Rosewater and Honey Yogurt with Apricots and Pomegranate Seeds

Tip: You can create this dessert with any seasonal fruit.

150g Hunza apricots, soaked in water overnight
450g full-fat Greek yogurt
2-3 tsp honey
1 tsp rosewater
2 tbsp pomegranate seeds
1 tbsp chopped apricot kernels or almonds

Begin by squeezing out the stones from the soaked Hunza apricots – they should slide out and the apricotshould retain its shape. Place stoned apricots back in the soaking liquid while preparing the rest of the dish.

In a bowl, combine the chilled Greek yogurt with the
honey and rosewater and mix until combined. Chill for a few minutes while toasting nuts.

Toast the apricot kernels or almonds in a hot, dry pan
and then keep aside.

To assemble, spoon out equal amount of flavoured
yogurt into three bowls, top each with Hunza apricots (without liquid), then toasted apricot kernels/almonds and pomegranate seeds. Serve chilled.

Carrot Halwa with Pistachios

500 g carrots, peeled and grated
400 ml double cream
100 ml fresh milk
100 g caster sugar
5 cardamom pods
5-6 cloves
2 tbsp desiccated coconut
1 tbsp roughly ground pistachios
to garnish – coconut, pistachios, silver leaf (optional)
red food colour (optional)

Boil the milk and cream together, add the grated carrots, cloves and cardamom seeds. Cook on low heat and keep stirring occasionally and keep an eye on the pan. Cook this until the milk/cream gets absorbed into the carrot (takes about 25-30 minutes on medium low heat). Now add the sugar and keep stirring until it is all mixed in well. Add the coconut and ground pistachios.

Once the halva is thick, deep red (you could add a little red food colour if the carrots are a bit pale) and all the cream/milk and sugar is absorbed, pour into a serving dish, decorate and either serve warm with ice cream or whipped cream or serve cold.

Blueberry Ice Cream

Ingredients

2 cups blueberries
1 cup sugar
1 tbsp water
2 cups cream

Put berries and sugar and water in a pot and bring to boil. Reduce heat and simmer until sugar is dissolved and blueberries soft and mushy. Take off heat and let cool to room temperature. Use hand mixer to blend until smooth.

Add in cream and stir.

Cover and chill til very cold and pour mixture into your ice cream machine and follow machine instructions.

Mango Ice Cream

1 1/2 cup mango puree(approx. 1 big or two small mangos)
3/4 cup coconut milk
1/2 cup cream
1-3 tbsp lemon juice
1/4 tsp vanilla
1 cup milk
2 large egg yolks
1/2 cup to 3/4 cup sugar(depends on how sweet your mango is)

Cut the mango flesh off leaving the seed. Puree the mango flesh. (I use stick blender, just be careful flying mango bits) Stir together the mango puree, coconut milk, cream, 1 tbsp of the lemon juice and vanilla.

Heat milk till just boiled.

In a separate bowl, mix the egg yolks, large pinch of salt and sugar (use up to 3/4 cup sugar if your mango is not so sweet and 1/2 cup if your mango is extremely sweet).

Very slowly pour the milk into the yolk mixture, stirring constantly. Pour back into the pot and cook, stirring constantly, over low heat until the custard thickens enough to coat the back of your spoon. Remove from heat.

Stir with the mango mixture. Taste. Add more lemon juice and sugar (use caster sugar if possible at this point) until the mixture taste like delicious ripe mango. This taste/adjust is important because every kind of mango will be different in taste and ripeness level and therefore you must adjust. Remember that when your ice cream is cold it will taste less sweet so adjust sugar accordingly.

Pour through a sieve to remove bits and strings from mango. Let cool.

Chill in the fridge til cold and then make ice cream in your machine.

Before serving, let the ice cream sit out for around 5 mins to soften before scooping. Enjoy your homemade delicious Mango Ice Cream!

Passion Fruit Ice Cream

3/4 cup fresh passion fruit pulp (from 9 fresh passion fruits )
1 cup cream
1/2 cup milk
1/2 cup sugar
3 large egg yolks

Cut the fruits open and scoop pulp and seeds into large strainer placed over a porcelain or glass bowl. Mash the pulp using a wooden spoon against the strainer until most the the juice is released. Reserve seeds. You should have 1/2 cup passion fruit juice.

