White and Dark Chocolate Brioche and Butter Pudding

June 27, 2012 by Leave a Comment

Bread and butter puddings are my favourite at the moment, the last one I made was a simple; marmalade sandwiches cut into triangles, placed into a well buttered oven proof cazuela, the uncooked custard poured over the top through a sieve – it took just a few minutes to prepare and 50 minutes to bake – just as I like it with a slight “wobble” in the centre.

Chocolate B&B puddings are just that little bit richer, take a bit longer to make but well worth the effort in the end. As they are usually so rich, try serving them with something cool and unflavoured – well chilled and lightly whipped double cream, thick pouring cream – or French vanilla ice cream!

If you would prefer to use simple sliced white or wholemeal bread, it does just just as good, if a little different.

8 to 10 large thick slices of brioche
Unsalted butter, softened
250 grams whole milk
250 grams creme fraiche
1 vanilla pod, split and seeds scraped out
150 grams Hotel Chocolat white chocolate drops
4 large eggs, yolks only
55 grams unrefined (golden) caster sugar
170 grams Hotel Chocolat dark (or milk) chocolate drops

  1. Brush a glass ovenproof dish with melted or softened.

Custard

  1. Put the white chocolate into a heatproof bowl.
  2. Place the milk, cream, vanilla pod and vanilla seeds into a pan and heat to a gentle simmer, remove the vanilla pod.
  3. Pour over the chocolate, leave for a few minutes then stir until melted and smooth.
  4. In a bowl, whisk the egg yolks and sugar until pale and fluffy.
  5. Pour a little of the hot milk into the egg yolks, while whisking, gradually add the remainder while whisking until combined.
  6. Rinse out the pan, return the custard and heat gently while whisking constantly until the thickens.

To assemble

  1. Lightly butter the bread on both sides, halve the slices and arrange half in a single layer in the dish.
  2. Top with half the dark chocolate buttons and pour over half of the custard.
  3. Arrange remaining slices over the top and top with remaining buttons then the custard, lightly press the brioche into the custard.
  4. Cover with clingfilm and chill for one hour in the fridge.
  5. Preheat the oven to 180ºC, 355ºF or gas mark 4.
  6. Bake for 30 minutes until set and a light golden colour with a slight “wobble” in the centre.
  7. Remove and leave to stand for 10 minutes before serving with cream or Vanilla ice cream.
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Chocolate Ripple Ice Cream

June 13, 2012 by Leave a Comment

700 ml double cream (or half whipping and half double cream)
Thinly pared rind from one unwaxed Seville orange *
4 large free-range egg yolks
150 grams natural brown sugar
2 large fresh egg whites – room temperature
55 grams Green and Blacks dark milk chocolate – chopped
100 grams Green and Blacks dark cooks chocolate – 72% cocoa solids – break into pieces
Flaked or chopped almonds – optional

  1. Put the cream and orange rind into a large saucepan over a medium heat.
  2. When the mixture has come up to a simmer, take off the heat, leave to infuse while whisking the egg yolks then remove the peel.
  3. Whisk the egg yolks and sugar until pale, slowly pour in the cream mixture –whisking constantly – until you have added all the cream.
  4. Rinse out the saucepan and return the custard mixture, place over a gentle heat, stirring constantly, until the custard has thickened enough to coat the back of a spoon – do not allow the mixture to boil.
  5. Transfer the custard to a clean bowl, cover with cling film to stop a skin forming (the cling film must touch the custard) and allow to cool then refrigerate until chilled, about 6 hours.
  6. Put the pieces of dark chocolate into a bowl over a pan of simmering water and leave to melt, remove from the heat and allow the mixture to cool.
  7. Whisk the egg whites until they form medium stiff peaks, stir one quarter into the custard base, fold in remainder.
  8. Transfer to an ice cream maker, process according to manufacturers instructions.
  9. When ready, put the ice cream into a bowl and fold in the chocolate drops then very lightly and briefly stir in the cooled melted chocolate to create a ripple effect, cover and freeze.
  10. Optional – sprinkle with flaked or chopped almonds before putting in the freezer.

* If the orange is waxed or you are not sure, then scrub under running water with a soft brush before use

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Chocolate and Raspberry Pudding

May 22, 2012 by Leave a Comment

This pudding contains the fabulous combination of chocolate and raspberries. The pudding is simple to make and the recipe includes a lovely raspberry sauce to serve on the side with English clotted cream, or whatever takes your fancy.

