Quick and Simple Strawberry Cheesecake

So you want a dessert but don't want to spend too much time on it? Or you want something quick and easy for Saturday night? I made this in 10 minutes. It will surely impress the guests

Serves 4

4/5 Shortbread Fingers (You can use homemade ones)
Punnet of Strawberries
300g Cream Cheese
2 ½ tbsp Icing Sugar
1 tsp Vanilla Essence

You will need 4 Ramekins

1. Put the shortbread in a freezer bag and crush with a rolling pin. Put these in the base of the ramekin

2. In a bowl add the cream cheese. 1½ tbsp Icing Sugar and optional vanilla. Give a good mix til combined, Put on top of the crushed shortbread.

3. Blitz all the strawberries apart from 1 with a tbsp of icing sugar. Top the cream cheese with the blitz strawberries. Cut the last strawberry into quarters and top the cheesecake. They can be made a few hours before just refrigerate

Lumberjack's Yule Log

I made a Yule Log for Christmas. Easier than I thought. Plus if you can't find any last minute, give this a go.

Makes 1 Festive Yule Log

Log Recipe

6 Egg Whites
55 Caster Sugar

6 Egg Yolks
100g Caster Sugar
1 tsp Vanilla Bean Paste
50g Cocoa Powder, shifted

Icing/Filling

200g Good Quality Dark Chocolate, in pieces
275g Icing Sugar, plus extra for dusting (optional)
250g Butter, cubed at room temperature, cubed


1. Preheat the oven to 180c/160c fan assisted. Grease a Swiss roll tray or baking tray with greaseproof paper.

2. In a large bowl whisk the egg whites until begin to turn white and begin to stiffen. Then gradually add the 55g caster sugar and continue to whisk. It should be a thick white consistency which leaves peaks.

3. In a second bowl, whisk the 6 egg yolks and 100g caster sugar. Should give you a pale colour and be of a thick consistency. Add the cocoa powder and vanilla bean paste. Should be a really thick consistency.

4. Incorporate the cocoa egg yolk to the the egg whites and fold in until you have used up the egg yolk cocoa. Until you get a smooth brown mixture. Pour onto tray and spread evenly. Put in the oven for 20 minutes.

5. To make the filling/icing. Melt the chocolate in a Bain Marie or microwave until completely melted. Allow to cool slightly. Mix the icing sugar in food processor and then add the butter until combined. Then add the cooled dark chocolate and mix.

6. After the sponge has baked, leave to cool slightly then flip onto another sheet of greaseproof paper. Trim the edges. Then spread about a third of the icing on the cake. Lengthways, roll the cake towards you. Use the greaseproof to help roll. Make sure its tightly rolled otherwise it flop out. Transfer to a plate, board etc to ice.

7. You can cut the ends of the cake in an angle and add these pieces to the side of the log to make it look more of authentic log. Cover with leftover chocolate icing. Spread using a spatula or palette knife. Allow to cool. Then sprinkle with icing sugar to give it a snow effect.

Chocolate and Hazelnut Cheesecake

Its nearing Christmas...I hear you. Not everyone loves a Christmas Cake, Pudding or Mince Pie. Some people call you nuts. And that's what I thought... Hazelnuts. So here is an alternative pudding for Christmas or to enjoy the year round. Plus doesn't require any baking so can get the kids to help. 

Makes 1 Cheesecake

275g Chocolate Digestives

75g Butter, room temperature

400g Chocolate and Hazelnut Spread ( You know the one i mean or the shop brand)

100g Hazelnuts, chopped

500g Cream Cheese

75g Icing Sugar

Drop of Vanilla Essence

1. Grease  the base of a 20cm Cake tin with greaseproof paper. Blitz the Biscuits, 25g of the Hazelnuts and Butter together.Once blitz together pour into tin and press down firmly. Then put in the fridge.

2. While in the fridge make the topping. Mix a bowl/mixer mix the cream cheese, icing sugar and vanilla together. Once combined add the chocolate spread. Mix together til fully combined. Should have a light brown colour. Top the biscuit base and spread so it is even. Then sprinkle with the remaining hazelnuts. Put in the fridge til the cream cheese has firmed (4 hours or overnight). Take out of tin and serve. 

Banana and Chocolate Loaf (V)

I have been experimenting to get this bread right for soooo long and think I have it. The Banana isn't overpowering and compliments the chocolate well. Light and such a delight to have with a cup of tea.

