Because no meal is complete without dessert!
Melting Chocolate Pudding
This is my go-to dessert for Christmas day for anyone who doesn’t like traditional Christmas pudding…
100g dark chocolate, chopped
100g unsalted butter
150g light soft brown sugar
1tsp vanilla extract
50g plain flour
Preheat the oven to 200C. Butter four ramekins and place on a baking tray. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively heat in the microwave) and stir until smooth.
Let the mixture cool slightly before stirring in the sugar, then the eggs, followed by the vanilla extract and finally the flour. Pour the mixture into the ramekins.
The mixture can now either go in the fridge and wait until they’re nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy. You can either serve them in the ramekins or carefully run a knife around the edge of each pudding, then turn out onto serving plates. Serve them with pouring cream, or even better, pouring cream with a dash of Amaretto.
White Chocolate and Pumpkin Mousse
Autumn is here! Which means it’s time for pumpkin flavoured everything! I love the huge range of pumpkins in the shops and markets at this time of year, there are so many things you can make with them but this has to be one of my favourite pumpkin recipes…
200g white chocolate
4 eggs, separated
100g pumpkin puree
Amaretti biscuits to decorate
Melt the white chocolate in a bowl over a pan of simmering water.
In the mean-time whip the egg whites until stiff and fluffy.
Once the chocolate is melted and smooth, remove from the heat and stir in the egg yolks until combined and leave the mixture to cool. Next, fold the egg whites and the pumpkin puree into the chocolate mixture until everything is incorporated and smooth.
Leave the mixture to cool in the fridge for at least two hours. Serve the mousse with a dollop of whipped cream and crushed Amaretti biscuits.
This recipe is so simple and quick to prepare but you won’t believe how tasty the finished result is!
600 ml double cream
140 g caster sugar
2 large lemons, juice and grated zest
Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well. Pour into 6 ramekins or serving glasses and refrigerate for 2-3 hours. Serve with shortbread biscuits.