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  • Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott



    Easy Chocolate banana custard trifle recipe

    Chef Mike Darracott




    1 red jelly cubed packet from supermarket

    1 375 g tin approx of custard

    1 100 g bar of milk chocolate or dark your choice grated

    4 soft bananas sliced

    100 g of sponge fingers from supermarket




    (1) Make up jelly according to packet instructions.


    (2) Break up sponge fingers and mix into jelly, and allow to cool and set, place in fridge ones cooled down, and wait until it sets.


    (3) Once the jelly has set, empty the custard into a bowl and add the sliced bananas to it, and half of the grated chocolate, mix together and pour onto the set jelly.


    (4) Place back into fridge, and when ready to serve, sprinkle the rest of the chocolate on top of it, or onto each serving.


    Serves 4 people

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Best regards Chef Mike Darracott

  • Banoffee and Kiwi pie recipe By Chef Mike Darracott

    Banoffee and Kiwi pie recipe

    By Chef Mike Darracott


    For the base

    90 g unsalted melted butter

    240g digestive type biscuits crushed up


    For the filling


    100g unsalted melted butter

    100g dark brown soft sugar

    397g can Carnation Condensed Milk

    4 chopped small bananas


    For the topping

    300ml carton whipping cream whipped

    4 tbs of caster sugar

    2 sliced kiwi’s as per picture for decoration


    Method for base

    We will need a 20cm round by 2 cm deep oven proof dish

    (1) Put the biscuit crumbs into a bowl and then the butter and mix together well.

    (2) Spoon all the crumbs into your oven proof dish, and about halfway up the sides of it as well.

    Method for filling

    (3) Now into a saucepan add your melted butter and sugar, stirring all the time until the sugar has dissolved, now we add our condensed milk and bring the whole thing to the boil until it starts to look like caramel.

    (4) When the contents of the saucepan have started to look like a creamy caramel add in the chopped bananas and stir in well.

    (5) Now spoon the filling into your base and after its cooled down, place in the fridge for 30 minutes.

    (6) Now take the base out of fridge and we will now make the topping.

    Method topping

    (7) Place the caster sugar and whipping cream into a bowl and either hand whisk or use an electric whisk, and whip it up until it stands up, place in piping bag and decorate the top of your pie.

    (8) Finally top of the cream with the sliced Kiwis.


    Enjoy this very tasty Banoffee and Kiwi pie recipe of mine Chef Mike Darracott.

    Best wishes dont forget many more free recipes on my blog
    have a great day Chef Mike

    Banoffee and kiwi pie recipe by chef Mike Darracott

    Chef Mike Darracott

  • Lemon and apple tarts recipe

    Apple & homemade Lemon curd tarts recipe




    Sugar paste (sugar pastry) recipe


    140 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence




    Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well. Now put in fridge covered in cling film to firm up.


    Preheat your oven to 220c/392f


    Take your paste out of fridge and Grease a deep for 6 tart trays, and place to one side, roll out your sugar paste on some flour, and fill each deep space in the tray with paste, next put to one side, and roll out six tart tops. Now we need to make fresh lemon curd.


    Lemon curd recipe




    1 large egg yolk

    80 g caster sugar

    80 g butter

    The juice & zest of one small lemon




    I love this recipe, we simply need to cream the egg yolk and sugar in a small plastic bowl with a wooden spoon, next add the butter and lemon juice as well as the zest.


    Now we boil some water in a saucepan, when the water is boiling, we need to lower the heat to a very slow simmer. Next we need to float our bowl of ingredients in it, so be careful, now with a whisk; we whisk the mixture for at least 20 to 30 minutes until it finally thickens. Place in the fridge for a while.




    Apple filling


    200 g Brambly cooking apples

    15 g caster sugar

    10 g butter

    1 tsp powdered cinnamon




    First wash and peel and core your apples, now cut hem up into at least quarters, place in a saucepan, add the sugar and the butter and cinnamon, cover with water so apple is just covered.


