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Strawberry Trifle

May 7, 2013 by Leave a Comment

This really is a trifle for that special occasion as it is ‘made from scratch’ and involves many steps, a recipe for the strawberry crisps, strawberry jelly and Pavesini biscuits is at the end the post.  Alternately, you could simply purchase a sponge cake, Swiss Roll or Lady Fingers, a pack of strawberry jelly crystals and custard from the deli – the recipe then is easy and quick.

Strawberry Sponge Roll (or Lady Fingers/Pavesini biscuits)
Strawberry jelly (recipe at end of post)
Trifle Custard
1 tbsp vanilla bean paste or natural vanilla extract
570 ml double cream
6 large fresh egg yolks
1 rounded tbsp cornflour, sifted
50 grams golden caster sugar (or amount to taste)
Cream Topping
600 ml double cream – chilled
1 vanilla pod, split and seeds removed (or vanilla bean paste or vanilla extract)
2 tbsp unrefined icing sugar, sifted
Decoration
55 grams dark and milk chocolate curls
Strawberry crisps

Cream is easier to whip when chilled – place the bowl and whisk or beaters into the freezer for one hour before use, ensure the cream is well chilled.

Vanilla Custard

  1. Place the vanilla bean paste and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
  2. Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
  6. Remember the custard continues to thicken while it cools.

Cream Topping

  1. Put the cream and vanilla seeds into a bowl and whip until thickened, sift in the icing sugar and continue whisking until it forms soft peaks.
  2. Cover with clingfilm and chill.

To assemble

  1. To finish the trifle, lay the sponge, 2.5cm thick slices, over the bottom of the dish.
  2. Drizzle over the jelly then chill until set.
  3. When set, pour in the cooled egg custard, cover with cling film (it must touch the custard to stop a skin forming), return to the fridge for an hour.
  4. Remove the cling film and make the cream topping, spread over the top, refrigerate until ready to serve, decorate with chocolate curls and strawberry crisps. (I like crushed original Cadbury´s flake).

Strawberry Crisps

115 grams large fresh strawberries

  1. Preheat the oven to 110ºC, 230ºF.
  2. Line a baking tray with silicone paper
  3. Slice the strawberries very thinly using a mandolin if possible.
  4. Blot with kitchen paper and then arrange on the tray.
  5. Place in the lower third of a preheated oven for 1 hour then turn the crisps over and leave to dry out until crisp, but not browned, this may take about another hour.
  6. Turn off the oven and leave the crisps to cool completely in the oven.

Strawberry Jelly

540 ml cold water
200 grams unrefined caster sugar
2 tbsp strawberry liqueur
460 grams fresh strawberries, rinse then remove the calyx
10 grams powdered gelatine
2 tbsp cold water

  1. Make a simple syrup by placing the sugar and water into a saucepan, bring to the boil then continue boiling for 5 minutes, leave to cool.
  2. Finely chop the berries, put into a large basin, pour over the sugar syrup, cover with a clean cloth and leave to infuse for half an hour.
  3. When cool, press through a fine sieve to remove the pulp and seeds, add the liqueur at this stage, discard the residue remaining in the sieve.
  4. Place the two tablespoons of cold water into a dish, sprinkle the powdered gelatine over the water then leave for 5 minutes without stirring.
  5. Warm one cup of the strawberry sugar syrup, add the gelatine and water, simmer very gently over a low heat until the gelatine has dissolved (do not allow it to boil), stir into the remainder of the syrup, pour into a mould or glass trifle dish and leave to set in the fridge. If using in a trifle, pour over the sponges and allow to set.

Pavesini Biscuits

150 grams plain white flour
30 grams cornflour
13 grams unrefined caster sugar
3 medium eggs – 160 grams of eggs, with shells (medium eggs are 53 to 63 grams each)
1 tsp pure vanilla extract or vanilla bean paste
Dusting – 20 grams sifted icing sugar

  1. Preheat oven to 180ºC, 355ºF or gas mark 4; line two baking trays with baking parchment
  2. Whisk the eggs and caster sugar until light and creamy, the mixture should leave a trail when the whisk is lifted out.
  3. Sift the flour and cornflour into the bowl, add the vanilla extract, then fold in using a metal spoon with sharp edges.
  4. Transfer the dough to an icing bag with a narrow plain nozzle.
  5. Pipe onto a baking tray lined with parchment, the Pavesini should be rather narrow and quite long.
  6. Chill for ten minutes then dust with sifted icing sugar.
  7. Bake for 5 minutes, reduce temperature to 150ºC (300ºF, gas mark 2) and cook until they begin to colour.
  8. Carefully transfer to a wire rack and allow to cool.
Filed Under: Baking, Christmas, Hob, Jelly, Trifle Tagged With: , , ,

Molten Chocolate Puddings

May 3, 2013 by Leave a Comment

I love this type of pudding, not only because of the luscious centre … the real reason if they take such a short time to make and bake.

