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Chocolate Fondant Pudding

Posted by Nigel Brown
Nigel Brown
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on Thursday, 13 February 2014
Chocolate Fondant Pudding... the perfect Valentine's dessert!Nigel Brown's Chocolate Fondant Pudding

Ingredients
  • 85g caster sugar
  • 150g butter
  • 150g dark chocolate, roughly chopped
  • 3 free-range egg yolks
  • 3 whole free-range eggs
  • 1 tbsp plain flour

Method

Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or ramakins.

Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.

Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined.

Add the egg yolks and whole eggs and beat well.

Fold in the flour.

Pour into the dariole moulds or ramakins and place in the fridge to chill for at least 20-25 minutes.

Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.

Allow to rest for a minute or two and then turn out onto individual serving plates and serve or serve hot in their dishes.

Madeleines “Cupcake style”

Posted by Nigel Brown
Nigel Brown
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on Friday, 11 October 2013
Madeleines are buttery French sponge cakes, traditionally baked in scallop-shaped moulds. But cupcakes are all the rage. So why not combine the two..?

Nigel Brown's Madeleines cupcake style recipe
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 125g icing sugar
  • 100g plain flour
  • 1/4 teaspoon baking powder
  • 125g butter, melted and cooled

Method

Preheat the oven to 190 C / Gas mark 5. Grease and flour 24 Madeleine moulds. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny.

Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the paper cups/foil cases, filling 3/4 full.

Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in paper/foil cases on a rack for 30 minutes and serve while fresh.

Chocolate Brownie Recipe

Posted by Nigel Brown
Nigel Brown
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on Thursday, 26 September 2013
Nigel Brown Chocolate Brownie recipeThere's nothing quite like an indulgent chocolate brownie as the days get colder and the evenings darker...

Ingredients
  • 400g caster sugar
  • 225g butter, melted
  • 60g cocoa powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 225g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60g walnut halves

Method

1. Mix all ingredients in the order given.

2. Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.

3. Cool, and slice into equal square portions.

Apple & Blackberry Pie

Posted by Nigel Brown
Nigel Brown
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on Thursday, 05 September 2013
Nigel Brown's Apple and Blackberry PieAutumn is on its way... so make the most of the fruits in your garden (and hedgerows) with this delicious dessert!


Ingredients

  • 500g shortcrust pastry
  • 200g caster sugar
  • 300g fresh blackberries
  • 225g apples
  • 50g butter
  • 1 egg

Method

Preheat oven to 180 C

On a floured surface, roll out 2/3rds of shortcrust pastry, and place in a 23cm pie dish. Roll out the remaining 1/3rd of shortcrust pastry to top the pie, and set aside.

In a large bowl, mix together the sugar, blackberries and prepared apple . Toss gently to coat without mashing the berries.

Spoon the filling into pastry lined dish. Dice and sprinkle the fruit filling with the butter. Moisten the edge of the pastry with eggwash. Cover with top pastry sheet; trim and crimp edge.

Cut a slit in the top to allow steam to escape during baking and decorate with the reformed pastry trimming.

Bake the pie in preheated oven for 30 to 40 minutes or until the pastry is golden brown. Serve hot or cold with custard, cream or icecream.

Treacle Tart

Posted by Nigel Brown
Nigel Brown
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on Thursday, 06 June 2013
This traditional English dessert is sure to put a smile on everyone's face this summertime...Treacle Tart

Ingredients

  • 50g fresh white breadcrumbs
  • 150g shortcrust pastry
  • 6 tablespoons golden syrup
  • 1 teaspoon lemon juice

Method

Preheat oven to 200 C.

In a saucepan, combine the breadcrumbs, syrup and lemon juice. Heat gently over medium low heat until just melted. Remove from heat and allow the mixture to cool.

Roll out the pastry and line a 20cm (8 in) flan or baking dish. Pour the cooled syrup mixture over the pastry.

Trim the pastry over-hanging from the dish.

Bake for 25 to 30 minutes or until the pastry is golden brown. Serve hot or cold with whipped vanilla cream, ice-cream or custard.

Rhubarb, Ginger and Tea Tiramisu

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 30 May 2013
This is a dessert that will certainly impress...

Rhubarb, Ginger and Tea Tiramisu

Ingredients
  • Strong cold tea
  • 300g rhubarb
  • 4 tspn diced preserved ginger root
  • 1 tbsp caster sugar
  • 3 tbsp water
  • 25ml Raspberry liqueur

Filling
  • 250g mascarpone cheese
  • 30g icing sugar
  • 200ml whipping cream
  • 1 vanilla pod
  • Amaretti biscuits
  • 25ml Raspberry liqueur

Topping
  • 50g Cocoa powder
  • 50g Icing sugar

Method

Cut the rhubarb into 2cm lengths and place it into a thick bottom pan, add the caster sugar, water and diced ginger and heat until the sugar has dissolved while cooking the rhubarb gently until it is soft but still has a firmer centre. Quickly remove from the heat and transfer into a cold bowl to cool.

