1. To make the white chocolate custard, place the white chocolate, milk, vanilla, bourbon, sugar and salt (if using) in a saucepan and heat over a medium heat. Stir to ensure that the chocolate and sugar melt. 2. In a separate bowl, whis…
1. To make the malva sponge, preheat the oven to 190°C. In a bowl, whisk together the flour, baking powder and bicarbonate of soda. 2 In the bowl of a stand mixer, beat together the sugar, eggs and salt at a medium speed for about 2 minute…
1. Preheat the oven to 180°C and line 2 x 23 cm round cake tins with baking paper. Grease the paper and the sides of the pan well. 2. In a large bowl, beat the sugar and eggs together until slightly thickened – about 1 minute. …
To make the chocolate custard, place the milk and cream in a saucepan and bring to the boil. Remove from the heat. Mix the vanilla, egg yolks, caster sugar and cocoa in a bowl, then slowly pour into the cream-and- milk mixture, stirring con…
1. Drain the guava halves, reserving the syrup. Cut the guavas in half. 2. Arrange the guavas in the bottom of 6 lightly greased silicone bundt moulds. 3. Make the jelly according to packet instructions, then pour over the guavas.…
Preheat the oven to 180°C. Place the puff pastry sheets on baking trays lined with baking paper. Cover with another sheet of baking paper and weight down with another baking tray. Bake until golden brown and crispy, about 30 minutes, t…
While powdered custard is great for convenience, nothing beats the real McCoy. Making silky crème anglaise from scratch is easier than you think – all you need is four simple ingredients.
Make the éclairs according to this recipe. To make the lemon custard, place the milk and cream in a saucepan and bring to the boil over a medium heat. Place the vanilla extract, egg yolks, sugar, cornflour and lemon juice into a sepa…
Preheat the oven to 110°C. Beat the egg whites with the cream of tartar until soft peak peaks form. Gradually beat in the caster sugar, and continue beating until the mixture is stiff and glossy. Fold in the vanilla extract and …
Microwave the Christmas pudding until warm. Smother with 1 litre brandy custard, top with preserved peaches and dust with icing sugar. Serve with slices of Stollen and an assortment of dark chocolates. To make the brandy custard:…