[{"id":"ice-cream/","title":"No Churn Dark Chocolate Ice Cream","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/icecream11-2zzsp7ubyetj02rglzp5og.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/02/icecreamrecipe.jpg","description":{"body":"Ice cream really is the perfect dessert. It keeps for a long time in the freezer and tastes great. However making it has often been a challenge for many home cooks. My no churn ice cream takes all the hassle away from making it but still keeps the original ice cream texture and dark chocolate taste intact."},"ingredients":["1 1⁄4 cups heavy/double cream (keep 2 tbsp aside)","Two-thirds cup sweetened condensed milk","81⁄2oz/250g dark chocolate (70% cocoa solids), chopped into small shards"],"method":["Whisk cream (reserving 2 tbsp) and condensed milk together until peaks form.","Add the 2tbsp of cream to chocolate shards.","Melt chocolate and cream in the microwave for 60 seconds (stirring every10 seconds).","Gently fold chocolate through the bulk cream mixture.","Place in airtight container.","Freeze overnight."]},{"id":"dark-chocolate-cream-liqueur/","title":"Dark Chocolate Cream Liqueur","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/chocliq1-2z8j5qk5cyut50nbkx2z9c.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/02/chocliqrecipe.jpg","description":{"body":"Sometimes everyone loves a naughty indulgence. One taste of my dark chocolate cream liqueur and you will be hooked. The smooth chocolatey taste with a hint of whisky in the background, has been a favourite with my family for many years. The liqueur will keep in the fridge for up to 5 days and tastes great over ice or mixed with milk as an after dinner treat."},"ingredients":["31⁄2oz/100g dark chocolate (70%)","8fl. oz/235ml heavy cream","3 eggs","1⁄2 tsp/5ml vanilla extract","1 (14 oz/400g) can condensed milk","1 cup Scotch whiskey","1 shot brewed espresso (cooled to room temperature)"],"method":["Melt the chocolate with the cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth.","Remove from heat and set aside to cool.","Whisk the eggs and vanilla extract together in a large bowl until combined.","Stir the condensed milk into the mixture.","Slowly pour the whiskey into the mixture.","Stir until completely incorporated.","Add the chocolate mixture and the espresso.","Beat with a whisk until the mixture is uniform in colour.","Pour into a bottle, cap, and chill in refrigerator before enjoying over ice."]},{"id":"easter-nest-cake/","title":"Easter Nest Cake","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2380-2zzsoyf2uguekfs2q0tzb4.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/03/IMG_2380.jpg","description":{"body":"Easter is the time for eating plenty of chocolate and my Easter Nest Cake does not disappoint. This rich chocolaty cake with the crispy outer nest is the perfect dessert after Easter Sunday lunch."},"ingredients":["250 grams dark chocolate","125 grams butter","6 eggs","175 grams caster sugar","200 grams 70% dark chocolate","300 ml double cream","1 tablespoon vanilla extract","1 teaspoon ground cinnamon","2 packets mini chocolate eggs (180 grams)"],"method":["Preheat the oven 200 °C / 390 °F.","Grease a spring form cake tin.","Combine 150 grams of chopped chocolate with chopped butter in a bowl and microwave on high for 30 seconds stirring well every 10 seconds until completely combined and smooth.","Set chocolate mixture aside to cool.","Separate egg whites and yolks from 4 eggs setting yolks aside. Whisk the 4 egg whites until firm, add 100 grams of the caster sugar and whisk until sugar is dissolved.","In a separate bowl whisk the 2 whole eggs and 4 yolks with 75 grams of the caster sugar.","Carefully mix the chocolate mixture through the whole egg and yolk mixture.","Carefully fold new chocolate mixture through egg white mixture.","Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is firm.","Cool the cake in its tin.","The middle of the cake will sink as it cools and the sides become crispy and splinter.","Whip the cream (holding back 3 tablespoons) until thick and add cinnamon and vanilla extract.","Place the remaining chopped chocolate with the 3 tablespoons of cream in the microwave for 20 seconds stirring well every 10 seconds until completely combined and smooth.","Allow chocolate mixture to cool slightly.","Fold in the melted chocolate into cream.","Fill the centre of the cake with the chocolate cream.","Finally arrange the Easter eggs on top."]},{"id":"buttered-popcorn-ice-cream/","title":"Buttered Popcorn Ice Cream","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2465-2zzspgmyuw4pjh0hkmn20w.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/06/IMG_2465.jpg","description":{"body":"Sweet and buttery with the fragrance of freshly popped corn. This is a unique ice cream that you will instantly fall in love with. I like to enjoy it while having a movie night at home."