Ingredients

• 8 dates, pitted
• 8 tablespoons puffed-wheat cereal
• 2 tablespoons shredded coconut

Preparation

1. Place dates in a large bowl. Mash with fingers until dates form a ball.
2. Add cereal; knead into dates.
3. Form into 8 balls; roll each in coconut to coat.

By MyRecipes

Ingredients

• 2 tablespoons semisweet chocolate chips
• 1 small banana, peeled and cut into 1-inch chunks

Preparation

1. Place chocolate chips in a heavy-duty zip-top plastic bag or small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts. Dip banana pieces in chocolate.

Ingredients

• 200g good-quality dark chocolate (70% cocoa solids)
• 250g unsalted butter
• optional: 150g mixed nuts, roughly chopped
• 80g cocoa powder
• 65g plain flour
• 1 teaspoon baking powder
• 350g caster sugar
• 4 large eggs, preferably free-range or organic

Directions

To make your brownies:

Preheat your oven to 180ºC/350ºF/gas 4
Line a 20 x 30cm rectangular baking tin with greaseproof paper
Smash up the chocolate into small pieces

In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth
Add the nuts, if you're using them, and stir together
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar

Add this to the chocolate and nut mixture
Stir together well
Beat the eggs and mix in until you have a silky consistency

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes
You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean
The brownies should be slightly springy on the outside but still gooey in the middle

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares
These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest
© Jamie Oliver

Ingredients

• 1pouch (1 lb 1.5 oz) sugar cookie mix 
• 1/3cup unsweetened cocoa
• 1/4cup butter or margarine, softened
• 1/4cup sour cream
• 1tablespoon red food color
• 1egg
• 3/4 to 1 cup  Rich & Creamy cream cheese frosting
• 1/4cup chopped nuts

Directions

1- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.

2- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Ingredients

• 500 g plain flour , plus extra for greasing
• 4 teaspoons ground ginger
• 1½ teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 250 g treacle, golden syrup or light molasses
• 75 g light brown sugar
• 125 g unsalted butter , plus extra for greasing
• 200 ml milk
• 1 tablespoon crème fraîche
• 1 orange
• 1 tablespoon brandy
• 2 large free-range eggs

TO SERVE

• strawberries
• golden rum
• icing sugar
• vanilla ice cream slab

Directions

Preheat oven to 180ºC/gas 4.

Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.

In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.

While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.

When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.

Ingredients

-Half a jar of nutella
-2 cups flour
-4 tablespoons sugar
-2 teaspoon baking soda
-2 tablespoons butter
-1 egg
-1 cup milk

Directions

Initially get jar with nutella and throw in a bowl in a round shape , similar to discs. Once you have given such a form , enter the pan in the freezer and let freeze nutella little while to prepare pancakes .




In a glass bowl mix flour , milk , soda , sugar and egg.Once you have good troubled one - another , nxeheni pan and melt in a little butter , so do not climb donuts .

Take a mass of dough beaten , prepared and then acting quickly take over one of the layers of nutella , who were placed in the refrigerator .

Once you put a layer of nutella , take over again beaten pulp .

Let the baked good , until it got color and so do also to prepare other donuts . In the end , as desired , you can accompany pancakes with strawberries .

Ingredients

-1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

-1 container (16 oz) frozen whipped topping, thawed

-2 cans (14 oz each) sweetened condensed milk (not evaporated)

-3/4 cup lime juice, and 2 tablespoons grated lime peel from 5 to 6 large limes

-2 containers (6 oz each) Yoplait® Original yogurt Key lime pie

Directions

1-Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.

2-Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.

3-In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
4-Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.

Ingredients

1roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/3cup all-purpose flour

1/2cup finely chopped pecans

24caramels, unwrapped (from 14-oz bag)

2tablespoons half-and-half

1/3cup semisweet chocolate chips, melted

1teaspoon coarse sea salt

Directions

1-Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.

2-Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.

3-Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

4-Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.

Ingredients

-1-1/4 cups graham crumbs, divided
-2 Tbsp. non-hydrogenated margarine, melted
-1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
-2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
-3 cups cold milk
-5 bananas, sliced
-1-1/2 cups thawed Cool Whip Whipped Topping

Directions

Mix graham crumbs and margarine until blended. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch dish.

