We Have a New Guest Chef

I love it!  I sent the call out looking for guest chefs, and lo and behold, you came forth.  I love seeing what’s cooking in your kitchens.  I get inspired with all your fabulous dishes.  October’s Guest Chef is none other than Sheree Watley, from

View from the Back

Doesn’t she have a gorgeous smile?


Sheree’s recipe is something sweet, something decadent, and something chocolate.  It doesn’t get much better than that, right?!  Sheree says her “beloved doesn’t believe a meal is complete without dessert”.  I am right there with him, believe me.  I always need something sweet after dinner, even if it is only just a bite or two.  Sheree makes a lot of different kinds of desserts too, because her beloved is “none too keen on eating the same dessert several days running. This means I either have to make a small amount or something that’ll easily freeze in portions”.   I like your way of thinking Sheree.

Sheree is sharing her recipe for Her Easy-Peasy Chocolate Pudding.

“This chocolate dessert falls into the former category and, what’s more, tastes quite different depending on whether it’s hot or cold – a result! It’s also rather indulgent and you can easily serve a smaller portion after several courses, either cooking it before dinner or while guests enjoy the cheese course. Furthermore, it’s made with ingredients that most cooks will have in their fridge and cupboards”.  This is already sounding like a win/win for me.  Decadent, versatile, and easy-peasy.  I LIKE it.

Sheree’s Easy-Peasy Chocolate Pudding

Easy Peasy Chocolate Pudding – Guest Chef Sheree Watley 1021 2019

100g (31/2oz) dark (semi-sweet) chocolate

2 tbspdulce de leche

2 medium organic eggs (approx. 55-60g shell on)

100g (1/2 cup) caster sugar

1/2 tsp espresso coffee powder

1/4 tsp fine sea salt



  1. Pre-heat the oven to 160ºC/140ºC fan/gas mark 3 (320ºF/275ºF fan).
  2. Chop or break the chocolate into small pieces and leave to melt, without stirring, in a heatproof bowl suspended over a pan of simmering water (or on a low heat in the microwave). As the chocolate melts, gently stir in the dulce de leche and turn off the heat.

2019-10-03 11.50.503.  Break the eggs into a large bowl, add the sugar, salt and coffee powder and beat until thick and fluffy.

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4.  Stir the chocolate and dulce de leche into the mixture. You need only two three or three stirs to incorporate it. Do not over-mix it.

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5.  Transfer to containers using a rubber spatula.  Heatproof china ramekins are ideal for these, but you can also bake them in ovenproof cups. I’ll use espresso cups if I’m making them as a dessert at a dinner party.

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6.  Put the containers into a roasting tin or baking dish. Pour enough boiling water to come halfway up the sides of them, then bake for 20 minutes until the surface is lightly crisp  – like a macaroon – and the inside rich, thick and creamy.

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7.  Serve with a teaspoon and, if you wish, some cantucci or brutti ma buoni (hazelnut) biscuits.

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Sheree’s Handy Hints

  1. As they bake, a soft crust appears on these puddings, while the inside stays rich and fondant-like. They will stay like that for an hour or two, should you wish to make them a little ahead of time.

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2.  The recipe is scaleable should you wish to make more (or less).

3.  I have baked these chocolate puddings hot for dessert at lunchtime and then my beloved has enjoyed another one cold in the evening, when it is like a thick, fudgy chocolate mousse.

4.  I think you could also play around with the flavour by adding a tbsp organic orange zest (chocolate-orange) rather than the 1/2tsp coffee powder which just enhances the chocolate flavour.

5.  You might be wondering what to do with the rest of the jar of dulce de leche? Never fear, I have some ideas.  Sheree has thought of everything.  I like her way of thinking.  She is already thinking ahead with what to do with the leftovers, assuming there are any leftovers.


A dollop of dulce de leche in your coffee will add sweetness and creaminess. Try it in your morning cup of “Joe” and you will never want to start your day any other way. This also works nicely in iced coffee or hot chocolate, especially when topped with whipped cream.

– Next time you make porridge, pancakes, french toast or waffles trade maple syrup for dulce de leche. Warm it in the microwave or on the stove and drizzle over breakfast for a morning delight.

– Instead of using buttercream to ice cupcakes try using dulce de leche as a topping. I’ve also used it in Caramel Banana Cake.

– Dulce de leche makes a fun dip or sauce for fruit and it’s delicious drizzled over ice cream

– If you adore sweet and savoury combinations try pairing dulce de leche with cheese (after all, they are both made from milk). Sounds yummy?

Thank you so much for sharing your decadent recipe Sheree.  This looks and sounds so delicious!  I love dulce de leche.  But I also think I have just gained another 10 lbs or so.  Thanks.  No, really, I am very appreciative and I thank you so much for sharing your recipe with everyone here at “A Jeanne in the Kitchen”.  I think everyone is going to love, love, love this recipe just as much as your special man does.

This picture says it all.  This is one happy man.  Love is in the chocolate pudding.

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This is just one of many fabulous ideas that comes from YOU!!!!  The “Kitchen” is always looking for new ideas and new recipes.  You can send me your recipes any time.  Send them to my email address at ljbjej@q.com,  along with pictures, the recipe, with at least one picture of YOU, the chef, as well as your first and last name and contact information. I always want to know what’s cooking in your kitchen.  You just never know.  You could be my next guest chef too.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

41 thoughts on “We Have a New Guest Chef”

  1. Ok, as soon as you tell me what castor sugar is and is dulce de leche just caramel sauce in a jar? Then I will figure out a way to “ketofy” it, lol. I’m thinking maybe subbing the castor sugar with coconut sugar and making sugar-free caramel sauce to replace the dulce de leche.

    Liked by 1 person

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