BS: Mudcat's Just Desserts cookbook

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 09 Feb 00 - 01:39 PM

Thanks for the explaination, we just call it the ring and snigger.....

Keep it up folks, the book is only half full, and there are still only 10 chocolate recipes.....!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 09 Feb 00 - 01:46 PM

penny - our "pudding" mixes are equivilant to !^$##@$% I just forgot! DANG!

uhmm... blanc mange, custard, uhmmm, along those lines, milk and flavorings thickened with a starchy substance.... we can get them in "instant" so all you have to do is add milk and beat. -- or the "have to cook" kind.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 09 Feb 00 - 01:47 PM

Penny,

What we barbaric Americans (at least down here in Texas) call pudding, you call soft custard . . . sorry for not being more clear. Now does it makes sense?? We only call it custard when it's baked.

Liz,

What exactly is a ring and snigger?

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 09 Feb 00 - 02:01 PM

I found it!! The Pie Recipe!! I'm going to assume that you all know how to make plain pastry for a pie shell and crust. That's the hard part. Here's the easy part -- and I swear that it takes better than any apple pie you've ever had!

Apple Cranberry Raisin Pie

Line a 9 inch pie pan with plain pastry.

Core, peel and slice into the pan 4 large tart apples. Scatter over the apples 1 cup cranberries and 1/2 cup raisins (I prefer fresh cranberries and the dark raisins). Mix and sprinkle over the fruit 1/2 cup sugar (you can substitute 1/3 cup of dark honey for the sugar; but, you have to reduce the butter by 1/2-1/3 tablespoons if you do), 1/4 teaspoon salt, and 2 tablespoons flour. Dot with 2 tablespoons butter(!) and grated lemon rind.

Put on top crust and bake at 450 degrees Fahrenheit for about 40 minutes, or until fruit is tender when you test it with a fork.

Serves 6.

Enjoy!! -- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 09 Feb 00 - 06:29 PM

You know, I don't think it's measurements or basic ingredients that are the problem in comparing recipes from different countries, it's the prepared patent ingredients. (You wait till some Aussie gives you one with copha.) We have got that stuff, instant custard and so on. So I can now get on to the pralines.

Also instant semolina, which takes exactly the same amount of time to prepare as the non-instant, and doesn't taste as good, and Marks and Spencer has taken to selling, for about 70p ($1.50?) pre-prepared porage (with cream).

Chocolate Christmas Pudding.

Take a one pint pudding basin and partly fill it with dried vine fruits to your taste. Pour on some Cointreau, and let it soak in, stirring it until mostly absorbed. Add chopped candied peel, angelica, glace cherries, chocolat chips, flaked almonds or other nuts to fill the bowl. This part is entirely up to you. I hate currants, so don't use them, but I don't think the exact mix matters.

In a mixing bowl, stir together:

2 oz self raising flour 2 oz cocoa 2 oz white bread crumbs 2 oz white sugar 2 oz suet

Add the contents of the pudding basin, and mix well, add a little milk if necessary to bind it, coating all the fruit and largely filling the gaps.

Grease a 1 1/2 pint pudding basin and pour in the mixture. Cover with greaseproof paper and then foil, and steam gently for about four hours. Allow to cool and keep until Christmas Eve. Steam it again, and cool. Cook it again on Christmas Day. (I only know that the flavours worked better when it was reheated) Serve with any or all of chocolate sauce, Cointreau cream or butter, icecream with an orange flavour......

Liz, I'll get back to you when I've checked this with my sister. I wrote it down for her one day after serving it on Boxing Day, so it's closer to the invention, and that is the only hard copy.

Penny (no brown sugar this time)

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Bert
Date: 09 Feb 00 - 07:29 PM

refresh - thread of the week

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: GUEST,Petr
Date: 09 Feb 00 - 07:50 PM

Thanks for the praise Aine, and I should have specified what a bundt pan is. The type found in the Czech Rep. is round with a hole in the centre and fluted. The recipe is my aunt's although my mother uses butter instead of whip cream. Ive done it so often that only takes about 20mins (plus baking time) and its quite simple.

Ill get my recipe for plum dumplings and Czech buns (filled with sweetened cottage cheese or jelly) Cheers. Petr

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: GUEST,Penny S. elsewhere
Date: 10 Feb 00 - 07:17 AM

Darn it, I forgot the level teaspoonful of cinnamon in the chocolate pud.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 10 Feb 00 - 11:18 AM

Chocolate pud!!?? Must be 'Spaws. This belongs on the "British / American Differences thread, doesn't it?

