Cherry Pancakes in Cinnamon Cream


4 oz all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 cup + 2 tbsp milk
1 tbsp melted butter or oil
3/4 tbsp kirsch


8 oz black cherries
1 tablespoon kirsch


caster sugar (for dusting)
1/3 cup double cream
pinch of ground cinnamon
2 tablespoon toasted almonds, chopped


  1. To make the batter, sift the floir with the salt into a bowl. Make a well in the centre. Add the egg, yolk and kirsch. Add milk slowly, stirring all the time.
  2. When half of the milk has been added, stir in the melted butter and beat well until smooth.
  3. Add the remaining milk and leave to stand for 30 minutes before using. The batter should have the consistency of thin cream. If it is too thick, add a little extra milk.
  4. Stone the cherries, pour over 1 tablespoon kirsch, cover and leave for 30 minutes.
  5. Preheat the oven to 425ºF.
  6. Fry the pancakes. Put a tablespoon of cherries on each. Roll up pancakes, put them on a baking sheet and dust well with caster sugar.
  7. Heat pancakes through in the oven for 3-4 minutes. Place in a hot serving dish.
  8. Boil the cream with the cinnamon, pour this over the pancakes and scatter the almonds on top. Serve at once.

Source: Cooking with Eggs

Chocolate Sponge Pudding


4 oz butter
4 oz caster sugar
2 large eggs, beaten
3 oz self-raising floor
pinch of salt
1/2 oz cornstarch
1/2 oz cocoa powder
2 oz plain chocolate, melted with 1 tablespoon warm milk


  1. Cream the butter and sugar together until fluffy and pale in colour. Add the eggs, a little at a time.
  2. Sift the flour, salt, cornstarch and cocoa powder. Fold into the creamed mixture. Add the melted chocolate and milk mixture and stir to make a soft mixture that will fall easily from a spoon.
  3. Grease a 1-lb foil pudding basin and spoon in the mixture. Cover with buttered heavy duty foil with a pleat in the centre to allow for expansion. Secure the foil around the rim of-the basin with string. Stand the basin in a saucepan with boiling water one third up the sides of the basin and steam for 1-1/2 to 2 hours.
  4. Serve with hot chocolate sauce.
  5. To freeze: Cool quickly, place in a plastic bag, seal and freeze.
  6. To serve: Thaw at room temperature for 4 hours. Reheat by steaming for 45 minutes as above.

Makes 4 servings.

Source: Freezer Cookery Book

Vegan Beet Wellington


500 g raw crapaudine beetroot (buy the most cylindrical one you can – this will improve the shape of your Wellington)
200 ml red wine vinegar
Sherry vinegar
200 g caster sugar
20 g star anise
20 g mustard seeds
200 g spinach (to wrap the beetroot in)


500 g finely chopped chestnut mushrooms
2 cloves of crushed garlic
2 sprigs of thyme
10 ml vegetable oil
150 g blanched and finely chopped chestnuts
Truffle oil to taste


250 ml almond milk
50 g flour
Salt and pepper


Vegan puff pastry
Chickpea water

Beetroot Gel (Garnish)

400 g red beetroot juice
4 g agar agar
pinch of salt
8 g red wine vinegar


Thinly sliced beetroot
Thinly sliced Breakfast radishes
Thinly sliced black truffle
Extra virgin rapeseed oil
Mixed salad cress
Freshly grated horseradish

Vegan Jus

500 g sliced white onion
500 g sliced carrots
500 g beetroot trimmings
500 g leeks chopped into chunks
2 cloves of crushed garlic
2 sprigs of thyme
10 ml vegetable oil
30 g corn flour
100 ml water


