Desserts ~ the sweet ticket to paradise

In the enchanting realm of desserts, where sugar and science collide to create a symphony of flavours and masterpieces of design, join us on a journey through the delectable universe of sweet indulgences. In this blog post, we'll explore the artistry behind crafting exquisite desserts, guided by precision and a dash of culinary magic.

Dive into the science of baking, where ingredients transform through the alchemy of heat, and chemical reactions dance to produce the perfect texture and taste. From the simplicity of a sponge cake to the complexity of a layered trifle, every dessert tells a story worth savouring.

Index

Desserts ~ the sweet ticket to paradise

TRIFLE

Sherry Trifle has a rich history dating back to the 18th century in England. The word "trifle" itself means something of little consequence or importance, but this dessert is anything but insignificant. Originally, it was a simple dish made of stale cake soaked in alcohol and covered with custard. Over time, it evolved into a layered, visually appealing masterpiece that remains a beloved dessert in many households.
In this culinary journey, we will explore the history and step-by-step recipe for crafting a decadent Sherry Trifle with six delightful layers. This classic English dessert is a perfect combination of cake, frozen fruit, jelly, custard, and a luscious cream topping. Let's delve into the layers of deliciousness!
Every layer of this indulgence is a distinct world of flavours waiting to be explored by your tongue.
Ingredients
    1. 1 Port jelly
    2. 2 Raspberry jelly
    3. Sponge cake- Swiss roll is often used (it says so on the packet) but chiffon cake is perfect.
    4. 500 gm Frozen fruit - raspberry or mixed. Do not use pineapple, kiwi fruit or paw paw as the jelly will not set.
    5. Tawny (Port) ~ Use aged tawny.
    6. Apera (Sherry) ~ Use aged apera.
    7. Custard powder - use lactose free
    8. 500 ml Lactose free milk or plant based substitutes
    9. Whipped Cream - use lactose free.
    10. 20 cm (8 inch) trifle bowl
Instructions
    1. First layer is tawny soaked cake
    2. Slice the chiffon cake in two or cut the Swiss roll into thin pieces. Make 1 layer of cake in the trifle bowl.
    3. Soak the cake with tawny.
    4. Make the first layer of jelly using the port flavour jelly. Pour the jelly crystals into a measuring jug and add 1 cup (250 ml) of boiling water. Stir vigorously until the jelly crystals are dissolved.
    5. Chill 200 ml of Tawny in the fridge.
    6. Allow jelly to cool below 70 °C and add Tawny to jelly.
    7. Pour jelly mixture slowly onto cake in trifle bowl and allow to cool. Refrigerate for at least 4 hours.
    8. Chill about 200 ml of Apera
    9. Make a layer of jelly using the raspberry flavour jelly. Pour the jelly crystals into a measuring jug and add 1 cup (250 ml) of boiling water. Stir vigorously until the jelly crystals are dissolved.
    10. Add 250 gm frozen fruit to the jelly.
    11. Allow jelly to cool below 70 °C and add Apera to jelly to produce 500 ml of mixture.
    12. Pour jelly mixture slowly onto layer in trifle bowl and allow to cool. Refrigerate for at least 4 hours.
    13. Place 40 ml of custard powder and 20 ml sugar into a microwave safe bowl and add about 40 ml of 'milk' to make a paste, you may flavour it with chocolate or coffee if you wish.
    14. Gradually add the remaining 'milk' and whisk well.
    15. Microwave on high for 4 minutes. Whisk well.
    16. Microwave on high for 4 minutes or until thickened.
    17. Allow to cool and pour custard onto layer 3
    18. Make another layer of cake in the trifle bowl.
    19. Soak the cake in tawny.
    20. chill about 200 ml of Apera
    21. Make the next layer of jelly using the raspberry flavour jelly. Pour the jelly crystals into a measuring jug and add 1 cup (250 ml) of boiling water. Stir vigorously until the jelly crystals are dissolved.
    22. Add 250 gm frozen fruit to the jelly.
    23. Allow jelly to cool below 70 °C and add Apera to jelly to produce 500 ml of mixture.
    24. Pour jelly mixture slowly onto the cake layer in trifle bowl and allow to cool. Refrigerate for at least 4 hours.
    25. Whip the cream to a stiff consistency, if it won't whip it is the wrong cream.
    26. Spread the cream across the top and decorate with fruit or sugar delicacies. Strawberries cut into heart shapes are often popular.
The Sherry Trifle is a delightful dessert with a rich history and a sumptuous combination of flavours and textures. Whether you're making it for a special occasion or just to indulge in a sweet treat, this six-layer trifle is sure to impress your taste buds and guests alike. Enjoy!

