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Desserts, Recipes / 25.10.2022

A Pavlova is always a showstopper, but this Turkish Delight Pavlova is on another level! The filling is made with the new Lancewood Turkish Delight double cream yoghurt which gives it the most beautiful pink colour and dreamy texture, without being too sweet. I've used dried rosebuds, pomegranate rubies and pistachio's to decorate it but you could also use raspberries, rose petals I've shared some tips on how to make the perfect pavlova below. If you like this recipe, try these meringue nests! Tips on making Pavlova: Use the correct size eggs, otherwise the ratio of sugar to eggs will be out.Avoid making...

4 Likes
Desserts, Recipes / 18.10.2022

I just love the simplicity of a self-saucing pudding, and this Granadilla one is my favourite! It's made with Lancewood's Low Fat Granadilla Yoghurt, which adds a delicious fruity tang to the pudding and keeps the batter nice and moist too. It may seem slightly counter-intuitive but making a self-saucing pudding actually involves pouring a sauce on top of your batter before baking. In the oven, the batter rises and the liquid layer sinks to the bottom resulting in a soft and spongy pudding (with a crunchy crust I might add) and a tangy, syrupy sauce at the bottom. I prefer...

2 Likes
Desserts, Recipes / 30.09.2022

If it's an easy dessert you're looking for, it doesn't get much better than this! These Cheat's Créme Brûlée's are made with chocolate and yoghurt, and require no baking! Amazingly, when you add melted chocolate to Lancewood's Plain Double Cream yoghurt it not only sweetens it but creates a creamy, custardy texture. Then just add a flavour of your choice (vanilla, orange or lemon zest, a pinch of cinnamon or dash of liqueur) then top with a crunchy brûléed sugar topping and you have a simple yet sophisticated dessert! I initially tested the recipe with white chocolate (and a splash of...

2 Likes
Biscuits & Cookies, Recipes / 13.09.2022

My love of Salted Caramel is so strong that I could not resist another Salted Caramel recipe! Macarons seemed an obvious choice - being rather sweet already they benefit from the hint of salt and touch of bitterness from the salted caramel. Also, the lovely creamy and gooey texture of the caramel filling makes for a delicious contrast with the crisp, chewy macarons. As with all my macaron recipes, I use the Italian meringue method which requires a sugar thermometer to cook the sugar syrup before adding to the egg whites. Personally, I find this method much more reliable than the...

3 Likes