Category Archives: Citrus Fruits

Jaffa Pudding – for chocoholics everywhere!

Jaffa Pudding Serves 12 – 15 at show

‘This pud starts life as an ugly duckling, but don’t fear as the hot watery sauce floats among the batter – once you bake it, you’ll end up with something beautiful’ 

100g butter, melted, plus a little extra for the dish
250g SR flour
140g caster sugar
50g cocoa powder
1 tsp baking powder
1 orange
3 eggs
150ml milk
100g orange milk chocolate broken into chunks (Green&Blacks Maya Gold is fab!
Single cream or ice cream to serve (optional)

200g light muscovado sugar
25g cocoa
300ml boiling water



  • Heat oven to 180C. Melt butter in microwave using 500ml Prep Bowl. Use Chef’s Silicone Basting Brush to lightly grease Deep Dish Baker or Square Baker. (Put the kettle on)
  • Using Adjustable Measuring Spoon, place 1tsp baking powder into Classic Batter Bowl. Add flour, caster sugar, 50g cocoa and pinch of salt. Zest orange using Microplane Zester and add to mixture – stir mixture with Master Scraper
  • Cut orange using Colour Coated Utility Knife & juice with Citrus Press into Stainless Steel Mixing Bowl. Using Stainless Whisk mix together the orange juice, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Use the Food Chopper to chop chocolate and stir in to mixture. Scrape everything into the Baker.
  • Place sugar and cocoa into the 1litre Easy Read Measuring Cup. Pour on 300ml boiling water from the kettle. Whisk together with Mini Whipper for the sauce. Pour this all over the pudding batter. Don’t worry, it will look very strange at this stage!
  • Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge.
  • Eat immediately with vanilla ice cream or single cream.

Susie Evans
Independent Director for the Pampered Chef
07854 241575

Leave a comment

Filed under Batter Bowl, Chocolate, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Eggs, Food Chopper, Microplane Grater, Square Baker, Stoneware

Ham and Broccoli Ring

This is a delicious and simple dinner or party recipe.  The broccoli is chopped so finely using the food chopper that even those who don’t like it happily eat it.


2 packets (240g each) chilled fresh dough for croissants*
115g/ 4 oz ham
1 small onion
115g/4oz broccoli florets
1 small bunch fresh parsley
140g/5oz gruyere cheese (or cheddar if gruyere is not available)
1 tablespoon Dijon mustard
1 lemon
Freshly ground black pepper
1 clove garlic

1. Preheat oven to 180ºC/350ºF/Gas 4. Unroll dough and separate into 8 triangles. Arrange in a circle on Classic Round Stone with wide ends of triangles overlapping in the centre and pointed ends towards the outside (there should be about 13cm opening in centre of Stone). Gently press edges where they meet to seal.

2. Chop ham, broccoli and parsley using Food Chopper; place in Classic Batter Bowl. Chop onion with Food Chopper and add 2 tablespoons to the mixture. Grate cheese into bowl using Deluxe Cheese Grater.  Juice lemon and measure 1 tablespoon. Add mustard, lemon juice and black pepper to mixture. Crush garlic with Garlic Press and add. Mix well using Classic Scraper.

3. Spoon ham mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling and tuck under wide ends in the centre (filling should not be completely covered). Place Baking Stone in Classic and Rectangle Rack.

IMG_48244. Bake 25-30 minutes, or until deep golden brown. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.

Serves 8, or 16 sample servings.

*Note: the croissant dough may not be available. It is in cans and is in the refrigerated dairy section. If you can’t get hold of it, use ready rolled puff pastry (either frozen and defrosted or chilled).  You will then need to cut the pastry rectangle into 4 smaller rectangles and then cut each one corner to corner to make 8 triangles.

Susie Evans
Independent Director for the Pampered Chef
07854 241575

1 Comment

Filed under Batter Bowl, Cheese, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pastry, Stoneware

Jubilee Chicken Ring

This is a genius recipe designed by another Pampered Chef consultant called Diana Brown.  It is a twist on coronation chicken and tastes A-MA-ZING!

