It's that book again ... 5 down 4 to go

Here's the next contribution from “The Little Book of Chocolat” continuing to hit the chocolate spot!

Rosette's Chocolate Fridge Cake

… This recipe is so easy that even a child can make it – in fact, I know from experience that the task of destroying biscuits by hitting them with a rolling pin can become so popular with children that it's hard to make them understand that it isn't always necessary. There are many variations on this basic recipe – here we've used raisins and pecans, but almonds and cherries work well too, as do sultanas and orange peel.

Takes 2½ hours – Serves 12

250g digestive biscuits

300g dark or milk chocolate broken into small even-sized pieces

100g butter

100g golden syrup

100g raisins

100g pecans, chopped

Line a 30x30cm shallow baking tray with baking parchment.

Place the biscuits in a plastic bag and bash with a rolling pin. Melt the chocolate, butter and golden syrup in a bain-marie, mixing until smooth. Remove from the heat, add the digestive biscuits, raisins and pecans, and mix well, coating everything in the chocolate syrup.

Put the mixture into the prepared tray, push down and flatten the top Place in the fridge to set for 2 hours. Remove from the tray, dust with icing sugar or cocoa powder and cut into 12 squares (or hearts, or stars, if you prefer).

As is my usual routine, there are hints and tips coming up and photos too.

The plum pudding photo guide

As usual and hopefully helpful, here's a step by step guide …

… from the beginning :

to the end!

Back to the plums … plum pudding but not as you know it

Traditionally plum pudding is what we call Christmas pudding – which has nothing to do with plums since the pudding doesn't contain any – originally “plums” was a term used to describe raisins.

There are recipes already on the blog for a Summer Pudding and an Autumn version too.

This is another great way of using your recent harvest of plums from your freezer and your jam reserves.

Plum Pudding

Equipment

1 litre (1¾ pint) basin

plain sided cutter slightly larger than the

base of the basin – measuring 6cms in diameter

cling film and a drop of vegetable oil to wipe

the basin

Ingredients

400g roasted plums from your

freezer stash - defrosted

(from “More plum stuff – the recipes)

1 x 370g jar of plum jam from reserves

Madeira cake

I use inexpensive supermarket own brand cake

weights vary – you'll need approximately 10 slices of cake

I'd err on the side of caution and use two cakes if they weigh

265g – the cake should be sliced lengthways into quarter

inch slices and neatened at the edges

Wipe the basin with a drop of vegetable oil on a sheet of kitchen roll, then line the basin with the cling film, ensuring that it overlaps the basin.

Cut out a circle of cake for the base and place it in the bottom of the basin. Line the rest of the basin with sliced Madeira cake, overlapping the cake which will give you a great looking pudding when turned out.

Add the plum jam to the roasted plums and then pour the mixture into the cake lined bowl. Top with slices of cake to cover completely. Fold the cling film over the pudding to seal.

Place a slightly smaller plate or saucer on top of the basin and weigh down with a jar. Fridge it for 12-24 hours.

To serve, remove the can and plate unwrap the cling film and cover the basin with a large plate or bowl. Invert the pudding and peel off the cling film.

What to serve with the pudding - remember the recipe for the plum ripple ice cream I mentioned in The latest experiment? - a marriage made in heaven!

An even faster fish pie

This is faster still!

Serves 4

500g cod loin – or mixed fish to suit

bake for 15 minutes, drain off any excess

liquor, set aside to cool

Alfredo Sauce as per the recipe given

in “The sauce that floats your boat”

3p topping – mix together

100g Panko crumbs, 50g Parmesan and a generous

sprinkle of Parsley

Preheat your oven 180fan/200c/Gas 6. Bake for 20 minutes until golden brown.

P.s. Whilst we're on the subject of planning now could be a great time to check your store cupboard for staples, essentials – call them what you will. Everyone has a different idea of what forms a store cupboard. You may not think, as an example, that Panko crumbs would be on your list. You may like to revise it since I've found them to be a lifesaver as a savoury crumble topping mixed with grated cheese of your choice for all manner of speedy suppers.

If however you really feel the need to come home from a hard day and begin peeling a pan of potatoes or cooking pasta – there's the washing up for a start, even if you do have a magic box (dishwasher to the uninitiated) then knock yourself out. I'll take the 3p method above any time!

There's only one thing wrong with fish …

it's boring!

Fish pie is great comfort food but it's a faff to prep which is where the “whilst I'm at it” principle comes into its own.

