Raspberry Ice-cream

Ice-cream ice-cream we all scream for ice-cream!


200 g              sugar
375 g              frozen raspberries
1 tsp               lemon juice
250 ml            cream
250 ml            milk


  • Remove the raspberries from freezer and allow to become slightly soft
  • Then puree the raspberries and strain through a sieve – you can leave the seeds if you want a textured ice cream
  • Combine the sugar, lemon juice and fruit in a mixing bowl
  • Stir in the cream and milk
  • Start your ice cream maker and pour the mixture in
  • Churn for 20-40 minutes or until desired consistency
  • Remove and place in the freezer for a couple of hours or over night preferably.

Chocolate Yule Log


Ho Ho Ho, this really is a Masterpiece for the table! 

Recipe coming Mid-December

Raspberry Jelly Cheesecake

What a great combination, cheesecake & jelly! 



220 g              Biscuits
100 g              Butter

Raspberry jelly

800 ml           raspberry coulis, sieved
8                      gelatine leaves
120 g              caster sugar

Cheesecake filling

2kg cream cheese, softened
3 cups caster sugar
½ tsp sea salt flakes
½ cup lemon juice
3 cups cream



  • Crush the biscuits and mix with 100g melted butter
  • Line a spring form tin with the crust and allow to refrigerate


  • Place the gelatine in a bowl of cold water and allow to soften
  • Add 200 ml of the raspberry coulis and sugar to a saucepan and place over a medium heat
  • Bring to just before boiling point and then remove off the heat
  • Remove the gelatine leaves and squeeze out the excess water
  • Add to the hot coulis and stir until dissolved
  • Add the gelatine mixture to the remaining coulis and combine thoroughly
  • Pour half the coulis on top the biscuit base and refrigerate
  • Keep the remaining mixture in a warm place to keep liquid like

Cheesecake filling

  • Using an electric mixer, beat cream cheese on medium speed for 3 minutes or until fluffy
  • Reduce speed to low
  • Gradually beat in sugar and salt until combined
  • Increase speed to medium-high
  • Beat for 3 minutes or until very fluffy
  • Add lemon juice
  • Beat until combined
  • Whisk cream until medium-stiff peaks form
  • Whisk 1/2 of the whipped cream into the cream cheese mixture
  • Fold in remaining whipped cream
  • Once the first layer of gelatine is set, pour the cheesecake filling in
  • Level off and refrigerate for 2 hours
  • Pour over the remaining gelatine mixture

NB: If the coulis has set, warm up gently and leave to cool

  • Allow to set in the fridge for 2 hours

Blueberry Crumble

A classic old fashioned dessert that is still delicious! 


Basic crumble topping

  • 50g butter, chilled, chopped
  • 80 g brown sugar
  • 80 g flour
  • 150 g rolled oats


  • 200 g fresh blueberries
  • 350g frozen mixed berries
  • 3 tsp vanilla extract
  • 2 tbsp brown sugar


  • Preheat your oven to 180°C
  • Place all the crumble ingredients in a mixing bowl
  • Using your fingertips, rub ingredients together until the mixture resembles coarse breadcrumbs
  • Combine the berries, vanilla and sugar in a bowl
  • Spoon half the mixture into a 4cm-deep pie dish
  • Sprinkle half the topping over berry mixture
  • Repeat with remaining berry mixture and topping
  • Bake for 30 to 35 minutes
  • Set aside to cool for 5 minutes before serving with cream, custard or ice-cream.

Chocolate Fondant

The picture says a thousand words!

Makes 6 – 10 depending on the mould being used.


200 g 55 % chocolate
200 g unsalted butter
4 eggs
2 egg yolks
160 g icing sugar
24 g cocoa powder
100 g flour
5 g baking powder


  • Melt the chocolate and butter in a ‘bain-marie’.
  • Remove from heat and whisk in the eggs gradually.
  • Sieve icing sugar, cocoa powder and flour together and incorporate into the chocolate and egg mixture.
  • Place in the fridge until mixture sets.
  • You can use the metal tian rings or cocottes to bake the fondants.
  • Chill the moulds in the fridge and then coat them with soft butter.
  • Chill again to set the butter and then repeat – this time dust the soft butter with some cocoa powder. This will give you two linings of butter to help the fondants rise.
  • Half fill the moulds with the fondant (allowing for rising) and then bake for 8-12 minutes at 190°C.
  • This is a sponge mixture – the end result should remain liquid in the centre.



Pavlova Base

OOOOOOOH a good pavlova is always amazing! 


