Place the bowl back over the heat to maintain a temperature of 38C – this is warm enough to pour smoothly but cool enough not to slide off the fancies. Remove the bowl from the pan. Mary Berry's Chocolate Steamed Pudding with Chocolate Sauce. The light texture of this chocolate steamed pudding from Mary Berry's BBC2 series, Simple Comforts, is irresistible, especially when paired with a rich chocolate sauce. Leave to macerate until needed. the pan and, using a hand wire whisk, whisk in the cream and the reserved cherry brandy from macerating the cherries for the fondant mixture). You will need six pudding moulds. Drain the macerated cherries (save the liquid for the chocolate cherry filling) and add 2 cherries to each pudding mould. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat together the softened butter and icing sugar in a bowl until lighter in colour, and smooth. 2. 8 To make the cherry cream, whip the cream in a mixing bowl just until it stands in soft peaks. Leave to cool in the tin, to let the brownies set, then cut into squares (see tip) and serve with ice cream. This should take 2–3 minutes using an electric hand whisk on high. Place a baking sheet in the oven to heat up, and grease 4 x 160ml ramekins. Holding each cherry by its stalk, dip it in the melted chocolate to coat thoroughly. Take the cakes out of the fridge and place one onto a fork. Whisk in the Irish cream liqueur the set aside until needed. Goats' cheese, black olive and Parma ham pin-wheel palmiers, Herby puff twists and pepper and goats’ cheese palmiers. Cut the cake into 25 equal squares (each 4cm/1½in square). Place in a sturdy free-standing mixer with a paddle. For the chocolate fondant, melt the dark chocolate in a small bowl in the microwave or over a pan of simmering water. Add the sugar and whisk with an electric mixer (or in the freestanding mixer) for about 4 minutes until the mixture is very thick and mousse-like and will make a ribbon-like trail when the whisk is lifted from the bowl. Grease and line a 20cm/8in square tin with two strips of parchment paper. to bake (the moulds can be prepared up to 4 hours ahead). Press through a sieve into a bowl, then cover and keep in the fridge until needed. 8 metal pudding bowls or ramekins; Method. Cook time: 30–35 minutes, plus cooling. Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). When set, carefully lift the fancies from the cooling rack with a large offset palette knife. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. 4 Spoon enough of the chocolate mixture into the prepared pudding moulds to half fill them. In this episode, Mary shows how to … Heat through until runny and melted. For the icing and decoration, cut the fondant icing into small cubes. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering … Gradually add the icing sugar on a low speed, then mix on high speed for 5 minutes. Add flavouring and food colouring to taste - be careful not to add too much at once, you can always add more but can’t undo it! Stirring constantly, cook the fondant until it reaches 45C. 20 minutes until firm. Cook, stirring occasionally, for 5–10 minutes until the cherries are very soft. Allow to cool in the tin for 10 minutes, then turn out and allow to cool completely on a wire rack, before putting in the fridge to chill (or alternatively place in the freezer for a few minutes until chilled but not frozen). Stir in the melted chocolate. Gently tap to shake off any excess icing, then place on the cooling rack to set, using another fork to push the fancy free. https://www.bbc.co.uk/food/recipes/warm_chocolate_fondant_20828 Quickly turn out on to serving plates and dust with icing sugar. 6 Set the piping bag in a mug or small jug (don’t snip off the tip) and pour the chocolate mixture into it. Using the buttercream in the piping bag, pipe a blob in the centre of each square on top of the marzipan. You will need: a 23 x 30cm (9 x 12in) traybake tin. Keep the rest in a bowl for the cake sides. Place a large thin-wire cooling rack over a baking tray to catch any drips of fondant. Repeat with the remaining fancies, ensuring that they all are in the freezer for 20 minutes before applying the fondant. Place the bowl over a pan of simmering water. With the tip of a small sharp knife, carefully slit open each cherry at the side and remove the pit – keep the cherry as intact as possible; set aside. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. The brand-new official tie-in to the hit BBC1 series. 5. You will need an electric mixer. Melt the chocolate either in the microwave or in a heatproof bowl set over a pot of simmering water (do not allow the bottom of the bowl to touch the water). Dietary Vegetarian. When ready to bake, heat your oven to 180°C/350°F/gas 4. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Remove the bowl from Slowly whisk in the melted chocolate mixture. 9. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Decorate the top of the fancies with a swirl of buttercream, piped lines of white chocolate or chocolate coffee beans, as desired. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Leave the fondant to set, but do not put in the fridge as the icing will lose its shine. Stir over low heat until the sugar has dissolved, then turn up the heat so the mixture is boiling gently. Churn the icing until it stars to break down, adding a splash of water if it's too hard. Dip each square into the icing one at a time and carefully set onto a cooling rack, with parchment underneath to catch the drips. Take each fondant from the freezer and insert a fork horizontally in the bottom layer of sponge. Melt the chocolate and put in a piping bag. While the cake is chilling, make the buttercream. Mary Berry's fondant fancies. Hold the fancy over the bowl of fondant and generously spoon over the fondant to completely cover the sides and top. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tin with butter and line with baking paper. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Ingredients For the Shortcrust Pastry. First get your moulds ready. To another bowl add the whole eggs, egg yolks and sugar and whisk till the mixture is light and fluffy. This is the ultimate brownie recipe from the queen of baking, Mary Berry. For the sponge, beat together all the sponge ingredients until smooth. Set aside. You will need a food processor. Instructions 1. Place 100g/3½oz of the buttercream in a piping bag and allow to slightly firm up in the fridge. Once the butter and chocolate are totally melted and mixed, leave to cool. Winter berry & white chocolate pots 3 ratings 2.7 out of 5 star rating Make these pretty pots ahead of time for a stress-free dessert at Christmas. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. For more information on our cookies and changing your settings, click here.