Tag Archives: Pudding

Sumptuous Chocolate Brownies

Dark, slightly gooey, indulgent little squares of naughtiness: there’s nothing quite like a good chocolate brownie and this recipe is gorgeous, easy and quick – lovin’ it!!!

Makes 20

What you need…

250g unsalted butter

200g 70% dark chocolate

80g cocoa powder, sifted

65g plain flour, sifted

1 teaspoon baking powder

360g caster sugar

4 large free-range eggs

What to do…

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

Lightly butter and line a 24cm square baking tin with greaseproof/parchment paper. Roughly break up your chocolate and pop it into a large heatproof bowl together with the butter. Put the bowl over a steamer, sitting in a saucepan of simmering water. Melt the butter and chocolate, mixing until smooth.

In another bowl, thoroughly mix together the cocoa powder, flour, baking powder and sugar.

Take the melted butter and chocolate mixture off the heat and stand the bowl on a tea towel on your worktop (to prevent the bowl slipping). Add the dry ingredients to the bowl, mixing them in thoroughly.

Whisk the eggs and then tip them into the rest of the mixture, whisking them in until you have a lovely silky, glossy smooth mixture.

Pour your brownie mix into the baking tin and place in the oven for around 25 minutes. When done, your sumptuous chocolate brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tin, then carefully transfer the bake to a large chopping board and cut into chunky squares. Purely for quality control reasons, now is a good time to try one – just to make sure that they are OK – and ooooooooh, yummy, reach for another…

Inspired by…

Jamie Oliver

How easy…

Dead easy!

Christmas Mincemeat Bread and Butter Pudding

 

If you have friends popping around for lunch (as I did today) close to Christmas and you’ve already over-extended yourself on the ‘to-do’ list (as I do, repeatedly), this is the perfect dessert – it’d dead easy, really lovely and very Christmassy but light. You can knock it up in a jiffy and it cooks itself whilst you’re enjoying your main course. A bonus is the scent of Christmas that wafts through the house as it’s cooking!

Serves 6

What you need…

18 x 23cm baking dish, about 5cm deep, lightly buttered

6 slices bread from a large loaf

50g softened butter

3 rounded tablespoons mincemeat

60ml milk (or Oatly if you want to cut down on dairy)

60ml double cream (or the Oatly version)

3 large eggs

75g caster sugar

1 tablespoon demerara sugar

25g candied peel, finely chopped

What to do…

Pre-heat oven to 180°c / 350° f / gas 4.

Generously butter the bread slices on one side, then spread the mincemeat over three of them and put the other three slices on top, effectively creating mincemeat sandwiches. Spread the rest of the butter across the top slice of each sandwich and cut each one into quarters to make little triangles.

Arrange the triangular sandwiches, butter side up, overlapping each other and almost standing upright in the baking dish.

Whisk the milk, cream, eggs and caster sugar together and pour the mixture over the bread, ensuring that all the bread is moistened. Scatter the candied peel over the top with demerara sugar. Pop in the oven and bake for 35 – 40 minutes until it’s puffy and golden – the Christmas smell as it’s cooking is wonderful.

Serve your Christmas mincemeat bread and butter pudding straight away, perhaps with a little double cream and a whole bunch of festive cheer!

Tip…

Try different breads, rather than just plain white – there are some lovely festive loaves in the supermarkets at the moment.

Inspired by…

Delia Smith (this is essentially my version of her Chunky Marmalade Bread and Butter Pudding but with the Marmalade replaced by mincemeat!

How easy…

It couldn’t be easier: an absolute gift during the festive season!

 

 

Anglo Italian Trifle

If one could describe a dessert as voluptuous in flavour and totally indulgent, this would be it. Amaretti and sweetend mascarpone rather than cream give this trifle an Italian twist, something which is emphasised by the Limoncello that it is laced with. Definitely naughty but difficult to say no to a second helping. This Anglo Italian Trifle is best enjoyed with a group of rowdy, hedonistic friends after a dribbly lunch or dinner or as the perfect alternative (or addition) to Christmas Pudding.

Serves 12

What you need…

1 x pretty, 2-litre glass trifle bowl

8 trifle sponges

1 jar of blackcurrant jam

100g Amaretti biscuits, plus a handful for the topping

300ml Limoncello

600g frozen fruits, defrosted: summer fruits work well

2 eggs, separated

100g caster sugar

750g mascarpone cheese

What to do…

Split the trifle sponges and make into sandwiches with the jam; then wodge them into your trifle bowl. Crush the Amaretti biscuits in your hand and sprinkle them all over the trifle sponges then pour over 180ml Limoncello.