RHUBARB PIE

A well made rhubarb pie or tart is always very more-ish, I recall one military mess hall that always had a queue for seconds (even thirds) when rhubarb pie was on the menu.
Ingredients:
For the Pie Filling:
    1. 500g fresh rhubarb, chopped
    2. 300g granulated sugar
    3. 60g all-purpose flour
    4. 2.5g ground cinnamon
    5. 1.25g salt
For the Pie Crust:
    1. 310g all-purpose flour
    2. 225g Copha, cold and cubed
    3. 50g granulated sugar
    4. 2.5g salt
    5. 60 to 120ml cold water
Instructions:
    1. Preheat your multi-function microwave/convection oven to the baking setting at 180 degrees Celsius.
    2. In a large mixing bowl, combine the chopped rhubarb, sugar, flour, cinnamon, and salt. Mix well until the rhubarb is evenly coated.
    3. In a separate bowl, prepare the pie crust. Mix together the flour, sugar, and salt. Add the cold, cubed copha and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
    4. Gradually add cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two portions – one for the bottom crust and one for the top crust.
    5. Roll out one portion of the dough on a floured surface to fit your pie dish. Place it in the dish, trimming any excess around the edges.
    6. Fill the pie crust with the rhubarb filling.
    7. Roll out the second portion of the dough and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
    8. Place the pie in the preheated oven and bake for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
    9. Allow the pie to cool before serving. Enjoy your delicious rhubarb pie!

The following recipes are from the PANASONIC NN-CT56M user manual.

Steamed suet sponge pudding

Ingredients: Serves 4
    1. 150 g self-raising flour
    2. pinch salt
    3. 50 g caster sugar
    4. 50 g suet
    5. 1 egg
    6. 150 ml milk
    7. 30 ml jam or golden syrup
    8. Optional:10 ml sultanas, optional
Dish: 1 x Pyrex® mixing bowl, 1 x 1 litre Pyrex®, pudding basin
Method:
    1. In a mixing bowl, beat egg and milk together.
    2. Whisk in the flour, sultanas, salt, sugar and suet.
    3. Mix to a soft dropping consistency.
    4. Put the jam in the base of the greased pudding basin and pour pudding mixture over.
    5. Cook on 1000 W for 5-6 minutes or until firm.

BREAD AND BUTTER PUDDING

Ingredients: Serves 4
    1. 6 slices bread, buttered and cut in half diagonally
    2. 75 g mixed dried fruit
    3. 450 ml milk
    4. 3 eggs
    5. 25 g caster sugar
    6. 3 ml nutmeg
Dish: 1 x Pyrex® dish 20 x 25 cm greased, 1 x large Pyrex® bowl, 1 x mixing bowl
Accessory: Enamel tray
Method:
    1. Arrange the bread and fruit in the prepared dish.
    2. Warm the milk for 3 minutes on 600 W but do not allow to boil.
    3. Beat together the eggs and sugar, add the milk, stirring well.
    4. Pour the mixture over the bread, sprinkle with nutmeg and leave to stand for 15 minutes.
    5. Cook on enamel tray on Combination: Convection 190 °C + 300 W for 20-25 minutes or until set and browned.

CHRISTMAS PUDDING

Ingredients: Serves 6-8
    1. 1 cooking apple, peeled and grated
    2. 1 carrot, peeled and grated
    3. 1 orange, juice and grated rind
    4. 400 g mixed dried fruit
    5. 45 ml brandy
    6. 15 ml black treacle
    7. 50 g self-raising flour
    8. pinch salt
    9. 15 ml cocoa
    10. 5 ml mixed spice
    11. 3 ml nutmeg
    12. 100 g shredded suet
    13. 150 g fresh breadcrumbs
    14. 50 g mixed peel
    15. 50 g flaked almonds
    16. 2 eggs, beaten
Dish: 1 x large Pyrex® bowl, 1 x 1.3 litre Pyrex® pudding basin lightly greased
Method:
    1. Place apple and carrot in a large bowl. Cover and cook on 1000 W for 5 minutes. Beat well to make a thick purée.
    2. Stir in juice, rind and mixed fruit. Cook on 1000 W for 2 minutes. Stir in brandy and treacle. Stand for 5 minutes. Beat in rest of ingredients.
    3. Press into a lightly greased pudding basin.
    4. Cover with grease-proof paper and cook on 1000 W for 4 minutes.
    5. Stand for 5 minutes.
    6. Cook on 1000 W for another 2 minutes or until just firm.
N.B. One of the advantages of using your microwave to make this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

BAKED APPLES

Ingredients: Serves 4
4 medium sized apples
30 ml caster sugar
25-50 g mixed dried fruit
25 g butter

Dish: 1 Pyrex® mixing bowl, 1 x 20 cm Pyrex® shallow dish
Method:
    1. Core the apples and score the skin around the middle.
    2. Mix together the sugar and fruit and fill the centres of the apples.
    3. Dot the top with butter.
    4. Stand the apples in a shallow dish and cook on 1000 W for 5-7 minutes.
    5. Stand for 5 minutes before serving.
N.B. The apples will look quite green when removed from the oven, but they should feel slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender.
The apples will overcook very easily, so take care to under-cook slightly. For 1 baked apple cook for 2-3 minutes. For 2 baked apples cook for 3-5 minutes.

