We had a bit of a fail cooking day yesterday.. it seemed as though everything conspired against us.
Sunday is pudding day – and our son knows his rights.. but being hot, we though a pavlova would be ideal. I am hopeless at meringue.. but himself can make them no problem. Apart from yesterday that is, when he produced a flat biscuit like affair. Don’t worry says I, I will knock up a chocolate cake. Good chance to use my new silicon bun tray. I couldn’t find a quick and simple recipe, so decided to wing it…. normally this works. but no. The cake was dark and chocolately (I did add a lot of cocoa powder), but would not turn out of the bun tray in whole pieces.
At this point we were 15 minutes from leaving the house to join friends and family at a barbecue, and no pudding/dessert. What to do?
I hastily threw some frozen blackberries sugar and a little water in a pan and heated… crumbed the cake into the bottom of a glass casserole dish (I don’t own a trifle bowl), chucked over a dash of chocolate liqueur I found lurking at the back of the cupboard, topped it up with some homemade blackberry liqueur and then poured the blackberries and juice over the lot. The blackberries formed a nice layer and the juiced soaked into the cake.
Then some whipped cream on the top.. done.
Noticeably seconds were had, and the dished emptied rapidly. Bonus is that himself, who always said he hated trifle, liked it – (no jelly, no frozen trifle sponge things – couldn’t be more different)
All I have to do now is work out what proportions I used and how to do it on purpose next time…
