The London School of English Cookbook1 Desserts

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Desserts at The London School of English



All proceeds from the sale of this cookbook will be donated to The LondonSchool Trust.

To read more about the Trust’s work please visit: www.londonschool.com/trust



Welcome to The London School of English restaurant! I really enjoy working at The London School of English. I can think of many reasons but one of the most important is… they feed me well! I check the lunch menu every morning and look foward to our lunch breaks. It’s great to have a properly cooked hot lunch after the busy morning – we all enjoy our lunch here and it’s lovely to sit and chat with course participants and colleagues in the restaurant every lunchtime, and it is free for everyone. I often take inspiration from our chefs for my own dinners and desserts for my family, and this is what led me to design this cookbook. I hope it will give you a taste of the kinds of food we enjoy at The London School of English! To help you out, we’ve also included a glossary explaining some of the key baking terms in English. I hope you enjoy baking in English with this book, and of course eating what you create! Akiko


A message from our Head Chef

‘The London School of English is a great place to work. It allows me to cook food at a high level using good quality seasonal ingredients. I love using my experiences to learn, serve food to my customers, listen to their feedback, cook their favourite dishes, and meet people from outside the industry who specialise in different professions. We hope you all enjoy creating these recipes as much as we’ve enjoyed creating them!’ Head Chef, Lukasz Wojnarowicz


Glossary beat (vb) - to add air into a mixture, whipping it with either a fork or with an electric mixer cream (vb) – to work (butter, typically with sugar) to form a smooth paste dropping consistency (adj) – the consistency required of cake mixes where the mixture isn’t soft enough to fall easily off the spoon but slides off after a few seconds drizzle (vb) - the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and/or to add flavour fluffy (adj) – light in texture and containing air fold in (phr. vb) – to gently mix ingredients together (usually with a rubber spatula) food processor/blender (n) – an electric kitchen appliance used for chopping, mixing, or pureeing foods garnish (vb) - to decorate (prepared food or drink) with small colourful or savoury items grease (vb) - to lubricate with grease - usually butter lukewarm (adj) – moderately warm peel (vb) - to strip or cut away the outer layer pipe (vb) – to decorate food, especially a cake, with lines of icing or cream using a piping bag piping bag (n) - A triangular bag made of cloth or plastic with a hole at one end, used for piping icing or cream onto a cake or bun. pith (n) – the white tissue lining the rind of oranges, lemons, and other citrus fruits pour (vb) – to send a liquid or loose particles such as sugar flowing or falling from one container to another preheat (vb) - heat (something, especially an oven or grill) before you need to use it ripe (adj) – when a piece of fruit has developed to the point where it is ready to eat springform (n) – a tin that features sides that can be removed from the base sprinkle (vb) – cover (an object or surface) with small drops or particles of a substance spoon (vb) – to add ingredients carefully, one spoonful at a time sugar demerara (adj) – light brown cane sugar

molasses (adj) – thick, dark brown juice obtained from sugar during the refining process

caster (adj) – finely granulated white or pale golden sugar

tbsp/tsb (abbr) – tablespoon/teaspoon upside down (adv + adj) – with the upper part where the lower part should be whisk (vb) – beat or stir (a substance, especially cream or eggs) with a light, rapid movement zest (n) – the outer coloured part of the peel of citrus fruit, used as flavouring


Chocolate brownies These chocolate brownies are so easy to prepare and make great desserts or a perfect afternoon snack.

In g re die n t s

How to

100g plain flour 230g butter 450g caster sugar 5 eggs 150g dark chocolate 60g cocoa powder 1 tbsp vanilla essence

1. Preheat the oven to 180C. Take a roasting tin and line it with baking paper. 2. Place the chocolate, butter and sugar in a big pan and melt them over a gentle heat. 3. Whisk the eggs in a separate bowl until light and fluffy. 4. Once the chocolate has melted, remove the pan from the heat and whisk in the eggs and the remaining ingredients. 5. Pour the mixture into the roasting tin and bake for around 20 minutes. The outside of the brownies should be firm but the centre should still be soft. 6. Take the roasting tin out to cool. Once cool, cut into squares and serve.

Dirk’s favourite There is nothing like a good old chocolate brownie to give you a boost of energy. Our brownies are the best! Moist and chocolatey. Nom nom nom! - Client Services and Market Manager


Chocolate brownies


Sticky toffee pudding


Sticky toffee pudding Sticky toffee pudding is a traditional British dessert. You’ll find variations of this British favourite in most pubs in London!

