We had this as part of our Thanksgiving pudding! Absolutely incredible. Rob, our resident engineer, assembled this one beautifully and made a very good call about adding more milk mid-way through the cooking. The top needs to be slightly soggy. Not crisp, but must have some chew to it.
This is largely the same recipe as the Bread and Butter Pudding recipe I posted the other day but this time it has two layers and two different types of chocolate! SPECTACULAR.
We had this as part of our Thanksgiving pudding! Absolutely incredible. Rob, our resident engineer, assembled this one beautifully and made a very good call about adding more milk mid-way through the cooking. The top needs to be slightly soggy. Not crisp, but must have some chew to it. This is another recipe that I have slightly adapted from the Crumbs Family Cookbook and it is fab! Apart from the sausage this is very nearly vegetarian so you could use something that isn't sausage if you want...?
This includes a Barking Baking Top Tip regarding carrots... succchhh fun! Superb on a cold night and this recipe makes enough for 5 meals. Just freeze what you have left over. It is Thanksgiving tomorrow and so this is part of my homage to that day. Doughnuts (or, if we are to be all American about this, Donuts) are one of my favourite things; this recipe is one of Paul Hollywood's - only he uses Strong White Bread Flour (which I did not have), nutmeg (also absent) and no Mars Bar (wooop we love Mars Bar).
The dough takes hours to make but the frying is super quick and quite fun! Make sure you have the extractor fan on - set the smoke alarm off about 5 times.... Blink and you miss it. That is how quick and easy these are. Taste great. Look funky. Helped me with some Equity and Trust law reading...
This is a great little pudding; takes no time to prepare and then you just leave it in the fridge and eat whenever you like! Ingredients
Method Melt the chocolate using a Bain Marie. Whisk up the cream - it should still remain runny but should be a little thicker. You kind of want it on the edge of being thick... When the chocolate has melted, pour it into the cream and whisk for 15 sec - it should thicken quickly but peaks should not form. Pour the mix into two ramekins and put a dollop of peanut butter in the middle of each. Cover with cling film and put in the fridge for a couple of hours. It will turn into a thick creamy mousse thing. Very bad for you but absolutely delicious! I suggest eating with a biscuit to give it a bit of crunch and maybe sprinkling some hot chocolate powder over it when eating! I bought the meat for this from the butcher in the covered market in Durham. The gentleman very kindly cut the meat into thin slices for me and tenderised it (basically he hit it with a hammer thing!). This will last for a while in the fridge as long as you cover it.
Ideally serve with vegetables - perhaps some spinach? Equally nice as it is. This really is very easy - there is no frying - just lay the food in and then let it cook! I am a HUGE fan of bread and butter pudding, particularly on a cold night! This one is particularly good for three reasons:
1) It has chocolate in it. 2) It is for one person so you don't have to make a huge vat of it. 3) It is ridiculously easy (and not actually that bad for you). Not everything is well in the Barking Baking den. I am feeling pretty cold-y and have a cough (awwww). Also, two nights ago I tried to make a haddock chowder and it was horrible. However, I am very pleased to announce that this was exquisite!
I used the eggs I bought for basically nothing from the grocery on Loft side of North Road, Durham. Must mention that I did not have quite enough money to pay the huge £1.80 so the lady allowed me to just pay £1.71; I am going to pay them back when I next head in there - you can get 6 mars bars for a pound so that's going to be very soon! Everyone go there and buy your fruit and veg! I feel that too much cereal is eaten at the weekend. In college we always used to have brunch on Sunday so this is my homage to that.
Not really a recipe as it is so blindingly easy it is unreal, more of a gentle reminder that bacon and eggs exist (it can be easy to get on that cereal/toast treadmill). The only possible issue here is putting your toast on too early and eating a soggy, cold sarnie. Not about that. We have, however, addressed this issue below so fear not! Enjoy your breakfast this weekend! This recipe was introduced to me by Nick - affectionately nicknamed "GermaNic" because he comes from Germany. It was splendid. The chicken is sweet and it balances wonderfully with the mozzarella. When I did this at home for the fam my mum insisted on green beans too. Much as I hate to admit it, they weren't too bad. I was doubtful that so much balsamic vinegar would be a good thing in anything but it just works fabulously with the oregano and the brown sugar. The resulting sauce is rich and sweet, but it balances beautifully with the tomato salad. I couldn't get enough of the sauce. The reason the post is called "'H' is for Chicken" is because chicken in german is "Hühnchen" #toptip. It is also disgustingly easy to do. If you have it, chuck a slug of white wine in the risotto, or if you don't have them don't worry about the shallots! Enjoy. These are great small meals for students. Out of this I got 1 ramekin for eating, 1 for the fridge, 2 for the freezer then two more tupperware boxes of the meat sauce which I am going to use as a pasta sauce.
