Archive for the ‘Puddings’ Category

Mango & Passion Fruit Souffles

Posted on: November 21st, 2017 by Harriet Low No Comments

1. Heat your oven 200°C/Gas 6 and butter four ramekins. Put ½ tbsp caster sugar in each ramekin and rotate the dish so the sugar coats the base and the sides evenly. Tap out any excess.

2. Tip the custard and mango purée into a bowl. Cut the passion fruit in half, then scoop out the seeds and juice into the bowl. Mix with the custard and mango purée until evenly combined.

3. Whisk the egg whites in a clean bowl until stiff. Gradually add the 20g sugar, a spoonful at a time, whisking well between each addition, to make a smooth, glossy meringue. Gradually fold the meringue into the passion fruit and mango custard, using a large metal spoon or spatula, until it is all incorporated.

4. Divide the mixture between the prepared ramekins. Use a palette knife to gently smooth and level the surface of each soufflé, then run your finger around the edge to lift the mixture away from the side slightly (this helps it to rise evenly).

5. Bake for 12-15 minutes until the soufflés are risen. Dust with icing sugar and serve immediately.

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

Sticky Toffee Apple Puddings

Posted on: October 19th, 2015 by Harriet Low No Comments

1. Butter six individual pudding moulds and dust with flour.

2. Pre-heat the oven to 180°C/gas 4.

3. In a bowl mix the flours, sugar, baking flour and mixed spice.

4. Beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Finally fold in the apples, dates and toffee pieces.

4. Pour into the prepared moulds.

5. Bake for 20-25 minutes. Test they are cooked through by inserting a skewer. It should come out clean.

6. Make the sauce by melting together the butter, sugar and cream. Bring to the boil and cook until the sauce coats the back of the spoon, around 3-4 minutes.

7. To serve, de-mould the puddings and pour over the toffee sauce. Eat with ice cream or pouring cream.

Cherry Croissant Pudding

Posted on: August 14th, 2015 by Harriet Low No Comments

1. Grease a 1.2 litre ovenproof dish.

2. Pour the cream and milk into a saucepan and heat just to the boil, then remove from the heat. Beat the sugar and egg yolks together in a large bowl, then pour on the hot milk and beat thoroughly. Stir in the Kirsch.

3. Halve each croissant and spread with the cherry conserve. Arrange in the ovenproof dish. Scatter with the cherries and pour over the custard. Leave to stand for about 30 minutes to allow the custard to soak into the croissants.

4. Meanwhile, heat your oven to 160°C/gas 3. Bake the pudding for 40-45 minutes, until the custard is set. If the top seems to be browning too quickly, cover the pudding with foil. Serve warm.


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

Photograph © Peter Cassidy


Clafoutis Monique

Posted on: September 8th, 2014 by Karl Hudson No Comments

1. Heat your oven to 190°C. Generously butter a 25cm round baking dish.

2. Mix the flour and sugar together in a large bowl. Combine the milk and egg yolks in another bowl, then gradually whisk into the flour to make a smooth batter. Add the Kirsch.

3. In a separate bowl, whisk the egg whites until stiff, then lightly fold them into the batter.

4. Warm the buttered dish in a warming oven or briefly in the heated oven. Take out the dish and pour in a little of the batter, then add the cherries, arranging them evenly around the dish. Pour on the rest of the batter, then immediately bake for 25 – 30 minutes until the clafoutis is puffed up and set.

5. Leave to cool a little, then serve sprinkled with icing sugar. A generous dollop of crème fraîche mixed with a little sugar and Kirsch is the perfect complement. This clafoutis is also very good cold the next day.