Easter Milkshakes

So did not update last week and thought I would give you two Easter treats. I love a milkshake sweet and delectable. You can put anything. There are two (yes, two recipes) that are Easter themed. Super yummy.

Serves 2

Creme Egg Milkshake

3 Creme Eggs, chopped
4 Scoops of Vanilla Ice Cream
500ml Whole Milk

Topping
Whipped Cream
Chocolate Sauce
1 Creme Egg cut in quarter (optional)

1. In a blender, blend the creme eggs, ice cream and whole milk. Should be combined.

2. Around a glass squirt chocolate around the rim of the glass so it drips round the glass. Pour in the milkshake, then squirt the whipped cream, top with 2 quarters of creme egg and squirt a bit of chocolate sauce.

Malteaster Bunny Milkshake

3 Malteaser Bunnies, chopped
4 Scoops of Vanilla Ice Cream
500ml Whole Milk

Topping
Whipped Cream
Chocolate Sauce
2 Mini Malteser Bunnies (optional)

1. In a blender, blend the malteaser bunnies, ice cream and whole milk. Should be combined.

2. Around a glass squirt chocolate around the rim of the glass so it drips round the glass. Pour in the milkshake, then squirt the whipped cream, top with a mini malteaser bunny and squirt a bit of chocolate sauce.

Salted Caramel Brownies

A fusions of sugar and salt. Easy to assemble, cut into squares for everyone to enjoy. Seriously give it a go.

Makes 25 Bite size squares

397g Carnation Caramel
200g Butter
200g Dark Chocolate
150g Golden Caster Sugar
3 Large Eggs
50g Cocoa Powder
125g Plain Flour
2 tsp Sea Salt




1. Grease a 20cm Square Cake tin. Preheat the oven to 180c/160c fan assisted.

2. In a bowl mix 225g of the caramel with 1 tsp Sea Salt. Set a side.

3. In a pan melt the butter over a low heat. Then add the dark chocolate. Stir while melting until all completely melted and combined. Leave to cool on side.

4. In a mixing bowl, add the rest of the caramel, golden sugar and eggs. Whisk until combined. Then add the cooled melted chocolate and whisk further. Add the plain flour and cocoa powder. Give another mix. It should thicken.

5. Layer with half the brownie mixture. Then two thirds the salted caramel in tsp drops and spread evenly without disturbing the brownie mixture. Then tip the other half of the brownie mixture on top. Then spoon on the rest of the salted caramel on top. With a toothpick make a pattern on top, going from top to bottom.

6. Put in the oven for 35 minutes. Leave to cool and cut into squares.

Mini Egg Tiffin

So I have tried some Tiffin and thought, I need to get in on this game. So I was browsing the aisle and thought why not Mini Eggs (or Sugar shelled chocolate eggs, just in case legal gets involved). But here is my recipe and you can make it whenever you like because they put out the Easter stuff just after Christmas so there are plenty of Mini Eggs to go around. Doesn't require the oven.

Makes 12 Pieces of Tiffin

100g Unsalted Butter
3 tbsp Golden Syrup
175g Milk Chocolate
180g Mini Eggs, smashed up into pieces
200g Chocolate Digestives, lightly crushed

Topping
200g Milk Chocolate
90g Mini Eggs, lightly smashed (so a few pieces have some big chunks)

1. Grease a 20cm Square cake tin.

2. Melt butter, golden syrup and chocolate over a low heat. Mix until combined and all melted. Then add the biscuits and smashed mini eggs to the mixture, give a good stir and remove off the heat. Tip in the tin and press down. Leave ti chill for about half an hour.

3. Just before the biscuit base has cooled, melt the milk chocolate  over a bain marie. Once melted tip over the biscuit base and spread over evenly. Then sprinkle over with the mini eggs evenly then leave to cool. Once cooled, cut into squares.

Spinach and Mushroom Gnocchi Bake (V)

I haven't done a Vegetarian recipe in a while and had the chance to test this recipe out. Went down a treat. Served with salad and garlic bread. It was bursting with flavour. 

Serves 4-6

500g Gnocchi
250g Chestnut Mushrooms, quartered 

1 Large Onion, diced

2 Garlic Cloves Crushed

200g Spinach, washed

Knob of Butter

75g Mature Cheese, grated

Salt and Pepper

1 tsp Fresh Thyme

Sauce

25g Butter

2 tbsp Plain Flour

400ml Whole Milk

Sprinkle of Nutmeg

250g Ricotta Cheese

1. Preheat the oven to 200c/180c fan assisted. 

2. Fry the onion and garlic on a medium to low heat for 3-4 minutes or until the onions soften. Then add the mushrooms and fry for 5 minutes, stir regularly. Then add the thyme and cook for a further minute. Take off heat.

