1、Chocolate sponge with hot chocolate custard

This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud

Chocolate sponge with hot chocolate custard recipe

Ingredients

  • 300g stoned date, chopped
  • 6 large eggs, separated
  • 350g light muscovado sugar
  • 200g wholemeal flour
  • 2 tsp baking powder
  • 100g cocoa
  • 5 tbsp custard powder
  • 5 tbsp light muscovado sugar
  • 50g cocoa powder
  • 1.2l skimmed milk

Method

  • Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
  • Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
  • In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
  • Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it’s all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
  • Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

  • https://www.truecookbook.com/recipe/chocolate-sponge-with-hot-chocolate-custard-7675/

    2、Spaghetti with hot-smoked salmon, rocket & capers

    A speedy and delicious dish
    Spaghetti with hot-smoked salmon, rocket & capers recipe

    Ingredients

    Method

    1. Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)
    2. Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil – but don’t let the garlic fry.
    3. Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again – take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.

    3、Steamed vanilla sponge with butterscotch sauce & custard

    Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud
    Steamed vanilla sponge with butterscotch sauce & custard recipe

    Ingredients

    Method

    1. Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
    2. Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
    3. Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
    4. To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
    5. For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
    6. When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.

    4、Broken biscotti ice cream with hot mocha

    Give your ice cream an Italian twist with this simple recipe from Lesley Waters
    Broken biscotti ice cream with hot mocha recipe

    Ingredients

    Method

    1. Leave the ice cream out of the freezer for 5 mins to soften, then tip into a bowl. Meanwhile, put six of the biscotti into a freezer bag and lightly crush with a rolling pin, fold into the ice cream, then return to the freezer.
    2. Break the chocolate into a pan or microwaveable bowl, add the brandy and heat gently until melted or microwave on High for 30 secs. Stir (it will thicken), then pour in the hot coffee and carry on stirring until smooth.
    3. Scoop the ice cream into heatproof glasses or bowls, then pour the mocha over. Serve straight away with the remaining biscotti.

    More...

    You may also like