This was an easy recipe to begin with… a wartime friendly cheesecake-esk recipe… in individual ramekins which encourages mental images of sinking a spoon into a cream filled tub in front of a roaring fire… no? just me then? #AWKWARD
Anyhoo the plan was a wartime shortbread base [click here for recipe] , with a mock cream [click here for recipe] and strawberries (or really any berries/ fruit) on top. Not diet food but cheap, easy and cheerful.
Luckily, MrC had brought home some chocolate muffins (naughty naughty) on sale (ASDA 4pack)… so we addapted the recipe.
I cut off the mushroom like top and 1/3 of the cake (kiddies ate these while MrC and I did dinner and afters) and placed the bottoms in the ramekins.
Four muffiny cakes later, we plopped the mock cream on top (notice I left a gap between the top of the cake and the top of the ramekin…. cream space). On top of this we placed the strawberries – local, and so sweet.
Just a quickie not on the Mock cream……. remember to beat it to within an inch of its life…. like whipping up most creams you should be able to hold up a spoonful and it not run off.
The image opposite is of MrC’s masterful whipping of the mock cream….. and our dinner (Shepard’s pie) waiting for the potatoes to boil.
They were gorgeous, REALLY easy and fun to make with kids, If youre really feeling adventurous you can try the 1 egg sponge recipe underneath (even better if you have oven proof ramekins) or use the shortbread recipe…….ummm, but next time…. dont try and cook short bread thinly in a large cake pan!