SALTED CARAMEL CHOCOLATE POT

As you might know from previous blog posts, I am obsessed with salted caramel - it is my favourite - salted caramel cupcakes, salted caramel brownies, Haagen Dazs salted caramel ice cream, Green and Blacks salted caramel milk chocolate thins…..you get the picture!! Therefore when I saw a recipe for salted caramel chocolate pots in Olive magazine, I couldnt wait to make them. We had friends for supper on Saturday night and cooked roast pork belly and fennel gratin and so these made the perfect pudding.

They take 30 minutes to prepare, however you need to chill them in the fridge for a couple of hours at least and then take them out of the fridge an hour before you serve, in order for the chocolate to soften. I used glasses for the pudding however you could use kilner jars or ramekins instead….whatever you have round the house.

Ingredients for 4-6 people:

350ml double cream
2 tbsp caster sugar
200g 70% dark chocolate, chopped (I would use a combination of milk and dark next time)
50g unsalted butter, diced
100ml whole milk
creme fraiche to serve (I would use vanilla ice cream next time)

Caramel
200g caster sugar
100g butter
100ml double cream
1 tsp sea salt flakes

To make the caramel, heat 200g of caster sugar in a large, heavy based pan over a medium heat, until melted. I have never done this before and was so surprised that it actually worked!! It took about 10 minutes and I gave it a stir a few times towards the end.

Take off the heat.

I had a problem in that some of my sugar clumped together, I have no idea why! I looked it up on the Internet and if you also have this problem, add two tablespoons of tap water to the caramel, add it back to a low heat and stir to melt any lumps that have formed.

Take off the heat again and stir in the butter, cream and sea salt.

Pour into the base of the moulds, put to one side and chill. I used 4 glasses and I measured them on scales to make sure I divided the caramel evenly.

For the chocolate, heat the cream and sugar until it comes to the boil.

Take off the heat and whisk in the chocolate and butter.

Once its all mixed in, add the milk.

Allow to cool and then pour onto the caramel.

Put in the fridge for a few hours to set.

Remove from the fridge for an hour before serving to allow the chocolate to soften. Top with a spoonful of creme fraiche and serve.

These were good although not as great as I was expecting. As I mentioned in the ingredients list, I would use a combination of milk and dark chocolate to soften the taste next time and I would also replace the creme fraiche with vanilla ice cream. I think these little alterations would make all the difference and will make the pudding change from good to great.

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CHOCOLATE BAR CAKE

I have a much more savoury tooth than a sweet one, however after checking out all the delicious puddings on Pinterest, I knew it was time to make something sugary for a change (much to Arabellas delight). 

This recipe is super easy - it is basically just chocolate bars melted together - I did go overboard on the chocolate buying though and instead you actually just need the equivalent of 7-10 chocolate bars (not 16 or whatever I bought) - however no one is complaining about the leftovers!!

Ingredients for 8 slices:

200g milk chocolate
200g dark chocolate 
1 bag maltesers
1 pack of munchies
7-10 other chocolate bars depending on their size and the size of your loaf tin

Line a loaf tin with baking paper.

Chuck in a line of munchies down the middle and maltesers either side.

Melt the dark and milk chocolate in a bowl over boiling water.

Once it is melted, spoon it over the maltesers and munchies and press in your selection of chocolate bars so they are highly packed.

Then repeat the process, adding another layer of melted chocolate and then more chocolate bars.

To finish off top with the remaining melted chocolate and smooth over (I wasnt as neat as I should have been here) and tap the loaf tin down to ensure you fill the gaps (I didnt do this as well as I should either)!

Chill in the fridge for at least a couple of hours - we actually left ours over night (if you can wait that long)!

Once ready, turn upside down on a board and slice and serve.

This was absolutely delicious - my kind of pudding - I loved the combination of all the different chocolate bars, it worked brilliantly. Plus it was so quick and easy to make. Arabella, Pascal and I all adored it and I will definitely be making this again - it would go very well with vanilla ice cream or is perfect just the way it is!!