Heat cream, milk, sugar in small saucepan until warm. Whisk egg yolks separately. Very slowly drizzle the warmed milk mixture into the egg yolks, stirring constantly to incorporate.

Pour the milk egg mixture back into the saucepan, turn heat to medium. Stir constantly, scraping sides and bottom until the mixture thickens enough to coat the back of your spoon.

Turn heat off, strain custard into a large bowl. Add the passion fruit juice and stir.

When completely cool, put in your refrigerator to chill and make ice cream with your ice cream machine. Remember to add the passion fruit seeds at the very end of the mixing.

To serve, take out of the freezer 5 minutes beforehand to soften a bit before scooping. Enjoy, enjoy!

Lychee Ice Cream

2 cups (14 oz) fresh lychee peeled and deseeded, 380g
1/2 cup cream
3/4 cup sweetened condensed milk
1 cup milk
4 egg yolks
1/2 cup sugar
pinch salt

Wash, peel and deseed lychee. Puree the lychee in blender or food processor.

Stir cream and lychee together.

In a small pot, add in milk, condensed milk and heat over low heat until just steaming.

In separate bowl whisk egg yolks, sugar and salt.

Pour heated milk into egg mixture, 1-2 tbsp at a time, stirring constantly while pouring.

Pour egg/milk mixture back into the pot. Heat over low to medium heat, stirring and scraping the bottom constantly, until mixture thickens and coats the back of a spoon.

Remove from heat, then stir in the lychee cream mixture. Let cool completely.

To make ice cream follow the instructions of your ice cream maker.

Mango Pie

FOR THE GRAHAM-CRACKER CRUST:
2 1/2 cups (280 grams) finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons (128 grams) unsalted butter, melted

FOR THE MANGO CUSTARD:
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
1/2 cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3 1/4 cups)
1 large pinch sea salt

Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.

Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.

Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.

In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.

In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.

Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.

Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Skillet Pear Custard Cake

2-4 ripe Bartlett Pears (red are nice if you can find some)
2 Tbsp lemon juice
2/3 cup all-purpose flour
1/2 cup white sugar
1 1/2 cups whole milk
4 large eggs
3 Tbsp maple syrup
1 tsp vanilla
2 Tbsp salted butter, diced
1 Tbsp icing/confectioners sugar

Preheat oven to 375 F.

Cut pears in half and core with a spoon, also removing the woody spine leading up to the stem. (You can cook pears in halves or cut each half in to slices and arrange them in a fan pattern). Toss in lemon juice and set aside.

Grease a skillet (or several smaller skillets), an 11×7-inch baking dish, or several wider/shallow ramekins. Set aside.

In a large bowl, whisk together the flour and sugar.

In another bowl, whisk together the milk, eggs, maple syrup and vanilla.

Whisk egg milk mixture in to flour mixture until combined.

Arrange pears in prepared baking dishes (I like to put a cored half pear in the centre, if space permits, with sliced pears around the outside OR cut cored half pears in to slices and arrange in fan patterns). Pour batter over-top, filling your shallow baking dish to about 2/3 full or to cover a half pear by about 2/Dot the top with diced butter. Place baking dish on to a baking sheet (just in case!).

Bake in preheated 375 oven until pears are tender and custard is puffed, set and golden, about 45 minutes.

Sprinkle with some icing sugar and place under oven broiler until bubbly and glazed, about 1 minute. Let cool on a rack for 15 minutes before serving. Lovely served slightly warmed with a dollop of whipped or ice cream.

Invisible Apple Cake

6 average-sized Golden Delicious apples, peeled
2 eggs
1/4 cup brown sugar
1 tsp vanilla or vanilla bean paste
1 1/2 Tbsp butter
6 1/2 Tbsp milk
1/2 cup + 1 Tbsp all-purpose flour
1 tsp baking powder
Pinch of salt

Line the bottom of an 8-inch springform pan with parchment paper and spray with cooking spray. Preheat oven to 400 F.

In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat the eggs with the sugar and vanilla until very light and fluffy (about 3 minutes).

