Tuesday, 24 April 2012

Upside Down Cake


6oz Self-Raising Flour
6oz Caster Sugar
6oz Butter or Margarine
3 Eggs
1 Tin Pear Half's
1tsp Vanilla Essence

To Decorate

1tsp Butter
1tbsp Golden Syrup

Heat the oven to 180oC. Whisk the butter and sugar together until light and fluffy then beat in one egg at a time. Add the flour and vanilla and whisk it all together. Grease a cake tin and lay the pear half's in a pattern around the tin. Pour the cake mix over and place in the oven for 40-55 mins (depending on the size of your tin and your oven).

Once baked you should be able to place a skewer into the cake and it will come out clean, if it's doughy then give it a bit longer in the oven. Place the cake on a cooling rack and in a saucepan melt the butter and golden syrup together. Using a pastry brush, brush the top of the cake with the mixture. And there you have it your upside down cake. 

Wednesday, 18 April 2012

Basil Grande Cocktail Sorbet


235ml Water
75g Caster Sugar
10g Fresh Basil Leaves
1 Lime, Zest and Juice
150g Raspberries or Strawberries
135ml Cranberry Juice
355ml Cranberry and Raspberry Flavoured Sparkling Water
1tbsp Cointreau
1tbsp Vodka
1tbsp Chambord Raspberry Liqueur

Add water, sugar and basil leaves to a pan and let simmer on a medium heat for 5 minutes until the sugar has dissolved and the basil has infused, then remove from the heat and remove the basil leaves. In another bowl sieve the raspberries to get the juice and add this to the cranberry juice. Add the zest and juice of one lime to the cranberry mixture and add the alcohol (optional) and sparkling water. Now add the sugar basil mixture to the rest give it all a stir and place in a Pyrex dish suitable for freezing.

Place in the freezer and go back every 30 mins to an hour and give it a mix around. After 3-4 hours the mixture should have set.

Serve with some fresh raspberries and a spring of basil to garnish.

Tuesday, 10 April 2012

Mojito Sorbet


235ml Water
200g Caster Sugar
15g Mint Leaves
25g Grated Lime Zest
235ml Freshly Squeezed Lime Juice
355ml Citrus Flavoured Sparkling Water
30ml Rum (Optional)

Heat the water, sugar and mint leaves in a pan over a medium heat gently stirring until the sugar melts then let boil for 3-5 minutes so that the mint flavour is released. Sieve out the mint leaves and let the sugar mixture cool. To this add the lime juice, lime zest and sparkling water giving it a good stir add the rum now as well if you are using it.

Place the mixture in a Pyrex dish and put in the freezer going back every 30 mins to an hour to stir it around so it doesn't freeze solid. (Or if you have an ice cream maker follow the manufacturers instructions) After 3-4 hours in the freezer you should have a good sorbet consistency.

Once set serve with a spring of mint or a slice of lime and save any remaining sorbet in an air tight container in the freezer.

Enjoy :-)

Monday, 2 April 2012

Easter Nest


250g Milk Chocolate
185g Shredded Wheat
Bag of your favourite mini eggs.

Melt the chocolate in a bowl over a pan of hot water. Whilst this is melting bash up the shredded wheat. Make sure you don't bash it to much or you will end up with dust. Mix the chocolate and shredded wheat together and spoon into cases. Make a little hollow in the centre and place two or three eggs. Leave to set, then enjoy :-)