Blackberry Jam

This is a stupendously simple blackberry jam that will make the absolute best of your foraged wild blackberries :) As someone who adores foraging English hedgergrows in autumn, this recipe makes my heart so happy. Blackberries are our native super fruits here in the UK. So fill of flavour, fibre, vitamin C and K. 

There are many ways to make a good blackberry jam. Myself, I like to include whole fruits and not strain all that fibre and texture out. It is a jam I am longing for, not a jelly. Store those fresh summer berries in a jam to enjoy all year with this easy, low sugar homemade blackberry jam recipe. Just 3 simple ingredients are all you need to have your own homemade Blackberry Jam!!

Ingredients:

• 6 cups fresh/frozen blackberries
• 1 tbsp lemon juice
• 1-1½ cups granulated sugar

Method:

Add berries, lemon juice and sugar to a large pot and heat to medium. Use a fork or a potato masher to gently mash down the berries to release some of their juices.

Heat on  medium, bring to a gentle boil, and turn the heat down to medium-low to simmer. The berries will foam, just stir occasionally to reduce the foam.

Let simmer until the jam begins to gel, or when the temperature of the jam reaches 105º. Once ready, add to canning jars and enjoy. 

Gourmet Sweet Potato and Puy Lentil Dhal

While searching for some ideas using puy lentils, I came across this recipe from Vegan Recipe Club. 

Ingredients:

For potato puree:

• 750g sweet potatoes
• 250ml coconut milk
• 5g salt

For Lentils:

• 150g puy lentils
• 5g salt

For Tamarind Sauce:

• 40g tamarind pulp
• 200ml hot water
• 5g salt
• 50g dates
• 5g toasted cumin
• 2g chopped red chilli

Crispy Puy Lentils:

• 125g puy lentils
• oil for frying

Method:

Soak the 125g puy lentils for the crispy lentils component for several hours or overnight in cold water, before preparing anything else.

For Potato Puree: Roast the sweet potatoes in the oven on a tray covered with aluminium foil. When soft, remove the skins and discard any dark outer flesh.

Weigh 700g of the roasted sweet potato flesh and leave to cool in the room temperature. 

Transfer to the blender with coconut milk and salt and blend until smooth.

Pass through a fine muslin cloth and keep into a container and reserve in the fridge.

For the lentils: Weigh the lentils and salt directly into a pan and cover with cold water.

Bring to a boil on the stove and then reduce to a simmer. Continue to cook until the lentils are al dente.

Drain the lentils and leave it to cool to room temperature.

For Tamarind Sauce: Pour the hot water over the tamarind and salt and leave to steep for 10 minutes. Use your finger, try to get as much out of the tamarind flesh. Pass through a muslin cloth to get a smooth sauce into a pan. Heat the tamarind sauce to 100ºC. Remove from heat and transfer to a container to cool at room temperature.

For Crispy Lentils: Drain the soaked lentils very well and dry out thoroughly on cloths. Deep fry the lentils in vegetable oil until crispy and drain on a tray with kitchen paper to absorb the oil. While lentils are hot season with salt and pepper.

To Assembly: To serve, arrange the puree on the plate and add the warm cooked lentils. Arrange the tamarind sauce around the plate and sprinkle on the crispy lentils. 

Garnish with coriander leaves before serving.  

Nyonya Kueh Sago (Tapioca Pearl Cake)

Tapioca sago pearls are one of the common Southeast Asia ingredients and are used in all manner of desserts. This kuih sago is naturally vegan, and a very easy entry-level kueh to make at home!

Kuih sago is a common nyonya kuih (snack/dessert) found all over Malaysia & Singapore. This kuih uses only a few ingredients. The main ingredients is sago and another important ingredients is pandan. Ideally, you would use fresh pandan leaves, but you can use pandan paste if you can't find the fresh leaf.

The top layer is infused with gula melaka (palm sugar) to give it's brownish colour. Supremely soft and bouncy with chewy goodness of lightly salted grated coconut in every bite. 

