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James is keeping it sweet; As if there aren't enough treats around at the moment JAMES MARTIN presents a new book of fantastic cakes and puddings BAKED DOUBLE CHOCOLATE PUDDING (serves 6, pictured above).

RESTAURATEUR, TV presenter, bestselling chef and one-time Strictly semi-finalist, blue-eyed-boy James Martin certainly doesn't do things by halves - and the tradition continues with his latest cookery book, Sweet.

"Every single dessert was shot at my house, and made and plated by me," reveals the 43-year-old Yorkshireman.

Following on from 2007's hugely popular Desserts, Sweet looks set to re-establish Martin as the king of puddings, with over 70 recipes, from simple classic bakes and family favourites, to lavish showstoppers and - wait for it - an all-important troubleshooting section (hallelujah!).

"People always say, 'I do this but this always goes wrong', and the first thing I would say is buy quality ingredients. It can only be you or the ingredients that are the problem, so if it's the ingredients, change it."

If you fancy trying out some of James' sweet treats - in the privacy of your own kitchen - here are three recipes from his new book to whet your appetite...

| Sweet by James Martin is published by Quadrille, priced PS20.

INGREDIENTS 100g melted butter, plus extra for greasing 3 eggs 175ml milk 250g self-raising flour 50g cocoa powder 1tsp baking powder 150g light brown soft sugar 100g dark chocolate drops (70% cocoa solids), or dark chocolate, finely chopped into 5mm dice 100g milk chocolate drops, or milk chocolate, finely chopped into 5mm dice For the sauce: 300ml water 200g light brown soft sugar 40g cocoa powder METHOD Preheat the oven to 180degC/Gas 4 and butter a 2 litre ovenproof dish.

Whisk the melted butter, eggs and milk together in a jug until smooth.

Sift the flour, cocoa and baking powder into a bowl then stir in the sugar.

Pour the butter mixture onto the flour and mix well to a smooth batter. Stir in the dark and milk chocolate and spoon into the prepared baking dish.

To make the sauce, bring the water and sugar to the boil in a saucepan, then add the cocoa and whisk until smooth.

Pour evenly over the top of the batter then place the dish in the oven to bake for 25-30 minutes. The top of the sponge will be just firm to the touch, but underneath there will be a runny chocolate sauce. Serve hot with double cream or ice cream.

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Title Annotation:Features
Publication:Wales On Sunday (Cardiff, Wales)
Date:Dec 13, 2015
Words:376
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