145 grams light muscovado sugar
115 grams unsalted butter
Zest of half a lemon, very finely grated
2 large fresh eggs
170 grams self raising flour
Pinch fine sea salt
About 2 tbsp milk
115 grams mini chocolate buttons
115 grams fresh raspberries

Preparation

  1. Butter an 850 ml pudding basin, line the base with baking parchment, butter the parchment.
  2. Cut a circle of parchment and a circle of foil to fit over basin with an overhang, make a pleat in the centre of each – butter one side of the parchment (when fitting put this buttered side down).

Method

  1. Cream the sugar, butter and zest until pale(r) and fluffy.
  2. Add the eggs, one tablespoon at a time, beating well between each addition.
  3. Sift the flour and salt into the bowl, fold in adding just enough milk to produce a dropping consistency.
  4. Stir in the chocolate buttons, then very gently fold in the raspberries (I use a rubber spatula for to fold in the berries).
  5. Scrape the batter into the basin, smooth down the top, cover with the parchment and foil, tie with string, making a handle, steam for 2 hours
  6. Remove the paper and foil, run a knife around the rim to loosen the pudding and invert onto a serving dish, remove the paper from the base of the pudding.
  7. Serve with raspberry sauce, freshly made custard or cream.

Raspberry Sauce

100 grams golden caster sugar
60 ml cold water including 2 tbsp freshly squeezed lemon juice and zest of one lemon
340 grams fresh raspberries (if using frozen, allow to thaw before using – discarding liquid)

  1. Place sugar and water with the lemon juice and zest into a small saucepan set over high heat, while stirring bring to the boil.
  2. Reduce heat to low and simmer until the sugar has dissolved, remove from heat and leave to cool completely then pour into a blender.
  3. Add the raspberries and purée until smooth then pour into a fine sieve set over a bowl, using a soup ladle gently press the juices through, discard the solids.
  4. Pour the sauce into an airtight container and refrigerate until ready for use, if using with the sponge, warm through and pour over the top.

Vanilla Custard

This is a thick rich vanilla custard, if you prefer a thinner custard, use between one and two teaspoonfuls of cornflour to the ends.

1 tbsp vanilla bean paste
600 ml double cream
6 large fresh egg yolks
1 rounded tbsp cornflour, sifted
50 grams golden caster sugar (or amount to taste)

  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.
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Nutella Breakfast Rolls with White Chocolate and Almond Slivers

February 11, 2012 by Leave a Comment

These are so simple, easy to prepare, easy to bake, wonderful to eat.

1 packet ready rolled puff pastry
1/2 cup Nutella spread
1/2 cup Hotel Chocolate white chocolate drops
1/2 cup almond slivers – lightly toasted

  1. Preheat oven to 190ºC, 375ºF, gas mark 5.
  2. Line a baking tray with greaseproof paper, or baking parchment.
  3. Roll out pastry to 13″ x 15″ (32.5 by 37.5 cm).
  4. Spread the Nutella over the pastry, leaving a 1” (2.5 cm) border along the longer edges, but spreading the Nutella right up to the edges on the shorter edges, sprinkle the almonds and chocolate buttons or chips over the Nutella.
  5. Starting with the longer end facing you, roll up pastry (like a Swiss Roll), cover with clingfilm and chill for approx. 30 minutes, or until firm.
  6. Use a very very sharp, serrated knife very gently to cut the roll into 12 even sized slices.
  7. Use a damp paper towel to wipe keep knife clean after each cut – pressing down very gently to avoid squashing the roll
  8. Lay the rolls flat onto the prepared baking sheet, allowing a one inch (2.5 cm) space between each.
  9. Bake for approx. 20 minutes or until the rolls are a light golden colour.
  10. Leave to stand for 5 minutes before gently pulling apart the rolls apart, serve while still warm.
Filed Under: Breakfast, Pastries, Valentine´s Day Tagged With: , , ,

Rocky Road Cheesecake

January 11, 2012 by Leave a Comment

I admit to being a little nervous about adding this recipe – it is rather rich, very very naughty and only for the serious chocoholics among us. The ingredients are not set in stone, have fun and change them if you prefer other things, but be warned it is high in calories! My daughter says it makes her teeth ache just looking at the recipe, can feel her bum getting larger with each mouthful and should come with a health warning. Small portions are definitely in order for this one.

Update – I decided to edit the recipe and remove some of the ingredients and replace with others. When we made this recipe, we scaled it down and just made an individual portion. I would advise others to do the same.