For the filling

In a separate bowl, add the vanilla seeds to the mascarpone and icing sugar and gently mix and soften using the back of a spoon. In a separate bowl, gently whisk the whipping cream until just beginning to leave a light ribbon effect on the surface. Fold the mascarpone with the whipped cream together.

Take a Martini-style cocktail glass and place a heaped tablespoon of gingered rhubarb in the bottom of the glass keeping back some to layer up with.

Continue filling the remaining space with the amaretti biscuits and sprinkle with the raspberry liqueur and cold tea followed by the mascarpone mix. Now sprinkle some of the crushed amoretti biscuits over the top, keep layering all the ingredients until you finally fill the glass with the remaining mascarpone mix.

Place in the fridge for two hours to set.

Decorate by sieving the cocoa powder and icing sugar together over the top of the glasses and serve.

Bakewell Tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 24 April 2013
This traditional English dessert makes a wonderful afternoon tea treat...

Nigel Brown's bakewell tart

Ingredients

  • 100g shortcrust pastry
  • strawberry or raspberry jam
  • 60g butter
  • 60g caster sugar
  • 1 large egg few drops of almond extract (optional)
  • 1/2 tsp lemon zest
  • 200g ground almonds
  • 1/4 tsp baking powder
  • 1 tablespoon of flaked almonds Icing sugar for dusting

Method

1. Pre-heat the oven to 190 C

2. Grease or line a 20cm (8 in) fluted tart tin.

3. Roll the pastry into a round shape a little larger than the tin.

4. Spread jam evenly over the bottom of pastry base.

5. Beat butter and sugar until white and creamy. Beat the egg and lemon zest and add gradually to the creamed butter and sugar mixture. Add the optional almond extract.

6. Add the ground almonds and baking powder into the wet mixture

7. Spread this mixture over the jam layer. Sprinkle flaked almonds on top.

8. Bake in the oven for about 30 minutes until browned and thoroughly cooked. Sprinkle with icing sugar and serve.

Peanut Butter Fudge

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 04 April 2013
Easter eggs all gone? How about trying this cheeky peanut butter fudge recipe. It'll definitely hit the sugar rush spot!

Peanut butter fudge

Ingredients
  • 110g salted butter
  • 475g soft brown sugar
  • 125ml whole milk
  • 200g peanut butter (smooth)
  • 1 teaspoon vanilla essence
  • 425g icing sugar

Method

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to the boil and boil for 2 minutes, stirring frequently.

Remove from heat. Stir in peanut butter and vanilla. Pour over icing sugar in a large mixing bowl.

Beat until smooth; pour into a 20cm square baking dish. Chill until firm and cut into squares.

Swiss Roll

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 21 March 2013
This timeless dessert makes a tasty afternoon treat...

Nigel Brown Swiss Roll recipe

Ingredients

  • Vegetable oil or butter for greasing
  • 3 large eggs
  • 125g caster sugar
  • 125g plain flour
  • 1 tablespoon water
  • Strawberry jam
  • Extra caster sugar for rolling

Method

1. Preheat the oven to 200 C

2. Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approx 30x25cm. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour.

3. Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour, it will be thick enough so that when you lift the whisk out of the mixture it will leave a visible trail on the surface. Sift in the flour in three parts, very gently folding it in until the flour is blended in completely, it is important to go slowly and not to be too vigourous or you will lose some of the air in the sponge. Fold in a tablespoon of water.

4. Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; heat it up a little if necessary.

5. Lay out a clean damp cloth or a couple of sheets of damp kitchen paper on your work surface - this is to stop the paper slipping when you roll the cake. Place a large piece of greaseproof paper that's at least 5cm bigger than the Swiss roll on top of the cloth. Dust it with caster sugar.

6. Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down). You may need to support the sponge with your hand as your turn it out. Peel the paper off the sponge. Trim the edges so you have a tidy rectangle.

7. Using a spoon, spread the jam evenly onto the sponge, leaving about 2cm clear around the edges as the jam will spread when rolling.

8. Now you're ready to roll!

9. Dust with a little caster sugar or icing sugar, slice and serve.

Simnel Cake

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 06 March 2013
Easter is edging closer and this cake is a classic...

Simnel Cake

Ingredients

  • 175g caster sugar
  • 500g dried Fruits
  • 130g sultanas
  • 4 tbsp orange liqueur
  • 2 tspn ground ginger
  • 175g unsalted butter, softened
  • 3 whole eggs, beaten
  • 225g plain flour
  • 1 tsp freshly ground nutmeg
  • 2 tsp ground mixed spice
  • 500g marzipan
  • 1 tbsp apricot jam
  • Icing sugar, for dusting

Method

Mix all the dried fruits in a bowl with the liqueur and leave to stand for 1 hour.

