Chocolate Cream Valentine Hearts: a wallet-friendly indulgence

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These lovely crisp biscuits stuffed with chocolate cream and a splodge of rich jam are the perfect treat for a birthday or Valentine's Day.  Or both at the same time!

 This first test of these biscuts needs a bit of work; the dough needs to be thicker for one thing!  But the taste and texture?  Magnificent!

The shortbread hearts are a variation of the splendid budget bottom-of-the-barrel shortbread which needs only four inexpensive ingredients.  

With just a few clever additions, they look and taste like artisan baking and won't break the bank.

If you can find tear-shaped valentine cookie cutters, well and good (the blog's came from you-know-who a couple of years ago) but really any heart-shaped cutter or, indeed, any shape cutter will do.

Like all shortbreads, the biscuits are easy-peasy; an older child could handle it without problems.  

The cream filling - which is made the day before needed - might require a  little more attention but even if the result looks a bit sloppy, it won't affect the delicious-ness.  

The amount multiples easily.

Cost: £1.76'ish (2/24)

Makes: 10 or more biscuits, depending on size of cutter

Ingredients:

 Biscuits: 

100gm/3.5oz soft salted butter

            40gm/oz white sugar 

        1/2 tsp vanilla

     

         120gm/5oz white flour 

         20gm/3/4oz good cocoa

 Chocolate Mocha Ganache Filling:

     4 oz/115gm white or dark (baking) chocolate drops (online) or a chopped up bar of baking chocolate (67 likes M&S) 
    90 ml double cream 

 a few tablespoons of good strawberry or raspberry jam

     

BISCUIT Method: 

1. Using electric beaters, whip butter until structure breaks down (a few seconds); beat in sugar until pale & fluffy - a few minutes; blend in vanilla 
2. Add flour gradually; beat until clumps of dough form; gather them together into a ball; clingfilm, refrigerate at least 1 hour (OR freeze; when ready to bake, defrost overnight) 
3. Preheat oven to 170c/325f
4. Roll out dough between two pieces of greaseproof paper lightly scattered with cocoa powder, to the thickness of a one-pound coin. 
5. Cut out biscuits with a cookie cutter dipped in flour, saving scraps.  
6. Lift the cookies onto the cooking tray with a lightly floured palette knife.  Re-roll scraps and repeat. 
7. Cut a small heart or other shape in the centre of half the biscuits; the plain biscuits will be the bottom half of a cookie sandwich; the cookies with a heart cut-out will be the top.
   
   
   
8. Bake 10 mins or until brown at the edges; cool completely   
9. Just before serving, take a bottom biscuit and pipe or spoon a line of filling (method below) close to but not touching the outer edge 
10. Drop a scant 1/3 tsp of strawberry jam in the centre; cover with a top biscuit; lightly squash 

Method for Filling (prepare the day before needed):

1. If using a chocolate bar, chop finely; set aside
2. Heat cream in a small heavy bottomed saucepan; when tiny bubbles appear at the outer edge of the pot and steam starts rising, it is ready (don't let it boil).
3. Take off the heat; add chocolate in 3 stages, whisking each time until the previous addition has melted before adding the next
4. Pour into a heatproof bowl & clingfilm. Cool; beat  with electric beaters until thick and soft textured refrigerate at least a couple of hours
5. Take out of fridge; spread or pipe onto biscuit base

Comments:

'Beautiful and amazing; they look so elegant. 

Tips:

• dairy butter gives best flavour but margarine or vegan butter will do

Please leave a comment in the box below



This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.

LIME & ALMOND SHORTBREAD THINS, easy indulgence

When an unexpected indulgence is required, this recipe meets the need...with bells on!

Lime & Amond Shortbread Thins

It was created for a guest who, it was revealed, was   celebrating a birthday.  

Based on the popular 4-ingredient Bottom of the Barrel Shortbread, the Lime Almond Thins are a delicious little treat.

The lime sings of summer, the richness of butter and icing (not granulated) sugar produces a tender crisp mouthful, and the tiny nuggets of nuts make for an entrancing texture.

At least an hour's resting time is needed but otherwise the recipe takes little time to prep, bake and ice. 

It's a godsend.

