Biscuit taste test!

“Taste tested” the biscuits – the decorator was hard at work when I asked him if he had a sweet tooth - “no, not at all” he replied. I asked if he'd like a couple of biscuits to take home, to sample?

No problem!

The empty box was returned the following day – one eaten, “loved it - especially the combination of the tart cherries and plain chocolate with the cocoa dusting”. “Saving the other biscuit for tonight”. Needless to say he went home with four more biscuits for the freezer.

Rose had a play date this week with Tuli – seven month old collie – gorgeous girl. V, Tuli's Mum sampled the biscuits - “they are delicious”.

By the way, the “fridge cake” or “biscuits” whichever you prefer - freeze very well. Freezing them is also a great way of hiding them!

We are now over half way through the nine recipes I flagged in “The Little Book of Chocolat” and there hasn't been a recipe so far that hasn't made the grade.

An absolute bargain!

5 down 4 to go – the photos

Here's the usual step by step guide :

The bain marie

Blob your chocolate glue

Stick your parchment to the blobs

Pour your biscuit mix into the tray

Tip your biscuit out of the tray – how clean is that parchment?!

Dust your biscuit with cocoa

How good do they look?

The remains … the jigsaw puzzle.

5 down 4 to go – hints and tips

Following Rosette's Chocolate Fridge Cake here's my twopenceworth.

Instead of bashing the biscuits with a rolling pin – clip the end of the bag and roll the biscuits gently into a crumb, turning the bag and repeating – you get a much finer more even crumb and you won't split the bag and pebbledash the kitchen!

Use unsalted butter.

I used tart Montmorency cherries and chopped them finely.

Blitz the pecans in the baby Kenwood processor if you've invested (mentioned in The kit, the crumble and the ice cream) – you'll get a more even texture.

Glue your baking parchment to the tray using a spatula dipped into the melted chocolate mixture – i.e. before you add the biscuit, fruit and nuts. A small blob in each corner of the tray will do the trick. A “blob” is a serious culinary term not to be confused with “splodge”.

“Blob” – a drop of anything soft and round.

“Splodge” – a big or heavy splash.

You'll need blobs - not splodges - sorry, got carried away.

The paper will stay where it's glued!

You'll find that after you've cut out you're preferred shapes you'll have bits leftover – they look remarkably like the outline of a jigsaw puzzle. Box up the bits and freeze – all will be revealed.

By the way I cut 15 large biscuit hearts, measuring 6cms in diameter at the top and 5cms in length to its point – they measured 1cm deep. I also cut 5 tiny “make weight” hearts – hey, you know I don't like waste. Actually the tiny hearts are perfect if someone would like just a taster rather than a larger biscuit.

Although the recipe is called “fridge cake” I'd call it “fridge biscuits” - I'm probably nit picking – the introduction to the recipe does mention biscuits – don't expect anything soft and “cake” like – just moreish!

Photos on their way!

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!