SQUIDGY CHOCOLATE PEAR PUDDING RECIPE | BBC GOOD FO…
This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen – a perfect no-fuss dinner party dessert
Provided by Justine Pattison
Categories Dessert, Treat
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
- Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
- Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
- Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream
Nutrition Facts : Calories 513 calories, FatContent 30 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 1 milligram of sodium
PANKO FRIED CALAMARI RECIPE | FOOD NETWORK
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories appetizer
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the deep fryer to 375 degrees F.
- Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.
- In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.
- Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.
- Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.
- Let stand for 15 minutes before serving.
- Yield: 2 cups
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