Remember Eve’s Pudding? A lovely fluffy sponge to soak up this season’s apples. Absolutely perfect!
I happily fall into conniptions when I think about cake (occupational hazard as a hungry food blogger) so it’s nice to have an excuse to bake a marble cake in a love heart shape topped with cherries and chocolate.
There is nothing better than a quick and easy (please forgo the portmanteau for ‘queasy’!) pudding for summer. Baked apricots require zero effort for maximum results. Soft, delicious and nutritious apricots in a golden glaze, it makes the best fruity pudding base. Serve on their own for an apricot debut solo, or with ice cream, or sorbet, or cream, or sponge…
There’s something very special about this pudding.
Continue reading The Best Lemon Pudding
Your new favourite Autumnal dessert is right here. It’s a delicious double whammy of chocolate: the most perfect chocolate sponge covered in a silky creamy chocolate sauce. You make the sponge like a tray bake and watch it rise (cake rising in the oven is my favourite show) as it becomes a super springy chocolate cake with an air-whipped centre. So it’s incredibly light, yet naughtily rich. If you bake this for your friends pour the chocolate sauce into a little jug so everyone can serve their own as they please. Just get ready to divulge the recipe afterwards! Good thing it’s very easy to prepare…
Sometimes you need a little treat. A homemade chocolate tart is the best dessert for summer. Handily it can be made a day in advance, so if you’re hosting a party you won’t have to worry about making the pudding on the day. You can quickly top it with fresh, in-season raspberries and blueberries and whipped cream just before serving.
Here is a recipe for what can only be described as the chocolate version of a hug. A delicious chocolate sponge pudding with a melt-in-the-middle chocolate fondant centre. This recipe makes about six small puddings, so you can halve the amount if you’re just serving two. Obviously the smaller the ramekin dishes the more you’ll make. Serve with your favourite vanilla ice cream.
75g butter, softened
300g good quality milk chocolate (or 70% dark if you prefer)
75g light muscovado sugar
4 organic free range eggs
40g plain flour
Half a tsp vanilla extract
A chocolate truffle or a square of chocolate per ramekin dish
Optional: either 2 tbsp strong filtered coffee or Tia Maria
Preheat the oven to 190°C/400F/gas mark 6. Grease out the ramekins with extra butter.
Break the chocolate into pieces and melt in a bowl over a saucepan of water on a low heat. Place to one side.
Separate the egg whites and yolks into two bowls. Whisk the egg whites with an electric whisk until fluffy and starts to form soft peaks.
Place the softened butter, sugar and vanilla extract in a bowl and whisk together. Add the egg yolks and stir.
Add the egg whites and whisk until smooth. Don’t over-whisk as the eggs will curdle! Add the melted chocolate – check it’s cooled first – and mix together.
Sift in the flour and stir until smooth. Add the coffee or Tia Maria, if using.
Pour the mix into the ramekins filling each one three quarters full.
Place a mini chocolate truffle or a cube of chocolate in the middle of each one before putting them in the oven for 10 – 12 minutes.