This pudding is simply a classic treacle tart filling but with a crumble topping rather than a pastry base. Continue reading “Treacle tart crumble”
Category: Retro
Pheasant with apples in a cider & cream sauce
Pheasants cooked with apples and fresh herbs in a silky, creamy sauce. Deliciously comforting! Continue reading “Pheasant with apples in a cider & cream sauce”
Sausagemeat party ring
This is basically a ring version of my go-to sausage rolls recipe. Continue reading “Sausagemeat party ring”
Baked caramel lemon custard
This dessert is a cross between a crème caramel and a baked cheesecake, with a slightly denser texture than a crème caramel while retaining the divine, slightly bitter liquid caramel element. Continue reading “Baked caramel lemon custard”
Black Forest choux buns & éclairs
Fruity, tangy and suitable chocolatey, with a cheeky kirschy-kick! Continue reading “Black Forest choux buns & éclairs”
Coffee & walnut Swiss Roll
Ah, the many joys of a Swiss Roll: one of those classic cakes that is just perfect sliced (thickly!) and served with a cup of tea or a mug of coffee. Continue reading “Coffee & walnut Swiss Roll”
Christmas stuffing sausage rolls
Well, a sausage roll is for any time of the year, but I quite like to add a few festive flavours around Christmas: chestnuts, dried apricots, Stilton, perhaps a few cranberries: oh, and just a kick of mustard. Continue reading “Christmas stuffing sausage rolls”
Lemon, pistachio & rose cakes
Rose, lemon and pistachio work so well together and my poshing-up of the classic fondant fancies – real, unashamed retro food – gives what I think is a delightful sweet treat. Continue reading “Lemon, pistachio & rose cakes”
Fig, rose & pistachio rolls
This is particularly good timing: our fig tree is currently being generous with its fruit and the technical challenge for Episode 2 of The Great British Bake Off is that classic crowd-dividing biscuit: the fig roll. Continue reading “Fig, rose & pistachio rolls”
The best lemon meringue pie
A true British classic, this recipe is dedicated to my late gran who used to make THE BEST lemon meringue pie I have ever had: any other lemon meringue pie that I have tried since has not quite been as good. Continue reading “The best lemon meringue pie”
Blackcurrant, lime & vanilla Angel Cake slices
With the return of Great British Bake Off, it is the Technical round that interests and excites me the most. This is my tangy take on Episode 1’s Angel Cake slices.
Continue reading “Blackcurrant, lime & vanilla Angel Cake slices”
Dairy-free sticky toffee ginger puddings
To hear Mary Berry saying this dessert is “to die for” is still one of the best moments in my life! This is my dairy-free adaptation of the sticky toffee ginger pudding I made in the final of Britain’s Best Home Cook. Continue reading “Dairy-free sticky toffee ginger puddings”
Hot Coronation chicken: tangy chicken curry
This very simple, speedy tangy chicken dish is essentially a hot version of the classic cold dish Coronation Chicken: a dish that never fails to raise a smile and make me happy! Continue reading “Hot Coronation chicken: tangy chicken curry”
5-minute cheat’s trifle
This is such a simple and quick dessert: kind of Eton Mess meets trifle. And there is no fussing about with custard: just lemon curd and cream…… Continue reading “5-minute cheat’s trifle”
Sticky ginger & lime cake, and my YouTube debut!
This is an incredibly simple (dare I say “fool-proof”?) ginger cake with a mixture that is made up in seconds: it is very moist, with a nice gingery kick from both ground ginger and stem ginger. A simple lime drizzle finishes off this cake beautifully. Continue reading “Sticky ginger & lime cake, and my YouTube debut!”
Stilton cheesecake with balsamic & honey roasted shallots
Stilton, shallots and balsamic vinegar are great bed-fellows, and they come together beautifully in this savoury cheesecake in which creaminess, sharpness, sweetness and sourness all come into play. Continue reading “Stilton cheesecake with balsamic & honey roasted shallots”
Herby sausage rolls
A good sausage roll should bring a smile to one’s face and have a very moreish quality: one should never be enough! A far cry from those mass-produced affairs you can buy from high street chain bakeries that are full of squidgy pink “meat”! Continue reading “Herby sausage rolls”
Quail scotch eggs with black pudding
I love scotch eggs but I don’t make them often enough. A crisp exterior, a well flavoured sausagemeat with an egg in the centre (runny yolk!) add up to give what I think is a lovely few bites. Continue reading “Quail scotch eggs with black pudding”
Simple orange & raspberry brûlée
This is a very simple version of the great classic dessert, crème brûlée, made with an easy posset (that has barely any hand-on time), which I like to serve with easy (no rolling out!) orange shortbread biscuits. Continue reading “Simple orange & raspberry brûlée”
Roasted cauliflower cheese tart
If you like cauliflower cheese you really must make this tart!
I have been making this particular tart for several decades and I never tire of it, whether made as one large tart to serve at the table or made into small individual tarts. Savoury comfort food at its best, this tart is perfect served hot with a salad, and whenever I serve it, it always goes down well. Continue reading “Roasted cauliflower cheese tart”
Quick lemon cheesecake fruit tarts
Something of a cheat of a recipe, using handy shortcuts, these gorgeous tarts can be made up very speedily and with total ease, yet they taste as good as any of the high-end tarts you can buy for a small fortune!
