by Mary Berry
3. Slice each apricot into four slices and arrange them in rows inside the borders. Sprinkle over the marzipan.
4. Slide the paper on to the hot baking sheet and bake for 20 minutes (20–25 minutes for two galettes) or until golden brown. Check halfway through cooking and, if they are getting too brown, cover loosely with foil.
5. Heat the apricot jam in a pan with the water, whisking until smooth. Brush the apricots with a thin layer to glaze them. Serve warm.
IN THE AGA
Bake the galette on the grid shelf on the floor of the roasting oven for 15–20 minutes (20–25 minutes for two galettes).
PREPARE AHEAD AND FREEZE
The galette(s) can be made up to 2 days ahead. Freeze for up to 1 month.
APRICOT AND ALMOND GALETTE
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MINI APPLE, APRICOT, AND HAZELNUT CRUMBLES
These individual crumbles are scrumptious and so easy to make. You could equally make one large crumble – use a 1.2 litre (2 pint) ovenproof dish for six or a 2.4 litre (4 pint) dish for 12, and bake for 30 minutes (45 minutes for 12). Serve with cream, crème fraîche, or warm custard.
Serves 6
Special equipment 6 x size 1 (150ml/5fl oz) ramekins
900g (2lb) Bramley apples, peeled and cut into 1cm (1⁄2in) cubes
175g (6oz) ready-to-eat dried apricots, snipped into small pieces
100ml (31⁄2fl oz) apple juice
100g (31⁄2oz) demerara sugar
100g (31⁄2oz) plain flour
50g (13⁄4oz) cold butter, cubed
30g (1oz) hazelnuts, chopped
Serves 12
Special equipment 12 x size 1 (150ml/5fl oz) ramekins
1.8kg (4lb) Bramley apples, peeled and cut into 1cm (1⁄2in) cubes
350g (12oz) ready-to-eat dried apricots, snipped into small pieces
200ml (7fl oz) apple juice
200g (7oz) demerara sugar
200g (7oz) plain flour
100g (31⁄2oz) cold butter, cubed
50g (13⁄4oz) hazelnuts, chopped
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the apples, apricots, apple juice, and all but 1 heaped tablespoon (3 level tablespoons for 12) of the demerara sugar into a saucepan. Bring to the boil, cover with a lid, and simmer for 5–7 minutes or until the apples are just soft. Remove from the heat and divide among the ramekins.
2. Put the flour and butter into a mixing bowl. Using the tips of your fingers, rub the cold butter into the flour until the mixture resembles breadcrumbs. Add the remaining sugar and the hazelnuts and mix together.
3. Sprinkle the crumble topping over the apples in the ramekins, then place on a baking sheet and bake for 15 minutes or until the crumble is light golden brown and the fruit is bubbling around the edges.
IN THE AGA
Bake the crumbles in the middle of the roasting oven for 15 minutes or until golden.
PREPARE AHEAD AND FREEZE
The crumbles can be made up to 2 days ahead. Freeze for up to 1 month.
MINI APPLE, APRICOT, AND HAZELNUT CRUMBLES
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APRICOT CUSTARD CRUMBLE PIE
What makes this crumble so unusual is the layer of creamy custard in the middle. Serve it as it is or with a little more cream.
Makes a 28cm (11in) pie (serves 8–10)
Special equipment 28cm (11in) round tart tin with a removable base
175g (6oz) plain flour, plus a little extra to dust
75g (21⁄2oz) butter
2 tbsp caster sugar
1 egg
For the filling
150ml (5fl oz) full-fat soured cream
3 egg yolks
1 tsp vanilla extract
200g (7oz) caster sugar
25g (scant 1oz) plain flour
2 x 400g cans apricot halves in natural juices, drained and each apricot cut into three
For the crumble topping
50g (13⁄4oz) butter
75g (21⁄2oz) plain flour
50g (13⁄4oz) caster sugar
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put a baking sheet in to get hot. Meanwhile, make the pastry. Put the flour and butter into a processor and whiz until the mixture resembles breadcrumbs. Add the sugar and egg and whiz again to form a ball.
