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…

Minty Chocolate and Coconut Squares!

This is a very well know after eight recipe, so I’m not going to take all the credit for it! I got this recipe from deliciousmagazine.co.uk and I had to admit it was a great success, I added some coconut on top to change it up slightly… Otherwise it’s a classic nice easy and fun pudding for after meal time!

Ingredients:

420g of dark chocolate 

2 large eggs

440g icing sugar

3 1/2 tbsp peppermint extract (I like it minty!)

3 drops of green food colouring

coconut (garnishing on top)

Method:

Melt 200g of the chocolate over a heatproof bowl and spread thinly on a rectangular tray with baking paper roughly 25cm x 35cm and leave in the fridge to harden. Then it’s time to make the fondant which is very easy, whisk the egg whites and sift in half the icing sugar and mix well, next add the peppermint extract and then add the other half of icing sugar and the food colouring to make a smooth paste. Then spread it over the harden chocolate and put back in the fridge. Lastly melt the other 220g of chocolate and pour over the fondant after it’s set and sprinkle some coconut on top and leave to harden in the fridge. 

After the mints have hardened cut into equal squares and continue to leave in the fridge to set. And then eat with some fresh fruit and a glass of milk and enjoy…

Light and Dark Halves!

This is a great fun and super easy pudding to make, which looked fantastic but very classy! This is another bbc recipe, but the design is my own invention and using different toppings. Who doesn’t love a tasty and easy pudding recipe? 

Ingredients serves 4:

3/4 of a packet of digestive biscuits

50g butter

2 tbsp golden syrup

200ml double cream

3/4 of a bar of galaxy chocolate 

strawberries (as many as you would like)

2tbsp icing sugar

blueberries (for topping)

Method:

Firstly make the biscuit base, crush the biscuits in an air tight bag with a rolling pin and then mix in melted butter and syrup and combine together and spread into 4 tart cases with removable bottoms roughly 9cm in diameter, and leave in fridge. Next whip cream until it starts to form peaks and separate into two bowls, adding 1tbsp of icing sugar to each and mixing melted chocolate into one and chopped strawberries into another and mix. Then spread the chocolate topping over two of the biscuit bases and the strawberry one over the others and leave in the fridge until plating up time. 

Take the tarts out the fridge and remove them from their cases by popping out the bottoms and cut all four in halves and give one of each flavour per person. Then leave a gap between them and fill with strawberry slices and then do a line of blueberries on top of each tart and your ready to serve. I hope you enjoy and please the people you are serving for…

The Chocolate Fruit Forest!

This is a super easy recipe for making chocolate truffles with a twist. The recipe comes from a summer baking book, but I added a Pippi spin to give it some more character! It takes a very short time to make and is great for parties and get togethers. I hope you like it and will try it out some time…

Ingredients serves 4:

2 bars of milk chocolate

30g of icing sugar

35g of butter

20g of plain cake crumbs

roughly 6 digestive biscuits

1 and a bit handfuls of Rice Krispies 

orange juice

ice cream 

summer berries (raspberries and blueberries)

Method:

Melt the chocolate and butter in a heatproof bowl until smooth, then sift the icing sugar inside and then separate the mixture into three lots. Add cake crumbs to one, digestive biscuits to the other and Rice Krispies to the final lot. Then make balls, at least four, from each batch of chocolate mixture and put them on a tray and leave in the fridge. Next pour orange juice onto a baking sheet on a baking tray and leave in the freezer for it to harden. 

For plating it up, position one of each of the chocolate ball flavours in a triangle with a mint leaf with a ball of ice cream and surrounded by fruit with a slither of the hardened orange juice. Then serve up and enjoy the lovely flavours…

Fresh Fruit Bonanza!

This is another family favourite pudding, which I made up myself and is probably the easiest to make. The cake recipe was from Delia Smiths cookery book and I find it the most successful, always with a wonderful turn out. This is a wonderful pudding for a family get together! Hopefully you will enjoy reading this recipe and it inspires you to try it out…

Ingredients:

Half a cake-

3oz self raising flour

1/2 tsp of baking powder

3oz margarine

3oz caster sugar

1 1/2 large eggs

2 drops of vanilla essence

Extras-

2 1/2 bars of milk chocolate

200ml of double cream

summer berries (strawberries, blueberries and raspberries)

a little dark and white chocolate

extra coconut (optional)

Method:

Firstly pre heat the oven at 150 degres Celsius fan and line a circular cake tin (roughly 20cm diameter) with a baking sheet and set aside for later. Sift the flour and baking powder and then add all the other ingredients to make the cake mixture, then whisk until smooth. Fill the one cake tin with the mixture and put in the oven middle shelf for 25 minutes and then remove from tin and leave to cool on a cooling rack.

Then melt the milk chocolate and on a baking sheet on a tray spread the chocolate in eight squares roughly 7cm x 7cm and sprinkle coconut garnish if you would like and leave in freezer until plating up time. Next make another four melted chocolate sheets random shapes with strips of all the different chocolate types and leave in freezer. Then whip the double cream until it makes peaks, and then cut four circles (with a cutter) into your cake sponge and spread the cream on top. And add little chopped strawberries and blueberries on the cream and add the hardened multi flavoured chocolate sheet. Then make a sandwich with two of the plain coconut and milk chocolate sheets with a few mini cream dollops and raspberries for each person.

Lastly if you would you can make a very simple but lovely fruit coolie by blending strawberries, blueberries and raspberries and adding a wee sugar and add a little swirl on the plate to top it off! Then you’re ready to serve up and enjoy eating to your hearts content…