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Chocolate and Date Puddings with Sea Salt Caramel Sauce

November 15, 2012 by Leave a Comment

I use block dates for this recipe, but you can use ready chopped dates without a sugar coating as the pudding will be too sweet.

1 cup chopped dates
1/2 cup boiling water
125 grams unsalted butter, softened
3/4 cup light muscovado sugar
2 large fresh eggs
1 and 1/2 cups self raising flour
1/3 cup Hotel Chocolat organic cocoa (or any other brand of good quality cocoa)
1/2 tsp bicarbonate of soda
1/4 tsp sea salt flakes
2/3 cup buttermilk
Caramel Sauce
1 cup thick double cream
1 and 1/4 cups light muscovado sugar
80 grams unsalted butter
1/2 tsp sea salt flakes
To serve – French vanilla ice cream or chilled Cornish clotted cream

Puddings

  1. Put the dates into a heatproof bowl or jug, cover with boiling water and allow to stand for 15 minutes.
  2. Brush six one cup moulds with melted butter, lightly dust with cocoa, tipping out excess; chill in the fridge until ready to bake the puddings.
  3. Preheat oven to 180ºC, 355ºF, gas mark 4.
  4. Cream the butter and sugar until pale and fluffy then gradually add the eggs – one at a time – beating well between each addition.
  5. Sift the flour, cocoa, bicarbonate of soda and salt into a separate bowl, resift over the batter and add the milk, dates and water – stir until just combined.
  6. Divide between the moulds, bake for approx. 20 minutes or until cooked when tested with a skewer.

Sauce

  1. Put the cream, sugar, butter and sea salt into a heavy based saucepan over a low to medium heat, cook while stirring (do not allow the mixture to boil), until the sugar dissolves and the butter melts.
  2. Simmer for three minutes, stirring throughout.
  3. Serve immediately with the puddings and vanilla ice cream or Cornish clotted cream.
Filed Under: Baking, Puddings Tagged With: , ,

Chocolate and Coffee Ice Cream Pie (aka Mississippi Mud Pie)

September 2, 2012 by 1 Comment

I love ice cream pies, especially ones made in the home. This is my take on an ice cream Mississippi Mud Pie – which are quintessentially American.

You could replace the coffee ice cream with vanilla – or any other flavour that goes well with chocolate; this is my favourite flavour combination of the moment.

While I have used a chocolate pastry base, you would try a baked shortbread base or traditional biscuit base made with the biscuits of your choice – in Spain, we use the thick round Maria biscuits as they do not detract from the flavour of the filling and topping.

Filling

500 ml tub good quality chocolate ice cream (or vanilla if preferred)
500 ml tub good quality coffee ice cream (if preferred, try chocolate mint chip, good quality)
55 grams toasted hazelnut (or almond) slivers
55 grams coarsely grated G&B white chocolate, or Hotel Chocolat white chocolate drops
Chocolate Crust
85 grams unsalted butter
170 grams plain white flour
30 grams Green and Blacks organic cocoa powder
Pinch sea salt
85 grams grams light muscovado sugar
Topping
75 grams Green and Blacks dark cooks chocolate, 72% – chopped
75 grams Green and Blacks milk cooks chocolate – chopped
145 ml crème fraîche
3 tbsp golden syrup
1.5 tsp vanilla bean paste
*150 to 160 grams icing sugar
*Try replacing icing sugar with free flowing Demerara sugar, blitz until similar to icing sugar, sift before use.

Preparation

  1. Place a circle of baking parchment (approx. 24 cm in diameter) over the base of a 20 cm spring form tin, fit the spring form sides. The tin should be large enough to hold one litre of ice cream and the chocolate sauce.

Sauce

  1. Put both types of chopped chocolate into a small saucepan, add the crème fraîche and golden syrup then warm over a gentle heat, while stirring occasionally, until the chocolate has melted.
  2. Stir in the vanilla bean paste or seeds from one vanilla pod and the sifted sugar.
  3. Allow to cool.

Base

  1. Preheat oven to 190ºC, 374ºF or gas mark 5.
  2. Sift the flour. cocoa and salt into a large baking bowl.
  3. While dipping the chilled butter in flour, grate over the dry ingredients and toss to coat in the dry ingredients.
  4. Rub in until the mixture resembles breadcrumbs then stir in the sugar.
  5. Tip into the prepared tin, pressing down into the base and up the sides.
  6. Blind bake for approx. eight minutes; remove the paper and beans, return to the oven until just set, approx. two minutes more; allow to cool in the tin.

