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Showing posts with label 2) Pudding. Show all posts
Showing posts with label 2) Pudding. Show all posts
Tuesday, April 27, 2010
Chocolate Brownies
4:36 PM | 
Posted by
Cass@TheDiaryofaFrugalFamily
Ingredients
225g butter
100g cocoa powder
4 large eggs
450g sugar
1/2 teaspoon vanilla extract
150g self raising flour
1 teaspoon crushed dried chillies
Preheat the oven to 180c /160c for a fan assisted oven / gas mark 4
Grease a 4cm deep rectangular tin that's about 28cm x 19cm - I don't have one so I used two deep circular sandwich tins.
you like to cut corners - like me lol) and then stir in the cocoa. Set aside for 10 minutes while you make the rest of the recipe. TOP TIP - Do not dip your fingers in the bowl at this point, it is not as yummy as it looks yet!
Whisk the eggs, sugar and vanilla together until they are pale and foamy (or until your arm starts to hurt).
Stir in the cocoa mixture, the flour and the chillies, I only had chilli powder so I used that.
Pour into your baking tin / tins and bake for 35 minutes or until the top is firm and the inside is squidgy.
Labels:
Thursday, April 22, 2010
Super Simple No Cook Choccy Crunch Cakes
No cook Choccy Crunch Cakes
Ingredients
75g rich tea biscuits
225g chocolate
4 tablespoons golden syrup
Method
Break the biscuits into tiny peices.
Melt the chocolate.
Quickly stir the golden syrup into the chocolate and then add the biscuits.
Mix everything together thouroughly.
Use your hands to make little balls out of the mixture.
Put each ball into a cake case... (We used the little ones) and then dust with icing sugar or cocoa.
Sunday, April 18, 2010
Apple Brown Betty
Ingredients
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Method
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together.
Place on top of apples in crock. Cover.
Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.
3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Method
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together.
Place on top of apples in crock. Cover.
Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.
Apple Coconut Crisp
Ingredients
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
Method
In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.
Cover and cook on high for 2 1/2 to 3 hours, until apples are tender.
Serve warm with vanilla ice cream or whipped topping.
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
Method
In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.
Cover and cook on high for 2 1/2 to 3 hours, until apples are tender.
Serve warm with vanilla ice cream or whipped topping.
Apple Cranberry Crisp
Ingredients
3 apples (Any kind - I personally like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened
Method
Peel, core and slice apples.
Place apple slices and cranberries in cp.
Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.
Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top.
This allows the steam to escape.
Turn crockpot on high and cook for about 2 hours.
Serves 4.
3 apples (Any kind - I personally like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened
Method
Peel, core and slice apples.
Place apple slices and cranberries in cp.
Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.
Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top.
This allows the steam to escape.
Turn crockpot on high and cook for about 2 hours.
Serves 4.
Apple Cranberry Compote
Ingredients
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)
Method
Arrange apple slices and cranberries in slow cooker/Crock Pot.
Sprinkle sugar over fruit.
Add orange peel, water and wine.
Stir to mix ingredients.
Cover, cook on low 4-6 hours, until apples are tender.
Serve warm fruits with the juices, topped with a dab of sour cream.
Serves 6.
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)
Method
Arrange apple slices and cranberries in slow cooker/Crock Pot.
Sprinkle sugar over fruit.
Add orange peel, water and wine.
Stir to mix ingredients.
Cover, cook on low 4-6 hours, until apples are tender.
Serve warm fruits with the juices, topped with a dab of sour cream.
Serves 6.
Apple Pudding Cake
Ingredients
2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)
Method
Beat sugar, oil, eggs, and vanilla.
Add apple with dry ingredients and mix well.
Spray a two pound tin can with cooking spray or grease and flour it well.
Pour batter into can, filling no more than 2/3 full.
Place can in Crock Pot. Do not add water.
Cover but leave cover ajar so steam can escape.
Cook on high 3 1/2 to 4 hours.
Don't peek before the last hour of baking.
Cake is done when top is set. Let stand in can a few minutes before tipping pudding out on a plate.
Serve half-rounds plain, with whipped topping, or a pudding sauce.
