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!

 

 

 

 

 

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…

 

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…

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…