double cream

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

eggs

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

Impress with this traditional French pastry made up of two choux buns filled with pastry cream, topped with chocolate ganache and decorated with a whipped cream ‘collar’.

Equipment and preparation: You will need a piping bag with a 1.5cm/ ¾in plain nozzle, a small star nozzle and a long thin nozzle (or you could use a jam syringe) and a skewer.

Religieuse

60 grams/2¼oz butter,

75 grams/2½oz plain flour

eggs,

500 milliliters/18fl oz full-fat milk

vanilla pod, seeds only

75 grams/2½oz caster sugar

grams/¾oz cornflour

flour

150 milliliters/5fl oz double cream

chocolate

This is an easy cheesecake for kids to prepare with just a little supervision – they'll love smashing up the biscuits for the base.

No-Bake Orange Cheesecake

digestive biscuits

tbsp butter,melted

curd cheese

mascarponecheese

caster sugar

tbsp milk

pot double cream

No-bake orange cheesecake

Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.

Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.

Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.

Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

This fruity treat will last for up to a month in the freezer

Almost-Instant Sweet Wine Ice-Cream

milliliters sweet white wine,

rounded tbsp caster sugar

carton double cream

summer fruits to serve,

Almost-instant sweet wine ice-cream

Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.

Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

Nadiya’s genius sweet nachos are coated in cinnamon sugar and topped with sweet oranges, vanilla cream, chocolate, pecans and chilli (if you dare!). 

Chocolate, Cinnamon, Orange  And Chilli Nachos

vegetable oil,

oranges,

150 grams/5½oz caster sugar

175 milliliters/6fl oz double cream

vanilla paste

35 grams/1¼oz icing sugar

cinnamon

star anise, crushed

grams/3½oz chocolate,

75 grams/2½oz pecans, roughly chopped

red chillies, thinly sliced, seeds

Chocolate, cinnamon, orange  and chilli nachos

The key to making the perfect quiche is simplicity, as you can see with this delicious recipe

Ultimate Quiche Lorraine

plain flour

cold butter,cut into pieces

pack lardons,unsmoked

gruyère

carton crème fraîche

eggs,well beaten

nutmeg

Ultimate quiche Lorraine

For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>. Using the pulse button, process until the mix binds.

Tip the pastry onto a lightly floured surface, gather into a smooth ball, then <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">roll out</a> as thinly as you can.

Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.

Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.

Put a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.

Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

While the pastry cooks, prepare the filling. Heat a small <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.

<a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Cut</a> three quarters of the 50g gruyère into small dice and finely <a href="https://www.bbcgoodfood.com/content/top-graters">grate</a> the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.

Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.

Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).

Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

This is a posh version of bread and butter pudding, rich with cream and vanilla – great for using up any excess Christmas panettone

Panettone pudding

butter,softened (optional)

panettone(about 5 medium slices)

tsp vanilla extract

tbsp caster sugar

icing sugar,for sprinkling

whipped cream,to serve

Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.

Cut 250g panettone into wedges, leaving the crusts on.

Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.

Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.

Dust with icing sugar and serve with spoonfuls of whipped cream.

Our professional tips will help you master this crunchy-and-custardy delight

Ultimate crème brûlée

cartons double cream,1 large (284 milliliters) plus 1 small (142 milliliters)

milliliters full-fat milk

vanilla pod

golden caster sugar,plus extra for the topping

Heat the oven to 180C/ 160C fan/ gas 4. Sit four 175ml ramekins in a deep <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> at least 7.5cm deep (or a large deep cake tin), one that will enable a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> to sit well above the ramekins when laid across the top of the tin.

Pour the large and small cartons of double cream into a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> with 100ml full-fat milk.

Lay 1 vanilla pod on a board and slice lengthways through the middle with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a> to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put 5 large egg yolks and 50g golden caster sugar in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> and whisk for 1 min with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until paler in colour and a bit fluffy.

Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.

Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.

Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> to cool for a couple of mins only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.

Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

This Swedish layer cake is great fun - bright green and full of custard, jam, marzipan, and a mound of whipped cream! 

Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer. 

Prinsesstårta

600 milliliters/20fl oz milk

vanilla

grams/3½oz caster sugar

grams/1¾oz cornflour

raspberries

jam sugar

grams/2½oz cornflour

tsp baking powder

grams/1¾oz butter, melted

pink ready-to-roll icing

icing sugar,

750 milliliters/1⅓ pints double cream

dark chocolate (36% cocoa solids), melted

almonds

250 grams/9 ounces icing sugar,

medium free-range eggs, beaten

almond extract

green food colouring paste (do not use liquid food colouring)

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Leek, mushroom & gruyère quiche

butter

leeks,sliced and washed

pack chestnut mushroom,sliced

gruyère,coarsely grated

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown

While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Colcannon

1kg potato,well scrubbed (cut any large ones in half)

sliced back bacon,finely chopped

Savoy cabbage,finely shredded

milliliters double cream

Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

This Broccoli and Stilton Tart with Walnut Pastry will feed a hungry crowd with minimal effort. Search triple tested recipes from the Good Housekeeping Cookery Team.

Broccoli and Stilton Tart with Walnut Pastry

75 g (3 ounces) walnut halves

g (4 ounces) plain flour

100 g (3½oz) cold butter, cubed

275 g (10 ounces) head of broccoli, cut into florets

350 mL (12fl oz) double cream

½ tsp English mustard

g (4 ounces) stilton, crumbled

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Roasted tomato, basil & Parmesan quiche

cherry tomato

olive oil

parmesan(or vegetarian alternative), grated

basil leaves, shredded,

plain flour,plus extra for dusting

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

When you remove the tart case from the oven, take out the tomatoes, too.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Try these delicious, fruity French treats

Nectarine & raspberry gratin

nectarines,

punnet raspberries

demerara sugar

cocoa powder

Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert

Profiteroles

butter(preferably unsalted),

strong white flour,sifted

eggs,lightly beaten

vanilla extract

Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.

To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.

Top 40 double cream recipes from across the web

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

Top Tags

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