Melt in the Middle Chocolate Puddings

Chocolate Melt in the Middle Pudding // Amy Elizabeth

I have a real sweet tooth, and a good meal for me is not complete without a treat at the end – preferably a chocolate-based one. It’s not my best habit, that’s for sure – but life is for living, and denying yourself pudding is definitely no way to live if you ask me. I’ll always pick up some Gu puddings when they’re on offer, and their melt-in-the-middle chocolate puddings with a drizzle of cream are some of my favourites. So when I stumbled across this recipe in Kate Doran’s Homemade Memories when looking for some dessert inspiration, I couldn’t resist making my very own version. Hers are made with amaretto, but I having experimented with a few different alcohol options, I actually prefer them without booze at all. Which is not something I usually say, believe me, but I’m such a chocoholic that I don’t want anything to detract from the chocolate taste. Basically just give me a big pile of molten chocolate and I’m happy. As always, use the best quality chocolate that you can afford, and enjoy every bite. This is the good stuff.

Chocolate Melt in the Middle Pudding // Amy Elizabeth  

Chocolate Puddle Puddings
Serves 4
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Ingredients
  1. 180g dark chocolate, broken into pieces
  2. 40g butter, softened
  3. 80g caster sugar
  4. 2 eggs, lightly beaten
  5. 1 tsp. vanilla extract
  6. pinch of salt
  7. 30g plain flour
Instructions
  1. Place a baking tray in the oven and preheat to 200°C. Lightly grease four small ramekins with butter and place a circle of baking parchment into the bottom of each.
  2. Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and set aside to cool slightly.
  3. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs until fully incorporated, then add the vanilla and salt.
  4. Sift in the flour and fold to combine. Gently mix in the melted chocolate until you have a smooth, thick batter.
  5. Divide the batter evenly between the ramekins. Remove the baking tray from the hot oven and place your puddings on it. Bake for 8–10 minutes until the puddings have risen slightly, and are firm to the touch.
  6. Turn out onto individual plates, removing the baking parchment and serve immediately.
Notes
  1. If you want to make them boozy, increase the flour by 30g and stir in 2 tbsp. of your chosen alcohol right at the end before pouring into the ramekin.
Adapted from Homemade Memories
Adapted from Homemade Memories
Amy Elizabeth http://amyliz.co.uk/
Chocolate Melt in the Middle Pudding // Amy Elizabeth

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Apple and Blackberry Turnovers

Apple and Blackberry Puff Pastry Turnovers // Autumn Baking // Amy Elizabeth

I adore the length of summer evenings, and every year I feel a bit disappointed when I notice that it’s getting dark as we’re sitting down to dinner, knowing that it’ll be months before we get those heady summer days again. August was so wet and grey here in Leeds, that it sort of feels like we’ve been in autumn for a long time, but the crispness in the air and the piles of leaves littering our front lawn are the true signals that the cosiest season of the year is upon us – and I’m determined to embrace it with open arms rather than with my usual trepidation.

Apple and Blackberry Puff Pastry Turnovers // Autumn Baking // Amy Elizabeth

Discovering the concept of hygge last year, along with most of the UK, helps to quell some of that disappointment that I feel at falling temperatures and fewer sunlit hours. Celebrating what is great about autumn rather than resisting its charms is the best way to beat the blues for me, and, of course, that starts with the food. More specifically, the perfect combination of apple and blackberries, which is basically the taste of autumn, is it not? Whatever way you serve this reliable old favourite, whether it’s in a crumble or pie, or in these puff pastry turnovers, the combination of warm apple and sweet blackberry is like a hug from the inside. Throw in a sprinkling of cinnamon and surrender fully to autumn, and all the delights it has to offer. Even better if you don your boots and a warm scarf, and go out and pick the blackberries yourself. I just bought mine on this occasion, but next year I am going blackberrying for sure, so there will be plenty more apple & blackberry desserts in my future… 

