Me? I'd have both but I'm not allowed chocolate BUT she is and she'd certainly have both of these, they compliment each other velly well.
TWO MELTING MOCHA PUDDINGS.
What you need:
2 tbsp Cafe Direct Machu Picchu Instant coffee
OR any really strong GOOD instant coffee.
50g softened unsalted butter, plus extra for greasing the 200ml pudding moulds.
60g 70% dark chocolate broken into pieces.
1 medium sized egg plus an egg yolk.
60g golden caster sugar.
1tbs plain flour.
Creme fraiche.
How to make them:
Preheat your oven to 200C, gas mark 6 and put a baking sheet into the oven.
Grease your pudding moulds generously with unsalted butter.
Make up the instant coffee with 2tsp of boiling water and allow to cool.
Put the butter and chocolate in a heatproof bowl and set it over a pan of gently simmering water.
Stir occasionally intil it is fully melted.
Remove from heat and allow to cool.
Put the whole egg + the egg yolk and sugar into a bowl and whisk until just combined.
Whisk in the flour.
Mix the coffee into the melted chocolate & butter mixture & fold in the egg mixture.
Pour into the moulds and place the two moulds on the baking sheet & bake for 18 minutes.
Until the puddings are well risen and coming away from the sides.
Leave for 1 minute, then run a sharp knife around the edge and turn them out onto plates.
Serve with creme fraiche .. OR the following.. talk about 'Ginlding the Lily'!
A TROPICAL FRUIT FOOL.
What you need:
2 ripe Papayas, peeled, de-seeded and roughly chopped.. OR peeled and stoned ripe Mangoes.
2 tsp of icing sugar.
375g of Vanilla & Coconut milk yoghurt.
2 passion fruit.
Ginger biscuits.
How you make it:
Put the papaya flesh and the icing sugar into a blender and pulse until it is a smooth puree.
In a bowl, beat the coconut yoghurt until it is smooth, fold in the papaya puree.
Half one of the passion fruits & scoop out the pulp & stir it gently into the papaya mix.
Pour into glasses & chill for an hour.
Just before you're ready to serve it, top off the fool with the pulp of the second fruit.
Serve with ginger biscuits or with the chocolate mocha pudding.
Well, I don't know about you lot out there but her mouth's watering after those two pudding recipes! What a good thing there were thirty little clementines in that box AND that she's got a fat chocolate salami in our chilly white larder!
I've just had a whole clementine to myself! Yes, I caught her citrus bug and at half past seven of the evening clock every night I descend onto her bed. She is kind enough to pander to my whim and de-skins segments whilst I stand on her knee, over which she has put a towel, then I munch and slurp my way through these delicious fruits.
I won't get rickets, that's for sure!
Karen is skiing with Bob in Vail, she's sent us the most glorious photo of the two of them with Bob's son and his girlfriend.. the sky was dark blue, the snow white, the sun shining.. sigh. It's dismal here. Never mind, we DO do have vellyvelly nice things to look forward to.
ChirpChirp.. gingernuts.. I lurve a crunchy gingernut biscuit and they make a fabulous base for a cheesecake.. cheesecake! I'm allowed cheesecake, I wonder if she could or would make one with Goaty curd? Now, that would be cooking with gas!
GeeGee Parrot.
February 4th, 2016.
TWO MELTING MOCHA PUDDINGS.
What you need:
2 tbsp Cafe Direct Machu Picchu Instant coffee
OR any really strong GOOD instant coffee.
50g softened unsalted butter, plus extra for greasing the 200ml pudding moulds.
60g 70% dark chocolate broken into pieces.
1 medium sized egg plus an egg yolk.
60g golden caster sugar.
1tbs plain flour.
Creme fraiche.
How to make them:
Preheat your oven to 200C, gas mark 6 and put a baking sheet into the oven.
Grease your pudding moulds generously with unsalted butter.
Make up the instant coffee with 2tsp of boiling water and allow to cool.
Put the butter and chocolate in a heatproof bowl and set it over a pan of gently simmering water.
Stir occasionally intil it is fully melted.
Remove from heat and allow to cool.
Put the whole egg + the egg yolk and sugar into a bowl and whisk until just combined.
Whisk in the flour.
Mix the coffee into the melted chocolate & butter mixture & fold in the egg mixture.
Pour into the moulds and place the two moulds on the baking sheet & bake for 18 minutes.
Until the puddings are well risen and coming away from the sides.
Leave for 1 minute, then run a sharp knife around the edge and turn them out onto plates.
Serve with creme fraiche .. OR the following.. talk about 'Ginlding the Lily'!
A TROPICAL FRUIT FOOL.
What you need:
2 ripe Papayas, peeled, de-seeded and roughly chopped.. OR peeled and stoned ripe Mangoes.
2 tsp of icing sugar.
375g of Vanilla & Coconut milk yoghurt.
2 passion fruit.
Ginger biscuits.
How you make it:
Put the papaya flesh and the icing sugar into a blender and pulse until it is a smooth puree.
In a bowl, beat the coconut yoghurt until it is smooth, fold in the papaya puree.
Half one of the passion fruits & scoop out the pulp & stir it gently into the papaya mix.
Pour into glasses & chill for an hour.
Just before you're ready to serve it, top off the fool with the pulp of the second fruit.
Serve with ginger biscuits or with the chocolate mocha pudding.
Well, I don't know about you lot out there but her mouth's watering after those two pudding recipes! What a good thing there were thirty little clementines in that box AND that she's got a fat chocolate salami in our chilly white larder!
I've just had a whole clementine to myself! Yes, I caught her citrus bug and at half past seven of the evening clock every night I descend onto her bed. She is kind enough to pander to my whim and de-skins segments whilst I stand on her knee, over which she has put a towel, then I munch and slurp my way through these delicious fruits.
I won't get rickets, that's for sure!
Karen is skiing with Bob in Vail, she's sent us the most glorious photo of the two of them with Bob's son and his girlfriend.. the sky was dark blue, the snow white, the sun shining.. sigh. It's dismal here. Never mind, we DO do have vellyvelly nice things to look forward to.
ChirpChirp.. gingernuts.. I lurve a crunchy gingernut biscuit and they make a fabulous base for a cheesecake.. cheesecake! I'm allowed cheesecake, I wonder if she could or would make one with Goaty curd? Now, that would be cooking with gas!
GeeGee Parrot.
February 4th, 2016.
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