Winter Pudding Recipe cards by Chocolate Tasting Club

winter puddings

Recipe cards

Rhubarb Crumble

Rhubarb Crumble Serves: 4

Method

Ease of preparation: Easy

1. Preheat the oven to 180°C/350°F/ Gas 4.

Preparation time: 20 minutes Cooking time: 50 minutes Ingredients 10 sticks of rhubarb, cut into 7.5cm pieces 4 tbsp sweet white wine (or water) 6 tbsp caster sugar 110g chilled butter, diced 140g plain flour 40g ground almonds 110g demerara sugar

6. Remove the crumble from the oven and serve with the chocolate sauce.

3. Spoon the roasted rhubarb into an ovenproof dish, about 4cm deep. 4. To make the crumble topping, rub the butter into the flour using your fingertips until it resembles coarse breadcrumbs (this could be done using the pastry blade on a food processor). Stir in the ground almonds and demerara sugar. Sprinkle the crumble topping over the rhubarb and bake for 35-40 minutes or until the top is crisp and golden.

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Photograph by stephen Bond

150ml Hotel Chocolat Classic Liquid Chocolat

2. Put the rhubarb on a baking tray. Sprinkle with the sweet white wine and caster sugar and roast in the oven for 10 minutes or until softened. Remove from the oven and leave to cool.

5. Heat the Classic Liquid Chocolat in the microwave on a low setting, stirring every 15 seconds, until warm.

Apple & blackberry cobbler

Apple & blackberry cobbler 1. Preheat the oven to 200°C/400°F/ Gas 6.

Preparation time: 25 minutes Cooking time: 30 minutes Ingredients 700g Bramley apples, peeled, cored and thinly sliced 25g butter, melted, plus extra for greasing 4 tbsp caster sugar 1 tbsp orange or apple juice 150g blackberries (or blackcurrants) Cobbler Topping: 225g self-raising flour, sifted, plus extra for dusting 1/4 tsp ground cinnamon A pinch of salt 100g chilled butter, diced 50g caster sugar 4 tbsp milk, plus extra for brushing 1 egg, lightly beaten 1 tbsp demerara sugar, for sprinkling Chocolate Sauce (Optional): 100ml milk 90g Hotel Chocolat Milk Chocolate Drops

2. Put the apple slices in a bowl and drizzle the melted butter over. Sprinkle with the caster sugar and fruit juice, then mix together until everything is combined. 3. Arrange alternate layers of the apple slices and blackberries in a well-buttered, deep ovenproof dish (about 1.5 litre capacity), starting and finishing with the apple slices. 4. To make the cobbler topping, sift the flour, cinnamon and salt into a large mixing bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs (this could be done using the pastry blade on a food processor). Stir in the caster sugar.

6. Roll out the dough to 1cm thick and cut into about twelve 4cm rounds. Arrange the dough, overlapping as necessary, on top of the fruit then brush lightly with a little extra milk and sprinkle with the demerara sugar. Bake for 10 minutes. 7. Reduce the oven temperature to 180°C/375°F/Gas 4 and bake for another 20 minutes or until the scones are golden and the fruit is tender. 8. While the cobbler is baking, make the chocolate sauce. Bring the milk to the boil, then remove from the heat and add the milk and dark chocolate drops. Stir well until the chocolate melts into the hot milk. 9. Serve the cobbler with the chocolate sauce by the side.

5. Mix together the milk and egg and add to the dry ingredients. Stir with a round-bladed knife or fork to make a soft dough, then knead briefly on a floured surface until smooth.

25g Hotel Chocolat Dark Chocolate Drops

Photograph by stephen Bond

Method

Ease of preparation: Easy

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Serves: 4

Custard Tart with Nutmeg

Custard Tart with Nutmeg 1. To make the chocolate pastry, put the flour, cocoa powder, butter, caster sugar and egg into a food processor and pulse to combine. If necessary, add a little milk to help bring the mixture together.

Preparation time: 20 minutes, plus 30 minutes chilling Cooking time: 60 minutes Ingredients Chocolate Pastry: 270g plain flour, sifted, plus extra for dusting 30g Hotel Chocolat Cocoa Powder, plus extra for dusting 125g unsalted butter 30g caster sugar 1 egg, lightly beaten 2 tbsp milk (if needed) Custard Filling: 570ml single cream 1 vanilla pod, split lengthways and seeds scraped out 3 large eggs, plus 2 large egg yolks 50g caster sugar 1 tsp freshly grated nutmeg

2. Turn the dough out onto a lightly floured work surface and roll out until large enough to line a 26cm loose-bottomed tart tin. Press the pastry into the tin, leaving a slight overhang, then place in the fridge to chill for 30 minutes. 3. Preheat the oven to 200°C/400°F/ Gas 6. 4. Line the pastry with greaseproof paper and weigh down with baking beans or rice. Bake the pastry case for 15 minutes then remove the beans and paper. Bake the pastry for another 10 minutes or until light golden. Remove from the oven and trim the edge of the pastry with a sharp knife.

