Chocolate Meringue Pie Recipe

Find Recipes invites you to try Chocolate Meringue Pie Recipe

Ingredients:
225g/8oz dark chocolate digestive biscuits
25g/1oz butter, melted

For the filling:
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dark chocolate (at least 70% cocoa solids)

For the meringue:
2 egg whites
100g/4oz caster sugar
1/2 teaspoon vanilla essence

Preheat the oven to 160°C/325°F/Gas mark 3. Put the digestive biscuits in a plastic bag, and crush with a rolling pin. Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the bottom and up the sides of a 23cm/9in flan tin or dish. To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, adding a little of the milk if necessary. Heat the milk until almost boiling, then slowly pour into the egg mixture, whisking well. Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the melted chocolate into the mixture in the saucepan. Pour the mixture into the digestive biscuit base. To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks. Gradually whisk in about two-thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence. Spread the meringue over the filling. Bake the pie in the centre of the oven for 30 minutes. Serve warm.

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Bakewell Tart Recipe

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Ingredients:
225g/8oz ready-to-roll puffpastry
100g/4oz ground almonds
100g/4oz caster sugar
50g/2oz butter
3 eggs
1/4 teaspoon almond essence
4 tablespoons strawberry jam

Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry on a floured work surface, and use to line a 900ml/ 1 1/2 pt shallow dish. Beat the almonds with the sugar, butter, eggs and almond essence. Spread the pastry with an even layer of jam. Pour in the filling. Bake for 30 minutes or until set. Serve warm with cream.

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Sticky Plum Tart Recipe

Find Recipes invites you to try Sticky Plum Tart Recipe

Ingredients:
100g/4oz plain flour
1 teaspoon ground cinnamon
pinch of salt
75g/3oz butter
1 egg yolk
1 tablespoon chilled water
450g/1lb plums, halved, stoned and diced
25g/1oz caster sugar
3 tablespoons apricot jam

Sift the flour into a blender or food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add the chilled water and process for a further 30seconds. Knead together lightly, and roll out to a circle about 25.5cm/10in in diameter. Put on a baking tray and chill for 10-15minutes. Preheat the oven to 200°C/400°F/Gas mark 6. Prick the pastry all over with a fork. Bake for 20-25 minutes or until golden brown. Arrange the plums over the cooked pastry, and sprinkle with the sugar. Put back in the oven for 40-45 minutes until the plums are tender. To finish, melt the jam in a small saucepan with 2 tablespoons water, bring to the boil and bubble for 1 minute. Brush or spoon over the warmtart to glaze.

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Pain au Chocolat Recipe

Find Recipes invites you to try Pain au Chocolat Recipe

Ingredients:
450g/1lb strong plain flour
1/2 teaspoon salt
1/2 teaspoon dried yeast
25g/1oz lard
1 egg, beaten lightly
225ml/8fl oz hand-hot water
175g/6oz butter, softened
beaten egg, to seal and glaze
100g/4oz dark chocolate (at least 70% cocoa solids), broken into 12 squares

Lightly grease a baking tray. Sift the flour and salt into a mixing bowl, and stir in the yeast. Rub in the fat lard using your fingertips. Add the egg and enough of the water to form a soft dough. Knead the dough for about 10 minutes until elastic. Roll the dough out to form a rectangle measuring 38 x 20cm/15 x 8in. Divide the butter into three portions, and dot one portion over two-thirds of the rectangle, leaving a small border around the edge. Fold the rectangle into three by first folding the plain third of the dough over, then the other third. Seal the edges of the dough by pressing with a rolling pin. Give the dough a quarter turn. Re-roll and fold again, without butter, then wrap the dough and chill for 30 minutes. Repeat the buttering and folding outlined above twice more, chilling the dough each time. Re-roll and fold twice more without butter. Chill for a final 30 minutes. Roll the dough to a rectangle measuring 45 x 30cm/18 x 12in, trim and halve lengthways. Cut each half into 6 rectangles, and brush with beaten egg. Put a chocolate square at the end of each rectangle, and roll up to form a sausage. Press the ends together and place, seam side up, on the baking tray. Cover and leave to rise for 40 minutes in a warm place. Preheat the oven to 220°C/425°F/Gas mark 7. Brush the pastries with egg, and bake for 20-25 minutes until golden. Cool on a wire rack. Serve warm or cold.