In gr e die n t s

How to

For the pudding

1. Preheat the oven to 180C.

180g self-rising flour 2 eggs 50g salted butter 1 tbsp bicarbonate of soda 75g demerara sugar 75g molasses sugar 180g dates, chopped 1 tbsp vanilla extract Butter, for greasing Pinch of salt

2. Place the dates into 250ml boiling water, stir and leave to partially cool. Once the water is lukewarm, add all other ingredients to the water and dates and mix well.

For the sauce

5. Pour the sauce over the sponge and put the sponge under the grill until it starts to bubble.

300ml double cream 85g butter 80g molasses sugar For the extra topping

3. Add the mixture to a food processor and blend until smooth. Grease a baking dish and pour in the mixture. Bake for 40 minutes. When you touch the sponge, it should be firm to the touch. 4. For the sauce, heat the ingredients in a separate pan, stirring regularly. Allow to boil for a couple of minutes.

6. Place the puddings onto plates. 7. For an extra topping, you can pour over the double cream as a finishing touch!

Double cream

Jennifer’s favourite Sticky toffee has always been one of my favourite desserts ever since I was a child. That’s why I’m always first in the queue when it’s sticky toffee pudding day at work. There’s nothing better than eating your favourite foods that remind you of home! - Market Manager


Raspberry cupcakes The cupcake is a common sight at any English afternoon tea. These raspberry-flavoured cupcakes are lovely and fresh and are great for a summer afternoon treat!

I n gr e die n t s

How to

6 Cupcakes

1. Preheat the oven to 180C. Take a muffin tin and line with paper cases.

2 eggs 100g butter, softened 100g caster sugar 1 tbsp milk 1 tbsp vanilla extract 100g self-raising flour 6 tbsp raspberry jam For the buttercream icing 140g butter, softened 280g icing sugar 2 tbsp milk To decorate Raspberries to decorate Chocolate sauce to decorate

2. Cream together the butter and sugar slowly. Beat in the eggs bit by bit, add the vanilla extract and the milk. 3. Fold in the flour until the mixture is of a dropping consistency. Fill each paper casing half full with the mixture. 4. Bake in the oven for 15 minutes, or until golden brown on top, allow them to completely cool. 5. Hollow out a small hole in the top of the cupcake and fill the hole with raspberry jam until level with the top of the cupcake. 6. For the buttercream icing, beat the butter. Once soft, add half the icing sugar and beat until smooth. 7. Then add the remaining icing sugar alongside the 2 tablespoon of the milk, until the mixture is smooth and creamy. 8. Fill a piping bag with the mixture and pipe the icing onto the cupcakes in a circular motion. 9. Decorate with fresh raspberries, chocolate sauce and the centre of the cupcake that you removed.

Gina’s favourite Everyone at the school knows that I’m obsessed with our desserts and eat them every day! - but these cupcakes have to be my absolute favourite! - Accommodation Services Executive


Raspberry cupcakes


Vanilla cheesecake


Vanilla cheesecake Cheesecake is one of our favourites at The London School of English because it has so many different possible toppings to choose from! Decorate with your favourite topping to make your own unique version.

In gr e die n t s

How to

For the biscuit base

1. Preheat the oven to 110C.

250g digestive biscuits 100g melted butter

2. Crush the biscuits in a food processor. Melt the butter, pour into the crushed biscuits and mix together.

For the cheesecake

3. Tip the biscuit and butter mix into a springform tin and press the base down evenly using the back of a spoon. Leave to chill for 30 minutes.

600g cream cheese 145ml sour cream 2 tbsp flour 175g sugar 2tbsp vanilla extract 2 eggs + 1 egg yolk

4. Put the cream cheese, sour cream, flour, sugar, vanilla extract and eggs into a bowl and whisk until you have a smooth mixture then pour the mix over the biscuit base. 5. Bake the cheesecake for 45 minutes then turn off the oven and leave the cheesecake in the oven for a further hour. 6. Chill the cheesecake over night before serving. 7. For ideas on how to top your cheesecake, turn over the page to see a selection of our favourites!

Martin’s favourite Imagine - a cake made of cheese... sounds strange, doesn’t it? However, it tastes amazingly good! - Sales and Marketing Director


More cheesecakes! The real beauty of cheesecake is the huge number of variations you can make with the same simple recipe. If you’re feeling adventurous, here are a few ideas to top your cheesecake: Blueberry and blackberry The bitterness of the blueberries makes this a great option for those who don’t like things too sweet. Apricot and pecan Apricots and pecans can be combined to make a wonderfully warm autumn dessert. Summer fruits compote For a real summer treat, cover the cheesecake generously with a summer fruits compote. Strawberry and melted chocolate This indulgent option makes a lovely afternoon tea. Raspberry and pecan Try adding raspberry flavouring to your cheesecake mix and topping with fresh raspberries and pecans.



