PENSIONERS' DELIGHT: CHICKEN TRAYBAKE WITH ORANGE, HOISIN & VEG

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Terrifically tasty easy one-tray supper: under a fiver for 2 meals ...

first published 2019

Mix, cover, pop in the oven, bake & serve: Simples! Plenty of leftovers

This recipe was originally planned as a treat for parents on a frugal date night, at home, when the kids have gone to bed and they can relax with a bit of booze.  

But it also works well as a Pensioner's Delight.  Not only is it wallet-friendly, it's also quick & easy to prepare and can be made in advance.  It's low in fat, high in fibre & protein and makes enough for two meals for 2.

Chunks of healthy veg complement the meaty chicken pieces, bathed but not buried in enticing lower-fat sauce.  

Thighs would be best but you could also use legs or, for an even more frugal meal,  drumsticks*.  

The alcohol is optional; if you prefer, replace it with grape juice or even water or stock.

 

The all-in-one dish, alongside a pretty plate of simple salad ingredients like cheap but sensational Mediterranean Tomatoes and/or a Single Vegetable Salads like Radish or Cucumber. i

Cost: £4.00'ish (6/22)

Serves: 4  

Ingreds:

   4 good-sized chicken thighs, skin removed (freeze uncooked thighs for another time)

   500gm/17oz cleaned unpeeled potatoes in med chunks OR small/new potatoes 

   a scant cup medium sized cauliflower florets

   3-4 med carrots, peeled, in generous 1/2 inch/3.8cm slices on the slant

   2-3 med purple (or yellow) onions, quartered
  

   4-6 spring onions, finely chopped

   

Braising sauce   

    3 tbsp hoisin sauce**

    1.5 tbsp maple syrup or honey
    1.5-3 tbsp sherry/brandy/white grape juice
    1.5 tsp sesame oil
    zest of an orange, coarsely grated
    juice of half an orange
    2 tsp grated ginger
    1 tsp grated garlic
    1/4 tsp 5-spice powder (opt)

garnish: orange slices    

Method:

CHEAT'S PEACH & STRAWBERRY TRIFLE, alcohol option, cheat's option

Get ready for the next heat wave with a cheat's trifle...

Peaches & Strawberries make a fine trifle combo

Trifles are pretty easy to put together at the best of times; so long as you have all the ingredients standing by, creating layers in a pretty bowl is a cinch.

This one is utterly yummy with a delicious fruit combo, a touch of alcohol if wanted, and layers of soft cake, fruit, custard and cream.  It's gorgeous to eat, even better if it's ice cold on a hot day.

Making custard is a pain in the neck even if it comes out of a packet but M&S tinned custard is now a staple in the 67 household.  Quick home-made sponges or one-bowl Madeira Cake also take time but if you're using a good supermarket version of either, no one will notice.

It helps if your peaches are ripe and peeled.  If not, drop them in boiling water for a few minutes, then peel and cut into wedges.

The one thing 67 recommends with this recipe is to make your own strawberry compote using the best of season berries.  But if you really don't want to, a jar of good strawberry jam will be great. 

A cheat's trifle will obviously cost more but save on time and effort...a boon if temperatures are soaring.  It travels well in a well-covered dish.

Cost: max £5'ish, much less if cake is home-made and ripen-at-home peaches are used

Serves: 4-5

Ingreds:

3-4 ripe peaches (ripen at home are fine and are cheaper)

1 punnet strawberries

home-made or supermarket Madeira Cake 

1 tin custard or equiv home-made or fresh/packet

1 tsp vanilla

few teaspoons sherry or orange juice

300-600ml double cream

3-4 tb icing sugar

1/2 tsp vanilla

Garnish: lightly toasted almond flakes (opt)

Method:

1. Advance Prep: Put the custard in the fridge, preferable overnight but ideally a couple of days in advance
2. If peaches are not ripe, drop them whole in boiling water 1 minute, counting 1-potato-2-potatpo) before cooling, peeling and cutting into wedges; braise wedges in a bit of butter until soft; set aside, sprinkle with sherry, cool. 
3. Make Strawberry Compote: Put a heavy-bottomed frying pan over med-high heat.  Cut off any bruised or rotten bits of berries; remove green leaves, quarter.  Add fruit to the pan with a bit of sugar (try a minimum amount first, say a teaspoon or tablespoon) and a small amount of water or orange juice - enough so the fruit doesn't stick to the pan.  Cook until the berries begin to pop and the juices begin to run.  Add vanilla extract. Taste; you'll be surprised by its sweetness but if necessary, add more sugar, bit by bit.  Continue cooking until fruit reaches a jammy consistency.  Cool; store in fridge.
4. Steps 1-3 can be done in advance
5. When ready to construct the trifle, cut cake in medium slices.  Place a few in the bottom of an (ideally a see through) serving bowl, breaking to fit; scatter over a little sherry; add a layer of peaches.  
6. Mix custard with vanilla; pour a thin layer over the peaches.
7. Cover with a layer of strawberry compote then a layer of custard; top with   cake; repeat until a final layer of custard is reached
8. Whip cream until soft peaks form; whisk in sugar and vanilla until peaks stiffen; pipe or spoon decoratively over the top of the trifle
9. Scatter generously with toasted almonds

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

ONE-PAN CHICKEN WITH ORANGE & HOISIN, no-alcohol option, double duty

Easy terrifically tasty one-tray supper for family or friends...

 Chicken, Orange & Hoisin Adult traybake, option for kids 

'Sophisticated, lightly beautifully exotic; really tasty' Retired writer

photo 28/2/18 

This recipe originally started out as a treat for parents on a frugal date night, at home, when the kids have gone to bed and they can relax with a bit of booze.  Or as a budget friendly main for an adult dinner party.  

But the distinctive mouth-watering supper easily transforms into family dinner by replacing the alcohol with grape juice or even water or stock.

Chunks of healthy veg complement the meaty chicken pieces, bathed but not buried in enticing lower-fat sauce.  

Thighs would be best for this dish but drums can replace be added.  

The all-in-one dish, alongside a pretty plate of simple salad ingredients, is a delight for cook as well as guests.  It will go a lot further served on a bed of noodles or rice with extra steamed vegetables. 

Cost: £4-5

Serves: 4-6 (any leftover meat can be frozen for packed lunches)

Ingreds:

   750gm/26oz (6-8 pieces) chicken thighs or thighs & drums, skin removed

   500gm/17oz cleaned unpeeled potatoes in med chunks OR small/new potatoes 

   a scant cup medium sized cauliflower florets

   3-4 med carrots, peeled, in generous 1/2 inch/3.8cm slices on the slant

   2-3 med purple onions, quartered
  

   4-6 spring onions, finely chopped

   

Braising sauce   

    3 tbsp hoisin sauce*

    1.5 tbsp maple syrup or honey
    1.5-3 tbsp sherry/brandy/white grape juice
    1.5 tsp sesame oil
    zest of an orange, coarsely grated
    juice of half an orange
    2 tsp grated ginger
    1 tsp grated garlic
    1/4 tsp 5-spice powder (opt)

garnish: orange slices    

Method:

PERUVIAN SPICY BEER MARINADE

Beer, spices and orange give cheaper cuts of beef a Latin American punch...

Wallet-friendly steak, Peruvian-style: spicy, fruity and with beer!
'The meat is so tender; the flavouring intriguingly subtle.'  Tester            (14/6/16) 
                                                                                                                                               

If you want a marinade that leaves cheaper cuts of steak tenderised, layered with flavours evoking heat, dust and lowing cattle, this is the one! 

It's Peruvian in style and designed for skirt, flat-iron, flank or Denver steaks.*  While the flavour of those cuts is excellent, they are better seared and served pink in the middle, the way (apparently real) men like their beef.  Overcooking will leave the meat chewy and tough.  

67 tested Denver steak, from a supermarket packet. The blogger is not a fan of beef that's still pink but (intrepidly!) tested the result. The steak was surprisingly tender and not at all raw in texture.  The kebabs, cooked slightly longer, were chewy - ok but marginally not.    

If texture is a worry, you could buy the least expensive standard steak, rump. Or take supermarket specials on beef roasts, which can sometimes be a little tough, slice thickly and marinade like steaks.  

The flavour of the marinade is gorgeous but for those who prefer more heat,  finely dice de-seeded red chillis and serve separately.  

The recipe was adapted from the internet but the site reference has been lost.  Who knew there were so many web addresses for Peruvian cuisine?

