Christmas cooking for hassle-free dinner- ‘super easy’ recipes including sprouts & pudding – Express

Christmas cooking for hassle-free dinner- ‘super easy’ recipes including sprouts & pudding – Express

Jamie explained: “The younger generation are starting to choose chocolate desserts over some of the more traditional ones, like the classic Christmas pudding.”

His “super easy” chocolate fondant recipe can be stored in ramekins, so it’s something that can be made “way before the big day”.

To make Jamie’s melt in the middle chocolate fondant, for four to six chocoholics, you will need:

200g dark chocolate

200g butter

200g sugar

Four whole eggs

Four egg yolks

200g plain flour

20g cocoa powder

One tsp of vanilla essence

Five g sea salt

Method

Gently melt the chocolate and butter together over a small pan of lightly simmering water.

In a separate bowl, whisk in the eggs, additional egg yolks, sugar and vanilla essence as much as possible to combine together.

Add the melted chocolate and butter mix to the eggs and continue to whisk until all ingredients are incorporated.

Gently fold in the sifted flour, cocoa powder and sea salt.

To bake straight away, divide the mix between four to six oven proof medium-sized ramekins lined with plant-based butter and sugar, and bake for 14 minutes at 180°.

Alternatively, freeze the mix in the ramekins then defrost to room temperature the day before, or morning of eating and bake for 16 minutes. This can also be frozen in piping bags if you are short on freezer space.

Christmas chefs who are after a super speedy version of Jamie’s chocolate fondant, you can whip this plant-based treat up in just 14 minutes.

You will need:

40ml sunflower oil

30g cocoa powder

110g plain flour

1 tsp baking powder

5g sea salt

90g soft dark brown sugar

100g high quality dark chocolate (suitable for vegans)

75g dairy-free sunflower margarine

100ml soya milk

1tsp red wine vinegar

Method

In a bowl, mix the flour, sugar, salt, cocoa powder and baking powder together.

Break the chocolate into pieces and place in a saucepan with the margarine. Melt over a low heat, stirring occasionally. Stir in the soya milk, oil and red wine vinegar until everything is well combined.

To bake straight away, divide the mix between 4 – 6 oven proof medium-sized ramekins lined with plant-based butter and sugar, and bake for 14 minutes at 180°.

If freezing this pudding mix, defrost the day before or morning of eating, then bake for 14 minutes at 180°.

Source: https://www.express.co.uk/life-style/food/1536716/christmas-dinner-made-easy-tips-tesco-recipes-turkey-pudding-brussels-sprout

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