Slideshow recipe! Loved-up syllabubs! February 14, 2016/Leave a comment Yay! Shiny chocolate hearts – nailed! Oh Mr Paul Hollywood I am in love with your method for tempering chocolate. So simple, so clear. Tempering chocolate ‘Break 150g/5½oz of the plain chocolate into a bowl set...
a Couple of Chicken boiled and a Tongue, a Leg of Mutton boiled and Capers and Batter Pudding for the first Course, Second, a couple of Ducks rosted and green Peas, some Artichokes, Tarts and Blancmange. After dinner, Almonds and Raisins, Oranges and Strawberries, Mountain and Port Wines....
Blancmange Bread and butter pudding Bread pudding Brown Betty Cabinet pudding Carrot pudding Chè Cheese pudding Chia pudding Chireta Chocolate biscuit pudding Chocolate pudding Christmas pudding Clootie dumpling Corn pudding Cottage pudding Crème brûlée Crème caramel Diplomat ...