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| Thomasina Miers’ Christmas dessert recipes | Thomasina Miers’ Christmas dessert recipes |
| (12 days later) | |
| Pomegranate meringues with pistachio nuts | Pomegranate meringues with pistachio nuts |
| A spectacular pudding to present at Christmas. It is a riot of colour: bewitching pomegranate-meringue sandwiches dusted with vivid green pistachio nuts, all scattered with sparkly pomegranate seeds and splashed with the same fruit’s brilliant-red juice. They are a joy to make (I felt like Jackson Pollock for an hour, and my three-year-old insisted on helping out, too) and to eat. In the unlikely event that you have leftovers, crush them with more cream and fruit and serve as a kind of Eton mess. Serves six to eight. | A spectacular pudding to present at Christmas. It is a riot of colour: bewitching pomegranate-meringue sandwiches dusted with vivid green pistachio nuts, all scattered with sparkly pomegranate seeds and splashed with the same fruit’s brilliant-red juice. They are a joy to make (I felt like Jackson Pollock for an hour, and my three-year-old insisted on helping out, too) and to eat. In the unlikely event that you have leftovers, crush them with more cream and fruit and serve as a kind of Eton mess. Serves six to eight. |
| 4 medium free-range egg whites210g caster sugar (ideally unrefined, as this gives a better colour)3 tbsp pomegranate molasses60g pistachios, shelled and finely chopped1 large pomegranate400ml double cream | 4 medium free-range egg whites210g caster sugar (ideally unrefined, as this gives a better colour)3 tbsp pomegranate molasses60g pistachios, shelled and finely chopped1 large pomegranate400ml double cream |
| Heat the oven to 110C/225F/gas mark ¼, and line two baking trays with silicone sheets or parchment paper. In a clean bowl, whisk the egg whites to stiff, stiff peaks. Whisk in the sugar little by little, fully incorporating each addition before putting in any more, until the whites are stiff again, voluminous and shiny, then whisk in half the pomegranate syrup and a pinch of salt. This whole process will take about 10 minutes. | Heat the oven to 110C/225F/gas mark ¼, and line two baking trays with silicone sheets or parchment paper. In a clean bowl, whisk the egg whites to stiff, stiff peaks. Whisk in the sugar little by little, fully incorporating each addition before putting in any more, until the whites are stiff again, voluminous and shiny, then whisk in half the pomegranate syrup and a pinch of salt. This whole process will take about 10 minutes. |
| Using two teaspoons, scoop high heaps of the mix on to the baking sheets, fluffing the tops into peaks as you do so. (The meringues will do this pretty much automatically, but no matter how messy they look now, they will be beautiful once cooked and assembled.) Dust each peak with a light sprinkling of chopped pistachio – use about 30g in total, saving the rest for later. Bake for two to three hours, or until the undersides are no longer sticky and peel away easily from the trays. Turn off the oven and leave the meringues in there until cool. | Using two teaspoons, scoop high heaps of the mix on to the baking sheets, fluffing the tops into peaks as you do so. (The meringues will do this pretty much automatically, but no matter how messy they look now, they will be beautiful once cooked and assembled.) Dust each peak with a light sprinkling of chopped pistachio – use about 30g in total, saving the rest for later. Bake for two to three hours, or until the undersides are no longer sticky and peel away easily from the trays. Turn off the oven and leave the meringues in there until cool. |
| Meanwhile, roll the pomegranate firmly along a work surface, pressing down so that you can feel the seeds “popping” out of their pods inside. Cut the fruit in half over a bowl and, a piece at a time, tear open the white pith to release the seeds into the bowl; discard the shell and pith. Blitz half the seeds in a blender, then pass through a sieve to get a beautiful red juice. Softly whip the cream until it is thick but still quite floppy, and stir in the remaining pomegranate molasses. Whisk the cream lightly with a wooden spoon until it just holds it shape – you can do this up to five hours ahead and store in the fridge. | Meanwhile, roll the pomegranate firmly along a work surface, pressing down so that you can feel the seeds “popping” out of their pods inside. Cut the fruit in half over a bowl and, a piece at a time, tear open the white pith to release the seeds into the bowl; discard the shell and pith. Blitz half the seeds in a blender, then pass through a sieve to get a beautiful red juice. Softly whip the cream until it is thick but still quite floppy, and stir in the remaining pomegranate molasses. Whisk the cream lightly with a wooden spoon until it just holds it shape – you can do this up to five hours ahead and store in the fridge. |
