Chocolate Soufflé by NEFF

METHOD Finely chop the chocolate and melt it along with the butter in a bain-marie over low heat, stirring occasionally. Beat the eggs and sugar until foamy, stir them into the chocolate – butter mixture and fold in the flour. Distribute the mixture into the buttered moulds. Preheat the oven to 180°C. Pour one litre […]

Earl Grey Cranberry & Orange Tea Brack

Method Place sultanas, Cranberries, Mixed Peel and Tea in bowl and leave to soak overnight Add Sugar, Egg, Flour, Zest, Vanilla and Mixed Spice to a bowl and mix well. Transfer to a greased & lined t 900g/2lb loaf tin. Bake in a pre-heated oven 170°C for, one 50/55mins or until risen and firm to […]

Saffron, Vanilla and Orange Criossants

Check out these flaky, buttery delicious croissants from Darren Hogarty, Head Pastry Chef at Chapter One Restaurant Warm the water with 1/4 of the vanilla Add about 12 strands of saffron Let infuse for 1 hour Add all dry ingredients to a mixing bowl Add warm milk to water and strain Add to mixing bowl […]

Bailey’s & Chocolate Caramel Cheesecake

Definitely one for the grown-ups, this no-bake cheesecake has a light texture with the unmistakable flavour of Baileys. We used milk chocolate and caramel Digestive biscuits for the crust, which is sweet and a little bit chewy (but if you’re a die-hard crunchy base fan, you can use milk chocolate digestives instead), with a few […]