Warm Choc Orange Tarts with Orange Ice Cream

Makes 8

9oz dark choc
2 eggs, plus 1 white (leftover from pastry)
5oz caster sugar
3oz melted butter
3oz plain flour
little cocoa, to serve

Pastry
12oz plain flour
7oz butter, cubed
4oz icing sugar
zest 1 orange
1 egg yolk, mixed with 2 tbsp water

Ice cream
18fl oz whole milk
1/2 pint double cream
5 yolks
5oz caster sugar
zest 2 oranges, plus juice of 1

Make the ice cream first.  Heat the milk and cream in a pan to just below boiling point.  Stir together yolks and sugar, then gradually whisk in the hot milk mixture.  Return to the pan, heating gently and stirring until thickened.  Stir in the zest and juice, and cool.  Churn, then freeze until solid.
To make the pastry, whizz flour and butter in a food processor, then pulse in the icing sugar.  Pulse in zest with enough yolk mixture to bring the pastry together.  Roll out and line 8 deep, individual tart tins.  Chill for 30 mins.
Heat oven to 190, 170 fan, gas mark 5.  Fill tarts with baking parchment and baking beans, and bake blind for 15 mins.  Remove beans and paper and bake for 10 mins more.  Remove from oven.  When cool enough to handle, remove from tins and sit on a baking sheet.  Turn oven down to 160, 140 fan, gas mark 3.
For the filling, melt choc in a bowl over a pan of barely simmering water.  Beat the 2 whole eggs, extra white and sugar until thick and pale - about 5 mins.  Fold in the choc, melted butter and flour, then divide between the tarts.  Let the mixture settle for a few mins, then bake for 25 mins.  Leave to cool for 10 mins while scooping ice cream into balls.  Dust the tarts with a little cocoa, top each with a scoop of ice cream.

Sticky Toffee Pudding

Makes 7

7oz pitted whole dates
2 1/2oz rapeseed oil, plus 1/2 tsp for oiling the tins
6oz self raising flour, plus extra for dusting
1 tsp vanilla extract
1 tsp black treacle
2 medium eggs
1 tsp bicarb of soda
4oz unrefined demerara sugar
4oz natural yoghurt

Toffee sauce
4oz light muscovado sugar
1oz butter, cut in pieces
1 1/2 tsp black treacle
1/2 tsp vanilla extract
4oz half fat creme fraiche

Chop the dates into small pieces, put in a small bowl then pour over 175ml boiling water.  Leave to cool, about 30 mins.  Oil then flour 7 x 200ml pudding tins (tapping out excess flour).  Sit them on a baking sheet.
Stir the vanilla and treacle into the dates, and mash with a fork to a rough puree.
Heat oven to 180, 160 fan, gas mark 4.  To make the puddings, beat the eggs in a small bowl.  Mix the bicarb of soda and 175g flour together.  Stir the 75ml oil and demerara sugar together in a larger bowl, using a wooden spoon.  Pour in the eggs a bit at a time, beating as you go.  Gently fold in one-third of the flour with a large metal spoon, then half the yoghurt.  Don't overmix.  Repeat, finishing with the last of the flour.  Gently stir the mashed dates in to a thick batter.  Spoon evenly between the tins.  Bake for 20-25 mins.
Meanwhile, make the sauce.  Put the muscovado sugar and butter into a small heavy based pan.  Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn.  The mixture will be quite thick, like fudge, and the sugar won't dissolve completely at this stage.  Take the pan off the heat, then stir in the black treacle and vanilla.  Cool for 1-2 mins, then stir in the creme fraiche a spoonful at a time, so it incorporates smoothly into the mixture.  If it's a bit lumpy, use a small wire whisk to break them up.
To serve, loosen around the sides of the puddings with a round bladed knife, then turn out onto plates.  Spoon a little sauce over each one and finish with a drizzle of it on the plate.

Lemon Chilled Flan

This is my mother in law's recipes, it's one of mine and Steve's favourite puddings.  Steve made it for me for mothers day and it was so nice he made another one last night.  So simple, yet soooo tasty.

1/4 pint double cream
6oz can condensed milk
2 large lemons
4oz digestive biscuits
2oz butter
1 level tbsp caster sugar

Crush the biscuits with a rolling pin.  Melt the butter in a pan.  Add the sugar, then blend the biscuit crumbs.  Mix well.  Turn the mixture into a 7 inch pie or flan dish.
Press into shape around the base and sides with the back of a spoon.
Bake in a the oven for 8 minutes at 160 degrees.  Remove from the oven and leave to cool.
Grate the lemon rind and put to one side.  Juice the lemons and put to one side.
Mix together the cream, condensed milk and lemon rind.
Slowly beat in the lemon juice.  Pour the mixture into the flan case and chill for several hours until firm.

