Pudding and dessert recipes

dannahaz

Delia's Hot Lemon Curd Souffles. Absolutely gorgeous, light, and can be prepared in advance.

http://www.deliaonline.com/recipes/hot-lemon-curd-souffles,767,RC.html

Angua2

Oh! I forgot to mention my mum's fool-proof, easy, prepare ahead 'pot de creme' recipe. Huge family favourite.

Let me know if you want it & I'll post it.

Horace

I have no idea what it is like but will be trying it myself this weekend - I got the recipe from the local hospice charity receipe book.

It serves 6

Ingredients:

4 eggs
225g caster sugar
65g plain flour
82g coconut
2 tsp vanilla essence
480ml milk

Method:

1. Blend all the ingredients together and pour the mixture into a greased large deep pie dish
2. Bake for 1 hour at 180 deg C (350 F or gas 4) until the centre is firm

The flour makes a form of crust, the coconut forms the topping and eggs and milk the custard-style filling

poodlehorse

These two feel sinful and decadent because of the cream but are easy to make in advance.



Frozen Pudding


2 cartons of double cream ( ½ pt size) and whip until thick. Add 8 or 9 crushed merignues (shells) and a crushed cadbury’s flake. Line a tin with foil and freeze. Turn out and top with mashed and sweetened raspberries (tin will do). If well frozen defrost for ½ hr before serving.

Choc Chip Sherry Log


1 pkt Choc Chip Cookies (M&S ones are good but a decent brand)
½ - ¾ pt Double cream
Sherry
Grated chocolate

Whip cream. Pour sherry in a bowl. Dip cookies in sherry and then sandwich with cream. Do this with whol packet until you get a log shape. Cover log with remaining cream. Grate choc over top and sides. Refrigerate to firm up and take out just before serving.

Variation: Use ginger or coconut biscuits and fold drained, crushed pineapple into cream and use rum instead of sherry

custardy

frivolous_fay wrote: »

ATM I'm limited to instant coffee, tragically... I'd like to see more about the zabaglione but I couldn't see the recipe in the link (not a member) Could it be served in one big dish?

I suppose my instinct is for something stodgy and/or chocolatey... I'm aiming more for indulgence and gratification than worrying too much about who's feeling full up I don't entertain a lot and I think something wicked would go down better than fruit (yummy as it does sound... I'd eat it)

Love all the ideas though - any more?

from memory 8oz suger,8oz egg yolk and 4 fl oz of marsala

best served individually as its a sabayon.

Irisheyes648

Not very Italian but what about a pavalova with fresh cream and summer fruits or a chocolate torte both can be prepared in advance and are very yummy and show stopping.
Another on which is not to complicated but lovely is a black forest trifle, choc swiss roll generously covered in sherry, tin of black cherries, choc custard, cream and covered in dark choc shavings. :T

THIRZAH

You could do caramel oranges-quite cheap to make-and serve with single cream

Angua2

Chocolate Pots de Creme
don't forget to top with whipped cream &/or chocolate shavings

Servings: Makes 6

Ingredients
a) 16 oz heavy cream
b) 4 oz semisweet chocolate, chopped
c) 2 - 3 tablespoons sugar (depending on how sweet you like it)
(can be either white or demerara)

d) 6 large egg yolks - lightly beaten
e) AND 1 teaspoon of your choice:
- vanilla extract
OR - liqueur (Cointreau / Bailey's are great)


Preparation
This is a stove-top version and all you have to do is put the first 3 ingredients in a deep sauce pan over low heat, stirring until all ingredients are blended and the milk scalds.

Remove the mixture from the heat and immediately beat into it: the 6 egg yolks and the vanilla / liqueur (you can add up to 1 TBS of liqueur, but NOT that much vanilla!)

It's suggested that you strain the custard (for best texture), but not strictly necessary.... Then just pour into 6 custard cups / ramekins and chill well (say 4 hrs or overnight)

Before serving, add whipped cream &/or chocolate shavings.

shopndrop

Two of my favourites that can be prepared in advance are chocolate bread and butter pudding (definitely better if made the day before and left in fridge for 24 hours), smells gorgeous when cooking whilst you are eating main course.

The other pudding I love is a frozen tiramisu. Just leave out of freezer half an hour before required.

Chollita

I'm bored of buying yoghurts and things like that, also they're not always that cheap. So I'd like to make some. However ...

It has to be puds that can be made using only the hob and microwave (I think it does work as an oven as well, but I'm not sure which setting is which), and preferably things that can be frozen or keep more than one day.

So far all I can think of is trifle (wonder what my Argentinian boyfriend will make of that quintessentially English dessert ...), and I'm wondering if crumble would work in the microwave ... I'm sure you OSers can come up with some more ideas ...