Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering! Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!
It’s been a long time coming this year but finally the Easter weekend is within reach.
Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!
Preparation Time: 20 minutes
Chilling Time: 1 hour
150g digestive biscuits
300g cream cheese
145g icing sugar
2 teaspoons lemon juice
450ml double cream
1 teaspoon vanilla extract
1 vanilla pod, scraped
Any topping you fancy!
For the base
Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.
For the cheesecake mixture
Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.
If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.
For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!
How to decorate
We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.
We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!
This parfait recipe from Jöro Restaurant is a indulgent frozen dessert which will help you get ahead when cooking for guests as it needs to be made ahead of time. It is served on a small piece of Parkin with small pieces of fresh apple. The rich and creamy parfait couples beautifully with the warm spice of the ginger in the Parkin and slight tartness of the Granny Smith apples. See the Parkin recipe here.
Parkin is a gingerbread cake often associated with Yorkshire. It is made with oatmeal, black treacle, flour, butter and, of course, ginger. It is a sweet, sticky cake and the gentle warmth of the ginger makes it perfect for a winter’s day! We would really encourage you to give Jöro’s recipe a go but if you are in a rush store bought ginger cake is an appropriate alternative.
The Sherry sauce bubbling above adds to the richness and flavour of this dessert.
Serves: 4-6 as a dessert
Prep time: 10 minutes
Cooking time: 45 minutes hands on time, 8 hours freezing time
Make the beurre noisette, melt the butter over medium-low heat in the 16cm saucepan, stirring it frequently until it browns slightly. The butter will transform, turning from melted to a toasty and nutty liquid. Set to one side to cool.
Place the sugar and glucose in the 14cm saucepan and heat to 121 C on a sugar thermometer then take off the heat and allow to cool slightly.
Place the egg yolk into the bowl of an electric mixer and using the whisk attachment whisk on full speed until pale and creamy. Slowly add the sugar syrup in a continual flow until the egg yolks have taken it all.
Add the cooled beurre noisette and whisk until fully incorporated. Stir in the mascarpone and then fold in the whipping cream. Mix well so there is no marbling of the ingredients at all, season with salt to taste (salt is optional, but will give you a beautiful salted caramel-like flavour).
Prepare a freezer-safe container by carefully lining it with cling-film, or alternatively spray with non-stick baking spray and then pour the parfait mixture in and place in the freezer until frozen solid.
Once frozen, remove from the freezer and leave to soften slightly before cutting into desired portions, then return to the freezer until you are ready to serve it.
To prepare the Sherry caramel, use either the cleaned 14cm or 16cm saucepans place the sherry and sugar into a pan and reduce by half, then chill completely.
To prepare the apples, peel them and cut into desired shapes and store in apple juice with a squeeze of lemon juice to stop them from discolouring.
When ready to serve, place the parfait over a piece of Parkin on a chilled plate, drizzle over the Pedro Ximenez caramel and scatter over the apples.
Parkin is a gingerbread cake traditionally made with oats and black treacle. It’s simple to make and is often associated with Yorkshire as well as being eaten on Guy Fawkes Night. Local Sheffield restaurant Jöro have shared their recipe for this cake with us as it’s compliments their Christmas dessert Parfait recipe perfectly, with the spice from the ginger and the creaminess from the Parfait bring out the best in each other.
Prep time: 10 minutes
Cooking time: 40 minutes
875g golden syrup
125g black treacle
250g unsalted butter
250g muscovado sugar
500g self raising flour
10g ground ginger
Roasting Tin/Tray or Cake tin (35cm x 25cm)
Cream together the butter, syrup, treacle and sugar, then beat in the eggs.
Sieve together the flour and spices, then mix in with the oats, then combine this mixture with the rest of the ingredients well.
Line a tray and spoon in the mixture evenly.
Bake at 180C until golden, and when you pierce the centre with a knife it comes out clean, approximately 40 mins.
