desserts -to make any day-
content CHOCOLATE DESSERTS No bake salted caramel tart Classic chocolate mousse Chocolate and honeycomb ice cream terrine recipe Slow cooker bread pudding with caramel recipe
1 2 4 6 10
FROZEN DESSERTS Blueberry muffin cobbler Frozen strawberry trifle No bake salted caramel tart
13 14 16 20
DESSERTS WITH CARAMEL Classic creme caramel Honey-baked plums with mascarpone sticky toffee puddings
23 24 26 28
COOKIES Chocolate crinkle cookies recipe Mini egg chocolate orange cookies recipe Catherine wheel cookies recipe Triple chocolate cookies recipe
33 34 36 38 40
4
chocolate desserts
1
CHOCOLATE
No bake salted caramel tart
2
CHOCOLATE With a buttery bourbon biscuit base and rich caramel centre, this salted chocolate dessert has it all. Crack open the dark chocolate layer to discover the oozy caramel within, and watch as each slice disappears as soon as the tart hits the dinner table. For a Halloween spin on this dreadfully decadent dessert, see the tip below.
Ingredients
1-250g bourbon bisFor the caramel: cuits 1-200ml double cream 2-75g unsalted butter, 2-75g unsalted butter melted 3-100g dark chocolate, 3-325g caster sugar roughly chopped 4-pinch of sea salt
process 1-Blitz the biscuits to crumbs in a food processor, then add the melted butter and pulse to mix. Spoon into a fluted, 23cm loose-bottomed tart tin, pressing up the sides and into the base with the back of a spoon. Chill. 2-Meanwhile, make the caramel. Gently heat the cream and butter in a pan over a low heat until the butter has melted. Set aside. 3-Heat the sugar and 125ml water in a frying pan over a very low heat for 1015 mins or until the sugar has melted. Increase the heat slightly until the liquid is bubbling. Keep cooking until the mixture starts to turn golden, then watch closely and swirl the mixture (don’t stir) until it is a deep golden colour. 4-Remove from the heat, then carefully stir the cream and butter mixture into the golden caramel – it will splutter and spit, so be very careful! Pour the caramel into the chilled tart case and chill for at least 2 hrs or overnight. 5-Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Pour over the caramel, then sprinkle the salt over the chocolate. Chill for 1 hr to set, then serve.
TIP: For a ghostly finish to your tart, put 50g melted white chocolate in a piping bag and pipe 5 circles with pointed ends on top. Pull the tip of a teaspoon through the points to create tails, then make a mouth and eyes with melted dark chocolate. 3
CHOCOLATE
Classic chocolate mousse
4
Ingredients 1-100 classic 74% dark chocolate, chopped, plus extra shards to decorate (optional) 2-25g butter, cubed 3-3 large eggs, separated 4-2 tbsp caster sugar 5-2 tbsp whipping cream (optional)
CHOCOLATE and chocolate is melted, remove the bowl from the heat. Stir until melted, smooth and glossy. Set aside until lukewarm. 2-Working quickly, use a spatula to stir the egg yolks into the chocolate mixture, one at a time. In a separate bowl, use an electric whisk to whip the egg whites to soft peaks, then gradually add the sugar, whisking, until stiff
Creamy chocolate mousse is an absolute classic, and this indulgent glu-
peaks form. 3-Gently fold about a fifth of
ten-free dessert recipe is so easy to
the egg whites into the chocola-
follow. Whip up the mousse with rich
te mixture, then fold in the rest,
dark chocolate and allow to set over-
being careful no t to knock out
night, before serving with whipped
the air bubbles. Pour into wine
cream and chocolate shards, if you
or dessert glasses, cover with
like. Stunning dinner party desserts
clingfilm and chill overnight to set.
don’t get better than this!