Cost: £1.75 (6/24)

Makes: 20 'ish biscuits, depending on size

Ingredients:

 

Biscuits

  100gm/3.5oz soft salted butter

             40 gms/1.4oz icing sugar

         3/4 tsp lime juice

         2 generous tsp lime zest

     

         110gm/3.8oz plain white flour 

         25gm/4/5 oz ground almonds 

              

         generous handful finely chopped almonds (not blanched) 

Flowing Lime Icing 

2 tsp lime juice

1/2 cup icing sugar

     

Method:

1. Whip butter until structure breaks down (a few seconds);  beat in sugar until pale & fluffy - a few minutes; beat in lime juice; blend in lime zest
2. Add ground almonds, mix; then flour, slowly mix until soft dough forms; stir in finely chopped almonds  distributing as evenly as possible  
3. Form into a log of chosen size, wrap in cling film, twisting ends to even out lumps and bumps; refrigerate at least 1 hour
4. When ready to bake, preheat oven to 180c/350f
5. Carefully (the dough is delicate) slice biscuits 1/4 inch/generous 1/2 cm thick.  Using a fish slice or palette knife, transfer to baking tray/s lined with greaseproof paper or a silicone mat, leaving   space in between
6. Bake in oven or air-fryer 11 mins; cool on baking  tray 5 mins; transfer to cooling rack
7. Make Lime icing: mix lime juice with icing sugar, if necessary adding more juice little by little until the icing flows but hardens quickly.  
8. When the biscuits are completely cold, either drizzle the icing with a fork or spoon OR fill a small sandwich bag, snip off a corner and squeeze icing onto the biscuits OR dunk the biscuits into the icing until half is coated (you'll need double the icing recipe in that case).  Alternatively, serve plain, OR drizzle with or partially dip in melted white chocolate 
9. Store cookies in an airtight container

Comments:

• 'The biscuit was glorious to eat; it had a gorgeous texture, and the lime icing really 'took the biscuit'.  Retired writer
• These are very good; the best!'

Tips:

• If you don't have ground almonds, replace with wholemeal flour....the texture and flavour will change but it'll still taste good
• Replace chopped almonds with any other nuts

Please leave a comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

PEANUT BUTTER THUMBPRINT BISCUITS WITH WHISKEY MARMALADE, kid's option; indulgence

Thumbprint biscuits are a pint-sized sweet, a small mouthful that leaves a lasting impression...in a good way!

updated 9/24

Peanut Butter Thumbprint Cookies with Whiskey Marmalade, alcohol-free opt

'Loved the peanut butter flavour & the crumbliness of the cookies.'

Thumbprint cookies originate in Sweden, where their name translates to 'strawberry cave'.  The bite-sized lovelies were adopted by America and Australia.  

Obviously, the thumbprint refers to the way a depression is pressed into cookie dough and filled with jam, though nowadays the back of a measuring spoon might be considered more hygienic.

67goingon50 first ventured into thumbprint territorwith Peanut Butter 'n Jelly Kisses, aimed at kids, for making and eating.

This new recipe is thumbprints on steroids; a sophisticated version for adults.  They'd make a lovely end of cocktail party treat.

The shortbread base is extra rich & crumbly, and fragrant with peanut butter'; Marmalade with Whisky* (from 67's Blackout cupboard) replaces jam.

Cost:  min £2.50'ish, depending on choice of ingredients  (9/24)

Makes: 10; recipe doubles nicely

Ingredients:

55gm/scant 2 oz soft unsalted butter or dairy-free margarine

85gm/3 oz peanut butter, crunchy for pref

25gm/scant oz white sugar

12gm/scant 1/2oz brown sugar

    OR 40 gms/1.4oz white sugar
1/2 tsp vanilla 
    
120gm/4.2oz plain white flour +
15gm/0.5 oz wholemeal 

     OR 140gm/5oz white flour

1/4-1/3 cup Whiskey Marmalade (or jam or chocolate-hazelnut spread) 

     

Method:

CHOCOLATE CARAMEL CAKE: INDULGENCE, butter-free batter,

Another scrumptious cake for political volunteers or a family gathering...

Nothing healthy about this: just rich moist chocolate cake, laced with caramel  
 flavours, covered with creamy caramel icing & bits of caramel chocolate bars
'True and luscious hit! People have helped themselves to repeated slices.' Taster

Everyone loves chocolate cake, especially dark rich yummy chocolate cakes like Grandma used to make. 

Every baker has a favourite chocolate cake recipe (or two) that can - with a few simple twists - be turned into a completely different taste sensation.

This Chocolate Caramel Cake is one of those recipes.

Based on the mother-of-the-florist-friend of tv chef Ina Garten, it is -- in its original iteration -- a beautiful tender-crumbed chocolate cake that serves many.  

