Victoria Sponge Cake with Fresh For You Berries and Cream

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Victoria Sponge Cake with Fresh For You Berries and Cream
Victoria Sponge Cake with Fresh For You Berries and Cream
Servings:6
Preparation Time:45
Cooking Time:20
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Ingredients

  • 175 g butter
  • 175 g caster sugar
  • 3 Fresh For You eggs
  • 175 g self raising flour
  • 250 ml Dale Farm double cream
  • 1 teaspoon vanilla extract
  • 500 g Fresh For You berries
  • 1 tablespoon Icing sugar extra for decoration

Method

  1. Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with nonstick baking paper.
  2. Beat the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.
  3. Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
  4. Cool the sponge cakes on a wire rack. Wash all berries. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.
  5. When the cakes are cool, spread the jam on one of the sponge cakes and spread half of the whipped cream on top. Place half of the berries on top of the cream.
  6. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining berries around the top of the cake and dust with the remaining icing sugar.

Christmas Tree Cakes

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Christmas Tree Cakes
Christmas Tree Cakes
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Ingredients

  • 100 g Neill’s self-raising flour
  • 100 g McKinney’s caster sugar
  • 3 tbsp Cocoa Powder
  • 100 g unsalted butter at room temperature
  • 2 Fresh For You medium eggs
  • 3 tbsp Fresh For You milk
  • 1 tsp Dr Oekter vanilla extract
  • Strawberry laces
  • Smarties/ Jelly Tots or your sweets of choice
  • Sprinkles
  • Candy canes/ straws/ cake pop sticks
  • Icing sugar to dust

Method

  1. Preheat the oven to 180 degrees. Grease and line a 9-inch cake tim with baking paper.
  2. In a large bowl cream together the butter, caster sugar and vanilla extract with an electric mixer. Add the eggs, one at a time and mix continuously.
  3. Sift in the flour and cocoa powder into the mixture and mix. Add the milk, bit by bit and continue mixing.
  4. Spoon the cake mixture into the prepared tin and bake in the oven for 20 minutes until a skewer comes out clean.
  5. Allow to cool for a few minutes and place on a cooling rack to cool. Once the cake is completely cooled cut it into 8 triangles.
  6. Turn the cake triangles upside down for flatter surface, if needed. Decorate with smarties, strawberry laces, jelly tots, sprinkles or your sweets of choice! Dust with icing sugar to look like snow.
  7. Snap off the curved part of the candy cane and insert the straight part into the flat bottom of the cake triangle.

Pete’s Fluffy Pancakes

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Pete’s Fluffy Pancakes
Pete’s Fluffy Pancakes
Servings:6
Preparation Time:10
Cooking Time:10
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Ingredients

  • 300 g self raising flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 2 Medium Eggs
  • 1 tbsp Maple Syrup or Rowse Honey
  • 300 ml Fresh Milk

Method

  1. Weigh the flour and tip into a bowl with the baking powder, sugar and a pinch of salt.
  2. Crack in the eggs and whisk until smooth.
  3. Add the maple syrup/honey and milk while whisking.
  4. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling.
  5. Use a ladle to add the batter to the pan.
  6. Cook until bubbles start to form on the surface, then flip and cook the other side.
  7. Eat right away or keep warm in a low oven while you cook another batch.

Cinnamon Rolls

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Cinnamon Rolls
Cinnamon Rolls
Servings:8
Preparation Time:40
Cooking Time:35
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Ingredients

  • 300 grams self raising flour
  • 2 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 70 grams butter melted
  • 2 Egg Yolks
  • 130 ml milk
  • 1 tsp ground cinnamon
  • 55 grams light brown sugar
  • 2 tbsp caster sugar
  • 40 grams butter melted
  • 60 grams Icing sugar
  • 1 tbsp Cream Cheese softened
  • 1/2 tbsp butter softened
  • 1/2 tsp vanilla essence

Method

  1. Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
  2. Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
  3. Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

Ice-cream Sandwich

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Ice-cream Sandwich
Ice-cream Sandwich
Servings:12
Preparation Time:20
Cooking Time:20
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Ingredients

  • 280 grams light soft brown sugar
  • 225 grams granulated sugar
  • 250 grams butter
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 450 grams plain flour
  • 300 grams Chocolate chopped into chunks
  • Vanilla ice cream to serve

Method

  1. To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
  2. Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it’s easy to pick out any shell before tipping into the mixture).
  3. Sift in the flour and baking powder, then mix well with a wooden spoon.
  4. Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
  5. Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight – can be frozen at this point.
  6. Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
  7. Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
  8. Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

No Bake Berry Cheesecake

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No Bake Berry Cheesecake
No Bake Berry Cheesecake
Servings:8 people
Preparation Time:6 hours
Cooking Time:10 minutes
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Ingredients

  • 160 grams Mixed Berries additional for topping
  • 15 ml water
  • 240 grams Sugar
  • 2 tbsp Cornstarch
  • 200 grams Biscuit Crumbs
  • 110 grams Melted Butter
  • 680 grams Cream Cheese
  • 2 tsp vanilla extract
  • 300 ml Heavy Whipping Cream
  • 85 grams Icing sugar