3. In a large pan, melt the butter. Once melted, whisk the flour to create a roux. gradually add the milk while whisking. It should be a thick sauce consistency. If too thick add more milk. Then add the ricotta. Mix on a low heat until combined. 

4. Gradually add the spinach about a handful at a time. When wilted add more spinach until you have used the 200g. Then add the Gnocchi to the pan. And heat through for a couple of minutes.

5. Add the contents of the frying pan to the large pan, add salt and pepper and give a good mix. Then pour into an oven proof dish. Add the grated mature cheese to the top. Put in the oven for 20-25 minutes, until golden brown. 

Gareth's Cookies

Now what starts with the letter C? Cookie starts with C, Let's think of other things, That starts with C, Oh, who cares about the other things?, C is for cookie, that's good enough for me.

Makes 20 - 24 Cookies

150g Unsalted Butter. cubed at room temperature

150g Golden Caster Sugar

1 tsp Vanilla Extract

1 Large Egg

½ tsp Bicarbonate of Soda

225g Plain Flour

225g Milk Chocolate (Dairy Milk, Galaxy, any good quality chocolate), roughly chopped

1. Preheat the oven to 200c/180c Fan assisted. 

2. In a bowl mix the butter and sugar together. Then add the vanilla and egg to the mixture and mix in. Then add the flour and bicarbonate of soda. When it starts to thicken add the chocolate and give one final mix

3. Layer the baking tray with greaseproof paper. Then take a tablespoon of cookie dough and put on the tray. For each tray put no more than 6 on them to prevent sticking (I was using a 24 x 18 cm tray).

4. Put in the oven for 8 - 10 minutes. They should be golden brown. Leave to cool on the tray before transferring to a wire rack. (Do I really need to give serving suggestions... Enjoy!)

Share or be naughty

The Dark Chocolate Knight

As described by one person 'crumbly and melts in your mouth' Also ideal snacking when you need to do some brooding in Gotham. 


Makes 24 - 26 Biscuits

150g Butter
100g Caster Sugar
50g Cocoa Powder
1tsp Cinnamon
225g Plain Flour, plus extra for dusting
100g Dark Chocolate, broken up
100g Milk Chocolate Chips
½ tsp Baking Powder

Topping
175g Dark Chocolate

1. Preheat the oven to 180c/160 fan assisted. In a food processor mix the butter and sugar together. Then melt the dark chocolate in a bowl over boiling water on the hob or in the microwave. Once fully melted add to the food processor and mix.

2.  Add the flour, cocoa powder, cinnamon and baking powder and give another mix til everything had combined. Finally mix in the chocolate chips. The mixture should be solid. If runny add more flour and if too dry add some melted butter. Put in cling film and but in fridge for about 10 minutes.

3. Put some greaseproof paper and put on trays. Take the dough and put on floured surface. It will be easy to roll out as the chips will stop you rolling out too thin. Should be the thickness of a pound coin. Once rolled out take either a batman butter or a round cutter and cut into shapes and put on tray.

4. Put in the oven for 15 minutes. Allow to cool. Melt the other dark chocolate. Then dip each biscuit in the chocolate to cover one side of the biscuit. Put on a wire rack for the chocolate to cool.

Chocolate Paradise Brownies (V)

Want to impress a date? Night in alone? Need an accompaniment for your ice cream? Then give this recipe a go. All gooey when warm. But always moist.

Makes a Square Cake Worth (Cut into smaller squares)

Resist the urge to eat the mixture (Difficult, I know)

200g Butter, cubed at room temperature
100g Plain Flour
50g Cocoa Powder
200g Dark Chocolate, broken to small pieces
100g Milk Chocolate, cubed
Pinch of Salt
3 Eggs
250g Golden Caster Sugar

1. Preheat oven to 180/160 fan assisted. Line a square 20cm (8 inch) with greaseproof paper. Heat water in a pan. Place a bowl over the pan, add the butter and dark chocolate. Mix well until combined. Leave to cool.

2. While the mixture cools, in another bowl sift the flour and cocoa powder in a bowl then add the sugar and salt. Mix until combined. Add the eggs and stir.

3. When the chocolate mix has cooled enough, gradually add the melt dark chocolate mix to the flour mix. Stir until all has combined.