Poached pears with crème anglaise


Poached pears with crème anglaise There are a number of different ways you can make poached pears. This recipe is our favourite, and makes a lovely, fresh dessert.

In g re die n t s

How to

For the pear

1. Preheat the oven to 200C.

150g caster sugar 1 lemon 4 pears, peeled, stem retained 1 vanilla pod

2. Peel, slice and squeeze the lemon. Put the zest into a pan first, then add sliced lemon and squeeze the juice into it. Also place the squeezed lemon to the pan as well.

For the crème anglaise 4 egg yolks 40g caster sugar 150ml double cream 150ml milk 1 vanilla pod

3. Peel the pears and add to the pan along with the sugar and the vanilla pod. Cover the pears with water, allow to boil then reduce the heat. Simmer for 15 minutes untill the pears become soft. Remove the pears and sit them on kitchen paper to cool. 4. For the crème anglaise, add the cream, milk, vanilla pod together and boil on a hob. As soon as the mixture boils, turn off the heat. 5. Whisk the egg yolks with the sugar until creamy and fluffy. Slowly add the cream and milk mixture, whisking continuously. Pour the whole mixture into a pan and heat mixture. The mixture should just thicken. 6. If you want a more decorative option, drizzle with melted chocolate and almonds.

Lavinia’s favourite This was amazing! So good! I am definitely going to try to make it at home! - Trainer and Long-Stay Consultant


Lemon posset This is a really easy recipe, as it actually requires no baking at all! Just mix the ingredients together and chill for a delicious, refreshing dessert!

I n g re die n t s

How to

150g caster sugar 600ml double cream 3 lemon, juice only lemon slices, or zest to garnish

1. Slowly heat the double cream and sugar over a low heat. Allow to boil for 3-4 minutes before removing it from the heat. 2. Add the lemon juice to the mixture and whisk well. 3. Fill ramekins with the mixture and leave to cool in a fridge for at least three hours. 4. Garnish with some lemon zest or slices of lemon.

Chef’s top tip If you want to make your lemon posset more substantial, it goes perfectly with Scottish shortbread or any other sweet biscuit! - Piotr, Sous chef

Lee’s favourite I love the zesty and zingy sensation on my tongue with lemon posset! Of course, it helps that it tastes so DELICIOUS! - Reception Manager at Westcroft Square


Lemon posset



What our clients have to say... Victoria from Germany ‘It’s great, it’s really delicious!’

Vincente from Chile ‘I was surprised that it was free, I was preparing to pay a lot for food in London. The food was very good, loads of variety.’

Joanne from China ‘The school’s restaurant is very good. Lunches are great and there is free coffee and tea. You can buy breads, fruit and yogurt for breakfast, I like the pain au chocolat very much!’

Sebastian from France ‘The chefs are very good. I enjoyed lunch which is important, especially for French people!’

Sangchun from South Korea ‘I had lunch with my classmates and also my trainers too. They always answered my English questions with a smile even over lunch!’

Roger from Switzerland ‘The food was great, I really enjoyed it!’


Mixed berry pavlova


Mixed berry pavlova This mixed berry pavlova is the perfect summer treat. The dessert is believed to be named after the Russian ballerina Anna Pavlova and today is a true British favourite!

I n gr e di en t s

How to

For the meringue nests

1. Preheat the oven to 150C. Grease a large baking tray and line with non-stick baking paper.

300g caster sugar 6 egg whites 1 tbsp cornflour 1 tbsp white wine vinegar For the topping 600ml double cream 250g mixed berries 2 tbsp caster sugar white chocolate shavings to decorate

2. Put the egg whites in a mixing bowl and whisk with an electric whisk. Whilst you whisk, carefully add one spoonful of sugar at a time until you’ve added all of the sugar. 3. Turn the whisk to the slowest setting and add the cornflower and white wine vinegar. Return to a high speed and whisk for a couple of minutes until the mixture stands up when the whisk is removed. 4. For each meringue nest, add one heaped dessertspoon of mixture onto the baking tray, leaving space between each one. Place in the oven for 10 minutes then turn the oven down to 100C. Leave to cook slowly for 3 hours. 5. Whisk the cream in a bowl until stiff. 6. Warm the berries over a gentle heat and add two tbsp of sugar. Stir until the sugar dissolves and bubbles begin to appear. Add one tbsp of water. Cook for two more minutes then remove from heat. 7. Spread the cream over each meringue, add the berries and sprinkle with white chocolate shavings.

