Victoria Sponge Cake with Fresh For You Berries and Cream

Posted on at 5:13 pm.

Written by Kristam Moffett

Victoria Sponge Cake with Fresh For You Berries and Cream

Servings:6

Preparation Time:45

Cooking Time:20

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

Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with nonstick baking paper.
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.
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.
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.
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.
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.

Lemon Drizzle Cake

Posted on at 5:22 pm.

Written by Kristam Moffett

Lemon,Loaf,Cake,With,White,Glaze,And,Lemon,Slices.,Selective

Lemon Drizzle Cake

Servings:6

Preparation Time:1

Cooking Time:45

Ingredients

250 g unsalted butter
250 g caster sugar
250 g self raising flour
2 Fresh For You eggs
100 g Icing sugar
3 Fresh For You lemon zest/juice only

Method

Preheat the oven to 180 degrees (fan setting) and grease your baking tin.
Add all cake ingredients to a mixing bowl and beat into a smooth batter.
Spoon your cake mix into your baking tin and smooth out.
Bake for 45-50 minutes.
Allow cake to cool slightly and poke holes with a skewer/knife whilst still in the tin.
Make a thin paste using your icing sugar and lemon juice/zest.
Pour your icing mix over your cake and serve.

Cinnamon Rolls

Posted on at 3:54 pm.

Written by Kristam Moffett

Cinnamon Rolls

Servings:8

Preparation Time:40

Cooking Time:35

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

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.
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.
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.

No Bake Berry Cheesecake

Posted on at 6:08 pm.

Written by Kristam Moffett

No Bake Berry Cheesecake

Servings:8 people

Preparation Time:6 hours

Cooking Time:10 minutes

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

To make the berry topping, add mixed berries and water to food processor and puree until smooth.
Combine the 100 grams sugar and cornstarch in a medium saucepan. Stir in the berry puree.
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.
To make the cheesecake, grease the bottom and sides of a 9 inch tin.
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.
Mix cream cheese, sugar and 1 teaspoon of vanilla extract together in a mixer bowl until smooth and well combined.
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.
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.
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.
Spread the berry filling evenly into the crust and smooth the top. Gently add the vanilla cheesecake filling and smooth into an even layer.
Refrigerate for about 6-7 hours or until firm.
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.
Top the cheesecake with fresh fruit and refrigerate until ready to serve.

Raspberry Pavlova

Posted on at 1:03 pm.

Written by Kristam Moffett

Raspberry Pavlova

The perfect dessert to enjoy at the weekend!

Servings:8

Preparation Time:25

Cooking Time:1

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

Heat oven to 150C and using a pencil, mark out the circumference of a dinner plate on baking parchment.
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.
Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
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.
Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
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.

Lemon Cupcakes

Posted on at 9:35 pm.

Written by Kristam Moffett

Lemon Cupcakes

These tasty buns are the zest!

Servings:12

Preparation Time:10

Cooking Time:25

Ingredients

125 grams Soft butter
125 grams self raising flour
125 grams caster sugar
2 tablespoons milk
2 large eggs
125 grams unsalted butter
250 grams Icing sugar
1 Lemon zest
1 Lemon juiced

Method

Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
Spread the icing over the cold cup cakes, and decorate with a slice of lemon.

Cinnamon Swirls

Posted on at 7:52 pm.

Written by Kristam Moffett

Cinnamon Swirls

Perfect for breakfast or brunch!

Servings:6

Preparation Time:40

Cooking Time:20

Ingredients

50 grams Butter (at room temperature)
50 grams Demerara sugar
1 tablespoon ground cinnamon
1 pack Ready Roll Puff Pastry
1 Egg
2 tablespoons Icing sugar
Extra sugar for sprinkling
Few drops of Warm Water

Method

Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 3) and line a baking tray with greaseproof paper.
In a bowl, mix together the butter, sugar & cinnamon until well combined.
Roll out your puff pastry and keep it on the enclosed paper. Don’t worry about uneven edges as these will be neaten off shortly.
Use a spoon to gently spread the cinnamon filling all over the pastry, leaving a 1cm gap at the edge of one of the longest sides.
Using the puff pastry’s enclosed paper, gently roll the pastry into swirls, leaving the 1cm gap to seal the swirls by lightly pressing them in place.
With a sharp knife, cut the pastry into sections around 2cm thick, whilst trimming the ends of the pastry to keep each cinnamon swirl even & neat. Place each swirl onto the pre-lined baking tray with a bit of space between them as they do expand whilst baking.
Use the beaten egg to lightly coat each swirl and sprinkle a little sugar over them. Leave them to rest for around 20-30 minutes.
Bake in the preheated oven for 20 minutes or until golden brown. Meanwhile, in a small bowl, mix the icing sugar with a little warm water to create your icing to drizzle on top of your cinnamon swirls.
Remove the cinnamon swirls from the oven and whilst still warm and on their baking tray, drizzle the icing over them (using as much or as little as you like).
Once cool enough to touch, transfer to a wire rack to cool completely or tuck right in.

Cupcakes Recipe

Posted on at 11:37 am.

Written by Kristam Moffett

Cupcakes Recipe

Servings:9

Preparation Time:10

Cooking Time:30

Ingredients

110 g butter
110 g caster sugar
2 Centre Free Range Eggs
1 tbsp vanilla extract
110 g self raising flour
1-2 tbsp milk
140 g butter
280 g Icing sugar
1-2 tbsp milk
a few Drops Food Colouring

Method

Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
Add the food colouring and mix until well combined.
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Christmas Pudding Truffles

Posted on at 9:41 am.

Written by Kristam Moffett

Christmas Pudding Truffles

Yummy truffles with a cherry on top.

Servings:

Preparation Time:25

Cooking Time:

Ingredients

700 g Christmas Pudding
250 g Dark Eating Chocolate, Melted
125 ml Brandy
1/2 cup Icing sugar
200 g White chocolate melts
glace cherries cut to resemble berries and leaves

Method

Crumble pudding into large bowl
Stir in melted chocolate, brandy and sifted icing sugar; mix well
Roll level tablespoons of mixture into balls, place on tray; cover, refrigerate until firm
Melt white chocolate in a heatproof bowl over small saucepan of simmering water
Cool chocolate for 10 minutes
Drizzle over puddings to form custard; decorate with cherries