In­gre­di­ents

Buckinghamshire Advertiser - - FOOD AND DRINK -

75g caster sugar 200ml caramel-flavoured con­densed

milk 3 large ba­nanas, sliced 50g pecans, roughly chopped

For the base:

200g di­ges­tive bis­cuits 50g pecans 80g un­salted but­ter, melted and

cooled

For the top­ping:

250ml dou­ble cream 65g ic­ing sugar, sifted

For the choco­late sauce:

100g dark choco­late (60-70% co­coa

solids), bro­ken into pieces 25g un­salted but­ter 1tbsp dou­ble cream

Method

Line the sides of a 22cm loose­bot­tomed tart tin with bak­ing parch­ment. To make the base, crush the di­ges­tives and pecans into fine crumbs, then stir in the melted but­ter. Spoon the mix­ture into the tart tin and press evenly over the base and slightly up the sides. Chill in the fridge for 30 min­utes. Mean­while, make the fill­ing. Slowly

melt the but­ter with the caster 1 blind-baked 22cm sweet short­crust pas­try case (ei­ther shop-bought or home-made) 200g un­salted but­ter, cut into pieces 200g dark choco­late (60-70% co­coa

solids), bro­ken into pieces 2 eggs, plus 3 (ad­di­tional) egg yolks 80g caster sugar

Method

Melt the but­ter and choco­late to­gether in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter. Set aside to cool down to about room

tem­per­a­ture. Whisk to­gether the whole eggs, egg yolks and sugar un­til just com­bined, then fold the melted choco­late mix­ture into the egg mix­ture and pour into the pas­try case. Bake in an oven pre­heated to 150C/ Gas 2 for about 30 min­utes. The fill­ing should be smooth and creamy with a slight wob­ble, just set­ting. Set aside to rest in a warm place for 30 min­utes be­fore serv­ing.

Pass­ing on her cooking skills – Rose­mary Shrager 200g ic­ing sugar 1tsp vanilla ex­tract 200g thick creme fraiche Zest of 1 or­ange

For the con­fit or­ange:

Zest of 3 or­anges, cut into very fine

strips 150g gran­u­lated sugar 200ml cold wa­ter

Method

Place the honey, car­rots, dates, spices, but­ter and wa­ter in a saucepan and heat un­til the but­ter has melted. Sim­mer for five to seven min­utes, then set aside un­til luke­warm. Put the flour, bi­car­bon­ate of soda and wal­nuts into a large bowl. Beat the eggs into the honey mix­ture, then pour into the flour mix­ture and mix well. But­ter a 20cm spring­form or loose-bot­tomed cake tin, then line the base with bak­ing parch­ment. Pour in the cake mix­ture, level the top and bake in an oven pre­heated to 180C/Gas 4 for 45 min­utes, or un­til firm to the touch. Cool in the tin for 10 min­utes, then trans­fer to a wire rack un­til cold. To make the ic­ing, put the mascarpone in a bowl and sift in the ic­ing sugar. Add the vanilla and beat un­til smooth. Fold in the creme fraiche and or­ange zest. To make the con­fit, place the or­ange zest in a heat­proof bowl and cover with fresh boil­ing wa­ter. Leave for 30 sec­onds, then drain and re­fresh in cold wa­ter. Re­peat twice more, us­ing fresh boil­ing wa­ter each time. Put the sugar and cold wa­ter in a small saucepan, bring slowly to the boil, then add the or­ange zest and sim­mer for 15-20 min­utes, un­til translu­cent. Drain and leave to dry. To serve, spread the ic­ing over the cake and gar­nish with the con­fit or­ange.

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