Makes 1 Loaf

You can smell the banana and chocolate

2 Ripe Bananas, mashed
100g Unsalted Butter, at room temperature

100g Milk Chocolate Chips

200g Plain Flour

2 Large Eggs

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

2 tbsp Whole Milk

150g Caster Sugar

Topping

2 tbsp Cocoa powder

125g Icing Sugar

45g Butter, softened at room temperature

5-6 tbsp Whole Milk
Handful of Banana chips (optional)

1. Preheat the oven to 170c/150c fan assisted. Line a 2lb Loaf tin with greaseproof paper. 

2. Cream butter and sugar, then add the eggs, bananas and milk and give a mix until combined. 

3. Then mix the bicarbonate of soda, flour, and baking powder. Mix then add the chocolate chips. Then add the 2 tbsp of cocoa powder.

4, Once combined pour into loaf tin. Bake for 55 min to 1 hour.

5 While that is in the oven, make the topping of the loaf. First sift the cocoa powder, icing sugar into a bowl. Then add the butter and 1 tbsp of milk. Whisk (manual or electric) and gradually add the milk until you get a smooth spreadable mixture. If too thin add icing or cocoa powder and it too thick add milk.

6. Blitz the banana chips in a blender until a powder.

7. Once the loaf is finished allow to cool in tin for 10 minutes then move onto a wire rack to cool completely. Once cooled spread the cocoa icing on top. Then top with banana chip powder. Then put in container and put in fridge to allow icing to thicken slightly. Take to bake sale or enjoy a slice with a cup of tea.

Great for bake sales!

Strawberry, White Chocolate & Vanilla Cake

So it was my sister's birthday and she loves strawberries. She wanted a healthy strawberry cake. I delivered on one of these. 


Makes 1 Cake

175g Golden Caster Sugar

175g Butter, cubed at room temperature
3 Eggs
225g Self Raising Flour
1½ tsp Baking Powder
50g White Chocolate
125g Strawberries, pureed

Filling/Topping/Decorations
1 Punnet of Strawberries, topped and cut in half
3/4 tbsp Strawberry Jam
2 Boxes of White Chocolate Fingers
250g Unsalted Butter, at room temperature and cubed
500g Icing Sugar, sifted
1tsp Vanilla Bean Paste
Red Food Colouring

1. Line an 8 inch cake tin with greaseproof paper. Preheat the oven to 180c/160c fan assisted.

2. Cream the butter and sugar together. Then add the eggs gradually. It should resemble scrambled eggs.

3. Then shift self raising flour and baking powder in the bowl and stir. Microwave the white chocolate so it's melted. Leave to cool slightly then add the white chocolate and strawberries.

4. Pour into the greased cake tin and put in the oven for 50-55 minutes. Check with a skewer through the centre to see if it's done (skewer should come out clear if its done). Allow to cool on wire rack.

5. While the cake is cooling make the vanilla buttercream icing. Mix the butter and icing sugar together until smooth and then add the vanilla and give another mix. Add the red food colouring (see below for colour grading).

Colour of Buttercream Icing: If you are looking for a more red colour you will need more food colouring. For a pinker colour use less red food colouring. Add a tsp at a time and mix to see if its the colour you want and add more if needed.

6. Cut the cake in half horizontally, so you have 2 pieces. To assemble the cake take the bottom half and smoother the top of the cake with some of the buttercream. Then add strawberry jam. Then layer with the other piece of cake. Then cover the whole cake with buttercream icing. Use a spatula to get the side and get an even cover.

7. To decorate add the chocolate fingers around the side of the cake. Then dab the cut side of the strawberry with kitchen roll to remove excess juice then place on top of the take. Put in a container. Place in the fridge for when its needed. Keeps the strawberries fresh and sets the icing a bit.

Serve a piece of fabulous cake.

Reviews;

'It's so moist'

'Going in for another piece'

'That's food porn'

Lemon and Mint Cake

When life gives you lemons, ask where are all these lemons coming from. Then make a cake with them.


