Gluten Free Christmas PuddingKerryAnn Dunlop

Hi Food Tube. Kerry-Ann here its Christmas. And what screams Christmas
better than a good ol fashioned Christmas pudding. I'm
gonna show you how to make a gluten free Christmas pudding, so everyone can tuck in cause why should
you miss out on this Christmas classic just because you can't eat gluten.

It's rich, sweet, beautiful dried fruits plumped up with festive brandy. You can't beat it. Christmas is all about
family. Is all about everyone coming together and in our house a good Christmas
pudding is essential.

This recipe will serve about 10 to 12
people. Let's get on with it. This recipe actually started yesterday I
mixed some current sour cherries, raisins, dates, mixed
peel in a bowl. It doesn't matter which fruit you use, as long as there's four hundred and sixty grams or 16 ounces in total.

Zest and juice of
1 lime and half an orange 75mls of cold assam tea, and
then add two and a half tablespoons of brandy. Half a teaspoon of mixed spice and a
quarter teaspoon ground cinnamon Mix it all together and put to one side.
I left mine overnight to steap and soak up all those lovely flavours. And this is what I'm left with today. See how the fruit's gone all plump and juicy looking.

So I'm going to get a nice big bowl. And then I'm going to put all my fruit into that. I'm gonna add 170
grams of soft dark brown sugar. 50 Grams of chopped almonds, lovely.

A nice tablespoon of golden syrup. A cooking apple. We're going to grate it straight in, skin and everything but I'm only going to use half. Give this a nice quick mix, and then I
need 110 grams of gluten free bread crumbs.

This is slightly stale gluten-free bread
wizzed up in a food processor. I need a 110 grams of gluten-free suet. It's readily available at most health food shops. Traditional suet often contains wheat
flour which is no good for those with gluten intolerance.

I'm adding 25 grams of rice flour which is
a common substitute for wheat flour in gluten-free recipes and then 25 grams cornflower or corn
starch. A teaspoon of gluten-free baking powder two medium to large free-range eggs, and one extra yolk. And we mix that in as well. It smells amazing.

Right, so we got our mix all nice and ready. Here I have a 1.5 Litre pudding basin. Which I have liberally greased with some butter. It is Christmas after all.

This should fill the basin two-thirds of the way up, because it will
grow So we'll level it off. On top of this I want to add a cartouche, which is
basically a posh way of saying a circle of grease proof paper. Nice and snug. And then I'm gonna cover this with two layers of foil.

And you can tie it up. Nice little Christmas present. This might be a little bit difficult to
take out of a hot pan like that. So, what we gonna do is, we're gonna use another piece of string.

I'm gonna make a little safe handle. So there you have it my friend Christmas pudding ready for steaming and if you have a look in this pot, I have an upside down saucer. I'm going to place the  pudding on top. That's all we don't want
to put the bottom of the basin onto the
bottom of the pan because it's going to be cooking for at least eight hours and over that period of time on the direct heat it will burn your pudding, which will make
it go bitter.

It won't take very nice, and all that effort will be a complete waste. So
don't forget the saucer in the bottom of pan. Now to this pan I'm gonna add some boiling water to half  way up the basin. We want to get the lid on straight away, and we want to bring it to a boil.

Now, once it's boiling, turn it down, and leave it to simmer for eight hours. Now, don't think you're getting off lightly, cos you're not. You can't just leave it, because the water will eventually boil dry. That means no steam.

That means no cooking. That means no pudding. Everybody's Christmas is ruined and it's all your fault. What you need to do is come back every
hour and a half, and just make sure that the water is
always half way up the basin, and your pudding will be perfect.

It's been eight hours. This is so exciting. And be careful friends, because it is very hot. Ready, steady, Christmas Pudding.

Look at that. I really, really, really, really wish that
you guys could smell this because it smells so good. It's actually making my mouth water. I've got a lovely platter on the go, and quick and confident, over you go.

Look at that. It's ready. Now for the fun part. The decoration.

It's so worth the effort to make this rich and totally delicious it wouldn't
be Christmas without one of these on the table. I've decorate it with a little bit of
cream it's a little bit naughty, but it is Christmas after all. I'm sure that you're allowed a treat every now and again. There you have it my Food Tube friends.
Gluten-free Christmas pudding.

And if you're looking for something to
go with this amazing Christmas Pudding, check out my homemade custard recipe here, give it a go. Have fun. Don't stress. It's Christmas.

There's
enough to worry about already. Enjoy yourself and have a great time. See you soon. Click the link to subscribe if you like what we're doing and wanna see more great stuff, and if you want to see more of what I do then head on over to my channel and
click that.

Subscribe it is free, so it won't hurt. Happy Cooking!.

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Gingerbread Pudding Cake Made in a Crock Pot - Gemma's Bigger Bolder Baking Ep 105

Gemma's Bigger Bolder Baking Gingerbread Pudding
Cake Hi Bold Bakers! Did you know you can bake
in a crock pot or a rice cooker? They produce incredible desserts like the Gingerbread pudding
cake I'm going to show you today. So let's get baking! Crock pots are fantastic, especially if you
live in a dorm or have a small kitchen. You can make so many desserts like a molten lava
cake, crumbles, even a cheesecake. This Gingerbread Pudding Cake is so soft and moist, you're
just going to want to eat it straight out of the crock pot with a spoon.

We're going to start out by making our Gingerbread
batter. In a large bowl, add in your butter, brown sugar, and treacle. Then we're just
going to melt all of these ingredients together. I like to do it in the microwave but you can
do it over a bain-marie as well.

Once it's lovely and melted, we're going to
whisk in our room temperature eggs. Make sure your molasses mix is not hot when you add
in your eggs otherwise they will cook in there. This mix looks fantastic. This recipe is my
favorite gingerbread, and if you remember my trifle from last Christmas it's the same
gingerbread I used in there.

Into this mix, I'm going to sift in my flour,
cinnamon and ground ginger. I know you don't often see me sifting in ingredients, but you
do always want to do it when you're adding in dry ingredients to a thin batter. You want
to make sure there are no lumps and it's nice and fine. Then gently just mix in your dry ingredients
taking care not to over mix the flour because that's what makes things tough when you do.
You'll notice it's really thick now and I.

Still have l jumps of flour because now we're
going to add in our milk. Before you add in your milk, we're going to
heat it up in the microwave for around one minute until it gets nice and warm. Now I
know this sounds kind of weird, but I'm going to add my baking soda to my warm milk. And
the method to my madness here is that it's going to cause a chemical reaction.

Give it
a little bit of a whisk, and as you can see it starts to foam on top. That means the baking
soda is activated so now we're going to take this and add it into the other mix. Gently
whisk your whole batter together. It's a little bit messy at the start but it will come together.
Look at that, do you see all those bubbles.

That's the baking soda activated in there.
It's gorgeous. Look at that beautiful caramel molassessy mix. And that is our gingerbread, just look at
that. You are not going to believe how good this is when it comes out of the crock pot.

The Crock Pot that I have is big. It's 4 quarts.
But if you only have a small crock pot or rice cooker, it will still work just as well.
You can just halve or quarter my recipe. Before I add in the gingerbread, I'm going
to take an old butter paper, it's a trick I've shown you before, and I'm just going
to grease the crock pot to make sure your cake comes out nice and it doesn't stick in
there. Ok, Lovely.

Now we can go ahead and pour in
our gingerbread. Even as a raw batter, this cake looks lovely. Lastly, on top of the gingerbread
I'm going to pour in a mix I have of melted butter, water and brown sugar. And what this
mix does is it gets nice and steamy and it makes the cake really moist after it bakes.

I'm really excited for you to see this when
it's done because I made it for the first time the other day and it blew me away so
I know you're going to love it. Now we're going to pop on our lid. And turn it onto
bake. Now for my crock pot, I put it on high and I'm going to cook it for around 2 hours.
But you know your crock pot or rice cooker better than I do so just keep a close eye
on it.

Now if you don't want to cook your gingerbread
off straight away, that is totally fine. You can put it in the fridge overnight and bake
it the next day. I want to show you that after an hour this
is what your cake should look like. You can see that it has totally risen up, it has absorbed
all of that liquid that we put on top.

You can tell that it's really lovely and moist.
Just look at how soft it is. That's why we call it a pudding cake. And then if you shake
it, it's still really jiggly in the middle because it still needs time to cook but this
is looking and smelling fantastic. Our Gingerbread Pudding Cake is done and I
want to show you exactly what it should look like.

If Christmas had a smell, it would be
just like this. It smells spicy, treacly and just amazing. I'm going to give this a little
bit of a shake and you can tell there's still a tiny bit of a jiggle in the middle but this
is perfect. If you push down on top of the pudding, you can feel how soft it is.

It's
also firm which means it's perfectly cooked. So now I'm going to take it out of the crock
pot because I want it to stop cooking and set it aside and let it just relax for around
half an hour, cool down, and all the flavors marry together and then it's ready to serve. And look at that, do you see that lovely texture?
This is what steaming and baking a cake at the same time will do. It's incredibly moist
and soft.

And that stuff in there is gingerbread gold. You get a little bit of cake and a little
bit of gooey with this pudding. Your Gingerbread Pudding Cake is best served with vanilla ice
cream and I'm going to add on some salted caramel sauce as well. And of course, there is plenty for everyone.

How is it? This is amazing! You see, I told you. From Kevin, Waffles and
I, wishing you all a very Happy Christmas. And we'll see you back here again next Thursday
for more Bigger Bolder Baking. Happy Christmas, Everyone.

Bye guys, Happy
Christmas! Can I have some?.

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EGG CUSTARD PUDDING RECIPE BY SPANISH COOKING

 Hi! Welcome to Spanish Cooking. Today we will prepare egg custard pudding or "flan de huevo"
It has been consumed in each household in Spain for decades when I was a child I had lots of it
super easy to do and delicious so first we need to prepare some caramel.
In a small pot heat 3 tablespoons of caster sugar with
a couple tablespoons of water don't touch it just wait until it starts bubbling, then
wait until it gets some brown color so you will see that it takes relatively short time. Don't touch it just wait. Then, when you're happy with
the color you can add some lemon juice drops to
avoid sudden solidification so you will have more time to pour it
into molds.

Now you can move it and turn off the heat, just   put all the caramel being in your moulds you don't
need to distribute it evenly as afterwards when cooking in the cups the
custard, it will be liquid again   Now heat 750 milliliters milk and add some vanilla drops if you like. I think it provides a nice flavor. Once it's about boiling just turn off the heat and
that's it. Now in another bowl crack 5 eggs and beat them which 8 to 10 tablespoons cast sugar until the sugar is
dissolved you can adjust the amount of sugar
depending on your taste I think that as the custard is consumed
cold you need to quite big amount of sugar to have nice
flavor, otherwise is like tasteless.

And now you can add your milk but do it in batches not all
together because otherwise the egg would be cooked. You don't want this so slowly... And now you can put your moulds on a tray filled with
warm water enough for half covering the moulds and fill the moulds with the mixture. So first I roughly fill
the moulds and then I add just the amount of liquid
so each mould has the same and a nice trick for getting nice
custer without dried borders is to cover each mold with aluminum foil.

Just takes a minute and
it's a nice trick in the meantime of course preheat you
oven to 200 degrees Celsius and once it's warm you can put your custard in the oven for 20 minutes or until they
are completely cooked. How you know it? Well, after twenty
minutes take them out and check with a knife yes, uncover one of the molds and check with a knife. If it
remains clean then it's ready.. Let's see...

Yeah it's ready so now you need to let
them cool for at least two to three hours in
the fridge and then you can taste it. I use to help
myself by scrapping the borders with a knife as
you see here and voil! Your egg custard pudding is ready! The result this really
impressive and it's very easy to do so I hope you
try it out And of course don't forget to enjoy it!
See you soon!  .

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Easy Bread Pudding Recipe Como hacer budn de pan. Pouding au pain

Eugenie Kitchen Hi, I am Eugenie.  Do you have left-over bread? I made French toast before with stale bread, but there is another way to finish dry bread, Making bread pudding. For this recipe, you will need: 4/5 cup whipping cream (2/3 cup + 2 tablespoons; 190 ml) 3/4 cup milk (178 ml) 1/4 cup raisins (38 g) 1 tablespoon rum, optional 4 sandwich white bread slices (120 g) 1 tablespoon unsalted butter, softened (15 g) 4 tablespoons caster sugar (56 g) 2 eggs 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon First, soak the raisins in rum. In a medium sauce pan, stir in whipping cream, milk, sugar, and vanilla extract.

Over medium heat, bring to a boil whisking occasionally.  Set aside.  In a mixing bowl, break in the eggs and beat until white.  Slowly add milk mixture into egg mixture while whisking.

