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 know, the picture ain’t pretty, it was made in a hurry and I don’t think the bottom was cooked enough. But… it tasted good. Reminiscent of the bottom layer of the Lemon Surprise Pudding, but much quicker to make.
Basically you whisk sugar, the rind of a lemon and its juice with 3 egg yolks. Whisk the egg white until stiff and fold them into the yolk mixture. Cook quickly in a hot pan, then cook the top under the grill. Ready!
I made this with my daughter/Mini Chef and couldn’t quite imagine what it would turn out like. Apple slices are cooked with brown sugar and then a frangipane (butter, sugar, eggs and ground almonds) is spread on top. It takes a hour to bake, but the result is worth it – got a thumbs up all round 🙂
This tart is apparently the cousin of a Bakewell tart. It’s a basic shortcrust pastry, spread with homemade lemon curd and filled with a mixture of butter, sugar, egg, ground almonds, flour, lemon zest and juice.
Here’s Delia Smith’s recipe for Lancaster Lemon Tart.
I took a break from the Delia Project today to make a recipe that I haven’t made in a while. It was inspired by Bill Granger’s Puffed Apple Pancake and I’ve modified it to be gluten and dairy-free. The best thing about this recipe is that it’s wholesome enough for a breakfast, or you can serve it with vanilla ice-cream for dessert. Or eat it as a snack… any time of the day really!