Thursday, 3 July 2008


3 x 45g bars Divine dark chocolate
250ml whipping cream
2 large free range eggs
75g caster sugar
grated zest of 1 unwaxed orange
2 tablespoons orange juice
2 tablespoons orange liqueur
Divine cocoa powder for dusting

For the caramel sauce;
250g granulated sugar (works better than caster)
300ml water

To Serve;
6 paper muffin cases set in a muffin tray

Clear a space in the freezer for the muffin tray. Place a freezer bowl into the freezer to chill – to be used later.

Break up the chocolate and melt gently (see page 16). Remove the bowl from the heat and leave to cool until very thick and starting to set. Using a pastry brush, thickly coat the inside of the paper cases with the chocolate, using all the chocolate. Leave to set until needed.

Put the cream into chilled bowl and whip until soft peaks form. Chill until needed. Separate the eggs, putting the yolks into the bowl of a food mixer. Add half of the sugar, and the orange zest. Using the whisk attachment beat until the mixture is very thick and pale – about 4 minutes. Set aside until needed. In another bowl whip the egg whites until soft peaks form. Whisk in the remaining sugar.

Add the yolk mixture and the egg whites to the cream and gently fold together using a large metal spoon. When almost combined add the orange juice and the orange liqueur and fold in. Spoon the mixture into the chocolate cases, piling it up well above the rim (if there is any mixture leftover freeze it in a ramekin dish) then freeze until firm – not less than 3 hours but preferably overnight. If freezing for any longer then cover well.

To make the caramel sauce: put the sugar and half the water into a medium-sized heavy pan. Stir over a low heat until the sugar dissolves (don’t allow to boil at this point). Once totally dissolved bring the liquid to a boil and boil steadily for about 4–5 minutes, without stirring, until the syrup turns a good deep amber colour (170C/340F on a sugar thermometer). Remove the pan from the heat (to avoid overcooking and burning the caramel), then cover your hand with an oven glove and carefully pour in the remaining water – take care, as the caramel will splutter violently. Put the pan back on a low heat and stir gently until the caramel dissolves. Leave to cool and then pour the caramel over the peeled clementines, cover and chill until needed.

To serve, remove the soufflés from the freezer and gently peel off the paper cases. Set on individual plates and leave in the fridge to ‘come to’ for about 15 minutes. Dust with cocoa and serve with the caramel sauce and peeled clemintines.

Serves 6


· 650g/1lb 7oz Allinson Very Strong White Bread Flour
· 2 tsp salt
· 1 tsp Billington’s Unrefined Golden Caster Sugar
· 2 tsp Allinson Easy Bake Yeast
· 4 tbsp chilli jam
· 3 tbsp olive oil

To Finish:
· 4 tbsp olive oil
· Coarse sea salt

1. In a warm bowl, mix the Allinson flour, salt and Golden Caster sugar and stir in the yeast.

2. Measure out 400ml (14fl oz) warm water. To that, add the chilli jam and oil. Mix everything together to make a soft dough.

3. Knead for 10 mins on a lightly floured surface until smooth and elastic.

4. Oil two 23cm/9inch cake tins. Divide the dough into two pieces and roll each one into a 23cm/9inch circle and put into the tins.

5. Using your fingertips, make deep dimples all over the surface of the dough. Cover with cling film and leave in a warm place for 30 mins until doubled in size.

6. Preheat the oven to 230ºC/Fan 210ºC/ Gas Mark 8. Remove the cling film, drizzle each focaccia with olive oil and bake for 30 mins until golden and cooked through. Cut into wedges and serve warm.

Makes 2 loaves