Makes 1 Cake

1 Lemon, juice and zest
200g Caster Sugar
200g Butter, cubed at room temperature
200g Self Raising Flour
1 tsp Baking Powder
3 Large Eggs
8 - 10 Mint Leaves, finely chopped
3-4 tbsp Lemon Curd

Topping
50g Icing Sugar
3-4 tbsp Lemon Juice
Zest 1 lemon (Optional)
3 Mint Leaves (Optional)

1. Preheat the oven to 180c/160c fan assisted. Grease and line 2 x 20cm Cake Tins

2. You can do this with either a food mixer/processor or manually. Beat the caster sugar and butter together. Then add the eggs, juice and zest of a lemon and mint. Give a good mix. Then add the flour and baking powder.

3. Then divide the mixture between the two cake tins. Bake in the oven for 30-35 minutes. Check the centre of each cake to see if its done.

4. Allow the cakes to cool on a wire rack. Lather on lemon curd on top of one of the cakes. Then top with the other.

5. For the topping mix the icing sugar and lemon juice and spread on top of the cake. You can garnish with optional lemon rind and mint leaves.

Lemon and Lime Biscuits

Similar to a previous recipe. These are quite refreshing for the summer

Makes 24 - 26 Biscuits

150g Butter. cubed and to room temperature
100g Caster Sugar
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
225g Plain Flour, plus extra for dusting
½ tsp Baking Powder

Topping (optional)
250g Icing Sugar
4-5 tbsp Lemon and Lime Juice







1. Beat the butter and sugar together. Then add the lemon and lime juice and zest and give another mix. Finally add the plain flour and baking powder. It should be able to form a big ball. Wrap in cling film and put in the fridge for 30 minutes. 

2. I personally divide it into two parts as it is easier to roll out. Roll out the dough on a floured surface. Use 6 or 7 cm cutters. Roll to just over ½cm and use cutter to create the round shape. Repeat with the other bit of dough. Place on a greaseproof papered tray. Put in the oven for 10 minutes or until golden brown. Place on wire rack to cool. 

3. If you want to deck them with icing, mix all of the ingredients in a bowl. It should have thick consistency. It too thick use more juice and if too runny add more icing sugar. Place 1 teaspoon on each biscuit and spread. Leave to harden.

Cherry Bakewell Cake

Dedicated to the first and biggest influence to my baking. All I can say its a lovely cake. Mwynhewch eich bwyd!

Makes 1 Cake

3 Eggs
200g Self Raising Flour
200g Butter, cubed and at room temperature
200g Golden Caster Sugar
50g Ground Almond
1 tsp Vanilla Extract
1 tsp Baking Powder

Topping/Filling

200g Cherry Jam
175g Icing Sugar
6 tsp Water
Handful of Flaked Almonds
75g Glace Cherries, halved (Optional)

1. Preheat the Oven to 180c/160c Fan Assisted. Line 2 20cm Cake tins.

2. In a food processor or by hand cream the butter and the sugar. Once combined mix the eggs and vanilla extract. 

3. Then add the ground almonds, self raising flour and baking powder and mix till combined. 

4. Then divide between the two tins and bake for 25 - 30 minutes or until golden. Leave to cool on a wire rack.

5. For the topping of the cake take the icing sugar and mix with water. Add a tsp at a time and it should be thick and smooth. If too thick add a tsp of water. For assembling the cake, take a sponge and spread the cherry jam and then other sponge. Add the icing on top, if it spills over the side it doesn't matter (gives it a unique look). Scatter with flaked almonds and optional cherries. 

Garden Birthday Cake

So it was my partners birthday on Friday so I wanted to make a special Birthday cake for him.

Makes 1 Cake


Chocolate Cake
100g Dark Chocolate (Used 70%)
3 Eggs
300g Caster Sugar
250ml Sunflower Oil
25g Cocoa Powder
250g Plain Flour
Splash of Lemon Juice
2 tbsp Nutella

Spinach Cake
3 Eggs
1 tsp Vanilla Extract
2 Lemons, juice and zest
3 tsp Baking Powder
180ml Olive Oil
300g Plain Flour
250g Caster Sugar
200g Spinach, pureed

Filling
250g Mascarpone

50ml Double Cream

2 tbsp Icing Sugar

Splash Lemon Juice
Nutella

Decoration
Toothpicks
Food Colouring
250g Ready Roll Icing
Writing Icing
Chocolate Cake

1. Preheat the oven to 180c/160 fan assisted. Line 20cm Square Cake tins.

Making the Chocolate Cake

1. Put a pan over water over a hob and heat til it boils and reduce to a simmer. Put a large bowl on top and add the dark chocolate and allow to melt. Take off pan and leave to cool slightly.

