Tuesday, 24 July 2012

Frozen Raspberry Ice Cream Cake


4oz Margarine
4oz Caster Sugar
4oz Self Raising Flour
2 Eggs

1 Punnet Raspberries
1/2 Litre Raspberry Ripple Ice Cream
Summer Fruits Coulis (alternative Raspberry Jam)

Pre-heat the oven to 180oC. Whisk the margarine and sugar together until light and fluffy and then beat one egg at a time until all combined. Sift the flour into the mixture and mix thoroughly. Pour into a greased tin and bake for 40-50 minutes depending on the size of tin.

Once cooked allow to cool and then cut in half so you can layer it.

Line the edge of the tin you baked the cake in with grease proof paper then put half of the cake in the bottom of the tin. Pour some fruit coulis over the sponge then line the raspberries around the edge of the sponge. Scoop ice cream into the middle and spread evenly. Place the second piece of sponge on top and repeat the process decorating the centre with additional raspberries.

Place back in the freezer for a couple hours and give it a minute to thaw slightly before serving.

Monday, 16 July 2012

No Bake Lemon and Lime Cheesecake

Makes 6


50g Butter
160g Digestive biscuits
300g Cream Cheese
50ml Double Cream
75g Caster Sugar
Juice of 1 Lime
6 tbsp Lemon Curd
Some Lemon Zest

Melt the butter in a pan, and add to broken up digestive biscuits. Pat the biscuit down firmly into individual dishes and set aside.

In a bowl beat the cream cheese to soften it then add the cream, sugar and lime juice. Mix it all together and spoon on top of biscuit bases. Put these in the fridge to set for about an hour.

Once set spoon a tablespoon of lemon curd on top of each cheesecake and garnish with a little lemon zest. Place back in the fridge for another hour or two then serve.

Tuesday, 3 July 2012

Honeycomb Ice Cream Cake

6 oz Butter or margarine
6oz Caster Sugar
5oz Self Raising Flour
1oz Cocoa Powder
3 Eggs

1 Litre Honeycomb Ice Cream
120g Cadburys Crunchie or other Honeycomb (broken up)
Chocolate Sauce (to decorate)

Pre heat the oven to 180oC and grease a cake tin. Whisk butter and caster sugar together until light and fluffy add one egg at a time and whisk. Sift in the flour and cocoa and mix thoroughly. Bake for about 30-45 minutes (depending on the size of tin)

Once baked allow to cool thoroughly.

Allow the ice cream to thaw a little and mix in the broken up crunchie (reserving some for decoration). 

Place grease proof paper around the edge of the tin you baked your cake in then place the cake back in the tin. Drizzle some chocolate sauce on top of the cake then spread the ice cream onto the cake smoothing out the top. Drizzle with some more chocolate sauce and the remaining crunchie pieces to decorate.

Refreeze for a couple hours then serve. Give the cake a minute or two to thaw.