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FRUIT NUT CHOCOLATE GRANOLA

While I like to think I am "healthy", I am really rubbish when it comes to eating breakfast. I am never really hungry in the morning and I cant eat before a hot yoga session because it makes me feel sick. I end up just eating apples and then saving myself for lunch (although then I have the tendency to overeat). 

However I found this recipe at Waitrose and I thought it was time to try making a different kind of breakfast and break a habit of a lifetime. Plus as I do the 5:2 diet, after a day of 500 calories, I definitely need to eat the next morning and I want to have something healthy and sweet.

Ingredients for 8 portions:

100g mixed nuts, chopped
250g rolled jumbo oats
50g mixed seeds
2 tbsp sunflower oil
6 tbsp maple syrup (I used golden syrup as that is what I had in the house)
150g berry mix
75g dark chocolate, roughly chopped
1 litre of Alpro almond unsweetened or skimmed milk

Preheat the oven to 170 C / gas mark 3 and line a large baking tray with parchment/baking paper.

Chop the mixed nuts.

In a large bowl, mix together the nuts, oats and seeds.

In a small jug, mix 3 tbsp water, 2 tbsp of sunflower oil and 6 tbsp of maple (or in my case) golden syrup.

Pour over the nuts and seeds and mix well.

Pour the mixture into the lined baking tray and spread out into an even layer.

Bake for 35-40 minutes, stirring from time to time until golden. I gave it a stir every ten minutes.

Stir in the berries and the chocolate.

I then put it back in the oven for a couple of minutes to melt the chocolate a little and then stirred again.

Leave to cool completely. When ready serve with almond or skimmed milk.

This was really really good! It felt like a real treat even though it has plenty of health benefits as nuts and seeds are full of protein, magnesium, fibre, potassium and B6. It was also very filling. Any leftover granola can be stored in an airtight container for up to two weeks and you can also use it to sprinkle on top of winter crumbles or just eat it without mile as a quick snack.

I liked this so much I had some for breakfast and some for lunch. I reckon this is definitely going to become a staple in my fridge and I am already looking forward to breakfast tomorrow!

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CHOCOLATE GOLDEN SYRUP FLAPJACKS

My daughter Arabella made flapjacks at school a few months ago and they were so delicious that I demolished the lot. Ever since then I have been meaning to make them myself but I have been distracted by my chocolate millionaire shortbread which I seem to make weekly. However I decided to make them this week as an after school snack for Arabella.

This is a very simple Jamie Oliver recipe and it took about 35 minutes plus chilling time.

Ingredients for 12 - 16 portions: 

150g butter

75g light brown soft sugar

3 tbsp golden syrup

250g rolled oats (porridge oats) - (I use the same oats as I do for my fruit, nut and chocolate granola)

350g milk chocolate (you could use dark or white if you prefer or a combination)

Preheat the oven to 180 C / 160 C fan / gas mark 4.

Grease and line a shallow 20cm (or thereabouts) square tin with baking paper.

Put the butter, sugar and golden syrup in a saucepan over a low heat and stir until melted.

Stir in the oats and mix together.

Pour into the baking tin and press the mixture firmly with a back on the spoon so it is compact and even.

Bake in the oven for 25 minutes or until golden round the edges.

Leave to cool for at least 10 minutes or so.

Break the chocolate in a bowl over a saucepan of boiling water.

Pour over the flapjacks (my husband Pascal did this - hence the complete mess)!

Leave to set for a few hours and then it is time to eat!

This was delicious - it really tasted homemade and comforting and most importantly a real treat. It is not the healthiest snack but it is not the worst either…. you could always do it with less chocolate or even none at all. I would have loved to add raisins or little bits of apricot but Arabella hates them and prefers to keep it simple….maybe next time I will do half for her and half for me. I am not complaining though as it was great how it was. I think I will be having some from breakfast tomorrow!

It will keep for at least a week in an airtight container.

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