Favourite Easter Recipes to Enjoy when Self-Isolating!

We are certainly living some interesting times. Although social distancing and self-isolating can be challenging at times, it’s also an opportunity to reconnect with simpler things and spent quality time with family. Easter Weekend is fast approaching, and what better way to celebrate it with delicious food and family-fun activities. With this in mind, our staff at Huntingdon Manor and Pendray Inn and Tea House are excited to share with you their favourite Easter recipes! Enjoy, and let us know how it went!  
 

The Chocolate Moelleux Recipe

An Easter recipe shared by our Sales & Marketing/Sustainability Manager, Julia Canton. As a true Belgian, all that chocolate is Julia’s favourite part of Easter.  The Chocolate “Moelleux”, is a simple but chocolicious recipe from her homeland that she absolutely recommends you try if you’re a chocolate lover!

For 4 servings you will need:  

• 150 grams of soft unsalted butter
• 150 grams of bitter dark chocolate
• 2 eggs and 2egg yolks
• 100 grams of sugar
• 70 grams of flour
• 1 pinch of salt

Step One: Melt the chocolate and butter in a bain-marie (heatproof bowl resting on a saucepan). Stir occasionally and make sure the bottom of the bowl is not touching the water.  
Step Two: While the chocolate and butter are melting, whisk two 2 eggs and 2 egg yolks with 100g of sugar using an electric whisk for 2-3 minutes, until the mixture has the consistency of melted vanilla ice cream.
Step Three: Once the chocolate and butter have melted, take the bowl off the heat, sieve in 70g of flour, stirring as you go. Add a pinch of salt, then mix in the sweet eggs.  Pour the mixture into 4 greased ramekins or silicon molds and cook in the oven at 430F for 10-12 minutes.  
Step Four: The “moelleux” will rise a little and harden around their edges. They are ready when they are still sod and a little runny in the middle.  Remove them form the ramekin 5 minutes after taking them out of the over. 

The moelleux are delicious warm or cold, and can be accompanied with ice cream, custard, and/or salted caramel sauce. 
 Bon appetit!! 

Recipe courtesy of  "What's Cooking in Belgium" by Neil Evans and Anna Jenkinson