PUDDING HEAVEN
The perfect after-dinner treat!
Baileys crème brûlée
SERVES 6
600ml (1pt) double cream
200ml (7fl oz) semi-skimmed milk
6 medium Waitrose British Blacktail Free-Range Egg yolks
30g (1oz) caster sugar
4 tbsp Baileys Irish Cream
3 tbsp demerara sugar
1 Preheat the oven to 150°C/Gas Mark 2. Pour the cream and milk into a saucepan and heat until almost boiling. Remove from the heat and set aside for 10 minutes.
2 In a heatproof bowl, whisk the egg yolks and sugar together with a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins.
3 Put the ramekins in a roasting tin and add enough cold water to the tin to come two-thirds of the way up the sides of the ramekins. Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set. Remove from the tin and leave to cool, then chill for 2 hours.
4 Preheat the grill to hot. Sprinkle the demerara sugar in an even layer over the brûlées and grill until the sugar has melted, about 2 minutes. Leave to cool until the sugar has set, then serve straight away.
Tip If you have a cook’s blowtorch, use it instead of the grill to melt the sugar on top of the brûlées as it’s much easier to control the heat.
Spiced Black Forest crumbles
SERVES 4-6
450g (1lb) bag Waitrose Frozen Black Forest Fruits, defrostedgrated zest and juice 1 orange1 tsp clear honey1 tsp ground cinnamon50g (1¾oz) low-fat spread, such as Bertolli Light125g (4½oz)40g (1½oz) caster sugar40g (1½oz) fruit, seed & nut muesli
