Rachel Allen - Easy Meals Text Only

20cm (8in) square cake tin

* Line the base and sides of the tin with baking parchment.

* Place the chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to the boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it’s too hot, the marshmallows will melt.)

* Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1–2 hours or until set, then cut into fingers or squares to serve.

Fruit sundae with strawberry coulis

Strawberry coulis is such a useful sauce for pouring over ice cream, yoghurt or fromage frais. Use straightaway or store in the fridge, in a covered bowl or jar with a lid, for up to a week. It can also be frozen for up to one month.

Serves 1 (v)

Strawberry coulis: enough for 4 sundaes (v)

PREPARATION TIME

10 minutes

For the strawberry coulis

150g (5oz) fresh strawberries, hulled and sliced, or frozen strawberries, defrosted

2 tsp caster sugar

Juice of ½ lemon

For each sundae

6–8 slices tinned peaches or nectarines

2–3 strawberries, sliced

3 scoops of ice cream, such as vanilla or strawberry

One sundae glass or bowl per sundae

* To make the strawberry coulis, place everything in a food processor and whiz for 1–2 minutes or until smooth. (If using frozen and defrosted strawberries, you can simply mash these with a fork, if you prefer.) Taste to see if you need to add any more sugar or lemon juice – the blander the strawberries, the more help they’ll need.

* Push the purée through a fine sieve, discarding any pulp, and use straightaway or keep chilled in the fridge for future use.

* To make each sundae, place half the peaches or nectarines and strawberry slices in the bottom of the glass or bowl, add a scoop of ice cream and drizzle with half the coulis, then add the remaining fruit, followed by another scoop of ice cream, and drizzle with the rest of the coulis.

Variation

Raspberry coulis: Make as above but substitute the strawberries with the same quantity of fresh or frozen (and defrosted) raspberries.

Raspberry coconut pudding

This incredibly easy recipe has become a new family favourite! I adore the combination of ingredients – the moist coconutty sponge sits over a layer of sweet and sticky raspberry jam. It’s lovely on its own, though it’s also excellent with custard.

Serves 6–8 (v)

PREPARATION TIME

10 minutes

COOKING TIME

40–50 minutes

4 tbsp raspberry jam

250g (9oz) plain flour

3 tsp baking powder

350g (12oz) caster sugar

100g (3½oz) desiccated coconut

3 eggs, beaten

350ml (12fl oz) milk

1 tsp vanilla extract

150g (5oz) butter, melted

2 litre (3½ pint) pie dish

* Preheat the oven to 180°C (350°F), Gas mark 4.

* Spread the jam over the base of the pie dish. Sift the flour and baking powder into a bowl, add the rest of the ingredients and whisk them by hand just long enough to mix them together.

* Pour the coconut mixture into the pie dish and bake for 40–50 minutes or until the top is golden brown and the centre has a light spring when pressed with your finger. Remove from the oven and allow to cool slightly before serving.

Coconut and cardamom pannacotta

A classic pannacotta contains only cream, but I’ve added coconut milk and cardamom for a tropical twist. It is delicious served with slices of juicy ripe mango.

Serves 4–6

PREPARATION TIME

10 minutes

COOKING TIME

5 minutes, plus chilling

12 green cardamom pods

150ml (5fl oz) single, double or regular cream

75g (3oz) caster sugar

2 leaves of gelatine or 2 tsp powdered gelatine

1 x 400ml tin of coconut milk

1 mango, peeled and cut into slices, to decorate

4–6 small cups or glasses

* Place the cardamom pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush. Remove the seeds (discarding the pods) and crush to a powder with a pestle and mortar or place in a plastic bag and use a rolling pin to crush them.

* Place the crushed seeds in a saucepan and add the cream and sugar. Bring to the boil, stirring constantly to dissolve the sugar. When the sugar has dissolved, remove from the heat and leave to infuse.

* If using powdered gelatine, place this in a bowl with 2 tablespoons of water and leave in the fridge for 3–4 minutes or until the mixture becomes sponge-like in consistency. If using leaf gelatine, place the leaves in a bowl, adding just enough cold water to cover, and set aside for 5 minutes or until the gelatine has become very soft.

* Empty the tin of coconut milk into a large bowl, whisking it to get rid of any lumps. Place the cream mixture back on a medium heat just to heat through, then remove from the hob. If using powdered gelatine, mix the spongey mixture in with the coconut milk. If using leaf gelatine, remove from the water, allowing any excess to drip off, then stir into the coconut milk. Mix together thoroughly, then pour the coconut milk and gelatine through a sieve onto the cream mixture and stir to mix.

* Divide between the cups or glasses and chill in the fridge for about 3 hours or until just set. Serve topped with some mango slices.

Vanilla buttercream squares

The sponge in this tray bake is light and delightfully delicate, though the truth is this recipe is all about the rich and sweet icing. Is there anything more invitingly indulgent than buttercream?

Makes 16 squares (v)

PREPARATION TIME

5–10 minutes

COOKING TIME

40 minutes

200g (7oz) butter, softened and diced

200g (7oz) caster sugar

3 eggs

325g (11½oz) plain flour, sifted

3 tsp baking powder

2 tsp vanilla extract

150ml (5fl oz) milk

For the vanilla buttercream icing

150g (5oz) butter, softened and diced

200g (7oz) icing sugar, sifted

2 tsp vanilla extract

2 tbsp milk

20cm (8in) square cake tin

* Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with baking parchment and grease the sides with butter.

* Place all the ingredients for the sponge in a food processor and whiz for 1 minute or just until combined. Alternatively, cream the butter until soft using a hand-held electric beater, then beat in the sugar, whisk in the eggs one at a time and fold in the remaining ingredients.

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