Crust
200 grams vanilla shortbread (or chocolate shortbread/chocolate chip cookies if you dare)
40 grams unsalted butter, melted
100 grams Green and Blacks dark milk chocolate, melted
Filling
200 grams Green and Black dark milk chocolate
600 grams cream cheese
150 ml double cream
150 ml Kendal Farms crème fraîche
Seeds of 1 vanilla pod
50 grams raisins – snipped in half
50 grams mini marshmallows, snipped in half
50 grams marzipan – snipped into small pieces
75 gram Cadbury´s Crunchie bar – chopped
50 gram natural glacé cherries – sliced
100 grams total – white and milk/dark chocolate buttons
50 grams hazelnut slivers
Decoration
60 grams Green and Blacks vanilla white chocolate – melted

  1. 22 cm spring form cake tin – line with clingfilm

Crust

  1. Put the shortbread into a strong plastic bag, crush with a rolling pin until fine. Transfer to a bowl, add the melted butter and mix until combined. Tip into the prepared tin, press down into the base and up the sides. Cover with clingfilm and chill for 30 minutes.
  2. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, pour evenly over the crust, tilting the tin (or use a brush to spread out the chocolate), until the biscuits are evenly covered.
  3. Cover with the clingfilm, return to the fridge to set.

Filling

  1. Melt the chocolate in a heatproof bowl over a saucepan containing 3 cm of barely simmering water, leave to melt then remove from the heat and stir until smooth; leave to cool a little.
  2. Stir the mascarpone and cream cheese until smooth, fold in the melted chocolate.
  3. Whisk the cream and crème fraîche with the vanilla seeds (or vanilla extract/bean paste) until soft peaks form, stir into the chocolate mixture.
  4. Add the raisins, marshmallow, marzipan, Crunchie pieces, cherries, chocolate buttons and nuts – these ingredients are not “set in stone”, if you prefer other ingredients, just replace them.
  5. Spoon evenly over the base, smooth out the top with a palette knife, cover the tin with clingfilm and chill overnight.
  6. When ready to serve, melt the white chocolate and drizzle in a lattice pattern over the cheesecake.
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Chocolate Dessert Yorkshire Puddings – Original

July 28, 2011 by 2 Comments

And here is something simple to celebrate Yorkshire Day (1 August) or for Mother´s Day – which can be any Sunday in the year! Whilst many dessert Yorkshire pudding recipes do not include salt, this one does – sea salt seems to bring out the flavour of chocolate, try it and see! I love this pudding served simply with whipped double cream,  the fresh berries do add a freshness to this rich dessert. I advise serving in small portions.

So why not surprise your family on Yorkshire Day by whipping up a delicious, sweet chocolate breakfast? The smell of chocolate will float through the house as the Yorkshire puddings begin to bake and rise. When your hungry tummy is rumbling and desperate for breakfast, the 12 minutes it takes to bake seems like a life time, so you might find yourself having to distract yourself by playing a few games of cheeky bingo, setting the table or making a pot of fresh coffee.

This recipe is very rich – work is currently in progress to create a dessert chocolate Yorkshire pudding where the taste of chocolate is more subtle – our second and third generation recipe; now we are testing a volume puddings with Green and Blacks cooks chocolate which comes in dark, milk and white).

Safflower oil (or other oil with a high smoking point)
55 grams Green and Blacks white, milk or dark cooks chocolate, coarsely chopped or grated
Yorkshire Pudding Batter
130 grams plain white flour
20 grams Green and Blacks organic cocoa powder
1.5 tbsp natural brown sugar (blitz until similar to caster sugar)
1/4 tsp fine sea salt
3 large fresh eggs
100 ml milk – skimmed or semi skimmed
1 tsp pure vanilla extract or vanilla bean paste
50 ml sparkling water (well chilled)
Strawberries
1 punnet of fresh strawberries
1 lime (or lemon) – juice
1 to 2 tbsp icing sugar, sifted
Serve with strawberries, lightly whipped cream, citrus flavoured icing sugar

Strawberries

  1. Wash and remove the calyx from the berries, quarter.
  2. Drizzle over the juice of 1 lime (or lemon) and sifted icing sugar, amount to taste.
  3. Cover the bowl with clingfilm and refrigerate.

Batter

  1. Sift the flour, cocoa, sugar and salt into a large baking bowl.
  2. Whisk the eggs, 100 ml milk and vanilla together.
  3. Gradually (quite slowly) add wet ingredients to the dry, while beating, to form a smooth batter.
  4. Cover and rest at room temperature  for 30 minutes – when ready to cook, whisk in the sparkling water (the batter consistency should be between single and double cream),  finally fold in chocolate of choice (or a combination).
  5. Preheat oven to 220ºC (428ºF, gas mark 7).
  6. Pour a little oil into the cups of a 12 hole muffin tin, place into the oven and leave until the oil is very hot.
  7. When hot, quickly but carefully pour the batter into the cups, one quarter to one third full, place into the centre of the preheated oven and bake until well risen and crispy – about 12 minutes (this dish does not rise the same of plain Yorkshire puddings).
  8. Serve immediately.

