Ingredients:

For the Brown Sugar Meringue

● 140g Light Soft Brown Sugar

● 6 Egg Whites (180ml)

● 150g Caster Sugar

● 1/2 tsp Cream of Tartar or 1 tsp White Vinegar

For the Spiced Ginger Beer Poached Pears

● 5 Pears

● 500ml Ginger Geer

● 2 Strips of Orange Peel and Lemon Peel Cut with a Peeler

● Juice of 1 Orange

● Juice of 1 Lemon

● 80g Light Brown Sugar

● 2 Cinnamon Sticks

● 4 Star Anise

● 7 Cloves

● 1 Vanilla Pod or 1 tsp Vanilla Bean Paste

For the Citrus Curd

● 150ml Clementine or Orange Juice

● 100ml Lemon Juice

● Zest from 2 Lemons and 2 Oranges

● 80g Caster Sugar

● 2 Whole Eggs and 2 Yolks

● 70g Butter

To Assemble

● 300 ml Double Cream

● 4 tbsp Poaching Syrup or Icing Sugar

● Edible Gold Leaf or a Spray (optional)

● 3 Clementines, Peeled and Finely Sliced

Method:

For the Meringues

1. Preheat the oven to 120°C.

2. Line two large baking trays with baking paper.

3. Sift the brown sugar into a bowl and set aside.

4. Make sure your bowl and whisk attachment are spotlessly clean. Using a stand mixer or handheld electric whisk, beat the egg whites and a pinch of salt until soft peaks form. Add the castor sugar in 3 lots, beating until the whites are glossy and thick. With the motor of the mixer running on low, sprinkle in the brown sugar slowly a tbsp at a time. Add the cream of tartar/vinegar. Turn the mixer up and beat until stiff peaks form and the sugar has dissolved.

5. Spoon mounds of meringue onto the trays, leaving space between. Or pipe meringue on in nests.

6. Bake for around 1 hour to one hour and 15 minutes until firm. Turn the oven off then prop the door open. Leave until the meringues are cold.

For the Pears

1. Peel the pears and add to a small saucepan.

2. Pour in the ginger beer and add the lemon and orange juice, ensuring the pears are covered.

3. Add the brown sugar, spices, vanilla and strips of zest then place on a medium heat. Stir to dissolve the sugar and simmer for 25-30 minutes or until the pears are tender.

For the Citrus Curd

1. Add the juice, eggs and yolks and sugar in a saucepan then whisk to combine.

2. Stir over a low to medium heat, constantly until it thickens and coats the back of the spoon.

3. Remove from the heat and pour through a sieve into a bowl.

4. Mix in the butter a little at a time.

5. Leave to chill in the fridge for at least an hour.

To Assemble

1. Whip the cream until soft peaks form, then add the poaching syrup to sweeten.

2. Arrange some of the meringues on a serving plate, add the cream then spoon over some of the curd. Add some more meringues. Slice the poached pears and remove their cores. Add these and the clementines, then drizzle over some more curd. Decorate with edible gold for an extra special touch.

Recipe from www.stellar.co.uk

Ingredients:

Cheesecake

● 400g Can Condensed Milk

● 220g Mascarpone

● 1 tbsp Vanilla Extract

● 1 Orange, Zest

● 3 tbsp Aged Rum

● Good Grate of Fresh Nutmeg

● 450ml Whipping Cream

Orange Swirl

● 400g Can Mandarin Segments, Drained, Reserving 1 tbsp Juice

● 20g Caster Sugar

● 1 tsp Ground Cinnamon

Candied orange slices, melted chocolate and cinnamon sticks to garnish.

Method:

1. Begin with the orange swirl. Add the segments, sugar, and juice to a small saucepan. Heat over a low heat to dissolve the sugar then simmer for 5-6 minutes or until the segments have broken down and are surrounded by a thick syrup.

2. Remove from the heat, allow to cool then blend in a blender until smooth. Set aside in the fridge while you make the cheesecake.

3. Line a loaf tin with cling film ensuring there are no gaps. Leave an overhang to make it easier to remove once frozen.

4. Beat together the condensed milk, mascarpone, vanilla extract, orange zest and rum, along with the nutmeg.

5. Whip the whipping cream to medium peaks then fold through the mascarpone mixture, using a spoonful to lighten the mixture first.

6. Add half the mascarpone mixture to your prepared loaf tin, followed by half the orange mixture. Use a skewer to gently swirl it through, then top with the remaining mascarpone mixture. Add the remaining orange mixture, swirl through again.

7. Cover the top with more cling film then freeze overnight to set.

8. When ready, loosen the clingfilm on the sides of the pan and invert onto a serving plate. Remove the cling film and garnish with melted chocolate, candied oranges and cinnamon sticks.

