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Dessert

Recipes

Baked Pasta Pudding
100g/4oz dried tagliatelle Dash of sunflower oil 50g/2oz butter 2 eggs 100g/4oz caster sugar Pinch of ground cinnamon Grated zest of 1 lemon Few drops of vanilla essence 4tbsp
Chocolate Pasta Torte
150g/5oz dried vermicelli (thin spaghetti) Dash of sunflower oil, plus extra for greasing 350g/12oz plain chocolate, broken into pieces 60ml/4tbsp water 100g/4oz unsalted butter 100g/4oz
Chocolate Pasta with Chocolate Sauce
⅔ quantity Pasta Dough, (omitting the salt and adding 25g/1oz cocoa powder and 25g/1oz icing sugar to the flour) Dash of sunflower oil For The Sauce: 175g/6oz plain chocolate, broken
Cinnamon Fettuccine with Apple and Cinnamon Sauce
⅔ quantity Pasta Dough, (omitting the salt and adding 2tsp ground cinnamon to the flour) For The Sauce: 450g/1lb dessert apples, peeled, cored and sliced Finely grated zest of 1
Fruit Ravioli with a Red Coulis
For The Filling: 100g/4oz no-soak dried apricots, finely chopped 100g/4oz dried mango or pineapple, finely chopped Finely grated zest of 1 orange ½ tsp ground cinnamon 30ml/2tbsp amaretto
Honey, Orange and Almond Tagliatelle
225g/8oz dried egg tagliatelle Dash of sunflower oil 4 oranges 75ml/5tbsp clear honey 25g/1oz soft light brown sugar 15ml/1tbsp lemon juice 40g/1½oz butter 75g/3oz flaked
White Chocolate Angel Gateau
85 g/3 oz self-raising flour 2 teaspoons cream of tartar 175 g/6 oz caster sugar 6 egg whites ¼ teaspoon salt 1 tablespoon lemon juice 1 teaspoon vanilla essence Filling 275 g/10 oz
Winter Fruit Compote with Tiny Pasta Shapes
100g/4oz dried apricots 100g/4oz dried apple rings 100g/4oz dried pears 100g/4oz dried figs 50g/2oz dried cherries 4 cloves 2 allspice berries 1 stick of cinnamon finely grated zest and