Recipe by Chef Vijay Anand Bakshi, Head of Culinary Operations – Barbeque Nation.

Chocolate Cherry Clafoutis

Ingredients
Glazed Cherry 500g
Brown sugar 25g
Eggs 4nos
Caster Sugar 100g
Refined flour 100g
Coco powder 2tbsp
Whipping cream 150ml
Milk 300ml
Brandy 2tsp

Method
Step 1.Lightly grease a 9inch pan and arrange the cherries on the prepared pan, sprinkle brown sugar and set aside.
Step 2. Sieve together refined flour and coco powder set aside.
Step 3.brake the eggs and place it in a mixing bowl add sugar and whisk till light and fluffy then at once add the flour mixture add cream, milk and brandy ,beat thoroughly and pour the batter over the prepared cherry.
Step 4. Bake it on 160c for 45 mins until slightly risen set in the center. Serve warm with cream.

This is easy to make and very yummy. I never liked the cherry taste much, so in my second preparation gave it a miss.


Toffee Apple Pudding

INGREDIENTS

For the toffee sauce

125 g butter
175 g brown sugar
200 g fresh cream
1 tsp vanilla essence
For the pudding

175 g butter, plus extra for greasing
3 large red apples
130 g brown sugar
2 eggs, beaten
4 tbsp milk
150 g refined flour
Lemon zest 1 tsp

Lightly whipped double cream, for serving

METHOD

Step 1. For the toffee sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises.
Step 2. Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely.
Step 3. For the pudding: lightly butter a 9inch baking basin. Cut a small disc of butter paper and place in the bottom.
Step 4. Peel core and slice the apples. Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly.
Step 5. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg and milk mixing well.
Step 6. Sift in the flour and fold into the batter until well-combined.
Step 7. Scatter the apples onto the bottom of the buttered basin and drizzle over half the toffee sauce. Pour the sponge batter over the apples.
Step 8. Cover the pudding basin with a lid, and then place a thin aluminum foil on top of the lid leaving little extra, and seal the edges  
Step 9. Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour or until a skewer inserted into the middle of the pudding comes out clean. 
Step 10. Turn the pudding out onto a plate and serve with remaining toffee sauce & lite whipped cream.