Nina Nixon


I'm Nina, a photographer, film maker and forever wanderer.  Passionate about nature, the great outdoors and all of life's adventures.  This is the place where I keep all my 'field notes'


~ Black Forest Pudding ~

So the thing is..........!

I wanted to try out my new cavity dessert shell tin using Nigella's brownie recipe at the weekend.

Every time I flick through the 'Kitchen' cook book it always seems to fall open at that page, but I've been put off by the bad press these cake tins get.

Puddings sticking to the tin, a lot of time and waste....... so on and so forth. So I just let the page fall open, eye them up and move on - the easy route.

But temptation hit me hard early last week and I gave in. I purchased a cavity tin.

As you can see - the brownies turned out fine. Yes they wouldn't come out at first, but I just left the tin upside down on a cooling tray and walked away for five minutes which gave them enough time to get use to the idea of gently falling out on to the wire rack - hey presto - perfect little brownie bowls.

But what to fill with?

Wellllllllll - I kind of also had a go at making cherry jam from the cherries we kindly received from a friend last week - Hugh's cherry jam from the River Cottage 'Everyday' cookbook. You cook them up whole so no need to remove the stones, but it kind of didn't set.

More of a cherry sauce then a cherry jam I'd say.

So with a bit of whipped up cream dolloped into my brownie bowls and my unset cherry jam drizzled on top we had our very own 'deconstructed black forest pudding'

I wouldn't go so far as to say it was a gateau because the brownie bowls are very dense, not a light and bouncy sponge. But it tasted the same though, really.

Just lovely.

ps. sorry if the comments I leave are short and sweet at the moment - I'm trying to do a bit of juggle - these last couple of weeks of term. N xxx