Lesley Posted December 28, 2009 Share Posted December 28, 2009 I haven't been able to make this any bigger - I can read it with my glasses on so I hope it is just about OK....... I lined the bowl with clingfilm which it doesn't say in the recipe and I made my own trifle sponges using Mrs. Beeton's recipe for Savoy Fingers. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 29, 2009 Share Posted December 29, 2009 This sounds very similar to Zucotto, except I think Zucotto has kirsch & cherries in it. Thanks Lesley - looks easy! New Year pudding sorted! Emma.x Quote Link to comment Share on other sites More sharing options...
Geoid Posted December 29, 2009 Share Posted December 29, 2009 Im dont know what brand scanner you are using, but, scan it at a higher DPI to get a larger image (1200 DPI is nice and big) Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted December 29, 2009 Share Posted December 29, 2009 I can read it no probs. Must be all that carrot soup...(good eyes). Emma.x Quote Link to comment Share on other sites More sharing options...
Guest Posted December 29, 2009 Share Posted December 29, 2009 here it for those of us who don't eat as many carrots as Emma! http://www.dailymail.co.uk/femail/food/article-1231185/Alternative-Christmas-pudding-recipes-Chocolate-bombe.html Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 29, 2009 Author Share Posted December 29, 2009 Thanks Poet - I did mean to go and look for it but ran out of time. Fred - you're talking to the wrong person.....in a language I don't understand .....but many thanks, I'll tell Carl next time I ask him to scan something for me Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted December 29, 2009 Share Posted December 29, 2009 Looks good must try for new year - glad its bigger - would have needed the specs! Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 29, 2009 Author Share Posted December 29, 2009 Thought I'd copy it here.....just in case! I finished the last bit tonight - it's very rich! INGREDIENTS 125g (4 1/2oz) dark chocolate, broken into small pieces 125g (4 1/2oz) unsalted butter, softened, plus extra for greasing 75g (2 1/2oz) caster sugar 2 medium eggs, lightly beaten 2tbsp brandy 8 trifle sponges TO SERVE 200ml double cream Cocoa powder, to dust METHOD Place the chocolate in a bowl with 4tbsp of water. Gently melt over a pan of gently simmering water or in the microwave. Stir until smooth, and then set aside until it has cooled slightly. Place the butter and sugar in a mixing bowl and beat with an electric hand whisk, until it is light and creamy. Gradually beat in the eggs, a little at a time. The mixture will appear to have curdled, but don't worry, it will be fine after the next stage. Mix the chocolate into the butter mixture, along with the brandy, until everything is combined. Set aside. Cut each of the trifle sponges into three wafer-thin slices and use enough to line a greased 1.2ltr (2pt) pudding bowl. Spoon in some of the chocolate mixture and smooth over the top. Add a layer of trifle sponges and then another layer of chocolate. Continue until you have used up all of the sponges and chocolate, finishing with a layer of sponge on top. Cover the surface loosely with clingfilm and then place a saucer on top, pressing down lightly. Place in the fridge for about 24 hours, then remove the saucer and place in the freezer. It will keep in the freezer for up to 1 month. When you are ready to serve the chocolate bombe, remove from the freezer and turn upside down onto a serving plate, sliding a palate knife around the edge of the bowl and tapping lightly on the top to help. Lightly whip the cream and spread it around the outside of the chocolate bombe. Finish with a heavy dusting of cocoa powder and serve. Read more: http://www.dailymail.co.uk/femail/food/article-1231185/Alternative-Christmas-pudding-recipes-Chocolate-bombe.html#ixzz0b7BCth7Y Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted December 29, 2009 Share Posted December 29, 2009 ...Cover the surface loosely with clingfilm and then place a saucer on top, pressing down lightly. Place in the fridge for about 24 hours, then remove the saucer and place in the freezer. It will keep in the freezer for up to 1 month.... That's pure fantasy. If anyone thinks something like that would last in my freezer for a whole month, they're in cloud cuckoo land. Personally, I think long enough to get frozen is pushing it in this house. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 29, 2009 Author Share Posted December 29, 2009 ...Cover the surface loosely with clingfilm and then place a saucer on top, pressing down lightly. Place in the fridge for about 24 hours, then remove the saucer and place in the freezer. It will keep in the freezer for up to 1 month.... That's pure fantasy. If anyone thinks something like that would last in my freezer for a whole month, they're in cloud cuckoo land. Personally, I think long enough to get frozen is pushing it in this house. ....but I managed it - and if I can then anyone can Quote Link to comment Share on other sites More sharing options...
