Selection Of Mini English Desserts

30 Aug 2013

Four quintessentially English desserts fused together by our Executive Chef Chris Wheeler

Selection Of Mini English Desserts  

Sticky Toffee Pudding, Apple & Blackberry Crumble, Sherry Trifle and Bread & Butter Pudding 















Ingredients - Serving Four 

4 x Mini Bread and Butter Pudding

4 x Mini Sticky Toffee Pudding

4 x Mini Apple & Blackberry Crumble

4 x Mini Sherry Trifle

4 x Blackberries

4 x Caramel Springs

4 x Tuile Spoons

Icing Sugar

20ml x Raspberry Coulis

20ml x Crème Anglaise

30ml x Pecan Caramel Sauce 


Ingredients - Bread & Butter Pudding   

250ml x Double Cream

250ml x Milk 

3 x Slices of White Bread 

4 x Eggs 

10g x Sultans


Method - Bread & Butter Pudding   

  • Boil 250ml of double Cream with 250ml of Milk , whisk 60g of Sugar with one Egg and 3 yolks, pour Milk mixture on to eggs, whisk and pass.
  • Butter 3 slices of White Bread cut them out into circles the same of your mould, then layer the Bread with 10g of Sultans and your mix,
  • Bake in a Bain Marie for 30 minutes in a moderate oven until golden brown.         


Ingredients - Sticky Toffee Pudding   

25g x Butter

90g x Sugar

110g x Flour

1 x Egg

1 x Egg Yolk

6g x Baking Powder

90g x Chopped Dates

125ml x Boiling Water

5ml x Vanilla Essence

6g x Bicarb


Method - Sticky Toffee Pudding   

  • Cream together the Butter and Sugar, Add the Eggs, then the Flour, Bicarb and Baking Powder
  • Boil the Dates, Vanilla and Water,
  • Slowly pour onto mixture
  • Mix well and pour into your moulds and bake at 180oc for 12minutes 


Method - Pecan Sauce    

  • Use 10g of Sugar and 10ml of Water cook to a Caramel
  • Carefully add 20ml of Double Cream and 10g of chopped Pecan Nuts  


Ingredients - Trifle    

40g x Mixed Berries

20g x Sponge

10ml x Sherry

40ml x Strawberry Jelly

40ml x Crème Anglaise

20ml x Double Cream

The seed from ½ a Vanilla Pod,

5g x Icing Sugar

4 x Raspberries

5g x Toasted Almonds

4 x Caramel Springs

4 x Tuile Biscuit Spoons


Method - Trifle   

  • Put ¼ of the Mixed Berries and Sponge in each small glass, add a little Sherry, pour over Strawberry Jelly,
  • Once cold add thick Crème Anglaise
  • Whisk the Vanilla, Icing Sugar and cream together and pipe on into glass,
  • Top with some toasted Almond, a Raspberry, Caramel Spring and Tuile Spoon  


Ingredients - Apple & Blackberry Crumble     

1 x small Bramley Apple

1x Small Braeburn Apple

20g x Blackberries

5g x Sugar

5ml x Water

20g x Flour

10g x Butter

10g x Brown Sugar

4 x large Blackberries 


Method - Apple & Blackberry Crumble     

  • Peel and Core the Apples
  • Put into a pan with the Sugar, Blackberries and water cook to compote.
  • Mix the Flour, Sugar and Butter together to form the Crumble topping,
  • Place ¼ of the Apple and Blackberry compote in to each of your small ramekins and top with your Crumble mixture bake in a moderate oven for 10 minutes.
  • To serve place one large Blackberry on top


To Serve  

  • Make a zig zag of Raspberry Coulis on each plate
  • Place the Trifle in the middle of the plate, stick one Tuile spoon on top of each Trifle, and then the Caramel Spring
  • Place one mini Bread and Butter pudding on each place, pour over a little Crème Anglaise,
  • Place one mini Sticky Toffee pudding on each plate, pour over a little Pecan sauce
  • Place one mini Apple and Blackberry Crumble on each plate and top with a Blackberry