APPLE CRUMBLE

Ingredients: Serves 4-6
    1. 700 g cooking apples, peeled, cored and roughly chopped
    2. 2.5 ml ground cinnamon
    3. 75 g ground almonds
    4. 75 g caster sugar
    5. 75 g butter
    6. 75 g plain flour
    7. 40 g brown sugar

Dish: 1 x 24 cm rectangular dish, 1 x Pyrex® mixing bowl
Accessory: Enamel tray + wire rack
Method:
    1. Place the apples in the dish with brown sugar and cinnamon and cook on 1000 W for 6-9 minutes, uncovered, stirring halfway through the cooking time. Leave to cool.
    2. In a bowl mix ground almonds, butter, flour and caster sugar, until you obtain a mixture that looks like breadcrumbs. Spread this mixture over the cooked apples.
    3. Place the dish on the wire rack on enamel tray and cook on Combination: Convection 180 °C + 300 W for 5-7 minutes, or until golden.

RICE PUDDING

Ingredients: Serves 4
    1. 100 g short grain rice
    2. 1 litre whole milk
    3. 75 g caster sugar small piece cinnamon stick
    4. 1 vanilla pod, split lengthwise
Dish: 1 x large Pyrex® casserole dish with lid
Method:
    1. Place the rice, milk and sugar into the bowl. Add the cinnamon stick and vanilla pod. Do not cover.
    2. Bring to the boil by heating on 1000 W for 11-12 minutes on the base of the oven, paying close attention to ensure that the milk does not boil over.
    3. Cook covered with a lid on 300 W for 1 hour. Remove the cinnamon stick and vanilla pod.
    4. Leave to cool, serve hot or cold.

STREUSEL TOPPED FRUIT MUFFINS

Streusel is a crumbly topping made from a mixture of flour, sugar, and butter. It is often used as a topping for baked goods to add a crunchy texture. Strudel refers to a traditional layered pastry, often associated with Austrian or German cuisine.
Ingredients: Makes 12
Streusel topping:
    1. 50 g butter
    2. 75 g plain flour
    3. 30 ml granulated sugar
    4. 15 ml ground mixed spice
Muffins:
    1. 225 g plain flour
    2. 10 ml baking powder
    3. 150 g caster sugar
    4. 2.5 ml salt
    5. ½ lemon, grated zest
    6. 175 g fresh or frozen berries, raspberries or blueberries
    7. 75 g butter
    8. 110 ml buttermilk
    9. 1 egg, lightly beaten
    10. 2.5 ml vanilla essence
Dish: 1 x small Pyrex® bowl, 1 x large mixing bowl, 1 x large Pyrex® bowl, 2 x 6 hole muffin tin, 12 paper muffin cases
Accessory: Enamel tray
Method:
    1. Preheat oven on Convection 180 ºC with enamel tray.
    2. Melt the butter on 600 W for 1 minute.
    3. Combine the streusel topping ingredients to make a soft dough and reserve.
    4. Chill.
    5. Sift together the flour, baking powder, sugar and salt. Add the lemon rind and the fruit.
    6. Melt the butter on 1000 W for 30 second to 1 minute mix in the buttermilk, egg and vanilla essence.
    7. Lightly stir in the flour mixture and divide between 12 muffin cases.
    8. Crumble small amounts of streusel topping over each muffin and cook in two batches on Convection 180 °C for 22 minutes, until browned and well risen.

FRUIT SCONES

Ingredients: Serves 10
    1. 225 g self-raising flour
    2. pinch salt
    3. 5 ml baking powder
    4. 50 g butter
    5. 25 g caster sugar
    6. 50 g sultanas
    7. 100 ml whole milk
    8. 1 egg for glazing
Dish: 1 x Pyrex® mixing bowl, 1 x small baking sheet
Accessory: Enamel tray
Method:
    1. Preheat oven on Convection 210 °C with enamel tray.
    2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine breadcrumbs. Add sugar and sultanas.Make a well in the centre and stir in enough milk to form a soft dough.
    3. Knead lightly. Pat out to 2 cm thick and cut into 10 rounds with a 5 cm cutter.
    4. Place on baking sheet, brush with beaten egg and cook on Convection 210 °C for 10-15 minutes or until well risen and golden brown.

Enjoy

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