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Desserts – 1

Fresh mint or crème de mentheSplash
Caster sugar75g / 2 ½ oz
Coconut milk (or coconut cream)1 tin
Double cream450ml / 1pt

Whisk the cream to soft peak and set aside in the fridge.  Separate the eggs.  In a saucepan boil the sugar and the coconut milk to a light syrup.  In a bowl combine the egg yolk and the coconut syrup and whisk over a pot of boiling water until white and double in bulk taking care not to scramble the eggs. Remove the bowl from the heat and continue to whisk until cold.  Now fold together the egg mixture with the cream.   Place the mix in ramekins and freeze for at least 5 hours. (If coconut cream, do not add sugar)

Butterscotch Sauce

brown sugar30g / 1oz
Butter30g / 1oz
Double creamdash

Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream

Raspberry Cranachan (serves 4)

Oatmeal15g / 1/2oz
Honey2 tablespoons
Double Cream225ml/ 1/2pt
Drambuie1 dash
Mint1 sprig

Toast the oatmeal in the oven, soak with Drambuie. Whisk the cream into a soft consistency. Add the oatmeal, honey and half the raspberries. Roughly mix. Pipe into glass (disposable piping bags are adequate) layering rest of the raspberries (leaving one). Garnish with one raspberry and fresh mint.


Apple Tarte Tatin (serves 4)

butter90g / 3oz
brown sugar90g / 3oz
puff pastry300g / 10oz
plain flour (for rolling pastry)60g / 2oz

Cut the apples into thick slices. Juice and zest the lemon. Roll the puff pastry into 24cm diameter. Rub the butter onto a round ovenproof pan (23cm diameter). Sprinkle with brown sugar. Mix the apples with the lemon zest and lemon juice. Arrange the slices on the sugar in the pan. Put the pan on a gentle heat until the sugar starts to dissolve. Turn the heat up and cook till the apples start to caramelise. Place the puff pastry on top. Cook in the oven for 20-25 minutes at 200degC until the pastry is crisp and brown. Remove from oven and turn into a heat-resistant pan. Brown under grill.

Lemon Meringue Pies (Serves 4)

cornflour45g / 1.5oz
caster sugar90g / 3oz
water225ml / 1/2 pt
Tartlets (sweet pastry)4
granulated sugar125g / 4oz

Separate the eggs. You will need the whites for the meringue and the yolks for the lemon mix.   For the meringue, mix the granulated sugar with the egg whites and whisk to soft peaks. Set aside. For the lemon mix, zest the lemons and juice them. Mix with the cornflour. In a pan, bring the water to the boil, then stir the water into the lemon mixture. Put the mix back into the pan and bring to the boil, stirring continuously until the mix thickens. Leave it to cool slightly, then mix in the caster sugar and the egg yolks. Return to a low heat and cook at a simmer while stirring. Pour the lemon mixture into the tartlet cases. Pipe on the meringue. Bake for 10-15 minutes at gas mark 4/ 180deg C.

Bread and Butter Pudding (serves 6)

Bread12 slices
Caster sugar175g / 6oz
VanillaDrop of essence
Milk300ml / ½ pint
Double cream300ml / ½ pint
Sultanas60g / 2oz
Marmalade125g / 4oz

Soften the butter. Separate 6 of the eggs – you only need the yolks. Grease a 3 pint oven proof dish of the butter. Make 5 bread and marmalade sandwiches (remove the crusts if you wish). Cut the sandwiches into triangles. Place some sultanas on the base of the oven dish and arrange the sandwiches on top. In a bowl, whisk together the 2 whole eggs and 5 yolks and the sugar. Pour the milk and the cream and the vanilla essence into a pot and bring to the boil. Add in the egg mixture while stirring. Pour half of the egg mix over the bread and allow it to soak into the bread. Now pour the remainder of the egg mix over the bread and add the rest of the sultanas. Cook for 20-30 minute at Gas Mark 4 / 160 deg C.


Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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