When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you
Recipes from Jane's Patisserie: Classic by Jane Dunn (Ebury Press) is out July 31, and is already being heralded as "the ultimate bible for foolproof bakes".
From iconic staples like a red velvet drip cake to retro bakes such as Battenburg, as well as savoury recipes including home-made English muffins, there's something to tempt everyone.
We've picked out three of our faves - and they're all oven-free!
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If the recent heatwaves have taught us anything, having some chilled puds up our sleeve for summer is essential.
The only place you should be breaking a sweat is at the gym - not the kitchen.
Bakewell Trifle
Serves: 8
Prep time: 30 mins, plus setting
Ingredients:
For the jelly:
*150g raspberries
*150g cherries
*135g packet raspberry or cherry jelly cubes
For the trifle layers:
*750ml double cream
*2tbsp icing sugar
*400-500g Madeira cake
*100ml almond or cherry liqueur
*500ml custard
*Amaretti biscuits
*Fresh cherries
*25g toasted flaked almonds
Method:
1. First, make the jelly. Prep and wash the raspberries and cherries. Break up the jelly cubes into a heatproof bowl and pour over 250ml boiling water. Stir to dissolve the jelly cubes, then pour in 250ml cold water and stir again. Pour this into your trifle dish, then add the raspberries and cherries. Transfer to the fridge and leave this to set until solid (a couple of hours).
2. In a bowl, whip the cream with the icing sugar to soft peaks. Slice the Madeira cake into 2.5cm-thick slices.
3. Once the jelly has set, lay the cake slices on to the jelly, and drizzle over some almond or cherry liqueur. Pour over the custard and spread until even. Sprinkle over some of the amaretti biscuits, cherries and any extra bits you fancy.
4. Top with the whipped cream, and decorate with toasted flaked almonds and the remaining cherries and amaretti biscuits.
5. Set the trifle in the fridge for 30-60 minutes, then serve.
No-Bake Chocolate Orange Tart
Serves: 10
Prep time: 20 mins, plus setting
Ingredients:
For the base:
*300g digestives
*100g unsalted butter or baking spread
For the filling:
*250g chocolate orange slices
*300ml double cream
*75g icing sugar
To decorate:
*Chocolate orange slices
*Sprinkles (optional)
Method:
1. First, make the base. Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm loose-bottomed tart tin and set aside.
2. To make the filling, break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly.
3. Whip the cream and the icing sugar to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base.
4. Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm.
No-Churn Pistachio Ice Cream
Serves: 10
Prep time: 20 mins, plus 3-4 hrs freezing
Ingredients:
*200g shelled, unsalted pistachios, plus extra for decoration
*397g tin condensed milk
*600ml double cream
*1tsp vanilla extract
*Pinch sea salt
Method:
1. Blend the pistachios until smooth in a food processor – stop a few times while blending to scrape down the sides and stir the nuts to get the mixture as smooth as possible.
2. Add the condensed milk to a large bowl with the cream and vanilla extract, and whip together to soft peaks. Add the blended pistachio mix and salt and fold everything together, then tip into a dish to freeze.
3. Sprinkle over the extra pistachios, then freeze for 3-4 hours.
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