ademchaoua/GeneralTextCorpus huggingface dataset:
Affogato recipe
 Affogato means ‘drowned’, which is exactly what you do to a scoop of vanilla ice cream with a strong shot of hot espresso. The pleasure of this classic dessert is the immediacy – the hot meeting the cold and tasting at all stages of melting, first with a spoon and then drinking the last drops straight from the bowl. It’s fun for everyone to count down ‘3, 2, 1’, then drown the four scoops of vanilla ice cream with the espressos. 4 scoops vanilla ice cream4 shots of espresso coffee 4 scoops vanilla ice cream 4 shots of espresso coffee Method Put a scoop of ice cream in four bowls, bearing in mind that the bowls should be small enough for the espresso to form a pool around the ice cream.Give each person a bowl and a freshly-made espresso. Pour the espressos over the ice cream and eat quickly. Put a scoop of ice cream in four bowls, bearing in mind that the bowls should be small enough for the espresso to form a pool around the ice cream. Put a scoop of ice cream in four bowls, bearing in mind that the bowls should be small enough for the espresso to form a pool around the ice cream. Give each person a bowl and a freshly-made espresso. Pour the espressos over the ice cream and eat quickly. Give each person a bowl and a freshly-made espresso. Pour the espressos over the ice cream and eat quickly.
Rhubarb fool recipe
 Beaten egg white gives Antony Worrall Thompson’s rhubarb-blushed fruit fool mouth-watering billowy peaks. 350g/12oz rhubarb55g/2oz caster sugar1 orange, juice onlywater150ml/¼ pint cream, whipped1 egg white, beaten until peaked 350g/12oz rhubarb 55g/2oz caster sugar 1 orange, juice only water 150ml/¼ pint cream, whipped 1 egg white, beaten until peaked Method Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.In a bowl, fold the egg white into the whipped cream.When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft. In a bowl, fold the egg white into the whipped cream. In a bowl, fold the egg white into the whipped cream. When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration. When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
Mug brownie recipe
 This simple, speedy brownie recipe is made in the microwave, so there's no need to fire up the oven. 15g/½oz unsalted butter20g/¾oz dark chocolate (minimum 70% cocoa solids), broken into chunks1 tbsp milk20g/¾oz light brown sugar10g plain white flour1 tbsp unsweetened cocoa powdersmall pinch salt1 tbsp milk, dark or white chocolate chips (optional)1 scoop vanilla ice cream (optional) 15g/½oz unsalted butter 20g/¾oz dark chocolate (minimum 70% cocoa solids), broken into chunks 1 tbsp milk 20g/¾oz light brown sugar 10g plain white flour 1 tbsp unsweetened cocoa powder small pinch salt 1 tbsp milk, dark or white chocolate chips (optional) 1 scoop vanilla ice cream (optional) Method Place the butter and chocolate into a microwave-safe mug. Microwave on high (800W) in 20-second bursts, until the chocolate and butter have melted and stir together. Mix the milk into the melted mixture. Add the sugar, flour, cocoa and salt and stir together to get a smooth mixture.Microwave on high for 45–60 seconds (for an 800W microwave, adjust timings for other wattages) until the brownie is bubbling and cooked but still a bit gooey in the middle. Remove from the microwave and sprinkle with the chocolate chips, if using. Leave to cool for 1 minute then serve with a scoop of vanilla ice cream on top, if preferred. Place the butter and chocolate into a microwave-safe mug. Microwave on high (800W) in 20-second bursts, until the chocolate and butter have melted and stir together. Place the butter and chocolate into a microwave-safe mug. Microwave on high (800W) in 20-second bursts, until the chocolate and butter have melted and stir together. Mix the milk into the melted mixture. Add the sugar, flour, cocoa and salt and stir together to get a smooth mixture. Mix the milk into the melted mixture. Add the sugar, flour, cocoa and salt and stir together to get a smooth mixture. Microwave on high for 45–60 seconds (for an 800W microwave, adjust timings for other wattages) until the brownie is bubbling and cooked but still a bit gooey in the middle. Remove from the microwave and sprinkle with the chocolate chips, if using. Leave to cool for 1 minute then serve with a scoop of vanilla ice cream on top, if preferred. Microwave on high for 45–60 seconds (for an 800W microwave, adjust timings for other wattages) until the brownie is bubbling and cooked but still a bit gooey in the middle. Remove from the microwave and sprinkle with the chocolate chips, if using. Leave to cool for 1 minute then serve with a scoop of vanilla ice cream on top, if preferred.