Serve with

  1. Berries and lightly whipped cream, lightly dusted with the citrus flavoured icing sugar.
  2. Or my favourite – unflavoured unsweetened whipped double cream on top of the very hot puddings

Filed Under: Breakfast, Puddings, Valentine´s Day Tagged With: , , ,

Chocolate Button Shortbreads

June 14, 2011 by Leave a Comment

A good recipe for a rich shortbread with the addition of chocolate buttons (drops or chips), if you would like a richer taste, try replacing the caster sugar with natural brown sugar for a brown sugar shortbread.

225 grams plain white flour (all purpose flour)
1/2 level tsp baking powder
Pinch sea salt
225 grams unsalted butter
100 grams unrefined (golden) caster sugar
135 grams chocolate buttons, drops or chips – milk, dark or white, or a combination of tall three
50 grams hazelnut or almond slivers (or coarsely chopped, if preferred)

  1. Preheat oven to 150ºC, (302ºF, gas mark 2).
  2. Line two baking sheets with baking parchment or greaseproof paper.
  3. Sieve together the flour, baking powder and salt into a small bowl, put to one side.
  4. Cream the butter and sugar together until pale and fluffy.
  5. Gradually stir in the dry ingredients followed by the chocolate buttons and nuts.
  6. Form into walnut size balls, place onto the prepared baking sheets, about 3 cm apart.
  7. Flatten the biscuits a little then bake for approx. 15 to 20 minutes, or until a light golden colour.
  8. Transfer to wire racks to cool completely.
Filed Under: Biscuits and Cookies, Shortbread Tagged With: ,

Chocolate Dessert Pizza with Marshmallows and Fresh Berries

March 11, 2011 by Leave a Comment

I read on the web that pizza is the new dessert currently being served by restaurants, not sure where these restaurants are, but they are not in this area of Spain. I wanted a sweet pizza but could not find one to suit. This is a combination of fresh fruit, chocolate and orange zest with a choice of base. I like the scone base for a dessert pizza, but the other one is nice too. The topping is just “suggested”, put on what you fancy, as long as it is fresh!

Pizza Base 1 
60 ml warm water with 1 tsp runny honey – 42ºC (read instructions on yeast packet)
2 tsp active dried yeast
250 grams plain white flour (for a chocolate base, replace 2 tbsp flour with dark cocoa)
1 tsp fine sea salt
60 ml freshly squeezed orange juice
1 tsp finely grated orange zest
3 tbsp extra virgin olive oil

  1. Mix the warm water and yeast in a small bowl to blend, stir and allow to rest for 5 minutes
  2. Sift the flour and salt into a large baking bowl, stir in the zest, make a well in the centre, blend in the oil – working from the centre outwards – followed by the yeast mixture and orange juice.
  3. When the dough forms, turn out onto a floured work surface, knead until smooth.
  4. Lightly oil a bowl and transfer the dough into it, turn over to cover in oil, cover with clingfilm and leave to prove – in a warm draft free place – for one hour, knock back and knead into a ball.
  5. Preheat oven to 230ºC, 446ºF or gas mark 8, position oven shelf as low as possible in the oven.
  6. Roll the dough out into a 30 cm long oblong and transfer to the prepared baking sheet, press your fingers into the dough to make indentations.
  7. Brush with the melted butter, place in the lower part of the preheated oven and bake until just turning a light golden colour, this should take around 15 minutes

Pizza Base 2 – Scone Base 
100 grams self raising flour sifted with ½ tsp fine sea salt
1/2 tsp EACH finely grated orange or lime zest
25 grams unsalted butter
3 tbsp whole milk
1 tbsp each lime and orange  juice

  1. Sift together the flour and salt, mix in the zest
  2. Rub in the butter then stir in the milk followed by the citrus juice and milk, mix to a smooth dough
  3. Roll out the scone mix on a lightly floured work surface to approx. 1 cm thick
  4. Bake the scone base at 180ºC (355ºF, gas mark 4) or until firm to the touch and a light golden colour, leave to cool a little then brush with one tablespoon of melted butter

