COOKBOOKS GALORE

I recently bought a set of 4 mini pudding basins, so had to try them out. I love the combination of chocolate and ginger so decided these flavours would be in my little sponge puddings. The only drawback to these puds is that they need to be steamed. Maybe you could do them in the microwave? Have made a large sponge pudding in my microwave, so perhaps these little ones would work too? Lightly grease 4 small pudding basins [ I got mine from Lakeland]. Put 100g soft margarine or butter, 100g sr flour, 100g caster sugar, 25g cocoa powder and 2 eggs in a bowl and beat together. Chop up 25g dark chocolate and 50g stem ginger and add to the batter. Spoon between the 4 basins  up to 3/4 full. Cover the top with circles of parchment paper then a pleated piece of foil. Steam for about 45 mins till puddings are springy and cooked. To serve with them  - chocolate custard. Beat 2 egg yolks with 1 tbspn caster sugar and 1 tbspn cornflour to make a nice smooth paste. Heat 300ml...

We all know we can't have enough apple recipes, and my lovely French friend G sent me this one to try. She loves finding new recipes, and often uses ingredients from other countries, including the UK, which she finds in her local Carrefour. I haven't made any kind of apple custard cake before, so it was just right to make for my family coming on Saturday. I've adapted the recipe as there wasn't a mention of what size tin to use; there rarely is in French recipes, simply says 'moule à manqué', a deep cake tin! G didn't say what apples she used, but I used Bramleys, as I didn't want the cake to be too sweet. She must have got the custard powder at the supermarket [but I always take of tin of it with me when I visit her, together with tea, marmalade and Marmite!] Preheat oven 180C/gas4               Grease a 20cm springform tin and line base with baking paper Make the custard for the cake first - mix together 2tbspn custard powder and 55g of caster s...

As I have already decided to make the chocolate cake in my last post for Easter,  I thought I'd make some small cakes for my grandchildren. They love muffins and they came to visit yesterday so we made them together. The first one we made was topped with buttercream and my favourite  Cadbury's mini eggs, but the second batch was a great favourite of my 2 older grandsons - Crunchy Peanut Butter muffins. I always use oil when making muffins - don't think it is really any healthier, but it sounds better than using butter. For the Easter Muffins: Preheat oven 200C/gas6           Grease a 12 hole muffin tin or use 12 paper cases. Sift together 225g plain flour, 55g cocoa powder, 1 tbspn baking powder and a pinch of salt. Stir in 115g soft brown sugar. Lightly beat 2 eggs in a jug then beat in 250g buttermilk and 6 tbspn sunflower oil. Make a well in the middle of the dry ingredients and carefully stir in the wet ones. Mix till just combined - be c...

I went to a 50th wedding anniversary party a few weeks ago, and this was the celebration cake. It was delicious, so I asked my friend who made it for the recipe. It's more like a solid mousse than a cake, but the chocolate flavour is so good. I have to say tho' that a slice is very rich. I made it last weekend as a try out for Easter, as I had friends coming for lunch. For the cake you need ; 330g dark chocolate, 120g cocoa, 350g melted butter, 10 egg yolks, 330g icing sugar and 330g  whipping cream For the ganache: 200g dark chocolate and 10cl single cream You need  a 23cm springform cake tin lined with baking parchment Beat the egg yolks together till fluffy. [Freeze the whites in batches for meringues?] Melt the chocolate and butter over a bain marie then add to the yolks and mix gently together. Add the cocoa powder and mix well. Whisk the cream till firm, and carefully fold into the egg mixture. For the icing - melt the chocolate and cream over a bain marie. S...