PUDDINGS & CAKES...stuff the diet!

Discussion in 'Can Cook, Will Cook' started by 72wilma, Dec 4, 2011.

  1. :chewie:

    Hort's Berry Nests

    1 cup of berries, your choice - we always use strawberries, raspberries and blueberries
    1 meringue nest - crushed
    2-3 tbsp of creme fraiche

    Easy to make, but delicious. And not that bad for you.

    72wilma's Chocolate Biscuit Cake

    110g butter
    300g chocolate
    389g tin of condensed milk
    1 large packet of Rich Tea biscuits
    half a tub of glace cherries, chopped
    50g raisins

    Melt the chocolate, conny onny and butter in a pan on a very low heat, stir until it comes together
    Crush all the biscuits, add the chopped cherries and raisins and stir the chocolate mixture in.
    Spoon into a lin

    [​IMG]ed tin and freeze for at least 2 hours or until you need it. Take it our 2hrs before you want to eat it. Cut.


    72wilma's Gluten free chocolate cake

    It's a very, very rich chocolate cake and a little bit goes a long way. This has become a regular celebration/b'day cake in work and there's one in the oven as I post!

    for the cake

    6 large eggs (separated)
    pinch of salt
    125g softened unsalted butter
    400g Nutella (1 large jar)
    1 tablespoon Frangelico, rum or water (I've used Ameretto today)
    100g ground hazelnuts (couldn't get any today so using almonds)
    100g dark chocolate melted

    for the gananche icing

    100g whole shelled hazelnuts (whole almonds)
    125ml double magnolia
    1 tbsp Frangelico (Ameretto)
    125g dark chocolate

    23" springform tin (lined, greased etc I use the premade liners)

    Preheat the oven 180[sup]o[/sup]C, GM 4

    Whisk the egg yolks with the salt until stiff, in a separate bowl, beat the butter & Nutella together, then add the Frangelico (Ameretto, water whatever) egg yolks and ground nuts. Fold in the cooled, melted chocolate, then beat in a spoonful of beaten egg white, then gently fold in the rest of the egg whites a third at a time.[/size]Pour into a prepared tin and cook for 40 mins. Leave to cool. (I keep it in the tin so I can get it to work in one piece.)


    Toast the whole nuts in a dry pan and leave to cool completely.

    To make the ganache, melt the chocolate, magnolia , liquer and heat very slowly and gently. Once the chocolate's melted whisk until it makes a thick choclate magnolia. (When this is cold I put it into a tub to get it to work)

    Unmould the cake carefully, leaving it on the cake tin's base (because it can collapse in half) with the slightly warm ganache cover the top of the cake. Top with the toasted whole nuts.

    Tomorrow we're not having the whole nuts but raspberries on top - it cut's through some of the rich chocolatey-ness


    Wilma's Gluten Free Lemon and Pistachio Cake
    This cake is lovely, like a lemon drizzle cake but with much more flavour. It's mostly almonds so it stays really moist and can be happily packed up and taken camping and survive the weekend, ready for a pit stop with a cup of tea.

    270g unsalted butter
    1 lemon
    seeds from 1 vanilla pod or tsp vanilla extract
    100g blanched almonds
    120g pistachios (shelled, unsalted!)
    230g caster sugar
    4 eggs
    40g gluten free flour (or plain flour)


    1 lemon
    60g pistachios (shelled, unsalted)
    50g caster sugar

    Preheat the oven to 150[sup]o[/sup]c, GM 2

    Line a loaf tin (22x12x6cm) with liner and grease with melted butter or unflavoured oil

    Soften butter, finely grate lemon peel.

    Finely grind the pisctatchios and almonds (or use ground almonds and finely crush the pistachios). Grate the lemon.

    Beat the butter and sugar until light and fluffy. beat in the eggs one at a time, if it begins to split add some of the glutn free flour/plain flour. Add the lemon zest, vanilla seeds/extract, then fold in the nuts and sieve in the flour.

    Spoon the mixture into the tin and bake for 45 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the tin , then turn out.

    For the topping, grate the lemon peel and squeeze the juice. Halve the pistachios. Mix the lemon juice with the sugar, boil until thick, add the zest, stir in the pistachios and pour over the cake.

    Zebedee's Chocolate Banoffee Pie


    Replacing the black treacle with the same amount of golden syrup makes it taste even nicer. ;)

    Wilma's easy biscuits

    I've used this biscuit recipe lots of times in work and the uncooked mixture will happily sit in the freezer until you fancy a biscuit or two, five or ten!

