This fabulously over-the-top French dessert instills delight in some and fear in many. This version is pretty straightforward and with melted chocolate & caramel this is one for optimum indulgence. It tastes even better with Graham’s double cream.
No, we’re not talking that seasonal favourite, ‘figgy pudding’. This is different – fig pudding: an oven-baked, super-light pudding made with fresh figs rather than dried. Use Graham’s semi-skimmed milk for the ultimate taste!
Friands are the easiest cakes. There’s no whisking of egg whites to stiff peaks and there’s no creaming of butter and sugar until almost ice-white. It’s just a case of lobbing everything into a bowl, mixing, pouring and baking.
Making a chocolate cake is as easy as making any cake – the process is exactly the same, but with cocoa powder in place of some of the flour.
Many people make the mistake of believing the apple Strudel is made with puff, for the ones you buy in the supermarket frozen aisle do indeed use puff pastry. You can use shop-bought puff if you like for this will surely be delicious, but it’s not a strudel.
This recipe is a no-brainer: a buttery biscuit base, a sharp, delicious raspberry curd and a rich cheesecake mix. It’s baked to give it that New York Cheesecake-style texture and brilliant slice-ability.
Simple. Glorious. Massive. This Pavlova is the ultimate dessert. And there should be plenty left over for breakfast, too.
This is the mother of all crumble toppings. It cannot be beaten (or if you think it can, please send in a letter with your recipe and I guarantee I will consider it!).
This recipe doesn’t necessarily involve any baking, but you can if you like. I choose to make my Crème Brulee on the stovetop, for I find it infinitely more reliable (and it’s far quicker).
Making your own pastry may seem like a challenge but this recipe makes it oh so simple. Use Graham’s unsalted butter for the ultimate taste sensation.
Compared to your average British or American apple based snacks, these guys just take the biscuit. Or the pastry. But which is the easier look and taste to achieve at home? The French, by miles.
Think flapjack, but crispier, tastier and all round better. Healthier, too.
