little delights

Wild plum fool with sponge fingers





300g wild plums, toned and cut into wedges
75g caster sugar
200ml double cream

For the custard:
2 large free-range egg yolks
20g caster sugar
1/2 tsp vanilla bean paste or extract
100ml double cream
100ml whole milk

For the sponge fingers (makes approx. 30):

3 large free-range eggs, separated
90g caster sugar
75g plain flour
6 tbsp icing sugar

For the custard, whisk the egg yolks, sugar and vanilla together in a bowl until thick and pale. Bring the cream and milk to the boil in a non-stick pan, then whisk into the yolk mixture. Return the lot to the pan and stir over a low heat until the mixture thickens and coats the back of a wooden spoon. Pour into a bowl and leave to cool, then chill for at least 4 hours.

Put the plums or damsons into a pan with the sugar and stir over a medium heat until the juices start to run, then increase the heat and cook for about 5 minutes, stirring occasionally, until cooked. Rub the mixture through a sieve into a bowl. Cool, then cover and chill along with the custard.

For the sponge fingers, preheat the oven to 180°C/Gas 4. Beat the egg whites in a large clean bowl into soft peaks. Whisk in the caster sugar, one teaspoon at a time, to make a stiff and glossy meringue. Lightly beat the egg yolks and gently fold into the meringue, then sift over the flour and fold in. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle and pipe 2cm wide strips in 8-10cm long lines across two large lined baking sheets, leaving 5cm between each one. Dust with half the icing sugar and leave to rest for 5 minutes, then dust with the remaining icing sugar and bake for 10 minutes. Leave to cool, then store in an airtight tin until needed.

To serve, whip the cream in a large mixing bowl until it just begins to form soft peaks. Gently fold in the custard and plum purée until only just mixed. Spoon into a serving bowl and serve with the sponge fingers for dipping.

Pistachio and orange shortbread hearts 

60g unsalted pistachios, shelled
225g unsalted butter, softened
100g caster sugar, plus extra for sprinkling
225g plain flour, plus extra for dusting
60g semolina
zest of 1 orange, finely grated

Whizz the pistachios in a food processor until finely chopped and tip into a bowl. Add the butter, caster sugar, flour and semolina, and using your fingers rub the butter into the dry ingredients Add the grated orange zest and work until the mixture comes together

Turn the dough out onto a lightly floured work surface and knead very gently until smooth. Shape the dough into a ball, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes

Lightly dust the work surface with flour and roll out the dough to a thickness of about 4mm. Using heart-shaped cutters, stamp out cookies and arrange on lined baking trays. Gather any dough off cuts into a ball and re-roll to make more cookies. Chill the cookies for a further 30 minutes

Meanwhile preheat the oven to 170C/325F/Gas Mark 3

Bake the cookies on the middle shelf of the oven for about 15-18 minutes or until very pale golden

Remove from the oven, sprinkle with caster sugar and then transfer to wire racks to cool

Ricotta tartlets with fig and honey 

250g ricotta
2tbsps sugar
8 digestive biscuits
2 large ripe figs, quartered lengthwise
Honey

Preheat oven to 200C or soften the biscuits in the microwave for about 20 seconds to save time

Combine ricotta and sugar in a small bowl

If using oven, place biscuits on a baking tray in the oven for 2 minutes

Remove from the oven or microwave. Using a soup spoon and a tea towel, carefully shape the biscuits into little tartlet shells

Repeat with the remaining biscuits

Divide ricotta mixture equally between tartlet shells

Top each with a fig quarter and drizzle with a little honey.

Rhubarb and orange crumbles 

50g (2oz) cold butter, cubed
75g (3oz) flour
25g (1oz) coarse oatmeal
25g (1oz) caster sugar
350g (12oz) rhubarb, cut into 2cm (¾in lengths)
zest 1 orange, plus 1tbsp juice
2 balls stem ginger, finely chopped
40g (1½oz) light muscovado sugar

Heat the oven to 190C, 170C fan, 375F, gas 5. To make the crumble, rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the oatmeal and caster sugar, and set aside.

