A Trio of Old Favourites… Bourbons, Jaffas & Garibaldies… By Lucy Simmons
July 9, 2014
A trio of old favourites, the Triple chocolate bourbon, the zesty orange & sponge chocolate coated Jaffa and an blast from the past, the spicy & fruity Garibaldi...... All giant sized to adorn our party table.... Enjoy!
- Yields: Party size
Pre-heat the oven to 180C/ gas mark 4.
Make the biscuit first. Cream together the butter and caster sugar. Add the beaten egg to the creamed butter and then beat in the sieved flour, cocoa powder and salt. Soften with the milk until it has formed a pastry dough consistency. Wrap the dough in some cling-film and refrigerate for 20 minutes. Roll out the biscuit paste onto a lightly floured surface until it is 3mm thick. Cut into about 35 biscuits 6cm x 3cm and put onto a grease-proof lined baking tray. Make 6-8 holes using a cocktail stick into each biscuit and bake for 8-10 minutes. Take out and sprinkle with some caster sugar. Leave to cool.
For the brownies. Melt the butter and mix with the cocoa powder. Whisk together the eggs and sugar and stir into the cocoa mixture. Mix in the remaining ingredients and spread the batter 5mm thick into a shallow lined baking tray. Bake for 6-7 minutes. Remove from the oven and leave to cool. When cooled cut out 5cm x 2cm rectangles and if they have risen cut in half so the biscuit isn't too thick.
Make the ganache filling. Melt the Chocolate and half of the cream in a bowl over simmering water. Whisk together egg yolks and sugar until they form thick, creamy ribbons. Lightly whip the remaining cream. Mix together the egg and chocolate mix then fold in the whipped cream and place in the fridge for 20 minutes until it has cooled.
To assemble. Put the Ganache into a pipping bag with a small end tip. Get one half of the biscuit and put a thin layer of ganache, sit the brownie on top pipe a thicker layer of ganache into the middle and stick the other half of the brownie on top and then get the other half of the biscuit and put a thin layer of ganache and put on top of the brownie. They are now complete! enjoy!
Jaffa Cake Puddings
To make the jelly- Remember the jelly has to be made 24 hours in advance. Dissolve the gelatine in a little hot water. Bring the orange juice to the boil with the zest and caster sugar, then simmer for 2 minutes. Remove from the heat, add the gelatine and once completely dissolved strain the syrup through a sieve. To check if the jelly will set pour a tablespoon onto a saucer and place in the fridge. When the jelly sets firm once it is cold the mix is ready. If it is too soft add a little more gelatine. Pour the jelly into a lined cake tin or tray so that it is 1cm thick and leave in the fridge to set. Cut out 8x6cm jelly discs and set aside to place in the sponge.
Pre-heat the oven 190C/ gas mark 5.
To make the sponge. Whisk the eggs and sugar together in bowl over a pan of hot water until light and creamy and the mixture has doubled in size. Remove from the heat and continue to whisk until cold. Gently fold in the flour, orange zest and melted butter. Pour into the greased and lined cake moulds so that they are three quarters full. Bake for 15-20 minutes. When cooled and taken out from the oven cut 6cm discs from the centre so that you have room for the jelly.
Now for the chocolate ganache filling. Melt half of the cream the chocolate and the orange zest. Whisk together the egg yolks and sugar together until the mixture trails off the whisk in ribbons. Lightly whip the cream. Stir the egg and sugar mix into the chocolate then lightly fold in the whipped cream leave to cool stirring occasionally until it reaches pipping consistency. Pipe or spoon over the jelly 1cm thick. Ripple with a palette knife so it gets the 'jaffa' effect.
Last make the shiny topping. Melt the chocolate with the cream, stir in the softened butter and spoon a thin layer on top of the puddings and chill.
Put the flour, salt and butter into a mixing bowl and rub together until it is fine crumbs. Then add the sugar, mixed spice and enough milk so to make a firm dough. Transfer to a lightly floured surface and roll into a rectangle 20cm x 30 cm. Sprinkle the currants over half of the dough then fold in half and roll over the top so it resembles a 20cm x 30cm rectangle. Trim the sides neatly. Cut as many fingers as possible 3cm x 7cm or cut into strips and roll into twirls. Now place the fingers onto a baking tray and brush with some egg white and sprinkle with some granulated sugar. Bake for 12-15 minutes then let them cool on a wire tray.
The trio of biscuits is now complete.