Melt the butter in saucepan or microwave bowl. Add the milk and stir well to combine. Allow to cool slightly, then add to the egg/sugar mixture. Mix to combine.

Sift together the flour and baking powder, the sprinkle over the egg/sugar mixture. Mix just until combined.

Quarter the peeled apples and remove the core. Use a mandolin to slice each quarter into thin slices. Add the apple sliced to the batter regularly (don’t wait until you’ve done them aland push them below batter, so they don’t brown. Reserve the last handful of apple slices to scatter on top of batter.

Gently stir the apples in the batter to ensure all apples are coated. Pour in to prepared springform pan and scatter the reserved apple slices randomly over-top.

Bake in preheated oven for 30-35 minutes, or until set. If desired, you can turn on the broiler for a minute to brown up the top of the cake.

Leave in pan to cool, then run knife around edges and remove outer springform pan ring.

Serve slightly warm, at room temperature or cold dusted with icing sugar.

Apple Pandowdy

1 roll puff pastry thawed

Filling:
5-6 large apples cooking/pie apples, peeled and cored
6 Tbsp unsalted butter
2 Tbsp all-purpose flour
3 Tbsp water
6 Tbsp white sugar
6 Tbsp packed brown sugar
1/4 tsp cinnamon

Topping:
2 Tbsp white or turbinado sugar

Preheat oven to 425F.

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature to low to keep warm.

Grease an 8-inch round skillet, pan, pie plate (or equivalent sized) pan. Set on a baking sheet and set aside.

Peel and core apples, then thinly slice. Add to prepared baking pan, filling the pan about 2/3-3/4 full.

Using a sharp knife or pizza cutter, cut thawed puff pastry into irregular, 1-inch-ish shapes. Scatter about 1/3 of the pastry pieces randomly over top of apples. Slowly pour the sugar mixture over-top, pouring all around the pan to make sure the filling reaches all parts of the pan. Pour slowly so it drips down into the apples and not over the side.

Place the remaining pastry pieces on top, overlapping, as necessary and leaving a few small open spots (to allow steam to escape). Sprinkle a bit of sugar on to the top of pastry.

Place into preheated oven (on baking sheet to catch overflowing juices!) and bake for 15 minutes, then reduce oven temperature to 350F and continue baking for an addition 35-40 minutes, or until filling is bubbly and pastry is golden brown and puffy. Let stand a few minutes before serving.

Lovely served with a dusting of icing sugar and a scoop of ice cream.

Sweet Potato Bebinca

2 to 3 medium to large sweet potatoes (1 1/4 pounds total)
6 tablespoons/85 grams unsalted butter, melted, plus more for the pan
6 large eggs
1 cup/200 grams grated jaggery, muscovado, panela or dark brown sugar
1/4 cup/60 milliliters maple syrup
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 (13.5-ounce/400-milliliter) can full-fat coconut milk
1 cup/130 grams all-purpose flour

Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted one day ahead and stored in an airtight container in the refrigerator.)

Reduce the oven temperature to 350 degrees.

Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.

Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.

Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.

To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to one week.

Caramel Apple Pudding Cake

1 cup all-purpose flour
1/3 cup brown sugar packed
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup milk
2 Tbsp butter melted
1/2 tsp vanilla
3/4 cup thinly sliced apples

Sauce:
1 cup brown sugar packed
1 Tbsp all-purpose flour
1 1/2 cups boiling waterh
1 Tbsp butter softened
2 tsp vanilla
Generous pinch of salt

Preheat oven to 350° F.

Make the pudding batter: In a medium bowl, mix together the the flour, sugar, baking powder, salt and cinnamon.

In a small bowl, mix together the milk, melted butter and vanilla.

Add the wet ingredients to the dry ingredients. Stir to combine well.

Spread batter in to the bottom of an 8-cup baking dish or divide between 4-6 individual baking dishes. (*If using individual dishes, you may want to place dishes on a baking sheet, for easy transport to the oven, and to catch any splatters.)

Arrange a layer of apple slices on top of batter.

Prepare the sauce: In a medium bowl or a 4 cup measuring cup, mix together the brown sugar and flour. Add the boiling water, the butter,vanilla and salt. Stir to combine and until butter melts. Gently pour over batter, being sure to leave 3/4-1 inch of room at the top of the baking dish.