4-When ready to serve, whip the
process 1-Put the chocolate, butter and 75ml warm water (see tip, be-
cream (if using) to soft peaks. Top each glass with a spoonful of cream and decorate with chocolate shards, if you like.
low) in a heatproof bowl set over a pan of barely simmering water. Push the chocolate and butter gently into the warm water with a wooden spoon to help it
TIP: For the ideal warm water temperature, mix one-third boiling water with two-thirds cold water.
melt, but avoid stirring too much. Once th -quarters of the butter
5
CHOCOLATE
Chocolate and honeycomb ice cream terrine recipe
6
CHOCOLATE Homemade honeycomb is the star of the show in this decadent chocolate ice cream terrine. Set in layers of chocolate shards, chocolate ice cream and honeycomb nuggets and decorated with chunks of honeycomb and chocolate shards, this is a chocoholics dream come true.
Ingredients
For the honeycomb: For the caramel: 1-A little groundnut or vegetable oil, for greasing 2-100g (3 1/2oz) golden syrup 3-100g caster sugar 4-1 tsp bicarbonate of soda
1-190g (7oz) dark 70% chocolate 2-2 x 500g (1lb) tub chocolate ice cream 3-500g tub good-quality vanilla ice cream
process 1-Start by making the honeycomb. Lightly oil a clean baking tray. Pour the golden syrup into a large saucepan, then add the caster sugar and gently heat, until the sugar has dissolved. 2-Increase the heat and let the mixture bubble until it has turned a dark caramel colour. Whisk in the bicarbonate of soda – the mixture will bubble up. Quickly pour over the prepared baking tray and leave to cool and harden. Once hardened, pop about 120g (4 1/3oz) of the honeycomb into a freezer bag and smash with a rolling pin into little nuggets. Set the remaining honeycomb aside for the topping. 3-Make the chocolate shards. Melt the chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave). Line 2 baking sheets with large pieces of baking paper. Pour the chocolate into the centre of each and use a palette knife to spread out as thin as you can. Leave to set in the fridge, then break into large shards. 4-Line a 1.2-litre (2 pints) loaf tin with 2 layers of clingfilm, making sure it overhangs the sides. Soften one tub of the chocolate ice cream in a bowl, then fold through half the honeycomb nuggets. 5-Place about a fifth of the chocolate shards into the base of the loaf tin. Spoon the honeycomb chocolate over the top and smooth level. Cover with more of the shards and put back in the freezer until solid.
7
6-Soften the vanilla ice cream, then spoon into the tin, adding shards of chocolate here and there. Level the top and cover with another layer of shards. Freeze until solid. 7-Soften the second tub of the chocolate ice cream, then fold through the remaining honeycomb nuggets. Spoon into the tin and smooth level. Cover with another layer of shards. Bring the clingfilm up over the top to cover and then put in the freezer for 2 hours or until solid. 8-To serve, turn out onto your serving plate and peel away the clingfilm. Decorate with chunks of the reserved honeycomb and the remaining chocolate shards.
TIP: For a ghostly finish to your tart, put 50g melted white chocolate in a piping bag and pipe 5 circles with pointed ends on top. Pull the tip of a teaspoon through the points to create tails, then make a mouth and eyes with melted dark chocolate. 8
CHOCOLATE
Chocolate and honeycomb ice cream terrine recipe 9
CHOCOLATE
Slow cooker bread pudding with caramel recipe
10
Ingredients 1- 30g unsalted butter
CHOCOLATE extract. Slowly pour the warm cream mixture into the eggs, whisking continuously until combined.
2- 200ml double cream
2-Add the brioche, pecans and
3- 125g salted caramel sauce
chocolate to the egg-cream
4- 2 large eggs, plus 2 large egg yolks
mixture, stirring until well com-
5- 2 tbsp dark rum (optional)
bined. Leave to soak for 5 mins,
6- 1 tsp vanilla extract 7- 8 pack butter brioche rolls, broken into
then stir again so that the brio-
8- 3cm pieces
che is evenly coated. Turn your
9- 100g pecans, roughly chopped
slow cooker onto a low setting.
