chocolate custard

This decadent and delicious dessert is easy to make and made easier as you make it ahead.

No bake chocolate custard with ginger

whole milk (80 milliliters)

tbsp sugar

bittersweet chocolate (approx 90 grams/3 ounces)

cinnamon

ginger

tbsp butter (7 grams)

Warm the milk and sugar over a medium-low heat until it is just boiling. Lightly beat the egg yolk in a bowl and gradually add the milk, whisking it in as you add to ensure it combines well and doesn't cook the egg.

Return the mixture to the pan then add the chocolate and melt in the heat of the milk mixture, stirring constantly. Add the cinnamon and 1/2 tbsp ginger and mix through.

Warm the mixture for a couple minutes back on a low stovetop heat, without boiling, to thicken the mixture slightly. Then stir in butter and divide it between two small glasses. Refrigerate before serving, topped with additional small pieces of crystalized ginger.

Steamed Chocolate Sponge Pudding with Chocolate Custard is the ultimate in pudding decadence. Warm and sticky gluten-free chocolate pudding steamed on the stove top then served with lashings of rich chocolate custard.

Steamed Chocolate Pudding with Chocolate Custard {gluten-free}

g 70% dark chocolate

g double cream

golden syrup

unsalted butter

200 g soft light brown sugar

eggs

vanilla extract

almond flour

70 g sweet rice flour

oat flour

cocoa powder

baking powder

salt

300 ml double cream

100 ml whole milk

75 g soft light brown sugar

Prepare a 1.1lt pudding basin by placing a small circle of greaseproof paper into the bottom of the basin and greasing well.

Melt the chocolate in a bain marie or a bowl over a simmering saucepan of water.

Once melted stir in the double cream and golden syrup and pour into the bottom of the pudding basin. Set aside whilst you prepare the sponge.

Cream the butter and sugar together until light and fluffy.

Add the eggs one at a time and then the vanilla extract.

Sift together the flours, cocoa powder, baking powder and salt then beat into the rest of the sponge mixture.

Pour the sponge mixture into the pudding basin on top of the chocolate cream and smooth the top.

Cut a large circle of greaseproof paper and tin foil to fit over the top of the basin with a very generous overlap. Lay the tin foil on top of the greaseproof paper then make a pleat in the centre of the two.

Place the greaseproof paper/foil lid over the top of the basin, greaseproof paper down, and use string to secure the lid, tying the string just underneath the lip of the basin. Cut away the excess paper just underneath the string.

Place a metal trivet or a folded up tea towel in the bottom of a large stockpot or saucepan and then place the pudding basin on top so that it doesn’t touch the bottom of the pot.

Fill the pot halfway up the sides of the pudding basin with boiling water then place the lid on the pot. Bring the water up to boil then turn down to simmer for 1½ hours. Check the water level every so often to make sure it doesn’t boil dry.

Once ready, remove the pudding basin carefully from the stockpot, remove the paper/foil lid and turn upside down onto a serving plate. Serve warm with plenty of custard.

Chocolate Sponge Pudding

To make the custard, first whisk together the egg yolks, sugar, cocoa powder and a drop of the cream to make a thick paste.

Heat the cream up in a medium sized saucepan until just below boiling point then pour a small amount into the cocoa paste and whisk it in. Pour a little more hot cream in and then a little more, whisking all the while until all the cream has been added and the custard is smooth.

Pour back into the saucepan and heat up until just boiling, whisking all the time.

Remove from the heat and serve liberally over the chocolate pudding. I served mine with a little extra double cream poured over as well just to be audacious.

Chocolate Custard

This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud

Chocolate sponge with hot chocolate custard

stoned date

light muscovado sugar

wholemeal flour

tsp baking powder

cocoa

tbsp custard powder

tbsp light muscovado sugar

milk

Cover the dates with boiling water and set aside to soften for 30 mins.

Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.

Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.

In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.

Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it’s all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.

Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

Nothing beats a silky smooth slice of old fashioned chocolate cream pie with a mile-high pile of whipped cream.

Chocolate Cream Pie

(180 grams) all-purpose flour

sugar

water

(297 grams) granulated sugar

(28 grams) cornstarch

(42 grams) unsweetened cocoa powder

espresso powder (optional)

(227 grams) heavy cream

(454 grams) whole milk

butter

(340 grams) heavy cream

(38 grams) confectioners sugar

Make the pie crust. Add the flour, salt,...

Make the pie crust. Add the flour, salt, and sugar to a large bowl and whisk to combine. Remove the butter and shortening from the freezer and dice into half-inch size cubes, using a sharp knife. Add the butter and shortening to the bowl, cutting the butter into the flour mixture using a pastry blender or two forks, continuing until the mixture is sandy and the butter chunks are the size of peas. Add in the cold water and mix together with a fork until the dough begins to form a ball. Remove the dough from the mixing bowl, shape it into a flattened ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Roll the dough into a circle, rolling from...

