Peach Melba tart (V)
Unleash your inner pastry chef with this stunning twist on a classic pudding
Feeds 12 • Ready in 1 hour 40 mins, plus cooling and chilling
- 6 peaches, 5 peeled and roughly chopped, 1 thinly sliced
- Juice of 1 lemon
- 80g Fairtrade caster sugar
- 375g pack Co-op ready rolled shortcrust pastry
- 6 tbsp Co-op raspberry jam
- 300ml Co-op double cream
- 6 Co-op British free range egg yolks
- 75g Co-op British raspberries
- Fairtrade icing sugar, to dust (optional)
- Mint leaves, to serve (optional)
- Preheat the oven to 180°C/fan 160°C/Gas 4. Put the chopped peach in a food processor with the lemon juice and 25g of the caster sugar. Blitz until you have a smooth purée, pass through a sieve, then set aside.
- Line a 20cm-diameter deep tart tin with the pastry. Prick the bottom using a fork, line with greaseproof paper, then fill with baking beans. Bake for 25 mins, or until starting to turn golden. Remove the paper and baking beans, then return to the oven for another 5 mins, or until the pastry has completely dried out. Take out of the oven, then turn the temperature down to 140°C/fan 120°C/Gas 1.
- Spoon the jam evenly on the tart case. Heat the cream in a pan until it comes to a boil, then remove from the heat. Whisk the remaining sugar and the yolks together, then slowly whisk in the cream. Stir in the peach purée, then pour into the tart case.
- Bake for 50-60 mins, or until the custard is set but has a slight wobble. Remove and leave to cool to room temperature, then chill until needed. Before serving, decorate the top of the tart with the peach slices and raspberries, then dust with icing sugar and top with mint, if you like.
Chocolate hazelnut ice box cake (V)
This impressive cake is much easier to make than it looks, and will be a real crowd-pleaser
Feeds 12 • Ready in 15 mins, plus overnight freezing
- 300g chocolate and hazelnut spread
- 250g tub Co-op mascarpone
- 300ml Co-op double cream
- 50g Fairtrade icing sugar
- 2 x 200g packs Co-op Irresistible chocolate chip cookies
- Crushed, toasted hazelnuts to serve (optional)
- Whip 250g of the chocolate and hazelnut spread together with the mascarpone until smooth. In a separate bowl, whip the double cream with the icing sugar until soft peaks begin to form.
- Line a 450g loaf tin with cling film, letting the sides hang over the edge. Spoon in half the cream mixture and level it out. Lay a quarter of the cookies on top, breaking them up if need be. Next, spoon on half the chocolate mascarpone mixture and level it out as before, then add another quarter of the cookies.
- Repeat the process, reserving a few cookies for garnish. Fold over the cling film and freeze overnight.
- Remove from the freezer and allow to sit for 10 mins before turning out onto a serving plate. Melt the remaining chocolate spread in the microwave, then drizzle over the cake. Crush the reserved cookies and sprinkle on top, along with the nuts, if using.
Lemon layer cake with strawberry & thyme jam (V)
If you’re throwing a summer party, this zingy cake is a real showstopper
Feeds 16 • Ready in 1 hour 30 mins, plus cooling
- 350g Co-op unsalted butter, softened, plus extra for greasing
- 400g Fairtrade caster sugar
- 6 Co-op British free range eggs
- 350g Co-op self raising flour
- Zest and juice of 2 lemons
- 60ml Co-op semi-skimmed milk
- 750g Co-op British strawberries, plus extra to serve
- 2 tsp thyme leaves
- 1 tsp cornflour
- 300ml Co-op double cream
- 200g Co-op 0% fat Greek style natural yogurt
- Preheat the oven to 180°C/fan 160°C/Gas 4. Grease 3 x 18cm-diameter loose-bottomed cake tins and line them with greaseproof paper. Put the butter and 350g of the sugar in a large bowl, then beat until light and fluffy. Add the eggs one at a time, making sure each is incorporated before adding the next. If it looks like it’s curdling, add 1 tbsp of the flour with each egg.
- Carefully fold in the flour and zest, then the juice of 1 lemon and the milk. Mix carefully but thoroughly. Divide the mixture between the cake tins and bake for 25-30 mins, or until well risen and golden. Take out of the oven and leave the sponges to cool in the tins for 10 mins before removing. Leave to cool completely on a wire rack.
- To make the jam, cut 600g of the strawberries into quarters and put in a pan with the remaining sugar and lemon juice, plus the thyme. Bring to the boil, then reduce the heat and simmer for 8-10 mins, or until the strawberries are soft but still retaining some of their shape. Pass through a sieve, reserving the berries, and pour the syrup into the pan.
- Mix the cornflour with a splash of cold water, then stir into the syrup and simmer until thick and jammy. Reserve 2 tbsp, then stir the rest of the mixture through the reserved strawberries and leave to cool.
- Whip the double cream to soft peaks, then carefully fold through the yogurt with a large spoon. Level out the sponges with a knife, so you have 3 even layers. Put the first one on a serving plate or cake stand and cover with half the jam. Top with a third of the cream mixture, then put the second cake on top. Repeat, using up the remaining jam and another third of the cream. Finish with the final sponge and top that with the remaining cream.
- Cut the extra strawberries into halves or quarters. Toss with the reserved purée, then use to decorate the cake, along with the extra thyme.
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