Spread butter on the bread slices  and cut them in bite-size.  Arrange the bread in the baking dish. Distribute raisins between breads.  Then dust with ground cinnamon.

And if you want, sprinkle with light brown sugar. In a large plate, place the dishes and pour in the custard. And let the bread get soaked for 5 minutes. And fill the tin half-full with boiling water.

And bake for 40 to 45 minutes at 320 degrees F. (160C), or until the custard is set.  And let cool for 10 minutes in the tin. Voila! Raisin bread pudding.

Dust with yesterdays confectioners sugar, Or drizzle with caramel sauce. I have French caramel sauce video. Bon appetit. The texture of bread pudding is from the custard mixture.

And I love bread pudding with rum-flavored raisins. Today it was bread pudding and tomorrow its vinegrette. Find my schedule at FB and Instagram. Thank you for watching.

Bye for now..

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Convenience Store Tour #7 Japanese Pudding Review at a Conbini in Tokyo, Japan

What's up everybody? It's time for
another convenience store tour in Tokyo Japan. () Welcome back to the land of the rising
dick. Today I'm checking out another top-notch convenience store and personally I think it's gonna be pretty fucking nice. So I sprinted
inside the place like I owned the joint.

I started scoping out that chip
selection and what do we have here? I'm not exactly sure what's going on but it
seems like these chips are flavored after wasabi and shrimp. I got to say that seems like a pretty
Japanesey flavor combo in fact I'd go as far as to say as it's real Japanesey. What else do we got here? A bag of chips with a sunbathing cow - seems legit. That
cow is loving life baby he's chillaxing on a lounge chair, he's got a fucking
cocktail, hell he's even got some fresh wasabi.

There's a bowl of salt, there's a
beautiful ocean and some flowers and what's this we got some chinese lions on
the top? I don't know who designed this chip bag
but I think it's safe to say they've got a pretty nice profession - a decent
profession to be exact. I might have to try to reorganize my
whole life and try to gun for that kind of job. I mean look at these bags they're
works of art. Picasso ain't got nothing on these chip bag designers that's all
I'm trying to say.

I mean I don't know maybe it's just me but take this bag for example. I think this curry mania bag is an avant-garde masterpiece. But hey what
do I know I ain't no art aficionado. Anyway I'm getting a tad sidetracked by
these sweet-ass bag designs.

Pretty much the real reason I came into this
convenience store is because I had an insatiable desire to eat some pudding. I mean hey I'm a pudding man what can I
say? I didn't choose this way of life it chose me and right about now I'm going
to grab myself a shitload of pudding packs. Mind you it's not like I have any choice
in the matter these pudding packs are calling me. Truth of the matter is they need me in their life as much as I need them in mine.

Anyway I'm scoping out these two
basic puddings I've never had either of them and I think I'm gonna go for this
blue one so I'm going to put that into my cart. So let's see what else we got
around here we got some baked pudding which I've had before and it's pretty
good but I want to try some new pudding today. I got to keep eating my way to New
Frontiers I gotta take one small bite for man, one giant feeding frenzy for
mankind. Anyway this right here seems like some
kind of almond milk jelly action.

It's probably good but I want some pure unadulterated pudding. Whoa whoa whoa! What in the world is that? What in the wide wide world of grain-based pudding is that? Looks like we got some creamy
corn pudding right here. If I didn't know any better I'd say I just died and went
to grain-based pudding paradiso. Long story short I think I most definitely
have to put this into my cart.

What's next we gotta pudding pack with
the Sun on the packaging. I'm not sure what to expect from that I think it
could be a trap or something. I mean I don't buy pudding based on
weather patterns that's all I'm trying to say and what's this? Oh my dawgs.
Pumpkin pudding holy shit! I love pumpkins and I love pudding and I'm
thinking the combination could be good but hey what do I know? Might as well give that a try and I'm gonna slam dunk that into my cart. Man oh man they got a
lot of diabetic delicacies in this place that's all I can say.

Now seeing as how I
got three pudding packs I think I have to balance out that meal, get myself a nice
dessert what do you think? Whoa baby they got a Calpis Crepe. Calpis is a
weird Japanese starchy drink but I. Didn't know they had them as a dessert
flavor. Let's see what else they got around here
and check this out they got a cookie pie eclair.

