Archive for the ‘Brandy’ Category

Classic Coq Au Vin A La Floyd (James Martin)

March 7, 2017

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Apricot Bread And Butter (Mary Berry)

September 20, 2016

apricot-bread-and-butter-mary-berry-2

Beef Bourguignon (Mary Berry)

September 20, 2016

beef-bourginon-mary-berry

Hot Cross Bun Puddings with Salted Brandy Caramel

November 17, 2015

Hot Cross Bun Puddings with Salted Brandy Caramel

Coq Au Vin

November 17, 2015

Coq Au Vin

Black Forest Gateau (Jamie Oliver)

November 12, 2013

Black Forest Gateau (Jamie Oliver)

Classic Christmas Fruit Cake (Fiona Cairns)

October 14, 2013

Classic Christmas Fruit Cake (Fiona Cairns)

Classic Christmas Pudding (Fiona Cairns)

October 14, 2013

Classic Christmas Pudding (Fiona Cairns)

Chocolate cookie fridge cake (Dan Lepard)

October 11, 2013

This is one of those simple desserts that’s been around since the 1950s. It relies on the cookies softening when layered with whipped cream and left overnight. I remember mum making it with brandy and vanilla when I was little, so I lay responsibility for the booziness at her feet. You can make it with plain chocolate biscuits from the shop, but homemade ones are better.

Serves 8-10
400ml double cream
30g caster sugar
30ml brandy
Seeds from a vanilla pod
Brandy and cocoa to finish
8-10 roasted cocoa cookies

1 Put the cream, sugar, brandy and vanilla in a bowl and whisk until thick. Spoon brandy on to the bottom of the cookies – about 1-2 tsp each. Let it soak in, then spread about 1 tbsp of the whipped cream mix on each cookie.

2 Spread a 5cm wide strip of cream on a long plate. Stack the cookies on top of one another then put the cookie stack on its side, embedded in the cream.

3 Spread the remaining cream over the stack, lightly press clingfilm over it then chill overnight until the cookies soften – check with a skewer. To serve, dust with cocoa and slice diagonally.

Honey Ice Cream with Brandy

October 2, 2013

Honey Ice Cream with Brandy