Prepare 4 x 175 ml individual pudding basins or ramekins.

100 grams dark chocolate, 70% cocoa solids – evenly chopped
OR
50 grams dark chocolate and 50 grams flavoured chocolate – evenly chopped
OR
50 grams dark chocolate and 50 grams milk chocolate – evenly chopped
PLUS
100 grams unsalted butter, diced
1 tbsp Cognac or other liqueur i.e. Grand Marnier with Lindt Orange Excellence
55 grams unrefined caster sugar
2 large fresh eggs plus 2 yolks
1/2 vanilla pod – scrape out seeds (or 1 and 1/2 tsp vanilla bean paste or extract
30 grams plain white flour – sifted
To serve – chilled single cream or Cornish clotted cream

  1. Preheat oven to 200ºC, 392ºF, gas mark 6.
  2. Put the chocolate, butter and liqueur in a bowl set over a pan containing 3 cm of barely simmering water, ensuring the bowl does not come in contact with the water, allow the chocolate and butter to melt very slowly, stirring occasionally. When melted take off the hob, stir until smooth.
  3. Meanwhile, put the sugar, whole eggs, egg yolks and vanilla seeds into a large baking bowl, whisk until the mixture doubles in volume. When the whisk is removed, it should leave a ribbon like trail in the creamed mixture.
  4. Pour in the chocolate, sift in the flour.
  5. Fold these ingredients into the creamed mixture, using a large metal spoon. Take your time, cut and fold as you would a delicate sponge cake.
  6. Divide the batter between the individual basins, place into the preheated oven and bake for 12 minutes – the puddings should be quite firm to the touch.
  7. Remove from the oven, place onto a wire rack and leave only to give you time to remove the cream from the fridge.
  8. Serve while hot with chilled single cream or Cornish clotted cream; alternately – push a spoon into the centre and drop in a scoop of rich French vanilla ice cream.
Filed Under: Baking, Mother´s Day, Puddings, Valentine´s Day Tagged With: ,

Baked Chocolate Philadelphia Cheesecake

March 25, 2013 by Leave a Comment

A simple but tasty milk chocolate cheesecake using Chocolate Philadelphia; this recipe is not complicated but well worth the effort. This cheesecake is more suited to the person who loves milk chocolate rather than the flavour of a dark chocolate.

120 grams digestive biscuit crumbs
30 grams dark chocolate – finely grated
50 grams unsalted butter – melted
Filling
480 grams chocolate Philadelphia
100 ml double cream or crème fraîche
2 large fresh eggs, beaten
20 grams plain white flour – sifted
Decoration
2 tbsp organic cocoa sifted with 2 tbsp unrefined icing sugar

  1. Preheat oven to 200ºC, 390ºF, gas mark 6.
  2. Brush the base of a 18 to 20 cm springform cake tin with melted butter. Place a round piece of greaseproof paper (24 cm in diameter) over the base of a springform tin, fit the spring form side over the paper, brush the side and paper with melted butter.

Crust

  1. Crush the biscuits to fine crumbs, add the grated chocolate and warm melted butter, stir until combined.
  2. Transfer to the prepared tin, pressing into the base until even and quite firm.
  3. Bake in the centre of the preheated oven for five minutes, remove and transfer to a wire rack to cool.
  4. Reduce oven temperature to 170ºC, 340ºF, gas mark 3.

Filling

  1. Put the chocolate Philadelphia into a blender, add the sugar and process at full speed.
  2. Gradually add the eggs, two tablespoons at a time, with the motor running.
  3. Mix the flour with a little cream until smooth, gradually stir in remaining cream then slowly pour into the blender – with the motor running.
  4. Blend until smooth and lump free; pour over the biscuit base.

