Tuesday, 31 March 2009
Wednesday, 25 March 2009
Chocolate Fondant puddings
Chocolate Fondant puddings
125g butter, plus extra for greasing
25g plain flour, plus extra for dusting
200g good-quality dark chocolate, chopped
2 eggs, plus 2 yolks
100g caster sugar
Preheat the oven to 180°C, gas mark 4. Evenly brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, tapping off any excess. Transfer the prepared moulds to a baking sheet.
Place the chocolate and butter in a pyrex or pottery bowl. I find the easiest way to melt them is to put in the microwave on high for 3-4 minutes, checking and stirring every minute. Once melted, stir until smooth and allow to cool slightly.
Place the eggs and sugar in a large mixing bowl. Using an electric whisk, beat on high for minutes or until very thick, pale and fluffy. Fold the cooled chocolate mixture into the eggs and sugar. Sift in the flour and gently fold it in.
Divide the mixture equally between the prepared pudding moulds. Place in the oven for 14-16 minutes. Remove from the oven and set aside for 2 minutes. Using a tea towel, invert onto plates and carefully remove the moulds. Serve immediately with a scoop of vanilla ice cream or a good glug of double cream.
Saturday, 21 March 2009
Friday, 20 March 2009
Sunday, 15 March 2009
150g/5½oz unrefined golden caster sugar
3 large eggs
75g/3oz plain flour
1½ tsp baking powder
100g/3½oz ground almonds
Set the oven at 180C/355F/Gas 4. Line the base of a square 20cm cake tin, about 6cm deep, with a piece of baking parchment.
Beat the butter and sugar until pale and fluffy. Whilst this is happening, peel and quarter the pears. I used Conference pears and poached them until just cooked in a little water, sugar and lemon juice.
Break the eggs, beat them lightly with a fork, then add them bit by bit to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. Fold in the ground almonds.
Scrape the mixture into the lined cake tin. Place the poached pears on the cake mixture. Sprinkle with flaked almonds. Bake for 30-35 minutes, then test for doneness with a skewer. If it comes out clean, without any wet cake mixture sticking to it, then the cake is ready. Remove the cake from the oven and leave to cool in the tin for fifteen minutes before turning out.
The original recipe came from the internet and was for a plum and almond sponge. This was also delicious, but unfortunately I've forgotten where I got the recipe, so can't acknowledge it.
Saturday, 14 March 2009
Wednesday, 11 March 2009
Tuesday, 10 March 2009
Sunday, 8 March 2009
Saturday, 7 March 2009
Wednesday, 4 March 2009
Tuesday, 3 March 2009
Sunday, 1 March 2009
Marinaded steak strips