4. Either mix in the milk chocolate pieces and pour into the cake tin OR pour the mixture into the cake tin and scatter the milk chocolate. Bake in the oven for 25 - 30 minutes. You should be able to poke the centre of the brownie with a toothpick and it should come out clear. Enjoy by themselves or with ice cream and/or cream.

Nice Warm with Cream

Chocolate Brownie with Raspberry Coulis

I'm back, hope you all had a good Christmas and New Years. Probably the worst post as its probably going against people new years resolutions but I don't do resolutions.  This was a recipe I made for my friends and they all loved it. Serve with good quality vanilla ice cream.

Serves 6

Chocolate Brownie
100g Butter, cubed (easier to melt)
175g Caster Sugar
2 ½ tsp Nutella
100g Dark Chocolate
50g Milk Chocolate
2 tbsp Cocoa Powder
2 Eggs

½ tsp Baking Powder 

100g Plain Flour

Raspberry Coulis
250g Raspberries
2 tbsp Caster Sugar

1. You can do the raspberry coulis in advance. Put the raspberries in a pan over a low heat with the sugar, stir and heat until the raspberries break down. For a smoother taste put in a blender and strain through sieve.

2. Line a 20cm cake tin with greaseproof paper. Preheat the oven to 180c/160 Fan assisted.

3. Heat some water in a pan and put a bowl over the top. Then add the butter, til melted. Add both chocolate until melted. Then combine the nutella. Finally add the sugar. Take off the heat and let it cool for a bit.

4. Add the flour, cocoa powder and baking powder. Then add the eggs and mix well till the mixture is combined.

5. Pour into the cake tin and put in the oven for 25-30 minutes till it's cooked all the way through. Stick a skewer or toothpick through the centre, it should come out clean.

6. Allow to cool for about 10 minutes, Remove from cake tin and cut into 6 slices. Serve with coulis and ice cream.

Eyeball Truffles (V)

Happy Halloween! Keep your eye out for these.

I have my eye on you

Makes about 20-22 (Depending on the size of the eyes)

200g Plain Sponge (eg Madeira or Victoria Sponge)
150g Oreo Biscuits
150g Dark Chocolate
50g Butter
250g White Chocolate

Decoration
Red Gel Food Colouring
Black Gel Food Colouring
Strawberry Laces
Sugar-coated chocolate confectionery (don't want to say brand, but we all know what I mean)

1. Blitz the sponge and biscuits together, in a food processor,  until they resemble crumbs.

2. Add the melted butter and milk chocolate to the food processor. And blend until the mixture sticks together.

3. Form the mixture into balls and place on a plate and put in the fridge for 1-2 hours.

4. Boil some water in a pan and place a bowl on top with the white chocolate in it. Reduce the heat of the pan and melt slowly so the chocolate doesn't end up grainy.

5. Cover the chocolate balls in the white chocolate and place on a cooling rack so the excess drips off (put a piece of grease proof paper to make it easier to clean up).

6. For the sugar-coated chocolate confectionery put a drop of black gel for the pupils. While the white chocolate is still warm place the sweet on the truffle. Then leave the balls to cool.

7. For the laces, this will be the veins. Take 3 laces and wrap one them around the other two. Snip them so they are approximately 5cms in length. Warm up a teaspoon (I placed it in a mug of warm water and dried it) then melt the side which is opposite the sweet and place the laces on the chocolate and allow it to cool off.

8. Finish off the look by making the eyes blood shot, by using the red gel food colouring. If you run out and want to make the eyes gory, squeeze the tube and the remains will splatter over the eyes giving it a bloody effect.

Gareth's Mild King Prawn Curry

I need to work on my heat strength this is mild and it you want it to be spicier then add more chillies and chilli powder.If you want to make curries then it is worth investing in a wide variety of spices. 

Serves 2

200g King Prawns, peeled
1 Onion, finely chopped
2 Garlic Cloves
200ml Coconut Milk
1 tbsp Tomato Puree
1 tbsp Mango Chutney
6 Curry Leaves

1 tbsp Olive Oil

1 Red chilli, deseeded and finely sliced

Spices
1 tsp Ginger
½ tsp Ground Coriander

½ tsp Mustard Seeds

1 tsp Fennel seeds

½ tsp Cumin Seeds

¼ tsp Turmeric

½ tsp Coriander Seeds

1. Hea the pan on a high heat. Then add the spices to the pan. Dry fry for 1 -2 minutes to release the flavours.

2. Then add the olive oil and fry the onions, garlic and chillies and fry for 5 minutes on a medium heat. 

3. Then add the prawns and curry leaves, cook til the prawns changes colour from grey to pink. 

4.  Then add the coconut milk, mango chutney and tomato puree. Mix all the ingredients together and put on a low heat. Cook for about 20 minutes til the sauce has thickened. Serve with rice and/or naan.