Beat cream cheese in large bowl with mixer until creamy. Add dry pudding mixes; beat 2 min. Gradually beat in milk.

Cover crust with layers of bananas, pudding mixture and Cool Whip. Sprinkle with reserved graham crumbs. Refrigerate 3 hours.

Ingredients

-1 cup packed light brown sugar
-3/4 cup dark corn syrup
-3 tablespoons all-purpose flour
-2 tablespoons bourbon
-2 tablespoons molasses
-1 tablespoon butter, melted
-1/2 teaspoon vanilla extract
-1/4 teaspoon salt
-2 large eggs
-1 large egg white
-2/3 cup pecan halves
-1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
-Cooking spray
-1/2 ounce bittersweet chocolate, chopped

Directions

Preheat oven to 350°.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Ingredients

-8 tbsp (1 stick) unsalted butter
-4 ounces white chocolate
-1 cup confectioners' sugar
-2 large eggs
-2 large egg yolks
-1 tbsp red liquid food coloring
-2 tbsp natural unsweetened cocoa powder
-6 tbsp all-purpose flour
-confectioner's sugar, for dusting
-melted dark or semi-sweet chocolate, to decorate (optional)
-raspberries or sliced strawberries, for serving

Directions

Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.

Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners' sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)

Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.

Whisk the cocoa and flour in a small bowl to combine. Add to the batter and stir until just combined.

Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.

Serve the cakes immediately, dusted with confectioners's sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

Ingredients

For the Crust
-1 cup flour
-8 tbsp. unsalted butter, cubed
-1⁄4 cup sugar
-1 tsp. lemon zest
-1⁄4 tsp. salt
-1 egg yolk
-1⁄2 vanilla bean, seeds scraped and reserved

For the Filling
-2 1⁄2 lb. cream cheese, softened
-1 1⁄4 cups sugar
-3 tbsp. flour
-1 1⁄2 tsp. orange zest
-1 1⁄2 tsp. lemon zest
-1⁄2 tsp. vanilla extract
-5 whole eggs, plus 2 yolks
-1⁄4 cup heavy cream

Directions

For the crust: 

Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour. Press 1 dough round onto bottom of a 9" springform pan; pull off pieces from remaining dough and press around sides of pan. Set aside.

For the filling: 

Heat oven to 500°. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°, and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve.

Ingredients

-2 cups store-bought ricotta
-1 cup cold heavy cream
-1⁄3 cup sugar
-2 tbsp. instant espresso
-1 tbsp. powdered gelatin
-Shaved chocolate

Directions

Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.

Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.

Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.

Stir espresso mixture into ricotta, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour. Garnish with shaved chocolate.

Ingredients

-3 (8-oz.) packages cream cheese
-1 cup ground chocolate wafer cookie crumbs
-4 tbsp. unsalted butter, melted
-3⁄4 cup sugar
-2 cups heavy cream, chilled
-1 tsp. kosher salt
-1 tsp. vanilla extract
-4 eggs
-1 egg yolk
-1⁄2 cup coconut milk
-1⁄2 cup confectioners' sugar
-2 oz. white chocolate, shaved

Directions

Place a Thai incense candle in a 3″-wide bowl; place within a larger bowl containing cheese. Light candle; cover bowl with foil. Smoke for 30 minutes. Uncover bowl; set aside.
Heat oven to 300°. Mix crumbs and butter in a bowl; press into bottom of a 9″ springform pan wrapped in foil. Bake until set, about 15 minutes; cool. Process cheese and sugar in a food processor until smooth. Add 1 cup cream, salt, vanilla, eggs, and yolk; process until smooth. Pour cream cheese custard over cooled crust; bake until cheesecake jiggles slightly in center, about 1 hour, 15 minutes. Cool, and chill for 4 hours.
Whisk remaining cream, coconut milk, and confectioners' sugar until stiff peaks form; spread over cake. Sprinkle with chocolate to garnish.

Ingredients

-100 g 70% cocoa dark chocolate , broken into pieces
-300 ml full-fat milk
-85 g sugar
-3 free-range egg yolks
-300 ml whipping cream

Directions

Put the chocolate pieces and milk in a heavy-based saucepan. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.

Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.

