The Ultimate Fudge

(Makes about 800g/1 3/4Ib)

• 400g (1402) tin of sweetened condensed milk
• 150ml (5fl oz) milk
• 450g (1lb) demerara sugar
• 125g (4oz) butter

Variations:

• 2tbsp dark rum and 125g (402) raisins
• 75g (302) mixed dried fruit and Chopped nuts
• 175g (602) plain chocolate

Method:

1. Gently heat all the ingredients in a large non-stick saucepan.
2. Bring to the boil and simmer gently for 10-15 minutes, stirring continuously, until it reaches 116°C (240°F) on a sugar thermometer. (Alternatively, test for the ‘soft ball’ stage: drop a little fudge mixture into a jug of cold water. lf a soft ball forms, it is ready.)
3. Remove from the heat, beat until thick and grainy (about 10 minutes).
4. If liked, add any of the variations suggested above at this stage.
5. Pour into a greased 18cm (7in) square tin and leave to cool.
6. When cold, cut into squares and store in an airtight tin for up to a month.

Toffee Krispies

(Makes 20)

• 75g (3oz) butter
• 150g (5oz) sugar
• 400g (14oz) tin of condensed milk
• 1tbsp golden syrup
• 50g (2oz) Rice Krispies

Method:

1. Melt the butter and sugar in a saucepan, add the condensed milk and syrup
2. Heat gently, stirring continuously and bring to the boil.
3. Simmer for 5 minutes, then stir in the Rice Krispies and pour into a lightly greased 18cm (7in) square tin.
4. Leave the mixture to set in a cool place, then cut into squares.
5. Store in an airtight container for up to a week.

Coconut Ice

(Makes 1.25kg/27/2lb)

• 400g (14oz) tin of sweetened condensed milk
• 500g1 (1 lb 2oz) icing sugar, sifted, plus extra to dust
• 350g (12oz) desiccated coconut
• A few drops of red food colouring

Method:

1. Mix together the milk and the icing sugar. Stir in the coconut (the mixture should be stiff) and divide in half.
2. Colour half of the mixture pale pink using a few drops of red food colouring. Shape the pink and white mixtures into two identically shaped bars and press firmly together.
3. Dust a chopping board with a coating of icing sugar and leave the coconut ice on it until firm.
4. Cut into pieces. Store in an airtight container for 2-3 weeks.

Choc Chip Cookies

American flour is different from ours. What they call all-purpose flour is closer to our strong bread flour. I find that a mixture of self raising and other strong white or wholemeal flour works perfectly well.
When you bake cookies they spread quite a lot, so leave plenty of room between them. The easiest way to shape them is to take a dessertspoonful of mixture, roughly form them into a ball, pop on to the greased baking tray and then flatten slightly with a fork.

(makes about 2 dozen cookies)

Ingredients

• 4 oz/100 g butter
• 4 oz/100 g granulated sugar
• 4 oz/100 g soft brown sugar
• 1 egg
• a few drops real vanilla essence
• 4 oz/100 g wholemeal flour
• 4 oz/100 g self-raising flour
• 4 oz/100 g plain chocolate chips or chopped dessert chocolate

Method

1. Grease 2 large baking trays. Set the oven to 190c/375f/ Gas 5.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla essence.
3. Stir in the flours and mix well. Add the choc chips.
4. Form into dessert spoon-sized balls as described above, and place on the trays.
5. Bake for 8-10 minutes until golden, then cool on a wire rack.
6. Eat warm, or cool completely and store in an airtight container.

Millionaire’s Shortbread

(Makes 16 pieces)

• 225g (8oz) butter
• 175g (6oz) caster sugar
• 175g (6oz) self-raising flour
• 2tbsp golden syrup
• 218g (7 1/2oz) tin condensed milk

For the topping:

• 75g (3oz) white chocolate, melted
• 75g (3oz) dark chocolate, melted

Method:

1. Cream together 125g (4oz) butter and 50g (202) sugar until light and fluffy.
2. Mix in the flour, press the mixture in a greased 18cm x 28cm (7in x 11 in) tin and bake for 15-20 minutes at 180°C (350°F, gas 4). until golden. Leave to cool in the tin.
3. Put the remaining butter and sugar in a saucepan with the syrup and condensed milk. Place over a low heat until dissolved, then boil for 3-4 minutes, stirring continuously.
4. Spread the caramel over the cooked base and leave to cool. Pour the melted* chocolates over the caramel, spread evenly, then swirl to create a pattern. Leave to set. When set, cut into 16 pieces and store in an airtight container for up to 2 weeks.

*To melt chocolate, break into small pieces and place in a bowl over a pan of simmering water - the water should not touch the bowl. Or melt for 1 minute on a high setting in a glass dish in the microwave, stir and cook for a further minute.

Peach Clafoutis

Serves 1-4
Clafoutis is a famous French dessert from Provence.
The name has come from the Provencal dialect word clafir; to fill. Batter is baked with fresh fruit, either poached, roasted or raw, to a golden brown and finished with a dusting of icing sugar: Originally sour black cherries were used but you can put in whatever you like! Good quality tinned fruit will do instead of fresh. This dessert is very moreish.

