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'Recipes' |
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Ingredients 8oz (200g) self raising flour 1/2 taaspoon (2.5ml) salt 2oz (50g) margarine teaspoon ground cinnamon milk to make dough |
XMAS Scones In a large bowl mix flour and salt, rub in margarine, stir in sugar and cinnamon, gradually add milk to make a dough like mixture. Keep some milk for brushing tops of scones. Lightly knead on a surface covered with flour to prevent sticking. Roll out until mixture is half inch in thickness. Cut out shapes with 6.5cm round cutter. Place on a greased baking tray and brush tops with milk. Bake in a hot oven 220C, 425F Gas mark 7 for 10 minutes. |
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Ingredients 4oz (100g) ready made choux pastry whipped cream 5oz (125g) cooking chocolate 2tbsp (2x 15mls) soft brown sugar 2tbsp (2x15ml) brandy or rum 2tbsp (2x15ml) water 2oz (50g) butter
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Profiteroles Lightly grease two or three baking trays, run under cold tap leaving a film of water on the trays. With the aid of two teaspoons position grape size mounds of choux pastry on the trays, make sure they are well spaced out. Bake in oven at 200C, 400F, gas mark 6 for 20-25 minutes or until well risen. Puncture side to allow steam to escape. Place on a wire rack to cool. Fill choux buns with whipped cream. To make the chocolate sauce put cooking chocolate, sugar and water in heavy saucepan and stir over low heat. Add butter in small amounts, remove saucepan from the heat and stir in rum or brandy. Pour sauce over the choux buns and serve immediately.
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