Grease and line an 18cm cake tin with non-stick baking parchment. Preheat the oven to 150°C, gas mark 2.

Put the butter, sugar and ground ginger in a large bowl and beat well until pale and creamy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Stir in the flour and spices, then the dried fruit with any juices left in the bowl. Mix well.

Using about a quarter of the marzipan, make 11 oval balls, about the size of a mini egg, and set aside.

Shape half of the remaining marzipan into a ball and roll out onto a surface dusted with icing sugar to an 18cm circle. Spoon half the cake mixture into the tin and spread in an even layer. Lay the paste over the cake mixture, pressing it down gently. Spoon the remaining cake mixture on top and level.

Bake the cake for about 2 and a half hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Transfer the cooled cake to a serving plate and brush the top with the apricot jam. Roll out the remaining marzipan as above and press down onto the top of the cake. Pinch decoratively around the edges. Arrange the marzipan balls on top, sticking them with a little apricot jam.

Finally, dust with icing sugar and serve.

Chocolate macaroons

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 27 February 2013
Easter is edging closer - but don't let the chocolate eggs steal all the limelight!

Nigel Brown's chocolate macaroons

Ingredients
  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g ground almonds
  • 2 medium egg whites

The filling ingredients
  • 50g chopped milk/dark chocolate
  • 2 tsp warm skimmed milk

Method

Heat oven to 180C. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff and fold them into the dry ingredients.

Fill a piping bag fitted with a plain nozzle. Pipe 24 small rounds, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet brush, then leave for 1o mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and place onto your cooking plate.

To make the filling, place the chocolate into a heatproof bowl and gently melt over a pan of warm water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together

Brandy Snap

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 26 September 2012
Indulge your sweet tooth as the nights draw in and bake up a batch of these deliciously retro desserts...

Brandy snaps

Ingredients

  • 55g butter
  • 55g demerara sugar
  • 55g golden syrup
  • 50g plain flour
  • ½ level tsp ground ginger
  • ½ tsp lemon juice

Method

Preheat the oven to 180C. Line two baking trays with baking parchment then oil a handle of a wooden spoon.

Measure the butter, sugar and syrup into a thick based pan.

Heat gently until the butter has melted and the sugar has dissolved. This will take a few minutes over a low heat. Don’t let the mixture boil.

Leave the mixture to cool slightly then sieve in the flour and ginger.

Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm apart.

Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, and is a dark golden colour.

Remove each tray from the oven and leave for a minute or so to firm up.

Quickly roll a circle of the warm mixture around the handle of the wooden spoon, then slide the brandy snap off the spoon and leave it to firm up on the wire rack.

If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.

When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk

French Apple Tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 15 August 2012

A favourite of the chef himself, this classic pudding is bound to be hit.

nigel aug16

Ingredients

...

Marble Cake

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 05 July 2012

I've always said the way to a lady's heart is via Marble Cake, Marble Arch, swiftly followed by a shopping spell in Oxford Street.  This classic cake from your childhood truly is the perfect tea time treat for grown-ups.

 

...

Strawberry Pavlova

Posted by Nigel Brown
Nigel Brown
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on Thursday, 07 June 2012

With the joy of the Jubilee fading fast, it's time to prepare yourself for another slice of classic Britishness - Wimbledon.

And nothing is more evocative of Wimbledon than strawberries. Showcase them in in this irresistible summer dessert.

 

...

Classic Cherries Jubilee

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 30 May 2012

Simmered with orange zest and flambeed with brandy the Classic Cherries Jubilee is a fabulously refreshing dessert especially after a hearty meal. It's also the perfect patriotic pudding for the Queen's Diamond Jubilee weekend.

 

...

Profiteroles

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 17 May 2012
These little choux buns filled with cream and covered in a chocolate sauce are the ultimate pud.

Serve them at your next dinner party and your guests will be asking for seconds!

 

...

Chocolate Tart

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 19 April 2012

One of the best bits about making chocolate tart is that not only can you prepare it hours before your guests arrive (so that's one less thing to stress about) it also looks pretty darn impressive.

 Oh and this one tastes pretty special too!

 

...

Lemon Soufflé

Posted by Nigel Brown
Nigel Brown
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on Thursday, 12 April 2012

Scared of soufflés? Fear they're too fiddly to be worth the trouble? Well, stop worrying says our resident chef Nigel Brown.

This recipe proves the classic pud is simpler than you think (just don't your friends and enjoy all those envious looks when you serve up this elegant dessert).

What are you waiting for? 

...

Chocolate Millionaires Slice

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 15 March 2012

With its buttery base, gooey caramel and snappy chocolate top, Millionaire’s Shortbread is a forgotten childhood favourite for many of us. Here, our resident chef Nigel Brown reveals how to get it just right when making it at home.

Ingredients

For the base

...


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