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.