Puddings Recipes

I figured if we're doing dinners why not everyone's favorite meal Pudding

Just a simple one to start with

Apple Caramel Crumble
8 eating apples , peeled, cored and cubed
6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube)
50g plain flour
50g porridge oats
50g cold butter , diced

Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.

Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture (for the record i just use crumble mix). Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

Sticky toffee pudding

Ingredients

For the pudding:
1 tsp bicarbonate of soda
360 g butter, softened
480 g dark brown sugar
3 eggs
750 g plain flour
1½ tsp baking powder
150 g sultanas

For the toffee sauce:
200 g dark brown sugar
200 ml double cream

To serve:
doublecream, (optional)
vanillaice cream, (optional)

Method
1. For the puddings: Preheat the oven to 180C/160C fan/gas mark 4. Bring 500ml water to the boil, add the bicarbonate of soda and set aside.

2. Whisk the butter and sugar and beat in the eggs. Fold in the flour, baking powder and sultanas. Stir in the reserved water.

3. Line a baking tray with greaseproof paper, spoon in the mixture and cover with tin foil. Bake for 50 minutes or until the mixture is cooked (an inserted skewer should come out clean.)

4. Leave to cool for 5 minutes and turn out on to a chopping board. Remove the greaseproof and cut into squares.

5. For the toffee sauce: Combine the sugar with 200ml of water and cook over a moderate heat until the mixture is a dark mahogany brown. Remove from the heat and allow to cool for a couple of minutes. Add the cream and mix together. Take care as the mixture tends to bubble up.

6.Pour the toffee sauce over the cake squares and serve with cream or ice-cream.

Chocolate and raspberry fudge pudding

Ingredients
150 g dark chocolate, broken into pieces
150 g butter
1 tsp vanilla extract
150 ml warmwater
110 g caster sugar
4 eggs, separated
50 g white chocolate, broken into pieces
25 g self-raising flour, sieved
pinches cream of tartar
150 g raspberries
icing sugar, for dusting
goldengranulated sugar, for sprinkling

To serve
vanilla ice-cream or softly whipped double cream, (optional)

Method
1. Preheat the oven to 200C/180C fan/gas 6.

2. Place the dark chocolate, butter, vanilla extract, water and caster sugar in a heavy-based saucepan and gently heat until the chocolate has melted. Transfer the mixture to a mixing bowl and stir until smooth and well combined.

3. Add the egg yolks to the dark chocolate mixture and whisk until combined, Fold in the white chocolate pieces, then fold in the sieved flour until just combined.

4. In a separate dry, clean bowl, whisk the egg whites with a pinch of cream of tartar until stiff peaks form. Gently fold the egg whites into the chocolate mixture until just combined.

5. Place the raspberries into the bottom of a 1.2litre pie dish. Top with the chocolate mixture, smoothing out the top, then sprinkle over some golden caster sugar.

6. Place the pie dish into a deep roasting tray and pour enough hot water into the tin to come up 2cm/1in up the sides of the dish. Cook for about ten minutes, then reduce the oven temperature to 170C/150C fan/gas 3. Cook for a further 20-30 minutes, or until the pudding is firm on top but still soft and fudgy in the middle. Remove from the oven and cool for five minutes.

7. To serve, dust with icing sugar and serve with vanilla ice cream or softly whipped cream.

Anybody got a chocolate brownie recipe? Used to have a good one but seem to have lost it.

I use this one Derby, courtesy of Mary Berry

Ingredients
375g plain chocolate, broken into pieces
250g baking margarine
2 tsp instant coffee
2 tbsp hot water
2 eggs
250g caster sugar
1 tsp vanilla extract
90g self-raising flour
175g walnut pieces
250g plain chocolate chips

Method

1. Grease a 30x23cm (12x9in) roasting tin, line the base with greaseproof paper, and grease the paper.

2. Put the chocolate and margarine in a bowl and sit the bowl on top of a small saucepan of gently simmering water. Melt the chocolate slowly, then remove the bowl from the pan and let the chocolate cool.

3. Put the coffee in another bowl, pour in the hot water, and stir to dissolve. Add the eggs, sugar, and vanilla extract. Gradually beat in the chocolate mixture. Fold in the flour and walnuts, then the chocolate chips.

4. Pour the mixture into the prepared tin and bake in a preheated oven at 190°C (170°C fan, Gas 5) for about 40–45 minutes or until firm to the touch. Don’t overcook – the crust should be dull and crisp, but the middle should still be gooey. Leave to cool in the tin, then cut into 24 pieces.

Thanks Swanny will hopefully make some soon.

If anybody else has got brownie recipes they use I'll try them out too.

Strawberry Ice cream

1. Carefully get the tub of ice cream out of the freezer and make sure you place it gently down.

2. Get a spoon from the draw. Carefull the next part is tricky

3. Carefully scoop some of the ice cream out of the tub and into a bowel.

4. Make sure you put the ice cream back in the freezer.

5. Enjoy

forgot to put it back and ended up with strawberry milkshake

Have to say my missus and 3 year old daughter made a lovely banana loaf on Saturday, Mary Berry recipe, took them 15 minutes.
Everyone loved it and I dont even like bananas !

Chocolate puddings

a very easy recipe this one, requiring very little effort. It's easier if you have an electric beater, but far from impossible to do so by hand

Serves 4:

200g cooking chocolate (get the dark stuff, at least 60% and try for 70 if possible)
50g butter
1 tblsp flower
3 or 4 eggs (depending on size)
75g sugar (adjust according to how sweet your tooth is)
individual rammequin dishes

Preheat the oven (all ovens are different, but something between 180 and 200°C will work)
In a bowl, put the eggs and sugar. Beat until the mixture whitens and goes slithly frothy on top (about1- 2 minutes with an electric beater, a little longer by hand)
Meanwhile, break up the chocolate and butter into small pieces, and melt together in a bain-marie (or a microwave if you want). When melted, add to the eggs&sugar mixture, and stir in with the flour.
Butter the rammequins and stir in a touch of flour so they don't stick. Pour in a bit of the chocolate mixture into each one (it will rise a little, so don't fill to the very top). Put in the (heated) oven. Don't cook too long. Depending on how gooey you like these, 7 or 8 minutes can be sufficient (if you like them quite firm, cook a little longer).