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Typically with crumbles I just use whatever fruit we have in the fridge or the garden that is starting to go on the turn since I hate wasting food and money. Thankfully we have raspberries and rhubarb growing in the garden at the moment which I either just pick and use or freeze until more appears. Ingredients filling 670g of raspberries and rhubarb washed and cut into 2cm pieces in the rhubarbs case 115g caster sugar 1 vanilla pod if you are feeling fancy scrapped out and split a splash of pure orange juice topping 85g of flaked almonds 85g unsalted butter 115g breadcrumbs 55g roll oats 55g brown sugar I sometimes get those dried banana slices from health food stores too and just wing them in for a bit of a change sometimes or add sunflower seeds for a bit of extra texture or instead of the almonds if you are allergic to nuts. For me its just using whats in the house. Implements A good sharp knife chopping board scales ramekins 4/5 should do saucepan wooden spoon an oven A hob/cooker dry frying pan Oven gloves Oven tray (makes it easier to take the ramekins out of the oven once cooked) Step 1. Preheat your oven to 200 degrees or full Step2. Add your chopped fruit, caster sugar , vanilla and orange juice into the saucepan over a gentle heat until the fruit is soft. Then add contents into ramekins. Step3. Using the dry frying pan over a low and gentle heat stick in your sunflower seeds/almonds and brown. Remove these and set aside. Step 4. gently melt the butter in the same pan remaining on low gentle heat until the butter is fully melted.Add the rest of your topping ingredients and turn up the heat making sure that you are continually stirring so that nothing burns or sticks. When it becomes a golden brown colour and nicely caramelized you know its ready. Step 5. put the topping on your ramekins starting with the outside working in so it doesn't all sink. Step 6. Add your ramekins to the preheated oven on an oven tray and leave for about 10-15 minutes until the topping is crispy, this may vary depending on your own oven I know one side of our oven is hotter than the other. Step 7. Remove ramekins from oven with oven gloves as they will be very hot and leave to sit for 5-10 minutes then serve with Ice cream and or custard. I really like making these sort of stewed fruit deserts when my mum is over as she seems to be always better at it than me, more experience I guess. Sometimes putting dried cranberries in the topping can be nice too.
Tricolor of chocolate mousse. After watching the channel four series of 'Come dine with me' the four of us decided to do the same thing at home each taking a turn each evening over the week. The menu's had to be original, high quality food accompanied by wines. The week went really well and we feasted on all kinds of things from homemade Pate to Scallops, beef wellington amongst many of the delightful dishes. My dessert for the final was a Tricolor of Chocolate mousse. Four four people. Ingredients: * 2 bars of Dark Chocolate. * 2 Bars of Milk Chocolate. * 2 Bars of white chocolate. * 6 eggs * Double cream. * Assorted alcohol for flavouring. * Red currents for decoration. Equipment. * Saucepan for hot water. * Pyrex bowls for melting the chocolate. * Large pyrex bowl for mixing all the ingredients. Electric whisk for the cream and egg whites. First layer. ( White chocolate). * Break up the white chocolate and put it in a bowl over the saucepan of hot water. Stir until the chocolate has melted and is a liquid. * Beat up the double cream so that it has doubled in size and divide into three. * Break and separate the eggs saving the yolks in a separate bowl. * Whisk the egg whites until they stand in peaks and will not fall out of the bowl then divide it into three. * Once chocolate has melted mix in a third of the egg whites and double cream. * Add a tablespoon of baileys. * Pour mixture into the bottom of a long glass. Middle layer. * Break up the milk chocolate and put it in a bowl over the saucepan of hot water. Stir until the chocolate has melted and is a liquid. * Once chocolate has melted mix in a third of the egg whites and double cream. * Add a tablespoon of Kahlua. * Pour mixture into the long glass Top Layer. Repeat the above with the dark chocolate by melting it then adding the egg whites and double cream adding Cointreau to the mousse and pour into the top part of the glass. Place in the fridge for 2-3 hours. To serve. Serve after adding Redcurrants on the top and for decoration on the plate you can also put a dusting of icing sugar to enhance the decor. This was a winning dessert especially so for chocolate lovers. This is suitable for adults because of the alcohol in it and really tasty. A picture is available on Dooyoos facebook page! I dare you to try it. It is so simple to make. There is no link to this recipe because I made it up myself that's why it is so simple to make anyone could do it.
