How about: "Warm marmalade pudding with Bailey's custard", "Winter berry pudding with brandy and cinnamon cream", and "Chocolate espresso mousse-cake"?
Warm marmalade pudding with Bailey's custard
serves eight to ten
300g fresh brown breadcrumbs
100g soft brown sugar
75g plain flour
15 tbsp marmalade
1 tbsp minced ginger
6 eggs, whisked
1 tbsp baking soda
For the custard:
6 egg yolks
100g caster sugar
1 tbsp corn flour
250ml double cream
1 tsp vanilla essence
3-4 measures of Bailey's
Pre-heat the oven to 180C.
Place the breadcrumbs, brown sugar and plain flour in a mixing bowl and mix thoroughly.
In a pot melt the butter and add the marmalade and ginger. Continue warming until mix is smooth and runny. Add to the breadcrumb mix and whisk through. Add the whisked eggs and the baking soda.
Grease and line a square baking tin and pour the mix in.
Place a sheet of greaseproof paper on top, then cover with tinfoil. Place the baking tin inside another larger dish then half fill with water.
Place in the oven and bake for about one hour until cooked in the centre. Turn out on to a tray or board and allow to cool.
Make the custard. Pour the milk and the cream into a saucepan and warm, without boiling. In a bowl whisk the egg yolks, sugar, corn flour and vanilla essence.
Pour a little of the warmed milk and cream into the egg mix and whisk until you have a smooth paste then whisk into the remaining milk and cream.
Continue to warm, whisking constantly, until the custard is beginning to thicken then stir in the Bailey's.
Winter berry pudding with brandy and cinnamon cream
200g caster sugar
500g frozen mixed berries
1 tsp lemon juice
1 sliced white loaf, crusts removed
200ml whipping cream
2 tbsp icing sugar
1 tsp ground cinnamon
1 tbsp brandy
Boil the water with the sugar until sugar has dissolved, then add the berries and lemon juice and heat for two to three minutes.
Layer the bread slices along the bottom of a dish and spoon in some of the fruit mixture. Continue to layer bread and fruit until both are used up. Cover and refrigerate overnight before serving. Whip the cream along with the icing sugar, brandy and cinnamon until stiff.
Chocolate espresso mousse-cake
500g dark chocolate
200g unsalted butter
1 shot espresso
80g caster sugar
8 eggs, separated
1 tsp vanilla essence
Pre-heat the oven to 160C.
Over a double heat melt the butter with the chocolate and the coffee.
In a bowl, whisk the egg whites until stiff. In another bowl whisk the egg yolks with the sugar and the vanilla essence.
Whisk the butter and chocolate mixture into the egg yolk mixture, then fold in the egg whites.
Pour into a greased and lined baking tin and place in the oven for 20 minutes.
Turn the oven off and leave in for another ten to 15 minutes before removing.