Thursday, 14 February 2013
When I worked at the Manor, I often made delicious chocolate fondant cakes for dinner parties, luncheons and such. You know the kind I mean . . . rich chocolate cakes, each one a single serving that gushed out a warm chocolate filling when you broke them open. It was a really easy dessert to make because I could make up the chocolate batter ahead of time and it would keep in the refrigerator for 4 or 5 days, ready to just scoop out and bake as I wanted . . . it also froze really well.
Not everyone likes chocolate though . . . hard to believe I know . . .
The Toddster hates chocolate puddings . . . he hates chocolate desserts of any kind. But then if you have been coming here for a while, you know that already. He only likes chocolate candy and hot chocolate . . . not cakes, cookies or pies . . . or . . . puddings.
I know . . . poor me. Well . . . I guess you could look at that in one of two ways . . . either I never cook chocolate puddings . . . and do without . . . or I do cook them and they're all for me. I don't see either alternative as being a winning situation.
I got this pudding recipe on a tear out card in one of my cooking mags, a few months back and thought it would be perfect for a Valentines Day pud. It's not chocolate and it only makes two servings . . . win/win . . . AND it's a recipe from that dishy James Martin . . . triple win! Easy on the eyes and the master of desserts, I have never made one of his dessert recipes and NOT had it turn out perfectly.
This was fabulous. Easy and simple . . . no special ingredients required, unless you consider cream extraordinary and I don't. I always have it in. It is a great make ahead, making it perfect for a celebratory feast. You can pop it into the oven while you are enjoying the main course.
It's the perfect size for an intimate dessert a duex, and it's not chocolate. Win/win/win/win/ . . . WINNER!
Seriously this is a fab dessert and as long as you follow the instructions directly . . . it turns out perfect every time. It's not low fat . . . but meh . . .
Tis the day to celebrate love is it not??? And I don't think you can do that with gruel. Something spectacular for dessert is an absolute must and this is just the ticket. I trialed them the other day to see how they worked and my mind was made up. I am making them again today, absolutely. C'est tres magnifique!
*Melting Middle Caramel Cakes For Two*
The perfect dessert for an intimate dinner a deux! You can make ahead and keep in the refrigerator for up to two hours before baking. They may also be frozen ahead. See note below for details on how to cook from frozen.
For the caramel centre:
100g (1/2 cup) soft light brown sugar
75ml of double cream (5 1/2 TBS)
For the cake:
75g of butter, softened, plus extra for buttering your tins (1/3 cup)
75g of soft light brown sugar (6 TBS)
1 large free range egg
few drops vanilla extract
75g of plain flour (3/4 cup)
Vanilla Ice Cream to serve
First make the caramel for the centres. Put the brown sugar and cream in a small saucepan. Stir over medium heat to melt the sugar. Turn up the heat and bring it to a boil. Let it bubble for about 3 minutes, or until thick. Pour into a bowl and chill in the refrigerator for about 2 hours.
When you are ready to assemble the cakes. Preheat the oven to 200*C/400*F/ gas mark 6 Butter two small pudding molds and dust lightly with flour, shaking out any excess. Cream the butter and brown sugar together until light and creamy. Beat in the egg and vanilla. Whisk in the flour until smooth, along with a pinch of salt. Reserve two tablespoons of the mixture and then divide it amongst the pudding basins. Scoop out two walnut sized balls of the caramel. Push these into the batter in the pudding basins. Top each with 1 TBS of the remainder of the batter.
Place onto a baking tray and bake for 20 minutes. Turn out straight away onto serving plates and serve with a scoop of ice cream and some of the remaining toffee warmed and spooned over top.