},"ingredients":["2 cups heavy cream","1 cup whole milk","1 bag freshly popped butter flavoured microwave popcorn","6 egg yolks","1 cup sugar","2 tbsp butter flavoured popcorn seasoning"],"method":["In a heavy-bottomed saucepan, bring milk and cream to light simmer.","Remove milk and cream mixture from heat.","Pop popcorn in microwave and add immediately to milk and cream.","Add butter seasoning to mixture.","Set aside and allow flavours to infuse for 1.5 hours.","Whisk together egg yolks and sugar until pale.","Strain popcorn mixture through a fine strainer or muslin cloth, being sure to squeeze out all the liquid.","In saucepan whisk together egg yolk mixture with milk and cream mixture.","Cook mixture on a low heat string constantly until a custard forms and coats the back of a spoon.","Remove custard from heat and allow to cool.","Place custard in fridge until cold."],"method_more":[{"Using an ice-cream machine:":["Place mixture into ice-cream machine.","Churn for 35-40 minutes or until frozen.","Remove and freeze until serving."]},{"Using the freezer method:":["Place mixture into an airtight container and place in freezer.","Every hour for the first three hours, mix thoroughly with a spoon."]}]},{"id":"verjuice-slice/","title":"Verjuice Slice","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_25241-2zzspq6qt4n0r5qqugow00.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/07/IMG_2524.jpg","description":{"body":"A sweet slice with a wonderful floral sent and a gooey centre."},"ingredients":["1 cup melted unsalted butter","2 ⅓ cups plain flour","1 cup icing sugar","4 eggs","1 ½ cups caster sugar","1/4 teaspoon of Rosewater (optional)","1/3 cup Verjuice"],"method":["Pre-heat oven to 170 °C","Grease baking tray using a small amount of butter.","Sift 2 cups of flour with 1 cup of icing sugar.","Add melted butter and mix with hands until you get an even texture.","Transfer to baking tray and pat out to even thickness.","Bake for 20 minutes.","Remove biscuit base from oven and set aside.","Reduce oven to 150 °C","Place caster sugar and verjuice in a heavy base saucepan.","Stir on a low heat until sugar is completely dissolved.","Allow verjuice sugar mixture to cool.","Whisk together eggs.","Slowly whisk verjuice mixture into eggs using a slow trickle.","Sift 1/3 cup flour into mixture and t stir well.","Pour over biscuit base and bake until just set (make sure when baking that the slice is only just set so you get a wonderful gooey texture), about 40 minutes.","Allow to completely cool and cut into even slices.","Dust with icing sugar."]},{"id":"baked-orange-verjuice-custard/","title":"Baked orange & Verjuice custard","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/bakedcustard1-2zzsq14a0l0ejdolctrxmo.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/bakedcustard1.jpg","description":{"body":"The orange and Verjuice combination of this dish creates a lovely sweetness with a slight zesty tang. I recommend you save this dessert for that special dinner party when you really want to impress.","serves":"4","prepare_time":"5 minutes","cook_time":"Approximately 1 hour 50 minutes"},"ingredients":["150ml/5fl.oz Verjuice","2 eggs","6 egg yolks","100g/3½oz caster sugar","350ml/12fl.oz heavy cream","¼ tsp vanilla essence","1 tsp orange zest"],"method":["Combine cream, sugar, orange zest and vanilla essence in a saucepan.","On a medium heat, warm cream mixture until it reaches a light simmer and stir until sugar is dissolved.","Once sugar is dissolved remove from heat and set aside.","Add Verjuice to a separate saucepan and on a light simmer reduce by two thirds.","Lightly whisk together eggs and egg yolks.","Slowly poor Verjuice in a constant stream into egg mixture, constantly whisking.","Slowly poor warm cream mixture in a constant stream into egg mixture, constantly whisking.","Pour mixture through a muslin cloth or sieve to strain out orange zest, excess air and foam.","Preheat oven to 150°C/300°F/Gas mark 2.","Pour mixture into ramekins.","Place ramekins in a baking dish, filling halfway up with water.","Cover baking dish with foil.","Bake for 90 minutes or until firm to touch."]},{"id":"strawberry-and-verjuice-jelly/","title":"Strawberry and Verjuice jelly","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2279-2zzsq4rgf2gv4sbviy4y68.