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More mouth watering recipes for you.
Nikki's wicked 'yummie pud'!Warm Chocolate Surprise Pudding You will need 125g (4 ? oz ) dark chocolate with 85% cocoa 125g (4 ? oz ) butter 2 medium eggs, plus two yolks 4tbsp caster sugar few drops of vanilla essence 2tsp plain flour 4 squares white chocolate cocoa and icing sugar to dust Preheat the oven to 230c/450F/ gas mark 8. Grease and flour four ramekins. Break up the dark chocolate and put in a heat proof bowl with the butter. Melt over a pan of simmering water, then set aside. In a bowl, whisk the eggs , yolks and sugar until pale, thick and creamy. Carefully stir in the warm chocolate, vanilla essence and flour until just combined. Divide the mixture between the ramekins and push a piece of white chocolate into the centre of each one. Put the ramekins on a baking tray and bake for 7-8 mins until risen and the sides and bottoms are cooked, but the centre is still soft. Allow puds to stand for 1 min, then invert onto plates and serve dusted with cocoa and icing sugar. |
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Rumpoles Xmas Cake - finally!!!!
Preparation 2 1/2 hrs
Cooking time 5 hours
Waiting to get this recipe - 2 1/2 years!!!
Ingredients:
12 oz SR flour
1/2 tsp salt
1 dsp mixed spice
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 ground almonds
1lb currants
1lb stoned raisins
1lb sultanas
1/2 lb glace cherries
1/4lb blanched almonds
1/2 lb mixed citrus peel
1 oz angelica
rind and juice of 1 large lemon
12oz unsalted butter
10 oz soft dark sugar
8 - 9 large eggs
8 tablespoons of Brandy
Almond paste
Royal icing.
Butter a 10" wide cake tin thoroughly. Line it with a double layer of greaseproof paper brushed with melted butter. Tie a double layer of brown paper round the outside of the tine, allowing it to protrude well above the rim - this prevents the Xmas cake burning.
Sift all the dry ingredients together in a large bowl. Mix in all the finely chopped fruits and the chopped almonds. Blend thoroughly.
Cream together, in a separate bowl - the sugar, butter and grated lemon rind, until fluffy. Beat in 8 eggs, one at a time, stir this into the flour and fruit mixture, followed by the lemon juice and 4 tbls brandy. The mixture should be soft and moist. If necessary add the remining eggs beaten with a little milk.
Spoon the mixture into the tin, level the top and bake the cake on the lowest shelf of a preheated oven for 1 1/2 hrs at 300degrees/mark 2. Reduce the heat to 250degrees/mark 1/2 and bake for a further 3 - 3 1/2 hours. The cake is done when it begins to shrink from the sides. Cover the cake with brown paper during the last few hours to prevent burning.
Remove the cake from the oven, leave to cool slightly before turning out onto a wire rack. When completely cold, wrap the cake in foil, seal tightly and store until 6 weeks before Xmas. Then make holes in the bottom of the cake and using a funnel, pour in 4 tbls brandy. Reseal the cake and leave until needed for icing.
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Nikki's yummie Beef!!!
Roast Beef with Watercress, Mustard & Horseradish. You Will Need 1 x 85g pkt of watercress 2tbsp Wholegrain mustard 1tbsp Creamed Horseradish sauce 1 slice of thick white bread Joint of boneless rib beef 150ml (1/4 pt) red wine 2tsp plain flour 300ml (1/2pt) beef stock To make the stuffing for the beef, put the watercress mustard , horseradish & bread and put together in a food blender and mix to a puree. Season to taste with salt and pepper. Put the joint skin side down on a chopping board and untie the string, then using a sharp knife cut the meat and unroll it to form a long strip. Spread the watercress stuffing along the whole length of the joint. Re-roll the joint and re-tie. Lay it on its side in a dish and cover and refrigerate overnight . To cook , preheat the oven to 180c /350F / gas mark4. Put the joint in a roasting tin ,season well and cook for RARE : 15mins per 1lb , MED : 20mins per 1lb plus 20mins , WELL DONE : 25mins per 1lb plus 25 mins.
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