Duck Breast and Plum Sauce with Mashed Potatoes and Kale

So after picking up a few plums, the main recipes that came to mind were mainly fruity ones so I thought why not try something savoury with plums. Duck is a bit pricey but looking at the prices the leg is the cheapest part coming at around £2 for 2 in Asda but you might get a cheaper deal on duck in your local butchers or in the reduced section. A lovely romantic meal for two.

Serves 2

2 Duck Breasts/Leg
1 tsp of Thyme
1 Star anise
25g Butter, plus extra for the kale.
Kale

Mash Potatoes
Potatoes (Preferably Maris Piper)
About 25ml Double Cream
Knob of Butter
Dash of Milk

Plum Sauce
3 Shallots, finely chopped
About 8 plums, de stoned and cut into quarters
Splash of Red Wine
300ml Beef Stock
1tsp Cranberry Sauce
1tsp Butter
2 tbsp Demerara Sugar


1. Begin by making the sauce. Put the butter in a pan and leave until it melts. Add the shallots and cook until softened. Add the plums and sugar to the pan and continuously stir until the sugar is gone. Then add wine, stock and cranberry sauce to the pan and let it simmer for about 20-25 minutes on a low heat. Taste and season if necessary.

2. Heat an oven to 180/160c fan assisted. Score the duck skin and season both sides. Heat a medium frying pan place the duck in the pan and if using breast place skin side down and if using a duck leg put it on either side. Fry for about 5 minutes or until sealed.

3. Turn the duck over and add the butter, thyme and star anise. Once this has melted, occasionally baste the juices of the duck by tipping the frying pan and spooning the mixture over the duck. Then put it all in an oven-proof dish and put in the oven for about 10 minutes if cooking with breast. If you are cooking with leg put it in for about 20-25 minutes.

4. While that is being done put two pans of water on to boil and to one add potatoes and the other kale. Kale will need about 5-10 minutes simmering. Potatoes will need 10-15 minutes. Drain when each are done. Return both to the pan.

5. Add butter to the kale and mix it in. With the potatoes add the milk, cream and butter. Mash the potatoes and make sure its all mixed in. The potatoes should be creamy and smooth. Taste and season if needed.

6. When the duck is done, baste and leave to rest. Then, if using breast, cut the breast into slices. Put a dollop of mash and kale next to each other. Add the duck breast, resting on the top. Drizzle the plum sauce over. Serve with a nice red wine.

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. 

Blueberry Pancakes (V)

Shrove Tuesday is almost among us and thought I would give you one of my healthier options for the day. Blueberries are such a lovely fruit and if you have any left are perfect in a Greek yoghurt with some honey.

Serves 6-10 Pancakes

200g Self Raising Flour

1 Large Egg

150g Blueberries

1 tsp Baking Powder

1 tsp Vanilla Extract

250ml Whole Milk

Pinch of Salt

Knob of Butter

Maple Syrup/Golden Syrup

1. Add the Self Raising, baking powder and pinch of salt to a mixing bowl and stir. Make a well in the centre of the bowl and whisk the egg with the flour mixture. Then gradually add milk into the bowl, continuously whisking. The mixture should be a thick consistency (If too thin, add more flour and if too thick, add more milk). Then add most of the blueberries (keep some aside to put on the pancakes) and vanilla extract to the bowl and stir.

2. Melt the butter in a frying pan. Take a half ladle full of mixture and pour into the frying pan. It should be a small round shape, you don't want them too thin though. You can do them in batches of 2 or 3 depending on the size of the frying pan. Fry on the first side for about 5 minutes. Then with a spatula flip and fry for another 5 minutes. You can stack them and pour with syrup and add the rest of the blueberries.

Potato, Leek and Bacon Soup

It's still bloody freezing outside even if most of the snow has melted. So here is a lovely cheap warmer for you to enjoy.

Serves: 6

2 Leeks, finely sliced
25g Butter
1 Onion, finely sliced
450g Potatoes, peeled and cut into small cubes
1 litre Vegetable stock
4 rashers of Streaky bacon, chopped
100ml Whole Milk
150ml Double Cream, plus extra
3 Extra rashers of Streaky Bacon,

1. Melt the butter in a pan. Add the onion and bacon to the pan and cook until the onions have softened.

2. Add the leeks and potatoes to the pan and reduce the heat. Cook gently for about 10 minutes with the lid is on. Shake the pan occasionally so the contents don't stick to the bottom.

