The proof of the pudding is that club is a sweet success
AN ENTREPENEURIAL mother of two from Plymstock has turned her passion for baking into an exciting new monthly social event.
Becky Frost, who set up Frosted Cupcakes early last year, is busy encouraging other local food enthusiasts to pick up their whisk and get baking.
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MAKE AND BAKE: Rear: Chrissie Dawe, Annie Evans, Becky Frost. Front: Emma Spear, Jane Martin and Kate Oliver. Pictured left: Valentine-themed puddings
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She recently launched her monthly Pudding Club , an X-Factor-style baking competition, and news of its success has been gradually spreading.
She said: “The club grew out of my passion for cooking and my enthusiasm for getting people to bake their own goods, free from additives.
“Pudding Club is growing each month and I’d love for more people to become involved – maybe even some men too.”
Mrs Frost was the founder of The Chocolate Queen, supplying delis and shops across the country with her sweet goods, but due to ill health she was forced to take a break.
She said: “Frosted Cupcakes and Pudding Club is like a comeback – I had to take a back seat for a while due to my health but I’m now back on my feet.”
With around ten members attending Becky’s pudding club every month, the event sees each participant make a dessert based on a chosen theme, before being judged anonymously on taste and presentation.
Members can also access online tips and recipes, as well as sharing information on supermarket special offers, via Facebook.
Anyone interested in the Frosted Cupcakes Pudding Club is asked to send an email to [email protected]
Melting chocolate puddings (makes 4)
3:16pm Wednesday 1st February 2012 in
February is the time to make the most of chocolate by serving warm individual chocolate puddings with a crusty top, soft sponge and a rich gooey chocolate centre. They can be cooked in small ramekin dishes, but slightly larger dishes, which provide enough space for the pudding to rise without tumbling down the sides, seem to work best.
YOU WILL NEED 5oz (150g) self-raising flour 2oz (50g) ground almonds 4tbspns cocoa powder 4oz (110g) dark chocolate — grated 7oz (200g) caster sugar 5fl oz (175ml milk) 2oz (50g) melted butter 1 free-range egg — beaten Pinch salt 1oz (25g) sliced almonds 5oz (150g) dark muscovado sugar 3tbspns cocoa powder 9fl oz (250ml) boiling water METHOD Turn the oven on to 180C/160F or gas mark 4.
Place the flour, ground almonds, cocoa powder, grated chocolate, salt and sugar in a large bowl and mix well together.
Mix together the melted butter, milk and egg in a separate bowl, then stir into the dry mix.
When the mixture is well stirred, divide between the dishes.
Mix the muscovado sugar and cocoa powder together and pour on the boiling water, stir well, then gently spoon this over the sponge mix.
This might look rather alarming, but worry not — during the cooking process the sauce will gradually sink into the sponge to provide the delicious sticky chocolate centre.
Toss a few sliced almonds over the top of each dish and bake for 20 minutes; then lower the oven temperature to 170C/150F or gas mark 3 for a further ten minutes.
When the top feels firm to the touch, the puddings are done and should be served immediately with fresh cream.
Dessert Recipes with Bill & Sheila
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