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7
COFFEE AND BRANDY ICE CREAM whisk
• 3 eggs
• 75g caster sugar
• 300ml single cream
• 30g instant coee powder
• 300ml double cream
• 40ml brandy
Whisk the sugar and eggs at speed 6 till smooth. Put the single cream and coee in a pan, bring
just to the boil, then stir in the egg and sugar mixture. Put in a heatproof bowl over a simmering
pan of water and cook gently, stirring well, till thick enough to coat the back of a spoon. Strain
into a bowl and leave to cool. Whip the double cream at speed 6 till soft peaks form, then fold
into the cold egg and sugar mixture, with the brandy. Pour into a container, cover, and freeze for
2½-3 hours, till partially frozen. Remove, stir well, then freeze again, till the texture suits you.
BASIC BISCUITS whisk
• 100g butter
• 150g caster sugar
• 5ml vanilla essence
• 1 medium egg
• 100g plain our
• 100g self raising our
Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and uy, add the
egg, and whisk till combined. Sift the ours together then gradually add them to the mixture.
Remove the bowl, form the mixture into balls, and atten them. Bake on a greased tray, in a
preheated oven at 180°C/350°F/gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.
BASIC MERINGUES whisk
• 4 egg whites
• 100g caster sugar
• 100g icing sugar
:Combine the sugars and set aside. Whisk the egg whites at speed 6 till fairly sti. Add half the
sugar and whisk till sti peaks form. Remove the bowl, and fold in the remaining sugar with a
metal spoon. Line a baking sheet, spoon the meringue into ovals, sprinkle with the remaining
sugar, and cook on the bottom oven shelf at 120°C/250°F/ gas ½ for 1½ hours. Cool on a rack.
CLASSIC VICTORIA SPONGE CAKE whisk
• 100g butter/margarine
• 100g caster sugar
• 2 large eggs
• 100g self raising our
• 1 drop vanilla essence
Grease two 18cm (7”) straight sided sandwich tins. Line the bases with greased greaseproof
paper. Cream the butter and sugar at speed 3 till light and uy, gradually add the eggs, then
the vanilla, then the our. Increase speed to 4 once the ingredients start to incorporate. Divide
the mixture between the tins and level the surfaces. Bake in the centre of a preheated oven at
180°C/350°F/gas 4 for about 25 minutes. Cool on a wire rack.
STEAMED TREACLE PUDDING beater
• 100g caster sugar
• 2 eggs
• 100g self raising our
• 75g golden syrup
• 100g butter
• extra butter for greasing
Grease a 900ml pudding basin. Whisk the butter and sugar at 2-3 till light and uy. Add an egg,
then a little our, then the other egg, then the remaining our. Put the syrup in the pudding
basin, and pour the mixture on top. Cover with greaseproof paper or foil, secure with string and
steam for 1½-2 hours. Serve hot with custard or cream.
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