Whip the cream into soft peaks, then fold into the cooled chocolate mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions, until it’s frozen.

Ingredients

For the dough
-6 oz. (1-1/3 cups) unbleached all-purpose flour; more as needed
-1/8 tsp. table salt
-2 Tbs. vegetable oil; more as needed
-1/2 tsp. cider vinegar

For the filling
-10 oz. (1-1/4 cups) farmer cheese
-2-3/4 cups fine fresh breadcrumbs
-1/2 cup whole milk
-4 oz. (8 Tbs.) unsalted butter, softened
-6 Tbs. granulated sugar
-1 tsp. finely grated lemon zest (from 1/2 medium)
-1/2 tsp. pure vanilla extract
-3 large eggs, separated and at room temperature
-1/2 cup sour cream
-1/2 cup golden raisins

For assembly and serving
-2-1/2 oz. (5 Tbs.) unsalted butter, melted
-Confectioners’ sugar (optional)

Directions

Make the dough
Put the flour and salt in a stand mixer fitted with the paddle attachment. Mix the oil, vinegar, and 7 Tbs. water in a measuring cup. With the mixer on low speed, add the liquid to the bowl and mix to form a soft dough that cleans the sides of the bowl. If the dough seems stiff, add a bit more water, 1 Tbs. at a time; if it’s too loose, add more flour, 1 Tbs. at a time.

Switch to the dough hook. Knead the dough on medium-low speed until a slightly sticky ball of dough with a somewhat ragged surface forms, about 5 minutes. Transfer the dough to an unfloured work surface. Knead by hand, occasionally picking up the dough and forcefully throwing it down onto the surface, until it’s smooth, elastic, and tacky like a Post-it note, 1 to 2 minutes. If it is too sticky to knead, lightly sprinkle flour on it as you work.

Gather the dough into a ball, put it on a plate, and lightly oil the top of the dough. Cover tightly with plastic and let rest at room temperature for at least 30 and up to 90 minutes; the longer, the better. The dough will be tender and not at all sticky after resting.

Make the filling
Heat 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add 1-1/2 cups of the breadcrumbs and cook, stirring often, until golden, about 3 minutes. Transfer to a plate and set aside to cool completely.

Using a silicone spatula, work the cheese through a medium-mesh sieve into a medium bowl. Stir the remaining 1-1/4 cups breadcrumbs and the milk in another medium bowl.

Beat the remaining 5 Tbs. butter in a large bowl with a hand-held electric mixer on medium-high speed until creamy, about 1 minute. Add the sugar, zest, and vanilla and beat until light in color and texture, about 2 minutes. Add the egg yolks, one at a time, beating until combined before adding another. Add the cheese, breadcrumbs, and sour cream, beating until combined.

In another medium bowl with clean beaters, beat the egg whites on high speed until stiff peaks form, about 3 minutes. Stir about a quarter of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins.

Stretch the dough
Position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Choose a work area that you can walk around on at least 3 sides, such as a rectangular table, the end of your kitchen island, or another work surface that’s about 2x3 feet. Cover with a patterned cotton or polyester tablecloth. Dust the cloth generously with flour and rub the flour into the cloth. Lightly flour the dough on all sides. Set the dough in the center of the surface and use a floured rolling pin to roll it as thin as you can, about 21 inches round, moving the dough occasionally to make sure it isn’t sticking to the cloth.

Lightly flour your hands and forearms. Pick up the dough by an edge. Let gravity and the weight of the dough help stretch it as it hangs from your fingers, then use the back of your hands to gently pull and stretch the dough. As the dough stretches, use your forearms to support it.

When the dough becomes too large to hold, place it on the work surface, leaving an edge of the dough hanging over one edge of the table. Slip your hands underneath the dough and use the back of your hands to gently stretch and pull it, easing it even thinner (as if gently fluffing a bedsheet). Continue pulling and stretching, moving around the work surface as necessary, until it is tissue thin and about 2 feet wide and 3 feet long (including the thin overhanging dough); you should be able to clearly see the tablecloth pattern through the dough . Don’t worry about a few small holes, as they won’t be noticeable when the strudel is rolled. Using scissors, trim away and discard the thicker edges of the dough. Immediately proceed with assembling the strudel so the dough doesn’t dry out.

