Easter is a time for big hearty family dinners and gorging on some of our favourite indulgent foods!
Apart from the staple ingredient – CHOCOLATE, which must feature in every household at some point over the Easter period, a tasty roast dinner is also high on the list of agenda!
The TOTAL Greek Yoghurt team have created three delicious recipes using fresh seasonal, Spring ingredients and the fridge essential TOTAL Greek Yoghurt: Yoghurt Marinated English Spring Lamb, Easter cup cakes and Baked Honey Chocolate Pudding With Total Greek Yoghurt.
TOTAL is available from all major supermarkets from 89 for 170g. Products in the range include TOTAL Greek Yoghurt, TOTAL 0% Greek Yoghurt, TOTAL 2% Greek Yoghurt and TOTAL 2% Honey split pot. The variants are available in 170g and 500g sizes (TOTAL 2% Honey Split pot in 150g only).
TOTAL Greek Yoghurt is made with cows’ milk and a live active yoghurt culture. The traditional straining method removes the whey of the milk and any excess water; giving TOTAL its distinctive thick texture and mild natural flavour (in fact it takes 2 litres of milk to make just one 500g pot). TOTAL is 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars.
Straining the yoghurt during production means that TOTAL Greek Yoghurt can be heated without splitting making it extremely versatile (not recommended for TOTAL 0%). To follow are TOTAL’S Easter recipes. Additional recipes are available at www.totalgreekyoghurt.com
BAKED HONEY CHOCOLATE PUDDING WITH TOTAL GREEK YOGHURT
Delicious, oozing chocolate dessert. Treat yourself! These are great for a dinner party, as they can be prepared and stored in the fridge for up to 48 hours in advance.
Prep time: 20 minutes Cook time: 10 minutes Serves: 8
Ingredients
4 pots of TOTAL 2% with Honey
200g dark chocolate (75% cocoa solids)
200g diced butter
110g golden castor sugar
4 egg yolks
4 large eggs
60g plain flour, sieved
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark
2. Prepare eight ramekin dishes by thoroughly buttering the inside and dusting with flour. Place a disk of greaseproof paper in the bottom of each ramekin.
3. Melt the chocolate, honey from one pot of TOTAL 2% with Honey, and butter together over a pan of water.
4. Whisk sugar, egg yolks and eggs until the mixture forms soft peaks.
5. Fold the chocolate mix into the egg mix, then fold in the flour.
6. Pour into ramekins and bake in the centre of the oven for seven minutes or until the puddings have risen above the ramekins. Allow to rest in a warm place for 2 minutes.
7. To serve, turn out onto the centre of a plate with a generous spoonful of TOTAL Greek Yoghurt (half of the yoghurt in a TOTAL Honey Twinpot per serving). Drizzle with the remaining honey.
Additional recipes are available at www.totalgreekyoghurt.com