45ml butter, cubed 3 eggs 180ml flour 180ml milk, warmed in the microwave for 30 seconds 15ml sugar 10ml vanilla a pinch of salt 125ml lemon curd 125g cream cheese, room temperature 2 blood oranges, peeled and cut into segments icing sugar for dusting
Preheat your oven to 180℃. Add the cubed butter to a 23cm ovenproof frying pan and place it in the oven to heat up. Add the eggs, flour, milk, sugar, vanilla and salt to a blender and blitz until smooth. Remove the hot pan from the oven and swirl the butter around so that it covers the bottom and sides of the pan. Pour the batter into the pan and bake in the oven for 25 minutes. Remove the pan and stand on a cooling rack. Add the lemon curd and cream cheese to a small bowl and mix. Spoon the mixture onto the warm pancake and spread it out. Scatter the orange segments over the curd and sift with icing sugar to serve.
Preheat your oven to 180℃ and spray a 20cm x 20cm baking tin with cooking spray. Add the flour, cocoa powder, sugar, salt and baking powder to a mixing bowl and stir together with a whisk. Add the egg, melted butter, milk and vanilla to a jug and whisk together. Pour the wet ingredients in to the dry ingredients. Add the chopped chocolate and nuts and stir to mix. Spoon the batter in to the prepared baking tin. Add the 80ml granulated and brown sugar and the cocoa powder, to a bowl and mix. Sprinkle the mixture over the cake batter. Pour the coffee over and bake in the oven for 25 minutes. Serve the chocolate pudding cake with cream or ice cream.
2 tins of coconut milk 100ml milk 250ml tapioca a pinch of salt 83ml sugar 83ml butter 4 eggs 5ml vanilla 6 fresh guavas 83ml coconut shavings
Preheat your oven to 180℃ and grease a 18cm X 28ccm ovenproof dish. Pour the 2 tins of coconut milk and the 100ml of milk into a saucepan and bring to the boil. Add the tapioca and salt to the milk, turn the heat down to low and gently simmer for 25 minutes. Stir the mixture every now and then to prevent the tapioca from clotting and sticking to the saucepan. Remove the saucepan from the heat and stir in the sugar and butter. Add the eggs and vanilla to a mixing bowl and whisk together. Pour the egg mixture into the tapioca while stirring. Pour the mixture into the prepared baking dish. Peel the guavas and randomly press them into the tapioca. Place in the oven and bake for 45 minutes. Sprinkle the warm dessert with coconut shavings and serve with pouring custard.
This is the perfect make-ahead dessert when entertaining as it needs to rest in the refrigerator for 24 hours before baking. With its crunchy outside top and soft, squidgy inside it is best served in small portions as it is very rich. Leftovers are equally good when cold!
10 slices white bread, 0,5cm thick 160g dark chocolate, chopped 75g butter 450ml cream 60ml dark rum 110g caster sugar a pinch of cinnamon 3 eggs extra pouring cream for serving
Grease a 18cm X 28cm ovenproof ceramic dish. Remove the crusts from the bread slices and then cut each slice into 4 triangles. Set aside. Add the chocolate, butter, cream, rum, sugar and cinnamon to a heatproof bowl set over a saucepan of barely simmering water. Stir the mixture every now-and-then until the butter and chocolate has melted and the sugar has dissolved. Remove the bowl from the heat and give it a good stir to amalgamate the ingredients. Put aside. Add the eggs to a large mixing bowl and whisk together. Pour the chocolate mixture over the eggs in a thin stream while whisking continuously. Remember: pour slowly, whisk quickly. Spoon a 1cm layer of chocolate mixture into the base of the baking dish and arrange half the bread triangles in overlapping rows on this chocolate layer.
Pour half of the remaining chocolate mixture as evenly as you can, over the bread. Arrange the rest of the triangles on top of this layer, finishing off with a layer of chocolate.
Gently press down the bread with a spoon so that it gets covered evenly with the liquid as it cools. Cover the dish with plastic wrap and allow to cool completely. Place the dish in the refrigerator for 24 hours.
Cooking the pudding: Preheat your oven to 180℃. Remove the plastic wrap and bake the pudding for 35 minutes. Allow to stand for 10 minutes before serving with pouring cream, custard or ice cream.
My Whisk and I 