Italian plums and French brandy come together for an easy American fall dessert.
I love new recipes and have many cookbooks and food magazines . I too am drawn in by the glossy photos and think yes i can make that !! How disappointing when the recipe doesn’t work
I work with food everyday in my work life and then come home and cook for my family. I try new recipes every few days and see some of the many pit stops that trip us all up
my advice is to help you make the right judgments
- The temperature of recipes are often incorrect. Most modern ovens that are fan forced operate at 160c , i picked up a recipe the other day and it suggested 190c . That is a very high temperature that will overcook the cake. Trust your own judgment and get a feel for your own oven.
- Cake tin size is imperative. I followed a recipe that asked for a large tin but when i mixed the cake it only made a smaller amount. Cake mixture should always be at least half way up the tin. I f the mixture is too big take some out or use a larger tin.
- Cooking times are very variable. they are affected by the moisture of all products . in a cake for example if you add more fruit it could take longer.
- cake mixers are often very dry , even when i have followed the directions. don’t be frightened to add some more liquid like milk to loosen the mixture up
- Don’t be afraid to open the oven, it won’t hurt the food ,unless it is a soufflé !!
Most important use your eyes and your sense of smell
I love to entertain but some times lack the time to pre prepare the food so am always on the lookout for something I can easily whip up with a few ingredients that are always in my pantry.
Those ingredients are Chocolate (mostly I try to hide this from my children !!!) , Coffee, Eggs and sugar.
It is easy to prepare, takes no time to make and is a delicious light desert that is beutifully matched with steamed fruit or fresh berries.
Simply melt 200g Chocolate with 100g castor sugar and 100ml espresso coffee in a double boiler or in a bowl sitting over simmering water.
Once melted beat in 4 egg yolks . Place into a small china cup or souffle mould with around 50 to 60 mls. Cover with baking paper or with foil.
Steam for around 30 minutes .