Sweets

Recipe index

Chocolate Toblerone Sauce
Chocolate Tart
Chocolate Bread and Butter Pudding
Christmas Breakfast Fruit
Coffee Cream Gateau with Three Liqueurs
Crème Fraîche and Honey Ice Cream
Dark Mousse Gateau
Fruit Crumble Cheesecake
Gypsy Tart
Honey, Avocado and Lime Ice Cream
Honey and Almond Ice Cream
Lemon Refrigerator Cake
Mississipi Mud Pie
Pumpkin Pie
White Chocolate Cardamom Mousse


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Chocolate Toblerone Sauce

Ingredients
200g dark Toblerone
30g butter
110ml whipping cream

 

Method
Break the Toblerone into triangles, then chop it finely. Melt it in a heatproof bowl set over a pan of simmering water. Don't be tempted to stir it too much; just leave it until it is completely soft. Add the butter and stir until melted, then gently stir in the cream. The sauce is now ready to use.
 

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Chocolate Tart

(serves 6 - 8)

Equipment
A 20 cm (8 in) loose/based fluted flan tin no more than 2 cm (3/4 in) deep

Ingredients
For the pastry:
450 g plain flour
185 g caster sugar
225 g butter
2 large egg yolks
1 large egg
salt


For the filling:
200 g Lindt dark chocolate
1 x 142 ml carton single cream
55 ml full cream milk
1 large egg, beaten

Method

First make the pastry:

Put the flour and sugar in a bowl with a pinch of salt and mix together. Cut the butter into small bits, then add these to the bowl and rub them into the flour until the mixture resembles fine breadcrumbs. Add the egg yolks and egg and stir until the pastry starts to come together. Finally, draw everything together using your hands. You can, of course, do this in a food processor. Wrap the pastry in clingfilm and let it rest in the fridge for at least an hour before using.

Preheat the oven to 200° C, 400° F, gas mark 6 (normal oven). Roll out one-third of the pastry into a round on a lightly floured surface until it is about 2 mm (1/16 in) thick (freeze the rest in two portions). Wrap it round the rolling pin and carefully lift it into the flan tin. Unroll it in the tin and press it into the sides and base carefully without stretching the pastry. Trim any excess. The pastry is fragile, so don't worry if it breaks a little - simply press it back together again. Prick the base with a fork, then put it in the fridge for 30 minutes.

Bake the pasty case for 10 minutes in the preheated oven, then remove it and reduce the oven to 150° C, 300° F, gas mark 2.

Put the chocolate pieces into a bowl. Bring the cream and milk to the boil in a pan, then pour it over the broken chocolate and beat it until the chocolate has melted and the mixture is shiny and smooth. Now add the beaten egg and mix well. Pour this mixture into the pastry case and bake for 15 - 18 minutes. The filling should be set, but not hard. If you see any small cracks appearing on the surface of the tart, you should take it out of the oven straight away. Leave the tin to cool until it can be handled easily, then push the tart base gently up to remove the sides and carefully place the tart on a large plate. Do not refrigerate this tart as it will dull the surface.

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Chocolate Bread and Butter Pudding


Serves 6

Ingredients
9 slices, each 5 mm thick, good-quality white bread, 1 day old, taken from a large loaf.  We used Brioche.
150 g dark chocolate (75 per cent cocoa solids)
75 g butter
425 ml whipping cream
4 tablespoons dark rum
110 g caster sugar
good pinch cinnamon
3 large eggs

To serve:
double cream, well chilled

You will also need a shallow ovenproof dish 18 x 23 cm base x 5 cm deep, lightly buttered.

Method
Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.

Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.

Then spoon about a 1 cm layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.

Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you're ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over.
 

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Christmas Breakfast Fruit

Ingredients

250g dried figs
250g dried apricots
400ml of red orange juice
1 large cinnamon stick
12 cloves
8 stars (approximately) of star anise


Method
Cut the tops off of the figs. Cut all the fruit into quarters. Place in a microwavable container with the rest of the ingredients. Microwave on high for three minutes. Leave to stand until cool and then store in the fridge for at least 12 hours before using.
To be really over indulgent serve with Greek yoghurt and double cream.

