Archive for October, 2016

Pumpkin & Ginger Cheesecakes

Posted on: October 28th, 2016 by Harriet Low No Comments

1. Pre-heat the oven to 200°C/gas 6.

2. Place the chopped pumpkin into a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the syrup. Bake in the oven for 30-35 minutes until the pumpkin is soft.

3. In a small processor crush the ginger nuts until they look like breadcrumbs. Add the melted butter and mix well.

4. Line a baking tray with parchment. Place 4 metal rings on the tray. Divide the ginger nut mixture between the bases. Using the back of a spoon press the mixture down well.

5. Take the roasted pumpkin and any cooking juices and place in a processor. Blitz until smooth. Taste the puree and add more sugar if required.

6. Mix the whipped cream, cream cheese and yogurt together. Add the stem ginger and mix well.

7. Take the pumpkin puree and swirl it through the cream mixture, then place into the rings. Smooth over the tops and leave in the fridge to set.

8. To serve remove the rings and decorate the tops of the cheesecake with extra stem ginger.

Chocolate Volcanoes

Posted on: October 1st, 2016 by Harriet Low No Comments

1. Grease 4 individual pudding moulds, about 175ml capacity, with a little butter.

2. Put the butter and chocolate into a heatproof bowl over a pan of gently simmering (ban marie). Remove the pan from the heat and leave to melt, stirring once or twice.

3. Using an electric whisk, whisk the eggs, egg yolks and sugar together for several minutes until thick, pale and moussey.

4. Carefully fold the chocolate mixture into the egg and sugar mix, using a spatula or large metal spoon. Sift in the flour and fold this in carefully too.

5. Divide the chocolate mixture between the prepared moulds. Place in the fridge for at least 2 hours until firm. (You can make the pudding up to 24 hours in advance and leave them in the fridge until you are ready to cook and serve them).

6. When you are ready to cook, heat the oven to 200°C/gas 6. Stand the moulds on a baking tray and bake for 12-14 minutes, or until the puddings are risen but not cracked.

7. Turn the puddings out onto individual plates and serve at once, with pouring cream.

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy