Chocolate Biscuit Cake

SERVES 4

85 g | 3 oz plain chocolate

85 g | 3 oz butter

45 g | 1 ½ oz caster sugar

4 tablespoons golden syrup

340 g | 12 oz plain biscuits, crushed

85 g | 3 oz glace cherries

85 g | 3 oz flaked almonds

1.      Chop the chocolate and melt it slowly with the butter, sugar and syrup in a heavy saucepan, stirring all the time.

2.      Add the crushed biscuits, cherries and almonds.

3.      Grease a sheet of greaseproof paper and the inside of a 20 cm | 8 in flan ring.

4.      Press the mixture on to the paper and flatten it, using the flan ring to get a round shape.

5.      Allow to cool until set hard.

6.      Cut into small wedges.

Wine: Liquer Muscat

This ice cream is made with a mousse base.

SERVES 4

70 g | 2 ½ oz granulated sugar

8 tablespoons water

1 vanilla pod, split lengthways

3 egg yolks

425 ml | ¾ pint double cream

1.      Put the sugar, water and vanilla pod into a heavy saucepan and dissolve the sugar over a low heat, stirring.

2.      Beat the egg yolks well. Half whip the cream.

3.      When the sugar has dissolved completely, boil rapidly to 120°C | 248°F. Remove the vanilla pod. Scrape out the seed and add to the syrup.

4.      Whisk the egg yolks and gradually pour in the sugar syrup. Whisk until the mixture is very thick and will leave a trail when the whisk is lifted.

5.      Cool, whisking occasionally. Fold in the cream, pour into a freezer container and freeze.

6.      When the ice cream is half-frozen, whisk again and return to the freezer.

This ice cream is made with a mousse base.

SERVES 6

85g | 3 oz granulated sugar

150 ml | 1/4 pint water

4 egg yolks

2 teaspoons ground ginger

570 ml | 1 pint double cream, lightly whipped

4 pieces of preserved stem ginger, cut into slivers

1.      Put the sugar and water into a small heavy saucepan. Dissolve over low heat. Then boil until 120°C | 248°F.

2.      Put the egg yolk into a large bowl with the ground ginger, whisk lightly and pour on to the warm sugar syrup. Do not allow the syrup to touch the whisk if doing this in a machine as it cools fast against the cold metal and can harden and stick to the whisk.

3.      Fold in the cream and pour into an ice tray.

4.      Freeze until half-frozen, then fold in the stem ginger. Freeze again.

5.      Remove from the freezer 30 minutes before it is to be eaten and scoop into a glass bowl.

1 x 18cm | 7 in Victoria sandwich

150 ml | ¼ pint sugar syrup

choice of 340 g | 12 oz fresh fruits, such as peaches, strawberries, ect.

1.14 liters | 2 pints vanilla, chocolate or strawberry ice cream

4 egg whites

225 g | 8 oz caster sugar

3 tablespoons brandy

1. Put the sponge cake on a plate with a good lip and sprinkle with a little of the sugar syrup.
2. Arrange the fruit on top of the cake and cover with ice cream.
3. Preheat the oven to 230°C| 450°F | gas mark 8.
4. Meanwhile, make the meringue: whisk the egg whites to stiff peaks. Gradually whisk in half the sugar. Fold in the remaining sugar with a large metal spoon.
5. Place the meringue in a piping bag fitted with a star nozzle and pipe it over the cake and ice cream.
6. Place the pudding in the oven for about 10 minutes until it has turned golden-brown.
7. Meanwhile heat the brandy. When the meringue is browned, light the brandy and pour it flaming over the meringue. Serve immediately.

 Wine: RICH SWEET WHITE

SERVES 4

8 passionfruits
grated zest and juice of 1 lemon
1 tablespoon water
1 ½ level 5ml powdered gelatin
3 eggs
110 g | 4 oz caster sugar
150 ml | ¼ pint double cream
icing sugar (optional)

To decorate
1 passionfruit

1. Cut the passionfruits in half. Scoop out and sieve all the flesh. Discard the seeds.
2. Put the lemon juice and water into a small saucepan and sprinkle over the gelatin. Leave for 5 minutes to become spongy.
3. Separate the eggs. Place the yolks, lemon zest and sugar into a mixing bowl and whisk together with an electric mixer (or with a balloon whish or rotary beater with the bowl set over a saucepan of simmering water). Whisk until very thick. Remove from the heat and whisk for a few minutes longer, until the mixture is lukewarm. Gradually add the passionfruit pulp.
4. Dissolve the gelatin over a low heat without boiling until liquid and clear, then add to the mousse mixture. Stir gently until the mixture is on the point of setting, then fold in the cream. Taste and if too tart sift in a little icing sugar; if too bland add a little more lemon juice.
5. Whisk the egg whites until stiff but not too dry and fold them into the soufflé with a large metal spoon.
6. Pour the mixture into a soufflé dish and leave to set in the refrigerator for 2-3 hours. When set decorate with seeds of 1 passionfruit.

Wine: SWEET WINE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]