Pistachio and Raisin Ginger Cake
A low, rich cake of pistachios and raisins with ground ginger. Liquid cream and beaten egg moisten the batter; gentle baking and a rest in the round tin precede cutting six portions.
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Pizza a Libretti: Fried Pastry Booklets
Very thin buttered egg pastry folded into small booklets, fried so the cut layers open, and dusted with icing sugar.
Plum Cake with Three Dried Grapes
A rich butter cake with Malaga raisins, sultanas, dried currants and candied citrus, scented with rum and lemon.
Plum and Almond Lime Cake
Plum and peeled lime flesh fill a low vanilla cake with chopped almonds. The fruit-rich mixture uses lukewarm melted butter, bakes in a shallow layer and rests before four portions are served.
Plum and Orange Pudding Cake
A warm spoonable cake with plum wedges and orange pieces in a tender citrus crumb. Baked and served in its dish; makes six dessert portions.
Poached Apples over Vanilla Rice
Whole poached apples set over soft vanilla rice and glazed with a reduced rum syrup.
Poached and Fried Vanilla Rings
Soft egg dough shaped into small rings, poached until floating, scored around both edges and gently fried until puffed.
Polish Bread Pudding with Fruit and Meringue
Milk-soaked bread pudding with raisins, currants and lemon, finished with jelly and baked meringue.
Polish Currant-Stuffed Apple Dumplings
Whole currant-filled apples wrapped in butter pastry and baked, with a separately prepared wine sauce.
Polish Meringue-Topped Rice Pudding
Baked rice-and-raisin custard crowned with lightly browned vanilla meringue.
Pomegranate and Plum Ginger Cake
Pomegranate arils and plum dice are baked with ground ginger in a small round cake. The spices and baking powder are dispersed through the flour; rest the bake before cutting ten portions.
Portugal Frozen Wine and Grape Pudding
Refrozen vanilla ice cream folded with wine, halved grapes, candied orange and whipped cream.
Portuguese-Style Orange and Almond Cake
A delicate low almond cake with fresh orange juice and potato starch, finished with a thin white lemon-and-rosolio icing.
Potato-Starch Soufflé
A delicate vanilla milk soufflé with whipped egg whites and a light icing-sugar finish.
Preserved Raspberry Ice Cream
Smooth raspberry ice cream made with preserved berries strained into a cooked vanilla custard.
Preserved Strawberries
Six small saucers of preserved strawberries with separate sugar.
Presnitz
A loose pastry spiral filled with wine-soaked sultanas, chopped nuts, candied citrus and brioche crumbs.
Prune Pudding
A cloth-boiled prune pudding with beef marrow, rum, cinnamon and nutmeg, finished with brandy.
Prunelle Ice Cream
Vanilla custard ice cream flavoured with prunelle liqueur before freezing.
Prunes in Red-Wine Syrup
Large fleshy prunes soaked in water, gently simmered with red wine, Marsala and cinnamon, then covered with their reduced cooking syrup.
Prussian Cakes
Six small sweet almond-lemon sponge squares.
Pudding Cesarino
A warm caramel-coated bread pudding with raisins, sultanas, Marsala and rum, cooked slowly in a water bath.
Pudding Italienne
A pudding of candied chestnuts, macaroons and dried fruit, served with warm rum sauce.
Pudding Portugal
Steamed-baked raisin and ground-rice pudding with orange sections and raspberry-kirsch sauce.