your pastry and roll out on a lightly floured surface to about 3mm thick. Line the tart case, pushing the pastry into the corners with a smaller lump of dough. Trim the edges and return to the fridge to chill for a further 15 minutes.
Once your pastry is firm, line with baking paper and baking beans and bake for 10-15 minutes until the sides are set. Remove the paper and beans and prick the base all over with a fork then bake for another 10 minutes or until the base is cooked through and has a sandy texture with no damp areas.
While the pastry is cooking make the filling. To do this simply place the eggs, caster sugar, ground almonds and vanilla in a food processor and whizz up until well combined (or beat together with a wooden spoon).
Reduce the oven temperature to 140c. Pour half the almond filling into the cooked pastry case and then sprinkle over the broken up chocolate. Add the remaining filling, level out, then arrange your pear slices all over the surface. Bake for 30-40 minutes or until the filling is golden and well risen.
When your tart is ready, heat the honey a little and brush all over the surface to create a shine. Melt the dark chocolate (either in a ban marie or in the microwave) and flick across the top as desired to finish it off.
Slice up and serve with a dollop of creme fraiche or Calvados cream.
I’m no macaroon master. I’ve never really committed much time to perfecting the art and will fully admit I’ve had a few disasters which have put me off practicing (not the best attitude). That said, I’ve recently been playing around with the classic patisserie staple and have become a lot more comfortable with the making process. This spiced chocolate variety is my favourite experiment to date and although they’re not entirely perfect to look at, the shells are both crisp and chewy, the fillings are well balanced and, most importantly, each mouthful is deliciously moreish.
200g caster sugar
200g icing sugar
175g ground almonds
160g egg whites
For the filling:
100g dark chocolate
100ml double cream
10-12 cardamom pods
1 punnet fresh raspberries
For decoration (optional):
some additional dark chocolate, melted
edible gold paint
Method (makes about 30 macarons):
Before I begin- you will need a sugar thermometer, an electric whisk or stand mixer, a food processor or blender, some greaseproof paper with 4cm circles traced on to use as a piping guide (see here) and piping bags.
The first thing to do is weigh out your ingredients accurately (this is something I don’t often do but for this recipe, its a necessity!) and line up to 4 baking trays with your greaseproof paper templates.
Now, place your ground almonds, icing sugar and cocoa powder in a food processor and blitz until very fine (about 30 seconds- 1 minute). Pass through a sieve into a bowl, discarding the chunky bits.
Next, pop your water and caster sugar in a saucepan and heat gently until the sugar dissolves. Once dissolved, increase the heat and boil until the temperature reads 115c on your sugar thermometer.
While your sugar syrup is heating up, stir half of the egg whites (80g) in with the ground almond mixture to create a thick paste. Place the other half (remaining 80g) in a clean bowl (or bowl of a stand mixer) and whisk to stiff peaks.
Take your sugar syrup (which should now be at 115c) and, while whisking on a high speed, pour it into your stiff egg whites in a slow stream. Your egg whites will become smooth and glossy (as you would expect from meringue). Now continue whisking for about 5 minutes until the bowl has cooled down to room temperature.
Take 1/3 of this cooled meringue and stir it into the almond paste to loosen the consistency. Once well mixed add the remaining meringue and fold, very gently, until you have a mixture which is thick enough to be piped without running but not so thick that the meringue isn’t fully incorporated.
Pile the mixture into a piping bag and snip the end off (about 1cm diameter). Take your macaroon template and pipe vertically (not at an angle) into each circle. Be sure to leave a tiny bit of space for spreading. I find that working quickly is best for consistency as you develop a bit of a rhythm.
Once you’ve piped all your circles lift the trays a few inches off the work surface and drop them down a few times- this eliminates air bubbles. Now leave them for an hour to form a bit of a skin before baking. Preheat the oven to 140c (fan).
While your macaroons are forming a skin, make the chocolate cardamom ganache. To do this, put the cream in a saucepan, crack the cardamom pods and add to the pan then very gently heat. Bring to the boil then set aside to infuse for 20 minutes. Chop the chocolate finely and scrape into a heatproof bowl.
Once infused, strain the cream into another saucepan and bring to scalding point (just before boiling) then pour over the chocolate. Leave to stand for a couple of minutes then stir together to form a smooth ganache. Set aside until cool and thickened.
Now your macaroons will be ready to bake; they will take around 18-22 minutes but check after 15. You’re looking for a crisp top and chewy middle, and they should peel off the greaseproof when ready.
Cool the macaroon shells on a wire rack when they’re baked.
To assemble the macaroons, pipe the thickened ganache in a ring around one shell and place a raspberry in the middle, then sandwich with another shell. Decorate with drizzled chocolate, edible gold paint and freeze dried raspberries.
Layers of zesty elderflower sponge sandwiched together with tart gooseberry compote and lightly whipped elderflower cream make up this delicious nod to the British countryside. Bake it for a special mid-summer occasion or round off a Sunday lunch with a generous slice.
275g soft butter
275g caster sugar
zest 1 lemon
275g self raising flour
3-4tbsp elderflower cordial
For the gooseberry compote:
500g fresh (or frozen and defrosted) gooseberries
75g caster sugar
For the elderflower cream:
600ml double cream
4-5tbsp elderflower cordial
1-2tbsp icing sugar
Preheat the oven to 170c. Grease and line two 8 inch cake tins.
