Recipe | Nectarine & Apricot Pudding Pizza

Blending the sweetness of the fruits and dark chocolate with the savoury base to prove that pizzas don’t just have to be for mains.

Makes 1 pizza

1 ball of homemade pizza dough (see the May issue for the recipe or make to your own recipe or buy)
2 tbsp apricot jam
1 large fresh nectarine, stoned and cut into 1cm thick segments
1 tbsp dark chocolate chips
2 tsp icing sugar

1 One a lightly-floured surface to stop it from sticking, roll out your dough to create a thin base.

2 Spread the jam on top, leaving a 2cm gap around the edge. Place the nectarine on top of the jam, then sprinkle over the chocolate chips.

3 Use a floured pizza peel to carefully place the pizza in a pizza oven (the temp should be around 400C). Check it every minute and turn halfway through cooking. It should take around 2-3 mins and is ready once the chocolate starts to melt and the edges turn golden.

4 To serve, place on a board and dust with icing sugar.

Cook’s note: To cook in the oven, place on a lined baking tray in a preheated oven at 200C/Fan 180C/ Gas 6 for 8-10 mins, or until the edges begin to brown.

This pudding pizza is just one of the pizza ideas from our May issue feature, Pizza Piazza. Pick up a copy of the May issue for the other recipes, which include homemade pizza dough, homemade tomato sauce, chilli spiced aubergines, Spring Shoots Pizza, Chilli & Paprika Spicy Pizza Bread. The recipes are by Kay Prestney and the photography by Rebecca Lewis.

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Recipe | Blood Orange Posset

A citrussy pud for a special dinner or the full-stop to a fresh, palate-cleansing lunch, this zesty posset is easy to make and full of flavour

Dating back to the 16th century, possets are one of the simplest desserts to make. Blood orange juice adds both flavour and a bright yellow hue to this pretty posset.

Serves 4

500ml double cream
150g caster sugar
2-3 blood oranges, zested and juiced

To serve:

4 x 150g glass jars (bowls or glasses will work if you don’t have jars)

1 In a pan, gently bring the cream and sugar to the boil over a low heat, stirring until the sugar’s dissolved.

2 Boil the mixture for 3 mins, or until it’s thickened, then remove from the heat and stir in the orange juice (you’ll need 75ml) and most of the zest (leaving some for a garnish).

3 Divide the mix between the glass jars and transfer to the fridge to set overnight. To serve, remove from the fridge and top with the remaining orange zest.

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Recipe | French apple tart

An orchard pudding with a bit of ooh la la!

This buttery French tart is a lovely way to round off an early autumn meal but a cold slice is also excellent with your morning coffee the following day.

Serves 6

1 sheet of ready-rolled puff pastry
2 tbsp plum jam (use greengage, apricot or rhubarb jam if you prefer)
5 small apples of your choice, peeled, cored and sliced
2 tsp lemon juice
2 tbsp brown sugar
1 tsp cinnamon
Double cream, to serve

1 Preheat the oven to 190C/Fan 170C/Gas 5. Line a baking tray with greaseproof parchment.
2 Put the pastry on the lined baking tray and, using a round-bladed knife, gently score a 2-3cm border around French apple tart Buttery pastry, sweet jam and fresh apples combine to create a classic dessert or teatime treat the edge – this will help to keep the sticky cooking juices from escaping. Inside the border, prick the pastry all over with a fork, then spread over a very thin layer of jam.
3 In a large bowl, combine the sliced apples with the lemon juice and sugar. Arrange the slices in overlapping rows over the pastry, then sprinkle with the cinnamon.
4 Bake in the preheated oven for 35-40 mins until the pastry is golden. Remove from the oven and, while still warm, slide the tart from the greaseproof paper to a serving plate.
5 In a small saucepan, gently heat the remaining jam with a splash of water, stirring constantly, until it starts to bubble. Use a pastry brush to brush the glaze over the apples, then set the tart aside to cool.
6 Slice and serve with a jug of cream on the side.

This recipe is part of our Autumn Picnic gathering feature in our September issue., with recipes by Kay Prestney, including apple and parsnip soup, orchard salad, and pork and apple rissoles.

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