| Put everything together just before you are going to eat, so the meringue doesn’t go soggy. Gather together friends/family/guests to help – you will have a riot. Sandwich the meringues together with the cream and lay out on a large platter. Scatter with pomegranate seeds and pistachios, and splash with the juice. Bring to the table and bask in glory. | Put everything together just before you are going to eat, so the meringue doesn’t go soggy. Gather together friends/family/guests to help – you will have a riot. Sandwich the meringues together with the cream and lay out on a large platter. Scatter with pomegranate seeds and pistachios, and splash with the juice. Bring to the table and bask in glory. |
| Pineapple with red chilli and basil | Pineapple with red chilli and basil |
| Sometimes all you need to finish off a meal is something light and easy with a touch of sweetness. Sharp, fresh, sweet pineapple dressed with a chilli-lime-basil syrup does the job nicely. For a delicious Mexican twist, serve this with some tequila, mezcal or dark rum and invite your guests to sprinkle it over the finished dish. Serves four to six. | Sometimes all you need to finish off a meal is something light and easy with a touch of sweetness. Sharp, fresh, sweet pineapple dressed with a chilli-lime-basil syrup does the job nicely. For a delicious Mexican twist, serve this with some tequila, mezcal or dark rum and invite your guests to sprinkle it over the finished dish. Serves four to six. |
| 2 red chillies, deseeded and finely chopped2 tbsp white caster sugar1 pineapple, skin sliced off Juice of 1 lime1 handful basil leaves | 2 red chillies, deseeded and finely chopped2 tbsp white caster sugar1 pineapple, skin sliced off Juice of 1 lime1 handful basil leaves |
| Put the chillies and sugar in a small bowl, mix well, then leave to macerate while you prepare the pineapple (don’t worry when the sugar starts to melt in the chillies’ juices – it’s meant to do that). | Put the chillies and sugar in a small bowl, mix well, then leave to macerate while you prepare the pineapple (don’t worry when the sugar starts to melt in the chillies’ juices – it’s meant to do that). |
| With a sharp knife, cut the peeled pineapple into quarters lengthways, then cut away and discard the tough central core. Slice the fruit as thinly as you can and lay it out neatly on a platter. Stir the lime juice into the chilli sugar, season with a touch of salt and sprinkle all over the pineapple. Just before serving, roll the basil leaves tightly into a cigar shape, shred finely and scatter on top. | With a sharp knife, cut the peeled pineapple into quarters lengthways, then cut away and discard the tough central core. Slice the fruit as thinly as you can and lay it out neatly on a platter. Stir the lime juice into the chilli sugar, season with a touch of salt and sprinkle all over the pineapple. Just before serving, roll the basil leaves tightly into a cigar shape, shred finely and scatter on top. |
| Salted chocolate brownies with smoky caramel | Salted chocolate brownies with smoky caramel |
| When I worked at Petersham Nurseries way back when, we used to make chocolate ice-cream with a caramel base. It was only a matter of time before the caramel jumped ship to these ludicrously delicious salted brownies. The smokiness of mezcal and the touch of salt, cinnamon and pepper make these a rich and ever so slightly decadent Aztec treat. If you can’t find mezcal, use a peaty whisky or dark rum instead; or, to make them more child-friendly, reduce or omit the booze and serve with softly whipped cream. Makes 20 brownies. | When I worked at Petersham Nurseries way back when, we used to make chocolate ice-cream with a caramel base. It was only a matter of time before the caramel jumped ship to these ludicrously delicious salted brownies. The smokiness of mezcal and the touch of salt, cinnamon and pepper make these a rich and ever so slightly decadent Aztec treat. If you can’t find mezcal, use a peaty whisky or dark rum instead; or, to make them more child-friendly, reduce or omit the booze and serve with softly whipped cream. Makes 20 brownies. |
| 240g unsalted butter240g dark chocolate (70% cocoa solids), chopped240g caster sugar1 large pinch sea salt1 small pinch ground cinnamon130g plain flour4 medium eggs, beaten | 240g unsalted butter240g dark chocolate (70% cocoa solids), chopped240g caster sugar1 large pinch sea salt1 small pinch ground cinnamon130g plain flour4 medium eggs, beaten |
| For the caramel4 tbsp whole milk25g butter2 tbsp mezcal (or whisky or rum)1 large pinch cayenne pepper1 large pinch salt100g caster sugar | For the caramel4 tbsp whole milk25g butter2 tbsp mezcal (or whisky or rum)1 large pinch cayenne pepper1 large pinch salt100g caster sugar |