Coffee and chocolate custard pots recipe
 Shop-bought, low-fat custard forms the base of these easy chocolate dessert pots, flavoured with coffee, orange and cardamom. Each serving provides 155 kcal, 5g protein, 25g carbohydrates (of which 20g sugars), 4.5g fat (of which 3g saturates), 0g fibre and 0.1g salt. 400g shop-bought low-fat custard60g/2¼oz dark chocolate (minimum 70% cocoa solids), broken into pieces40ml/1½fl oz strong espresso coffee½ orange, finely grated zest only¼ tsp ground cardamom25ml/1fl oz light squirty cream, to serve¼ tsp cocoa powder, to serve 400g shop-bought low-fat custard 60g/2¼oz dark chocolate (minimum 70% cocoa solids), broken into pieces 40ml/1½fl oz strong espresso coffee ½ orange, finely grated zest only ¼ tsp ground cardamom 25ml/1fl oz light squirty cream, to serve ¼ tsp cocoa powder, to serve Method Heat the custard in a saucepan over a medium heat. Add the chocolate, espresso, orange zest and cardamom, stirring continuously until the chocolate has melted. Sieve into a jug.Divide equally between four 125ml/4½oz pots or serving bowls and refrigerate to firm up for at least 3 hours (it won’t set completely firm).When ready to serve, top with light squirty cream and a dusting of cocoa powder. Heat the custard in a saucepan over a medium heat. Add the chocolate, espresso, orange zest and cardamom, stirring continuously until the chocolate has melted. Sieve into a jug. Heat the custard in a saucepan over a medium heat. Add the chocolate, espresso, orange zest and cardamom, stirring continuously until the chocolate has melted. Sieve into a jug. Divide equally between four 125ml/4½oz pots or serving bowls and refrigerate to firm up for at least 3 hours (it won’t set completely firm). Divide equally between four 125ml/4½oz pots or serving bowls and refrigerate to firm up for at least 3 hours (it won’t set completely firm). When ready to serve, top with light squirty cream and a dusting of cocoa powder. When ready to serve, top with light squirty cream and a dusting of cocoa powder.
Nadiya's quick chocolate mousse recipe
Chocolate hazelnut mousse Nadiya's quick chocolate mousse has a secret ingredient. Nutella! Of course you can use any chocolate hazelnut spread to make this easy mousse. 200g/7oz chocolate hazelnut spread50ml/2fl oz full-fat milk600ml/20fl oz double cream1 tbsp cornflour3 tbsp icing sugar100g/3½oz roasted chopped hazelnutswhipped cream, from a can, to serve (optional)cocoa powder, for dusting (optional) 200g/7oz chocolate hazelnut spread 50ml/2fl oz full-fat milk 600ml/20fl oz double cream 1 tbsp cornflour 3 tbsp icing sugar 100g/3½oz roasted chopped hazelnuts whipped cream, from a can, to serve (optional) cocoa powder, for dusting (optional) Method Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool.Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as the mixture begins to thicken, pour in the chocolate hazelnut spread and keep whipping until stiff peaks are formed when the whisk is removed from the bowl.Fold through the hazelnuts (keeping a tablespoon back for decorating), then spoon into a serving dish or individual ramekins. If you want it to look extra special, you can pipe the mousse in.Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder. Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool. Pop the chocolate hazelnut spread into a bowl with the milk and heat in the microwave in 10-second bursts until the mixture is runny and viscous, but not steaming hot. This should not take more than 20 seconds. Set aside to cool. Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as the mixture begins to thicken, pour in the chocolate hazelnut spread and keep whipping until stiff peaks are formed when the whisk is removed from the bowl. Put the cream into a large bowl with the cornflour and icing sugar and begin whipping. As soon as the mixture begins to thicken, pour in the chocolate hazelnut spread and keep whipping until stiff peaks are formed when the whisk is removed from the bowl. Fold through the hazelnuts (keeping a tablespoon back for decorating), then spoon into a serving dish or individual ramekins. If you want it to look extra special, you can pipe the mousse in. Fold through the hazelnuts (keeping a tablespoon back for decorating), then spoon into a serving dish or individual ramekins. If you want it to look extra special, you can pipe the mousse in. Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder. Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder.
Rice pudding recipe
 Indulgent and creamy with lashings of nutmeg, Simon Hopkinson shows you how to make his foolproof rice pudding recipe. It's officially the perfect comfort food. 40g/1½oz butter100g/3½fl oz pudding rice (or Spanish paella rice)75g/2½oz caster sugar1 litre/1¾pints full-fat milk 150ml/5fl oz double cream 1 tsp vanilla extract or ½ vanilla pod, split lengthwayspinch salt plenty freshly grated nutmeg 40g/1½oz butter 100g/3½fl oz pudding rice (or Spanish paella rice) 75g/2½oz caster sugar 1 litre/1¾pints full-fat milk 150ml/5fl oz double cream 1 tsp vanilla extract or ½ vanilla pod, split lengthways pinch salt plenty freshly grated nutmeg Method Preheat the oven to 140C/285F/Gas 1. Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly. Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature. Preheat the oven to 140C/285F/Gas 1. Preheat the oven to 140C/285F/Gas 1. Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar. Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly. Pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly. Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature. Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the centre, it is ready. Serve at room temperature. Recipe tips I like my rice pudding plain, but you can add fruit, raisins or jam to the mixture.
