Tag Archives: Pudding

Mango and Passion Fruit ‘No-Churn’ Ice Cream with Rum

Wow-oh-wow! What a fabulous naughty ice cream for a sizzling summer’s day: cooling mango and oh so fresh passion fruit combined with a soft creaminess and then a lovely little kick of rum at the end. It tastes like a cocktail and immediately transports you to the beach. Incredibly easy – stock the freezer up now!

What you need…

4 passion fruit

300g mango, roughly chopped

300g double cream

½ a 397g can of condensed milk (use the other half to make a different flavour ice cream – I have blogged lots of recipes)

40ml dark rum

What to do…

Start by halving the passion fruit and scooping out the juice and flesh into a sieve over your blender. Use a spoon to push through as much of the juice as you can. Discard the remaining pips. Chuck in the mango and whizz to purée the whole lot together.

In a large bowl, use an electric handheld whisk to beat the cream into soft peaks. Pour in the condensed milk, fruit purée and rum and use a balloon whisk to gently fold everything together so the ingredients are thoroughly combined.

Pour into a plastic container and whop into your freezer for 6 hours/overnight.

About 15 minutes before you want to dive into it, remove your delectable ice cream from the freezer to soften up. Serve in pretty bowls on a fabulous summer day or just dive right in with a spoon and refuse to share!

Inspired by…

Sometimes, I just wake up with these weird ideas and I had a glut of passion fruit in the fridge…

How easy…

Stupendously!

Double Chocolate Vanilla Ring Cake

Definitely a celebration cake this one (you can just celebrate the dawn of a new baking day). Rich and brownie-like in texture, albeit a little lighter, very moreish, and undoubtedly naughty with the sweet foil that is the oh-so-chocolatey frosting. If you love chocolate, you’ll adore this!

What you need…

1 x 20cm savarin/bundt cake mould, liberally buttered

150g unsalted butter, chunked

150g dark chocolate (70% cocoa solids) chunked

125ml full fat milk

1 teaspoon vanilla bean paste

25g dark muscavado sugar

3 large, happy eggs

150g full fat Greek yogurt

200g plain flour

40g cocoa, sifted

1 rounded teaspoon bicarbonate of soda

150g golden caster sugar

for the frosting

200g milk chocolate (70% cocoa), chunked

40g unsalted butter, chunked

60g cocoa, sifted

120ml full fat milk

2 tablespoons maple syrup

1 teaspoon vanilla bean paste

White chocolate shavings, to decorate

What to do…

First, to the cake: preheat your oven to 190˚c / 375˚f / gas 5.

Into a large, heatproof bowl, tip the butter, dark chocolate, milk, vanilla bean paste and muscavado sugar. Set over a pan of gentling simmering water and stir together to create a thin ‘cream’. Remove from the heat, add the eggs and yogurt and use a handheld electric whisk to beat together the ingredients.

In another large bowl, use a metal spoon to mix together the flour, cocoa, bicarbonate of soda and golden caster sugar. Pour over the melted chocolate mixture and use a sturdy balloon whisk to mix together all the ingredients gently.

Pour this gooey loveliness into your savarin mould and pop into your oven to bake for 30-40 minutes or until set and an inserted skewer comes out clean.

Allow cake to cool completely in its tin before inverting it onto a serving plate.

To the frosting: in a large bowl, melt the chocolate and butter over a pan of gentling simmering water until smooth. Add the cocoa, milk, maple syrup and vanilla bean paste and use a balloon whisk to beat together to create a thick, glossy, gloopy frosting.

Generously trickle the frosting over the top of the cake – now is not a time for precision or neatness – let it dribble down the sides and keep going with the trickling and dribbling, until it’s all gone and looks as naughty as it tastes. Sprinkle over white chocolate shavings (created by grating the edge of a good quality white chocolate bar with a vegetable peeler).

Pop into an airtight container ready to serve a few hours later when the frosting is still gooey and soft – absolutely and decadently delicious.

Tip…

I made the sponge cake the day before I needed it, leaving it overnight in its mould in an airtight cake tin, so all I needed to do on the day of indulgence was the frosting – the cake remained moist and fresh and to make it was very relaxing.