3. Pour in the stock and season. Bring to a boil and reduce the heat. Cover and leave for about 20 minutes.

4. While the soup is boiling, heat some olive oil/butter and fry the extra bacon until its crispy.

5. After the soup has boiled, use either a hand blender or food processor, blend the contents until it's smooth. Once it's blended add the milk and cream to the pan and stir well. Taste and season. Pour into bowls, top with the crispy bacon and a drizzle of cream. Serve with bread.

Tips:

• Make it creamier by adding a bit more cream

• Make it vegetarian by getting rid of the bacon and top the soup with croutons

Chocolate Teacake (V)

So was watching the Great British Bake Off and thought I could make those but made some changes to the recipe to make it my own. With a biscuit base, marshmallow and jam centre coated in a chocolate sphere. Interesting fact, there was a legal battle over whether the Chocolate teacake is a biscuit or a cake. The European court ruled that the Teacake was not, in fact, a biscuit but a cake.

Makes 6 Teacakes

Biscuit
50g Wholemeal Flour
50g Plain Flour, shifted
30g Caster Sugar
1/2 tsp Baking Powder
25g Butter, left at room temperature
2 tbsp Milk
Pinch of salt

Marshmallow
3 Medium Free Range Egg Whites
150g Caster Sugar
6 tbsp Golden Syrup
1 tsp Vanilla Extract

Chocolate Sphere
400g Milk Chocolate (good quality chocolate is needed).
Half Sphere Silicone Moulds
6 tsp Raspberry Jam

1. Preheat the oven to 170c/150c Fan assisted. Grease a baking tray.

2. For the biscuit, put the flours, caster sugar, baking powder and salt into a mixing bowl and rub together with the butter. Add the milk and make into a small ball.

3. Flour a surface and roll out the dough with a rolling pin. The dough shouldn't be too thick, around 1/4 inch thickness. The biscuit should cover the moulds, I used a medium size wine glass to cut the biscuits. Chill in the fridge.

4. While the biscuits are chilling in the fridge, its time to melt the chocolate to make the spheres for the teacakes. Melt 300g of the chocolate in a bowl over a pan of simmering water. Once the chocolate has melted, line the moulds with the chocolate. Use the smooth side of a spoon to help spread the chocolate evenly around the mould. Set a side to let it set.

5. Place the biscuits on the baking tray and put in the oven to bake for 10 minutes. Don't let them burn. Let them cool on a wire rack.

6. For the marshmallow, put all the ingredients in a large bowl over a large pan of simmer water. Whisk for 10 minutes using an electric whisk. It should double in size and should be a thick consistency.

7. Spoon the marshmallow mixture into a piping bag. Pipe the mixture into the now cooled chocolate domes.

8. Melt the remaining chocolate. Coat the biscuits in the chocolate and leave to cool on the wire rack.

9. When the marshmallow has set, put a teaspoon of raspberry jam on top of the marshmallow. Place the biscuit on top of the marshmallow and jam. Then with the remaining chocolate seal any open areas between the biscuit and the chocolate sphere. Leave for a few minutes to let the chocolate cool.

10. Carefully remove the teacakes from the mould. It should be easy to remove from the moulds. Enjoy!

Tip: Having trouble finding the moulds: Click Below

Lasagne

The Garfield classic. A dish which is common among the micro meals but tastes far better when you make it yourself. Can be made in advance and cooked later.

Serves 6

Meat Filling

700g Mince Beef
Pack of Back Bacon
1 Medium Glass of Red Wine
2 Bay Leaves
2 tsp of Dried Oregano
4 tbsp Tomato Puree
Splash of Worcestershire Sauce
2 Onions, finely chopped
3 Garlic Cloves, crushed
Salt And Pepper
Squeeze of Lemon Juice
400ml Beef Stock
Olive Oil

Cheese Sauce

50g Butter
800 ml Milk
250g Strong Cheddar (use the good stuff as the cheap stuff dosent taste nice)
4 tbsp White Flour
1 tsp Nutmeg

Lasagna Sheets

1. Get a large frying pan, put over a medium heat and add olive oil. Fry the onions and garlic until they begin to soften. Add the bacon and fry for 5 minutes.

