Baked & Delicious; Bitter Chocolate Puddings
There’s a new baking magazine on the block, Baked & Delicious and I was sent the first issue to look at. I am a complete sucker for cookery books but in recent years have managed to restrain myself from buying magazines. Now temptation has crossed my path, I am trying hard to overcome my acquisitive instincts.
Although, the magazine is quite small & slim with only 26 pages, I was quite taken by it. I found it had a clear uncluttered layout and I didn’t feel overwhelmed by excessive content. The instructions are clear and simple, but sometimes assume a grasp of baking beyond novice level. For example, no mention is made of which part of the oven to bake in – often a critical factor. As one might expect, the pictures are gorgeous and made me want to get baking straight away. One of the things I particularly liked about this publication is that there is no advertising (other than for the magazine itself). In addition to the recipes, there was a technical section on making choux pastry and one on getting the best from silicone bakeware. Each recipe falls into one of seven categories:
- Classic Cakes
- Bread & Savouries
- Patisserie & Fancy Cakes
- Celebration Cakes
- Biscuits & Bakes
- Better Baking Techniques
As well as all of this, each issue comes with some silicone bakeware. The first issue came with six colourful silicone cupcake cases. As a keen user of silicone moulds, this alone is a siren call to subscribe. I haven’t yet used my cupcake cases, but will certainly have occasion to do so.
Retailing at £2.99 per issue (£1.99 for the first issue), this is perhaps not the cheapest way of acquiring recipes; there were only eight recipes in total in this issue. But as most of us know it’s not just about acquiring recipes – it’s the food porn photography, the anticipation of not knowing what’s coming next and the chance of finding something unexpected.
Here’s one I wasn’t expecting: Bitter chocolate puddings. This is how I made them:
- Melted 125g 85% dark chocolate with 125g unsalted butter.
- Whisked 4 duck egg yolks (meant to be 2 large eggs + 2 yolks, but I had some large egg yolks left over from making macaroons) with 150g caster sugar until thick and pale.
- Beat in the chocolate mixture.
- Folded in 2oz plain flour.
- Divided the mixture between four buttered small pudding bowls and left in the fridge for a couple of days (another deviation from the instructions).
- Baked at 200C for 15 mins.
- Turned out onto plates and quickly got stuck in before they cooled down too much.