Tip the fruit over the sponges and Amaretti, perhaps arranging the bigger attractive fruit around the edges – for presentation purposes – you’ll be able to see them through the glass.

In a small bowl, whisk the egg whites until stiff. Put to one side.

In a large bowl, use an electric whisk to whisk together the egg yolks and caster sugar until the mixture is thick and smooth . Still whisking, slowly add 60ml of Limoncello, creating a light, moussey mixture. Whisk in the mascarpone until everything is smoothly combined. Add the remaining Limoncello and give the mixture a final whiz with the electric whisk. Tip in the egg white and fold in with a balloon whisk – this makes the mascarpone ‘cream’ lovely and airily light.

Dollop the mascarpone ‘cream’ on top of the fruit and gently, spread it a little, creating little soft peaks.

Cover the trifle and and pop in the fridge overnight, allowing all the flavours to gather and the Limoncello to permeate the fruit, sponges and Amaretti, mingling with the fruit to create sheer yumminess.

About one hour before you want to plunge the spoon into your delectable dessert, take it out of the fridge to come to room temperature. Just before serving, crush the remaining Amaretti biscuits and scatter over the top of the trifle. (We have also decorated our with birthday candles and made it a very special birthday cake). Your Anglo Italian Trifle is now ready to be demolished! Just gorgeous!

Tips…

Change the fruit to reflect the season.

Keep tasting the mascarpone cream as you add the Limoncello – I like my trifles quite boozy – you may want a little less alcohol….or perhaps a tad more!

Inspired by…

Nigella Lawson

How easy…

Dead easy: no cooking, more of an assembly job with a bit of whisking but it looks and tastes spectacular!

Chocolate Amaretti Cake

A scrumptious moist cake that combines the sweetness of chocolate with the texture and bite of Amaretti biscuits and almonds and then delivers a hint of orange, delighting the taste buds! It keeps for days (in the unlikely event that every last divine morsel isn’t devoured in minutes) and is a cinch to make – created this morning in just a few minutes whilst still in PJs! Give it a whirl!

Serves 8 – 12

What you need…

1 x 20cm round spring-form cake tin, lightly buttered and the base lined with parchment paper

150g 70% dark chocolate

50g Amaretti biscuits

100g ground almonds

175g caster sugar

Zest of 1 orange, finely grated

100g room temperature butter, cut into cubes

4 eggs, beaten

Icing sugar for dusting

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Melt the chocolate in a heatproof bowl set in a steamer over simmering water.

Pop the Amaretti biscuits in a zip-lock food bag, seal and then crush the biscuits evenly using a rolling pin.

In a food processor, tip in the biscuits, ground almonds, caster sugar and orange zest and whizz until evenly blended. Add the butter and whizz to blend. Add the eggs gradually, processing the whole time. Then, add the melted chocolate and briefly whizz again until blended.

Tip the mixture into your cake tin and pop your chocolate Amaretti cake mixture into the oven, baking for 35 minutes or until the cake is puffed up and slightly cracked around the edges.

Remove from the oven and leave to sit for 15 minutes before carefully transferring to plate/cake stand. Dust the crisp top with icing sugar and serve, with an espresso, a glass of Disaronno liqueur or just on its own. Divine, but I might have already mentioned that!

 Inspired by…

Rachel Allen

 How easy…

Ever so!

Marmalade Bread and Butter Pudding

This delightful bread and butter pudding is based on the classic version but all dressed up! A gorgeous crunchy, slightly zesty top contrasts wonderfully with the soft, fluffy inside of light custard-soaked bread. So simple and so spectacular – it should definitely be a regular on the winter menu.

Serves 4 – 6

What you need…

18 x 23cm baking dish, about 5cm deep, lightly buttered

6 slices bread from a large loaf

50g softened butter

2 rounded tablespoons thick cut orange marmalade

60ml milk (or Oatly if you want to cut down on dairy)

60ml double cream

3 large eggs

75g sugar

1 tablespoon demerara sugar

25g candied peel, finely chopped

What to do…

Pre-heat oven to 180°c / 350° f / gas 4.

