Jamie Oliver
Fruit-packed desserts are the perfect comfort eating.
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