To make the filling, in a small bowl, mix the rhubarb, orange zest and juice, stem ginger and muscovado sugar. Divide equally between the ramekins or jars and top with the crumble mix. Place on a baking sheet and cook in the oven for 20 to 25 minutes or until the topping is golden. Serve with clotted cream, if you like.

Sticky toffee tots 

for the sauce
125g (4½oz) dark soft brown sugar
60g (2½oz) unsalted butter
150ml (¼pt) double cream
½tsp sea salt flakes

for the sponge

85g (3½oz) stoned dates, chopped
½tsp bicarbonate of soda
40g (1½oz) unsalted butter, softened
85g (3½oz) caster sugar
2 large free-range eggs
½tsp pure vanilla extract
125g (4½oz) self-raising flour, sifted

To make the sauce, place the sugar, butter, cream and salt in a saucepan and heat gently, stirring, until the sugar has dissolved and the sauce is smooth. Set aside to cool and thicken.

Heat the oven to 180C, 160C fan, 350F, gas 4. To make the sponge, place the dates in a bowl with the bicarbonate of soda and 150ml (¼pt) boiling water. Stir well and set aside.

Beat the butter and caster sugar in a food processor until fluffy. Beat the eggs with the vanilla extract and pour in a steady stream on to the butter and sugar, beating continuously. Don't be alarmed if the mixture looks curdled at this stage - it will all come together when you add the flour.

Add the flour and beat well, then pour in the dates and all the liquid; mix well. Butter the dariole moulds and divide the mixture evenly between them - they should be just over two-thirds full. Place on a baking sheet in the middle shelf of the oven.

Bake for 15 to 20 minutes or until well risen and golden brown. Press the centre of the puddings lightly; if the sponge springs back, they are cooked. Remove from the oven and allow to rest for 5 minutes before turning out on to 6 warmed plates. To serve, pour a couple of spoonfuls of the sauce over each pudding and serve the rest in a jug.

Raspberry and elderflower shortbread 

85g (3½oz) plain flour
35g (1¼oz) caster sugar
75g (3oz) cold unsalted butter, cubed
100g (4oz) raspberries
25ml (1fl oz)elderflower liqueur
200ml (1/3pt) double cream
1 tsp icing sugar, to dust

Preheat the oven to 180C/160C fan/350F/Gas 4. Place the flour, caster and butter in the bowl of a food processor whiz until it resembles breadcrumbs.

Pulse until it comes together to form a ball then carefully remove from the processor bowl. Dust the surface with flour and roll out the shortbread to 6mm (¼in) thick. Using a 3cm (1¼in) fluted cutter punch out rounds and transfer to a lined baking tray.

Bake for 10 minutes until just turning golden. Leave to cool completely.

Crush raspberries with a fork and stir through the elderflower liqueur. Lightly whip the cream then fold through the raspberries. Spoon a little of the raspberry cream onto each of the shortbreads and sandwich with a another shortbread. Dust with icing sugar to serve.

Petite apple pies 

125g (4½oz) plain flour
75g (3oz) cold, unsalted butter, cubed
35g (1¼oz) caster sugar, plus extra to sprinkle
1 free-range egg yolk, plus 1 beaten egg, to glaze
3 large Bramley apples (around 750g/1lb 10oz), peeled and roughly chopped
¾tsp ground cinnamon
75g (3oz) caster sugar

To make the pastry, mix the flour, butter and sugar along with a pinch 
of salt in a food processor until it resembles fine breadcrumbs. Add the egg yolk and a little cold water, and pulse until it comes together to form a dough. Bring it together with your hands and roll flat with a rolling pin into a disc shape. Chill in the fridge for 1 hour. Heat the oven to 190C, 170C fan, 375F, gas 5.

To make the filling, mix the apples, cinnamon and sugar together, then divide equally between the ramekins. Roll out the pastry to the thickness of a £1 coin, and cut into discs slightly wider than the ramekins. Brush the lip of each ramekin with a little water and lay the pastry over the top; trim the overhang so it sits neatly against the edge. Cut a steam hole, decorate the top with the extra pastry and sprinkle with sugar. Brush with the beaten egg and bake for 25 to 30 minutes or until golden. Serve with custard or cream.

