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.
BROWSE MARY’S RECIPES
Don’t forget to buy Mary’s Kitchen Cookbook