Assemble and bake the strudel
Using a silicone pastry brush or your hands and working quickly, spread about 3 Tbs. of the melted butter over the dough. Sprinkle the toasted breadcrumbs evenly over the dough, then spoon the cheese filling in a 6-inch-wide strip about 3 inches from a short edge of the dough.

Using the tablecloth as an aid, fold the short end of the dough onto the filling. Continue to roll the strudel over, using the cloth , to the end of the dough. Lift the strudel (be brave; it’s sturdier than you think) and transfer it to the prepared sheet, curving it into a gentle U shape to fit. Tuck the dough ends under the strudel and gently shape the filling so it’s even inside the pastry. Brush the dough with the remaining melted butter, leaving any milk solids in the bottom of the pan.

Bake, rotating the sheet halfway through, until deep golden brown, about 30 minutes. Slide the strudel and parchment onto a cooling rack and cool for at least 30 minutes before using a serrated knife to cut thick slices; it’s best served within an hour or two of baking. Dust with confectioners’ sugar, if using, and serve warm.

Ingredients

For the cupcakes
-6-3/4 oz. (1-1/2 cups) all-purpose flour
-2 tsp. ground ginger
-1-1/2 tsp. baking powder
-1 tsp. ground cinnamon
-1/4 tsp. table salt
-1/4 tsp. ground cloves
-4 oz. (1/2 cup) unsalted butter, softened
-1/2 cup dark brown sugar
-2 large Safest Choice™ pasteurized eggs
-1/4 cup unsulfured molasses
-1/2 cup whole milk

For the buttercream
-4 large Safest Choice pasteurized eggs
-1 cup granulated sugar
-12 oz. (1-1/2 cups) unsalted butter, cut into 1 Tbs. pieces and softened
-1-1/2 tsp. dark rum, optional
-1-1/2 tsp. pure vanilla extract
-3/4 tsp. freshly grated nutmeg, plus extra for garnish
-1⁄8 tsp. table salt

Directions

Make the cupcakes
Position a rack in the center of the oven and heat the oven to 350°F. Line 12 regular-size (2-3⁄4 inch diameter) muffin cups with paper or foil liners. Sift together the flour, ginger, baking powder, cinnamon, salt, and cloves in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy and lighter in color, about 2 minutes. Beat in the eggs, one at a time, on medium speed, beating well after each addition. Stop to scrape down the bowl and the beater as needed. Add the molasses and beat until smooth. (It’s OK if you see very tiny curdles.)

Add half of the flour mixture to the sugar mixture and mix on low speed until just blended. Add the milk, and mix until just blended. Add the remaining flour mixture and mix on low speed just until blended.

Portion the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let the cupcakes cool on a wire rack for 15 minutes. Carefully remove the cupcakes from the pan and set them on the wire rack to cool completely.

Make the buttercream
In a stand mixer fitted with the whisk attachment, whip the eggs on high speed until pale, fluffy, and greatly increased in volume, about 12 minutes.

Meanwhile, put the sugar and 1/4 cup water in a 2- to 3-quart saucepan and attach a candy thermometer to the side. Heat the mixture over medium-high heat, swirling to dissolve the sugar, until it reaches 235°F, about 4 minutes. Transfer to a heatproof measuring cup. Turn the mixer to low and slowly pour the sugar syrup down the side of the bowl. Increase the speed to medium and beat until no longer warm when you touch the side of the bowl, about 10 minutes. The mixture should be very thick and light yellow in color.

Gradually add the butter, in pieces, until it is all incorporated. It's OK if the eggs lose some volume. Add the rum, vanilla, nutmeg, and salt and beat on high speed until smooth, about 2 to 3 minutes more.

Assemble the cupcakes
Transfer the buttercream to a large pastry bag fitted with a large star tip. Pipe a generous spiral of buttercream onto each cupcake. Grate a generous amount of nutmeg over the cupcakes. The cupcakes will keep at room temperature in an airtight container for up to 3 days.

Ingredients

-0.3 cups lemon juice
-1 lemon zest
-1 ½ cups sugar
-2 ¼ water

Directions

1-Combine sugar and water (and zest if using) in a pan, bring slowly to the boil, ensuring the sugar has dissolved before it comes to the boil to prevent crystallisation.

