This was my first attempt at making a soufflé. The recipe sounded promising, after all, how could you go wrong with chocolate, rum, egg yolks and egg whites?
For me, it all went wrong with the rum, but maybe because I’m not a rum lover. It was too overpowering, I would have preferred just the taste of chocolate. Or maybe one tablespoon of rum would have been enough instead of two? Anyhow, I wasn’t sold on it. If I needed a chocolate fix (which is daily actually) then I’d go for Delia’s Rich Chocolate Mousse.
Here’s Delia Smith’s recipe for Hot Chocolate Rum Soufflé (though I see she’s reduced the brandy here to 1.5 tablespoons. Hmmm…)
This is like a Tarte Tatin, in that is it baked, chilled and served upside down. It’s easy enough to make: in a cake tin lined with greaseproof paper, you sprinkle brown sugar and cinnamon over the base and arrange sliced apples on top. Then a shortcrust pastry is laid over the top. I had an issue with the amount of pastry being not enough to fill the tin and I’m still not sure what happened there.
But… it was eaten and was therefore a success.
Here’s Delia Smith’s recipe for Caramelised Apple Flan (though I realise that mine looks nothing like hers!)
This recipe for bread pudding is in the leftovers category of Delia’s book, and since I had lots of leftover mini panettone that I baked last month, I decided to reinvent them into a pudding.
So this recipe is with panettone and coconut milk, instead of cow’s milk. The panettone is broken up into bite-sized pieces and soaked in the milk to soften it. You then add melted butter, brown sugar, mixed spice, an egg, mixed fruit and some orange rind. Bake in the oven and serve with cream, or in my case, more coconut milk!
The following recipe is almost the same as what I’ve made here, but includes brandy and lemon zest: Delia Smith’s Spiced Bread Pudding with Brandy Cream.
I have made rice pudding before, but the oozy type, cooked in a saucepan. The one with a risotto-ish consistency.
This, however, is a baked rice pudding. Same ingredients as normal: short-grain rice, milk, sugar, butter, eggs and lemon rind. Grated nutmeg on top. Then the mixture is cooked in a baking dish for 30–40 minutes.
I am unfortunately a bit dairy-intolerant, so I had a small spoonful before handing it over to husband and 2 munchkins to devour. Otherwise I would have eaten the lot!
There’s not much I want to say about this soup. I love split peas and dahl is one of my favourite dishes, but here in a soup they are just a bit… boring. Even with bacon.
Mmmm…. mince pies. As I write this, I have just finished making our second batch of mince pies (each batch is 36 pies). They are basically a staple in our house for the whole of December.
I made the mincemeat a few weeks back, following Delia’s vegetarian mincemeat recipe. I consider it to be the BEST mincemeat recipe as it’s not rich and gooey, just nicely light and sweet.
However, I don’t follow Delia’s recipe for the pastry, not since one of our neighbours in England gave me the following recipe. I’m not sure where it came from, but it’s my go-to mince pie pastry recipe:
Orange Pastry for Mince Pies
- 500 grams plain flour
- 175 grams icing or caster sugar
- 375 grams butter
- 1 orange, juiced and rind grated
- Sift the flour and sugar into a mixing bowl. Cut the butter into small pieces, stir these into the flour and then rub gently with your fingertips until the mixture resembles breadcrumbs. Stir in the grated orange rind.
- Then, using a knife, stir in the orange juice until the dough just begins to stick together. Gather up the dough and pat it into a ball, wrap it in cling film and refrigerate for 30 minutes or more before using.
If you want to substitute some of the butter for margarine, go ahead. Just don’t tell me about it.
It’s a tradition in our house that we make the Christmas Cake towards the end of November and feed it spoonfuls of brandy at regular intervals during December, thereby ensuring that come Christmas Day the cake is nice and
My husband usually makes the Christmas Cake but this year he was too busy, so I thought I’d give it a go. It’s not a difficult cake, but it is time consuming. At least 12 hours before you make the cake, you need to soak the dried fruit in brandy. Then it’s the normal flour, mixed spice, nutmeg, butter, brown sugar, eggs, treacle… all the good stuff. The cake then bakes for a little over 4 hours, so obviously you need to hang around for that time.
The photo above was taken just before the cake went into the oven and I need to remember to take another one on Christmas Day! We don’t do royal icing anymore; we used to, but found it too sweet. So we just serve it as it is and believe me, it’s good enough like that.