Institute - Good Housekeeping Lovely Puds & Desserts: Delicious dishes to make right now

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Pavilion Books

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First published in the United Kingdom in 2014 as Hardback and eBook by Pavilion

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An imprint of Pavilion Books Company Ltd
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Copyright The National Magazine Company Limited and Collins & Brown 2014

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder.

The expression Good Housekeeping as used in the title of the book is the trademark of the National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited.

The Good Housekeeping website is

www.goodhousekeeping.co.uk

eBook ISBN 978-1-910231-00-5

Hardback ISBN 978-1-909397-26-2

This book can be ordered direct from the publisher at

www.pavilionbooks.com , or try your bookshop.

Recipes in this book are taken from the Good Housekeeping recipe library and may have been reproduced in previous publications.

Picture Credits

Photographers:

Neil Barclay (pages 41 and 44); Martin Brigdale (pages 36, 37, 47, 57, 67, 123, 124, 125, 129, 156, 159 and 183); Nicki Dowey (pages 8, 9, 10, 11, 17, 18, 25, 27, 28, 29, 30, 31, 34, 35, 39, 42, 43, 45, 46, 48, 49, 50, 51, 53, 54, 56, 59, 61, 62, 63, 66, 69, 70, 72, 75, 76, 77, 79, 94, 109, 113, 114, 115, 116, 117, 127, 128, 130, 134, 135, 136, 138, 140, 141, 143, 144, 146, 147, 149, 150, 151, 154, 157, 158, 165, 168, 169, 170, 173, 174, 175, 178, 184, 186, 187, 188, 189, 194, 195, 197, 199, 201, 211, 212, 217, 218, 222 and 223); Will Heap (page 73); Gareth Morgans (page 190); Craig Robertson (pages 21, 26, 40, 55, 89, 112, 122, 133, 139, 155, 161, 172, 179, 182, 196, 200, 202, 204, 205, 208, 209, 215, 219, 220 and 221); Lucinda Symons (pages 12, 13, 14, 15, 20, 23, 60, 71, 79, 81, 82, 83, 84, 85, 86, 88, 90, 91, 95, 96, 97, 98, 99, 100, 101, 102, 104, 105, 106, 107, 108, 111, 120, 121, 131, 137, 162, 163, 164, 167, 171, 177, 191, 193, 203, 213 and 224).

Home Economists:

Joanna Farrow, Emma Jane Frost, Teresa Goldfinch, Alice Hart, Lucy McKelvie, Kim Morphew, Bridget Sargeson and Mari Mererid Williams.

Stylists:

Wei Tang, Helen Trent and Fanny Ward.

Notes

Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.

All spoon measures are level. 1 tsp = 5ml spoon; 1 tbsp = 15ml spoon.

Ovens and grills must be preheated to the specified temperature.

Medium eggs should be used except where otherwise specified.

Dietary Guidelines

Note that certain recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with immune-deficiency disease should avoid these because of the slight risk of salmonella.

Note that some recipes contain alcohol. Check the ingredients list before serving to children.

Preparation Time 5 minutes, plus soaking Cooking Time 1520 minutes Serves 6 Per Serving 821 calories, 56g fat (of which 28g saturates), 70g carbohydrate, 0.4g salt Gluten Free Easy

125g (4oz) sultanas

2 tbsp brandy

6 large Bramley apples, cored

4 tbsp soft brown sugar

2 tbsp apple juice

125g (4oz) hazelnuts, chopped and toasted

ricotta cheese to serve

FOR THE BUTTERSCOTCH SAUCE

125g (4oz) butter

125g (4oz) soft brown sugar

2 tbsp golden syrup

2 tbsp black treacle

4 tbsp brandy

300ml ( pint) double cream

Soak the sultanas in the brandy and put to one side for 10 minutes, then stuff each apple with equal amounts of soaked sultanas.

Preheat the oven to 220C (200C fan oven) mark 7. Put the apples into a roasting tin and sprinkle with the brown sugar and apple juice. Bake for 1520 minutes until soft.

Meanwhile, make the sauce. Melt the butter, brown sugar, golden syrup and treacle in a heavy-based pan, stirring continuously. When the sugar has dissolved and the mixture is bubbling, stir in the brandy and cream. Bring back to the boil then remove from the heat and put to one side.

Remove the apples from the oven. Serve the apples with the butterscotch sauce, hazelnuts and a dollop of ricotta cheese.

GET AHEAD

To prepare ahead Complete step 1 up to 4 hours in advance. Make the sauce (step 3), then cool, cover and chill for up to one day.

To use Complete the recipe and bring the sauce back to the boil to serve.

Preparation Time 5 minutes Cooking Time 2025 minutes Serves 6 Per Serving 124 calories, 6g fat (of which 2g saturates), 16g carbohydrate, 0.1g salt Gluten Free Easy

12 apricots, halved and stoned

3 tbsp golden caster sugar

2 tbsp Amaretto liqueur

25g (1oz) unsalted butter

25g (1oz) flaked almonds