Woman_and_Home_Feel_Good_Food_-_October_2019

Chocolatecherry

roly-poly

Thiscomfortpudfavouritegetsa

BlackForestupgradewithkirsch-

soaked cherries and chocolate.

Serves 8 • Ready in 1 hr

butterforgreasing

150gself-raisingflour

50gcastersugar

75gvegetablesuet

finelygratedzestof½lemon

75-100mlmilk, plus extra for

brushing

100gblackcherriesinkirsch(we

usedOpies),drained,roughly

choppedandjuicereserved,plus

a fewwholecherriesfordecoration

1tbspcherryorotherfruit jam

50gchocolatechips

40gflakedalmonds

custard, to serve

1 Heattheovento190C/Gas5,

andbuttera largesheetofbaking

paper.Mixtheflour,sugar,suetand

lemonzestin a bowl,thengradually

add75mlmilk,stirringwitha knife

untilit comestogethertoforma

softdough,addingtheremaining

milkif themixtureis toodry.

2 Rolloutthedoughona floured

surfaceto 30 x 20cm.Mixthe

cherriesandjamtogetherand

spreadoverthedough,leavinga

2cmborder.Sprinklewithchocolate

chipsandalmonds.Brushtheedges

witha littlemilk,rollupfromone

shortendandpinchtheendstoseal.

3 Puttheroly-polyonthebaking

paper,seam-sidedown,andwrap

looselyin thepaper,twistingthe

ends.Placeona bakingtrayand

bakefor25-35minsuntilgolden.

Leavefor5 minsbeforeopening,cut

intoslicesandservewithcustard,a

drizzleofthereservedcherry juice,

anda fewwholecherries.

Perserving:Cals300, Fat 15g, Sat

fat 7g, Carbs 36g

Poachedpear

pavlova

This is a great dessert to impress.

Serves8 • Ready in 1 hr 15 mins,

plus cooling

750mlfruityredwine(egMerlot)

300glightmuscovadosugar

1tbspblackpeppercorns

2 staraniseand1 cinnamon stick

4 cardamompods

4 pears,peeled,halved and cored

forthemeringue:

4 largeeggwhites

175gcastersugar

60gdarkmuscovadosugar

1tbspwhitewinevinegar

1tbspcornflour

300mlcartonwhipping cream

youwillneed:

a baking tray lined with baking paper

1 Ina pan,gentlyheatthewine,

sugarandspicesuntilthesugar

dissolves,thenincreasetoa simmer.

Addthepearsandcookfor10-15

mins.Removethepearswitha

slottedspoon,putina bowland

strainovertheliquid.Leavetocool.

2 Heattheovento140C/Gas1.

Whisktheeggwhitesanda pinch

ofsaltuntilstiff,thenwhiskin⅔of

thecastersugar,addingit a spoonful

ata time,whisking.Whiskinthe

remainingcastersugarplusthe

muscovado,vinegarandcornflour.

3 Spoonthemeringueontothe

bakingtrayandspreadintoa

20-25cmcircle,makinga slightdip

inthecentre.Bakefor1 hr,turnoff

theovenandleavethemeringue

insideuntilcompletelycold.

4 Removethepearsfromtheliquid,

pourtheliquidintoa panandboil

rapidlyuntilsyrupy.Leavetocool.

5 Whipthecreamuntilit formssoft

peaksandspoonontothemeringue.

Chopthepearsintochunksand

arrangeonthetop.Spoonoversome

syrupandservetherestina jug.

Perserving:Cals500, Fat 15g, Sat

fat 9g, Carbs 79g

Plumand

hazelnut

Bakewelltart

A fabulous twist on a classic.

Serves 8 • Ready in 1 hr

375gsweet shortcrust pastry,

chilled

85gbutter,softened, plus extra

forgreasing

85gcastersugar

85ggroundhazelnuts

50gself-raisingflour

2 eggs,beaten

5tbspplumjam

12 Victoria plums, halved and

pitted

1tbspcastersugar

youwillneed:

24cm loose-based tart tin

1 Heattheovento190C/Gas 5

andputa bakingtrayintheoven

toheat.Rolloutthepastryona

lightlyflouredsurfacetoa circle

slightlylargerthanthe24cmtart

tin.Liftthepastryintothetinand

easeit intothebaseandsides,

pressingdownlightly.Prickthebase

witha forkandchillinthefridge.

2 Putthebutter,castersugar,

hazelnuts,self-raisingflourand

eggsina bowlorfoodprocessor

andbeatorblenduntilsmooth.

Spreadthejamoverthepastry

base.Topwiththehazelnutmixture

andarrangetheplums,cut-sideup,

ontop.Sprinklewithcastersugar.

Placethetinonthehotbakingtray

andbakefor30-35minsuntilthe

pastryis cookedandthefillingis

golden.Leavetocool slightly

beforeserving.

Perserving:Cals490, Fat 31g, Sat

fat 12g, Carbs 45g

DESSERTS

114 woman&home PASSIONATE ABOUT FOOD