10- 100g dark chocolate, roughly chopped
3-Pour the bread pudding mix-
Sink into this sticky, sweet brioche
ture into the greased slow
bread pudding, packed with dark
cooker dish. Level using a spoon,
chocolate and pecans, loaded with
cover with a lid and leave to cook
salted caramel sauce, and made in a
for 1.5 hrs, until a knife inserted
slow cooker! For an extra kick, why not
into the centre of the pudding
try adding a little dark rum, it works
comes out clean. Heat the re-
beautifully with the bitter notes of the
maining salted caramel sauce in
chocolate.
a saucepan until hot, divide the
process 1- Grease the dish of the slow cooker with the butter. In a saucepan, heat the double cream and half the salted caramel sauce over a medium heat, until bubbling. Then stir thoroughly and take off the heat. In a separate bowl, whisk together the eggs, extra egg yolks, a pinch of salt, the dark rum (if using) and vanilla
bread pudding into bowls and pour over the hot sauce. 4-If you’re feeling extra indulgent, drizzle over a little more salted caramel sauce from the jar and add a dollop of whipped cream to serve.
TIP: Allow the hot cream-caramel mixture to cool after you remove from the heat for 2 mins before pouring into the egg mixture. It helps if you have one person pouring, and another person whisking. 11
12
frozen desserts
13
ice cream
Blueberry muffin cobbler
14
ice cream
INGREDIENTS quantity
PRODUCT
85g
blueberries (roughly half a mug)
½
lemon, juiced
1 tbsp
butter or sunflower oil spread
1 tbsp
maple syrup or honey
4 tbsp
self-raising flour
1 tbsp
milk
1
pinch flaked almonds
1
small scoop vanilla ice cream, to serve (optional)
process 1-Put the blueberries in a microwaveproof mug and stir in the lemon juice. In another microwave-proof mug, microwave the butter on low to melt. Mix in the syrup or honey, then the flour, until smooth. Stir in the milk. 2-Spoon the cobbler mix on top of the berries, then scatter with the almonds. Microwave on medium for 3 mins, until puffed up. Leave to cool for 2 mins, then top with the ice cream.
Cook’s tip: Cover your microwave plate with a sheet of kitchen paper to catch any spills, as the blueberries will release some juice as they cook
15
ice cream
Frozen strawberry trifle
16
ice cream
We’ve reinvented a classic British pudding for summer with this frozen strawberry trifle recipe. It’s got everything you need from a trifle – creamy custard, sweet jam, fresh fruit and soft sponge fingers – frozen in a loaf tin for an easy-to-serve, refreshing summer showstopper.
INGREDIENTS quantity
PRODUCT
200g
strawberries, hulled
½ x 397g
tin sweetened condensed milk
600ml
double cream
100ml
fresh custard
150g
strawberry jam
4 tbsp
sherry
200g
pack sponge fingers
17
process 1-Line a 1kg loaf tin with a double layer of clingfilm, leaving plenty of overhang over the edges. Reserve a few strawberries for decoration and roughly chop the remainder. 2-Put the condensed milk and cream in a large bowl. Beat with an electric whisk until thick and holding soft peaks. Divide the mixture evenly between 3 bowls. 3-Add the chopped strawberries to the first bowl and stir to combine. Stir the custard into the second bowl. Stir the jam into the final bowl until well combined. 4-Spread the chopped strawberry mixture evenly into the base of the tin – this will be the top of your trifle. 5-Pour the sherry into a flat dish. Take half the sponge fingers and dip both sides in the sherry. Arrange together tightly on top of the strawberry mixture to create a solid layer of sponge fingers. 6-Spread the custard mixture evenly over the sponge fingers. Top with another layer of the rest of the sponge fingers dipped in sherry. 7-Spread the strawberry jam mixture evenly over the sponge fingers – this will be the base of your trifle. Cover with the clingfilm overhang and freeze overnight. 8-Remove from the freezer 15 mins before serving. Turn out onto a serving dish and decorate with the reserved strawberries.
