Sweet Recipes

Raspberry & Prosecco possets

Posted by Sue Tranter on

Raspberry & Prosecco possets

These tasty possets make the perfect special pudding for your valentines meal!   Ingredients 140 raspberries 2 tbsp Prosecco (unfortunately you'll have to drink the rest of the bottle yourself!) 200ml double cream 4 tbsp golden caster sugar 2 tsp freeze-dried raspberry pieces Method Put the raspberries and Champagne in a food processor or blender (or use a hand blender). Blend until the purée is as smooth as you can get it, then use a spatula to push as much of the purée through a sieve as you can. Discard the seeds left behind.  Put the cream and sugar in a saucepan...

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Easter Chocolate Bark

Posted by Sue Tranter on

Easter Chocolate Bark

A very easy recipe to make with the kids for Easter, they'll love decorating (and eating it!) Ingredients 600g chocolate, milk, dark or white - whichever you prefer  180g mini chocolate eggs 1 heaped tsp freeze-dried raspberry pieces  Any other Easter treats you might fancy Method Bring a pan of water to a simmer and break your chocolate into a large heatproof bowl. Sit the bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water. Let the chocolate slowly melt, stirring regularly. To get the best results you will need to temper your chocolate,...

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Honeycomb Ice Cream

Posted by Sue Tranter on

Honeycomb Ice Cream

Yummy ice cream to settle those sweet cravings, perfect for this warmer weather - you'll never buy ice cream again! Ingredients 100g honeycomb, bashed into small chunks 300ml pot double cream 300ml whole milk 100g caster sugar 3 large egg yolks 1 tsp vanilla extract Method Put your milk and cream in a saucepan and heat until just below boiling. Meanwhile whisk the sugar, eggs yolks and vanilla extract in a large mixing bowl. While whisking, slowly pour in the hot milk mixture until combined. Wipe out your saucepan and pour the mixture back in, cook over a low heat,...

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Lemon and Raspberry layer cake

Posted by Sue Tranter on

Lemon and Raspberry layer cake

A beautiful cake that is a bit of a showstopper, it takes a while to make but it is well worth it for a special occasion, why not bake it this mothers day? Ingredients For the Sponge 200g salted butter (at room temperature) 200g caster sugar Zest of 2 unwaxed lemons 4 medium eggs (at room temperature) 200g sifted self-raising flour  For the Lemon syrup 150ml lemon juice (roughly 3 lemons) 150g caster sugar For the Raspberry meringue butter cream 270g caster sugar 67ml water 135g egg whites (roughly 3-4 large eggs) 330g unsalted butter 160g raspberries, pureed. Raspberry extract...

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