Hemingway parties are always full of delicious food and the annual bonfire party is no exception. Each year, a range of pies and an array of puddings (including the infamous ‘bonfire cake’) are made to feed the 100+ guests.
This year, I helped out by making a couple of puddings. I made the no bake rhubarb cheesecake and the bonfire cake, this year made from Panatonne and decorated with a rich chocolate butter cream, Cadbury’s flakes, mint Matchsticks, Terry’s chocolate orange segments and Smarties.
The cheesecake was a bit of an experiment. Jacks mum and I decided to add rhubarb pulp to the cheese topping and make a jelly out of the rhubarb juice for the top. The result:
There wouldn’t be a Hemingway bonfire party without carved pumpkins – so we set to work and carved away. Unfortunately mine is the rather amateur looking one!
No bake rhubarb cheesecake
1 pack Hobnobs
50g unsalted butter, melted
2 x 250g tubs marscapone
400g fresh rhubarb
100g golden caster sugar
3 tbsp water
100g golden icing sugar
10g gelatine powder
1. Blitz the Hobnobs in a food processor, add the butter and combine
2. Press the biscuits into the bottom of a greased tin and place in the fridge
3. Place rhubarb, water and sugar into a pan. Boil down until really mushy
4. Sieve the mushy rhubarb – keep the juice and the pulp separate
5. Beat the marscapone, icing sugar and rhubarb pulp together until well combined
6. Take the biscuit base out of the fridge and smooth over the marscapone mixture. Place back in the fridge to set
7. Heat 1/2 cup of rhubarb juice in the microwave and add gelatine powder. Mix until fully dissolved
8. Pour into the rest of the rhubarb juice and leave to cool
9. Take the cheesecake out of the fridge and pour on rhubarb juice. Place back in the fridge to set
It worked – it was delicious! Enjoy!