Jamie Oliver

Fruit-packed desserts are the per­fect com­fort eat­ing.

delicious - - CONTENTS - RECIPES & STYLING MA­RINA FILIPPELLI PHO­TOG­RA­PHY JONATHAN GREGSON

Recipes from Jamie Mag­a­zine © Ma­rina Filippelli. Pho­tog­ra­phy © Jamie Oliver En­ter­prises Lim­ited, by Jonathan Gregson. BAKED RICE PUD­DING WITH BAY-ROASTED PLUMS SERVES 4-6 / TO­TAL TIME: 2 HOURS 20 MIN­UTES, PLUS COOL­ING BAY-ROASTED PLUMS

8 un­ripe plums 3 ta­ble­spoons raw caster sugar 3 ta­ble­spoons unsweet­ened ap­ple juice 3 fresh bay leaves

RICE PUD­DING

25g un­salted but­ter, plus ex­tra

for greas­ing 4 ta­ble­spoons raw caster sugar 90g risotto or pud­ding rice 650ml whole milk 250ml dou­ble cream 1 whole nut­meg, for grat­ing

1. Pre­heat the oven to 200ºC. 2. Halve and de­stone plums, toss them in a bowl with sugar un­til coated, then ar­range skin-side down in an oven­proof tray. 3. Driz­zle with the ap­ple juice, tuck in the bay leaves and bake for 25-30 min­utes or un­til the fruit is very ten­der. Set aside to cool. 4. Grease a 1-litre oven­proof dish with but­ter, then add all the pud­ding in­gre­di­ents, ex­cept the nut­meg, and stir well. Grate over about a quar­ter of the nut­meg. 5. Place the pud­ding into the oven and im­me­di­ately lower the tem­per­a­ture to 150ºC. 6. Bake the pud­ding for 10 min­utes, give it a gen­tle stir, then bake for 1 hour 45 min­utes or un­til golden. Leave to stand for 10 min­utes, then serve with the cooled plums and their syrup.

NU­TRI­TION: 454KCALS • 30G FAT • 18.6G SAT FAT • 5.6G PRO­TEIN • 43.4G CARBS • 30.6G SUG­ARS 0.15G SALT • 0.2G FI­BRE

OR­CHARD FRANGI­PANE TART SERVES 8-10 / TO­TAL TIME: 1 HOUR 30 MIN­UTES, PLUS CHILL­ING & COOL­ING PAS­TRY

75g un­salted but­ter (cold) 175g plain flour 1 large free-range egg 4 ta­ble­spoons raw caster sugar

FILL­ING

2 pears 1 eat­ing ap­ple 1 lemon 115g raw caster sugar 3 plums 100g un­salted but­ter

(at room tem­per­a­ture) 2 large free-range eggs 75g plain flour, plus ex­tra for dust­ing 150g ground al­monds 65g black­ber­ries

1. For the pas­try, chop the but­ter and tip into the bowl of a food pro­ces­sor with the flour, and pulse un­til the mix­ture re­sem­bles coarse bread­crumbs. 2. Crack in the egg, then add half the sugar and 1/ 2 ta­ble­spoon of wa­ter. Pulse to in­cor­po­rate. If the mix­ture still looks dry, keep adding wa­ter and puls­ing un­til the dough comes to­gether. 3. Shape the pas­try into a disc, wrap in cling film and chill in the fridge for at least 30 min­utes to firm up. 4. Pre­heat the oven to 180ºC and place a bak­ing sheet in the oven to heat up. Grease a 23cm round fluted tart tin. 5. Roll the pas­try out on a clean, floured sur­face and use to line tin, push­ing pas­try into edges, and trim­ming. Place in the fridge for 20 min­utes to firm up. 6. For the fill­ing, peel, quar­ter and core the pears and ap­ple, then cut into 1cm-thick wedges and place in a bowl. Finely grate the lemon zest, sprin­kle half into the bowl and squeeze in all of the juice. Stir in 15g of the sugar, then halve and de­stone the plums, cut into wedges and toss into the bowl. 7. Beat the but­ter, eggs, flour, ground al­monds, the re­main­ing 100g of sugar and the rest of the lemon zest to­gether in an elec­tric mixer, un­til pale and creamy. 8. Spoon the frangi­pane into the chilled pas­try case, and smooth the sur­face with the back of a wet spoon. 9. Press the wedges of fruit into the frangi­pane (dis­card the juices) and tuck the black­ber­ries around them. Sprin­kle over the re­served 2 ta­ble­spoons of sugar. 10. Bake the tart for 45-50 min­utes or un­til a skewer in­serted into the cen­tre comes

