Recipes from Gangan's Kitchen...

Recipes: Desserts

 

Gangan’s “Down in the dumps Lifter” Chocolate Orange Pudding & Custard….

 

Because when you’re feeling down in the dumps, you need a quick and easy- pick me up pud.

For 3 (or let the other two portions cool completely and freeze for another drizzly day)

Ingredients

3oz. flour (self -raising)

1oz. cocoa

20z. butter

20z. sugar

1 egg

Some milk -to eye (basically not too thick/not too runny)

Cap full of orange essence or juice of half an orange

 

Method

1.      All ingredients into a mixing bowl.

2.    3 minutes with an electric mixer.

3.    Into a microwavable dish/jug.

4.    4 minutes in microwave.                                         Easy peasy!

 

Now you can either warm some readymade custard from a can or carton on the hob until warm –easiest and quickest method.

Or you can;

1.      Mix a drop of milk with 1 table spoon of custard powder (we use Birds) and a table spoon of sugar into a paste. (do this in your jug/bowl that you want you put your custard in)

2.    Put ½ pint milk in a pan on the hob and bring to boil. (Taking care not to let it rise over-very easily done!)

3.    When ready add to paste whilst stirring continuously & Voila!

Pour over pud, stick a DVD on and put your feet up! Instant Mood lifter!! Trust me it works my Gangan made this for me when I was having a particularly down day within minutes I felt much better. You’re never to old to be looked after by your Grandmother!

-Mrs N x

 

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Recipe: Desserts.

07-09-2012

 

Gangan’s Chocolate & Lime Coconut Cloud Pie.

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 It is deliciously dreamy, each bite is like you are floating on a little white cloud looking down into a dreamy lake of chocolate then a sharp but freshening zest of lime hits your palette like a taste explosion! Delish!!

One of my faves, created in Gangan’s kitchen. Depicted from the love of key lime pie, Gangan’s favourite of lemon meringue pie and our mutual love of all things coconut and not to mention just a little sprinkle of cocoa as I am a humongous chocoholic. Gangan’s Chocolate & Lime Coconut Cloud Pie was composed.

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Just add:

For the base:

10 digestive biscuits

2 oz. of hard butter (not marg, marg or spreadable is a mortal sin in baking and forbidden in my kitchen since I was introduced to the wonders or prober English butter!)

 


 

For the filling:

1 ½ oz. corn flour
6 oz. of sugar

Juice and zest of 2 limes

Make the liquid up to 7 ½ fluid oz. with water

2 tsps. of cocoa powder

3 egg yolks
Half an oz. of butter (not marg!)


 

 

For the topping:

3 egg whites
2 oz. sugar

Coconut to taste (approx. 3-4 oz. in ours-we are coconut fiends though!)

 

 

 

 

 

 

 

 

 

 

Method:

For the base:

1.       Crush 10 digestive biscuits and mix with 2 oz. of melted proper, hard butter (not spreadable, as it will not set!)

2.      Press into your tin (preferably spring form!) the amounts for this dessert work will in a 6 or 7 inch tin.

3.      Put in fridge to allow setting and chilling. (Top tip if you are in a hurry, pop it in the freezer until needed!)

 

For the filling:

1.       Put sugar, cocoa, cornflour, butter, zest and liquid in a pan over a medium heat.

2.      Stir continuously until mixture thickens. (Don’t stop stirring otherwise it will stick to your pan, probably burn and go lumpy! Don’t worry if there are small lumps they are probably just the zest from the limes.)

3.      Cool slightly and add egg yolks, beating continuously. (Being careful not to make scrambled eggs!)

4.      When cool add mixture to base and put back into the fridge (not freezer! Whilst you prepare the topping).

 

 

 

Topping:

1.       Whisk 3 eggs until stiff peaks. (A simple test of this is; when you lift the dish above your co-bakers head it should not fall out and onto their complexion as an edible facemask!) (Also a good tip is to whisk the egg whites by hand Housewives; they help keep those bingo wings at bay!)

2.      When egg whites are stiff peaks and whilst still whisking (I give you my blessing to use an electric mixer now as you need about four hands for this part!) add the sugar a little at a time, taking care not to be ham-fisted with it and knocking all the air out!

3.      When the mixture is smooth and glossy and the sugar is completely dissolved (taste test now to see if there are any sugar crystals –yummy!)

4.      With a metal spoon carefully fold in the coconut, taking care not to knock any air out.

5.      Pile it on top of the filling (but don’t mix in otherwise you will end up with a reet big mess!)

6.      Sprinkle a little more coconut on top

7.       Preheat grill until its red hot

8.      Pop your pie at the bottom of the grill and watch it whilst it browns, golden brown not cremated might I add, as this can very quickly happen and it would be a shame to waste all of your hard work. (If you do happen to make the mistake of walking away from the grill and chargrilling your meringue you can rescue it by carefully picking off the burnt bits and re-browning. Even the best amongst us have burnt things on occasion and had to retrieve the odd dish or two- but hey practice makes perfect right? So they say!

                                                                             -Mrs N x