Now that seems like something I
could really sink my teeth into so I. Think I best be putting that into my cart. So after I paid for those bad boys I
sprinted full fucking speed back to my apartment and got mentally prepared to
chow down on some pudding. Gonna start off with this tricolor puppy.

As far as I can read on that packaging it says it's creamy pudding. The picture's got a
spoonful of white stuff getting shot off all over that pudding spoonful. You might even call it the lovin spoonful it's just that fucking creamy Anyway I'm spending
too much time dicking around talking about a bunch of bullshit over here, so
let me take off the top of this bad boy and unveil the pudding. Now as they
always do with the Japanese convenience stores they gave me a bunch of little
spoons to use.

That's nice but I don't need that shit, let's get that out the
way and let's use us a real spoon. I mean hey I like those small spoons but
sometimes I just gotta shovel food into my throat at high velocity. So let me dip
that spoon into the white creaminess and whoa it's kind of watery baby. How's a man
supposed to eat his pudding when he's got a bunch of watery whiteness sloshing
around all over the place? So let me get myself a spoonful over here and wow! Let me look at the packaging again.

That
picture on the package is quite different from the reality don't you
think? I feel like I've been had but hey who knows maybe if I try it it'll taste so good I won't even care what it looks like. So let me slam that bad boy down the
hatch. Hmm. It does taste good i'll give it that.

The pudding itself tastes custardy and the watery white stuff tastes kind of
like coconut milk. I mean hey don't get me wrong I really
want to like this pudding it's just that something about all this white stuff
shooting all over the place is getting me a tad bothered. How can a pudding that tastes so right
look so wrong that's all I'm trying to figure out. I mean just looking at the
consistency of this white stuff I feel like someone messed up at the pudding
factory - maybe it was their first day.

So with all that considered I think I'm
gonna have to rate this pudding a 3 out of 5 Dawgs. I mean hey I'm a man with a
discerning palate and a discerning eye. When I chow down on some pudding I want to make damn sure it doesn't look
like i'm eating a pack of fish jizz you know what I'm saying? Anyway let me clean off the remnants
here and start getting serious about life. You can't let a few drops of fish
jizz get you down that's what I always say.

So now it's time to move on to the next
pudding pack. I think i'm going to try out that pumpkin pudding pack to be exact. So no sense in dicking around. I'm just gonna grab this thing and open it right up.

I'm kinda having a hard time over here.
Whoa what the heck? We got some pumpkin pudding shooting out of the
opening shit's getting crazy around here. So let me just pull the rest of that
cover off and oh man I removed the entire cover this is fucking incredible! Anyway take a look at that pudding. As
you can see it's got a pretty thick consistency compared to the previous
pudding. So let me dive in dick first into whoa! That spoonful came out smooth as fuck.

Just look at that spoonful -  it's a thing
of beauty I almost don't want to eat it but I guess I have to. So I jammed that
spoonful in the general direction of my head and holy shit! That was tasting
smooth as fuck. I can't even believe what I just tasted
so I think I need to take myself another spoonful. You gotta love that ever so
slight jiggle so let me jam that down the hatch and wow just wow.

I think I'm
literally at a loss for words here people this has a subtle sweetness and
the perfect consistency and creaminess. On top of that it tastes exactly like
kabocha aka Japanese pumpkin. Pretty much in some small way this pudding
actually completes me. It fills some kind of void in my life that I never even
knew existed.

It's just that fucking good and as if
all that wasn't enough we've got some caramel sauce at the bottom of that pudding pack to help add a little bit of
variety to your eating experience. Long story short i'm gonna have to give
this pudding pack a 5 out of 5 Dawgs. I mean it tasted so damn good that I could have
sworn it was custom made just for me. It spikes my optimism just as much as it
spikes my blood sugar and I think it's safe to say that that right there was a
nice fucking pudding pack.

Anyway next on deck we got some Hokkaido corn pudding. I got to admit I never did have corn
pudding before so I think it's safe to say that today is most definitely
changing day in my life. So let's get the cover off this puppy pronto, just gotta
rip this bad boy off. Whoa it's kinda hard to take off its like the damn thing
is welded onto the top here.

All I want is some grain-based salvation but it's
like breaking into Fort Knox getting this mofo open. Anyway I finally managed
to gain access to that sweet sweet putting action and whoa take a look at
that texture. It's looking creamy to the max and paradigm shifting as fuck. Basically I think this could change my
life so let me take myself a big-ass bite.

