Archives for category: Puddings

This recipe comes from good old essentials magazine

300g raspberries defrosted if frozen , plus a handful to garnish

100g caster sugar

3 Tbsp framboise liqueur

300ml Double cream

3 medium egg whites

40g Icing sugar sifted

1) Cut non stick baking parchment into 10cm wide strips , using tape stick one end to the side of each of 6 ramekins and wrap tightly around to make a collar then secure again.

2) Whiz the raspberries , caster sugar and liqueur in a food processor then press through a sieve and discard the seeds.

3) Whip the cream until it holds soft peaks then add the raspberry puree and stir until smooth.

4) Whisk the egg whites until they hold soft peaks then whisk in the icing sugar and fold into the raspberry cream.

5) Fill the ramekins so that the mousse sits at least 1cm above each ramekin. Freeze for 3 to 4 hours until solid.

6) Remove from the freezer and remove the baking parchment. Leave for 10 mins before serving and top with extra raspberries if you like.


I have made this twice now and it never lasts long!! Easy to make and comes from Essentials magazine November issue

60g Butter

200g Chocolate Chip cookies crushed

250g Macarpone

300g cream cheese

4 medium eggs

125g caster sugar

Few drops of Almond essence

100g Milk Chocolate

75ml Single cream

1) Heat the oven to 170 c and put an ovenproof dish almost filled with water near the base of the oven. Melt the butter in a pan then remove from the heat and stir in the cookies until the chocolate chips have melted slightly. Spoon into a greased and lined 20cm spring clip cake tin and press down. Chill for 30 mins.

2) Whisk together the mascarpone , cream cheese , eggs , sugar  and , Almond essence until smooth. Pour into the tin and tap the tin to level the surface. Bake for 1 to 1.5 hours or until just set. leave the oven door ajar and cool for 1 hour then chill for 4 hours or overnight.

3) Melt the chocolate and cream in a bowl set over a pan of barely simmering water, cool slightly then pour over the cheesecake, return to the fridge for at least 30 mins or until ready to serve.

4) Run a knife around the tin to loosen, remove the tin and transfer to a serving plate. Run a wet knife around the edges to smooth.

Another recipe from essentials magazine October issue

120g Maltesers

100g Dark chocolate broken

4 medium egg whites

300ml Double Cream

100g White chocolate broken

1Tsp Vanilla paste ( I used a few drops of vanilla essence instead )

1) Reserve 18 maltesers cut in half then roughly crush the rest ( a plastic food bag and a rolling pin works well!!). Melt the dark chocolate in the microwave.

2) Whisk the egg whites until they hold stiff peaks In a separate bowl whisk half the cream until it holds soft peaks and fold in the melted dark chocolate. Then fold in half the egg whites until smooth. Divide between 6 glasses and sprinkle with the crushed maltesers.

3) Melt the white chocolate and then whisk the rest of the cream until it forms soft peaks , whisk in the white chocolate mix and fold in the remaining egg whites. Add the vanilla paste ( Vanilla essence ) to the mixture and combine well. Spoon into the glasses and chill for at least 3 hours until set. Just before serving top each mousse with 3 halved maltesers.

I made this for my son’s 3rd birthday and it went down a treat!! The recipe came from Essentials magazine December issue

100g Roasted Hazelnuts chopped

200ml Nestle Carnation condensed milk

500ml Double cream

150g Plain Chocolate melted

100g fudge finely chopped

150ml Caramel sauce ( I used carnation caramel from a tin )

Ready made chocolate sauce warmed to serve ( I made my own using double cream and stirring in chocolate till melted )

1) Line a 2lb loaf tin with clingfilm then sprinkle the base with 25g of the hazelnuts. Pour the condensed milk and double cream into a bowl and whisk until it forms soft peaks. Spoon half the mixture into another bowl. Stir the melted chocolate through one half of the mixture and fold the remaining hazelnuts and fudge through the other.

2) Pour half of the hazelnut and fudge mixture into the base of the loaf tin and top with half of the chocolate mixture, cover with the caramel sauce and then repeat the layers . Put in the freezer to set for a minimum of 4 hours.

3) To serve remove from the freezer and invert onto a serving plate, Drizzle with the chocolate sauce and serve in slices.

I made this on saturday night for some friends, it came from Essentials magazine December issue and I have to warn you it is very rich!!

2 Packs Mars mini rolls

397g Tin Nestle  caramel

465g Ambrosia chocolate custard ( I could only find this in small pots and had to buy 4 )

3 sheets Gelatine

400ml whipping cream whipped

2 mars bars sliced for topping

2 Tbsp chocolate sauce to drizzle

1) Slice the mini rolls and layer at the bottom of a trifle bowl. Spoon over the caramel and smooth with the back of a hot spoon.

2) Heat the custard gently in a pan. Soak the gelatine sheets in cold water for 5 mins then drain and stir into the hot custard. Cool before pouring over the caramel layer and chill for 20 mins in the fridge to set.

3) Top with the whipped cream and arrange the mars bar slices then drizzle over a little chocolate sauce.