New Recipes
Xmas Whoopie Cakes
Ingredients 125g butter softened 170g brown sugar 50g honey 1 egg 1 tsp vanilla essence 300g self raising flour ½ tsp bicarbonate soda 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground mixed spice 160ml milk For The Cream Cheese 125g cream cheese 70g butter softened 170g icing sugar sifted For The Fruit Filling 30g currants 30g raisins chopped 40g toasted slivered almonds 30g prunes chopped 30g dates chopped 30g sultanas chopped 30g cranberries chopped 50g brown sugar Splash or rum, brandy or port 1 lemon zest 1 tsp ground cinnamon 1 orange zest & juice ½ orange strained MethodWhisk together the butter, sugar, honey and vanilla until light and fluffy. Add egg & whisk until combined. Sift together the dry ingredients & fold into the egg mixture alternatively with the milk. Spoon heaped teaspoons into a greased whoopie pan or onto a lined baking tray & bake at 180 °C for 7-10 minutes until golden brown & firm to the touch. Allow to cool completely. For the Cream CheeseWhisk the cream cheese and butter until light & fluffy. Add the icing sugar & whisk until combined.For the Fruit FillingCombine all ingredients together & allow the flavours to develop for as long as possible.To AssembleFold the fruit mix into the cream cheese mix & combine. Spoon into the centre of a whoopie & top with another whoopie. Dust with icing sugar.
Learn more
Icecream Sandwiches
Ingredients (makes 10 sandwiches)For the Icecream 300ml cream 250g strawberry purée 175g sugar 5 egg yolks 1 vanilla bean, split & scraped 200g strawberries For the Cake 180g self raising flour 2 eggs 125g unsalted butter, softened Pinch salt 125g caster sugar 1 tsp vanilla essence 50ml milk MethodFor the IcecreamChop the strawberries & add 75g sugar & set aside to soften. Whip the egg yolks & 100g sugar until light & fluffy. Heat the cream and vanilla bean until just about to boil & slowly add to the whipped egg mixture. Pour into a large bowl & cook over a double boiler stirring constantly until it thickens & coats the back of a spoon. Strain & cool over an iced water bath. Add the strawberry purée. Place in an icecream machine or icecream bowl attachment on your KitchenAid mixer & churn until firm but soft. Strain the juice from the strawberries & fold the strawberries through the icecream. On a lined tray place a layer of the sandwich bases touching each other & top with strawberry icecream. Add the top of the sandwich and place in the freezer and allow to set. Once set, cut between the sandwiches to shape & enjoy as they are, or dip in melted white chocolate.For the CakeWhip the butter & sugar until light & fluffy, add eggs & vanilla. Fold through the sifted flour & salt with the milk. Spoon into a greased icecream sandwich pan & bake 6-8 minutes until golden brown. Demould immediately. Allow to cool.
Learn more
Banana & Caramel Cupcakes
IngredientsFor the Cupcakes 190g flour 10g baking powder Pinch salt 125g butter softened 220g sugar 3 eggs 75g natural yoghurt 50ml milk 2 ripe bananas mashed 1 pkt caramel filled easter eggs For the Chocolate Frosting 180g dark chocolate melted 250g butter softened 40ml milk 175g sifted pure icing sugar 1 tsp vanilla extract MethodFor the CupcakesHeat oven to 180°C. Whip together the butter and sugar until light & fluffy. Add eggs one at a time & continue whipping. Add milk, banana & yoghurt. Gently fold in the sifted dry ingredients. Do not over mix. Line the surprise pan with cupcake wrappers or spray lightly with cooking spray. Place a caramel egg on the spike. Spoon or squeeze in the cake batter & cover the surprise centre. Bake for 10-12mins until golden and cooked. Allow to cool. Pipe with chocolate frosting & decorate. For the Chocolate FrostingWhip butter and icing sugar until light and fluffy, add the milk, vanilla & melted chocolate and beat to combine. Pipe onto cakes and decorate.
Learn more
Jam Doughnuts
Ingredients 300g bakers flour 1 egg 35g sugar 20g butter softened 8g dried yeast (1 sachet) Pinch salt 100ml warmed milk 1 lemon zest Raspberry jam Cinnamon sugar Vegetable oil for frying MethodMix together the milk, yeast and sugar and dissolve. Sift the flour and salt and add the milk mixture and the egg. Knead together. Add the butter and knead until soft. Place in a large bowl and cover, allow to prove (double in size) in a warm place. Knock back and allow to prove again. Heat enough oil in a saucepan or small wok to fry. Roll the dough into 40-50g balls and fry in hot oil, turning occasionally. Once golden brown drain onto absorbent paper. While hot, use a squeeze bottle and squeeze jam into the doughnuts. Roll into the cinnamon sugar while hot and enjoy warm.