| Heat the oven to 190C/375F/gas mark 5. Grease and line a 20cm x 26cm rectangular cake tin. For the caramel, put the milk, butter, mezcal, cayenne and salt in a small bowl. Put the sugar and two tablespoons of water in a saucepan over a medium-high heat and simmer rapidly until the sugar melts and the resulting syrup starts to darken in patches. Turn down the heat a little, and swirl the pan around (don’t stir with a spoon) to amalgamate. Once the sugar has turned a very dark reddish-brown (if you overcook the caramel, it will turn black and bitter, but do try to take it far enough to develop some lovely dark complexity), add the contents of the milk bowl and quickly stir in. Whisk over a medium heat until all the ingredients are well combined, pour out on to a baking sheet lined with baking paper (or a silicone sheet), and refrigerate or freeze to thicken. | Heat the oven to 190C/375F/gas mark 5. Grease and line a 20cm x 26cm rectangular cake tin. For the caramel, put the milk, butter, mezcal, cayenne and salt in a small bowl. Put the sugar and two tablespoons of water in a saucepan over a medium-high heat and simmer rapidly until the sugar melts and the resulting syrup starts to darken in patches. Turn down the heat a little, and swirl the pan around (don’t stir with a spoon) to amalgamate. Once the sugar has turned a very dark reddish-brown (if you overcook the caramel, it will turn black and bitter, but do try to take it far enough to develop some lovely dark complexity), add the contents of the milk bowl and quickly stir in. Whisk over a medium heat until all the ingredients are well combined, pour out on to a baking sheet lined with baking paper (or a silicone sheet), and refrigerate or freeze to thicken. |
| Now for the brownies. Melt the butter in a medium pan over a low heat. Once melted, stir in the chocolate, being careful not to burn it. Once the mixture goes smooth and velvety, add the sugar, salt and cinnamon, stir until the sugar melts, then gradually sift in the flour, stirring to combine. Beat the eggs bit by bit into the chocolate mixture, until fully incorporated, then pour the lot into the prepared tin. | Now for the brownies. Melt the butter in a medium pan over a low heat. Once melted, stir in the chocolate, being careful not to burn it. Once the mixture goes smooth and velvety, add the sugar, salt and cinnamon, stir until the sugar melts, then gradually sift in the flour, stirring to combine. Beat the eggs bit by bit into the chocolate mixture, until fully incorporated, then pour the lot into the prepared tin. |
| Remove the caramel from the fridge or freezer, and sink spoonfuls of it deep into the cake mix, until you’ve used up two-thirds of it; dribble the rest on top of the brownies. Bake for 30-40 minutes, until the cake is firm on top but still slightly gooey inside. Leave to cool in the tin, then cut into squares. Serve as it is for tea, or with creme fraiche for pudding. | Remove the caramel from the fridge or freezer, and sink spoonfuls of it deep into the cake mix, until you’ve used up two-thirds of it; dribble the rest on top of the brownies. Bake for 30-40 minutes, until the cake is firm on top but still slightly gooey inside. Leave to cool in the tin, then cut into squares. Serve as it is for tea, or with creme fraiche for pudding. |
| An easy-peasy-not-quite-Christmas cake | An easy-peasy-not-quite-Christmas cake |
| A simple and incredibly tasty alternative to a traditional Christmas cake, but one that still features all those lovely Christmassy flavours we’re so fond of. If you make this too early before Christmas, it’s liable to have vanished before Christmas Day. Serves six to eight. | A simple and incredibly tasty alternative to a traditional Christmas cake, but one that still features all those lovely Christmassy flavours we’re so fond of. If you make this too early before Christmas, it’s liable to have vanished before Christmas Day. Serves six to eight. |
| 125g unsalted butter, softened, plus extra for greasing90g blanched almonds250g dried figs, stems cut away70g dried apricots120g raisins350ml red wine3-4 tbsp cognac or brandy1½ tsp ground cinnamon 1 pinch ground clovesZest and juice of 1 orange200g muscovado sugar230g plain flour1½ tsp baking powder1 tsp bicarbonate of soda 2 free-range eggs, briefly whisked | 125g unsalted butter, softened, plus extra for greasing90g blanched almonds250g dried figs, stems cut away70g dried apricots120g raisins350ml red wine3-4 tbsp cognac or brandy1½ tsp ground cinnamon 1 pinch ground clovesZest and juice of 1 orange200g muscovado sugar230g plain flour1½ tsp baking powder1 tsp bicarbonate of soda 2 free-range eggs, briefly whisked |
| Heat the oven to 160C/320F/gas mark 2½. Grease and line a 20-25cm diameter cake tin with baking paper (you can also make this cake in a standard roasting tin, which is handy for easy decorating and cutting into wedges). | Heat the oven to 160C/320F/gas mark 2½. Grease and line a 20-25cm diameter cake tin with baking paper (you can also make this cake in a standard roasting tin, which is handy for easy decorating and cutting into wedges). |
