This is today’s recipes of the day for Sunday 17th March 2019
Baby Guinness Chocolate Pudding
Serves 6, Prep 20mins, plus 2 hrs chilling, Cook 5mins
260g x Dark Chocolate
2 tbsp x Guinness
4 x Eggs, separated
30g x Light Muscovado Sugar
1 tbsp x Vanilla Extract
200ml x Double Cream, whipped
Melt together the chocolate and Guinness in a bowl set over a pan of simmering water. While they are melting, whisk the egg whites until they are stiff. In a separate bowl, beat the egg yolks and sugar together until light and fluffy. Stir in the chocolate and Guinness mixture until smooth. Gently fold in the egg whites. Pour in to 6 clear small glasses and leave in the fridge to set for about 2 hours, or even better overnight. Just before serving, spoon a ‘head’ of whipped cream on top of the mousse.
Makes 8 farls, Prep 10mins, Cook 15mins
450g x Plain Flour
1 1/2 tsp x Bicarbonate of Soda
3 tsp x Cream of Tartar
20ml x Vegetable Oil, or Nut Oil
284ml x Buttermilk, preferably organic
Sieve all the dry ingredients 3-4 times into a mixing bowl. Make a well in the centre, gradually add the buttermilk and oil and bring the dough together. The dough will be quite soft, but the more buttermilk you incorporate, the better the bread tastes. Turn out the dough onto a well-floured surface and give it a short, gentle kneading until you have a nice round shape. Divide the dough into 2 and knead both halves to form round balls. Roll these out fairly thickly to about 25cm in diameter and cut into quarters.
Preheat the griddle or pan. To check the temperature, dust with flour. Once it starts to colour, brush off and turn the heat down. Your griddle is now ready. Place the farls onto the griddle and once you have a good colour on one side (2-3 minutes) flip over and cook for 5-10 minutes. The farls will rise into puffy pillows. Test by pressing the middle, if they are still squidgy, flip over and continue cooking to bake out the centre of raw dough. Cool on racks covered with a damp tea towel to keep soft, or uncovered if you prefer a dryer crust.
To serve Farls are delicious with butter and homemade jams, or with savoury foods such as smoked salmon, bacon or fried eel – the hot fish melts the butter and the textures work very well together.