Recently Millie and I have been doing lots of baking together. I have really enjoyed teaching her all about how to bake and it's meant we've had some really lovely bonding time. I am certainly no expert, I am learning along with her and between us my little girl and I have made some really lovely things and shortbread is our favourite! One reason why I love shortbread is that it's really easy to make and doesn't involve lots of waiting around, complicated ingredients or anything really challenging. Millie loves shortbread because she gets to cut it into cute little shapes with her pastry cutters! This recipe is one which Millie and I make a lot. We first found it in a little cookery book we had but we've tweaked it slightly so that it is just perfect! What you need: Butter Plain flour caster sugar icing sugar You see? The ingredients are really simple, we always have them in the cupboards so we can always make these without having to take a trip to the shop :) To make 12: 175grams of Butter (I like to use English and make sure you use salted as unsalted just doesn't taste right!) 225grams of plain flour 25grams of caster sugar 50grams of icing sugar. The original recipe just used all caster sugar but Millie and I have found that by mainly using icing sugar it makes the end result a much lighter consistency. Make sure that the butter is at room temperature and preheat the oven to 170 or gas mark 3. We have a fan oven so tend to put it slightly less. Miss the flour and sugar together and then add in the butter. Use your fingers to mix it together, kind of rubbing it together gently until all of the butter has been rubbed in. This usually leaves the mixture quite crumbly but will stick together if you press it. If it isn't crumbly then you will need to add a little more caster sugar until it gives you that crumbly texture. Then it's up to you what you do! You can either put it in a greased tin as a whole and just push it down so that it's all compacted together or you can use cutters to make the shortbread into individual shapes. This is Millie's favourite part! She loves cutting out shapes in hearts and stars and flowers with her little cutters. She then puts them on the greased tin and we sprinkle with a little bit of sugar just to make it that bit more special. You then place in the oven. If you've done it as all one large amount then it needs about 30 minutes or until it starts to go golden. If it's in smaller pieces then it takes about 15 minutes. Leave it to cool down and then enjoy! We find these are lovely to eat on their own but sometimes we have been known to have strawberries and icecream with them as a special treat! What we love about the recipe is just how simple it is and also fast! There's nothing complex about it, Millie learns so much as she measures things out and helps to rub it in until it's the desired texture. It won't be long until she can make this all by herself! Highly recommended by both of us that's for sure. It tastes lovely and buttery.
You can not get much simpler than banana splits and it is also a good way to get a bit more fruit into your eating as well as a great disguise to get children to eat fruit. Ingredients Bananas (as many as you like) Whipped cream (the more, the better) Ice cream (couple of scoops each should do it) Chocolate sauce (for decoration and indulgence) Chocolate flakes (optional) Method 1. Cut banana lengthways down the middle 2. Place banana in bowl 3. Add a couple of scoops of ice cream 4. Add a generous helping of whipped cream (or low fat any other cream if you are thinking of the calorie overload) 5. Add chocolate sauce, flake, smarties, whatever else you wish for decoration or fun 6. Serve It is easy to make, requires no cooking time at all and involves one of your five a day as well as most ingredients you will probably have in your cupboard. I also find it a fun desert to make with kids, they can make their own and decorate it before enjoying eating it.
Chocolate pots are so simple to make yet when people eat them, they cannot believe that there are only a few ingredients. I also think that home-made ones are so much nicer than the ones you can buy in supermarkets. This version used half milk chocolate and half dark chocolate but you could equally use all dark chocolate. Ingredients (to make 4 pots): - 100g milk chocolate - 100g dark chocolate - 300ml single cream - 2 egg yolks - 25g butter - 50ml gingerbread rum - butterscotch pieces Method: 1. Heat cream in a saucepan until hot (but do not let it boil) 2. Break chocolate into pieces and add to the pan. Stir until melted and combined with the cream 3. Remove from the heat then stir in the egg yolks then the gingerbread rum and finally the butter 4. Pour into small glasses or ramekins and then put in the fridge for at least a few hours (preferably overnight) 5. Take out of the fridge 30 mins to 1 hour before serving to allow them to come to approximately room temperature. Then top with the butterscotch pieces and serve I love the gentle heat that the gingerbread rum adds but there are lots of alternatives you can try because chocolate is a versatile ingredient that pairs well with lots of other things. The rum could be substituted for lots of other things. You could add Cointreau/ Grand Marnier and orange zest to go for a chocolate and orange combo or a raspberry liqueur and then top with fresh raspberries. If you're cooking for kids, you could simple omit the alcohol but if you want to keep the ginger flavour then top with broken up gingerbread pieces instead of the butterscotch.
This recipe is a great quick dessert, that you can just whip up in minutes out of bits you probably already have in the kitchen cupboard, using the microwave. You need: - 4 and a half oz of self-raising flour - 5 oz of soft margarine - 6 tablespoons of caster sugar (or whatever sugar you've got around) - 4 tablespoons of syrup - 2 eggs - 1 teaspoon of baking powder You also need: - a Pyrex-type microwaveable bowl, (the one I use has a 4 litre capacity) - mixing bowl - an implement to mix with - spoon or mixer, who cares? - bit of clingfilm - and a microwave Grease the Pyrex bowl, then pour the syrup into it. Into the mixing bowl, sift the flour and baking powder together with a little height for air and flair! Then bung in the soft margarine, sugar and beaten eggs. Sometimes I don't bother to beat the eggs beforehand, I just make sure I've mixed them in well. Beat it all together. You should then have a nice gooey mix, with a soft dropping consistency, which you drop into the pyrex bowl on top of the syrup. Make the bowl a clingfilm lid and then poke a small venting hole in the middle. Then shove in the microwave for four minutes at full whack. Leave to stand for five minutes. Serve with custard. Or whatever you like. It's dead easy to do, takes very little time and comes out nice and light and fluffy. It's pretty hard to muck it up, which is why I like it. Sometimes it can taste a tiny bit eggy, but that is probably me not mixing them in thoroughly enough or using larger eggs when small ones would do. Once you're happy that you can produce the basic dish reliably, you can experiment with alternatives to syrup or spice it up with a bit of ginger or cinnamon, according to your tastes. For example, you can turn it into a marmalade sponge, simply by replacing the syrup with tablespoons of marmalade and adding a splash of orange flavouring to the sponge mix. That worked nicely for us, although my daughter prefers it as a syrup sponge. Alternatively, you can use jam for a nice jammy sponge. Or you can also do a chocolate version, replacing an ounce of the flour with cocoa powder and putting in (microwaveable) chocolate sauce instead of the syrup. I've also used several syrups, from golden to maple, whatever is to hand... I like this as a fail-safe emergency dessert I can knock up whenever the cry is "can we have something for pudding?" I probably wouldn't serve it at a dinner party, but it is great for family meals.
I made this for dessert at a dinner party and it was very well received. It is also very easy to make, but looks really impressive- double bonus! Ingredients: 12 digestive biscuits 75g butter 600g cream cheese 2 tablespoons plain flour 175g caster sugar Vanilla extract (a few drops) 2 eggs + 1 egg yolk 142ml pot sour cream 300g raspberries 1 tablespoon icing sugar Extra raspberries for decoration 1. Preheat oven to 160/ 140'C fan-forced. Line a round, spring form tin with grease-proof paper. 2. Crush the digestive biscuits into crumbs. Melt the butter and mix them together. Press evenly into the spring form tin and bake for 5 minutes. 3. Beat the cream cheese, sugar, flour, vanilla essence, eggs and sour cream until light and fluffy. Stir in 150g of the raspberries and pour in to the tin. Bake for 40 minutes until it is set but with a slight wobble in the middle. Leave to cool in the tin, then in the fridge. 4. To make the coulis, put the raspberries and sugar in to a food processor and blend to a purée. Put a sieve over a clean bowl and rub the purée through with a spoon to remove the raspberry pips. Taste and add more sugar if required.