Inspired by…

The Mail on Sunday’s ‘You’ magazine

How easy…

Very easy, especially if you split the cake making from the decorating (see tip)

 

 

 

 

 

Mini Rum Yum Babas

Wow! Wow! Wow! I am soooooo pleased I found this recipe! Individual, little gorgeous very grown up cakes that, whilst saturated in a rum-infused syrup, are so light, that you could very easily devour at least two, perhaps three, in one sitting: so tempting are they!

I’ve wanted to make rum babas for as long as I can remember but was put off by the apparent complexity and time involved in their creation. I read this alternative to the traditional recipe and my first thought was ‘well, I can’t see how that will work’ but I gave it a go anyway – ridiculously quick and easy as well as spectacularly gorgeous, these little retro lovelies will be gracing our dinner party tables until all of our friends have indulged in them! Welcome back from the 1970s, a thoroughly modern version of the fabulous rum baba!

Makes 8

What you need…

1 x 12-Cavity Mini Fluted Non-Stick Pan (I bought one from Amazon for £15 – I can make all sorts of lovely treats in it).

110g icing sugar, sifted

40g ground almonds

100g egg whites (from 2 – 3 large, happy eggs)

2 teaspoons maple syrup

60g unsalted butter, melted and then cooled but still soft

½ teaspoon vanilla extract

50g flour, sifted

½ teaspoon baking powder

for the rum syrup

300ml hot water from the kettle

300g caster sugar

100 – 150ml Caribbean dark rum

for the glaze

1 rounded dessertspoon apricot jam

2 tablespoons water

What to do…

The evening before you want to indulge in your babas, use an electric handheld whisk to combine the icing sugar and ground almonds in a large bowl. Tip in the egg whites and whisk to blend, then add the maple syrup, butter and vanilla extract, still whisking. Finally, add the flour and baking powder, whisking to combine. Cover with cling film and pop into your fridge and leave overnight.

Perhaps now is a good time to make the rum syrup: tip the caster sugar into a jug and top up with the water from the kettle. Stir to dissolve the sugar. Set aside to cool. Pour in 100ml rum, taste and then add more rum until it tastes just the way you like it (150ml for me!). Set aside.

The following morning, preheat your oven to 200˚c / 400˚f / gas 6.

Liberally butter 8 of the baba moulds and then dust with flour, tipping them upside down to get rid of the excess.

Spoon the baba mixture into the prepared moulds, filling them to just over half way. Pop into your oven for 12-14 minutes until golden and firm.

Leave in their moulds for 5 minutes, then use the tip of a knife to tease them out onto a cooling rack to cool completely.

Place your babas into a shallow dish and then use a cocktail stick to prick them all over. Pour the syrup all over them and leave them to soak for 40 minutes, occasionally using a spoon to baste them with the syrup – it will mainly soak into the babas, leaving only a little in the bottom of the dish.

Make the glaze by putting the jam and water into a small saucepan and gently heating, stirring to combine. Brush the glaze all over the babas.

Transfer them to serving places and share them to delighted friends and family (but NOT their children!) with sweetened, whisked double cream and fruit of your choice. Be ready to offer seconds!

Inspired by…

The ‘sponge’ recipe was in the Mail on Sunday’s ‘You’ magazine and the syrup and glaze were taken from a 1970’s classic: Supercook!

How easy…

Really easy and quick and they taste spectacular!

Bakewell Tart

Such a joy this one: crisp pastry encircling the sweet, luscious and moist frangipane ‘sponge’ with a gorgeous little lip smacker of raspberry jam; all of which is topped with flaked almonds and a smattering of icing – absolutely delicious and something eccentrically and essentially English about the whole thing! Perfect for springtime, perfect with a cup of tea – an absolute darling of a pud!

Serves 12-14

What you need…

for the pastry

25cm x 4cm deep loose-bottomed tart tin, liberally buttered and lined on the bottom with parchment paper

250g plain flour, plus a little for dusting

50g icing sugar, plus a little for dusting

A pinch of salt

135g butter, straight from the fridge, cut into small cubes

1 large, happy egg, beaten

2 tablespoons ice cold water

for the filling

200g raspberry jam

250g unsalted butter, softened

250g caster sugar

2 large, happy eggs, beaten

80g plain flour

250g ground almonds

Zest of 1 lemon, finely grated

1 teaspoon vanilla extract

40g flaked almonds

4 tablespoons apricot jam

2 tablespoons water

20-30ml amaretto liqueur

40g icing sugar

What to do…

First, to the pastry: tip the flour into your food processor. Sift in the icing sugar and salt. Add the butter cubes and pulse until the mixture resembles breadcrumbs.