Costs: £7-10
Feeds: 3-4

Ingred:
   1 lb/1/2 kilo flank, skirt, flat-iron or Denver steak OR (more expensive) rump  left in a single piece
   2 large oranges, zest and juice  
   1/2 cup finely chipped cilantro/coriander or chives (67 used chives)
   1/2 large yellow onion, thinly sliced 
   2 tsp salt-reduced soy sauce (Amoy or Pearl River Bridge)
   1/2 tsp cumin
   1/2 tsp smoked paprika
   1 garlic clove, finely grated
   1/2 tsp oregano
   1/4-1/2 tbsp dried chipotle or a small dried chipotle soaked in water, drained and finely chopped
   1/2 mug Mexican beer (see below) or no-alcohol beer   (67 used a similar Czech Pilsner which was sold in singles, not 4-packs,  500 ml, £1.70) 

  Garnish: red chillis, de-seeded and finely diced 
  
Method:

MUM'S DAY: SWEET 'N BOOZY BREAKFAST STICKS, no alcohol opt, great for challah leftovers

Decadent Treat for Mum with a version for kids, too...

updated 3/25/ first posted 2019

French Toast Sticks: with maple whisky for mum; for kids, jam or nutella

These wonderfully more-ish Sweet & Boozy Breakfast Sticks dipped in a Maple Whiskey Sauce is a decadent breakfast-in-bed treat on Mothers' Day.

But if whiskey in the morning isn't your thing, replace the whiskey dipping syrup with jam or home made Nutella or lemon curd.

Basically, the recipe* is French Toast in finger form but the egg soaked challah is super luxurious and the maple syrup dip rich, boozy and complex.  

When it comes to prep and cooking, it's so simple the kids can make it though  adult help and supervision is wise.  The sticks are oven-baked, not fried so even the younger ones can get involved.
 
The recipe makes plenty of fingers; when the kids scamper back to the kitchen -or not- after delivering to mum, there's a no-alcohol version of the dip for them.

67 used Proper Challah bread from a kosher bakery;** its rich eggy texture holds its shape well in the posh batter. 

The Blogger received a bottle of Jack Daniels 'Tennessee Fire' Whiskey for Christmas (fabulous, with cinnamon undertones!!); mixed with maple and ginger syrups, it made a sensational dipping sauce.   Any liqueur will do, though, or orange or grape juice for non-drinkers -- just remember to add a couple of pinches of cinnamon.

The Breakfast sticks can be served warm but are surprisingly good at room temperature.

Cost: £6.50'ish (without whiskey) (3/25)
Makes: 20-30 sticks

Ingredients:

5 thick (see method below) slices left-over challah bread (1/2 a long loaf,) thickly sliced 

          OR for the frugal, thickly sliced stale, plain white or brioche bread 

Batter:
   3 large eggs
   90ml single or whipping dairy or plant cream
   90ml whole dairy or plant milk (67 prefers almond)  
   1/2 tsp vanilla

Topping:
    2-3 tbsp soft brown or white sugar
   1/2-1/3 tsp cinnamon

  soft unsalted plant or dairy butter

Dip ((opt) 

    1/4 cup maple syrup
    1/2 tbsp syrup from jar of ginger in syrup
    1/4 cup cinnamon whiskey (or orange juice)

(Replace with jam or home made Nutella or lemon curd)

Method:

CHERRY GARCIA CREAM PIE, No-Bake Indulgence, Not Healthy, contains alcohol

A special occasion pie to celebrate long summer holidays...

Glorious studded Cherry Chocolate Cream Pie on a crunchy biscuit base
'Everyone who managed to get a piece loved it.' 'Beautiful! Could easily have got carried away.' 'Very, very nice and not at all sickly',

August is so glorious; garden parties and fetes abound.  Barbecues perfume the air with charred roasting meat; gingham covered tables groan with salads and a myriad of treats.  

67's contribution this year was Cherry Garcia Cream Pie, choc-a-block with chunks of fresh cherry and dark chocolate, elevated with the addition of cherry brandy.  The contrast of deep pink, white fluffy mounds of cream and accents of chocolate bits is so attractive.  The pie proved rather a  crowd-pleaser.  
  
Cherries are one of 67's favourite fruits.  They've been eaten unadorned, by the handful, and cooked in almond scented sponge.  

