This fruit-enriched bread made with dried fruit, cinnamon and orange zest makes a wonderful afternoon tea loaf drizzled in icing sugar and slathered in butter.
These ganache-rich, liqueur-soaked cherry chocolates will have friends and family swooning in delight. Equipment and preparation: you will need to soak the cherries for a week before making the chocolates and a chocolate thermometer will help when tempering the chocolate.
These ganache-rich, liqueur-soaked cherry chocolates will have friends and family swooning in delight. Equipment and preparation: you will need to soak the cherries for a week before making the chocolates and a chocolate thermometer will help when tempering the chocolate.
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
A no-bake Christmas treat that can easily be adjusted according to your own preferences. It's wonderful for making with children too. This recipe appears in Nigella Lawson's book Feast, published by Chatto & Windus.