2. Place the base of the tart tin on a work surface. Lightly dust the base of the tart tin and the work surface with flour. To line the tart tin, place the ball of pastry in the middle of the base of the tin and roll into a circle 5cm (2in) bigger than the base. Carefully fold in the edges all around. Return the base of the tin to the surround, then unfold the edge of the pastry and neaten. Prick the disc of pastry all over with a fork.
3. Line the pastry with baking paper and fill with dried beans or baking beans, then bake for 15 minutes. Remove the beans and paper and bake for a further 5 minutes.
4. To make the filling, put the soured cream, egg yolks, vanilla extract, sugar, and flour into a mixing bowl and whisk by hand until smooth.
5. Arrange the apricots over the base of the pastry case and pour the custard filling over the top. Sit the pie on the hot baking sheet and bake for 35–40 minutes or until the filling is just beginning to set.
6. Meanwhile, make the crumble topping. Put the butter, flour, and sugar into a mixing bowl and rub with your fingertips until the mixture resembles coarse breadcrumbs.
7. Sprinkle the crumble topping over the just-set custard. Return to the oven and bake for a further 15 minutes or until golden and the custard is completely set. If the crumble topping starts to get too brown, cover with foil. Serve warm or cold.
IN THE AGA
At step 4, bake on the floor of the roasting oven for 20 minutes. Add the topping and return to the floor of the oven for 15 minutes. If the pastry is getting too brown, slide onto the grid shelf on the floor. If the topping is getting too brown, slide the cold sheet on to the second set of runners.
PREPARE AHEAD
The pie can be made the day before and gently reheated. Not suitable for freezing.
APRICOT CUSTARD CRUMBLE PIE
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MELT-IN-THE-MOUTH APPLE PIE
Crisp, short pastry packed with fruit – this apple pie is perfect for a special Sunday lunch. Serve warm with custard, cream, or ice cream.
Makes a 24cm (91⁄2in) pie (serves 8)
Special equipment 5cm (2in) deep round pie dish with a 19cm (71⁄2in) base and a 24cm (91⁄2in) top
225g (8oz) plain flour, plus a little extra to dust
150g (51⁄2oz) cold butter, cubed
25g (scant 1oz) caster sugar, plus a little extra to decorate
1 egg, beaten
1–2 tbsp water
For the filling
1.35kg (3lb) Bramley apples, peeled, cored, and thinly sliced
175g (6oz) caster sugar
1⁄2 tsp ground cinnamon
1 egg, beaten, to glaze
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, put the flour, butter, and sugar into a food processor and whiz until the mixture resembles breadcrumbs. Add the egg and water and whiz again until it forms a ball. The dough will weigh about 450g (1lb). Divide it into a 250g (9oz) piece and a 200g (7oz) piece.
2. Lightly flour a work surface and roll the larger piece out very thinly, then use it to line the inside of the dish, leaving a little hanging over at the sides.
3. To make the filling, put the apples, sugar, and cinnamon into a bowl, mix well, then spoon into the base of the dish. The apples will be higher than the pastry, but they will sink down as they cook.
4. Lightly flour the work surface and roll the remaining pastry out slightly larger than the surface of the dish. Brush the top of the pastry rim in the dish with water, then sit the pastry circle on top and gently push down to seal the edges. Using a small sharp knife, trim off any excess pastry and crimp the edges together with your fingertips. Br
ush the pie with the beaten egg.
5. Bake for 45–50 minutes or until golden brown and crisp. Allow to cool slightly, then sprinkle with a little extra caster sugar and serve.
IN THE AGA
Bake on the floor of the roasting oven for 15 minutes, then slide the grid shelf on the floor underneath the pie and bake for 30 minutes. If the pie is getting too brown, slide the cold sheet onto the second set of runners.
PREPARE AHEAD AND FREEZE
The pie can be made up to the end of step 4 up to 1 day ahead. Freeze for up to 2 months.
