Friday, 28 December 2012


Pavlova - light, gooey, creamy..... delicious!    I keep hens, so have an endless supply of egg whites, which means lots of pavlova.    The basic recipe is simple, and the variations are endless.   This was my childhood favourite, especially as I used to be allowed to arrange the tinned peaches on the top.

Winter pavlova - I saw a recipe in a magazine for this, and it looks (and tastes) delicious - peeled satsuma pieces (fiddly!), scarlet pomegranate and caramelised walnuts (fried in equal mix of butter and soft brown sugar).   Whip a little sherry into the cream.  

Pavlova with a bite - mix lemon curd with the whipped cream, or try Greek yoghurt and cream.   Top with strawberries and dust with icing sugar.  Wow!  (Don't do this too far in advance, or the lemon seems to make the strawberries bleed colour)

Big Pavlova - the basic recipe is 3 egg whites to 6oz sugar - the one below is 6 eggs and a pint of cream, decorated with strawberries and mint leaves.

Strawberry Pavlova

3 egg whites
6oz caster sugar - light brown soft is great for the winter pavlova, and gives a more chewy effect
1 teaspoon vinegar
1 teaspoon cornflour 
1 tsp vanilla (if wanted)
half pint double cream, whipped (at least!)
fresh fruit

Oven - 150 deg C (bottom oven in a range cooker), turning down to 140 deg when it goes in

Use a flat baking tray with sheet of silicone parchment.   Whisk egg whites until thick, add sugar slowly, whisking all the while.  Finally add the vinegar, cornflour and vanilla.    Spread onto the baking sheet in a circle roughly the size of a plate.    Bake for about an hour, then turn off the oven and leave the Pavlova inside.    It should be dry.  Mary Berry suggests turning it over onto another sheet of paper in order to cook the base.  

Peel off the paper, put onto a large plate, and then get decorating.   If you leave it for a few hours, the cream makes the meringue soften in the most delicious way.  Eat and enjoy! 

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website  This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog. 

Thursday, 27 December 2012

Lemon Soufflé

I'm starting off with my absolute all-time favourite  - Lemon Soufflé. This is an old recipe from the Hulme and Downs Cordon Bleu cookbook. Whilst a bit of a faff to make, the result is delicious.

Every year, I take part in the Stour Music Festival, making puddings in the Artists' Tent. I re-introduced Lemon Soufflé four years ago, and it has now become one of the stalwarts.  This is three times the quantity of the recipe below, decorated with whipped cream, St John's Wort flowers (inedible!) and mint leaves.  A pudding has to be delicious to look at, as well as to eat.  

This and other mouthwatering recipes, including some exclusive ones are in my cookbook, found on my website. 

Lemon Souffle
Cold Lemon Soufflé 

3 large eggs
8oz/225g caster sugar
2 ½ lemons
½ pint/300ml cream
½ oz/12g gelatine (leaf or powder)
½ gill water (2.5 fl oz/75ml)
To finish: extra cream

Separate the eggs and place the yolks, sugar and grated lemon rind in a bowl and whisk until thick.  I usually do this in a Kenwood with the whisk.    Heat the lemon juice, add, and continue whisking “to the ribbon” (ie, pale and very thick).    This takes ages!

Half-whip the cream and fold into the mixture.  Dissolve the gelatine in the water over heat and stir into the mixture.  Whisk the egg white until stiff peaks but not dry.   Set the soufflé mixture on ice and fold in the egg whites (I don’t bother with the ice).  This is easier if you stir in a tablespoon of whisked egg white first to break the mix up a bit and then fold in the rest.   (It’s very hard to avoid little islands of egg white.) 

As the mixture begins to thicken, turn at once into a large bowl and put in the fridge to set.   When firm, decorate with cream and anything else that takes your fancy!  

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website and this recipe is one of the 75 delicious recipes featured in it, many of which will never be on the blog.