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 10 Feb 00 - 12:40 PM

Dear Petr,

I can't wait to see your next recipes!!

-- Áine

(Amos, you've been hanging out your ole fella way too much!)

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 10 Feb 00 - 12:43 PM

sitting here with a completely red face, too ashamed to come out from under the desk...

What I meant to say was -- WITH your ole fella ... and I haven't even seen American Pie yet...oh, never mind...

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 10 Feb 00 - 12:51 PM

I was just wondering how you knew!! More of that Gaelic witchery, I guess -- far-seeing and all.:>)

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Hollowfox
Date: 10 Feb 00 - 01:42 PM

I don't know how "proper" this recipe is for ANZAC biscuits is, but here goes: (It's from a children's book called Cooking the Australian Way/copyright 1990, Lerner Publications/Minneapolis, Minnesota/ISBN 0-8225-0923-7 just in case you want to buy the book) 1 cup rolled oats/ 3/4 cup unsweetened shredded coconut/ 3/4 cup all-purpose flour/ 1 cup sugar/ 1/2 cup butter or margerine /1 tablespoon honey or light corn syrup/ 3 tablespoons boiling water/ 1 1/2 teaspoons baking soda Combine the oats, coconut, flour, and sugar in a medium sized bowl; toss to mix. Melt butter and honey (or syrup) over mediun-low heat. Pour boiling water over the baking soda; stir to dissolve. Add to the melted butter. Pour the liquids over the dry ingredients; mix well. Heat oven to 300 degrees (Farenheit). Cover 2 cookie sheets with aluminium foil (dull side up) or kitchen parchment paper. Drop dough by teaspoonfuls, two inches apart. Bake 10 to 12 minutes, until crisp and golden brown. (I haven't tried this recipe yet, but it looks good)

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 10 Feb 00 - 01:45 PM

Wonder what would happen if I added chocolate chips to that...

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 10 Feb 00 - 02:15 PM

Either A) you'df explode

or B)you turn into a clay possum shaped ocarina

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 10 Feb 00 - 02:17 PM

I think I'd rather explode, considering the occupational hazards of the latter option...

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 10 Feb 00 - 05:06 PM

I now have to add to my aside about Garibaldi biscuits, which the Guardian has today revealed are connected with the Risorgimento, as they were created to celebrate a visit by Garibaldi to this country. Synchronicity, or are there Guardian writers as well as readers out there?

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 10 Feb 00 - 05:22 PM

Oooohhhhh, Penny, bring on the biscuit recipe!!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 10 Feb 00 - 05:45 PM

Can't be done, these are factory cookies, a fine grained paste (have you ever eaten Rich Teas or Maries?) cooked light golden around squashed currants, possibly with a syrup. Aka dry fly biscuits, about an eighth of an inch thick, and sold in a row of about ten rectangular cookies which have to be snapped apart. Don't sound good, but they are.

The nearest I could do would be school Dry Fly Pie (not it's real name), a short crust pastry case and lid with a filling of currants, coconut, and golden syrup.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 10 Feb 00 - 05:59 PM

Aaaahhhh, Rich Tea biscuits . . . be still my heart! Bring on the Dry Fly Pie!!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Pene Azul
Date: 10 Feb 00 - 07:07 PM

Drop Sugar Cookies
(U.S. measurements)

Sift into a bowl:
1 1/4 tsp. baking soda
1 tsp. baking powder
4 cups unbleached all-purpose flour
3/4 tsp. salt

Mix together in another bowl:
2 large eggs
1 1/2 cups canola oil
1 cup buttermilk
1 Tbsp. vanilla extract
1 3/4 cups sugar

Mix in the dry ingredients about half at a time.
Drop from spoon or small ice cream scoop onto parchment lined cookie sheets
     (Give them some space—they expand)

Bake at 350ºF for about 10 minutes (or until slightly brown around the edges).
Yields about 4 dozen

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 11 Feb 00 - 02:06 PM

For those who don't like suet, I expect my chocolate pudding could be made with butter, or copha, but it wouldn't, at least with butter, have the same texture, which is Christmas Puddingy

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Peg
Date: 11 Feb 00 - 02:44 PM

wow, this looks fabulous, all of it! I will dig out my recipes this weekend and find a good one to post... I recently bought a pizzelle maker and that has been real fun; have not made them since i was a teen (big holiday tradition)...my friends are always impressed and grateful when I bring them over...

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 12 Feb 00 - 03:20 AM

OK, what is a pizzelle maker? Because I'm just thinking something totally unrelated to biscuits, and shouldn't be in the kitchen at all!!!