 

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Coffee Cream Gateau with Three Liqueurs


Ingredients
85ml good quality espresso
250g mascarpone
284ml double cream
25g icing sugar
2 tbsp brandy
14 sponge fingers
85g plain chocolate chopped into very small pieces
2 tbsp rum
12 halves of amaretti biscuits
2 tbsp Tia Maria
25g flaked almonds toast to decorate

Method
Make the coffee and set aside until cold.
Whisk together the mascarpone, cream, icing sugar and 50 ml of the cold coffee in a bowl to make a soft cream. Chill. Put the rest of the coffee and the caster sugar in a small pan and heat gently until the sugar has dissolved; leave to cool.
When cool, divide the coffee syrup into three. Stir the brandy into one third of it in a shallow dish, then dip seven of the sponge fingers. Lay them in a line on a flat serving plate so they touch each other. Cover with a third of the coffee cream, then sprinkle with a third of the chocolate. Mix another third of the coffee syrup with the rum, then dip in the amaretti biscuits and arrange over the chocolate. Spread the second layer of coffee cream over them and sprinkle with half of the remaining chocolate.
Mix the remaining coffee syrup with the Tia Maria and dip in the remaining sponge fingers. Lay in a line on the chocolate. Cover the top and the sides with the rest of the coffee cream and chill for 24 hours. Just before serving, decorate with the almonds and the remaining chocolate.
 

Crème Fraîche and Honey Ice Cream

Ingredients
4 egg yolks
60ml (4 tsbs) clear honey
5ml (1tsp) corn flour
300ml skimmed milk
7.5ml (1 ½ tsp) vanilla essence
250g Crème Fraîche
Nasturtium, pansy or herb flowers to decorate


Method
Whisk the egg yolks, honey and corn flour in a bowl until thick and foamy. Pout the milk into a heavy based pan, bring to the boil, then gradually pour on the yolk mixture, whisking constantly.
Return the mixture to the pan and cook over a gentle heat, stirring all the time until the custard thickens and is smooth. Pour it back into the bowl and then chill.
If making by hand: stir in the vanilla essence and crème fraîche. Pour into a plastic tub or similar freezer proof container. Freeze for 6 hours or until firm enough to scoop, beating once or twice with a fork or in a food processor to break up the crystals.
If using an ice cream maker: stir the vanilla essence and crème fraîche into the custard mix and churn until thick and firm enough to scoop.
Serve in glass dishes with nasturtium, pansy or herb flowers to decorate
.
 

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Dark Mousse Gateau

Serves: 8
Preparation time: 20 minutes, plus overnight chilling
Cooking time: 10 minutes

175g Amaretti biscuits
150g unsalted butter
275g plain chocolate
2tbsp/30ml Amaretto liqueur or Tia Maria
50g caster sugar
300ml double cream
3 size 2 eggs separated
1tbsp 15ml icing sugar
20cm round loose bottomed cake tin

Lightly oil and line the base of the cake tin with silver paper. Finely crush the amaretti biscuits in a polythene bag using a rolling pin. Melt 75 g of the butter and mix it with the crushed biscuits. Press into the base of the tin and smooth with the back of a spoon. Place in the fridge to set. Break up the chocolate and place it in the bowl with the remaining butter, amaretto, sugar and cream. Sit the bowl over a pan of simmering water, heat gently until melted, stirring occasionally. Cool the mixture slightly. Stir in the egg yolks. Place the whites in a clean, grease-free bowl. Beat until stiff, preferably with an electric beater. Using a large metal spoon fold the egg whites into the chocolate mixture. Spoon the mousse mixture over the biscuit base. Chill the whole thing overnight in the fridge. Remove from the cake tin and sprinkle liberally with the icing sugar.

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Fruit Crumble Cheesecake


Serves 6

Ingredients
150g digestive biscuits, or Nice biscuits
50g Butter, melted
450g full-fat curd cheese
2 free-range Eggs, beaten
1 Lemon, zest only
175g caster sugar
300g assorted currants, and blackberries, stalks removed


For the topping
100g plain flour
75g Butter
50g caster sugar


Method

1. Crush the biscuits. Mix with the melted butter and tip into a 20-22cm loose-bottomed tart tin or shallow cake tin. Press the warm, wet crumbs down with your hand to form a base, then put in the fridge.

2. Mix the curd cheese, beaten eggs, lemon zest and half the sugar with a hand-held electric mixer. It should be thick and creamy. Put the tart tin on a baking sheet. Pour the filling into the crust and bake in an oven preheated to 180°C/Gas 4 for forty to forty-five minutes or until almost set.

3. Put the prepared fruit in a pan with the remaining sugar, a tablespoon of water, and simmer until the blackcurrants just start to burst. Set aside to cool. For the topping, whizz the flour, butter and sugar in a food processor until they resemble crumbs.

4. Remove the cheesecake from the oven and let it cool slightly. Lift the fruit from its juice with a draining spoon and spoon over the top of the cheesecake. Pour over a tablespoon of the juice, then chill the rest.

5. Scatter the crumble mixture over the fruit and return the cheesecake to the oven for twenty to twenty-five minutes or until the crumble is starting to colour. Remove from the oven and leave in a cool place. Serve the cheesecake with the juices from the fruits.



