Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 3 or 4 people :-

570 ml (1 pt) double cream - whipped

450 g (1 lb) jar luxury lemon curd

300 g (11 oz) tin mandarin oranges plus juice

1 tablespoon custard powder

2 tablespoons orange liqueur

chocolate lattice decoration


Whip the cream until it holds its shape. Put a quarter of the cream in a freezer bag for decoration.

Add the jar of lemon curd to the whipped cream and stir thoroughly.

Place the mixture into individual glasses, or into teacups, ramekins, or moulds lined with cling film.

Leave 2 hours to set.

Mix 3 tablespoons of juice from tinned mandarins with the custard powder and blend until smooth.

Place the remaining juice, mandarins, and orange liqueur in a saucepan, and bring to the boil.

Stir in the blended custard powder until the mixture thickens, and finish off with an electric blender.

Remove the lemon delights from the moulds, top each with whipped cream and a chocolate lattice.

Serve with orange sauce and brandy snaps.















50 g (2 oz) butter

50 g (2 oz) syrup

110 g (4 oz) castor sugar

50 g (2 oz) self-raising flour

1 teaspoon ground ginger


Place the butter, syrup, and sugar in a pan on a low heat until completely melted.

Add the flour and ginger, and then mix to form a soft dough.

Wrap in cling film and refrigerate until needed.

Roll into pencil shapes and place on silicone parchment paper on a baking tray.

Bake at Gas Mark 6 / 400°F / 200°C (180°C for fan oven) for 8 - 10 minutes until soft and bubbly.

Leave to cool for a few minutes, then wrap each piece in a spiral around the handle of a wooden spoon.