Saffron's Brownies

Ingredients

·         375g good-quality dark chocolate        

375g butter , cut into pieces

·         6 medium eggs·        

500g caster sugar

·         225g plain flour

For the topping

·         140g good-quality dark chocolate        

50g butter , cut into pieces

·        icing sugar for dusting

Method

1.    Butter and line a 30cm x 21cm tin. Preheat the oven to fan 160/conventional 180/gas 4. Break up the chocolate with the butter and melt in the microwave on Medium for about 5 minutes, stirring halfway through.

2.    Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.

3.    Break up the chocolate with the butter and melt in the microwave on Medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.

Bread & butter pudding

Ingredients

·         250ml full-fat milk

·         300ml double cream

·         1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract

·         3 whole large eggs, plus 1 egg yolk

·         3 tbsp golden caster sugar

·         8 slices of day-old white crusty bread

·         50g slightly salted butter, softened plus extra for greasing

·         75g mix sultanas and currants or other dried fruit

·         zest ½ lemon

·         2 tbsp demerara sugar

Method

1.    Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.

2.    Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

3.    Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

Eton mess cheesecake

Ingredients

·         100g butter, plus extra for the tin

·         200g digestive biscuits

·         375g mascarpone

·         420g full-fat cream cheese

·         150g icing sugar, plus 2 tbsp for the strawberries

·         1 vanilla pod, seeds scraped, pod reserved

·         225ml double cream

·         600g strawberries, hulled, larger ones cut in half

·         1 tbsp balsamic vinegar

·         10 shop-bought mini meringues

·         edible flowers to decorate (optional)

Method

1.    Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs – or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.

2.    Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.

3.    Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée – or blitz in a food processor.

4.    To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using.

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.

Classic pumpkin pie with pecan & maple cream

Ingredients

·         550g piece pumpkin, peeled and cut into chunks

·         500g pack shortcrust pastry

·         175g light muscovado sugar

·         2 eggs

·         142ml pot double cream

·         1 tsp cinnamon

·         1 tsp allspice

·         1 tsp ground ginger

·         small grating of nutmeg

For the pecan and maple cream

·         142ml tub double cream

·         5 tbsp maple syrup

·         25g pecan, finely chopped

Method

1.    Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.

2.    On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it’s wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there’s an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.

3.    Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.

4.    Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

Individual strawberry & almond tarts

Ingredients

·         375g pack ready-rolled puff pastry

·         25g butter, melted

·         200g marzipan, thinly sliced

·         400g large strawberry, hulled and sliced

·         25g golden caster sugar

·         25g toasted flaked almonds

Method

1.    Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.

2.    Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.

Apple & pear fritters

Ingredients

·         1 quantity of batter ingredients (see 'Goes well with', below)

·         2 pears

·         1 English apple

·         1 tsp lemon juice

·         1 tsp cinnamon

·         100g golden caster sugar

·         oil, for deep-frying

·         vanilla ice cream, to serve

Method

1.    Make the batter (see 'Goes well with', right) but first separate 2 of the eggs and set aside the 2 egg whites. When the batter is mixed, whisk the egg whites in a clean bowl until they just start to hold their shape, then fold into the batter. Peel, core and cut the pears into wedges. Peel, core and cut the apple into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.

2.    Heat the oil in a deep fryer to 180C or in a wok until a drop of batter sizzles and turns golden within 20 secs. In batches, dip the fruit in the batter, then carefully fry in the oil until golden and crisp. Use a slotted spoon to drain onto kitchen paper, then toss in the sugar. Serve with vanilla ice cream.