To finish

  1. Bake for approx. 45 minutes, or until set around edges with a slight “wobble” in the centre.
  2. Turn off the oven, leave for 60 minutes with the door ajar then remove, run a knife around the edge and remove the springform side, cover and chill in the fridge for a minimum of one hour, preferably overnight.
  3. When ready to serve, slide off the baking paper onto a serving plate and lightly dust with the sifted cocoa and icing sugar.
Filed Under: Baking, Cheescake, Easter Tagged With: , , , ,

Virtuous Bilberry Trifle

December 10, 2012 by Leave a Comment

It’s nearly Christmas, time for the humble alternative pudding to enjoy a come back.

Not sure why I canned this trifle “virtuous”, could be the fairly low fat custard, or the topping made with yoghurt and light mascarpone of maybe if it making the cake layer from scratch. You could make a cheat´s version – buy ready made custard and mix with the crème fraîche and vanilla. Buy a sponge or Madeira cake and top with lightly whipped cream or topping of choice.

Custard
2 level tbsp unrefined caster sugar
2 level tbsp cornflour, sifted
300 ml semi skimmed milk
2 large fresh egg yolks
1 vanilla bean – split lengthways
200 ml half-fat crème fraîche
Cake Layer
50 grams unrefined caster sugar
2 large fresh eggs
50 grams self-raising flour, sifted
25 grams dried bilberries or blueberries
3 tbsp Spanish pale cream sherry
Fruit Layer
2 tbsp unrefined caster sugar
1 lime – finely grated zest
1 tbsp cold water and 1 tbsp fresh lime juice
230 grams wild bilberries or cultivated blueberries (if using frozen, pop into a sieve over a pan, allow to thaw)
Topping
225 grams organic natural Greek yoghurt
255 grams light mascarpone
2 tsp unrefined icing sugar, sifted

Custard

  1. Put the sugar, cornflour and a little milk into a bowl, mix to make a runny paste, beat in the egg yolks.
  2. Pour remaining milk into a saucepan, add the vanilla bean and seeds, warm until bubbles appear on the surface; remove the vanilla pod.
  3. Using a balloon whisk, slowly pour into the paste, while stirring with a balloon whisk until smooth.
  4. Return to the rinsed out saucepan, warm gently until thickened – without boiling – about 3 minutes.
  5. Remove from the hob, stir in the crème fraîche until well blended.
  6. Pour into a heatproof bowl, cover the surface with clingfilm and leave to cool then chill until cold.

Sponge Cake

  1. Preheat oven to 180ºC, 355ºF, gas mark 4 and lightly oil a 20 cm round cake tin, line the base with a circle of greaseproof paper.
  2. Beat the eggs and sugar with an electric mixer until very thick and pale, and the beater leaves a trail on the surface when lifted out – about 5 minutes.
  3. Sift half the flour over the mixture and gently fold in with a large metal spoon, sieve the remaining flour over the mixture, add the bilberries, gently fold in.
  4. Pour into the prepared tin and shake gently so that it spreads evenly into the corners, bake for 25 minutes, or until well risen.
  5. Unmould and transfer the cake to a wire rack to cool; peel off the baking paper.

Fruit Layer

  1. Put the sugar, lime zest, juice and water into a saucepan, bring slowly to the boil while stirring until the sugar dissolves, leave to cook for about 2 minutes, or until syrupy.
  2. Add the berries, cook until they begin to burst and release their juices – remove and transfer to a bowl, cover and put to one side to cool; when cool chill until ready to assemble the trifle.

To assemble

  1. Cut the sponge into cubes, place into the bottom of a glass dish.
  2. Drizzle the sherry over the sponge, top with three quarters of the fruit.
  3. Pour the cooled custard over the top; cover with clingfilm and chill until ready to serve.

To serve

  1. Put the yoghurt, mascarpone and sugar into a bowl, beat until creamy and smooth then spoon over the custard, serve with remaining fruit.
Filed Under: Baking, Cakes, Christmas, Trifle Tagged With: , ,

Alternate Christmas Dessert Ice Cream with Chocolate Sauce

November 17, 2012 by Leave a Comment

Something a little bit different for family dinners around Christmas; nice, light and tasty, full of Christmas flavours.

