Tuesday, September 27, 2011

English Trifle Recipe

English Trifle Recipe

English Dessert Recipe Ingredients:
  • 1 (10 3/4ounce) frozen pound cake
  • 1/3 cup
  • sweet Sherry
  • 1/2 cup raspberry jam
  • 3 cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
  • 2 kiwi fruit , peeled and cut into chunks
  • 2 peaches, peeled, pitted and cut into chunks
  • 8 egg yolks
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 1/2 pint whipping cream
  • 2 tablespoons powdered sugar
  • strawberries, for garnish
English Dessert Recipe Instructions:
Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.

Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally
. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.

Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries. The
English Dessert Recipe is ready to serve,,Enjoy it !

Saturday, September 17, 2011

English Dessert:Rhubarb Tart Recipe

English Dessert:Rhubarb Tart Recipe

English Dessert Recipe Ingredients:
  • 1 2/3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1/4 cup sugar
  • 2 large egg yolks
  • 2 tablespoons (or more) ice water
  • 3 tablespoons apricot jam
  • 1 cup sugar
  • 1/3 cup water
  • 3 3 x 1/2-inch strips lemon peel (yellow part only)
  • 1 cinnamon stick, broken in half
  • 2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick
  • pieces (about 6 cups)
English Dessert Recipe Instructions :
For crust:
Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)

Preheat oven to 350-F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.

Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.

For filling:
Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.

Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. Enjoy the English Dessert Recipe !

Wednesday, September 7, 2011

English Dessert: Caramel Bread and Butter Pudding Recipe

English Dessert: Caramel Bread and Butter Pudding Recipe
English Dessert Recipe Ingredients:
  • 6 slices of bread, crusts cut off
  • Softened butter
  • 2 eggs
  • 1 1/2 tablespoons sugar
  • 150ml single cream
  • 2 slices Jim Garrahy’s Traditional Toffee fudge, diced
  • Pinch of ground cinnamon
English Dessert Recipe Instructions:
Butter the bread and layer in buttered pie dish, butter side up.
Whisk together the eggs with a tablespoon of sugar and cinnamon, add milk and cream. Pour over bread, soak for an hour.
Add fudge and place in preheated oven at 140°C (Gas mark 1).
Sprinkle with remaining sugar and bake for 1 1/2 hours.
Enjoy the English Dessert Recipe !

Friday, September 17, 2010

English Dessert: Toffee Rice Pudding Recipe

English Dessert: Toffee Rice Pudding Recipe
A great English dessert recipe to try !
English Dessert Ingredients:
  • 100grms Pudding Rice
  • 350ml milk
  • 2 slices Jim Garrahy’s Traditional Toffee fudge
English Dessert Instructions :
Put all ingredients into deep oven tray and bake for 90 minutes. Stir every 15 mins...and the English dessert recipe is ready..enjoy it !

British Dessert :Apricot Yoghurt Filo Parcels Recipe

English Dessert :Apricot Yoghurt Filo Parcels Recipe
A nice English dessert recipe to try !
English Dessert Ingredients:
  • 1 large slice Jim Garrahy’s vanilla fudge
  • 1 tin apricot halves
  • Approx 8 sheets filo pastry
  • Small pot of Natural Yoghurt
English Dessert INSTRUCTIONS:
Place an apricot half on the corner of a filo sheet, drop dessert spoon yoghurt in the centre and top with a cube of fudge. Roll and fold into a parcel Bake at 180oC until golden brown.
The English dessert recipe of apricot youghurt is ready to serve...nice !