Marmalade  Steamed Pudding

 

1 tbsp. self raising flour                               

1 tbsp. sugar

1 tbsp. cream

¼ tsp. finely grated orange rind

1 tsp. marmalade

 

Take a small, heat-proof dish such as a soufflé ramekin or a flan tin and grease it with butter.

 

Mix all the ingredients together and beat them well for ten seconds.

 

Place the mixture into your greased dish and wrap it in plastic wrap or seal the top with baking paper and a rubber band.

 

Place the dish in a small saucepan with one centimetre (half inch) of water.

 

Cover the saucepan and bring the water to the boil then reduce the heat and simmer for fifteen to twenty minutes.

 

Remove the dish from the saucepan using tongs, and take the wrapping off.

 

Serve with extra marmalade and cream.

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Chocolate and Raspberry Tart

 

Base

1 tsp. Butter

6 raw almonds

½ tbsp. oats

Filling

40g dark chocolate

2 tbsp. cream

2-3 drops of vanilla extract

 

Raspberries

 

To make the base: line the bottom of an individual size spring-form tin or flan tin with baking paper.

 

Crush the oats and almonds in a food processor to form a coarse flour.

 

Melt the butter in a small saucepan and cook it until it begins to brown then remove it from the heat.

 

Mix the crushed almonds and oats into the butter.

 

Press the mixture down firmly to cover the bottom of the spring-form tin and refrigerate.

 

To make the filling: heat the cream in a small saucepan until it begins to steam, and then remove it from the heat and stir in the chocolate and vanilla.

 

When the mixture is smooth, pour it into the prepared base and dot the raspberries around the top. 

 

Refrigerate until firm then turn out of the tin and serve.

 

Hint; using frozen raspberries will speed up the setting process.