6. Continue to whisk the egg mixture while you slowly add the boiling cream to the bowl. Return the custard to the pan and warm over a low heat, stirring constantly until thickened slightly – be careful not to overheat the custard or it may curdle. 7. Pour the custard through a sieve into the pastry case. Sprinkle over the grated nutmeg. 8. Carefully, put the tart onto a baking sheet and bake for 10 minutes until the pastry has browned. Turn down the oven to 180°C/350°F/Gas 4 and bake the tart for a further 20-30 minutes or until the custard is set but still has a slight wobble. Leave the tart to cool then remove from the tin. 9. Sprinkle the custard tart with cocoa powder before serving cut into slices.

5. To make the custard filling, put the cream and vanilla seeds in a pan and bring to the boil. Meanwhile, whisk together the eggs, egg yolks and caster sugar in a large mixing bowl.

Photograph by stephen Bond

Method

Ease of preparation: Medium

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Serves: 6

Sticky Toffee Puddings

Sticky Toffee Puddings Serves: 6

Method

Ease of preparation: Medium

1. Preheat the oven to 200°C/400°F/ Gas 6. Lightly grease six 175ml pudding basins or dariole moulds.

Ingredients 55g unsalted butter, plus extra for greasing 170g demerara sugar 1 tbsp golden syrup 2 tbsp black treacle 2 eggs 170g self-raising flour, sifted 20g Hotel Chocolat Cocoa Powder, sifted 200g pitted dates 1 tsp bicarbonate of soda 1 vanilla pod, split lengthways and seeds scraped out Toffee Sauce: 110ml double cream 55g unsalted butter, diced

2. Cream the butter and demerara sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and cocoa powder and blend, at a low speed, until well combined. Transfer to a mixing bowl.

6. Turn out the puddings onto serving plates and serve with the sauce spooned over the top.

3. Blend the dates with 300ml of just-boiled water in the food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla seeds. 4. Spoon the date mixture into the pudding batter and stir until combined. Pour the mixture into the prepared basins and bake for 20-25 minutes or until a skewer inserted into the centre of the pudding comes out clean. Allow to stand for 5 minutes.

65g dark muscovado sugar 2 tbsp black treacle

Photograph by stephen Bond

Cooking time: 25 minutes

5. Meanwhile, to make the toffee sauce, heat the cream, butter, muscovado sugar and treacle in a pan, stirring occasionally, until they come to the boil. Reduce the heat and simmer until thickened to a sauce-like consistency.

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Preparation time: 30 minutes

Marmalade and Ginger Steamed Puddings

Marmalade and Ginger Steamed Puddings Serves: 6

Method

Ease of preparation: Easy

1. Preheat the oven to 180°C/350°F/ Gas 4.

Preparation time: 25 minutes Cooking time: 30 minutes Ingredients 200g soft unsalted butter, plus extra for greasing 200g light muscovado sugar or light brown sugar 3 eggs Finely grated zest of 1 orange 60g piece of preserved ginger, coarsely chopped 200g self-raising flour, sifted ¼ tsp ground ginger 115g orange marmalade

2. Cream the butter and sugar in a food processor until pale and creamy. Add the eggs, one at a time, beating well after each addition, then fold in the orange zest and preserved ginger. Gradually fold in the flour and ground ginger until combined. 3. Lightly grease six 175ml pudding basins or dariole moulds with butter and line the base of each one with greaseproof paper. Divide the marmalade between each mould, then top with the pudding batter.

4. Place in a roasting tin and pour in enough just-boiled water to come halfway up the sides of the basins. Bake for 25-30 minutes or until a skewer inserted into the centre of the pudding comes out clean. Carefully remove from the tin and allow to stand for 5 minutes. 5. Turn the sponges out onto serving plates. Sprinkle with the orange zest and Classic Liquid Chocolat and serve.

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Photograph by stephen Bond

Strips of orange zest and Hotel Chocolat Classic Liquid Chocolat, to decorate

Chocolate Steamed Puddings

Chocolate Steamed Puddings 1. Melt the chocolate drops in a heatproof bowl set over a pan of gently simmering water, stirring occasionally.

