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    DESSERTS

    What better way to finish off a lovely family dinner with one of these tempting treats.  There is something for everyone here.

    INGREDIENTS

    5 eggs

    200g (7oz) caster sugar

    The rind of 3 lemons, finely grated

    110g (4oz) unsalted butter, melted

    Juice of 3 lemons

    Juice of 1 orange

    METHOD

    1 Preheat the oven to 180C/350F/gas mark 4.

    2 Place the eggs, sugar, and lemon rind into a food processor. Blend until well mixed.

    3 Add the melted butter whilst the processor is still running then add the juice of the lemons and orange. Blend for 30 seconds so the mixture does not get too frothy.

    4 Pour the filling into the prepared pastry case and bake for 25-30 minutes or until firm to touch.

    LEMON TART

    A simple yet great finisher to any meal, it has a tangy lemony tartness that zings one’s taste buds.

    (You will need a cooked 20cm (8”) fluted pastry case, for recipe see page 66.)

    SERVES 6-8
    MINUTES 60
    DIFFICULTY 4/10

    PECAN PIE

    Pecan nuts are a favourite in the U.S.A. where they are used extensively in baking as well as being eaten as a dessert nut. Try making with walnuts or hazelnuts.
    You will need a cooked 20cm (8”) sweet pastry shell made in a loose-bottomed flan tin, see page 66 for pastry recipe.

    SERVES 6-8
    MINUTES 60
    DIFFICULTY 5/10

    INGREDIENTS

    110g (4oz) soft brown sugar

    50g (2oz) maple syrup

    150g (5oz) golden syrup

    3 eggs, beaten

    60g (2.5oz) butter, melted

    1 tsp vanilla essence

    175-225g (6-8oz) pecans set aside 75g (3oz) of the pecans for decorating the top of the pie

    METHOD

    1 Place all the ingredients in a food processor and blend until the nuts are coarsely chopped.

    2 Pour the mixture into the cooked pastry case.

    3 Arrange the remaining pecan halves on top of the pie in a circular pattern around the edge.

    4 Preheat the oven to 180C/350F/gas mark

    5 Bake the pie towards the top of the oven for about 30 minutes or until filling is firm to touch.

    INGREDIENTS

    BASE

    20cm (8”) round, spring-form tin with deep sides

    225g (8oz) digestive biscuits, crushed

    50g (2oz) ginger biscuits, crushed

    175g (6oz) butter, melted

    FILLING

    225g (8oz) cream cheese

    300ml (10fl oz) double cream

    1 x 400g tin condensed milk

    juice of one lemon and two limes

    grated rind of one lemon and two limes

    METHOD

    BASE

    1 Mix together crushed biscuits and butter. You want the biscuit crumbs to be well coated in butter to ensure they press firmly into the pie dish.

    2 Press mixture onto the base and sides of the tin. Refrigerate for one hour before use.

    FILLING

    1 Blend the cream cheese and double cream in a large mixing bowl with a hand mixer. Add the condensed milk to this mixture and blend well.

    2 Add the juice of the lemon, lime and grated rind. (Save a little grated rind to sprinkle on top of cheesecake.) Mix on high speed until the mixture thickens slightly.

    3 Pour into the prepared base and sprinkle with the grated rind.

    4 Allow to set for 3 hours in the fridge.

    LEMON & LIME CHEESECAKE

    An enormous favourite when I had my restaurant. It was the dessert that sparked off my first book when I owned my bistro and gallery.

    SERVES 6-8
    MINUTES 240
    DIFFICULTY 2/10

    STICKY TOFFEE PUDDING & CARAMEL SAUCE

    This pudding lends itself well to being heated up first before serving.

    SERVES 6
    MINUTES 60
    DIFFICULTY 3/10

    INGREDIENTS

    PUDDING

    50g (2oz) unsalted butter, softened

    150g (5oz) caster sugar

    1 egg, beaten

    200g (7oz) self-raising flour

    1 tsp baking powder

    175g (6oz) dates, chopped

    1 tsp bicarbonate soda

    300ml (10fl oz) boiling water

    SAUCE

    275g (10oz) brown sugar

    300ml (10fl oz) double cream

    275g (10oz) unsalted butter

    METHOD

    PUDDING

    1 Cream the butter and sugar together. Add the egg and beat well. Stir in flour and baking powder. Put the dates and bicarbonate of soda in a bowl and pour over the boiling water. Mix thoroughly into the creamed mixture.

    2 Grease a deep baking dish (30 x 20 x 13cm [12 x 8 x 5”]) and sprinkle the bottom with a little caster sugar. Pour the pudding mixture into the dish.

    3 Preheat the oven to 180C/350F/gas mark 4 and bake for 35-40 minutes.

    SAUCE

    1 Put the brown sugar, cream and butter in a pan, bring to boil and simmer until the sauce turns a caramel colour. Pour the warm caramel sauce over the pudding to serve.

    AWARD-WINNING
    PAVLOVA

    LEMON & LIME
    CHEESECAK

    CRANACHAN

    STICKY
    GINGERBREAD

    PECAN PIE

    AWARD-WINNING
    PAVLOVA

    LEMON TART

    STICKY TOFFEE
    PUDDING &
    CARAMEL SAUCE

    BANOFFI PIE

    SCONES
    (PLAIN OR FRUIT)

    BROWSE MARY’S RECIPES

    Don’t forget to buy Mary’s Kitchen Cookbook

    BLUEBERRY MUFFINS

    Coconut Lemon Bites

    Scottish Porridge

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