Cherry cinnamon dump cake recipe
 This dump cake is exactly what it says on the tin: all the ingredients get dumped together and baked. The cherries, the dry cake mix and then the melted butter all go in care-free, and what comes out has cakey bits, crunchy bits, oozy bits and gooey bits. 500g/1lb 2oz cherries, pitted and halved 70g/2½oz caster sugar 1 tsp ground cinnamon2 tbsp cornflour pinch salt 500g/1lb 2oz cherries, pitted and halved 70g/2½oz caster sugar 1 tsp ground cinnamon 2 tbsp cornflour pinch salt 200g/7oz caster sugar 150g/5½oz plain flour 25g/1oz cocoa powder1 tsp ground cinnamon 1 tsp baking powder pinch salt 200g/7oz unsalted butter, melted 200g/7oz caster sugar 150g/5½oz plain flour 25g/1oz cocoa powder 1 tsp ground cinnamon 1 tsp baking powder pinch salt 200g/7oz unsalted butter, melted ice creamchocolate, melted ice cream chocolate, melted Method Preheat the oven to 180C/160C Fan/Gas 4 and have a small oven dish ready (about 25x20cm/10x8in or 2.6 litre/4½ pint).Put the cherries into the base of the dish with the sugar, cinnamon, cornflour and salt. Mix well.Now mix the cake ingredients. Put the sugar, flour, cocoa, cinnamon, baking powder and salt in a bowl and combine. Sprinkle the dry ingredients all over the fruit mix. Now drizzle over the melted butter and bake for 40–45 minutes. I like to serve this piping hot, with dollops of chocolate ice cream and a drizzle of melted chocolate. Preheat the oven to 180C/160C Fan/Gas 4 and have a small oven dish ready (about 25x20cm/10x8in or 2.6 litre/4½ pint). Preheat the oven to 180C/160C Fan/Gas 4 and have a small oven dish ready (about 25x20cm/10x8in or 2.6 litre/4½ pint). Put the cherries into the base of the dish with the sugar, cinnamon, cornflour and salt. Mix well. Put the cherries into the base of the dish with the sugar, cinnamon, cornflour and salt. Mix well. Now mix the cake ingredients. Put the sugar, flour, cocoa, cinnamon, baking powder and salt in a bowl and combine. Now mix the cake ingredients. Put the sugar, flour, cocoa, cinnamon, baking powder and salt in a bowl and combine. Sprinkle the dry ingredients all over the fruit mix. Now drizzle over the melted butter and bake for 40–45 minutes. Sprinkle the dry ingredients all over the fruit mix. Now drizzle over the melted butter and bake for 40–45 minutes. I like to serve this piping hot, with dollops of chocolate ice cream and a drizzle of melted chocolate. I like to serve this piping hot, with dollops of chocolate ice cream and a drizzle of melted chocolate. Recipe tips You can use frozen cherries for this recipe, just ensure they're defrosted ahead of time.
Knickerbocker glory recipe
 Knickerbocker glory, the dessert of childhood dreams! Very simple to prepare but impressive-looking when assembled, these will be loved by children and adults alike. 450g/1lb fresh raspberries2 tbsp icing sugar1 ripe mango, peeled, stone removed, diced150g/5½oz fresh blueberries12 scoops vanilla ice cream25g/1oz pistachios, coarsely chopped 450g/1lb fresh raspberries 2 tbsp icing sugar 1 ripe mango, peeled, stone removed, diced 150g/5½oz fresh blueberries 12 scoops vanilla ice cream 25g/1oz pistachios, coarsely chopped Method For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth.Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios. For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth. For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth. Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds. Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds. Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios. Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios. Recipe tips Tip 1: If anyone is allergic to nuts, you could replace the pistachios with crumbled ginger biscuits. Tip 2: The raspberry purée can be made in advance and kept, covered, in the fridge for up to 2 days.