MELT-IN-THE-MOUTH APPLE PIE
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TWICE-BAKED LEMON SOUFFLÉS
These individual soufflés look impressive and, despite their rather complicated-sounding name, are extremely simple to make.
Serves 6
Special equipment 6 x size 1 (150ml/5fl oz) ramekins, greased and base-lined with a disc of baking parchment
3 eggs, separated
175g (6oz) caster sugar
25g (scant 1oz) cornflour
finely grated zest of 2 large lemons
juice of 1 large lemon
250g (9oz) half-fat cream cheese
1 large tbsp luxury lemon curd
For the lemon sauce
300ml (10fl oz) double cream
1 tbsp luxury lemon curd
finely grated zest and juice of 1 lemon
Serves 12
Special equipment 12 x size 1 (150ml/5fl oz) ramekins, greased and base-lined with a disc of baking parchment
6 eggs, separated
350g (12oz) caster sugar
50g (13⁄4oz) cornflour
finely grated zest of 4 large lemons
juice of 2 large lemons
500g (1lb 2oz) half-fat cream cheese
2 large tbsp luxury lemon curd
For the lemon sauce
600ml (1 pint) double cream
2 tbsp luxury lemon curd
finely grated zest and juice of 2 lemons
1. Preheat the oven to 190˚C (170˚C fan/375˚F/Gas 5). Put the egg yolks and half the sugar into a mixing bowl and whisk with an electric whisk until pale, thick, and frothy.
2. Mix the cornflour, lemon zest, and lemon juice in a bowl until smooth. Fold in the egg-yolk mixture, then beat in the cream cheese and lemon curd with a spatula.
3. Whisk the egg whites with an electric whisk until they resemble clouds. Whisking constantly, add the remaining sugar a teaspoon at a time until the whites are stiff and shiny.
4. Carefully fold the egg-white mixture into the mixing bowl, then spoon into the ramekins. Run a knife around the edge of each one to ensure they rise evenly. Sit the ramekins snugly in a roasting tin, then pour in enough boiling water to come halfway up the sides of the tin.
5. Bake for 15–20 minutes or until the soufflés have risen well and are just cooked. Set aside to cool completely.
6. Turn the soufflés out of the ramekins, remove the paper bases, and arrange snugly in one layer in an ovenproof dish.
7. To make the sauce, put all the ingredients into a mixing bowl and whisk until smooth. Pour the sauce around the soufflés in the dish, then bake in an oven preheated to 200˚C (180˚C fan/400˚F/Gas 6) for 10 minutes (20–25 minutes for 12). Serve at once.
IN THE AGA
At step 5, bake on the second set of runners in the roasting oven for 15 minutes. At step 7, bake on the second set of runners in the roasting oven for 8–10 minutes.
PREPARE AHEAD
The soufflés can be made up to the end of step 6 and the sauce poured around them up to 8 hours ahead. Not suitable for freezing.
TWICE-BAKED LEMON SOUFFLÉS
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LEMON MERINGUE PIE
This is a truly wonderful LMP. It takes a bit of time to make but, for a really special occasion, it’s worth it. Serve warm or cold, but not hot, as the pie will be too soft to cut.
Makes a 28cm (11in) pie (serves 8–10)
Special equipment 2 8cm (11in) fluted loose-bottomed tart tin
225g (8oz) plain flour, plus a little extra to dust
175g (6oz) cold butter, cubed
45g (11⁄2oz) icing sugar
1 large egg, beaten
1 tbsp water
For the lemon filling
finely grated zest and juice of 6 lemons
65g (21⁄4oz) cornflour
450ml (15fl oz) water
250g (9oz) caster sugar
6 egg yolks
For the topping
4 egg whites
225g (8oz) caster sugar
2 level tsp cornflour
1. Put the flour and butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the icing sugar, egg, and water and whiz until it forms a ball. Transfer to a lightly floured work surface and roll the dough out thinly until slightly larger than the tin, then use to line the tin. Cover with cling film and chill for about an hour.
2. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Line the pastry case with baking parchment, fill with dried beans or baking beans, and bake for 15 minutes (see Summer Berry Tart). Remove the beans and parchment and return to the oven for 5 minutes to dry out, then remove from the oven and set aside. Reduce the oven temperature to 180˚C (160˚C fan/350˚F/Gas 4).
3. To make the filling, mix the lemon zest, lemon juice, and cornflour to a smooth paste in a small bowl. Bring the water to the boil in a pan, add the lemon mixture, and stir over the heat until thickened, then boil for 1 minute. Mix the sugar and yolks in a bowl and carefully add to the pan. Stir over a medium heat until you have a thick custard. Set aside to cool slightly, then pour into the pastry case.
4. To make the topping, whisk the egg whites with an electric whisk until they look like clouds. Gradually add the caster sugar, whisking on maximum speed until the whites are stiff and glossy. Add the cornflour and whisk to combine.
5. Spoon the meringue on top of the lemon filling, spreading to cover it completely and swirling the top. Bake for 30 minutes or until the filling is completely set and the meringue is lightly golden and crisp.
IN THE AGA
Skip step 2. At the end of step 3, bake the pie on the floor of the roasting oven, with the cold sheet on the second set of runners, for 20 minutes or until the filling is just set. At step 5, bake on a grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 5–10 minutes.
PREPARE AHEAD
The pastry case can be made up to 2 days ahead. The pie can be made completely up to 1 day ahead. Not suitable for freezing.
LEMON MERINGUE PIE
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TOFFEE PUDDING WITH WARM TOFFEE SAUCE
This is similar to sticky toffee pudding and it’s truly scrumptious. If you’re serving 12–16, bake the pudding in two tins.
Serves 6–8
Special equipment 23 x 33cm (9 x 13in) traybake tin, greased, lined with baking parchment, and greased
100g (31⁄2oz) butter, at room temperature
175g (6oz) light muscovado sugar
2 eggs
225g (8oz) self-raising flour
2 tbsp black treacle
150ml (5fl oz) milk
50g (13⁄4oz) walnuts, chopped
For the toffee sauce
150g (51⁄2oz) light muscovado sugar
150g (51⁄2oz) golden syrup
50g (13⁄4oz) butter
170g can evaporated milk
Serves 12–16
Special equipment Two 23 x 33cm (9 x 13in) traybake tins, greased, lined with baking parchment, and greased
225g (8oz) butter, at room temperature
350g (12oz) light muscovado sugar
4 eggs
450g (1lb) self-raising flour
4 tbsp black treacle
300ml (10fl oz) milk
100g (31⁄2oz) walnuts, chopped
For the toffee sauce
300g (1
1oz) light muscovado sugar
300g (11oz) golden syrup
100g (31⁄2oz) butter
2 x 170g cans evaporated milk
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Put the butter, sugar, eggs, flour, and treacle into a bowl and whisk with an electric whisk until combined. Slowly add the milk, whisking until smooth. Pour into the lined tin and sprinkle with the walnuts.
2. Bake for 30–35 minutes (40 minutes for two puddings) or until well risen, just firm in the middle, and lightly golden brown. Keep warm.
3. To make the sauce, put the sugar, golden syrup, and butter into a saucepan and stir over a low heat until the sugar has dissolved, the butter has melted, and all the ingredients are combined. Simmer for 5 minutes, then remove from the heat and stir in the evaporated milk.
4. Cut the pudding into squares and serve warm with the warm toffee sauce.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 25–30 minutes (30–35 minutes for two puddings).
PREPARE AHEAD AND FREEZE
The pudding can be made up to 1 day ahead. Freeze for up to 2 months. The sauce can be made up to 3 days ahead. Not suitable for freezing.
TOFFEE PUDDING WITH WARM TOFFEE SAUCE
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WHITE CHOCOLATE AND ORANGE MOUSSES
This recipe was given to us by Becca, a great friend of ours. She has her own catering company and has given us invaluable advice on cooking for numbers. If you don’t have cooking rings, you can make one large mousse – follow the recipe for 12 and spoon the mousse into a 20cm (8in) round springform tin.