Chefs showcase their creativity with the new McDougalls Cocoa Powder
To help inspire other chefs in the education and healthcare sectors we are continuing our spotlight on the recipes created by the entrants for our McDougalls Cocoa Power Baking competition. These chefs were given the challenge of showing us how they would use this new product. We’ve absolutely loved the variety of dishes we have received. Look out for each dish being shared on our Twitter and Facebook channels. McDougalls Cocoa Powder offers a healthy, premium and naturally gluten free option for schools and healthcare operators. It also has the added bonus of being suitable for vegans, and those caterers following the Food for Life accreditation.
Nicola Hastie’s McDougalls Oaty Chocolate Cookie Sandwiches
The chocolate oaty cookies are a big hit with the children and staff, but for this competition Nicola did it with a twist and included a filling for a change. They were very much enjoyed by everyone!
- 200g McDougalls Plain Flour
- 100g Rolled oats
- 10g Baking powder
- 100g Margarine
- 50g Granulated sugar
- 1tbsp McDougalls Cocoa Powder
- 75g Golden syrup
For the buttercream filling
- 500g Unsalted butter
- 1kg Icing sugar
- 1tbsp Milk
- 2tbsp Vanilla
- 2 bars Twirl
- Pre-heat the oven to 180°C/350°C/Gas Mark 4.
- Mix the flour, rolled oats, baking powder, margarine and sugar together until the mixture resembles crumbs. Add the McDougalls Cocoa Powder and golden syrup and continue mixing until the ingredients come together as a stiff dough.
- Turn the mixture out onto a floured surface.
- Divide the mixture into 12 equal portions and then roll into a sausage shape. Cut into 8 equal balls.
- Place the cookies onto a greased tray, and flatten with the palm of your hand and bake in the pre-heated oven for 20 – 30 minutes.
- To make the filling, cut the block of unsalted butter into cubes and put into a mixer. Mix with the icing sugar and milk until coming together. Then add the vanilla before mixing on a high speed for up to 5 minutes until white and fluffy.
- Crumble the Twirl bars into the buttercream and mix until evenly distributed.
- Put the buttercream into a piping bag and pipe between two biscuits to make a sandwich.
Mikaela Seguara’s McDougalls Chocolate & Sweet Potato Brownie
Mikaela is enthusiastic about cooking, baking and loves to learn new recipes. McDougalls Cocoa Powder came at the right time for the team at Candlewood and Mikaela was very excited to create a healthy dessert with lots of love and care for their sweet-toothed residents.
- 3 Small, sweet potatoes
- 1 cup Flour
- 1 cup Brown cugar
- ½ cup Sunflower oil
- 1 ½ cup McDougalls Cocoa Powder
- 1tsp Baking powder
- 1tsp Vanilla flavouring
- Juice of half a lemon
For the topping
- 250g Butter
- 250g Icing sugar
- 150g Cream cheese
- Food colouring
- Pre-heat the oven to 180°C.
- Line an 8-inch pan with parchment paper.
- Roast the sweet potatoes (no need to peel) for 1 hour. Once roasted, peel and mash the roast potato, add the sunflower oil, the lemon juice and the vanilla. Mix well.
- Add the flour, sugar, baking powder and McDougalls Cocoa Powder. Mix well and pour into your greased tin.
- Put in the pre-heated oven for 35 – 40 minutes.
- To make the topping, beat the soft butter with icing sugar for 2 minutes. Add the cream cheese and beat for an additional 2 minutes. Add the food colouring and beat for a final time until the colour is evenly distributed.
- Once done, remove the brownie from the oven and allow to cool. Once cool, spread the topping over the top and put in the fridge to set.
- Serve with vanilla ice cream.
Majlinda Ndoj’s McDougalls Coffee-Free Tiramisu
Majlinda decided to reinvent the classic Tiramisu recipe for one of the residents she cooks for, Patrick. Due to Patrick not liking the taste of coffee in his desserts, sge felt this would be the ideal opportunity to get creative and make Patrick a coffee-free Tiramisu by using McDougalls Reduced Fat Cocoa Powder. She used similar techniques to the traditional method, however, decided to substitute the coffee elements for the cocoa powder and soaked the ladyfingers in that instead. The addition of cinnamon sprinkled on the top of the tiramisu was implemented due to this being Patrick’s favourite spice and added that extra bit of flavour.