But with 67's addition of natural caramel flavour, a rich decadent not-too-sweet caramel icing, and some chopped up currently-on-offer chocolate caramel bars*, it's a taste sensation.

OK, the cake does seem to have a shocking amount of sugar but the rest of the ingredients more than outweighs them.   Sugar also seems to help the cake retain its moist, tender texture for at least a week (if you're lucky!) and to taste better as time goes by.  

The original recipe is posted under Beatty's Chocolate Cake and was posted not long after the Blog started.  It was classed as a Cake for Busy Grannies because it's so easy to put together.  Some 7 years on, the simplicity of preparation is still a vote-winner.

Chocolate Caramel Cake does require light vegetable oil but only 120ml.  (Some Vegan bakers recommend melted vegan margarine but 67 has not tested this substitution.)

Cost: £4-5.00'ish

Portions: recommended 24

Ingred:
    150gm/5.3oz plain flour
      60gm/2.1oz wholemeal flour
    250gm/8.8oz white sugar 

      100gm/3.5oz soft brown sugar
      90gm/3.5oz cocoa powder(not drinking chocolate)
    2 tsp baking soda
    1 tsp baking powder
    1 tsp salt

    240 ml buttermilk, shaken
    120 ml light vegetable oil
    2 eggs at room temperature
    1 tsp good vanilla essence
    240 ml freshly brewed hot coffee (enhances chocolate flavour)

    

Icing:

75g/2.6oz very soft butter
3/4 cup icing sugar

3/4 tsp caramel flavouring (near the vanilla in the bakery section) 

1 tbsp milk

          1/2 x 120g/4.2oz chocolate caramel bar, chopped in small pieces

Method:

SPICED CRESCENT COOKIES: egg-free, indulgence, easy, kid-friendly, make-ahead

Glorious irresistible melt-in-the-mouth cookies...

updated 11/25; first posted 2021

Lovely in the festive season but also in the sunshine, licking icing sugar or chocolate off your fingertips

These cookes are fabulous but so rich some may have to restrict themselves when they're within reach.

They were made on the spur-of-the-moment when 67 had two meetings to attend and needed something absolutely scrumptious but quick and easy.  The spiced crescents, giant sized, filled the bill magnificently.

The recipe was adapted from classic German Christmas crescents but 67 made them bigger - much bigger!   

They went down a charm, with the size a winning factor! 

Well-packed in a bed of serviettes in a stiff-sided container, they'll be great for Christmas/Hannukah gifts or spring picnics.

Cost:£2.70 (4/24)

Makes: 12-24

Ingredients 

114g/4oz soft unsalted dairy or vegan butter *see tips below

50g/1.75oz icing sugar

1/4 teaspoon salt

40g/1.75oz ground almonds

1.5 teaspoons vanilla

110g/3.9 oz plain white flour +

 40g/1.4oz brown flour  

    OR 150g/5.3oz plain white flour

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon powdered Cardamon

One generous pinch cloves 

One generous pinch five space

Garnish:  more powdered sugar and/or melted chocolate

Method

VANILLA SHEETCAKE WITH CHERRIES Indulgence

67goingon50 returns full-time on 22 July

Meanwhile check out b lee@BrightSunEnter1 for food tweets 

An American-style sheetcake is a terrific way to showcase fat, ripe cherries in all the shops...

Buffet/picnic dessert/treat in guilt-free('ish) portions
'Absolutely magnificent: moist, gorgeous & the cherries are perfectly ripe!' 

You don't need many cherries - just 200gms/7oz - and they're available at under £2 in most supermarkets.  But if the budget is tight, you can do without or replace with baking cherries blanched in boiling water to soften and remove preservatives.

67goingon50 has become very fond of single-layer sheet cakes which are baked in a large flat rectangular pan, almost always iced and perfect for feeding a crowd.  

Served in rectangular slices, the smaller portions contain less fat and sugar than conventional cake.  So one can enjoy the treat with less guilt.

The Vanilla Sheetcake with Cherries is scrumptiously rich with a fine textured crumb. The fruit is - literally - the 'cherry on top'  

Cost: £5, including cherries

Serves: a crowd

Ingreds:

   280gm/9oz self-raising flour (if using plain flour reduce flour by  1.5 level teaspoons) 

    2 level tsp baking powder

   1/4 tsp salt

   

   250gm/8oz soft unsalted butter

   375gm/12oz sugar

      5 large eggs, slightly cool

      2 tsp vanila extract

Toppings:

   Cherry Glaze

       1 cup icing sugar

       1-2 tablespoons lime or lemon juice

        leftover cherry segments

A dusting of Icing Sugar

Or: whipped cream with fresh cherries

Method:

FRESH CHERRY DESSERTS

Looking for a special treat for the American July 4th celebrations?

