celebrating sides...white and fluffy. slowly pour the hot cream over the egg mixture mixing...

Celebrating Sides

Nielsen-Massey

1 Preheat the oven to 140C / 275F gas mark 1. 2 Put the ginger and lemon grass in a food processor and zap them into a fine paste. 3 In a saucepan add the cream, milk, lemongrass and ginger paste and heat slowly until hot but not boiling. 4 In a mixing bowl whisk the eggs with the sugar until white and fluffy. Slowly pour the hot cream over the egg mixture mixing continuously. Keep aside to infuse for 10 minutes.

5 Strain the mixture through a fine mesh sieve and fold in the vanilla bean paste. 6 Pour the cream inside your shallow dish and bake it for approximately 40 - 45 minutes until the mixture is set but still wobbly. 7 Leave to cool down and sprinkle some demerara sugar on the top and caramelise with a kitchen blow torch or oven grill before serving. Get ready to crack that caramel and reveal all the fresh flavours.

A very nice dessert to serve when entertaining.Delicious served over mangos, sprinkled with plums or strawberries, with Grand Marnier or Cointreau.

By Eric Lanlard

350ml Double cream 125ml Whole milk 6 Large free-range eggs 100g Golden caster sugar2tsp Nielsen-Massey Vanilla Bean Paste 2 Stems of lemongrass 1 Stem of fresh ginger peeled

INGREDIENTS

FusionCrème Brulee

2 3

Forward

My name is Eric Lanlard and I am a master patissier and have been baking more than half my life. I have also been using Nielsen-Massey, for over 30 years. I will leave you to work

my age out! I was really thrilled to be asked by Nielsen-Massey to create some new recipes that naturally fit with lashings of

custard or a scoop or two of ice-cream.

Eric x

When it is time to pair a dessert hot or cold with that extra little something,

nothing is yummier than a side of vanilla custard. Luscious and creamy, I am talking

of course about a good old-fashioned homemade British custard (pictured), not it’s continental cousin the Creme

Anglaise which is runnier and lighter... I make my custard with cream for the

ultimate indulgence and always flavour it as a base with infused freshly split vanilla pods, or for extra smokiness, a generous

serving of pure vanilla bean paste .Custard as far as I’m concerned is right up there on the list of ultimate comfort foods and it works well with so many desserts or

puddings, whether you choose to serve it hot or cold. As well as the precious vanilla

you can be creative by adding spices or a splash of your favourite liquor.

Ice-cream is also a great side particularly for warmer days when you

want to make your crumble or your apple pie a little cooler!

You’ll find some exciting recipes - classics with a modern twist from my baking colleagues and friends in this brilliant

booklet. Have fun but do remember baking is a science so it’s important to follow the instructions for first class results. Use the finest ingredients so that your baking will

taste as good as it looks!

You read it here first - let’s hear it for the great British sides! Happy Baking.

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Nielsen-Massey

ContentsNielsen-Massey

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06Rhubarb & Vanilla Dome

A deliciously light, olive oil sponge topped with delicate rhubarb strips and vanilla cream, finished with sweet raspberries.

24Plum & Almond Crumble

A warm and comforting seasonal crumble championing fresh sweet plums with a hint of Amaretto.

20Pure Cacao

A light chocolate sable sponge topped with luxurious cremeux vanilla ivoire and chocolate cremeux finished with a sprinkle of cocoa nibs.

38Vanilla Gelato

Creamy gelato flavoured with vanilla bean paste with a luxurious fleck appearance in every scoop. The ultimate in comfort food.

10Apple Custard Tarts

Individual puff pastry tarts generously filled with an indulgent British Bramley apple and a creamy luscious vanilla custard filling.

26Hazelnut Pear Bordaloue

A crisp shortcrust pastry tart filled with a sweet smooth hazelnut cream topped with pears poached in a spiced syrup.

12Fusion Créme Brulee

A classic crème brulee recipe infused with sweet vanilla cream coupled with fragrant lemongrass and fresh ginger.

28Passion Fruit Petit Choux with Mango

Choux buns filled with a medley of tropical flavours.

14Vanilla Custard

Luxuriously thick and creamy egg custard with vanilla bean paste.

32Steamed Syrup

This simple but classic pudding is sure to be a family favourite. Soft and spongey in the centre with a sweet syrup glaze.

