HoneyComb

Chocolate Self-Saucing Pudding

1 cup self-raising flour
¾ cup castor sugar
¼ cup cocoa
½ cup milk
30 grams melted butter
Chocolate Sauce:
170 grams brown sugar
¼ cup cocoa
1¼ cup hot water

This mix will make one large or 6 individual serves - your choice.

Sift the flour with the sugar and cocoa. Stir in the milk and melted butter, mixing until combined.

Place the mixture into a greased pudding bowl, smoothing the top lightly.

Make the Chocolate Sauce:
Place the sugar and cocoa in a jug and stir in the hot water until the ingredients have dissolved.

Pour this carefully, using the back of a spoon, over the sponge mixture - if making individual serves then be careful not to overfill with sauce as it will overflow during the cooking process.



Let it sit for a minute before placing in a preheated 180°C/350°F oven for around 35 minutes or until cooked through.

Dust with icing sugar before serving. This is best eaten straight from the oven though you can have it cold, the sauce will be quite thick.
Tiramisu

INGREDIENTS:
6 large egg yolks
1/4 cup sugar
1/4 cup sweet marsala
1 1/2 cups mascarpone
1 cup heavy cream
1 cup brewed espresso, cooled
3 tablespoons coffee-flavored liqueur
36 savoiardi (ladyfingers)
3 tablespoons Dutch-style cocoa powder

PREPARATION:

Beat the egg yolks in a bowl until thick. Place the bowl over, not in, a sauce pan of simmering water and continue beating, gradually adding the sugar and the Marsala. Beat until the mixture is as thick as softly whipped cream, about six minutes. Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature. Refrigerate.

Beat the mascarpone until it is smooth. Whip the cream until it forms stiff peaks, then fold it into the mascarpone. Fold in the zabaglione.

Mix the espresso with the coffee-flavored liqueur.

Line the bottom of a 9-inch square glass or porcelain baking dish with half the savoirdi. Brush them with half of the espresso. Spoon half of the zabaglione over them. Top with another layer of savoirdi, brush with the remaining espresso, and smooth over the rest of the zabaglione on top. Dust the top with the cocoa sieved through a fine strainer. Refrigerate at least 1 hour before serving.

TIRAMISU

8 eggs, separated
1/3 cup sugar
1 pound Mascarpone
1 cup heavy cream
2 cups espresso coffee, cooled
2/3 cup brandy
30 lady fingers
2 ounces bittersweet chocolate, grated
Sifted Dutch process cocoa powder for garnish

Mix egg yolks and sugar well. Add Mascarpone, a little at a time, to egg yolk mixture and mix until smooth. Set aside. In a separate bowl, beat whipping cream until stiff peaks form. Set aside. In another bowl, beat the egg whites until stiff peaks form. Set aside. Fold the whipped cream into the egg yolk mixture, then fold in the egg whites to mix. Spread about 1/3 of the cream mixture in the bottom of a 4-6 quart glass baking dish or serving bowl.

Place espresso coffee in a large mixing bowl. Quickly dip a lady finger into the espresso, then lay it in the baking dish, on top of the cream mixture. Top with grated chocolate. Continue in this manner, laying the lady fingers side by side to cover the bottom of the dish. Place another 1/3 of the cream mixture on top of the soaked ladyfingers. Cover this with another layer of espresso soaked lady fingers. Top with the remaining cream mixture and grated chocolate. Dust the final layer of cream mixture with grated chocolate and cocoa powder. Chill 2 hours to set.

Honeycomb
(from Australian Womens Weekly)

1½ cups caster sugar
1/3 cup liquid glucose
2 tablespoons honey
¼ cup water
2 teaspoons bicarbonate of soda, sifted

In a high-sided large saucepan add the sugar, glucose, honey and water and stir over a gently heat until sugar has dissolved.

Continue to cook until the mixture turns a golden brown colour - this should take about 15 minutes.

While the sugars are cooking prepare your tray.

I line my tray (20x30cm or 8x12 inch and a good 2-3 inches in depth) with double thickness aluminium foil and extend it generously over the tray edges. Put this tray on a larger cookie sheet as a protection measure to catch any over-runs should the tray not be high enough.

Make sure the bi-carb is well sifted and when the sugar is ready, place this into the saucepan. Stir quickly to combine, you'll immediately notice the mixture become a lot lightly in colour and start to rise - it's texture will change to something resembling spun sugar. Keep stirring and when the mixture is approaching the top of the saucepan begin pouring it out onto the tray - the reaction will continue in the tray where it will keep rising. There's no need to smooth the mix out - it's best that you just leave it.

Let it set in the pan for about an hour - it will drop down somewhat as it cools.



Once cooled you can cut it into rough shapes and eat as it is.

Or if you like you can dunk the pieces into chocolate - a bit reminiscent of a crunchie or violet crumble bar.