Strawberry brownie bites

100g (4oz) butter
100g (4oz) dark chocolate
2 medium eggs
½ tbsp vanilla extract
125g (4½oz) caster sugar
50g (2oz) plain flour
Pinch salt
200g (7oz) Silver Spoon strawberry flavour buttons
Sugar craft edible flowers, to decorate

Preheat oven to 180C/160C fan/350F/Gas 4. Grease and line a 20cm (8in) square cake tin with baking parchment.

Melt the butter & chocolate together. Cool slightly then beat in the eggs, sugar & vanilla. Fold in flour and salt then pour into the prepared tin.

Bake for 15-20 minutes until the brownies are set but still gooey. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.

Slice the brownie into 36 x 3cm (1¼in) squares.

Melt the buttons according to pack instructions then spoon over the brownies and leave for an hour to set. Top with the edible flowers to serve.

Mini bakewells 

175g (6oz) plain flour
100g (4oz) cold, unsalted butter, cubed
40g (1½oz) caster sugar
1 large free-range egg yolk

for the filling

50g (2oz) unsalted butter, softened
50g (2oz) caster sugar
1 large free-range egg and 1 yolk, beaten
60g (2½oz) ground almonds
zest and juice ½ lemon
½tsp vanilla extract
2tbsp raspberry conserve
20g (¾oz) flaked almonds

To make the pastry, mix the flour, butter and sugar along with a pinch of salt in a food processor until it resembles fine breadcrumbs. Add the egg yolk and a little cold water, and pulse until it comes together to form a dough. Bring it together with your hands and roll flat with a rolling pin into a disc shape. Chill in the fridge for 1 hour.

Heat the oven to 180C, 160C fan, 350F, gas 4. Roll out the pastry to the thickness of a £1 coin, and cut into discs to fit the bun tin moulds. Carefully shape to fit neatly, then prick the bottoms lightly with a fork. Line each with a small piece of foil and fill with baking beans. Blind bake for 20 minutes.

To make the filling, cream the butter and sugar until pale and creamy; then gradually beat in the egg and egg yolk, a little at a time. Fold in the ground almonds, lemon zest and juice, and vanilla. Set aside.

Remove the pastry cases from the oven, take out the beans and set aside to cool. Add a small amount of the

jam to the pastry cases and top with the almond filling - don't overfill. Sprinkle over the flaked almonds and bake for 10 to 15 minutes or until lightly golden.

Chocolate and pistachio biscotti 

350g (12oz) plain flour, plus extra for dusting
50g (2oz) cocoa powder
1 tsp baking powder
pinch salt
300g (10oz) caster sugar
200g (7oz) dark chocolate, chopped into small chunks
125g (4½oz) shelled pistachios
3 large eggs, lightly beaten, plus 2 egg yolks
½ tbsp vanilla extract

Preheat the oven to 180C/160C fan/350F/Gas 4. In a large bowl mix the flour, cocoa powder, baking powder, salt, sugar, chocolate chunks and pistachios.

Pour over the eggs, egg yolks and vanilla. Mix well and bring together to a soft smooth dough.

With floured hands divide into two logs about 30cm (11¾in) long and 6.5cm (2½in) wide & high, place on two separate baking sheets. Bake for 30 minutes until set on top then leave to cool for 10 minutes.

Reduce the oven temperature to 150C/130C fan/300F/Gas 2. With a serrated knife cut each log on the diagonal into 1cm (½in) thick slices. Lay the biscotti cut side down on the baking sheets and bake for another 20 minutes, turning the biscotti over halfway through. Leave to cool completely on a wire rack.