Ingredients:

• 350g sago/tapioca pearls
• some banana leaves
• 1 tbsp cooking oil
• 7" square baking pan

Pandan layer:

• 50g fresh grated coconut
• 40ml pandan juice
• 35ml thick coconut milk
• 75g sugar
• ½ tsp salt

Gula Melaka layer:

• 50g fresh grated coconut
• 40ml gula melaka syrup
• ½ tsp salt

• 150g fresh grated coconut
• 2 knotted pandan leaves
• ¼ tsp salt

Method:

Clean and grease banana leaf with cooking oil. Use it to line the baking pan. 

Rinse sago pearls to remove starch, drain and soak in water for 30 minutes. Then drain the soaking water and divide into 2 equal portions.

For the pandan sago layer: Mix together the soaked sago pearls, grated coconut, pandan juice, coconut milk, sugar and salt in a mixing bowl. Spread the mixture evenly in the baking pan. Steam over medium-high heat for 15-18minutes.

In the meantime, prepare gula melaka sago layer. Mix together the soaked sago pearls, grated coconut, gula melaka syrup, coconut milk and salt in a mixing bowl. Then pour the gula melaka mixture on top of the steamed pandan sago layer. Spread with spatula evenly. Steam over medium-high heat for another 15-18 minutes.

Leave the kuih to cool completely before cutting.

Mix the additional fresh grated coconut with salt. Steam with knotted pandan leaves for 10 minutes and let it cool completely.

Grease a knife with cooking oil to cut the kuih into bite-sized pieces. Coat the kuih evenly with steamed grated coconut and serve.

Pizza Birthday Cake

Pizza or Cake?

This theme cake is definitely a hit with a pizza love. Make your pizza cake even more realistic with  your favourite pizza toppings. 

Ingredients:

Base:

• 100g golden castor sugar
• 100g softened butter
• 2 eggs
• 100g self raising flour
• pinch of baking powder and salt
• ½ tsp vanilla extract

Decorations:

• 250g of dough coloured sugar paste, use yellow and brown food colouring gel
• apricot jam or golden syrup
• 200g buttercream
• some red gel food colouring
• 3-4 tbsp raspberry or strawberry jam
• 70g-100g of light yellow sugar paste, keep in the freezer to harden
• basil leaves, optional

Pepperoni topping:

• 50g ready roll Teddy Bear Brown sugar paste
• some red gel food colouring
• 25-40g white sugar paste

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and line a 10 inch cake tin with baking paper.

In a mixing bowl, cream together the butter and golden castor sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Sift in the self raising flour, baking powder and salt. Gently fold until just combined. Do not overmix.

Pour the batter into the prepared cake tin and smooth out the surface with a spatula. However do not smooth  all the way of the cake tin. Leave about ½ inch. This is to make the pizza cake looks more realistic. Bake for 15-18 minutes or until a skewer inserted into the centre of the cake comes out clean.

While the cake is baking, prepare the decorations. 

For the pepperoni, roll out the teddy bear brown sugar paste and add some red gel colouring (bit by bit) until you achieve the right colour of the pepperoni. Once you are happy with the colour, roll out into sausage and cut into half. Lightly flatten each sausage. Then take the white and roll it out and cut the same length as the red. Put on top each of the white on top the red and stack it up on top of each other. Add a bit of white on the sides. Roll it out and cut into half again. Stack it up on top of each other. Repeat this process for about 4-5 times until you have the marbley effect.  Slice the sausage and roll it out as thin as possible, cut out circles, then edges were curled using a ball tool. The circles were to let dry. Before topping the cake with the pepperoni, lightly brush a thin layer of vegetable oil to get the shine.

Next step is to roll out dough-coloured sugar paste into a sausage shape and flatten it using your fingertips. Stick it to the edges of the cake with a little apricot jam or golden syrup.

Lightly add some black colouring around the pizza to make the charred effect. Use a blowtorch to scorch the sugar paste or cover the centre of the cake with foil and then grill.

For the "tomato paste", add the red gel to the buttercream and mix in the strawberry or raspberry jam. Mix well. Spread the mixture over the centre of the cake.

Take the frozen light yellow sugar paste from the freezer. Using a grater, grate the "cheese" over the tomato paste. 

When you are happy with the amount of cheese on top of the pizza, finally top up the pizza with the pepperoni. Top with fresh basil leaves to dress the cake and to add the finishing touched. 

Notes: to resemble mozzarella, loosen some uncoloured buttercream with water until dropping consistency. Then use two teaspoons to drop the buttercream onto the cake in small blobs. Smooth with a spoon to create the desired effect.

