Bejewelled Puddings

Ingredients

Ingredients for sponges
100g butter
70g brown sugar
2 medium eggs, beaten (for vegan*use 2 tbsp soya flour with 4 tbsp water)
100g ground almonds
40g plain flour
1 tsp baking powder
pinch nutmeg and cinnamon
450g fruit - cherries, apricots, raspberries, blue berries or your choice
3 tbsp caster sugar
200ml of flavoured brandy or liqueur to match fruit e.g. crème de cassis for raspberries, apricot brandy for apricots, cherry brandy for cherries etc.

Ingredients for brandy sauce
Cooking and preparation time 10 minutes
30g butter or vegan margarine*
30g plain flour
350ml milk or soya milk*
350ml milk or soya milk*
20g caster sugar
100ml single cream or soya cream*
2 tbsp brandy
2 drops of vanilla or almond extract

Method for the sponges

01

Preheat the oven to 180°C/Gas Mark 4.

 

02

To make the sponge base, cream together the butter and brown sugar. Now add the eggs, almonds, flour, baking powder, nutmeg, cinnamon and mix in thoroughly. Set aside.

 

03

Make the fruit layer next. Add the fruit, sugar and brandy or liqueur to a small saucepan and simmer until most of the liquid has been absorbed. This should take around 15 minutes.

 

04

Grease four ramekins and line with baking parchment. Place the fruit mixture into each of the ramekins then add the sponge mixture. Bake in the oven for 25 minutes or until the sponge has risen and is crisp.

 

05

When done, let the puddings cool slightly before turning them out onto a plate each. You may need to go around the puddings with a sharp knife if they have stuck to the sides, carefully remove baking parchment.

 

Method for the brandy sauce

01

Gently melt the butter (or margarine) then add the flour, stirring with a whisk. Allow to cook for two minutes, keep stirring.

 

02

Slowly add the milk, stirring all the time. As the milk is added the sauce will start to thicken.

 

03

Add the sugar and allow the sauce to cook for 5 minutes on a low heat, stirring from time to time.

 

04

Add the cream and brandy plus either vanilla or almond extract. Bring slowly back to a higher temperature stirring all the time then serve immediately.

Easy chocolate cake

Less than 30 mins preparation time

30 mins to 1 hour cooking time

For the cake

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing

• 200g/7oz plain chocolate
• 200ml/7fl oz double cream

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. Technique: Greasing and lining cake tins
   Watch technique0:33 mins
3. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
4. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
5. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
6. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
7. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
8. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
   
   Technique: Removing cakes from a cake tin
   Watch technique0:32 mins
9. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
10. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Carrot cake with cream cheese icing

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 10-12

Ingredients

• 250g/9oz plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 150g/6oz light brown sugar
• 50g/2oz walnuts, shells removed
• 220g/8oz canned pineapple slices, chopped
• handful sultanas
• 2 ripe bananas, mashed
• 1 passion fruit, pulp only
• 150g/5oz carrots, grated
• 150ml/5fl oz corn oil
• 3 free-range eggs

For the icing

• 125g/4oz butter, softened, plus extra for greasing
• 225g/8oz cream cheese
• 450g/1lb icing sugar
• 1 tsp vanilla extract
• 100g/3½oz creamed coconut, grated
• 50g/2oz crushed pecans, to decorate

Preparation method

1. Preheat the oven to 160C/320F/Gas 2.
2. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.
3. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.
4. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
5. If the cake top is browning too much, cover with a circle of kitchen foil.
6. Remove from the oven when ready and allow to cool on a wire rack.
7. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy.
8. Add sugar and vanilla extract and mix well.
9. Add the coconut and mix again.
10. Once the cake is cool, remove from the cake tin and spread the icing all over the cake.
11. Decorate the cake with a few crushed pecans and serve in generous slices.

Salted caramel millionaire’s shortbread

Less than 30 mins preparation time

1 to 2 hours cooking time

Makes 9 squares

Ingredients

For the shortbread

• 175g/6oz unsalted butter
• 75g/2½ oz caster sugar
• 1 vanilla pod, split and seeds scraped out
• 225g/8oz plain flour

For the caramel

• 200g/7oz unsalted butter
• 1 x 397g/14oz can condensed milk
• 4 tbsp golden syrup
• 1 tsp sea salt

For the topping

• 350g/12oz milk chocolate

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
2. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
3. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
4. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes
5. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
6. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.

Christmas biscuits

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 24

Ingredients

• 100g/3½oz unsalted butter, softened at room temperature
• 100g/3½oz caster sugar
• 1 free-range egg, lightly beaten
• 275g/10oz plain flour
• 1 tsp vanilla extract
• To decorate
• 400g/14oz icing sugar
• 3-4 tbsp water
• 2-3 drops food colourings
• Edible glitter

Preparation method

1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
2. Cream the butter and sugar together in a bowl until pale, light and fluffy.
   
   Technique: Creaming butter by hand
   Watch technique0:50 mins
3. Beat in the egg and vanilla extract, a little at a time, until well combined.
4. Stir in the flour until the mixture comes together as a dough.
5. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
6. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
9. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens.