INGREDIENTS: 200g/7oz plain flour; 85g/3oz butter; 2 eggs; 100g/3½oz caster sugar; 200g/7oz canned pineapple chunks. For chocolate sauce: 100g/3½oz cocoa powder; 55g/2oz caster sugar; 3tbsp water ...

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No homemade Valentine’s Day dinner is complete without an indulgent dessert. Of course, you’ve typically got your traditional fondant or chocolate coated strawberries, but a tarte tatin is another ...

1. Cut pineapples into 3 cm thick slices and remove core. 2. Make a toffee, cook the pineapples and arromats until three quarters cooked and remove from the caramel. 3. Line 10 bilinis pans with ...

OUR renowned and entertaining cookery classes have been running for over 12 years now, and with the bigger and better premises at Waterman House, we are receiving more requests for chef-inspired ...

Step 1: You will need a 20cm tarte tatin tin, or a similarly shaped (sloping sides, heavy-bottomed) 20cm ovenproof frying pan. First make the pastry. Sift the flour into a bowl with the salt. Cut the ...

“Tarte tatin has to be one of my favourite desserts of all time,” says chef Sabrina Ghayour. “There is a fine art to cooking the apples and pastry perfectly and getting the caramel just dark enough ...

Preheat the oven to 200C/400F/gas mark 6. Peel the pineapple with a sharp knife. Cut it in half lengthways, wrap half in clingfilm and put it in the fridge for another day. With the remaining half, ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

About as good as it looks. One of the benefits of upside-down cakes and tarts is that, because the fruit sits on the base where the heat is highest, the sugary juices caramelise, adding a wonderful ...

SERVES 4: 1 pineapple; 150g caster sugar; 80g butter; 1 vanilla pod; 1 orange; 100g puff pastry; flour for dusting Tarte tatin was made famous by two French sisters in the early 1900s who discovered ...