This makes a perfect, light dinner party pudding and is ideal for special occasions. It is just the thing for New Year’s Eve after the hefty fruit laden puddings and cakes of Christmas. It is made in no time at all and is universally popular.
6 large eggs
100g caster sugar
2 heaped tbsp plain flour
12 passion fruits, ripe and wrinkled
350g lemon or orange curd
280-300ml double or whipping cream
You will need a baking tray measuring roughly 36x30cm with shallow sides. Line the tray with a piece of baking parchment, making sure it comes up the sides.
First Set the oven at 200’C/Fan 180’C/Gas 6
- Separate the eggs, putting the yolks into the bowl of a food mixer and the whites into a bowl large enough in which to beat them. Add the sugar to the yolks and whisk until thick, pale and creamy.
- Grate the zest from both of the lemons, taking care not to include any of the white bitter pith underneath, and squeeze the juice of one of them.
- Beat the egg whites until they are thick and capable of standing in a soft peak, then fold the juice and zest into the egg and sugar mixture, followed by the sieved flour and then the egg whites.
- Add the egg whites slowly, firmly but gently so the air is not knocked out of them. It is crucial not to over-mix. Scoop the mixture into the lined baking tin, smoothing it gently out to the edges.
- Bake for about 10 minutes until the top is very lightly coloured and it feels softly set. It should barely colour. Let it cool for a few minutes.
- Put a piece of greaseproof paper on a work surface, then turn the roulade out on to it. The cake should be crust side down. Carefully peel away the paper and cover the roulade with a clean, damp tea towel. Leave for a couple of hours, or even overnight.
- When you are ready to roll the cake, remove the towel and spread the lemon or orange curd over the surface, then whip the cream until it will stand in soft peaks and spread it over the curd.
- Cut eight of the passion fruits in half and spread the juice and seeds over the cream. Now take one short end of the greaseproof paper or parchment and use it to help you roll the roulade. If the surface cracks then all to the good.
- Dust with icing sugar and cut into thick slices, with the remaining passion fruit juice and seeds squeezed over each slice.
Chocolate Mousse A classic, no frills, chocolate mousse recipe. It is worth seeking out some unusual little glass pots to serve this in. I often use plain glass tea light holders which hold slightly less mixture, stretching the recipe to feed eight.
Quantities for 6
110g good quality dark chocolate, or a mix of dark and milk if serving to family
4 Tablespoons of icing sugar, sieved
4 medium eggs
4 Tablespoons of double cream
- Melt the chocolate in a bowl over a pan of hot water
- Separate the eggs and whisk the whites until stiff
- In a mixing bowl, beat the egg yolks with the icing sugar until foamy
- Add the double cream and mix in thoroughly
- Pour in the chocolate and give the mixture a good whisk for 2-3 minutes
- Carefully fold in the egg whites and pour into a serving dish or into your prettiest individual dishes
- Refrigerate for a minimum of three hours before serving
- Decorate with tiny white chocolate stars and edible glitter -as above
Luxe Bread and Butter Pudding with Marmalade and Pedro Ximenez
Indulge your guests with a simple and satisfying pudding which manages to be both light and airy as well as rich and sumptuous. In other words the perfect pudding.
The tangy, slightly bitter marmalade fuses beautifully with the sweet brioche. It is enriched with milk, eggs, cream and sugar. A splash of Pedro Ximenez sherry can be added to lend a touch of luxury to an old favourite. The trick with this recipe is to leave the brioche to soak for at least 30 minutes before transferring to the oven. I usually leave it in the fridge for a couple of hours until it is needed.
This quantity will easily serve 6 generous portions
- 250g brioche
- 2 Tbs Seville Orange Marmalade
- 110g slightly salted butter, melted
- 2 egg yolks
- 3 whole eggs
- 300ml double cream
- 100ml milk
- 50g caster sugar
- 2 dessertspoons of Pedro Ximenez (you could use dark rum, or brandy or leave out altogether)
- a little extra caster sugar.
- When ready to cook, preheat the oven to 180C/350F/Gas 4
- Slice the brioche and spread with the marmalade
- Arrange the slices in a dish a deep oven proof dish, overlapping one another
- Melt the butter and drizzle over the slices of brioche and marmalade
- Mix together the egg yolks, eggs, cream and milk, sugar and Pedro Ximenez
- Pour evenly over the brioche and leave for at least 30 minutes for the read to soak up the mixture
- When ready to cook, ensure oven is preheated, sprinkle over a little extra sugar and bake in the oven for 30-40 minutes until it is just set and golden