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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Italian sponge fingers (Savoiardi)

Coursecake

Servings	Prep Time
48	30

Cook Time

Servings	Prep Time
48	30

Cook Time

Italian sponge fingers (Savoiardi)

Coursecake

Servings	Prep Time
48	30

Cook Time

Servings	Prep Time
48	30

Cook Time

Ingredients

4 Eggs
125 g Caster sugar
1 tsp vanila extract
1 pinch salt
115 g Plain Flour

Servings:

Instructions

Preheat oven to 190 C / Gas 5. Line three baking trays with baking parchment.
Prepare a pastry bag with a plain 1.25cm piping nozzle.
Separate the eggs.
Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light coloured. This will take about 5 minutes.
In a clean bowl beat the egg whites until they hold soft peeks.
While beating, slowly add the salt and the remaining sugar until combined.
Gently fold the beaten egg whites into the egg yolk mixture.
Sieve the flour over the egg mixture and gently fold it in.
Fill the pastry bag with half of the batter and pipe 9cm fingers, 4cm apart, in rows on the baking parchment. Continue with the second half of the batter in the same manner.
Bake at 190 C / Gas 5 for about 15 minutes until firm to the touch and golden.
Remove the paper and fingers from the baking tray and place on racks to cool. After cooling, remove fingers from the paper and use or store between layers of greaseproof paper in a airtight container. These freeze well.

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Gluten-free chocolate cake

Gluten-free chocolate cake

Coursecake, Deserts

Servings	Prep Time
12	15 min

Cook Time

45 min

Servings	Prep Time
12	15 min

Cook Time

45 min

Gluten-free chocolate cake

Coursecake, Deserts

Servings	Prep Time
12	15 min

Cook Time

45 min

Servings	Prep Time
12	15 min

Cook Time

45 min

Ingredients

Servings:

Instructions

mix butter, sugar and eggs
sieve flour, chocolate, baking poder and salt together
mix all together
stickin oven at gas mark five for about 45min

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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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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Gluten free Victoria sponge

Coursecake

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Gluten free Victoria sponge

Coursecake

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Ingredients

Servings: people

Instructions

Preheat the oven to 190 C / Gas 5. Grease and line 2 (18cm) sandwich pans.
Put all ingredients into a bowl and whisk with an electric whisk for 2 minutes.
Divide the mix between the two tins.
Bake for 25 minutes.
Turn out onto a wire rack to cool, then sandwich together with jam and / or buttercream.

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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Best chocolate ganache

This is a professional, foolproof ganache recipe that requires just three ingredients. It keeps in the fridge for up to two weeks, or about 3 days at room temperature.

Best chocolate ganache

CourseDeserts

Prep Time

Cook Time

Prep Time

Cook Time

Best chocolate ganache

CourseDeserts

Prep Time

Cook Time

Prep Time

Cook Time

Ingredients

Servings:

Instructions

Ganache can be made in several ways, tub in microwave, saucepan on stove or double boiler method, It doesn’t really matter which method you prefer the result is always the same. I find throwing it all in a bow and bunging it in the micro wave for a couple of 1 min bursts to get it going then down to 30 sec bursts until it’s all well and truly melted and mixed together works fine just give it a good stir after every burst in the microwave.

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Vanilla cream filling

CourseDeserts

Servings	Prep Time
8 people	10 min

Cook Time	Passive Time
5 min	30 min

Servings	Prep Time
8 people	10 min

Cook Time	Passive Time
5 min	30 min

Vanilla cream filling

CourseDeserts

Servings	Prep Time
8 people	10 min

Cook Time	Passive Time
5 min	30 min

Servings	Prep Time
8 people	10 min

Cook Time	Passive Time
5 min	30 min

Ingredients

Servings: people

Instructions

Combine the milk and vanilla extract; bring to the boil.
Beat egg yolks and icing sugar until light and fluffy.
Stir in the cornflour.
Gradually pour in hot milk, stirring constantly.
In a double boiler, cook the mixture over medium high heat for 2-4 minutes, stirring constantly.
Reduce heat and whisk the mixture for few more minutes.
Set aside to cool before using as required.

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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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chocolate chip muffins

Coursecake, Deserts, muffin

Servings	Prep Time
12 muffins	10 min

Cook Time

20 min

Servings	Prep Time
12 muffins	10 min

Cook Time

20 min

chocolate chip muffins

Coursecake, Deserts, muffin

Servings	Prep Time
12 muffins	10 min

Cook Time

20 min

Servings	Prep Time
12 muffins	10 min

Cook Time

20 min

Ingredients

125 g Butter
125 g Caster sugar
1 tsp vanila extract
2 Eggs
300 g Plain Flour
2 tsp Baking powder
1 pinch salt
150 ml Milk
100 g Chocolate chips

Servings: muffins

Instructions

Preheat oven to 200 C / Gas 6. Grease a 12-hole muffin tin and dust with flour or line it with paper cases.
Beat the butter with a hand mixer until very creamy. Gradually stir in sugar and vanilla and mix well. Stir in eggs one by one, stirring well after each egg.
Fold the flour, baking powder and salt alternately with milk into the dough using a spatula. Finally, fold in the chocolate pieces.
Fold the flour, baking powder and salt alternately with milk into the dough using a spatula. Finally, fold in the chocolate pieces.
Spoon mixture into prepared muffin tin. Bake in the preheated oven for about 20-25 minutes. Use a skewer to test if the muffins are baked in the middle.
Allow the muffins about 10 minutes to cool in the tin and then cool completely on a wire rack.

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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.

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