Towering Coconut Pavlova!

I was inspired to make this pudding through a recipe on then Internet which I then modified: added layers, changed the fruit and overall spiced it up! I hope you enjoy and are taken by my unique pudding…

Ingredients serves 4:

5 egg whites

280g caster sugar

2 tsp cornflour

2 tsp white wine vinegar

85g desiccated coconut and extra for garnishing

300ml double cream

50g icing sugar

zest and juice of 1 lime

strawberries and raspberries

Method:

Heat the oven at 140C/120C fan. Line a tray roughly 25cm x 12cm with baking paper. Whisk the egg whites until stiff and forms peaks, then slowly add the sugar until stiff again, then add the cornflour and vinegar and then fold in the coconut. Then spread the mixture on to the tray and sprinkle coconut on top of one third of the meringue mixture width ways and then cook in oven for 50 minutes. Then turn off oven but leave door closed and leave for another 50 minutes. Then remove meringue and leave to cool.

Whisk the cream, icing sugar, lime zest and juice until a smooth thicker consistency. Then cut the meringue into thirds and leave aside the one with coconut sprinkle on top. Then choose one of the thirds and cut it into 4 rectangles roughly 13cm x 5cm and repeat this again with the other third of the meringue. Then put a layer of the lime cream on top of the 8 rectangles and then on 4 of them put raspberries on top and with the other 4 put slices of strawberries. Then cut the coconut third into 4 rectangles the same size.

Then gather 4 plates and take one of the either strawberry or raspberry and cream layers and place it in the centre of the plate and then pile the other strawberry or raspberry cream layer on top and to finish add the coconut sprinkled one! So you should now have a 3 layer coconut meringue pavlova, you can made you tower as many layers as you would like I made mine with 4 because I had extra left over meringue pieces. Then I melted some chocolate and added it on top and sprinkled some icing sugar and some fruit but this is optional. Now it’s time to eat ENJOY!

Mocha Cake!

This was a casual weekend pudding I made for my family a while ago and thought you might be interested in sharing it with your families and friends! I hope you like it and it inspires you…

Ingredients:

6oz self raising flour

1 1/2 tsp baking powder

6oz margarine

6oz caster sugar

3 large eggs

2 1/2 level tbsp of coffee ganules

Butter icing:

2oz butter

4oz icing sugar

1/2 bar of galaxy chocolate

Method:

This is the most simple recipe possible, sift the self raising flour and baking powder, and then whisk it in with the margarine, eggs and caster sugar. Once it’s a smooth mixture add 1 tbsp of boiling hot water to 1 1/2 tbsp of coffee to melt it and add it to the mixture. Then line two circular cake tins with baking paper and load in an equal amount of mixture to both and put in the oven at 150 Degrees Celsius Fan for 24 minutes. While the cakes in the oven make the butter icing by combining melted chocolate with butter and icing sugar, and then make the coffee icing for the top of the cake by once again adding 1 tbsp of boiling hot water to 1 tbsp of coffee and adding it to icing sugar adding as much as you would like depending on how runny you would like it. Then remove the cake from the oven and the tin and leave it to cool for 15 minutes and then add the chocolate butter icing between the two sponges and coffee icing on top and you can add a few walnuts and gratings of chocolate on top and it is ready to serve!

Chocolate Falls!

Sorry for not posting a recipe in such a long time, but hopefully this will make up for it! I’ve been very busy at school with homework, tests and athletics competitions. This recipe is full of character and uniqueness, you’ll never have seen anything like it, I made it up all by myself! I hope you enjoy reading it…

Ingredients serves 4:

1/2 a big bar of galaxy chocolate

1/2 tbsp golden syrup

blueberries

raspberries

walnuts

coconut

225g icing sugar

4 heaped tbsp condensed milk (add extra if needed)

Peppermint extract

pink and green food colourings

1 bar of mint infused 70% dark chocolate

mint leaves

Method:

Firstly, make the florentine type design by melting galaxy chocolate and melt in the golden syrup. Then chop up blueberries, raspberries and walnuts and carefully fold them in trying not to crush the fruit. Then line a baking tray with baking paper and make irregular shaped flat blobs of the mixture and sprinkle with coconut and leave in the freezer and take out 15 minutes before serving. Then to make the peppermint creams, you measure out the icing sugar and condensed milk, mix together and knead until a soft squishy ball is formed and add peppermint extract and divided the mixture into two and add green food colouring to one and pink to the other. Then roll out with icing sugar and make into hearts and flowers with cutters approximately 2-2.5cm tall and leave in the fridge to set, then melt the dark chocolate and dip the bottom half of the peppermint cream inside and leave to set and become firm again in the fridge. Then to make the chocolate mint leaves select eight big mint leaves and use a knife to spread a thick even layer of chocolate on the inside of the leaf which is more veined and extra chocolate can be used to top the raspberries and then put in the freezer and leave. Then remove the leaves after about half an hour and peel the leaf off the chocolate so your left with a detailed leaf design and place back in the freezer. Then to make the coolie just blend blueberries and raspberries and sift out the seeds.