Tip in the beaten egg and water and pulse until it comes together.

Dust your worktop with sifted icing sugar and a little plain flour. Gather the pastry up into your hands and then quickly knead it on your worktop to form a ball.

Roll out to just over the thickness of a £1 coin and line your tart tin and then pop in the fridge for 30 minutes. Trim away the excess pastry, prick the bottom of the pastry case with a fork and pop in the freezer for 10 minutes. I don’t know why I do this but it works this way. I can’t be doing with the chillin’ before the rollin’ – it just doesn’t work out for me – this way does! Whop your oven on to 180˚c / 350˚ / gas 4 and put a large baking sheet inside.

Line your pastry case with foil and then fill up with baking beans before popping in the oven onto the baking sheet for 15 minutes. Remove the foil and beans and pop it right back for a further 10 minutes. Set aside to cool to room temperature and then spread over the raspberry jam.

Pop your baking sheet back into the oven.

To the frangipane filling: tip the butter and caster sugar into your food processor and whizz until pale and fluffy. Whilst still whizzing, slowly add the eggs little by little. Tip in the flour and whizz until incorporated. Then tip in the ground almonds, lemon zest and vanilla extract. Whizz until evenly mixed in.

Dollop the filling on top of the raspberry jam and level with the back of a spoon. Scatter over the flaked almonds and slide the tin onto the hot baking sheet and bake for 50-55 minutes until golden and just set.

Remove your tart to a cooling rack to start to cool.

In little saucepan, warm the apricot jam and water, stirring to mix together. Strain and then brush over the top of the still-warm tart.

Stir the amaretto liqueur into the icing sugar to create runny icing and then drizzle over the cooled tart. Leave to set for 10 minutes before serving. A lovely treat and absolute crowd pleaser.

Inspired by…

The pastry is my favourite recipe for sweet short crust pasty and the only recipe I use now: from Camilla Stephens, Higgidy. The main recipe is courtesy of Nathan Outlaw and was published in Delicious magazine.

How easy…

Very easy, now I’ve found a ‘no-fail’ pastry recipe. It takes time though, not that you need to be in kitchen throughout.

 

 

Rhubarb Crumble with Nutmeg and Pistachios

I adore rhubarb and am loving the fact that recipes using the stuff currently abound. I was drawn to this one because of the inherent feeling of comfort that comes with a crumble pudding and because of its sheer simplicity. Then to the flavour: that fabulous tart sweetness that is unique to rhubarb, topped with a lovely, gently spiced crunchy crumble mixture that is an absolutely superb foil to the sweet filling – perfect for a cold winter’s day and ridiculously quick and easy: fast comfort food!

Serves 6

What you need…

for the rhubarb

1 x 2-litre ovenproof dish, buttered

800g rhubarb, trimmed and chunked into 3cm lengths

75g golden caster sugar

2 tablespoons self-raising flour

for the crumble

150g self-raising flour

150g golden caster sugar

150g ground pistachios

1 teaspoon freshly ground nutmeg

150g unsalted butter, chilled and chunked

What to do…

Preheat your oven to 200˚c / 400˚ / gas 6.

Toss the rhubarb in the sugar and self-raising flour and arrange in the bottom of your ovenproof dish.

Tip all of the crumble ingredients into your food processor whizz to crumbs that are just starting to stick together. Scatter evenly over the rhubarb. Pop into the oven and bake for 30-35 minutes or until the top is golden and crisp and the luscious juices are starting to bubble up the sides.

Serve with a dollop of ice-cream, a smothering of warm custard or a swirl of double cream. Enjoy this stupendously simple, delicious pud!

Inspired by…

You magazine (Mail on Sunday)

How easy…

Stupendously!

Mojito Cheesecakes

Quick and easy, light and refreshing, these elegant little lovelies also combine the wonderful contrast that is the almond-flavoured amaretti biscuits with the sharp lime and of course, the essential boozy kick of the rum – fab!

Makes 4 large ones or 6 petite ones (no prizes for guessing which ones I made!)

What you need…

Cocktail glasses or ramekins in which to serve

25g butter

60g amaretti biscuits, roughly crushed

100g full fat cream cheese

150ml double cream

2 tablespoons white rum

25g icing sugar

Juice and finely grated zest of 1 large lime

Extra grated lime zest or mint leaves, to decorate

What to do…

Melt the butter and then tip all but 2 tablespoons of the amaretti biscuits into the butter and stir to combine. Divide the butter-coated amaretti between your glasses/ramekins. Lightly press down.

