And finally for pudding

ORANGE AND GINGER TIRAMISU

 

 

Serves 8

 

INGREDIENTS:
½ pt (284ml) orange juice
½ pt (284ml) double cream
1 lb (500g) mascarpone
6 tbsp caster sugar
1 tsp vanilla essence
2 tbsp Cointreau
7 oz (200g) ginger nut biscuits
cocoa powder to decorate

 

METHOD:
Boil the orange juice until reduced by half. Whisk the cream until it resembles a thick
sauce then beat in the mascarpone, sugar and vanilla until smooth.
Mix the orange juice and Cointreau together. Dip the biscuits, one at a time, into the
orange mixture and use half to line the base of a 10x7in shallow dish.
Spread half the cream mixture over the top of the biscuits then repeat the layers with the
remaining biscuits and cream. Dust with cocoa powder and chill until required.


OR

 Blueberry & coconut pudding

http://www.bbcgoodfood.com/recipes/1369652/blueberry-and-coconut-pudding
 

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Serves 2 generously

Preparation and cooking times

Prep 20 mins
Cook 35 - 40 mins

1. Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
2. Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

   Ingredients

3. 50g caster sugar
4. 50g soft butter
5. 1 large egg
6. 50g self-raising flour
7. 50g desiccated coconut , plus 2 tsp
8. 50g crème fraîche , plus extra to serve
9. zest and juice 1 lemon
10. 180g punnet of blueberries