16Vanilla Ice Cream

Classic homemade vanilla ice cream - a perfectly creamy and indulgent addition to any delicious pudding or dessert.

34Baked Alaska

A timeless classic showstopper, this Baked Alaska has a soft sponge base topped with vanilla ice cream and whipped meringue.

18Bramley Apple Pie

This quintessentially British pudding boasts a crisp handmade pastry crust and a sweet cinnamon infused Bramley apple filling.

36Lemon Verbena

Mini loaves filled with a strawberry and mint centre topped with vanilla infused cream decorated with fresh strawberries and lemon thyme.

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Nielsen-Massey Fusion Crème Brulee




By Eric Lanlard


INGREDIENTS

FusionCrème Brulee

6 7

Nielsen-Massey Rhubarb & Vanilla Dome

By Eric Lanlard

Rhubarb &Vanilla Dome

6 7

250g Pink rhubarb 60g Billington’s Golden Caster Sugar

500g Pink rhubarb 1 Nielsen-Massey Vanilla Pod 500ml Water 250g Billington’s Golden Caster Sugar

150g Apricot conserve, sieved 150g Raspberries 15 Edible flowers Handful micro herbs

1 Nielsen-Massey Vanilla Pod 270ml Whipping cream 2 Gelatine leaves 4 Medium free-range egg yolks 40g Billington’s Light Muscovado Sugar 1 Tonka bean

75g eggs 120g Billington’s Golden Caster Sugar 2 tsp Nielsen-Massey Vanilla Bean Paste60ml Double cream 30ml Extra virgin olive oil 90g Plain flour, sieved 1tsp Baking powder, sieved

INGREDIENTS FOR RHUBARB COMPOTE

INGREDIENTS FOR POACHED RHUBARB

INGREDIENTS FOR POACHED RHUBARB

INGREDIENTS FOR VANILLA TONK ICE CREAM

INGREDIENTS FOR OLIVE OIL SPONGE

Rhubarb brings such a fresh colour and flavour toany dessert and this is no exception. This recipe is a real

Show Stopper to share with family and friends.





By Eric Lanlard


INGREDIENTS

FusionCrème Brulee

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Nielsen-Massey Rhubarb & Vanilla Dome

I like to make this when I know I’m having friendsover for a special dinner. It’s a light and fresh recipe

- it’s the perfect ending to a celebratory meal.

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1 For the compote: The day before, peel the rhubarb and cut into 2cm chunks then place into a saucepan and sprinkle over the sugar. Cook on a very low heat for about 10 minutes until you get a lovely soft compote. Transfer to a bowl to cool and keep in the fridge until needed. 2 For the vanilla cream: The day before, split the vanilla bean pod in half and add to a bowl with the cream and a generous grating of tonka bean, set aside for at least one hour for the pod infuse. Soften the gelatine leaves into a bowl of cold water. Meanwhile in a mixing bowl beat together the egg yolks and light muscovado sugar until glossy. Gently bring the infused cream to the boil in a pan then pour a little over the egg yolk mixture, stirring well. Gradually stir in the remaining cream then pour into a clean saucepan and cook the cream gently on low heat for 8 - 10 minutes until it coats the back of the wooden spoon (do not overcook). Take the pan off the heat, remove the vanilla pod and discard, then add the gelatine mixing until it dissolves. Pass the custard through a fine sieve into a bowl and let to cool down completely out of the fridge. 3 For the poached rhubard: The day before wash and peel the rhubarb then using a peeler slice the rhubarb in long very thin slices. Slice the vanilla pod in half and add to a large saucepan with the water and sugar and heat gently for 5 - 8 minutes until it forms a syrup. Place the slices of rhubarb into a roasting tin and cover with the hot syrup. Leave to rest for 5 minutes then remove the

