List of 21 recipes using Raisins

Apple Strudel

Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.

Caramel semolina pudding with raisins

Semolina pudding, like rice pudding, is a throwback to another era – time to rediscover its delights! This is an updated version, with a caramel sauce and raisins. Its smooth, creamy texture comes from the custard added towards the end.

Chocolate cereal bars

These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked. Once the flapjack-like cake has cooled, it can be cut into bars.

Chocolate mendiants

Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.

Indian rice pudding

This Indian-inspired version of rice pudding, with its dried fruit accompaniment, is very fragrant.

Little apple turnovers with almonds and raisins

These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...

Moist cereal bars

Whether bars or rounds, this recipe produces delicous small cereal cakes.

Pecan fruit rolls

These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.

Soft apple cookies

This French twist on the famous American treats delivers delicious apple flavour in cookies that are a little softer than usual.

Sweet pancake rolls from Brittany

Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.

Tyrolean apple crumble

You are no doubt familiar with fruit crumble, the home-cooking classic. Here's how they do it in the the Austrian Tyrol region: with apples, raisins and rolled oats.

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.

Benoîton

This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.

Cramique

Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).

Pains briochés aux raisins

This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.

Panettone

Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...

Raisin breads (pains aux raisins)

Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.

You should not add raisins to recipes dry

Used straight from the packet raisins are too dry and hard.

Dublin fruit scones

Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here.