Freezing
and
defrosting
guidelines: In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date
18
ice cream
Frozen strawberry trifle 19
ice cream
No bake salted caramel tart
20
ice cream This elegant summer dessert gives classic strawberries and cream a grown-up twist with rosé wine. The lightly whipped syllabub is quick and easy to make, the perfect creamy partner to boozy syrup-soaked berries.
INGREDIENTS quantity
PRODUCT
200ml
Provence Rosé, or low-alcohol rosé
½ tsp
vanilla paste
60g
caster sugar
250g
strawberries, sliced or quartered
250ml
double cream
¼ tsp
rose water (optional) rpink food colouring gel
process 1-In a small saucepan, heat 100ml rosé with the vanilla and 15g sugar over a low heat. Once the sugar has dissolved, bubble for 1 min, then transfer to a heatproof bowl and leave to cool. 2-An hour before serving, pour the wine syrup over the strawberries and leave to soak at room temperature – any longer will make them too soft. 3-Meanwhile, in a large bowl, mix the remaining rosé and sugar with the cream. Set aside in the fridge until ready to serve. 4-Divide the strawberries between 6 bowls or wide glasses. Whip the cream mixture until it’s just starting to hold its shape, then whisk in a little food colouring and rose water, if using. Spoon the cream syllabub on top of the strawberries to serve.
21
22
desserts with caramel
23
caramel
Classic creme caramel
24
Ingredients 1-200g caster sugar -3 large eggs, plus 2 yolks -500ml whole milk -1 tsp vanilla bean paste
caramel appear. Remove from the heat and gradually pour over the egg mixture, stirring constantly. Set aside for 10–15 mins, then strain through a sieve into a clean jug. 3-Put the caramel-filled ramekins in a roasting tin and divide the strained milk mix between
Give this retro French dessert a go next time you’re hosting a dinner party. Crème caramel uses the bain marie cooking method, so it’s a great way to learn new cooking techniques while
them. Put the roasting tin on the middle shelf of the oven, then fill with enough boiling water to come halfway up the sides of the ramekins. Bake for 15-20
creating a delicious treat for everyone
mins or until the tops are set but
to enjoy.
the custard is still a little wobbly. Carefully remove from the oven
process 1- Put 150g sugar in a small pan over a low heat and just cover with water. Let the sugar melt, then increase the heat and bubble until it turns a nutty brown. Divide between 6 x 150ml ramekins. Preheat the oven to gas 3, 170°C, fan 150°C.
and leave to cool in the tin for 20 mins. Chill in the fridge for at least 4 hrs, or overnight, to set. 4-To serve, run a sharp knife around the inside edge of the ramekins, then turn out onto a plate so that the caramel runs out and over the top. They can be made up to 2 days in advance and kept in the fridge until ready to serve.
2-Meanwhile, whisk the eggs and yolks with 50g sugar. Heat the milk and vanilla in a small pan over a low heat until small bubbles
25
caramel
Honey-baked plums with mascarpone
26
caramel
Ingredients
A stylish dessert that lets the jui-
-6 large ripe plums, halved and desto-
cy plums steal the show. This simple
ned
recipe pairs the plums with crun-
-2 tbsp clear honey
chy chopped pistachios and creamy
-250g tub lighter mascarpone
mascarpone for an ideal last minute
-1 tbsp chopped pistachios -3 vanilla Viennese thins biscuits
dish when in need of a sweet treat.
(optional)
process 1- Preheat the oven to gas 4, 180°C, fan 160°C. Put the plums, cut side up, in a large baking dish. Drizzle over 1 tbsp of the honey and bake for 15 mins until tender. 2-Drizzle the remaining honey on top and bake for another 5 mins. Divide the mascarpone between pl ates and top with the plums. Drizzle with the juices from the pan, sprinkle with chopped pistachios, then crumble over the Viennese thins to serve, if using.