rhubarb from the syrup (the thin strips of rhubarb should cook instantly). Take a 22cm sandwich tin and line it with cling film. Cover the bottom and the sides of the tin with the poached rhubarb slices, overlapping slightly trying to keep the natural line of the rhubarb so they all line up (there shouldn’t be a gap but a continuous line so that the vanilla cream does not leak). Pour the now cold vanilla cream into the tin and finish off with the leftover rhubarb strips. Cover with cling film then place in the freezer overnight to set. 4 On the day: Preheat the oven to 180C / gas mark 4 and line a 22cm sandwich tin with parchment paper. In a bowl whisk together the eggs, sugar and vanilla bean paste, add the double cream and oil then fold in the flour with the baking powder. Turn into the prepared tin and bake for 12 - 15 minutes until golden and bouncy. Leave to cool in the tin for 5 minutes before turning out on a cooling rack. 5 To build the cake: Place the olive oil sponge on a serving plate or stand and using a small palette knife spread the rhubarb compote over the sponge. Gently demould the frozen vanilla cream wrapped in rhubarb. Melt the apricot conserve in a small saucepan with a tsp of water over a low heat and brush the rhubarb dome before gently placing it on the cake. 6 To serve: Allow the vanilla cream to thaw gently in the fridge or in a cool place for at least 3 hours before serving. Finally decorate with sliced fresh raspberries dusted with icing sugar, edible flowers and a sprinkling of micro herbs.

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Apple Custard TartsNielsen-Massey

1 Preheat the oven to 220C / gas mark 7 and grease a deep 12-hole muffin tray well. 2 Dust the worktop rather liberally with icing sugar, then unroll the pastry onto it and sprinkle it with more icing sugar. 3 Roll the pastry back up into a tight spiral, cut off the messy ends and then slice the pastry evenly into 12 discs. 4 Put more icing sugar down, then squash each disc of pastry with the palm of your hand and roll each piece out so that it is just big enough to tuck messily into the muffin tray.

5 Line the muffin tray with the rolled-out pastry discs and leave in the fridge for 10 minutes to keep cold. 6 For the custard filling, whisk together the icing sugar and egg yolks until the sugar dissolves, then whisk in the cream until combined and smooth. 7 Divide the apple sauce between each pastry case, then pour in the custard leaving a millimetre or two of pastry clear at the top, as the custard will rise quite dramatically. 8 Bake the tarts in the oven for 20 minutes. 9 Remove the tarts immediately from the tin and set on a wire rack to cool, then finish with an extra dusting of icing sugar to serve.

320g Ready-rolled all-butter puff pastry 80g Icing sugar, plus extra for dusting 5 Large egg yolks80ml Single cream 1tsp Nielsen-Massey Vanilla Bean Paste 250g Bramley apple sauce Oil for greasing

By John Whaite

AppleCustard Tarts

I love custard paired with apples. This recipe is perfect for autumn evenings when Bramley apples are ripe for picking.

INGREDIENTS





By Eric Lanlard


INGREDIENTS

FusionCrème Brulee

12 13




I love Crème Brulee. My version is infused with Lemongrass and fresh ginger which brings a zing fusion to this timeless French classic. When you crack that caramel, you’re in for a fresh treat.

By Eric Lanlard

350ml Double cream 125ml Whole milk 6 Large free-range eggs 100g Billington’s Golden Caster Sugar2tsp Nielsen-Massey Vanilla Bean Paste 2 Stems of lemongrass 1 Stem of fresh ginger peeled

INGREDIENTS

FusionCrème Brulee

12 13

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Nielsen-Massey

Homemade custard is delicious hot or cold.I love the way Nielsen-Massey vanilla bean paste

adds that luxurious flecking appearance.

1 Heat the cream in a saucepan over a medium heat until it reaches boiling point. 2 In a separate bowl, beat together the golden caster sugar, vanilla bean paste, egg yolks and cornflour until light and fluffy. 3 Carefully pour half of the warmed cream in with the

egg mixture and blend together. 4 Add the egg mixture back into the saucepan with the remaining cream and heat gently for 1 – 2 minutes, continuously stirring until the custard begins to thicken. 5 Once thickened, serve the custard immediately or allow to cool and chill in the fridge, if serving custard cold.

275ml Double cream 3 Medium egg yolks 1 tsp Cornflour 10g Billington’s Golden Caster Sugar 1 tbsp Nielsen-Massey Vanilla Bean Paste

INGREDIENTS

By Natalie Seldon

VanillaCustard

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Vanilla Custard

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Nielsen-Massey

I love ice cream, who doesn’t? It’s the perfectcomfort food and goes with everything.