There is nothing nicer than fresh cherries, whether eaten by hand straight from a tree or buried in gorgeous desserts.

Here are a few of 67goingon50 favourites cherry treats: one wildly indulgent, one a dieter's delight, one quick and easy and another, a cheats' treat.

Lower-Sugar Cherry & Coconut Macaroons
Indescribably yummy lower-sugar Cherry Coconut Macarons inspired by the London Royal Opera House: low fat, quick & easy
'Yum.  The cherries make these very moist.' Taster

No-bake Cherry Garcia Cream Pie
 super-indulgence, contains alcohol, not healthy
'Alas my concealed stash of Cherry Garcia pie was discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser  

 Cherry Almond Slices, Dieters' Delight
Cherry Bakewell without pastry or jam, lower fat/sugar 
'Absolutely gorgeous; the sweet of my dreams!' Weight-watching Taster

Cheats' Black Forest Trifle

  Simple, light but ever-so-delicious, with a little help from supermarket sponge, custard and a tin of cherries (and/or fresh)  
'Fantastic.  Loved the bits of fruit; the sponge was chocolately without being dense and the cream wasn't heavy.'

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

GIANT CHOCOLATE GINGER COOKIE: slightly healthier indulgence, easy

Man-sized Giant Chocolate Ginger Cookie: perfect indulgence for Fathers' Day...

For some reason, ginger in sweets is a man-magnet; combined with chocolate in an uber-sized biscuit?  'Beautiful! Very special.' Tasters

Ginger biscuits coated in chocolate are a much prized treat in upmarket delis.  Here's another variation that will go down well -- a home-made huge dark chocolate biscuit with ginger inside and out.  It could become a regular Fathers' Day delight. 

It'll be fun bringing it to the table, serving it in wedges rather than the usual biscuit shapes.

A doddle to make, this indulgence does have sugar and butter and lots of chocolate, making it a truly awesome - if not very healthy - treat.  

Cost: £2.50 (2020)

Makes: one 9inch/23cm cookie, enough for 20'ish small portions

Ingreds

   180gm/6.4oz plain flour

     31gm/1.2oz cocoa

      1/2 tsp baking soda

      1/4 tsp salt

 

   113gm/4oz butter, soft

      90gm/3.2oz light brown sugar

      65gm/2.3 granulated sugar

   1 large egg

   1 tsp vanilla

   75gm/2.6oz dark chocolate chips OR baking chocolate, chopped medium-fine plus

   20gm/0.75oz shredded unsweetened dried coconut

   OR 100gm/3.5oz chocolate

 

   1/4 cup finely diced crystallised ginger

Icing: 

   2-3 tablespoons ginger syrup

   1/3-1/2 cup icing sugar

   OR 50gm/1.75oz melted white chocolate

   1/4 cup finely diced crystallised ginger 

 

Method:

LUXURY CHOCOLATE PEANUT BUTTER FINGERS, easy, egg free, vegan opt

67's rich, crumbly chocolate fingers with a twist glistening with shiny topping are a festive indulgence for the Christmas holidays...

first posted Feb 2019

Luxury Chocolate Peanut Butter Fingers
'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd happily give or receive these.'

Treats involving dark intense chocolate are always welcome at Christmas. 67's  stunning Chocolate Fingers incorporate the North American cupboard staple peanut butter...in a good way.  

The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.  

The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.

They're very easy to make; in fact, the task can be handed over to a responsible child.   