Tip: Look out for Flavor king plums which are in season in spring as they are delicious in this recipe. Flavor kings are a type of ‘pluot’ – a hybrid of a plum and an apricot, and are a rich shade of purple with silky sweet golden flesh inside.
27
caramel
sticky toffee puddings
28
caramel
Ingredients -12 medjool dates -1 tsp vanilla extract -3 tbsp black treacle -100g softened unsalted butter -140g demerara sugar -2 eggs -200g self-raising flour -1 tsp bicarbonate of soda -110ml whole milk -150g golden caster sugar -45g butter -200ml double cream
For a slice of nostalgia there is nothing better than a soft, gooey sticky toffee pudding. With our easy step by step guide you’ll learn how to make individually baked sticky toffee puddings, the ultimate autumnal indulgence.
process 1- Chop 12 Medjool dates into small pieces and cover with 200ml boiling water. Allow to soak for 30 minutes. Grease and flour 8 individual Dariole moulds or pudding basins. Place on a baking tray. Once the dates have soaked up the water, add 1 tsp vanilla extract and 3 tbsp black treacle and mash into a paste. 2- Preheat the oven to gas 4, 180°C, fan 160°C. In a large mixing bowl, use a wooden spoon or electric mixer to combine 100g of softened unsalted butter and 140g Demerara sugar until light and fluffy. (The mixture will be a little grainy, because of the coarse sugar.) Mix in 2 beaten eggs, 200g self-raising flour, 1 tsp bicarbonate of soda and the date paste. Stir until well combined. Then mix in 110ml whole milk. 3-Divide the mixture between the Dariole moulds; they should be just over half full. Bake in the oven for 25 minutes or until risen and golden. 4-While the cakes are baking, put 150g golden caster sugar, 45g butter, 100ml double cream and 1 tsp black treacle in a pan and gradually bring to the boil. Allow to simmer for 2-3 minutes until the sauce becomes a rich toffee colour. Remove from the heat and pour in another 100ml double cream. Mix well and
29
allow to cool. 5-Once the cakes are baked, remove from the oven but do not turn off the heat. Leave the cakes to cool in their tins for 2-3 minutes, then carefully remove and return each one to the baking tray. Pour 1 tbsp toffee sauce over each cake and bake in the oven for another 2-3 minutes. 6-Remove from the oven and serve with more toffee sauce and cream.
30
caramel
sticky toffee puddings
31
32
cookies
33
cookies
Chocolate crinkle cookies recipe
34
Ingredients -150g unsalted butter -150g golden caster sugar -1 tsp vanilla extract -2 eggs -200g malted drink powder -300g plain flour -1 tsp baking powder -100g pack milk chocolate chunks
cookies once combined, gather together and place on a lightly floured work-surface. Knead in the chocolate chunks. Roll the dough into a ball, wrap in cling film and chill for 30 mins. 3-Roll the dough into large walnut-sized balls (approximately 35g each) and place well-spaced apart (they will spread) on
The addition of malted milk powder
the baking trays. Flatten slightly
gives these moreish chocolate chip
with floured fingertips and bake
cookies a natural sweetness and a
for 10-12 mins until lightly golden.
distinctive rich, nutty flavour, ideal for
Cool on the baking trays for 5
dunking in a cup of tea. You can easily
mins, then transfer to wire racks
double up the ingredients for a party or if you’re entertaining a crowd over
to cool completely.
the holidays.
process
1- Preheat the oven to gas 4, 180°C, fan 160°C fan. Line 2-3 baking sheets with baking parchment. With an electric beater, beat the butter until smooth, then add the sugar and vanilla extract and cream until light and fluffy. 2- Add the eggs one at a time, beating well between each addition. Sift over the malted drink powder, flour and baking powder. Stir well with a wooden spoon,
35
cookies
Mini egg chocolate orange cookies recipe
36
cookies
Ingredients -300g pack triple chocolate chip cookie dough -½ x 80g pack Terry’s Chocolate Orange Mini Eggs
Easter baking couldn’t be easier than this 2-ingredient mini egg chocolate orange thumbprint cookies recipe. A tube of triple chocolate cookie dough and a packet of mini eggs (we’ve used chocolate orange ones, but pick your favourite!) are all you need for a speedy Easter treat.