Now , for my family, the Christmas dinner is never complete without a good old trifle! Here's my recipe! INGREDIENTS 300g tinned raspberries, or fresh, whichever you prefer 425g custard 300ml whipped cream 60g trifle sponges Grated dark and white chocolate HOW TO MAKE 1. Put the raspberries in the bottom of a nice big trifle dish 2. Take the trifle sponges and arrange them around the bowl in any way you like. I like to place them in circles around the bowl 3. Next, Pour your custard into the dish, just over halfway of the bowl - make sure it is nice and even , you don't want a wonky trifle! 4. Get your whipped cream - now you can either use squirty cream or make your own, for quickness i use whipped cream - spread this evenly over the custard and fill the rest of the bowl 5. Take your grated chocolate and sprinkle on top for a decorative look. Sometimes sprinkle some vanilla on top of the whipped cream as it gives it that extra sweet taste! 6. Place in the Fridge for around 30 mins and serve This serves around 4 people so if you need to serve to more just double the ingredients and double the size of the bowl! In total this takes me around 45 mins but if you want it to be perfect then it can take around an hour. BE CREATIVE! If you want , you can use chocolate whipped cream instead of vanilla! This looks really good and tastes amazing!!! You can place mixed fruit at the bottom instead of just raspberries if you are feeling extra healthy! Overall this is a nice and easy dish that is yummy and perfect for Christmas!
==Baby Cheesecakes== This recipe is inspired by my mum's love for cheesecakes and the ice cream factories at Pizza Hut. These baby cheesecakes would be good for party foods particular in the summer. I think kids would like this recipe as well because they can get their creative caps on and the majority of them overall have a sweet tooth. Just looking at the equipment list you can see it's very hands on and you don't need to use a machine or count any measurements. I've haven't mentioned sugar in the ingredients because I think there already is enough sugar in them. I think it will be easy to clean up after doing this recipe because it's most likely only washing cutlery and getting rid of crumbs. You can say this is somewhat cheating because you don't heat anything up, but it will be a lot cheaper than buying a cheesecake mix. I personally think baby cheesecakes are delicious. It doesn't beat the real thing, but it's a lovely quick fix. ==Equipment== A knife to spread and things around on the base. A Plate to keep things on. A Spoon to collect creamy substances. A Bowl in case you want to mix something up with the cheesecake A Fridge to keep the baby cheesecakes cool for later. ==Ingredients== A biscuit This will be the base of the baby cheesecake. You can choose any brand of biscuit as you choose, but I've found that HobNobs or ginger biscuits work the better for me because of the pleasant blend of flavours. Alternatives: Ryvita slices, crackers, Snack a jacks, flapjack or even cereal bar. Cheese Spread I would recommend Philadelphia cheese spread for this. If you have anything you would like to include on the creamy layer then you can mix that in with some cheese spread in a bowl and once you're happy with the mixing process you can spread it on your base and make a thick layer on top of the biscuit. Jam For the third and final layer the surface with jam. The alternatives here are priceless. You can choose to either leave it as it is or decorate it nuts or fruit slices and candy. Alternatives: sauces, jelly, marmalade, lemon curd ==Instructions== 1. Pick up a biscuit. 2. Add flavours or colours to the cheese-spread using anything of your choice and mix it in a bowl. (Optional) 3. Cover the biscuit with cheese-spread 4. Cover the surface of the spread with jam. 5. Add toppings of your choice. (Optional) I personally like fruit on mine.
