Morello Cherry Dessert

Make the dessert base:


Melt 100g butter in a microwave for 30seconds. Using 9" dish pour in 165g bran flakes. Add the melted butter and mix well to coat the flakes then press the flake in and around the sides of your dish. Put this into the fridge to set.

Drain the cherry juice from a 350g jar of Morello cherries in natural juice.

Dice 1 pack of cherry jelly into a measuring jug. Boil half pint of water and add it to jelly stirring until the jelly has dissolved. Add this to the cherry juice stirring well. Leave covered for 45 minutes.

Evenly place the Morello cherries over the bran dessert base. Pour the jelly mixture over this then return to the fridge until the jelly sets which is usually 2 hours.

Serve with portions with whipped cream or natural yoghurt.

Malt Loaf

Gooey malt loaf has a delicious unique taste of it's own. This recipe makes two 1lb loaves.


Gently melt 1tb soft brown sugar, 3tbs malt extract, 2tbs treacle, 25g butter (microwave for 30 seconds, stir, and repeat. This is easy and stir until sugar is fully dissolved). or use the hob and a medium heat. Allow to cool.

Mix 350g strong white bread flour, 100g strong wholemeal bread flour, 225g sultanas.

Put a pinch of salt on one side of the bowl and 14g active yeast on the other side. Pour in the melted mixture and 250ml tepid water on top of the yeast. Mix thoroughly to bring the mixture together (the mixture will be very wet so a mixing machine is useful at medium speed 5 mins). Use a kneading dough hook for 2 minutes more high speed.

Lightly oil two 1lb loaf tins and divide the mixture between them, levelling the surface. Put in plastics and leave in a warm place for 2 hours.

Remove the plastic bags and bake in a preheated oven 170fan / 190C for 30 minutes. Check that the top is not burning before cooking time is finished and protect with a foil layer if needed.

Brush with a layer of runny honey to glace the loaves whilst still warm.

Eat with lashings of butter spread on.

Mocha Choca Madeleines with Chocolate dipping sauce

Rich, chocolately and moreish - makes 16

Melt 100g salted butter without boiling. Set aside.

Beat 2 eggs, 100g castor sugar and 1tsp freezed dried instant coffee for 12 - 15 minutes in a food mixer using the whisk attachment.

Sift 85g plain flour with 15g cocoa powder then gently pour in the melted butter gradually a bit at a time mixing well until smooth and silky. Gradually fold in the whisked egg mixture.
If using madeleine moulds tray fill moulds with 2/3 of mixture in them and bake 8-10 minutes, 180 fan, 200C, until a little browned at the edges. Remove from moulds as soon as they are cooked or they will stick to the tray. I just used a flat yorkshire pudding tray and silicone muffin baking tray dividing mixture evenly. Turn out the madeleines immediately they are cooked carefully teasing the edges up to turn out. If you use the silicone tray it is very easy just to ease them out.

When cold, sieve 1tsp icing sugar dusting over the madeleines.

For a dipping sauce whisk 2tbsp golden syrup with 2tbsp cocoa powder and 1tbs water.