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Chocolate éclairs Recipe

Find Recipes invites you to try Chocolate éclairs Recipe

Ingredients:
100g/4oz butter
100g/4oz plain flour, sifted
4 eggs, lightly beaten
300ml/10fl oz double cream, whipped
150g/5oz dark chocolate (at least 70% cocoa solids), broken into pieces

Preheat the oven to 210°C/425°F/Gas mark 7, and grease two baking trays. Combine the butter and 225ml/8fl oz water in a large heavy saucepan. Stir over a medium heat until the butter melts. Increase the heat, bring to the boil, then remove the pan from the heat. Add the flour to the saucepan all at once, and quickly beat into the buttery water using a wooden spoon. Return to the heat and continue beating until the mixture leaves the sides of the pan and forms a ball. Transfer to a large bowl and cool slightly. Beat the mixture to release any remaining heat. Gradually add the egg, about 3 teaspoonfuls at a time. Beat well after each addition until all the egg has been added and the mixture is glossy. Spoon the mixture into a piping bag fitted with a 1.5cm/ 5/8in plain nozzle. Sprinkle the baking trays lightly with water. Pipe 15cm/6in lengths onto the trays, leaving room for them to expand. Bake for 10-15 minutes. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and bake for a further 15 minutes. Cool on a wire rack. Split each cooled éclair and remove any uncooked dough. Fill the centre with cream. Melt the chocolate in a bowl set over a saucepan of simmering water. Spread the melted chocolate over to the top of each éclair, in a line along the top. Allow to set, then serve.

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Apple Turnovers Recipe

Find Recipes invites you to try Apple Turnovers Recipe

Ingredients:
500g/1lb 2oz puff pastry
1 egg white, lightly beaten caster sugar, to dust

For the filling:
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped

Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease a baking tray. Roll the pastry on a lightly floured work surface to a rectangle about 45 x 35cm/18 x 14 in. Cut out 12 rounds measuring 10cm/4 in. To make the apple filling, mix together the ingredients in a mixing bowl. Divide the filling among the pastry rounds, then brush the edges with water. Fold the pastry in half to make a half-moon, and pinch the edges firmly together to seal. Brush the tops with egg white, and dust with caster sugar. Make 2 small slits in the top of each turnover. Bake for 15 minutes, then reduce the temperature to 190°C/375°F/Gas mark 5 and bake for a further 10 minutes. Serve warm.

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Coconut Cake Recipe

Find Recipes invites you to try Coconut Cake Recipe

Ingredients:
2 x packets 450g/1lb chocolate
cake mix
225g/8oz desiccated coconut
2 eggs
125ml/4fl oz sour cream
125ml/4fl oz milk

Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a loaf tin. Beat together the cake mix, coconut, eggs, sour cream and milk for 3-4 minutes or until smooth. Pour the mixture into the loaf tin. Bake for 45-50minutes until the top is springy to the touch and a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool, and serve cut in slices.

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Cherry Turnover Recipe

Find Recipes invites you to try Cherry Turnover Recipe

Ingredients:
450g/1lb shortcrust pastry
450g/1lb pitted sour cherries
double cream, to serve

Preheat the oven to 180°C/350°F/Gas mark 4. Roll out the pastry, and use to line a greased 20cm/8in pie dish, allowing the sides of the pastry to hang over the edge. Fill the lined dish with the cherries. Fold the edges of the dough over the filling, sealing them where they meet inthe centre. Prick the pastry top with a fork. Bake in the oven for 30 minutes or until the pastry is lightly browned. Serve with cream.

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Sly Cakes Recipe

Find Recipes invites you to try Sly Cakes Recipe

Ingredients:
450g/1lb ready-to-roll puff pastry
2 cooking apples
50g/2oz butter
50g/2oz muscovado sugar
225g/8oz sultanas
50g/2oz mixed peel
2 teaspoons ground allspice
1 egg yolk, beaten
icing sugar, to dust

Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a non-stick baking tray. Roll out the puff pastry to a thickness of 1cm/ 1/2 in, then trim and cut into 2 equal rectangles. Put one on the baking tray. Peel, core and dice the apple. Fry in the butter. When golden and starting to soften, add the muscovado sugar and toss to coat. Remove from the heat and stir in the sultanas, mixed peel and allspice. Spread the mixture onto the pastry rectangle on the baking tray. Put the other rectangle on top, and press down lightly. Divide into 16 squares with a sharp knife, pressing nearly all the way through, and brush the tops with egg yolk. Bake in the oven for 15-20 minutes. Transfer to a wire rack to cool. Dust with icing sugar.

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