The deep dark fruits look and taste so good; the flesh is firm yet juicy and - best of all - is linked to good heart health.  The antioxidants in the red colour can ease inflammation, lower cholesterol and cut belly fat.  (Though clearly not when buried in cream on crunchy buttered crumbs!)

Cherry Garcia Pie is truly indulgent but making a few small changes (see recipe) can lower fat-levels.  A bit.  And only if you really want to.

The pie is not frugal but it is a special occasion indulgence.  It will serve 12 decent slices.  If you want to make it go further,  layer the crumbs and cherry-chocolate cream in a big bowl or rectangular pan, slather some cream on top, dot all over with fresh cherries and shards of chocolate and stick a decent-sized but not large serving spoon in it.  Provide small serving bowls and, if you like, a large dish of double cream whipped with a bit of sugar and vanilla.

There are a few simple stages to get through but part of it can be made in advance.

A simpler version, which has less intense flavour, is in Tips, below.

Cost: £8-9'ish
Serves: 12

Ingred:

   1.5-2 cups pitted fresh cherries
   1/4-1/2 cup sugar
   2-3 tbsp cherry brandy (or fresh orange juice & finely grated zest)

   13-15 digestive biscuits 

   90 g unsalted dairy or plant butter, melted

   300gm/10.5 oz full-fat or 80% fat cream cheese at room temperature
     75gm/2.6oz white baking chocolate* (white chocolate bars will not do)
   1 pint double or (lower calorie) whipping cream
   1 tsp vanilla

   75gm/2.6gm plain dark chocolate, cut into small chunks or shards

Garnish:
    150gm/6oz whipping cream (or a 60-40 mix of whipping cream & 0-fat strained plain Greek or Icelandic yoghurt)
    2 tbsp icing sugar

    a few fresh cherries, pref with stems
    1-2 squares dark chocolate, in shards or small dice

Method:

1. Place biscuits in a heavy plastic bag and bash enthusiastically with a rolling pin; you're looking for a crunchy base without large lumps of biscuit.  (For a smoother base, whiz the biscuits in a food processor until sandy)
2. Melt butter in the microwave or in a small pan; mix with crumbs; pour into a 9inch/23cm loose sided pan or equiv. Use the bottom of a measuring cup to even out the crumbs.  Refrigerate
   
3. If cherries are not organic, swish in a solution of 9 parts water and 1 part vinegar; drain and rinse.  Set aside 10-12 cherries with nice stalks for garnish.  
4. De-stem the rest of the cherries.  If you don't have a cherry stoner (available on the net); cut off the fat sides (like prepping a mango) then the bits around the stones;  chop the flesh coarsely.  Pour over brandy or orange juice, cover & refrigerate.  Steps 1-4 can be completed the night before
   
5. Heat a large frying pan over med-high heat; add a dollop of butter and the   cherries.  Check for pits which might have have crept into the fruit. 
6. Bring to the boil; reduce heat to med-low; stir in sugar and liquid; cook gently, stirring occasionally until the juices thicken - probably 5 mins.  If the cherry mix has got too sticky too fast, add a tablespoon or so of water.
7. Take fruit off heat; pour into a processor or high sided bowl, scraping all the juices in; blitz until smooth (a stick blender will be fine); allow to cool
8. Bring a small pot of water to the boil; break up the white baker's chocolate into smaller chunks.  Reduce heat to a simmer, sit a heat-proof bowl on top of the pot, put the chocolate in the bowl; stir once or twice as it melts - it will take a few mins.  As soon as it has melted, take it off the heat
9. In a large bowl, beat cream cheese until smooth with electric beater or whisk; add melted chocolate while it is still warm and liquid but not hot; blend thoroughly  
10. Add cherry mix; blend 
11. Pour in the pint of cream all at once.  Starting slowly, gradually beat the cream cheese, white chocolate, cherries and cream until mixture thickens and med-soft peaks form.  Don't overbeat -- it will turn into butter.
12. Using a hand held whisk or spatula, stir in shards of dark chocolate, distributing evenly 
13. Pour onto biscuit base, spreading it evenly out to the edges
14. Refrigerate at least 4 hours

Garnish: beat whipping cream to soft peaks, add icing sugar; carry on whipping, watching carefully, until firm peaks form.  Either dollop or pipe mounds onto the pie's edges, decorate with fresh cherries and chocolate chunks 

Comments: 

