Posts Tagged ‘sweet’

Two Recipes For Simple Chocolate Puds – Chocolate Rice Pudding (Part 1)

Monday, November 8th, 2010

This recipe for Chocolate Rice Pudding was inspired by reading a blog by Helen Best-Shaw of Fuss Free Flavours fame, who wrote a recipe for Chocolate Risotto with Peaches.  I was intrigued by the concept, especially having just made the Indian Tea Infused Rice Pudding for Diwali.  So here is my version, which is slightly different from Helen’s version although hers still sounds better than mine.  Neither recipe is done any favours by the photography as this is not a photogenic pudding, even though it tastes fabulous.

As a recipe, it calls like many things for some patience and care in the making, as the milk can boil over, the rice can stick to the pan and the sweetness will be variable depending on the chocolate used.  Also, you can eat it hot or cold; I am not a fan of cold rice pudding, but lots of people are, so why not make extra and take it to work for sneaky packed lunch treats.  Chocolate Rice Pudding is fairly versatile – you can serve it as showy dinner party food by putting it neatly into glass bowls, then topping off with some whipped cream and shavings of chocolate, or serve warm as a homely winter warming treat.

All in all it is rich and delicious, so thanks Helen for the inspiration.  It reminds me of one of mainstays for a quick and easy pudding, East Peasy Chocolate Mousse.

Recipe For Chocolate Rice Pudding

200g / 7oz dark chocolate
600ml / 1 pint full fat milk
100g / ½ cup pudding rice (Arborio rice)
2½ heaped tablespoons light muscovado sugar
30g  / 1oz / 2 tbsp butter (ideally use unsalted butter, but you should then add a pinch of salt to the milk)
42½g / 1½ oz / 2tbsp raisins

Break the chocolate into a bowl and melt over a pan of boiling water.  Leave to cool down on top of the still warm water, but obviously off the hob.

Break Up The Chocolate And Put Into Bowl

Break Up The Chocolate And Put Into Bowl

Melt The Chocolate Over A Pan Of Boiling Water

Melt The Chocolate Over A Pan Of Boiling Water

Add the milk to a heavy bottomed pan, together with the pudding rice and sugar (and a pinch of salt if using unsalted butter).  Heat up to a gentle simmer, stirring all the time.  Then let simmer for 25 – 30 minutes, but check it and stir it regularly as the milk can boil over, the rice can stick to the base and different rice will cook at differing rates.  It should cook through to a nice al dente texture with this amount of milk, but if needed, simply top it up.

When cooked, take it off the hob, add the butter and stir this through.  Now add the melted chocolate and raisins and mix these through.  Check the sweetness and if you feel it needs it, add some more sugar; there is a lot of variation in the sweetness of bars of chocolate that you might want to use, as well as peoples’ taste buds.

Stir In the Butter To The Cooked Pudding Rice

Stir In the Butter To The Cooked Pudding Rice

Mix In The Melted Chocolate And Raisins

Mix In The Melted Chocolate And Raisins

Leave to cool and serve cold, or reheat and have it warm.  If serving cold, serve in glass bowls topped with whipped cream and some shavings of dark chocolate.

Chocolate Rice Pudding

Chocolate Rice Pudding

Recipe for Vanilla Fudge and Coconut Ice

Thursday, February 25th, 2010

Fudge and coconut ice

I know this is really quite pathetic but I have only just cracked how to make fudge in the last year.  It always seemed to burn every time I tried to make it – the problem is that most recipes don’t give the mixture long enough for the sugar to be transformed into fudge.  I would then always turn the heat up too high and it would stick to the bottom and start burning, or turning the sugar to toffee and then burn.

Vanilla fudge 

450g    Caster sugar (organic & Fairtrade)
50g      Unsalted butter, diced
170g    Can evapourated milk
150ml   Full fat milk
½ tsp    Organic Fairtrade vanilla extract (Steenbergs is of course the best!?)

  1. Lightly oil a shallow non-stick baking tray – about 18cm.
  2. Gently heat the sugar, butter and milks in a metal saucepan, stirring with a wooden spoon until all the sugar has dissolved.
  3. Bring to the boil and bubble away gently, stirring continuously (and I mean all the time with no breaks) for 25 – 30 minutes.
  4. When the mixture reaches the soft ball stage or 116oC, remove from the heat and add the vanilla extract.
  5. Beat until the mixture becomes thick and pale in colour, then pour into the baking tray and leave to cool.  When cold cut into 2.5cm squares.
  6. For a variation, you could stir in 150g of organic chocolate rather than the vanilla extract, for a rich dark chocolate fudge.   

Coconut ice

397g    Can of sweetened condensed milk
500g    Icing sugar, sieved
350g    Desiccated coconut (organic if possible)
Few drops of red/pink food colouring (optional)

  1. Line a 20cm cake tin with baking paper.
  2. In a bowl, mix together the condensed milk and the sieved icing sugar, then stir in the desiccated coconut.
  3. Now divide the mixture into 2.  Put the first half into the prepared cake tin and press it into all the edges.
  4. Add the food colouring to the second half of coconut mixture and knead until the colour is evenly through.  Put this into the tin on top of the white layer and spread out. 
  5. Leave to set in a cool place, then cut it out into 1-2 cm squares.