To assemble

  1. Spread half of the sauce evenly over the base.
  2. Cut the chocolate ice cream into slices, light press over the sauce, filling any gaps with remaining ice cream..
  3. Cover with clingfilm and return to the freezer until firm, minimum one hour.
  4. Scatter the hazelnut slivers and coarsely grated white chocolate or white chocolate drops over the chocolate ice cream.
  5. Repeat step 10 using the coffee ice cream; cover with clingfilm and chill for a minimum of one hour or until firm.
  6. Spread remaining sauce over the top, freeze until firm after covering with clingfilm.
  7. Take out of the freezer one hour before serving – remove the spring form sides and loosen the edge using a thin bladed knife; slide the dessert off the lining paper onto a serving plate.
  8. Place into the fridge and leave to soften.
  9. When ready to serve, cut into slices and serve with lightly whipped chilled double cream.
Filed Under: Christmas, Mother´s Day, Pies and Tarts, Valentine´s Day Tagged With: , , , , , ,

Seville Marmalade and Grand Marnier Pudding

April 30, 2012 by Leave a Comment

Tasty sponge pudding made with Seville orange marmalade and Scottish Glayva whisky liqueur with a topping of fresh orange juice mixed with marmalade and Glayva – good served with hot custard or French vanilla ice cream though I do like a little single well chilled pouring cream, unflavoured and unsweetened poured over the top.

Sauce
4 tbsp Seville orange marmalade
2 tsp Grand Marnier (or Glayva Whisky Liqueur)
3 tbsp golden syrup and 1 tbsp black treacle
1 Seville orange, finely grated zest
Sponge
140 grams unsalted butter – room temperature
140 grams unrefined caster sugar
3 large fresh eggs – room temperature, lightly beaten
70 grams self raising flour
2 tsp baking powder
1/2 tsp fine sea salt
2 tbsp Seville orange juice mixed with 2 tbsp Seville orange marmalade and 2 tsp Grand Marnier

  1. Lightly butter a 1.2 litre pudding basin
  2. 1 sheet each – greaseproof paper and aluminium (both pleated in centre ); piece of fine string
  3. Mix the marmalade, liqueur, syrup and zest together, spoon into the basin

Sponge

  1. Put the butter and sugar into a large bowl, beat until smooth and pale.
  2. Add the eggs, one at a time, beating well between each addition.
  3. Sift the flour, baking powder and salt together then gently fold into the creamed mixture, alternating with the juice/marmalade/liqueur until smooth.
  4. Transfer to the prepared basin.
  5. Top with one sheet of greaseproof paper, lightly buttered, and the aluminium foil also pleated, tie with fine string making a handle as you work.
  6. Steam for 90 minutes, checking and topping up the water level with hot water when required.
  7. When ready take out of the steamer and leave for 5 minutes – the pudding is ready when a fine skewer inserted into the pudding emerges clean.
  8. Remove the handle, foil and paper – run a knife around the edge to loosen the pudding, invert onto a serving dish.
  9. Serve with hot vanilla custard
Filed Under: Desserts, Puddings, Steaming Tagged With: , , , ,

Hazelnut and Chocolate Pavlova

April 2, 2012 by Leave a Comment

Definitely not for those on a diet or watching their calorie intake, this is a truly decadent dessert for that special occasion.

Meringue
2 large fresh egg whites – room temperature
1/2 tsp fresh lemon juice
50 grams Demerara sugar (grind until similar to caster sugar, sifted before using)
50 grams icing sugar, sifted
25 grams hazelnuts, ground
Chocolate Sauce
75 ml cold water
25 grams Demerara sugar
25 grams Green and Blacks organic cocoa
25 grams plain/dark chocolate, 70% cocoa solids – finely chopped
Praline
50 grams white caster sugar
50 grams hazelnuts, roughly chopped
Cream
100 ml double cream
Decoration
Icing sugar and cocoa powder, to serve

  1. Heat oven to 120ºC or 248ºF.
  2. Line a baking tray with greaseproof paper.

Meringues

  1. Whisk the egg whites with the lemon juice until soft peaks form, while whisking, add the Demerara, continue whisking until stiff, then add the icing sugar and hazelnuts.
  2. Gently fold in until just combined.
  3. Spoon rounds of meringue onto the baking tray, about 7 cm rounds.
  4. Bake for 1 hour 30 minutes, or until crisp on the outside but soft in the centre.
  5. Turn off the oven and leave undisturbed until the oven is cold.

