Preheat oven to 200c/400f/Gas 6. 1 Heat a small frying pan and dry fry the brazil nuts until golden. Put in a bowl and mix with 1 tbsp honey and the cocoa powder. 2 Butter two filo sheets and dust with icing sugar. Place over the top of a 4" tin Yorkshire pudding tray. Cut off the excess pastry round each case and mould into the individual tins. 3 Fill one with orange slices sprinkled with half the lime zest, one with the chopped fig sprinkled with half the lime zest and two with the nuts. 4 Bake the cases in the oven until the pastry is golden. Meanwhile, melt the butter in a small saucepan, add 1 tbsp honey and the demerara sugar and serve some with the filo tartlets dusted with icing sugar. 5 Individually scrunch four sheets of filo pastry sheets and place on a baking tray. Brush with melted butter, dust with icing sugar and bake for 2-3 minutes or until golden. 6 Layer up four buttered sheets of filo on a non-stick baking tray or lightly oiled tray. Dust with icing sugar and pour on 1 tbsp honey. Prick all over. Bake for three minutes or until golden. 7 When cool, layer with the banana slices and two thirds of the blue- berries. Decorate with the scrunched tops of the filo and serve with the remaining toffee sauce. 8 Cut a 2cm/1" deep cross in the top of two figs. Put 1 heaped tsp fromage frais in each of the cuts with 1 tsp honey. Wrap in a double layer of buttered filo. 9 Scrunch the top together and leave to set in the fridge. Bake in the oven for 4-5 minutes and decorate with mint. 10 Put the remaining fromage frais in a bowl and stir through 1 tbsp honey, the coffee granules and the chopped mint. 11 Place a quarter of the blueberries in the base of a sundae dish and top with the coffee cream mix. Sprinkle with a few blueberries and top with the Baileys. NOTES : Chef - Antony Worrall-Thompson Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 118 (24%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 32.2mg||10 %|
|Sodium 136.3mg||5 %|
|Potassium 430.9mg||11 %|
|Total Carbohydrate 95.9g||28 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 89.5g|
|Protein 3g||4 %|
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Calories per serving: 490
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