From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘This is suitable for almost any occasion where a rich, delicious cake is required’, says Rory. ‘The flavours are a bull’s eye combination. I sometimes serve this cake with fresh raspberries, which is another flavour that works beautifully here
‘In my opinion, no one makes Christmas pudding as good as my Auntie Maureen’, says Neven Maguire who shares his aunt’s recipe here and in his new Christmas cookbook ‘Neven Maguire’s Perfect Irish Christmas’. ‘Its flavour only improves as time goes on, so it’s best to make it a month before you plan to eat it. Serve warm or cold with lashings of custard or whipped cream with and brandy butter.’
Quince are a hard fruit and need a lot of cooking before they become tender. You can keep the skin on so there is very little work to them.
‘This cake-like chocolate sandwich cookie started showing up in bakeries and lunchboxes in the 1920s,’ says Gabrielle Langholtz in her new book America, ‘and both Maine and Pennsylvania claim it as their own. It gets its name from the reception it gets when it is served. A whoopie pie can be as big as a hamburger. Serve with a glass of cold milk.’
A refreshing ice cream. If you want it to have a lemon or lime green colour you’ll need to add the tiniest drop of yellow or green food colouring as you only use the fruit zest to flavour it.
From a new book by Reem Kassis’ called ‘The Palestinian Table, Authentic Modern Middle Eastern Home Cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition’ published by Phaidon.
A classic Italian dessert and an alternative to a richer Christmas pudding at Christmas dinner.
An all-in-one Victoria Sponge is a life-saver when you need to make a quick birthday cake.