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/09/IMG_2279.jpg","description":{"body":"This “grown up” jelly is a wonderful after-dinner treat. The juice from the strawberries partners perfectly with the Verjuice, creating a wonderful strawberry infusion throughout.","serves":"4-6 (depending on size of jelly moulds or containers)","prepare_time":"15-20 minutes","chill_time":"10 hours (best made and left overnight)"},"ingredients":["1½ cups/360ml/12fl.oz Verjuice","½ cup/225g/8oz sugar","½ tsp vanilla extract","2½ tsp gelatine powder","¼ cup/60ml/2fl.oz water","200g/7oz of any fresh strawberries"],"method":["Place the Verjuice, sugar and vanilla extract in a saucepan and stir until almost boiling.","Turn off the heat and leave for the flavours to combine.","Sprinkle the gelatine over the water, stirring until it is evenly absorbed.","Mix the soaked gelatine and water into the hot Verjuice liquid and stir until it is fully dissolved.","Continue stirring until no gelatine granules are left on the spoon.","Divide the strawberries between 4-6 glasses.","Pour the Verjuice liquid carefully over the strawberries.","Allow jellies set in the fridge for at least 10 hours.","Remove the set jellies from the fridge 10 minutes before serving."]},{"id":"bread-butter-pudding/","title":"Cointreau & Marmalade Bread & Butter Pudding","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2844-2-302md8to3jh3ryhkcrtfr4.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/10/IMG_2844-2.jpg","description":{"body":"This bread and butter pudding for grown-ups was passed onto me by my mother-in-law. The pudding is lovely and sweet, and has a nice orange kick provided by the marmalade and Cointreau. It makes for a decadent alternative to the regular version of this traditional pudding."},"ingredients":["160g mixed dried fruit","60ml Cointreau","50g unsalted butter","250g sliced brioche loaf","170g marmalade","8 eggs","500ml whole milk","220g caster sugar","1 tsp vanilla essence"],"method":["Toss dried fruit with Cointreau, allow to stand for 3-4 hours.","Pre heat oven to 180 degrees and grease a heavy based baking dish with some butter.","Thickly butter each slice of brioche loaf.","Spread marmalade on every second slice.","Lay alternate butter/marmalade slices of brioche in baking dish making sure they have a slight overlap.","Sprinkle fruit mix evenly in between each layer of brioche (do not put any fruit on the top layer as it will burn).","when all layers are build up push down slightly and set aside.","Place eggs, milk, caster sugar and vanilla in a large bowl and whisk well to combine.","Carefully pour half the custard mixture over the brioche and allow to stand for two minutes until absorbed.","Pour remaining mixture over brioche and again allow to stand for two minutes until absorbed.","Sprinkle top with a further teaspoon of caster sugar.","Bake for 45 minutes or until firm in the centre."]},{"id":"pumpkin-pie-tartlets/","title":"Pumpkin Pie Tartlets","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2873-307s66rcmjn13p25dqszcw.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/11/IMG_2873.jpg","description":{"body":"These delicious tartlets will really help to get you into the spirt of autumn/fall. They are very quick and easy to make and keep well in the fridge. You can substitute the pumpkin spice with ground mixed spice if it’s not readily available to you."},"ingredients":["1 425g can of Libby’s pure pumpkin pie filling","16 pre prepared tartlet pastry shells","1/2 cup sugar","Pinch salt","2 eggs","1 397g can condensed milk","1 tsp pumpkin spice (Can be substituted with ground mixed spice)"],"method":["Combine Libby’s pumpkin pie filling, eggs and condensed milk in a large bowl and mix well.","Add sugar, salt and pumpkin spice.","Mix all ingredients until well combined.","Pour filling into pastry shells.","Bake at 200c for 20 minutes or until a sharp knife inserted near the centre comes out clean.","Allow to cool completely.","Serve with a further sprinkle of pumpkin spice and topped with whipped cream."]},{"id":"mini-christmas-puddings/","title":"Mini Christmas Puddings","category":"5","thumbnail":"http://www.adampittaway.co.uk/wp-content/uploads/bfi_thumb/IMG_2879-30cfombjxiji2l7ec38bnk.jpg","image":"http://www.adampittaway.co.uk/wp-content/uploads/2015/11/IMG_2879.jpg","description":{"body":"A Christmas meal wouldn’t be the same without Christmas pudding. My mini Christmas puddings are easy to make and are a great way to impress your guests by giving them their own individually dressed pudding for dessert.","serves":"4"},"ingredients":["Zest 1 orange","50g grated carrots","25g black treacle","100g panko breadcrumbs","100g plain flour","125g vegetable suet","1 egg, lightly beaten","100ml stout","125g muscovado sugar","65g raisins","65g sultanas","65g currants","2 tsp ground mixed spice","4 tsp glace cherries, chopped","1 tsp butter, for greasing"],"method":["Pre-heat oven to 150c.","Grease individual pudding tins with a small amount of butter.","Combine all the ingredients in a large mixing bowl.","Mix well to form a thick batter.","Fill pudding tins with batter, secure lids or cover with aluminium foil.","Boil 1-2 litres of water.","Place filled pudding tins in a deep roasting pan and fill half way up pudding tins with boiling water.","Cook for 1 hr.","Allow to cool before turning out.","Serve with brandy custard."]}]