Healthy plum crumble recipe
 By cooking the topping and filling separately you can dramatically reduce the amount of fat in a fruit crumble without compromising on flavour and texture. This topping is essentially a healthy granola, which can be made in advance and simply reheated in a low oven before serving. 200g/7oz jumbo rolled oats2 tbsp runny honeypinch salt2 tsp oil (such as sunflower, corn, rapeseed or light olive oil)½ tsp ground cinnamon 200g/7oz jumbo rolled oats 2 tbsp runny honey pinch salt 2 tsp oil (such as sunflower, corn, rapeseed or light olive oil) ½ tsp ground cinnamon 1kg/2lb 4oz ripe plums, halved and stoned (if desired although not essential)50g/1¾oz golden caster sugar2 star anise1 medium orange, zest and juice 1kg/2lb 4oz ripe plums, halved and stoned (if desired although not essential) 50g/1¾oz golden caster sugar 2 star anise 1 medium orange, zest and juice Method Preheat the oven to 200C/400F/Gas 6. Combine all the ingredients for the topping in a large bowl then spread in an even layer over a non-stick baking sheet. Bake for 15-20 minutes, or until crisp and golden-brown, shaking and stirring the mixture occasionally to ensure even cooking. Remove from the oven and set aside to cool.Meanwhile, combine the filling ingredients in a large casserole or heavy based pan with a lid. Cook over a high heat for 3-4 minutes until the sugar has dissolved. Reduce the heat, cover and simmer for about seven minutes, or until the plums are softened but still retain their shape. Remove the star anise and discard.Divide the cooked plums between warmed serving bowls, spoon the granola topping over and serve. Preheat the oven to 200C/400F/Gas 6. Combine all the ingredients for the topping in a large bowl then spread in an even layer over a non-stick baking sheet. Bake for 15-20 minutes, or until crisp and golden-brown, shaking and stirring the mixture occasionally to ensure even cooking. Remove from the oven and set aside to cool. Preheat the oven to 200C/400F/Gas 6. Combine all the ingredients for the topping in a large bowl then spread in an even layer over a non-stick baking sheet. Bake for 15-20 minutes, or until crisp and golden-brown, shaking and stirring the mixture occasionally to ensure even cooking. Remove from the oven and set aside to cool. Meanwhile, combine the filling ingredients in a large casserole or heavy based pan with a lid. Cook over a high heat for 3-4 minutes until the sugar has dissolved. Reduce the heat, cover and simmer for about seven minutes, or until the plums are softened but still retain their shape. Remove the star anise and discard. Meanwhile, combine the filling ingredients in a large casserole or heavy based pan with a lid. Cook over a high heat for 3-4 minutes until the sugar has dissolved. Reduce the heat, cover and simmer for about seven minutes, or until the plums are softened but still retain their shape. Remove the star anise and discard. Divide the cooked plums between warmed serving bowls, spoon the granola topping over and serve. Divide the cooked plums between warmed serving bowls, spoon the granola topping over and serve.
Pineapple vegan mug cake recipe
Pineapple upside-down mug cake This delicious microwave mug cake is ready in under 5 minutes. Turn out onto a plate if you have the patience, or eat straight from the mug! This recipe can be made vegan if you use plant-based milk. 2 tbsp sunflower oil, plus extra for greasing 5 tbsp self-raising flour 2 tbsp caster sugar 3 tbsp milk (you can use dairy or plant-based milk)¼ tsp mixed spice or cinnamon8 pineapple chunks from a tin1 tsp icing sugar, to serve 2 tbsp sunflower oil, plus extra for greasing 5 tbsp self-raising flour 2 tbsp caster sugar 3 tbsp milk (you can use dairy or plant-based milk) ¼ tsp mixed spice or cinnamon 8 pineapple chunks from a tin 1 tsp icing sugar, to serve Method Lightly grease the inside of a microwave-proof mug with the sunflower oil. Put the flour, sugar, remaining oil, milk and mixed spice in the mug. Mix well with a spoon then stir in the pineapple chunks.Microwave on high for 2 minutes, or until well risen. Leave to stand for 2 minutes. Run a knife around the edge of the cake and place a small plate on top of the mug. Invert the cake onto the plate. Sprinkle with sifted icing sugar and serve. Lightly grease the inside of a microwave-proof mug with the sunflower oil. Lightly grease the inside of a microwave-proof mug with the sunflower oil. Put the flour, sugar, remaining oil, milk and mixed spice in the mug. Mix well with a spoon then stir in the pineapple chunks. Put the flour, sugar, remaining oil, milk and mixed spice in the mug. Mix well with a spoon then stir in the pineapple chunks. Microwave on high for 2 minutes, or until well risen. Leave to stand for 2 minutes. Microwave on high for 2 minutes, or until well risen. Leave to stand for 2 minutes. Run a knife around the edge of the cake and place a small plate on top of the mug. Invert the cake onto the plate. Sprinkle with sifted icing sugar and serve. Run a knife around the edge of the cake and place a small plate on top of the mug. Invert the cake onto the plate. Sprinkle with sifted icing sugar and serve.