Recipe by Lakeland (blog.lakeland.co.uk)56 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Plum, brown sugar
& hazelnut pie
SERVES 4
90g (3oz) butter
90g (3oz) soft brown sugar
90g (3oz) caster sugar
a couple of drops of vanilla extract
1 free-range egg
150g (5½oz) plain flour
2 tbsp hazelnuts, roughly chopped
800g (1lb 7oz) plums1 Preheat the oven to 200°C/Gas Mark- Put the butter in the bowl of a food
mixer, add the sugars and beat until
pale and fluffy. Add a couple of drops of
vanilla extract and a pinch of salt. Break
the egg into a small bowl and beat
lightly with a fork, then add to the butter
and sugar, beating continuously. With
the beater still turning, add the flour and
the hazelnuts. Turn the mixture out onto
a floured board.
2 Halve and stone the plums and pack
them into a deep - sided baking dish
about 22cm (8½in) in diameter. Pat the
cookie dough into a thick disc large
enough to cover the dish, then place
on top of the plums.
3 Bake for 45 minutes, or until the
surface is lightly crisp and the plum
juices are peeping through. Eat warm,
with cream, custard or yoghur t.Raspberry &
mango coconut
cream parfaitSERVES 8For the top raspberry layer
2 gelatine leaves
150g (5½oz) raspberries
30g (1oz) caster sugarFor the bottom mango layer
7 gelatine leaves
200g (7oz) prepared mango, cut
into chunks
400ml (14fl oz) coconut milk
30g (1oz) caster sugar
300ml (10fl oz) double cream
2-3 drops of orange or yellow food
colouring
mint leaves, optional1 First make the raspberry layer. Soak
the gelatine leaves in a jug of cold water
for 5 minutes.
2 Meanwhile, purée the raspberries
and pass them through a fine sieve to
remove the pips. Transfer to
a measuring jug and make up to 250ml
(9fl oz) with water.
3 Pour the raspberry liquid into a
saucepan and add the caster sugar. Lift
the soaked gelatine from the water,
squeeze out any excess liquid and add
to the saucepan. Heat gently to
dissolve, taking care not to boil. Once
fully dissolved, remove from the heat
and cool for 5 minutes.
4 Put both sections of the mould onto a
tray to keep them steady. Slowly pourthe raspberry liquid into the top
raspberry-shaped mould.
5 To make the mango layer, soak the
leaves of gelatine in a jug of cold water
for 5 minutes.
6 Meanwhile, purée the mango until
very smooth, then transfer to a large
saucepan and add the coconut milk,
caster sugar, double cream and 100ml
(3½fl oz) water. Stir in 2-3 drops of food
colouring. Lif t the soaked gelatine from
the water, squeeze out any excess
liquid and add to the saucepan. Heat
gently to dissolve, taking care not to
boil. Once fully dissolved, remove from
the heat and cool for 5 minutes. Slowly
pour the mango liquid into the
base mould.
7 Transfer both sections on the tray to
the fridge to set for 2-3 hours. When
set, transfer to the freezer and freeze for
3-4 hours, or overnight.
8 To turn out the moulds, carefully ease
away the edges around the rims of the
moulds. Invert the mango layer onto a
serving plate and carefully ease it out.
Invert the raspberry layer on top. Allow
to stand for 10-15 minutes, decorate with
the mint leaves if using, then ser ve.The recipes on pages
55-56 are taken from
Greenfeast by Nigel
Slater, published by
Harper Collins (£22).
Images ©
Jonathan Lovekin.