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…

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…