In a large bowl, use an electric handheld whisk to beat together the cream cheese and cream. Add the rum, icing sugar and lime zest. Whisk again to combine. Tip in the lime juice and whisk again – the mixture will instantly thicken. Use a spoon to divide the filling between your glasses/ramekins.

Sprinkle the remaining amaretti crumbs over each cheesecake and then decorate with lime zest or mint leaves.

Pop in the fridge to chill. (They will also be fine for up to 2 days). Serve probably a little under room temperature – absolutely fabulous!

Inspired by…

The legend that is Mary Berry

How easy…

Fabulously!

Baked Lemon Curd Syrup Sponges with Brandy Custard

Perfect for this time of year: hot, delightfully sticky yet light individual little sponges with a gorgeous gooey middle and all topped up with brandy-infused custard – almost a winter essential, I’d say! We had ours to round off a Sunday Roast – bang on!

What you need…

6 x dariole moulds, liberally buttered and lined with a disk of non-stick baking paper

1 x baking tray

115g butter, softened

115g light muscovado sugar

2 large, happy eggs

115g self-raising flour

1 handful of panko breadcrumbs (or ordinary breadcrumbs will work just as well)

Grated zest of 1 lemon and juice of ½

Grated zest of 1 orange and juice of ½

6 tablespoons golden syrup

1 tablespoon brandy, plus 1½ tablespoons for the custard

6 rounded teaspoons lemon curd

500ml fresh custard

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Into your food processor tip the butter, sugar, eggs and flour and whizz until combined. Chuck in the breadcrumbs and half the zest and pulse to incorporate.

In a small bowl, mix together the remaining zest, juice, golden syrup and 1 tablespoon brandy. Spoon 1 tablespoon of the mixture into the bottom of each dariole mould, reserving the rest.

Divide the sponge mixture evenly between the moulds and then plop 1 teaspoon lemon curd into the middle of each (it will merge with the sponge).

Put the moulds onto a baking tray and pop into your oven to bake for 30 minutes until risen and golden.

Meanwhile, use a saucepan to gently warm the custard, stirring through it 1½ tablespoons brandy.

To serve, invert each dariole mould onto a plate, tapping the bottom with the handle of metal knife if the sponges need a little encouragement to plop out. Drizzle over the remaining syrup and serve with a big smile and the boozy custard. Cold winter evenings definitely have some benefits!

Inspired by…

Delicious magazine

How easy…

Remarkably easy and I love that fact that you can do most of the prep before you sit down to dinner.

Vanilla and Amaretti Cheesecakes with Balsamic-Infused Strawberries (Revisited)

Right then, for reasons unknown, there are some people (Ben) who don’t like Christmas Pudding so I feel that this year, an alternative little delectable pud needs to be offered. These little darlings are the perfect solution. Firstly, they can be made one month in advance and frozen, with just the finishing touches required at the festive feast. And secondly, they are completely wow!

The rich, smooth creaminess of the cheesecakes are perfectly contrasted by the warm, sweet, lusciousness of the strawberries: their flavour emphasised by sweetened balsamic vinegar (most unexpected). They look fabulous, are so easy to make and taste out of this world! Only problem is, I might have to have one of these AND Christmas pudding…

Serves 4

What you need…

8 x chefs’ rings (like tall cookie cutters), 5.5cm diametre x 6cm deep (easily available online)

10 Amaretti biscuits

250g full fat cream cheese

125g caster sugar

125g crème fraiche

240ml double cream

1 vanilla pod, seeds scraped out

for the strawberries

200g strawberries, hulled and quartered

2 teaspoons caster sugar

2 teaspoons balsamic vinegar

What to do…

In a large bowl, tip in your cream cheese, caster sugar, crème fraiche, double cream and vanilla seeds. Whisk until smooth and thickened up so that the whisks leave a distinct trail.

Place the chefs’ rings on a flat plate, lined with Bake O Glide or parchment paper. Spoon the cheesecake mixture into each ring, pushing the mixture down to make sure there are no gaps and filling the rings to about half way up (this recipe makes for quite little cheesecakes but in my view, they are perfectly proportioned).

Pop them in the fridge for at least 2 hours to set.

If you are having friends around for dinner, you can do this bit in the morning and leave the rest until you are about ready to serve.