Learn more
Doughnut Maker Doughnuts
Ingredients For the Doughnuts 225g plain flour 100g castor sugar 10g baking powder 125g melted butter 190ml milk 1 egg (pinch of cinnamon powder or zest of 1 lemon optional) For Chocolate Glaze 100g dark chocolate chopped 100ml cream 5g glucose 15g sugar MethodFor the DoughnutsSift together the dry ingredients. Whisk together the egg, milk and butter. Fold the wet mixture into the dry ingredients and combine without over mixing. Heat the doughnut maker. Lightly grease the rings and spoon or pipe batter into the rings. Close the lid and cook for a few minutes until golden. Remove with a spatula & toss immediately into cinnamon sugar or cool on a wire rack and decorate once cool.Coloured IcingSift pure icing sugar and add colour or flavour and water to a coating consistency. Dip the doughnut into the icing halfway to get a clean coat on the top. Decorate with sprinkles, flowers or coconut, use your imagination.Chocolate GlazeHeat the cream, sugar and glucose. Take off the heat and add the chocolate & stir until melted. Allow to cool slightly. Dip the top of the doughnut in the chocolate and decorate.
Learn more
Coffee Eclairs
Ingredients (makes 20-24) For the Pastry 125g milk 125g water 100g butter 150g flour Pinch of salt Pinch of sugar 4 eggs For the Coffee Pastry Cream 500ml milk 4 egg yolks 100g caster sugar 45g cornflour 2-3 tablespoons instant coffee or 20g crushed coffee beans 100g whipped cream For the Chocolate Glaze 125g cream 100g sugar syrup 25g glucose 300g chocolate MethodFor the PastryHeat the oven to 220°C. Combine the water, milk & butter in a saucepan. Warm until the butter has melted. Take off the heat & add the flour salt & sugar. Mix well. Place back on a low heat & stir for a few minutes until the mix forms a ball & comes away from the side of the pan. Place into a KitchenAid Mixer & beat with a paddle attachment, adding the eggs one at a time until combined. Beat for a minute or two until the mixture becomes glossy. Place in a large piping bag, with a plain nozzle & pipe onto a lined baking tray or eclair pan in 10cm lengths. Bake in a hot oven for about 5 minutes until they have risen & start to get a little colour. Turn down the heat to 170°C & bake a further 10-15minutes until the centre has dried out & is not doughy. Allow to cool. Cut in half & pipe the pastry cream onto the bottom & dip the top with chocolate glaze. Enjoy with a coffee or tea & great company.For the Coffee Pastry CreamHeat the milk & coffee in a saucepan. Mix the egg yolks, sugar & cornflour together. When the milk has come up to the boil, pour over the egg mix & stir. Strain into the saucepan & stir constantly until it thickens & just comes to the boil. Pour into a bowl & allow to cool completely. Once cool fold in the whipped cream & pipe into the eclairs. The pastry cream can be made the day before. For the Chocolate GlazeHeat the cream, sugar syrup and glucose. Add the chocolate & turn off the heat. Stir until the chocolate has melted & set aside to cool to room temperature. You can store this in the refrigerator & use for glazing cakes or a great icecream topping!
Learn more
Ebelskivers
Ingredients (makes approx 24) Batter 150g plain flour 20g sugar ½ tsp baking powder Pinch salt 2 eggs, separated 250ml milk or buttermilk 30g butter melted Dash ground cinnamon Melted butter for greasing the pan Filling 2 apples, finely diced 50g butter Brown sugar Cinnamon MethodBatterIn a large bowl sift together the dry ingredients. In another bowl mix together the milk, egg yolks & melted butter, then add to the flour & mix. Beat the egg whites until stiff peaks form & fold through the batter. Heat the ebelskiver pan & brush with melted butter. Pour a spoonful of batter into each hole & top with a spoonful of filling. Pour over another spoonful of batter & allow to cook until golden on the base & bubbles form around the top. Turn with a small spatula & cook for a minute or two. Remove & dust with icing sugar or serve with your favourite syrup. (maple, butterscotch, chocolate, honey, your choice!) FillingMelt butter in a frypan & add the sugar, apples & cinnamon. Cook until tender. Add a squeeze of lemon juice & set aside.