    175g softened unsalted butter
    200g caster sugar
    2 large eggs
    1 tsp vanilla extract
    400g plain flour, plus more if needed
    1 tsp baking powder
    1 tsp salt

    Preheat oven to 180 ºc/gas mark 4

    magnolia butter and sugar together until pale and mousse like, and then beat in eggs and vanilla.

    Add flour, baking powder and salt, mix gently, it will make a dough that you will think is too sticky to roll out.

    Put a large sheet of cling film onto table.

    Dollop half the dough onto the cling film and without touching the dough roll it up in the cling film into a sausage shape. The size of the biscuit roll is up to you.

    Cover completely in the cling film and put in the freezer for at least an hour.

    Repeat with the other half of the dough.

    When the dough is frozen up wrap and slice thin-ish pieces of dough and put onto a baking sheet.

    When you have cut as many slices as you want you can bake them plain or add loverley stuff on top. Leave good spaces between the biscuits as they will spread as they cook.

    Bake for about 10 minutes, until slightly browned around the edges. Leave to cool, then transfer to a plate or your mouth!

    Eveningstar's Chocolate fudge peanut bananas

    175ml double magnolia
    100g milk chocolate broken into squares
    100g smooth peanut butter (about a third of a jar)
    3 x 15ml tablespoons golden syrup
    bananas - one per person
    packet salted peanuts

    Put the bananas in their skins on the fire.
    Heat the magnolia, chocolate, peanut butter and golden syrup ina pan until all melted together.
    When banana skins are black all the way round, take off fire and peel.
    Serve with dollop of fudge peanut sauce, add magnolia if desired and sprinkle with salted peanuts (strange but makes the dish).

    72wilma's O[tt][/tt]range and Almond Hallowe'en Cake with O[tt][/tt]range C[tt][/tt]ream (and it's gluten free too)

    2 large o[tt][/tt]ranges
    200g caster sugar
    200g ground almonds
    1 teaspoon almond essence
    6 eggs
    1 teaspoon baking powder
    3 tablespoons of flaked almonds

    Zest of 1/2 o[tt][/tt]range
    250g thick natural yoghurt/mascapone
    2 tablespoons icing sugar
    1 teaspoon Cointreau – or more if desired

    Put the o[tt][/tt]ranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for 2 hours. Top up with more water if they start to boil dry.

    Line a loose based 20cm/ 8 inch cake tin with baking parchment paper.

    Pre-heat the oven to 170 C/ 150 F/ gas mark 2.

    Remove the o[tt][/tt]ranges from the water. Using a sharp knife, carefully remove the outer o[tt][/tt]range layer. Cut o[tt][/tt]range in half discarding any pips. Place in the food processor with the caster sugar, eggs, ground almonds, almond essence and baking powder. Blitz until smooth.

    Transfer the mixture into the prepared cake tin & sprinkle the almonds over the top.

    Bake in the pre-heated oven for 1 hour 30 minutes, covering with foil half way through should it start to burn on top.

    Leave to cool and then cut into slices.

    For the o[tt][/tt]range c[tt][/tt]ream, combine the yoghurt/ mascarpone cheese with the sugar, jaffa juice and Cointreau.

    To serve, dust the plate with some icing sugar and serve the cake with a generous spoonful of o[tt][/tt]range c[tt][/tt]ream.

    Hort's Brownies

    And no, not the little girl scout type things.

    I love brownies and and I thought I'd share the best brownie recipe Mrs H has used.


    40g plain flour
    1 tsp baking powder
    25g cocoa powder
    140g plain chocolate, broken into small pieces
    3 medium eggs
    225g caster sugar
    1 tsp vanilla essence
    8 dollops Hellmann’s Real Mayonnaise (110g)
    55g walnuts, finely chopped
    *A dollop is one level tablespoon of Hellmann’s mayonnaise (15ml)


    Lightly grease a 23cm square cake tin and line with baking paper.
    Sift the flour with the baking powder and cocoa. Put the chocolate into a heat proof bowl over a saucepan of hot water and leave until melted (alternatively, microwave on medium power, stirring occasionally, until just melted).
    In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened.
    Whisk in the chocolate mixture. Fold in the flour mixture, mayonnaise and walnuts.
    Pour into the prepared tin and bake in a preheated oven at 160°C for about 30-35 minutes or until a skewer inserted in the centre comes out clean.
    Leave to cool in the tin before cutting into squares.
  2. Yum!!!!
  3. Yesterday my Pascale made Lorraine Pascale's Triple Chocolate Cheesecake.