“Be it crisp ap­ples, sweet plums or juicy black­ber­ries, au­tumn fruit is a sea­sonal high­light – and best cel­e­brated with warm, com­fort­ing pud­dings.”

out clean (cover it with tin foil if it starts to take on too much colour while bak­ing). 11. Leave to cool in the tin on a wire rack for at least 15 min­utes be­fore serv­ing. En­joy warm or cold, with a driz­zle of pour­ing cream or crème fraîche, if you like. NU­TRI­TION: 497KCALS • 27.4G FAT • 12.6G SAT FAT • 8.8G PRO­TEIN • 57.4G CARBS • 32G SUG­ARS • 0.1G SALT • 2.6G FI­BRE

CHOCO­LATE & BLACK­BERRY SELF-SAUCING PUD­DINGS SERVES 6 / TO­TAL TIME: 40 MIN­UTES, PLUS COOL­ING

85g un­salted but­ter, plus ex­tra for

greas­ing (at room tem­per­a­ture) 250g black­ber­ries 125g self-rais­ing flour 200g light mus­co­v­ado sugar 21/ 2 ta­ble­spoons qual­ity co­coa pow­der 1 large free-range egg 125ml whole milk Ic­ing sugar, for dust­ing

1. Pre­heat the oven to 180ºC. Grease six 150ml ramekins with but­ter. 2. Melt the but­ter in a pan over a low heat, then set aside to cool. Di­vide the black­ber­ries be­tween the ramekins. 3. Com­bine the flour with 125g of sugar and 2 ta­ble­spoons of co­coa. In another large bowl, lightly beat the egg, then stir in the milk and melted but­ter. 4. Stir in the dry mix­ture un­til com­bined, then spoon over the black­ber­ries, lev­el­ling out the mix­ture as you go. 5. Mix re­main­ing sugar and co­coa in a small pan, pour in 150ml of wa­ter and bring to boil, stirring un­til sugar dis­solves. 6. Driz­zle the syrup over the pud­dings, then bake for 15-20 min­utes or un­til the cen­tres spring back when lightly pressed. 7. Cool the pud­dings for 5 min­utes, then dust with ic­ing sugar and serve. De­li­cious with a scoop of good ice cream or a dol­lop of crème fraîche. NU­TRI­TION: 414KCALS • 14.9G FAT • 8.9G SAT FAT • 5.4G PRO­TEIN • 68.6G CARBS • 51.4G SUG­ARS • 0.28G SALT • 0.8G FI­BRE

EARL GREY SPICED POACHED PEARS SERVES 6 / TO­TAL TIME: 45 MIN­UTES, PLUS COOL­ING & CHILL­ING OVERNIGHT

2 Earl Grey tea bags 125g caster sugar 1 or­ange 1 pinch of saf­fron 1cm piece (5g) of gin­ger 4 car­damom pods 6 beurre bosc pears Veg­etable oil, for greas­ing 4 ta­ble­spoons sesame seeds 2 tea­spoons runny honey

1. Place the tea bags in a wide, shal­low pan large enough to hold all of the pears. Pour over 450ml of boil­ing wa­ter, stir in the sugar and leave to brew for 2 min­utes, then re­move and dis­card the tea bags. 2. Peel three large strips of or­ange zest de­li­cious.com.au

and add to the tea along with the saf­fron and gin­ger. Bash the car­damom pods with the side of a large knife to open slightly and add to the pan. Bring to the boil over a high heat, then re­duce to a slow sim­mer. 3. Peel, halve and core the pears, then lower into the pan. Poach for 15-25 min­utes or un­til just ten­der – the time will de­pend on how ripe your pears are. 4. Re­move the pears with a slot­ted spoon and ar­range in a sin­gle layer in a dish. Bring the poach­ing liq­uid back to the boil and sim­mer un­til thick­ened and re­duced by half, then re­move the or­ange peel, gin­ger and car­damom. 5. Pour the syrup over the pears, set aside to cool, then cover and chill in the fridge overnight. 6. The next day, lightly oil a bak­ing tray. Toast the sesame seeds in a fry­ing pan over a medium heat, stirring reg­u­larly, un­til golden. Turn off the heat, driz­zle over the honey and stir to com­pletely coat the seeds. Tip onto the bak­ing tray and set aside to cool. 7. To serve, re­heat the pears and syrup in a pan over a medium heat, pick­ing out and dis­card­ing the gin­ger and car­damom. 8. Di­vide be­tween serv­ing dishes, scat­ter over clus­ters of hon­eyed seeds and driz­zle over the poach­ing liq­uid. De­li­cious served with scoops of good vanilla ice cream or thick Greek yo­ghurt. NU­TRI­TION: 189KCALS • 3.9G FAT • 0.6G SAT FAT • 1.4G PRO­TEIN • 39.8G CARBS • 39.7G SUG­ARS • 0.01G SALT • 3.8G FI­BRE