Thanks for being so generous, I am NOT going to try all of these (I'd be even rounder than I am now) but I AM going to make the ANZACS, thank you Hollowfox for that.

I have a garibaldi recipe from my mums' cook book, published in 1952, it has thing like "if fresh eggs are unavailable, use 2 tbspn powdered egg" and alternatives to dried fruit and brown sugar which were impossible to get then because they were still rationed!

We called them Squashed Fly biscuits, and the Lincoln biscuits (ones with the little bobbles on) were goosebump biscuits, because I once said (aged about 4) that they looked like Rich Teas with goosebumps.

Anyway, please feel free to post privately to the address given at the beginning of the thread, this one may need pruning soon!

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 12 Feb 00 - 04:50 AM

So can we have the garibaldi recipe, even under rationing, as a starting point?

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 12 Feb 00 - 01:54 PM

You're thinking of making pizzles, which is different. Most anyone can make one of those,w ith very little training and a certain amount of practice. Pizellis, whatever they are, probably require more skill :>)

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 13 Feb 00 - 06:48 AM

And I've got a fluted Bundt tin - just the right size for a one person cake....

LTS Garibaldi recipe will follow when child isn't screaming for milk or the fence needs fixing....

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Crowhugger
Date: 13 Feb 00 - 07:42 AM

Oy, this canuck aching teeth and a mixed-measure-induced dizzy spell still rising. My dentist is gonna get rich.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Peg
Date: 14 Feb 00 - 10:40 AM

okay, pizzelles must be made with a special iron; similar to a waffle iron. in fact, as a kis we always called 'em "waffles" although there is little similarity beyond the iron connection. They are usually anise flavored, but i like making vanilla ones (cuz my mom hated anise flavoring and would not let it set foot in the house--her Celtic rebellion against Italian cookery I guess). The iron makes them flat but with lovely little patterns which make for a delicate, crispy cookie. The recipe is easy. Getting the hang of the iron takes practice. But not exactly rocket science...

peg

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Mbo
Date: 14 Feb 00 - 10:51 AM

Ah yes....pizzelles...memories of my youth! BTW that's pronouced "pit-zells" not "peye-zells" or "pizzles." My Dad is THE MASTER of the pizzelle iron--my mother doesn't know how he does it! The cat's afraid of it thought! My Aunt Jennie is a wonder at making pizzelles--her recipe is the best, but then again, when you live in an Italian family, you know the recipe is the real deal from the old country. Ooooh..with just a dash of powdered sugar...MMMMMM!!

--Mbo

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 14 Feb 00 - 01:48 PM

Here it is - war time Garibaldis, affectionately known throughout the boarding school fraternity as 'squashed fly' or 'dry fly' biscuits.....

2oz currants or other dried fruit
4oz self raising flour
pinch of salt
1oz butter
1oz sugar
little milk to mix

Chop the dried fruit. Put flour and salt into a bowl and rub in butter lightly until no lumps remain, then stir in sugar. Add 1-2 tablespoons of milk and mix to a stiff dough. Roll it out evenly to about 1/8 inch keeping it as square as possible. Cut in half and sprinkle the fruit over one side. Cover with the other piece of dough, and roll again until about 1/8 inch thick. Trim the edges, cut into squares or triangles, bake on a greased baking sheet until golden, in a moderately hot oven (400F, 2OOC, gas mark 5 or 6).

Happy now?

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 14 Feb 00 - 01:53 PM

Oh Liz! I am very, very burp happy now!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 14 Feb 00 - 03:31 PM

The notion of being made happy by Garibaldi pizzels would mean something totally different outhere in California, where the Garibaldi is a large seagoing goldfish.

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 14 Feb 00 - 04:28 PM

Thanks, Liz. I'll try them next week when I visit my Dad and spend a good deal of the time stocking his freezer with baked goods.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Peg
Date: 14 Feb 00 - 04:40 PM

Mbo; thanks for your take on the pronunciation of pizzelles! I have heard a million ways (wlel, a few, anyway). My ex-boyfriend is Italian and swears it is "pit-ZELL-ees" and when I was growing up I thought it was "pit-ZALES" (ya know, like cavatelles?)--put never, never, never call 'em "pizzles"... I have never made them with the powdered sugar on top, maybe I will try that...I owe a batch to the old lady in the North End shop who sold me the iron...I had bought a cheapo crappy one at a kitchen store that was disappointing and useless; a couple weeks later, just after Christmas, when a friend and I went into the Italian neighborhood for lunch, I saw a "real" authentic pizzelle iron in the window of a shop and had to have it...the lady who sold it was very excited i had made them as a child; she offered to come over and demonstrate how to make them in case I had forgotten! How sweet of her. The least she deserves is a batch of cookies...

peg

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Mbo
Date: 14 Feb 00 - 04:53 PM

Well, Peg, in the clean Italian dialect of Rome, the correct pronunciation should be "pit-zell-ayse" but we've always used our good old fashioned Southern Italian peasant dialect (Naples, Abruzzi & Calabrese). Oh, and by the way--DON'T cut the fluff off the edges--it's the best part!

--Mbo

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 15 Feb 00 - 06:57 PM

So, are we going to continue the discussion of Italian cookery implements, or are there any more contributions?

Hopefully, with the addition of a few more from mother's cook book, and the oh, three or four other dessert and chocolate cookery books I have lying around, the finished book should be available for Summer. Don't know what format it will take yet, but I will try and get everything in, with as many credits as possible....

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 15 Feb 00 - 07:22 PM

Liz, if you really want more, I've got a couple I can post after 8:30PM, Mountain Time(10:30 Mudcat time) One is for a chocolate roll cake with Whipped Cream/Mocha Frosting and Holy Mudcats is it good! Had to make 3 at Christmas because I had to take something to a dinner and the stuff disappeared as fast as I could make it. Righ now, I have to make dinner, then go to a gig, and I want to watch the Wesminister Dog show,but I'll try to sneak it in.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 15 Feb 00 - 07:23 PM

Liz, if you really want more, I've got a couple I can post after 8:30PM, Mountain Time(10:30 Mudcat time) One is for a chocolate roll cake with Whipped Cream/Mocha Frosting and Holy Mudcats is it good! Had to make 3 at Christmas because I had to take something to a dinner and the stuff disappeared as fast as I could make it. Right now, I have to make dinner, then go to a gig, and I want to watch the Wesminister Dog show,but I'll try to sneak it in.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 15 Feb 00 - 11:09 PM

YAH!My first double! Stoopid browser gave me the Cannot be displayed page, so stoopid me submitted it again. Here are a couple more chocolatey things.
CHOCOLATE CAKE ROLL
2/3 cup flour 1/2 teaspoon baking powder
1/2 teaspoon salt 5 eggs 3/4 cup white sugar
2 oz.unsweetened baking chocolate 1/4 cup cold water
2 /tablespoons sugar 1/4 teaspoon baking soda
Mix flour, baking powder and salt. Beat eggs in large bowl. gradually beat in 3/4 cup sugar,beating until light and fluffy. Gradually fold in flour mixture. Melt chocolate,immediately add cold water and 2 Tablespoons sugar and soda. Stir til thick and smooth. Add to batter.
Pour into greased 15"x10" (jelly roll)pan that has been lined with waxed paper and greased again. Bake 350 for 18-20 minutes, til toothpick comes out clean. Immediately turn out onto a towel which has been dusted with confectioner's sugar. Peel off the paper, and trim crispy edges if needed. Roll up the cake WITH THE TOWEL and let cool while you make the frosting

MOCHA WHIPPED CREAM FROSTING
3 oz cream cheese 3/4 cups confectioner's sugar
1 teaspoon vanilla 4 oz semi sweet chocolate 1 1/2 cups (liquid)whipping cream
2 Tablspoons instant coffee 2 Tablspoons HOT water
Dissolve the coffee in the hot water,let cool.Melt chocolate. Beat the cream cheese with the confectioner's sugar til light and fluffy. Add the vanilla, melted chocolate and cooled coffee. In separate bowl, whip cream til soft peaks form. Fold the chocolate mixture into the whipped cream.

Gently unroll the cake and remove the towel. Place 1 3/4 cups frosting on the cake and roll back up. Place rolled cake on serving tray, and finish frosting the outside. If desired, roll out green gum drops and cut holly shapes out of them, and use Cinnamon Imperials for the holly berries. If you want, you can pipe some dark chocolate frosting on to the holly leaves to outline them, or make "bark"lines on the cake. Refrigerate if not serving immediately.

CHOCOLATE RAVIOLI COOKIES
2 oz. semi sweet chocolate 1 cup butter 1/2 cup white sugar
1 egg 1 teaspoon vanilla 1/2 teaspoon chocolate extract
1/4 teaspoon baking soda dash salt
2 1/2 cups flour
Melt chocolate and cool Cream butter and sugar in large bowl. Add egg, vanilla, chocolate extract,baking soda,sakt abd nekted cgocolate. Beat until light.
Blend in flour to make a stiff dough.Form dough into to log shaped rolls, wrap in plastic film and refrigerate a couple hours. Cut 1/8" slices from the roll. Place 1 slice on greased cookie sheet, and place 1/2 teaspoon of Raspberry jam in the center. Cover with another slice of cookie dough and seal the edges with a fork. Bake about 10 minutes, and dust with confectioner's sugar. You can make the logs round or square. About 6 doz. cookies

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 15 Feb 00 - 11:40 PM

wait a minute ... sakt abd nekted cgocolate? That's not Italian! It's Abyssinian! Trying to put a fast one over on us, huh? Pizzelli! Pizzelli!

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 15 Feb 00 - 11:48 PM

HUH? I didn' post no nekkid chocolate! anyway, if I had it woulda been in Gaelic or Polish not Abyssinian. so there.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 16 Feb 00 - 05:10 PM

What about Queen of Puddings?

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 16 Feb 00 - 05:56 PM

OK,OK, I was trying to watch the dog show when I put it up. Make that "salt and melted chocolate". Happy now, dear Amos?

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 17 Feb 00 - 10:03 PM

Well, what about Queen of Puddings? Does it have chocolate in it or is it an insult for dodgy chefs??

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: GUEST,Penny S. elsewhere
Date: 18 Feb 00 - 07:28 AM

No chocolate in the Queen of Puddings - it's a layered construction with an egg custard wuith breadcrumb and lemon zest base, spread with strawberry or raspberry jam and topped with meringue. Recipe if you want it. And I have a related chocolate thing with no meringue.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 18 Feb 00 - 06:36 PM

Queen of Puddings

I pint (570 ml) milk
4 oz (110 g) fresh white breadcrumbs (actually, they don't need to be fully crumbed, just broken up into small pieces)
½ oz (10 g) butter
2 oz (50 g) caster (fine white) sugar, plus a little for topping
The zest of one lemon
2 eggs, separated
3 level tablespoons raspberry jam (that's with seeds) Other jams or jellies could be used, but would not have the traditional flavour blend

Preheat the oven to 350o F (180 o C). Butter a 1½ (850 ml) oval or similar pie-dish.

Heat the milk to boiling in a saucepan, remove from the heat and stir in the butter, bread pieces, half of the sugar and the zest. Fork through well to break up the bread. Leave for 20 minutes to swell the breadcrumbs and cool the milk. Check that there are no lumps. Beat the egg-yolks and stir them into the crumb mixture, pour it into the pie-dish and spread it out evenly. Bake it in the centre of the oven for 30-35 mins or until set.

Melt the jam over a low heat. When the pudding is ready, remove from the oven and spread the jam over it.

Beat the egg-whites until stiff and whisk in the remaining sugar. Spread the meringue over the pudding, pulling it up into little peaks. Dredge a little sugar over it all. Replace the pudding in the oven and bake for 10-15 mins until golden brown. Serve hot.

Chocolate Pudding

This recipe needs to be slow cooked, though it could be adapted to be cooked in a waterbath as other custard-type dishes could be. It can either be cooked for 8 hours in a souffle dish on a trivet in water in a slow cooker, or on the top shelf of an oven at its lowest setting, over 180o F (82 o C), under 200o F (93 o C). Butter the souffle dish, and keep the buttered paper for covering the pudding.

3 rounded tablespoons chocolate powder
16 fl oz (400 ml) milk
2½ oz (63 g) white bread, broken up
1 tablespoon (15 ml) caster sugar
1 egg
½ teaspoon (2.5 g) vanilla extract (or you could use vanilla sugar above)

You could add orange zest, coffee, or substitute a little of the milk with a liqueur

Mix the chocolate powder and milk in a small saucepan and stir over a gentle heat to blend. Add the bread and sugar and cook for a couple of minutes, breaking up the bread well. Allow to cool. Add the egg and vanilla and beat vigorously with a wire whisk or electric mixer. Pour the mixture into the souffle dish and cover with the buttered paper. Cook as above for 8 hours or until fully set. Turn out onto a dish and serve hot or cold with cream, soft custard, or whatever seems good. It is surprisingly rich and chocolatey, a bit more like a mousse than you might expect. If you don't use the butter paper, but cover it with a lid clear of the mixture, you can serve it in the dish.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 21 Mar 03 - 02:51 PM

*drool*

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Beccy
Date: 21 Mar 03 - 04:55 PM

Three words...

Banana Nutmeg Smoothie!



(Oh yeah! That is GOOD! Hey DougR... I think you could even eat this with your low-carb diet.)

Beccy