The sun is out and even though the rhubarb has started to flourish I have no intention of turning it into a crumble however I’m asked on a regular basis when dinner is over, what’s next?
Even though I enjoy cooking, preparing two courses every evening is not happening, I don’t have the time or inclination and lets face it my waistline wouldn’t withstand it either. Here are my quick easy, sometimes impressive looking puddings I have as my back up during the Spring and Summer months.
I love yoghurt, especially the full fat stuff and about a year ago I was buying Yeo Valley Lemon curd yoghurt. It was delicious but the price tag for a tub was nearly £2, I did indulge on occasions but when I looked at the ingredients I thought what the hell am I paying for when we have lemon curd in the fridge? So I mix, lemon curd and natural yoghurt, done, easy, be careful, it’s very moorish.
Other obvious additions can include:
- Vanilla extract – only a teaspoon because it’s so sweet
- Stewed rhubarb/apple/pear whatever you have in the house
I can’t make meringue to save my life, our Mum is the queen of pavlova making and Lucy is pretty good at it as well but not me. I use the meringue nests sold in the supermarket and fill with:
- Crème fraîche – I will add a dash of icing sugar to sweeten a little
- Whipped cream
Placing on top:
- Peaches tinned or fresh
- or just about any fruit
The simplest and most impressive pudding I have in my repertoire.
- 200g dark chocolate
- 200ml double cream
- 1 teaspoon vanilla extract
Melt the chocolate in a bowl over simmering water, making sure the water never touches the bottom of the bowl. Once melted add the vanilla and the cream, whisk until thicken, put into serving pots and refrigerate. They should be ready in 20 minutes but if you want to eat before feel free. Serve with raspberries or strawberries.
Enjoy the weather!