If you are preparing them for waaaaay in advance, cover them with cling film and pop in the freezer until the day you want to indulge and then place them in the fridge to defrost slowly.

Just before you are ready to serve, pop your Amaretti biscuits into a plastic zip-lock bag and using a rolling pin, crush them inside the bag to create a dusting.

Remove the cheesecakes from the fridge and set aside at room temperature for 5 minutes.

Place the Amaretti crumbs on a plate and then dip each of the cheesecakes in their chefs’ rings into the crumbs, 2 – 3 times if necessary – to make sure that the bottom is thoroughly covered. Sprinkle the crumbs evenly over the top of each one as well.

Then, hold your breath (!) and lightly shake each cheesecake from the chefs’ ring onto its serving plate. Despite your total disbelief, it will gently drop down the ring and then plop out beautifully onto your serving plate – looking gorgeous!

Meanwhile, heat a saucepan over a high heat. Tip in the strawberries and sugar and cook, stirring continually for about 1 minute. Pour over the balsamic and cook for a further 1 minute. Yup, that’s it!!!!

Spoon some of the strawberries onto the plate alongside the cheesecake. Absolutely delicious – the strawberries contrast the cheesecake perfectly, both elements enhancing the flavour of the other. Serve your vanilla and Amaretti cheesecake with balsamic-infused strawberries together with a wee glass of Disaronno Italian liqueur or a lovely little dessert wine to complete the indulgence! An absolute treat to be enjoyed any time of the year, not just at Christmas!!!

Inspired by…

Stuart Gillies, with James Martin on Saturday Kitchen

How easy…

Really easy, the only nervy bit is when you’re watching the cheesecake slowly drop through the chefs’ rings but be patient and it will be fine!

 

Christmas Pud Revisited

Following on from the Christmassy theme started properly yesterday, it’s not too late to rustle up a rather lovely Christmas Pudding to grace your festive table in just over one month. Rich, boozy and another great recipe inspired by Delia Smith (have yet to take a good picture with the flaming brandy – will try again this year!)

For the full recipe, type ‘Christmas’ into the search button in the top right hand corner of my home page.

Cumberland Rum Nicky

Having seen this on last week’s Great British Bake Off, I had to give it a go and….and it’s absolutely delicious! It reminds me of mince pies but has a richer, boozier and sweeter flavour and is thoroughly moreish. And then there’s the rum butter – I didn’t have the full 75ml that Mr. Hollywood recommends and thank God – with just 50ml, it was still incredibly boozy and incredibly good – an excellent accompaniment to this fab pud! Definitely give this one a go!

Serves 8 – 10

What you need…

1 x 20cm pie dish, about 3cm deep, liberally buttered

for the filling

225g dates, coarsely chopped

100g dried apricots, coarsely chopped

50g stem ginger syrup, drained and finely chopped

50ml dark rum

50g soft dark brown sugar

50g unsalted butter, cut into 1–2cm cubes

for the sweet shortcrust pastry

200g plain flour

2 tablespoons icing sugar

100g cold unsalted butter, cut into 1cm cubes

1 large, happy egg, lightly beaten

1 teaspoon lemon juice

for the rum butter

100g unsalted butter, softened

225g soft light brown sugar

50ml dark rum

What to do…

Mix all the filling ingredients, except the butter, together in a bowl. Set aside

while you make the pastry.

Now, turn to making the pastry: tip the flour and icing sugar into your food processor and whizz together. Add in the cubed butter and whizz until the mixture resembles fine breadcrumbs. Tip the mixture into a mixing bowl.

Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.

Preheat the oven to 180C/350F/Gas 4.

Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line your pie dish with the pastry, leaving any excess pastry hanging over the edge. Tip the filling into the pastry case, spreading it evenly and dot with the butter.

Roll out the remaining pastry and cut it into eight long strips, roughly 1cm wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other.

Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure.

Bake for 15 minutes, then turn the oven down to 160˚c / 325˚f / gas 3 and cook for a further 20 minutes.

Meanwhile, for the rum butter, use an electric handheld whisk to beat together the butter and sugar, then gradually beat in the rum. Pop into the fridge until needed.

Serve the tart hot, with a spoonful of rum butter. Absolutely, fabulously delicious!

Inspired by…

Paul Hollywood and The Great British Bake Off

How easy…

Really easy and an absolute joy to make.

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