Low Fat Christmas Pudding
I hunted high and low for a recipe that wasn't so rich, this worked beautifully.I did various adaptations to make it more suitable for us, and more healthy. It turned out to be nowhere as rich as a traditional recipe and was quite light. I didn't use the traditional boiling method to cook it either, all that hanging around and waiting to top it up,why bother when you can do it in the slow cooker. I did it in a high setting from 7-8 hours. When it came to eating it I used the microwave for 6 minutes and it was perfect.
265gm mixed fruit Can't be bothered with them separately!
50ml spirit, we only have whisky
75g Glace cherries, chopped
75g wholemeal flour
1/2 Tsp Cinnamon, Powder
1/2 tsp nutmeg
Pinch powdered cloves
50h Breadcrumbs, Wholemeal
50g equivalent of Splenda
1 Tsp Lemon, Peel, Raw
1 Tsp Orange, Peel, Raw
115 g Apples, Grated
115g Carrots, Grated,
1 Tbsp lemon juice
1 tbsp Orange juice
2 Eggs, Medium 60 ml Milk, Skimmed
A little more milk if it looks too thick.
Put all the ingredients in a bowl and mix gently till thoroughly blended. Turn into heatproof bowl, cover with grease proof, then foil. I then cooked it in the slow cooker all day on high. Left it to cool, removed the coverings and recovered for storage.When we needed it I heated it in the microwave for 6-8 minutes, making sure it was really hot through, serve with cream, custard or ice cream. I don't add any more alcohol but you could flame it if you want.This keeps for the same time as a traditional pudding, made ours about 5/6 weeks ago.
Microwave Chocolate Pudding
4 oz self-raising flour
4 oz caster sugarpinch salt
2 oz cocoa powder
2 oz butter/margarine
1 (beaten) egg
4 tbsp milk
1 tsp vanilla essence
4 oz soft brown sugar
quarter pint hot water.
Place flour, sugar, salt and 1 oz cocoa into a mixing bowl. Melt butter on high for 45 seconds
Add melted butter to flour, along with egg, vanilla essence and milk. Beat well.
Pour mixture into 8" souffle dish or medium-sized, high-sided microwave-proof dish.
Mix together brown sugar and remaining 1 oz cocoa and sprinkle over top of mixture. Pour over hot water until covered.
Cook on high power for 5-6 mins or until set on top.
The pudding will separate on cooking, giving a chocolate fudge sauce at the bottom. Serve with cream, custard or ice-cream.
I love Indian ice cream, which is what this is. It is so rich and creamy
½ tsp cornflour2 tbsp milk200ml/7¼ fl oz evaporated milk200ml/7¼ fl oz condensed milk200g/7¼oz thick double creamseeds of 2-3 cardamom pods, crushedMethod
Mix the cornflour with the milk and set aside. In a saucepan, heat the evaporated milk and bring to the boil. Add the condensed milk, double cream, cardamom and the cornflour mixture. Stir well for one minute.
Remove from the heat. Allow to cool slightly. Place the creamy mixture in a food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.
The ice cream is quite rich so two small scoops for one person is ample.
Low carb but high fat this is a recipe for a special occasion. It is yummy though.Prepare this the day before you need/want it. Easier said than done because you will probably want it as soon as it is done!!For the terrine2 tsp vegetable oil, for greasing 250g/9oz white chocolate, broken into pieces175g/6oz dark chocolate, minimum 70 per cent cocoa solids, broken into pieces600ml/1 pint double cream, whipped until soft peaks form when the whisk is removed2 free-range egg whites, whisked until stiff peaks form when the whisk is removedFor the chocolate sauce65g/2oz dark chocolate, minimum 70 per cent cocoa solids, broken into pieces65ml/2fl oz double cream½tbsp unsalted butter75g/2½oz dark chocolate, grated, to serveBrush a 900g/2lb loaf tin with oil, then line with cling film.Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the white chocolate and stir until melted. Set aside to cool slightly.Repeat the process in a clean bowl with the dark chocolate. Fold a third of the whipped cream into the white chocolate until well combined then fold the remaining whipped cream into the dark chocolate until well combined.Carefully fold the egg whites into the dark chocolate mixture until mixed in completely.Spoon half of the dark chocolate mixture into the prepared tin. Pour over all of the white chocolate mixture, then top with the remaining dark chocolate mixture. Chill in the fridge overnight. When the terrine is ready to serve, make the chocolate sauce (This sauce should not be reheated.)Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the pan (do not allow the base of the bowl to touch the water). Add the chocolate and cream to the bowl and stir until the chocolate has melted and the mixture is completely smooth and well combined.Add the butter and stir until it has melted and the mixture is glossy.To serve, turn the chocolate terrine out onto a serving plate. Cut into slices. Place one slice into the centre of each serving plate. Pour over the chocolate sauce and sprinkle over the chocolate shavings.You can of course serve this without the chocolate sauce - should you want to!