For olives, slice liquorice and use a small metal piping nozzle to cut out the centre to look like pitted olives.

Slow Cook Guinness Braised Beef Stew

These melt-in-your-mouth Guinness Braised Beef are hearty, super comforting and incredibly delicious, slowly cooked in stout and beef broth.

The no-so-secret ingredient that goes into this stew that gives the sauce the deep flavour and colour is Guinness Beer. Guinness Beer is so dark it is almost black and it is why the gravy of the stew is such a beautiful deep brown colour. Guinness is also much richer than most beers.

                             

Ingredients:

• 3 tbsp of cooking oil
• 1 kg of beef; brisket or chuck roast, cut into 1.5" pieces
• 1 large onion, diced
• 8 oz mushrooms, cleaned and quartered
• 2 tsp salt
• 5-6 medium to large carrots, peeled and sliced into bite size chunks
• 4 cloves garlic, minced
• 2-3 tbsp plain flour
• 3 tbsp tomato paste
• 3 tbsp fresh thyme leaves
• 1 tsp ground black pepper
• 2½ cups of beef broth
• 1 bottle of Guinness Stout, 500ml
• 2 tbsp brown sugar

Method:

Heat oil in a stew pot over medium-high heat. In batches, brown meat on all sides. Once done, remove the beef and set it aside.

Lower the heat to medium. Add the mushrooms and cook over medium heat until they are softened and have evaporated all of it's liquid, about 8-10 minutes. 

Add in the onions and carrots and cook for another 10 minutes, until they begin to soften.

Add the garlic, flour, tomato paste, thyme and cook for 30 seconds until the red paste has turned a rusty colour. Deglaze the pot with beef broth, stout and sugar. Return the beef back to the pot. Bring the mixture up to a boil, then transfer to a slow cooker. You may also transfer to the oven. Slow cook for about 7 hours on low or 5 hours on high. If using oven, it will takes about 2 hours at 180ºC. Let it slow cook or braised until the meat is tender and the sauce has thickened. When the meat is tender, taste and adjust the seasoning, adding salt if necessary.

Serve with mash or rice, which ever you prefer. 

Longevity Peach Buns (ShouTao Bao 寿桃包)

A soft fluffy basic steamed bun is shaped into a peach shape and can be filled with a sweet filling of your choice is popular in the Chinese culture to represent longevity.

Shou means longevity and tao means peach. Why peach? It was back in the ancient times when the immortals have been given peaches that promise longevity. It was called peaches of immortality and to this date, the peach has been used as the symbol of longevity. So it is not uncommon to see fresh peaches or longevity peach steamed buns are gifted as birthday presents in the Chinese culture.

Ingredients:

For the bun dough:

• 300g plain flour
• 30g castor sugar
• 1 tsp instant yeast
• 170ml cold milk/water
• 8g vegetable oil

Colouring:

• tea strainer
• toothbrush
• 2 tsp water+ 2 drops pink colouring, for the buns
• green food colouring, for the leaves.

For the filling:

• 360g red bean paste, black sesame paste or any filling you like. You can buy ready made filling from Oriental shop or you can make the filling yourself.  Divide in 30g each ball. 

Method:

For the filling: It will be easier to handle the filling when it is chill. Roll into a balls of about 30g each balls. I place them in the freezer while making the bun dough.

For the bao bun: In a large bowl, mix in the cold milk along with instant yeast and sugar. Stir well until the sugar is completely dissolved.

Add in the flour and mix everything together, gather all small crumbs until it creates a dough ball. 

Pour in the vegetable oil. It seems too much oil at first, collect all the oil in the bowl, and then continue kneading on a work surface for about 1 minutes. When you feel that the oil started to absorb completely, roll the dough into a long shape (like sausage). Then take left and right ends and fold it to the centre of the dough (repeat the same process for 2 times). The dough gradually will become really smooth. Do not overwork, this kneading process will only takes about 3-4 minutes.

Once the dough is ready, you can use it immediately. There is no need to rest the dough because by proofing it twice, it will cause a lot of air bubbles on the surface.

