CHEAT’S CHOCOLATE MOUSSE
250g dark chocolate, chopped
500ml bought custard
extra cream and chocolate for decoration
Combine the chocolate and custard in a bowl.
Microwave on low for 2-3 minutes until chocolate has melted. Stir well until smooth.
Allow to cool.
Whip the cream until stiff then fold into the chocolate mixture.
Spoon into serving dishes and refrigerate until set.
Decorate with whipped cream and grated chocolate.
FIG TART TATIN
125ml castor sugar
250g fresh firm figs, halved
1 roll of shortcrust pastry
Put the castor sugar into a frying pan and melt over a low heat.
Once the sugar has melted add the butter a little at a time stirring well to amalgamate the mixture.
Pour the caramel into a 20cm shallow cake tin. Arrange the figs cut side down over the base of the tin.
Roll the pastry out about 5mm thick and cut a disc slightly larger than the tin.
Place the pastry over the figs, tucking it down into the tin around the edge.
Bake at 180°C for 20-25 minutes until the pastry is golden brown and cooked.
Remove from the oven and turn on to a serving plate. Serve with whipped cream. Best eaten on the day it is made.
APPLE AND CRANBERRY PIE
Cream cheese pastry
250g chilled butter, cut into cubes
250g tub of cream cheese
30ml brown sugar
30ml golden syrup
2ml ground ginger
5ml ground cinnamon
2 x 385g tins of pie apples
125ml dried cranberries
1 egg, lightly beaten
30ml castor sugar, for sprinkling
PASTRY: Place the flour and butter in a food processor and pulse to resemble breadcrumbs.
Add the cream cheese and blend until mixture forms a ball. Knead slightly, cover with cling wrap and refrigerate.
Preheat oven to 180°C.
FILLING: Place sugar, syrup, butter and spices in a small pot.
Cook, stirring, for 5 minutes or until sugar is dissolved. Add the apples and cook for 1 minute, tossing to coat.
Remove and stir in the cranberries. Pour the apple filling into an ovenproof dish.
Roll pastry to 3mm thickness and large enough to cover top of the dish. Place pastry over apples, trim edges and decorate top of pie with shapes or leaves. Brush pie all over with beaten egg and sprinkle with sugar. Bake for 40-45 minutes or until golden.
Remove and serve with cream or custard.
LEMON CURD PUDDING
180ml castor sugar
5ml baking powder
a pinch of salt
zest and juice of 1 small lemon
90ml bought lemon curd
Preheat oven to 180°C. Base line 6 ramekins with rounds of baking paper and spray with non-stick cooking spray.
Place all the ingredients except the lemon curd into a food processor and blend until smooth.
Fill the ramekins halfway with batter and bake for 10-15 minutes until spongy and set.
A toothpick inserted into the middle of the sponge must come out clean.
Remove and invert the ramekins on to serving plates. Spoon over lemon curd and serve with whipped cream.
BAKED FIG PUDDING
250ml self-raising flour
250g fresh figs, halved
5ml vanilla extract
Beat the eggs and sugar until thick and creamy. Warm the milk and butter and add to the eggs.
Fold in the flour until well combined.
Put the figs in an ovenproof baking dish and pour over the batter.
Bake at 180°C for 30-40 minutes until a skewer inserted into the sponge comes out clean.
Remove it and pour over the hot sauce.
SAUCE: Combine all the ingredients and boil for 5 minutes.