The easiest chicken liver pâté
I absolutely adore pâtés, whether coarse or smooth, layered or the same all the way through, and a rich chicken liver pâté, with all its flirtations with retro food, is up there as one of my favourite starters.
This is my easy version that is packed full of flavour and always goes down a storm when I make it. Continue reading “The easiest chicken liver pâté”
Chicken, chorizo & sweetcorn plaited tart
Chicken, chorizo and sweetcorn, in a rich sauce and wrapped up in crisp, buttery puff pastry, giving a savoury tart that is wonderful served hot for any meal or cold for a buffet or picnic. Continue reading “Chicken, chorizo & sweetcorn plaited tart”
Gorgonzola, pear & walnut cheesecake (savoury)
Whilst a sweet cheesecake can be a thing of great joy, a savoury one is often even more special for me. The flavours of Gorgonzola, pears and walnuts make a great match at any time and here the sweet juicyness of the pears with the sharp kick of balsamic vinegar work well with the rich tangyness of the cheesecake. Continue reading “Gorgonzola, pear & walnut cheesecake (savoury)”
Blackcurrant and mint fondant fancies
Blackcurrant and mint make a truly wonderful combination, and used together here you get what I think are particularly vibrant and refreshing treats. Continue reading “Blackcurrant and mint fondant fancies”
Pina colada fondant fancies
These miniature cakes are my homage to the classic pina colada – my favourite cocktail. Seriously, I never tire of this cocktail! Continue reading “Pina colada fondant fancies”
Mocha walnut pavlova
I have not made a pavlova for a few years, but it is always lovely to re-visit an occasional bake such as this. Continue reading “Mocha walnut pavlova”
Orange & vanilla rum babas
Surely it is time for a full-on revival of these fabulous 1970s dessert trolley staples? Continue reading “Orange & vanilla rum babas”
30-minute sourdough crumpets
I am firmly of the belief that a hot crumpet, slathered with butter, perhaps with some excellent quality jam, is one of life’s greatest foodie pleasures. Continue reading “30-minute sourdough crumpets”
Spiced smoked haddock scones
Try to imagine me screaming from the rooftops that you absolutely must try this recipe: I am so proud of it and I really do think they need making and devouring. Continue reading “Spiced smoked haddock scones”
Black forest gateau with caramel glazed cherries
Another version of my favourite over-the-top dessert cake; although I am well aware I have blogged about a few Black Forest Gateaux I have made, with little tweaks to the recipes here and there! I still argue, though, that a good Black Forest Gateau is a joy to eat in all of its retro kitsch-ness! Continue reading “Black forest gateau with caramel glazed cherries”
Stem ginger & lime cake
This cake is one I never tire of making and it always gives me a great sense of comfort each time I make it. The sweet heat of the ginger and the zingy lime work together effortlessly to give a cake that I think can brighten up any day! Continue reading “Stem ginger & lime cake”
Coronation chicken vol-au-vents
While vol-au-vents are wonderfully retro, using Coronation Chicken as a filling makes them even more so! But Coronation Chicken is such a great thing to eat. Continue reading “Coronation chicken vol-au-vents”
Spiced smoked haddock vol-au-vents
Vol-au-vents never fail to excite me when I eat them! For me they have always been absolute must as part of a buffet. Continue reading “Spiced smoked haddock vol-au-vents”
Chocolate & Orange Battenberg Cake
When I make a Battenberg cake I usually I go for a coffee and walnut one: my favourite cake flavours! This time, though, I’ve gone for orange and dark chocolate. Continue reading “Chocolate & Orange Battenberg Cake”
Salmon & mushroom coulibiac
A very firm nod towards the classic dish of a few decades ago, this is an easy bake to throw together and is excellent served for a special occasion. Wonderful served warm with a salad or steamed vegetables, it is also excellent served cold; I must confess, I often make this for picnics. Continue reading “Salmon & mushroom coulibiac”
Black Forest Gateau with chocolate cherry mirror glaze (Gluten-free)
My current version of Black Forest Gateau, or “cake in drag” as Victoria Wood so deliciously put it, is way over-the-top for sure in terms of the adult flavours…..but I make no apologies for that, as it is an adult dessert cake! Continue reading “Black Forest Gateau with chocolate cherry mirror glaze (Gluten-free)”
St Émilion au Chocolat
A very simple and insanely good chocolate dessert, this is my variation of the inspirational Elizabeth David, whose books, many decades later, are never less than an joy to read. Essentially this is a top-notch chocolate mousse that is indulgent yet light textured; this might well be a retro dessert but, quite frankly, when something is this good it matters not one jot! Continue reading “St Émilion au Chocolat”
Cream Horns
A teatime classic from decades past, the cream horn is still a great sweet to eat and is easy to make. The flavour and the texture you get as the caster sugar caramelises on the outside of the buttery pastry are wonderful, especially with the richness of the cream. Continue reading “Cream Horns”
Gougères & other fabulous savoury choux bites
A crunchy exterior giving way to the lightest, most delicate pillows of cheesy indulgence, gougères make fabulous little nibbles/canapés. They are lovely just as they come, ideally served warm, but they are wonderful filled with all manner of goodies (see below). Continue reading “Gougères & other fabulous savoury choux bites”
Walnut & Mocha Fancies
These are not quite those wonderful fancies using fondant icing (although fondant icing does work well here) but it is my take using a ganache coating and, for an additional coffee hit and a shiny finish, a coffee glaze. Continue reading “Walnut & Mocha Fancies”
Phil's Home Kitchen 