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Gypsy Tart

Serves 4 - 6

Ingredients - Pastry
175g Plain Flour
Pinch of Salt
110g Chilled Butter
1 - 2 Tablespoons of Iced Water

Ingredients - Filling
275g Dark Muscovado Sugar
400g tin of Evaporated Milk (Chilled)
1 tablespoon Golden Syrup


Method
First prepare the pastry case. Place all of the dry ingredients in the bowl of a food processor. Run the processor until the mixture looks like breadcrumbs. With the processor running add the water until the dough forms into a large lump. You may need to add a little more water if the dough a bit dry. Turn the dough out onto a surface lightly dusted with flour and knead for 2 minutes. Wrap in cling film and place in the fridge for 30 minutes to rest.

Pre-heat the oven to 190 centigrade. After resting roll out the pastry and line a 23cm flan tin. Bake blind in the oven for 10 minutes. Remove the parchment and baking beans and cook for a further 10 minutes. Remove from the oven and allow to cool a little. Increase the oven to 200 centigrade.

Make the filling. Place the sugar, evaporated milk and sugar in a bowl and whisk together with an electric whisk until thick, light and creamy. This can take up to 15 minutes. Pour the mixture into the cooled flan case and cook for 20 - 25 minutes. After cooking the filling may remain a little liquid but will become firm when cooled. Allow to cool gently and do not place in the fridge otherwise the filling will split and liquefy.

Notes from Wikipedia
Originating in Kent, the story behind this pie is that during the early part of the 20th century a lady regularly saw to undernourished gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown sugar. She made the sweet tart and henceforth the tart has been a Kentish tradition, present in many Kentish bakeries and of course, a regular on school dinner menus during the 60's, 70's and 80's.

Download as a word document.
 

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Lemon Refrigerator Cake

Ingredients
85g butter
128g caster sugar
3 eggs
1 lemon
5 (or more) trifle sponge bricks

Method
Cream the butter and the sugar.
Beat in the egg yolks.
Add lemon juice and grated rind.
Whisk egg whites until stiff and fold in.

Slice 5 (or more) sponge bricks into three flat slices and line a pint sized pie dish or sandwich box.
Put half the filling on the top and then a second layer of sponge slices and a final layer of sponge slices. Cover and chill for 12 to 24 hours before serving. It can be deep frozen.

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Mississipi Mud Pie.

For the base.

280 g chocolate digestive biscuits
85 g unsalted butter

For the filling

255 g marshmallows
4 tablespoons milk
342 g plain chocolate
2 teaspoons instant coffee
430 ml double cream

To decorate

30g white chocolate
A 21.5 cm spring clip cake tin, base lined.

To make the base crush the biscuits into fine crumbs, melt the butter and stir in the biscuit crumbs.
Carefully line the base and sides of the tin with the mixture and chill whilst making the filling.

To make the filling, place the marshmallows and milk in a heavy based saucepan and heat gently until the marshmallows have melted. Remove the pan from the heat and leave to cool completely.
Melt the plain chocolate in a bowl set over a pan of gently boiling water then leave to cool. Dissolve the coffee in 2 table spoons of boiling water and leave to cool. Whip the cream until soft peaks form. Fold the cooled chocolate and coffee into the marshmallow mixture and add the whipped cream. Mix well and turn into the prepared tin. Smooth the surface with a palette knife.
To decorate, melt the white chocolate, drop small amounts on top of the chocolate mixture and drag a cocktail stick across the surface to make swirls. Chill for two to three hours or until set. Carefully unmold from tin and transfer to chilled serving plate.


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White Chocolate Cardamom Mousse

Only use the best quality chocolate. Serve in small portions.

Serves 6 – 8

8 plump green cardamom pods
100ml milk
3 bay leaves
250g white chocolate
300ml double cream
3 free range eggs
Best quality cocoa powder for dusting


Ingredients
Break the cardamom pods open and extract the seeds. Crush them lightly, then add them to the milk and bay leaves in a small saucepan. Warm the seasoned milk over a moderate heat until it approaches the boil. Remove from the heat.

Meanwhile break the chocolate into small pieces and melt in a bowl balanced over a pan of gently simmering water. It is best if the bottom of the bowl does not touch the water. Overheating the chocolate will cause it to go lumpy, so as soon as it starts to melt, turn off the heat nut leave the bowl in place.

Whip the cream so that it forms soft mounds rather than peaks. In other words it should not be too stiff. Beat the egg whites to stiff peaks.

When the chocolate is completely melted, remove from the heat and pour the warm milk on to it through a sieve. Stir the chocolate and milk together until velvety.

Scoop the mixture on to the stiffly beaten egg whites and fold together with a large metal spoon (a thick wooden one will knock the air out). Now fold into the softly whipped cream.

Scrape into serving containers and refrigerate for three or four hours until set. Dust with cocoa and/or serve with chocolate sauce. (See elsewhere.)


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