Key Lime Pie
Though this is traditionally made with a crumb crust I like it with a pastry one. I have to admit to buying my pastry these days as it comes ready rolled as well ( cheat - well yes but a good one).
One pack of ready rolled shortcrust pastryThe grated zest of 3 limesThe juice of 4-5 limes, about 150ml3 large egg yolks (save the whites for meringues)1 tin condensed milk
Preheat the oven to 180C 350F. Line an 8 inch loose bottomed flan tin, a deep one is needed to take all the filing, with the pastry. Put a ring of foil or greaseproof paper in the base and fill with baking beans. Bake in the oven for 15 minutes, remove form the oven and take out the foil and the beans and the return for another 5 minutes then remove and leave to cool slightly.
While the pastry is baking make the filling by putting the egg yolks and the lime zest in a bowl and mixing with an electric hand whisk for a few minutes, it will start to thicken. Add the condensed milk and whisk for a further 4 minutes then add the lime juice. The mixture will thicken readily when this is done.
Put all the mix in the pastry case and bake for about 20 minutes. It should feel firm in the middle. Leave to cool completely,cover with foil or cling film before popping in the fridge. Serve with cream or creme fraiche.
Sticky Toffee Pudding
This is a double tribute recipe, first it is my Husbands favorite desert and second it is from my favorite UK celebrity chef James Martin. It is not for anyone who is on any form of weight loss diet!!!!
Ingredients 55g/2oz butter 170g/6oz demerara sugar2 tbsp black treacle 1 tbsp golden syrup2 eggs 200g/7oz self-raising flour200g/7oz pitted dates 290ml/10fl oz boiling water1 tbsp bicarbonate of soda ½ tsp vanilla extract
For the sauce:110ml/4fl oz double cream 55g/2oz butter, diced55g/2oz dark muscovado sugar 2 tbsp black treacle1 tbsp golden syrup
For the moulds:30g/1oz soft butter 30g/1oz flour
Butter the moulds and dust with flour and preheat oven 200C/400F/Gas 6.2. Using a food processor cream the butter and sugar together. Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the flour. Mix until everything is well combined.
Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purée. Add the bicarbonate of soda and vanilla. Pour this into the batter while it is still hot and stir well.
Pour into the moulds and bake for 20-25 minutes until the tops are just firm to the touch.
Make the sauce: simply place all the ingredients in a pan, bring to the boil, stirring a few times and then remove from the heat. Put to one side until ready to use.
Remove the puddings from the moulds and place on plate. Coat with the warmed sauce and serve with good vanilla ice cream.
This really gorgeous, takes a bit of preparation in advance so you really need to start the morning before you need it. Get it all made that day and it will be perfect.
FOR THE BASE1 1/4 ox unsalted butter3 oz digestive biscuits finely crushed
THE FILLING1 1/2lb soft cheese (Philly will do)6 oz caster sugar3 tbsp cornflour1 1/2 tsp finely grated lemon zest1 tsp lemon juice1 tsp vanilla extract3 eggs5 oz fromage frais
FOR THE TOPPING1 oz caster sugar8 oz soft fruit - blueberries, raspberries, strawberries, currants1/2 tsp finely grated lime zest4 oz fromage frais
Heat the oven to 180C Gas 4. Line an 8" (20cm) loose bottomed cake tin with baking parchment and stand on a baking sheet. Melt the butter ans mix in the biscuit crumbs till they are all coated with the butter. Press this mixture into the base of the tin, make sure it is all covered evenly then bake for 10 minutes. Remove from the oven and then turn it up to 240C Gas 9.