| Put the almonds on a baking sheet and warm in the oven until pale gold in colour, five to 10 minutes. Once cool, roughly chop the nuts – these will add texture to the finished cake. Meanwhile, roughly chop the figs and apricots, put them in a saucepan with the raisins, wine, brandy, spices, orange zest and juice, and bring up to boiling point. Turn down the heat, simmer very gently for five minutes, then turn off the heat and set aside to stand for 10 minutes. Stir the butter and sugar into the fruit mixture, and leave to stand for another five minutes. | Put the almonds on a baking sheet and warm in the oven until pale gold in colour, five to 10 minutes. Once cool, roughly chop the nuts – these will add texture to the finished cake. Meanwhile, roughly chop the figs and apricots, put them in a saucepan with the raisins, wine, brandy, spices, orange zest and juice, and bring up to boiling point. Turn down the heat, simmer very gently for five minutes, then turn off the heat and set aside to stand for 10 minutes. Stir the butter and sugar into the fruit mixture, and leave to stand for another five minutes. |
| Meanwhile, sift the flour, baking powder and bicarb into a large bowl. Stir the eggs briskly into the fruit mix, then stir in the almonds. Make a well in the flour and pour in the cake mix. Fold very briefly, pour into the tin and bake for 40 minutes, or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a rack. | Meanwhile, sift the flour, baking powder and bicarb into a large bowl. Stir the eggs briskly into the fruit mix, then stir in the almonds. Make a well in the flour and pour in the cake mix. Fold very briefly, pour into the tin and bake for 40 minutes, or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a rack. |
| Serve wedges of the cake with warmed honey and large dollops of creme fraiche. | Serve wedges of the cake with warmed honey and large dollops of creme fraiche. |
| Toasted coconut loaf cake with orange and lime syrup | Toasted coconut loaf cake with orange and lime syrup |
| The perfect tea cake to have to hand at Christmas: it’s too irresistible to pass by without having just one little slice. Serves eight. | The perfect tea cake to have to hand at Christmas: it’s too irresistible to pass by without having just one little slice. Serves eight. |
| 150g butter, softened, plus extra for greasing150g desiccated coconut75g ground almonds 180g plain flour1½ tsp baking powderSeeds from 1 vanilla podZest of 2 limes½ tsp salt200g honey3 eggs | |
| For the orange and lime syrup4 tbsp honeyJuice and zest of 2 limesZest of 1 orange | For the orange and lime syrup4 tbsp honeyJuice and zest of 2 limesZest of 1 orange |
| Heat the oven to 180C/350F/gas mark 4, grease and line a 28cm loaf tin with parchment paper. | Heat the oven to 180C/350F/gas mark 4, grease and line a 28cm loaf tin with parchment paper. |
| Toast the coconut in a dry frying pan over a medium heat for three to five minutes, shaking frequently, until you have a lovely combination of golden and white flakes. Leave to cool, then combine with the ground almonds, flour, baking powder, vanilla seeds, lime zest and salt. | Toast the coconut in a dry frying pan over a medium heat for three to five minutes, shaking frequently, until you have a lovely combination of golden and white flakes. Leave to cool, then combine with the ground almonds, flour, baking powder, vanilla seeds, lime zest and salt. |
| Beat together the butter and honey, then beat in the eggs one by one. Fold the flour mix into the eggs, mix to combine, then pour into the tin. Bake for 45-50 minutes, until a skewer comes out clean. | Beat together the butter and honey, then beat in the eggs one by one. Fold the flour mix into the eggs, mix to combine, then pour into the tin. Bake for 45-50 minutes, until a skewer comes out clean. |
| To make the syrup, combine the honey, zests and lime juice in a small pan and bring to a boil. Turn down the heat to low and simmer for 15 minutes, until slightly thickened and sticky. Once the cake is cooked, remove from the oven and pierce all over with a skewer. Pour over the syrup, leave the cake to cool in the tin, then turn out and serve. | To make the syrup, combine the honey, zests and lime juice in a small pan and bring to a boil. Turn down the heat to low and simmer for 15 minutes, until slightly thickened and sticky. Once the cake is cooked, remove from the oven and pierce all over with a skewer. Pour over the syrup, leave the cake to cool in the tin, then turn out and serve. |
| • Thomasina Miers is co-owner of the Wahaca group of Mexican restaurants. | • Thomasina Miers is co-owner of the Wahaca group of Mexican restaurants. |
| Follow Thomasina on Twitter | Follow Thomasina on Twitter |
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