Chocolate Key Lime Pie

Serves 6-8

300g digestive biscuits

1 tbsp cocoa powder

50g soft unsalted butter

50g dark choc chips

397g can sweetened condensed milk, chilled

4 limes, to give about 2 tbsp finely grated zest and 175ml juice

300ml double cream

1 square of best quality dark choc

Put the biscuits, cocoa, butter and choc chips into a food processor and process to a dark, damp, sandy consistency.  Tip into a 23cm x 5cm deep fluted tart tin with a loose base.  Press onto the base and up the sides.  Place in the fridge to chill while you make the filling.

Pour the condensed milk into a bowl.  Zest the limes into another bowl and reserve for decoration.  Add the juice of the limes to the condensed milk, whisking to mix.  

Pour in the double cream and whisk together - in a free standing electric mixer or with a hand held one - until thick, then spoon into the chilled biscuit crust and use the back of the spoon to finish off the top in a swirly fashion, leaving the soft filling encircled by dark crust.

Chill in the fridge for 4 hours, covered, overnight.  When you are ready to serve, unmould the pie from the tart tin, but leave it on the base.

Grate the choc to lightly dust the top of the pie, then sprinkle with lime zest.  Serve immediately, as it will become to soft if kept out of the fridge for too long.  

Chocolate & Hazelnut Pithivier

Serves 10-12

150g good quality dark choc, roughly chopped
150g blanched hazelnuts
125g golden caster sugar
20g good quality cocoa powder
2 free range egg yolks, plus 1 egg white
25g salted butter, at room temp
2 tbsp dark rum (optional)
flour for dusting
425g pack ready rolled puff pastry (2 sheets), thawed if frozen

Preheat the oven to 200, 180 fan, gas mark 6.  Whizz the choc, hazelnuts, sugar and cocoa in a food processor until finely crumbled.  Add the eggs yolks, butter and rum (if using), then whizz again until the mixture forms a firm paste.
On a lightly floured surface lay out both pastry sheets and, with a floured knife, cut out a 24cm circle and a 26cm circle.  Put the smaller one on a non stick baking sheet and pile the choc filling in the centre, keeping a 1cm border at the edge.
Lightly beat the egg white and brush some over the border.  Lay the larger circle on top, smoothing with your hands to expel any air.  Firmly pinch the edges to seal.  Ideally, chill for 30 mins, loosely wrapped in baking paper, then cling film.

Tia Maria Cheesecake

Serves 16

For the biscuit crust
3oz hot melted butter, plus extra butter for greasing
14 plain choc digestives, finely crushed

For the cheesecake
3 x 300g packs full fat soft cheese, at room temp
8oz golden caster sugar
4tbsp plain flour
2tsp vanilla extract
2tbsp Tia Maria
3 eggs
285ml carton soured cream

For the topping
142ml carton soured cream
2tbsp Tia Maria
cocoa, for dusting
8 choc Ferrero Rocher, unwrapped

Heat oven to 180, 160 fan, gas mark 4.  Line the base of a 25cm springform tin with baking parchment.  Blend butter and biscuit crumbs.  Press onto the base of the tin, bake for 10 mins, then cool.
Increase oven temp to 240, 220 fan, gas mark 9.  Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
Grease sides of the cake tin with butter.  Pour in the mixture and smooth.  Bake for 10 mins, then turn oven down to 110, 90 fan, gas mark 1/4 for 25 mins.  Turn off the oven, then open the door and leave to cool inside for 2 hours.  Don't worry if it cracks a little.
Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake.  Chill.  Can be frozen at this point: cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hours before serving.
To serve, remove from the tin and slide onto a plate.  Dush with the cocoa through a tea strainer until the top is covered.  Lightly mark the cheesecake into portions with a knife, then place a chocolate on every other portion.

Double Chocolate Mousse

Serves 4

100g plain choc
100g white choc
150ml double cream
3 eggs, separated
2tbsp orange flavoured liqueur, brandy or rum
grated choc or cocoa to decorate

Break the choc into 2 small bowls and melt in the microwave or over a pan of simmering water.  Cool slightly.
Lightly whip the cream until it forms soft peaks.  Whisk the 3 egg whites n a separate grease free bowl until stiff.
Stir the liqueur and 2 of the egg yolks into the dark chocolate, then fold in 1/3 of the cream and 1/2 the egg whites.
Stir the remaining egg yolk into the white choc, then fold in the remaining cream and egg whites.
Layer the 2 mousses in 4 glasses and decorate with grated choc or cocoa.  Chill for at least 1 hour before serving.