2. When cooled enough add the sugar and give a good mix til the sugar and chocolate are combined. Then add the eggs, then the oil and mixing throughout.

3. Then add the flour, cocoa powder and lemon juice and mix well. When combined add the nutella, mix then pour in the cake tin

Spinach Cake

1. Mix the eggs and sugar til combined and then add the lemon juice and olive oil, give another mix. Add the flour, baking powder, and spinach. Then finally the vanilla. Mix throughout this process. This can be done in a food processor. Pour in the cake tin.

Put both tins in the oven for 45 - 50 minutes. Take out of the oven leave to cool before taking out of cake tins.

Filling

1. For the filling whisk the mascarpone with the double cream, icing sugar and lemon juice. . Then have the chocolate cake on the base, layer with nutella, cream then the spinach cake.

Decorate

To make the dirt effect breakup some chocolate cake. For the sugarcraft make sure you have icing sugar if the icing gets too sticky.

Sunflower
For these you need ready roll icing, yellow, brown and green food colouring and some toothpicks. Colour the icing with each colour. Wrap the green icing round the toothpick. For the flower, make a large yellow circle. Using a spoon press into it lightly around the edge to make a petal looking design. Have a smaller brown icing circle in the centre and poke with a toothpick.



Carrot Tops and Cabbage
You need green food colouring and ready roll icing. Mix the two. For the cabbage; shape into a small ball and cut another piece into three small triangles and place below the balls. For the Carrot tops, make 3 small sausage shapes and wrap round each other. Cover with the cake dirt.





Flower
For the flower that dots the I you need red pink food colouring and ready roll icing. Mix the colouring and icing til combined. With the ball of icing shave bits off with the tip of the spoon. Then layer  and eventually create a circular design. Smooth the bottom. Write the message using writing icing or piped icing and place the flower over the i.

Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.

Fig and Honey Tartlet (V)

Give this recipe a go while the figs are in season. A nice light dessert after any greek lamb meal. I would also like to say I do not endorse any supermarkets or brands with the photo on the right.

Makes 4

250g Puff Pasty
Clear Honey
4 Figs, for each cut in half lengthways, then slice
Flour for dusting
Greek Yoghurt
1 tsp Cinnamon
Icing Sugar (Optional)


1. Preheat the oven to 200c/180c fan assisted.  Flour the surface and roll out the puff pastry to about half a cm. Cut into circles approximately 10cm (I used the lid of yoghurt pot). Place on a greaseproof paper and then on a baking tray.

2. Arrange the fig slices on the puff pastry. Then put 1-2 tsp of honey on each tartlet. Then sprinkle with a pinch of cinnamon.

3.  Put in the oven for 20 minutes till the pastry turns a golden brown. Sprinkle with icing sugar and serve with greek yoghurt.

Citrus Biscuits (V)

Wanted to impress people in the office (May have also mentioned I baked in the interview). Came up with this new recipe which went down a storm.

Makes 22-24 Biscuits

150g Butter
100g Caster Sugar
1 Egg Yolk
Rind of 1 Orange
Rind of 1 Lemon
½ teaspoon of baking powder
200g Flour, plus extra for dusting

Icing (Optional)
175g Icing Sugar
Juice of an Orange
Juice of an Lemon

1. Preheat the oven to 200c/180 fan assisted. Take a large mixing bowl and mix the butter with sugar until combined

2. Add the egg yolk and mix. Then add the flour, baking powder and the rinds of the orange and lemon. You should be able to make a ball out of this. Leave in the fridge to cool for about an hour so it doesn't fall apart.

3. You want to flour your rolling pin and surface and place the dough on the surface. You roll out the dough until you get a thickness roughly ½cm thick.

4. Take either circle pastry cutters (if you don't have any using a 125ml wine glass works as well) and cut out the dough. Reroll and repeat from step 3 until you run out of dough.

5. Put some grease proof paper on the baking tray and place the cut out dough on the tray, making sure to leave enough space between the biscuits so they don't stick together. Bake in the oven for 10 minutes or until golden brown. Put on a wire rack and allow to cool.