You will need

• 1 x large baking dish, buttered.

For the peaches

• 50g (2oz) butter
• 6 small peaches, halved, stones removed
• 50g (Zoz) Tate & Lyle Caster Cane Sugar

For the batter

• 50ml (2 fl oz) milk
• 1 vanilla pod, split or few drops of essence
• 75ml (3fl oz) whipping Cream
• 25ml (¾ fl oz) Amaretto (optional)
• 2 eggs
• 175g (6oz) Tate & Lyle Caster Cane Sugar
• 25g (1 oz) flour
• pinch of salt

Preheat the oven to 180°C/350°F/Gas Mark 4.

First cook the peaches

1. Melt the butter In a frying pan and put them in, cut side down. Cook on a medium heat for a minute  then sprinkle in the sugar.
2. Continue to cook until the peaches have a caramel-golden finish.
3. Turn them over; remove the pan from the stove and let them cool. Arrange them in the baking dish.

Make the batter.

1. Bring the milk to the boil with the vanilla pod.
2. Remove from the heat and allow to infuse for 5-6 minutes.
3. Add the whipping cream and Amaretto, if using to the milk and strain through a sieve.
4. Whisk the eggs, the sugar and the salt until it forms thick creamy ribbons.
5. Fold the egg mix into the cream. Sift the flour into the batter, stir it in and pour it over the peaches.
6. Bake for 25-30 minutes, until it is set and golden brown.
7. Dust with icing sugar and serve immediately.

A good spoonful of extra thick cream goes very well with the clafoutis.
Note: The flour can be replaced with ground almonds to intensify the flavour of the Amaretto

Butterscotch Sauce

Ingredients 

• 8oz (225g) Caster sugar
• 3fl oz (100ml) Water
• ½ pt (300ml) Single cream
• 4oz (115g) Unsalted butter, diced

Method

1. Place the sugar and water in a heavy pan and bring to the boil. Lower the heat and use a thermometer to take the caramel to 180°C (350°F), when it will be a deep, golden brown.
2. Remove the pan from the heat and gradually add the cream, a spoonful at a time, as the mixture will foam up. When all the cream has been incorporated, gradually stir in the butter to give a smooth, creamy sauce.
3. Use immediately or cool and refrigerate for up to a week. Reheat gently, returning to the boil only after the butterscotch is hot.

"Tenderness Guaranteed" Pork Loin Steaks with Tomato Risotto

INGREDIENTS

For the Risotto

• 2x15ml spoons Olive Oil.
• 1 onion peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 250g risotto rice
• 2x15ml spoons sundried tomato paste
• 100ml white wine
• 2 vegetable stock cubes, made up with 900ml boiling water
• 240g tub sunblush tomatoes, drained and finely sliced.
• 15g pack basil leaves, torn.

For the pork

• 15ml spoon olive oil
• 4 Sainsburys "Tenderness Guaranteed" Pork Loin Steaks

TO SERVE

½ x 120g tub fresh green pesto

METHOD

1. Heat the olive oil in a large saucepan and fry the onion until softened Stir in the garlic rice and 15ml spoon sundried tomato paste and cook for a further minute until the rice is translucent
2. Pour in the wine and simmer to reduce, stirring often. Gradually stir in the stock, adding more stock once the previous addition has been absorbed, until all the stock is used up. Stir in the rest of the tomato paste, the tomatoes and the basil. Keep warm
3. Heat the oil in a griddle pan, and cook the pork steaks for 3 minutes on each side, or until cooked through
4. To serve, pile some risotto onto individual serving plates, top with pork loin seak and a generous, spoonful of pesto

Serve immediately
Makes 4 portions
Preparation time: 10 minutes
Cooking time 30 minutes
Per serving
Calories - 916
Fat 56g

Golden Syrup Sponge

Ingredients

• 7oz (200g) Self Raising Flour
• 5oz (150g) Tate & Lyle Caster Sugar
• 4oz (100g) Unsalted Butter
• 2 eggs and 1 egg yolk mixed together
• 1-2 drops of milk
• 2 tblsp Lyle's Golden Symp
• Additional Lyle's Golden Symp as requied

1. Cream together butter and sugar until white. Add mixed eggs and yolk a little at a time until all incorporated
2. Fold in self raising flour and add 2 tblsp of Lyle's golden symp and a little milk to achieve dropping consistency.
3. Lightly butter and flour a 1 ½ pt (900ml) pudding mould. Spoon in some golden syrup to just cover the base. ·
4. Spoon the pudding mix on top. Cover lightly buttered tin foil.
5. The pudding can now be cooked in a hot steamer or a pan half filled with hot water for 1 ½ - 1 ¾ hours.
6. The pudding is now ready and can be turned out of the mould and simply finished with more golden syrup.

Serves 4-6.

Other ideas

• 3oz of chopped wallnuts can be mixed in for extra texture.
• For individual puddings, use 6 x 5 fl oz (150ml) pudding basins, greased. Cook for 45 minutes and serve on individual plates.
• This pudding is great served with an Anglaise Sauce, which is really just a delicious fresh custard sauce, or cream.

