Sweet Treats With Yvonne Fernando

Chocolate, Bread and Butter Pudding

Ingredients :
20 Bread slices, Crust removed.
150 ml Melted Chocolate or Nutella.
100g Soft Butter.
5 Eggs.
1 Cup Fresh Cream, (250ml)
11/2 Cups Milk (625ml)
1 Tablespoon Vanilla.
150g Sugar.
 

Method :
Pre - heat oven to 1700c for 10 minutes. Apply butter on one side of the bread slices, melted Chocolate on the other side and roll the bread slices, cut into two.Place the bread rolls on an 8” inch diameter baking dish.In a bowl beat eggs and milk together and add fresh cream. Strain Into a large bowl, mix sugar and vanilla, stir well and pour half the egg mixture over the bread, Soak the bread for 4-5 minutes. Pour the remaining egg mixture over the bread and sprinkle one tablespoon sugar, Bake for 40 minutes and serve hot.

Strawberry Ripple Marshmallow

Ingredients :
150 g Fresh Strawberries (Chopped)
6 tbs Water
3 tbs Sugar
2 tbs Gelatine
½ cup Water
1 Egg white
200 Sugar
½ tsp Strawberry essence
Icing sugar and cornflour mixed to dust

Method :
Mix chopped strawberries, 6 tablespoons water and 4 tablespoons Sugar together, keep on fire and boil for 3-4 minutes and puree. Add a drop of red colouring and set a side. Sprinkle gelatine over ¼ cup of water, add sugar into the remaining ¼ cup and keep on low flame and dissolve, keep warm. Double boil the gelatine and keep warm, mix together, add strawberry essence. Beat egg white in a dry bowl until stiff and pour the sugar and gelatine mixture gradually in and beat well for 10 minutes or until stiff. Swirl the strawberry puree with a fork into the marshmallow mixture. Grease and line a 7” x 7” inch square tin and dust cornflour. Pour the marshmallow mixture in and set a side for 2-3 hours. Then with an oiled knife cut into squares.