Our virtual mailbag was overflowing with fabulous entries to our Autumn recipe competition. Clearly you all love the flavours of Autumn as much as we do. We have thoroughly enjoyed cooking, baking and of course eating all your wonderful recipe submissions!
The winning recipe was Chris Hunt’s Pear, Fig and Ginger Meringue Flan.
Initially it was quite tough whittling down all the entries but when it came to the final cut the winning dish really did stand out. We selected Chris’ recipe because of the use of seasonal fruits, the lovely mix of textures and for the beautiful balance of delicate, sweet and warming flavours. Chris’ recipe is well written, easy to follow and we especially love the tip for avoiding a soggy bottomed pastry. The Meringue Flan tastes delicious, looks sensational and we would encourage everyone to give it a go!
Congratulations to Chris for this award-winning recipe!
Chris told us that she loves this recipe because it, ‘uses fruit in season and is a chance to use figs which are often overlooked as an ingredient. The flan can be made with either the meringue topping or just left plain. It is a sweet dessert which can be served with a nice ginger custard or some cream’. Chris also sent us this lovely photograph of the dish:
23cm Flan tin
Hand mixer or free standing mixer
Baking beans or dried rice
Icing bag and nozzle (optional)
For the Shortcrust Pastry
200g plain flour
100g butter, chilled
2 tablespoons cold water
1/2 teaspoon ground ginger
1 teaspoon lemon juice
For the Frangipans
100g ground almonds, plus 2 tablespoons extra (I ground some fresh almonds and then roasted this in the oven at 160 C for 10 minutes)
100g butter, softened
100g caster sugar
1 tablespoon plain flour
1 teaspoon ground ginger
For the Meringue topping
2 free-range egg whites
100g caster sugar
2 teaspoons cornflour
In a food processor blitz together the flour, ginger and butter to create a crumb texture. Mix together the egg, water and lemon juice and gradually add the liquid till the dough starts to form into a ball (you may need to add more water if it’s looking a little dry).
Roll the dough out on a lightly floured surface until about 3mm thick and line a 23cm round, leave excess pastry hanging over the top & prick the bottom with a fork. Refrigerate for 15-30 mins.
Pre-heat oven to 200°C. Line the pastry case with grease proof paper and fill with baking beans or rice, you now want to bake your pastry blind for 12 mins, remove the paper and beans and bake for another 5 minutes to brown the pastry slightly. Leave the flan case to cool . The flan case can be prepared the day before if it helps.
Beat together the butter & sugar until fluffy to begin the frangipane. Stir in the rest of the ingredients.
Slice the figs length ways and peel and slice thinly the pears. Sprinkle the cooled pastry case with ground almonds, this should help prevent a soggy bottom.
Spoon over the frangipane mixture and smooth out pushing to the edges. Push the fig and pear slices into the frangipane.
Bake for 30 mins in the oven at 160°C. Leave to cool.
Using a sharp knife, carefully cut around the edges to achieve a neat edge.
For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.
Pipe on top of the filled flan to cover all the filling. Bake in the oven for about 15 minutes at 180 C until the filling is completely set and the meringue is lightly golden and crisp.
This Salted Chocolate Vegan Tart is so delicious I cannot begin to tell you! It’s really important to use a good quality dark chocolate when making this recipe as you can really taste the difference. In the ProWare office of late we haven’t been able to get enough of Seed and Bean’s salted vegan chocolate. So we decided to make it into a tart!
This tart’s base is a more ‘biscuity’ base, not to be confused with Masterchef’s ‘buttery biscuit base song‘ as we’ve used soya margarine to keep it vegan. And really, this recipe is all about the rich chocolate filling! We’ve also paired it alongside coconut cream which is very versatile. The recipe is based on Ashley Rodriguez’s recipe for Coconut Rhubarb Creamsicles (which is amazing by the way!). To make the coconut cream more thick we’ve removed the coconut water by placing the can in the fridge beforehand. Coconut cream is great served on top of fruit salad, in a Victoria sponge cake, as a topping on Chia Seed Pudding and even as a replacement for whip cream on a latte!
