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Raspberry White Chocolate Scones

What you need:

3 cups flour

½ cup sugar

6 tsp baking powder

½ tsp salt

¾ cup very cold butter, cubed

6 oz  good quality chopped white chocolate

2 tbsp lemon juice

2 tsp vanilla extract

1 cup milk

1½ cups frozen raspberries

What you do:

Preheat the oven to 190 C  / 375 F / gas mark 5

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine the flour, sugar, baking powder and salt.

Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.

Transfer to a large bowl and toss in the white chocolate.

Mix together the lemon juice, vanilla extract ans milk.

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.

When the flour is almost incorporated, add the frozen raspberries.

Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.

It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.

Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.

Bake  for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.

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What you need:

450 g  of cooking milk chocolate broken into pieces.
4 fl oz of coconut milk
4 fl oz clear honey
A dash of rock salt
1 tsp of vanilla extract (not essence)

What you do:

 Switch the slow cooker onto to LOW. Add the chocolate pieces and pour in the coconut milk and honey, then add the salt. Stir well and cover for two hours.

Turn off the slow cooker. Uncover and stir in the vanilla extract and leave to cool for an hour.

Beat the mixture for 10 minutes.

Grease and line a a baking  tray. Pour in the fudge and place into the fridge for 4 hours.

Remove the slow cooker fudge from the baking tray and cut into 30 pieces.

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What you need:

First Layer

2 cups graham cracker crumbs

1 cup coconut

1/2 cup butter

1/2 cup chopped walnuts

1/4 cup granulated sugar

1 egg

5 tbsp cocoa

1 tsp vanilla

Second Layer

2 cups powdered sugar

1/2 cup butter, softened

3 tbsp milk

2 tbsp instant vanilla pudding

Third Layer

1 6-oz. package chocolate chips

What you do:

First Layer: Mix butter, sugar, eggs, cocoa, and vanilla over hot water until it resembles custard.

Add the crumbs, coconut, and walnuts.

Press into a 9 X 9-inch square pan and let cool.

Second Layer: Cream butter, milk and pudding together, then blend in powdered sugar.

Spread over the first layer and let stand for 15 minutes.

Third Layer: Melt chocolate and spread over the second layer.

Cut into squares and serve.

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what you need:

1 cup water

1/2 cup sugar

1/4 cup white wine or white cranberry juice

2 medium pears, peeled and halved

3 tbsp seedless raspberry spreadable fruit

1/2 tsp vanilla extract

Fresh raspberries and mint leaves, optional

What you do:

In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid.

In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled.

Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired. 

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What you need:

350 g caster sugar

2 tsp cornflour

300 ml double cream

4-5 tbsp lemon curd

3 kiwi fruit, peeled, halved and thinly sliced

Icing sugar, to dust

What you do:

Preheat oven to 180 C/350 F/Gas mark 4.

Line a swiss roll tin or baking tray with greaseproof paper so that 
the paper sticks up around the edges.

Whisk the egg whites until stiff, 
add the sugar and carefully stir together.

Sieve the cornflour over 
the top and fold together.

Use a knife to evenly spread out 
the meringue on the lined tray & bake in the oven for about 20 minutes or until the surface of the meringue is crisp.

Leave to cool completely before serving.

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What you need:

150g caster sugar

150g butter

140 self-raising flour

10g cornflour

3 medium eggs

30ml milk

1 tsp vanilla extract

Gold chocolate curls

Edible gold stars ( or similar)

For the reduced-sugar butter cream:

240ml milk

60g plain flour

Pinch of salt

110g vegetable fat such as Trex

110g unsalted butter

220g caster sugar

1 tsp vanilla extract

You will also need: 

12 black  (or any dark) cupcake cases

Piping bag

1M nozzle

What you do:

Preheat your oven to 160°C/320°F/Gas Mark 3.

Line the baking tray with cases. Beat the sugar, butter and vanilla extract with an electric mixer until light and fluffy (about 5 minutes).

Add 1 egg, 1/3 of the flour and a splash of milk and beat until just combined. Repeat until all the ingredients are combined. Divide the batter between the 12 cases (try using an ice cream scoop to get even amounts) and bake for 25-30 minutes depending on your oven. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack to cool completely.

To make the reduced-sugar butter cream heat the milk in a small saucepan, over a gentle heat, Whisk the flour and salt into the milk and continue to heat gently while whisking continuously (to avoid lumps), until the mixture takes on a thick pudding-like consistency. Leave to cool for 30 minutes.

In a separate bowl, cream the vegetable fat, sugar, butter and vanilla until light and fluffy.