Whoa baby this thing is as
creamy as it looks. It tastes like they use the heaviest of
heavy creams to create an artery clogging concoction. In other words it's pretty fucking good
although I can't taste much of a corn flavor to be honest. It tastes like it's
about 5% corn, 5% sugar and 90% chronic disease inducing cream.

Overall I'd say it tastes pretty damn
good so I'm going to have to give it a 4 out of 5 Dawgs. I mean the flavor is creamy, soft and
subtly sweet and I think it tastes pretty damn good but it most definitely
does not taste like corn. Maybe if you squint it tastes like corn a little bit
but I think unfortunately I'm going to have to put my grain-based pudding
dreams off into the future. Anyway now that I finished that pudding
chow fiesta I think it's time for a dessert.

I got to get me some cookie pie
eclair action in my life. After all i'm pretty sure i'm worth this cookie pie
eclair, don't think for one fucking nanosecond that I'm not. So let's get us
a plate on deck and let's take out the cookie pie eclair. Call me crazy but I think it's looking
long, it's looking strong, and it's down to get the beetus on.

I just gotta grab
my knife and get a nice smooth cut because I want to see what's inside this
eclair, I want to know what makes it tick. Whoa baby take a look at that! We got
some serious cream action on our hands here. They ain't playin around, that crust
is looking mighty fine as well. So I think I should spend less time
chattering away here and more time chowing down so let's jam this down
the hatch.

Whoa what the hell is going on here? That cream is good but I was
kind of expecting that crust to be more cookie like - after all the name of this
thing is a cookie pie eclair right? I mean it looks kind of unique but it
actually tastes like a normal eclair without the chocolate topping. It's pretty good but it's not paradigm-shifting that's all I'm trying
to say, so with all that taken into consideration I think i'm going to have
to give this a 3 out of 5 Dawgs. I mean I was dreaming of some kind of
crunchy cookie crust but unfortunately that dream is not becoming a reality. Nevertheless decent dessert right there Anyway that's all the foods i've got for
now, but if you want to see more you best be checking out my previous convenience
store tour.

It's about Japanese sandwiches and I've
got that link in the description box. And as always thanks for watching this video why don't you leave a comment? Let me
know what you think. ().

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Chocolate Self-Saucing Pudding for 2 with my Husband, Kevin - Gemma's Bigger Bolder Baking Ep 160

Hi Bold Bakers. Hi Bold Bakers. Hi. Hi Bold Bakers.

It is almost valentines day so I have a very
handsome co-host with me. This is my husband Kevin. Hi Everyone. He edits.

He makes the videos look beautiful. But he is my co-host today and I am very excited. I am excited to be here. Kevin lets tell them what we are making.

We are making a chocolate self saucing pudding. Delicious. So this pudding is perfect because it is for
two people the recipe so it is great for valentines day. And it is really really easy to make.

I want you to stay tuned through this video
because we are gong to answer your questions through social media about my self and Kevin. And there is really good ones. Alright well we are going to get started in
a large bowl. You want to add in your flower, brown sugar,
coco powder, baking powder, and salt.

And then give it a good mix together. Alright Gemma hit me with a question. Lets see. How long have you know each other and how
old are you? Well first off, I am not going to tell you
how old I am.

But we can tell them how long we have known
each other. We have known each other almost six years. Yeah. That is true.

Oh here is a good one. Has Kevin ever cooked for you? If he did than what? Of course I have. I make a pretty mean burger. Yeah.

Really good burger actually. How are we looking over here Kevin. We are looking good. I think we are all mixed up.

Now we are ready for the wet ingredients. You are really good at this. I really like these episodes because I actually
do less of the heavy lifting. Its nice to have a co-host.

Im taking a day off. Okay so we are going to put this over here
and lets get our jug for the wet ingredients. So you want to add in your coffee, milk, butter,
eggs, and vanilla extract. And then wish them all together.

Okay guys so I think this was the first time
I got to use Gemmas cupcake spoons. And it was definitely a bit of a thrill. Yeah well I reserve those for very special
people. And you are a very special person.

Thank you. Its a special occasion. So in this wet ingredients, if you don't want
to add in coffee you can always replace the coffee with milk. That works really well too.

How are we looking Kevin you think that is
looking good. I think we are looking great. We are ready to add the wet to the dry. Now all you was to do is just mix these ingredients
together.