AP­PLE TREACLE CAKE WITH CALVADOS-BUT­TER­SCOTCH SAUCE SERVES 12-14 / TO­TAL TIME: 1 HOUR 10 MIN­UTES, PLUS COOL­ING

100g un­salted but­ter, plus ex­tra for

greas­ing (at room tem­per­a­ture) 1 large Bram­ley ap­ple 225g self-rais­ing flour 1 tea­spoon bi­car­bon­ate of soda 1 tea­spoon bak­ing pow­der 1 tea­spoon ground mixed spice 175g light mus­co­v­ado sugar 4 ta­ble­spoons black treacle 2 large free-range eggs 275ml whole milk

CALVADOS-BUT­TER­SCOTCH SAUCE

100g un­salted but­ter 200g light mus­co­v­ado sugar 250ml dou­ble cream Op­tional: 4 ta­ble­spoons Calvados

1. Pre­heat the oven to 180ºC. Grease and line a 23cm square cake tin. 2. Peel and core the ap­ple, then cut into 1cm pieces. 3. Place the flour, bi­carb, bak­ing pow­der, mixed spice and sugar in the bowl of a free-stand­ing mixer. Add the treacle, eggs and but­ter, and beat for 1 minute or un­til well com­bined. 4. Slowly pour in the milk and beat again, on a slow speed, un­til com­bined, then fold in the ap­ple. 5. Spoon the mix­ture into the tin, level the top with a spat­ula, then bake for 30-35 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. 6. Cool in the tin, on a wire rack, for 20 min­utes. 7. For the sauce, heat all the in­gre­di­ents in a pan, stirring un­til the but­ter has melted and sugar dis­solved. Bring the sauce to the boil, then re­duce to a sim­mer for 2 min­utes. Stir through 1/ 2 a tea­spoon of sea salt. 8. Slice the cake and serve with the sauce and an ex­tra pinch of sea salt. NU­TRI­TION: 464KCALS • 26.9G FAT • 16.5G SAT FAT • 4.3G PRO­TEIN • 54.6G CARBS • 39.7G SUG­ARS • 0.55G SALT • 1G FI­BRE

HON­EYED QUINCE CAKE SERVES 10-12 / TO­TAL TIME: 2 HOURS 10 MIN­UTES, PLUS COOL­ING

175g un­salted but­ter, plus ex­tra for

greas­ing (at room tem­per­a­ture) 100g self-rais­ing flour 150g white spelt flour 150g raw caster sugar 11/ 2 tea­spoons bak­ing pow­der 3 medium free-range eggs 100g skin­less hazel­nuts

HONEY-POACHED QUINCE

1 lemon 300g runny honey 1 tea­spoon vanilla bean paste 5 black pep­per­corns 3 large quinces (900g to­tal)

1. To poach the quince, peel strips of lemon zest into a saucepan us­ing a speed-peeler, adding a lit­tle squeeze of the juice. Stir in the honey, vanilla and pep­per­corns, pour in 450ml of wa­ter and bring to the boil, stirring well, then lower the heat to a sim­mer. 2. Peel, halve and core the quinces. Cut each half into 1cm wedges, then lower into the pan. Poach for 25-35 min­utes or un­til just ten­der – the time will de­pend on how ripe your quinces are. 3. Drain the liq­uid into a small saucepan and leave the quince to one side, pick­ing out and dis­card­ing the pep­per­corns and lemon peel. 4. Re­duce the poach­ing liq­uid over a high heat un­til you have about 300ml of syrup. Add another squeeze of lemon juice, to taste, then set aside to cool com­pletely. 5. Pre­heat the oven to 170ºC. Grease and line a 23cm spring­form cake tin. 6. Place both flours in the bowl of a free-stand­ing mixer along with the sugar, bak­ing pow­der, but­ter and cooled syrup. Lightly beat eggs, then add to the mix­ture and beat un­til pale and creamy. 7. Roughly chop half the hazel­nuts and fold through the mix­ture with half of the quince. Spoon the mix­ture into the tin, level with a spat­ula, then ar­range the re­main­ing quince slices on top. 8. Bake the cake for 1 hour, check­ing af­ter 40 min­utes, cov­er­ing with a sheet of tin foil if it’s colour­ing too much on top. 9. Halve the re­main­ing hazel­nuts and scat­ter over the cake. Spoon over half of the re­main­ing syrup and re­turn to the oven for another 15-20 min­utes or un­til the cake is golden and a skewer in­serted into cen­tre comes out clean. Leave to cool in the tin, on a wire rack, for at least 20 min­utes. 10. Serve warm, with the re­main­ing syrup re­heated and driz­zled over, and a dol­lop of crème fraîche, if you like.