Written by Corin
Prep time:5 minutes
Cooking time: 10-15 minutes
Chill time pastry:60 minutes
Chill time filled tart:5-6 hours
For the filling
200ml soya milk
4 tablespoons sugar
1 tablespoon cornflour
1 teaspoon vanilla extract
255g dark salted vegan chocolate (we used Seed and Bean’s salted dark chocolate)
If not using salted chocolate add 1/2 teaspoon fine sea salt
Place a can of coconut milk in the fridge with the side of the can you are going to open facing upwards. Let chill for 1 hour then open the can and carefully pour away the liquid into a bowl or glass. A thick coconut cream will remain in the can. Put this into a medium bowl and whisk together with the sugar and vanilla. Cover then put back in the fridge until you’re ready to eat the tart.
For the pastry sift the flour and icing sugar into a large bowl.
Chop the margarine roughly then add it to the dry ingredients by rubbing it into the flour/icing sugar quickly. Add the vanilla extract and add enough water slowly, little by little stirring with a wooden spoon until it is able to be made into a ball.
Wrap the dough in Clingfilm and put in the fridge to chill for 30 minutes.
When it is nearing the end of the 30 minutes, preheat the oven to 180ºC/350ºF/Gas 4.
Remove the pastry from the fridge and roll out on a floured surface so that it is 1/2 cm in thickness. Then line the tin with the pastry.
Once the tin is lined with the pastry cut a piece of grease proof paper so it over hangs the tin slightly then place your ceramic baking beans inside. Blind bake the pastry in the oven for 15 minutes with another piece of grease proof paper over top of the tart. This will stop the edges from browning too much.
After the blind bake, remove the weight/beans and bake for a further 10-15 minutes. Remove from the oven when it is golden brown and cooked through. The dough is very much like a biscuit base rather than flaky pastry.
Combine the soya milk and water in the milk pan and bring it to a gentle simmer over a low to medium head. In a small bowl mix the cornflour with a few tablespoons of soya milk then return to the milk pan and stir to combine. Bring the mixture to a gentle boil.
Break the chocolate into the medium sized bowl and pour over the hot soya mixture, stirring to combine. Add the vanilla extract and extra sea salt if not using salted chocolate. Pour in the pastry and refrigerate for 5-6 hours.
Chop 2 tablespoons of pistachios and scatter over the chocolate tart before serving and serve with a dollop of coconut cream.
For some of you Chia Seed Pudding may be ‘so last year’ or even 5 years ago for that matter, but I’ve only this year discovered Chia seeds/Chia seed pudding and I am definitely an enthusiast. Despite being so tiny, these little seeds are packed with good stuff. They’re full of antioxidants, omega 3’s, calcium, protein and fibre. Chia Seed pudding is a great way to start your day, as a healthy snack or even a dessert. Below are a couple of my favourite ways to top Chia Seed Pudding, but feel free to experiment with different fruits, nuts and toppings to your taste – that’s the fun part!
Place the chia seeds in a bowl or container. Add the plant milk along with the vanilla. Mix with a fork or whisk until incorporated. Leave to rest for 5 minutes then stir again thoroughly. Now leave for 3o minutes to an hour, or overnight in the fridge.
Distribute chia pudding into bowls/glasses or mason jars, whatever you’d like to eat them from. Then using the garnish ideas below begin mixing/ topping/garnishing your pudding. Enjoy!
Types and Garnish Options
Mango Ginger Breeze
Fresh ginger, finely chopped (best to mix this in at the chia seed and plant milk stage)
1 tablespoon cacao or coco powder thoroughly mixed into the ready chia pudding
1 tablespoon maple syrup
3-4 strawberries, sliced
1 tablespoon (per person) nut butter
Top with cacao nibs or grated dark chocolate
1/4 of a pineapple, cut into bite sized pieces
Dollop of coconut cream (this is made from 1 can of coconut milk, pour out the liquid and only use the thick coconut cream. Add 2 tablespoons of caster sugar and 1 teaspoon of vanilla. Mix well and refrigerate for at least 15 minutes before using.)
