Sticky toffee pudding

Name: Sticky toffee pudding
Prep time: 30 min
Cook time: 90 min
Yield: 8 servings
Ingredients: 225 g dates; 300 ml tea; 110 g Butter; 175 g Caster sugar; 3 Eggs; 250 g Plain Flour; 1.5 tsp Baking powder; 1 tsp Bicarbonate soda; 1 tsp vanila extract; 1 tsp expreso granules; 110 g Butter; 175 g brown sugar; 110 g Caster sugar; 300 g golden syrup; 250 ml single cream; 1 tsp vanila extract

Sticky toffee pudding

CourseDeserts

Servings	Prep Time
8 servings	30 min

Cook Time

90 min

Servings	Prep Time
8 servings	30 min

Cook Time

90 min

Sticky toffee pudding

CourseDeserts

Servings	Prep Time
8 servings	30 min

Cook Time

90 min

Servings	Prep Time
8 servings	30 min

Cook Time

90 min

Ingredients

225 g dates
300 ml tea
110 g Butter
175 g Caster sugar
3 Eggs
250 g Plain Flour
1.5 tsp Baking powder
1 tsp Bicarbonate soda
1 tsp vanila extract
1 tsp expreso granules

For hot toffee sauce

Servings: servings

Instructions

Chop dates finely and soak in tea for 15 minutes.
Preheat oven to 180 C / Gas 4. Prepare and line a 20cm (8 in) round cake tin.
Cream butter and caster sugar until light and fluffy.
Beat in the eggs one by one.
Sift in the flour and baking powder and fold into the mixture.
Add bicarbonate of soda, vanilla and espresso to the dates and tea.
Combine both mixtures to produce a loose soft dropping consistency.
Turn into the prepared tin and cook for 1 to 1 1/2 hours, or until skewer comes out clean.

To make the toffee sauce:

Put the butter, sugars and golden syrup into a heavy based saucepan and melt gently on a low heat.
Simmer for 5 minutes.
Remove from heat and gradually stir in the cream and vanilla extract. Return to heat and stir for 2 to 3 minutes until sauce is smooth.
Pour a little sauce onto a serving dish.
Place a portion of the pudding on top and pour over more sauce.
Pour remaining sauce into a jug to serve, along with softly whipped cream.

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Gluten Free Fairy Cakes

Coursecake

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Gluten Free Fairy Cakes

Coursecake

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Ingredients

Servings: cakes

Instructions

pre heat oven to gas mark 5 / 190c
beat sugar, eggs, vanila, milk and oil together
add flour, bicarb and baking powder
when mixed propperly put into paper cases
bake at 190 C / Gas mark 5 for 25 minutes.

Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Classic jam roly poly

Classic jam roly poly
This delicious pudding will bring back all of your childhood memories. Feel free to use any flavour jam you prefer. It’s the perfect winter comfort food. Serve with lashings of fresh custard.

Classic jam roly poly

Coursecake, Deserts

Servings	Prep Time
6 servings	20 min

Cook Time

35 min

Servings	Prep Time
6 servings	20 min

Cook Time

35 min

Classic jam roly poly

Coursecake, Deserts

Servings	Prep Time
6 servings	20 min

Cook Time

35 min

Servings	Prep Time
6 servings	20 min

Cook Time

35 min

Ingredients

250 g Plain Flour
2 tsp Bicarbonate soda
1 tsp salt
2 tsp Caster sugar
125 g shredded suet
8 tbl water
4 jam
1 Eggs mix with milk for brushing
1 tbl Milk mix with egg for brushing

Servings: servings

Instructions

Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
In a large bowl, mix together flour, baking powder, salt and sugar.
Stir in suet and enough water to create a soft, but not sticky dough.
On a floured surface, roll dough into a 20x30cm rectangle. Brush with jam, leaving a 1-2cm border all around.
Brush the border with egg wash. Roll the dough into a loose roll, starting at the short side. Pinch the ends to seal.
Transfer to prepared baking tray seam side down. Brush with egg wash and sprinkle with sugar.
Bake in preheated oven for 35-40 minutes or until golden and cooked through. Serve hot with fresh custard.

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Lemon drizzle muffins

Coursecake, Deserts, muffin

Servings	Prep Time
12 muffins	15 min

Cook Time

20 min

Servings	Prep Time
12 muffins	15 min

Cook Time

20 min

Lemon drizzle muffins

Coursecake, Deserts, muffin

Servings	Prep Time
12 muffins	15 min

Cook Time

20 min

Servings	Prep Time
12 muffins	15 min

Cook Time

20 min

Ingredients

sponge

Lemon drizzle

Servings: muffins

Instructions

Line a 12 cup muffin tin with paper cases.
In a large bowl, combine the first six ingredients.
In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
For an added extra take 500ml of double cream and grate a lemon zest into it, wip it up and pipe onto muffins, decorate with slice of lemon

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red velvet cake

This is the classic red velvet cake! This recipe makes a gorgeous, deep red colour that never fails to impress. Top with cream cheese icing for a traditional finish.

red velvet cake

Coursecake, Deserts

Servings	Prep Time
10 people	45 min

Cook Time

35 min

Servings	Prep Time
10 people	45 min

Cook Time

35 min

red velvet cake

Coursecake, Deserts

Servings	Prep Time
10 people	45 min

Cook Time

35 min

Servings	Prep Time
10 people	45 min

Cook Time

35 min

Ingredients

280 g Plain Flour
20 g Coco powder
1 tsp salt
110 g Butter
100 ml Vegetable oil
250 g Caster sugar
2 Eggs
2 tsp vanila extract
225 ml buttermilk
2 tsp food color gell red
1 tsp Bicarbonate soda
1 tsp vinegar

Servings: people

Instructions

Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
Combine the flour, cocoa and salt. Set aside.
In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
Whisk in the eggs one by one, then the vanilla extract and vegtable oil
Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with cream cheese icing. Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.

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Black Forest cake

Black Forest Gateau! This may seem like a chore to make, but the end result is well worth it. Layers of chocolate sponge, black cherry topping and whipped cream icing.

Black Forest cake

Coursecake, Deserts

Servings	Prep Time
12 people	1 huor

Cook Time

35 min

Servings	Prep Time
12 people	1 huor

Cook Time

35 min

Black Forest cake

Coursecake, Deserts

Servings	Prep Time
12 people	1 huor

Cook Time

35 min

Servings	Prep Time
12 people	1 huor

Cook Time

35 min

Ingredients

sponge

265 g Plain Flour sived
400 g Caster sugar sived
70 g Coco powder sived
2 tsp Baking powder
3 tsp Bicarbonate soda
2 tsp salt
3 Eggs beaten
150 ml Vegetable oil room temp
250 ml Milk room temp
2 tsp vanila extract

cherry filling

Cream Icing

750 ml Double Cream
5 tsp Icing sugar

Servings: people

Instructions

Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
To make the cherry filling: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
To make the icing: Combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.