• 'I really loved it; the brandy, cherries and cream all went really well together; the biscuit was very light.  I could have had more than one slice.' Local butcher
• ' I'm a big cherry fan and this was very very nice.  It was not sickly; other cream pies are so often 'bleaugh'!' 
• 'Alas my concealed stash of Cherry Garcia pie had been discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser  

Tips: 

• Simpler version: skip steps 5-7 and simply mix fresh cherries & juices directly into the cream cheese mix.  The flavour will be less intense but still delicious
• Cherry Garcia is credited to the iconic American ice cream brand, Ben & Jerry's.  The combination of chunks of cherry & chocolate mixed through  ice cream was very popular
• A crunchy base is less likely to go soggy if left overs are refrigerated overnight 

More indulgent desserts on NavBar/RecipesII:Desserts ...

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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.

BLACKBERRY, WHISKEY & GINGER NO-BAKE CHEESECAKE,

Seriously creamy with a delicate layer of alcohol, this indulgent cheesecake looks good and tastes lovely...

Light quick simple dishes below...

Blackberry, Whiskey & Candied Ginger Cheesecake
'Lovely & summery & creamy'  'Tastes delicious but is a bit floppy' Tasters

This cheesecake is a delightfully complex flavour bomb - loose rather than firm - but simple to make, no-bake and can be made ahead. 

The basic cheesecake filling is a favourite 67 recipe which never fails when a  special dessert is needed.  Dress it up or make it plain and simple -- it won't let you down.

In this version, blackberries are the main focus.  High in vitamin C and fibre, they are also a good source of Vitamin K (for healthy blood).  Go frugal and pick your own, free, from blackberry bushes which grow abundantly along UK railway lines.  They make great jams and compotes.
  

For 67's cheesecake,  blackberries are teamed with whiskey & candied ginger; the kids get a 'cleaner' version (below) layered in jars.   

For the health conscious, there are lower-fat options.

The cheesecake is an indulgence but serves 12 easily.  The layers are deliberately thin for portion control but if you prefer more height, make 1 1/2 times the filling recipe.  

Cost: £6'ish, depending on where you get your berries
Serves: 12

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed coarsely in a food processor until crumbly -- don't process too finely

90 g unsalted butter, melted

Half recipe makes 7in/19cm cheesecake

300g full-fat cream cheese at room temperature (80% fat reduced will also work; as will supermarket own brand so long as it is not watery*)

1 pint/500ml double cream 

100g/3.5 oz white baking chocolate 

225gm/8oz blackberries 
2-3 tbsp whiskey
2 tbsp juice from jar of bulb ginger in syrup 
2 large bulbs candied ginger, finely chopped

Topping: 
approx 150 gms whipping cream (lower fat) or double cream

1 tbsp icing sugar

1 tsp vanilla extract (opt)

garnish: 1 bulb ginger, in finely shreds            

Method:

MEAT FEAST: SPICED PERUVIAN BEEF IN FRUIT & BEER (Archive)

Spices, orange & beef give this budget-friendly steak a Latin American punch

Wallet-friendly steak, Peruvian-style: spicy, fruity and with beer!
'The meat is so tender; the flavouring intriguingly subtle.  Perfect to launch metal rock holiday.' tester
                                                                                                                                               

This savoury beefsteak is tender but full of body, layered with flavours evoking heat, dust and lowing cattle.  It's a Peruvian dish but more than stands on its own as a fab summer recipe, perfect for the grill or BBQ.  

And it can be prepared ahead!

It was adapted from the internet but the site reference has been lost.  Apologies to the site but who knew there are so many web addresses for Peruvian cuisine?   

Peruvian Beef Steak is designed for the cheaper cuts of steak -- skirt, flank or Denver.  These cuts are better seared and served pink in the middle, the way (apparently real) men like their beef.  The flavour is excellent but the meat can be chewy if overcooked.

67 tested supermarket Denver steak, in a packet. The blogger is not a fan of beef that's still pink but tested a slice (intrepidly)! It was surprisingly good; the meat was flavoursome and not at all raw.  The kebabs, cooked slightly longer, were chewy.  

If there are any qualms about texture, best buy the least expensive standard steak, rump. Or take supermarket specials on beef roasts, which can sometimes be a little tough, slice thickly and treat like steaks.  

The flavour of the marinade was gorgeous but some men might prefer more heat.  Try serving finely diced de-seeded red chillis in a separate dish. 

Costs: £6-7
Feeds: 3-4

Ingred:
   1 lb/1/2 kilo flank, skirt or Denver steak left whole OR the more expensive rump steak 
   2 large oranges, zest and juice  
   1/2 cup finely chipped cilantro or chives (67 used chives)
   1/2 large yellow onion, thinly sliced 
   2 tsp salt-reduced soy sauce (Amoy or Pearl River Bridge)
   1/2 tsp cumin
   1/2 tsp smoked paprika
   1 garlic clove, finely grated
   1/2 tsp oregano
   1/4-1/2 tbsp dried chipotle or a small dried chipotle soaked in water, drained and finely chopped
   1/2 mug Mexican beer (see below) or no-alcohol beer   (67 used a similar Czech Pilsner which was sold in singles, not 4-packs,  500 ml, £1.70) 

  Garnish: red chillis, de-seeded and finely diced 
  
Method:

CHICKEN, ORANGE & HOISIN TRAYBAKE

An easy one-tray dish plus wine makes a sophisticated adult dinner...

Adult supper: Chicken, Orange and Hoisin traybake 
'Sophisticated, lightly and beautifully exotic; really tasty' 

photo 28/2/18

When the kids have gone to bed and parents can relax, this mouth-watering distinctive tray-bake is a perfect treat.

Chunks of healthy veg complement meaty chicken pieces, bathed but not buried in an enticing lower-fat sauce.  

Thighs would be best for this dish but drums can also be added.  Buy the best you can afford from a source you trust.

The all-in-one dish, alongside a pretty plate of simple salad ingredients, will be a delight for cook as well as guests.  It will go a lot further served on a bed of noodles or rice with extra steamed vegetables. 

Cost: £4-5

Serves: 4-6

Ingreds:

   750gm/26oz (6-8 pieces) chicken thighs or thighs & drums, skin removed

IRISH COFFEE CHOCOLATE CAKE: butter & egg free, no dairy option; higher fibre, healthier, vegan

Special occasion cake for St Patrick's Day that tastes and feels like proper cake but is vegan...

updated 3/25; first posted 2018;

'One of the best cakes you've made' 'Melt-in-the-mouth, spongy, cream v. silky' Tasters

Irish Coffee Cake is truly worthy of a St Patrick's Day knees-up. 

Dark, rich and gorgeously chocolate, the cake is fine-crumbed and hinting of whiskey.  The frothy topping can be served on the side or made into icing (as in photo).  It's very rich so portions can be kept small - it'll feed 16 happily.  

67's tasters delivered their verdicts on the dessert before being told that the cake was vegan.  They were stunned -- in a good way.  The cake* passed the 'carnivores love it' test with flying colours, as well as meeting the 67 criteria for budget-conscious and low-cholesterol.  

Butter and egg free, the cake is healthier than most.  67 replaced some plain flour with wholemeal (Or try fine matzo flour, which 67 has not tested)  and cut back on sugar, adding sweet ground almonds instead. 

Cost: £6.00 plus topping (2025) 
Makes: 12-16 slices 

Ingreds:

   125g plain flour, organic if poss 
   100g wholemeal flour , organic if poss

        (Or 225g fine matzo flour)

   1.5 teaspoons bicarbonate of soda

   ½ teaspoon fine sea salt

   1.5 teaspoons instant espresso powder OR strong instant

   75g/2.6oz cocoa powder (not drinking chocolate)

   375ml hot water, from a recently boiled kettle
   1 tsp vanilla

   90ml sunflower/light vegetable oil

   1.5 teaspoons vinegar 

   260gm/9.1oz soft dark brown sugar plus 
         40gm/1.4oz ground almonds
   (OR 300gm soft dark brown sugar)

  1-2 tbsp/30ml whisky (opt)

Topping:
    150ml vegan cream (or dairy for vegetarians) whipped to med firm peaks
    1 tbsp whiskey
    3-4 tbsp icing sugar (opt)
    finely grated 70% dark chocolate

1 x  23cm/9in circular pan with removable sides 

Method:

NO-BAKE SLIGHTLY LOWER-FAT TIRAMISU PUDDING alcohol, incl kids option

A funny thing happened on the way to the dessert course...the Tiramisu Cheesecake morphed into a Tiramisu Pudding 

Tiramisu Pudding
(or How to salvage a dessert that tasted fab but looked a mess)
'Really delicious' 'A lovely boozy chocolate pudding.' Tasters

At any time of year a no-bake prepare-ahead spectacular dessert would be a boon.