Chinese Chicken with Egg Noodle Salad

INGREDIENTS

• 250g pack Sainsbury's Medium Egg Noodles
• 1 tablespoon sesame oil
• 1 tablespoon dark soy sauce
• 6 tablespoons groundnut oil
• 2 tablespoons lime juice
• 1 bunch salad onions, sliced into matchstick strips
• 150g pack prepared radishes, thinly sliced
• 1 cucumber, peeled, deseeded and sliced into matchstick strips
• 15g pack coriander leaves,rough|y chopped
• 1 pack each of Sainsbury's Chinese Chicken Thighs and Wings

METHOD

1. Cook the noodles in boiling water as per pack instructions, drain and refresh in cold water. Toss in the sesame oil.
2. Mix together the soy sauce, groundnut oil and lime juice and, when ready to serve, mix with the noodles, onions, radishes, cucumber and coriander. Sewe with the cooked chicken pieces.

Serves; 4
Preparation Time; 15 minutes
Cooking time: 5 minutes
Per serving:
Calories — 675
Fat — 43g

Individual Tiramisu-Style Desserts

INGREDIENTS

• 12 sponge fingers
• 250 ml Lavazza esspreseo coffee, chilled
• 2x15 ml spoons coffee liquer, eg Kahula or Tia Maria
• 250g tub mascarpone
• 3x15 ml spoons, whippng cream, or mllk
• 25g icing sugar, sifted
• 50 g dark chocolate finely chopped
• 5 ml spoon coco

METHOD

1. Place the sponge fingers in a single layer on a plate or tray. In a small bowl or jug, mix together the coffee and the liquer, pour over the sponge fingers and leave to soak up liquid, about 10 minutes
2. In a separate bowl, blend together the mascarpone, cream or milk, and icing sugar
3. To serve, arrange 3 sponge fingers in each serving plate to form a triangle shape with the end overlapping Place a heaped spoonful ol the mixture in the centre
4. Sprinkle over the chopped chocolate and dredge with a little coco to decorate. Delicious served with cups of Lavazza espresso coffee and glasses of Amaretto di Saranno.

Makes; 4 portions
Preparation Time 30 minutes
Per serving.
Caiories — 496
Fat — 35 g

Sticky Toffee Pudding

Serves 6-8
One of Britain’s richest desserts. It holds everything its title declares. It’s very sticky with an amazing toffee flavour; and as for the toffee sauce, it just dribbles over the black treacle, working beautifully with the cream and Demerara sugar. A pudding we just have to treat ourselves to — an eating experience!

You wlll need

• 1 x 22.5cm square baking tin (28 x 20cm will also work) buttered and/or lined with greaseproof paper
• 175g (6oz) dates, stoned and chopped
• 300ml (10 fl oz) water
• 1 teaspoon bicarbonate of soda
• 50g (2oz) unsalted butter
• 175g (6oz) Tate & Lyle Caster Cane Sugar
• 2 eggs beaten
• 175g (6oz) self-raising flour
• 1 teaspoon vanilla essence

For the sauce

• 300ml (10fl oz) double cream
• 50g (2oz) Tate & Lyle Demerara Sugar
• 2 teaspoons Lyle's Black Treacle

Preheat the oven to 180°C/350°F/Gas Mark 4.

1. Boil the dates in the water for about 5 minutes until soft.
2. Add the bicarbonate of soda, and keep the dates in the water.
3. Cream together the butter and sugar untll light and fluffy, then add the eggs and beat well.
4. Mix in the dates (with the water), the flour and the vanilla essence, then pour into the baking tin.
5. Bake for 35-40 minutes until just firm to the touch.

To make the sauce

1. Place all of the ingredients in a saucepan over a low heat and stir together until blended, then bring to the boil.

Cut the pudding into portions and ladle over the sauce.
Note: I use medjool dates in this recipe. They come from India and, without doubt, are the best to eat. They have a natural fudge-toffee flavour that is perfect for this dish, but other varieties can also be used.

Mat’s smoked haddock & cheesy egg bake

Serves 4

Ingredients

• 300g smoked haddock
• 2 medium potatoes
• 2 hard boiled happy eggs
• 100g strong cheddar
• 50g parmesan cheese
• 200ml double cream
• 2 slices of bread
• Tabasco (to flavour)
• pinch of salt and pepper to season

How to make it

1. Place the bread in the oven at 150”C/300°F/Gas Mark 2 for 20 minutes until completely dried.
2. Peel and part boil the potatoes in ½ inch chunks (approx. 5 minutes); they should be firm.
3. Break up the smoked haddock with your fingers ensuring there’s no skin or bones. Grate the cheeses.
4. Chop up the boiled happy eggs into approx. eight pieces each.
5. Holding back a little of the parmesan, gently fold all the ingredients together in a bowl.
6. Add a pinch of salt and pepper to season or if you like a bit of heat, a couple of drops of Tabasco.
7. Pour over the cream to just cover the mixture, then place in a small casserole dish.
8. Crumble the bread and sprinkle over the top, along with the remaining parmesan.

Bake in an oven at 160°C/325°F/Gas Mark 3 for 30 minutes.