Process biscuit in a food processor until fine crumbs. With the motor running add the melted butter. Press mixture into a lined 24cm loose bottomed cake tin. Refridgerate for 30 minutes.
Cream the butter and sugar and lemon rind together until fluffy. Beat the eggs until thick and add to the butter alternately with the dry ingredients. Pour into a greased loaf tin and bake at 180 degree C for 35 minutes.
Cream the butter and sugar together. Add zest and eggs one at a time, beating well between each one to ensure the mix does not split. Fold in the flour and baking powder alternately with the yoghurt.
This is my Mum’s rice pudding recipe. Trust me, once you have this rice pudding you’ll never want any other kind! Below is exactly how my Mother gave me the recipe when I headed off to university with handy measurements like 1/2 fill a pot with milk…
Lightly butter the bread and cut into quarters. Grease an ovenproof dish and layer 1/3rd of the bread, sprinkle this with ½ the raisins, then another layer of bread, remaining raisins and then finally with the bread.
Infortunately we made a slight mistake in our Autumn 2012 edition of Nourish and forgot to add the amount of sugar in the ingredients for this beautiful recipe. Sorry about that! So here it as it should be, enjoy.
Sprinkle 1/2 cup sugar over base of a greased cake tin. Pour 1/3 cup butter over the sugar and then arrange pear slices in a single layer over butter and sugar.
In a food processor whizz the flour and butter until it resembles breadcrumbs. Add the vanilla, yoghurt and 2 Tblspns of water and mix adding a little more water if needed to bring the dough together in a ball. Wrap the pastry in cling film and rest in the fridge for 30 minutes.
Melt butter and chocolate together until smooth. Allow to cool for a few minutes and then add the brown sugar and eggs. Mix well. Stir in the flour, baking powder and cocoa.