NU­TRI­TION: 459KCALS • 22.6G FAT • 10.2G SAT FAT • 7G PRO­TEIN • 63G CARBS • 45.4G SUG­ARS • 0.36G SALT • 2.8G FI­BRE

AP­PLE & DATE PIE SERVES 6 / TO­TAL TIME: 1 HOUR AND 30 MIN­UTES, PLUS CHILL­ING & COOL­ING PAS­TRY

140g un­salted but­ter (cold) 275g plain flour, plus ex­tra for dust­ing 1 lemon 1 large free-range egg yolk

FILL­ING

3 Bram­ley ap­ples 6 eat­ing ap­ples 1 lemon 5 med­jool dates 4 ta­ble­spoons light mus­co­v­ado sugar

1/4 tea­spoon ground cin­na­mon 1 pinch of ground cloves

GLAZE

1 large free-range egg 1 tea­spoon milk 1 ta­ble­spoon de­mer­ara sugar,

plus ex­tra for sprin­kling

1. For the pas­try, dice the but­ter and tip into the bowl of a food pro­ces­sor with the flour and ¼ of a tea­spoon of sea salt, then pulse un­til the mix­ture re­sem­bles coarse bread­crumbs. 2. Finely grate the lemon zest and re­serve for later, then squeeze in 1 ta­ble­spoon of lemon juice, add the egg yolk and 2 ta­ble­spoons of cold wa­ter, and pulse to com­bine. If the mix­ture still looks dry, keep adding wa­ter and puls­ing un­til the dough comes to­gether. 3. Di­vide the dough in two, shape into equal-sized discs, wrap in cling­film and chill in the fridge for 1 hour to firm up. 4. For the fill­ing, peel and core the ap­ples, cut into 1cm wedges and place in a saucepan. Sprin­kle over re­served lemon zest and squeeze in the re­main­ing juice. 5. Finely chop the dates, re­mov­ing any pits, then stir in with the sugar and spices. Gen­tly sim­mer over a medium-low heat for 6-8 min­utes or un­til the ap­ples are al­most ten­der. Set aside to cool. 6. Pre­heat the oven to 200ºC. 7. Roll one of the pas­try discs out to 5mm thick on a clean, floured sur­face and use it to line a deep 20cm pie dish, push­ing the pas­try into the edges. Trim the edges, leav­ing a 2.5cm over­hang around the dish. Spoon in the cooled pie fill­ing, pack­ing it tightly. 8. Roll the sec­ond pas­try disc out to 5mm thick, brush the edges with wa­ter and place over the pie, press­ing the edges to seal. Fold in the over­hang and crimp with your fin­gers. 9. For the glaze, beat all the in­gre­di­ents to­gether in a small bowl, then brush all over the pie. If you have any off-cuts of pas­try, you could make ex­tra dec­o­ra­tions for the top, seal­ing with ex­tra glaze. 10. Us­ing a sharp knife, make in­ci­sions into the pie top to al­low steam to es­cape dur­ing bak­ing. Sprin­kle with ex­tra de­mer­ara sugar. 11. Bake the pie for 35-40 min­utes or un­til the pas­try is golden and firm. De­li­cious served warm, with pour­ing cream or lash­ings of cus­tard.

NU­TRI­TION: 509KCALS • 22.8G FAT • 13.2G SAT FAT • 7.4G PRO­TEIN • 73.4G CARBS

• 36.6G SUG­ARS • 0.28G SALT • 4.8G FI­BRE

Choco­late & black­berry self-saucing pud­dings. OP­PO­SITE: baked rice pud­ding with bay-roasted plums (recipe p 100).

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