Isis
28-01-08, 10:11 AM
Jaffa Cake Pudding:eat::chef:
13 fl Oz (375 ml) Orange Juice
1 Packet of Orange Jelly
10oz (275g) Plain Cooking Chocolate (I have used Coking Milk Chocolate as well)
12 fl oz (350 ml) Double Cream (I used to use Elmlea)
1 x 10 in (25cm) Ready Made Sponge Flan Case
Pouring Cream to Serve
1. Pour the orange juice into a saucepan and bring to the boil and use this orange juice to dissolve the orange jelly.
2. Pour into a (23 cm) lined with cling film shallow dish and put into the fridge to set.
3. Melt the chocolate with half of the cream in a bowl set over a pan of simmering water. When all the chocolate has melted leave to cool.
4. Whip the rest of the cream until to forms soft peaks then fold in the chocolate mixture and chill for a few minutes until it is a spreading consistency.
5. Turn out the jelly and remove Clingfilm (this can be quite tricky) and place in the flan case then spread the chocolate mixture over the jelly making a domes top.
6. Lean to set in the fridge for at leant 30 mins then serve with the pouring cream.
This does make a truly wonderful pudding, but it is very very sickly8-X, so only small portions required when serving. As to the setting of the jelly, I used to make the jelly 24 hours in advance that way I knew that the jelly would be definitely set. What I used for a mould to set the jelly in was a small quiche dish, and this used to work well, although it was a bit tricky getting out and onto the sponge.
Anyway Good Luck! :)
My friends used to go wild for this in fact when I had our bar-be-que they would phone up and some would either want this or some would want the chocolate cake, so I used to make both!
I am not around tomorrow as it is my Birthday:bdaygrin: and we are going to the O2 King Tut exhibition, Wednesday I hope will be Chocolate Cake if not, I can give you a recipe for Chocolate Mallow Pie, although this does have a slight taste to it, and it can be hard to taste the chocolate, but some of my friends really liked this. If not Chocolate Mallow pie, then it will be Beef & Mushroom Puff Pastry Pie with Guinness, Portuguese Custard Tarts, or French Pear Tart. You Decide amongst yourselves and let me know. I also have a recipe for Easter Simnel Cake (made with Marzipan) and Easter Biscuits, which used to go down very well where I work.
Cheers
13 fl Oz (375 ml) Orange Juice
1 Packet of Orange Jelly
10oz (275g) Plain Cooking Chocolate (I have used Coking Milk Chocolate as well)
12 fl oz (350 ml) Double Cream (I used to use Elmlea)
1 x 10 in (25cm) Ready Made Sponge Flan Case
Pouring Cream to Serve
1. Pour the orange juice into a saucepan and bring to the boil and use this orange juice to dissolve the orange jelly.
2. Pour into a (23 cm) lined with cling film shallow dish and put into the fridge to set.
3. Melt the chocolate with half of the cream in a bowl set over a pan of simmering water. When all the chocolate has melted leave to cool.
4. Whip the rest of the cream until to forms soft peaks then fold in the chocolate mixture and chill for a few minutes until it is a spreading consistency.
5. Turn out the jelly and remove Clingfilm (this can be quite tricky) and place in the flan case then spread the chocolate mixture over the jelly making a domes top.
6. Lean to set in the fridge for at leant 30 mins then serve with the pouring cream.
This does make a truly wonderful pudding, but it is very very sickly8-X, so only small portions required when serving. As to the setting of the jelly, I used to make the jelly 24 hours in advance that way I knew that the jelly would be definitely set. What I used for a mould to set the jelly in was a small quiche dish, and this used to work well, although it was a bit tricky getting out and onto the sponge.
Anyway Good Luck! :)
My friends used to go wild for this in fact when I had our bar-be-que they would phone up and some would either want this or some would want the chocolate cake, so I used to make both!
I am not around tomorrow as it is my Birthday:bdaygrin: and we are going to the O2 King Tut exhibition, Wednesday I hope will be Chocolate Cake if not, I can give you a recipe for Chocolate Mallow Pie, although this does have a slight taste to it, and it can be hard to taste the chocolate, but some of my friends really liked this. If not Chocolate Mallow pie, then it will be Beef & Mushroom Puff Pastry Pie with Guinness, Portuguese Custard Tarts, or French Pear Tart. You Decide amongst yourselves and let me know. I also have a recipe for Easter Simnel Cake (made with Marzipan) and Easter Biscuits, which used to go down very well where I work.
Cheers