Tom Kerridge's Fresh Start
Page 15
3 Meanwhile, for the topping, put the flour and sugar into a large bowl, add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Add the almond extract and chopped almonds and mix well.
4 Spread the crumb mix out on the baking tray and place on the top shelf of the oven for 10–12 minutes or until golden and crunchy. Remove from the oven, break up any clumps with a wooden spoon and set aside to cool completely.
5 Tip the plum mixture into a blender and blitz until smooth. Set aside to cool completely.
6 Whip the cream in a large bowl until soft peaks form and then fold through the yoghurt; set aside one-third. Add half of the plum purée to the remaining two-thirds of the creamy yoghurt and fold through lightly.
7 Spoon half of the creamy plum mixture evenly into 6 serving glasses. Spoon on the remaining creamy yoghurt, then top with the rest of the creamy plum mix. Drizzle the remaining plum purée over the top. Place on a tray in the fridge to chill and firm up a little.
8 Scatter the crumble on top of the fools to serve.
Plum and ginger fool
Chocolate truffle tart
Hidden inside each luscious slice of this gooey tart is at least one chocolate truffle, waiting to be discovered. It is pure chocolate indulgence! V
12 slices
500 calories per slice
For the chocolate pastry
250g plain flour
100g icing sugar
50g cocoa powder
200g butter, softened
2 large free-range egg yolks, beaten with 1 tbsp water
For the chocolate fondant filling
20 milk chocolate truffles with a solid centre (shop-bought)
125g unsalted butter
125g good-quality dark chocolate (70% cocoa solids), broken into pieces
4 large free-range eggs
115g caster sugar
40g plain flour
To finish
Cocoa powder, for dusting
About 150g crème fraîche
200–250g strawberries, halved or quartered if large
1 To make the pastry, using a stand mixer fitted with the paddle attachment, mix the flour, icing sugar, cocoa and butter together on a low speed until the mixture resembles breadcrumbs. Gradually add the beaten egg yolk mix until the mixture comes together to form a dough; you might not need all of it.
2 Shape the dough into a round, flatten to a disc and wrap in cling film. Place in the fridge to rest for 1 hour. Meanwhile, put the truffles for the fondant into the freezer to firm up.
3 On a lightly floured surface, roll out the dough to a 3mm thickness; it will still be very soft. Line the base of a 25cm non-stick tart tin with the pastry, pushing it into the edges. Place in the fridge for 30 minutes. Preheat the oven to 190°C/Fan 170°C/Gas 5.
4 Prick the base of the pastry case with a fork, then line with baking parchment and fill with baking beans. Place on a baking sheet in the oven and bake ‘blind’ for 15 minutes. Lift out the paper and beans and bake for a further 10 minutes to dry the base. Leave to cool.
5 To make the fondant, put the butter and chocolate into a heatproof bowl set over a pan of simmering water; make sure the base of the bowl doesn’t touch the water. Stir gently over a low heat until melted.
6 Using the stand mixer fitted with the whisk attachment, whisk the eggs and sugar until light and fluffy. Pour in the melted chocolate and sift over the flour. Using a rubber spatula, gently fold everything together until just combined.
7 Pour half of the chocolate fondant into the pastry case. Arrange 12 truffles around the edge of the filling, spacing them evenly. Put the remaining truffles in the centre. Pour on the rest of the fondant and place in the fridge to chill for 30 minutes.
8 Bake the tart for 25 minutes or until the fondant is just set. Remove from the oven and let cool slightly. Sift a little cocoa powder over the tart, then remove from the tin and cut into 12 slices. Serve with a spoonful of crème fraîche and some strawberries.
Chocolate truffle tart
White chocolate crack and raspberries
This is a play on something we make at The Hand and Flowers and it is always a big hit with our guests. Caramelising the chocolate in the oven on a low heat brings out its sweetness, adding rich undertones and a slight biscuity texture at the same time. Scattered over fresh berries, a little goes a long way. V
Serves 6
225 calories per serving
200g bar Belgian white chocolate
600g raspberries
200g Greek yoghurt (0% fat)
1 Preheat the oven to 170°C/Fan 150°C/Gas 3. Line a small baking tray with a non-stick silicone mat or baking parchment.
2 Place the bar of chocolate in the middle of the baking tray. Cook on the middle shelf of the oven for 15–20 minutes or until the chocolate has melted and caramelised evenly to a light golden brown colour. There will be tiny cracks over the surface.
3 Remove from the oven and immediately transfer the chocolate to a cold baking tray. Put it straight into the freezer for 15 minutes or until completely cold.
4 Divide the raspberries between 6 serving plates and add a generous dollop of yoghurt to each plate. Roughly break up the cooled chocolate and scatter over the raspberries to serve.
