I have no Auntie Tracey words of wisdom other than be true to yourself in all you do and have no regrets. But I do have a recipe for chocolate pudding that will make everyone smile.
I Can’t take full credit for this - originally a Rachel Allen recipe that I tweaked. It’s very moreish and simple to make but so impressive everyone will think you’ve spent ages labouring away in the kitchen.
100 grams dark chocolate - at least 60% cocoa
2 large eggs - room temperature
75 grams caster sugar
3 tablespoons Chambord (raspberry liqueur)
250 grams mascarpone
150 - 175 grams fresh raspberries
This is supposed to serve six but that would be small portions so I serve four.
Prepare the bowls you are going to serve this in by putting an equal amount of the fresh raspberries in the bottom of each - saving a few to decorate the top of each dish.
Break the chocolate into small pieces and melt either in a heatproof bowl over boiling water or as I do cover a bowl loosely with cling film and microwave in 30 second bursts until the chocolate is melted (should take about 2 minutes max), then stir so chocolate is smooth.
Add the 2 eggs, caster sugar and Chambord to the warm chocolate and mix with an electric hand mixer until combined and the bowl has cooled down.
Then add the mascarpone and whisk until all combined, it will turn a pale chocolate colour - don’t over whisk.
Divide equally between the four dishes decorate with the raspberries you’ve saved and pop in to the fridge for at least couple of hours to chill.
Serve with a wafer swirl or two and enjoy.