Welsh Home Cooking


Trio of Chocolate Puds

Why make 3 desserts?

I absolutely love baking so when I had the brief for the “Ultimate“ Chocolate Pudding, I had too many options… so there was only one thing for it I would make all three.

I wanted to demonstrate skill and technique but also great flavour combinations, and who doesn’t love, Chocolate orange, Mint Chocolate or Black Forest Gateaux?

The quantities for the bombe will make about 4, the chocolate tart will make 4 little tarts or 1 large tart and the profiterole recipe makes around 24, so unlike me you can just choose your favourite to make! I hope you like them as much as Mary, Dan & Chris!

If you do give these recipes or any of my recipes a go, please get in touch and show me your pics, I’d love to see…

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Cherry Chocolate Bombe


After Eight Profiteroles


Chocolate Orange Tart


Cherry Chocolate Bombe Recipe, Makes 4


For the sponge:

2 eggs

60 caster sugar

10g butter

45g plain flour

15g cocoa powder


For the kirsch simple syrup:

200ml water

100g caster sugar


For the Mousse:

100g dark chocolate

50g milk chocolate

2 large free range eggs

4 x cherries

4 tbsps. double cream

75ml kirsch

For the mirror glaze:

100ml water

100ml double cream

90g caster sugar

40g cocoa powder

2 gelatine leaves

Gold dust (optional)


For the sponge:

1. Preheat the oven to 170 C.

2. Lightly grease and line the cake tin. 

3. In a large bowl whisk the eggs until white and foamy. Slowly add the sugar and beat.

4. Sift together the flour and cocoa powder in a separate bowl, carefully fold in the egg mixture then fold through the melted butter. 

5. Pour into the cake tin, bake until risen and form to the touch. Approx. 8 mins. 

6. Once cooled cut the sponge into circles with cutter.

For the simple syrup:

1. Dissolve the sugar in the cold water. 

2. Bring the boil.

3. Just before using add the kirsch to taste.

4. Use the syrup to moisten the sponge. 

For the Mousse:

1. Pit the cherries and soak in kirsch.

2. Melt 150g of the chocolate over simmering water.

3. Beat the egg yolks and kirsch, then gently mix into the melted chocolate with 2 tbsps. of cream.

4. Whisk the egg whites to firm peaks.

5. Fold the egg whites through the chocolate mixture.

6. Pipe into the mould, push a pitted cherry into the mouse, add the sponge disc, and then freeze, for about 2 hours.

7. Once frozen remove from the mold (rub a hot spoon over the mold to loosen), and cover with mirror glaze.

8. Sprinkle with gold dust.

For the mirror glaze:

1. Combine the water, cream, sugar, cocoa powder in a saucepan.

2. Bring to the boil.

3. Soften gelatin in cold water.

4. Add the gelatin to the pan and whisk.

5. Cool to room temperature before using. 

Top Tip

I think this recipe needs good 70% cocoa solids chocolate to work, it is a decadent very grown up dessert, worth the extra expense.

I used a teacake silicone mould to make my bombes.


After Eight Profiteroles, Makes 24


For the Choux pastry:

70g plain flour

Pinch of caster sugar

65ml milk

50g butter

2 eggs

60 ml water



For the Crème Patisserie:

300ml milk

50g caster sugar

2 Large free range eggs (yolks)

1 vanilla pod

300ml double cream

4 tbsps. corn flour

20g dark chocolate

1 tbsp. cocoa powder

Coffee liqueur/extract

For the chocolate topping:

100g plain chocolate

Peppermint essence (Nielsen-Massey)

Mint leaves (to Garnish)


For the Choux Pastry:

1. Preheat the oven to 200 C.

2. Sift the flour and add to a large bowl with the sugar and salt.

3. Add the milk and butter to a small saucepan and gently heat with the water, to melt the butter.

4. Once the butter melts increase the heat and bring the mix to a rolling boil. 

5. Turn off the heat and tip in the flour mix, beat vigorously.

6. Cool in a dinner plate.

7. Once cool enough to handle put back in the pan and beat in each egg by hand with a wooden spoon, until the mix is shiny and smooth.

