Tag: desserts

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Rhubarb & Custard Swiss Roll by Rachel Allen #foodaware

rachel rhubarb and custard

By Rachel Allen Celebrity Chef

More from
Rachel Allen’s Cake Diaries

A delicious classic recipe for a very classy cake.

Ingredients

  • butter (melted, for greasing)
  • 4 eggs
  • 125 g (41/2 oz) caster sugar (plus 3 tbsp for sprinkling)
  • 2 tblsp warm water
  • 1 tsp vanilla extract
  • 125 g (41/2 oz) plain flour (plus extra for dusting)
  • for the filling
  • 200 g (7oz) rhubarb (about 2 stalks, trimmed), cut into 5mm (1/4 in) slices
  • 125 g (41/2 oz) caster sugar
  • 200 ml (7fl oz) milk
  • 1 vanilla pod, split lengthways, or 2 tsp vanilla extract
  • 3 egg yolks
  • 15 g (1/2 oz) cornflour
  • 100 ml (31/2 fl oz) whipped double or regular cream (measured when whipped)

Method

  1. Preheat the oven to 190°C (375°F/Gas 5). Line the base of the Swiss roll tin (25 x 38cm/ 10 x 15′) with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
  2. Using a hand-held electric beater or an electric food mixer, whisk together the eggs, caster sugar, water and vanilla extract until light and fluffy.
  3. Sift in the flour, about one-third at a time, and fold it into the mixture. Carefully pour the mixture into the prepared Swiss roll tin and bake in the oven for 12–15 minutes or until the centre of the sponge is slightly springy to the touch and the edges have shrunk a little from the sides of the tin.
  4. Take a piece of baking parchment slightly larger in size than the tin and spread out on a work surface.
  5. Sprinkle the paper evenly with caster sugar (this is to stop the cake sticking to the paper). Quickly flip the Swiss roll tin over onto the sugared paper, then carefully remove the tin and baking parchment from the bottom of the cake.
  6. Place a clean, slightly damp tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
  7. Meanwhile, make the filling. Place the rhubarb in a saucepan with 75g (3oz) of the caster sugar and 25ml (1fl oz) of water and place on a medium heat, stirring to dissolve the sugar. Bring to the boil and allow to boil, uncovered and stirring regularly, for 10–15 minutes or until the rhubarb is completely soft and the mixture is quite thick.
  8. Tip out onto a plate and allow to cool.
  9. Next make the custard. Place the milk and the split vanilla pod (if using) in another pan and bring to the boil.
  10. Whisk the egg yolks (and vanilla extract, if using) with the remaining sugar (I like to use a hand-held electric beater for this) for a few minutes or until pale and light. Then briefly whisk in the cornflour.
  11. Pour the hot milk and vanilla pod (if using) onto the egg mixture, whisking as you pour, then tip it all back into the saucepan and cook, stirring all the time, over a low heat for a few minutes or until it forms a thick custard.
  12. Pour it into a bowl and allow to cool, then fold in the cooled rhubarb and the whipped cream – you can leave it slightly marbled (not fully mixed) if you prefer.
  13. When the sponge is completely cold, spread over the rhubarb and custard mixture, then, with one of the short sides facing you, roll up the Swiss roll away from you and carefully transfer to a serving plate.
  14. Sprinkle with a little extra caster sugar to finish, then cut into slices about 2cm (3/4in) thick to serve.
Posted on

Rhubarb & Custard Swiss Roll by Rachel Allen #foodaware

rachel rhubarb and custard

By Rachel Allen Celebrity Chef

More from
Rachel Allen’s Cake Diaries

A delicious classic recipe for a very classy cake.

