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What you need:

9oz / 250g plain flour
1 tsp bicarbonate of soda
7 oz /200g caster sugar
1 egg
1 tsp vanilla extract
6 fl oz / 180ml milk
4 fl oz / 125 ml vegetable oil

for the butter cream:

4 fl oz / 120ml milk
2 1/2 tbsp plain flour
4 0z /110g unsalted butter
4 oz / 100g caster sugar
2 tsp cocoa powder

what you do:

Preheat oven to 180 C / 350F / Gas 4
Line the baking trays with greaseproof paper.
In a bowl sift together the flour,bicarbonate of soda, cocoa powder & sugar.
In another bowl, stir together the egg, oil & milk until well mixed.
Gradually stir in the sifted dry ingredients to the egg mixture.
Drop the mixture a tablespoonful at a time separately onto the prepared baking trays.
Bake for around 10 to 12 minutes in the oven, until firm to touch.
Allow to cool on baking trays for about 5 minutes before removing to wire racks to cool completely.
To make the buttercream: In a medium saucepan, whisk together the 120ml of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the butter, 100g sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two discs.

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What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Serve hot.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
1 jar of lemon curd

1 small tub of vanilla ice cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Place a pancake open on a plate  and spread the lemon curd on half of it. Place a scoop of the ice cream on the top then fold the other half over the top , then fold again (so its like a cone shape)

Serve warm.

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What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

Sugar strands ( for decoration)

What to do:

Preheat the oven to 180C/ 350F/gas 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Spoon a little of the butter cream over the top of each cake, then sprinkle over the sugar strands (or anything of your choice)

 

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