Cardamom whirls

Ingredients

·         500g strong white bread flour, plus extra for dusting

·         85g butter , cut into small pieces

·         1 x 7g sachet easy-blend dried yeast·        

50g golden caster sugar

·         1 tsp ground cardamom

·         250ml milk For the filling and topping

·         175g white marzipan , grated

·         2 tsp ground cardamom

·         50g butter , melted

·         1 egg , lightly beaten

·         10 sugar cubes, broken into small pieces

Method

1.    Tip the flour and ½ tsp salt into a food processor fitted with a dough blade. Add the butter and process until the mixture resembles fine breadcrumbs. Stir in the yeast, then the sugar and cardamom.

2.    Warm the milk until it is hand hot, then add to the dry mix to form a soft dough. Process the dough for 2 mins, then leave in the machine to rise for about 1 hr until it springs back when pressed with a finger. Process the dough briefly in the machine, then tip out onto a lightly floured surface.

3.    Heat oven to 220C/200C fan/gas 7. Line 2 baking sheets with baking paper. For the filling, mix the marzipan with the cardamom and butter. Roll out sthe dough to a 50 x 20cm rectangle. Spread the filling over the dough to within 1cm of the edges. Roll up the dough from one long edge. Cut into 20 slices, about 3cm thick, then transfer to the baking sheets, cut sides up. Cover with a tea towel and leave to rise for 30-40 mins until well risen.

4.    Brush the whirls with beaten egg and sprinkle with broken sugar. Bake for 12-15 mins until risen and golden. Best eaten freshly baked, or freeze on the day of baking for up to a month.

Berry omelette

Ingredients

·         1 large egg

·         1 tbsp skimmed milk

·         3 pinches of cinnamon

·         ½ tsp rapeseed oil

·         100g cottage cheese

·         175g chopped strawberry

, blueberries and raspberries

Method

1.    Beat egg with milk and cinnamon. Heat oil in a 20cm non-stick frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few mins until set and golden underneath. There’s no need to flip it over.

2.    Place on a plate, spread over cheese, then scatter with berries. Roll up and serve.

Cinnamon & blueberry French toast

Ingredients

·         3 tbsp maple syrup

·         150g blueberries

·         2 tbsp gram flour

·         2 tbsp ground almonds

·         2 tsp cinnamon

·         200ml oat milk or rice milk

·         1 tbsp golden caster sugar

·         1 tsp vanilla extract

·         6 slices of thick white bread

·         grapeseed oil, for frying

·         icing sugar, for dusting

Method

1.    Gently heat the maple syrup and blueberries in a saucepan until the berries start to pop and release their juices, then set them to one side in the pan. Whisk the flour, almonds, cinnamon, milk and vanilla together in a shallow bowl.

2.    Heat a little oil in a frying pan. Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps at the edges. Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries spooned over and dust with icing sugar.

Gooey toffee puddings

Ingredients

·         140g softened butter , plus extra for greasing

·         200g light muscovado sugar

·         3 large eggs , beaten

·         175g self-raising flour

·         cream  or ice cream, to serve (optional)

For the sauce

·         75g light muscovado sugar

·         75g dark muscovado sugar

·         75g butter ·        

150ml double cream

Method

1.    Lightly grease 8 mini metal pudding basins that each hold around 200ml. Place a small disc of baking parchment in the base of each one.

2.    To make the sauce, put the sugars and butter in a small saucepan and cook over a low heat until the butter melts and the sauce is glossy, stirring regularly. Add the cream and bring to a simmer. Cook for 1 min, stirring constantly. Remove from the heat and divide between the pudding basins. Leave to cool for 30 mins.

3.    Heat oven to 200C/180C fan/gas 6. Beat the butter, sugar, eggs and flour together in a large bowl with a wooden spoon or electric whisk until pale and thick. Spoon the mixture into the pudding basins and place them in a small roasting tin.

4.    Add cold water to the roasting tin until it rises just 1cm up the sides of the basins. Place the tin in the oven and bake for about 25 mins or until well risen and a skewer inserted comes out clean.

5.    Take the tin out of the oven and, one at a time and holding firmly with a dry tea towel, loosen the sides of each pudding with a round-bladed knife. Turn out onto 8 warmed dessert plates, or arrange on a platter. Serve hot with cream or ice cream, if you like.

Smoked ham & cheese pancakes

Ingredients

·         100g plain flour

·         1 egg, beaten

·         200ml full-fat milk or semi-skimmed milk

·         ½ tbsp vegetable oil, plus extra for frying

·         30g butter

·         80g smoked ham, diced

·         80g Gruyère, grated

·         small handful chives, snipped

Method

1.    Put the flour and 1 /2 tsp salt in a bowl. Combine the eggs with the milk and oil, then gradually pour into the dry ingredients, whisking constantly until it’s a smooth batter. Transfer to a large jug.

2.    Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 secs. On one half of the pancake, add 1 /4 of the butter and sprinkle over 1 /4 of the ham and cheese. Grind over some black pepper and fold the pancake over the fillings. Fold in half again and transfer to a plate to serve. Repeat until you have four pancakes. Serve scattered with the chives.

Apricot French toast

Ingredients

·         50g butter

·         6 apricots, halved and stoned

·         200g/8oz caramel

 sauce (we used Bonne Maman confiture de caramel)

·         350g ready-made vanilla custard

·         8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

Method

1.    Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy – if it’s still too thick to coat the fruit, add a splash of water. Keep warm.

2.    Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.

 

Creamy porridge with spiced apple & cranberry

Ingredients

·         3 eating apples, peeled, quartered, cored and diced

·         200g cranberry

 (fresh or frozen)

·         1 tsp mixed spice

·         5 tbsp caster or granulated sugar

·         200g porridge oat

·         1l whole milk

·         1 tsp vanilla extract

Method

1.    Put the apples in a pan with 100ml water and cook gently until almost softened. Turn up the heat. Add the cranberries, mixed spice and 3 tbsp of the caster or granulated sugar and bubble until saucy. You can make this a day before serving.

2.    Tip the oats, milk, vanilla and remaining sugar into a big saucepan. Bring to the boil, stirring constantly, and simmer for 4-5 mins until creamy. Divide between 6 bowls and top with the warm or cold fruit mixture.