Tag: dessert

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Heather’s Lemon Pudding Cake

From: Linda McCartney’s Home Cooking, p. 161

A surprisingly fresh and interesting cake, and a creative (and low-fat) version of a traditional cheesecake.

Serve chilled as a desert or at room temperature alongside a cup of tea or coffee.

When baking the cake as in the recipe, it was still very runny at the bottom. Increase the baking time to one hour but reduce the temperature to 180°C to avoid the cake getting too dark on the top.

Gluten-free: Substitute the flour for the same amount gluten-free self-raising flour.

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Apple Sauce Cake

From: Linda McCartney´s Home Cooking, p. 152

The Apple Sauce Cake is very rich and has a lovely taste of spices. It is a perfect autumn or winter cake and makes a great desert when served warm with vanilla ice cream. Also good when served at room temperature with a cup of tea.

Plate with Apple Sauce Cake
Apple Sauce Cake. Photo by Almut Späth CC AT-NC license

This cake freezes well. Defrost and warm in the microwave for a few seconds before serving.

Gluten-free: Use same amount of gluten-free flour mix (e.g. “Freee plain white flour” from Doves Farm) and add 2 teaspoons of potato fibre or 1 teaspoon of psyllium husks.

Vegan: Use margarine instead of butter and replace the egg with 1 tablespoon flaxmeal and 3 tablespoons water (to be mixed with the flour).

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Baked Custard

From: Linda McCartney’s Home Cooking, p. 153

This baked custard makes a very special desert for a dinner party, especially when cooking and serving in small individual ovenproof dishes. It is very easy to make and requires no attention in the last 60 minutes ‒ perfect when entertaining guests.
I think it is best served warm, accompanied with some seasonal berries or fruit, but it is also nice when served chilled.

Bowl with Baked custard
Baked custard. Photo by Almut Späth CC AT-NC license

To add even more glamour to this easy-to-make dish, cover with brown sugar after removing from the oven, and put under the grill until the sugar has caramelized. An extremely quick version of cremé brulée ‒ and it is also much lower in calories than the original dish (which uses a lot of cream).

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Linda's recipes

Rice Pudding

From: Linda McCartney´s Home Cooking, p. 165

Baking the rice pudding in the oven makes it possible to enjoy rice pudding withhout having to stir it for 30 minutes, as you would have to do when cooking it in a saucepan. It also gets a lovely golden crust. Yummy!

The rice pudding can be served warm with seasonal fruit compote, such as apple or plum. You can also try it chilled with some sweetened red berry or cherry compote.

I have reduced the amount of sugar and butter to 20g each, and would recommend mixing the milk and cinnamon before pouring it over the rice (to avoid the cinnamon forming lumps or a hard crust on the milk).

Vegan: This rice pudding is great cooked with coconut drink instead of milk. You can use the cinnamon if you like, or leave it out and sprinkle 3 tablespoons desiccated coconut over the top.