My younger sister Laura is the little chef in our family. She does an amazing job of it too! I used to like cooking and I still do as long as it is a dessert or fudge (I am a bit of a sweet tooth) but the eating part is what I most enjoy!
My absolute favourite dessert that my sister makes is self saucing chocolate puddings topped with whipped cream, candied orange zest and hazelnuts! Even the name has my mouth reduced to saliva! Y.U.M.
My brother just recently turned nine and instead of a cake for his birthday he chose chocolate pudding. My sister was more then happy to oblige and no sooner had she put on her apron already splatted with food stains, a delicious chocolaty smell began to waft from the oven. It filled the house and had us all asking every thirty seconds "are they done yet??"
We serve them with vanilla ice cream as well for a special treat. We each get our own mini pudding in our own coloured ramekins and pile it up with as much ice cream and orange zest as the ramekin can hold! Simply delightful.
Melted butter, for greasing
1 cup self-raising flour
1/3 cup oven roasted hazelnuts, peeled and roughly chopped
1½ tablespoons cocoa powder
¼ cup firmly packed brown sugar
60g dark chocolate70%, roughly chopped
140ml full cream milk
1 egg, lightly beaten
50g unsalted butter, melted, cooled
Icing sugar, to serve
½ cup firmly packed brown sugar
¼ cup cocoa powder, sifted
200ml warm water
Candied Orange Zest
Zest of 1 large orange, long thin strips
¼ cup caster sugar
50ml orange juice, strained
400ml thickened cream
1 tablespoon icing sugar
1 teaspoon vanilla essence
1. Preheat oven to 190°C. Brush six ¾ cup-capacity round ramekins with melted butter and place onto an oven tray.
2. Combine flour, hazelnuts, cocoa powder, brown sugar and chocolate in a large bowl and whisk to combine. Make a well in the centre and slowly pour the milk and egg in, whisking until combined. Divide batter evenly between prepared ramekins.
3. For the sauce, combine brown sugar, cocoa and warm water in a jug and stir to dissolve. Carefully pour chocolate sauce over prepared puddings to just under full.
4. Bake for 13-14 minutes. Remove from oven and stand for 2 minutes. Dust with icing sugar.
5. For the orange syrup, combine orange zest, sugar and juice in a small saucepan. Bring to a simmer and cook for 3-4 minutes to a syrup consistency.
6. For the cream Cantilly, place all ingredients in a jug with a whisk attachment of a stick blender and whip until soft peaks form.
7.Serve puddings with a drizzle of orange sauce and a dollop of Chantilly cream.
What are your favourite desserts?