Mary’s favourite I love fruit and meringue - it’s the perfect combination of sweet, bitter, creamy and crunchy! - Trainer


Banana and pecan cake This is a surprisingly simple yet rewarding cake. If you’re not a fan of pecans, you can also use walnuts or chocolate chips

I n g re die n t s

How to

6 -7 very ripe bananas 125ml vegetable oil 120g butter, softened 340g caster sugar 4 eggs 450g plain flour 225g raisins 2 tbsp baking powder 225g pecans 1 tbsp ground cinnamon 1 tbsp ground cloves ½ tsp salt

1. Preheat the oven to 200C and line with baking paper. Grease one large cake tin.

For the topping 300g cream cheese 150g unsalted butter 45g caster sugar

2. Mash the bananas, pour in the vegetable oil and mix together. 3. Add the butter, sugar and cream together until pale and fluffy. Add the eggs one by one to the mixture and beat in, then add the banana mixture and stir well. 4. Add the flour, spices, baking powder and salt to the mixture and fold in gently. Add the raisins and pecans and fold into the mixture. 5. Pour the mixture into the cake tin and bake in the oven for 1½ hours, the cake should be golden brown. If after an hour the cake is already browning, you will need to reduce the temperature of the oven and cover the cake with some foil to avoid it burning. 6. Leave the banana cake to cool in its tin. Then turn out onto a plate. 7. For the topping, add the butter and sugar to a bowl and beat for 2-3 minutes. The mixture should be light and fluffy. 8. Add the cream cheese and beat until smooth, then spread evenly over the cake. Decorate with pecans.

Hauke’s favourite This is so good, we’ve started to make it at home! Very ripe bananas work best. I haven’t tried using chocolate chips yet - I think I should! - Managing Director


Banana and pecan cake


Chocolate mousse


Chocolate mousse This mousse is great all year round. You can change the fruit on top to make it more seasonal.

I n gr e die n t s

How to

170g sugar 400ml double cream 280g chocolate 1/2 tin condensed milk 5 egg whites

1. Mix the sugar and the double cream together until smooth. 2. Place a pan of water on a medium heat and place a plastic bowl in the water. The bowl should be small enough to not touch the side of the pan. Add the chocolate and stir over the heat until melted. 3. Add the condensed milk to the melted chocolate and fold in the sugar and double cream mixture. 4. Whisk the egg whites until solid. You should be able to turn the bowl upside down without the egg falling out. 5. Fold the egg into the mixture, fill ramekins or glasses with the mixture and leave to cool in the fridge.

Chefs top tip This also makes a great valentine’s dessert. Simply take a strawberry, cut it into a heart shape and place it on top of some cream. - João, Kitchen assistant

Julia’s favourite I love the chocolate mousse! It’s so yummy - the perfect choice for any chocolate lover! - Intern


We hope you found this recipe book enjoyable. We’d love to see how your recipes turned out please send the photographs to us at cookbook@londonschool.com or post them on our social media! We are always looking for new and exciting recipes for our lunch menu. Why not send us the recipes for your favourite dishes from your country! You can also find a range of useful tips and information (not just about baking!) on our language blog and social media:

All proceeds from the sale of this cookbook donated to The LondonSchool Trust. To read more about the Trust’s work and objectives, please visit: www.londonschool.com/trust Published by The London School of English 15 Holland Park Gardens W14 8DZ London First Published in London 30 September 2014 Chefs: Lukasz Wojnarowicz, Piotr Grejne, Joao Anibal Freitas Abrunho, Alex Spina, Carol Harris, Francis Nyogen Concept and Art Direction: Akiko Okamoto Ferris Thanks to: Simon Jarratt, Balazs Simon, Lavinia Beddard, Mary Giuraniuc, Daniel O’Brien, Lee Arnott, Julia Stofast, Dirk Figueiredo, Rosie Ganne, Sirley Norton, Sam Thompson, Andy Johnson, Chris Newman, Neil Futerill, Scott Bushell, John Miles, Paul Mayo, Gina Archer Borriello, Ciar McKenna-Charley, Martin McDonald, Hauke Tallon, Timothy Blake and Jennifer McAlone



www.londonschool.com


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