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Archive for the ‘eggs’ Category

Yorkshire Puddings


This is a relatively quick recipe if you don’t include the chilling time.

It is a very rich recipe which I have adapted over the years.   It does need specific measurements and has to be eaten straight from the oven not that it would last any longer.  I adapt it to go in Toad in the Hole but it makes a wonderful accompaniment to Roast Beef or  a Beef Casserole.


8oz  Plain Flour

8 eggs  – I use large eggs 
1 pint milk 
dripping (good old fashioned dripping can still be bought at the supermarkets)



Weigh out the flour, you can make a well the middle but as we are adding so many eggs it will not make a big difference.





Add all the eggs and when they are all there begin to beat them in gently at first.  Hand beating is best till there are no lumps left.




Add the pint of milk  and mix again.   Cover this mixture and leave to chill for at least a couple of hours.  If I am extra organised overnight is best.

Before you cook the puddings melt the dripping in the dish on a very high heat.     The dripping needs to be totally melted     and piping hot when you add your mixture.


 
Give the mixture a final beat then pour into the baking dish.  Do not overfill the individual moulds,  a good tip is to fill them to 3/4 full.  They need the space to rise.



Cook them in a very hot oven for about 20 – 25 minutes depending on your oven,  turn the heat down to medium for the last 10 minutes.     If you can cook these in a solitary oven it helps but I have to plan my roasties to tie in with this so I don’t keep opening and closing the door.

When you are ready to serve bring them out and eat immediately while they are light and fluffy.     Listen to the ooohs and aaahhs and watch them disappear from the plate quicker than you can serve them.



Add rosemary to the mix before chilling if you are going to serve with sausages in a toad in the hole or let me know what else you do to enhance this wonderful comforting accompaniment.

see what life is throwing at me in my other blog  Tiggy Hayes

 Tiggy 

Chocolate Cake


Time to have your cake and eat it.  

Its snack time in our household and I have three hungry mouths so this week I have decided to bake a cake.   This is just a very quick easy sponge with a bit of decoration that goes down as if I had paid a fortune for it.

Ingredients

175g  butter
175g  caster sugar
175g  self raising flour
3 large eggs
2 heaped tablespoons of cocoa powder (I used drinking chocolate because I had run out)
blackcurrant jam
chocolate spread (I use a cheap supermarket brand – Beware some have NUTS in)
chocolate buttons
sprinkling of icing sugar

I am not professionally trained and I know I will upset some bakers but this is my method of making the sponge.



Put the block of butter in the bowl and put in microwave for 20 seconds, check then add another 20 seconds.  This will be mostly melted with a few very soft bits left.

Add the sugar and whisk till smooth




Add all the flour and cocoa powder and fold in with a spoon then add the three eggs and whisk thoroughly checking that all the ingredients are well and truely mixed in.







I always put a touch of butter in my cake tins and heat them then spread around the tin so that nowhere is not greased.





Add the cakes to the tins and put in the oven, medium heat (190 C  / 375 F / Gas 5)  for about 20 – 25 minutes




Once cooked with still a little sponginess in the top turn upside down and leave, with the tin on, to cool.





When cooled take the bottom layer and spread thinly with chocolate spread.  Then on the top layer spread the base liberally with the blackcurrant jam before turning to sit on the chocolate covered layer.





Using the chocolate spread cover the top and sides of the cake.

Decorate with chocolate buttons (big ones look good if you can get them)   and a sprinkling of icing sugar.



Serve to the waiting throng and don’t expect to have very much left.  

Enjoy, tell me how you like to decorate your cakes.    I have to make cakes with a chocolate flavour if I want to stay popular but what flavour do you choose?



Tiggy

Find out what I am up to in my other blog  Dawn Chorus





Baileys and Hazelnut Chocolate Mousse

This week we are going to try something a little more indulgent. But still so easy to dress up or just to enjoy as it comes. 

Chocolate mousse is universally acceptable as a pudding either for a family meal or dressed up with extras for entertaining.  I made this mousse thanks to my close friend Becky who had tried it before.  Both her family and mine were equally rapturous about it.    The basic mousse is straight forward and I will give you that recipe, what you add in is entirely up to you and who you are serving it to. 


Ingredients
Chocolate – I used a 70%  but above is even better  if I can get hold of it.  A whole bar!
Butter  only about 2oz  (55g)
Eggs  4  separated into yolks and whites.  The whites should be in the largest bowl as that will be the final destination of all ingredients
Icing sugar about 2oz  (55g)
Cream – double I used a full 300ml carton

These are the basic ingredients-  you can choose all different extras to add in depending on your guests.

Baileys  –  couple of really good slugs
Chopped roasted hazelnuts
Icing Sugar and grated chocolate (for decoration)
Chocolate drops in contrasting milk or white chocolate
You could use a brandy or mint baileys or orange liqueur, swap the alcohol for mint flavouring 
Try replacing the hazelnuts with almonds or walnuts again chopped and roasted, Glacè cherries or small peices of dried fruit or ginger.  This is your mousse add what you want.

Break your chocolate in to small cubes and put in a bowl with a pan of boiling water underneath it.  Do not let the water bubble over the sides but keep on a medium heat while the chocolate melts.

Add the butter when the chocolate starts to melt.  Also this is the time to add your baileys, liqueur or flavouring.

Stir occasionally and when all melted remove from the heat and allow to cool for a while – no more than 10 minutes

Meanwhile you can be whisking the egg whites till they stand with their peaks up and then whip the cream to the same consistency.

Stir in the egg yolks and icing sugar into the chocolate mixture.

Carefully fold the cream into the chocolate mixture.  A wooden spoon is good and if you fold slowly and deliberately in wide turns you will mix all the mixture.

This is when I added nuts; you could add chocolate drops, cherries or fruit now.

Then add this mixture again folding slowly into the egg whites.   This is where the lightness will come from, so don’t allow yourself to beat them.   (It is not the end of the world if they are beaten the mousse will still taste delicious)

Gently transfer to serving bowl and decorate with icing sugar and the grated chocolate. If you have mint baileys a mint leave or sprig would be good. You can leave the decorating till you are about to serve but if you are grating the final chocolate square – hide it well or it will disappear!

Leave in the fridge to set for several hours; if you can prepare the night before even better.  Make sure you cover with a tight fitting cling film or you will be serving it with finger sized holes!

Serve alone or with shortbread or ameretti buiscuits .  This pudding does not require extra cream but I leave that to you.

This is not a diet aid, replacement or anything other than pure indulgence and should be treated with the reverence this commands.

Enjoy and make sure you tell me how you get on and what you added to make it your own.  To leave a comment you will need to join my site but please do I want to hear your comments.

Tiggy 

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