“The most important thing is to enjoy your life -to be happy- it’s all that matters.”
what happened to paige hyland???
brooke hyland doing a
“round - off ariel backhandspring tuck then steps out”
i wonder if this sequence is going to be on the new dance moms (season 3?)
Can’t wait til June 5th!!
just can wait!!!
Neapolitan ice cream cake!!!!! <3
Soft-Hearted Chocolate Puddings with Honeycomb
Another fellow food blogger, Aina at Red + Black Apron, recently made these deliciously looking Molten Chocolate Cakes which made me remember why I love fondants, souffles and those of the like. Aina has also been an inspiration in my baking, so check out her blog! You might also recognise her in the ‘Food’ tag.
One of my favourite contestants off Masterchef Australia Season 3 was Alana Lowes, not only because the desserts she made were always so delicious-looking, but she is a Journalist, and now she’s writing her own column on Ninemsn Food. It’s something that I hope to have the opportunity to do, to also write for other food websites and publications. So from Aina’s pictures, I decided to create Alana’s chocolate puddings.
Thanks to this recipe, I made my own honeycomb! It’s not all that hard, in fact, it’s almost like making a caramel or toffee. One thing you need to note when making honeycomb though is that you have to be quick, but it’s definitely a lot of fun and doesn’t take so much time. And of course, the important thing in making chocolate puddings or fondants is to make sure that you don’t over cook them, and let the centre be gooey and runny. I don’t do a lot of plating up with my desserts, so I had so much fun plating up this one with cream and chocolate sauce.
Soft-hearted Chocolate Puddings with Honeycomb (from Masterchef Australia, originally by Alana Lowes)
- 365g castor sugar
- 140g glucose
- 110ml water
- 1 teaspoon bi-carb soda
- 125g butter
- 150g 70% cocoa dark chocolate
- 2 eggs
- 2 egg yolks
- 125g castor sugar
- 1 teaspoon vanilla extract
- 55g self raising flour
- For honeycomb, line a deep baking tray with grease proof paper and set to one side. Place sugar, glucose and water in a large saucepan over a high heat and bring to the boil, stirring until sugar has dissolved. Reduce heat to medium low and simmer until mixture brings on a faint golden tinge. Add bi-carb, whisk mixture quickly and pour into prepared tin. Set aside to cool for 45 minutes.
- For chocolate puddings, preheat the oven to 170C. Grease 4x150ml capacity oven proof ramikins with butter and arrange on a baking tray. Melt butter and chocolate in a heatproof bowl place over a saucepan of simmering water, stirring occasionally. Allow to cool slightly.
- Place eggs, yolks, sugar and vanilla in a bowl and whisk until thick and pale. Fold in flour until combined. Gently fold in chocolate mixture, pour batter into moulds, filling each ¾ full. Bake for 10-12 minutes or until risen. Puddings will be set but wobble in the centre. Allow to cool for 5 minutes, run a pallet knife around the edge of each pudding to loosen and invert onto serving plates.
- To serve, take a serving plate with an inverted pudding. Serve with cream, ice cream (or raspberry cream in Alana’s original recipe) and with chunks of honeycomb.