Lawrence here again. I’m 16 months now and slowly getting to the point where I can leave this living hell of routine, removal from the bath, vegetables, limited treats, car journeys over 3 minutes and shoes. I have a message for all you baby/toddler hybrids out there about keeping your mother/father/adult ‘in charge’ on their toes. READ MORE
Today I attended a Mother’s Day assembly that not one of my sons’ featured in. Not one. No, I was not being a kind soul and sitting in the audience watching a friend’s child whose mother has to work. Nor am I some kind of Mother’s Day service addict; a woman who can only cry through watching emotional clip art on a projected Power Point presentation set to Enya. (Like Helena BC’s character in fight club, though I seem to recall she was addicted to support groups). No, no and no. I am just deeply disorganised, though not in the traditional sense.
One of my very good friends, who I shall call Helena (for that is her name) noticed my strangely efficient style of disorganisation at university and commented that because I display a ruthlessly efficient façade everyone trusts me to know what to do, get them to places on time and generally mother people. But it’s all just smoke and mirrors and today reader, my cover has been blown.
Here is a pudding that is ruthlessly efficient. It uses these fantastic flan cases from Iced Jems. Serve it warm with a scoop of ice cream and perhaps some slices of banana. Or just alone if you’re in a not-very-efficient mood.
Preheat the oven to 180°C/gas mark 4 and pop 8 flan cases onto a baking tray. If you don’t have flan cases like these ones from Iced Jems then you could line a 12 hole cupcake tray with cases but beware that the cakes will take longer to bake – so these will be more like 20 – 25 minute chocolate cake puddings rather than speedy 15 minute ones. Right, logistics over. Ready?
Place all the ingredients into a large bowl and whisk with a hand whisk (or you can do this in a stand mixer or with an electric hand held mixer if you prefer) for 3 minutes. Then divide the mixture between the 8 flan cases equally and bake for 15 minutes. Check them after 10 minutes as all ovens are different and you don’t want a dry chocolate cake.
Either serve immediately with a large scoop of vanilla ice-cream and maybe some chocolate chips for good measure or serve alone. Cream might be nice too. These can of course also be eaten cold, just as a cake.
Hands up who likes Christmas pudding? Mine is firmly up. I love the stuff. But not everyone does. For some it’s just a step too far after all the goose fat, carbs and sprouts. This is a great alternative to Xmas pud which masquerades as… you guessed it – Christmas pudding! Keeps for 2 weeks after making as long as stored in a cool, dark place. A bloom may develop after a week but this does not affect the flavour.
I made a lovely video with the Scoff folks to show off how to make this pudding. You can see the vid on my YouTube channel and also the Scoff one. You can watch it below too.
300g digestive biscuits, broken into 2cm ish pieces
50g glace cherries
100g chopped toasted hazelnuts
50g white chocolate
A red glace cherry to decorate
Fresh holly leaves of some green fondant icing to make into leaves
Place the sultanas and brandy into a small pan and heat on low until the brandy absorbs, stirring all the time. Remove from the heat and leave to cool. Melt the butter, maple syrup, nutmeg, cinnamon, orange zest and chocolate in a bowl in the microwave until completely molten. Add the biscuits, cherries, hazelnuts and brandied sultanas. Stir well.
Take a 2 pint pudding bowl and line with clingfilm. Pour the mixture into it and pat down well. Cover with clingfilm and leave in the fridge to set for a few hours or overnight.
Remove from the pudding bowl (dip briefly in hot water in another bowl if it won’t come out) and remove the clingfilm. Place on a serving plate and decorate with melted white chocolate (allow to re-solidify before pouring) and holly.
I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off.
I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them...