process 1- Preheat the oven to gas 5, 190°C, fan 170°C. Slice the cookie dough into 12 pieces. Roll each piece into a ball. Flatten slightly with the palms of your hands and place onto a baking sheet lined with baking paper, spaced well apart. 2- Gently press a mini egg into the middle of each round of cookie dough. Bake for 10-12 mins until just firm. Transfer the cookies to a wire rack to cool for 5 mins.
37
cookies
Catherine wheel cookies recipe
38
cookies The perfect sweet treat to bake ahead
firm up slightly for 15-30 minutes.
of Bonfire Night, these cookies are as
3-Roll each piece of dough on a
fun to make as they are to eat!
floured surface to the thickness
Ingredients
of a ยฃ1 coin, keeping the rectan-
-175g (6oz) butter, at room temperature -150g caster sugar -2 tsp vanilla extract -1 egg -300g (10oz) plain flour, plus extra -for dusting -red food colouring green food colouring silver balls or hundreds and thousands
Roll up lengthways like a long
process 1- Cream together the butter and
gle shape and both the same size. Sit one on top of the other. swiss roll and wrap in cling film. Chill to firm up in the fridge for 30 minutes or longer. 4-Preheat the oven to gas 4, 180ยบC, fan 160ยบC. Slice the dough into approximately 1cm thick pieces and sit each biscuit on a nonstick baking sheet. Generously scatter over sprinkles or silver balls and press lightly to stick. Bake in the oven for 15 minutes then cool on a wire rack.
sugar until light and creamy. Beat in the vanilla extract and egg, then add the flour. You should achieve a soft dough consistency. Divide the mixture into two. 2- Beat in a few drops of red food colour into one half and a few drops of green food colour into the second half. Shape each of the coloured dough balls into a flat rectangle shape and wrap in cling film. Place in the fridge to
39
cookies
Triple chocolate cookies recipe
40
cookies These triple chocolate cookies are a
spoon or an electric hand whisk,
chocoholics dream come true, with
until pale and creamy. Gradually
irresistible soft and fudgy centres and
beat in the eggs, one at a time,
generous helpings of melting dark,
then whisk in the cooled melted
white and milk chocolate. And the best
chocolate.
bit? They can be on the table in just 25 minutes.
Ingredients 100g classic 74% dark chocolate, chopped 200g butter, at room temperature 150g soft light brown sugar 100g caster sugar 2 eggs 275g plain flour 1 tsp baking powder 35g cocoa powder 100g white chocolate, chopped 140g milk chocolate, chopped
process 1- Preheat the oven to gas 6, 200°C, fan 180°C, and line 2 baking sheets with nonstick baking paper. Melt the dark chocolate in
3-In a separate bowl, mix the flour, baking powder and cocoa with a pinch of salt, then sift over the cookie mix. Fold in gently, along with the white chocolate and 80g milk chocolate. 4-Use 2 spoons to divide the mixture equally into 18 large golf-ball sized pieces and place on the baking sheets 4cm apart. 5-Bake for 15 mins, or until firm but still soft in the centre. Remove from the oven and leave to cool for 5 mins, then transfer to a wire rack to cool a little more. 6-Meanwhile, melt the remaining milk chocolate in a heatproof bowl set over a pan of simmering water. Drizzle over the cookies with a teaspoon. Leave to set, then serve warm or cold.
a heatproof bowl set over a pan of simmering water, until smooth. Set aside to cool slightly. 2- In a mixing bowl, beat the butter and sugars with a wooden
41