Cost: £3.50’ish (2026)
Makes: 10; recipe multiplies easily

Ingreds: 

  108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread)  7 oz/215 gms
   1/2 tsp baking powder
   22gms/3/4oz unsweetened cocoa powder
   1/2 tsp instant expresso powder
   1/4 tsp salt

   95gm/3.2oz softened unsalted dairy or vegan butter 
   30gm/1oz smooth peanut butter
   62gm/2.2oz icing sugar

   1/2 tsp vanilla extract

Icing:
    30gm/1oz dark chocolate
    20cm/0.75oz peanut butter

   few tablespoons coarsely chopped salted peanuts

Method:

1. Preheat oven to 150c/300f/ gas 2-3
2. Sift together flour, cocoa, expresso powder, baking powder and salt, using a fine-mesh sieve.  (If using w/meal flour, add the bran left in the sieve). Set aside.
3. In a good-sized bowl, using electric or standalone beaters, whip butter & peanut butter until blended; add icing sugar.  Start slowly until icing sugar is incorporated (otherwise it will go everywhere), then beat until smooth and pale, about 2 mins 
   
4. Mix in vanilla.  
5. Add flour in thirds, beating on low speed until the dough starts clumping together.    
6. Press the dough into a 14x24cm/5.5x9.5inches pan or equiv. pushing it into the sides and corners.
   
    
7. Level the top with a spatula or the bottom of a measuring cup
8. Use a sharp knife to mark out the biscuits.  (You are only cutting the surface of the dough to make guidelines for cutting the shortbread after it's cooked.)
   
    
9. Bake 40 mins; the surface changes from shiny to dull and feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack

Icing:

1. Melt chocolate in a heatproof bowl over but not touching simmering water
2. Add peanut butter; blend
3. Dip top of chocolate peanut butter fingers in melted chocolate mix, OR  dribble it over the surface until partially covered
4. Place on a baking rack; sprinkle with peanuts
5. Allow to set

Comments:

'Lovely chocolate-y shortbread; nice subtle hint of peanuts.' Political Agent

'Lovely crunch and crispness; the peanut butter doesn't overwhelm the chocolate but adds to it.  I'd be happy to give or receive these for Valentine's Day.' Campaign Manager

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Please leave a Comment in the box  below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SKINNIER PARTY SCOTCH EGGS; low-fat&preservative; make ahead

Please go to:

https://67goingon50.blogspot.com/2020/05/skinnier-scotch-eggs-wallet-friendly.html

HALLOWE'EN CHILLI CHOCOLATE TRUFFLES, easy, lower added sugar

Sophisticated low-added-sugar treat for chocolaholics on Hallowe'en...                         

Deep dark chocolate truffles with shards of fresh chillis 
'Perfect!' 'I can taste the chilli but it's not hot; the chocolates are dark, rich & velvety' ''Really smooth, lovely chocolate.'

Though this 67 recipe is perfect for a Hallowe'en gathering, mixing chilli with chocolate is a year-round thing in Mexico and Latin America.  They add chocolate to everything - gorgeously - in drinks, treats and even meat casseroles.

This specially-created recipe by 67goingon50 is European-style -- sophisticated but delicate.  There's a little less fire but enough of a slow, gentle burn to enhance the deep undertones of dark chocolate.

And if you hate wrestling with truffle balls that smear chocolate all over your kitchen?  Well, all you have to do is  turn the truffles out of the pan in which they've set and cut it into small rectangles.  Simples!

These adult morsels are perfect after fireworks, as a warming treat or dropped into hot chocolate.  Kids should have a non-spicy version (alternate recipe below.) 

Cost: £2.50
Makes: 24 to 30 truffles

Ingred:
   200gm/7oz 70% cocoa-butter dark or bittersweet chocolate (67 prefers M&S but Morrisons will do, or for the frugal, Bournville) 
   200ml double cream
     35gm/1 1/4 oz unsalted butter

   1 med-large dried chipotle chilli*, steeped in boiling water 3-4 mins & drained
  1/2 tbsp cinnamon
  1/4 tsp cayenne powder
  1/4 tsp salt

Note: for the full effect of the spices, don't stint on the cayenne 

Garnishes: cocoa powder; slivers of fresh red/yellow chillis, seeds & membranes removed (opt)

Method:

FABULOUS FRUIT STUFFED HAND-HELD PASTRIES low-sugar Indulgence, Vegetarian

Wallet-friendly ripen-at-home nectarines and a few handfuls of berries make an easy, winning dessert/packed lunch...

Hand pastries with nectarines, blueberries & ginger
(plus cinnamon sticks from leftover pastry)

'The combo of generous fruit, icing & melt-in-the-mouth pastry is wonderful!'  

Hand-held pockets of flaky pastry with a juicy fruit filling -- triangular or in  rectangles -- are a popular kidult lunch-box pleasure.  They also make a great tea-time sweet and, with colourful juices oozing out of shards of pastry, an indulgent  dessert with cream or yoghurt.

