Mint Chocolate Drops

Posted on 26/03/2014 by Anna

Chocolate and Mint is a match (Matchstick) made in heaven, a truly great combination. For as long as I can remember I have loved that marriage of fresh, clean, cool mint and rich, smooth melty chocolate. From After Eights liberated on the quiet from their box in the dining room to that crazy Ice Breaker of the 70’s – ludicrously sharp little peppermint shards incased in chocolate – remember that one? I loved the look of Bendicts Bittermints and though I tried them regularly, desperate to enjoy their sophistication, the super bitter dark chocolate proved an effective barrier between the young me and the soft mint patty within. Fry’s Peppermint Cream, Mintolas and Mint Aero – don’t believe I’ve ever turned my nose up at any of the above. Continuing the theme, my parents even had a bottle of Royal Mint Chocolate Liquer – very racy.

So I thought I’d make my own and could it be any easier? Melt some chocolate, add a little peppermint extract, drop spoonfuls on parchment, let it cool.

Can that be called a recipe? No, honestly it is just too ridiculously simple but that is pretty much it. My children love making (and eating) these and they are superb as a present when you go to someone’s house for lunch or supper. Fun to make during the Easter holidays or afterwards if you need something to do with the surfeit of chocolate that often lingers after the children have gone back to school.

Finally, if like me you have given up chocolate for Lent, I suggest you stockpile some of these, then set your alarm early on Easter Day and tuck in.

Mint Chocolate Drops

I use a combination of milk and plain chocolate as that is what we prefer either in the ratio of 50/50 which the children like or 70 plain 30 milk if you want something a little darker and more bitter to serve after dinner. All plain chocolate is too bitter for me but, as ever, it is up to you.

For every 65g of chocolate use 1/2 teaspoon of peppermint extract

Melt the chocolate with the peppermint. I do this in a bowl over barely simmering water but I believe a microwave is an even better way to melt chocolate (I don’t have one). Either way do it very gently so the chocolate doesn’t seize. Drop teaspoonfuls onto parchment and leave to cool. Don’t put it in the fridge as this makes the chocolate go a little dull. This amount of chocolate yields about 10 drops.

Lemon Posset

Posted on 20/03/2014 by Anna

Out for a walk one morning last week there were signs of Spring everywhere. Catkins and pussy willow, primroses, tiny wobbly lambs, the first shoots heralding the wild garlic and even some weeny tadpoles. There is still a nip in the air, the sort that whilst fresh and invigorating to breathe in still makes you wish you’d worn a hat. Anyway, it was glorious to be out and about and it got me thinking about lemons. Of course, lemons.

Now I know that however good the Spring weather here we are unlikely to be surrounded by lemon groves anytime soon but there is something about their zesty, fresh sharpness than is perfect for Spring. Awakening tired tastebuds which have been spoilt with rich stews and hearty puddings and paving the way for the abundance of crisp, green salad leaves that is Summer.

I must confess to always having lemons in the larder, I know we don’t grow them here but they are an essential in my kitchen and barely a day goes by without the squeezing of a lemon.

This pudding then is the very essence of Spring. Retaining a little richness to bolster against the cold but with enough zip and zing to put a spring in your step. Unbelievably easy, simply a combination of three ingredients which, through some culinary alchemy produce this creamy treat. I like to serve it with some little crisp biscuits, perhaps the vanilla ones in Biscuits du Jour (November 2012). These possets would make a great pud after last weeks’ Chicken with Peppers and Onions, and what an easy supper that would be.

Lemon Possets

450ml double cream

100g golden caster sugar

Juice of 2 lemons

Put the cream and sugar into a pan. Heat to dissolve the sugar and bring to the boil, simmer gently for 3 minutes, add the lemon juice stir well, then pour into 6 x 100ml ramekins or glasses and leave to set. Serve with crunchy little biscuits.

By the way these are neither too rich nor too sharp for children, my two hovered around whilst I was taking these pictures and happily scoffed one each.