Ingredients

  • butter (melted, for greasing)
  • 4 eggs
  • 125 g (41/2 oz) caster sugar (plus 3 tbsp for sprinkling)
  • 2 tblsp warm water
  • 1 tsp vanilla extract
  • 125 g (41/2 oz) plain flour (plus extra for dusting)
  • for the filling
  • 200 g (7oz) rhubarb (about 2 stalks, trimmed), cut into 5mm (1/4 in) slices
  • 125 g (41/2 oz) caster sugar
  • 200 ml (7fl oz) milk
  • 1 vanilla pod, split lengthways, or 2 tsp vanilla extract
  • 3 egg yolks
  • 15 g (1/2 oz) cornflour
  • 100 ml (31/2 fl oz) whipped double or regular cream (measured when whipped)

Method

  1. Preheat the oven to 190°C (375°F/Gas 5). Line the base of the Swiss roll tin (25 x 38cm/ 10 x 15′) with baking parchment, brush the base and sides of the tin with melted butter and dust with flour.
  2. Using a hand-held electric beater or an electric food mixer, whisk together the eggs, caster sugar, water and vanilla extract until light and fluffy.
  3. Sift in the flour, about one-third at a time, and fold it into the mixture. Carefully pour the mixture into the prepared Swiss roll tin and bake in the oven for 12–15 minutes or until the centre of the sponge is slightly springy to the touch and the edges have shrunk a little from the sides of the tin.
  4. Take a piece of baking parchment slightly larger in size than the tin and spread out on a work surface.
  5. Sprinkle the paper evenly with caster sugar (this is to stop the cake sticking to the paper). Quickly flip the Swiss roll tin over onto the sugared paper, then carefully remove the tin and baking parchment from the bottom of the cake.
  6. Place a clean, slightly damp tea towel over the cake while it cools – this will prevent it drying out and cracking when you roll it.
  7. Meanwhile, make the filling. Place the rhubarb in a saucepan with 75g (3oz) of the caster sugar and 25ml (1fl oz) of water and place on a medium heat, stirring to dissolve the sugar. Bring to the boil and allow to boil, uncovered and stirring regularly, for 10–15 minutes or until the rhubarb is completely soft and the mixture is quite thick.
  8. Tip out onto a plate and allow to cool.
  9. Next make the custard. Place the milk and the split vanilla pod (if using) in another pan and bring to the boil.
  10. Whisk the egg yolks (and vanilla extract, if using) with the remaining sugar (I like to use a hand-held electric beater for this) for a few minutes or until pale and light. Then briefly whisk in the cornflour.
  11. Pour the hot milk and vanilla pod (if using) onto the egg mixture, whisking as you pour, then tip it all back into the saucepan and cook, stirring all the time, over a low heat for a few minutes or until it forms a thick custard.
  12. Pour it into a bowl and allow to cool, then fold in the cooled rhubarb and the whipped cream – you can leave it slightly marbled (not fully mixed) if you prefer.
  13. When the sponge is completely cold, spread over the rhubarb and custard mixture, then, with one of the short sides facing you, roll up the Swiss roll away from you and carefully transfer to a serving plate.
  14. Sprinkle with a little extra caster sugar to finish, then cut into slices about 2cm (3/4in) thick to serve.
Posted on

Flahavan’s Oaty White Chocolate Cheesecake Tart☘️ #foodaware

This dessert is oat of this world!

Serves 10|Takes 60 minutes

INGREDIENTS:

For the base
1 & 2/3 cups of Flahavan’s Rolled Oats
1 cup of toasted hazelnuts
1/2 cup of butter, plus extra for greasing the tin
1/3 cup of soft brown sugar
1 tbsp honey

For the cheesecake topping
1 & 1/3 cups of good quality white chocolate, broken into pieces
1 & 1/4 cups of sour cream
1 cup of cream cheese
1 tbsp lemon juice

To decorate
2 tbsp Flahavan’s Rolled Oats
2 tbsp hazelnuts, roughly halved
3 tbsp soft brown sugar
½ tsp lemon juice
3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries
1 ripe fig
A few thinly sliced grapes

METHOD:

Preheat the oven to 320°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment.
In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.

Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavan’s Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.

Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down.
Place the tin in the fridge to cool completely (this should take around 30 minutes).

When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes – the chocolate should be liquid but not too hot.

In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.

Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.

To decorate, start by toasting the remaining Flahavan’s Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool.
Remove the tart from the tin by gently heating the edges to release it – you can do this with a cloth soaked in a little hot water – and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy

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http://www.flahavans.com