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Posts Tagged ‘custard’

What you need:

12 fl oz / 75ml Marsala
4 trifle sponges
1 tbsp / 15ml strawberry conserve
1 banana
15 oz /400g fresh custard
15 oz / mascapone cheese
18 oz / 500g fromage frais
1tsp / 5 ml vanilla essence & sugar
2tbsp / 30 ml toasted flaked almonds

What you do:

Spread the trifle sponges with the strawberry conserve, then place in the bottom of the serving bowl, then sprinkle with marsala then leave for 10 mins.
Hull the strawberries & cut each one in half or quarters.
Peel the banana & cut into medium size chunks & put in the bowl along with 3/4 of the strawberries.
cover the fruit with custard.
Put the mascarpone & fromage frais into a bowl & mix together using an electric whisk.
Add the vanilla sugar & briefly whisk again.
Spoon the mixture on top of the custard & spread evenly.
Keep in the fridge until around 1/2 hour before serving.
Arrange the rest of the strawberries on the top & sprinkle the top with the flaked almonds.

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What you need:

1lb / 400g panettone
1 pt / 500ml milk
1/2 pt / 250ml double cream
4 egg yolks
2 whole eggs
4 oz / 100g sugar

What you do :

Preheat the oven to 200C / 400F / gas mark 6
cut panettone into 4 pieces, then cut again into slices around 1cm thick.
Lay them overlapping into a shallow oven proof dish.
Whisk the eggs & sugar together, then slowly add the milk & cream, then pour over the panettone slices.
Bake for around 20 mins or until its ‘puffed up’ & the custard has set.
Serve warm.

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What you need:

4oz / 100g butter.
4oz / 100g light brown sugar.
2 beaten eggs.
4oz/ 100g no soak dreid apricots ( chopped)
2 tbsp / 30ml chopped stem ginger
4oz / 100g self raising flour.
1tp / 5 ml bking powder.
2 tbsp / 30 ml milk.
fresh apricots slices for decoration.

What you do:

Cream the butter & the sugar together until light & fluffy. Then gradually beat in the eggs.
Coat the apricots & ginger in the 2tbsp of the flour & put aside.
Fold the remaining flour& baking powder into the creamed mixture & gently mix in the milk & the flour coated apricots & ginger..
Spoon the mixture into a greased 2 pint /1.25 pudding basin, level of the surfave then cover with clingfilm.
Microwave on full power for 4 1/2 – 5 minutes then leave to stand for 5 mins.
Turn out onto a warmed plate.
Decorate with the apricot slices & serve with cream or custard.

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What you need:
4 tbsp plain flour
2 tbsp sugar
2 tbsp cocoa powder
1 egg
3 tbsp milk
3 tbsp butter
¼ tsp vanilla essence or peppermint
1 tbsp choc chips (optional)
1 large mug

What to do:

Add dry ingredients to the mug, and mix well.

Crack an egg and add it to your mug. Make sure you  mix it well to avoid any pockets of flour in the corners. Pour in the milk and mix well. Add the vanilla essence.

Pop your mug into the microwave  for 3 minutes on maximum power . Wait until the cake stops rising, and sets in the mug.

Run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

Serve with cream or custard.

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