2. Add the mince beef and fry until it begins to brown.

3.  Add stock, red wine, Worcestershire sauce, lemon juice, bay leaves, oregano, lemon juice and tomato puree. Leave to boil until the stock had reduced.

4. While the stock is boiling, prepare the cheese sauce. Melt the butter in the pan. Gradually add the flour to the melted butter until it thickens. Then add the milk to the pan and whisk. Leave on a low heat for about 5-10 minutes. If the sauce hasn't thickened add more flour. Once thickened add the cheese and nutmeg.

5. In a large oven proof dish layer the meat ragu, then lasagna sheets and some cheese sauce. Repeat this until the meat ragu and cheese sauce runs out. Then on the top grate more cheese.

6. Either refrigerate until needed or put in the oven and bake for 40 minutes at 200c/180c fan assisted. Serve.

Triple Chocolate Cookies (V)

Such a yummy treat with chocolatey goodness. Make sure not to eat all the cookie dough.

Makes 18-20 Cookies

375g Plain Flour
3 tbs Cocoa Powder
250g Butter
200g Caster Sugar
175g Soft Brown Sugar
1 tsp Bicarbonate of Soda
2 Large Eggs
1 tsp Vanilla Extract
300g Milk Chocolate, broken into bite size chunks
300g White Chocolate, broken into bite size chunks


1. Preheat the oven to 200c/180c Fan assisted.

2. In the mixing bowl, mix the butter, cocoa powder, brown sugar, caster sugar, eggs and vanilla extract until smooth.

3. In a second bowl, mix the bicarb and flour together. Then gradually mix the flour into the butter/sugar mixture. The mixture should thicken. If too stiff add either one more egg or softened butter. Or if too gooey, add more flour. Add the chocolate and stir.

4. Put greasproof paper on 2/3 baking trays. Take a good tablespoon full of the cookie dough, place on the greaseproof paper. You could fit about 5/6 cookies worth on each tray. They will flatten out in the oven.

5. Put in the oven for about 10 minutes. Leave to cool on a wire rack for half an hour. Serve.

Cookie Dough

Yum ^_^

Toad in the Hole

A British favourite that is quick and easy to cook (with added Bacon).

Serves 4

130g Plain Flour, Shift
300ml Milk
2 Eggs
2 tsp Mustard
8 Sausages
Salt and Pepper
8 Rashers of Bacon
1 tsp Sage



1.Wrap the sausages in bacon. Then grill the sausages for 20-25 Minutes, turning halfway. Then preheat the oven for 200/180 Fan Assisted

2. For the batter, whisk the milk, mustard, sage, seasoning and eggs in a mixing bowl. Gradually add the plain white flour. It should thicken. Add more flour if too runny. Leave for 15 minutes

3. Once the sausage have been cooked transfer to a dish and pour over the batter. Then put in the oven for 20-25 minutes. Serve

Serving Suggestions:
- Gravy (Onion Gravy)
- Mixed Vegetables
- Mashed Potatoes

Hot Cross Bun Pudding (V)

A lovely Easter Sunday pudding. A variation of the classic bread and butter pudding with a few added extras. Either save time by buying the hot cross buns from the shop or go the extra mile and make them from scratch.

Serves 6

6 Hot cross buns
75g Caster Sugar
2 Handfuls of Sultans
2 handfuls of apricots, chopped
150g Marzipan
3 Eggs
250ml Double Cream
400ml Whole Milk
1 Vanilla Pod
Butter, to spread on the buns
Marmalade, to spread on the buns

1. Cut each bun in half and spread on butter and marmalade. Put into a large shallow oven proof dish.

2. On the hob heat the milk, cream and the vanilla pod for about 5 minutes. In a separate bowl mix the eggs and sugar together. Then mix the cream and egg mixture together.

3. Add the apricots, marzipan and sultanas to the dish. Then pour the cream mixture over the the hot cross buns and leave to the side for 10 minutes.

4. Put in the oven for about 40 minutes at 200/180 fan assisted. Serve

Custard (V)

A lovely accompaniment to my crumble recipe, pies and a lot of puddings.

Serves 4

3 Egg yolks
25g Caster Sugar
1 Vanilla Pod
2 tsp Cornflour
1 Pint Whole Milk

1. Put a pan on the hob and add the milk to the pan with the vanilla pod. Keep the vanilla pod in the milk until the milk begins to boil.

2. In a bowl whisk the egg yolk, sugar and cornflour.

3. Add the egg mixture to the milk while stirring. Keep over the heat and stir for about 5 minutes

4.  Strain the mixture into another saucepan and keep on the heat until the custard thickens.