# Gently sift the flour into a bowl.
# Using the back of a serving spoon make a well in the centre of the flour and break in the eggs.
# Beat slowly, steadily incorporating all the flour.
# Beat in the milk, water and seasoning until the mixture is smooth and consistent and not too sticky.
To cook the puddings:
# Preheat the oven to gas mark 7, 425°F (220°C),
# Add all the beef dripping a large roasting tin with a solid base and place that on a baking tray on a high shelf in the oven.
# After 15 minutes place the tin over direct high heat while pouring in the batter - the dripping should be sizzling to the point of smoking. You need to ensure the fat, tin and oven are very hot.
# Return the tin to the baking tray in the oven.
# The pudding will take 25-30 minutes to rise and become crisp and golden.
Don't open the oven door as they cook, this can cause the pudding to collapse.
Pre heat the oven to 100°C.
Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside.
Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese.
Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature.
Serve with a green salad dressed with vinaigrette.
1. Preheat the oven to 170C/325F/Gas3. Line a 24x24cm tin with baking parchment
2. Bring a pan of water to the boil. Put the plain and milk chocolate with the butter in a large bowl, place over the boiling water, switch off the heat and allow to melt
3. In a separate bowl, whisk the eggs and sugar together until light fluffy and creamy. Add the beer and whisk in thoroughly, followed by the melted chocolate and butter, beat in until all combined again.
4. Sieve the flour and cocoa powder into the eggs and fold in until thoroughly combined, then fold in the nuts and remaining white chocolate pieces.
5. Pour the chocolate mixture into the prepared tin. Place in the oven and bake for 20 minutes. The top should be firm but the inside should still feel soft, ie still have a slight wobble. It should still be gooey!.
6. Allow the brownies to cool in the tin
7. To make the frosting, beat the fettle and milk together with an electric hand mixer until soft. Gradually add the icing sugar, beating now with a wooden spoon to avoid a volcanic storm. Beat vigorously until soft
8. When the brownie has cooled, spread the icing over the top and cut the brownies into squares.