Praline

  1. Place a small heavy bottomed saucepan onto a medium heat, add the caster sugar and allow to melt – when it turns a rich caramel colour, scatter the nuts around the pan, swirl around the pan then leave to caramelise – about one to two minutes.
  2. Pour onto the baking tray and leave to cool.

Chocolate Sauce

  1. Put the water, sugar and cocoa into a small saucepan, bring to the boil, while stirring.
  2. Put the chocolate into a heatproof bowl.
  3. Pour the syrup over the chocolate and leave to melt, whisk until smooth.

Serving

  1. Whisk the cream until soft peaks form.
  2. Chop the praline when cool.
  3. Stir the praline into the cream, setting about a quarter of the praline to one side.
  4. Sandwich three rounds of meringue together with some whipped cream, top with whipped cream and scatter over a little of the reserved praline, drizzle a little chocolate sauce over the top.
Filed Under: Baking, Desserts, Easter, Meringue Tagged With: , , , ,

Wholemeal Orange Marmalade Pudding

March 4, 2012 by Leave a Comment

A wonderful old fashioned steamed orange pudding made using wholemeal flour where the peel and pith of the blood orange is removed, then the orange is thinly sliced and use to line the oven proof dish; it does look really attractive when the pudding is removed from the basin and placed onto the warmed serving plate.

1 large fresh blood orange
85 grams unsalted butter, room temperature
85 grams unrefined caster sugar
2 large fresh eggs plus 1 egg yolk, lightly beaten – room temperature
85 grams wholemeal self raising flour
1/4 tsp fine salt
3 tbsp Seville orange marmalade
1.5 tbsp orange liqueur
1.5 tbsp milk
Sauce
28 grams cornflour, sifted
28 grams unrefined caster sugar
450 ml milk
1 large fresh blood orange – zest and juice
2 tbsp orange liqueur

  1. Butter a 900 ml pudding basin, place a circle of buttered greaseproof paper in the bottom.
  2. Zest the orange (put the to one side), then remove the pith using a sharp knife, thinly slice the orange, use the slices to line the base and sides of the pudding basin.
  3. Cream the butter, sugar and reserved zest until pale and fluffy.
  4. Add the eggs – one at a time – beating well between each addition.
  5. Fold in the flour, salt, marmalade, liqueur and milk.
  6. Transfer to the prepared basin, smooth out the surface with the back of a spoon.
  7. Cover with one layer of buttered greaseproof paper (buttered side facing down) and one layer of foil – both pleated in the centre, tie with fine string under the basin´s rim.
  8. Place into a steamer, steam for two hours checking the water levels and topping up with freshly boiled water when required.
  9. When the pudding is nearly ready, make the orange sauce.

Sauce

  1. Sift the cornflour and sugar into a bowl, mix to a paste with two tablespoons of the milk.
  2. Remove the orange peel (without any pith attached) using a sharp knife, place the peel into the saucepan with remaining milk.
  3. Warm over a low heat until hot, strain into a jug discarding sieve contents.
  4. Pour in a thin steady stream into the bowl, while whisking, when smooth return to the rinsed out saucepan and place over a low heat.
  5. Warm while stirring until the sauce thickens then stir in the juice and orange liqueur.
  6. When the pudding is ready, remove the foil and paper, unmould and serve with the sauce.
Filed Under: Desserts, Puddings, Sauces, Steaming Tagged With: , , ,

Microwave Chocolate and Orange Pudding with Hot Chocolate Fudge Sauce

January 31, 2012 by Leave a Comment

A vanilla and orange flavoured dark chocolate fudge sauce served with a quick orange pudding accompanied by a thick – chilled – clotted cream or rich French vanilla ice cream. The combination of fabulous and easy to make and bake.

