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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Quince and chocolate pudding


This is a lovely winter treat using slow-poached quince.

You'll need

1 tbsp golden syrup 1 poached quince, sliced 70 gm dark chocolate (66% cocoa solids), chopped 120 gm softened butter 120 gm raw caster sugar ½ tsp vanilla extract 200 gm self-raising flour, sieved 30 gm Dutch-process cocoa, sieved 1 tsp baking powder, sieved 4 eggs, lightly beaten 160 ml milk To serve: pouring or thickened cream, or ice-cream   Chocolate sauce 150 ml pouring cream 20 gm butter, softened 70 gm dark chocolate (66% cocoa solids)

Method

  • 01
  • Pour golden syrup into the base of a 1.5-litre pudding basin that’s been buttered, floured and lined on the base with baking paper. Arrange quince on top.
  • 02
  • Melt chocolate in a bowl over a saucepan of simmering water. Beat butter, sugar and vanilla in an electric mixer until pale and creamy (2-4 minutes). Add flour, cocoa and baking powder, then egg and milk alternately, a little at a time. Add chocolate and beat until smooth. Transfer to prepared basin, smooth top and cover basin tightly with baking paper. Cover with a double layer of foil, secure with kitchen twine and place in a large saucepan with a cloth lining the base. Add boiling water to come halfway up sides of basin, cover with a lid and cook over medium-high heat, adding more water if necessary until puffed and pudding feels firm (2 hours).
  • 03
  • For chocolate sauce, combine cream and butter in a saucepan, bring to the boil, then add chocolate and stir until melted and smooth. Keep warm (see note). Serve pudding hot with sauce and cream or ice-cream.
Note If the sauce cools, reheat gently over a saucepan of simmering water.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jun 2014

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