2-If you stir, do so only while it is not boiling. Boil for five minutes. Set aside to cool (I like to transfer water back to my heat resistant jug and sit it in cold water to get things moving),

3-once cool, stir in juice, strain and refrigerate until cold. Place in the freezer.

4-If using ice-cream machine, once the syrup is very cold, pour into machine and churn, then store in freezer until required.

5-If you don't have a machine, before putting in freezer, place mixture in shallow lidded container, and leave to freeze.

6-Then put mixture into food processor and whizz up before storing in freezer until time to serve.

Ingredients

Cupcakes :

-1/2 cup (1 stick or 4 ounces) unsalted butter
-2 ounces semisweet chocolate, chopped
-1/2 cup unsweetened cocoa powder
-3/4 cup all purpose flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 eggs
-3/4 cup granulated sugar
-1 teaspoon vanilla extract
-1/2 cup buttermilk
Frosting :
-1 cup (2 sticks or 8 ounces) unsalted butter, softened
-1 cup marshmallow fluff
-1 cup powdered sugar
Pinch of salt :
-1 teaspoon vanilla extract
-1/2 cup caramel sauce
-1 cup chocolate melting disks

Directions

For the cupcakes :
1- Preheat the oven to 350F. Line a cupcake pan with 12 paper liners.
2- In a medium saucepan, melt together the butter and chocolate. Let cool.
3- In a large bowl, whisk together the cocoa, flour, baking soda, and salt.
4- In another large bowl, beat together the eggs, sugar, and vanilla. Beat in the melted chocolate. Add about a third of the flour mixture then half of the buttermilk. Add in another third of the flour mixture then the rest of the buttermilk. Add the remaining flour mixture. The batter will be thick.
5- Fill each cup about 2/3 full with batter. Bake 18-20 minutes or until a toothpick inserted in the center comes out almost clean. Cool in the pan for 10 minutes then remove to a cooling rack to cool completely.
For the frosting :
1- In a large mixing bowl, beat together the butter, marshmallow fluff, powdered sugar, and salt until smooth and creamy, about 2-3 minutes. Add the vanilla and caramel sauce then beat for another 2-3 minutes.
2- Spoon the frosting into a piping bag with a round tip and frost each cupcake (about 2 1/2 circles). Refrigerate for at least 30 minutes or until frosting is set and cold.
To dip the cupcakes :
1- Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chocolate disks and gently melt until smooth (temperature should be between 100-105F). Remove from the heat and let cool 10 minutes (temperature should be between 96-98F).
2-If needed, transfer melted chocolate to a narrow cup or bowl deep enough to dip a cupcake. Working with one cupcake at a time, dip straight into the chocolate then let excess chocolate drip off. Repeat with each cupcake. Let sit until hardened (the chocolate will go from shiny to dull).

Ingredients

-50g softened butter, plus extra to grease
-2–3 tbsp apricot jam
-6 pains au chocolat, cut into slices 1cm thick
-1–2 tbsp ground cinnamon
-4 tbsp demerara sugar
-35g golden raisins
-500ml whole milk
-120ml double cream
-6 eggs
-2 vanilla pods, seeds scraped out

Directions

1-Preheat the oven to 180°C/Gas 4. Lightly butter an 18 x 23cm baking dish.

2-Heat the jam in a pan over a low heat for a couple of minutes until melted. Remove and set aside.

3-Butter the slices of pain au chocolat on one side, place them in a large bowl and set aside. Now sprinkle about 2 teaspoons of the cinnamon into the buttered serving dish along with 2 tablespoons of the sugar and all the raisins. Pour over most of the melted jam, reserving a small amount for glazing at the end.

 
4-Whisk together the milk, cream, eggs, vanilla seeds and 1 teaspoon of the cinnamon and pour half of this mixture all over the bread. When it has soaked in slightly, arrange the bread in the serving dish so the pieces are overlapping. Continue layering the bread until all the pieces have been used, then pour over the rest of the egg mixture and scatter the surface with the remaining sugar and a light dusting of cinnamon.

5-Place in the preheated oven and bake for 35–40 minutes until golden.

6-To serve, brush the pudding with the reserved melted jam and serve immediately.
By Chef Gordon Ramsay