8. Use a piping bag to pipe out the buns on a baking sheet greased with Trex. 

9. Bake for approx. 25 mins, reducing the temperature to 180 C as soon as you put the bun in the oven. 

10. Take out the buns, poke a hole in the bottom on each bun and return them to oven upside down for 5 mins.

11. Remove from the oven and leave to cool.

For the Crème Patisserie:

1. Heat the milk with the vanilla pod until almost boiling.

2. Mix together the sugar, yolks and vanilla seeds in a bowl, then stir in the flour a little at a time. 

3. Gradually whisk in the hot milk, pour everything back into the pan and cook over a high heat for approx. 5 mins until thick and coating the back of a spoon.

4. Remove from the heat, add the chocolate, cocoa powder and coffee liqueur and mix vigorously until the chocolate has melted.

5. Lay cling film over the mix whilst it cools.

6. Whisk the cream until thick, then beat the custard with the electric mixer until smooth again, fold the custard mix through the cream until combined.

7. Use a piping bag with the long small nozzle to fill the buns until heavy.

For the chocolate topping:

1. Melt the chocolate and butter over simmering water, add the peppermint essence and taste.

2. Dip the choux buns into the chocolate mix.

3. Leave to set before serving.

Top Tip

I used a silicone macaroon mat (mine is similar to the one in the link but I bought mine in Lidl) to make my choux buns, its non-stick and meant that I could keep the buns all the same size. 

I coated my mint leaves in a little egg white and caster sugar to serve, it’s my preference but not essential.

Chocolate Orange Tart


For the pastry:

190g plain flour, plus more for dusting

3 tbsps. cocoa powder

150g butter

55g icing sugar

1 large free range egg

1 Orange, zest only

For the filling:

300ml double cream

Zest of 2 oranges

Vanilla extract

Orange essence

2 eggs

1 tbsp. triple sec 

150g dark chocolate

80g milk chocolate 


To Serve:

300ml whipping cream

Triple sec

Orange essence  

Orange flavored chocolate


For the pastry:

1. Preheat the oven to 180 C.

2. Add the flour, cocoa powder and icing sugar to the food processor and pulse to combine.

3. Add the butter and mix to breadcrumb texture.

4. Add the egg and orange zest, pulse until it starts to come together, bring it together by hand to form a dough.

5. Wrap in cling film and chill.

6. Grease the tart tin with Trex.

7. Roll out and line tart tin. Add baking paper and baking beans and bake for approx. 10 mins, remove the baking beans and cook for a further 5 mins. 

For the filling:

1. Add the cream and zest to a saucepan and bring to just simmering.

2. Remove from the heat and stir through 230 g of the chocolate and the essences, taste.

3. Whisk a small amount of the chocolate mixture into the beaten eggs, then transfer that mix back into the remaining chocolate mix, whisk until smooth.

4. Pour into the prebaked case and bake for 10 mins approx.

5. Chill prior to serving.

(I cut out my tart on the show to make it the same size as the bombe, but I wouldn't do that normally)

For the cream:

1. Put the cream, extract and liqueur in a bowl and whip to the desired consistency.

2. Pipe onto the tart slice, grate over a little of the orange chocolate.

Top Tip

It is important to taste each element of the tart to make sure that the orange comes through as it’s a subtle taste.

Jammie Dodger Cheesecake


My daughter Amelia absolutely loves Jammie Dodgers and she loves cheesecake almost as much, so I created this recipe for Jammie Dodger cheesecake with her in mind. 

A no bake cheesecake recipe, so it’s super easy to make. A Jammie Dodger biscuit base, with a creamy vanilla and raspberry swirl cheesecake filling, topped with whipped cream, raspberries and mini Jammie Dodgers, what’s not to love!