Suggested Topping 

  1. Spread the base with chocolate ganache, scatter over white and pink mini marshmallows, Hotel Chocolat white and dark chocolate drops and just a little chopped orange flavoured Lindt chocolate – pop into the oven for a few minutes only until the marshmallows brown and the chocolate buttons melt, then top with the fresh fruit and serve.
  2. Cover two opposite quarters with fresh raspberries, of the two remaining quarters, cover one with sliced strawberries and the second with fresh bilberries or blueberries, drizzle very lightly with a little lime juice and sprinkle with the finely grated zest of one lime (or orange if preferred) and serve immediately.
Filed Under: Breakfast, Dessert Pizza Tagged With: , , ,

Chocolate Banana Bread

March 10, 2011 by Leave a Comment

The combination of chocolate and banana is wonderful, one of my favourite quick desserts is a ripe banana split lengthways (not all the way through), lightly press chocolate buttons into the flesh then wrap in aluminium foil and bake at 180ºC, (355ºF, gas mark 4) until the banana skins are blackened. Serve with chilled whipped double cream. I use 80 to 100 grams of buttons or drops for four bananas, try adding approx. 30 grams of mini marshmallows to give a gooey rich dessert. In my oven it takes around 20 to 25 minutes to bake the bananas.

This bread combines the sweet flavour of ripe bananas with a rich chocolate flavour; the addition of white or milk chocolate drops completes the bread. I usually add Green and Blacks or Hotel Chocolat organic cocoa, both are excellent products. My chocolate drops of choice are a combination of white and milk, though you could add dark if preferred.

Serve this tea bread with a cup of coffee for breakfast or on an afternoon with a cup of tea.

Equipment
23 cm by 13 cm diameter loaf tin, 8 cm deep.
Ingredients
55 grams walnuts
230 grams plain white flour
200 grams unrefined (golden) caster sugar
30 grams organic cocoa powder (I use Hotel Chocolat or Green and Blacks organic cocoa)
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon fine sea salt
455 grams mashed (ripe) bananas
115 grams unsalted butter – melted and cooled
2 large fresh eggs – lightly beaten
1 teaspoon pure vanilla extract
45 grams EACH milk and white chocolate drops (I use Hotel Chocolat)

  1. Preheat oven to 180ºC (355ºF, gas mark 4); position an oven shelf in the centre of the oven.
  2. Brush the loaf tin with melted butter, dust with cocoa, tipping out the excess.
  3. Place the nuts of choice onto a baking tray, bake for approx. 8 minutes or until lightly toasted. Allow them to cool then coarsely chop.
  4. Sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a bowl, put to one side.
  5. Trim the ends from the bananas, peel and put into a large bowl, mash with a fork; add the melted butter, beaten eggs and vanilla – beat until thoroughly combined.
  6. Using a wooden spoon, lightly fold the wet ingredients into the dry until just combined.
  7. Fold in the nuts and chocolate drops, transfer the batter into the prepared loaf tin and bake until well risen – approx. 55 to 60 minutes, depending on your oven.
  8. Transfer the tin to a wire rack and leave to cool for 5 minutes.
  9. Remove from the tin and place onto a wire rack – serve while still warm or at room temperature.
Filed Under: Bread, Breakfast Tagged With: , , , , ,

Triple Chocolate Cake

February 25, 2011 by Leave a Comment

This is my first post on the new blog and choosing was difficult as I have so many recipes – this is a simple recipe for a wonderful cake. The addition of sea salt enhances the chocolate flavour.

175 grams unsalted butter, softened at room temperature
175 grams unrefined caster sugar
140 grams self raising flour
4 tbsp organic cocoa powder (I use Green and Blacks or Hotel Chocolat)
1/2 tsp baking powder
1/2 tsp sea salt
85 grams ground almonds
100 ml milk
3 large fresh eggs
25 grams each – white and dark chocolate buttons (or chopped chocolate)

  1. Preheat oven to 160ºC, 320ºF, gas mark 3.
  2. Grease and line a 2 lb (900 grams) loaf tin, butter the greaseproof paper
  3. Beat the butter and sugar, with a hand held mixer (or with a whisk), until pale and fluffy.
  4. Sift in the flour, cocoa, baking powder and salt into a bowl, add the almonds, stir with a whisk to combine.
  5. Mix the eggs and milk, add to the bowl and beat until smooth.
  6. Fold in the chocolate buttons, or chopped chocolate.
  7. Transfer to the prepared tin, smooth out the top.
  8. Bake in the centre of a preheated oven for 45 minutes, or until well risen and golden colour – a fine skewer inserted in the centre of the cake comes away clean when done.
  9. Remove from tin, take off the greaseproof paper and place onto a plate.
  10. Decorate with a light chocolate glaze or ganache.
Filed Under: Cakes and buns Tagged With: , ,