A quick and very easy classic. By far the quickest pudding BHT has made in recent Cook Off memory. The biscuits provide a great crunch against the richness of the chocolate pot. Be aware – this is very, very rich. A little goes a very long way.
1/2 pint single cream
200 gms plain chocolate (minimum of 70% cocoa solids)
2 egg yolks
3 tbsp / 50 mls brandy (Cointreau or Grand Marnier as alternatives)
20 gms butte
1. Heat cream but do not allow it to boil.
2. Add crumbled / broken chocolate to the cream and melt, stirring all the time to combine the two ingredients to a smooth consistency.
3. Add egg yolks and brandy and beat lightly to combine with chocolate mixture.
4. Ensuring that the mixture is not too hot (warm) stir in the butter until it completely melts and is blended.
5. Pour into a suitable container and refrigerate for a couple of hours before serving.
For the biscuits – makes around 25
100g plain flour
Zest of 2-3 oranges, finely chopped
2 large eggs
Rub the butter, sugar, polenta and flour together before mixing in the orange zest and the eggs. Cover with Clingfilm and put in the fridge for an hour until slightly firm. Place a large square of greaseproof paper on a baking tray and spoon small teaspoons of the mixture in lines 5cm apart. Bake in preheated oven at 190c for around 5-6 minutes until the outside edges of the biscuits are lightly golden. Remove from the oven and allow to cool for 15 minutes before eating.
Recipe lifted from Jamie Oliver