Hot Chocolate Fudge Sauce
150 ml double cream
50 grams unsalted butter
50 grams vanilla sugar
Pinch sea salt flakes
180 grams dark chocolate, roughly chopped
30 ml brandy, Grand Marnier or liqueur of choice
Pudding
100 grams unrefined caster sugar
100 grams softened unsalted butter
Finely chopped zest of 1 orange
2 large fresh eggs
75 grams plain white (all purpose) flour
25 grams Green and Blacks organic cocoa
1/2 tsp baking powder
1/4 tsp sea salt
1 tsp fresh orange juice
50 grams milk chocolate buttons

Chocolate Sauce

  1. Put the cream, butter, sugar and sea salt into a bowl set over a saucepan of simmering water.
  2. Stir until the sugar dissolves and the butter melts, remove from the heat and stir until blended.
  3. Add the chocolate, stir then leave for a few minutes, stir until melted and thoroughly combined.
  4. Add the brandy (or liqueur of choice) and stir until blended, keep warm.

Sponge

  1. Butter a medium sized microwave proof pudding basin or dish.
  2. Cream the sugar, butter and orange zest until pale and fluffy.
  3. Add the eggs – one at a time – with one tablespoon of flour, beating well until incorporated.
  4. Sift remaining flour, cocoa, baking powder and salt into the bowl, mix to combine with the orange juice.
  5. Fold in the chocolate buttons.
  6. Spoon into a buttered medium sized microwave proof baking dish.
  7. Cover with clingfilm and prick with a skewer to allow steam to escape.
  8. Microwave on high for 3 minutes, or until risen and set all the way through.
  9. Leave to stand for 1 minute before serving.

To serve

  1. Serve the pudding with the hot chocolate sauce and chilled clotted cream, vanilla ice cream or custard.
Filed Under: Desserts Tagged With: , ,

Pancakes with Milk Chocolate Sauce

March 8, 2011 by Leave a Comment

We love pancakes, either sweet or savoury, and we also love chocolate. Two two combined are just perfect for dessert served with raspberries.

Pancakes
125 grams plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
1 tbsp unrefined caster sugar
180 ml whole or semi skimmed milk
3 tbsp melted unsalted butter
2 large fresh eggs
1 tsp vanilla extract or vanilla bean paste (or amount to taste)
40 grams small milk chocolate buttons
40 grams small white chocolate buttons
Suggested serving with: 1 large banana – peeled and sliced or a few berries, Milk chocolate ganache – recipe below, optional – 4 tbsp almond flakes

  1. Sift flour, baking powder, bicarbonate of soda, salt and sugar into a large bowl, put to one side.
  2. Whisk the milk, butter, eggs and vanilla together in a separate bowl.
  3. Make a well in the centre of the dry ingredients, slowly pour in the liquids taking care not to over mix the batter, fold in the chocolate buttons.
  4. Pour quarter of a cup of batter into the frying pan, cook until bubbles appear on the surface, turn over and cook until a light golden brown, keep warm in a low oven while you cook the remaining pancakes, interleaved with baking parchment or greaseproof paper.
  5. Layer the pancakes with sliced banana, drizzle over the ganache and top with the almonds.

Milk Chocolate Sauce

While I made this sauce with milk cooks chocolate, you can use a combination of dark and milk or all dark – if preferred.

285 grams Green and Blacks cooks milk chocolate
28 ml single or double cream
1 tbsp (15 ml) Cognac, Grand Marnier

  1. Chop the chocolate and place into a heat proof bowl.
  2. Pour the cream into a small saucepan set over a medium heat, warm until bubbles appear around outside of saucepan, pour over the chocolate and leave for two minutes then whisk until smooth, stir in the liqueur if using.
  3. Leave to cool slightly, then pour over the pancakes.
Filed Under: Desserts Tagged With: , ,

Fresh Plum Sauce

July 2, 2008 by Leave a Comment

This is a very simple plum sauce I threw together when I had an abundance of plums – the local market was selling end of season plums – one euro for 2 kilos!

1 kilo plums (preferably very ripe)
100 grams unrefined (golden) caster sugar
100 ml cold water

  1. Wash and de-stone the plums.
  2. Throw them in a pan with the water and sugar.
  3. Cook on a low heat until they fall.
  4. Push through a fine mesh sieve and allow to cool.
  5. Wonderful served with yoghurt, ice creams or anything else that takes your fancy.
  6. My most recent is a tart version of the plum sauce, can also be served as a sauce for Pavlova (my very own creation!), we also recently trialled this as an alternative to the traditional Eton Mess.
Filed Under: Desserts Tagged With: ,