Preparation time: 30 minutes Cooking time: 65 minutes Ingredients 50g Hotel Chocolat Dark Chocolate Drops 110g plain flour, sifted 1 tsp baking powder 110g caster sugar 1 tbsp Hotel Chocolat Cocoa Powder 125ml skimmed milk 1 egg 75g hazelnuts, toasted and roughly chopped 4 tbsp Hotel Chocolat Classic Smudge Butter, for greasing

2. Put the flour, baking powder, caster sugar, cocoa powder, milk and egg in a food processor or mixer and blend for 1 minute at low speed. 3. Add the melted chocolate and blend for 1 minute at high speed. Fold in the hazelnuts. 4. Lightly grease four 175ml pudding basins or dariole moulds with butter. Spoon the chocolate mixture into the basins and cover each one with a piece of greaseproof paper and foil, then secure with string.

6. Cover the pan with a tight-fitting lid and simmer over a mediumlow heat for 1 hour, topping up with more water if necessary, or until a skewer inserted into the centre of a pudding comes out clean. Carefully remove the puddings from the pan and allow to cool for 10 minutes 7. Turn out the puddings onto serving plates. Pour the Classic Smudge over the puddings and serve.

5. Place the puddings on a rack set in the bottom of a large saucepan. Pour enough just-boiled water into the pan to come three-quarters of the way up the sides of the basins.

Photograph by stephen Bond

Method

Ease of preparation: Medium

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Serves: 4

Hazelnut & Pecan Brownies

Hazelnut & Pecan Brownies Serves: Makes 12 brownies

Method

Ease of preparation: Easy

1. Preheat the oven to 180°C/350°F/ Gas 4. Lightly grease and line the base of a 20cm baking tin.

Preparation time: 20 minutes Cooking time: 35 minutes Ingredients 200g unsalted butter, plus extra for greasing 220g Hotel Chocolat Dark Chocolate Drops 200g caster sugar 3 large eggs, lightly beaten 1 vanilla pod, split lengthways and seeds scraped out 150g plain flour, sifted

2. Melt the dark chocolate drops and butter in a large heatproof bowl set over a pan of gently simmering water, stirring occasionally.

4. Pour the mixture into the prepared baking tin and bake for 30-35 minutes until the top is firm but the centre is still fairly soft when pressed lightly. Leave the brownies to cool in the tin and cut into twelve squares.

3. Remove the bowl from the heat and stir in the caster sugar, beaten eggs and vanilla seeds. Fold in the flour and baking powder, then add the pecan nuts, hazelnuts, coconut and milk and white chocolate drops.

1 tsp baking powder, sifted 75g pecan nuts, broken into pieces 75g whole hazelnuts 25g desiccated coconut 75g Hotel Chocolat Milk Chocolate Drops

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Photograph by stephen Bond

75g Hotel Chocolat White Chocolate Drops

Sussex Pond Pudding

Sussex Pond Pudding 1. Put the flour in a large mixing bowl. Rub 110g of the butter into the flour using your fingertips until it resembles coarse breadcrumbs (this could be done using the pastry blade on a food processor). Combine the milk with 75ml of water in a jug or separate bowl. Mix enough of the milk mixture into the flour mixture to make a ball of dough that is soft, but not too soft to roll. Leave the dough to rest in the fridge for 30 minutes.

Preparation time: 30 minutes, 30 minutes chilling Cooking time: 3½ hours Ingredients 225g self-raising flour, sifted, plus extra for dusting 360g chilled unsalted butter, cut into cubes, plus extra for greasing 75ml milk 150g soft light brown sugar 2 large lemons

2. Remove a quarter of the dough and wrap in cling film until ready to use. Roll out the remaining dough on a lightly floured surface into a large circle. 3. Lightly grease a 1.5 litre heatproof basin and line the base with greaseproof paper. Press the rolled out dough into the basin. Put 100g of the butter cubes and half of the sugar into the bottom of the bowl.

5. Roll out the reserved pastry quarter into a round and place on top of the basin filling. Press the edges together to seal the pudding. 6. Place a piece of greaseproof paper and then foil over the basin, creating a pleat in the middle, and secure with string. 7. Put the basin on a rack in a large saucepan and pour in enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and simmer over a medium-low heat for 3½ hours, topping up with more water if necessary. 8. Carefully remove the basin from the pan and take off the foil and greaseproof paper. Put a serving dish over the basin and carefully turn the pudding out onto the dish. Serve immediately.