    Was super yummy and very, very easy

    Crush 300g chocolate digestive and melt 75g of butter into the mixture, crush into the bottom of the cake tin base.

    Melt 100g dark choc with 300g milk chocolate along with 4 tbsps of icing sugar. Set 1/4 of the chocolate aside for later, and slowly fold 300g of soft cheese into the remaining mix until all beaten together.

    Spoon mix into the cake tin on top of the biscuit base and pop into the fridge for 2 hours.

    When nicely set, re-heat the remaining chocolate mix and layer on top of the cheesecake. Melt 30g of white chocolate and use a piping bag (or baking sheet curled into a cone shape with the end snipped off) and pipe a design (or simple criss-cross) to the top of the melted choc.

    Pop all back into the fridge to set...and voila, a super tasty, super simple yummy choc cheesecake O0
  4. DUTCH OVEN pistacio Brownies

    I've made this twice now and it turned out great both times

    We've worked out that the dutch oven can fit onto the ronnie sunshine cast iron griddle and the whole lot can rest on wooden batons sitting onto a low table. That way the bbq/firepit can still be used to full capacity and the dutch oven can cook away at the side.

    You can measure everything out, bag it up and then mix it but for camping I used this


    To make it a bit tastier I threw in some pistachios

    Follow the instructions on the packet, get the dutch oven set up with 5 white hot bbq briquettes underneath and about 9 on top, let the oven warm up and then line with foil or this time round I used cake liners (the oven was sparkly clean when the brownie was cooked). The cake was mixed in a large pan and flopped into the cake liner lined dutch oven.

    There is no real cooking times as it's about having sneaky peeks as it cooks, as the briquettes begin to diminish replace them and if it needs more heat on top add more coals. It took about 25 minutes and then it came out like this.


    Not the prettiest cake in the world but warm cake on a cold autumn camping night around the fire was just perfect!

    Makes a good breakfast the next day too :)
  5. Shielsy's chocolate sweets

    well this is one to do with the kiddies , big and small , messy but a great laught , simples

    well you will need a large jar of choclate spead , yuck , corm flakes a spoon and a plaistic container to put the bits in when made

    HOME MADE sweets

    put the contents of the choclate jar in a bowl lightly crush some corn flakes mix in , then scoop out a small amount roll around in your hand lightly in to small balls or roll up some chocolate into a ball and roll on the crushed corn flakes, 2 ways and place in a container put in the fridge to set , they tell me they look like a well know posh sweet lol
    and the wains love them

    very cheap to make you should get at least 15 per jar

    owen nw
  6. TheWhingnut's FRIED POUND CAKE

    this is not good for you but it tastes so damn good .............

    Deep fried pound cake

    you will need one pound cake sliced into 13mm to 15mm thick pieces
    2 eggs
    caster sugar
    corn flakes (crushed)

    dredge the pound cake in egg wash
    roll wet cake in sugar
    toss in corn flakes

    deep fry at 375degF

    As an option
    you can also use pre made waffle / pancake batter with added sugar to taste as a dredge then roll in corn flakes

    use a light oil to deep fry we used peanut oil O:) i've seen it done in lard too >:D.

    Barneyrubble's LEMON DRIZZLE CAKE

    Ideal to have with a coffee or if the vicars coming lol. We like these so i made some this afternoon:-

    1. C.ream together 200g butter and 200g caster sugar til pale n fluffy,

    2. whisk in 4 medium eggs followed by the zest of 3 lemons.

    3. Whisk 100g ground almonds(if allergic to nuts use dry polenta or cornmeal) and 150g of sifted Self raising flour into mixture til smooth ,

    4. pour into 8"x12" greaseproof lined tin

    5. place in pre heated oven at 180degrees gas mark 4 or 150 degrees fan oven for 20 to 25 mins check with skewer in middle it comes out nice n clean when cooked.( Dont burn it lol)

    6. Whilst cake was cooking stir together the juice of the three lemons and 200 g of caster sugar ( less if you like sharp ;) )

    7.Once cooked remove from oven and prick all over and pour lemon sugar mix over top whilst still hot.