9. Stand at room temperature for 15 minutes before serving in slices.

Ingredients

• 1 pandoro (approx.500g of sponge)
• 3-4 tbsp Cointreau or similar orange liqueur
• 1l tub of good quality vanilla ice-cream
• zest of 1 orange and juice of ½ orange
• ½ tsp ground cinnamon
• 150g leftover Christmas pudding, crumbled into small pieces
• 1-2 balls of stem ginger, chopped
• 40g good quality chocolate, chopped or chocolate chips (dark, milk or white)
• 75g glacé cherries, quartered
• 40g candied orange peel or Italian mixed peel
• 30g unsalted shelled pistachios, roughly chopped
• 30g blanched almonds, roughly chopped
• 4 egg whites
• 225g caster sugar
• To Decorate
• edible glitter/stars

Method

Remove the ice cream from the freezer and leave to stand at room temperature for 15 minutes to soften.

Line a 2 litre bowl with cling film so that it overhangs the sides.

Slice a 2-3cm thick disk from the bottom of the pandoro and set aside – this will be the base of your dome. Cut another slice from the top of the pandoro and put this into the base of the bowl. Cut the rest of the bread into 2cm thick slices and use them to line the sides of the bowl, ensuring there are no gaps.

Drizzle the sponge with a little liqueur (including the bottom disk that you have set aside).

Mix the ice cream, orange zest and juice and cinnamon together. Fold in the Christmas pudding, ginger, chocolate, cherries, orange peel and nuts. Pour into the pandoro lined bowl and spread out evenly. Place the bottom disk on top, pressing down gently so that it is level with the sides. Use extra slices to seal any edges if needed. Fold the cling film over the base to cover well. Place the bowl in the freezer to firm up for two hours.

Just ahead of serving make the meringue. Put the sugar into a saucepan over a low-medium heat and add 6 tbsp of water. Heat gently, swirling the pan until the sugar has dissolved. Turn the heat up to medium and use a sugar thermometer to heat to 120C.

Meanwhile whisk the egg whites in a clean large bowl using a stand mixer or electric whisk until they form soft peaks.

Once the sugar is at 120c remove from the heat and slowly drizzle the syrup in a steady stream down the side of the bowl into the whisked eggs while continuing to whisk (be careful not to pour onto the whisk!). Once fully combined continue to whisk for 3-4 minutes until cooled, thick and shiny, ensuring not to over whisk.

When ready to serve, invert the frozen dessert onto a serving plate and spread all over with the meringue. Use a spatula to swirl the surface into peaks. Torch the meringue with a blow torch until lightly golden across the peaks (optional).

Decorate with a dusting of edible glitter/and or stars and serve immediately.

Recipe by www.ainsley-harriott.com

• 1/3 cup aquafaba
• 50g (1.8oz) caster sugar, plus 2 tbsp
• 130g (4.6oz) frozen mixed berries
• dairy-free yoghurt for topping
• pistachios for topping

The cupboard essentials:

• apple cider vinegar

Method

1. Preheat the oven to 100°C fan / 225°F and line a large baking tray with baking paper. Then place a pint glass upside down in the middle of the baking tray to use as a guide for where to pipe the pavlolva mixture later on.
2. Using an electric whisk, whisk the aquafaba and ¼ tsp of apple cider vinegar together in a mixing bowl until you get stiff peaks. This should take roughly 8 minutes. You’ll know when it’s ready because you’ll be able to turn the bowl upside down without the mixture falling out.
3. Add the caster sugar a couple of tablespoons at a time and continue whisking for roughly 3 minutes until the sugar is incorporated.
4. Pipe or spoon the mixture into six 4cm-diameter circles around the pint glass without touching the glass. Remove the glass and bake the pavlova in the oven for 2 hours.
5. Turn the oven off and leave the pavlova in the oven for another hour so they remain firm. Don’t open the oven door.
6. Meanwhile add the frozen berries and 2 tbsp of caster sugar to a small saucepan on a medium heat and cook for 5 minutes, stirring frequently until the berries are soft and they’ve started to break down. Set the saucepan to one side and leave the drizzle to cool completely. If the drizzle thickens up too much while it cools stir in a tbsp of cold water at a time until you reach the desired consistency. Then roughly chop the pistachios.
7. Carefully peel the pavlova wreath off from the baking paper and transfer to a serving plate. Top the pavlova with the dairy-free yoghurt, the berry drizzle and the pistachios. Serve immediately.

Recipe from www.wearesovegan.com

Ingredients

For the filling

3 x 410g cans sliced peaches, drained

2 tbsp caster sugar

2 tbsp cornflour

1 tsp ground ginger

2 tbsp Eden Mill Amarone Red Wine Cask Aged Gin

For the topping

225g plain flour

100g caster sugar, plus 1 tbsp

1 tsp baking powder

1/2 tsp ground cinnamon

100g butter, chilled and cubed

125ml full-fat milk

For the gin and lime cream

150ml double cream

zest 1 lime

2 tbsp Eden Mill Amarone Red Wine Cask Aged Gin

Directions

Preheat the oven the 180ºC / 160ºC fan / gas 4.