1 Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you will see a few bubbles at the edge. Take off the heat, fold in the vanilla bean paste and set aside for 30 minutes so the vanilla can infuse. 2 Put the egg yolks and golden caster sugar into a bowl and beat with an electric whisk for around 2 minutes until the mixture has thickened, is paler in colour and falls into thick ribbons when you lift the beaters. 3 Using a measuring jug, scoop out around 125ml of the cream mixture and beat into the egg yolks to slacken them. Reheat the remaining cream until it just comes to the boil, take off the heat and stir in the

egg yolk mixture. 4 Return to the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8 – 10 minutes, until it reaches a custard mixture and is thick enough to coat the back of the spoon. Watch that it does not boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so it doesn’t curdle. 5 Get the ice cream machine running, then slowly pour in the cold custard. Leave it to churn for 10 – 30 minutes (depending on your machine). When it stops, it will be probably be too soft to eat, so spoon into a container and freeze.

300ml Double cream 300ml Whole milk 3 Large egg yolks 115g Billington’s Golden Caster Sugar 2 tsp Nielsen-Massey Vanilla Bean Paste

INGREDIENTS

By Natalie Seldon

VanillaIce Cream

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Vanilla Ice Cream

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Nielsen-Massey

1 Put the flour and butter into a bowl and rub together until the mixture resembles breadcrumbs. Add the sugar and water and mix or process into a dough, cover and chill.2 Making the filling; cut the apples into thick slices, place in a saucepan with the lemon juice and sugar, bringing to a simmer over a low heat, gently simmering for 2 minutes only (the apples go soft very quickly so be careful). Put into a sieve over a bowl and let the juices drain well. Set aside to cool.3 Cut the pastry in half, place it on a lightly floured work surface and roll out to fit a buttered 18cm shallow

pie dish, leaving it slightly overhanging on the sides. Roll out the other half, ready to put over the top.4 Fill the lined pie dish with cooled apple, then put dots of butter all over. Brush the beaten egg around the edge. Place the pastry lid over the top and press all around the dish to make sure it’s well sealed. 5 Using a sharp knife, trim of the excess pastry. Brush the top with the beaten egg, cut a small steam hole, about 5mm in diameter, in the middle of the pastry, then bake in an oven preheated to 180C / gas mark 6 for 40 - 45 minutes, until golden. Dust with caster sugar before serving.

350g Plain flour, plus extra for dusting 150g Cold unsalted butter, cut into small pieces2 tbsp Billington’s Golden Caster Sugar 160ml Cold water 1 Egg beaten with 1 tbsp milk, for glazing

2kg Bramley apples 250g Billington’s Golden Caster Sugar, plus extra for dusting2 tsp Ground cinnamon 50g Unsalted butter 2 Lemons juiced

INGREDIENTS FOR PASTRY

INGREDIENTS FOR FILLING

By Rosemary Shrager

BramleyApple Pie

Bramley Apple Pie

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There’s something so satisfying about homemade apple pie.I’d serve this with custard or ice cream.

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Nielsen-Massey

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Pure Cacao

By Eric LanlardPure Cacao

250ml Double cream 1tsp Nielsen-Massey Vanilla Bean Paste¼ Tonka bean grated 150g White chocolate

15g Pure cacao powder 15g Potato starch 15g Plain flour 70g Egg white (room temperature)75g Billington’s Golden Caster Sugar 65g Egg yolk 30g Unsalted butter, melted

50g Water 25g Billington’s Golden Caster Sugar 10g Pure cacao powder

20g Cocoa nibs

85g Double cream 85g Whole milk 25g Billington’s Golden Caster Sugar100g Dark chocolate, 70% cacao 30g Egg yolks

180g Soft, slightly salted butter 70g Billington’s Golden Icing Sugar 120g Plain flour 40g Cacao powder

INGREDIENTS FOR CREMEUX VANILLA IVOIRE

INGREDIENTS FOR CHOCOLATE MOUELEUX

INGREDIENTS FOR PUNCH CACAO

INGREDIENTS FOR DECORATION

INGREDIENTS FOR CREMEUX CHOCOLAT

INGREDIENTS FOR CHOCOLATE SABLE

Chocolate is one of my favourite ingredients.I’ve used a range of different chocolate profiles

to create this decadent and indulgent pud.

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Nielsen-Massey

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Pure Cacao

Vanilla bean paste enhances the white chocolate in the cremeux vanilla ivoire. The juxtaposition of white and dark

chocolate flavours really bring this dessert to life.

