Delicious UK – (10)October 2019

Chocolatefudge

pecanpie

SERVES12.HANDS-ONTIME 45 MIN,

OVENTIME1 HOUR40-55MIN,PLUS

CHILLING AND 4 HOURS RESTING

MAKE

AHEAD

Makethepieupto

2 daysahead.Keep

inanairtight container

ina coolplace.

KNOW-

HOW

Addinga littlevinegar

tothedoughslowsthe

developmentofgluten

inthepastry,giving a more

crumbly result.

FORTHEPASTRY

• 300gplainflour, plus
  extratodust


• 50ggood-quality cocoa
  powder


• 55gcastersugar


• 200gunsaltedbutter, chilled
  andchopped


• 2 tspcidervinegar


• 100ml iced water

FORTHEPECANCHOCOLATEFILLING

• 4 largefree-rangeeggs, at
  roomtemperature


• 175gliquidglucose(from
  thebakingsection of large
  supermarkets)


• 80mlblacktreacle


• 80mlmaplesyrup


• 110gcastersugar


• 1 tbspvanillabean paste


• 35gcornflour


• 150gdarkchocolate
  (70%cocoasolids), melted,
  thencooled


• 110gunsaltedbutter, melted,
  thencooled


• 250gpecans,toasted and
  finely chopped

TOSERVE

• Vanilla ice cream

YOU’LLALSONEED...

• 25cmx 4cmdeeptarttin;
  ceramicbakingbeans or
  uncooked rice

1 Tomakethepastry,putthe

flour,cocoa,sugaranda pinch

ofsaltina largebowl.Addthe

butterand,usingyourfingers,

rubit inuntilthemixresembles

coarsecrumbs(leavesome

largepiecesofbutterfora

flakycrust).Makea wellinthe

centre.Mixthevinegarwiththe

icedwater,thenpourintothe

well.Mixwitha dinnerknife,

thenbringtogetherwithyour

handstoforma smoothdough.

Wrapandchillfor2 hoursor

overnight(seeMakeAhead).

2 Takethepastryoutofthe

fridgetosoftenfor 10 minutes

beforerolling.Rolloutona

lightlyflouredsurfaceto3mm

thick,thenusetolinethebase

andsidesofthetarttin.Pinch

theedgesatintervalstocreate

a flutedeffect,thenfreezethe

pastrycasefor 20 minutes.

3 Heattheovento200°C/180°C

fan/gas6.Putthechilledtart

caseona bakingtrayandline

withbakingpaper,thenfillwith

thebakingbeansorrice.Bake

for 20 minutesoruntiltheedge

isbeginningtodry.Removethe

beans/riceandbakingpaper

(savethericetouseanother

time),thenbakefor 20 minutes

moreuntilthepastryisalldry

tothetouch.Setasidetocool.

Turndowntheovento 160°C/

140°Cfan/gas3.

4 Forthefilling,usea balloon

whisktowhisktheeggs,

glucose,treacle,maplesyrup,

sugar,vanilla,cornflour,melted

chocolateanda pinchofsaltin

a mixingbowluntilsmooth.

Graduallywhiskinthemelted

butter,gentlymixinhalfthe

pecans,thenpourthemixture

intothecooledtartcase.

Scattertheremainingpecans

overthetop.Bakefor1 hourto

1 hour 15 minutesuntilsetwith

a gentle wobble in the centre.

Leavefor4 hoursatroom

temperature(orreheatgently),

thenservewithicecream.

PERSERVING643kcals,

42.7gfat(18gsaturated),9.6g

protein,53.4gcarbs(30.4g

sugars), 0.1g salt, 3.4g fibre

Raspberry

buttermilkbrownies

MAKES24.HANDS-ONTIME 20 MIN,

OVEN TIME 50 MIN, PLUS CHILLING

MAKE

AHEAD

Thesewillkeepinan

airtightcontainer for

upto3 days.

FOOD

TEAM’S

TIP

Ifyoucan’tfind

buttermilk,usefull-fat

natural yogurt instead.

• 200gunsaltedbutter,chopped


• 30gqualitycocoapowder


• 400gdarkchocolate(70per
  centcocoasolids),chopped


• 125mlsunfloweroil


• 250glightbrownsoftsugar


• 110gcastersugar


• 1 tspvanillaextract


• 3 mediumfree-rangeeggs


• 250mlbuttermilk(seetip)


• 225gplainflour,sifted


• ½tspbakingpowder


• 250gfrozenraspberries,
  thawed(usefresh when
  in season)

YOU’LLALSONEED...

• 20cmx 30cmbrownietin,
  greasedandlinedwith
  non-stick baking paper

1 Heattheovento160°C/140°C

fan/gas3.Putthebutter,cocoa,

chocolateandoilina heatproof

bowlsetovera panofgently

simmeringwater(don’tletthe

bowltouchthewater).Stir

together until melted and

smooth,thensetasidetocool.

2 Putthesugars,vanillaand

eggsina largemixingbowland

whisktocombine.Mixinthe

buttermilk,flour,baking

powderand½tspsaltflakes,

followedbythecooledmelted

chocolatemixture.Gentlyfold

inhalftheraspberries.

3 Spoonthebatterintothe

preparedtin,thentopwiththe

remainingraspberries.Bake

for 50 minutesoruntilsetwith

afudgycentre.Coolthe

browniesinthetin,thenchill

for 30 minutesbeforeslicing.

PERBROWNIE299kcals,16.6g

fat(8gsaturated),3.6gprotein,

33.1gcarbs(25.6gsugars),

0.1g salt, 1.5g fibre

Peanutbutterand

chocolateHalloween

ghostcake

SERVES20-24.HANDS-ONTIME

1½HOURS,OVENTIME20-25MIN,

PLUS COOLING AND CHILLING

MAKE

AHEAD

Coverthefinishedcake

andkeepinthefridge

forupto2 days.

Freezethecooledsponges,

wellwrapped,forupto 2

months.Defrost,thencomplete

therecipefromstep5.

FOOD

TEAM’S

TIP

Tocutthecakeinto

24 pieces,cutit into

rectangularportions

as you would a wedding cake.

• 80gdarkcocoapowder(we
  usedGreen&Black’s)


• 350glightmuscovadosugar


• 1 tbspespressopowder


• 300mlboilingwater


• 300gunsaltedbutter,
  softened,plus extra for
  greasing FOOD AND PROP STYLING: KIRSTEN JENKINS

84 deliciousmagazine.co.uk