Triple berry cheesecakes 

100g melted butter
2 tbsp runny honey
200g digestive biscuits, finely crushed
1 tsp ground cinnamon
For the cheesecake
6 gelatine leaves (I use Supercook Platinum)
100ml blueberry purée
100ml raspberry purée
100ml strawberry purée

(if you can’t find berry purées, make your own by puréeing fresh berries in a blender and passing them through a fine sieve)

620g full-fat cream cheese
185g caster sugar
210g crème fraîche
640ml double or whipping cream

Line the insides of the dessert rings or mousse moulds with the acetate strips.

To make the biscuit base, melt the butter with the honey in a saucepan. Add the crushed biscuits and cinnamon and mix until combined. Carefully press a tablespoonful of the biscuit mixture into the bottom of each mould, keeping the sides as clean as possible.

To make the cheesecake, place the gelatine leaves into a bowl and soak them in cold water. Gently warm each of the fruit purées separately, squeeze the water from the gelatine leaves and dissolve two leaves in each of the hot fruit purées. Set aside to cool.


Place the cream cheese and caster sugar in a bowl and mix together until smooth and combined. Then add the crème fraîche. Whip the cream to a soft-peak consistency, taking care not to overwhip.


Divide the cream cheese mixture into three equal parts. Once the fruit purées have cooled to room temperature, mix each one separately with a third of the cream cheese mixture, using a whisk. From this point, you must work quickly as the gelatine can set.

Divide the whipped cream into three equal parts. Gently fold through each of the three cream cheese mixtures until combined.

Starting with strawberry, followed by raspberry and then blueberry, layer the three fruit mixtures in the lined rings or moulds. I find it easier and neater to use piping bags to create the different layers. However, if you do not have piping bags you can carefully spoon the mixtures into the moulds instead.

If using piping bags, fill a plastic piping bag with each mixture. Snip 2.5cm (1in) from the tip of the bag and pipe a layer over the bottom of the biscuit base to about halfway up the sides. Repeat for the two other fruit mixtures until you reach the top.

Flatten the top layers with a palette knife or the back of a spoon. Chill for at least 4 hours or until set.

You can make these cheesecakes up to 3 days in advance if stored in the fridge. De-mould and remove the acetate strips just before serving.

Marshmallow puffs 

280ml water
6 sheets gelatine
620g caster sugar
130g glucose
70g egg whites (approximately 2 large eggs), at room temperature
Pinch of salt
Seeds of 1 vanilla pod
Pink, purple and green liquid food colour

Place the gelatine in a saucepan with 130mlof the water. Leave to soak for 10–15 minutes. Gently warm the gelatine until the leaves have dissolved. Alternatively, dissolve the gelatine by microwaving it in short bursts on a low–medium heat

Place 320g of the caster sugar and the glucose in a small saucepan with the remaining water. Gently warm over a low heat until the sugar has dissolved, then turn up the heat and bring the syrup to the boil.

Using a sugar thermometer, measure the temperature of the syrup. When the syrup reaches 115°C, place the egg whites in a mixing bowl with the dissolved gelatine and salt and start whisking. Once the syrup reaches 121°C, slow down the whisking and carefully pour the syrup into the egg whites in a thin steady stream – pour down the side of the bowl so that the syrup does not splash onto the whisk.

Once all the syrup has been incorporated 
into the egg whites, continue whisking 
quickly until the marshmallow has cooled to room temperature. Once the marshmallow has cooled, add the vanilla seeds.

For a combination of colours, divide the mix into equal parts and fold the liquid food colour through with a spatula.Place each coloured mixture into a separate piping bag using a rubber spatula.Cut approximately 2.5cm (1in) from the tip of the bag and pipe the marshmallow into the greased moulds. Leave to dry for several hours.

In the meantime, make the coloured sprinkling sugars. Divide the remaining caster sugar evenly between 3 bowls and mix each with a few drops of liquid food colour, matching the colours of the marshmallows. Sift out any lumps before use.

Once the marshmallows are fully set, remove them from the moulds and roll in their coordinating sprinkling sugars. Leave the marshmallows to dry uncovered overnight before packing into airtight containers. The marshmallows can be stored like this for up to 5 days.

P.S. remember to use organic ingredients and enjoy your desserts :)