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The best easy puddings to make this weekend
Some of the tastiest desserts can be knocked up with the contents of your cupboard, as this trio of treats proves
4 April 2021 • 5:00am
A fruity sponge combines three fruits for a glorious, light dessert
Credit: Haarala Hamilton and Valerie Berry
It’s hard for me to smell roast lamb or beef and not, simultaneously, get a waft of apple crumble. Fattiness, meatiness, sweetness and slightly caramelised apples go together in my mind. This is because of the last-minute simple puddings at which the British excel. Often, when I was growing up, we would think we wouldn’t bother with a pudding after Sunday lunch, but then would be overtaken by a desire for crumble, bread and butter pudding or Eve’s pudding. They can all be knocked up at the last minute; the ingredients, apart from the fruit, are usually in your cupboard, and you don’t have to weigh anything. Crumble is just fruit and a buttery crust that you rub together with your han
Cheatâs rhubarb and orange bostock recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
4 April 2021 ⢠6:00am
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A French, not British, pudding, bostock usually has frangipane on top of brioche, but this cheatâs version is just made with marzipan. Itâs basically fruit and marzipan on bread. Serve while warm â it doesnât look as good once itâs sat around, as the bread starts to look soggy and the rhubarb shrinks a bit. Go easy when sifting icing sugar on to serve (the dessert is already very sweet) â itâs just for looks.
Prep time: 15 minutes |
30g caster sugar, plus 8 tsp
How to make the perfect rhubarb and apple cobbler
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A cobbler is a versatile dessert for any fruit. Topped with a batter that is quick to make and similar to that of a scone dough (only slightly wetter, allowing us to dollop it on), when it bakes the batter spreads out and the fruit juices bubble up over the edges.
Forced early rhubarb looks stunning, but you can switch up the filling according to the season, changing rhubarb for berries, plums or peaches in the summer. If you do this, itâs crucial to try a piece of the raw fruit to gauge its sweetness. A tart, acidic ingredient like rhubarb will need a touch more sugar than a ripe peach.
Fresh rhubarb, cucumber and dill pickle recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
21 February 2021 ⢠6:00am
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Dill is Scandinavia. I couldnât believe how much its scent hung around nearly every meal when I first started to travel there. Dill smells of pine and caraway and, if you really stick your nose in it, sweetness too. That sweetness works well with cucumber â it might be clean-tasting, almost âgreenâ â but it shares characteristics with melons, which are in the same family. This is a great âquickâ pickle, good with mackerel, salmon, smoked salmon or trout, gravlax, even roast pork. This quantity is for serving immediately but you can make more and keep it in a jar in the fridge. Just donât add the dill until you want to serve it.