Golden Syrup Sponge Puddings

Posted on 21/01/2014 by Anna

I have avoided making steam puddings because despite finding them irresistible, the whole steaming for hours thing makes me nervous. Recipes that implore me to keep the water in the pan at a certain level throughout or the pudding may explode make me want to turn the page. Anything, other than a small child, that requires such focused and constant attention is not for me. As such I have felt a whole range of rib sticking treats out of reach unless I want to consider immediate redecoration due to wallpaper peeling from walls because of the steam (no I don’t have wallpaper in my kitchen but it is an image I am unable to shake from my mind) or the afore mentioned explosion and subsequent plastering of sticky dough to the ceiling and walls.

Somewhere along the line though I had heard or read of steaming puddings in the oven and had been meaning to try this for ages. I regularly tear recipes from magazines and have stacks of these torn out pages waiting to be tried. Of course, when I tried to find the bit of paper I wanted it was nowhere to be found (nor the beetroot, chocolate and yogurt cake which had been on my to do list for some months but more of that another time) so I had to experiment.

This is the result and I can’t convey to you how utterly delighted I am with it. These puddings are a doddle to make, happily transform themselves in the oven and require no attention or subsequent redecoration. They are unbelievably light and fluffy whilst still delivering that lip smacking golden syrup heavenly hit. We had these for lunch on Sunday and were all literally a second away from licking the plates.

If there was ever a recipe to cheer up a cold, dreary and rain sodden January this is it.

Golden Syrup Sponge Puddings

I used 150ml metal pudding moulds and ramekins and they both worked very well. Incidentally I reheated the two that were left in a pan of simmering water for five minutes the next day and they were still perfect. Serve with cold cream or ice cream (or both).

120g soft butter

100g caster sugar

120g self-raising flour

2 eggs

1/2 teaspoon vanilla bean paste or extract

2 tablespoons milk

Pinch of salt

6 tablespoons of golden syrup

Preheat the oven to 180 and butter 6 moulds or ramekins then put a tablespoon of golden syrup in the bottom of each one. You will also need 6 pieces of tin foil big enough to loosely cover the puddings. Cream together the butter and sugar until fluffy, add the eggs one at a time with a little flour and mix well followed by the remaining flour and salt. Add the vanilla and milk and incorporate it. Divide the mixture between the moulds and then cover with the prepared tin foil, fix it loosely so they have room to rise a little. Put into a baking tray, pour in boiling water to half way up the ramekins or moulds and bake for 40 minutes. When done, run a knife around the edge of the puddings and turn out onto a plate being careful not to spill any of the hot runny syrup or burn yourself with it. Serves 6.

World Cup Meringue Cake

Posted on 25/11/2013 by Anna

So called because we had this for dinner whilst watching the final of the 2007 Rugby World Cup. My husband is South African so clearly this was a night for some rejoicing and this cake has ever after been associated with celebration and happy days. Crispy, chewy meringue against a smooth rich chocolatey filling – fabulous. Oh and yes, I do realise 2007 was a few years ago but the name has stuck!

Anyway, it is supremely easy to make and the meringue layers will be fine in an airtight tin for a couple of days. In fact, if you have room in your freezer to keep the layers flat then that is another option. Should you have a bottle of Baileys, Kahlua or similar in the cupboard then this is the perfect time to use a couple of tablespoons in the ganache filling. Cointreau or Grand Marnier now I think of it would take you the chocolate orange route…. If you are serving this to the underage leave out the alcohol and perhaps go 50/50 milk and plain chocolate, this is what my children prefer. I like this with very cold pouring cream – my husband however likes it with whipped cream providing another layer between the ganache and the meringue, but you can take your pick.

Whatever your sporting affiliations, please make and enjoy.

World Cup Meringue Cake

4 egg whites

200g caster sugar

1 teaspoon wine vinegar (red or white)

1 teaspoon cornflour

300ml double cream

150g chocolate, plain or 50/50 plain and milk chocolate

Icing sugar, to serve (optional)

Preheat the oven to 140. Cut out 3 x 20cm circles in baking parchment and put onto baking sheets. Whisk the egg whites until stiff then gradually incorporate the sugar. When all that is mixed in add the vinegar and cornflour and mix until all is smooth and satiny. Divide the mixture between the 3 circles and smooth. Cook for an hour then turn off the oven and leave them in there for a further 30 minutes. Take out and leave to cool. Meanwhile put the cream and chocolate in a small pan and heat gently until melted and smooth, add the liqueur now if using. Decant this ganache into a bowl and leave to cool until thick, I find the fridge best for this. Keeping the best looking meringue for the top, divide the ganache between the other two, pile them up, dust with icing sugar and serve to applause. Serves 6 generously.

