Milk Chocolate Chip Cookies

Milk Chocolate Chip Cookies

Ingredients –
100g/ 1/2 cup (1 stick) unsalted butter
100g/ 1/2 cup light brown sugar
140g/ 3/4 cup flour
1 egg yolk
2 tsp vanilla extract
1/2 tsp baking powder
100g/ 1/2 cup milk chocolate chips

– Preheat the over to 180°C/ 350°F/ gas mark 4 and line two large baking trays with greaseproof paper.
– Cream together the sugar and butter until pale and fluffy.
– Whisk in the egg and vanilla.
– Fold in the flour and baking powder until just combined. Then stir in the chocolate chips.
– Form each cookie with a tablespoon of the dough and place well apart onto the prepared baking sheets.
– Bake for 12-15 minutes until golden brown.
– Leave to cool on the tray for 5 minutes, then move to a wire rack to finish cooling.



Salted Caramel Pudding with Whipped Cream

~ Smooth caramel pudding, with a rich salted caramel layer and whipped cream topping ~

Ingredients –

for the caramel pudding –
50g/ 1/4 cup soft brown sugar
75ml/ 1/4 cup water
250ml / 1 cup milk
2 egg yolks
1 tbsp cornflour
1 tsp vanilla extract
50ml / 2 tbsp unsalted butter

For the salted caramel –
35g/ 2 tbsp unsalted butter
50g/ 1/4 cup soft brown sugar
25g / 1 tbsp golden syrup
50ml/ 1/4 cup double cream
1 tsp sea salt + extra for sprinkling

For the topping –
100ml/ 1/2 cup whipping cream
1 tsp vanilla extract
+ optional chocolate for grating on top

To make the pudding –
– Heat the sugar and water together in a saucepan on a low heat until the sugar dissolves. Turn up the heat and simmer for 5 minutes, the set aside.
– Heat the milk until to just below the boil and set aside.
– Whisk together the eggs, cornflour and vanilla. Gradually add the hot milk, then the caramel, whisking continuously. Return the mixture to the saucepan and stir constantly over a medium heat, until the mixture becomes thick and smooth.
– Whisk in the butter, then divide the mixture evenly between small bowls or shot glasses. Chill in the fridge for at least an hour until the mixture sets.

For the salted caramel layer –
– Melt the butter, sugar and golden syrup in a heavy based pan and let simmer for 5 minutes.
– Add the cream and teaspoon of salt and cook for another minute.
– Leave to cool slightly, then add a layer onto the top of each portion of pudding. Sprinkle the rest of the salt over the top. Chill in the fridge for half an hour to an hour.

For the cream topping –
– Whisk together the cream and vanilla. Pipe the cream – using a star shaped nozzle – onto the top of each pudding. Top with grated chocolate or chocolate curls.