6 eggs, separated
280 g caster sugar
20 g corn flour
1 tsp white vinegar
½ tsp vanilla extract


  • Pre heat the oven to 120°C
  • Line a baking tray with a silicon mat
  • Place the eggs whites into the bowl of an electric mixer and whisk until soft peaks
  • Gradually add sugar, in several stages, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved
  • Add the corn flour, vinegar and vanilla and whisk until just combined
  • Spoon the meringue onto the lined tray and create what ever shape you like
  • Smooth the sides and top of your Pavlova base
  • Use a small spatula to form little peaks around edge of Pavlova
  • Bake in oven for 1 ½ hours or until Pavlova is dry to the touch
  • Turn off the oven and leave the Pavlova to cool completely
  • Store in an airtight container until required

Chocolate Truffles

Always a great idea to have these ready in the freezer!

Makes 20


225g                70% dark chocolate, broken into small pieces
175ml              cream
Icing sugar, to dust
Cocoa powder, sifted, to roll



  • Place chocolate in a large mixing bowl
  • Place the cream in a saucepan and bring to the boil, then immediately pour over chocolate.
  • Mix until chocolate has melted
  • Set aside at room temperature, covered, for 2- 3 hours to cool completely or until set
  • Use a teaspoon to spoon out bite-sized pieces
  • Dust your hands with a little icing sugar to prevent them sticking and roll mixture into balls in the palm of your hands
  • Roll in cocoa

Jasmine Rice Pudding

You either love this or hate it, I seem to love it!


250 g                Jasmine rice
400 ml             coconut milk
80 g                  caster sugar
1                        vanilla pod, slit in half lengthways
2-3 tbsp          desiccated coconut
150 ml             double cream

1 Handful       pistachio nuts, chopped
1                       lime, for zesting


  • Put the rice, coconut milk, sugar with split and vanilla pod into a saucepan.
  • Bring to a simmer stirring frequently, then cover the pan and cook for about 15 – 20 minutes until the rice is tender.
  • Meanwhile, lightly toast the coconut in a dry frying pan over a medium heat until golden brown, shaking the pan frequently.
  • Tip onto a plate and leave to cool.
  • When the rice is ready, remove the pan from the heat and remove the vanilla pod. Stir in the toasted coconut and double cream until evenly combined.
  • Cover again and allow to stand for 2-3 minutes.
  • Divide the rice pudding between serving bowls, scatter the chopped pistachios on top. Lightly grate over some lime zest and serve.


Oooooooh…. don’t need to say much here, go on!

Serves 12 (small)


400 ml     strong black coffee, cooled
50 ml        Marsala
3                 eggs, separated
80 g           caster sugar
250 g         mascarpone
300 ml      cream, lightly whipped
1 pkt          sponge finger biscuits, halved
Cocoa, for dusting


  • Pour the coffee and marsala into a shallow dish and set aside
  • Place the egg yolks and sugar into a mixing bowl
  • Beat until pale and thick with an electric beater
  • Add the mascarpone and whipped cream, mixing gently until just combined
  • Place the egg whites into a clean mixing bowl
  • Beat until soft peaks
  • Using a metal spoon, gently fold the egg whites into the mascarpone mixture
  • Dip a couple biscuits into the coffee mixture for 20 seconds on each side, repeat as needed
  • Place the soaked sponge at the bottom of each glass ramekin creating a layer
  • Cover with a layer of the mascarpone mixture
  • Repeat the layering again
  • Cover and refrigerate for at least 2 hours
  • Dust generously with cocoa just before serving

Raspberry and Almond Tart

Something slightly different for Raspberry cake day.

Makes 1 x 20 cm Tart


Sweet Pastry

40 g                icing sugar, sieved
1                      egg yolk
60 g                butter, softened
125 g              plain flour
1 tbsp             water
1 pinch           salt

Almond Cream

100 g             butter, softened
100 g             icing sugar, sifted
100 g              ground almonds
2                      eggs
2 tbsp            cream 


250 g              frozen raspberries, thawed and drained
150 g              frozen blue berries, thawed and drained



Making the Sweet Pastry:

  • In a large bowl, mix together the icing sugar and egg yolk to a smooth paste
  • Then add the softened butter and cream together to give a smooth appearance
  • Add the flour and a pinch of salt to the butter mixture and rub together using your fingertips until it resembeles bread crumbs in texture
  • Add the water, then mix and press together
  • Lightly flour your work surface and place the dough on it
  • Knead with the palms of your hands until it is well blended
  • Form into the shape of a round flat patty
  • Wrap in cling film and refrigerate for a minumum of 20 minutes

Rolling and cooking the pastry:

  • Roll out the sweet pastry and line your tart tin
  • Trim off the excess pastry and prick the bottom with a fork all over
  • Freeze for 30 minutes as this will help prevent shrinkage
  • Pre heat the oven to 180°C
  • Cook the pastry blind with baking beans for 5 minutes
  • Remove the baking beans and paper, bake until golden grown
  • Brush with egg white and bake for a further minute
  • Set to one side

To make the almond cream:

  • Combine all of the ingredients and mix until well blended.

To assemble the tart

  • Spread the almond cream on the bottom of the tart.
  • Scatter the raspberries and blue berries over the top
  • Place the tart in the oven and bake for 30 minutes at 160°C
  • Remove and allow to cool