RECIPES - DESSERTS

Who can resist a yummy desert? We have a variety of dishes for those with a sweet tooth including tarts, biscuits and homemade ice cream!

• Chocolate Tart with fresh berries Read more
  

  Serves: 2

  Although cards, flowers and chocolates make an indispensable part of Valentine’s Day, the key to a loved one’s heart is quite often through their stomach! There is no need to make this a stressful event by using complex recipes – try Rangemaster’s tried and tested Valentines menu, prepared by Alison Trinder, Rangemaster Home Economist. Enjoy!

  Ingredients

  • 375g roll of ready rolled shortcrust pastry
    25g plain flour
    2 eggs
    50g caster sugar
    40g butter, melted
    100g plain chocolate, melted in a bowl over a pan of hot water
    

  To Serve:

  • teaspoon of cocoa
    raspberries,
    blueberries,
    strawberries,

  Preparation method

  1. Heat oven to 170ºC Fan, 180ºC Conventional centre shelf, Gas 4.
  2. Use the pastry to line 2 x 10/12 cm metal tart tins.
  3. Line with baking parchment and fill with baking beans (or rice).
  4. Bake until the edge of the pastry is golden, remove the paper and beans and continue cooking until the base of the pastry is golden.
  5. Whisk together flour, eggs and sugar until smooth.
  6. Add butter and chocolate, stir to combine.
  7. Pour into pastry cases and bake for 6-8 minutes until just set.

  Notes

  Dessert; use ready made and rolled pastry (everyone does!), and use individual tart tins. If you have time, roll out the pastry the night before and line the tins, carefully cover with cling film and chill overnight. They can then be baked blind (without any filling) before you put the really easy chocolate filling in and bake again. Do this ahead of time so the tart will have cooled down. Your Rangemaster fan oven will cook pastry really evenly. Please read through each recipe carefully before you start. Make your shopping list and decide what dishes/bowls you are going to serve your romantic meal on.
• Bramley Apple Baked Cheesecake Read more
  

  Serves: 8-10

  A traditional fresh dessert

  Ingredients

  For the Pastry Case

  • 175g plain flour
    75g butter
    30g/2 tbsp caster sugar
    1 medium egg, lightly beaten
    2 tbsp water

  For the Filling

  • 3 small or 2 medium bramley apples, peeled and cored
    1 tsp lemon juice
    150ml double cream
    250g low fat soft white cheese
    2 large eggs, separated
    50g caster sugar
    2 tsp orange flower water or 1 tsp vanilla extract
    1 tbsp caster sugar to sprinkle

  Preparation method

  1. Rub the butter into the flour until it resembles fine breadcrumbs Stir in the sugar and mix to a soft dough using the beaten egg and water
  2. Transfer the pastry dough to a lightly floured board and roll out to line a 22cm flan ring line with baking parchment and baking beans.
  3. Bake for 15 minutes at 190⁰c,conventional oven centre shelf, fan oven 180c /375⁰f/gas 5 and remove from the oven and remove baking parchment and baking beans. turn down the temperature to 180⁰c conventional oven, 170c fan oven/350⁰f/gas 4
  4. Cube the flesh of one of the apples and put in a saucepan with one tbsp of water to prevent it from burning or sticking to the pan
  5. Cover and cook over a low heat for three minutes to soften apple, remove from heat and cool. Thinly slice the remaining apple(s) and add lemon juice
  6. Lightly beat the cream, cheese, egg yolks, sugar and orange flower water until well mixed
  7. Whisk the egg whites until they form stiff peaks and fold into the cream cheese mixture
  8. Put the cooked apple on the base of the part-baked flan and pour over the topping
  9. Arrange the apple slices on top in concentric circles, as for an apple tart
  10. Sprinkle over the sugar and return to the oven for 23-30 minutes until golden and set
  11. Allow to cool before serving
• Chocolate Crêpes with a Boozy Sauce! Read more
  

  Serves: 4

  A quick and easy dessert!