    8.Allow to cool and cut down middle length ways then into 8 to make 16 bars . all done wait o cool and have with a nice mug of coffee or tea ;)

    Enjoy :)
  7. Barneyrubble's Lemon Me Rang Pie

    Oh gooowd , i hate typin:

    Make pastry
    Use 6ozs butter not marge,6ozs plain flour rub together till crumbs form with 2 tablespoons of caster sugar . Add splash cold water and bring together put in fridge in cling film till cool.

    Take out roll out to fit 9inch cake /sponge tin,butter tin to avoid sticking, press pastry up sides approx 1 and harf inches deep.Prick with fork and blind bake ,no need for beads or rice just stick in oven 150 deg c, cook till firm but not coloured,ie yellow white.

    Remove and allow to cool. Take three un-waxed lemons, zest 2 and juice three, add to 1narf cups of water with three tablespoons of cornflour whisked in. Put on heat and slowly heat together add cup of granulated sugar stir until dissolved.

    The lemon filling.
    Now take 4 large chik eggs separate yokes and whites making sure not to get any yoke in your whites. Whisk up 4 yokes , now take 2ozs butter melt in microwave till liquid, take a third of juice mix and add to whisked egg yokes ,keep whisking so you dont get scrambles eggs and add to remainder of juice flour water sugar mix in pan.

    Warm up whisking all time till thick ,now special bit add melted butter whilst wisking to lemon mix. This will make it go silky smooth. Pour into pastry case.

    The meringue.

    Now get 4 egg whites whisk till soft peeks and only once you have peaks add harf a cup of caster sugar slowly to egg whites till all mixed in and silky smooth but stiff.

    Spread over top lemon ,making sure it goes right to edges and is a nice and thick pile. NOW make top nice and spikey with back of spoon or knife.
    Chuck in oven for 10/15 mins keeping an eye not to burn me rang. Oven temp 160deg c.

    Phew you got that, im not gonna spell check but thats it !!

    once cooked serve with nice dollop of magnolia or C r E a M ;) AND DE VOW ER. oK ?? if it dunt come out right you cant cook lol.
  8. Baywatcher's Lemon Bars


    3/4C Frozen Butter
    1 3/4C flour
    3/4C powdered sugar
    1/2t salt


    4 LG eggs
    1 1/3C sugar
    3T flour
    1/4t salt
    3/4C lemon juice
    1/4C whole milk

    Preheat oven to 350*.
    Grease a 13X9 pan
    Whisk together dry ingredients for crust- Grate frozen butter into it with large hole grater. Stir until it looks mealy and combined.
    The trick here is to work fast, like you would with pie crust. You don't want the butter to melt. I like to use a thick glass bowl that has been in the freezer for hours. If it is Winter, I make such buttery crusts and pastries right outside at the snowy patio table. Solid little lumps of butter in your mix will give you flakiness. If the butter melts and soaks into the flower it will come out tough and hard.
    Press mixture into your baking dish using the bottom of a frozen glass, mug, jar, etc,,, freeze for 15 minutes, then bake 16-18 minutes until just slightly golden. Leave the oven on.

    While the crust is baking, beat the eggs lightly, then whisk in the rest of the ingredients.
    Pour it over the hot crust, sprinkle with lemon zest, continue baking for 18 minutes or until just the edges begin to turn golden brown.
    Let it cool and dust with powdered sugar to taste.
  9. Barneyrubble's Bread Pudding

    ingreedy ents mixed in bowl Before cooking after.

    Right get your ingreedy ents:
    Old bread any colour sliced or other. Half of half lb butter (butters best).2large eggs, four tea bags ::) Mixed spice Hpd teasoon .lvl teaspoon of cinnimon and ginger.Four dessert spoons of golden syrup, two of lemon juice half grated rind of lemon fine grate.

    Make tea two tea bags in mug half full boiling water fill mug with mixed fruit ( I buy cheapest sainsburys mixed as it adds a bit more flavour than just sultanas.)make this twice or two mugs full if you like.

    Chuck into broken up bread Whole large mixing bowl full.

    Then add half cup of sugar, then all the above accept butter.

    Put butter in mug microwave to soften till runny. Stir other mixture then add butter stir .

    Grease suitable baking dish ceramic or tin,as mixture .Put in low oven 120 so as not to burn top/fruit to much.

    Cook for 35-45 mins.

    Sprinkle with sugar. Allow to cool , dont eat when warm hot ??? Unless you want with cream or icecream for pud yumm.

    Have cold in van with nice cuppa tea or coffee ^-^.Keep wrapped in foil in fridge keeps for ages .
    kenregency likes this.

Share This Page