Chocolate fudge cake
Some sweet treats
French apple tart
Blueberry almond cake
Cherry trifle
Double chocolate muffins
Christmas pudding truffles
200 g dark chocolate
100ml double cream (or brandy cream)
50g butter (or brandy butter)
50 g shop bought christmas pudding
Cocoa powder
Petit fours cases
1. Heat the christmas pudding in the microwave according to instructions
2. Melt the chocolate in a glass bowl over boiling water. Add the butter and cream off the heat and stir until smooth.
3. Mix in the christmas pudding and chill in the fridge overnight.
4. The next day, using a small spoon, remove a small amount of the mixture. Use your fingers to mould into a ball and roll in cocoa powder. Place in a case and serve or chill further.
These make great presents or a light desert with coffee.
Carrot Cake
I made this cake this weekend since I really wanted to eat a proper cake and after chocolate this is my favourite. I never knew it was so easy! Also, I am not very good with measurements so use cups but it turned out great.
Ingredients:
1 cup self-raising flour
1 cup caster sugar
4 eggs
200 ml vegetable oil
Pinch of salt
250 grams grated carrot
100 grams walnuts chopped
100 grams dried fruit (i used plums but raisons would be fine)
Zest of 2 oranges
1 teaspoon ground cardommon
1 teaspoon ground cinammon
1 teaspoon ground nutmeg
1 teaspoon baking soda
Icing:
1 tub (about 250 grams) cream cheese
100 grams soft butter
Zest and juice of 1 large orange
1/2 cup of icing sugar
Method:
1. Grease a 20 cm diameter cake tin and preheat the oven to 200C
2. Mix together the flour, sugar, spices and baking soda.
3. Add the eggs and oil, stiring until it is thick
4. Add the carrot, nuts, fruit and orange zest and pour into cake tin.
5. Bake for 1 hour 15 minutes or until soft and cooked through
6. Make the icing by beating the butter (at room temperature) with the icing sugar.
7. Add the cream cheese and orange juice and zest. Mix until thick. This might need some chilling in order for it to be spreadable.
8. When the cake is cooked and cooled remove it from its tin and spread over the icing. Sprinkle with more nuts and orange zest to taste!
Some sweet treats
Christmas pudding truffles
200 g dark chocolate
100ml double cream (or brandy cream)
50g butter (or brandy butter)
50 g shop bought christmas pudding
Cocoa powder
Petit fours cases
1. Heat the christmas pudding in the microwave according to instructions
2. Melt the chocolate in a glass bowl over boiling water. Add the butter and cream off the heat and stir until smooth.
3. Mix in the christmas pudding and chill in the fridge overnight.
4. The next day, using a small spoon, remove a small amount of the mixture. Use your fingers to mould into a ball and roll in cocoa powder. Place in a case and serve or chill further.
These make great presents or a light desert with coffee.
Carrot Cake
I made this cake this weekend since I really wanted to eat a proper cake and after chocolate this is my favourite. I never knew it was so easy! Also, I am not very good with measurements so use cups but it turned out great.
Ingredients:
1 cup self-raising flour
1 cup caster sugar
4 eggs
200 ml vegetable oil
Pinch of salt
250 grams grated carrot
100 grams walnuts chopped
100 grams dried fruit (i used plums but raisons would be fine)
Zest of 2 oranges
1 teaspoon ground cardommon
1 teaspoon ground cinammon
1 teaspoon ground nutmeg
1 teaspoon baking soda
Icing:
1 tub (about 250 grams) cream cheese
100 grams soft butter
Zest and juice of 1 large orange
1/2 cup of icing sugar
Method:
1. Grease a 20 cm diameter cake tin and preheat the oven to 200C
2. Mix together the flour, sugar, spices and baking soda.
3. Add the eggs and oil, stiring until it is thick
4. Add the carrot, nuts, fruit and orange zest and pour into cake tin.
5. Bake for 1 hour 15 minutes or until soft and cooked through
6. Make the icing by beating the butter (at room temperature) with the icing sugar.
7. Add the cream cheese and orange juice and zest. Mix until thick. This might need some chilling in order for it to be spreadable.
8. When the cake is cooked and cooled remove it from its tin and spread over the icing. Sprinkle with more nuts and orange zest to taste!
