Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.
Shaun Dickens of the Boathouse in Henley shares his recipes with Standard readers.
This is a great dessert to serve after a lovely Sunday lunch. We serve it with a caramel doughnut and an apple crisp, but it works lovely on its own. Alternatively you could serve it with some delicious custard.
For the treacle tart:
200g breadcrumbs
900g golden syrup
75g brown butter
75g whipping cream
2 eggs
Place all the ingredients into a mixer and bring together to a smooth batter.Pour into a lined baking tray, 1½ inch thick. Bake at 160e_SDgrC for 30 minutes.
For the apple sorbet:
8 Granny Smith apples
8 Braeburn apples
100g white wine
100g water
100g sugar
Peel and core the apples, chop into small chunks. Place all the ingredients into a pan and simmer for six to seven minutes. Blitz to a purée and churn in an ice-cream machine.
For the poached apple:
3 Granny Smiths
100g brown sugar
100g white wine
1 tsp ground cinnamon
4 cloves
1 pinch ground ginger
1 star anise
1 vanilla pod
Peel and wedge the apple. Bring all the other ingredients to the boil. Place the apples in the liquid and allow to cool.