5:20 AM
Unknown
Ingredients
- 225g/8oz Strong Plain Flour
- 1 teasp Salt
- 3 tbsp Vegetable Oil
- Approx 150ml/5fl.oz. Warm Water
- Melted butter - for brushing
Instructions
- Place the flour and salt in a large mixing bowl, add the oil and water and mix to a ball with your hands.
- Turn onto a lightly floured surface and knead for 5 minutes until smooth then return to the bowl, cover with clingfilm and leave to rest for 1 hour.
- After the resting period, turn onto a lightly floured surface, roll out the dough quite thinly, cover with a damp tea towel and allow to rest for 15 minutes.
- To use, stretch the pastry very thinly into a larger rectangle. Brush with butter before using.
5:17 AM
Unknown
Ingredients
- 225g/8oz Self Raising Flour
- 1 teasp Salt
- 100g/4oz Shredded Suet
- Cold water to mix
Instructions
- Place the flour, suet and salt in a large mixing bowl and mix thoroughly. Make a well in the centre of the mixture then gradually add enough water to form a soft dough.
- Turn onto a floured board and knead lightly until smooth. Use as required.
5:12 AM
Unknown
Ingredients
- 250g/9oz Teff Flour
- A little Salt
- 120ml/4fl.oz. Water
- 120ml/4fl.oz Vegetable Oil (use a bland flavoured oil such as groundnut)
Instructions
- Preheat the oven to 190C, 375F, Gas Mark 5. Mix all the ingredients together in a large mixing bowl to form a dough.
- Press the dough into pie plate and prick with a fork. Do not attempt to roll it.
- Bake for 10 minutes Then fill as usual.
5:04 AM
Unknown
Ingredients
- 275g/10oz (about 2 cups) Fruitcake - fresh or stale, broken up into small pieces
- 1L/32fl.oz. Vanilla ice cream, softened
Instructions
- Line a 20x10cm/8x4” loaf tin with a double layer of clingfilm making sure you have a 7.5cm/3-inch overhang of clingfilm on all sides. Set aside.
- In a large bowl mix together the fruitcake and half the ice cream until well blended. Using a spatula or large knife and a "cutting" motion to mix works best.
- Place half the cake mixture into the loaf tin, spreading it evenly over the bottom and making sure you press it well down and into the corners.
- Place the remaining plain ice cream over the top of that, spreading it evenly as above then finally place the remaining cake mixture over the top, again spreading it evenly and pressing down firmly to ensure there aren’t any air pockets.
- Fold the clingfilm overhang over the top securely then freeze for at least 6- 8 hours until completely frozen.
- To serve - unmold the terrine onto a flat surface, remove the clingfilm and serve it sliced.
5:00 AM
Unknown
Ingredients
- 240ml/8fl.oz Whipping cream
- 75g/3oz Chocolate Covered Raisins (check ingredients)
- 180ml/6fl.oz. Milk
- 1 Egg
- 2 tbsp Rum or 2 teasp Rum Flavouring (check ingredients)
Instructions
- In a small saucepan, place the cream and chocolate covered raisins. Heat over a medium heat, stirring, until the chocolate has melted.
- Remove from heat. Whisk in milk, egg and rum. Chill.
- Freeze-churn in an ice cream maker according to manufacturer's directions. Alternatively, transfer to a rigid freezer-proof plastic box and freeze until set.
4:51 AM
Unknown
Ingredients
For the cupcakes
- 4 teasp Instant Coffee granules
- Boiling Water
- 50g/2oz Self Raising Flour
- 50g/2oz Margarine
- 50g/2oz Caster Sugar
- 1 Egg, beaten
For the topping ( Icing frosting)
- 50g/2oz Icing Sugar (confectioners)
- ½ - 1 teasp Instant Coffee
- 2 teasp Boiling Water
- 9 Walnut Halves
Instructions
- Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
- Mix the coffee with just enough boiling water to dissolve then place in a large mixing bowl together with the remaining cupcake ingredients and beat with a wooden spoon until well blended.
- Place 1 tablespoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for 12-15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
- Cut the walnut halves in half so you have 18 quarters. Set aside.
- Once the cupcakes and cold, mix the instant coffee with the hot water in a small bowl and stir to dissolve then add the icing sugar and beat together until well blended and smooth.
- Place a teaspoon of the glacé icing over the top of each cupcake, immediately press 3 pieces of walnut into the icing then allow to set before serving.
4:44 AM
Unknown
Ingredients
For the cupcakes
- 50g/2oz Self-Raising Flour
- 50g/2oz Caster Sugar
- 50g/2oz Margarine
- 1 Egg, beaten
- The grated zest of 1 Lemon
For the Lemon Icing
- 100g/4oz Icing Sugar
- approx 1 tbsp Fresh Lemon Juice
- Hundred and Thousands (optional)
-
Instructions
- Heat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases evenly on a baking tray.
- Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended. The mixture should be soft enough to drop easily from the spoon when tapped.
- Place a tablespoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the cupcakes are well-risen and firm to the touch.
- Remove the cupcakes from the oven and cool on a wire rack.
- Once cold, sift the icing sugar into a mixing bowl, add the lemon juice and mix until smooth. The mixture should be thick enough to coat the back of a spoon but not too runny.
- Place a teaspoon of the lemon icing on the top of each lemon cupcake and smooth with the back of the spoon. If using, sprinkle with hundreds and thousands then put aside to set for at least 20 minutes before serving.