I don’t know if you’re like me, but I have a basket of packages of half used seeds, nuts, dried fruit and grains in my cupboard, some of which have been there for so long it’s slightly embarrassing! It is very good though if you are making your own granola as you can throw in pretty much anything and it still tastes great.
The other day my husband came home from the supermarket with these Caramelised Sesame Peanuts which were so moreish it made me upset because the package was way too tiny, a measly 80g! I looked at the ingredients and thought ‘I can make these’. In fact, I could make them that very moment thanks to my lovely basket of miscellaneous packages and that’s what I did. I had some raw unsalted peanuts which I bought ages ago to use as a topping for homemade Pad Thai, which were begging to be used. The result was really similar, I would say that the store bought version is slightly sweeter, but I prefer to err on the side of making things healthier if I can so I am happy with the result. Also, the store bought version had honey on the ingredients list, but I swapped this for a mix of maple syrup and coconut sugar.
Feel free to experiment with whatever nuts and seeds you have lurking in your cupboards and I hope you enjoy!
Written by Corin
Prep time: 2 minutes
Cooking time:20 minutes
300g unsalted raw/plain peanuts
1-2 tablespoons sesame seeds
2 tablespoons maple syrup (substitute honey)
65g coconut sugar (substitute white or brown sugar)
Half a teaspoon of crushed or fine sea salt (I used vanilla flavoured sea salt)
Silicone mat or grease proof paper
Preheat oven to 170°C.
Place the peanuts in a bowl, add in all other ingredients and mix well.
Line baking tray with silicone mat or grease proof paper and pour nuts onto tray. Spread the nuts out as much as you can.
Bake in oven for 10 minutes, stirring at this point, then for a further 10 minutes keeping an eye on them to make sure they don’t burn. Remove from oven, let cool slightly if you can and enjoy!
With all the sunshine lately, this gorgeous sorbet beckons. It is light, fruity and would be fabulous served between courses, sometimes called an Intermezzo to cleanse the palate, or as a refreshing dessert.
Tangy yet sweet, the tangerines add a wonderful colour and flavour to this dessert.
I’m submitting this recipe for Kavey’s Early Summer Bloggers Scream for Ice Cream Event themed Sorbets or Granitas. I’m really looking forward to seeing all the other exciting recipes submitted, just in time for summer too!
Written by Corin
Prep time: 20 minutes
Cooking time: 15 minutes (plus 2-4 hours to cool in fridge, churning time in an ice cream maker, then 8 hours in freezer)
Roughly 500ml dry Prosecco, chilled
Zest of 5 tangerines (approx 1-2 tablespoons)
1 litre of tangerine juice, strained (15-20 tangerines depending on their size)
Ice cream maker (don’t forget to put the bowl in the freezer well in advance, following the manufacturers instructions before use)
Hand grater or zester
Put the bottle of Prosecco in the fridge to chill.
Place the water in a small saucepan and add the sugar. Use a spoon to stir the mixture over a medium heat until it is combined. Once combined, increase the heat slightly and bring the mixture to a gentle boil, then remove from the heat. Transfer the mixture to another bowl and put in the fridge to chill. (about 2-4 hours)
Meanwhile wash 4-5 tangerines and dry them, then use these for the zest/finely grated peel.
Juice enough tangerines until you have approx 1 litre of juice. Pour the juice through a sieve to remove the pulp. Then place in a covered container in the fridge to chill.
Place the container you intend to keep the sorbet in into the freezer to chill. Once all mixtures are really cold, mix together the tangerine juice, zest, sugar mixture and Prosecco using a whisk, then transfer it to your chilled ice cream maker bowl and freeze/churn according to the manufacturer’s instructions.