Jammie Dodgers were always a favourite of mine when I was a child and I still buy them for my children, but it’s very rare I will eat one, but whenever I do the taste of the gooey jam and short biscuits transports me back to being a child and this cheesecake has the same effect. 

Jammie Dodger Cheesecake, Serves 12


For the base:

150g Jammie Dodger biscuits

150g shortbread biscuits

130g melted butter

For the filling:

450g cream cheese

150g icing sugar, sifted

½ tbsp Vanilla extract

150g crème fraiche

300ml double cream

Raspberry jam (I use homemade)

100g raspberries

For the topping:

300ml double cream

3 tbsp icing sugar

1 tsp vanilla extract

Mini Jammie Dodgers

100g Raspberries


1. Add the biscuits to the food processor and blitz, then add the melted butter and blitz again until well combined. Line an 8 inch loose bottomed cake tine, then spoon the biscuits into the tin and press down, then chill in the fridge.

2. Add all the ingredients, except the jam and raspberries, into a large bowl and mix either using a stand or hand mixer and whip until the mixture is holding its own shape.

3. Add a third of the cheesecake mixture to the cake tin, then add half the jam and swirl it around, sprinkle over half the raspberries, repeat with another third of the cheesecake mixture jam and raspberries, then top with the final third of the cheesecake mix, smooth with a spatula. Chill in the fridge overnight.

4. When ready to decorate add the double cream, vanilla and icing sugar in a bowl and whip until thick and holding peaks. 

5. Remove the cheesecake from the cake tin and top with the cream, I like to using a piping bag, then decorate with the mini Jammie dodgers and raspberries.

Top Tip

If you’re short of time you can whip the cream for the decoration the night before and keep in the fridge.


Crunchie Fudge

I recently went to Caerphilly food festival with Alan and the kids. There were lots of vendors selling fudge in all sorts of wonderful flavours, including a Welsh cake flavour!! I bought a bag of the salted caramel fudge, which we all devoured within minutes. My latest foodie adventure had inspired me to make one of my tried and trusted fudge recipes and share it here.

Crunchie chocolate bars have to be one of my all-time favourites and it’s definitely Bradley’s favourite. I first adapted this recipe from a chocolate fudge recipe I found online years ago to sell for the school fete. I thought the crunchies would attract the kids, but in fact the teachers actually bought most of the fudge!

Fudge may seem like a tricky recipe, in fact many fudge recipes need a sugar thermometer, but this recipe couldn’t be quicker or simpler. Whenever I make it I always get the kids involved. If you decide to try the recipe I’m sure the only regret you may have is how much of the fudge you actually eat! 

My Inspiration

Read all about my foodie adventure to Caerphilly food festival 2018...

Caerphilly Food Festival

Crunchie Fudge, Makes 40 squares approx


1 tin condensed mlk

500g milk chocolate

30g butter

2 tsp vanilla paste

150g icing sugar, sifted

200g Crunchie bars


1. Grease and line a tin, mine is about 12x6 inches.

2. Break up the chocolate and put it in a glass heatproof bowl, with the condensed milk, vanilla and butter.

3. Place the bowl over a pan of simmering water and stir until the ingredients melt and mix.

4. Take off the heat, then tip in the icing sugar.

5. Beat the mixture until it comes together, it will start to feel stiff but keep going until it’s completely combined.

6. Add about ½ the crunchies to the bowl and mix through.

7. Pour the mixture into the prepared tin, then sprinkle over the rest of the crunchies and press down lightly.

8. Allow the mixture to set in the fridge for about 3 hours.

9. Once set remove the fudge from the tin and cut into bit sized squares, then return to the fridge, ideally overnight to set firm. 

Top Tip

In the fridge this fudge can last up to 10 days or more, and I prefer the firm texture, however Alan and the kids prefer it at room temperature so it has a softer gooier texture.