Tiramisu Pudding is a fabulously tasty concoction with splendid layers of biscuit, creamy filling, ladyfingers dipped in coffee & brandy and chocolate ganache.  And it's slightly skinnier with lower-fat and low added sugar.  

This recipe came about by accident.  67 was developing a recipe for a lower-fat tiramisu cheesecake but something was lost in translation. All was not lost, however; the cheesecake turned into a gorgeously pretty crowd-pleasing pudding.

The amount of dark chocolate probably wipes out any health benefits gained from lower-fat whipping cream.  

Tiramisu Pudding is best served in a clear glass dish to show off its layers;  portioned by spoonfuls, not slices.  

67 suggests making this no more than a day in advance. 

Note: this pudding contains raw egg yolks

Serves: 8-10 

Cost: £5'ish. (2017 prices, possibly twice that in March 2026!!)

Equipment: 10inx7inch/25cmx18cm dish 2 inches/5cm deep (or equiv. say an 8-9inch/20x23square or circle with flat base)

Ingred: 

Base

   10-12 plain chocolate digestives, placed in a strong plastic bag and  thoroughly bashed with a rolling pin - a few crumbly bits are fine

   50gm/1 3/4oz dairy or vegan butter, melted  

   1 package savoiardi finger biscuits

Filling
   250gm mascarpone
      2 raw egg yolks
      2 tbsp sugar

   1/2 pint/300ml whipping cream
   1/2 tsp vanilla extract  
   1-2 tbsp coffee liqueur or brandy  

Coffee chocolate mix for dipping savoiardi  
   1 cup very strong coffee, expresso if poss
   2 tbsp good cocoa
   2 tbsp coffee liqueur/brandy/grape juice

   about a dozen savoiardi biscuits, Italian* for preference

  

Topping    
  Chocolate Ganache
     100gm/3.5oz 70% cocoa butter baking chocolate
     80ml single cream 
OR
   1/3 cup cocoa powder
     

Method:
  
Base: 

1. Mix biscuit rubble & butter; press into bottom of dish
2. Take 12 savioardi biscuits; halve them horizontally & trim bottoms to fit the depth of the dish; with curved edges on top, crumbly side facing inwards, line the sides of the dish with upright savioardi (like soldiers) pushing them down slightly into the rubble so they stay upright   
3. Refrigerate 

Filling:

1. Using electric beaters or whisk and a large non-plastic bowl, beat marscapone, egg yolks & sugar until smooth & creamy; it'll take a few mins. 
2. Add 1/2 pt/300ml whipping cream; stir to blend then beat just until mix forms med-stiff peaks when beaters are lifted.  Be careful not to overbeat.
3. Stir in coffee liqueur or brandy & vanilla
4. Pour half the filling over biscuit base without dislodging the upright savioardi; smooth with a spatula
5. One by one, dip a dozen savioardi biscuits into the coffee mix, a couple of seconds on both sides. Count 1 potato-2 potato; biscuits will absorb sufficient coffee but won't go soggy.  Layer biscuits over filling 
6. Pour the rest of the filling into the pan leaving an inch or so of  space below the tops of the savoiradi 'soldiers' 
7. Cover loosely with clingfilm; refrigerate a few hours or overnight

Ganache Topping (see tips below)

1. Using a sharp knife, chop chocolate into rough shards
2. Heat cream in a small saucepan over med-high heat until steam begins to rise off the surface and tiny bubbles appear around the outer edge; take it off the heat immediately
3. Add half the chocolate; stir until incorporated then add the other half of the chocolate; stir till chocolate is completely melted; cool slightly 
4. Gently pour about 2/3 of the chocolate over the tiramisu filling (you may need to add a little milk to slacken the chocolate)
5. (Save the rest of the chocolate; cool & whip for icing biscuits or sandwiching them together)
6. Cool and refrigerate
7. Pipe or drop spoonfuls of whipped cream around the edges of the tiramisu or cover completely with cream

Comments:
'I like it; it's a lovely boozy chocolate pudding. It was even better the day after.  But doesn't taste to me like tiramisu!' Political Agent
'Really delicious; this would be a perfect filling for profiteroles.' Local councillor candidate.

