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This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
You have to make the terrine in advance, which means this is an ideal dessert when entertaining and will elicit many compliments from your grateful guests.
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.
It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.
This is quite definitely an idea that matches the charm and popularity of the Sticky Toffee Puddings with Pecan Toffee Sauce – it has the same degree of lightness and, this time, the fragrance and spiciness of preserved ginger.
Serve these pretty little wafers with any ice cream, but particularly pistachio. They can be stored in an airtight tin, giving you plenty of opportunities to indulge!
This is for people who don’t like things too sweet but, that said, if you do, add a tablespoon of sugar to the filling.
Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
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