  Ingredients

  • 100g (3 ½ oz) plain flour, sifted
    pinch of salt
    1 medium egg
    300ml (1/2 pint) semi skimmed milk
    sunflower oil, to fry
    100g (3 ½ oz) unsalted butter
    100g (3 ½ oz) light muscovado sugar, plus extra to sprinkle
    1 tbsp brandy
    50g (2oz) good quality plain dark chocolate, roughly chopped

  Preparation method

  1. Put the flour and salt into a food processor. Add the egg and milk and process until smooth. Pour the batter into a jug, cover and leave to stand for about 20 minutes.
  2. Heat 1 tbsp oil in a 20cm (8 inch) non-stick crêpe pan or small frying pan. Pour 100ml ( 3 fl oz) batter into the centre and tilt the pan around so that the batter coats the bottom. Cook for 1-2 minutes until golden underneath. Use a palette knife to flip the crêpe over, and cook the other side.
  3. Tip the crêpe on to a plate, cover with a piece of greaseproof paper and repeat with the remaining batter, using a little more oil as necessary, and stacking the crêpes as they are cooked.
  4. Melt the butter and sugar together in a frying pan over a low heat. Add the brandy and stir
  5. Divide the chocolate among the crêpes. Fold each in half, then in half again. Slide each one into the frying pan and cook 3-4 minutes to melt the chocolate, turning halfway through to coat with the sauce. Serve the crêpes drizzled with the sauce and sprinkled with extra sugar.
• Clementine Cake Read more
  

  Serves:

  This wonderfully moist and tangy cake is very easy to make

  Ingredients

  • 12 seedless clementines, satsumas or tangerines
    450g/16oz caster sugar
    200g/7oz butter, softened plus a little for greasing
    the grated zest of 1 lemon
    3 medium sized eggs, separated
    300g/10oz ground almonds
    100g/4oz polenta or semolina
    150ml pot of natural yogurt

  Preparation method

  1. Melt 250g of the sugar in a small pan with 330ml of boiling water, bring to the boil and reduce the heat to simmer
  2. Thinly slice 5 of the fruits horizontally, the ends are not needed. Add the slices to the pan with the sugar and water. Cover and simmer until the skin of the fruit is tender, about 20 minutes
  3. Grease and base line a 25cm/10" loose bottomed tin.
  4. Using a draining spoon, remove the fruit slices from the pan when tender, and arrange over the base of the cake tin
  5. Grate the zest from the 7 remaining fruits and put to one side
  6. Squeeze the juice from 4 and stir into the syrup. Bring to the boil and simmer for about 10 minutes until thick. Allow to cool.
  7. Mix the remaining 200g sugar with the softened butter, lemon zest and the set aside zest. Beat in the egg yolks one at a time
  8. Peel the three remaining fruits, removing as much pith as possible, and whiz in a food processor until pulpy
  9. Add the fruit pulp to the cake mixture with the almonds, polenta and yogurt. Then whisk the egg whites until stiff and gently fold in to the mixture
  10. Carefully spoon the mixture into the prepared cake tin and place into a pre-heated oven 160ºC Fan oven, 170ºC Conventional oven, Gas 4.
  11. Bake until a skewer inserted into the cake comes out clean, about 1 hour, when the cake will be golden brown and risen. Cool the cake in the tin
  12. To serve: Invert the cake on to a serving plate, spoon over some of the syrup to glaze the fruit slices. Serve with cream, ice-cream or crème fraiche and the remaining syrup
• Lemon Cupcakes Read more
  

  Serves: Makes 20

  A simple recipe for a quick and easy dessert

  Ingredients

  • 200g / 7oz butter or margarine
    200g / 7oz sugar
    4 eggs
    200g / 7oz self raising flour, sieved
    4 tbsp raspberry or strawberry jam
    1 tbsp icing sugar, sieved, to dust

  For the icing

  • 200g / 7oz icing sugar, sieved
    50 g / 1½ oz butter
    Juice of ¼ lemon
    Yellow food colouring, optional 20 lemon jelly slices

  Preparation method

  1. Pre-heat the oven for 200°C/400°F/gas 6.
  2. Beat the butter or margarine with the sugar, add the eggs and the self raising flour, add the lemon zest and juice
  3. Mix until smooth and spoon the mixture into 20 paper cake cases and put these into bun tins
  4. Bake for eight-ten minutes until risen and golden.
  5. Remove from the oven and take the cakes out of the bun tins, leave to cool on a wire rack.
• Fruity Baked Pudding Read more
  

  Serves:

  A fruity flavoursome pudding – delicious with cream

  Ingredients

  • 100g Strawberries
    100g Raspberries
    100g Redcurrants
    100g Blackberries
    1 Large egg
    15g Caster sugar
    40ml Skimmed milk
    1tsp Vanilla extract
    30g Plain flour (sifted)
    ½ tsp Baking powder
    Icing sugar to dust

  Preparation method

  1. Preheat oven to 200°C (180°C for fan oven)
  2. Pour fruit into ovenproof dish, no more than two deep. Whisk the egg and caster sugar until pale and fluffy. Then beat the milk and vanilla extract into the mixture.
  3. Pour cake mix over the berries and bake in the oven for 15-20 minutes, or until the mixture is cooked through and golden on the top.
  4. Dust with icing sugar and serve immediately.
• Little Lemon Meringues with Clotted Cream and Raspberries Read more
  

  Serves: 6-8

  This combination of crisp lemon meringues, crusty golden cream and juicy fruit is irresistible.