6. For the icing put the icing sugar in the bowl and start off with 1 tablespoon of orange and lemon juice and mix. Then add one tablespoon of each alternating between the two fruits until you get the correct consistency. If you added too much juice then add icing sugar. Then you add a tablespoon of icing to biscuit and allow to harden. Keep biscuits in a sealed container when your not serving, otherwise the biscuits will get soft.

Strawberries and Cream Scones (V)

I am here with a Summery baked good which can be enjoyed with tea or a nice cold glass of lemonade. Remember to stay hydrated this Summer.

Makes 10
400g Self Raising Flour
1 tsp Baking Powder
100g Butter
200ml Milk
1tsp Vanilla Extract
1 Egg, beaten
Pinch of Salt
3 tbsp Icing Sugar
3 tbsp Caster Sugar

Filling
150ml Double Cream/Clotted Cream
200g Strawberries
Strawberry Jam

1. Preheat the oven to 220c/200c Fan assisted. Put a greaseproof paper on a baking tray. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar

2.  Make a well in the middle of the bowl. Warm the milk over the hob (Don't let it boil). Gradually mix the milk with the crumbs. If too sticky add more flour and if too dry add more milk.

3. Sprinkle flour on the work surface, rolling pin and hands. Then cover the dough with flour and begin to roll and then fold the dough over. Do this about 3 times so that dough is smooth. Then finally roll out the dough so its thick (probably about 3-4 cms).

4. Take a cutter, about 5-6cm in diameter (if you don't have one, use the rim of a large glass/wine glass). Cut them out and once you have cut as many as you can out roll the dough out again and repeat the process until you run out of dough.

5. Place the dough onto the baking tray with the greaseproof paper. Brush each of the pieces of dough with the beaten egg.

6. Bake in the oven for about 10 minutes. The crumpets will have risen and will be golden on the top.

7. While leaving to cool, if using double cream, whisk the double cream until thick and add 2 teaspoons of icing sugar. Slice the strawberries into quarters.

8. When assembling a scone you the scone in half and layer with cream, strawberries and jam. Then sprinkle with icing sugar. Serve. 

Decorating the Christmas Cake

So a few weeks ago I showed you how to make a Christmas Cake. You have been feeding it with brandy so now its time to decorate it. I will show you how to put marzipan and icing on the cake but decorating the top is up to you. You can buy icing and marzipan figures for the top to save time or buy coloured icing and make your own figures.

1 Christmas Cake

Fruit Cake - Either bought or made own
4 tbsp Apricot Jam
3 tbsp Brandy
Icing Sugar
Bit of water
Colour Icing/Icing Dyed with various colours/Pre purchased icing figures
1 Kg Marzipan
1 Kg Ready to Roll Icing

1. Heat the apricot jam in a pan until it begins to melt. Then sieve through into a bowl. Brush onto the cake.

2. Roll out the marzipan so that it covers the cake. Roll into the rolling pin and drape over the cake. Use a knife and remove the excess.

3. Roll the icing so that it covers the cake. Brush the marzipan with the brandy. Roll the icing into the rolling pin and drape over the cake. Instead of cutting the excess either use your thumb or the bottom of a teaspoon and create a semi circle at the base of the cake to seal. Remove the excess.

So you should have something like this:

So you can leave it like this OR you could decorate and make it something really special. Something as simple as putting a few trees on it with a couple of snowmen can make it look unique and your own. Let your creative side run wild. We don't want to see those horrible shop bought top only covered Christmas cakes.

So here are a few ideas I had:

Christmas Trees:
Get some green icing and roll into a cone. Then you get your kitchen scissors and snip into the tree to make it look more authentic. If using brown icing, make a little stump for the tree. Use the icing sugar and water mix to stick together.

Snowmen:
Make 3 small white balls, ranging from large to small. Attach together using the icing sugar and water mix. If using black icing make really small balls for the buttons and mouth of the snowman. Use a brown/orange icing for the carrot nose. Use the same icing to make the twig like arms for the snowman. And with the black icing or coloured icing for a top hat/woolly cap/scarf

Penguins:
For a penguin you need black icing. You make 2 balls, one large and one smaller one. The larger one should be slightly pointed at one end for the body. Stick together using the icing sugar mix. Use orange icing for the feet and beak. Stick with these with icing sugar mixture. Using the white icing, for the stomach and eyes. Then add 2 small balls of black icing for the pupils. If you have any coloured icing left give them a little scarf.

