Xmas dessert: Chocolate Pudding and Cranberries White Chocolate Slice served with Vanilla Ice Cream and Mango Puree

Ho Ho Ho.....Christmas is coming. I think i should create a dish for this festive season. Last Saturday, I had an early Xmas celebration with my mates and i made this dessert. That was my first time to prepare a proper dessert. Luckily, it came out well especially the slice, it looked gorgeous and tasted well. The chocolate pudding is moist and just nice to go with the slice. The most dissappointing part was the weather was too hot, the ice cream couldn't come out a total eclipse shaped and was melt very quick. Anyway, my mates enjoyed the dessert, of cos i am so happy with my dessert. That is really my honour to prepare something nice to my friends and seeing them enjoy it, Yeah. Hope you will like it too. You can prepare any individual component from this dessert. I will highly recommend the slice, heheheh.......

For Cranberries White Chocolate Slice
Ingredients:
100g butter, cubed
15 Marie biscuit
150g white chocolate, break into pieces
2/3 cup (200ml) condensed milk
100g cranberries

Method:

1. Greased and line a 21x13x4.5cm baking dish with baking paper.
2. Break the biscuit into small sized like 10 cent coin, then add cranberries and toss with the biscuit, set aside.
3. Combined chocolate and butter in a separate bowl. Melt the chocolate and butter over simmering water, leave on the water for 1 minutes then remove from the water. Melt the chocolate and butter until well mixed.
4. Slowly pour in condensed milk while stirring the chocolate mixture, until a slightly sticky mixture and constant consistency.
5. Pour the chocolate mixture over the biscuit, and well mix until all biscuit are coated with chocolate.
6. Spoon the mixture into baking dish, then cover with plastic wrap and press the mixture to make sure no gap and the chocolate is well distributed.
7. Store the mixture in fridge at least 2 hours until set.
8. Using the baking paper to pull out the slice and cut it into 12 pieces.

For Chocolate Pudding
Ingredients:
180g butter, cubed
180g dark chocolate
3 eggs
3 egg yolks
½ cup caster sugar
1 tablespoon plain flour, sifted
Icing sugar to serve

Method:

1. Preheat oven to 220oC, greased 6 ramakin with melted butter.
2. Melt butter and chocolate over simmering water.
3. In a separate bowl, beat sugar, eggs, egg yolks with electric mixer until pale and thick.
4. Fold in chocolate mixture and flour into egg mixture, until well combined.
5. Divide the mixture into 6 ramakin and bake for 15-20 minutes and the middle of the pudding is still soft.
6. Dust with icing sugar to serve.
   

For Mangoes Puree
Ingredients:
1 mango, sliced into pieces
¼ cup caster sugar

Method:

1. Puree the mango in a blender.
2. Heat the mango puree in a saucepan and add in sugar, until sugar dissolved. Set aside.
   
   
   Final Step: Plate up the dessert with one pudding, one chocolate slice, one scope of ice cream and pour the mango puree over the ice cream and slice.

Here, I wish you a Merry Xmas and Happy New Year !!!

Orange Pandan Pancake

I like to make pancake for breakfast as they are easy to make and they always can satisfy my craving and hunger. For your information, Pandan is a more Asian's ingredient while pancake is a more western thingy. As I love both, i blend both of them into my over-supplied oranges. Hope you will like the combination of the Asian and Western.

Orange Pandan Pancake (to make 8 pancakes)

Ingredient:
1 cup sifted wholemeal flour
½ cup raw sugar
1 tbs sifted baking powder
1 orange (finely zest)
1 cup milk
1 egg
½ tbs pandan essence

Method:

1. Mix flour, sugar, baking powder and orange zest.


2. In a separate bowl, whisk milk, egg and essence until combined.


3. Slowly pour the wet mixture into dry mixture, stir well until a smooth batter.


4. Cover batter with plastic wrap and rest for 30 minutes.


5. Heat 1 ts olive oil on frying pan on medium heat, then remove the pan from the heat and pour around ¼ cup batter and shake the pan to spread out the batter and return the pan to the heat.


6. Cook for 2 minutes or until bubbles burst on the surface and edges are set.


7. Turn and cook other side for 30 – 60s or until golden brown.


8. Cover the cooked pancake with aluminium foil to keep warm.


9. Repeat from Step 5 for the remaining batter to make 8 pancakes.


10. Serve with golden syrup or to make orange sauce using the juice from the orange by mixing the juice with ¼ cup sugar and boil until slightly thickened.