Learn more
Croquembouche
Ingredients For the Choux Pastry 500ml water 500ml milk 10g sugar 10g salt 400g unsalted butter 600g flour 16 eggs Pastry Cream 1200ml milk 10 eggs yolks 250g sugar 115g cornflour 1 vanilla bean Caramel 600g sugar 240ml water 180g glucose 1 jar ready made fondant MethodFor the Pastry CreamPlace the milk & scraped vanilla bean in a saucepan. Heat gently until the milk comes to the boil. Whisk the yolks, sugar & cornflour in a bowl until thick & pale. Slowly whisk in the warm milk. Return the mix to the saucepan & stir over medium heat until the custard is thick & comes to the boil. Spread onto a tray to cool quickly. Cover the surface directly with plastic wrap to prevent a skin forming, cool completely.For the Choux PastryPreheat the oven to 200°C. Line 4 baking trays with baking paper & set aside. Combine the butter, water, sugar, milk & salt in a saucepan & bring to the boil. Remove from the heat & stir in the flour. Return to the heat & continue stirring until the mixture comes together & leaves the side of the pan. Cook over low heat for 1-2 minutes. Remove from heat & allow to cool slightly. Transfer to a KitchenAid bowl with the paddle attachment & gradually add the eggs one at a time. Beat for a few minutes until thick & glossy. Spoon the mixture into a piping bag fitted with a plain nozzle about 1cm in diameter. Pipe 3cm rounds onto the prepared trays, or use a macaroon matt as a guide, allowing space for spreading. Bake for 20-30 minutes until firm & hollow when tapped. Cool on a wire rack. Put pastry cream into a piping bag with a small plain nozzle & pierce a small hole in the base of each puff & fill with custard.For the CaramelCombine water, sugar & glucose in a saucepan & whisk gently until dissolved then cook until caramel in colour. Remove from the heat & dip the base of the pan in a bowl of water to cool slightly. Dip half the puffs in enough toffee to coat the top & place onto lined baking trays. Coat half the puffs with fondant (you may need to heat slightly) & then dip into white & silver sprinkles.To AssembleLightly grease the croquembouche cone. Dip the sides of the puffs in the toffee one at a time & place around the base of the cone. Alternating with fondant puffs. Continue adding puffs until the cone is covered. Gently ease the croquembouche & lift from the cone & place on a serving plate. Re-heat the remaining toffee then dip two forks back to back in it. Spin toffee around the Croquembouche if desired. Garnish with small bows & glace cherries.
Learn more
White Chocolate & Raspberry Charlotte
Ingredients For the Sponge 24cm Cake 85g cornflour 115g bakers flour 6 eggs separated 170g caster sugar 2 drops lemon juice White Chocolate Bavarois 220ml milk 220ml cream 120g good quality white chocolate (melted) 10g leaf gelatine (soaked in cold water) 90g sugar 100g egg yolks (about 5) 450g whipped cream 1 punnet raspberries 1 punnet blueberries 1 pkt frozen raspberries white chocolate to garnish MethodPreheat oven to 180°C. Sift together the cornflour & bakers flour. Whip the egg yolks & 60g sugar until light & creamy. Whip the egg whites with lemon juice & half the remaining sugar until stiff peaks form. Add the remaining sugar. Fold in the egg yolk mix, & then gently fold in the flours. Line a baking sheet with non stick baking paper & using a large piping bag with a plain nozzle, fill the bag & pipe into 8-9cm zigzags, piping the length of the tray. Bake for about 10 mins until cooked & golden. Allow to cool, Bake 2 x 24cm round cakes about 1½cm thick. Boil the milk & cream. Whisk the egg yolks with the sugar & then slowly add the boiled cream/milk mix. Add back to the saucepan & cook slowly, whisking constantly to 85°C until the mix coats the back of a spoon. Strain & add the melted chocolate & gelatine (squeeze out the excess water). Cool over an ice bath. Once cold fold in the whipped cream. To assemble: Line the sides of a 24cm springform cake tin with acetate & the base with baking paper. Place the strips of baked sponge around the side. Place a round of sponge cake on the base & line with frozen raspberries. Pour over half the white chocolate bavarois to come halfway up the cake pan & place in the refrigerator to set. Place another round of sponge on top & cover with more frozen raspberries. Top with remaining white chocolate bavarois & then allow to set in the fridge for a few hours. Garnish with fresh berries & white chocolate curls.
Learn more
Xmas Cake Pops
IngredientsYour favourite xmas cake or xmas pudding recipe MethodBake in the cake pop mould. Spoon into the silicon cake pop mould and bake for about 8-10 mins, until cooked. Once cool, coat in white chocolate or candy melts and decorate with cake toppers or sprinkles.
Learn more
White Chocolate Mousse Cups
Ingredients 200g Good quality White chocolate, melted 4 Egg yolks 30ml Brandy 350ml Cream whipped to soft peak Berries, mint and white chocolate decorations to garnish MethodWhisk the egg yolks and brandy over a double boiler until light and fluffy. Fold in the melted chocolate and then fold in the cream. Spoon into cups and allow to set in the fridge. Once set, garnish with berries and chocolate decorations. Alternatively, for the chinese spoons: Pour the mousse into a container and cover and chill in the fridge until firm. Dip a dessert spoon in hot water and glide the spoon over the top of the mousse and carefully place the quenelle onto a chinese spoon. Decorate with mint leaf, raspberry and a chocolate swirl. NOTE: you can also use the white chocolate bavarois recipe from the raspberry charlotte. Just reduce the quantity of the recipe.
Learn more
Traditional Christmas Shortbread
Ingredients 125g Rice flour 250g Plain flour 250g Butter 125g caster sugar MethodHeat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter. Press into the shortbread mould and smooth the top. Bake in the oven until lightly golden (about 40-45mins). When cool remove from the mould and slice into wedges. Alternatively for the decorated cookies, roll the shortbread dough into a ball and wrap and place in the fridge for ½ hour. Roll out to about 2-3mm thick and using your favourite xmas cutters, cut out shapes. Bake until lightly golden. Cool on a wire rack. Roll out fondant and cut to shape. Stick onto the baked shortbread using sugar syrup or edible glue and decorate with various sprinkles.
Learn more