Desserts

Chocolate and Nut Cup Cakes

Chocolate-and-Nut-Cup-Cakes_cIngredients:
For the cakes:
* 3 1/2 oz (90g) self raising flour
* 1/2 oz (15g) cocoa, sieved
* 2oz (50g) soft margarine
* 2oz (50g) soft brown sugar
* 1oz (25g) chopped walnuts
* 1 egg
* 3 tablespoons milk

For the topping:
* 1 1/2 oz (40g) butter
* 1oz (25g) cocoa, sieved
* 4oz (100g) icing sugar, sieved
* 1 tablespoon milk

Chocolate Cake

Chocolate-Cake_cIngredients:
* 6 1/2 oz (190g) plain flour
* 2 level tablespoons cocoa powder
* 1 level teaspoon bicarbonate of soda
* 1 level teaspoon baking powder
* 5oz (150g) caster sugar
* 2 tablespoons golden syrup
* 2 eggs, beaten
* 1/4 pint (150ml) sunflower oil
* 1/4 pint (150ml) milk

For the icing:
* 2oz (50g) butter
* 4 level tablespoons cocoa, sieved
* 2 tablespoons milk
* 5oz (150g) icing sugar, sieved

Almond Flapjacks

Almond-Flapjacks_cIngredients:
* 4oz (100g) demerara sugar
* 5oz(150g) rolled oats
* 2oz (50g) chopped almonds
* 4oz (100g) soft margarine
* 1 level tablespoon golden syrup

Victoria Sandwich

Victoria-Sandwich_cIngredients:
* 4oz (100g) caster sugar
* 4oz (100g) soft margarine
* 2 eggs, beaten
* 4oz (100g) self raising flour
* 2 tablespoons milk
* 1 level tablespoon golden syrup

Traffic light ice lollies (blocks)

Traffic-light-ice-lolliesIngredients:
* 490 g (1 lb) strawberries
* 180 ml (6 fl oz) runny honey
* 3 large ripe juicy peaches, peeled, stoned and sliced
* 9 large ripe kiwi fruit, peeled and sliced

Quick and easy oat and raisin cookies

Quick-and-easy-oat-and-raisin-cookies_cIngredients:
* 100 g (4 oz) butter
* 79 g (3 oz) demerara sugar
* 1 tbsp golden syrup
* 79 g (3 oz) raisins
* 90 g (2 oz) hazelnuts, ground in a food processor
* 100 g (4 oz) self-railing flour
* 100 g (4 oz) porridge oats
* a pinch of salt

Blackberry Mousse

Blackberry-MousseIngredients:
* 1lb (450g) blackberries
* 4oz (100g) caster sugar
* juice of 1/2 lemon
* 1/2oz (15g) powdered gelatine
* 3 tablespoons cold water
* 2 egg whites
* 1/4 pint (150ml) whipping cream, whipped

Creme Caramel

Creme-Caramel_cIngredients:
* 4oz (100g) granulated or caster sugar
* 4 tablespoons water
* 2 eggs
* 1oz (25g) vanilla sugar
* 1/2 pint (300ml) milk

Coffee and walnut gateau with brandy sauce _ menus for two

COFFEE-AND-WALNUT-GATEAU-WIPREPARATION TIME: 10 minutes (cake); 5minutes (sauce)
COOKING TIME: 4 minutes, plus standing (cake); 8 minutes (sauce)
MICROWAVE SETTING: Maximum (Full); then Medium Low (35%)

40 g (1 1/2 oz) self-raising
flour
15 g (1/2 oz) cornflour
1/2 teaspoon baking powder
50 g (2 oz) soft margarine

50 g (2 oz) soft dark brown
sugar
1 teaspoon coffee essence
1 egg

40 g (1 1/2 oz) walnuts, finely
chopped
Filling:
2 tablespoons apricot jam

1 x 300 g (11 oz) can
mandarin segments,
drained

Sauce:
35 g (1 1/4 oz) butter,
softened
15 g (1/2 oz) flour
9 tablespoons hot water
1 egg yolk

120 ml (4 floz) whipping
cream
2 teaspoons rum
2 teaspoons brandy

25 g (1 oz) icing sugar,
sifted
1/4 teaspoon vanilla essence

walnut half, to decorate


Individual Treacle Puddings

Individual-Treacle-Puddings_cIngredients:
* 4oz (100g) soft margarine
* 4oz (100g) caster sugar
* 2 eggs, beaten
* 4oz (100g) self raising flour
* 3 tablespoons milk
* 3 tablespoons golden syrup

Pineapple Upside _ Down Pudding

Pineapple-Upside-Down-Pudding_cIngredients:
For the sponge:
* 3oz (75g) self raising flour
* 3oz (75g) soft margarine
* 3oz (75g) caster sugar
* 1 egg, beaten
* 3 tablespoons pineapple juice
* 1/2 level teaspoon baking powder

For the topping:
* 2oz (50g) light soft brown sugar
* 8oz (227g) can pineapple rings, drained and juice reserved
* 2 glace cherries, halved

Apricot Sponge Pudding

Apricot-Sponge-Pudding_cIngredients:
* 15oz (425g) can apricot halves, drained and juice reserved
* 2oz (50g) butter
* 2oz (50g) caster sugar
* 2oz (50g) self raising flour
* 2oz (50g) ground almonds
* 1 egg, beaten
* 1oz (25g) toasted flaked almonds

For the sauce:
* 8oz (225g) apricot jam

Suet Pudding

Suet-Pudding_cIngredients:
* 2 tablespoons raspberry jam
* 5oz (150g) self raising flour
* 1/4 teaspoon salt
* 2oz (50g) shredded suet
* 2oz (50g) caster sugar
* 1 egg, beaten
* 1/4 pint (150ml) milk

Peach melba frozen yoghurt with crushed meringues

Peach-melba-frozen-yoghurt-with-crushed-meringuesIngredients:
* 225g (8 oz) fresh raspberries or 2 x 400g (14 oz) cans raspberries
* 2 x 410g (14 oz) cans peach halves
* 400 ml (14 fl oz) natural yoghurt
* 50 g (2 oz) sifted icing sugar
* 100 ml (7 fl oz) double (thickened) cream
* 60g (2 1/2 oz) meringue nests, crumbled

Ginger pudding with custard _ menus for two

GINGER-PUDDING-WITH-CUSTARDPREPARATION TIME: 10minutes (pudding); 5minutes (sauce)
COOKING TIME: 2 minutes, plus standing (pudding); 4 minutes (sauce)
MICROWAVE SETTING: Maximum (Full); then Medium Low (35%)

Pudding:
50 g (2 oz) butter

50 g (2 oz) dark soft brown
sugar
1 egg, beaten

50 g (2 oz) self-raising
flour
1/2 teaspoon ground ginger

1/2 teaspoon dark treacle

25 g (1 oz) crystallized
ginger, chopped
Sauce:
25 g (1 oz) caster sugar
2 teaspoons cornflour
200 ml (7 fl oz) milk
1/4 teaspoon vanilla essence

1 egg yolk (threads
removed)

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