What I like about this Kevin and you know
I am a big fan of these kind of recipes is because you mix it all by hand. Absolutely, no machine. One bowl, one jug, everything just mixed all
together easily. Its a nice recipe to have.

Gemma I can already smell that chocolate,
vanilla, and everything. Its unbelievable. Yep it is. Okay so Gemma, I know the answer to this but
what is Self Saucing Pudding? So the Self Saucing Pudding is a little bit
cakey and then their is a sauce in the bottom.

And then when you think about a lava cake
and you get a spoon full. It is like caky and gooey, caky and gooey. The whole way through out, so you guys are
really going to love this recipe. And the best thing is it kind of creates that
sauce itself.

So you dont really have to do a whole lot
of the work. Awesome. Okay Kevin so lets finish off this now. And we are going to add in some lovely dark
chocolate chips.

Throw them in there. Mix those in. So funny enough Kevin and I did a video last
year for valentines day and it was a really great one. I loved it.

It was awesome tiramisu for two. Tiramisu for two absolutely delicious. Make sure you check out that video. Its still my favorite tiramisu.

One of my favorite videos. Kevin have I got chocolate in my eyebrow? No Okay. I dont think so. Okay Kevin thats it.

Good job. Devious. This guy is all mixed up and now it is ready
to go into our cups. So to bake off my self saucing pudding as
always I have really pretty mugs.

Now these are oven safe mugs and microwave
safe, but this is not a microwave recipe, no bake it in the oven. So Kevin I am going to get you to brush these
really well. Because we dont want our pudding to stick
in there. Alright we are going to brush these with butter,
just making sure, they get nice and coated.

So you want to fill up your mugs half the
way to two thirds, because we actually have more stuff to go on top of this. And then I am going to show you how to make
the saucy stuff for on top. So here I have some hot water. Into my hot water I am going to add in some
coco powder, and some brown sugar.

And Kevin would you like to mix those all
together. Will do. So now what this secret layer is, this is
what creates that sauce. It sinks on top, it bakes in, it gets really
gooey.

This is exactly what you want. You hear that. Secret layer. Secret layer baby.

Oh man, now we are going to bring back in
our cups. Now what I want you to do is pour a little
bit of sauce over the top, now I know it seems kind of funny because you are pouring it on
top. It sinks down and works it way to the bottom. And that is where you get your gooey stuff.

Man that is where all the goodness is. Yeah. Okay gem so I have a questions here. Yeah.

So who is taller Kevin or Gemma? Gemma is a little bit taller. But they are all very tall people in my house. Everybody is tall. Thats how we grow them in Ireland.

Now Kevin we just want to put them on a try
with parchment paper, just incase they bubble over. These beauties are ready to be baked off. I am excited. So you want to back them off at 350 degrees
Fahrenheit, or a 180 degrees Celsius.

For roughly 20 to 25 minutes. You want to make sure that they dont over
bake and they still seem nice and gooey. So while our puddings are in the oven we have
a surprise for you. Kevin, this is our plaque for 1 million subscribers.

It is pretty exciting and it it all because
of you. This is a big gold plaque that they send you. It is really really heavy isn't it. Its been really amazing, almost 200 episodes,
three years of bigger bolder baking.

Our anniversary is coming up. And this is our birthday present and again
this beautiful gold play button because you guys are golden and we really appreciate you
bold bakers. Thank you very much and we celebrate this
with you. Absolutely okay I think I heard the oven go
off.

Oh yeah oven, lets go check on our puddings. So our chocolate pudding is just out of the
oven. And they look perfectly baked let me show
you. If you push down on the top to see if it is
squishy on the top.

This is exactly what we are going for. Its a little bit firm on the outside and
squishy on the middle. Can we dig in yet. So you can eat them just as they are when
it is still warm and delicious.

But if you want to jazz it up a little bit
more feel free to decorate it with some whipped cream and raspberries on top just to give
you some extra texture. I am going to sprinkle outs with a little
bit of icing sugar on top. It looks so pretty. Kevin lets eat this while it is still warm.

Oh man. This is like liquid chocolate gold. You know what I love about it it is fudge
too. Great texture great flavor.

Perfect desert for two. Perfect desert for valentines day. Gemma you did it again. Thank you Kevin.

Thank you for being my co-host. Thank you for having me again. It is always fun to have you here. If you like this video then please subscribe
to my channel.