For the presentation on the slates simply place the fruit, chocolate and nut florentine on the left of the slate with two peppermint creams to its right. Then make a S shaped coolie line with the chocolate leaves balancing off it with the added raspberry for the final touch! This is a fabulous pudding which was a great success and I hope you try to make yourself and enjoyed reading it…

Forest Fusion!

This pudding is very similar to the pudding I published most recently on my blog, however with some slightly different components. This pudding was made for my grandmas birthday and went down as a great success, so I thought I would share it with you all! 

Ingredients serves 6:

2 bars of galaxy chocolate

raspberries

blueberries

ground hazelnuts

ground walnuts

ground almonds 

two magnums

icing sugar

38g coco powder

188g caster sugar

50g self raising flour

2 large eggs

50g galaxy chocolate

138g butter

Method:

This pudding is made exactly the same as the previous, however substituting the meringues with the brownies I made on April 13th 2014 called “Brownie Balloon Delight.” This time I put the praline fruit bar on the chocolate stripe and added chopped up magnum pieces to compliment the chocolate. I leave it up to you to choose which pudding you personally prefer the sound and look of, and would love to hear your opinion on the comments below…

   

Chocolate Triplets!

I created this pudding myself, the main focus being to try out all my new pudding equipment tools I got for my birthday. My family and I have just returned from a holiday in Mauritius which gave me some beautiful and elegant pudding ideas to try out! This is a fun and uplifting pudding but the main desire comes from the high quality presentation, I hope you enjoy…

Ingredients serves 4:

1 1/2 bars of galaxy chocolate

Raspberries

Blueberries

Strawberries

150ml double cream

ground hazelnuts

ground almonds

ground walnuts

2 large eggs

1tsp white wine vinegar

1 1/2tsp cornflour

125g caster sugar

*long cylinder ice tray mould*

Method:

Firstly begin by making the meringue, line a circular cake tin (diameter 19) with baking paper and whip the egg whites until peaks are formed, gradually add the sugar, vinegar and cornflour. Then spread the mixture equally into the tin and cook in the oven at 150 Degrees Celsius Fan for approximately 30 minutes. While doing this get an ice tray with long cylinder moulds and fill 4 with blueberries and raspberries. Melt 3/4 of a bar of chocolate and once melted add all the ground nuts to create a praline mix and cover the fruit with it, adding a dash of coconut, and leave in the freezer for as long as possible. Then leave the meringue to cool and get a mini flower cutter and make 12 flowers, whip some cream to spoon on top of each meringue and cut some fruit to go on top at the end. Blend some raspberries adding a dash of sugar to make a simple coolie and out it in a baking syringe.

For the presentation follow the image above (from left to right) create a brush stroke chocolate line simply with melted chocolate, with three mini meringues with cream and fruit sitting on top of the chocolate stroke. Delicately drop out mini raspberry coolie balls from the syringe. Pop out the praline fruit bars, chop up and finally grate some chocolate into a heart cookie cutter leave the remaining shape. ATE UP AND ENJOY!

 

 

 

 

 

The Chocolate Fruity Mohican!

Sorry again for not posting recently my family and I have been on holiday, but this pudding is definitely worth the wait! This is a fab pudding which is unique and unusual, you’ll never see anything like it! I made this design utterly by myself, even though there’s lots of preparation for this pudding it’s a great success at the end and looks so exciting…

Ingredients serves 4:

1 1/2 bars of galaxy chocolate

sprinkle of coconut

1 mint magnum

ginger biscuits

strawberries

blueberries

raspberries

*cardboard*

Method:

Firstly you must prepare the pudding by cutting four long rectangular pieces of cardboard roughly 15cm long and fold them into 2.5cm by 5cm boxes open top and bottom hollow, held together with a piece of sellotape on the outside, same size as fruit box in the middle of the picture above. Then blend the raspberries, strawberries and blueberries not quite until liquid make sure there are still chunks left. And on a plate fill the template cube moulds with the fruit and add a dash of sugar and leave in freezer for as long as possible. Then get a baking tray line it with a baking sheet and melt the chocolate and make 8 flat squares any size you like and sprinkle some coconut on top and leave to freeze. When it’s time to plate up take everything out the freezer and unfold the cardboard so your left with a fruit cube and sandwich it together with two chocolate slabs. And add some fruit and chopped magnums and blended ginger biscuit around the side and please enjoy!

 

 

 

The meringue treasure chest!