Apple and Blackberry Puff Pastry Turnovers // Autumn Baking // Amy Elizabeth

Apple and Blackberry Puff Pastry Turnovers
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Ingredients
  1. 1 cooking apple, peeled and cut into 2cm cubes
  2. 150g blackberries
  3. 2 tsp. cinnamon
  4. 1 tbsp. caster sugar (or more, to taste)
  5. 1 pack of ready rolled puff pastry
  6. 1 egg
  7. cinnamon sugar, for sprinkling
Instructions
  1. Preheat the oven to 180C.
  2. Place the apples, blackberries, caster sugar, cinnamon and a splash of water in a saucepan over a low-medium heat and cook until the apples are softened and tinged pink by the blackberries. Remove from the heat and set aside.
  3. Roll out your puff pastry sheet and cut into 8 rectangles using a sharp knife.
  4. Place the apple & blackberry mixture in a sieve over a bowl to remove some of the liquid, as this can make your pastries soggy.
  5. Spoon a heaped tablespoon or two of the apples & blackberries onto each puff pastry rectangle. Fold over (or turn over, if you will...) until the mixture is sealed inside. Use a fork to press down and seal the edges.
  6. Mix the egg with a splash of water, and use a pastry brush to brush over the tops of your pastries. Sprinkle with cinnamon sugar.
  7. Bake on a tray covered in baking paper for 15-20 minutes in the centre of your oven until golden brown.
  8. Serve warm with cream or ice cream, or place on a wire rack to cool.
Notes
  1. If you can't find cinnamon sugar at the shops, you can make your own or use demerara sugar in its place.
Amy Elizabeth http://amyliz.co.uk/
Apple and Blackberry Puff Pastry Turnovers // Autumn Baking // Amy Elizabeth

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Peach & Strawberry Hand Pies

Peach & Strawberry Hand Pies // Amy Elizabeth

With the amount of grey clouds hanging over Leeds as I type, I think it’s safe to say that summer is drawing to a close – which means it’s time to gorge ourselves on the last of the summer produce before a long, hard winter of hardy greens and root vegetables. Every season has it’s crowning glory when it comes to produce, but summer has a whole glut of them – and it’ll be sad to see them go. There’s something particularly delightful about fresh tomatoes, sweet raspberries, piles of ripe cherries and blushing radishes all being available at the same time. We’re spoilt for choice in the summer, so let’s make the most of it for the next couple of weeks whilst the getting is still good, shall we? 

That’s where these little hand pies come in, combining two of my favourite summer fruits – peaches and strawberries – mixed up with a splash of bourbon all encased in sweet, flaky pastry. They work well for a picnic, if the weather allows for such a thing so late in the year, or just for dessert – warmed up in the oven for a few minutes before popping in a bowl with a scoop of vanilla ice cream. Any excuse for pie is a good excuse in my book, and making the most of these delicious fruits is definitely an excellent excuse. 

Peach & Strawberry Hand Pies // Amy Elizabeth

 

 

Peach & Strawberry Hand Pies // Amy Elizabeth

Peach & Strawberry Hand Pies
Yields 12
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For the pastry
  1. 160g plain flour
  2. 1/2 tsp. salt
  3. 1 1/2 tsp. granulated sugar
  4. 115g cold unsalted butter, cut into small cubes
  5. 120ml cold water
  6. 2 tbsp. cider vinegar
  7. 1/2 cup ice
  8. 1 egg
  9. demerara sugar, for sprinkling
For the filling
  1. 1 peach, peeled and cut into small cubes
  2. 5-6 strawberries, cut into small cubes
  3. 25g plain flour
  4. 25g caster sugar
  5. big splash of bourbon
For the pastry
  1. Mix together the flour, salt and sugar in a large bowl.
  2. Add the butter cubes and cut into the flour mixture using a knife or a pastry cutter until the butter is pea-sized. Alternatively, you can use a food mixer, but be careful not to overmix.
  3. Combine the water, cider vinegar and ice in a small bowl. Sprinkle a couple of tablespoons over the flour & butter mixture, and start to cut it in as before.
  4. Slowly add more of the water mixture until the dough comes together in a ball. Shape the dough into a flat disc, wrap in cling film and refrigerate for at least an hour.
For the pies
  1. Preheat the oven to 180C
  2. In a bowl, stir together the peach, strawberries, flour, sugar and bourbon and leave to one side.
  3. Roll the pastry out to around a centimetre thickness, and cut into circles using a medium sized pastry cutter.
  4. Line a baking sheet with baking paper and place half of the pastry circles onto the sheet. Spoon some of the peach mixture into the middle of each and place another pastry circle on top.
  5. Use a fork to press down the edges of each pie to seal the fruit into the centre, and to make a small cut in the top to allow steam to escape.
  6. Mix the egg with a splash of water and use a pastry brush to wash the pies. Sprinkle with demerara sugar.
  7. Bake for around 20 minutes until golden brown. Leave to cool slightly before serving.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Amy Elizabeth http://amyliz.co.uk/

