4 Using a teaspoon, drop about 4 heaps of mixture on to each tray. It will be fairly runny, but this is normal. Make sure that you leave space between the heaps, as they will spread out when they bake.
5 Bake for 6–8 minutes until golden brown, spread out and bubbly. Remove from the oven and allow them to cool for a minute so they mould easily without tearing. As they cool they take on their signature lacy pattern.
6 Wedge the greased rolling pin or bottle between a couple of heavy objects so it is stable when you place the snaps on it. Use a palette knife to lift the warm snaps on to the rolling pin and gently press them down so they bend around the cylinder to make curls. Leave to set until cool and crisp.
7 Whisk the cream, icing sugar and limoncello in a bowl until the mixture forms soft peaks then spoon it into a small serving bowl. Top with the reserved lemon zest. Use the brandy snap curls to scoop the lemon cream as a treat to share or as a dessert.
Lemon and pistachio cheesecake pots
No-bake cheesecakes are one of my guilty pleasures. I used to make these pots for my sister and me when we were young, and she’d always be in awe of how quickly I could create a cheesecake. We’d try different flavours, depending on what we had in the cupboard, but this is my favourite: creamy lemon and vibrant green pistachios with a layer of luscious lemon curd peeking through in the centre. Try this recipe with any combination of curd or nuts to tailor it to any fussy family member!
MAKES 2 CHEESECAKE POTS
PREP TIME: 15 MINS PLUS CHILLING TIME
COOKING TIME: 2 MINS
BASE
25g butter
60g digestive biscuits
40g pistachio nuts, plus extra to decorate
FILLING
200g full-fat cream cheese
Grated zest and juice of 1/2 unwaxed lemon
2 tbsp icing sugar
2 tbsp lemon curd
1 To make the base, melt the butter in the microwave or in a small saucepan. Place the digestive biscuits in a small food processor with the pistachios and blitz until the biscuits and the nuts are crushed. If you haven’t got a food processor, crush the biscuits to a powder by putting them in a bag and bashing them with a rolling pin. Finely chop the nuts with a sharp knife and combine them with the crushed biscuits. Place the ground biscuits and nuts in a bowl and stir in the melted butter. Divide the mixture between 2 small glasses and press it down into an even layer. Transfer to the fridge to chill.
2 Beat the cream cheese for the filling with the lemon juice and icing sugar in a small bowl until smooth. Stir through half the lemon zest, reserving the rest for decoration.
3 Divide half the cream cheese mixture between the biscuit bases, then top with the lemon curd. Finish with the rest of the cream cheese mixture. Top with the rest of the lemon zest and a few chopped pistachio nuts. You can eat these desserts straight away or make up to 3 days ahead and keep them in the fridge.
Coconut and lime teacup puddings
This is a sophisticated, tea-party twist on a mug cake. The liquid poured over the top serves two purposes: it keeps the sponge moist, which is really important in a microwaved sponge as they have a tendency to dry out, and it soaks through the pudding, creating a surprise citrus sauce at the bottom of the cup.
MAKES 2 PUDDINGS
PREP TIME: 5 MINS
COOKING TIME: 2 MINS IN THE MICROWAVE OR 12–14 MINS IN THE OVEN
50g butter, plus extra for greasing
50g self-raising flour
50g caster sugar
1 egg
Grated zest and juice of 1/2 unwaxed lime
25ml coconut milk from a shaken can
25g granulated sugar
1 Grease 2 oven-safe porcelain teacups or ramekins with plenty of butter and set to one side.
2 In a small food processor, blitz the butter, flour, caster sugar and egg together until they resemble a smooth, thick batter. (You can do this by hand in a large bowl, but it will take a little longer.) Fold through the lime zest and divide the mixture between the 2 teacups or ramekins.
3 Mix together the coconut milk, lime juice and granulated sugar in a small jug. Pour this mixture over the puddings so the top is covered in liquid.
4 Cook in the microwave on full power for 2 minutes until the cake is risen and the top is springy. Alternatively, bake in an oven preheated to 200°C/180°C fan/gas 6 for 12–14 minutes until they are risen and golden.
5 Allow to cool for a minute or two before turning out on to a plate or enjoying straight from the cup or ramekin.
Caramelised marmalade French toast
Perennially popular French toast is a fantastically fast and impressive-looking breakfast dish. It’s a great way to use up slices of leftover bread, too – I use brioche here for its rich, sweet flavour but any type of bread will work. This is my favourite way to eat French toast: sticky and caramelised in the marmalade, with an oozing melted chocolate centre. Bitter orange with rich chocolate and sweet brioche is a combination to die for.
PREP TIME: 5 MINS
COOKING TIME: 10 MINS
SERVES 2
1 egg
125ml whole milk
1 tsp vanilla extract
Grated zest of 1 unwaxed orange and juice of 1/2
25g caster sugar
1/4 × 400g brioche loaf
2 tbsp dark chocolate chips
25g butter
2 tbsp orange marmalade
1 Beat together the egg, milk, vanilla extract and orange zest in a wide dish that is large enough to accommodate a slice of brioche comfortably. Add the sugar to the mix and beat again.
2 Cut 2 thick slices from the brioche loaf and slice each piece diagonally in half to make 4 triangles. Make a small horizontal incision in the side of each slice