Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a […]
This is a really delicious dessert. Like a combination of rhubarb and custard and bread pudding. I actually think it’s much nicer than the traditional version made with dried fruit, it’s not quite as sweet. The rhubarb gives it a nice tang whilst the strawberries prevent it from becoming too tart. The pudding has a deliciously crunchy golden crust on top of a lovely soft, creamy interior – perfect with a dollop of clotted cream.
serves 4 (generously)
200ml single cream
1 tsp vanilla paste
1 tbsp demerara sugar
Pre-heat your oven to 190°c and grease a baking dish with a little butter.
Slice the strawberries and chop the rhubarb into 1cm pieces. Toss the fruit in 1 tablespoon of the sugar and place it in another baking dish or a small roasting tin. Roast the fruit for 15-20 minutes, until the rhubarb is tender.
Meanwhile, thickly slice the brioche and spread each slice with a little butter. Whisk together the eggs, cream, sugar and vanilla until smooth. Arrange a layer of brioche in the greased baking tin, butter side up and top with some of the roasted fruit (keep any juices from cooking it – they’re great added to soda water or a G&T!) Repeat the layers of brioche and fruit until you have used it all and then carefully pour over the egg mixture. Leave the whole thing to soak and absorb some of the custard mixture for 30 minutes.
Sprinkle the demerara sugar over the top to give the pudding a nice crunchy crust and bake it for 30-35 minutes. If the top gets too brown just cover it with a piece of foil. Leave to cool for five minutes before serving.
Who else remembers ice magic (or am I showing my age there?) I think it’s also sometimes called magic shell, it’s basically a chocolate sauce, which you can flavour however you like, that solidifies to a hard, crisp shell when you pour it over cold ice cream.
This is kind of a cheat. It’s too simple to really count as a recipe! Just a couple of ingredients melted together. It’s as easy as that!
So if you’re inundated with Easter Eggs this weekend why not melt a couple down, indulge in an ice-cream treat and enjoy the sunny weather.
200g chocolate (I like dark but use whatever you like)
3-4 tbsp flavourless oil (vegetable or coconut work well)
extract or flavouring of your choice (optional)
Simply melt everything together and stir well. Pour into a heatproof jar or bottle for storing. Warm a little before serving over your favourite ice cream so that it returns to a liquid consistency.
Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]
I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, sweet, creamy topping. I like to make these baked cheesecakes as little individual desserts because it is a little quicker and easier to prepare.
There are some simple rules that you can follow to ensure dreamy, creamy baked cheesecake success. Make sure that all your ingredients are at room temperature before you start. Cook the cheesecakes in a bain-marie and finally cool them down slowly.
If you want to make a larger version of this then you’ll need to triple the ingredients and cook it for around 50 minutes in a well wrapped springform tin.
60g crushed biscuits
1 tbsp cocoa powder
25g melted butter
200g cream cheese
2 tbsp sour cream
2 tbsp tahini
grated chocolate to decorate
Pre-heat your oven to 170°c and line a six hole muffin tin with cupcake wrappers, silicone ones do the best job if you have some.
Combine the biscuit crumbs with the cocoa powder and melted butter for the base and mix well. Divide this evenly between the cupcake wrappers and press it down firmly. Pop this in the fridge whilst you make the topping mixture.
Beat together the cream cheese and honey until they are completely smooth before adding the egg. Make sure it is well blended before mixing in the sour cream and the tahini. Divide the mixture evenly over the prepared bases and give the muffin tin a little tap to level off the tops.
Place the muffin tin in a slightly larger tin filled with water to create a bain-marie and bake the cheesecakes for 30 minutes. They should still have a little wobble to them once the baking time is up. Turn off the oven and get rid of the bain-marie. Leave the cheesecakes in the oven with the door open a little bit until they have cooled to room temperature. After this you can put them in the fridge to chill and firm a little before serving topped with a little grated chocolate.
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the […]