2 Years! Today marks my 2 years as a blogger – it’s been quite a journey, I really had no idea when I started how it would take off. There are a lot of directions in which I plan to improve and expand, but I do feel a sense of achievement in how it’s grown so far. Here’s what my first ever post said….
Hello and welcome to my brand new blog. I hope you will join me on a journey through the world of cooking for and living with allergies. I’ve always been a bit of a foodie and even trained at Le Cordon Bleu, but when my two daughters, who both have multiple food allergies, came along my whole approach to food had to change. It seems very easy to stand out as a child with food allergies, not being able to eat the same as your friends and having to be constantly careful and therefore maybe quite fearful. So I made a pledge to myself and my daughters that they would not miss out on any kind of food based experience, that I could create a substitute for anything (within reason!). So, aided by my library of cook books I will try….
I think to a certain degree I’ve managed to fulfil my objectives so far. But this is no time to rest on my laurels. To mark this 2 year anniversary I thought I it would be appropriate to post a recipe with ‘wow factor’. This chocolate fondant has been in the development stage for ages and for much of that time I really didn’t think it would be possible. Chocolate fondant is after all the stand out, impress-all but also highly risky pudding that marks a Masterchef success from a failure!
Previous attempts hadn’t produced the correct ooziness in the centre, ie what makes a fondant a fondant [it means melting after all]. This recipe borrows a technique from a recipe in a Waitrose magazine and it really works. Basically a portion of the mixture is briefly frozen before being buried in the centre of the pudding mix – because it’s colder, it takes longer to cook and you get that ultimate ooze. Clever, I think.
This pudding needs to be rich of course, it is after all ultimately decadent, which it achieves. What works nicely here is the banana. Chocolate and banana is obviously a winner and it’s a nice surprise when you take a bite of something that you presume will just be chocolate.
Chocolate fondant (dairy-free, egg-free, nut-free, sesame-free, could be soya-free if use soya-free chocolate, vegetarian and vegan)
- 1 banana, blitzed
- 1 tbsp golden syrup or maple syrup
- 30g dairyfree dark chocolate
- 1 tbsp dairyfree milk of choice
- 60g dairyfree spread
- 60g caster sugar
- 3 tbsps cocoa powder
- 1/4 tsp salt
- 1/2 cup self-raising flour
- 1/4 cup oat milk
- 1 tsp vanilla essence
- Grease and coat with cocoa powder 4 small pudding moulds or ramekins
- Blitz together the banana and syrup and set aside
- Melt together the chocolate and 1 tbsp milk, stir to produce a silky chocolate mix
- Mix the blitzed bananas into the melted chocolate
- Preheat the oven to 180 degrees centigrade/Gas Mark 4
- Cream together the spread and caster sugar until light and fluffy
- Sift in the cocoa and salt
- Add the banana/chocolate mixture and mix to a smooth batter
- Remove 2 tbsps of the mix, add 1/2 tbsp flour and freeze for 30 minutes.
- Using the remainder of the mixture, sift in the self- raising flour and pour in the oat milk and vanilla.
- Combine to form a smooth, lump free batter.
- Half fill the ramekins/moulds with the batter, place a spoonful of the half frozen mix in the centre, then cover with more batter.
- Bake for 15 minutes until the top looks just set.
- Remove from the moulds and dust with more cocoa
- Enjoy hot or warm to make the most of the oozy centre