  Ingredients

  • 5 egg whites
    Pinch of salt
    250g caster sugar
    Finely grated zest of 1 unwaxed lemon
    400g clotted cream
    Icing sugar to dust
    400g fresh raspberries

  Preparation method

  1. Preheat the oven to 110⁰c/225⁰
  2. Take a clean dry bowl and whisk the egg whites and the salt until stiff
  3. Gradually add the sugar, whisking constantly until the mixture is thick and glossy Carefully but thoroughly fold in the grated lemon zest
  4. Using two dessertspoons, put dollops of meringue on a baking sheet a little way apart
  5. Bake for about two hours until crisp but still snowy-white Leave to cool
  6. Just before serving, sandwich together with clotted cream, pile onto a serving platter, dust with icing sugar and scatter liberally with fresh raspberries
• Mulled White Wine Read more
  

  Serves: 4

  For children replace the wine with a carton of white grape juice and add one teaspoon of sugar to each mug

  Ingredients

  • ½ orange, sliced
    750ml/25fl oz white wine (not dry)
    4 tbp of unrefined sugar (or honey)
    1 stick of cinnamon
    6 cloves

  Preparation method

  1. Slice the orange and put all the ingredients in a pan
  2. When the wine begins to simmer and is steaming, take the pan off the heat and remove the spices
  3. Pour the wine into four mugs and serve steaming hot
• Pecan Pie Read more
  

  Serves: 4

  This dessert is delicious with the Peanut Butter Ice Cream!

  Ingredients

  • 8 inch pre-made sweet pastry base
    3 eggs
    55g/2oz brown sugar
    ½ tsp ground cinnamon
    55g/2oz butter
    ½ tsp vanilla essence
    100g pecan nuts

  Preparation method

  1. Pre-heat the oven to 190⁰c/375⁰F/gas 5
  2. Mix all of the ingredients (apart from the pecans) into a blender
  3. Put the pecans in the bottom of the pre-made pastry case and pour in the mixture
  4. Place in the oven and bake for 20-25 minutes, until golden
• Peanut Butter Ice Cream Read more
  

  Serves: 4

  A crunchy delight- perfect with the pecan pie or just by itself!

  Ingredients

  • 450ml/16fl oz milk
    85g/3oz sugar
    2 free-range egg yolks
    180g/6 ½ oz crunchy peanut butter

  Preparation method

  1. Pour the milk and sugar into a saucepan and heat until the sugar melts
  2. In a bowl, whisk two egg yolks and then slowly pour 100ml of the milk into this bowl, mixing all the time (pour slowly to prevent curdling)
  3. When mixed, pour back into the saucepan with the rest of the milk mixture and add the peanut butter, stirring until melted
  4. Allow to cool, stir and pour into a freezer container
  5. Freeze for two hours, then re-stir, repeat and leave overnight
• Poached Peaches Read more
  

  Serves: 6

  Try this recipe while peaches are at their best!

  Ingredients

  • 150ml white or rose wine
    300g caster sugar
    Several strips of lemon or lime peel, peeled with a vegetable peeler
    1 vanilla pod cut lengthwise to allow the seeds to escape
    3 bay leaves, fresh if possible
    ½ teaspoon of black pepper corns
    6 peaches, ripe but still firm

  Preparation method

  1. Place the wine and 300ml of water into a frying pan. Add the sugar, lemon peel, vanilla pod, bay leaves and peppercorns. Bring slowly to the boil to allow the flavours to infuse.
  2. Cut the peaches in half and remove the stones by twisting the 2 halves in opposite directions.
  3. Gently poach the peaches in the liquid until they are tender, turning and basting occasionally to prevent the peaches discolouring.
  4. Remove the peaches from the liquor and allow to cool. Refrigerate the peaches and the liquid until chilled
  5. Place 2 pieces of peach on to a plate and spoon over some of the liquor
  6. Delicious served with vanilla ice-cream
• Raspberry Bread and Butter Pudding Read more
  

  Serves: 4-6

  This dish is indulgence, good health and superfood on a plate!