To fill & shape: Reserve 40g of the dough for the peach leaves and divide the rest into 12 equal pieces (about 45gtro 48g each). Always cover the bun with a cling film to prevent from drying out.

Take 1 portions of the dough, press into a thick disk. Using a rolling pin, roll back and forth onto rectangular shape, fold into 2 equal shape pieces, turn 90º angle and repeat the same process 2 times. 

Then roll the dough into a square shape, grab the dough with left hand and rolling pin on the other hand. Using the rolling pin, roll up and back flatten the edges of the dough while turn the dough a little by little (middle part should be slightly thick).

Place 1 portion of the red bean paste filling to the centre of the dough, gather the sides to enclose the bun and pinch to seal.

To shape the bun into peaches, flip the filled bun so the seam side is down and shape it to a smooth oval ball. Using your palms, form a peak on the top. To make the seam of the peach, gently press the bench scrapper in to create a line along the arch; pinch the top, mimicking the shape of the peach.

Cover the filled buns with a cling film and repeat this process with the rest of the dough and fillings.

For the bub leaves: Colour the 40g left over dough with green food colouring and divide it into 24 equal pieces. (about 2g each). Using bend scraper, flatten the cone. Form a line in the centre and create the leaf vein patterns tilts towards the cone.

Colour & decorate the bun: To create the pink shades of the buns, simply mix some water with a few drops of pink food colouring.  Dip the toothbrush to the colouring mixture, tap off any excess onto a kitchen paper.

Hold the strainer upside down 2-3cm above the bun, the gently brush the toothbrush over the back of the strainer in a circular motion; repeat the same process until you get the desire colour shades.

Attached the leaves onto each peach bun with a ab of water, a pair for each bun. Place each bun onto a piece of baking paper.

Proof & Steam: Place the finished bun in the steamer; make sure you give some space in between the buns so they won't stick one another after fermentation or steaming. Cover and allow to rise for about 130 minutes to an hour depending on the temperature in the house.

After fermentation, the proofed buns should feel lighter and rise about 50% of their original size. If you gently press it with your finger, the dough will make a indentation and be able to slowly bounce back into shape.

Over medium high heat, steam the buns for 10-15 minutes. After 10 minutes, take the streamer off from the heat, DO NOT OPEN the lid and let it sit for another 5 minutes. If you open the lid immediately, the skin of the bun will get wrinkly.

Serve !

Chocolate Mousse Cake

This delicious non-bake Chocolate Mousse Cake  made using 5 ingredients. This easy chocolate mousse cake has a crunchy Oreo crust and is topped with whipped and fresh raspberries.

Make no mistake, this Chocolate Mousse Cake is not for the faint-hearted. It's oh-so-chocolately. Serve a slice with whipped cream and fresh strawberries for the ultimate no bake dessert. Since you need to give it time to set in the fridge, it is best to make it the night before.

Ingredients:

• 200g Oreo cookies
• 60g butter, melted
• 200g dark chocolate, broken into pieces
• 200g milk chocolate, broken into pieces
• 600ml double cream
• fresh raspberries, for decoration

Method:

Lightly grease a 9 inch springform baking pan with a some butter and set aside.

Add Oreo cookies to a food processor and blend until they resemble fine crumbs. Pour the melted butter over the crushed Oreos and whiz again the mixture resembles wet sand.

Pour Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.

Place chocolate in a large heatproof bowl and melt in the microwave, stirring every 30 seconds, until smooth and creamy. Leave for a few minutes to cool slightly.

Meanwhile, use an electric mixer to beat the cream until stiff peaks from. Gently fold cream into melted chocolate until smooth and combined. Pour over cookie crust. Place in the refrigerator to set for at least 4-6 hours or even better, overnight.

To serve, decorate with extra whipped cream and fresh raspberries.

Serve cold.

Easy Apple Chutney

Use the apples in season to make this easy Apple Chutney!

This Apple Chutney is a nice balance of tart, sweet and spicy flavours. Good as a side with a main dish or use it to dip crackers, nuts, etc.
 

