This weekend I have enjoyed a spot of baking and thought I would share my recipes with you!
I have been making the melt in the middle chocolate puddings for years and they are one of my most favourite things to bake, my whole family love them! They are delicious served with Chantilly cream. The raspberry and apple crumble squares I made for the first time today as I was craving raspberries. I slightly over cooked the apple but I think I preferred them this way as it meant the cake was soft and fudge like. I will definitely be making these again - the perfect summer pudding!
Hot chocolate fondant puddings (melt in the middle chocolate puddings)
75g caster sugar
170g tube condensed milk
4 large eggs, beaten
1tsp vanilla extract
350g dark chocolate, melted
75g plain flour
icing sugar to dust
1) Grease and base line six 150ml Dariole moulds or pudding basins
2) Beat together the butter and sugar using an electric whisk until pale and creamy. Gradually whisk in the condensed milk.
3) Gently whisk in the eggs and then the vanilla essence. Add the melted chocolate, mix throuoghly then finally add the flour. Whisk all until smooth.
4) Divide the mixture between the 6 moulds. You can store in the fridge untill needed or cook immediately.
5) If you cannot resit the temptation to eat, cook for roughly 10 mins. If cooking from chilled the puddings will need 12-13 mins.
6) Run a knife around the edge to tip out the mould, when cut into the middle they should be soft and gooey and delicious!
Raspberry and apple crumble squares
1 Bramley apple, peeled and diced
100g butter, softened
175g golden caster sugar
280g self-raising flour
for the crumble
50g butter, softened
100g golden caster sugar
85g self raising flour
1) Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
2) Meanwhile, make the crumble topping. Rub the butter into the flour, sugar until it resembles big breadcrumbs, or put in a food processor, then set aside.
3) Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Happy baking xoxo