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Vanilla Rice Pudding with Salted Caramel Sauce

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

I am having a love affair with rice pudding. I never thought I’d write those words; for some reason, I have long associated rice pudding with terrible school dinners, despite never having partaken in that particular childhood tradition myself. There’s just something in the British consciousness that is wary of rice pudding. Or maybe that’s just me? Either way, I was sceptical when Paul bought me home a tub of Naughty but Rice Salted Caramel Rice Pudding from the supermarket – he’d clocked the salted caramel part, which is usually a surefire way to my heart, but didn’t know of my aversion to all things rice-like. However, I was hooked after one bite and became determined to make my own version. 

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

Deliciously creamy and comforting, with a swirl of that addictive salted caramel. It’s everything a good winter pudding should be. It’s incredibly calming to make, standing over the stove, stirring until the fragrant vanilla pudding has thickened and softened. The pan needs to be watched – you don’t want the milk to boil over. However, after reading Simply Nigella, I will never again apologise for asking you to spend a little time in the kitchen. The twenty minutes it takes to complete this recipe should be a joy rather than a chore. If you want to do so, you can make the salted caramel in advance and then reheat in a saucepan whilst you make the pudding, but both are simple to make so you can easily whip them up at the same time. Any leftover caramel sauce can be kept in the fridge to sneak spoonfuls of throughout the week. 

Vanilla Rice Pudding with Salted Caramel Sauce // Amy Elizabeth

Vanilla Rice Pudding with Salted Caramel Sauce
Serves 4
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For the rice pudding
  1. 100g pudding rice (or arborio risotto rice, if you can't find pudding rice)
  2. 400ml whole milk
  3. 200ml double cream
  4. 2 tsp. vanilla extract or vanilla bean paste
For the salted caramel sauce
  1. 75g unsalted butter
  2. 50g soft brown sugar
  3. 50g caster sugar
  4. 50g golden syrup
  5. 125ml double cream
  6. pinch of flaky sea salt, to taste
For the pudding
  1. Place all of the ingredients in a heavy bottomed saucepan over a medium heat and bring to the boil.
  2. Reduce the heat and simmer for 10-15 minutes, stirring regularly, until the rice has softened and the pudding has thickened. If the pudding thickens too quickly and rice remains uncooked, add a splash or two of milk at a time until you get the correct texture and consistency.
For the salted caramel sauce
  1. Meanwhile, place the butter, sugars and syrup into a heavy-bottomed saucepan and melt over a medium heat. Swirl occasionally to combine the ingredients, where necessary.
  2. Once the mixture has melted (about 3 minutes), add in the cream and a pinch of sea salt. Stir together and taste, adding more salt if needed. Cook for another minute.
  3. Remove from the heat and pour into a jug for serving.
To serve
  1. Divide the pudding between four bowls and serve with a generous swirl of salted caramel sauce. Keep the sauce on hand whilst eating for top ups!
Amy Elizabeth http://amyliz.co.uk/

 

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Boozy Affogato with Candied Hazelnuts