Croissant Pudding & Mint Chocolate Custard

Serves 4

a little butter for greasing
3 reduced fat croissants
8 After Eight mints, roughly chopped
250ml semi skimmed milk
150ml half fat thick cream
2 medium eggs
1/4tsp vanilla extract
2tsp golden caster sugar
1tbsp icing sugar for dusting

Preheat the oven to 160, gas mark 3.  Grease a 20cm baking dish.
Slice croissants thickly and put in the dish.  Scatter over the mints.
Beat together the milk, cream, eggs and vanilla.  Slowly pour the mixture all over the croissants, then sprinkle with the sugar.
Place the dish in a deep roasting pan.  Pour boiling water into the roasting pan until it comes halfway up the sides.
Bake for 25-30 mins until the chocolate custard is softly set and the top is puffy and golden.  Dust with icing sugar and serve warm.

Coca Cola Ginger Cake

Serves 8

110g unsalted butter, diced, plus extra for greasing
230g self raising flour
4g bicarbonate of soda
7.5g ground ginger
2.5g ground cinnamon
2.5g ground allspice
110g black treacle
110g golden syrup
110g dark brown sugar
140ml milk
45g stem ginger, chopped
140ml Coca Cola
2 eggs, beaten
creme fraiche and lemon zest to decorate

Preheat the oven to 200, gas mark 6.  Grease and flour a 900g loaf tin, then sift the flour, bicarbonate of soda and spices into a bowl.  Add the diced butter and rub it in so it's like fine breadcrumbs.
Melt the treacle and syrup in a pan, then leave to cool to room temp.  In another pan melt the sugar in the milk.  Add the stem ginger and Coca Cola, then put this into the flour mix and add the treacle mix and eggs.  Pour this all into the cake tin and bake for 45 mins.
To tell if it is cooked, insert a skewer into the middle.  If it comes out dry and clean, it's ready.  Cool a short while and eat warm with a little creme fraiche and lemon zest.

Chocolate Sticky Toffee Pudding

Serves 6-8

150g chopped dates
100g dark chocolate
100g butter, softened
150g light brown sugar
3 eggs
225g plain flour
1tsp bicarbonate of soda
1tsp baking powder

Toffee sauce
275g golden syrup
275g light brown sugar
100g butter
225ml cream
1/2tsp vanilla extract

Preheat the oven to 180, gas mark 4.  Grease the sides of a 20cm spring form tin and line base with greaseproof paper.
Put 300ml boiling water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins.  At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water.
Cream the softened butter and sugar in a large bowl until pale and soft.  Beat in the eggs, 1 at a time, then mix in the melted chocolate.  Sift in the flour, bicarbonate of soda and baking powder, then add the dates and soaking liquid and mix well.
Pour the mixture into the tin and bake in the oven for 1 hour, or until a skewer comes out clean when inserted into the centre.
Allow to cool slightly before transferring to a plate.
Meanwhile, for the toffee sauce, put all the ingredients into a heavy based saucepan on a high heat and boil for 4-5 mins, stirring regularly, until smooth.
To serve the pudding, place it on a large warm serving plate and pour some of the hot toffee sauce over the top.  Serve the remaining toffee sauce in a jug or a bowl on the side.

Bread & Butter Pudding

Serves 6

3tbsp raisins
1tbsp mixed peel
125ml rum or brandy
55g butter, softened
7-8 slices bread, thinly sliced and crusts removed
300ml whole milk
300ml double cream
1 vanilla pod, split down the middle
3 eggs
140g caster sugar
2-3tbsp apricot jam
1-2tsp icing sugar

Soak the raisins and mixed peel in the rum or brandy.  Preheat the oven to 170, gas mark 3.
Butter the bread, cut each slice in 1/2 on the diagonal and arrange in a greased ovenproof dish.
Bring the milk and cream to a boil with the vanilla pod.  Whisk the eggs and sugar together then whisk into the hot milk mixture.  Scrape the vanilla pod seeds into the milk and discard the pod.
Sprinkle the soaked fruit and juices over the bread, then pour over the custard.
Place the dish in a roasting tray on the middle self of the oven.  Carefully pour water into the tray until it comes halfway up the sides of the ovenproof dish.  Bake for 45 mins or until lightly set and golden.
Warm the apricot jam, pass through a sieve to remove the fruit and brush liberally over the pudding.  Dust with icing sugar and serve.