Roll the dough into a circle, rolling from the center of the dough to the edge, turning and flouring the dough as necessary. Drape the dough over the rolling pin and transfer it to a 9-inch pie pan. Once in the pan, trim the dough so there is an approximately 1-inch overhang past the edge of the pie pan. Using this overhang, crimp the crust by pressing the dough between the pointer finger of one hand and the pointer finger and thumb of the other hand. Freeze the crust for at least 10 minutes.

Bake the pie crust. Preheat the oven to...

Bake the pie crust. Preheat the oven to 350°F. Poke the bottom of the crust with a fork, then line it with aluminum foil and fill it with pie weights. Bake for 20 minutes, remove the pie weights and foil, and bake an additional 10 minutes until golden and fully set. Cool completely.

Make the chocolate custard filling. In a large...

Make the chocolate custard filling. In a large saucepan, whisk together the egg yolks, sugar, cornstarch, cocoa powder, espresso powder, salt, heavy cream, and milk until well combined and no lumps remain. Cook the custard over medium heat until boiling, whisking constantly. Once the mixture starts to boil, turn the heat down to medium-low and cook an additional 5 minutes more, continuing to whisk.

Remove from heat and whisk in the vanilla...

Remove from heat and whisk in the vanilla extract and butter until fully melted and well combined. Strain the custard through a fine mesh strainer into a clean bowl to remove any lumps. Use a spoon to stir the mixture through the strainer. Cool for 10 minutes. Pour the chocolate custard into the baked pie crust. Refrigerate until custard is chilled, at least 2 hours, preferably overnight.

Make the whipped cream. Beat the heavy cream...

Make the whipped cream. Beat the heavy cream using the whisk option for an electric mixer or hand mixer. Once soft peaks have formed, add in the confectioners' sugar and vanilla. Continue to whip until the cream holds medium-firm peaks.

Spread the whipped cream across the top of...

Spread the whipped cream across the top of the and garnish with sprinkles or chocolate shavings, if desired.

Ultimate decadent delicious chocolate trifle with chocolate custard and sponge

Ultimate Chocolate Trifle

Blackberry Jelly, 85 grams* see notes

kg Vanilla Custard, pre made *see notes

Dark Chocolate

100 mls Blackcurrent Juice (or liquor)

berries, blackberries, blueberries and strawberries, rinsed

250 mls Cream (the type used for whipping)

Icing Sugar

Vanilla

Maltesers

extra Dark Chocolate,

PREPARE AHEAD the jelly and custard - allow...

PREPARE AHEAD the jelly and custard - allow 6-12 hours setting time

Prepare the jelly as per packet directions in...

Prepare the jelly as per packet directions in a medium bowl, then transfer to a shallow dish approx 25x25 cm and place in the refrigerator to set

In a large saucepan add the pre made...

In a large saucepan add the pre made custard and the chocolate broken into small pieces and over a low heat begin to warm it, stirring constantly

Ensure you use a rubber spatula so you...

Ensure you use a rubber spatula so you can scrape the base and sides of the pan each time you stir.

Continue to melt over a low heat until...

Continue to melt over a low heat until no lumps of chocolate remain and remove from the heat

You can leave it in the saucepan or...

You can leave it in the saucepan or transfer it to a bowl, then place plastic wrap over the custard so it directly touches the custard so no air gets in or a crust forms.

Allow the chocolate custard to cool completely before...

Allow the chocolate custard to cool completely before using, at least 6 hours.

When you are ready to assemble the trifle...

When you are ready to assemble the trifle use a 3-3.5 litre trifle bowl and prepare all the ingredients.

Dice the chocolate sponge cake into 2-3 cm...

Dice the chocolate sponge cake into 2-3 cm pieces

Rinse the berries and slice the strawberries into...

Rinse the berries and slice the strawberries into quarters or halves if using

Run a knife through the set jelly across...

Run a knife through the set jelly across and down in lines to create 1cm squares of jelly

To make the trifle place a layer of...

To make the trifle place a layer of the chocolate sponge pieces to completely cover the base of the trifle bowl firmly packed in

Drizzle over half the blackcurrant juice (or liquor)...

Drizzle over half the blackcurrant juice (or liquor) evenly

Sprinkle over half the jelly pieces over the...

Sprinkle over half the jelly pieces over the sponge, then almost add half of the berries evenly

Spoon half the chocolate custard over this and...

Spoon half the chocolate custard over this and using a rubber spatula spread this carefully and evenly to the edges until smooth

Then repeat the layers, add the chocolate sponge...

Then repeat the layers, add the chocolate sponge in an even layer, the juice, the jelly, almost all the remaining berries, then spoon over the remainder of the chocolate custard

Spread the final custard layer evenly until smooth

In a metal or glass bowl add the...

In a metal or glass bowl add the cream, icing sugar and vanilla and using electric mixer beat until soft peaks just start to form, then whip for 5 second increments until medium peaks form.

Spoon the whipped cream over the chocolate custard...

Spoon the whipped cream over the chocolate custard layer and spread to the edges of the dish, then top with the remainder of the berries, some Maltesers and then grate over a little dark chocolate if you wish.

Place the dish in the refrigerator for at...

Place the dish in the refrigerator for at least 4 hours to overnight to allow the flavours to infuse. You can cover it with plastic wrap carefully if you wish.

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