Chocolate and nut tart

This tart uses a sweet shortcrust pastry shell and has a velvety, rich chocolate filling with toasted hazelnuts and pecans. It goes exceptionally well with ice cream and, for a really cheffy desert, I'd suggest serving it with an orange reduction sauce, a nut brittle and either homemade ice cream (something like clotted cream, orange… Continue reading Chocolate and nut tart

Marshmallow brownies

This is sort of a tease - yes, there are marshmallows in the brownies but you won't find individual pieces of marshmallow. I've added them to the recipe because they melt into the rest of the brownie during the baking process and add even more unctuousness to the finished bake, making these some intensely gooey… Continue reading Marshmallow brownies

Apricot, apple and almond Chelsea Buns

I was just thinking I hadn't made an enriched dough recipe for a while... Background/history of the recipe Chelsea Buns are a specific version of a traditional, rolled enriched and sweetened bread. Unusually for a bread, their origins are actually known, as they were invented at the Chelsea Bun House in London, probably in the… Continue reading Apricot, apple and almond Chelsea Buns