Generously butter the bread slices on one side, then spread the marmalade over three of them and put the other three slices on top, effectively creating marmalade sandwiches. Spread the rest of the butter across the top slice of each sandwich and cut each one into quarters to make little triangles.

Arrange the sandwiches, butter side up, overlapping each other and almost standing upright in the baking dish.

Whisk the milk, cream, eggs and sugar together and pour the mixture over the bread, ensuring that all the bread is moistened. Scatter the candied peel over the top with demerara sugar. Pop in the oven and bake for 35 – 40 minutes until it’s puffy and golden – the smell as it’s cooking is absolutely divine.

Serve your marmalade bread and butter pudding straight away, perhaps with a little double cream.

I then leave what’s left over on the worktop to cool down before it goes in the fridge for the next day. However, the fact that I leave a teaspoon in it as well means that very little actually makes it to the fridge – it’s just too tempting!

 Tip…

Try different breads, rather than just plain white, especially those with added fruit.

 Inspired by…

Delia Smith

 How easy…

It couldn’t be easier: make a few marmalade sandwiches, a bit of whisking, a smidge of scattering and the job’s done!

 

Warm Summer Fruits Pudding with Almonds

This is a proper winter-warming pudding, even though the first ingredient is summer fruits! It’s the perfect conclusion to a long, lingering Sunday Lunch and is immensely satisfying – only the Sunday papers and a doze needs follow…

Serves 6 – 8

What you need…

1 x pretty (because its for a pud) oven-proof dish, greased (mine is 20cms diameter and 10cms deep)

500g summer fruits (I buy frozen and let them defrost overnight)

175g caster sugar, plus ½ tablespoon

175g butter, room temperature

175g ground almonds

85g plain flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

3 eggs

2 tablespoons milk

2 pears, unpeeled, cored and sliced

What to do…

Pre-heat oven to 170°c / 325°f /gas 3

Tip your defrosted fruit into the ovenproof bowl and stir in the ½ tablespoon of caster sugar.

Tip all the other ingredients except the pears into a food processor and process until thoroughly blended. Pour the mixture over the fruit and smooth over. Arrange the slices of pear on the top, ideally in an overlapping fan.

Bake in the oven for 2 hours!

Check that it is cooked all the way through by poking in a kebab stick – it should come out dry.

Serve straight away, either with warm custard or cold double cream – either way this warm summer fruits pudding with almonds is absolutely delicious.

Tip…

Assemble the fruits in the bowl, cover and pop in the fridge, prepare the pears, cover and pop in the fridge; and then chuck the rest of the ingredients into the processor. You can now leave everything until you’re ready to put them all in the oven – perfect if you’re entertaining. It takes less than five minutes to complete the preparation when you are ready.

Inspired by…

Can’t remember where I plucked this recipe from but I’ve been doing it for years!

How Easy…

Ridiculously! Remember though – 2 hours cooking time (the cooking smell is heavenly!)

 

The Yummiest Profiteroles

One of my son’s favourites, these little profiteroles are fabulously naughty: pop them in and just revel in the indulgence that pervades your tastebuds!

What you need…

50g butter, preferably unsalted, plus a knob

2 tablespoons caster sugar

75g white flour, sifted with a pinch of salt

2 eggs, lightly beaten

300ml double cream

200g good quality dark chocolate

What to do…

Heat the oven to 220°c/200°c fan/gas 7.

Put butter and 2 teaspoons of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

Leave to cool for 5 mins, then, using a food processor gradually beat in the eggs bit by bit until you have a stiff, glossy mixture. Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the choux pastry to rise). Using two teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 minutes until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

When they are cold, whisk together the remainder of the caster sugar and double cream until just holding its shape. Sweeten to taste. Spoon cream into a piping bag and using the slits in the base of the profiteroles, fill each bun to nearly bursting point with cream (these desserts are exuberant so no half-heartedness here – total indulgence or don’t bother!)

Break up the chocolate and put into a heatproof glass bowl in a steamer over a pan of boiling water. When the chocolate has melted, use a spoon to spread it over the profiteroles – again, no holding back – it should be dribbling down the sides in an ‘artistic’ manner. Put the chocolate-topped profiteroles in a cool room to set. Stack up on top of one another to create a mountain of naughtiness and serve. Just scrummy!

Inspired by…

BBC Good Food

How Easy…?

Really easy if you follow the instructions! The wrong flour results in flat, hard disks (I know from experience) but give them a little attention and you will be addicted!

 

 

 

 

 

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