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Chilli recipes

White chocolate, Vodka, red chilli and pistachio mousse

Christmas dessert

Turkish fig and brandy chocolate Christmas cake with Morello-cherry ganache and Swiss meringue frosting

1 hour

Christmas dessert

Frosted gooseberry and mint semifreddo

Honey parfait with slow-roasted strawberries

1 hour 15 minutes

Warm pudding

Baby apricot bread-and-butter puddings

10 to 15 minutes

Scone recipes

Sun-dried tomato scones with olive butter

Granadilla shortbread

By Abigail Donnelly

Serves 24

Difficulty Easy

Prep Time 40 minutes, plus cooling time

Cooking Time 1 hour 10 minutes

Ingredients

Icing sugar, for dusting

For the shortbread:

350 g flour, sifted
1 t baking powder
220 g caster sugar
250 g butter

For the granadilla curd:

8 free-range eggs
4 free-range egg yolks
4 cups sugar
95 g flour, sifted
2 T lemon rind
2 cups granadilla pulp

Method

Preheat the oven to 180°C. Using your mfingertips, bring together the shortbread ingredients to form a biscuit-like dough.
Press the dough into a greased 25 x 35 cm square pan and bake for 35 minutes, until slightly golden. Remove from the oven and allow to cool slightly before pouring over the granadilla curd.
Bake for a further 30 minutes, or until set. Cool for 1 hour, then cut into squares and serve with a dusting of icing sugar.

To make the granadilla curd: Beat the eggs and egg yolks together to combine. Add the sugar and, beating continuously, add the flour, lemon rind and granadilla pulp.

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