Dessert recipes for Week 3

Posted on Updated on

Dessert recipes for Week 3 menu plans and shopping list.

Microwaved chocolate cake (with acknowledgements to the Toshiba Book of Microwave Cooking)

  • 4 oz/125g vegetable spread
  • 3 oz/75g self-raising flour
  • 4 oz/125g caster sugar
  • 1 oz/25g cocoa
  • 2 tbsp water
  • 2 beaten eggs
  • ½ tsp baking powder

Whisk all the ingredients together until you get a smooth mixture, and put into a microwaveable bowl or soufflé dish and cook on high in a microwave oven for 6 minutes. Good served as a sponge pudding with cream, ice cream or custard.

Poached pears and marscapone

  • 1 pear per person
  • 100g sugar
  • Glass white wine
  • Juice of half a lemon

In a heavy saucepan bring wine and sugar to boil. Simmer for 5 more minutes to burn off alcohol. Add lemon juice and pears. Cook for 10 minutes over medium to low flame. Serve with a scoop of vanilla ice cream or tablespoon of marscapone.

Boiled fruit cake

  • 12 oz (300g) value mixed dried fruit (raisins, sultanas, currants and candied peel)
  • 4 oz (100g) butter or vegetable spread
  • 4 oz (100g) sugar (preferably brown)
  • 2 beaten eggs
  • ¼ pint (100ml) water
  • 8 oz (200g)self-raising flour
  • 1 tsp ground mixed spice or ½ tsp each of ground cinnamon and ground ginger

Heat the fruit, butter, sugar and water in a saucepan until the butter has melted, stirring regularly with a wooden spoon. Leave to stand and cool for 20 minutes for the dried fruit to swell. Add the eggs and stir again, before adding the flour and beating thoroughly. Pour into a 2lb (1kg) loaf tin lined (silicon, non-stick, or lined with baking parchment) or 2 x 1lb (500g) loaf tins. Great for packed lunches or to give as presents, or eat it Yorkshire style with apples and cheese for the ultimate supper by the fireside. An optional dash of whiskey or brandy in the mix adds to the flavour, especially at Christmas time, and then it makes a lovely present.

Chocolate mousse

  • 12oz/320g strong dark eating chocolate
  • 1 oz/30g unsalted butter
  • 6 large eggs

Break the chocolate into small pieces and put in a bowl set over a pan of boiling water. Add the butter and allow it to melt with the chocolate. Stir occasionally and take off the heat when they are done, allowing to cool for a moment. Separate eggs into yolks and whites. Whisk egg whites to soft peaks. In a separate bowl, beat the yolks. Stir the yolks into the chocolate and butter mix. Fold in the whisked egg whites very carefully so as not to lose the air. Pour into a dish and refrigerate for a few hours until it is set.

Advertisements

2 thoughts on “Dessert recipes for Week 3

    Alison said:
    20 May, 2011 at 8:56 am

    Do you cook the boiled fruit cake or is the only heat used on the fruit etc at the beginning?

      Sandra Bradley responded:
      24 May, 2011 at 4:07 pm

      Yes, you need to cook it at about 170C for roughly 30-40 minutes in a 1 or 2 lb loaf tin, until the middle is cooked (use a skewer to check). It often needs a bit of foil on the top after 15-20 minutes to stop the top burning, otherwise the raisins go all black and unpleasant. Another tip is that Lakeland sell very handy baking parchment liners for loaf tins that save you having to grease and flour the tin itself – I always use those. If I am giving it away as a present I put it into another clean liner when cool and tie a big ribbon around it, or wrap it in cellophane with a bow at the top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s