Begin by preparing the cherries. If they’re dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and ...
First make the custard, which is so easy: place the custard powder and sugar in a bowl and mix it to a smooth paste with the milk and egg yolks. Then heat the crème fraîche in a saucepan and, when it ...
This is a simple, delicious and very pretty dessert that requires a baked pâte brisée tart shell and a cooked cranberry filling. It slices into lovely wedges and is complemented nicely with ...
4. Pre heat oven to 200C. 5. Roll pastry on a lightly floured until 4mm thick. Use to line base and side of a 23cm round, fluted tart tin with removable base. Refrigerate for 15 minutes. Place the ...