For the cocoa mixture:
- 3tbsp McDougalls Cocoa Powder
- 3tbsp Sugar
- 2tbsp Water
- 2cups Whole milk
For the tiramisu
- 3 Large egg yolks
- 1 cup Sugar, divided
- 2 cups Mascarpone cheese
- 1 cup Whipping cream
- 45 Crisp lady fingers
- 1/4 cup Semi-sweet chocolate chips
- 2tsp Cinnamon
- 12 Strawberries (one per dish)
- 12tbsp Nutella (1tbsp per dish)
- Mix the McDougalls Cocoa Powder, 3tbsp sugar and water in a saucepan until smooth. Bring to the boil, stirring constantly for 2 minutes. Stir in the milk until blended, transfer to a bowl and allow to cool.
- In a heatproof bowl whisk the large egg yolks and sugar until blended. Place over simmering water in a large saucepan. Whisk constantly until thermometer reads 160°C.
- Remove from the heat and beat until thick and pale yellow. Add the mascarpone and beat until smooth, scrapping down the sides of the bowl.
- In another bowl, beat the cream until it begins to thicken. Add the remaining sugar and beat until soft peaks form. Fold the cream mixture into the mascarpone mixture.
- To assemble, spread a third of the cream mixture into the base of your dish. Quickly dip half of the lady fingers into the cocoa mixture that you have allowed to cool, arrange over the cream. Repeat this process to create the layers.
- Sprinkle cinnamon on top and refrigerate for at least 8 hours before serving.
- Serve with a fresh strawberry and Nutella.
Katherine Bridge’s McDougalls Cocoa & Orange Not Cross Buns
Katherine and her teams are always trying to encourage our children to eat more fruit, so she was really keen to incorporate fruit into her recipe. She also wanted to keep refined sugar to a minimum, but for it to still feel it was a treat to eat! We hope you enjoy them as much as the children and staff at Breachwood Green JMI School.
- 2 Oranges (zest from both, plus juice of half an orange – keep remainder for the glaze)
- 200g Sultanas
- 100ml Boiling water
- 500g McDougalls Soft Bap Mix
- 40g McDougalls Cocoa Powder
- 2tsp Ground ginger
- 250ml Cold water
- McDougalls Plain Flour for dusting
For the not cross paste (optional)
- 50g McDougalls Plain Flour
- 50ml Cold water
- For the orange glaze
- Juice of 1 ½ oranges
- 50g Icing sugar
- Pre-heat the oven to 220°C/425°F/Gas Mark 7.
- Lightly oil a gastronorm tray and set aside.
- Zest the oranges over the sultanas in a bowl, add juice from half an orange and the boiling water. Set aside to allow the sultanas to plump up.
- Combine the McDougalls Soft Bap Mix, McDougalls Cocoa Powder and the ginger in a bowl fitted with a dough attachment.
- When the raisins have absorbed some of the moisture, add them to the mix (including the liquid). Add the cold water.
- Mix on a slow speed for 1 minute and then on a medium speed for 7 minutes.
- Meanwhile, put the icing sugar and remaining orange juice into a small saucepan. Bring to the boil and then lower to a simmer until it is slightly reduced and resembles a syrup. Remove from the heat.
- If using, create the not cross paste by mixing together the McDougalls Plain Flour and water to a smooth paste and then transfer to a piping bag.
- When the dough is ready, transfer it to a lightly floured surface. Divide the dough into 15 equal pieces (approximately 75g) and roll into balls. Place the buns in 5 rows of 3. Allow to prove in a warm place until they have doubled in size.
- If using the paste to decorate, snip the end off the piping bag and pipe a design of your choice on the buns.
- Bake in the pre-heated over for 15 – 20 minutes.
- Remove from the oven and allow to cool for five minutes before brushing the buns with the orange glaze.