In a large bowl beat the cheese with an electric hand mixer till smooth, add the sugar gradually then the cornflour. Slowly whisk in the lemon juice, zest, vanilla extract and then the eggs. Scrape the edges of the bowl then add the fromage frais. By this time the mixture should be quite runny. Pour it over the crumb base and make sure it is level, break any air bubbles that come to the surface (gentle shaking helps to bring them to the top). Bake for 10 minutes then turn the oven down to 110c Gas1/4 and bake for another 25 minutes. Turn off the heat and then leave in the oven for 2 hours. Remove from the oven and run a knife round the edges and return to the now cold oven for 1 1/2 hours to finish cooling.
Spread the fromage frais over the top of the cheesecake then chill, covered, for at least 4 hours, or overnight.
Make the topping by putting the sugar in a pan with 3 tbsp water, bring to a simmer then leave to bubble for 1-2 minutes to make a thin syrup. Add the fruit and poach gently for a couple of minutes, do not over cook at this stage. Add the lime zest and stir gently then leave to cool.
Take from the fridge about 1 hour before serving, loosen the sides and put the cake on a serving dish. Serve each slice with some of the fruit sauce.
My mum used to make the most wonderful meringues so this one is for her.
FOR THE MERINGUE5 egg whites (I use the yolks to make home made mayo with)10 oz caster sugar1 tsp vanilla extract1 tsp cornflour
TO FINISH1/2 pint double cream3 1/2 fl ox creme fraiche4 oz caster sugar1 tsp vanilla extractSelection of fruit - see notes at the end
Heat eh oven to 140C/gas 1. Make the meringue by whisking the whites till they are really, really stiff. Use a perfectly clean bowl as the slightest bit of grease will stop them from whipping properly. I usually wipe the inside of the bowl with a bit of kitchen paper and a few drops of lemon juice. When the whites are stiff add half the sugar and the vanilla extract and beat in. Mix the cornflour with the remaining sugar and then add to the egg whites. Whisk again until stiff peaks form.
Take a baking sheet and cover with baking parchment. Spoon the mixture on and shape into a circle with a dent in the middle. Cook in the oven for about 1 hour until the meringue is crisp and just starting to change colour. Remove from the oven an allow to cool completely before moving on. You can make this up to 2 days in advance as long as you store the meringue in an airtight box once it is cold.
When you are ready to serve whip the cream until it is stiff, add the creme fraiche, sugar and vanilla extract and whip again until stiff. Spread over the hollow in the meringue then top with fruit.
Summer berries - strawberries, raspberries, currants, blueberries. Any combination or just one.
Tropical fruit - mango, banana and passion fruit
any other fruits that you like, a bit of colour is good but the flavour is the most important
Quick Banana Icecream
This is so simple but you do need a food processor.
4 bananas¼ tsp vanilla essence3-4 tbsp sugar or sweetener, to taste150ml/5fl oz buttermilk or creme fraiche
Peel the bananas and cut into chinks then freeze. Once totally frozen place in a food processor with all the other ingredients and whizz. There you go, perfect and delicious ice ream.
This can also be done with frozen raspberries, blueberries, in fact any soft fruit but you may need to adjust the amount of sweetener to taste.
Bread and Butter Pudding
6 large but thin slices of buttered bread. It really must be butter for flavour2 oz raisins or sultanas2 eggs1 oz sugar1 pint of mixed double (heavy) cream and milk make it as creamy as you wantGrated nutmeg
Turn on the oven and heat to 170.Butter an oven proof dish, 6-7 inches in diameter and about 1 1/2 to 2 inches deep.
Remove the crusts from the bread and cut into triangles
Beat the eggs into the milk and cream mixture with the sugar and drop the triangles of bread in to briefly soak. Then place them in a buttered ovenproof dish in layers with the dried fruit sprinkled between the layers. (See the picture for one way of arranging). Gently pour over the layers the rest of the milk/cream and leave for 10 - 15 minutes. Sprinkle some nutmeg over the top and pop in the oven for 35 minutes. Remove and leave to stand for a short while before eating, or leave it to cool and eat it cold.
1. Chop up some ready to eat dried apricots or peaches and add them with the dried fruit.
2. Stew some apple and puree it and spread between the layers with the dried fruit
3. Use a spiced fruit bread instead of the plain bread
4. Add some powdered chocolate to the milk/cream mixture to make a chocolate version. Also add some choc chips instead of the fruit