White chocolate crack and raspberries
Crêpe Suzette cake
This is a real showstopper! It takes a little while to make, but the stages aren’t all that complicated and it is well worth the effort. You can make the pancakes and custard the day before, leaving just the meringue, caramel and layering up to do. V
12 slices
455 calories per slice
For the custard
300ml whole milk
1 vanilla pod, split and seeds scraped
Finely grated zest of 1 orange
6 large free-range egg yolks (save 3 whites for the meringue)
100g caster sugar
2 tbsp cornflour
350g mascarpone
For the crêpe batter
165g plain flour
3 large free-range eggs
300ml whole milk
150ml water
75g butter, melted
For the orange caramel
50g caster sugar
1 tbsp water
Juice of 1 orange (60ml)
1 tbsp orange liqueur, such as Grand Marnier
For the Italian meringue
3 large free-range egg whites
165g caster sugar
45ml water
To finish
40g hazelnuts, toasted and roughly chopped
1 orange, for zesting
1 To make the custard, pour the milk into a saucepan and add the vanilla seeds and orange zest. Bring to a simmer over a low heat. Meanwhile, whisk the egg yolks, sugar and cornflour together in a large bowl. Pour on the hot milk, whisking as you do so. Pour back into the pan and stir over a low heat until the custard comes to a gentle simmer and thickens. Pour into a cold bowl, cover the surface with cling film and place in the fridge.
2 For the crêpe batter, put the flour into a large bowl, make a well in the centre and crack in the eggs. Whisk gently to combine, then whisk in the milk and water. Lastly whisk in 4 tbsp of the melted butter. Leave the batter to rest in the fridge for 30 minutes.
3 When the custard is cold, whisk in the mascarpone until smooth and then return to the fridge to chill.
4 To cook the crêpes, heat a 25cm non-stick crêpe pan over a high heat. Dip a folded piece of kitchen paper into the melted butter then wipe it over the base of the crêpe pan to coat it in a thin layer of butter.
5 Pour a ladleful of batter into the pan and tilt the pan to swirl the batter around and coat the base evenly. Cook for 1–2 minutes until golden on the underside, then flip the crêpe over using a spatula and cook for 1 minute on the other side. Transfer to a plate.
6 Repeat to cook the rest of the batter, making 12 crêpes in total, stacking them on the plate as they are cooked, i
nterleaved with baking parchment to stop them sticking. Refrigerate to cool completely.
7 For the caramel, in a small heavy-based saucepan over a medium heat, dissolve the sugar in the water, swirling the pan to help the process. Increase the heat to high and cook the syrup to a golden caramel. Take off the heat. Immediately and carefully add the orange juice and liqueur (it will bubble up). Stir over a low heat for about 10 minutes, until you have a smooth, liquid caramel. Remove from the heat and let cool slightly.
8 To assemble, layer the crêpes up on a serving plate with a layer of custard in between each, leaving a 1cm clear margin at the edge, so the custard doesn’t spill out. Refrigerate to set.
9 To make the Italian meringue, place the egg whites in the clean bowl of a stand mixer, fitted with the whisk attachment. Place 125g of the sugar and the water in a small saucepan and stir over a medium heat until the sugar dissolves. Increase the heat and cook until the sugar syrup registers 118°C on a sugar thermometer. At this point, with your mixer on full speed, whisk the egg whites until soft peaks form. Turn the speed to its lowest setting and sprinkle in the remaining 40g sugar. Whisk until combined and then switch off the mixer. Check your sugar syrup and remove it from the heat at 124°C. With the mixer turned on to its lowest setting again, slowly trickle in the sugar syrup, then increase the speed to high and whisk for a final 4–5 minutes.
10 Take the crêpe cake from the fridge and spoon the meringue evenly on top. Swirl with the back of a spoon and wave a cook’s blowtorch over the surface to tinge the meringue golden brown. Drizzle with the orange caramel and scatter over the toasted hazelnuts and orange zest. Cut into slices and serve at once, drizzled with any remaining caramel.
Crêpe Suzette cake
Sticky date pudding with coconut caramel
I’m not going to pretend that this is healthy! It’s a luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. It’s about getting into the kitchen and making something to share with others… and they’ll certainly thank you for it. V
Serves 12
545 calories per serving
A little butter or oil, for greasing
350g pitted dates, roughly chopped
250ml dark rum
300ml water
170g vegetable suet
200g light muscovado sugar
4 large free-range eggs
1 vanilla pod, split and seeds scraped
2 tsp ground mixed spice
400g self-raising flour
3 tsp bicarbonate of soda
For the coconut caramel
3 x 400ml tins coconut milk
100g light muscovado sugar
To finish
30g coconut flakes, toasted
1 Grease a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
2 Put the dates into a heatproof bowl. In a small pan, bring the rum and water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 minutes. Preheat the oven to 190°C/Fan 170°C/Gas 5.
3 Put the suet and sugar into a large bowl and stir to combine. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mixed spice to the bowl then sift over the flour and bicarbonate of soda; fold into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
4 Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
5 Meanwhile, to prepare the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 minutes until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
6 Once the pudding is cooked, remove from the oven and leave to stand for 5 minutes. Cut into squares and serve warm, trickled with hot coconut caramel and sprinkled with toasted coconut flakes.
Sticky date pudding with coconut caramel
Spiced apple crumble
As a nation, we’re famous for our apples, but we don’t seem to cook with them that often. This classic crumble includes two types: tart Bramleys, which break down to a smooth purée as they cook; and Granny Smiths, which stay firmer and introduce a slight sharpness. The nutty wholemeal topping adds an extra, almost salty flavour and a satisfying crunch. V ❄
Serves 12
320 calories per serving
390 calories with ice cream
800g Bramley apples (about 2 large)
800g Granny Smith apples (about 4 large)
200ml water
30g butter
150g light muscovado sugar
100g sultanas
100g dates, roughly chopped
1 tsp ground ginger
1 tsp ground mixed spice
1 tsp ground cinnamon
For the crumble topping
80g wholemeal flour
100g cold butter, diced
100g rolled oats
50g pecans, finely chopped
50g walnuts, finely chopped
50g desiccated coconut
To serve
Vanilla ice cream (light, shop-bought)
1 Preheat the oven to 200°C/Fan 180°C/Gas 6.
2 Peel, quarter and core the apples, then chop into 2cm pieces, keeping them separate.
3 Put the Bramley apples into a large pan, along with the water and butter. Simmer gently for 10 minutes or until the apples begin to break down.
4 Add the Granny Smith apples, sugar, dried fruit and spices and cook for a further 10 minutes. Tip into a 25 x 30cm oven dish and spread out evenly.
5 For the crumble topping, put the flour into a bowl, add the butter and rub in with your fingertips until the mixture has a crumble texture. Tip in the rolled oats, chopped nuts and coconut and mix together until well combined.
6 Spread the crumble evenly over the top of the apples and cook on the middle shelf of the oven for 35–45 minutes or until the crumble is golden. Serve with ice cream (or you could have custard instead if you prefer).
To freeze: Allow the apple mixture to cool at the end of stage 4, then freeze in two-portion foil trays with cardboard lids. Defrost fully in the fridge overnight. Remove the lids, then scatter the topping over the apples and place in an oven preheated to 200°C/Fan 180°C/Gas 6 for 25–30 minutes until piping hot.
Spiced apple crumble
Chocolate and peanut butter brownies
Who can resist a brownie still a little warm from the oven? Peanut butter, swirled through the surface, introduces a salty-but-sweet flavour, a bit like salted caramel. The sweetness is offset by the dark chocolate, making this an all-round winner. V ❄
Makes 12
390 calories per brownie
100g butter, plus extra for greasing
200g good-quality dark chocolate (70% cocoa solids), broken into pieces
150g smooth peanut butter
200g golden caster sugar
3 large free-range eggs
100g salted peanuts, roughly chopped
150g plain flour
1 tsp sea salt
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 20cm square baking tin and line with baking parchment.
2 Put the chocolate into a heatproof bowl with the butter and 100g of the peanut butter. Stand the bowl over a pan of simmering water, making sure the base isn’t touching the water, and stir until everything is melted. Remove from the heat, add the sugar and stir until it dissolves. Leave to cool slightly.
3 In a separate bowl, lightly whisk the eggs with a fork. Pour the eggs into the chocolate mixture and whisk until well combined.
4 Set aside a handful of the peanuts for the topping. Sift the flour over the melted chocolate mixture, then add the rest of the chopped peanuts and stir until just combined. Pour the mixture into the prepared tin.
5 Heat the remaining
peanut butter in the microwave on a low setting (or in a small pan over a low heat) until softened. Drop teaspoonfuls onto the surface of the brownie and run a blunt knife through the mixture to swirl. Sprinkle over the reserved peanuts and sea salt.
6 Bake on the middle oven shelf for 25–30 minutes; it should still have a slight wobble in the middle as you take it out. Let cool slightly, then cut into squares. The brownies will keep for 3 days in an airtight container.
To freeze: Allow to cool completely then wrap in foil and seal in a plastic bag. Defrost at room temperature.
Chocolate and peanut butter brownies
Apricot, date and pistachio flapjacks
These are really easy to make and packed with flavour from the fruit and nuts. They are quite high in calories, but much tastier and healthier than a chocolate bar. V
Makes 20
370 calories per flapjack
400 calories with chocolate drizzle
300g porridge oats
175g agave nectar
275g coconut oil
Finely grated zest and juice of 1 large orange
2 tsp ground cinnamon
100g wholemeal plain flour
250g dates, finely chopped
75g sesame seeds
200g dried apricots, finely chopped
100g pistachios, roughly chopped
200g desiccated coconut
To finish (optional)
100g white chocolate, broken into pieces
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20 x 30cm baking tin, at least 5cm deep, with baking parchment. Line a baking tray with parchment too.
2 Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool.