Boccone Dolce (Sweet Mouthful)

My favourite dessert is the Boccone Dolce
First tasted it at Papa Haydn in Portland
And love it ever since
Finally got hold of the recipe

Its not difficult
But time consuming
the meringue takes 2.5 hours to bake

Turned out pretty good
Eventhough i overwhipped the cream
And made it too wet
Also a bit sweet i thought
But the rest disagreed
Not a single bit was left

Bread & Butter pudding

half an unsliced white loaf
butter for spreading 

brown sugar 

1/2 pint milk, full fat is nicest 

dried fruit or other soft fruit (fig, sultanas or bananas)

pinch of ginger, cinnamon and nutmeg

An oven proof dish/casserole 



Slice the bread into 3/4 inch thick slices and remove the crusts. Butter the slices all over, both sides and line the dish
Sprinkle over the dried fruit or other fruits. Sprinkle some brown sugar over that and add a cover of more buttered bread, covering all the fruit. Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle more sugar over the top and then a little cinnamon, ginger and nutmeg. Bake in a low oven, approx 140 c, 275 f, gm 1 for a couple of hours until it rises up and the sugar caramelize s on top.


Serve hot with ice cream or cold with custard

Apple Pie

1 quantity sweet short crust pastry (see how to make shortcrust pastry, under ‘The Basics’)
1 egg, lightly beaten
sugar for sprinkling

Filling
8 green apples (1.2 kg) peeled and chopped
1 tablespoon water
1/3 cup sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 tablespoon almond meal

Preheat the oven to 190 degrees (375 F). To make the filling, place the apples and water in a deep frying pan over medium heat. Cover and simmer, shaking the pan occasionally for 5 mins or until just tender. Drain and cool completely. Stir in the sugar, lemon juice and cinnamon.

Divide the pastry into two-thirds and one-third. Roll out the two-thirds portion on a lightly floured surface until 3mm (1/8 inch) thick and place in a shallow 24 cm (9.5 inch) pie tin. Sprinkle over the almond meal and pack the apples tightly into the pastry shell.

Roll out the remaining pastry to fit over the top of the pie. Brush the rim with water, press the edges together and trim. Cut several slits in the top of the pastry, brush with the egg and sprinkle with sugar. Bake for 30 mins or until the pastry is golden and crisp. Serves 8.