Tag Archives: Bill Granger

Bill’s Individual Cheesecakes

28 Jul

My mum is a baker.

Well, that’s not technically true, she is actually a nurse – but she is a recreational baker.

She often speaks about her desire to bake sweet treats and sell them in a specialty shop that also sells second hand books, flowers, coffee and has a facility to weigh babies (yes, weird I know, but that’s my mum!)

Last Friday night my mum and I made a big family dinner to celebrate the fact that all 6 of us were under one roof for a meal – something that rarely happens these days!

We baked these beautiful Bill Granger individual lime cheesecakes. They were lovely, plenty of lime tang, and just the right size. They were a hit with our four boys too!

Individual Cheesecakes

Ingredients
Base
  • 100g shortbread biscuits
  • 55g ground almonds
  • 50g unsalted butter
Filling
  • 400g cream cheese
  • 100mL sour cream
  • 110g caster sugar
  • 1 medium egg
  • 1 medium egg yolk
  • 1/2 teaspoon natural vanilla extract
  • 1 tablespoon finely grated lime zest
  • strawberries or raspberries to top
 Method
  • Preheat the oven to 160’C
  • Line a 12 hole, 125mL capacity muffin tim with patty pans
  • Crush the biscuits to fine crumbs, using a food processor or rolling pin
  • Put the biscuit crumbs, ground almonds and melted butter into a bowl and combine
  • Press 1 tablespoon of the mixture inot the base of each patty pan
  • Refridgerate while you make the filling
  • To make the filling, beat the cream cheese, sour cream and sugar together until light and fluffy.
  • Add the egg first, then the egg yolk, vanilla and lime zest, beating well after each addition.
  • Spoon mixture over the bases, then sprinkle the berries evenly on top
  • Bake for 20 minutes or until the cheesecakes are puffed and starting to colour.
  • Allow to cool, then refridgerate until ready to eat
  • Remove the cheesecakes from the patty pans
  • Top each one with fresh berries and dust with icing sugar to serve

 Being individual, these cheesecakes don’t need the overnight setting time a large one usually requires.

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Clare and Bill’s Chocolate Self-Saucing Pudding

10 Jun

One of my new pleasures in life is swapping tried and tested recipes with girlfriends…

This is my friend Clare’s version of a Bill Granger recipe.

Clare is the quintesential wife and lady – minus the pathetic connotations which sometimes are associated with both of those labels! Clare is the girl you can always count on to give good food advice, and is always baking new and yummy things! I’m sure we’ll have the pleasure of seeing a lot of Clare’s culinary adventures on Eat Your Heart Out… I’m keen to share her beautiful hot crossed buns we enjoyed this year!

Back to Bill and Clare.

Chocolate Self-Saucing Pudding

Ingredients

Pudding

125g plain flour

  • 1 pinch salt
  • 120g caster sugar
  • 3 teaspoons baking powder
  • 4 tablespoons cocoa powder
  • 250mL milk
  • 85g unsalted butter, melted
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • double cream or creme fraiche to serve
Topping
  • 185g soft brown sugar
  • 2 tablespoons cocoa powder
  • 250mL boiling water

Method

Pudding
  • Preheat oven to 180’C or 350’F
  • Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl
  • Add the milk, butter, egg and vanilla extract and mix with beaters until combined
  • Pour into four 250mL (1 cup) greased pudding moulds
Topping
  • Stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter
  • Pour boiling water carefully over the puddings, then bake for 20-25 minutes
  • Serve with thick cream

Stay tuned for my attempt at this beauty!