1/3 cup golden sultanas – snipped in half
1/3 cup raisins – snipped in half
60 ml brandy or cognac
600 ml thick double cream – chill, whisk until medium stiff peaks form
397 gram tin condensed milk
200 grams Green and Blacks dark cooks chocolate – melted
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp mixed spice
85 grams natural glacé cherries – rinsed and thinly sliced
55 grams almond slivers – lightly toasted
Chocolate Sauce
250 ml thick double cream
100 grams Green and Blacks dark chocolate – chopped
Seeds from 1/2 vanilla pod

  1. Put the sultanas and raisins into a small bowl, pour over the brandy, cover with clingfilm and allow to stand overnight at room temperature.
  2. Put the cream, condensed milk and chocolate into a bowl, stir until blended, add the fruit including juices, spices, cherries and almond slivers, gently fold through the cream.
  3. Divide the mixture between Dariole moulds (depending on size, approximately 15) or use coffee cups, cover and freezer overnight, minimum eight hours.
  4. Put the cream, chocolate and vanilla seeds into a saucepan, warm gently over a low heat until the chocolate melts – while stirring continuously. Allow to cool a little.
  5. Turn out the pudding, serve with the sauce.

To unmould

  1. Carefully dip in hot water, unmould and place onto a tray – cover and return to the freezer until ready to serve.
Filed Under: Christmas, Desserts, Flavoured Cream Tagged With: , , ,

Chocolate and Hazelnut Roulade with Espresso Filling

November 8, 2012 by Leave a Comment

Roulade or Swiss Rolls are one of my favourite desserts, at any time of the years. The combination of chocolate and hazelnut is lovely especially so when combined with the espresso filling.

Filling
200 grams Green and Blacks dark espresso chocolate
100 grams Green and Blacks organic milk cooks chocolate, chopped
300 grams double cream
1 tsp vanilla bean paste or natural vanilla extract
2 tbsp icing sugar sifted with 2 tbsp Green and Blacks organic cocoa
Sponge
40 grams plain white flour
25 grams Green and Blacks organic cocoa powder
1/2 tsp sea salt – pound in a pestle and mortar until fine
Pinch baking powder
50 grams ground hazelnuts – hazelnuts lightly toasted, skinned and ground
4 large fresh eggs
75 grams golden caster sugar
To finish
2 tbsp cocoa sifted with 2 tsp unrefined icing sugar
Filling

  1. Put both types of chocolate into a heatproof bowl.
  2. Warm the cream over a medium-low heat, bring up to the boil then immediately pour over the chocolate.
  3. Leave for about 30 seconds for the chocolate to melt then add the vanilla, gently whisk until smooth.
  4. Cover and chill for four hours, when the sponge is cold, whisk until soft peaks form.
  5. Stop beating as soon as this stage is reached as over mixing may cause the mixture to separate.

Roulade

  1. Preheat oven to 190ºC, 375ºF, gas mark 5.
  2. Line the base and sides of a 30 cm by 40 cm Swiss roll tin with a sheet baking parchment; brush the parchment with melted butter.
  3. Sift the flour, cocoa, sea salt and baking powder into a bowl, add the ground hazelnuts, stir with a whisk to blend.
  4. Put the eggs and sugar into a mixer bowl, beat until the mixture is pale, thick and trebled in volume – the beaters should leave a ribbon trail when lifted out.
  5. Add the dry ingredients, fold in carefully using a large metal spoon.
  6. Spoon into the prepared tin and gently spread out, taking care not to knock out any air.
  7. Bake for approx. 10 to 12 minutes, or until firm to the touch.
  8. While the sponge is baking, lay a clean tea towel onto a work surface, lightly dust with the sifted cocoa and icing sugar.
  9. Quickly – but carefully, protecting your hands – turn the sponge out onto the tea towel, carefully peel off the baking parchment, roll up the sponge (with the tea towel inside the roll), transfer to a wire rack and leave until cold.

To finish

  1. When the sponge is cold, unroll and spread with the filling, leaving a 2 cm border.
  2. Using the tea towel as a guide, roll the sponge back up and away from you as tightly as possible; place seam side down onto a serving platter.
  3. Before serving, lightly dust with sifted icing sugar and cocoa, approx. 2 tablespoons of each.
Filed Under: Baking, Cakes, Christmas, Easter, Mother´s Day, New year, Valentine´s Day Tagged With: ,

Rhubarb Triangle Mess

November 6, 2012 by Leave a Comment

While many of the ingredients in this version of Eton Mess come from my home county of Yorkshire, one in particular comes from Inverness – a fabulous rhubarb liqueur made from Vodka. I love Vodka and rhubarb – together they are absolute Heaven. You can use fresh or frozen rhubarb in this recipe.