Transfer the sorbet into your chilled container and place in the freezer over night or until hard before serving.
Ice cream is one of my favourite things. Whether it be regular ice cream, frozen yogurt or my newest love, coconut milk ice cream. I splurged last May and bought myself an ice cream maker and I haven’t regretted it. I have made many frozen yogurts, custard ice cream recipes, and so many varieties of coconut milk ice cream. I’ve come to like the coconut milk ice cream more than traditional ice cream because it is lighter and more refreshing to eat while still having the perfect creamy consistency as well as just the right amount of sweetness.
I’ve roasted the cherries with coconut sugar and 30ml of ‘The Kraken’ spiced rum, which adds a delicious flavour, however if you are going to be serving this ice cream to children or someone avoiding alcohol, it’s best to omit it altogether from the recipe. In general, about a tablespoon of alcohol added to coconut ice cream helps prevent the ice cream from freezing too hard. Since there is over 3 tablespoons of rum in this recipe, it takes much longer to solidify in the freezer; however, this makes it much easier to scoop when you’re ready to eat it.
The arrowroot powder in coconut ice cream is essential to create a creamy texture. This can be substituted with corn starch, however arrowroot powder can be found in the baking isle of most larger supermarkets. I use either honey or maple syrup to sweeten the ice cream, but if you want to make it vegan make sure to use maple syrup.
The chocolate chips I used are from and made by local Sheffield independent Chocolate shop and Cafe Cocoa Wonderland. I used their ‘Cute as a Button’ dark chocolate buttons in this recipe, but can also highly recommend the lemon/lime ones if you’re in the mood for a treat. You can order some of their chocolates online, so go on and indulge!
Written by Corin
Prep time: 10 minutes
Cooking time: 5-10 minutes (plus 2-4 hours to cool in fridge, then 3-4 hours in freezer)
Baking time:20 minutes
2 cans full fat coconut milk
120ml runny honey (substitute maple syrup to make it vegan)
1 teaspoon vanilla extract
80ml The Kraken Spiced Black Rum (optional)
2 tablespoons arrowroot powder/starch
Pinch of fine grain sea salt
1 tablespoon coconut sugar (can substitute with brown sugar)
100g dark chocolate, chopped (I used chocolate chips which I chopped slightly before adding)
Ice cream maker (don’t forget to put the bowl in the freezer, following the manufacturers instructions before use)
Cherry pitter (optional)
Add the coconut milk, honey, vanilla, and salt to a saucepan and bring to a gentle simmer over a medium heat while whisking frequently.
While the coconut milk mixture is heating remove a ladle of the warm mixture into a separate bowl and mix in the arrowroot powder. Use a whisk to mix thoroughly so no lumps remain.
Once the coconut mixture is simmering, add the arrowroot mixture in the small bowl and mix constantly for 1 minute.
Remove from heat and add 50ml of rum. Let the mixture cool slightly, stirring every so often during the process, then transfer to the fridge until very cold (approx 2-4 hours).
Meanwhile, preheat oven to 200°C. Wash the cherries and strain them so they are fairly dry. Place them in an oven proof dish and pour over 30ml of rum and sprinkle 1 tablespoon of coconut sugar on top. Shake the tray slightly to evenly distribute the rum and sugar.
Place in the oven for 20 minutes shaking the tray about half way through baking time. Keep an eye on them so that they don’t burn. When they start to shrivel slightly remove them from the oven and let them cool before removing the stems and pips. I did this by hand but you could use a cherry pitter if you have one. Then chop the cherries into quarters using a knife and fork.
Before you churn your ice cream put the container you intend to store the ice cream in into the freezer to chill.
Once the mixture is very cold, whisk it briefly then transfer it to your chilled ice cream maker bowl and freeze/churn according to the manufacturer’s instructions. Add the roasted cherries and dark chocolate in the last 5 minutes of freezing until thoroughly combined.
Transfer the ice cream into your chilled container and place in the freezer for a couple of hours before serving.