Unless you’re lucky enough to be somewhere you can pick plums straight off a tree, I usually find that shop bought ones aren’t that ripe and are better cooked. I had some beautiful looking plums in my Delicado48 box, but I’m guessing they must have been in cold storage as it’s hardly plum season now. Roasting, I reckoned was the way to go and as it was a Sunday, we had a roast, the only difference being ours was a plum parfait.
A tangy zesty lemon curd which is a cinch to make in the Optimum Thermocook. But if you don’t mind a bit of stirring, it can easily be made by hand too. The recipe uses whole eggs, so if you don’t like waste, you’ll be delighted to not have leftover egg whites as you find in many curd recipes.
So enamoured was I with the chocolate, lemon curd and strawberry combination after I made these chocolate waffles, that I knew immediately that was what I would use for my birthday cake last week. What I didn’t then know was that I would add pomegranate to the mix. I give you my uber lush chocolate pomegranate cake with lemon curd and strawberries.
This recipe for chocolate cake waffles is a little unusual, but none the worse for that. The waffles are at their best served warm with lemon curd and strawberries. Whipped cream makes them even more delicious and decadent. Best eaten for a special occasion dessert.
It’s time for that most exciting of blog challenges Random Recipes again. This month, Dom over at Belleau Kitchen has taken us back to the beginning with his simple, but not necessarily easy, formula of picking a book randomly and then picking a random page number. With a hundred and one things to do, I was somewhat trepidacious as to what I might be landed with. As usual, CT did the honours and came up with Cox Cookies & Cake by Eric Lanlard. I used my new method of including all of my baking books as well as my chocolate ones: if I don’t get a chocolate recipe right away I just keep turning the pages until I come to the first one that includes chocolate. Well CT picked page 78 – fat-free jasmine & violet cupcakes. Hmmm, no chocolate there. Nothing on the next page either or the next one, nothing in fact until page 91 which was for chocolate icing. Well, much as I enjoy a good icing, I didn’t fancy just eating a bowl of that on its own. Hmmm, ah, light bulb moment!
|Let’s start from the very beginning|
|Although I baked the biscuits for the Tiffin, this is not required as any bought biscuits can easily be substituted.|
Whilst reviewing Honeybuns gluten free baking recently and pondering on what exactly I was going to make first, I spotted a new challenge. Sarah Maison Cupcake’s new Zero Baking Required made the decision for me: chocolate orange tiffin. Actually, it would be chocolate lemon tiffin as I had some lemon curd that I’d made a while ago and it needed using up. So to get Dom’s random recipe into the mix, it was a simple substitution of the Honeybun’s chocolate topping for Eric Lanlard’s one, or ahem, one based on Eric’s. His used single cream which I didn’t have, but I did have some double cream. I decided to make only half the quantity of tiffen stated in the book as it did seem rather generous and similarly half the quantity of icing. But first I had to make some custard creams.
This is how I made Gluten Free Chocolate Lemon Tiffin:
- Melted 50g unsalted butter in a pan with 2.5 tbsp of golden syrup and half 1 scant tbsp of cocoa.
- Crushed 31 of the heart shaped custard biscuits I’d just made so lovingly with the end of a rolling pin.
- Poured in the melted butter mixture and stirred until all incorporated. At this point I was rather concerned that the mixture was way too dry and wouldn’t hold together. But I decided to trust the recipe and stick with it.
- Pressed this into the base of a 21 cm (8″) sq tin lined with baking paper.
- Placed in the fridge for 1/2 an hour to set.
- Creamed 25g unsalted butter with 100g icing sugar until incorporated.
- Beat in 2 heaped tbsp of home made lemon curd.
- Spread this over the biscuit base.
- Placed back in the fridge whilst getting on with the next stage.
- Heated 100ml double cream in a pan until just about boiling.
- Poured this over 125g chopped dark chocolate (25g G&B Maya Gold & 100g G&B 72%).
- Stirred in 25g unsalted butter and 1/2 tsp of orange flower water.
- Poured this over the lemon cream layer.
- Placed back in the fridge to set.
- Slid out of the tin and cut into 16 squares.
I was very glad I trusted the recipe, as the tiffin held together really well and cut beautifully. Even using half the amount, I still got 16 decent sized squares. Using double cream for the chocolate icing worked well, as it set more solidly than I suspect it would have done using single cream. These not only looked appealing, but were delicious too. They were not overly sweet, tasted of chocolate covered lemon sherbet and had a great contrast of textures and flavours – although the orange was rather lost to the lemon. The smooth chocolate, creamy zingy lemon and a really nice crunch from the biscuits worked very well. CT thought these looked very similar to millionaire’s shortbread but were far superior. The sweet cloying quality he associated with them was absent and he found them much more refreshing.
As this was the first time I’ve ever made my own biscuits for a refrigerator cake, I am also submitting these to Javelin Warrior’s Made With Love Mondays where everything must be made from scratch – even the lemon curd was my own.