When the pudding has cooled add it to the creamed vegetable fat and butter mix one spoon at a time, beating with an electric whisk until all the pudding has been added. It will be very light in texture and quite white when it’s ready. Cool in the fridge for 15 minutes, this helps stiffen it slightly so it’s ready to pipe.

When the cakes are cool add a  1M nozzle to a large piping bag and place it in a large glass (pint glasses or picnic tall glasses are great).

Pull the bag down around the glass and fill the bag by pushing the butter cream down into the bag as you fill. Then lift the bag up from around the glass and, from where the butter cream stops, push all the air up out of the bag and twist the bag right at the top of the butter cream. Hold the twist between your thumb and forefinger, apply pressure and pipe using your other hand as a guide.

To pipe a swirl, apply pressure to the top of the bag and, starting in the middle of the cake, first pipe a star by squeezing a star shape then releasing the pressure and pulling up quickly. Then, start at the outside edge of the paper case and, using this as a guide, pipe around the star and build up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull up quickly

After you have piped a cupcake, twist the bag again so the twist is always at the top of the butter cream.

Sprinkle the gold chocolate curls and stars over each cake.

 

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What you need:

sunflower oil, or other neutral-tasting oil, for greasing
25g powdered gelatine
255 ml water
4 tsp rose water
450g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

What you do:

Lightly oil a 20x25cm baking tin.

Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

Heat gently until the sugar and gelatine have dissolved, stirring continuously.

Bring to the boil without stirring.

Reduce the heat and simmer for 20-25 minutes.

Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

Pour the mixture into the oiled tin and leave to set for 24 hours.

Cut into squares.

Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

Store in an airtight container, between layers of greaseproof paper.

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What you need:

400g frozen raspberries , defrosted
50g icing sugar
300g honey & almond  nougat bar
450ml double cream
25g whole almonds , skin on
25g pistachios , plus a few extra to decorate

What you do:

Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon.

Line a 2lb loaf tin with cling film ( it helps if you brush the tin with oil first to get the cling film to stick and stay in place). Pour in the raspberry sauce and freeze for 1 hr.

Quickly dip the nougat bars in water – this should allow you to peel away the rice paper. (Don’t worry if you don’t get it all as it will disappear when melted). Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.

When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.

Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

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What you need:

1 cup plain flour,
1/3 cup rice flour,
1/4 cup + 1 tbsp granulated sugar,
1/2 cup (4 oz) unsalted butter softened,
a pinch of salt,
some sugar to sprinkle on top of the cookies.

What you do:

Preheat oven to 160 C / 325 F/ gas mark 3

Mix together the flours and sift them.

Mix together butter and sugar. Cream with an electric mixer until light and fluffy.

Add the flours, salt to the creamed butter and sugar mixture in batches, mixing alternately.

Form a smooth dough with hands, tightly cover it with a plastic wrap and refrigerate for 20 minutes.

Remove and place it on a baking sheet, press the mixture into a circle of 8 inch diameter and 1/2 cm thickness.

With a sharp knife, score marks from the centre to the edge of the circle to form 9 triangles. Punch with a fork at several places (as shown in the picture).

Sprinkle with sugar and if you like, flute the edge by making impressions along the edge with your thumb.

Transfer the baking sheet into the preheated oven and bake for 30 minutes or until light golden. While still hot, cut along the marks to get 9 triangles. The cookies will appear soft initially but become crisp once cool.

Store them in an airtight container.

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What you need:

Chocolate cake
115g slightly salted butter, softened
115g  Caster Sugar
1 tbsp Golden Syrup
2 medium Eggs
115g self- raising flour
1 tsp baking powder
2 tbsp cocoa powder
Frosting
75g full-fat cream cheese
2 tbsp Golden Syrup
125g  Icing Sugar
Cake pop sticks
Decoration
200g plain chocolate, melted
200g white chocolate, melted
Sprinkles of your choice

What you do:

For the cake pre-heat the oven to 180C/350F /gas 4.

Grease and base line a 20cm round cake tin.
Put all of the ingredients for the cake in to a large bowl and beat until smooth. Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 15 minutes then turn our and cool completely. Best left for a day before making the cake pops.

Mix the frosting ingredients together until smooth. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together. Cover with cling film and refrigerate until firm about 1 hour. (you can leave this mixture in the fridge for up to 3 days at this stage).

Take rounded tsps of mixture, and roll into a firm balls with your hands. Place on a sheet of greaseproof paper on a flat plate or tray. Makes about 20 balls. Put into the freezer for about half an hour to firm.

Have ready a polystyrene block or a florist block (oasis). Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep. Insert immediately into a cake ball, about halfway through. Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.

Repeat with the rest of the cake balls using both of the melted chocolates. The pops will keep for a week in an airtight container in the refrigerator.

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