Bake in pre-heated 350° oven for 35-40 minutes or until toothpick in centre comes out clean when inserted in the top cake part. Pudding will have formed a cake-like top with lots of sauce underneath. Allow to cool for 5 minutes, then enjoy warm. Lovely as is, or top with a scoop of vanilla ice cream.

Apple Crumble Cake

For the cake:
1 2/3 cups all-purpose flour (200g)
3/4 cup white sugar (150g)
1 tsp baking powder
7 Tbsp unsalted butter, cold and cut into 6-8 pieces (100g)
3 medium apples peeled, cored and cut into thin slices
2 large eggs
1 cup heavy cream, table cream (18%) or half and half cream (10%), 35% (200g)
1/2 cup sour cream or plain yogurt (120g)
1/2 cup brown sugar (100g)
1 tsp vanilla
Pinch salt

For the crumble topping:
1 cup all-purpose flour (120g)
2/3 cup white sugar (140g)
1/4 tsp cinnamon
Pinch salt
5 1/2 Tbsp unsalted butter, melted (80g)

Preheat oven to 355° F. / 180° C. and grease an 8-inch /2 0 cm springform pan. Set on a baking sheet and set aside. *Note: if you are using a dark springform pan, reduce temperature to 340F / 170C.

Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.
Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.

When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 20 minutes.

Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.

When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 20 – 25 minutes or until the edges are starting to become golden and pull away from the edge and the center is set. As long as it’s not too jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 60-65 total, including all 3 steps.

Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.

Dust with powdered/icing sugar, if desired.

Apple Almond Cake

Dough:
2/3 cup butter
3/4 cup white sugar
1 tsp vanilla
Pinch salt
1 tsp rum optional
3 large eggs
1 tsp baking powder
1 cup ground almonds or almond flour
1 cup + 6 Tbsp all purpose flour

For the topping:
3 medium apples
1/3 cup sliced almonds

For garnish:
Icing/confectioners’ sugar

Grease a 10-inch springform pan and set aside.

Preheat oven to 350F.

Beat the butter until light and fluffy. Gradually add the sugar, vanilla, a pinch of salt and a few drops of rum, if using. Add the eggs one by one, beating well after each addition and scraping down the sides of the bowl as necessary. Add the baking powder, ground almonds and flour and mix until well combined.

Spoon batter into the prepared springform pan and spread level.
Peel apples and cut into quarters. Cut out the core from each quarter and discard. Delete the core. Using a sharp knife, cut 4 deep slices into each quarter, cutting almost, but not all the way through. Press sliced apple quarters into the top of the batter, placing about 8 around the outside and 3 in the middle. Sprinkle sliced almonds evenly over the top.
Bake for about 60 – 70 minutes, or until the center cake tests clean with a cake tester min.

Cool the cake, the sprinkle with icing sugar to serve.

French Pear Cake with Creme Fraiche

For cake batter:
1/2 cup unsalted butter at room temperature
1 cup white granulated sugar
2 large eggs at room temperature
1 tsp vanilla
1 1/3 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp fine salt
1/2 cup sour cream

For filling:
3 pears ripe but still firm, peeled or unpeeled, halved and cored

For topping:
1/4 cup white granulated sugar
1/3 cup flaked almonds optional

For serving:
Crème Fraîche, whipped cream, or ice cream

Preheat oven to 350 F. with rack in centre of oven. Prepare a 10-inch springform pan by spraying with baking spray and lining the bottom ring with parchment paper. Place on a baking sheet and set aside.

Prepare the pears: You can peel the pears if you like, or simply leave the peel on. Cut in half down from the stem end to the bottom. Scoop out the core with a spoon and remove the stem spine and bottom blossom end. Place cut side down on a cutting board and cut each half in to 1/4-inch-ish slices. Transfer the sliced halves to the prepared baking pan, cut side down, fanning out the slices slightly. Arrange the sliced halves in a ring around the outside of the pan. The sliced halves should just touch each other in the centre and fan out slightly towards the outside edges. The centre couple of inches should be empty. You may or may not need all your pears. Simply fill until it’s filled around. Set aside.