Boozy Affogato with Candied Hazelnuts // Amy Elizabeth

Christmas is a time for indulgence, but also for relaxation. This pudding really combines the best of both, taking just minutes to prepare, but being made up of all the very best things – booze, ice cream, coffee and sugar. If you’re looking for a low maintenance dessert to serve to guests over the Christmas period, this is a great option. The combination of the hot, boozy coffee and the cold ice cream is quite delightful, but it’s taken to another level with the crunchy, sweet hazelnuts. You can prepare the hazelnuts a day or two before and, once cool, store in a sealed container until you’re ready to serve up, which will save you some time if you’re eager to get back to the table for some cracking anecdotes and cheesy cracker jokes. As with so many of the best desserts, this one is infinitely customisable – swap the Irish Cream for your favourite liqueur, or mix up the ice cream flavours (salted caramel would be to die for, no doubt) or even try some candied almonds or pecans. Kids can be served a decaf, non-boozy version, or just given some ice cream and chocolate sauce. This pudding really is the gift that keeps on giving. 

Boozy Affogato with Candied Hazelnuts // Amy Elizabeth

Boozy Affogato with Candied Hazelnuts
Serves 4
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For the Candied Hazelnuts
  1. 50g hazelnuts, roughly chopped
  2. 20g caster sugar
For the Affogato
  1. 4 scoops vanilla ice cream
  2. 4 shots espresso
  3. 4 shots Irish Cream
Instructions
  1. For the Candied Hazelnuts
  2. Heat the hazelnut pieces in a heavy non-stick pan over a medium heat for a minute until warmed through.
  3. Stir in the sugar and turn down the heat slightly to prevent burning.
  4. Continue to stir and cook until the sugar melts and coats the hazelnuts.
  5. Remove from the heat and spread the hazelnut pieces onto a piece of greaseproof paper. Leave to cool.
  6. Store in a sealed container for up to 2 days.
For the Affogato
  1. Place your serving glasses into the freezer well ahead of time. They need to be very cold to stop the ice cream melting as soon as the coffee is poured on top.
  2. Mix together your espresso and Irish Cream in a small saucepan and heat over a medium heat until warmed through, but not boiling.
  3. Meanwhile, remove the glasses from the freezer and serve a scoop of vanilla ice cream into each glass. Pour over a quarter of the coffee mixture into each glass.
  4. Divide the hazelnuts and scatter over the top of the dessert. Serve immediately!
Notes
  1. You can use any kind of glass to serve the Affogato - I used martini glasses, but you can use wine glasses, tumblers or glass mugs. You could also use bowls, in a pinch.
Amy Elizabeth http://amyliz.co.uk/
Boozy Affogato with Candied Hazelnuts // Amy Elizabeth

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Caramel Apple Dutch Baby

Caramel Apple Dutch Baby // Amy Elizabeth

Is there anything more quintessentially autumnal than caramel apples? With Bonfire Night on the horizon, I felt that it was time to submit to my desire to eat all the caramel apple flavoured things, so I baked a caramel apple pie and rustled up this Dutch Baby for a Saturday morning breakfast. This is the best kind of breakfast – the kind that takes a little bit of preparation but not a lot of effort, and which really tastes best with ice cream. I aim for an 80/20 split of healthy/non-healthy food in my life, but when Caramel Apple Dutch Babies are involved, I’m willing to relax the rules a little (a lot). Cooking this up in the morning will make your kitchen smell delicious, and will tempt out any sleeping friends or relatives in the vicinity to join you at the breakfast table (or breakfast sofa, no judgement here). Serve with hot coffee, fresh juice and the aforementioned vanilla ice cream to get all those good autumn feelings. Then pull on your wellies and go and kick some crunchy leaves whilst you still can. Winter is coming, people. Make the most of autumn for now. 