2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)
Method
Beat sugar, oil, eggs, and vanilla.
Add apple with dry ingredients and mix well.
Spray a two pound tin can with cooking spray or grease and flour it well.
Pour batter into can, filling no more than 2/3 full.
Place can in Crock Pot. Do not add water.
Cover but leave cover ajar so steam can escape.
Cook on high 3 1/2 to 4 hours.
Don't peek before the last hour of baking.
Cake is done when top is set. Let stand in can a few minutes before tipping pudding out on a plate.
Serve half-rounds plain, with whipped topping, or a pudding sauce.
Wednesday, April 14, 2010
White chocolate torte
Ingredients
125g/4oz unsalted butter
225g/8oz ginger snaps or digestive biscuits, roughly broken
750g/1lb 11oz white chocolate
568ml double cream
A handful of white Maltesers to decorate
Directions
1. Line the base and sides of a 20.5cm/8 inch springform tin with non stick baking parchment or greaseproof paper.
2. Melt the butter in a pan then whizz the biscuits in a food processor until finely crushed.
3. Tip the crumbs into a bowl and stir in the melted butter.
4. Spread evenly over the base of the tin and press down. Chill for 15 mins to set.
5. Chop 700g/1 1/2lb of the chocolate and combine with half the cream in a bowl over a pan of barely simmering water. Leave the chocolate to melt, but don't stir it - this may take as long as 30 mins.
6. Once melted, remove from the heat, stir until smooth and leave to cool for 15 mins, stirring occasionally.
7. In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture.
8. Pour over the biscuit base and chill for 3 hours.
9. Pull a vegetable peeler across the remaining white chocolate to make rough curls and scatter them over the torte.
10. Arrange the Maltesers on top.
11. Freeze the torte for 15 mins, then remove from the tin and serve.
125g/4oz unsalted butter
225g/8oz ginger snaps or digestive biscuits, roughly broken
750g/1lb 11oz white chocolate
568ml double cream
A handful of white Maltesers to decorate
Directions
1. Line the base and sides of a 20.5cm/8 inch springform tin with non stick baking parchment or greaseproof paper.
2. Melt the butter in a pan then whizz the biscuits in a food processor until finely crushed.
3. Tip the crumbs into a bowl and stir in the melted butter.
4. Spread evenly over the base of the tin and press down. Chill for 15 mins to set.
5. Chop 700g/1 1/2lb of the chocolate and combine with half the cream in a bowl over a pan of barely simmering water. Leave the chocolate to melt, but don't stir it - this may take as long as 30 mins.
6. Once melted, remove from the heat, stir until smooth and leave to cool for 15 mins, stirring occasionally.
7. In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture.
8. Pour over the biscuit base and chill for 3 hours.
9. Pull a vegetable peeler across the remaining white chocolate to make rough curls and scatter them over the torte.
10. Arrange the Maltesers on top.
11. Freeze the torte for 15 mins, then remove from the tin and serve.
Tuesday, April 06, 2010
Rice Pudding
1 1/2 pt milk
2oz pudding rice (you can use arborio/risotto rice too)
2oz sugar
1/2 oz butter
Preheat oven to 180C/350F/Gas Mark 4.
Add milk, rice, sugar to bowl and stir well. Dot with butter.
Bake for 2-3 hrs, ensuring you sir well in first hour.
Serve when top of pudding is golden.
NB You can add nutmeg to pudding but I don't like it!
Fudgy Chocolate Pudding
4oz caster sugar
4oz margarine
2 beaten eggs
3oz self raising flour
4tbsp cocoa powder
1 tbsp milk
3oz demerara sugar
Cream margarine and sugar until soft and fluffy and gradually beat in eggs. Sift in flour and 2 tbsp cocoa powder into micture and fold in . (you could do all this in food processor if lazy!)
Spoon into 2 1/2 pt dish.
Mix remaining cocoa and sugar with 1/2 pt boiling water until smooth. Pour over sponge mix (it may look disgusting at this point but don't worry!)
Bake for 35-40 mins ar 190C/375F/ Gas Mark 5 until sponge is cooked and sauce has soaked to bottom of dish.
Serve warm with ice cream/cream.
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