Eton(ish) messes! - Pudding Pots

The 4 puds were all created at the same time, we have worked out what the ingredients would be to make 4 the same but REALLY it’s to give you an idea to have some pudding fun of your own!

Strawberry, Hibiscus & Rose Eton Mess
1 large punnet of Strawberries (cut in ¼’s saving 4 whole to decorate)
~4tbsp of My Secret Kitchen Hibiscus & Rose Nectar
~300ml Double Cream
4 individual meringue nest crumbled (or equivalent)

Stir the Hibiscus & Rose Nectar & strawberries together & set aside.
Whip the double cream to a soft just whipped consistency then fold in the meringue pieces.
Layer 4 clean jam jars or glasses with the 2 mixtures: strawberry/cream/strawberry/cream & top with a whole strawberry & an extra drizzle of Hibiscus & Rose Nectar.
Serve immediately so the meringue stays a bit crunchy!

Raspberry & St Clements Mess
~300ml Double Cream
~4 level tbsp of My Secret Kitchen St Clements Cardamom Curd
4 individual meringue nest crumbled (or equivalent)
2 punnets of Rasberries (save 4 to decorate)

Whip the double cream to a soft just whipped consistency then stir through the St Clements Cardamom Curd & fold in the meringue pieces.
Layer 4 clean jam jars or glasses with the creamy mixture & raspberries: raspberry/cream/ raspberry /cream & top with a raspberry filled with a little St Clements if possible!
Serve immediately so the meringue stays a bit crunchy!

Mango Mojito Mess
2 ripe Mangoes (chopped, saving 4 thin slices to decorate)
~4tbsp of My Secret Kitchen Mango Mojito Dessert Sauce
~300ml Double Cream
4 individual meringue nest crumbled (or equivalent)
Mint leaves to decorate

Stir the Mango Mojito Dessert Sauce & chopped Mango together & set aside.
Whip the double cream to a soft just whipped consistency then fold in the meringue pieces.
Layer 4 clean jam jars or glasses with the 2 mixtures: mango/cream/mango/cream & top with a thin slice of mango & a mint leaf & an extra drizzle of Mango Mojito Dessert Sauce.
Serve immediately so the meringue stays a bit crunchy!

Black Forest - not a mess!
4 servings of My Secret Kitchen Ultimate Chocolate Brownie cut into small pieces
Punnet of Cherries (pitted & cut in ½ saving 4 whole to decorate)
~300ml Double Cream
1 packet My Secret Kitchen Black Forest Cheese Ball Mix 

~ 4 tbsp Kirsch if it’s for the grown-ups! - If using Kirsch mix it into the cherries first.

Mix the double cream with the Black Forest Cheese Ball Mix (it will thicken as you stir)
Layer 4 clean jam jars or glasses with the cream mix, brownie pieces & cherries: brownie/cherry/cream/ brownie/cherry/cream & top with a cherry.
Chill for about an hour for the cheese ball mix to be at it’s best & cherry juice/Kirsch to soak into the brownie!

Recipe Ideas: BLACK FOREST CHEESE BALL & DIP MIX

• Serve as one large cheese ball for guests to dip with biscuits and fruits or as the spread for sweet cinnamon flatbreads
• Prepare with double cream and freeze in an ice cube tray with lolly sticks in each for a fun dessert at a dinner party or children’s birthday party.
• Use as icing for Ultimate Chocolate Brownies or jumbo cup cakes.
• Stir into natural yogurt or with mascarpone for a fruit dip.
• Go retro and make a Black Forest Cheesecake!
• Prepare a Black Forest Bombe by making Black Forest semi freddo & freezing into a ball with brownie in the centre. Once frozen pour melted chocolate over & freeze again.

Black Forest Cheesecake

Serves 10 to 12

400g Bourbon Biscuits, finely crushed
2 tbsp. light brown soft sugar
100g unsalted butter, melted
40g dark chocolate, grated
300g cream cheese
300ml double cream
100g (1 packet) My Secret Kitchen Black Forest Cheese Ball & Dip Mix
100ml double cream, whipped
200g dark chocolate grated
8 cherries - fresh or canned in light syrup

Use a little of the melted butter to grease a 9" / 24cm loose bottomed flan tin.
In a large bowl, mix together the crushed bourbon biscuits and the soft brown sugar. Drizzle in the melted butter and stir to thoroughly combine. Then add the dark chocolate, mix and tip into the prepared tin.

Beat together the cream cheese and double cream and fold in 2/3 of the Black Forest Cheese Ball Mix. Leave to stand for 10 minutes.

Pour half of the cheese cake filling into the chocolate bourbon biscuit base. Sprinkle over the remaining Cheese Ball Mix and top with the remaining cheese cake filling.

To garnish, sprinkle the grated dark chocolate over the top of the cheesecake and pipe 8 rosettes of whipped cream around the edge then top each with a cherry.

Black Forest Whoopie Pies

Let's make whoopie!  Can also be made with our Chocaberry Cheese Ball Mix

1 packet My Secret Kitchen Ultimate Chocolate Brownie Mix
1 packet My Secret Kitchen Black Forest Cheese Ball Mix
100g self-raising flour
whipped cream
melted chocolate

Add 100g self-raising flour to the brownie mix and prepare as instructed. Spoon dessert spoons of the mix onto a lined baking sheet and bake at 180°C (gas mark 4) for 10-12 minutes.

Leave to cool, then sandwich with Black Forest Cheese Ball Mix prepared with whipped cream. Cover with melted chocolate and devour!

Black Forest Bramble Brownies

A simple way to add a fruity touch to your brownies - can also be used with our Chocaberry Cheese Ball Mix

1 packet My Secret Kitchen Ultimate Chocolate Brownie Mix
½ packet My Secret Kitchen Black Forest Cheese Ball Mix
blackberries and clotted cream to garnish

Stir ½ packet Black Forest Cheese Ball Mix into the brownie mix, then prepare as instructed.
This makes an amazing pudding to share. Serve on a platter with blackberries and clotted cream on the side, and shots of kirsch.

Chocaberry Semi-Freddo

Make your own creamy, fluffy iced dessert without an ice cream maker anywhere in sight!

Serves 8-10

1 pack My Secret Kitchen Chocaberry Cheese Ball Mix
(also works with My Secret Kitchen Blackforest Cheese Ball Mix)
3 eggs, separated
100g caster sugar
500ml double cream

Whisk the egg yolks and sugar in a large bowl until pale and fluffy.
In a second bowl, whip the cream until it forms soft peaks and carefully fold in the Chocaberry Cheese Ball Mix.
In another bowl, beat the egg whites with a clean whisk until they form soft peaks.
Gently fold the whipped cream into the egg yolk mixture, and finally fold in the egg whites.

Line a loaf tin with two layers of clingfilm and pour in the semi-freddo mixture.
Freeze for a minimum of 4 hours or overnight.

Turn out onto a plate and decorate with fresh fruits.

Alternatively, simply freeze in a mould (or cut into large cubes), add a stick and sprinkle with hundreds and thousands to make a luscious semi-freddo lolly.