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Monday, 31 August 2015

Tuesday, 4 December 2012

Chocolate Chip And Cherry Bread Pudding ...

Bread and butter pudding made with French chocolate chip brioche loaf, cherries and topped with flaky chocolate. 

So yummy....


Saturday, 8 September 2012

Speedy roast lamb with cherry and red wine sauce...

Speedy roast lamb with cherry and red wine sauce.

Try with barbecued lamb too.

There’s no need to spend hours in the kitchen with this speedy roast that is ready in under 40 minutes and served on a bed of crushed new potatoes with a delicious cherry sauce.

Serves 4
Preparation time: 25 minutes
Cooking time: 30-40 minutes


Thursday, 30 August 2012

White chocolate and cherry cheesecake...

White chocolate and cherry cheesecake...

All American favourite...

A great pudding to take to a barbecue party.

Make the day before as it improves with chilling.


Tuesday, 28 August 2012

Flaming cherries jubilee...

Impress your friends...

Need a quick and easy dessert that will create a stir, then this easy cherry compote fits the bill, add a splash of Cointreau or brandy at the end, warm through then light with a long match, stand well back and wait for the applause.

Serves 4
Preparation time: 10 minutes
Cooking time: 13 minutes

Monday, 27 August 2012

Cherry clafoutis...

French classic that’s ideal to serve after a Sunday lunch, made with a sweetened batter, not unlike Yorkshire pudding, it tastes great served with scoops of vanilla ice cream or a soft spoonful of crème fraiche.

Serves 6
Preparation time: 20 minutes
Standing time: 15-30 minutes
Cooking time: 35-40 minutes

Friday, 24 August 2012

Mini cherry and lemon drizzle cakes...

Mini cherry and lemon drizzle cakes...

Quick and easy.

Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre.

Makes 18
Preparation time: 25 minutes
Cooking time: 10-12 minutes

Sunday, 5 August 2012

Black Forest Cupcakes....

Black Forest Cupcakes....

Extra special!!
Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cup cake version is just as delicious but much easier.

Makes 12

Preparation time: 30 minutes
Cooking time: 20-25 minutes

  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 85 g (3½ oz) self-raising flour
  • 15 g (½ oz) cocoa
  • 2 medium eggs
  • 1 teaspoon vanilla extract

  • 300 g (11 oz) British cherries, stalks and stones removed, fruit halved
  • 2 tablespoons caster sugar
  • 6 tablespoons water
  • 1½ teaspoons cornflour
  • 100 g (4 oz) butter, at room temperature
  • 200 g (7 oz) icing sugar
  • 1 tablespoon semi skimmed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kirsch, optional


  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  2. Separate 12 silver foil cake cases and arrange in the sections of a muffin tin.
  3. Add all the cake ingredients to a bowl and beat with a wooden spoon or an electric mixer until smooth. 
  4. Divide spoonfuls between the foil cake cases, smooth the tops level then bake for about 15 minutes until well risen and the tops spring back when pressed with a fingertip.
  5. Transfer the cakes in their cases to a wire rack to cool completely. 
  6. Meanwhile make the cherry topping by adding the cherries, sugar and 5 tablespoons of water to a saucepan, simmer gently for 5 minutes until the cherries begin to soften and the juices run. 
  7. Mix the cornflour with the remaining tablespoon of water then stir into the cherries, increase the heat and cook, stirring until the sauce has thickened. 
  8. Take off the heat and leave to cool.
  9. Beat the butter with half the icing sugar until smooth then gradually beat in the remaining sugar, milk and the vanilla, beating until very soft and smooth. 
  10. Spoon into a piping bag fitted with a large star nozzle.

When ready to serve:
  • Skewer the top of the cakes and drizzle the kirsch over the top, if using. 
  • Pipe a ring of butter-cream around the edge of each cake then carefully spoon the cherry mixture into the centre and arrange on a serving plate.

Recipe and photo credits-  Seasonal Berries


Saturday, 4 August 2012

Caramelised cherries with amaretti semi freddo...

Caramelised cherries with amaretti semi freddo...

Amazing hot and cold combo.

Semi freddo is the Italian for semi frozen and this is quite literally how this easy ice cream is served, there are no fiddly beatings to do once it goes into the freezer, mix together, freeze and 3-4 hours later you have a fab summer pud that complements the hot caramel cherries perfectly.

Serves 4
Preparation time: 30 minutes
Freezing time: 3-4 hours
Cooking time: 5-7 minutes

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