Chocolate Brownie Recipe

October 31, 2011

CHOCOLATE BROWNIE RECIPE

Delicious chocolate brownies firm exterior with a gooey middle, yum yum

Ingredients

250g unsalted butter, chopped

200g dark Fair Trade chocolate (70% cocoa solids), broken up

80g cocoa powder

65g plain flour

1 teaspoon baking powder

360g caster sugar

4 large free-range eggs

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm  square baking tin with greaseproof paper. In a large bowl over some simmering  water, melt the butter and the chocolate and mix until smooth, then remove from heat. Sieve the cocoa powder, flour and baking powder into a separate bowl and then add the sugar. Add this to the chocolate mixture and stir together well. Beat the eggs in a bowl and mix into chocolate mixture until you have a silky consistency.

Pour brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes; you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares and enjoy!!


Bread and Butter Pudding Recipe

October 17, 2011

BREAD & BUTTER
    PUDDING

RECIPE
FOR 6 – 8 PEOPLE

    INGREDIENTS

10 Slices of medium white bread

100g Butter

100g Sultanas

1pt Full Fat Milk

3 Drops of Vanilla Essence

3 Eggs

100g Sugar

60g Caster Sugar

METHOD

Preheat a fan oven to 130°C,
150°C for non fan oven.

Butter the bread, remove the crusts and cut each slice into four
triangles.

Sprinkle a third of sultanas in the bottom of a pie dish, size approx 9”
x 5”, cover with triangles of bread overlapping, then sprinkle over a further third
of sultanas and cover with triangles of bread and then repeat process so you
have three layers of bread.

Place the milk and vanilla essence in a saucepan and warm. Mix the eggs
and sugar in a basin and add the milk gently, whilst continuing to stir. Pass
the milk, egg and sugar mixture through a sieve over the bread in the pie dish.
Sprinkle the caster sugar over the top.

Place the pie dish in a roasting tray and then surround the pie dish
with rolled up newspaper, ensuring the newspaper comes no further than two
thirds up the side of the pie dish. Then gently pour some warm water over the
newspaper, ensuring you don’t get any in the pie dish, until the newspaper is
thoroughly wet. Then place in the oven for two hours.


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