Standard Recipes Puddings

Cheesecake

Crumble

CHOCOLATE BROWNIE                                  

Ingredients 
570g butter, softened800g dark chocolate
600g eggs565g caster sugar
145g plain flour, sieved15g baking powder
160g cocoa powder 
Choc Sauce 
2 L of cream100g white sugar
1kg dark chocolate125g butter


Method
* Line tray with grease proof paper
* Melt chocolate and butter together
* Whisk eggs and sugar to ribbon stage
* Add butter / choc mix to eggs and sugar
* Add sieved flour, baking powder and cocoa powder
* Bake for 30-35mins at ???
* Allow to cool and slice into XX      pieces – XX   cuts long ways x XX cuts short ways
* Wrap each piece in clingfilm, date, label and refrigerate.

To make the sauce
XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX To serve
warm to brownie for XXX
warm the sauce for XXX
Assemble on round plate with crumbs, ball of vanilla ice cream and fresh fruit.

STICKY TOFFEE PUDDING

Ingredients 
Cake 
1kg dates600ml boiling water
4 caps vanilla essence700g self raising flour
4 teaspoons bicarb8 eggs
340g butter – softened560g demerara sugar
8 table spoons black treacle400ml milk
  
Sauce 
500ml cream500g butter
250g muscovado250g demerara sugar


Method
* Soak dates in boiling water for 30 mins, mash and add vanilla
* Mix flour and bicarb
* Whisk eggs
* Beat butter and sugar then add eggs a little at a time
* Add treacle
* Fold in 1/3 of flour and ½ milk
* Fold in remaining flour and milk
* Add dates
* Bake for 20-25 mins at 180c
* Allow to cool and slice into XX      pieces – XX   cuts long ways x XX cuts short ways
* Wrap each piece in clingfilm, date, label and refrigerate.

To make the sauce
XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX XX