So that is 6 good meals! Fab! This is rather glorious. Went a little bit wild in Tesco and bought a load of meat. This is very nice with rice or as a thick soup!
What it says:
Produced from the most prestigious cyrus of the Cognac region, Martell Fine Cognac VS is light golden in colour, perfectly set off by aromas of spices and fresh fruits. This harmonious cognac with a robust character can be enjoyed on its own, over ice or in a cocktail. What we say: Ravi and I occasionally have very civilised evenings with a glass of this. We put the world to rights. It is strong stuff (40%) so will blow your socks off. However, absolutely charming. What it says:
Ruby-red wine with intense aromas and balanced flavour, with body, some natural sugars remaining to give it an agreeably sweet character. What we say: A lovely little red wine. Nice and sweet so very drinkable. Bought it from a frenchman in Durham Market. What it says:
Deep garnet colour with aromas of toasted vanilla and spice with a supple mouthfeel and flavours of roasted coffee, red berries and cocoa. Made from Tempranillo, Garnacha, Graciano and Mazuelo grapes grown in northern Spain’s illustrious Rioja region. Ideal with roast lamb and red meat pasta dishes. What we say: It's red and quite heavy but goes down well enough. OK I feel I owe an apology to the Bakewell Tart for this. I did not have any almonds and had to use up my shortcrust pastry as it was going out of date. This was really good though so give it a go!
This is one of those recipes that is being passed down the generations of the Noakes family. And for good reason. This is a fab, easy and very cheap meal! Give it a shot.
This baked chocolate cheesecake was a glorious moment in the history of humanity. Rob and I made this together originally but the recipe comes from the Gü book that Lawson Terrace gave me for my birthday! It was absolutely delicious. Coralicious thought it was good, so it must be good.
Remade this in October 2016 and it's still amazing. It's actually very easy so give it a go! Want a No Cook version? Try the Chocolate Heaven Pudding, it's super easy and utterly delish. Made some lemon cupcakes the other day. Problem was they take time. This really doesn't! Hungry? Do it! This was totally improvised and absolutely delish! I originally had it with some rice but I have just had it as a soup/broth and it was fab!
When you reheat it, make sure you boil it through for a good five minutes #notaboutfoodpoisoning Give it a go. Very easy. This is just fantastic. Chocolate cake is the best kind of cake. This is No. 5 in the Cambridge "Microwave Week"! Suuucccchh fun! Since we put chocolate in pre-cooking there are strands of chocolate all through the cake...! It's lovely. Give it a go. Love this. I think that honey may be the secret to perfect cake. Have a go. No 4 "Microwave Week". Ingredients
Method Mix everything up into a paste with a fork! Cook for 1 minute. OK this is kind of a cookie and kind of a cake. I am still yet to perfect the cookie. The trick to making it more cookie-y is leaving it to cool completely (it goes hard). The problem is I want instant gratification and so just ate it when it was part cookie, part cake. In any case, it tastes great and is a great 5 minute sugar kick!
If you have an oven, here is the full blown cookie recipe! OK chaps. It is the mid-term chill-out week in Cambridge. I have a good friend in Caius College and she asked if we could provide some easy recipes for food in the microwave as they do not have any proper ovens. Outrageous.
So here you go. A nice cake in a cup to start with. The beauty of these is they take no time, are a shot of sweet gorgeousness and you need hardly any ingredients. Check back here tomorrow for the next one! No butter in this - that means it's basically one of your five a day. Super easy. Super good. |
Who is The Barking Baker?My name is Hugo Brown and I've just graduated from Durham University having studied Law. Get behind the scenes with Barking Baking by following us on Snapchat. Just open the app and scan the image below. Username: "BarkingBaking".
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Why use this?Think of this as an online, easy to follow, recipe book. |