Butterscotch Sauce

Ingredients 4oz Butter 4oz Soft Dark Brown Sugar 300 ml Double Cream Vanilla Essence Method Add the butter and sugar to a pan and bring to a slow boil (this will get very hot), little it vbubble away for a good 10-15 minutes, then add the cream and essence, let it bubble away until it starts to turn a rich caramel colour.

Read More

Italian Meringue

Ingredients 500g Caster Sugar Water 8 Egg Whites Method Put the sugar in a pan with just enough water to cover it, and heat to 140¬o C (Use a sugar thermometer) While the syrup is heating put the egg whites in a clean metal bowl and whisk till stiff peaks form. Once the syrup is at temperature slowly pour into the egg whites while continuing to whisk them, the heat from the syrup will cook the egg whites so no further cooking will be necessary.

Read More

Pavlova

Ingredients For the base 12 Egg Whites 1 ½ lb Caster Sugar 1 tsp Cornflour 1 tsp Vinegar For the topping Double Cream Vanilla Essence Fruit (Fresh berries such as raspberries or brambles are good) Method Put the egg whites in a stainless steel bowl and whisk until fluffy, add sugar, cornflour and vinegar and continue whisking until glossy. Spread on a tray or pipe into nests. Bake at 120o for a couple of hours, then turn the oven off and leave the meringue in to cool.

Read More

Sticky Toffee Pudding

Ingredients 12oz Dates 1pt Water 1tsp Bicarbonate of Soda 4oz Butter 12oz Soft Brown Sugar 4 Eggs 120z Plain Flour 1 tbsp Baking Powder Method Sift the flour and baking powder together. In a bowl cream the butter and sugar, then add the eggs one at a time with some of the sifted flour, waiting till it’s all incorporated before adding the next. Once all the eggs are in, add the rest of the flour and mix till smooth.

Read More