Gingerbread and berry trifle

 

Ingredients

 

130g Caster Sugar

130g Self Raising Flour

130g Perfect for Baking Spread

2 Medium Free Range Eggs

8g Ground Ginger

60g Raspberry Jam

500g Ready to Serve Custard

500g Four Seasons Frozen Mixed Fruits, thawed

70ml Amaretto

300ml Double Cream

15g Flaked Almonds

Pomegranate optional

Method

Pre-heat the oven to 180°C/Gas Mark 4.

Put the flour, caster sugar, spread and ginger into a food processor. Break in the eggs and blitz for a few minutes until you have a smooth batter.

Pour into a lined baking dish and bake for 20 minutes until risen and golden.

Allow to cool (the sponge can be made ahead of time and kept in an airtight tin until ready to make the trifle).

Slice the cake into strips, sandwich them together with some jam and cut into chunks. Put half in the bottom of a glass bowl.

Drizzle over half the Amaretto and top with half the fruits.

Drizzle half the custard over the fruit, then top this with the remaining sponge.

Drizzle the remaining Amaretto over and top with the remaining fruits. Drizzle the custard over the top.

Lightly whip the cream and swirl this over the custard.

Toast the almond flakes – allow to cool and scatter over the top.

For an added festive touch, add pomegranate seeds over the top.

Cheats Strawberry Millefuille

1 x 375g Puff Pastry

1 Medium Egg Yolk

10ml Milk

1 tsp Caster Sugar

300ml Double Cream

150g Ready-Made Custard

500g Strawberries

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Roll out the pastry and cut into five 8cm strips lengthways.

Cut these in half to give you ten oblongs.

Mix the egg yolk with the milk and brush over the tops.

Sprinkle over the caster sugar.

Put the oblongs on a lightly greased baking tray.

Bake in the oven for 10 minutes until golden brown and risen. Allow to cool.

Whip the cream until thick then fold in the custard.

Wipe, hull and slice the strawberries.

Split the pastries in half, divide the custard cream and strawberries between them then serve.

MICROWAVE PUDDINGS IN MINUTES

LIME CHEESECAKES

3 digestive biscuits,crushed,plus extra to serve
25g butter,melted
50ml sour cream
125g caster sugar
2tbsp cornflour,mixed with 2tbsp cold water
200g full-fat soft cheese
1/4tsp vanilla extract
3 large egg yolks,beaten
1tbsp lime juice
lime zest to serve

Mix together the crushed biscuits and butter.Spoon into 8 shot glasses and press down lightly.Leave in the fridge to set.In a microwave-proof bowl,beat together the sour cream,sugar and cornflour mixture.Cook in a microwave on 60% power for 1 min.Stir,then cook for a further 1 min.Leave for 5 mins,then mix in the soft cheese,vanilla and lime juice.Pour in egg yolks,stirring.Leave to cool,then pour onto the biscuit bases.Chill.Top with lime zest and biscuit crumbs and serve.

NUTELLA & BAILEYS FUDGE

300g carnation cook with light condensed milk
2tbsp baileys original Irish cream
400g Cadbury dairy milk chocolate
100g nutella
50g white chocolate

Line a 20cm square tin with greaseproof paper.Put all the ingredients except the white chocolate in a large microwave-proof bowl.Cook on 80% power fo 20 secs.Stir,then repeat until all the ingredients are fully melted.Keep an eye on the mixture-it will burn if over cooked.Once melted,stir until smooth.Pour into the prepared tray.Refrigerate for 1hr,or until firm but still squidgy. Put the white chocolate in a small microwave-proof bowl.Cook on 80% in 10 sec bursts,stirring in between,until melted.Drizzle over the fudge,then refrigerate over night.Cut into bite-size cubes.

RED VELVET BITES

50g butter,softened
150g caster sugar
1 large egg,lightly beaten
10g cocoa powder
10g tube Dr.Oetker gel food colour in bright red
125ml milk
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
150g plain flour
30g icing sugar
100g full-fat soft cheese

Line 8 espresso cups with discs of greaseproof paper.Beat together the butter,caster sugar,egg,cocoa powder and food colouring,until smooth.Beat in first the milk,then the bicarbonate and vinegar,and then the flour.Half-fill the cups with the mixture.Cook on 50% power for 2 mins,then in 15 sec bursts until the tops of the sponges are springy.Turn out,cool, then halve.Beat the icing sugar into the soft cheese.Spread on the cakes and top with any spare crumb of sponge.

