british recipes

A light sponge covers sweet and tender apples in this favorite dessert that is usually served with hot egg custard.

Eve’s Pudding

For the base

Granny Smith apples (5 medium apples)

sugar (add extra if apples are very tart)

lemon juice

For the topping:

butter (1 stick)

sugar

eggs

cake flour

baking powder

salt

milk

Preheat oven to 350°F/180°C/Gasmark 4.

Grease a 2 litre ovenproof dish with a little bit of butter.

Peel, core and slice the apples. Layer the apples in the base of the prepared dish, sprinkling the sugar between each layer. Drizzle with lemon juice if using. Set aside.

Cream the butter and sugar together on high speed using an electric mixer until a pale yellow colour.

Add one egg and the vanilla essence, if using, with a spoon of flour and mix together at medium speed. Add the other egg and a spoon of flour, then mix until combined.

Reduce the mixer speed to low and start adding the flour spoon by spoon.

Add the milk a tablespoon at a time to give a soft, dropping batter consistency.

Spread the sponge batter over the apples. Bake in the pre-heated oven for 40 minutes until golden brown.

Allow to cool slightly before serving. Best served warm with custard sauce or whipped cream.

https://content.jwplatform.com/videos/31Q3gnAt.mp4

Eve's Pudding is a baked sponge and apple pudding served with hot egg custard.

Eve's Pudding

This budget-friendly steamed pudding is best served warm with a dollop of cream.

Guard's pudding

fresh white breadcrumbs

self-raising flour

caster sugar

good-quality strawberry jam, warmed

vanilla extract

eggs, lightly whisked

unsalted butter, melted

bicarbonate of soda

Thick cream, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981872972001&=domain=del

5348771529001-5981872972001

A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

vanilla essence

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454854001&=domain=del

5348771529001-5977454854001

Complete your Christmas in July celebrations with rich apple pudding served with smooth custard.

Apple pudding

granny smith apples

unsalted butter, softened

currants

almonds

nutmeg

milliliters (1/2 cup) brandy

Fire up the barbie, make these spicy chicken skewers and enjoy the footy finals with friends!

Chicken tikka malasa skewers with raita

chicken breast fillets,

200 milliliters thick natural yoghurt

Sharwood's Tikka Masala Curry Paste

lime

coriander

vegetable oil

Sharwood's Green Label Mango Chutney, to serve

telegraph cucumber, peeled, diced

(250 milliliters) thick natural yoghurt

mint

cumin

You can't beat a classic Knickerbocker glory especially when it's made chocolate brownies and strawberries. This dessert is ideal to beat the Summer heat.

Knickerbocker glory

300 milliliters pure (thin) cream

dark chocolate, finely chopped

punnet strawberries, hulled

(50 grams) pure icing sugar, sifted

chocolate brownies, crumbled

vanilla ice cream

peanut brittle, chopped

(15 grams) shaved coconut, toasted

Mint sprigs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837901001&=domain=del

5348771529001-5981837901001

With winter well and truly underway, this royal dessert is guaranteed to warm you up.

Lemon butter queen of puddings

unsalted butter, plus extra to grease

lemon

eggs, separated

lemon butter

Two classic scone ingredients combine, in this pumpkin and lemonade recipe.

Pumpkin lemonade scones

(450 grams) self-raising flour, plus extra to dust

light sour cream

(80 milliliters) lemonade

Jam & whipped cream,

Billie Mckay serves up her favorite childhood recipe, the Chelsea bun.

Spiced apple Chelsea buns

sachet dried instant yeast

(125 milliliters) milk, warmed

(375 grams) plain flour, sifted

unsalted butter,

tsp mixed spice

egg, lightly beaten

(125 grams) brown sugar

(170 grams) grated Granny Smith apple

goat’s cheese

cinnamon

(50 grams) pine nuts, toasted

(120 grams) honey

vanilla bean, split, seeds scraped

While many traditional English puddings were made from sweetened milk and breadcrumbs, the queen of puddings was considered a more decadent version, using jam and 'crowned' with a meringue top.

Queen of puddings

(105 grams) fresh white breadcrumbs

lemon zest

(1 teaspoon) unsalted butter

(500 milliliters) milk

(75 grams) caster sugar

(110 grams) raspberry jam, melted

Light, fluffy and scrumptious - what more could you want in a scone?

The ultimate scones

icing sugar

thickened cream

Thick cream, fresh berries and jam (optional), to serve

Channel the quintessential sea-side British dinner with fish and chips with a side of sweet and tender mushy peas.