I’m very sorry for not publishing a new pudding recipe recently, this is due to school tests, busy work and trips abroad. But this pudding hopefully will make up for the time I’ve been away, this is a very  well known pudding within our family and I bet many of yours! I can definitely not take credit for the pudding because I used the recipe from a magazine called “women&home dinner tonight,” but slightly jazzed it up! I hope you enjoy this and it’s a fab pudding for get togethers…

Ingredients:

Meringue-

4 egg whites

250g caster sugar 

1tsp cornflour

1tsp white wine vinegar

sprinkle of ground hazelnuts

Filling-

200ml double cream

strawberries

100g galaxy chocolate

15g butter

1tbsp golden syrup

Method:

Firstly, preheat the oven at 150 Degrees Celsius fan, whisk the egg whites in a big bowl gradually adding the sugar, cornflour and vinegar until it forms peaks and firms. Then spread the meringue mixture on a baking tray roughly 20cm x 30cm lined with baking paper and cook in the oven for approximately 20 minutes until golden, remove and leave to cool on a wire cooling rack. Whip the cream until it forms peaks and spread a layer of it a cross the meringue. Next melt the chocolate, butter and syrup until smooth and spoon the chocolate sauce on in swirls long ways. Finally place a dense narrow layer of sliced strawberries or raspberries length ways and roll the meringue and add a second layer and roll again! And add some chocolate on top, strawberries and icing sugar for decoration ENJOY!

 

Delicious Rock Cake!

This is a really quick and easy pudding to make for friends and family. It’s simple but effective and a family favourite! The rock bun recipe is from bbc, but I changed the designs of it to make it more unique and unusual! I hope you enjoy…

Ingredients:

226g self raising flour

3 tsp cinnamon

2 tsp mixed spice

120g butter

70g caster sugar

1 large egg

115g raisins

25g glacé cherries 

fresh orange juice

icing sugar

blueberries

Method:

Firstly, sift the flour into a large bowl with the cinnamon and mixed spice and mix together well. Next add the butter and put your hands in and mix it all together until it produces bread crumbs, then add caster sugar and mix in. Add the beaten egg and incorporate all the mixture and add raisins and glacé cherries into a sticky ball. Then spread the mixture into a cake tin (diameter 19cm) and make it have a bumpy surface, more rock like! Then leave it in the oven for 25 minutes at 150 Degrees Celsius Fan. 

After it’s removed from the oven leave to cool for 20-25 minutes on a cooling rack, then make the orange icing by mixing orange juice and icing sugar together, using your own judgement in how runny it needs to be, and spread it along the surface of the cake. You can then decorate the top with blueberries in any design you like and serve it up with a glass of milk or a cup of tea perfect…

Queen Brownie!

This pudding was inspired by one specific picture on the Internet, I loved how the pudding was so beautifully layered, but one thing was that I honestly had no idea what it was! So my aim in this pudding was to recreate it in my own fancy way and I think I might have achieved it…

Ingredients serves 4:

100g galaxy chocolate

150g butter

3 large beaten eggs

330g caster sugar

80g plain flour

1 tsp baking powder

pinch of salt

Extras-

strawberries

blueberries

double cream

Method:

Melt the chocolate and butter in a heatproof bowl until it is smooth and then add in all the other brownie ingredients and mix each one in until silky smooth. Then line and grease a 18cm by 34cm rectangular tin and pour the mixture into the mould and leave in the oven at 150 Degrees Celsius (fan) for 25 minutes and remove from oven and leave to cool, once cooled cut out 8 equal pieces. Next,whip the cream and add blended blueberries and whip until stiff forming peaks and then slice some strawberries. 

Take 4 of the brownies and add a thick layer of sliced strawberries. Then add the second partnering brownie on top and add a layer of blueberry cream with some blueberries on top. I hope you enjoy reading this funky unique recipe…

 

Mocha Well!

Firstly, I want to say sorry for not being very consistent with the publishing of my pudding recipes recently, I’ve been very busy and have had no time. This pudding was very simple but successful, with a few different components! I made this recipe up myself, inspired by a few different things, including my grandmas amazing coffee and chocolate cake and images on the Internet of fancy chocolate fondants! I hope you enjoy this recipe and it inspires you to make it yourself…

Ingredients serves 4:

Strawberries

Vanilla Ice Cream

1 1/2 level tsp of coffee grounds

6oz Margarine

6oz Caster Sugar

6oz Self Raising Flour

3 large eggs

1 level tsp of Baking Powder 

170g Galaxy Chocolate

140ml Double Cream

17g Butter

Method:

Firstly, line 4 mini flan cases (roughly 8cm in diameter) with baking paper and grease the sides with butter and make four mini all in one coffee cakes. Sift the flour and baking powder into a large bowl and add all then other ingredients and add a tiny bit of water to the coffee and add that too, whisk the mixture with an electric whisk until smooth and fill the cases and leave in the oven at 150 Degrees Celsius Fan for 20 minutes. Then remove from cases and leave to cool. Then get a roughly 5 cm diameter circle cutter and press it into each cake only half way through, and remove all excess sponge. 

Then 15-20 minutes before plating up make the perfect chocolate sauce by melting the chocolate in a heatproof bowl over medium heat until half way melted and add the butter and continue melting until smooth, still on heat throughout. Then fold and mix in the double cream until smooth and pour into the hollow cake templates and serve with a dash of coconut, ice cream and slices of strawberry. Please enjoy and eat up…