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Digital Subscriptions > > TEATIME TREATS

TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

WE LOVE… FLUFFERNUTTER TART pg75 //SAFFRON BUNS pg78 //AVOCADO AND LIME TART pg83

For the Neapolitan Wafer Cake, see page 82

Butterscotch chocolate croissant bread puddings

SERVES 6

8-10 chocolate croissants (450g (1lb) in total), cut into

2.5cm (1in) cubes

270g (9¾oz) light brown sugar

120ml (4¼fl oz) double cream

2 tbsp unsalted butter

5 large free-range eggs, at room temperature

380ml (13½fl oz) milk

1 tsp pure vanilla extract

½ tsp salt

90g (3oz) plain chocolate,

50-70% cocoa solids, chopped icing sugar, for dusting

1 Place the cut croissant pieces on a parchment-lined baking sheet and set aside to dry out while you make the custard.

2 In a medium saucepan, combine the brown sugar, cream and butter. Bring to a boil and cook for 3 minutes. Remove from the heat and set aside to cool.

3 Preheat the oven to 180°C/Gas Mark 4. Lightly butter six 175ml (6fl oz) small baking pots or ramekins and set them on a rimmed baking sheet.

4 In a large bowl, whisk together the eggs, milk, vanilla and salt. Add the cooled brown sugar mixture and whisk just until combined. Carefully mix in the croissant pieces and chocolate. Evenly distribute the mixture among the pots.

5 Bake for 30-35 minutes, or until golden brown and puffed up. Let them cool for 15 minutes before dusting with icing sugar and serving warm.

Chocolate and raspberry ooeygooey bars

MAKES 8-10 BARS

225g (8oz) unsalted butter, melted and slightly cooled, plus more for pan

3 large free-range eggs, at room temperature

425g (15oz) box of chocolate cake mix

226g (8oz) cream cheese, at room temperature

1½ tsp pure vanilla extract

450g (1lb) icing sugar, plus 2 tbsp for dusting

55g (2oz) chocolate chips,

70% cocoa solids

170g (6oz) fresh raspberries

1 Preheat the oven to 180°C/Gas Mark 4. Lightly butter a 33x23cm (13x9in) baking tray. Set aside.

2 In a large bowl, combine the butter and 1 egg. Stir in the dry chocolate cake mix and press the resulting dough into the bottom of the prepared pan to form a crust. Set aside.

3 In a large bowl, using an electric mixer on medium-high speed, beat the cream cheese until smooth, about 30 seconds. Add the remaining 2 eggs and the vanilla and continue to beat until combined, scraping down the sides of the bowl as needed. Add the icing sugar and beat on low speed until fully combined, 2-3 minutes. Pour the batter over the crust.

4 In a microwave-safe bowl, melt the chocolate in a microwave on mediumhigh in 5-second bursts, stirring between bursts, until the chocolate is fully melted (or melt in a double boiler). Drizzle the chocolate on top of the cream cheese batter. Drag a knife through the chocolate and batter in a zigzag pattern to marble it.

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