Ingredients:

• 5 -6 medium apples, about 650g, chopped into ¼ inch pieces. Used any apple in the season
• 1½ tbsp cooking oil
• 1 inch cinnamon stick
• 2 whole cloves
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• ¼ tsp mustard seeds
• 1 medium white onion, chopped
• 1 inch ginger, grated
• ¾ tsp garam masala
• ¼ tsp red chili powder
• ½ tsp salt or to taste
• 1/3 cup apple cider vinegar
• ¼ cup brown sugar
• ½ tsp kashmiri red chili powder for colour

Method:

First, peel the apples and then chop them into small pieces. Set aside.

In a pan add the cooking oil on a medium heat. Once the oil is hot, then add in the cinnamon stick, cloves, cumin seeds, fennel seeds and mustard seeds. Let them sizzle for a few seconds, the mustard seeds should pop.

Then add the onion and ginger. Cook for 3-4 minutes until onions are soft.

Then add the chopped apples and mix.

Add the garam masala, red chili powder and salt.

Add the apple cider vinegar and mix everything.

Add in the brown sugar, followed by kashmiri chili powder and mix well.

Cover with a lid and let the chutney simmer for 3-4 minutes, keep stirring in between. It will thickens as it simmers. 

The chutney will continue to thicken as it cools. Let it cool and then store the apple chutney in the refrigerator in an airtight container.

                                              

Easy Nut Roast

 This easy nut roast is a family favourite. It is a great centrepiece for your vegan Christmas celebration or anytime of the day when you fancy a nut roast for an everyday family meal.

Nut roast is also yummy served cold. And leftovers make a great sandwich filling.

Ingredients:

• 220g mixed nuts
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 2 tbsp olive oil
• 100g fine breadcrumbs
• 2 tbsp soy sauce
• 2 tsp dried herbs
• 1 cup vegetable stock
• 1 tbsp chia seeds
• 2 tbsp dried cranberries, chopped

Method:

Preheat oven to 180ºC/160ºC for fan assist oven.

In a frying pan, cook the diced onion and garlic with the olive oil until translucent and just starting to brown.

In a food processor, pulse the nuts until fine. If you are also making your own breadcrumbs now, process the bread separately from the nuts, as they will take longer to become fine.

In a mixing bowl, combine all the ingredients-ground nuts, breadcrumbs, fried onion and garlic, soy sauce, dried herbs, chia seeds, cranberries and vegetable stock.

Transfer the nut mixture into a loaf tin lined with baking paper, and smooth the top with a silicone spatula.

Bake the nut roast for 30-40 minutes until the top starts to brown.

Remove from the oven, and leave to cool in the tin for 10 minutes. To remove from the tin, place a board on top of the tin, flip over and peel off the baking paper.

Before serving, you can add some extra nuts on top for decorations.

"Boobs" 50th Birthday Cake

Best boobie cake ever !! 50th birthday cake for which make from chocolate cake. The chocolate cake recipes is on my previous post but I attached again the link for easy access. 

https://yummymummyrecipes.blogspot.com/2012/10/carnation-chocolate-fudge-cake.html

 To get the boob shape, I used the hemisphere cake tin from Wilton

Once the cake is cool down and ready to decorate, place the "boop" on a cake board. You can cover the boops with any colour of bikini you wish and decorate decorate the bikini as you like.

Malabar Chicken Curry

 Malabar Chicken Curry is a Kerala-style chicken curry cooked in coconut oil and has a distinct taste from the use of curry leaves, spices, coconut paste and coconut oil. The sauce is luscious and creamy, and the coconut flavour shines through. You can dip and slurp your way through this for your lunch and dinner with some rotis, appam, rice or even slices of bread! It is pretty easy to bring together as well.

Ingredients:

• 1 kg chicken breast, cut into bite sizes, or chicken bone-in

Marination for Chicken:

• 1 tsp salt
• ½ tsp black pepper powder
•  ½ tsp turmeric
• 1½ tsp red chili powder
• ½ tsp Madras curry powder

For the Curry:

• 2-3 tbsp coconut oil, or any vegetable oil
• 2-3 dried red chilies
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1 sprig curry leaves
• 2 sticks cinnamon, broken
• 1 inch ginger, finely chopped
• 2 cups grated coconut
• 1 medium onion, finely chopped
• 2-3 cloves garlic, minced
• ½ cup tomato puree
• ½ tsp red chili powder
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp black pepper powder
• 2 tsp Madras curry powder
• 1 cup coconut milk

Ingredients for "Tadka"

• 2 tbsp coconut oil
• 2-3 small dried red chili
• 1 tsp mustard seeds
• ¼ cup grated coconut
• a sprig of coconut leaves

Method:

Wash the chicken and add the spices for marination. Use your hand to coat the chicken piece ensuring the chicken are well coated. Cover and allow to sit in the room temperature for 2-3 hours.