Caramel Apple Dutch Baby // Amy Elizabeth

Caramel Apple Dutch Baby // Amy Elizabeth

Caramel Apple Dutch Baby
Serves 4
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For the Dutch Baby
  1. 50g unsalted butter
  2. 2 Granny Smith apples (although any apple will do, really), peeled & cut into slices
  3. 50g light brown sugar
  4. 3 eggs
  5. 160ml semi-skimmed milk
  6. 100g plain flour
  7. 1/4 tsp. cinnamon
For the Caramel Sauce
  1. 125g caster sugar
  2. 2 tbsp. water
  3. 25g unsalted butter
  4. 75ml double cream
For the Dutch Baby
  1. Preheat the oven to 200C.
  2. Melt the butter in a skillet before adding the apples and sugar. Leave over a medium heat, stirring occasionally for around 5-7 minutes until the apple slices have softened and are fully coated.
  3. Meanwhile, whisk together the eggs and milk until combined, before adding the flour and cinnamon. If possible, use an electric mixer to whisk together - the more air you have in the batter, the better!
  4. Make sure the apples are in one layer (or thereabouts) on the bottom of the skillet and pour the batter on top. Quickly transfer to the oven.
  5. Bake for 18-20 minutes until your Dutch baby is all puffed up and golden brown! Serve immediately with caramel sauce.
For the Caramel Sauce
  1. Mix together the sugar and water in a saucepan. Place on a medium-high heat and heat until the sugar has dissolved.
  2. Turn up the heat and boil for 4-5 minutes until the mixture has turned a deep caramel colour. Do not stir!
  3. Remove from the heat and add the butter and cream. Stir together until smooth and leave to cool.
Notes
  1. If you don't have a non-stick skillet available, you can cook the apples in a frying pan and transfer to a pre-heated oven-proof dish before adding the batter.
Adapted from Food52
Adapted from Food52
Amy Elizabeth http://amyliz.co.uk/
Caramel Apple Dutch Baby // Amy Elizabeth

 

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Easy Rum Chocolate Truffles

easy chocolate truffles

I think we can all agree that chocolate is one of the best things about being a human. It’s sweet, creamy, delicious, and it fights off Dementors. Or something. Either way, it’s a total winner and I, for one, cannot get enough. Dark, milk, white, it doesn’t really matter; I will happily eat a block of chocolate all to myself. However, in an effort to be a little healthier in my old(er) age, I have been choosing quality over quantity. It’s not quite as fun as gorging on a bar of Galaxy whilst watching Bridget Jones’ Diary, or some other such cliché, but it has its perks. Like these truffles. Just three ingredients and a little bit of love, and you have yourself some more-ish, decadent truffles. They’re very rich, which means that even the likes of me and my chocolate addiction can only manage a couple at a time. So it’s really a win-win. Mouthfuls of rum-my, chocolate-y goodness and you can still say you’ve made a healthy choice. Or thereabouts. When it comes to my health, I’m aiming for better, not best. I will never be the girl that turns down chocolate, especially when it tastes as good as these. 

rum truffles recipe

Easy Chocolate Rum Truffles
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Ingredients
  1. 200g good-quality dark chocolate (70% cocoa or above)
  2. 70ml coconut milk
  3. 2 tsp. rum (optional)
  4. cocoa powder for dusting
Instructions
  1. Break up the chocolate into small pieces or, even better, chop it up. The smaller the pieces are, the quicker and better they will melt! Place in a medium-sized bowl and set aside.
  2. In a small saucepan, heat the coconut milk until it's warmed through and just simmering. Pour over the chocolate and cover with a tea towel.
  3. Leave for 5 minutes, then uncover and add the rum, if using. Stir together until the mixture is smooth. If you are struggling, place the bowl over a pan of lightly simmering water to melt the remaining chocolate, or zap in the microwave for 10 seconds at a time.
  4. Cover with cling-film and place in the fridge for 2-3 hours until solid.
  5. Using a tablespoon, scoop small balls of mixture and then quickly roll and shape them into truffle shape!
  6. Place your cocoa powder on a plate and roll the truffles around lightly until coated.
  7. Enjoy!
Notes
  1. Store your truffles in the fridge to keep them fresh and stop them from melting into a sticky mess, but bring them out 10-15 minutes before you want to eat them.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Amy Elizabeth http://amyliz.co.uk/