Tip the peaches into a baking dish, making sure they are in an even layer. Sprinkle with the sugar, cornflour and ginger. Pour over the gin and mix with your hands to make sure the peaches are coated.

In a bowl, combine the flour, sugar, baking powder and cinnamon. Add the butter and rub in with your fingertips until it resembles breadcrumbs. Add the milk and bring the mixture together to form a soft dough.

Spoon heaps of the dough over the peaches then sprinkle with the tablespoon of caster sugar. Bake in the oven for 40 minutes until golden.

Meanwhile, whisk the cream until just thickened then fold through the lime zest and gin. Serve alongside the warm cobbler.

Recipe by www.edenmill.com

Ingredients

For the base:

225g ginger nut biscuits

75g unsalted butter, melted

For the filling:

150g raspberries

75g caster sugar, plus 2 tbsp

100g full fat soft cheese

50ml Eden Mill Amarone Red Wine Cask Aged Gin

100ml double cream

To serve:

16 raspberries

Directions:

Grease 8 holes in a muffin tin and line with a strip of baking parchment. A silicone muffin tray makes it easier to remove from the moulds.

Place the biscuits in a large sandwich bag and use a rolling pin to bash them until they form rough crumbs. Tip into a bowl and mix in the melted butter until all of the crumbs are coated.

Divide equally between the 8 holes of the muffin tin and push firmly into the base and sides with the back of a spoon. Chill in the fridge for 30 minutes until firm.

To make the filling, place the raspberries in a small pan and sprinkle over the 2 tablespoons of sugar. Heat gently for a few of minutes until softened and the syrup is starting to thicken.

Remove from the heat and allow to cool completely then press through a sieve. Discard the seeds and set the rest aside.

Put the soft cheese in a large bowl and beat with the remaining sugar, gin and half of the raspberry mix. Whisk the cream until thickened, then carefully fold this into the soft cheese mixture.

Spoon the mixture into each of the bases. Chill in the fridge for 2-3 hours.

When you are ready to serve, drizzle with the raspberry sauce and top with a couple of raspberries.

Recipe by www.edenmill.com

INGREDIENTS

Puddings

Little butter for greasing
65g (21/2oz) dark chocolate, broken into pieces
40g (11/2oz) butter, diced
2 medium eggs
50g (2oz) caster sugar
40g (11/2oz) plain flour
2 teaspoons cocoa
100g (4oz) raspberries, plus a few extra to decorate

Sauce

100g (4oz) dark chocolate, broken into pieces
25g (1oz) caster sugar
125ml (4fl oz) milk
Large pinch ground cinnamon
Few drops vanilla essence
Vanilla ice cream to serve

METHOD

1. First make the puddings. Brush the inside of 4, 7.5cm (3 inch) diameter, 2.5cm (1inch) deep individual Yorkshire pudding tins or foil dishes with a little butter then line the base of each tin with a circle of non-stick baking paper.  Add the chocolate and butter to a small saucepan and heat very gently, stirring until both have melted then take off the heat.

2. Add the eggs and sugar to a bowl and whisk together for a minute or two until frothy. Gradually whisk in the melted chocolate and butter mix then the flour and cocoa until smooth.

3. Divide between the buttered dishes then scatter the raspberries over the top. Chill for 1-2 hours, or longer if it suits you better until ready to cook.  Add all the sauce ingredients to a small saucepan and heat very gently, stirring until smooth then take off the heat. Cool then cover and transfer to the fridge.

4. When ready to serve, preheat the oven to 180oC (160oC fan assisted), Gas Mark 4. Put the puddings on to a baking sheet then cook for 10 minutes or until  just set in the centre. Take out of the oven, leave to cool for a minute or two then loosen and remove from the tins. Peel away the lining paper and transfer to serving dishes.  Decorate with extra raspberries, warm the sauce through then drizzle over the puddings and serve with scoops of vanilla ice cream.

Cook’s tips

Try these puds with blackberries too or a mix of raspberries and blackberries.

Ingredient

4 large eggs, separated

100g (4oz) caster sugar

1 small orange, finely grated rind only

½ teaspoon ground cinnamon

300ml (½ pint) double cream

250g (9oz) Greek style yogurt

250g (9oz) pack plain halva, sliced and crumbled into pieces

300g (11oz) blackberries, roughly chopped

Blackberry sauce

225g (8oz) blackberries

Juice of ½ lemon

2 tablespoons icing sugar

1.       Line a 1.7 litre (3 pint) large loaf tin or round cake tin with cling film and set aside. Whisk the egg whites in a medium bowl with an electric whisk until thick moist looking peaks. Add the egg yolks, sugar, orange rind and cinnamon to a second larger bowl and whisk until thick and creamy and the mixture will leave a trail when lifted up.