Before starting ensure the cream is well chilled; place the whisk and bowl into the freezer (for about one hour). Remove when ready to whip the cream.

Note 1 – I make my own meringue with the addition of 1/2 tsp orange zest, 55 grams of unrefined caster sugar plus 1/8 tsp of cream of tartar per egg white.

Compote
500 grams forced rhubarb, trimmed and sliced into 3 cm pieces, on the diagonal
2 blood oranges – finely grated zest and juice
3 tbsp unrefined caster sugar
1 tbsp Organic Rhubarb Vodka Liqueur 20.5% (or amount to taste)

  1. Preheat the oven to 180ºC, 355ºF, gas mark 4.
  2. Place the rhubarb, orange zest and juice sugar and liqueur into a shallow baking dish, bake in the preheated oven for 15 minutes, or until tender, but still retaining shape.
  3. Strain through a sieve into a heatproof bowl, put the juice into the fridge (covered) and allow the rhubarb to cool.

4 to 6 meringue nests or shells *Note 1

200 ml double cream
Finely grated zest of 1 blood orange (especially nice if you can source the really red ones)
1 tbsp icing sugar, sifted (optional)
1 tbsp Rhubarb liqueur – optional

  1. Remove the bowl and whisk from the freezer, add the chilled double cream, zest, sugar and rhubarb liqueur, whisk until soft peaks form.
  2. Lightly crush the meringue nests – you need to have bite size chunks for this dessert, gently fold into the cream.
  3. Divide the meringue between four sundae glasses, top with rhubarb (amount to taste, but be generous), finish with a generous amount of cream. Drizzle with the juices from the rhubarb.
  4. More often than not, I layer the meringue, rhubarb and cream – 2 to 3 layers of each but you could place the cream, crushed meringue and rhubarb into a large bowl, gently fold to create a marbled effect then drizzle the reserved juices from the rhubarb over the top. Serve at the table, allowing the guests to help themselves.
  5. Serve immediately.
Filed Under: Baking, Meringue, Mother´s Day Tagged With: , , ,

Blood Orange Crêpes Suzette

November 5, 2012 by Leave a Comment

At Christmas, I like this dish made with Mandarin oranges, but usually use 4 of these sometimes more to get 160 ml of juice as sometimes they are small

225 grams unsalted butter, at room temperature
2 large blood oranges, finely grated zest
160 ml blood orange juice
110 grams unrefined (golden) caster sugar
60 ml Grand Marnier
3 tbsp (45 ml) Cognac or Brandy

  1. Put the butter and orange zest into a frying pan set over a medium heat, add the orange juice and sugar, while whisking until the sugar has dissolved and the sauce is bubbling
  2. If you are not going to flambé the pancakes, stir in the Grand Marnier and Cognac at this point and simmer gently for one minute
  3. Arrange the crêpes in a serving dish, folded into quarters, pour the sauce over the pancakes
  4. To flambé – heat the Grand Marnier and Cognac in a separate pan, ignite then pour the flaming liqueur over the crepes
  5. Serve immediately while still alight
Filed Under: Christmas, Crêpes and Pancakes, Valentine´s Day Tagged With: , ,

Banana Cream Pie with Vanilla Shortbread Crust

November 2, 2012 by Leave a Comment

Like many of my pie recipes, I use a shortbread crust in this recipe, in this case vanilla flavoured. This recipe is simple and easy to make. Depending on the filling, I usually melt 65 to 85 grams of dark milk chocolate (depending on the size of the pastry crust), then pour into the pastry shell, working quickly this is then brushed over the base and sides. Pop the pie crust into the fridge for about 10 minutes to set and harden. If you prefer a traditional shortcrust pastry shell, try this recipe.

The filling for this pie is a Crème Patisserie, a creamy, thick and rich custard made with milk, eggs, vanilla, sugar and cornflour cooked on the hob. It is essential to stir this custard constantly to help prevent curdling; if this happens simply strain to remove the lumps. Once the custard is ready, cover immediately with clingfilm to prevent a skin forming. Before using, warm a little and whisk to remove any lumps. Rather than use clingfilm, I usually replace a little of the caster sugar with icing sugar, sifting this over the custard; when ready to use simply whisk the sugar into the custard while warming a little.

To assemble, remove the ends and peel from the bananas, slice on the diagonal then whisk the chilled cream (chill a metal or glass bowl and whisk or beater in the freezer before whisking the cream).

