Tag Archives: autumn

Hot chocolate pear puddings

Yield: 4 Ramekins

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Whilst it isn’t the first flavour pairing (sorry, I couldn’t help it) that comes to mind, it is a sweet and subtle one that should probably be used more often.

These little desserts are sweet and warming, especially as the weather cools down. The softened pear and gooey chocolate will not disappoint you.

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Ingredients:

3oz Butter

3oz Caster sugar

2 eggs

1oz Cocoa

3oz Self-raising flour

¼tsp baking powder

4 small pears

Icing sugar for dusting

Directions:

1. Preheat oven to 180ºC/350F

2. Lightly butter four ramekins.

3. Cream together butter and sugar until blended. Beat in the eggs in slowly a little bit at a time. Then add the cocoa and beat again.

4.Quickly fold in flour and baking powder.

5. Divide mixture between the four ramekins.

6. Finally Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes.

 

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Rhyme or Raisin

Raisin Cookies

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I’m currently working in a preschool class. Every time the pupils have to perform any collective task they all sing it to the tune of Frere Jaques. Its slowly driving me around the twist. Not that that particular venture has anything to do with this post, I’m just a sucker for a pun.

In other, not such irrelevant news, here’s a recipe for raisin cookies. Its particularly lush because I soaked the raisins to prevent them burning in the oven.

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Ingredients:

4oz Butter

4oz Brown sugar

2.5oz Caster sugar

6.75oz Plain flour

1 tsp Baking Powder

1/4 tsp Salt

1 Egg

Drop of Vanilla extract

6oz White chocolate chips

Directions:

1. In a pan heat the butter until it has all melted.

2. Remove from the heat and whisk in both the sugars until no lumps remain.

3. Let the butter/ sugar mixture cool for 5 minutes before beating in the egg and vanilla extract.

4. Then, combine the dry ingredients and add them to the warm mix.

5. Once the mixture has cooled, add the chocolate chips and refrigerate.

6. When the dough has firmed up slightly, use a cookie scoop to create balls of dough, then freeze them.

7. Preheat the oven to 180C/ 350F. Line the cookie balls on the sheet and bake from frozen until the edges are golden brown. (About 10mins, but check after 8)

8. Allow cookies to cool for at least 10 minutes on the baking sheet before transferring to a cooling wrack.

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Enjoy!

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Flapjacks.

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Chocolate, coconut and sultana flapjacks to be more precise.

I don’t really have a passion for food via a plethora of nostalgic memories of cooking with my mother or grandmother (not that they aren’t sterling chefs), that’s just not how I got the baking bug. I’m no Nigel Slater when it comes to toast, I prefer it slightly burnt and occasionally cold. Having said all that, flapjacks are one of my earliest food memories, or rather there being not enough chocolate and too many sultanas on the ones I was presented with. So in later life I learned how to appreciate mass amounts of dried fruit and made sure I made up for the lack of chocolate in my early years. Thus coming up with this flapjack recipe of my own.

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Ingredients:

1. 7oz Butter

2.7oz Soft light brown sugar

3. 2tbs Golden Syrup

4. 12.3oz Porridge oats

5. 3.5oz Dark chocolate, roughly broken in to small pieces

6. 3.5oz Sultanas

7. 4tbs desiccated coconut

Directions:

1. Line a 8×8 baking tin with parchment paper and preheat the oven to 180C/ 350F

2. Melt the butter in a pan and then add the sugar and golden syrup. Keep on a medium-low heat until the sugar has fully dissolved.

3. Place the oat in a large bowl and stir in the sugar mixture. Leave to cool for 10 minutes to ensure the chocolate does not melt.

4. Fold in the chocolate, sultanas and coconut.

5. Place the mix in your baking tray and press down slightly (this will ensure the flapjacks will hold their form when you cut them).

6. Place in the centre of the oven and bake until the edges turn a golden brown colour (15-20 mins).

7. Remove from oven and let cool slightly. Then cut the flapjacks into squares or rectangles and leave to cool fully in the tin before you remove them.

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