My father loved and grew rhubarb so I’m guessing that is why Mum kept this recipe. As you can tell from the colour of the paper it’s pretty old, from the 60s I think. I can’t vouch for it’s taste though, as rhubarb is one of the few things my husband totally hates so I’ve never made it. Hopefully it tastes as good as it sounds.
The trick always with poaching pears is to cook them until they’re just right. Too much and they fall apart, not enough and you can’t get a spoon into them. And as the recipe says that all depends on the ripeness of the fruit. Get it right and you’ve got a terrific dessert to serve up to guests.
This recipe reminds me of Mum’s favourite dessert, Baked Jam Roll. Instead of a jam filling this has sliced apple and raisins, but it still has the same syrup poured over the top, which is the best part.
This recipe is one for my Nutella loving granddaughter. I’m sure lashings of Nutella and maybe for her, chocolate chips in place of the hazelnuts, will make it a total winner.
This is definitely not just pancakes with a sweet topping – as it says it’s a superb dessert. Layers of pancake, jam and chocolate, nuts and raisins and cream. All covered in toasted meringue and served up in wedges like a cake. Definitely not for those on a diet………..
Unlike most pastries where you rub the butter into the flour, the pastry for this tart is made by beating the butter, sugar and water together then adding the flour – which is a little easier. Once the pastry has rested all you have to do is combine the filling ingredients and your tart is done. Except that is for arranging the strips in a lattice pattern over the top, perhaps the fiddliest bit, but well worth it for how terrific it looks when cooked.
Wow – this recipe takes me back to 70s dinner parties when Brandy Alexander Pies, Grasshopper Pies and these Chocolate Chiffon Pies were all really popular. None of them were particularly hard to make and could be made in advance, so except for plating up there was nothing to do out in the kitchen while the guests were at the table. The work was done and you could enjoy yourself……
This recipe comes from the back of a pack of Puff Pastry sheets. Of course you can make your own pastry, but really who has time for that, especially when the bought product is so good. Which leaves the biggest job to be the peeling, coring and slicing of the apples. Definitely worth the effort if you end up with a great pie like the one in the picture.
I’ve been searching through the recipes this year looking for an interesting alternative to a plum pudding for Christmas Day. I’ve discovered that there’s lots and lots of alternatives including this Toasted Nut Cassata, which has fruits, nuts and brandy – all the good ingredients of a Christmas pudding. Haven’t decided yet if I’ll go with it, but it’s definitely a contender.
Yes, this is a lemon tart, but it’s a lemon tart with a difference. The difference being the custard and coconut topping. It’s easy enough to make as per the recipe, but if you want to make it even easier you can use lemon curd from a jar and cut out one of the steps. As the recipe says, enjoy!
Beb's Recipe Drawer 