Posted by Grace Massa Langlois on Tuesday, 24th August 2010
Congratulations to Jamie Oliver! He received an Emmy win for Jamie Oliver’s Food Revolution. I didn’t realize this was Jamie’s first U.S. network TV series. I am so excited for him. He has worked so hard in this campaign and his win is so well deserved. Jamie’s campaign is centred on getting us to cook again.
Jamie wanted us to embrace more cooking at home, he wanted to see more freshly prepared meals at school and he wanted people cooking in the community. Not only cooking but cooking with fresh ingredients and tossing aside the prepared foods.
To quote Jamie, “This food revolution is about saving America’s health by changing the way you eat. It’s much more than just a TV show; it’s a movement for you, your family and your community. If you care about your kids and their future take this revolution and make it your own. Educate yourself about food and cooking. Find out what your child is eating at school. Make only a few small changes and magical things will happen. Switching from processed to fresh food will not only make you feel better but it will add years to your life.”
Jamie’s revolution has definitely changed how I cook at home, how I shop for ingredients and my philosophy on food in general. A year ago I would pick up a pie at the market, today, I purchase the fresh ingredients and make my own, not only does it taste better but I know exactly what’s in it and it’s fresh.
Last night I was craving chocolate pudding, something I used to have in my pantry at all times, convenient right, maybe so, but after following Jamie’s revolution I started asking myself “Do I really want to serve this to my family?” “What ingredients are they using to keep it fresh (using this term loosely)?” The answers were No! And I haven’t clue.
Did it take me all of 3 minutes (walk downstairs to the pantry, open the container, grab a spoon and dive in) to satisfy my chocolate craving, no but within 45 minutes I was enjoying a warm, delicious, freshly baked chocolate fudge pudding that I made myself using quality ingredients and fresh eggs from the farm. You just can’t compare the two.
I put forth the question to you, “How will you satisfy your next chocolate craving?”
Chocolate Fudge Pudding
(from Donna Hay, Modern Classics 2)
- 185 g (6 ounces) dark chocolate, chopped
- 185 g (6 ounces) unsalted butter
- 4 eggs, separated
- 1/2 cup sugar
- 1/2 cup almond meal
- 3 tablespoons plain (all-purpose) flour, sifted
- 3 tablespoons sugar, extra
- Preheat the oven to 185° C (350° F). Grease 6 ovenproof tea cups or 6 X 1 cup (8 fluid ounces) capacity ramekins; set aside.
- Place the chocolate and butter in a small saucepan over very low heat and using a spatula stir until melted and smooth; set aside.
- Place the egg yolks and sugar in a medium bowl and beat until light and creamy. Add the chocolate mixture, almond meal and flour and using a large spatula fold through.
- Place the egg whites in a medium bowl and beat with a hand-held electric mixer until soft peaks form. Gradually add the extra sugar and continue beating until the mixture is glossy. Using a large spatula fold the egg whites through the chocolate mixture.
- Evenly divide the mixture between the 6 tea cups (ramekins). Place cups (ramekins) in a baking dish lined with a cloth tea towel. Pour enough hot water into the baking dish to come halfway up the sides of the cups (ramekins). Bake in a preheated oven for 25 minutes or until cooked at the edges but a little soft in the middle.
- Serve with sweetened whipped cream.
Tags: after school treat, afternoon tea, almond recipes, almonds, baked pudding, cake, cakes, chocolate, chocolate cake, chocolate dessert, chocolate desserts, dessert, desserts, desserts for entertaining, entertaining, food, food photography, food photos, individual dessert, individual desserts, pudding, quick desserts, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci al Cucchiaio, Eggs, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte