I'm finally catching up! Dessert week was intense, to put it mildly. Bingate shocked the nation, quite literally, and we saw pure ice cream rage aimed at Diana in the 24 hours following the show. In the most British of scandals, we raged over a soggy sponge and Diana was hung, drawn and quartered over twitter. Do not mess with an Irishman's pudding. However, deceptive editing was revealed to be the true facilitator of the baked alaska nightmare, and the show was left with significantly less beard than before.
Not being brave enough for the show stopper, I opted for a self-saucing pudding. I present to you - the Melt-In-The-Middle Blackberry and Chocolate Pudding!
It really isn't a complicated recipe and doesn't require any special equipment. I used an old yorkshire pudding tin to make this dessert and turned them out as soon as they were done in the oven.
The recipe I followed is adapted from an old Delia Smith recipe, minus the booze. How many recipes can you include sherry in? All, if you're that lady.
This recipe makes 8 puddings, or 6 if you have a big tin.
For the coulis:
50g golden caster sugar
1/2 tsp vanilla extract
For the pudding:
100g dark chocolate
30g cocoa powder
1tbsp camp coffee
2 large eggs and 2 egg yolks
60g caster sugar
2 tsp vanilla extract
30g plain flour
1. It's best to make the blackberry coulis for the middle a little earlier in the day. For this, put the blackberries and sugar into a pan with 100ml of water. Bring to the boil and simmer for 5 minutes. Mix in the vanilla extract and put aside to cool.
2. Place the broken chocolate along with the butter and camp coffee into a pyrex bowl, which should be sitting over a saucepan of hot water. Stir occasionally whilst doing step three.
3. Whilst the chocolate is melting, place the sugar, whole eggs, egg yolks, vanilla extract and camp coffee into a large mixing bowl. Whisk with an electric hand mixer until the mixture has doubled in volume, about 5 minutes. It should resemble a mousse-like mixture at this stage.
4. Pour the melted chocolate mixture around the edge of the bowl, and then sift the flour and cocoa powder over the top. Fold together with a metal spoon. This should take up to 8 minutes, so don't be tempted to rush! You want to keep that fluffy texture.
5. Grease the pudding tins well and then spoon a third of the mixture in. Add a nice dollop of coulis just in the middle and then top up with pudding mixture until it's just below the lip.
6. Put in an oven pre-heated to 200 degrees for 12 minutes. Serve straight away with a dollop of ice cream.
The pudding was a success! Because of the fruit coulis it's not a sauuuuucy sauce pudding, but it seemed such a shame not to make the most of the blackberries weighing down the bushes at the back of the house.
The next episode was Pies and Tarts, which wasn't as dramatic as Bingate but had all the tension one could expect from a cracked pastry and leaky filling.
Norman, you will be missed. You've left a little Scotland in all of our hearts.