Category: Other

Yorkshire Puddings

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Lovely to have with a Sunday Roast

Makes 8 Yorkshire puds

Ingredients

  • 4 eggs
  • 140g plain flour
  • 200ml milk

Method

  1. Mix all the ingredients together and leave for 1-2 hours
  2. About 30 mins before you want to cook them pour a little bit of oil into the Yorkshire pudding tins and put in the oven at 180ºC/gas mark 4, to heat the oil for 30 mins.
  3. Mix the batter again.
  4. Take the oil out the oven and pour the batter equally into each of the holes.
  5. Cook for about 20-25 mins and do not disturb them until the puddings have puffed up and browned.
  6. Serve and enjoy.

Chocolate Truffles

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Full Of Chocolaty Goodness.

Makes about 15-20 depending on how big you make them.

Ingredients

  • 200g milk chocolate drops
  • 50g butter
  • 50g icing sugar
  • 100g plain cake (I use madeira cake)
  • chocolate sprinkles or your choice of sprinkles
  • small paper cases

Method

  1. Pour water into a pan and heat it until the water bubbles.
  2. Put chocolate drops and butter in a heatproof bowl onto the pan and stir until melted.
  3. Carefully lift the bowl off the water.
  4. Sift in the icing sugar and then crumble up the plain cake and add the cake to the mix. Mix well until all covered.
  5. Leave the mixture to cool.
  6. Put the sprinkles onto a plate.
  7. When the mixture has cooled with a teaspoon put a spoonful of the mixture into your hands and roll into a ball.
  8. Put the ball into the sprinkles and roll around until it’s all covered.
  9. Put the truffles into the paper case. Put in the fridge for 30 minutes or until firm.
  10. Enjoy!

Meringues

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Gooey and mouth watering treats.

This recipe makes around 30-40 meringues depending on how big you make them.

Ingredients

  • 4 egg whites
  • A pinch of salt
  • 125 g/4 ½ oz granulated sugar
  • 125 g/4 ½ oz caster sugar

Method

  1. Preheat oven to 120ºC/Gas mark ½. Line 3 large baking sheets with baking paper.
  2. Place the whites in a bowl and add a pinch of salt and whish until stiff (you should be able to turn it upside down on someone’s head without any movement from the egg whites).
  3. When whisked add in the granulated sugar and mix well. It should begin to look glossy.
  4. Add in the caster sugar and whisk until all the sugar has incorporated and the mixture forms thick peaks.
  5. Transfer the mixture into a piping bag that is fitted with a star nozzle and pipe a meringue looking shape onto the baking paper.
  6. Bake in the preheated oven for 1½ hours or until the meringues are pale golden.
  7. Without opening the oven door leave the meringues to cool in the oven.
  8. After, plate them and Enjoy!