And I will see you back here every week for
more bigger bolder baking. There you go. Thanks guys. Tiny bites Gemma tiny bites and then you take
a big one.

Oven safe mugs. Ba ba ba ba du du du du. Kevin! Yeah. Stop ruining my show.

No. Okay..

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Chocolate Chip Banana Pudding with Donal Skehan

Chocolate chip banana bread puddings
with salted caramel sauce, these are the things that made me excited about
cooking and it's very, very simple to make. So I'm going to add some sugar and softened
butte to a mixer like this just get that in there and i've got some light brown sugar in here
and these are going to give a wonderful toffee flavour to these banana bread puddings. So get that mixer on and you want to cream
these until they're nice and smooth. So once that's creamed and become really, really smooth.

You just need to scrape that down and then I'm going to add an egg one-at-a-time until it they're
completing mixed through It's really important to add it one-at-a-time
because otherwise the mixture can split. Crack it on flat surface like this and straight in perfect everytime. So mixer down, and get that through. So when that's mixed thouroughly, i'm going to add the second egg and you can add it whilst the mixer is still mixing so flat surface crack that egg in and just mix it so it's thoroughly incorporated.

What we need to do now is add in some flour so just take this off And now I've got some self raising flour which
I am going to add in here but you can use some plain flour, with a bit of baking powder if you need to and then using a spatula jusr fold it through you don't want to over work this batter, you want to mix it so it's nice and combined The key ingredient to our banana bread
puddings are some bananas. Now i've got
fairly underipe ones here but if you have those blackened bananas these are
perfect for baking Just give them a good mash with the back of a  fork like this Now these sorts of flavors, bananas, salted caramel. They're the type of stuff my Dad absoltuely lvoe and he's a bit of a big banoffee pie fan but i thought i'd do
something a little bit different and that's how it came up with these banana
bread puddings Scoop that up and straight into the bowl In alongside of that we need
to add some chocolate chip. Now i've got two bars of chocolate, now you could use light chocolate, you could also use white chocolate if you wanted, which would be a bit different but you know what let's go with the dark chocolate for now.

So just using a sharp knife just give yourself nice big chunks like that and they're really generous because when
these go into the oven what you get left with is these wonderful oozing little melting bits of chocolate ok and then just a nice little chop through all of those and then
i'm gonna transfer that into the bowl. Look at that! This is the sort of thing that I am going to dive into! So just mix that through and you'll  find the mix becomes a little bit
smoother and a lot more easy to handle and now this is ready to go straight
into some ramekins which are buttered and you'll need to do is spoon in the mixture. Right, these little babies are going to go into the oven for twenty five minutes at a hundred eighty degrees celsius and that's three
twenty degrees fahrenheit Now, if you're looking for the recipe for these
beautiful little banana bread puddings there in the box below to check it and
and make sure to subscribe to the Food Tube channel. There's lots of delicious
inspiration so ocne my banana bread puddings are in
the oven what I need to do is make that beautiful salted caramel sauce which totally simple to make.

So i'm going to add some butter to a saucepan. With some dark brown sugar. Get those
both in there and get the heat straight on this and what we're looking for is that
butter to melt down and the sugar to be completely dissolved in on top of this we need a few tablespoons
of golden syrup, so get that straight in and squeeze it on in there and then just make sure it's evenly mixed through, you don't want it to burn at the bottom Now once this is bubbling up like this,
it's become beautiful and glossy and what I'm going to do is add in some cream and some vanilla extract, and of course because salted caramel is so popular these days we're going to add a pinch of sea salt. Now this needs to simmer for another two minutes and then we'll be ready to spoon over our beautiful little banana bread
puddings now if you like the look of this recipe,
you should check out more of my videos Right here on Jamie's Food Tube and of course i want to get involved so leave comment below so i can hear what you think and tell me all day that you
want to try this recipe, I want to hear from you Oh yes, these are looking good! Those beautiful little chocolate chips
have become melted and let's serve one of these up Ohh, look at that! And then to finish this
off that beautiful salted caramel there you go.

The most delicious little chocolate chip
banana bread puddings with a salted caramel sauce it does not get better than this. And now, I'm going to dig in. This is what home baking is all about! So
delicious and so easy to make at home I want you to try this recipe and i want you to
make this, this weekend. So so good the delicious little chocolate chip banana bread pudding.

Mmmm!.

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