Lime & Blackcurrant Swirl Cheesecake

Serves 10

150g blackcurrants, fresh or frozen
275g caster sugar
175g biscuits
60g unsalted butter, melted
600g cream cheese, softened
175ml soured cream
2 eggs, plus 1 extra egg yolk
juice of 2 limes
zest of 1 lime

Preheat the oven to 150, gas mark 2.
Place the blackcurrants, 75g of the sugar and 1tbsp of water in a small saucepan.  Heat gently for 4-5 mins, stirring occasionally, until the fruit is soft but retains its shape, and is sitting in a pool of syrup.
Transfer 1/2 the blackcurrants to a sieve with most of the juice, and press through into a bowl, discarding the solids.  Set aside the pan of remaining blackcurrants and the bowl of puree and leave to cook until needed.
Process the biscuits in a food processor until crumbs or crush with a rolling pin.  Add the melted butter and mix until combined.
Press the crumb mixture into the base of a pie dish and store in the fridge until needed.
To make the filling, beat the cream cheese until smooth, then slowly add the soured cream, remaining sugar, eggs, lime juice and zest.  The mixture should now be smooth and thick.
Scatter the blackcurrants from the pan evenly over the crumb base and pour the cream cheese filling on top.  Add drops of the blackcurrant puree and swirl lightly with a knife to achieve a marbled effect.
Bake for 1 hour until firm to the touch.  Leave to cook at room temp and then store in the fridge.  Serve with any remaining blackcurrant puree.

Chocolate Pudding

Serves 6

50g butter
75g caster sugar
4 eggs, separated
300ml milk
50g self raising flour
4tbsp cocoa

Preheat oven to 180, gas mark 4.
Lightly oil 6 small ovenproof dishes.  Cream the butter and sugar together until pale and fluffy.
Add the egg yolks and beat again until smooth.  Add the milk, flour and cocoa and blend again using an electric whisk until smooth and quite runny.
Wash the whisk heads, then in a clean bowl, whisk the egg whites until they form soft peaks.  Gently fold into the chocolate mixture.  Divide between the prepared dishes.
Bake for 12 mins or until risen.  Carefully transfer to a serving plate and serve straight away.

Cherry & Chocolate Roulade

Serves 8

400g pitted black cherries in syrup, drained
3tbsp Brandy
5 eggs, separated
100g caster sugar
150g plain chocolate, melted
3tbsp water
300ml double cream
icing sugar and cocoa powder, to dust

Preheat oven to 180, gas mark 4.  Lightly oil a swiss roll tin and line with baking parchment.
Mix the cherries and brandy together in a small bowl and set aside.
Whisk the egg yolks and sugar together until creamy.  Stir in the chocolate and water.
Whisk the egg whites in a clean bowl, until soft peaks form.  Stir a large spoonful of egg whites into the chocolate mixture to loosen it, then fold in the remainder.  Spoon into the prepared tin and level the surface.
Bake for 25-30 mins or until firm to the touch.  Place a damp tea towel on the work surface and cover with a sheet of baking parchment.
Turn out the roulade, face down, onto the parchment and peel away the lining paper.  Next, cover with a damp tea towel and leave to cool on a wire rack.
Whip the cream until soft peaks form.  Spread the cream over the roulade and scatter over the soaked cherries.  Roll up the roulade, starting from a short end, using the paper to help.
Dust with icing sugar and cocoa powder and serve in slices.

Cherry Cheesecake

Serves 8-10

175g digestive biscuits
2tsp light soft brown sugar
30g butter, melted

Filling
300g full fat soft cheese
150g caster sugar
finely grated rind and juice of 1 lemon
142ml double cream
11.7g sachet powdered gelatine
4tbsp water
2 egg whites

Topping
150ml water, plus 2tbsp extra
350g cherries, stoned
6tbsp caster sugar
1tbsp arrowroot

To make the base, crush the biscuits and stir in the sugar and melted butter.  Mix well, then press into the base of a lined springform cake tin and chill until firm.
To make the filling, beat together the soft cheese, caster sugar and lemon rind and juice.  Lightly whip the double cream and fold into the cheese mixture.
Sprinkle the powdered gelatine into the water in a bowl.  Leave it to 'sponge' for 4-5 mins, then dissolve it in a microwave or over a pan of hot water.  Meanwhile, whish the egg whites until firm.
Working quickly, before it sets, fold the gelatine into the cheese mixture and fold in the egg whites.  Pour the mixture over the biscuit base and spread out to level the top.  Chill until the filling is firm.
To make the topping, put the water in a pan with the cherries and sugar.  Bring to a gently boil and simmer for 1-2 mins until the cherries are just tender.
Blend the arrowroot with 2tbsp water and add to the pan, stirring well so the juices thicken.  Simmer for a further 1-2 mins, then remove the pan from the heat and leave the cherries to cool.
Remove the cheesecake from the tin, peel away the lining paper and transfer the cake to a serving plate.  Spoon the cherry mixture over the top and serve.