2.       Whip the cream in a third bowl until it just begins to form soft swirls then fold the cream and yogurt into the yolk mixture. Add the halva and blackberries, keeping a few back for the top, and gently fold together then add the egg white and again gently fold together. 

3.       Pour the mixture into the lined loaf tin, sprinkle with the reserved halva and blackberries then cover the top with more clingfilm. Chill for 5-6 hours or overnight until firm enough to slice.

4.       Meanwhile make the sauce by pureeing the remaining blackberries in a food processor or liquidiser until smooth. Press through a sieve, discard the seeds then mix with the lemon juice and sugar. Chill in a covered plastic container until needed.

5.       When ready to serve, lift the ice cream out of the tin using the clingfilm then peel away and discard. Cut the ice cream into thick slices and serve with the blackberry sauce in a separate jug to drizzle over.

Cook’s tip

Don’t worry about washing the whisk between the whisking the egg whites, yolks, even the cream. It is only egg whites that will not whisk if a wet or sticky whisk is used but as these are whisked first it’s fine.   

Note

It is prudent for vulnerable groups such as the elderly, the very young, pregnant or nursing mums or those recovering from illness to avoid eating raw eggs. 

• Oil for greasing
• 450g (1lb) fresh cherries, pitted or 400g can pitted black cherries, drained
• 4 tablespoons kirsch or cherry brandy
• 100ml (4 fl oz) milk
• 150ml (1/4 pint) whipping cream
• 1/2 teaspoon vanilla essence
• 4 large British Lion eggs
• 100g (3 1/2 oz) caster sugar
• 25g (1oz) plain flour

Method

1. Preheat the oven to Gas Mark 6/200C/400F. Lightly oil a 23cm (9-inch) wide ovenproof dish. Mix the cherries and kirsch or brandy together and set aside.
2. Put the milk, cream and vanilla in a pan and heat until almost boiling. In a large bowl, beat the eggs and sugar until creamy, add the flour and beat until smooth. Pour over the hot milk and mix well. You can leave the mixture to stand for up to 1 hour.
3. Scatter the cherries over the base of the dish. Stir the batter, and pour over the cherries. Bake for 30-35 minutes or until risen and puffy. Dust with icing sugar and serve warm or cold with whipped cream.

Ingredients

• For the Coconut Panna Cotta
• 1 x 400g tin full fat coconut milk (from a well-mixed can)
• 250ml carton of coconut cream
• 40g granulated sugar
• ½ tsp vanilla extract
• 1 x 6.5g sachet of vege-gel powder (or similar vegan gelatine)
• 1 tbsp coconut rum
• For the Kiwi Salsa
• 4 kiwi, peeled and diced
• 6 mint leaves, finely chopped
• 1 tbsp runny honey
• a splash of coconut rum (optional)
• ½ lime, juice and zest
• For the Basil & Toasted Coconut Praline
• 50g granulated sugar
• 15g shredded coconut or unsweetened desiccated, lightly toasted
• 6 basil leaves, finely shredded, plus extra leaves to garnish

Method

Lightly grease the inside of 4-6 ramekins or moulds. Set aside.

Put 200g coconut milk, all the coconut cream, sugar and vanilla in a heavy based saucepan over a low-medium heat and bring to a gentle simmer, stirring until the sugar has dissolved. Meanwhile whisk the gelatine powder into the remaining cold coconut milk until dissolved. Pour into the warmed coconut cream and keep whisking until the mixture is just to the boil. Remove from the heat and whisk through the rum. (if using an alternative vegan gelatine check the packet instructions for method)

Quickly and carefully pass the cream through a fine sieve into a jug and then pour into 6-8 ramekins or moulds. Leave to cool for a few minutes, cover with cling film and then put in the fridge to set for 2- 2 ½  hours.

Meanwhile make the basil and coconut praline. Line a baking tray with parchment paper. Place the sugar in a frying pan over a medium heat and shake to a thin, even layer. Cook, swirling the pan occasionally, for 4-5 minutes or until a golden caramel forms. Add the coconut and stir to coat. Pour immediately onto the prepared tray and sprinkle over the basil. Set aside for 25-30 minutes to completely set.

Put the chopped kiwi and mint in a bowl and stir through the honey and a splash of coconut rum (if using). Add lime juice to taste and set aside.

Crush half the praline with a rolling pin or place broken shards in a food processor and pulse until you have a coarse praline crumb. Break the remaining praline into shards.

Once set, dip the panna cotta moulds or ramekins into warm water (if needed) and then carefully turn out onto serving plates. Serve with the macerated kiwi and a good sprinkle of praline crumb and lime zest. Top with a shard of praline.

Recipe by www.ainsley-harriott.com