1 For the cremeux vanilla ivoire: The day before bringthe cream to the boil with the vanilla bean paste and grated tonka bean in a medium saucepan. Break the white chocolate into pieces and place in a bowl, then pour the hot cream through a sieve over the white chocolate. Using a stick blender, mix until smoothand glossy. Leave to cool, cover and place in the fridge overnight to set. 2 For the cremeux chocolat: The day before, heat the cream and milk in a medium saucepan. Beat the yolksand sugar together until pale and fluffy and then pour over the hot liquid and mix well. Transfer the mixture to a clean saucepan and cook it gently to 85C and continue mixing. Break the chocolate into pieces and place in a bowl then pour the hot cream mixture through a sieve over the chocolate and mix using a stick blender until smooth. Leave to cool, cover and place in the fridge overnight to set. 3 For the chocolate sable: The following day, preheat the oven to 170C / gas mark 3 then butter and line a 22cm round sandwich tin. Beat the soft butter with the icing sugar then sieve the flour and cacao powder and add to the butter mixture, stirring until smooth. Spread the mixture into the prepared tin and bake for 8 - 10 minutes. After baking your sable, increase the oven temperature to

180C / gas mark 4 and prepare the chocolate moueleux. Sieve together the cacao, starch, flour and set aside. Next whisk the egg white to a soft peak with atablespoon of caster sugar and continue beating, adding the rest of the sugar gradually until a lovely glossy stiff meringue forms. At the last-minute whisk in the beaten yolks for 2 - 3 seconds. Finish by folding in the sieved ingredients and melted butter using a rubber spatula. Spread themixture onto the sable and bake for 10 - 12 minutes until the sponge is bouncy. Leave to cool before removing from the tin. 4 For the punch cacao, put all the ingredients in a small saucepan and heat until it reaches a boil temperature. While the mixture is still warm soak the now cooled sponge with the syrup using a pastry brush. 5 To build the cake: Whisk the set ivoire cream straight from the fridge until it becomes fluffy and creamy and place in piping bag with a large plain nozzle. Place the chocolate cremeux into a piping bag also with a large plain nozzle. Pipe a mixture of bulbs, mixing the colours all over the cake then finish with a sprinkle of cocoa nibs. Place in the fridge to set for 1 - 2 hours. Remove from the fridge and bring back to room temperature before serving.

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Nielsen-Massey

Crumble is something you have to get just right andthis recipe does that so well. Benjamina has used ground almonds to her topping which brings the flavour to life.

1 Preheat oven to 190C / gas mark 5. Place the plums, sugar, vanilla and amaretto into a shallow baking dish and stir to evenly coat the fruit. 2 To make the topping, mix together the flour, cinnamon, sugar, almonds and oats in a large bowl. Add in the butter and rub the mixture between your

fingertips until you have a coarse chunky mix. 3 Add the crumble mix evenly on top of the plums before sprinkling on the demerara sugar. 4 Bake for 35 - 40 minutes until the plum juices are bubbling up along the sides and the crumble is golden brown. Serve warm with ice cream or custard.

6 - 8 Large ripe plums, stoned and quartered 60g Billington’s Light Muscovado Sugar1 tsp Nielsen-Massey Vanilla Bean Paste 3 tbsp Amaretto (optional)

200g Plain flour ½ tsp Cinnamon 50g Billington’s Golden Caster Sugar 50g Ground almonds50g Rolled oats 100g Unsalted butter 1 tbsp Demerara sugar

INGREDIENTS FOR FILLING

INGREDIENTS FOR TOPPING

By Benjamina Ebuehi

Plum &Almond Crumble

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Plum & Almond Crumble

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Nielsen-Massey

1 For the pears, prep the day before: Peel the pears, cut in half and remove the cores. In a large saucepan place the water, sugar, vanilla pod (split lengthways), star anise and Szechuan pepper. Bring to the boil, stir until sugar dissolves, reduce the heat and place the pears in the sweet syrup. Cover and cook on a low heat for 10 minutes (test using a knife – it should go in smoothly into the flesh). Remove the pan from the heat and transfer the pears and syrup into a bowl. Allow to cool, then cover and place in the fridge overnight so that the flavours can infuse. 2 For the pastry: Sieve the flour into a bowl then rub in the butter until the mixture resembles fine breadcrumbs, stir in the icing sugar. Mix the vanilla, egg yolk and 2 tbsp of cold water in a small bowl. Add the egg mixture to the pastry and mix with a palette knife to form a dough. Roll out the pastry on a lightly floured board and line a lightly greased 22cm fluted flan tin. Chill in the fridge for 30 minutes. 3 Preheat the oven to 200C / gas mark 6 and bake the pastry