Shortbread Crust
150 grams plain white flour
30 grams cornflour
60 grams unrefined caster sugar
Pinch fine sea salt
120 grams softened butter
1/2 vanilla pod – split lengthways, seeds scraped out
65 grams Green and Blacks dark milk chocolate – melted
Pastry Cream
350 ml Jersey (or breakfast milk, alternately use half milk and half cream)
1/2 vanilla bean – split lengthwise (or 1 tap natural vanilla extract or vanilla bean paste)
4 large fresh egg yolks
50 grams golden caster sugar
40 grams cornflour – sifted
1 tablespoon aged dark rum
3 large bananas – trim ends, peel, slice on diagonal (bananas should be firm, skin yellow, i.e. not over ripe)
Whipped Cream
300 ml chilled double cream
25 grams unrefined icing sugar, sifted
1/4 teaspoon natural vanilla extract

Method

  1. Brush a 23 cm loose bottomed tart tin with melted butter.
  2. Sift the flours, sugar and salt into a large baking bowl, mix the cold butter and vanilla seeds, add to the dry ingredients and rub in using fingertips only until the dough starts to come together.
  3. Transfer the dough to the prepared tin, using your fingertips, evenly press the pastry into the base and up the sides of the tin.
  4. Smooth out using the back of a dessert spoon and pierce the base with the tines of a fork; cover with clingfilm, chill in the fridge for 30 minutes.
  5. Meanwhile, preheat the oven to 150ºC, 300ºF, gas mark 2
  6. Place the tin onto the middle shelf of a preheated oven, bake for about 20 minutes, or until a very light golden colour.
  7. Remove from oven, put onto a cooling rack and leave until completely cool.
  8. When the pie is cold, melt the chocolate by your preferred method, pour the melted chocolate into the case – while tilting to encourage it to spread then quickly – using a soft pastry brush – brush over the base and up the sides. Pop into the fridge for ten minutes to set.

Pastry Cream

  1. Pour the milk (or milk and cream) into a saucepan, add the vanilla bean and seeds, warm over a low heat until the liquid is just hot enough to steam – leave to infuse for 5 minutes, remove the vanilla bean and taken off the hob.
  2. While the milk is warming, whisk the eggs and caster sugar in a large mixing bowl until a pale blonde colour and completely smooth, sift in the cornflour, whisk until completely smooth.
  3. Slowly add half of the liquid to the eggs, while whisking constantly.
  4. Return the egg mixture to the saucepan, continually stirring, place onto the lowest heat setting and cook for one to two minutes, or until the custard reaches 170ºF on a digital thermometer – it should be thick (optional, stir in the rum).
  5. Remove from the heat, cover with clingfilm (this must touch the surface of the custard) and cool to room temperature – when ready to fill whisk the sugar into the pastry cream.

Topping

  1. Put the whisk or beater and metal or glass bowl into the freezer, leave for approx. 15 minutes.
  2. Pour the cream into the bowl with the vanilla extract, sift in the sugar while whisking until medium stiff peaks form.

To Assemble

  1. Spoon the pastry cream into the crust, spread evenly over the base then top with the freshly prepared bananas, spread the whipped cream over the bananas, ensure they are fully covered to stop them browning.
  2. Chill until ready to serve then grade a little dark chocolate over the cream or lightly dust with sifted cocoa.
Filed Under: Baking, Christmas, Pies and Tarts Tagged With: , , , , ,

Baked Bananas with Chocolate

November 2, 2012 by Leave a Comment

Use whatever chocolate you prefer, i.e. white, milk or dark – as cooks chocolate usually melts nicely, you could try Hotel Chocolat dark, white or milk chocolate drops or Green and Blacks white, milk or dark cooks chocolate – coarsely chopped.

For an extra gooey experience try adding some white mini marshmallows with the chocolate – about 30 grams or so in total.

4 large ripe bananas
80 grams chocolate buttons or chocolate drops
Double cream with vanilla, lightly whipped or French vanilla ice cream

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Cut a slit through the skin of each banana lengthways, ensuring you do not cut through the skin at the other side.
  3. Push the chocolate gently into the cut then place the banana into a buttered ovenproof dish.
  4. Cover with foil and bake for approx. 25 minutes.
  5. Serve with a scoop of ice cream or double cream – drizzle the melted chocolate from the dish over the top.
  6. Serve immediately.
Filed Under: Bonfire Night, Desserts Tagged With: , ,
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