Tip:

• for kids' option, do not use alcohol & egg yolks; use milky - not strong - coffee and use milk chocolate instead of dark; scatter hundreds and thousands lightly over finished product
• replace chocolate ganache topping with a generous layer of sifted good quality cocoa   

                                                                                                        

                                            

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These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

SPECIAL OCCASION CAKE: COINTREAU ORANGE CHOCOLATE, an Indulgence

Cointreau and fresh oranges take this already gorgeous cake into the stratosphere for flavour and texture.

Just imagine this cake smothered in silken chocolate and cointreau frosting
and stuffed with fresh orange slices steeped in cointreau! (Stock Photo)

This Chocolate Cake is an old favourite, taken to the next level with lashings of Cointreau and orange slices.  

The Cake recipe comes from the mother of a friend of Food Network's Ina Garten.

It's a wonderfully moist, darkly chocolate concoction that's never failed, is   surprisingly easy to make and is very adaptable.  

Orange essence is optional but adds a wonderful layer of flavour.  It only costs a pound - much cheaper than vanilla - and adds such interest to whatever it favours  gets used up quickly.  

Cost: £3.00'ish (at 2019 prices)
Portions: recommended 12

Ingred:
    150gm/5.3oz plain flour
      60gm/2.1oz wholemeal flour
    350gm/12.3oz white sugar (or a mix of white & soft brown)
      90gm/3.5oz cocoa powder(not drinking chocolate)
    2 tsp baking soda
    1 tsp baking powder
    1 tsp salt

    zest, juice and segments of three oranges, separated 

    240 ml buttermilk, shaken
    120 ml light vegetable oil
    2 eggs at room temperature
    1 tsp orange essence
    juice of two oranges (from above)
    240 ml freshly brewed hot coffee LESS the amount of orange juice

Icing:
   60gm/2.1oz 70% chocolate (for the frugal, Bournville will do) 
   125gm/4.5oz unsalted butter, at room temp
   1 egg yolk, at room temp
   1 tsp good orange essence
   75 gm/2.5oz sifted icing sugar
   3 tbsp contreau 

    orange segments
   
Method:

1. Preheat oven to 180c/160 fan/350f/gas 5
2. Line the bottom of two 22cm/9inch clip-sided baking tins with greaseproof paper 
3. Dribble orange liqueur over orange segments; leave to macerate at least 20 mins or overnight.  Drain, reserving juices, pat dry. Set aside for icing
4. Sift dry ingred & orange zest into large bowl; mix with electric beaters on low speed or with paddle attachment on a free-standing mixer
5. In a large jug, hand-whisk buttermilk, oil, eggs, orange essence, juice of two oranges  
6. Slowly add wet ingred to dry; blend on low speed
7. Add coffee and mix, again on low speed, until just combined; use a spatula to scrape bottom and sides of bowl to ensure all is mixed in
8. Whiz the batter with beaters on high for a minute 
9. Divide batter in two equal portions; pour into pans; if your oven isn't very big and you have to bake the cakes one at a time, cover the second cake with cling film pressed onto the batter and refrigerate until 20 minutes before the end of cooking the first.  
10. Bake 35-45 mins or until toothpick comes out clean
11. Cool in pans 30 mins; then turn out onto cooling rack, remove paper and cool completely 

Icing:  

1. Break up chocolate and melt in heat-proof bowl above (not touching) simmering water; cool to room temperature 
2. Meanwhile beat butter at med-high speed until light & fluffy - about 2 mins
3. Add egg yolk & orange essence; beat another 3 mins
4. Turn beaters/mixer to low; gradually beat in icing sugar; raise speed to med, scrapping down bowl occasionally until mix is smooth & creamy
5. On low speed, add chocolate & cointreau; mix until just blended
6. When cakes are absolutely cool, spread icing on base layer; scatter orange segments over the icing 
7. Add second cake; cover thickly with remaining icing (if there's enough, the sides can also be iced)
8. Refrigerate at least an hour before slicing

Tip:

• This will also work in a 8.5x12inch/30cmx21cm rectangular pan
• If you like this, you will probably also like Dark Chocolate Cake & Once-a-Year Icing

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                                 Lots more chocolate cake on NavBar: Recipes 1/Baking 

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This recipe was adapted by  B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without written permission.