By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 180C/160C Fan/Gas 4. Scatter the banana slices and raisins over the base of a 20x30cm serving dish. Add the banana bread slices and …
By Kirk Haworth From Saturday Kitchen Ingredients For the gateaux 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt For the poached rhubarb 4 sticks rhubarb, cut into 1cm/½in …
By Gabriella Cugno From Saturday Kitchen Ingredients For the ultimate salted caramel 200g/7oz caster sugar 100g/3½oz whipping cream (35% fat) large pinch sea salt 120g/4¼oz unsalted butter, diced For the tempered chocolate 500g/1lb 2oz good-quality dark chocolate, broken into pieces Method To …
By Philip Khoury From Saturday Kitchen Ingredients For the dry caramel oil, for greasing 120g/4¼oz caster sugar For the crème caramel 830ml/1½ pints oat or soya milk 280g/10oz caster sugar 1 vanilla pod, split and seeds scraped 60g/2¼oz cornflour 30g/1oz custard powder …
By Ravneet Gill From Saturday Kitchen Ingredients For the tart case 100g/3½oz dark chocolate 40g/1½oz unsalted butter 30g/1oz roasted hazelnuts, lightly crushed 90g/3¼oz bran flakes, lightly crushed pinch sea salt For the miso caramel 35g/1¼oz caster sugar 7g/⅓oz unsalted butter 65ml/2¼fl oz double cream 1 …
By Paul A Young From Saturday Kitchen Ingredients For the nougat base vegetable oil, for greasing 55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces 2 large free-range egg whites 400g/14 oz unrefined caster sugar 225g/8 oz glucose syrup ¼ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the ice cream 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk For the caramel 300ml/10fl oz double cream 100g/3½oz caster sugar 25ml/1fl oz dark rum (to taste) For the French toast …
By Paul Ainsworth From Saturday Kitchen Ingredients For the sticky liquorice pudding 300g/10½oz dried, pitted Medjool dates 75g/2½oz liquorice sweets, finely chopped 1 tsp bicarbonate of soda 225g/8oz vegetable oil, plus extra for greasing 200g/7oz light brown sugar 45g/1½oz black treacle ½ tsp sea …
By Matt Tebbutt From Saturday Kitchen Ingredients For the meringues 100g/3½oz dark chocolate, melted 100ml/3½fl oz caramel sauce 4 free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tsp cornflour ½ tsp white wine vinegar 1 tbsp vanilla sea salt flakes (optional) For …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the clotted cream ice cream 376ml tin condensed milk 300ml/10fl oz double cream 227g pot clotted cream For the apple filling 5 British eating apples, peeled, cored and thinly sliced 1 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 25cm/10in blind baked pastry case For the filling 115g/4oz salted butter 300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped For the garnish 8 walnuts 300ml/10fl oz crème …
By Matt Tebbutt From Saturday Kitchen Ingredients For the carrot cakes 4 free-range eggs 150ml/5fl oz vegetable oil 260g/9¼oz caster sugar 330g/11½oz self-raising flour 2 tsp bicarbonate of soda pinch ground cinnamon pinch ground nutmeg pinch ground ginger 270g/9¾oz carrots, peeled and grated For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the decoration 100g/3½oz caster sugar 1 apple, cored and thinly sliced For the fruit 2 eating apples, peeled, cored and finely chopped 2 pears, peeled, cored and finely chopped 1 cinnamon stick 1 star …
By Matt Tebbutt From Saturday Kitchen Ingredients For the peanut butter blondies 200g/7oz unsalted butter, plus extra for greasing 300g/10½oz crunchy peanut butter (or smooth peanut butter) 340g/11¾oz soft light brown sugar (or any sugar, such as caster) 2 free-range eggs, …