TURKISH DELIGHT

 15 leaves leaf gelatine
450g caster sugar
100g cornflour,mixed with 6 tbsp cold water
150g icing sugar,plus extra for dusting
1/4 tsp cream of tartar
1 1/2 tsp rose water
10g tube Dr.Oetker gel food colour in bright red
4tbsp crushed pistachios

Cut the gelatine into little pieces and soak in 100ml cold water for 10 mins.Meanwhile,put 600ml water in a large microwave-proof bowl.Add the caster sugar and microwave on 80% power for 6 mins.Stir in the cornflour mixture and cook for 5 mins.Stir in the icing sugar and cream of tartar.Cook for 5 mins.Drain the gelatine,then add to the sugar mixture.Stir until dissolved.Stir in the rose water and food colouring.Pour into a lined 20x30cm tin.Leave in the fridge to set.Cut into squares and dust with icing sugar.See below for microwave pudding bowls.

STICKY TOFFEE PUDDINGS

75g pitted dried dates
1/4 tsp bicarbonate soda
75g unsalted butter,softened
115g caster sugar
few drops vanilla bean extract
1 large egg
75g self-raising flour,sifted
1tsp instant coffee,dissolved in 1tbsp boiling water
75g dark soft brown sugar
90ml evaporated milk

Preaheat oven to 180c/160c fan/gas 4.Grease the inside  of a 6 hole muffin tin and line the bases with rounds of baking paper to cover.Cut the dates into raisin-sized pieces and put in a pan with 100ml cold water.Heat until boiling.Stir once,then bring to the boil again.Remove from the heat and stir in the bicarbonate of soda (it will foam up).Set aside for 30 mins.Beat 50g butter together with the caster sugar and vanilla until the mixture is light and creamy.Add the egg and 1 heaped tsp flour.Beat again.Add the rest of the four and the coffee and cooled dates.Mix well.Devide the mixture between the muffin holes and level the tops.Bake for 15-20 mins or until the tops spring back when lightly pressed.Put remaining 25g butter in a pan and melt.Add the brown sugar and stir over a low heat for 2 mins.Add the evaporated milk,simmer for 1 min,then pour over the cooked puddings and serve.

COCONUT AND JAM PUDDINGS

200g flora original
200g caster sugar
4 med eggs
200g self-raising flour,sifted
4tbsp milk
80g desiccated coconut
16tbsp raspberry jam

Preheat oven to 180c/160c fan/gas 4.Grease 8 ramekins.Beat the flora and sugar until creamy.Beat in the eggs,one at a time,adding a spoonful of the flour after each one.Fold in the rest of the flour with the milk and coconut.Put 1tbsp of jam into the bottom of each ramekin.Spoon the pudding mixture on top and level out the tops.Bake for 20 mins or until a skewer inserted into the middle comes out clean.Heat the rest of the jam in a pan with 1tbsp water,stirring all the time.Turn out puddings,pour over the jam and serve.

CHOCOLATE FONDANT PUDDING

115g unsalted butter,cut into small pieces(plus some for greasing)
2tbsp cocoa powder
125g dark chocolate (70% cocoa solids),broken into pieces
2 large eggs,plus 2 extra yolks
115g caster sugar
2tbsp plain flour

Preheat oven to 200c/180c fan/gas 6.Butter the base and sides of 6 ramekins,then dust with the cocoa powder.Shake out any axcess.Put a baking tray in the oven.Put 115g butter and the chocolate in a heatproof bowl and stand it over a pan of simmering water,making sure the base of the bowl doesn't touch the water.Leave until melted,stirring occasionally.Remove the bowl and set aside for 15 mins to cool slightly.In another bowl,beat together the eggs,yolks and sugar until pale and fluffy.Gently fold in chocolate and butter mixture,then the flour.Immediately divide between the ramekins-the mixture should come almost to the top.To cook,put ramekins on the baking tray and bake in the oven for 11 mins.The puddings are done when the tops are set and starting to come away from the sides of the dishes.Turn them out onto small plates and serve.