Gordon Ramsay’s Sunday Lunch: 25 Simple Menus to Pamper Family and Friends (Sterling Epicure, $24.95)
Gordon Ramsay is, without a doubt, one of the best known chefs on the planet. After opening a string of successful restaurants and establishing himself as an international television star taking center stage in both “Kitchen Nightmares” and “Hell’s Kitchen,” he published several recipe collections which have become bestsellers. Based in South London where he lives with his wife, four children, and two bulldogs, Ramsay was recently awarded an OBE for services to the industry.
Ramsay is a super-fit marathon runner and high-energy personality who knows what it takes to stay in the peak of health. His recipes are no-nonsense dishes that are innovative and accessible. In “Sunday Lunch,” Ramsay serves up 100 recipes and 15 great menus. Many of his recipes require only 15 minutes of prep time making this collection especially appealing to family schools with busy schedules.
The cookbook is divided into three main sections: Appetizers, Main Courses, and Desserts. The dishes include such tasty choices as Spring Garden Soup, Malaysian Chicken, Italian Sausages with Lentils, and Poached Apricots with Vanilla Custard.
I tested two recipes from “Sunday Lunch.” My first choice was a side dish, Green Bean, Spinach & Red Onion Salad, which I served with a New York steak. I always seem to gravitate to the desserts in almost every cookbook I pick up and in this collection found myself intrigued by Gordon’s Apple Pudding. Both recipes were — as promised — tasty and easy to prepare.
This is an excellent cookbook. This is a collection of recipes that are fun to fix and healthy for you and your family.
GORDON’S APPLE PUDDING
¼ cup golden raisins
3 Tbs Calvados
1 cup unsalted butter and more to grease
3 Braeburn or Pink Lady apples
Scant 1 cup raw brown sugar
2 large eggs, beaten
Generous 1 cup self-rising flour
Finely grated zest of 1 lemon
2-3 Tbs milk
1/3 cup slivered almonds (optional)
Confectioners’ sygar to dust (optional)
To serve:
1 vanilla bean
¾ cup crème fraiche
+++
Heat the oven to 375F. Soak the golden raisings in the Calvados. Lightly grease a 10-inch cake pan or an overproof dish.
Peel, core, and chop the apples. Heat a nonstick skillet over medium heat, then add the apples with 1 Tbsp butter and one third of the sugar. Cook until they caramelize tossing them to ensure they color evenly. Tip in the golden raisins and Calvados and cook for another 5 to 10 minutes until the apples are tender. Transfer the apple mixture to the prepared pan, spread evenly and let cool.
Meanwhile, cream the remaining butter and sugar together. Beat in the eggs a little at a time, stirring in a spoonful of the flour if the mixture looks like it will split at any point. Fold in the flour and lemon zest, alternately with the milk. The mixture will be quite thick – add just enough milk to get the cake batter to a dropping consistency.
Pour the apple batter over the apples and sprinkle with the slivered almonds and a dusting of confectioners’ sugar if you like. Bake for about 30 to 35 minutes until the top is golden brown and a skewer inserted in the middle comes out clean. Run a knife around the edge of the pan and let cool slightly.
Split the vanilla bean and scrape out the seeds with the back of a knife, adding them to the crème fariche. Whip until evenly blended and creamy. Serve the pudding warm, with a generous dollop of vanilla crème fraiche.

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