Chocolate Peanut Fudge

200 gms Unsalted Peanuts
100 gms Unsalted Butter
400 gms Caster Sugar
250 mls  Milk
1 Teaspoon Vanilla Essence
1 Tablespoon Cocoa Powder
Preheat an oven to 180 degrees and toast the peanuts on a baking sheet until golden brown,remove from the oven and set aside to cool.
meanwhile lightly coat a small square cake tin with a little butter.
Heat the sugar,milk,vanilla,cocoa and a pinch of salt in a saucepan over a medium heat,stirring until the mixture is smooth and sugar has dissolved,bring to the boil and cook further until the mix reaches a temperature of 120 degrees,which should take about 20 minutes,remove from the heat and quickly stir in the butter,fold in the peanuts and pour into the prepared cake tin.
Allow to cool to room temperature and then cut into the desired size and serve.

Rhubarb Souffles With Marinated Raspberries

For the souffles you will need:-
250g cleaned Rhubarb
100ml Water
1teaspoon Vanilla Extract
25g Cornflour
50g Castor Sugar
1 egg,seperated
4 egg whites
Butter and extra sugar for greasing moulds
For the marinated raspberries:-
2 punnets Raspberries
30g caster sugar
40ml Water
20ml Cointreau
To make the souffles first cut the rhubarb into short pieces,place in a small saucepan and cover with water and bring to the boil then reduce the heat to low and allow to simmer until soft,rub the rhubarb through a fine sieve into another pan,press the rhubarb firmly through the sieve to extract as much fruit as possible leaving just the stringy pulp behind,add the vanilla to the rhubarb mix then mix the cornflour with the sugar and the egg yolk and stir until smooth and lump free,add this to the rhubarb/vanilla mixture bring to the boil stirring constantly,then turn off the heat and allow to cool before adding one egg white,stir well.
Whip the remaining egg whites in a clean bowl until they form peaks,using a whisk stir a quarter of the whites into the rhubarb mixture then gently fold the remaining egg whites into the mixture,be gentle but quick so as no to lose any of the air that has has been added.
Butter 4 souffle molds and sprinkle with sugar,fill the molds until the mixture is about 1cm under the rim,place the molds in an ovenproof dish and fill the dish with hot water until 1cm under the rim of the molds.Bake them in a preheated 190-200C oven for 35 to 40 minutes.
While the souffles are baking prepare the raspberries by dissolving the caster sugar in the water,bring to the boil and then reduce heat to simmer and simmer until the mix starts to thicken slightly ,add the cointreau and raspberries ,cover and turn off the heat.
Serve the souffles by turning out on dessert plates ,arrange raspberries on side.