Jamie Oliver's fish and cheat's chips with tarragon mushy peas

(50 grams) plain flour

breadcrumbs

tsp dried chilli flakes

flounder (order

Sunflower oil, to shallow-fry Cress

1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips

rosemary sprigs, leaves picked

olive oil

garlic cloves, thinly sliced

unsalted butter

fresh peas (or frozen, thawed)

tarragon, leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981829961001&=domain=del

5348771529001-5981829961001

Harry Potter&#x27;s favorite dessert: treacle tart, a very simple and delicious homemade tart recipe made with golden syrup, fresh breadcrumbs and lemon juice.

Harry Potter's Treacle Tart

Pastry:

280 g/ 10 oz/ 1 cup + 2 ½ tablespoons unsalted butter (See note 1)

350 g/ 12.4 oz/ scant 3 cups all-purpose flour

water

ready-made pie crusts

Filling:

315 g/ 11 oz/ 7/8 cup + 1 tablespoon golden syrup (See note 2)

110 g/ 3.8 oz/ 2 ¼ cups fresh breadcrumbs (See note 3)

Use a kitchen scale to measure the ingredients.

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in one layer on a plate, and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.

In the meantime place the flour, sugar, and...

In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.

Add the butter cubes and process shortly, about...

Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using.  The dough should just resemble breadcrumbs.

Sprinkle with 2 tablespoons of the very cold...

Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.

Form a ball, divide it into two discs,...

Form a ball, divide it into two discs, one a bit larger than the other, and wrap the discs tightly in plastic foil.

Refrigerate for at least 2 hours or overnight.

Remove the crust from the bread, weigh the...

Remove the crust from the bread, weigh the 110 g/ 4 oz needed and make breadcrumbs in your food processor.

Zest and juice the lemon.

Place the golden syrup into a small saucepan...

Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long.

Combine the syrup, breadcrumbs, lemon zest, and lemon...

Combine the syrup, breadcrumbs, lemon zest, and lemon juice very well.

My pie dish has a diameter of 23...

My pie dish has a diameter of 23 cm/ 9 inches, so I rolled the dough into a circle of about 26 cm/ 10 inches in diameter. It is loose-bottomed (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish.

Preheat the oven to 200 degrees Celsius/ 400...

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

On a lightly floured surface roll out the...

On a lightly floured surface roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form.

Place the rolled-out pastry sheet into your dish,...

Place the rolled-out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.

Roll out the second disc of pastry into...

Roll out the second disc of pastry into a circle of about 3 mm/ 1/8 inch thickness and a diameter of about 23 cm/ 9 inch.

Cut the pastry into long strips for the...

Cut the pastry into long strips for the lattice topping.

If you want to decorate the treacle tart...

If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar, and the mouth. You will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.

Pour the filling into the prepared pie dish...

Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.

Mix the egg and the water and brush...

Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.

Bake the tart for 10 minutes at 200...

Bake the tart for 10 minutes at 200 degrees/ 400 degrees Fahrenheit, then reduce the heat to 180 degrees Celsius/ 350 degrees Fahrenheit and continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center. The filling should still be slightly jiggly.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

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Top 19 british recipes recipes from across the web

The most viewed british recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Eve’s Pudding

Guard's pudding

Salted caramel Eton mess

Apple pudding

Chicken tikka malasa skewers with r...

Knickerbocker glory

Lemon butter queen of puddings

Pumpkin lemonade scones

Spiced apple Chelsea buns

Queen of puddings

The ultimate scones

Jamie Oliver's fish and cheat's chi...

Harry Potter's Treacle Tart

Chocolate caramel banoffee pies

Black Forest trifle

Strawberry, rhubarb and custard tri...

Festive terrine

Ham hock and pork belly pie

The ultimate makeover: shepherd's p...

Top 19 british recipes recipes from across the web

The most viewed british recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eve’s Pudding

Guard's pudding

Salted caramel Eton mess

Apple pudding

Chicken tikka malasa skewers with r...

Knickerbocker glory

Lemon butter queen of puddings

Pumpkin lemonade scones

Spiced apple Chelsea buns

Queen of puddings

The ultimate scones

Jamie Oliver's fish and cheat's chi...

Harry Potter's Treacle Tart

Chocolate caramel banoffee pies

Black Forest trifle

Strawberry, rhubarb and custard tri...

Festive terrine

Ham hock and pork belly pie

The ultimate makeover: shepherd's p...

The most viewed british recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine