cream Archives

Diwali recipes

Luke Dale-Roberts’ chicken liver pâté

15 to 20 minutes

Ice cream

Asparagus and blue cheese quiches

25 minutes

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

25 minutes

Bitter chocolate mousse and clementine marmalade

10 minutes

Chocolate recipes

Sticky malva pudding with brandy sauce

30 minutes

Fish recipes

Creamy prawn curry

30 minutes

Rhubarb with baked cream

Serves 4

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 cup cream
1/2 cup milk
6 T honey
2 large free-range eggs
6 - 8 stems rhubarb, rinsed and cut into lengths

Method

Preheat the oven to 140°C. Whisk the cream, milk and 3 T honey until combined.

Beat the eggs and stir into the rest of the ingredients until combined. Pour through a sieve into an ovenproof baking dish.

Place the baking dish into a larger baking dish and half-fill the larger dish with boiling water. Bake for 15 minutes, or until set but still a bit wobbly in the middle – it will set further once it has cooled.

Place the rhubarb in an ovenproof dish and drizzle with the remaining honey. Bake for 8 to 20 minutes. Thin stems cook in no time, while robust stems may take much longer to soften.

Cook’s note: If the rhubarb isn’t deep pink in colour, add a few raspberries or strawberries before you pop it into the oven.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Creamy vanilla flan

Burfee

Luke Dale-Roberts’ chicken liver pâté

Home-made mint ice cream

Asparagus and blue cheese quiches

Marbled sponge cake with white chocolate ganache and rosewater candied almonds

Bitter chocolate mousse and clementine marmalade

Sticky malva pudding with brandy sauce

Merluza a la Sidra

Creamy prawn curry

Chunky pea puree

Rhubarb with baked cream

Rhubarb with baked cream

Ingredients

Method