Nectarine and Cherry Galette

Posted on 09/08/2013 by Anna

So, not a fantastic photograph I’m afraid but this was last nights pudding, it was on the table and I had to get a picture before it got eaten. I have to share it though because it was the simplest, as these freeform tarts or galettes always are, and just fabulous because of the combination of fruit and crispy sweet pastry. Immediately I have to admit that it was bought shortcrust (come on, it is the summer holidays) but that doesn’t matter. I chose nectarines and cherries because I had some a little soft and in need of eating up.

I rolled the pastry, my daughter put the fruit on and folded the crust up, we popped it in the oven and it was done. As luck would have it, a chance putting together of ingredients produced something wonderful. I can’t take any credit – it was simply what was in the larder and I needed to make a pud. Serendipity.

Nectarine and Cherry Galette

2 nectarines, sliced

A handful of cherries, stoned and halved

A handful of raspberries

1 dessert spoon plain flour or ground almonds

250g sweet shortcrust pastry

2 dessert spoons caster sugar

Preheat the oven to 190 and put a flat baking tray on the shelf to heat. Put the fruit into a bowl with one dessert spoon of caster sugar, give it a mix and leave while you get on. Roll out the pastry into a rough circle or oval. Transfer gently to a tin lined with baking parchment. Sprinkle the middle of the pastry with the flour or ground almonds (this will absorb any excess juice and stop the base of the galette becoming soggy). Top with the fruit, fold the pastry edge over the fruit, sprinkle the whole thing with the remaining dessert spoon of sugar. Put the tin into the oven directly onto the baking tray – this will ensure the base gets cooked properly and will be crisp and lovely. Cook for 30-35 minutes until golden. Some juice may leak out which matters not. This was enough for 4 and we had it with cold cream. Vanilla ice cream would be good too.

If you have pastry left, make mini versions of this or my lemon and raspberry tarts (June 2013) or just good old fashioned jam tarts. Alternatively of course you could just make a bigger one of these and up the amount of fruit.

Iced Tea Granita

Posted on 05/07/2013 by Anna

It is not a secret that I love a granita – they are easy to make, refreshing and delicious. My first foray into granitas was a gin and tonic version which was an absolute belter to serve after a curry. You may remember my blood orange granita earlier this year which was just fabulous, the citrus flavour singing out and the colour simply beautiful. Seasonal that one though, which is both good news and bad.

This granita however you can enjoy any time of the year. Iced tea is something I rarely drink here but have enjoyed in America where it is on most menus. I rustled up this granita one day and entered it into one of Food52’s weekly recipe competitions (www.food52.com). Well, blow me down, not only was it selected as one of the Community Picks in iced deserts which is a great honour, it has also been viewed over 1,000 times. Woo hoo I think the expression is.

All this excitement aside, it is a great pud on a hot day and one you can make a couple of days ahead and keep in the freezer. I am willing to bet you will have the ingredients anyway and if not it is cheap as chips to make. Serve in little glasses, the glorious amber crystals deserve to be shown off.

Iced Tea Granita

I use Yorkshire Tea for this as it is my every day tea (being a Yorkshire lass). The flavour and balance is spot on and makes this granita exactly how I like it.

250ml freshly made tea, cooled

2 tablespoons lemon juice

40g caster sugar

Dissolve the sugar in the lemon juice over a low heat then mix with the tea. Strain into a shallow container with a lid. Freeze for 3 hours and then mix well, breaking up the frozen crystals around the edges and mixing them with the slushy centre. Freeze for an additional 2 hours and then mix again. Repeat. When ready to serve, scratch up the granita with a fork and serve in small glasses. If you have made this ahead and it has frozen solid take it out of the freezer about 30 minutes before you want to serve. This would do 4 small glasses but can easily be doubled.

Note – if you want to make an orange version similar to the Blood Orange Granita (February 2012) I would use ordinary oranges and add the juice of a lime for that extra zing.

Anna May, everyday…

Category Archives: Puddings