Desserts

Carrot cake with frosted icing

Carrot-cake-with-frosted-icing_cIngredients:
* 225 ml (7 1/2 fl oz) sunflower oil
* 150 g (5 oz) soft brown sugar
* 3 eggs
* 115 g golden syrup
* 250 g (9 oz) self-raising flour
* 1 tsp bicarbonate of soda
* 1 tsp ground cinnamon
* 1/4 tsp ground ginger
* 1/4 tsp mixed spice
* 150 g (5 oz) grated carrot
* 40 g (1 1/2 oz) desiccated coconut

Frosted icing:
* 250 g (9 oz) mascarpone cheese
* 1/4 tsp orange zest
* 2 tbsp orange juice
* 75 g (3 oz) icing sugar

Cranberry, lemonade and orange juice ice lollies (blocks)

Cranberry-lemonade-and-orange-juice-ice-lollies_cIngredients:
* 250 ml (8 fl oz) cranberry juice
* 100 ml (3 fl oz) lemonade
* 100 ml (3 fl oz) fresh orange juice

Dark and white chocolate refrigerator cake

Dark-and-white-chocolate-refrigerator-cake_cIngredients:
* 200 g (7 oz) plain chocolate, broken into chunks
* 100 g (4oz) butter, roughly cut into pieces
* 2 tbsp freshly squeezed orange juice
* 150 g (5 oz) digestive (oatmeal) biscuits
* 50 g (2 oz) raisins
* 75 g (3 oz) semi-dried apricots, chopped
* 60 g (2 1/2 oz) white chocolate, roughly chopped

Strawberry sorbet ice lollies (blocks)

Strawberry-sorbet-ice-lollies_cIngredients:
* 50g (2 oz) caster sugar
* 60 ml (2 fl oz) water
* 250 g (9 oz) strawberries, hulled and cut in half
* 1 medium orange, squeezed

Mixed berry and white chocolate cheesecake

Mixed-berry-and-white-chocolate-cheesecakeBiscuit base:
Ingredients:
* 250 g (9 oz) digestive (oatmeal) biscuits
* 125 g (4 1/2 oz) butter, melted

Cheesecake:
* 150 g (5 oz) white chocolate
* 275 ml (9 fl oz) double (thickened) cream
* 1 sachet powdered gelatine
* 200 g (7 oz) Philadelphia light cream cheese
* a few drops vanilla essence

Topping:
* 400 g (14 oz) mixed summer berries, e.g. strawberries, blackberries, raspberries, blueberries, redcurrants
* 2 tbsp raspberry jam
* 2 tsp water
* 50 g (2 oz) white chocolate

Heavenly old_fashioned chocolate pudding

Heavenly-old-fashioned-chocolate-pudding_cIngredients:
* 75 g (3 oz) self-raising flour
* 25 g (1 oz) cocoa powder
* pinch of salt
* 100 g (4 oz) light muscovado (light brown) sugar
* 100 g (4 oz) butter
* 1 tsp vanilla essence
* 2 eggs, lightly beaten
* juice of 1 orange
* finely grated zest of 1 orange

Sauce:
* 75 g (3 oz) light muscovado (light brown) sugar
* 25 g (1 oz) cocoa powder
* 300 ml (10 fl oz) full-fat milk

Mixed berry and peach crumble

Mixed-berry-and-peach-crumble_cIngredients:
* 75 g (3 oz) ground almonds
* 1 x 400 g (14 oz) can of peaches
* 400 g (14 oz) fresh or frozen mixed berry fruits, e.g. raspberries, blackberries, strawberries, blueberries
* 100 g (4 oz) caster sugar

Crumble topping:
* 125 g (4 1/2 oz) plain flour
* 100 g (4 oz) rolled oats
* 75 g (3 oz) brown sugar
* pinch of salt
* 125 g (4 1/2 oz) butter

Lemon Curd 3

Lemon-Curd_cIngredients:
* 3 eggs
* 8oz (225g) granulated sugar
* grated rind and juice of 3 large lemons
* 4oz (100g) butter

Easy Foolproof Marmalade

Easy-Foolproof-Marmalade_CIngredients:
* 1 thin-skinned juicy lemon
* leftover peel of about 6 satsumas
* 4lb (1.75kg) sugar
* 1 can prepared Seville oranges
* about 3/4 pint (450ml) water

Rhubarb and Raisin Chutney

Rhubarb-and-Raisin-Chutney_cIngredients:
* 1lb (450g) rhubarb, trimmed and thinly sliced
* 8oz (225g) raisins
* 8oz (225g) light or dark muscovado sugar
* 1/2 pint (300ml) cider vinegar
* 1/4 pint (150ml) water
* 1/2 teaspoon allspice
* 2-3 whole cloves
* 1/2 teaspoon salt
* 1 teaspoon mustard seed
* 1 teaspoon celery seeds
* 2 onions, finely chopped

Scones 2

Scones_cIngredients:
* 4oz (100g) self raising flour
* 1oz (25g) margarine
* 1/2 oz (15g) caster sugar
* 1oz (25g) dried mixed fruit generous
* 1/8 pint (65ml) milk
* a little beaten egg to glaze

Chocolate Caramel Shortbread

Chocolate-Caramel-Shortbread_cIngredients:
For the topping:
* 3 1/2 oz (100g) bar plain chocolate

For the base:
* 4oz (100g) soft margarine
* 2oz (50g) caster sugar
* 6oz (150g) plain flour

For the caramel:
* 4oz (100g) margarine
* 3oz (75g) caster sugar
* 2 level tablespoons golden syrup
* 6oz (193g) can condensed milk

Butterscotch Fudge Cake

Butterscotch-Fudge-CakeIngredients:
* 4oz (100g) Cadbury's Bournville chocolate
* 2 fl oz (60ml) sunflower oil
* 64 fl oz (180ml) water
* 4oz (100g) margarine
* 8oz (225g) caster sugar
* 10oz (300g) self raising flour
* 2 eggs
* 4 fl oz (120ml) milk
* 1/2 teaspoon bicarbonate of soda

For the frosting:
* 4oz (100g) butter
* 4oz (100g) soft brown sugar
* 3 tablespoons milk
* 1 teaspoon vanilla essence
* 12oz (350g) icing sugar, sieved
* Cocoa powder for sprinkling

Little Honey Buns

Little-Honey-BunsIngredients:
* 3 1/2 oz (100g) Cadbury's Bournville chocolate
* 4oz (125g) soft margarine
* 3oz (75g) caster sugar
* 2 eggs
* 5oz (150g) self raising flour, sieved

For the topping:
* 8oz (225g) cream cheese
* 2oz (50g) caster sugar
* 1 egg
* 1/4 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 2 tablespoons runny honey

Sticky Gingerbread

Sticky-Gingerbread_cIngredients:
* 4oz (100g) hard margarine
* 4oz (100g) dark muscovado sugar
* 4oz (100g) black treacle
* 2 eggs, beaten
* 6oz (175g) plain flour
* 2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 1/4 pint (150ml) milk

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