Recipe by Waitrose. Thousands of recipes can
be found at http://www.waitrose.com/recipesRecipe by Waitrose. Thousands of recipes can
be found at http://www.waitrose.com/recipesPUDDING HEAVENWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 59
Mocha melting
middle pudding
SERVES 2
2 tbsp Cafédirect Machu Picchu
Fairtrade Coffee
50g (1¾oz) unsalted butter, plus
extra for greasing
60g (2oz) Divine Fairtrade 70% Dark
Chocolate, roughly chopped
1 medium Waitrose British
Blacktail Free Range Egg,
plus 1 egg yolk
60g (2oz) Waitrose Fairtrade
Golden Caster Sugar
1 tbsp plain flour
essential Waitrose Half Fat Crème
Fraîche, to serve
1 Preheat the oven to 200ºC/Gas Mark
6 and put a baking tray in the oven.
Generously butter the insides of
two 200ml (7fl oz) pudding moulds.
Strawberry syllabub
with Pimm’s
SERVES 4
For the syllabub
225g (8oz) essential Waitrose
British Strawberries, roughly
chopped
100ml (3½fl oz) Pimm’s
100g (3½oz) golden caster sugar
300ml (10fl oz) double cream
1 pack Duchy Originals from Waitrose
Organic Sicilian Lemon All-Butter
Shortbread
1 Place the strawberries, Pimm’s and
sugar in a bowl. Cover and chill for at
least 30 minutes, stirring occasionally
until the sugar has dissolved.
2 Using a hand-held blender, whizz the
strawberry mixture into a coarse purée.
3 When ready to serve, whisk the cream
until it forms firm peaks. Gradually mix in
about two-thirds of the strawberry purée
- the mixture should be soft, but still firm
enough to hold its own shape.
4 Spoon the syllabub into wide glasses
and drizzle over the remaining purée.
Make up the cof fee with 2 tbsp boiling
water and leave to cool.
2 Put the butter and chocolate in a
heatproof bowl and set it over a pan of
gently simmering water. Stir
occasionally, until melted, then remove
from the heat and allow to cool.
3 Put the whole egg with the egg yolk
and sugar in a bowl and whisk together
until just combined. Whisk in the flour.
Mix the coffee into the melted
chocolate and butter, then fold into the
egg mixture. Pour into the moulds, put
them on the hot baking sheet and bake
for 18 minutes until the puddings are
well risen and coming away from the
sides. Leave for 1 minute, then run a
round-bladed knife around the edge and
turn them out onto plates. Serve with
half fat crème fraîche.TIP Prepare these up to a day ahead
before you want to cook them. Makethe mixture, fill the moulds, then cover
with clingfilm and chill. Cook them for
20 minutes if you’re baking straight
from the fridge.