Your most impressive/stunning pudding

[ggglmpp]

There are 8 of us; we all take turns to host dinner and have split the cooking. I always do the puddings and have done everything from banana tatin (delicious but nearly set fire to kitchen ceiling) to dark dark chocolate browies with nigellas banana icecream with dark choc chunks in. We are dinnering azain this sat - two of the femmes have birthdays. I am out most of the day and seem to have baby clamped to bosom when am at home, so am desp looking for something celebratory and damn fine - but v quick and easy to make. Dh hates chantilly or lashings of whipped cream, and they are all french, so trfle is a no no, ditto cheesecake (neither ever seems to go down well, even as novelty factor).

Help please!

You'll love me even more when you taste it. Nigel Slater is a God. Enjoy!

Delia makes a mean Sticky toffee puddng !

Oh and btw, if anyone drops out ...I'm free !!!!

Thank you all!

Ok, have done sticky toffee pudding in the past, ditto the brownie stack, a couple of different crumbles and fruit salads. I had a splurge on tarte au citron a couple of years ago and now find it difficult to look one in the eye.

I am going to do both the obscenely chocotlaty orgasm marquise thing with the after eights, and the cranachan frozen as one of the recipes suggests, with strawberries; dh cannot say it has cream in then, as it will be ice cream and he eats that!

I love love love queen of puddings. Have friends for dinner next weekend and will make that.

Btw, had a girly lunch ton monday and made eton mess with those pink reims biscuits as couldnt find meringue and was in a hurry. It was divine with raspberries and strawberries and very pretty as all pink. So when you are next in France, pick some up in a super market.

Could I also, out of interest have the recipe for the choc meringue stack please?

Did you know that the french call baked alaska, omelette norwegian?

Chocolate and orange Bavarois with a fresh orange sauce. Basically a lining of chocolate sponge in a loaf tin, which you fill with an orange flavored custard. Allow to set and cut in slices, serve with an orange and cointreau sauce. Looks and tastes amazing

recipe please madame bishop.

Last time I did littlelapins guiness cake which was divine. Dd did work experience in a smart restuarant and made this on her last day - also went down very well.

If you want to make a frenchman/woman heave - give them jelly!

sponge
3 eggs
4os caster sugar
1.5 oz butter melted
2.5 oz flour
1oz coco powder

bavarois
1/2 point milk
4 egg yolks
4oz caster sugar
2 teaspoons of powdered gelatin soaked in cold water
grated rind of 3 oranges
1/2 pint of double cream lightly whipped

sauce
2 Oranges
7fl oz water
2 oz sugar
cointreau to taste

To make sponge
Whisk eggs and sugar till thick and creamy
fold in dry ingredients
putter and line a Swiss roll tin 9.5 inches by 11
Bake in preheated oven at 180 C for about 15 minutes
Turn onto a sugared greaseproof paper
Tine a greased 2 pint mould (I use a spring sided baking tin , it makes it easier to get out

make the baverois
Heat milk but do not allow to boil
Whisk eggs with sugar until think
all to milk
heat until you have a custard (do not over heat)
add soaked gelatin
add orange rind
allow to cool
when almost at setting point add to the mould
allow to set

Sauce
Peel oranges and chop[ and cut away pith shred the peel.
place in pan with water and sugar for about 5 minutes add cointreau to taste

Turn out the sponge baverois and slice, serve with the cold sauce

Not easy but not impossible and very impressive

hairtwiddler I made the chocolate apple crumble yesterday. I didn't put in all the sugar. It was nice but very sweet. Next time I would put less sugar again and not bother with the butter and syrup topping.

Message withdrawn

Eton Mess tastes divine but looks...urm...messy