Pancakes/Crêpes: 250ml flour 1,2ml baking powder 2,5ml salt 250ml milk 125ml water 62ml vegetable oil 2 eggs
Add the flour, baking powder and salt to a bowl of a stand mixer fitter with the whisk attachment. Add the milk, water, oil and eggs to a jug and whisk together by hand until the eggs are fully incorporated. Turn the mixer on low speed and slowly drizzle in the milk mixture. Set the mixer on its highest speed and whisk for 2 minutes. Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour through. Cover with a tea towel and set aside to rest for an hour. Place a crêpe pan on medium-high heat, wait for it to warm up and pour a few drops of oil into the pan. Spoon a soup ladle full of batter into the pan and swirl around to cover the surface. Cook for a minute or two, flip the crêpe over and cook for another minute or so. Keep going until you have no batter left. Cover the crêpes and allow to cool completely.
Lemon curd: grated zest of one lemon 220g caster sugar 110g butter, cubed 125ml lemon juice, strained (about three lemons) 3 eggs, lightly beaten
Add the zest, sugar and butter to a small saucepan and set over the lowest heat. Stir the mixture until the butter has melted and the sugar has dissolved. Add the lemon juice to the saucepan and stir through. Now add the egg and keep stirring until the mixture is thick enough to coat the back of a spoon. Take the curd from the heat and pour into a glass jar. Allow to cool completely.
Putting the dish together: Preheat your oven to 200℃ and butter a ceramic tart dish. Spoon 2-3 teaspoons of lemon curd on a crêpe and spread it with the back of a spoon. Roll the crêpe up and place it in the ceramic dish. Keep going until all the crêpes are filled. Pour the cream over the pancakes and sift the icing sugar over. Bake in the oven for 20 minutes. Serve warm.
Preheat your oven to 170℃. Add the eggs and sugar to a mixing bowl and whisk together with electric beaters until pale. Set aside. Pour the cream and milk into a saucepan and place it over a high heat. Bring the mixture just to the boil. Pour the cream and milk onto the egg and sugar in a very thin stream, while constantly whisking. Add the vanilla to the mixture and stir through. Set aside to cool slightly. Slice the buns in half and spread each with butter. Dip each half into the milk mixture, allowing 2-3 seconds for the buns to absorb the liquid. Arrange the halved buns so that they overlap slightly in a 18 – 23cm ovenproof dish. Now pour the rest of the mixture through a sieve and drizzle it onto the buns. Scatter the pistachio nuts and orange zest over and set aside for 20 minutes so that the buns can soak up the custard mixture. Place the pudding in the oven and bake for 45 minutes. Dust with icing sugar and serve with custard.
250ml flour 5ml baking powder 1,2ml salt 45ml butter, cubed 2 eggs 15ml sugar 2,5ml salt 2,5ml ground cinnamon 125ml butter, melted ground cinnamon and sugar to sprinkle over
Add the flour, baking powder and salt to a mixing bowl. Add the butter and rub it into the dry ingredients with your fingertips. Add the eggs and 15ml sugar to another bowl and whisk together. Pour the egg mixture into the flour mixture and mix together. Fill a large saucepan at least 7-8cm deep with hot, simmering water. Add 2,5ml salt and 2,5ml cinnamon to the water. Spoon a teaspoonful of batter into the water. Add another 4 dumplings – do not crowd the saucepan- and gently simmer for 10 minutes. Remove with a slotted spoon and place in a heatproof dish. Drizzle with the melted butter and some cinnamon-sugar. Keep the dumplings warm while you cook the rest. Serve warm with extra cinnamon-sugar.
5 eggs, separated 135g sugar 4 Granny Smith Apples, peeled and grated 80g almond meal 80ml flaked almonds icing sugar to dust
Preheat your oven to 200℃ and spay a 22cm ovenproof dish with cooking spray. Add the egg yolks and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together until light in colour. Scoop the apple into a clean tea towel and squeeze the juice from it. Add the apple to the creamed mixture and mix through. Add the almond meal and mix on medium speed until incorporated into the batter. Set aside. Add the egg whites to a clean mixing bowl and beat until stiff peaks form. Fold the egg whites into the batter. Scrape the mixture into the prepared baking dish and sprinkle the flaked almonds over. Place the pudding in the oven and bake for 20 minutes until golden brown. Dust the apple pudding with icing sugar and serve warm or at room temperature.
2 tins of coconut milk 100ml milk 250ml tapioca a pinch of salt 83ml sugar 83ml butter 4 eggs 5ml vanilla 6 fresh guavas 83ml coconut shavings
Preheat your oven to 180℃ and grease a 18cm X 28ccm ovenproof dish. Pour the 2 tins of coconut milk and the 100ml of milk into a saucepan and bring to the boil. Add the tapioca and salt to the milk, turn the heat down to low and gently simmer for 25 minutes. Stir the mixture every now and then to prevent the tapioca from clotting and sticking to the saucepan. Remove the saucepan from the heat and stir in the sugar and butter. Add the eggs and vanilla to a mixing bowl and whisk together. Pour the egg mixture into the tapioca while stirring. Pour the mixture into the prepared baking dish. Peel the guavas and randomly press them into the tapioca. Place in the oven and bake for 45 minutes. Sprinkle the warm dessert with coconut shavings and serve with pouring custard.
This is fragrant dessert with rose water and honey and is based on the traditional Roz bel Laban. The recipe provides 6 generous portions depending on the size of the glasses or bowls it is served in.
500ml milk 250ml cream 2 cinnamon quills 6 cloves 1,2ml ground cardamon 250ml rice 30ml sugar 500ml water 83ml condensed milk 30ml butter 30ml rose water honey and pistachio nuts to serve
Add the milk, cream, cinnamon, cloves and cardamon to a saucepan. Turn the heat on medium and wait for the mixture to come to the boil. Turn the heat down so that the mixture simmers and add the rice, sugar and water. Allow the mixture to simmer until the rice is cooked, stirring continuously. This will take 30 – 40 minutes. Do not leave the mixture – keep an eye on it! Take the saucepan from the heat and add the condensed milk, rose water and butter. Stir thoroughly. Spoon the rice pudding into glasses or serving bowls. Drizzle each dessert with honey and a sprinkling of pistachio nuts. The rice pudding is best served warm.