In a large bowl with an electric beater or in the bowl of a stand mixer, beat together the butter and the 1 cup of sugar until pale and fluffy, about 5 minutes.

Add the eggs, one at a time and beat well after each addition, scraping down the sides of the bowl as needed. Beat in the vanilla.

In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Spoon the batter in to the centre of the prepared pan. Using a knife, gently spread the batter in to a thin layer out to the outside edges of the pan. It will seem very thin and barely cover the pears. Scatter the flaked almonds over the centre area of the batter. Sprinkle top of batter evenly with the 1/4 cup white sugar.

Bake in preheated oven until a tester inserted in the centre comes out clean, about 35-40 minutes.

Let the cake cool 5-10 minutes in the pan, then run a knife around the outside and remove the outer ring. Allow to cool a bit more, then slice and enjoy warm with a dollop of Crème Fraîche.

Peach Bread Pudding with Warm Brown Sugar Sauce

Bread Pudding:
1/2 a loaf of day-old unsliced bakery bread
3-4 peaches, peeled and sliced
3 eggs
1/2 cup white sugar
1/2 cup heavy cream
2 cups whole milk
1 1/2 tsp vanilla or vanilla bean paste
4 tsp white sugar, for topping

Brown Sugar Sauce:
1/4 cup salted butter
1/2 cup brown sugar
1/4 cup heavy cream
pinch salt

Preheat oven to 350° and grease 4 individual dishes or an 8×8-inch baking pan. Set on to a baking sheet and set aside.

Peel peaches and cut in to slices. Set aside.

Slice bread in to thin 3/4-inch slices or cube. If using slices, you’ll want your bread pieces to be about an inch higher than the height of your baking dish, so figure out how tall they should be and cut off the bottom of the slices to that height. (*You won’t need the part you cut off the bottom, but you can use them by cutting them in to cubes and making some croutons with them!). Then cut each of the trimmed slices in half from top to bottom to make two pieces. Set aside.

In a bowl, whisk together the eggs, 1/2 cup white sugar, cream, milk and vanilla.

Place your bread slices in to your baking dishes (or disby slightly overlapping them (crust side facing the side of the disand allowing them to tilt back a bit. If using cubes, place in your dish or dishes.

Place some peach slices in the gaps between the bread. Pour some of the egg mixture over the bread and in to the dishes, just until it reaches the top edge of the dish or until it nears but doesn’t cover the top of the bread.

Allow to stand at room temperature for 15 minutes, then top up with remaining egg mixture, just until it reaches the edge of the dish again or near the top of the bread. You may not need it all.

Lightly brush the top of the bread with a bit of the egg mixture, then sprinkle a heaped 1 tsp. of white sugar over the top of each dish, especially on the top crust edge.

Place dishes on baking sheet (to catch any overflow!) in to preheated 350° oven and bake for about 35 minutes, or until golden and set. (*You may want to check at 25-30 minutes in case it’s browning too quickly, in which case, just lay a sheet of aluminum foil over top while it finishes baking.

Remove from oven and let stand 10 minutes before eating. If not eating right away, allow to cool for 10 minutes, then cover and refrigerate.

While puddings are baking, make the brown sugar sauce by melting butter in a small saucepan over medium heat. Add brown sugar, cream and a pinch of salt and stir to combine.

Allow to come to a boil, stirring regularly. Once it comes to a boil, cook another few minutes, stirring regularly, then remove from heat and pour in to a bowl or pitcher.

Cover and refrigerate if not using right away. Can be re-warmed in the microwave/saucepan to serve.

Serve puddings at warm, at room temperature or slightly re-warmed in the microwave, topped with warm brown sugar sauce (*You’ll want to place your small dishes on a plate, as the brown sugar sauce will most likely spill over the sides when poured on top).

Peaches and Cream Cake

2/3 cup white sugar (scant 2/3 cup)
1 large egg
1 large egg yolk
1 tsp vanilla
1/3 cup melted butter
1/2 cup all purpose flour
1 tsp baking powder
6 Tbsp whole milk at room temperature
6-7 fresh peaches

Grease an 8 or 9-inch springform pan (if you don’t have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you’d like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.

