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Paul Bellchambers recipe for Bread and Butter Pudding:
Serves 4聽Preparation time 鈥� 30 minutes plus waiting time聽Cooking time 鈥� 30 to 40 minutes聽
滨苍驳谤别诲颈别苍迟蝉听75g/3oz sultanas聽75g/3oz soft dried apricots 鈥� chopped聽2 tbsp rum or brandy butter聽6 slices white bread,聽buttered (crusts removed if preferred)聽40g/1陆oz caster sugar聽陆 lemon,聽grated rind only聽375ml/12fl oz single cream or milk聽3 eggs聽Demara or soft brown sugar
惭别迟丑辞诲听1. Soak the sultanas and apricots in the rum or brandy overnight.聽2. Cut the buttered bread into triangles and arrange buttered side up in layers in a buttered 750ml/1陆 pint oven proof dish, sprinkling the layers with the sultanas, sugar and lemon rind.聽3. Heat the cream or milk but do not allow to boil.聽4. Whisk the eggs lightly and pour the cream or milk on them, stirring all the time.聽5. Strain the mixture over the bread, sprinkle some demerara or soft brown sugar on the top and let the pudding stand for 30 minutes.聽6. Bake at 180C/350F/Gas 4 for 30-40 minutes, until the top is crisp and golden.聽
Serve hot.

Paul Bellchambers recipe for Chocolate Torte on an Almond base.
A simple dish that works well and serve on its own or with Vanilla Ice Cream and/or fresh fruit i.e. strawberries or raspberries. 聽This is a vegetarian and a vegan delight if you use the right ingredients.
Serves: 4- 6
Preparation time: 30 mins
Cooking time: 15-20 mins

Ingredients

Base
85g ground almonds
55ml light oil such as coconut oil
3 tablespoons maple syrup or runny honey
1/4 teaspoon fine grain sea salt
70g x flour 鈥� can use gluten free
115 g x rolled oats

Filling
340g dark chocolate chips
1 can full-fat coconut milk, chilled in fridge overnight
2 tbsp maple syrup or honey
Pinch of salt
1 teaspoon pure vanilla extract

Method

Use a loose bottomed flan tin approx. 12 cm diameter.

Crust:
Preheat oven to 180C/350鈦癋. Grease the base of the tin. Add almonds, coconut oil, maple syrup, salt, and flour into a food processor and mix until the dough comes together. Finally, add in the rolled oats and mix until incorporated. The dough should stick together when pressed between your fingers. If it doesn鈥檛, try processing for a bit longer.
With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
Bake pie crust, uncovered, at 350鈦癋 for 10-13 minutes, until lightly golden and fragrant.
Remove from oven and set aside to cool on a rack for about 20 minutes.

Filling:
Chill can of coconut milk in the fridge overnight so the cream can solidify. When ready, open the can and carefully scoop out the solid white coconut cream into a pot, discarding the water. Add chocolate chips and stir until combined. Heat over low-medium heat until most of the chocolate is melted. Remove from heat and stir in the syrup, salt, and vanilla until smooth.
Pour chocolate filling into pie crust and smooth out. Place in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. To serve remove from freezer/fridge and allow the tort a few minutes to warm up before slicing. Leftovers can be frozen for a week.

Scale up ingredients to make a large tort in a 9inch flan for large parties.