  1. Start with the beetroot centre: Remove any leaves from your beetroot, wash gently, and place in a pan of simmering water with all of the other ingredients (but not the spinach). Simmer for around 20-30 minutes, until the beetroot is tender.
  2. Whilst the beetroot is still warm, peel off and discard the outer 2 layers using a new jay cloth – wear protective gloves to do this.
  3. Make the duxcelles: Caramelise the sliced chestnut mushrooms in a heavy based pan with the crushed garlic, thyme, and vegetable oil.
  4. Add the blanched chestnuts and cook until combined.
  5. Season with salt and truffle oil to taste.
  6. Blitz the mixture to a spreadable texture
  7. Make the crepes: Combine the ingredients, and whisk to remove any lumps.
  8. Heat a non stick pan, and cook the crepe until golden brown on both sides. You will need at least two crepes.
  9. To construct the wellington: Lightly blanch the spinach and wrap it around the cooked beetroot ensuring there are no gaps.
  10. On a layer of cling film place 2 of the crepes. Spread a layer of mushroom and chestnut duxcelles on top of the crepe.
  11. Place the beetroot wrapped in spinach on top. Wrap it up tightly in cling film and rest in the fridge for an hour.
  12. Remove cling film and wrap tightly in vegan puff pastry. Rest in the fridge for another hour.
  13. Glaze the wellington in chickpea water and score.
  14. Cook at 210ºC for 18 minutes.
  15. Making the beetroot gel: Bring everything to boil and simmer for 3-4 minutes.
  16. Pass through a muslin cloth and set in a baking tray.
  17. Making the vegan jus: Roast all of the herbs and vegetables, coated with the vegetable oil, in a large tray at 220ºC for 45 minutes, stirring every 15 minutes until deeply caramelised.
  18. Cover the roasted vegetables with water and roast again at 180ºC for 1 hour.
  19. Pass through a fine sieve and reduce by half.
  20. Dissolve the corn flour with the water and add to the reduced sauce. Bring to the boil and allow to thicken. Season to taste.
  21. Plating the Beet Wellington: Smear a dessert spoon full of beetroot gel on one side of the plate.
  22. Garnish the beetroot gel with a few thin slices of beetroot, Breakfast radish, truffle, mixed salad cress, and a little horseradish to taste. Drizzle with oil.
  23. With a sharp knife, cut two slices of Beet Wellington, and position on the other side of the plate.
  24. Serve vegan jus in a sauce jug alongside the dish.

Makes 6 to 8 servings.

Source: Chef Gordon Ramsay

Banana Bread with Strawberry Compote and Mascarpone


4-1/2 oz butter, softened, plus extra for greasing
1/2 cup superfine sugar
generous 1/4 cup brown sugar
3 eggs
1 tsp vanilla extract
3 large ripe bananas
scant 2 cups self-rising flour
1 tsp freshly grated nutmeg
1 tsp ground cinnamon

Strawberry Compote

scant 14 cup brown sugar
juice of 2 oranges
grated rind of 1 orange
1 cinnamon stick
2-1/2 cups strawberries, thickly sliced

confectioners’ sugar, sifted, for dusting
mascarpone to serve


  1. Preheat the oven to 350°F/180°C. Grease a 9 x 41/4-inch/23 x 11-cm loaf pan and line the bottom with parchment paper.
  2. Place the butter and sugars in a bowl and beat together until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract.
  3. Peel the bananas and mash coarsely with the back of a fork. Stir gently into the butter mixture, then add the flour, nutmeg, and cinnamon, stirring until just combined.
  4. Pour the mixture into the prepared pan and bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes before turning out onto a wire rack.
  5. To make the compote, mix the brown sugar, orange juice, orange rind, and cinnamon stick together in a medium pan and bring to a boil. Add the strawberries and return to a boil. Remove from the heat, pour into a clean heatproof bowl, and let cool.
  6. Serve slices of the banana bread with a dollop of mascarpone and spoon over the warm or cold compote. Dust with sifted confectioners’ sugar.

Makes 8 servings.

Source: Brunch

Chocolate Swirl Gingerbread


1/2 cup (1 stick) unsalted butter, plus more for pan
1-1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon ground cloves
1/2 cup molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled


  1. Preheat the oven to 325°F. Butter an 8-inch square pan.
  2. In a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
  3. Melt the butter in 1/2 cup water in a small saucepan over medium heat, and stir the mixture into the dry ingredients until smooth.
  4. Stir in the molasses and lightly beaten egg.
  5. Pour half the batter into the prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour the remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
  6. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
  7. Cool completely on a wire rack. Cut and serve with whipped cream or vanilla ice cream.

Makes 1 cake.

Source: Great Food Fast