Cookery: Sweet treats!
These easy-peasy puddings are quick to make and delicious to eat.
Cheat’s molten chocolate puddings
We used Lindt balls, but give it a go with any soft-centred chocolates you have. Hands-on time: 20min Cooking time: 25min Serves: 8
492 cals, 34g fat (30g saturates), 40g carbs (37g total sugars), 6g protein, 1g fibre
200g butter 200g dark chocolate, roughly chopped 4 medium eggs 125g caster sugar 2tbsp plain flour 2tbsp cocoa powder 8 Lindt balls
1 Preheat the oven to 180°C (160°C fan) mark 4 and lightly grease 8 125ml ramekin dishes, (or dariole moulds). Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure the bowl doesn’t touch the water). When melted, lift the bowl off the pan and set aside to cool.
2 In a separate bowl, whisk together the eggs and sugar, using an electric beater, until light and fluffy. Fold in the chocolate mixture, followed by the flour and cocoa.
3 Spoon the mixture into ramekins, leaving about a third of the mixture in the bowl. Press the chocolates into the centre of the ramekins and top with the remaining mixture.
4 Transfer to a baking sheet and cook for 15-20min, until just set. Dust with cocoa and serve with cream and berries, if you like.
Mini key lime pies
This mixture thickens as you combine it. Chill the filled cases in the fridge for a firmer set.
Hands-on time: 15min, plus chilling Cooking time: 5min
Makes: 12
358 cals, 23g fat (14g saturates), 32g carbs (24g total sugars), 5g protein, 0.5g fibre
150g digestive biscuits
75g butter, melted
350ml double cream
405g can of light condensed milk Juice and zest of 5 limes
12 x lime jelly sweets to decorate (optional)
1 Whizz the biscuits in a food processor or bash in a freezer bag with a rolling pin, until they resemble breadcrumbs. In a mediumsized bowl, mix the crumbs with the melted butter. Press into the base of 12 muffin cases and place into a muffin tin.
2 In a second bowl, whisk 300ml (10fl oz) cream to soft peaks. Stir in the condensed milk, lime juice and zest. The mixture will thicken. Spoon into the muffin cases and chill for 2hours.
3 Whip the remaining cream to soft peaks, spoon on to each pie and add the lime jellies.
Boozy milk jellies
Simply cut out the cassis if you’re making these for the whole family to enjoy.
Hands-on time: 10min, plus cooling Serves: 8
296 cals, 4g fat (3g saturates), 54g carbs (46g total sugars), 7g protein, 0g fibre
2 x 135g packet raspberry jelly 170g tin of evaporated milk 50ml cassis
1 Mix the jelly with 200ml boiling water, stir and allow to cool.
2 Stir in the milk, cassis and 300ml cold water. Divide among six lightly greased 125ml jelly moulds. Chill and allow to set for 3hrs. Serve with fresh fruit and ice cream.