CHEAT SWEETS
PUDDING IDEAS FOR WHEN THERE ISN'T TIME
I’ve said before that no dinner party is complete without a pudding.
It’s a statement I stand by… but also sometimes there really isn’t a lot of time.
These are my go-to’s for when people are coming over and there aren’t a few spare leisurely hours to whip up a tiramisu (although if there is I do recommend this pistachio one or this cherry and chocolate one).
A HOT FUDGE SUNDAE plus a HAZELNUT AFFOGATO as well as few more of my favourite ideas for cheat sweets when there isn’t much time.
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THE RECIPES
HOT FUDGE SUNDAE
This is a foolproof dinner party pudding that is as easy as it is to prepare as it is to eat. I tend to weigh out the fudge ingredients into a saucepan ahead of time and melt them together just before serving. It helps to take the ice cream out of the freezer whilst you make the sauce too so that it softens enough to scoop perfect round scoops. I love add roasted hazelnuts and chocolate shavings. Crushed Maltesers are also excellent.
Serves 4
100g butter, ideally room temp, cut into cubes
100g dark brown soft sugar
100g double cream
1 tub good quality vanilla ice cream
40g roasted hazelnuts, roughly chopped
1 bar 70% chocolate for shavings* see note
Place the butter, sugar and cream in a small saucepan and heat gently over a medium heat until the butter has melted and everything has combined.
Simmer for about 5-6 minutes, stirring all the time until the sauce has thickened slightly.
Scoop the vanilla ice cream into bowls or ice cream coupes. Drizzle over the hot fudge sauce and finish with chopped hazelnuts and chocolate shavings.
*To make the chocolate shavings you could either use a vegetable peeler to peel a large 100-200g bar of chocolate. Or, place the chocolate on a chopping board. Starting at the shortest end, use a sharp knife to scrape from one end of the chocolate to the other. Hold the knife from both sides keeping one hand and on the handle and the other always over the blunt top side of the blade.
HAZELNUT AFFOGATO
The perfect pudding to end a dinner party on a sweet but sophisticated note. Good vanilla ice cream is key. My favourites are Green & Blacks and Hackney Gelato. Another popular way to enjoy an affogato in Italy (from where it originates) is with a shot of vin santo (Italian pudding wine). Whilst I prefer the chocolatey hit of espresso, I love the addition a splash of booze in my affogato. I tend to use Frangelico (a hazelnut liqueur) but Amaretto (for a more almondy flavour), or even Kahlúa (for even MORE of a coffee kick) work well too.
Serves 1 (increase as necessary)
1 scoop good quality vanilla ice cream (I like Green & Blacks or Hackney Gelato)
1 shot of Frangelico liqueur (amaretto, Kahlúa also work)
1 shot of brewed espresso, still hot
Ideally place the tumblers or glasses that you plan to serve the affogato in in the fridge for 2-4 hours to chill. They need to accommodate the scoop of ice cream and the coffee so bare this in mind when choosing them.
Brew the espresso and have it ready. If you are using cafetiere coffee pour it into individual espresso cups so that each person can pour the coffee over themselves
Place a single scoop of ice cream into the chilled glass. Pour over the shot of Frangelico and either pour over the espresso and serve right away, or serve with the espresso alongside for guests to pour.
A FEW MORE
Roasted stone fruit with whipped yogurt. Roast plums, peaches or apricots (figs are also lovely) with a splash of vanilla, the juice of an orange and a tablespoon of sugar for around 10-12 minutes in an oven set to 200 degrees C fan. Whisk together 150g of yogurt with 150g of double cream with the seeds of half a vanilla pod, splash of vanilla extract or slosh of liqueur until you reach soft droopy peaks. Spread onto a serving plate and top with the fruit.
In high summer some macerated strawberries or cherries are good too. Toss the fruit in a slosh of booze (I love Cointreau or Amaretto) and a couple of tablespoons of sugar. Leave in the fridge for a couple of hours and enjoy with whipped yogurt as above or some good vanilla ice cream. Some finely chopped mint sprinkled over just before serving is also lovely.
Amaretti biscuits dipped in chocolate. This is a recipe from Bre Grahams brilliant book ‘ Table For Two’. Melt the chocolate in a bowl over simmering water and dip in amaretti biscuits before allowing to set.
Lemon sorbet and vodka. Keep the vodka in the freezer and pour a shot over a scoop of lemon sorbet. Dangerously good.
Ice cream with melted mars bar sauce and roasted peanuts. Melt the mars bars, pour over ice cream and finish with chopped roasted and salted peanuts.
MUSIC TO COOK TO
Dream Sitch | Dream Sitch
Dream Sitch is a musical collaboration between Michael Nau and Seth Kauffman. Mike sent a vocal & guitar, or loop, recording to Seth in the morning, and Seth built the song out by afternoon, reacting to the song during first listen. A quick moving back and forth for a few days, ending in an album.
Thanks for reading and see you next week
x💋x💋