Michelin star pastry chef Luke Butcher from Purnell’s in Birmgham creates a ‘millionaires’ chocolate tart dish. Watch step by step as Luke takes us through their version of this classic pastry dish.
Use any velvety robust red wine: a Tempranillo, Merlot or Cabernet Sauvignon would add richness to the prunes. When you are cooking with red wine, always choose a bottle that is of the same quality as you would drink with dinner. You can eat these prunes as a dessert with whipped cream or serve them with a runny cheese like a ripe Brie de Meaux.
Buy plums when they are cheap and poach them – they take no time to cook and are the ultimate breakfast and dessert stand-by. Pimp the syrup and take the dish to a new level with the addition of vanilla, Amaretto, elderflower cordial, star anise, rosemary or orange flower or rosewater.
You’ll need a waffle iron or an electric waffle maker to make proper waffles but if you don’t have one, you can still make pancakes from the same batter.
A no-bake dessert that you can make in advance – make the sundaes in vintage glasses or in empty Bonne Maman jam jars and chill in the fridge.
A Mexican and Brazilian favourite, churros are deep-fried pieces of dough dipped in sugar. This recipe is adapted from one we found in Classic Mexican Cooking by Elisabeth Lambert Ortiz.
Chocolate and figs go tremendously well together. Add a soft runny Brie de Meaux and you have a cheese plate and a dessert all-in-one. Who said cooking had to be complicated?