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Apple and Blackberry Galette

Apple and Blackberry Galette

Blackberrying with my Dad is one of my favourite childhood memories. He seemed to me to be the oracle of blackberries, always knowing when and where we could find bushes of ripe berries. Once a year we would set off into the Kentish countryside, armed with empty ice cream tubs ready to bring back a haul. We would clamber amongst long grass, pricking ourselves on the brambles and staining our fingers purple. It’s engrossing work, picking blackberries. You can easily lose hours finding and selecting the best berries, and we would come back with piles of them, ready to be made into crumbles throughout the winter. 

Apple and Blackberry Galette

I’ve not been blackberrying for years, but I always think of those afternoons at this time of year. I’ve spotted a few rogue berries on the side of the road, but I don’t really know where to go for proper blackberrying around these parts. Luckily, we have a lovely greengrocers just down the road who have done the work for me so that I can still make this pie. Galettes are the easiest kind of pie – they’re *supposed* to look rustic and thrown together, which means more time eating and less time trimming pastry. Put this bad boy on your autumn bucket list – you won’t regret it. 

Apple and Blackberry Galette

Apple and Blackberry Rye Galette
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For the pastry
  1. 100g rye flour
  2. 150g white flour
  3. 125g cold unsalted butter, cubed
  4. 2 tbsp. light brown sugar
  5. pinch of salt
  6. 1 egg yolk
  7. 20ml ice cold water
For the filling
  1. 2 eating apples, cored, peeled & sliced
  2. 200g blackberries
  3. 4 tbsp. light brown sugar
  4. juice of 1/2 lemon
  5. 50g ground almond
  6. 1 egg, beaten
  7. Demerara sugar
Instructions
  1. Sift the flours and salt together into a mixing bowl, and add the grains at the bottom of the sieve. Rub the butter into the flour until it resembles breadcrumbs.
  2. Rub in the sugar and add the egg yolk. Mix together until the pastry comes together into a ball, gradually adding the water if needed.
  3. Shape into a disc and wrap in cling film. Chill in the fridge for at least an hour.
  4. Roll out the pastry into a circle about 30cm wide. Place on a baking sheet covered in baking paper.
  5. Toss the apple slices, blackberries, lemon juice and 2 tbsp. sugar together in a bowl.
  6. Cover the middle of the pastry circle with the ground almonds and 2 tbsp. sugar, leaving a 5cm-ish border. Place the apple and blackberry mix on top of the almonds, leaving any liquid behind in the bowl where possible.
  7. Fold the sides of the pastry around the fruit. Patch together if you get any cracks - it's fairly malleable!
  8. Place the tray in the fridge for a further 30 minutes.
  9. Preheat the oven to 170C. Brush the pastry with beaten egg and sprinkle with Demerara sugar.
  10. Bake for 50-60 minutes until the pastry is golden and the fruit is tender.
  11. Serve warm with cream or ice cream, or at room temperature.
Adapted from The Telegraph
Adapted from The Telegraph
Amy Elizabeth http://amyliz.co.uk/

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Rhubarb & Ginger Crumble

Rhubarb and Ginger Crumble

Fruit crumble is the ultimate winter pudding. Sweet, stewed fruit topped with crunchy crumble topping and drowned in creamy custard. It’s a party in your mouth, and all the best flavours and textures are invited. Growing up, our crumbles were always apple & blackberry flavoured, occasionally with blackberries that we’d picked ourselves. Blackberrying with my Dad is one of my favourite childhood memories, and I keep meaning to go again every year. Be a darling and remind me of that at the end of summer, would you? We would come back with a glut of those purple gems, with pricked fingers and ruddy cheeks, like we’d walked straight out of an Enid Blyton novel, and they would get frozen and used for crumbles all winter long. 