Key Lime Pie is one of my favourite desserts but most shop-bought pies seem to have a digestive base. This one uses ginger nuts instead, and I think it's a lot nicer! This is a very simple recipe and it requires minimal cooking. ***Ingredients*** 250g ginger nuts 125g melted butter 400ml condensed milk 2 eggs Juice of 10 limes Juice of 1 lemon ***Method*** - Preheat the oven to 180C/Gas Mark 4 - Crush or blend the biscuits until they are like breadcrumbs - Add the melted butter to the biscuit and mix well - Put into a 23cm cake tin and press down so it forms an even layer - In a separate bowl, mix the condensed milk and eggs with a fork - Gradually add the lemon and lime juice, mixing continually so the mixture starts to thicken - Once thick, pour the mixture on top of the biscuit base - Cook in the oven for around 15 minutes - Allow to cool before placing in the fridge to chill for an hour - Once cooled, you can then serve with whipped cream... or like me, you can cover the top with whipped cream and sprinkle a Flake over the top. This is a zingy, creamy dessert with a lovely, crunchy, gingery base. Something a little different for pudding!
After sampling this in a small bistro for a desert, I was desperate to find the recipe. Although I trawled the internet for successful recipes, I had to adapt my own. This is an absolutely delicious desert and a must try for lovers of chocolate and Baileys. Serves 4 Ingredients: 284ml double cream (NOT whipping cream, though Elmlea Light Double Cream does work) 200g milk chocolate 25g dark chocolate 50ml Baileys Irish Cream Equipment: Saucepan Spoon 4 ramekins Method: 1. Gently heat the cream in a saucepan on a low heat until the cream starts to 'shiver' (make sure the mixture does not start to bubble and boil) 2. Add in all the chocolate and stir in until all the chocolate has melted. Take off saucepan off the heat. 3. Pour in the Baileys carefully and stir into the chocolatey mixture. If one feels 50ml's is too strong, add 25ml and taste the mixture to determine whether more Baileys needs to be added. 4. Pour mixture into the ramekins and chill for 3 hours minimum. For best results, chill overnight for a firm chocolate pot. **Optional** For presentation, one may want to serve with whipped cream on top and/or grated chocolate. **Alternate use** I have used this recipe in conjunction with a biscuit base to make a Baileys chocolate cheesecake. This is also a dinner party pleaser. I hope this recipe is of use to some people :)
When im in a Horrible Mood (when im feeling down n depressed) the only thing that makes makes me happy is making a lovley cake....... this is my mums recipe and me n her have been cooking this since i was 12 yrs old!!!!The chocolate lava cake has many names. Chocolate Molten/Lava/Fondant cake. However, one thing's for sure. The center of the cake oozes with hot chocolate. . The center filling is not too sweet like most desserts are, and just the right amount of chocolatey-ness. Not just any chocolate, but warm & oozing runny chocolate goodness.!!!! You need_ *3 6-oz ramekins greased with butter *spatula *electric whisk (you can use a normal one but it takes forever) *1 large bowl *sieve for icing Ingredients- 100g dark chocolate, cut to small cubes 100g unsalted butter, cut to small cubes 2 eggs 50g caster sugar 20g self-raising flour icing sugar berries vanilla ice cream (you dont need to have this its just a suggestion) Preheat oven at 180C Melt dark chocolate and butter using either the microwave, a hot water bath or a double boiler In a large bowl, use an electric whisk to beat the eggs and sugar till the mixture turns pale and frothy. This will take at least 4 minutes. Pour melted chocolate/butter into the egg mixture prepared in step. Stir in the flour. Use a spatula to mix everything evenly. Fill the ramekin almost 3/4 full with the chocolate mixture and put in the oven for about 10 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle When baked, remove ramekin from oven and let it cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate. Mm i could just eat this now!!!!!!!!!!!!!!!!! Thanks for reading