Preheat oven to 355° F.

Peel peaches and cut flesh off sides, then cut in to chunks (don’t have to be too small). Set aside.

Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.

In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (coolemelted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.

Pour in to the prepared pan. (*You’ll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust.

Bake in preheated 355° oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Peaches and Cream Crumble Cake

For the cake:
2 cups cups all-purpose flour
2/3 cups white sugar
1 tsp. baking powder
1/2 cup unsalted butter cold and cut into 6-8 pieces
3 medium peaches peeled and cut into thin slices
2 large eggs
1 cup heavy cream 35%, table cream (18%) or half and half cream (10%)
1/2 cup sour cream or plain yogurt
1/2 cup brown sugar
1 tsp. vanilla
Pinch salt

For the crumble topping:
1 cup all-purpose flour
2/3 cup white sugar
1/4 tsp. cinnamon
Pinch salt
1/4 cup unsalted butter melted
Icing/Confectioner’s Sugar for garnish

Preheat oven to 360° F. and grease an 8-inch springform pan. If you want to easily remove the cake from the base to a serving platter easily, line the bottom with a round of parchment paper, as well. Set on a baking sheet and set aside.

Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.

Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared peach slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.

When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 25 minutes.

Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.

When the cake has baked for a further 25 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 25-30 minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 70-75 total, including all 3 steps.

Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.

Dust with powdered/icing sugar, if desired.

Skillet Peach and Blueberry Cake (with other fruit variations)

For the cake batter:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Pinch nutmeg
1/2 cup butter softened
3/4 cup brown sugar packed
2 eggs
1 tsp. vanilla
2/3 cup sour cream
1 peach peeled, pitted and cut into large chunks
1/2 cup fresh blueberries or a bit more, if you like
For the top of the cake:
2 peaches unpeeled and cut into thin slices
1/2 cup fresh blueberries
Turbinado white or brown sugar, for sprinkling over-top

Preheat oven to 350 F.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix in. Scrape down side of bowl as needed. Add flour mixture and mix until smooth and well combined.

Fold chunks of peach and 1/2 cup blueberries in to the batter, then spread the batter into a greased skillet (10-inch top diameter works well) or a 9-inch cake or springform pan. Arrange peach slices in a circular pattern on top of the batter, around the outside of the cake. Fill the centre with a mound of blueberries.

Bake in pre-heated 350 F. oven for 45-50 minutes, or until deep golden and a tester inserted near the centre comes out clean.

Peach Raspberry Almond Cake

Cake:
1 cup unsalted butter
1 1/2 cups light brown sugar
1 tsp vanilla extract
3 large eggs
1 1/2 cups + 1 1/2 Tbsp self-raising flour
1/3 cup + 1 Tbsp ground almonds
1/4 tsp salt omit if you used salted butter
2 ripe but firm peaches cut into 12 large wedges (peeled or not, as you like)
3 1/2 oz. fresh raspberries
1/4 cup flaked almonds

Garnish:
Icing/Confectioners’ sugar

Line a 7×11-inch baking pan with parchment paper and set aside. (Alternately, you could use a 9×9-inch baking pan. As cake will be a bit thinner, expect baking time to be a bit less, so adjust accordingly.)

Preheat oven to 355 F.

Prepare your peach wedges by cutting 6 generous wedges from each peach and set aside.

On the stovetop, melt the butter in a medium saucepan over medium heat. Remove from heat and allow to cool for 5 minutes. Add the sugar, vanilla and eggs and beat with a wooden spoon until smooth. Stir in the flour, ground almonds and salt.

Pour the batter into the prepared baking pan. Lay the peach slices on top 3 wide and 4 long, so that each finished piece of cake with have a full peach slice on top. Scatter the raspberries over-top, then sprinkle with flaked almonds.

Bake in preheated oven for 40 minutes, then loosely cover top with a piece of aluminum foil. Bake a further 15-20 minutes, or until a tested comes out clean. Cool in the pan for 20 minutes, then lift out onto a cooling rack.
.
When mostly cooled, cut into 12 squares, dividing the cake into thirds from the short end and quarters along the longer side.

Enjoy slightly warm or allow to cool completely. Serve dusted with icing sugar.