This crumble, however, is made with a fruit I avoided for years. As a child I would often take a dislike to something on sight, with no rhyme or reason behind it, and would refuse all iterations of it out of stubbornness. More often than not, those once hated foods have now become my favourites – asparagus is one of them, rhubarb the other. Rhubarb is a glorious thing, and since Yorkshire is home to some of the UK’s greatest rhubarb, this crumble was a natural progression. Incidentally, although we spent all that time making apple crumbles, my Dad actually loves rhubarb. I’ll probably make this for him soon enough; rhubarbs are in season right now and I can’t get enough of those wonderfully tart, beautifully pink stalks. I urge you to go out and get yourself some, and bake it into this crumble. The little hint of heat from the ginger is a dream, I assure you. 

Rhubarb and Ginger Crumble

Rhubarb & Ginger Crumble
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For the filling
  1. 400g rhubarb, chopped into 1-2cm chunks
  2. 80g caster sugar
  3. juice of 1/2 orange
  4. 2 pieces of stem ginger, finely chopped
For the topping
  1. 80g plain flour
  2. 80g unsalted butter, cut into 1cm cubes
  3. 60g oats
  4. 50g light brown sugar
Instructions
  1. Put the rhubarb, sugar, orange juice & chopped ginger into a saucepan. Simmer over a low heat for around 15 minutes until the rhubarb has softened but not entirely lost its shape. Taste and add some extra sugar if it's too tart for you.
  2. Drain most of the liquid and transfer the fruit to a baking dish.
  3. Preheat the oven to 180C.
  4. In a mixing bowl, rub together the flour and butter until it resembles breadcrumbs. Stir through the sugar and oats until everything is combined. Pour the crumble on top of the fruit and level out so it's an even layer.
  5. Bake for 30-35 minutes until the topping is golden brown.
  6. Serve with custard or double cream.
Amy Elizabeth http://amyliz.co.uk/
Rhubarb and Ginger Crumble

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Easy Chocolate Fudge

Easy Chocolate Fudge

I have dreams of opening a chocolaterie. This is a new dream, borne of reading ‘Chocolat’ too many times, and certainly not one that is likely to come to fruition any time soon, my chocolate-making skills being what they are. But the thought of being surrounded by the smell of melting chocolate all day, tying boxes of treats with luxurious ribbons and spreading joy with truffles and caramels is definitely a tempting one. To keep the dream alive, I bought the ‘Chocolat’ recipe book and satisfied my chocolate cravings by losing myself in its pages and then opting for the simplest recipe – Chocolate Fudge. I’ve made three batches so far, with different ratios of dark/milk chocolate, and each one has been devoured by colleagues, friends and, um, me within hours of opening the tin. It’s just irresistible. If you’re looking for an easy DIY present for Christmas, or just fancy putting a smile on someone’s face, make this fudge, and be sure to snaffle a few pieces before you give it away. 

Easy Chocolate Fudge

Easy Chocolate Fudge
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Ingredients
  1. 300g dark chocolate
  2. 100g milk chocolate
  3. 397g sweetened condensed milk
  4. 25g unsalted butter
  5. 100g icing sugar
  6. 40g cocoa powder
Instructions
  1. Line a square baking tin with baking paper and leave to one side.
  2. Place the chocolate in a bowl over a saucepan of simmering water and leave to melt, stirring occasionally. Remove from the heat when fully melted.
  3. In a separate saucepan, gently heat the butter and condensed milk until the butter is melted and the mixture is warmed through.
  4. Mix together with the chocolate. Sift the icing sugar into the bowl and stir together until fully combined.
  5. Pour the mixture into the prepared baking tin and use a knife to smooth the top. Place in the fridge for at least an hour until set.
  6. Remove the fudge from the fridge and cut using a knife warmed under the hot tap for a minute (it helps cut through). Dust with cocoa powder and enjoy!
Adapted from Joanne Harris & Fran Warde
Amy Elizabeth http://amyliz.co.uk/

 

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