Method

  1. To make the berry topping, add mixed berries and water to food processor and puree until smooth.
  2. Combine the 100 grams sugar and cornstarch in a medium saucepan. Stir in the berry puree.
  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 8-10 minutes. Allow to boil for 1 minute, then remove from heat. Set aside and allow to cool completely.
  4. To make the cheesecake, grease the bottom and sides of a 9 inch tin.
  5. Combine the biscuit crumbs with sugar. Add melted butter and stir to coat. Press crumbs into an even layer in the bottom of the tin.
  6. Mix cream cheese, sugar and 1 teaspoon of vanilla extract together in a mixer bowl until smooth and well combined.
  7. In another mixer bowl, add the remaining 1 tsp vanilla extract, heavy whipping cream and icing sugar. Whip on high speed with the whisk attachment until stiff peaks form.
  8. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then add the remaining whipped cream and fold until fully incorporated.
  9. Divide the mixture evenly between two bowls. Add 1/4 of the berry topping to one of the bowls and combine. Refrigerate remaining berry topping until later.
  10. Spread the berry filling evenly into the crust and smooth the top. Gently add the vanilla cheesecake filling and smooth into an even layer.
  11. Refrigerate for about 6-7 hours or until firm.
  12. Remove the cheesecake from the tin, then spread remaining berry topping evenly on top. If needed, heat the berry topping up a bit so that it’s a more spreadable consistency. You don’t want it hot though, or it’ll soften the cheesecake.
  13. Top the cheesecake with fresh fruit and refrigerate until ready to serve.

Strawberry and Blueberry Dessert

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Strawberry and Blueberry Dessert
Strawberry and Blueberry Dessert
Servings:4-6
Preparation Time:20
Cooking Time:
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Ingredients

  • 145 grams Strawberries
  • 150 grams Blueberries
  • 3 tbsp Sugar
  • 8-12 small scoops Lemon Sorbet
  • 250 grams Vanilla Yogurt or whipped cream
  • mint leaves optional

Method

  1. Wash berries; hull and slice the strawberries. Stem the blueberries. Put all of the berries in a bowl and add the 3 tablespoons of granulated sugar. Let stand for about 20 minutes for the juices to come out.
  2. Scoop half of the sorbet into four to six dessert dishes, brandy snifters, martini glasses, or other dish or glass.
  3. Spoon half of the strawberry-blueberry mixture over the sorbet, and then top with a few tablespoons of yogurt, whipped topping or whipped cream.
  4. Repeat with the remaining sorbet, berries, and topping. Garnish with some mint if you'd like.

Nutella Mug Cake

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Nutella Mug Cake
Nutella Mug Cake
The easiest cake you'll ever make!
Servings:1
Preparation Time:5
Cooking Time:1
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Ingredients

  • 2 tablespoons butter
  • 1 Fresh For You egg
  • 3 tablespoons Chocolate Buttons
  • 2 tablespoons caster sugar
  • 2 tablespoons self raising flour
  • 1 tablespoon Nutella
  • Sprinkles to serve (optional)

Method

  1. Add butter and chocolate buttons into four large mugs. Microwave for 40 seconds or until melted
  2. Stir 1 tablespoon of sugar into the mug
  3. In a bowl, beat the eggs and add to you mug.
  4. Mix in the flour and Nutella to the centre of your mug.
  5. Cook in the microwave for 1 minute (800 watts) until the tops of the cake has turned opaque.
  6. Let it cool and serve with sprinkles (optional)
  7. No chocolate buttons? use chocolate chips or a broken-up chocolate bar. No self-raising flour? Use plain and add a small amount of baking powder to each mug.

Raspberry Pavlova

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Raspberry Pavlova
Raspberry Pavlova
The perfect dessert to enjoy at the weekend!
Servings:8
Preparation Time:25
Cooking Time:1
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Ingredients

  • 4 Egg Whites
  • 250 grams caster sugar
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Cornflour
  • 1 teaspoon vanilla extract
  • 500 grams Raspberries
  • 200 grams Blueberries
  • 3 tablespoons Icing sugar
  • 350 millilitres Double cream

Method

  1. Heat oven to 150C and using a pencil, mark out the circumference of a dinner plate on baking parchment. 
  2. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy. 
  3. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
  4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
  5. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. When the meringue is cool, chop 100g of the hulled raspberries. Mix them with 2 tbsp icing sugar.
  6. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. 
  7. Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved raspberries and blueberries on the cream and finally pour the sauce over the whole lot.

Oreo Milkshake

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Oreo Milkshake
Oreo Milkshake
Servings:2
Preparation Time:5
Cooking Time:
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Ingredients

  • 2 cups Vanilla ice cream
  • 2 cups milk
  • 8 Oreo cookies

Method

  1. Add the ice cream, milk and Oreo cookies to your blender. Pulse until mostly smooth.
  2. Serve in large glasses with whipped cream if desired.