4. Prick the lemons all over with a larding needle or skewer, so the juices can escape, then place the lemons on top of the butter and sugar in the basin. Put the remaining butter and sugar on top of the lemons to fill the basin.

Photograph by stephen Bond

Method

Ease of preparation: Medium

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Serves: 6

Queen of Puddings

Queen of Puddings 1. Preheat the oven to 160°C/315°F/ Gas 2.

Preparation time: 30 minutes Cooking time: 35 minutes Ingredients 225ml milk 225ml double cream 1 vanilla pod, split in half lengthways and seeds scraped out 100g caster sugar 5 egg yolks 100g breadcrumbs Finely grated zest of 1 lemon 200g raspberry jam Milk Ganache: 120g whipping cream 200g Hotel Chocolat Milk Chocolate Drops Meringue Topping: 4 egg whites 110g caster sugar 1 tbsp icing sugar, for dusting

2. To make the puddings, pour the milk and cream into a pan and stir in the vanilla seeds. Bring slowly to the boil over a medium-low heat. 3. Meanwhile, put the caster sugar and egg yolks into a large bowl and whisk until the mixture is pale and fluffy. Slowly pour the egg mixture into the hot milk and cream, whisking continuously, then stir in the breadcrumbs and lemon zest. 4. Pour the pudding mixture into individual large ramekins and put them on a rack set in a baking tin. Pour in enough just-boiled water to come halfway up the sides of the ramekins and carefully put the tin in the oven. Bake for 10-15 minutes or until the puddings are almost set but still slightly wobbly in the centre. Remove from the oven and allow to cool.

6. To make the milk ganache, bring the cream to the boil then add the chocolate drops. Remove from the heat and whisk until the chocolate melts, then set aside. 7. Divide the jam between the ramekins and spread it over the top of each pudding in an even layer. Gently pour the warm ganache over the jam. 8. To make the meringue topping, put the egg whites into a large clean bowl and whisk until stiff peaks form. Gradually whisk in the caster sugar, a tablespoonful at a time. Spoon the meringue on top of the puddings. 9. Sprinkle the puddings with the icing sugar and bake for 8-10 minutes or until the meringue is crisp and lightly browned. Serve immediately.

5. Turn up the oven temperature to 190°C/375°F/Gas 5.

Photograph by stephen Bond

Method

Ease of preparation: Medium

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Serves: 6-8

Chocolate Bakewell Tarts

Chocolate Bakewell Tarts 1. To make the chocolate pastry, put the flour, cocoa powder, butter, sugar and egg into a food processor and pulse until combined. If necessary, add a little milk to help bring the mixture together.

Preparation time: 30 minutes, plus 30 minutes chilling Cooking time: 45 minutes Ingredients Chocolate Pastry: 270g plain flour, sifted, plus extra for dusting 30g Hotel Chocolat Cocoa Powder, sifted 125g unsalted butter 30g sugar 1 egg, plus 1 extra, beaten, to glaze 2 tbsp milk (if needed) Filling: 225g unsalted butter, softened 225g caster sugar 225g ground almonds 3 eggs, lightly beaten 50g plain flour, sifted ½ vanilla pod, split in half lengthways and seeds scraped out 2 tbsp golden rum 130g Hotel Chocolat Milk Chocolate Drops

2. Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm tart tin or you could make individual tarts. Press the pastry into the tin, trim the top, then chill in the fridge for 30 minutes. 3. Preheat the oven to 200°C/400°F/ Gas 6. 4. Line the pastry with greaseproof paper weighed down with baking beans or rice. Bake for 15-20 minutes until almost cooked at the sides. 5. Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further 5 minutes until golden-brown. Remove from the oven and turn the oven temperature down to 180°C/350°F/Gas 4.

6. To make the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground almonds then add the eggs, one at a time, beating well between each addition – don’t worry if the mixture begins to split. 7. Fold in the flour and mix well. Fold in the vanilla seeds, rum and milk chocolate drops and mix until combined. 8. Spread the jam over the base of the pastry case, leaving a 2.5cm gap around the edge. Spoon the filling mixture over the jam and spread into an even layer. Sprinkle the flaked almonds over the top. 9. Bake for 20 minutes or until set and golden-brown. Allow to cool in the tin before turning out and serving.

5 tbsp cherry jam Flaked almonds, for sprinkling

Photograph by stephen Bond

Method

Ease of preparation: Medium

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Serves: 4