Mini Rhubarb Crumbles

Serves 6

400g rhubarb, trimmed and cut into 3cm pieces
50ml cold water
75g caster sugar
200g plain flour
100g cold butter, cubed
125g demerara sugar
double cream or vanilla custard, to serve

Preheat the oven to 180, gas mark 4.  Mix the rhubarb, water and caster sugar together, then divide evenly between 6 ramekins.
Sift the flour into a bowl, add the butter and rub in with your fingertips until it resembles fine breadcrumbs.  Stir in the demerara sugar.
Sprinkle the crumble mixture into the ramekins but down press it down too much.  Bake in the oven for 25-30 mins or until the topping is golden and the rhubarb is bubbling at the edges.
Serve hot with cream or custard.

Apricot & Orange Pudding

Serves 12

175g dried apricots
175g raisins
zest and juice of 2 oranges
10 slices white bread
75g softened butter
600ml milk
6 eggs
100g caster sugar
2tsp vanilla essence
2tsp demerara sugar, for sprinkling

Place the apricots and raisins in a bowl with the orange zest and juice.  Leave to soak for at least 1 hour.  Preheat the oven to 180, gas mark 4.  Fill and boil a kettle of water.  Spread the bread with the butter, then remove and discard the crusts.  Beat the milk, eggs, sugar and vanilla together.
Arrange 1/2 the bread in a single layer in the base of a large roasting tin, scatter over 1/2 the soaked fruit.  Repeat the layers.  Pour over the milk and egg mixture and set aside to soak for 10 mins.
Stand the tin in the base of a large roasting tray, pour hot water from the kettle into the tray to come halfway up the outside of the pudding tin.
Sprinkle with sugar and bake for 35-40 mins or until golden and set in the centre.  Serve warm.

Bitter Chocolate Citrus Tart

Serves 8

250g shortcrust pastry
20g low sugar orange marmalade
120ml skimmed milk
60g skimmed milk powder
60g cocoa powder, plus extra for dusting
1/2tsp lemon zest, finely grated
1/2tsp orange zest, finely grated
1/2tsp vanilla essence
4tsp chocolate essence
1/2 sachet gelatine crystals
9tbsp hot water
4 egg yolks
5tbsp granular Canderel
200ml low fat creme fraiche, to serve
16 orange segments, to serve

Roll out the pastry and use it to line a loose bottomed tin.  Chill for 30 mins.  Preheat the oven to 180, gas mark 4.
Bake the pastry for 25 mins or until golden brown.  If the pastry bubbles whilst cooking press it down with the back of a spoon.
Remove from the oven and allow to cool.  Warm the marmalade then brush it over the pastry and set aside.  Meanwhile, warm the skimmed milk and powder on a gentle heat until it almost boils.
Take off the heat and whisk in the cocoa powder, zest, vanilla and chocolate essence.  Dissolve the gelatine in 3tbsp hot water and then add to the chocolate mix.  Bring the remaining water to the boil.
Lightly whisk the egg yolks.  Gradually whisk in the remaining boiling water, then mix in the Canderel and stir until smooth.
Pour the chocolate filling in to the pastry.  Cover and chill overnight.  When it's ready to serve, dust with cocoa powder and serve with creme fraiche and fresh orange segments.

Toffee Apple Pies

Serves 4

450g pack ready rolled puff pastry
410g jar apple fruit filling
2tsp cinnamon
juice of 1/2 lemon
50g soft toffee pieces, chopped
a little milk, to serve
ice cream, to serve

Preheat the oven to 200, gas mark 6.  Roll out the pastry and divide into 4 squares.
Mix the apple filling with the cinnamon, lemon juice and toffee.  Divide evenly between the squares.
Fold each square corner to corner over the filling and seal the edges with milk, pinching together.
Put on a greased baking sheet and cook for 20 mins, or until golden brown. Serve with vanilla ice cream.

Stevano's Pancakes

Shock horror, it was the hubby that made the pancakes tonight and they were mighty fine!  He came home bragging about listening to Andy Peters on Radio 1 today telling him how to make the perfect pancake so I said fill your boots - they were delicious!

100g plain flour
2 eggs
300ml milk
pinch of salt
knob of melted butter

Mix together the flour and eggs and slowly whisk in the milk, add the melted butter.  Rub the block of butter over the frying pan to grease it and cook until ready.

We had them with melted Nutella, bananas and whipped double cream - YUMMY!