The other things I added was blue icing for the pond and little strands of green icing around the pond. Also to add a snow effect, I sprinkled the cake with icing sugar. And a major tip for this is icing sugar mixed with water makes an amazing glue when sticking icing together. But make your Christmas Cake your own. Even if you want to buy the actual cake, have fun decorating it, it's a fun activity for the whole family. Leave pictures and comments in the post or send them to me and will post the best ones on my next blog post. And don't forget, have a Merry Christmas and a Fabulous New Year.

What will your cake look like?

Merry Christmas From Me :)

Viennese Whirls (V)

A lovely biscuit which is delectable with a nice cup of tea. Tried and tested on friends and family.

Makes 15 Biscuits

Biscuit
250g Butter, at room temperature
50g of Icing Sugar
250g Plain Flour, shifted
50g Cornflour
1 tsp Vanilla Extract

Filling
100g Butter, left at room temperature
100g  Raspberry Jam
1/2 vanilla extract
200g Icing Sugar

1. Preheat the oven to 200c/180c fan assisted oven. Grease a baking tray and line with grease proof paper.

2. In a food processor put all the biscuit ingredients in and blend until smooth. This will take a couple of minutes. Make sure you put all of the mixture from the processor into the pipping bag with a large star nozzle (Pipping Bag I used can be seen at the bottom of the post).

3. When pipping the mixture onto the tray make sure the pipping bag is at a 90 degree angle to the tray and squeeze the mixture out a medium size rosettes of dough. Make sure they are spread out so they don't stick together when they bake. Put in the oven and make for 12 minutes or until golden brown.

4. Leave the biscuits to cool on a wire rack. While they are cooling, make the butter icing by mixing the butter, icing sugar and the vanilla extract in a bowl. Mix with a fork until fully combined.

5. Once the biscuits are cooled put a small teaspoon of jam on the smooth side of the biscuit, butter icing and top with a biscuit. Repeat the process until you are out of biscuits. Dust with some icing sugar and serve.

Eton Mess (V)

A traditional english poudding. The myth was that Eton mess was crweated when a meringue dessert was dropped accidently, and whatever was salvaged was served as a crushed meringue with strawberries and cream.

Meringue

Serves 6

Meringue
4 Egg Whites
225g Caster Sugar
1 tsp Cornflour
1tsp White Wine Vinegar

Vanilla Pod
284ml Double Cream
1 Punnets of Strawberries, cut the stems off
1 Punnets of Raspberries
2 tbsp Icing Sugar

1. Preheat the oven to 180/160 fan assisted. Cover a baking tray with a baking sheet.

2. Using an electric whisk (using a normal whisk is good exercise but takes a long time), whisk the egg whites until it begins to stiffen.

3. Gradually add the sugar while whisking the egg whites. Then when the sugar is used up keep whisking for about 5 minutes. Then add the cornflour and white wine vinegar. It should be stiff and if you tip upside down it should stay in the mixing bowl.

4. Spoon the meringue mix onto a baking sheet. Put in the oven for an hour and 40 minutes.

5. Put the double cream in a bowl then scrape the vanilla pod seeds into the bowl with the icing sugar. Whisk until the cream is stiff.

6. Once the meringue is baked brake up into small bits. Mix with the fruit and cream. Serve.

Victoria Sponge Cake

Haven't done a pudding in a while and have always been meaning to bake this. A classic which is good with a cup of tea (Tea tastes better in a china cup, as my nain has always told me).

200g Caster Sugar
200g Butter, softened
200g Self Raising Flour
1 tsp of Vanilla Extract
4 Eggs

Filling
Jam (My favourite is raspberry with the seeds in)
250ml Double Cream, whipped
Icing Sugar (To top)

1. Preheat the oven for 200c/180c fan assisted. Grease 2 cake tins with some butter.

2. Mix the butter, sugar and vanilla extract until its smooth. Then mix in each egg one at a time. Fold the flour in.

3. Divide the mixture between the two cake tins and put in the oven for 20 minutes. They should be a golden brown and the sponge should spring back up when lightly pressed.

4. Take one of the sponges and put about 4 tbps of raspberry jam on. Then add the double cream on top. Then layer with the other sponge. To finish, sprinkle on the icing sugar. Serve with tea

How positively British ^_^