1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup extra thick double cream
2 tablespoons orange flavoured liquer (recommended Grand Marnier)
1 tablespoon coffee granuals dissolved in 1 tbs boiling water
1/2 teaspoon good vanilla extract
Chop the chocolates finely with a sharp knife. Place in a heat proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine meshed sieve into the bowl over the chocolate. With a wire whisk, slowly stir the cream and chocolates together, until the chocolate is completely melted. Whisk in the orange liquer, coffee mixture, vanilla essence, and a very small pinch of salt. Set aside at room temperature for 1 hour, the mixture will set.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder or vermicelli. These will keep refrigerated for weeks, but serve them at room temperature. Ideal for Christmas time!
340ml Golden syrup
60ml Clear Honey
2 Egg Whites
1 tsp Vanilla Extract
Put the sugar, syrup, honey and water into a saucepan and cook until a temperature of 127°C (260°F) is reached or when a brittle ball is formed when the mix is dropped in cold water. Beat the egg whites stiffly and pour the mixture slowly into them, beating constantly until the mixture grows stiff and waxy. Then add the vanilla and nuts. Mix well and pour into a tray or pan lined with waxed paper. When it has cooled sufficiently, cut in squares or slices.
1 cup flour
1 ½ tsp bicarbonate of soda
1 cup sugar
1 large egg, beaten
1 tbs butter, melted
1 tbs smooth apricot jam
1 cup milk
1 tsp lemon juice
1 cup cream
1 cup sugar
1 cup butter
½ cup water
Preheat oven to 180C. Grease an ovenproof dish and set aside. Combine sugar, egg, melted butter and jam and beat until pale & fluffy. Sift flour and bicarbonate of soda and fold in them and other dry ingredients, milk, lemon juice and salt. Pour into the greased baking dish and bake for 35 – 45 minutes or until pudding has risen and browned.
While pudding is baking, combine sauce ingredients in a saucepan and simmer until sugar has dissolved. Pour over the pudding as it comes out of the oven. For best results leave the sauce to soak into the hot sponge for 15 minutes then serve with cream or ice cream!
Chocolate Caramel Shortbread
200g Caster Sugar
500g Self-raising Flour
Cream butter and sugar, work in flour and salt, knead into a ball then press into a shallow lined tray. Bake 180oC for 20 – 25 minutes. Leave in tin to cool.
200g Caster Sugar
2 dessertspoons Golden Syrup
2 small tins condensed milk
Add all in gradients into a heavy based pan and boil for 20 minutes till it leaves the sides of the pan – stir constantly. Pour over shortbread and spread evenly, leave to cool. When cold melt 200g milk chocolate and spread over caramel. Leave to set and cut into squares.
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