    Let this simmer until you can easily make a puree out of it using a wooden spoon, pour off any excess water, and mix to a puree.


    Allow to cool, and then chill in a fridge until required.


    Now take your tartlet tray , and place at least a tspn of fresh lemon curd in the bottom of each tart, then fill to the top with your  freshly made apple filling, place a sugar paste top on each, prick a hole in each, sprinkle each with some caster sugar.


    Now bake for around 10 to 15 minutes



    Enjoy Chef Mike Darracott

    chef mike darracott apple tartlet recipe

  • Chocolate financiers with yuzu ganache

    Chocolate financiers with yuzu ganache

    I add the soft yuzu (Japanese citrus fruit) ganache to the centre of our chocolate financiers to make the cakes that bit more indulgent. If you can’t get hold of fresh yuzu zest, you can  substitute with any other citrus fruit.


    Makes about 12 cakes


    For the chocolate financiers


    220g (8oz/2 ¼ sticks) unsalted butter

    20g ( ¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped

    250g (9oz/1 ½ cups) icing (powdered/pure) sugar

    20g (¾ oz/1 tbsp) cocoa powder

    80g (2 ¾ oz/ ½ cup) plain (all-purpose) flour

    120g (4 ¼ oz/1 ½ cups) ground almonds

    240g (9oz) egg whites (about 8 eggs)

    25g (scant 1oz) Orange Marmalade (see page 126)


    For the yuzu ganache


    110ml (3 ½ fl oz/ ½ cup) whipping (pouring) cream

    2g (½ tsp) yuzu (Japanese citrus fruit) zest

    125g (4 ½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped

    15g ( ½ oz) unsalted butter

    Edible gold leaf, to decorate (optional)

    (1) Preheat the oven to 180°C (350°F/Gas 4). To make the chocolate financiers, in a saucepan, bring the butter to the boil over a low heat, stirring occasionally.

    Cook it until the butter turns nut brown (about 15 minutes), remove from the heat and leave to cool for about 45 minutes. Meanwhile, melt the chocolate over a bain-marie (water bath) until it reaches 45˚C (113°F).

    (2) Sift the icing (powdered/pure) sugar, cocoa powder and flour into a bowl and mix in the ground almonds and egg whites. Add the melted butter, melted chocolate and marmalade and beat until smooth.

    (3) Pipe or spoon the mixture into a silicone baking mould with oval divisions,

    each with a recess in the centre, and bake in the preheated oven for about

    15–18 minutes until risen and firm to the touch. Leave to cool before removing from the mould.

    (4) To make the yuzu ganache, put the cream and yuzu zest into a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 70°C (158°F).

    Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F), then gradually add the cooled cream to the chocolate. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated.

    (5) Pipe the ganache into the centre of the financiers. Decorate with gold leaf (if using) and leave to set.

    Note:  You will need a 12-hole silicone financier mould (see page 224 of the William Curley Couture Chocolate book) .

    Please Click on the image below to visit or site

    yuzu financies recipe

  • Lemon & Raspberry Pudding recipe

    Lemon & Raspberry Pudding recipe


    2 large eggs 

    100g caster sugar

    6 level tablespoons self raising flour   30g melted butter

    The zest and juice of 1 medium sized lemon

    200ml of full cream milk

    grease a 22cm square by 4cm deep oven proof dish and preheat the oven 350f-180c- gas mark 4


    (1) Into a bowl go's your beaten eggs and caster sugar, now whisk until light and thick and creamy.

    (2) Now add the zest, lemon juice, melted butter and mix together well.

    (3) Next mix in your flour and then beat the mixture into a light batter.

    (4) Place all the raspberries in the bottom of the dish.

    (5) Now put the batter on top of the raspberries.

    Bake in the oven for 30 to 35 minutes.

    Then take out and allow to go cold. And when required either consume cold or reheat and maybe serve with custard or ice cream.

    Serves 4 people

    Lemon and raspberry pudding chef mike recipe

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