Chocolate Olive Cheesecake With A Fig And Chocolate Coulis

2010, Chef Kirsty

INGREDIENTS:

• chocolate sponge pudding
• tinned figs
• digestive biscuits
• feta cheese & green olive salad
• Pepsi

METHOD:

Melt some butter in a pan. Crush several handfuls of the digestive biscuits into it to make the cheesecake base. Add some Pepsi to the mixture. It will froth a bit but don't worry, it adds a special sweetness to the taste. Mash the contents of the pan with a spoon until it forms a coarse paste. Then, using a fish slice, spread it on a plate in a thin, flat layer and set it aside to cool and harden.

Chef Kirsty discovers that boiled sponge pudding and figs will absorb a large amount of cola

On another plate, empty a sponge pudding from its pot,scooping out the chocolate and spreading it on top of the pudding. Slice the pudding into thin rounds. Scoop out the contents of a second pudding and put it into a pan on the heat.

Separate the green olives and feta, and chop each into small chunks. Layer these alternately with the pudding rounds and reform the layered pudding into its pot. Put the refilled pot on a plate and reheat in the microwave.

Returning to the pudding heating in the pan, add the tinned figs and Pepsi. Bring to the boil, stirring thoroughly to mix the contents and prevent it from sticking.

Carefully remove the cooked olive and cheese-stuffed pudding from the microwave and place it in the centre of the biscuit base. Remove the pot, then take the chocolate fig mixture from the heat and spoon this on the biscuit base around the pudding centre.

Serve hot.

Kath: "No offence, but it really does look like a steaming pile of dog s***."

Al: "Speaking as a world-renowned chef, I have never seen anything like it before."

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