Jane Lovett Cookbook Giveaway! - Festive Ginger Creams With Pistachio Brittle
With the festive season upon us and lots more mouths to feed, we are always on the lookout for quick, easy and delicious recipes that can feed an army. Jane Lovett is our go-to woman for this, and if you follow us on
you may have noticed that we have been fans of hers for a while. Her book 'Make it Easy' has been like a bible for us on many a cooking job in Scotland, especially as she specialises in foolproof do-ahead recipes that always go down a treat. Jane has recently re-released her book, and has kindly sent us one to giveaway to YOU our readers! Either give it to a loved one as a Christmas gift, or use it yourself and impress friends and family with some delicious dishes over the festive period. To enter the giveaway head over to our Instagram page by clicking
and find all the details over there - GOOD LUCK!
Here is one of our favourite festive puddings from the book - Jane's Ginger Creams are ideal Christmas Party showstoppers as they are easy and can be made well in advance, yet look as impressive as a classic Crème Brûlée. The combination of fiery ginger, smooth cream and crunchy pistachio brittle is also heavenly...enjoy!
To make 8 you will need...
6 tbsp ginger preserve
6 egg yolks
450ml double cream
175g granulated sugar
3 tbsp water
100g roughly chopped pistachio nuts
You will need to...
- Preheat the oven to 180C. Place 8 ramekins into a deep roasting tin and boil a kettle of water in preparation.
- Whisk the ginger preserve and egg yolks together in a mixing bowl until pale. Bring the cream to just below boiling point and pour over the egg mixture, whisking all the time.
- Once the mixture has thickened slightly transfer into a jug and pour into the ramekins. Put the roasting tin with the filled ramekins into the oven and carefully pour in enough boiling water to come halfway up the sides of the dishes.
- Cook for 20-25 minutes or until just set with a slight wobble in the middle (custard continues to cook when removed from the oven!) Remove the ramekins from the water, allow to cool then refrigerate for a few hours or overnight.
- To make the brittle start by lightly oiling a baking sheet. Put the sugar and water into a saucepan and cook over a low heat, giving the odd gentle stir, until the sugar has dissolved.
- Turn up the heat and boil fast until the sugar caramelises into a deep golden colour. Quickly add the pistachios, stir, and tip out immediately onto the pre-prepared baking sheet. Spread the mixture out as thinly as possible and leave to cool.
- Serve the creams straight from the fridge dusted with icing sugar. Bash, snap, or break the brittle into random sized pieces, and scatter over the top with the occasional shard sticking out as you desire.
Enjoy! C & Z x