2 tubes fresh croissant dough
1 cm piece fresh ginger, peeled.
1 tbsp olive oil
1 onion, peeled
2 tsp medium curry powder
50 g ready to eat dried apricots
1 stick celery
3 tbsp mango chutney
8 tbsp soured cream (mayo + creme fraishe would substitute
3 cooked chicken breasts
½  lemon
2 tbsp flaked almonds
1 Egg, separated

Preheat oven to gas mark 5 or 190c

  • Chop ginger in Food Chopper and leave in silicone base
  • Heat the oil measured with adjustable measuring spoons in the 20cm executive sauté pan.
  • Cut the onion into sections with Veggie Wedger, then chop in Manual Food Processor.Cook in the oil until soft for about 5 minutes and then stir in the curry powder and ginger using the small mix n scrape and cook for 1 min.  Scrape into the classic batter bowl.
  • Chop apricots with Food Chopper on cutting board. Add to batter bowl.
  • Slice celery on cutting board .  Add to Batter Bowl..
  • Add the mango chutney and soured cream measured with the measure all cup
  • Chop the chicken with the Santoku Knife on the Cutting Board and put it in the classic batter bowl.
  • Season with salt and pepper using the grinder set
  • Add a little squeezed lemon juice using Citrus press.  Mix well using Mix ‘N Scraper.
  • Unroll croissant dough, onto your Cutting Board cut into triangles with the Pizza Cutterand place around your Medium Round Stone with Handles with the wide ends of the triangles towards the centre leaving a hole in the middle.
  • Press the seams together using the Bakers Roller.
  • Place filling in circle on dough using Large Scoop
  • Then fold dough over the filling and tuck in the middle – making a ring
  • Separate an egg with the Egg Separator
  • Glaze with egg white using the Pastry Brush
  • Sprinkle over the flaked almonds.

Bake for 20-25 mins or until deep golden brown

Leave a comment

Filed under Batter Bowl, Chicken, Citrus Fruits, Citrus Press, Eggs, Food Chopper, Garlic Press, Ginger, Medium Round Stone, Pastry, Stoneware

Low Carb Cheesecake

I wanted to find a pudding recipe I could make for my husband while he is dieting.  I found this recipe and it is absolutely delicious so I thought I would share.  It isn’t the most beautiful pudding but it does taste really good (diet or no diet!!!)


Butter for the pan


900g cream cheese (room temperature)


1 1/2 cups Equal Spoonful (or Splenda)


4 large eggs (room temperature)


zest of 1 lemon, optional


zest of 1 orange, optional


2 tablespoons of double cream


1 teaspoon of pure vanilla extract




protein: 8.2g fat: 28g carbs: 4g




Preheat oven to 180C and butter Springform pan.


Beat cream cheese well with electric mixer until smooth. Slowly beat in sweetener. Add eggs one at a time and beat well. Add remaining ingredients. Pour batter into prepared pan and smooth top. Bake for 10 minutes. Turn heat down to 140C and bake for 1 hour. Turn off oven and run knife around edge of pan and return to oven to cool slowly. Cover with cling film and refrigerate overnight up to 3 days.

Now I think that my cheesecake cracked because the oven was too hot but mine is a fan oven so I need to turn my oven down a little bit more .  It didn’t affect the taste at all, just didn’t look as professional!

Leave a comment

Filed under Cheese, Citrus Fruits, Cream, Eggs, Microplane Grater, Springform Pan

Lemon Drizzle Tray Bake


225g (8oz) unsalted butter, at room temperature, in small pieces
225g (8oz) golden caster sugar (though I use normal!)
3 medium eggs
150ml (5fl oz) milk
225g (8oz) self-raising flour, sifted
1.5 tsp baking powder, sifted
finely grated zest and juice 2 lemons
110g (4oz) golden granulated sugar

Medium Bar Pan or 30x20x4cm baking tin, buttered and lined

Preheat the oven to 190C, fan 170C, gas 5.  Put the butter and caster sugar in a food processor or mixer and beat together until pale and fluffy.  Incorporate the eggs, one at a time, scraping down the sides of the bowl, if necessary, then add the milk and whiz the mixture to a creamy consistency.