Here's my :

Fast and fancy fish pie

Serves 4 generous portions

2 large baking potatoes – stab carefully with a

paring knife, wrap in foil and bake for 1 hour at

180fan/200c/Gas 6

Set aside to cool then slice thinly – skin on or

off – personal choice

already cooked and ready in the fridge

Whilst your potatoes are baking wrap 500g of fresh

fish in foil and bake for the last 15 minutes of your

potato baking time – use a timer!

Set the fish aside to cool

already baked and ready in the fridge

Your fish can be a mixture of whatever you choose – for example, mix smoked haddock or cod with salmon and prawns – it's whatever floats your boat.

Next up make a sauce for your fish – see “The sauce that floats your boat” for Alfredo Sauce.

When you're ready to assemble :

Preheat your oven 180fan/200c/Gas 6.

As you know I use foil trays – in this case 24x24cms – available from Wilkinsons if you wanted a supply – otherwise a square casserole.

Open up your foiled fish and tip it into a large mixing bowl. Break the fish into chunks, gently, then season with black pepper. There will be jelly from the cooked fish – discard or include – it's all flavour and will combine with the sauce you've made. If you've not used any smoked fish then you may want to add a sprinkle of salt.

Add your Alfredo sauce and mix, again gently. If you've made your sauce the day before it will have set – if you want to make life easy then warm the sauce gently to loosen (in a saucepan, not the microwave) and then add to the fish.

Tip the mixture into your tray or casserole.

Add the sliced cooked potatoes, add a knob or two of butter and ground black pepper. If you're feeling really decadent then sprinkle grated Parmesan over the top – from your stash already grated in the fridge.

Bake for 25 minutes until golden brown.

There's an even faster version …

The sauce that floats your boat

I know that I've mentioned Alfredo on many occasions – it really is the quickest and most amenable sauce you'll ever make. It only has one downside and that is that you cannot microwave it – it will split. Don't say you haven't been warned! In my view it's a price worth paying.

Alfredo Sauce

2 tbsp unsalted butter (50g)

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

The sauce can be made ahead and fridged or you can freeze it too.

A note or six

Half the recipe given serves 2 with 225g of uncooked pasta.

Traditionally there are no additions to Alfredo although sometimes

it may be served with peas.

Add to mushrooms to serve on toast

Use as a sauce over chicken or fish

Pour over roasted veggies – especially leftovers

Serve drizzled over asparagus

If you decide to freeze the sauce use small containers

(check out the baby aisle in the supermarket)

you won't waste it – you can always take out another

I mentioned getting into the habit of cooking extra veggies – cut them into similar size chunks, pour over the Alfredo sauce and complete with the 3p topping. (See “An even faster fish pie” coming next) Bake for 20 minutes – 180fan/200c/Gas 6 until golden brown.

Perfect for a vegetarian meal but could be served with meat or poultry if the mood takes.

I hope this planning malarkey is starting to make sense. In my defence I can only tell you that by spending a little time planning your shopping list to produce quick, easy and tasty food not only saves you time it saves you money too – you're less likely to throw random stuff into your shopping trolley real or virtual - that you'll never use … any bells ringing?

Autumn Planning

Chillier mornings mean we begin to turn our attention or rather tummies, towards comfort food. Somehow it's more of an effort to produce hot food – what follows is the beginning of Autumn planning and me “banging on again about getting yourself organised!”

If you've been kind enough to follow my blog for a while you'll know that my mantra has always been to save yourself time, money and stress. If you're in the kitchen then make the best use of the time – what I call the “whilst I'm at it, I might as well” principle.

If you have turned on the oven, fill it.

Here's what I do. Bake half a dozen jacket potatoes – they don't take up too much space if, for example, you're cooking a roast. Prick them and wrap in foil – bake for an hour – check – depending on the size they make take a little longer. Set them aside to cool and then bag and fridge.

Wrap 500g of fresh fish of your choice in foil, bake for 15 minutes. Your oven should be set at 180fan/200c/Gas 6. Set aside, cool and fridge.

If you are cooking a roast, get into the habit of prepping extra veggies – you won't be sorry. Bag your extra roast potatoes and parsnips, carrots et al when cooled and fridge.

Slow cook a whole chicken – it takes 10 minutes at the most to place the chicken in the cooker and then spread with garlic and a stock pot (mixed to a paste) then sprinkle with oregano.

Grate mature cheddar cheese - bag, box and fridge. Grate Parmesan too – bag, box and fridge.

Make a sauce that will go with so many things it can't possibly fail – takes no time at all – have a glance at The sauce that floats your boat coming next.

By my reckoning you've the beginning of suppers for the following week that will take minutes to pull together. You'll thank me when you arrive home feeling like you've done 10 rounds with a champion boxer - the last thing you want to do is have to think about food – you don't need to since it's all but done.

Interested?