case blind for 20 minutes, until golden. Set aside to cool whilst making the filling. 4 For the hazelnut cream: Pour the milk into a saucepan and slowly bring to the boil. Put the cornflour into a large bowl, add the eggs and sugars and mix well. Pour the hot milk over the egg mixture and stir well. Return the mixture to the saucepan and bring to the boil, stirring continuously. Simmer for 2 minutes until thickened. Remove from the heat and add the ground hazelnuts to the cream, stir well and leave to cool. 5 To assemble, spread the cooled cream into the baked and cooled pastry case. Drain the poached pears and arrange them on top of the cream layer. 6 Melt the chocolate in a bowl over hot water or in a microwave then, using a spoon, drizzle the melted chocolate on to the top of the tart to create a pattern then sprinkle over the chopped roasted hazelnuts. 7 Place the dessert in the refrigerator for a minimum of 2 hours.

5 Ripe pears, such as Williams pears 1 Nielsen-Massey Vanilla Pod100g Billington’s Golden Caster Sugar 100ml Water 2 Star anise ½ tsp Szechuan pepper

300ml Whole milk 40g Cornflour 3 Medium free-range eggs 3 tsp Vanilla sugar65g Billington’s Golden Caster Sugar 100g Ground roasted hazelnuts

225g Plain flour 150g Unsalted butter, diced 25g Billington’s Golden Icing Sugar, sieved 1 tsp Nielsen-Massey Vanilla Bean Paste 1 Medium free-range egg yolk 2tbsp Cold water

30g Dark chocolate, chopped 30g Roughly chopped roasted hazelnuts

INGREDIENTS FOR PEARS

INGREDIENTS FOR HAZLENUT CREAM

INGREDIENTS FOR PASTRY

INGREDIENTS FOR DECORATION

By Eric LanlardHazelnut Pear Bordaloue

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Hazelnut Pear Bordaloue

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Nielsen-Massey

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Passion Fruit Petit Choux with Mango

By Eric Lanlard

Passion Fruit PetitChoux with Mango

75g Unsalted butter, softened and diced 75g Billington’s Light Muscovado Sugar90g Plain flour 6 Drops coconut flavouring 2-3 Drops yellow food colouring Pinch of table salt

200ml Whipping cream 50g Billington’s Golden Icing Sugar, sieved 2 tsp Nielsen-Massey Vanilla Bean Paste

2 Ripe fresh mangoes, flesh finely diced Zest of 1 lime 20g Billington’s Golden Icing Sugar, for dusting

75g Unsalted butter, diced 80ml Water 100ml Whole milk 8g Billington’s Golden Caster Sugar3g Sea salt 100g Plain flour, sifted 150g Medium free-range eggs

6 Large ripe passion fruit 3 Medium free-range eggs plus 1 egg yolk170g Billington’s Golden Caster Sugar 120g Unsalted butter, diced

INGREDIENTS FOR COCONUT CRAQUELIN

INGREDIENTS FOR VANILLA CREAM

INGREDIENTS FOR MANGO SALSA

INGREDIENTS FOR CHOUX PASTRY

INGREDIENTS FOR PASSION FRUIT CURD

Vanilla is the ultimate flavour and I love ice cream - so I’malways looking to pair a gelato with a summer pudding.

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Nielsen-Massey

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Passion Fruit Petit Choux with Mango

1 To make the coconut craquelin, put all of the ingredients into the bowl of your stand mixer fitted with a paddle attachment. Mix on a low speed until the dough comes together. Remove the craquelin from the bowl and roll out between two sheets of baking paper until it’s 3mm thick. Place on a baking tray and put into the freezer whilst preparing the choux.To make the choux pastry, preheat the oven to 200C / gas mark 6. Put the butter, water, milk, sugar and salt in a medium saucepan over a high heat. Once it comes to the boil, add in all the flour and working quickly, mix with a wooden spoon until the mixture comes together away from the sides of the pan into a ball. Cook for a further minute. Transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment and mix on a medium speed for a minute, beating to allow some of the steam to escape. Allow the mixture to cool slightly before adding the eggs slowly, one by one, beating until completely incorporated between each addition. Continue to beat for 2 - 3 minutes until the dough is glossy. Use a rubber spatula to spoon the mixture into a piping bag fitted with a 2cm plain nozzle and pipe 12 equal sized choux balls onto a prepared baking tray, leaving space in between each one. 2 Remove the craquelin from the freezer. Use a sharp knife and a cutter as a guide, cut discs a little bigger than your choux balls and place them on top of the balls. Bake for 15 minutes until the choux are all puffed up, then