Whenever I am feeling in a perticually indulgent mood, I always make Millionaires Shortbread. It is by far one of my favourites and is simple to make - once you know what your doing! It took me a few attemps to find the right recipe and to get the hang of a few of the techniques needed, but the recipe below is my adapted favourite: Ingredients needed are: (For the base) 225 g plain flour, 100 g caster sugar, 225 g butter, 100 g semolina (and for the topping) 75 g butter, 175 g caster sugar, 4 tbsp golden syrup, 1 x 397 g can condensed milk, 200 g dark chocolate( broken into pieces) Then all you have to do is.... 1. Set the oven to 160C (gas mark 2) 2. Lightly grease a 20cm x 30cm oblong tin 3. Place all the base ingredients into a food processor and blend until they form a smooth dough (this can be done by hand in a bowl). 4. Press the mixture into the base of the greased tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool. 5. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted. 5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool. 6. Melt the chocolate in a bowl over a pan of simmering water. 7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin. If prefered you can opt to use dark chocolate/white chocolate and decorate to your own needs. Hope you enjoy the final result! And credit to http://uktv.co.uk/food/recipe/aid/516853 for the original recipe
Everyone (or almost everyone!) loves chocolate, and what better then a chocolate cake that takes 5 minutes maximum to make? Now, you'll probably read the recipe and either think it's genius or completely digusting, but it's worth a try and will fix any chocolate cravings within the first bite. Recipe to serve two, halve the ingredients if only making for one :-) You will need: - 8 Tablespoons self raising flour - 8 Tablespoons sugar (white) - 1 Medium Egg - 6 Tablespoons coco powder - 8 Tablespoons nutella or 10 tablespoons of melted chocolate (depending on how chocolatey you want it you can add more or less) - 6 Tablespoons milk (can be skimmed/semi/full fat, doesn't matter) - 6 Tablespoons olive or vegetable oil - Cream (Squirty or liquid, your choice) How to make it: Combine the ingredients in the order as shown above (leave out the cream for now) and whisk until it's smooth. Add into a large mug (or 2 if you're making 2 portions) and place onto a microwaveable plate. Put it into the microwave on high for 2-3 minutes (this depends on the wattage of your microwave, mine took 2 minutes) Once cooked insert a fork into it, ensure the fork comes out clean and it's ready! If the fork comes out sticky, put back into the microwave to ensure it's cooked through. Once cooked thoroughly, top with the cream and enjoy :-) No idea how many calories this is but i'd imagine it's atleast around the 500-600 mark! A quick, tasty treat to enjoy once in a while.
A Dessert that has always been popular among those I cook it for and in my opinion the best Brownie one that I have tried. Tastes best hot and served with more liquidy ice cream. Hot Brownie Souffle with Ice Cream Sauce: 85g Unsalted Butter Caster Sugar for Sprinkling 40g Self Raising Flour 85g Plain Chocolate 100g Light Muscovado Sugar 3 Egg Yolks 3/4 TSP Vanilla Essence 4 Egg Whites 1- Set the oven to 230'C/450'F/Gas 8. Butter a 1 litre souffle dish and sprinkle the inside lightly with sugar. 2- In a bowl, combine the butter and chocolate, place over a saucepan of hot water, and stir occasionally until smooth. Stir in half of the sugar, the egg yolks, vanilla essence and flour. Remove the bowl from the saucepan. 3- In a clean dry bowl, whisk the egg whites until soft peaks form and then gradually whisk the remaining sugar until stiff. 4- Using a large metal spoon, gently fold a quater of the whites into the chocolate mixture, then gently fold the chocolate into the remaining whites. Spoon into the dish, sprinkle a little caster sugar over the top and bake for 5 minutes. 5- Lower the oven temperature to 200'C/400'F/Gas 6 and bake for about 20 minutes until well risen (The centre will still be moist) 6- While the pudding is cooking place the ice cream in a bowl and leave at room temperature for 10 minutes, beat until smooth. (Feel free to add a shot or two of rum) 7- Serve the pudding as soon as cooked, accompanied by sauce.