Generous fruity filling
in Michel Roux's pastry

The filling has to be generous for these; cut the top layer of pastry dough longer than the bottom and there'll be enough room for a mound of fruit.  And many satisfied, smiling faces.

In early trials, 67 teamed nectarines with blackberries and cinnamon; the finished product was dusted with icing sugar.  In another version, the blackberries were replaced with blueberries, ginger in syrup was added, and the finished product was dribbled with an icing sugar glaze scattered with flaked almonds.  That version got rave reviews.  

Conscious of busy households at this time of year, 67 made a batch using ready-made all-butter puff pastry*.  They were fine and popular with the tasters. 

But the home-made rough-puff pastry (Michel Roux's recipe) -- cheaper and lower in preservatives --  was amazing.  

Cost: min £3, more for ready-made pastry
Feeds: min 4, with a few cinnamon pastry twists as well

Ingred:
   1 pkt all-butter ready-rolled puff pastry OR 1/2 recipe Michel Roux's rough-puff pastry
   3 fat ripe nectarines, peeled, cut into 16 segments then halved horizontally
   1-2 handfuls blackberries or blueberries
   2-3 globules drained ginger in syrup, finely diced
   1 generous tsp juice from ginger in syrup

   a few teaspoons ground almonds

   1 egg, beaten with a teaspoon of water

   icing sugar OR icing sugar glaze (3 tbsp icing sugar & 1 generous teaspoon milk) OR melted white chocolate (opt)
   toasted flaked almonds (opt)

Method:

CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

updated  2019; first post Feb 2016

Skinnier Double-chocolate Marquise, for health conscious chocoholics 
'...like a giant truffle!' '...very velvety and light' - Tasters

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

Use the best chocolate you can (at least 70% cocoa*) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate (2019)
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method:

EMERGENCY LUSCIOUS LEMON PUDDING, almost instant, heathier

A quick easy and fabulously easy dessert for unexpected guests...and lower-fat, too!

Luscious Lemon Pudding: the tasters raved!
'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

28/3/16

Note:   Not yet tested with dairy-free products but should be fine

You know how it is.  

It's summer.  Visitors visit.  You plan a patio party and more people than expected turn up.  Or your potluck planning has gone to pot (sorry!) and more desserts are needed.  Quickly.

Here's a simple, easy solution that is so luscious, creamy and pretty, everyone will swoon.

If you have the time to make your own lemon curd it will repay in spades but a good store bought curd will do in an emergency.

The pudding started out as a cheesecake but for various reasons didn't work.  It was transformed into a pudding which 67's tasters were absolutely wild for.

It is an indulgence, albeit with yoghurt one of the main ingredients, a little healthier than normal .

The recipe has some winning make-me qualities: 

1. it stretches easily to feed more people 
2. it can be made in stages
3. it's versatile -- serve it a big glass bowl or in individual glasses; accompanied by thin biscuits or a dollop of crumble topping 
4. it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness

Cost: £5-6 (2019)

Feeds: a crowd

Ingred:

   1 recipe foolproof lemon curd without the ginger OR a jar of good store-bought

   200 gm 30% reduced fat dairy or regular vegan cream cheese at room temperature

   450 gm strained 0% fat plain, thick dairy or plant yoghurt (Greek is good) - if using plant yoghurt, thicken with instructions here (at the bottom of the page)

   1 pint whipping cream, dairy or plant

Optional Crumble topping :

   110gm/4 oz  plain flour, pref wholemeal or half flour/half ground almonds

   75gm/3oz dried unsweetened coconut

   50-75gm/2-3oz soft brown sugar 

   1/4 tsp salt

   55gm/2oz porridge oats or lower-gluten spelt flakes

   55gr/2oz cold cubed unsalted butter (or up to 110gm/4oz for the young/healthy).  

    2 oz/55 gm chopped nuts

Method:

1. If making your own lemon curd, start 3 days ahead; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
2. When ready to prepare, whip cream cheese until light and fluffy
3. Add strained yoghurt; whip again
4. Whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
5. Carefully ladle on about half the lemon curd in a thin layer
6. Cover with the rest of the cream cheese/yoghurt/cream
7. Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
8. Serve as is, or with crumble/biscuits on the side

Crumble method:

1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
4. Cool in the pans before breaking up and decanting into a serving dish

Comments:

'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

Tips:

You could layer the pudding with crumble but 67 thinks the lemony cream tastes best with crumble on the side or thin crisp biscuits

More indulgences & desserts on  Nav Bar: Recipes I & II

  

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.