#Recipe – Poppy seed pancakes by Flora

Yes it really is pancake day tomorrow and Flora have shared a wonderful recipe with me for poppy seed pancakes, they look very yummy and a great twist on the conventional pancakes. It’s also ideal for busy mums who don’t have cupboards full of ingredients or bags of time.

Chocolate and Coconut Pie

2016-05-14 12:18:36

Serves 12

This is an amazing chocolate torte kind of pie, with an italian meringue sat on top. It is really scrumptious!

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Prep Time

20 min

Cook Time

2 hr

Total Time

2 hr 30 min

Prep Time

20 min

Cook Time

2 hr

Total Time

2 hr 30 min

Base

1. 350g digestive biscuits
2. 120g melted butter
3. 55g desiccated coconut

Filling

1. 200g milk chocolate
2. 200g plain chocolate
3. 250ml double cream
4. 180ml milk
5. 100g soft brown sugar
6. 4 egg yolks (keep the whites for the meringue)
7. 150ml coconut liqueur
8. 40g cornflour

Meringue

1. 220g caster sugar
2. 60ml water
3. 4 egg whites (from earlier)
4. 1/2 teaspoon cream of tartar

Make the base

1. Place biscuits, butter and half the coconut in a food processor. Blend until combined.
2. Press the crumbs into cake tin, or tart tin, until smooth.
3. Chill in the fridge whilst making filling.

Make the filling

1. Slowly heat chocolates, cream, milk and sugar in a large pan. Low heat. Stir constantly. Stir until the chocolate and cream has combined and it is a thick mixture.
2. In a separate bowl, beat the egg yolks, coconut liqueur and cornflour.
3. Place the bowl over a pan gently simmering water (do not let the bowl touch the water).
4. Stir in the chocolate mixture and stir until the mixture looks like a chocolate custard.
5. Take off the heat and leave to cool for 10 minutes, stirring continuously.
6. Pour the custard filling on to the base and cover with remaining desiccated coconut.
7. Chill in the fridge for a good hour. I left it over night.

Make the meringue

1. Put the sugar and water in a pan, bring to the boil and boil for about 5 minutes. DO NOT STIR. The mixture will turn a golden caramel colour.
2. Whilst that is boiling, mix the egg whites with the cream of tartar in a electric mixer (if you have one). Whisk for about 5 minutes, or until they form stiff peaks.
3. Now to make Italian meringue, when the caramel has its tan colour, take it off the heat and cool for 3 minutes.
4. While beating the egg whites, pour the caramel into the egg whites, remember to keep beating.
5. Stop beating when the sugar mixture combines with the egg whites and it has a shiny/glossy look.

Pie time

1. Take the custard out of the fridge, spoon the meringue on top and back in the oven at 220C for 3 minutes. I did the meringue separately in the oven as I was worried the chocolate would melt.
2. Use a blow torch if you have one.
3. There you have it, your chocolate and coconut pie.

Notes

1. Although cook time suggests 2 hours, I left the chocolate chilling over night in the fridge to get a better set.

By John Torode

Adapted from Sonia Constant

Adapted from Sonia Constant

MummyConstant https://mummyconstant.com/