Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Dessert Recipe

Christina Martin's Chocolate Bread and Butter Pudding Recipe

Chocolate Bread and Butter Pudding Photo : Jackie Cameron

Chocolate Bread and Butter Pudding
Photo : Jackie Cameron

Christina Martin's
Chocolate Bread and Butter Pudding

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Christina Martin’s bread-and-butter pudding, with her chocolate variation, was always a hit on the Saturday lunch buffet. This is a true classic that will be appreciated, forever.

Ingredients :

  • 100g butter, softened
  • 250ml chopped morsels
  • 10 slices bread
  • 200g raisins, plumped in water
  • 1l milk
  • 400ml cream
  • 60g White Sugar
  • 150g Albany chocolate, chopped
  • 4 egg yolks
  • 6 eggs
  • Apricot jam for glaze

Method :

  1. Preheat oven to 170ᵒC.
  2. You will need one large tray buttered and sprinkled with chocolate morsels, reserve extra.
  3. Butter the bread and divide the raisins onto half the slices and then sandwich together, remove crusts and cut into quarters, and overlap these in the buttered dish.
  4. Combine the milk, cream and sugar in a pan and stir over a low heat until all the sugar dissolves.
  5. Bring to the boil, remove from heat, add the chocolate and stir the mixture until melted and smooth.
  6. Whisk the egg yolks and the eggs together until light, pour in the heated chocolate milk mixture and mix thoroughly with a balloon whisk, strain and ladle over the bread.
  7. Sprinkle with extra chocolate morsels.
  8. Place in a water bath and bake until set 45 min to 1 hour, remove from oven and while hot glaze with apricot jam.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Strawberry Crème Anglaise Recipe

Strawberry Creme Anglaise  Photo : Jackie Cameron

Strawberry Creme Anglaise
Photo : Jackie Cameron

Strawberry Crème Anglaise

Straightforward strawberry crème anglaise served with fresh fruit is a perfect summer dessert.

Yields : 250ml

Ingredients :

2 Egg Yolks (reserve egg whites for later use; for example: egg white omelette or meringues. Keep in mind egg whites freeze well so can be collected and used at a later stage)

30 ml White Sugar

1/3 cup Full Cream Milk

½ cup Cream

½ vanilla Pod-split

¼ cup puree Fresh Strawberry

Method :

1) Whisk yolks and sugar together well

2) Heat to boiling point the milk, cream, vanilla pod and seeds

3) Add the warm cream mixture to the whisked egg mixture slowly, tablespoon by tablespoon so to ensure tempering

4) Place a pot of water on the stove; pour the above mixture into a stainless steel bowl that will sit on and in your pot. Ensure your bowl does not touch the below heated water. Remove some water if needed. 

5) Stir continuously and regulate the water in the pot below so over heating does not occur. This is a long and slow process but so gratifying when completed. Your custard is ready when you turn the spoon over and run your finger across the back of the spoon. If the custard holds its shape, it is ready.  Remove from the heat and cool slightly

6) Add pureed strawberry to this. Cool in the fridge with a piece of plastic sitting on top of the anglaise so no skin forms. I sometimes find an anglaise to be too sweet so the fresh tartness of the strawberries cuts this and brings out the vanilla aroma.  

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Heart Shaped Lavender Biscuits Recipe

Lavender Heart Biscuits  Photo : Jackie Cameron

Lavender Heart Biscuits
Photo : Jackie Cameron

Heart Shaped Lavender Biscuits Recipe

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish Delight and decadent hand-made chocolate truffles. However, if you still have the energy I suggest heart-shaped lavender biscuits. Serve these with a white chocolate and lemon mousse finished with hot roasted hazelnuts, pomegranate rubies and Belgian chocolate sauce. Always a hit!

Yields : 4 large heart biscuits

Ingredients :

30g Caster Sugar

60g Salted Butter

120g Flour

Fresh Lavender to taste

Method :

1) Cream the sugar and butter together

2) Add the chopped lavender

3) Finish with the flour amount

4) Knead the dough together.  Place the dough onto a piece of greaseproof paper.  Top with another piece of paper and roll this mixture out thinly with a rolling pin.  Remove the top piece of paper.  Use a heart stencil or cutter and cut the desired size of the biscuits out.  Place the heart shaped uncooked biscuits into the refrigerator

5) Remove each individual heart biscuit from the paper and place onto a greased oven tray and bake at 140ͦ C until cooked

White Chocolate and Lemon Mousse

Yields : Halve the recipe for 2 portions

Ingredients :

5 Eggs –large

2/3 cup Sugar

150ml Lemon Juice

187ml Cream

100g White Chocolate-melted

Method :

1) Whisk the eggs, sugar and lemon Juice over a double boiler until the mixture gets thick and creamy.  (Chef’s Note: This is ready when you can: take a spoon of mixture and draw a figure of eight in the bowl of leftover egg mixture.)

2) Refrigerate this. When set add melted chocolate and put back in the fridge

3) When this is set add firmly whipped cream and set aside for later use

Chocolate Sauce

Yields : +- 250 ml

Ingredients :

125ml Cream

100g Dark Chocolate

Method:

1) Melt both ingredients together over a double boiler

Extras

Roasted Hazelnuts

Fresh Mint

Pomegranate Rubies or any other Fresh Berries

(chef’s note: Cleaning a pomegranate can be a messy job.  I suggest cutting the top and bottom of the pomegranate off.  Then take a knife and slice through the skin lengthways at even intervals.  Full a bowl with lots of water and place your hands and the fruit into the water.  Start by peeling off the skin and separating the flesh from the rubies.  You will notice how the flesh rises to the top and the rubies with sink to the bottom.  Remove all the excess pieces, strain and you will be left with undamaged pomegranate rubies.)

On Serving

Place a lavender biscuit on the place.  Top with mousse and chocolate sauce.  Finish with pomegranate rubies, warm hazelnuts and lots of finely sliced mint

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713