Swiss Roll Recipe.IngredientsFor the Swiss roll:3 free-range eggs75g/3oz caster sugar75g/3oz self-raising flourFor the filling:3-4 Tbs of Chocolate spread. To serve:icing sugarPreparation method:Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tinWhisk the eggs and sugar in a bowl until pale and fluffy.Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.Remove from the oven and turn the sponge out onto another piece of grease-proof paper.For the filling, spread the chocolate spread onto the sponge, leaving a small gap around the edges.Roll the sponge to cover the chocolate and repeat the process until all of the chocolate spread have been covered. Dust with icing sugar and serve.Alex
Cupcakes.Ingrediants:240g Plain Flour280g Caster Sugar1 Tablespoon Baking PowderA pinch of Salt80g Unsalted Butter, at room temperature.240ml MilkA few drop of Vanilla Extract2 eggsFor Vanilla Frosting:500g Icing Sugar160g Unsalted Butter, at room temperature.50ml Milk1 1/2 Teaspoons of Vanilla ExtractMethod:Put the flour, baking powder and salt into a bowl and leave to one side.Add butter and sugar into a freestanding electric mixer and beat on a slow speed until it is creamed. Add eggs one at a time,. Keep whisking until everything is combined. Add 1/3 of your dry ingredients and 1/3 of your milk into the mixture. Repeat this until all milk and dry ingredients have been added and combined with the mixture. Add a few drops of vanilla extract.Then mix the mixture with a wooden spoon, don't over mix! Place batter into the cupcake cases until they are two-thirds full and bake for 20-25 minutes, or until light golden and the sponge bounces back when touched.To make the Vanilla Frosting:First beat the butter and icing sugar in a freestanding electric mixer. Turn the mixer down to slow speed.When mixed well, combine the milk and vanilla extract in a separate bowl.Add the milk mixture to the butter mixture (Mixer still running at low speed)couple of tablespoons at a time. Repeat this until all of the milk mixture has been used.Turn Mixer to high speed and leave for 5 minutes. The longer the frosting is beaten, the fluffier it will be.Hope you enjoy the recipe!Alex
PROFITEROLLS RECIPE!Choux pastry:250ml (8 fl oz) water125g (4¼ oz) butter125g (4¼ oz) plain flour1/4 teaspoon salt4 eggsFilling:450ml (16 fl oz) double cream1 tablespoon caster sugar1/2 teaspoon vanilla extractTopping:75g (3 oz) plain chocolatePreparation method:Prep: 15 mins | Cook: 1 hour1.Preheat oven to 230 C / Gas mark 8.2.In medium saucepan, bring water to the boil. Add butter and stir as it melts, then return to the boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each egg until smooth. Spoon the choux pastry in heaped tablespoons, 7cm apart, on a baking tray.3.Bake 15 minutes in the preheated oven then reduce heat to 160 C / Gas mark 3 and bake for 25 more minutes. Don't be tempted to open the oven door as this may cause them to flop.4.Remove profiteroles from oven, split and remove soft dough from centre. Turn oven off and return pastries to dry in cooling oven, 20 minutes more. Cool completely on wire rack.5.In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill profiteroles with whipped cream. Melt chocolate in microwave or slowly over low heat. Drizzle melted chocolate over tops of profiteroles. Serve immediately.
Key Lime Pie Recipe!Ingredients:300g Hob Nobs150g butter , melted1 x 397g tin condensed milk (we used Nestlé)3 medium egg yolksfinely grated zest and juice of 4 limes300ml double cream1 tbsp icing sugarextra lime zest, to decorateMethod:1. Heat the oven to 160C/fan 140C/gas 3 Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.Alex
Rice PuddingIF YOU DOUBLE THE RECIPE ALLOW ANOTHER HOUR! THIS RECIPE IS BASED FOR AGAS BUT I ASSUME IT CAN BE USED FOR NORMAL OVENS ALSO!Ingrediants: 50g Pudding Rice|^00ml Milk25g Sugar15g ButterGrated NutmegMethod:Wash the rice and drain. Greace a 1 pint ovenproof dish. Put the rice into the dish, add the sugar and butter and pour over the milk. Stir. Grate over some nutmeg.Roasting Oven:with the grid shelf on the lowest set of runners cook for about 20-30 minutes until a pale golden skin has formed and the milk boiled.Transfer to the simmering oven for about 2-3 hours or untill the rice is cooked.ALEX