SELF SAUCING CHOCOLATE PUDDINGS

I thought I was going to rest after the holidays but more holidays are still to come up. I have just cooked up a storm for Chinese new year so I am going to do a bit of magic for Valentine's day. 

APPLE CRUMBLE PUDDING IN A MUG

I try to have a bowl of fresh fruits all the time. The thing is, people at home would either eat a lot of it and leave the bowl empty or not eat any and leave a bowl full of over ripe fruits. Bananas are made into banana cake or muffins, apples into pies and soft fruits into fruit sauce. The apples languishing in the bowl this week has been rescued and made into apple crumble puddings and what a treat they proved to be.

CHINESE NEW YEAR PUDDING (TIKOY)

Chinese New Year is like Christmas to the Chinese. It is a big celebration and, like any other, centers on food and family. Certain kinds of food are eaten during the season that lasts for 15 days. They all have symbolisms and are supposed to bring good tidings to those who eat them. 

PEACH AND MANGO TRIFLE

A trifle is comforting, sweet and creamy English dessert that always has to appear on the holiday table even if it is actually eaten all year round. It usually has a sponge cake or sponge fingers, fruits, custard and cream. I gave my trifle a tropical twist with mango sauce, peaches and cream. It provides a refreshing respite after eating turkey and trimmings.

Ingredients for the sponge:

3 eggs
1/3 c. sugar
1/2 c. flour

Method:

Preheat the oven to 350° F/ 180° C. 

Whisk the eggs and sugar together until very thick, light and fluffy. Sieve the flour over it and fold in with a metal spoon. 

Pour into a lined 9" diameter cake pan. 

Bake for 30 minutes or until a cake tester comes out clean. 

Invert into a cake cooling rack and allow to cool completely. Split into two horizontally when cooled. 

You can also use a ready made sponge cake or sponge fingers for this recipe.

Ingredients for the mango sauce:

2 c. mango purée

1 1/4 c. condensed milk
2 tbsps. corn flour
1/4 c. water
3 tbsps. butter

Make the mango sauce by mixing the mango puree and condensed milk in a pan. Bring to a boil on low heat while stirring occasionally. Disperse the corn flour in the 1/4 c. of water and slowly add to the mango mixture in the pan while stirring, until thickened. Take the pan off the heat and mix in the butter. Leave to cool. 

Ingredients for the peach syrup:

1- 820 gm. tin of sliced peaches, drain and reserve the syrup
1/2 c. of the reserved peach syrup
2 tbsps. sugar
2 tsps. rum flavouring

Set the peach slices aside for later. In a small saucepan, melt the 2 tbsps. of sugar in the reserved peach syrup. Take off the heat and add the rum flavouring. Leave to cool.

To assemble:

1 1/2 c. of double cream, whipped until fluffy
toasted almond flakes and dried mango slivers for decoration

Put a third portion of the mango sauce in a bowl that would fit the sponge cake. Arrange 1/3 of the peach slices on top of the sauce. Top with one half of the sponge. Drizzle half of the rum syrup evenly on the sponge. 

Put another third portion of mango sauce on top, then arrange another third of peach slices. Spoon in half of the cream. Top with the last half of the sponge cake and drizzle with the remainder of the rum syrup. Spoon in the last third of the mango sauce, top with the remainder of the peaches and finish with the remaining cream. Top with the almond flakes and dried mango slivers. Chill until ready to serve.

All rights reserved ©Adora's Box Copyright 2011. 

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COFFEE AND CARDAMOM STICKY TOFFEE PUDDING

For those who, like me, are not fond of Christmas pudding, this could be good news. This is similar to sticky toffee pudding but is infused with cardamom and coffee. It looks a bit like mini Christmas puddings but is nothing like it. I used little cups for steam baking but you can also use regular ramekins. These cups are actually tea light holders from Ikea which make perfect sized portions for individual servings. Served with the sauce, it makes such a decadent pudding that everybody will love. The hint of coffee and cardamom adds  an exciting and Christmassy twist. 

Unlike the 2 hours of steaming that Christmas pudding requires, this bakes for just 45 minutes. It can be made ahead which leaves you more time to enjoy Christmas day. You can make sticky toffee puddings for the kids using the same recipe but using water instead of coffee and omitting the cardamom. Both ways are really delicious.

Ingredients:

175 mls. of freshly brewed, very strong espresso coffee
100 gms. of stoned and chopped dates
1 tsp. baking soda
1/4 c. of soft butter
1/3 c. of brown sugar
1 large egg
1 tbsp. golden syrup
1/4 tsp.salt
1 tsp. vanilla extract
seeds from 4 cardamom pods, ground finely
1 c. flour
créme fraiche and caramel sauce (see recipe below) to serve


Method:

Preheat the oven to 375° F/ 190° C. Grease four ramekins or 6 small cups. Put the chopped dates and the coffee in a small sauce pan. Bring to a boil and simmer for five minutes. Take off the heat and add the baking soda. Stir while mashing the dates as much as you can. Set aside. 


In a large bowl, cream the butter and the sugar together with an electric mixer. Blend in the egg, syrup, salt, vanilla and cardamom. Add the flour, then half the date mixture. Mix before adding the last half of the date mixture. Give it a final stir before spooning into the prepared cups or 
ramekins. 


Put them in a roasting tray. Pour boiling water into the tray to reach 2/3 of the way up the sides of the ramekins or cups. Cover loosely with foil and bake for 45 minutes. 


Unmold while still warm and serve with caramel sauce and créme fraiche.

CARAMEL SAUCE:

Ingredients:

1/2 c. butter
1 c. brown sugar
1 c. water
1 1/2 tbsps. corn flour
1/4 c. cream

Method:

Combine butter and sugar in a sauce pan. Bring to a boil and stir until sugar melts. Simmer on low heat for three minutes. Disperse the corn flour in the water and add to the pan while stirring. When the mixture is smooth, leave to simmer for 2 minutes. Take off the heat, then add the cream. Serve with the puddings.

All rights reserved ©Adora's Box Copyright 2011. 

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TOFFEE AND PEAR PUDDING

As the leaves begin to fall, so does the pears from the next door neighbour's garden. Ably helped by the pesky squirrels, the half eaten fruits join the litter of dead foliage and twigs. Though I bemoan the task of clearing the garden in autumn, I love the fruits that autumn bring. When baked in desserts they have a charming way of creating a warm, cozy feeling.