open the oven quickly to let out the steam and bake for a further 5 - 10 minutes until golden and firm. Turn off the oven, open the door and allow the choux to cool in the oven to ensure that the centre does not dry out. 3 Meanwhile prepare the passion fruit curd by cutting the passion fruit in half. Remove the pulp with a teaspoon then squeeze the fruit into a sieve to extract approximately 90 ml of juice, discard the pulp. 4 Next in a heatproof bowl, whisk 3 eggs and the yolk of another with the passion fruit juice. Place the bowl over a pan of simmering water; whisk until warm then add the sugar and butter and continue whisking until combined. Stir over a gentle heat for about 15 - 20 minutes, until the mixture coats the back of the spoon. Strain the mixture through a fine sieve and return to a clean pan and heat gently, stirring constantly until the curd thickens. Set aside to cool. Meanwhile place the vanilla cream ingredients into a bowl and whisk together until the cream is of piping consistency and transfer to a piping bag fitted with a medium sized star nozzle. 5 To prepare the salsa, mix the mango and lime zest together in a small bowl. 6 To build your choux, slice each choux horizontally using a sharp serrated knife. Spread a generous layer of curd over the base of the choux then top with a spoonful the mango salsa. Pipe a swirl of vanilla cream over each choux then place the top back on and dust with icing sugar. Serve immediately to ensure the choux remains crisp.

I love experimenting with different ways to use vanilla. I’ve teamed whipping cream with vanilla bean paste to create

a smooth and tasty vanilla cream. This goes perfectly with lashings of passionfruit curd and mango salsa.

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Nielsen-Massey

This recipe is a retro classic. A trip downmemory lane with lashings of custard.

1 Butter a 1 litre pudding bowl. Cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Butter the baking parchment. 2 Cream the butter, sugar, vanilla and lemon zest together until smooth and pale and creamy, add the eggs one at a time, beating after each addition. Fold in the flour until combined. Add the milk to loosen the mix. 3 Mix the lemon juice and golden syrup together and then pour into the bottom of the bowl.Spoon all the sponge mix over the syrup. Pleat the buttered baking paper circle by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks. 4 Place the paper butter side down and the foil over the bowl and tie tightly with string, the seam will allow

for the sponge to rise up a little. 5 Put an upturned heatproof saucer or small trivet in a large saucepan and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Steam gently in simmering water for 1¾ - 2 hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.)6 The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Once cool enough to handle remove the paper and foil and invert the pudding onto a serving plate.

200g Salted butter, softened plus a little extra for greasing Zest of a lemon1 tsp Nielsen-Massey Vanilla Extract or Nielsen-Massey Vanilla Bean Paste

4 Medium eggs 200g Self-raising flour 50ml Whole milk 5 tbsp Golden syrup Juice of a lemon

INGREDIENTS

By Juliet SearSteamed Syrup

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Steamed Syrup

34

Nielsen-Massey

1 Place the dried fruit in a bowl and drizzle with Grand Marnier. Leave overnight so that the alcohol infuses the fruit.2 Soften your ice-cream (use a mixer with a beater attachment for ease) and add the drained, soaked fruits to it. Pack into a loaf tin sized 17cmx10cmx10cm and refreeze.3 Preheat the oven to 190C / gas mark 5. Lightly butter another loaf tin sized 17cmx10cmx10cm.In a bowl, cream together the butter and sugar until light and fluffy. Add the beaten eggs, a little at a time, combining well after each addition.4 Once the eggs are thoroughly combined, beat in the lemon zest and lemon juice, then sift in the flour and fold it in, using a large metal spoon.5 Turn the batter into your prepared tin then place in the preheated oven and bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tin then turn out on to a wire rack to cool completely.6 Once the sponge is completely cold, make your