  Ingredients

  • 8 thin slices of bread, crusts removed
    110g/4oz unsalted butter (kept out of the fridge so that it’s ready to spread)
    350g/12oz raspberries
    450ml/16fl oz double cream
    200ml/4fl oz milk
    3 large free-range eggs
    2 tbsp brandy
    110g/4oz caster sugar

  Preparation method

  1. Butter enough bread to cover the bottom of an ovenproof dish, place it butter side down
  2. Scatter half the raspberries over the bread Butter another layer of bread, again place butter side down and scatter the remaining fruit
  3. Add a final layer of the bread, butter side down
  4. Mix the cream and milk together
  5. Beat in the eggs, brandy and all but one tablespoon of the sugar Pour this over the bread and raspberries
  6. Sprinkle the rest of the sugar on top and bake at 180⁰c/350⁰F/gas mark 4 for 30 minutes
• Raspberry Champagne Jellies with Mint Cream Read more
  

  Serves: 4

  A light refreshing dessert.

  Ingredients

  • 6 large sprigs of fresh mint
    75ml of water
    75g caster sugar
    75ml of champagne
    Juice of 1 lemon
    1 x 10g pack of gelatine
    1 pot of cream (2 dsp per serving)

  Preparation method

  1. Put four mint sprigs, water and one tablespoon of the sugar into a saucepan
  2. Bring slowly to a simmer and leave to infuse and cool for 30 minutes, then remove the mint (this is your mint syrup)
  3. Meanwhile, put the remaining sugar in another pan with the champagne and simmer for two minutes. Then add the lemon juice
  4. Dissolve the gelatine according to the instructions on the pack, then add the champagne mixture
  5. Line four individual jelly moulds with cling film
  6. Tip in the raspberries and pour in the gelatine and champagne syrup Leave in the fridge to set for four hours
  7. To serve, stir the mint syrup into the cream, pour around the sides of the jellies and decorate each with a sprig of fresh mint
• Rhubarb, Banana and Ginger Layers Read more
  

  Serves: 2-4

  A great way to use up late season rhubarb

  Ingredients

  • 2 small sticks of rhubarb
    300ml water
    200g (7oz) ginger nut biscuits
    2 bananas
    2 tbsp Acacia Honey
    7fl oz) crème fraiche

  Preparation method

  1. Cook two small sticks of late season rhubarb by placing in a pan with one dessertspoon of sugar and 300ml (1/2 pint) water and cook gently until it is soft and begins to break up Leave aside to cool
  2. Crush 200g (7oz) of ginger nut biscuits – either use a blender or wrap in a tea towel and crush with a rolling pin (so the crumbs are contained)
  3. Put a layer of ginger nuts in the bottom of two-four glass ramekins or drinking glasses
  4. Put two bananas, peeled and broken into pieces, the stewed rhubarb, two tablespoons Acacia honey and 200ml (7fl oz) crème fraiche in a blender and whizz
  5. Pour a layer of this mix on top of the layer of ginger nuts
  6. Then repeat, using alternate layers until the mixture runs out
  7. Top with a sprig of mint and a slice of banana, dipped in lemon juice to prevent browning
• Super Summer Pudding Read more
  

  Serves: 4

  A fruit filled summer delight!

  Ingredients

  • 1.15kg (2½lb) mixed fresh summer berries
    (e.g. raspberries, cherries, redcurrants, strawberries and blackcurrants.)
    175g (6oz) caster sugar
    3tblsp raspberry liqueur
    1 loaf of crusty white bread, 2-3 days old (not ready sliced or wholemeal bread)

  Preparation method

  1. Remove the stalks from the strawberries and cut them in half. Stone the cherries and remove the redcurrants and black currants from their stalks.
  2. Put the sugar in a large pan with the liqueur if using, and 3tblsp of water
  3. Bring to the boil and simmer gently for 5 minutes
  4. Add the fruit and gently cook for 3-4 minutes
  5. Cut the bread into 1cm/ ½ inch slices. Remove the crusts and cut a piece of bread into a circle to fit the bottom of the basin. (You may find this easier with scissors.)
  6. With a slotted spoon to drain off some of the juice, put 3 spoonfuls of fruit on the first layer of bread
  7. Cut another layer of bread to fit the bowl. Press it down on top of the fruit. Repeat the layering until the bowl is full, ending with a bread layer
  8. Press down and cover with clingfilm and place a saucer on top, then place a can, eg. tomatoes, on top to weigh the pudding down. Any left over juice can be strained and then served separately with the pudding
  9. Chill over night Remove the clingfilm, gently run a knife around the edge of the bowl
  10. Place a serving plate face down on top of the bowl and turn everything up side down to invert the pudding on to the plate. Remove the bowl