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The best easy puddings to make this weekend
Some of the tastiest desserts can be knocked up with the contents of your cupboard, as this trio of treats proves
4 April 2021 • 5:00am
A fruity sponge combines three fruits for a glorious, light dessert
Credit: Haarala Hamilton and Valerie Berry
It’s hard for me to smell roast lamb or beef and not, simultaneously, get a waft of apple crumble. Fattiness, meatiness, sweetness and slightly caramelised apples go together in my mind. This is because of the last-minute simple puddings at which the British excel. Often, when I was growing up, we would think we wouldn’t bother with a pudding after Sunday lunch, but then would be overtaken by a desire for crumble, bread and butter pudding or Eve’s pudding. They can all be knocked up at the last minute; the ingredients, apart from the fruit, are usually in your cupboard, and you don’t have to weigh anything. Crumble is just fruit and a buttery crust that you rub together with your han
The best sticky toffee pudding recipe
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Sweet, deep and surprisingly light, this sticky toffee pudding beats all others
Credit:
Haarala Hamilton and Valerie Berry
Diana Henry,
The Telegraph s award-winning cookery writer
4 April 2021 ⢠6:00am
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Weâve all had different versions of this, from the stodgy to the ethereally light. Iâve often only eaten half a bowlful. People love it, but it can be dense and incredibly sweet. This is my very favourite version â itâs wonderful â cooked by Ben Stanley and Paul Weaver at Noble Rot restaurant in Bloomsbury, London. Itâs rich â of course it is â but light. The black treacle is what makes this one so good, along with the use of decent butter and Medjool dates. This is not a healthy pudding â it almost goes without saying â but itâs not something you eat every day.
Three of the best spring baking recipes to try this weekend
From a simple honey loaf cake to a towering lemon Victoria sponge, bake up a storm for a seasonal sweet treat
Violet eclairs
Credit: Karen Thomas
There are few things as enjoyable as spending time in the kitchen making a cake or a few scones. The simple act of baking engenders a sense of happiness. Over the years, I have cooked in many different kitchens, from the cool Victorian rectory kitchen of my childhood, with its huge painted dresser and north-facing windows, to my current urban basement kitchen, all German minimalism with clean lines and soft light. In between, I’ve experienced everything from gleaming stainless-steel restaurant kitchens to bedsits with little more than a Baby Belling, kettle and sink. No matter how small the space, I step into another world when I bake – a sensation that I suspect is familiar to many cooks.
Lemon tart with blueberries recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
1 April 2021 ⢠4:03pm
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The pastry here is from the California chef Lindsey Shere and itâs wonderful â thin and buttery and almost biscuity. You make it in a slightly different way, creaming the butter and sugar for it and then smearing it little by little with the heel of your hand (the French term is âfraisageâ) once the flour has been added. There are good how-to videos online for the pastry method.
Do follow the chilling times and only add the amount of blueberries given here, otherwise they ll bleed too much.