Sarah Venning’s recipes

http://www.waitrose.com/recipe/Preserved_Apricots_In_Brandy.aspx

http://www.waitrose.com/recipe/Baked_Raspberry_Cheesecake.aspx

115g sugar
1tsp lemon juice
5 lightly crushed cardamom pods
250ml water

Slowly bring to boil in heavy based saucepan, stirring, then reduce heat, simmer for five minutes. Remove from heat and stir in 0.5tsp rosewater. Pour into jar.

0.5 cup corn oil
1.5 cups stewed unsweetened gooseberries
1.5 cups sugar
8 oz flour
1.5 tsp baking powder
2 level tsp mace
Pinch salt

Mix oil and sugar, then add gooseberries. Add to this the dry ingredients (might need bit more flour to become reasonably stiff. Bake at Gas 4 for 50-60 minutes.

http://www.waitrose.com/recipe/Apple_Frangipane_Tart.aspx

Caramel 2 tbsp golden syrup

Cream 1 drop vanilla essence
400ml (14 fl oz) milk
finely grated zest of 2 mandarin oranges
6 egg yolks
80g caster sugar

Cook syrup to a dark caramel, pour into ramekins. Milk and vanilla - simmer 5 minutes. Whisk together egg yolks and sugar. Pour milk in gradually while whisking. Strain and pour into ramekins. Place in bain-marie, cook with aluminium foil in oven for 35 minutes (to transform into crême brûlée, sprinkle with brown sugar, place under grill for one minute)

1/2 oz gelatine
2 tbs syrup
1 tsp vanilla
1 pt milk
2 eggs

Milk in saucepan cold with gelatine, egg yolks and syrup. Just on point of boiling, take off heat, add soft whipped egg whites and vanilla. Leave for 24 hours.

2 egg yolks, 2 tsp sugar, 1 small glass (sherry) of Marsala per person

Beat eggs and sugar until white and frothy, add Marsala. Cook in bain marie until thickening or (if for cold) until set. If for cold, put sponge cake in bottom.

The proportions are 4 sugar, 3 flour, 2 margarine

1lb soft brown sugar
1lb beef suet (2 pkts)
1/2lb plain flour1 grated nutmet
1oz mixed spice
1 oz cinnamon
1/2 pint milk
2 wine glasses rum or brandy
1lb brandy
1lb breadcrumbs
1lb raisins
1/2lb mised peel
1lb currants
rind and juice 2 lemons
pinch salt
8 eggs

Mix dry ingredients. Add milk, eggs separately, rum/brandy and lemon juice. Pour/squash mixture into a glass bowl. COver with foil. Tie up bag with cloth so has corners with which to pull out of pan. Place into pan of hot water and boil for 4-5 hours.