meringue. In a bowl, beat the egg whites using your electric hand whisk, gradually adding the sugar until you have a stiff and glossy mixture.7 Spread a layer of the meringue on the base of the third loaf tin (not too thick). Cut the sponge in half horizontally and spread the apricot preserve over both cut ends. Lay one piece of the sponge, jam-side up, over the meringue then unmould the ice-cream, trim and lay on top. Now place the second piece of sponge, jam-side down, over the ice-cream. Use the remaining meringue to cover the top of the Alaska so that it completely seals the cake, like an igloo! Place the Alaska in the freezer until solid.8 Preheat the oven to 220C / gas mark 7.9 Remove the Alaska from the freezer and immediately place in the preheated oven. Bake for 8 - 10 minutes, or until the meringue is coloured. You can use a kitchen blow-torch to add a final touch of colour.10 In a small saucepan heat up the Grand Marnier. Carefully light it up and pour over the dessert just before taking it to the table.

By Eric LanlardBaked Alaska

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Baked Alaska

175g Unsalted butter (softened, plus extra for greasing) 175g Billington’s Golden Caster Sugar3 Medium free-range eggs 1 Lemon (finely grated, zest and juice) 175g Self-raising white flour

150ml Vanilla ice cream 125g Dried mixed fruits 25ml Grand Marnier

6 Medium free-range egg whites 25ml Grand Marnier400g Billington’s Golden Caster Sugar 4 tbsp Apricot jam

INGREDIENTS FOR SPONGE

INGREDIENTS FOR MERINGUE

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1 Preheat oven to 180C / gas mark 5. Grease 6 (9.5cm x 6.8cm x 4.2cm) mini baking loaf tins and line the bases with non-stick baking paper. 2 Place the cake ingredients into a large bowl, adding the lemon zest last. Beat the mixture with an electric mixer until smooth, making sure to beat long enough to crush all the flavour out of the verbena (if using) and zest. Spoon the mixture into the prepared tins, fill three quarters high and make a slight indent in the centre of each to ensure that they rise evenly. 3 Bake for 20 - 25 minutes or until a knife comes out clean. Leave to cool in the tin for 5 minutes then turn onto a cooling rack to cool completely.

4 With a sharp knife cut out a small oblong out of the centre of each loaf and reserve the cut-out sponge. Chop the strawberries into small pieces and stir in the fresh mint. Using a teaspoon fill the centre of each cake the chopped strawberry, reserving some for decoration. Place the ‘cut out’ piece of sponge lid back on top and dust with icing sugar.5 Gently whip the cream, icing sugar and vanilla bean paste to a soft peak and place in a piping bag fitted with a small star nozzle. Pipe the cream over the top of the cake lids then decorate with the reserved strawberries and the lemon verbena buds or micro lemon thyme.

By Eric Lanlard

Lemon Verbena Cakeswith Strawberry Heart

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Lemon Verbena Cakes with Strawberry Heart

2 Sprigs of lemon verbena or 2 tsp of lemon verbena extract 3 Medium free-range eggs, beaten 175g Billington’s Golden Caster Sugar 175g Unsalted butter, softened 175g Self-raising flour

1 tsp Baking powder 1 tbsp Whole milk Zest of 1 lemon

250g Gariguette strawberries or others if not in season 2 tsp Freshly chopped mint Billington’s Golden Icing Sugar, for dusting

250ml Whipping cream 50g Billington’s Golden Icing Sugar 2 tsp Nielsen-Massey Vanilla Bean Paste2 Sprigs of lemon verbena or micro lemon thyme

INGREDIENTS FOR VERBENA CAKES

INGREDIENTS FOR SECRET CENTRE

INGREDIENTS FOR VANILLA CREAM

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Nielsen-Massey

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Vanilla Gelato

This exceptionally light and creamy gelato is perfect to eat on its own, or to serve with any pudding. I like touse vanilla bean paste in my gelato to give it a natural

and luxurious appearance and a rich taste.

1 In a medium saucepan, mix the milk and cream. Warm until the mixture reaches the boil, then remove from the heat. 2 In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture thickens and coats

the back of the spoon – do not heat up too quickly or lumps will form. 3 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill overnight in a freezer. 4 Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a sealed container and freeze until firm. Before serving take the gelato out of the freezer to soften.

450ml Whole milk 225ml Double cream 75g Billington’s Golden Caster Sugar4 Egg yolks 3 tsp Nielsen-Massey Vanilla Bean Paste

INGREDIENTS

By Eric Lanlard

VanillaGelato

Nielsen-Massey

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celebrating sides...white and fluffy. slowly pour the hot cream over the egg mixture mixing...

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