Desserts & Puddings Baking Class – Recipes
Desserts and Puddings Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.
We Baked:
- San Sebastian Cheesecake
- Chocolate Layered Mousse
- Sticky Toffee Pudding
Demo:
- Brandy Snaps
San Sebastian Cheesecake
Ingredients:
- 500g cream cheese
- 200g caster sugar
- 3 eggs
- 25g plain flour
- 120g cream (whipping or double)
Method:
- Bake 200`c.
- Approx 15 mins – chill before slicing.
- Mix cream cheese, caster sugar and flour together.
- Add eggs and mix well.
- Add cream and mix.
- Pour into a foil dish and bake until browned and blistered on top
- Serve cold.
- Shelf life approx. 5 days.
Chocolate Layered Mousse
Ingredients:
- 150g dark chocolate
- 3 egg whites
- 50g caster sugar
- 100g whipping cream
Method:
- Melt chocolate.
- Whisk egg whites until half peak.
- Pour in half sugar, whisk.
- Pour in other half of sugar and whisk until full peak.
- Whisk cream until thickened but still soft.
- 1 large spoon of egg whites into the chocolate, mix well.
- Pour all of chocolate mix into egg whites and fold gently.
- Fold whipped cream into chocolate mixture.
- Pipe into desired container or use with layers of sponge and biscuit and layer into jam jars, pipe whipped cream on top and serve a brandy snap or biscuit of choice. Store in fridge and eat with 48 hours.
Brand Snaps (Demo)
Ingredients:
- 50g brown sugar
- 50g butter
- 50g syrup
- 50g flour
- 1tsp ginger
- Lemon zest (optional)
Method:
- Melt butter, sugar, syrup and ginger together in a pan (don’t boil)
- Sift in flour (add zest if required)
- Mix well.
- When mixture cools, take small piece the size of a ping pong ball.
- Flatten onto a greaseproof paper lined tray.
- Bake 180`c approx. 10 – 12mins.
- Mixture will spread, it should look brown and lacy.
- Cool for couple of minutes and then pick up (will be hot)
- Wrap around greased wooden spoon for a cigar shape.
- Rest over upturned cup for a basket shape – cool.
- Best eaten same day as will start to go soft, remaining mixture can be kept in the fridge or frozen, just bake when needed.
Sticky Toffee Pudding
Ingredients:
- 200g caster sugar
- 75g butter
- 75g egg (approx 2 if small)
- 300g strong bread flour
- 10g baking powder
- 200g dried dates
- 15g bicarb of soda
- 375g boiling water
Method:
- Beat sugar and butter until creamy.
- Add egg and mix well.
- Sift in flour and baking powder.
- Mix until smooth.
- Pour boiling water over dates and bicarb – mix.
- Pour date mixture into cake mixture – stir.
- Mixture should look quite runny (don’t worry)
- Check there are no clumps of flour (flatten with finger)
- Pour into loaf tins.
- Pour hot sticky toffee sauce over hot pudding, leave to cool.
- Bake 180`c for approx 30 mins.
- Shelf life 7 days.
Sticky Toffee Sauce
Ingredients:
- 250g cream
- 175g brown sugar
- 100g butter
Method:
- Boil everything in a pan.
- Simmer for 8 mins until rich brown and slightly thickened.
- Pour over desired pudding.
- Keep some to serve as an extra.
- Shelf life approx 2 weeks.
- Can be frozen, served hot or cold.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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