Still beating or with the motor running, gradually add the flour and baking powder, then add the lemon zest.  This is by far the easiest using the Pampered Chef Microplane zester as shown here.

Transfer the mixture to the prepared tin, smoothing the surface, and bake for 30 minutes until golden and shrinking slightly from the sides or a skewer comes out clean from the centre.

(mixture ready to go into the oven.)

Next prick the cake with a skewer at about 2cm intervals.

(Cake out of the oven being pricked.)

As soon as the cake goes into the oven combine the lemon juice and granulated sugar in a bowl, stirring it to distribute evenly, then leave to macerate.  Juicing the lemon using the Pampered Chef Citrus Press is child’s play (literally, this is one of my children using it!)


Once the cake has been pricked spoon over the top of the cake.  Leave it to cool, allowing the juice to sink into the sponge.  The surface should have a lovely crystalline sheen.  When cold cut into squares.



Leave a comment

Filed under Batter Bowl, Citrus Fruits, Citrus Press, Eggs, Medium Bar Pan, Microplane Grater

Lime and Mascarpone Torte

This is a totally yummy and fantastic cheesecake which can be whipped up in under 5 minutes (plus chilling time).

200g ginger snap biscuits, crushed (easiest and quickest way to get uniform biscuit crumbs is to use a Food Chopper)

50g melted butter

500g Mascarpone Cheese

40g icing sugar, sifted

finely grated zest and juice of 2 limes (using fine microplane grater and citrus press by far the best way)

Optional Decoration:  50g Dark Chocolate; 50g caster sugar; a few grapes

  1. Mix together the crushed biscuits and melted butter and press into the base of the Springform Pan (or loose bottomed cake tin)
  2. Put Mascarpone, icing sugar, lime zest, lime juice in Batter Bowl.  Beat together using Mix ‘N Scraper.
  3. Spread over biscuit base.  Chill for 30 mins (or even overnight)
  4. To Decorate (which I rarely do!)  Melt the chocolate.  Wash and pat dry some fresh rose leaves.  Pull the underside of the leaves along the melted chocolate until coated.  Allow leaves to dry coated side up.
  5. Meanwhile to frost the grapes, dip in water, shake off excess and coat with caster sugar.
  6. Carefully peel away easy rose leaf starting at the stem and arrange with the grapes on top of the torte.

Leave a comment

Filed under Batter Bowl, Chocolate, Citrus Fruits, Citrus Press, Food Chopper, Microplane Grater, Springform Pan

Mexican Chicken and Spicy Potato Wedges

This is a fantastic “chuck and bung” recipe.  Literally chuck all the ingredients in the stone and bung in the oven!  It is YUMMY!!!

Mexican Chicken

4-5 Chicken breasts (skinless)

1 large or two small red onions

1 red pepper

1 green pepper

1 red chilli

2 cloves garlic

1 lime

1 jar of salsa

2 tablespoons sugar

Tin of tomatoes

Small jar tomato puree

Packet of Mexican spice mix -taco/ enchilada/ fajita (1 Tbsp reserved for potato wedges)

1 chicken stock cube

Sour cream and grated cheddar cheese to serve (optional)

Mexican Spiced Wedges

450g potatoes

1 Tbsp reserved Mexican Spice Mix

1 Tbsp olive oil


  • Preheat oven to 220 (200 fan oven)
  • Wedge potatoes, place in Large Micro Cooker with a tablespoon water and microwave on high 10 mins. Drain and shake gently. Add spices and oil and mix to coat. Put on Medium Round Stone.
  • For the Mexican Chicken, slice the chicken and peppers into thin slices with Forged Knife on Flexible Cutting Mat. Chop onion and chilli with Food Chopper, crush garlic with Garlic Crusher, zest lime with Microplane and juice with Citrus Press. Open Tomato Puree with Smooth Edge Can Opener.
  • Place all the Mexican Chicken ingredients into a rectangular baker and cook for 15 mins.
  • Take out and stir and then put wedges in the oven. Cook wedges and Mexican chicken for 20 mins until chicken is cooked through and wedges golden and crisp.
  • Put cheese and sour cream in bamboo bowls to serve.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

Leave a comment

Filed under Cheese, Chicken, Chilli, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Pepper, Potatoes, Stoneware

Risotto (Stoneware style!)

