2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon), optional
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest.
6 oz cream cheese, softened
2 cups unsalted butter, softened and divided
2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons
2 cups sugar
8 large egg yolks
3/4 cup strong steeped orange pekoe tea, cooled
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons cornmeal
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
For the crust:
In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.
For the filling:
In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.
Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.
Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.
8 fl oz full cream milk
8 fl oz double heavy cream
½ tsp vanilla extract
3 ½ oz sugar
5 large egg yolks
5 oz fresh breadcrumbs
Zest of 2 lemons
8 oz of jam, fruit preserve, or fruit compote
5 egg whites, at room temperature
3 ½ oz sugar
1 tbsp powder sugar
Preheat the oven to 310°F. Lightly butter a 3½ pint ovenproof dish.
Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.
In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.
Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose.
Bake the pudding in the preheated oven for 15 – 20 mins or until the mixture is risen and almost set – yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.
Raise the oven to 375°F
Make the Meringue: in a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven’t used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.
Sprinkle liberally with the icing / powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.
2 cup all-purpose flour
¼ cup sugar
1 Tbsp baking powder
¼ tsp salt
1 Tbsp finely grated lemon zest
½ cup cool unsalted butter, cut into small pieces
½ cup whipping cream
¼ cup 2% milk, plus extra for brushing
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen cranberries
1 cup icing sugar, sifted
1 ½ Tbsp lemon juice
Preheat the oven to 375 F and line a baking tray with parchment paper. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
The scones are best enjoyed the day they are baked
2 cups sugar
2 cups water
6 lemons juiced
1 tbsp grated lemon zest
Combine sugar and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the sugar dissolves.
When mixture is cool, add the lemon juice and zest. Stir until combined.
Pour mixture into a freezer container in an ice cream machine and mix until it thickens.
Transfer the sorbet to an airtight container and put into the freezer to become firm.