In a large non-stick pot, heat some coconut oil. AS soon as the oil gets hot, add dried chili, mustard seed, black peppercorns, curry leaves, cinnamon stick and chopped garlic. Sauté this on medium low heat for 30 seconds. The mustard seeds will splatter so keep your face and hands away.

Add the grated coconut and toss until it turns light brown and aromatic.

Add onion and garlic. Cook until onion turns soft and translucent. Add tomato puree and cook until the rawness of tomato goes away.

Add red chili powder, coriander powder, cumin powder, black pepper powder, turmeric powder and Madras curry powder. Cook over low heat for 5 minutes or until the spices gets cooked completely.

Add chicken into the pot. Toss well to coat the spices with the chicken. Roast the chicken over medium-low heat for 5 minutes. Keep stirring continuously. Don't let the spices catch to the bottom of the pan. 

Pour the coconut milk in and stir well until combined. Add a sprig of curry leaves. Stir lightly. Cover and cook for 15 minutes on low heat.

To make the tadka, in another non-stick pan, heat some coconut oil. A soon as the oil gets hot, add curry leaves, dried red chilies, mustard seeds and grated coconut. Toss lightly until the coconut turns light brown and nutty. Take it off the heat.

Pour the Tadka on the chicken and serve immediately with rice or roti.

Terry's Chocolate Orange Trifle

This stunning Terry's Chocolate Orange Trifle is the perfect quick and easy dessert! It can feed a crowd, be made ahead of time and requires almost zero effort.

This spectacular trifle is a perfect last-minute dessert if you cunningly employ a few shortcuts. It requires zero baking. Though I always advocate baking from scratch-and indeed cooking most meals from scratch-I have embraced convenient store-bought products with both arms in this recipe.

• Cake layer: store-bought Swiss Roll 
• Cointreau:  If you do not want to include any alcohol you could replace this with orange juice
• Custard layer: I used store-bought vanilla custard and mixed it with melted Terry's Chocolate Orange.... I need not tell you it tastes amazing!
• Mandarin segments: shop-bought from any brand.
• Whipped cream: this is literally the only bit of actual hands-on effort. I whisked double cream, Cointreau, icing sugar and orange zest.
• Topping: chocolate shaving, orange zest and some Terry's Chocolate Orange slices.

                                                                                        

Ingredients: 

Chocolate Orange Custard:

• 150g Terry's chocolate orange
• 500ml readymade custard

Whipped Orange Cream:

• 450ml double cream
• zest of 1 orange
• 2 tbsp icing sugar
• 2 tbsp Cointreau

Chocolate Orange Swiss Roll:

• 1x jumbo shop bought chocolate swiss roll
• juice of 1 orange
• 3-4 tbsp Cointreau
• 2 x tins mandarin segments drained or fresh slice from an orange

Toppings:

• 1 Terry's chocolate orange
• grated chocolate
• zest of 1 orange

Method:

Melt Terry's chocolate orange carefully until smooth.

Pour your readymade custard into a bowl and add in the melted chocolate. Mix together until smooth. If it goes lumpy, heat the custard mix in a pan over a low-medium heat and stir until all smooth and lovely.

Add the double cream to a bowl, add 2 tbsp of Cointreau, icing sugar and the zest of the orange and whisk to soft peaks.

Slice the chocolate swiss roll into 1-2cm size slices.

Sprinkle over 3-4 tbsp of Cointreau, and the juice from the orange.

Start building your trifle. I put the slices of the swiss roll around the edge of the trifle bowl at the bottom and a few on the bottom as well.

Pour over half of the chocolate orange custard and spread.

Add on the slices of mandarin from the tin and add on any more swiss roll if you have any. Pour over the rest of the custard.

Spread over the top the whipped orange cream and decorate with Terry's chocolate orange slices, grated chocolate and orange zest.

Leave it to set a bit in the fridge so the custard isn't as runny. Enjoy!!!!