This recipe is an absolute revelation!  All you do is chuck the ingredients in the stoneware and bung in the oven.  I did return half way through to stir and check on progress but that was it!!  The difference doing this in stoneware to any other baker is that the whole risotto is cooked evenly, right through to the middle without that nasty drying out that happens round the edges.

Give it a go and let me know how yours goes!

Just place in rectangular baker, stir and throw in oven. Also excellent in deep covered baker

1 box Arborio rice

1 box closed cup mushrooms – chopped

1 box chestnut mushrooms – chopped

OR – heaps of different vegetables!

½ large onion, chopped

3 knorr stock cubes for 1 1/2pts – if stock is too weak, the recipe is very bland.

One Glass of wine – optional.

Lemon and garlic; these are optional but good for tools.

Herbs likewise

Fill RB, stir and dump in oven, check after 15 mins – top up with ½ pt stock if needed. When rice is ‘al dente‘, remove from oven, rest 5 mins then stir in

heaps of parmesan (100g ish) and medium pot of double cream plus butter.

Serve with black pepper – possibly top with parsley too.

Variations – smoked sausage and mushroom, chicken and leek or sweetcorn or brocilli, salmon with chicken options listed, all vegetables – squash is especially good with bacon (raw) for scrummy version. Everything goes in at the start (except cheese / butter / cream and these are best added if you want the richness – try without for a delicious and lighter alternative.)

Susie Evans


Filed under Cheese, Citrus Fruits, Citrus Press, Cream, Deep Covered Baker, Food Chopper, Garlic, Garlic Press, Microplane Grater, Mushrooms, Square Baker

Curry in a Hurry

This is my curry for impressing important guests and also the one I use for my best friends as it is so simple.

Chicken tikka masala Stoneware style !!!    


Chop up raw chicken into bite size pieces using Pampered Chef knife and cutting board.

In batter bowl add to the chicken all other ingredients using silicone scrapers, measuring spoons, juicer, food chopper onion and chilli pepper, snip coriander with kitchen shears, use easy read measuring cups for cream, crush garlic with garlic press, microplane ginger.

stir up and pop in stone on 180-200 degrees for35 mins – just make sure curry is bubbling nicely in oven.


5 chicken breast for Deep Dish baker or Square baker – (can double ingredient’s for rectangular baker)

¾ jar tikka massala paste

250g natural yoghurt (greek style is nice, Rachels’s organic greek yoghurt with coconut is gorgeous)

I tbs olive oil

1 red onion – finely chopped

1 garlic clove

1 fresh green chilli

1 inch piece root ginger – finely grated or chopped

4 fluid oz or 125 ml water

4 floz or 125 ml double cream

Bunch fresh coriander – finely chopped

½ lemon

Of course you can adapt the recipe if you are trying to be virtuous by adding more water and less cream – or even adding more yoghurt and no cream – the oil is optional too but I think it makes the curry more authentic.

Serve with rice.  The Pilau Rice (in the microwave!) recipe is the one I always use… love it!

Susie Evans

Independent  Director for The Pampered Chef

07854 241575


Filed under Batter Bowl, Chicken, Chilli, Citrus Fruits, Citrus Press, Cream, Deep Covered Baker, Food Chopper, Garlic, Garlic Press, Ginger, Microplane Grater, Rice, Square Baker

Trifle Bowl Ideas

Our beautiful trifle bowl is suitable for so many things … not just trifle.  Here are a few suggestions for you!  If you want any of the recipes please don’t hesitate to ask.

Leave a comment

Filed under Chocolate, Citrus Fruits, Cream, Other