Place the butter, sugar and zest in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light, pale and fluffy.
Add in the eggs one at a time, beating well between each addition to ensure they are fully incorporated. Now tip in the elderflower cordial and briefly mix once more to distribute it evenly through the batter.
Sift over the flour and fold in with a large metal spoon. Split the mixture between the two prepared tins and level out. Bake for 35-45 minutes or until a skewer comes out clean when inserted.
While the cakes are baking, make the gooseberry compote. Put the gooseberries, sugar and water in a saucepan and gently heat, stirring occasionally, until the fruits are soft and a loose compote has formed (10-15 minutes).
When the cakes are ready, leave to cool completely in the tins. While they cool, make the elderflower cream. To do this simply whisk together the cream, cordial and sugar until soft peaks form.
Once all your elements are cool, assemble the cake. Spread a generous layer of compote and several dollops of elderflower cream between each sponge, then finish with a few sprigs of elderflower for a simple, effortless summer pudding.
These fudgy brownies incite frenzied eating in my house; they barely saw the light of day when I made them last and half my family were out… It’s hardly surprising they are so addictive though- white chocolate matches brilliantly with fresh cherry compote (particularly when accompanied by a very generous glug of slightly unseasonal brandy).
For the compote:
300g cherries (stones removed)
2tbsp caster sugar
large glug brandy (this amount is totally down to your taste)
For the brownies:
300g dark chocolate
225g plain flour
200g white chocolate chunks
Start by making the compote. Roughly chop the cherries. Place in a pan along with the sugar, water and brandy. Heat gently, stirring occasionally, until the cherries become soft and the syrupy liquid starts to thicken (about 10 minutes). Once the consistency is somewhat jam-like, taste and add more brandy if you like (you can leave out the brandy entirely if it’s not your jam- ha.). Set aside to cool.
Preheat the oven to 170c. Grease and line a brownie tin (around 22x22cm is perfect).
Place the butter and dark chocolate in a heatproof bowl and set over a pan of gently simmering water (don’t let the water touch the base of the bowl). Stir occasionally and remove from the heat once melted together.
Place the eggs and caster sugar in a large bowl (or bowl of a stand mixer) and beat together until well combined.
Add the chocolate mixture to the bowl and fold in followed by the flour and 2/3 of the white chocolate chunks. Tip into the lined baking tin and level out.
Dollop the compote all over the surface of the brownie and finish by sprinkling on the remaining white chocolate. Bake for 25-35 minutes until the top is set but the inside is moist and a little gooey.
Allow the brownie to cool completely in the tin then slice up and serve.
I’ve been eating a lot of chocolate covered raisins recently (health god) and yesterday I had a brain wave (daydream) about throwing them into brownies alongside chocolate chips. I cooked a batch up today and they might just be my favourite variety ever; moist middle, crispy shell-like top, pockets of chewy chocolatey fruit and chunks of white chocolate- a definite winner. Try my recipe out and join the party.
250g dark chocolate
275 caster sugar
175g plain flour
large pinch salt
125g white chocolate, roughly chopped
125g chocolate covered raisins
Preheat the oven to 180c. Grease and line a brownie tin.
Melt together the butter and chocolate in a bowl over a pan of simmering water, stirring occasionally, then set aside to cool a little. Whisk the eggs, sugar and salt until pale and thick.
Add the melted chocolate and butter into the egg mixture and whisk to combine. Sieve over the flour and fold in then do the same with the white chocolate chunks and chocolate covered raisins.
Tip the brownie batter into a baking tin and level out. Bake for 35-40 minutes until crisp on top and fudgy in the centre.
Leave to cool in the tin then slice into squares and enjoy!
Spring has well and truly sprung here in Bucks, and the sunny weather has inspired me to make something zesty, refreshing and seasonal. This brilliant pink sorbet really hits the spot after a three course dinner or makes for a great component in a larger dessert. I’d advise preparing it a day or two ahead as it does require blitzing a couple of times (but no ice cream maker needed- result!).
250g granulated sugar
400g rhubarb, sliced into 4 inch lengths
zest and juice 3 limes
1 egg white (optional)
Place the sugar and water in a saucepan and heat gently until the sugar has dissolved. Add the rhubarb pieces and poach for 15-20 minutes until very soft.
Remove the rhubarb from the saucepan and place in a food processor along with the lime juice.
Increase the heat on the rhubarb sugar syrup and boil until it reaches ‘thread’ stage. This isn’t as complicated as it sounds; you can check it’s ready in two ways. Firstly, you could use a sugar thermometer and make sure it reads between 223 degrees and 235 degrees. Secondly, if you don’t have a thermometer just add cold water to a bowl and drop some of the syrup in- if it forms a thin thread in the water, it’s ready (I use this method).
Once you’ve reached thread stage take the syrup off the heat and cool a little, then add half to the rhubarb and lime ( too much will make the sorbet too sweet!). Blitz to a smooth puree and pass through a sieve, then add the lime zest. Pour into an ice cream tub and freeze for 4-6 hours, stirring occasionally to help break up ice crystals.
After the sorbet has frozen, break it up and return to the blender. Add the egg white (if you can’t eat these or are making this for vulnerable people, just skip this) to lighten the texture and blitz again until smooth.